Posts tagged ‘low cholesterol’

March 22, 2012

Go healthy with Fenugreek-traditional recipes from South India

Fenugreek based recipes from South India:
Fenugreek has magical medicinal benefits,not only as a beauty aid for good skin and hair,keeping dandruff,acne and dryness of hair &skin at bay,but also reduces cholesterol and blood sugar levels,and has been  used for the treatment of various ailments like heartburn,diarrhoea,fevers,etc  from the ancient times.Both the leaves and seeds of this slightly bitter-tasting wonderful vegetable are widely used in traditional Indian cooking&thought that it definitely deserved to be talked about 🙂 Fenugreek seeds are also traditionally used to enhance milk production in lactating mothers especially in India.Studies have indicated that the production of milk can increase by up to 500% within 1-3 days of consuming fenugreek seeds regularly as it contains Diosgenin -a compound having estrogen like properties. Even today a yummy fenugreek based sweet is a must for lactating mothers in  South India!!!
So have just put together a few extremely nutritious recipes,courtesy our superchefs……


Recipe by Padmanayana Shetty, Muscat, Oman


3 cups raw rice
1 cup  beaten rice or rice flakes
Coconut milk extracted from 1 coconut
1 tsp urad dal
1-2  tsp methi or fenugreek seeds
2 tsp instant yeast or dry yeast diluted in warm water
4 tsp or less sugar

Method :

1. Clean, wash & soak rice, methi, urad dal for 4 hours together.
2. Grind with coconut milk and beaten  rice (cleaned & washed )to a very fine paste.
3. Add yeast and mix the batter.
4. Keep it for fermentation for about 4 to 5 hrs in a warm place.
5. Then prepare dosa with non stick tawa or aapam pan without oil.

2.Methi Sweet porridge(Metheda ganji) in Mangalore

Recipe by Padmanayana Shetty, Muscat, Oman
Basmathi or any other rice-1cup
Methi seeds-less than 1/4 cup
jaggary-1cup(vole bella or palm sugar tastes even better)
coco nut-1 to extract milk
salt -little or pinch
1.Boil methi seeds along with rice in cooker with alittle water for 4 whistles
2.add jaggary(melt and strain to remove impurities)
3.add coconut milk and salt, boil some time
4. while serving add ghee
adjust sweetness and if you want less methe reduce the amount

3.METHI HALWA (Methi Adthina in Mangalore)

Ingredients :

1/2 kg methi seeds

1/2 kg ghee

1 kg jaggery, grated

1 1/2 coconut grated and roasted

1 kg beaten rice, roasted

Method :

Clean, wash and pressure cook methi seeds in plenty of water till soft. Strain and remove water. Grind methi to a rough paste. Fry the ground methi paste in 1/2 kg ghee until the ghee separates and oozes out. Add jaggery and boil till thick and sticky syrup. Add coconut, beaten rice and mix well. Remove, cool and store.

Recipe Courtesy Gladys Elisha nee Soans
Thanks Nayana Shetty,Gladys Elisha nee Soans &The Mangalore Cuisine for your lovely recipes:)
You would  also be interested in the contest winning recipes of our healthy fenugreek recipe contest  and how fenugreek helps reduce dandruff,dryness and hair loss naturally!!!
Do experiment with all these lovely original time tested recipes &add health and beauty to your life

February 28, 2012


Yummy Garden Fresh Olive tossed Salad – Winning Entry from Saloni  Bhandari

Prep Time:30 minutes



  • 1/2 cup Black Ripe Pitted Olives, drained, coarsely chopped
  • 1/2 cup Naturals Green Pitted Olives, drained, coarsely chopped
  • 1 medium carrot, diced
  • 1/4 sweet onion (or white onions), diced
  • 1/2 cucumber, peeled, seeded, and diced
  • 1 small green zucchini, unpeeled, and diced
  • 12 cherry tomatoes, halved
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh chives(or green stalks of spring onions) thinly sliced or 2 tablespoons dried chives
  • 1 tablespoon finely shredded lemon peel
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste


  1. In a medium bowl combine olives, carrot, sweet onion, cucumber, zucchini, cherry tomatoes, parsley and chives(or spring onions).
  2. Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper.
  3. Makes approximately 5 cups,Serving Size: 1/2 cup

Olives and olive oil are friends of your heart and skin 

These Mediterrenean tree-plucked fruits have been used from the days of the Egyptians.They  are high in heart-healthy monosaturated fats that shrink the risk of atherosclerosis. Add olives & olive oil to your diet to help maintain a healthy heart & lovely skin as they contain vitamins, antioxidants & omega 3 fatty acids. Olives Help reduce harmful cholesterol levels as well. Studies have shown that consumption of olives ensures healthy heart benefits such as reduced harmful cholesterol level. It also has anti-inflammatory, antihypertensive, antithrombotic as well as vasodilatory effects in humans and animals.

Add them to your diet : Add olives to salads,dressings,dips,pizzas or simply pop them into your mouth as a  delicious  snack. Do keep in mind  that  extra virgin olive oil  should never be heated and should be used only for salads,pasta etc
Use regular olive oil for stir frying or pan frying.Know more about the 4 type of olive oils

Olives and Olive oil  for  skin and hair care:
Olive Oil reduces acne breakouts and opens clogged pores.Olive oil contains natural anti-oxidants and vitamins and acts as an anti-inflammatory agent. Secondly, olive oil also acts as a moisturizer, so it prevents the dry flaking that leads to acne breakouts.Thirdly, and perhaps the most important fact of all is that olive oil doesn’t clog pores and in fact dissolves the impurities inside closed pores. Hence when you cleanse your face with olive oil , it won’t leave behind residue that will clog pores and lead to acne breakouts.
Olives  are very high in iron content which reduce anaemia and help boost up the immune system as well as anaemia can cause severe hair loss as well.Olive oil combats dandruff which is usually caused by a flaky dry scalp by infusing moisture&preventing flaking.

So do your heart ,skin &hair a big favour…….Use olive oil instead of butter,margarine or regular oils while cooking &even as  a daily snack.

December 26, 2011

4 types of Olive oil-Which one should we use&When???

What is the difference between Extravirgin olive oil&Regular Olive oil?Which do you  use ,when &how??? I am sure these are the common questions which plague most of us… thought it was time to shed light on these questions.I recently read a story about an   Israeli woman  who claimed to be 120 years old and one of her secrets to living to such an advanced age is that she drinks at least one glass of olive oil a day. Thought that may sound gross to most of us,we could still improve our health by making  olive oil a part of our daily diet in much better &more tastier ways. Generally when you go to the  supermarket, you will most commonly see 3 types of olive oil:extra virgin olive oil, virgin olive oil, pure  olive oil&light olive oil.The difference is basically in the taste&purity.
Extra Virgin Olive Oil :
Extra-virgin olive oil is naturally  produced from the first pressing of olives-making it the most pure and least acidic.It also  has the highest content of omega 3 , and is the best tasting of the four. The method for extracting the oil is what is known as “cold pressed,” which keeps the oil from losing its flavor that can be lost when exposed to high temperatures.As it’s expensive, heavier, and more flavorful than other types of olive oil, it’s best used as an accent to dishes , or in salad dressings and vinaigrettes.. If it’s not cold-pressed, the heat from the extraction process changes the chemistry,flavour  and quality of the olive oil.Extra virgin is usually used raw&should never be heated, since its flavor is lost by heating it and it also has  a low smoke point.Use extra virgin oil for beauty treatments for your skin and hair as it contains high concentrations of Vit E&Omega 3 fatty acids -hence reduces dryness of skin,dandruff and hairfall.
Virgin olive oil:
Virgin olive oil  is obtained by some application of heat and from the second  pressing of olive oil.It does not contain any other refined oils but has a higher acidity — up to 2 percent. It has  a fairly good olive flavour&does not burn easily, so can be used for salads or for light cooking.
Pure Olive oil or Regular Olive Oil :
The name Pure olive oil is misleading as it is a actually blend of refined pomace oil and virgin olive oil. Pomace is produced by processing the leftovers of the virgin olive oil extraction. The blend (which usually contains as little as 5 to 10 percent virgin olive oil) is cheaper to produce. It is used mainly when extracted olive oil is of poor quality and the refining process helps it to have a better flavor.It doesn’t have as strong a flavor as virgin olive oils and is best suited for frying and cooking.
Extra Light Olive Oil: Light olive oil isn’t lower in fat — it simply means the oil is made from refined olive oil. “Light olive oil” actually means refined olive oil, not a lower fat content. Extra light Olive oil in fact has 120 calories per tablespoon.HINTS WHILE BUYING &USING OLIVE OIL:
1.Look for bottles that say “cold press” on the label for best quality extravirgin olive oil.
2.Use Extra virgin olive oil or virgin olive oil only in the raw state-for salads,dressings,viniagrettes.Never heat it.
3.Use light  olive oil for stir frying or pan frying. Because of the refining process in regular or standard olive oil, it holds up better when exposed to high heats.
4.Do not use olive oil for deep  frying . It may hold up well when pan frying but has a low smoke point and will overheat when used as a deep fry. If you are looking for a healthy oil to deep fry with, canola is a good oil to try instead.
5.Bottles labeled “100 percent pure olive oil” are often the lowest quality;) Labels mentioning virgin olive oil are better products. 6.Labels saying”Made from refined olive oils” suggests that the essence was captured, but in fact means that the taste and acidity were chemically produced.
7.”From hand-picked olives” may indicate that the oil is of better quality, since producers harvesting olives by mechanical methods are inclined to leave olives to over-ripen in order to increase yield. So beware of the tricks that the manufacturers play on you to sell their products…….
Studies have shown that olive oil helps the body’s heart remain healthy and also aids in regulating cholesterol levels. Aside from consuming olive oil, some people swear of its benefits from using it topically on the skin. In 1997, the record holder for the longest lifespan, a woman from France, used olive oil daily not only in her diet, but by rubbing it on her skin.Hence it just makes sense to choose the right kind of olive oil&make it a part of your daily diet…….