How to Make Onion Juice

• Juicer- If you have a juicer, this is the easiest way to make onion juice. Just peel the onion, cut it in half and put it in the juicer. 
• Blender/Food Processor- Peel the onion and cut it into about 4 sections, then put them into your blender or food processor and start blending. Lastly, strain the mixture so that only the juice is remaining.
  
• Grater  Peel the onion and cut it in half. Grate both halves of the onion over a dish and then strain the mixture to get just the juice.

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Holi special Drink/Summer Drink Health Benefits of Thandai:


Thandai is a refreshing milk based beverage specifically associated with the Holi festival. During dry summer winds, Thandai makes you feel cooler and have many other health benefits as well.

Fennel seeds possess volatile oils which are known for its antioxidants, anti-flatulence, cooling properties.

Peppercorn is considered as the king of spices, it has medicinal properties as it has piperine in it. It is also loaded with many minerals like manganese, zinc, calcium, iron and vitamin A.

Watermelon seeds are one of the best sources of energy, protein and iron.

Rose petals are very good for digestion problems and menstrual irregularities.

Almonds are loaded with healthy fats. It is also a rich source of vitamin E and are known for their antioxidant effects.

Poppy seeds they contain iron, phosphorus and fiber. They also contain thiamine and riboflavin as well as B vitamins. The presence of linoleic acid in poppy seeds protects the body from heart attacks and other heart disorders.

Pumpkin seeds are high in Omega 3 fatty acid and the heart-healing mineral-magnesium, which is also Nature’s natural relaxant.

Saffron-the active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, anti-oxidant, digestive, anti-convulsant.

Milk is a complete food. It is good source of calcium and protein for vegetarians. It is also a rich source of micro nutrients like zinc, phosphorus and iron. Cold milk is known to be an antacid and have cooling effects on the body.

Ingredients:

1 onion, finely chopped
1 carrot, grated
1 tbsp olive oil
1 tsp dried sage
1 tsp sugar
 4-5chopped tomatoes
1packet of bread mix
1/4cup grated mozzarella
400g spinach
2 peppers, one red one yellow

Method: 

Sweat the onion and carrot in a pan with the olive oil for until soft. Season, add the dried sage and then tip in both tins of tomatoes and bubble on a medium heat.Allow to cool and then make a smooth paste with a blender.Preheat the oven to 200C/180C fan/gas 6. Make up the dough smooth.Roll out to cover a floured baking tray which you have.Bake in the oven for 5 minutes until the dough has become firm.Meanwhile steam the spinach until wilted, squeeze out all the liquid and set aside.Make your tree decorations by cutting star shapes out of the yellow pepper. Then chop tiny jewels out of both the yellow and red peppers.Take the pizza base out of the oven and then spread evenly with the tomato sauce.Decorate evenly with wilted spinach and scatter with mozzarella cheese. Return to the oven and bake for 10 minutes until golden.Allow to cool slightly then slide off the baking sheet onto a cutting board. Using a pizza cutter cut into triangles. Add your pepper tree decorations and serve.

Health Benefits of pizza:

Ingredients:

500g green prawns, peeled, roughly chopped
2 tsp grated ginger
2 spring onion, finely chopped
70g water chestnuts, finely sliced
2 tbsp oyster sauce
won ton wrappers
1/2 cup boiling water
oil 

 Method:

Mix prawns, ginger, spring onions, water chestnuts and oyster sauce together.Place a heaped tbsp of the mixture in the centre of a wrapper. Dip your finger in a small bowl of water and apply edge of the wrapper. Fold in half, pinching the seams enclosing the prawn mixture together. Bring the two sides together at the front and squeeze. Continue with remaining ingredients.Bring the kettle to the boil. Heat a large non-stick frying pan on medium-high and spray lightly with oil. Place pot stickers in the frying pan and cook until just browning on the bottom before adding half a cup of boiling water.cook for few minutes until water has been absorbed. Remove from the heat and Serve pot stickers with soya sauce or sweet chilli sauce.

Health Benefits of chestnuts:

Chestnut is a good body builder food and recommended in cases of emaciation .Chestnut aids in the care of the teeth and treatment of pyorrhea. The leaves are used as remedy in fever.
Chestnut is use in convulsive cough such as whooping cough and in other condition of the respiratory organ. Chestnut can help repair microscopic holes and leaks in blood vessels and capillaries; it can also help make the vein wall elastic therefore preventing swelling and damage.

Nutrition Values of chestnuts:

Ingredients:

7 amlas (indian gooseberries)
1/2 cup grated coconut
4 to 5 sliced green chillies
salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 tbsp peanuts
1/2 tsp chana dal
1/2 tsp urad dal
5 dry red chillies
a pinch asafoetida
6 curry leaves
a pinch turmeric powder
2 1/2 cups steamed rice
1/4 cup boiled green peas

Method: 

Wash and chop the amla around the seed and discard the seeds.Combine the amlas, coconut, green chilles and salt and blend in a mixer into paste, adding little water. Keep aside.Heat the oil in a pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the peanuts, urad dal, chana dal, chillies, asafoedita and curry leaves, and saute for a minute on a medium flame.Add the ground amla paste and turmeric powder, mix well and cook on a slow flame for 3 minutes, stirring once in between.Add the steamed rice, green peas and salt and mix gently, cover and cook for 2 minutes on a medium flame.Serve hot.

Benefits of Amla:

Amla promotes Digestion,Amla Benefits for Diabetes,Amla improves Skin Health,Reduces Cholesterol,Prevents Cancer,for Weight Loss.

Ohter benefits:

• Amla is a source of Vitamin-C which makes it a mighty medicine against cough and cold. Its intake can provide immunity to the body and helps in reducing flu and throat infection.
• Amla can be helpful in preventing mouth ulcers. Rinsing with amla juice can reduce the occurrence of it.
• Amla has anti-inflammatory properties. It can reduce pain and swelling and is helpful against diseases like arthritis.
• Amla is a stress reliever and can help in inducing sound sleep.
• Amla helps in improving memory and improves cognitive functions. It also aids in improving central nervous system of the body.
• Age related macular degeneration can be avoided by its consumption.
• It aids in proper functioning of liver and urinary system.

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Ingredients:

2 (4 by 8 by 2-inch) salt blocks
1/2kg chicken, preferably free-range
2 tbsps olive oil
4 garlic cloves, halved lengthwise
½ tbsp coarsely ground black pepper
Juice of ½ lemon

Method:

Ingredients:

Method:

When dal's turns golden brown colour, add grated ginger and saute for few seconds.
Then drain the water completely from rajma and add to it.Add salt..Saute for few minutes, till the moisture in Rajma goes off.Add grated coconut, and mix well. Remove from the flame.Now Rajma sundal is ready for Navatri vratham.

Note:

you can use cooked rajma water for making rasam or charu, and as a vegetable stock.You can make chana Guggillu with the same prosses.

Benefits of Rajma(Kidney Beans):

Maintains Blood Sugar,Good For Brain,Cardiovascular Benefits,Calorie count,Improves bowel movements.

Calaries of Rajma:

Ingredients:

Cauliflower, grated  1/4 small 
Salt   
maida  3 tbs 
Dark soy sauce  3 tbs 
Oil  2 tablespoons and  to deep fry 
Ginger, chopped  1 inch piece 
Garlic, chopped  4-6 cloves 
Green chillies, chopped  3  
Sugar  1 tbs
Cornflour 2 tbs
Spring onions with greens, chopped  
vinegar  1 tablespoon 
bread crumbs

Method:
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Ingredients:

½ cup each of chana dal, urid dal, mung dal and barley
½ cup wheat berries
1 kg beef or lamb on the bone, meat cut into chunks
2 tbsp crushed garlic
2 tbsp grated ginger
2.5 litres water
2 tbsp clarified butter (ghee)
pinch of saffron colour (optional)
¼ tsp ground fenugreek
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp chaat masala spice mix
1 tbsp chilli powder
1 tsp turmeric
125 ml vegetable oil
2 onions, sliced
1 tbsp garam masala
salt

For Serve:

chaat masala spice mix
finely sliced green chilli
julienned ginger
coriander leaves
sliced lemon

Ingredients:

For sauce:

Method:

Wash chicken pieces, boil with a cup of water, salt and pepper till the chicken cooks. Debone and shred it.Prepare the white sauce by melting butter in a heavy bottomed vessel. Add maida and stir on low to medium flame for 2-3 mts. Add the chopped capsicums and stir for half a mt. Remove from heat and add the milk slowly while stirring constantly. Return to heat and cook stirring continuously till it turns thick. Add salt and pepper to taste. Remove from heat, add 2 tbsps grated cheese and combine. Add the shredded chicken to the sauce along with dried herbs and combine. Spread mustard paste or chilli tomato sauce to each bread slice. Spread the cheesy chicken mixture, sprinkle grated cheese and few tomato pieces.Grill in a hot oven for 8 mts or till lightly browned.

Ingredients:

• 1 16-ounce loaf of Italian bread or French bread
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large cloves of garlic, smashed and minced
• 1 heaping tablespoon of freshly chopped parsley
• 1/4 cup freshly grated Parmesan cheese 
• Method : 
• Toasted bread:
  •  Preheat oven to 350°F.
  •  Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
  •  Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.
  •  Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.  
  • Soft bread:
    Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

Ingredients
For The Cutlets1 1/4 cups grated paneer (cottage cheese)
1/2 cup curds
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
3/4 tsp ginger paste
1/2 tsp garlic paste
1 tsp besan
3/4 tsp chaat masala
1/2 tsp kasuri methi
3/4 tsp garam masala and salt to taste
1 tbsp oil
2 tbsp chopped onions
2 tbsp chopped capsicum
3/4 cup bread crumbs

Ingredients

1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
3/4 cup half-and-half cream
1 egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners' sugar
3/4 cup hot fudge ice cream topping
10 fresh strawberries or grated chocolate, optional
Grated chocolate, optional

Method

Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.

Divide dough into 8 patties, about 3/4-in. thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.

Bake at 450° for 13 minutes or until toothpick inserted near the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate.

To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired. Yield: 8 servings.

Nutrition per serving 1 serving (1 each) equals 633 calories, 32 g fat (19 g saturated fat), 83 mg cholesterol, 438 mg sodium, 81 g carbohydrate, 5 g fiber, 8 g protein.
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Ingredients
FOR THE DOUGH250g pack white bread mix
2 tbsp extra-virgin olive oil , plus a bit extra
150ml warm water
plain flour , for dusting

FOR THE SAUCE

200g can chopped plum tomatoes
1 tbsp tomato purée
1 garlic clove , crushed
pinch of sugar (caster or granulated)

Ingredients

3 large eggs , lightly beaten
140g grated carrots (about 3 medium)
100g raisins
grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg (freshly grated will give you the best flavour)
175g light muscovado sugar
175ml sunflower oil
For the forsting
175g icing sugar
1½-2 tbsp orange juice

Method

Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

• Nutrition per serving

  265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g