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Carom leaves Recipe(Vamu aku Bajji),carom leaves health benefits,vaamu aaku bajji,ajwain patta ke pakode

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Ingredients:

5Carom leaves 1 cup besan 1/2 Red Chili powder pinch of asafetida Pinch of turmeric powder One table sp. hot oil salt to taste Vegetable oil for deep fry.

Method:

Mix all ingredients together with a little water to make a thick & consistent batter.Dip each carom leaf separately in the besan batter and Deep fry in hot oil untill golden in color.serve with pudina chutney and tomato sauce.

Note:

Carom Leaves Health Benifits:

The seeds are highly beneficial for the digestive system.
Carom Seeds also has anti-bacterial, germicide, antifungal and anesthetic properties.
They are rich in various vitamins, minerals, fibers and anti-oxidants.
These seeds can cure spasmodic pains due to indigestion, flatulence and various infections.

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Ingredients:

1kg mutton – cleaned and washed

2 tbsp ginger garlic paste

2 tbsp turmeric powder

1 tbsp chili powder

1 tbsp coriander powder

1 tbsp salt

green masala paste:
1/4 cup mint leaves

1/4 cup coriander leaves

6 Thai green chillies
For rice:

2 tbsp vegetable or olive oil

2 cardamons

1 inch cinnamon stick

4 cloves

2 bay leaves

1 large onion – chopped

2 green chillies

1 tablespoon ginger-garlic paste

1 tomato – chopped
2 tbsp turmeric powder
2 tbsp chili powder
2 tbsp coriander powder

4 cups basmati rice (soaked for 2 hours)

1 cup coconut milk

4 cups water

1 cup mutton broth

Juice of half a lemon

Salt to taste
Yoghurt mixture:

1cup curd

2onions(deep fry onions,mix the deep-fry onions with curd and keep aside )

Method:

Pressure the mutton for 5 whistles. You can increase the number of whistles if the meat is more. Cool down, drain the broth and reserve it for cooking the rice. Keep the meat aside. Use a deep cooking pan with a fitting lid. Add oil to the pan. Once hot, add cardamons, cinnamon, cloves, bay leaves and stay for a minute. Then add the onions and cook for till brown a bit.Add the green chillies and ginger-garlic paste. Cook for 2-3 minutes. Mix in the mint-cilantro paste and yoghurt paste saute well to combine.Add the tomatoes and saute for couple of minutes. Add the spice powders (turmeric, chili and coriander powder) and cook for further 3-5 minutes. Throw in the cooked meat and pour the mutton broth, coconut milk and water. Rise the heat to high and bring it to a boil. Simmer the flame and add the rice and salt. Check for seasoning. Pour the lemon juice. Stir to combine and cook covered for 20 minutes. Switch off the flame and let it rest for another 10 minutes. Serve hot with raita and kurma.

Note:

Spices are widely recognized for their digestive stimulant action. Spices when consumed through the diet produce significant stimulation of the activities of pancreatic lipase, amylase and proteases.

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Ingredients:

2Apples
1tbsp cinnamon

Method:

Slice apples in uniformly thin slices and place on a baking sheet in an even layer. Slices can touch each other, but try not to overlap. Fit as many apples on a sheet as you can If desired sprinkle with cinnamon and gently rub in. Bake apples at 170 for 6-8 hours, until dry and slightly shriveled, and curled up around edges. Turn off oven and leave door shut until completely cooled. Remove apples from baking sheet and store in an airtight container.
Health benefits of Apples:
Apples contain many phytonutrients that act as antioxidants, ridding the body of cancer causing free-radicals. They are also a great source of dietary fiber.
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Ingredients:

1 cup firm tofu
1-1/2 tbsp canola oil
2 shallots, finely diced
1 small onion, chopped and fried
1 tbsp cilantro, finely chopped
2 cloves garlic, finely minced
1/2cup green lentils
2 tbsp fresh ginger, thinly sliced
1 small carrot, shredded
1 tbsp sugar
1/4 tbsp salt
3/4 tbsp black pepper, freshly ground
1 cup dried bean thread noodles
24 betel leaves, stemmed

Method:

Drain any liquid from the tofu. Pat dry with a paper towel. Slice the tofu into 1/2-inch thick pieces. In a large pan, heat about 2 tablespoons of oil; pan-fry the tofu slices until slightly golden. Don't overcook the pieces or they'll start to get hard.Once the tofu is cool,cut the pieces into very thin strips. Set aside. Place the whole package of dried bean thread noodles in a bowl. Soak the noodles in cold water for 30-40 minutes and drain. Chop into 1 inch threads. Set aside.Place the lentils in a small saucepan, barely cover with water and slowly cook for about 30 minutes. It will form a dry paste. Set aside.
In a saucepan, heat 2 teaspoons of canola oil. Add the garlic and 1 finely minced shallot. Cook until slightly golden. Transfer to a bowl.Let cool. In a large bowl, combine the shredded carrots, soaked bean thread noodles, lentils, ginger, tofu and cilantro. Mix well. Add the garlic and shallot with oil, raw shallot and onion. Sprinkle with salt and sugar. Mix well. Refrigerate the mixture until you're ready to wrap. In a small pan, heat about 1 teaspoon of peanut oil. Add about 1 tablespoon of the tofu mixture. Cook for about 2-3 minutes. Taste the filling. Adjust seasoning if necessary. Season with more salt and pepper if necessary.
Place a betel leaf, vein side up, and spoon about 1 tablespoon of the tofu filling at the base of the leaf. Form a log with the filling and roll the wrapper once towards the top corner of the leaf. You want to make sure not to over-fill the leaf; otherwise the excess filling will burst out of the sides while cooking. Using kitchen shears, snip the excess ends of the leaf. Secure a toothpick. Repeat until all the ingredients are used.Brush a grill pan with the remaining oil. Place the tofu stuffed betel leaves on the grill pan. Sear them for about 2-3 minutes per side. Remove and discard the toothpicks.Serve hot.

Health benefits of canola oil:

The oil contains valuable amounts of anti-oxidant vitamin E,help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.
Health Benefits of Betel Leaves:

The betel leaf has been used as an aromatic stimulant and anti-flatulent. It arrests secretion or bleeding and also serves as an aphrodisiac.
Cough and difficulty in breathing are helped by applying betel leaves, that have been soaked in mustard oil and warmed, to the chest. Crushed betel fruit or berry mixed with honey relieves irritating cough. the betel leaf has anti-diabetic properties and helps in its treatment.

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Ingredients:

1/2 cup coconut flour
1/4 tsp eating soda
1/2 tsp cream of tartar
1/4 cup coconut oil
2 tsp stevia
6 eggs
1/2 tsp pure vanilla extract
1/2 tsp sea salt
2 cups fresh or frozen berries (blueberries, blackberries and raspberries)

Method:

Preheat oven to 180 degrees
Blend together melted coconut oil, eggs, stevia, and vanilla
Combine sifted flour, baking soda, cream of tartar and salt, and mix together well, until there are no lumps
Fold in berries
Grease muffin tins – make sure your go overboard here, these are sticky.
Fill muffins tins about 3/4 full
Bake for 20 minutes
serve after become normal temperature

Note:

Stevia is a natural sweetener derived from the sweetleaf plant. It’s 300x as sweet as sugar, so it only takes a small amount to produce the same sweet taste as cane sugar. And it contains antibacterial properties.
It helps for calcium formation,cures the cancer.

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Ingredients:

1 cup rice

2or 3cups Pudina leaves

3 Green chillies

2 inch piece fresh tamarind

1/2 cup onion, chopped

2 tbs oil

1 tbs mustard seeds

1 tbs halfed white urad dal

salt to taste

pinch of hing

Method:

Cook the Rice with 2 cups of water until all the water is absorbed. Allow the cooked rice.Wash the pudina leaves. Using a food processor, gring the pudina leaves along with the green chillies and tamarind into a smooth paste.Heat the oil in a heavy bottomed pan on medium heat; add the mustard seeds and allow it to crackle. Stir in the urad dal and roast it until it turns light golden brown. Add the onions and saute until the onions turn brown.Now add the ground pudina mixture and salt. Give it a stir and let it cook for 5 minutes until the mixture turns a little thick. Turn off the heat and finally stir in the cooked rice to this mixture until well combined. Serve hot with raita and Masala papad.

Note:

Mint leaves are helps for health a lot.It helps for Soothing the digestive tract and if you are having stomach ache then it can be of great help.

Mint is an essential ingredient in many Indian and Middle Eastern cuisine and is popularly mixed with natural plain yogurt to make a 'raita' or brewed with tea to make the famous Indian 'Pudina Chai'. In Thai cooking, it is added to soups and to some highly-spiced curries. Mint grown in Asia is much more strongly flavored than most European mints, with a sweet, cool aftertaste.

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Ingredients:

For the onion pakoras:

2 cups besan
1 cup water
4 medium sized onions, sliced
1 tsp Ajwain
1 tsp red chili powder
½ tsp garam masala powder
a pinch of hing

For the kadhi:

2 cups curd
1 cup besan
4 cups water
2 tsp red chili powder
11/2tsp turmeric powder
1 tsp garam masala powder
salt to taste

For the tempering:

1 medium sized onion, finely chopped
1 1/2 tbsp chopped ginger-garlic
1 tsp cumin seeds
¼ tsp methi seeds
2 sprig curry leaves
2 green chili
1 or 2 dry red chilies
3 tbsp mustard oil or ghee
a pinch hing

Method:

Pakoras:

mix besan in a bowl with ajwian seeds, red chili powder, garam masala powder and salt.add sliced onions to the bowl and pour a little water.don’t use to-much water the onions will release water later.mix the onions with the besan very well and keep aside for some 20-30 minutes.heat oil for deep or shallow frying the pakoras.fry till they crisp and browned.remove excess oil.keep the pakoras aside.

Kadi:

In a pan, take the curd. whip it well to make it smooth and add the spice powders – turmeric powder, red chili powder, garam masala powder and salt,mix well with the curd.now add besan to curd.pour water and mix the contents well.make sure there are no lumps.now in a large deep pan, heat mustard oil or ghee add cumin seeds and let them split. then add chopped garlic, ginger, green chili.also add curry leaves and dry red chili.fry till the raw smell of the garlic ginger disappears.now pour our liquid curd mixture.bring the whole kadhi to a boil first and then simmer for 8-10 minutes.so the punjabi kadhi is ready.add the fried onion pakoras to the hot kadhi .cover and close the pan. let the onion pakoras be soaked in the kadhi for some minutes. garnish with coriander leaves and serve.

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Ingredients:

Ragi Flour - 1/2 cup
Almond Flour - 1/2 cup
Dark brown sugar - 1/2 cup
Baking powder - 1/2 tsp
Butter melted - 1/2 cup
Vanilla extract - 1 tsp
Few nuts - to top

Method:

In a non stick pan over medium heat dry roast the ragi flour, this is an essential process and takes away the raw smell of ragi so make sure you do it. Dry roast for 2 minutes and set aside
In a bowl add the brown sugar, almond flour, baking powder, vanilla extract and ragi flour mix all together such that the baking powder is even.
Add melted butter to the dry ingredients and combine until you are able to shape them into balls
Pre-heat the oven to 190 C for 10 mins, line a baking tray with parchment and start rolling the cookies into 1 tbsp size balls giving space between, place them on the prepared tray until you finish rolling out all.
Now decorate on top with cashew.
Bake in center of pre-heated oven for 12-15 mins. Once done cool them after enjoy.

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Ingredients:

1 tbsp oil
2 bay leaf
12 mm piece cinnamon
2 cloves (lavang)
2 cardamoms
1 tsp kalonjig
1 tsp mustard seeds
1/2 tsp methi seeds
2 tbsp low fat curds
1/4 tsp hing
1 tsp chilli powder
2 tsp coriander-cumin powder
1/2 tsp turmeric powder
1/2 cup chopped tomatoes
1 cup peeled and cubed potatoes
2 cups peeled red pumpkin (kaddu) cubes
1 tsp lemon juice
1/2 tsp sugar
salt to taste

Method:

Heat the oil in non-stick pan add the bayleaves, cinnamon, cloves, cardamoms, khalonji seeds, mustard seeds and Methi seeds.When the seeds crackle, add the curds, hing, chilli powder, coriander-cumin seeds powder and turmeric powder and cook on a slow flame.Add the tomatoes and cook on a slow flame for a few minutes.Add the potatoes, pumpkin and 1/4 cup of water, cover with a lid and cook on a medium flame until the vegetables are tender.Remove the lid, add the lemon juice, sugar and salt, mix well and cook for a minutes,and serve.

Note:

This kaddu helps to increase the memory.If you serve children before going exam they will present themselves more better .

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Ingredients:

1 cup Besan flour

1 onion finely chopped

1 tomato finely chopped
2 tbsp cilantro chopped
1 tsp green chilli paste or 1 tsp finely chopped green chili
1/2 tsp ajwain seeds
a pinch of hing
water as needed
Salt to taste

Method:

Put the besan into a bowl,it is avoid the formation of lumps while mixing with water and make into a smooth and thick batter.The consistency should be slightly thinner than the regular dosa batter.
Add the rest of the ingredients and mix well.
Take a small omelet pan or any nonstick pan and add about a tsp of oil and pour the about half a cup of batter and turn the pan so that the batter covers the entire pan.Pour some oil around the edges.
You can cover the pan.
Once it is fried you can see the golden color around the edges and flip them when they are ready and let it roast on the other side for a few seconds.It is very important to fry the besan omelet on both the sides as uncooked besan causes indigestion.

Note:

You can even make small besan omelets and stuff in between two slightly warmed bread slices and can eat as bread omelet sandwich.
You can make the batter bit thick and you can even dip the bread triangles and fry on tawa like how you do for french toast.It gives an eggless version of french toast.

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Ingredients:

450 g mix of potatoes, cauliflower, and a few radishes
1 1/2 teaspoons dried mint
1/2 teaspoon red chile pepper flakes
1/2 teaspoon cumin seeds
1/2 teaspoon fine grain sea salt
1 teaspoon ground cumin
1/2 teaspoon cinnamon

1 teaspoon ground ginger
4 tablespoons olive oil
1tbsp lemon juice

For Topping:

fresh mint, toasted sesame and pumpkin seeds, plain yogurt and salt.

Method:

Preheat the oven to 425F or 220C.Toss the veggies with coconut oil, sea salt and the Moroccan blend.Lay them out on parchment paper so they don’t touch each other too much.Bake them for 45 minutes.a squeeze of lemon and all of the other toppings. A salted yogurt and serve.
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Ingredients:

1/2 chicken; boiled and chicken stock
2 tbsps of tahini paste (ground sesames seeds)
2 tbsps of soya paste
2 tbsps of dijon mustard
2 tbsps of olive oil
2 tbsps of truffle oil

Method:

Separate chicken flesh from the bones.Mash the chicken flesh with your hands, removing all small bonesCombine it with the tahini paste, soya and mustard.Mash all ingredients with your hand until they become smooth.

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Ingredients:

2 cups of almond flour

2 Tbsp sugar

1 Tbsp baking powder
1 tsp. of salt
5 eggs (whisked)
½ cup of coconut milk
1/3 cup of olive oil
250grm of Almonds

Method:

Preheat oven at 350 degrees.Mix the dry ingredients in a batter bowl, in a separate bowl mix the wet ingredients and then mixed them together with a wooden spoon.And placed the batter in a greased bread loaf pan and put in the oven.it will take about 20min.Once its ready,wait for it to cool down before slicing it.

Note:

you can add tutu fruity also for children's it will be more attractive.

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Ingredients:

1 Kabocha squash
¼ cup heavy cream
2 cups veggie broth
two of cinnamon
Salt and freshly cracked black pepper
1 teaspoon fresh grated ginger

Method:

Pre-heat the oven to 400F or on gas roast Kabocha squash the same way roast butternut and pumpkin.Slice the stem section off the squash first and then slice the squash in half with carefully. Scoop out the seeds.Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan. Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.Once the squash has cooled, scoop out the pulp and place it in a blender,and puree.Add the tablespoon of butter to a medium soup pot over medium heat. Once the butter has melted, whisk in the squash puree with the heavy cream and veggie broth.Heat to a light simmer, adding additional veggie broth for a thinner soup.Whisk in the cinnamon and fresh ginger and season with salt and freshly ground black pepper to taste.Keep the soup warm for about 10-15 minutes to allow all the delicious flavors to develop. Serve warm.Thanks for Visiting womenspage.in

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Ingredients:

1/2 kg Kakarakaya(karela)
5 Dry red chilies
1/2 tsp Black pepper
1 tsp Mustard Seeds
Little Turmeric Powder
1 garlic pod minced Garlic
Small piece Ginger
1 big onion
2 Green chilies
Salt - as required
sp tamarind extract
1 tbsp Jaggery
Oil

Method:

Remove the seeds from karela/ kakarakaya and cut into small pieces. Boil the pieces in salt water for a while. Drain the water and keep aside. Grind dry red chillies, mustard seeds, black pepper, ginger, garlic, and tamarind into fine paste. Cut onions and slit green chillies. Now heat oil, add mustard seeds, chopped onion, green chillies and stir. Add turmeric powder, curry leaves, ground masala paste, salt and stir. Add karela pieces and jaggery powder and combine. Cook on low flame for few Min's. Serve with plain rice or roti.

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Ingredients:

1 Tbsp. butter
5 red onions, roughly chopped
300g cremini mushrooms, sliced
2 Tbsp. chopped thyme
200g soured cream
salt & pepper, to taste
450g puff pastry
1 egg, beaten

Method:

In a large pan over low heat, melt the butter and add the onions. Cook until the onions are completely soft. Add the mushrooms and bring the heat up to medium. Cook for about 5 minutes more, until the onions are cooked through. Add the thyme, soured crème, and salt & pepper. Let cook for 5 minutes more, until the mixture has thickened slightly.Preheat the oven to 400F.Lay out one sheet of the puff pastry . Spread the mushrooms/onion mixture over top, keeping it away from a 2-3cm border around the edge. Using a pastry brush, brush some of the beaten egg around the border. Lay the second sheet of puff pastry over top of the first, and squeeze the border edge together to seal tightly, being careful not to leave any open edges where filling could escape.Brush the top of the puff pastry with the remainder of the beaten egg, then cut a few slits in the top of the pastry.Bake at 400F for 25 minutes, until the pastry has puffed up and becomes golden. Serve warm with tomato ketchup.

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Ingredients:

Carrot	100 gms
Cabbage	100 gms
French beans	6
Mushroom	4
Spring onions	2 stems
Ginger	1″
Garlic cloves	6
Green chilly	2
Cornflour	1 cup
Soya sauce	1 tbsp
Tomato sauce	1 tbsp
Black pepper powder	1/2 tsp
Noodles	1 cup
Oil
Salt

Method:

Boil noodles and deep fry in oil till crispy.Keep aside.Chop all vegetables finely.Heat 2 tbsp oil and stir fry ginger,garlic and green chilly pieces.Now add chopped vegetables and stir fry for 2 mins.Add 2 cups of water and salt.Allow to cook for 4 min on low flame.Now add soya sauce,tomato sauce and black pepper powder.Simmer the soup for two to three minutes.Mix the cornflour in a water and add it to the soup.Cook till the soup thickens.Veg man-chow soup is ready.Serve hot with crushed fried noodles.

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Ingredients:

Puff pastry dough - for 6 puffs
Chicken - 100 gms boneless boiled and shredded Ginger garlic paste -1/2 tsp or finly chopped slicesOnion - 1 small finely chopped
Fennel seeds powder - 1/2 tsp
Chicken masala - 1 to 1.5 tsp
Oil -1 tbsp
soya,green chilli souce-1tbsp
tomato ketchup-3tbsp

Method:

Cut the puff pastry into 6 pieces for the individual puffs. For making the filling, take a pan and add in the oil. Now add the finely chopped onions and saute till they turn soft and translucent. Add the ginger garlic paste and continue to saute. Now add the fennel seeds powder, salt to taste and the chicken masala. Saute till the oil starts oozing out from the masala. Add the shredded chicken and let cook for 4-5 minutes and add soya,tomato and green chilli souce . Take off the stove and keep aside.Put the chicken filling onto the individual pieces of puff pastry. Fold and seal the edges with a little water. Place them onto a greased baking tray and put into a preheated oven. Bake at 220 deg or Gas for approximately 25 minutes or till they start turning golden brown. For a more glossy crust you may brush with a little egg white before placing them into the oven.

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Ingredients:

1/2 jar Jalapenos
1 loaf crusty Italian bread
3/4 c unsalted butter
8 tbsp Crushed Garlic
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp chopped flat leaf parsley
1 loaf crusty Italian bread

Method:

Preheat oven to 450 degrees. Drain Jalapenos.Cut bread into one-inch thick slices and place on a cookie sheet. Toast in the oven for five minutes, or until edges brown slightly.Dice jalapenos. Melt butter on low heat and stir in jalapenos, Minced Garlic, salt and pepper. Simmer on medium heat for about five minutes.Spoon a bit of the butter mixture onto each slice of bread and sprinkle with parsley. Arrange slices back into a loaf formation and wrap tightly with aluminum foil. Bake in oven for 6 mins.serve hot.

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Ingredients:

1 can refrigerated classic pizza crust
1/4 cup part-skim ricotta cheese
1/2 teaspoon herbes de Provence
1 cup chopped cooked chicken
1 cup shredded Italian cheese blend

Method:

Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.Fold dough in Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving. over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.

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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:

Take carrot in a bowl. Add cabbage, cauliflower and salt and mix. Add mida and dark soy sauce and mix well, dost with bread crums,Shape into marble sized balls. Heat sufficient oil in a wok and deep fry the balls till golden. Meanwhile heat two tablespoons oil in a pan. Add ginger, garlic and green chillies and sauté till brown. Drain and add the fried balls and stir. Add half a cup of water and dark soy sauce and stir. Add sugar and salt and mix. Mix cornflour with a quarter cup of water and add to the pan and stir. Add spring onion with greens and mix well. Add vinegar and mix. Slit the rolls without cutting through. Put some of the Manchurian mixture in roll and press.serve it hot.

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Carom Leaves Health Benifits:

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For the onion pakoras:

For the kadhi:

For the tempering:

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Kadi:

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For Topping:

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Separate chicken flesh from the bones.Mash the chicken flesh with your hands, removing all small bonesCombine it with the tahini paste, soya and mustard.Mash all ingredients with your hand until they become smooth.

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