Wednesday, February 29, 2012

Papaya Banana Smoothie

Papaya juice is an energy booster and full of nutrients which are essential for maintaining good health. Consumption of papaya juice boosts digestive system, Healthy Lungs, Strengthens Immune System, and Prevents Heart Disease. We know the benefits of Honey and Milk and the Papaya is known for its digestive enzyme papain. This proteolysis  enzyme aides digestion because it breaks down complex proteins. Papaya is also a rich source of vitamin A, vitamin C, potassium and fiber.  

    Papaya     3/4 cup
    Banana    1 medium
    Milk     3/4 - 1 cup
    Sugar or Honey    to taste
  1. Remove the seeds, Wash, Peel the skin and roughly chop the ripe papaya and banana keep aside.
  2. In a blender, add chopped papaya and banana, run the blender to get a smooth juice.
  3.Then add milk and sugar/honey and blend it for few seconds.
 4.  Transfer the juice to a serving glass, add ice cubes, some chopped papaya on top and serve

Friday, February 24, 2012

Lauki (Bottle gourd) Soup

Bottle gourd is also known as lauki, ghiya, dudhi in india. Bottle gourd has to be one of the healthiest of vegetables and I think it is not so favorite amongst many, When I was sick  my friend  A one day she prepared  bottle gourd soup  for me and the result was an amazing, thick, rich, creamy and nutritious soup. She shared the recipe with me and I made the soup couple of times. I want to share this as most of us do not like bottle gourd and that includes me too. This soupwill change that for folks who do not like bottle gourd as it has done for me. I love bottle gourd in this form. It also excellent for children and old people as bottle gourd has a lot of health benefits. Bottle gourd soup is great for those who are either on diet or wants to lower their cholesterol. It is good to be served to those who have diabetics in their home. You can have this soup in mid morning or in the evening with a brown bread .It will make you feel full because it contains lot of fiber and water and hence helps to curb hunger pangs. 
Health Benefits: Bottle gourd is low in fat and cholesterol yet high in dietary fibre. It contains 96% water, which makes it very cooling and easy to digest. It is rich in iron, vitamin C & B complex, has sodium and potassium. It is excellent for light and low-cal diets and effective against constipation and other digestive disorders.
For Soup:-
Lauki(Bottle gourd) - ½ peeled and cut into medium size pieces, can remove the inner seeds if hard.
Green Chilli – 1
Ginger- ½ inch
Garlic – 2 to 3 peels
Milk - 1/2 Cup
Onion, peeled and chopped-1
Tomatoes, chopped-2
Any vegetable - 1 cup, cut into small pieces.
Toor Dal/ Any split lentil - 1/2 cup
Tejpata - 1
Dalchini - 1 inch
Salt – As per taste
Black Pepper - 2 tsp
Turmeric powder - 1/4 tsp
1.Rinse the bottle gourd in enough water and peel it.
2.Chop the bottle gourd , onions and garlic and put it in a pan.
3.Add enough water just about covering the chopped gourd, onions and garlic and turmeric powder and cook
4.In separate pan  steam the mixed veggies for 15-20 mins and cover the pan
5.Now let the veggies and stock cool; in a blender or food processor blend the veggies. But keep the stock aside.
6.In another pan now heat the oil And lightly fry onion, garlic dalchini, tejpatta  Sauté for 2 minutes .
7.Then add the pureed bottle gourd, veggies, dal then add the veggies stock to get the consistency you want and boil in simmer for 5-6 mins.
8.Before you switch off the fire add the cream cheese( optional).
9.Garnish with freshly ground pepper and serve hot

Monday, February 6, 2012

Tilgul poli (Seasame poli)

Tilgul poli (Seasame poli)
This is my very first experience of making Gul Poli (Maharashtian cusine)Jaggery flatbread.I learn this recipe from my Maharashtrian friend. A version stuffed with jaggery  and ground sesame seeds (til) is especially made at one of the which is celebrated either on the 14th or 15th of January. Traditionally, Maharashtrian people wish each other Tilgul ghya goad bola ("Enjoy gulachi poli and speak sweetly") to encourage good relationships. The actual process of stuffing, rolling and cooking did not take very long, but the preparations took quite some time. The poli was pretty good and not too sweet. My Family absolutely love this dish.

For dough
Wheat flour-1 cup
All purpose flour-1/2 cup
Oil-1 tbsp
Milk-3/4 cup
Besan-2 tbsp
For stuffing
Jaggery (grated)- 3/4 cup
Sesame seeds-1/4 Cup((lightly roasted till it is crisp & golden in colour)
Grated Coconut--1/4 Cup(roasted)
Chickpea Flour/Besan-1/4 Cup
Cardamom powder-1/2 tsp
nutmeg Powder-1/2 tsp(optional)
Poppy Seeds/Khuskhus-1/4 cup(Dry-roasted powdered)
Ghee/Clarified Butter (as needed)
1.Mix all the flours. Make a well in the middle, heat oil and add it to the flour.The oil should be sizzling hot .Then mix it nicely and remove all lumps. 
2.Now start kneading the soft dough by adding little milk at a time. Consistency of dough should be soft like a regular chapati dough. Apply few drops of oil on dough and cover it. Let it rest for 30-40 minutes.
3.Now for filing, grate the jaggery.Heat Ghee in a pan add chickpea flour and roast it. Add Ghee as required little at a time. Keep stirring continuously. 
4.Roast on low heat till it changes its colour and its aroma spreads all over the room. It will take about 6-7 minutes. Then switch off heat and keep it aside. Let it cool
5.Roast sesame seeds, poppy seeds and coconut one by one. Grind  it powder one by one and mix.
6.Add ground sesame seeds and coconut, cardamom powder, nutmeg powder along with roasted besan and jaggery grind this mixture in a mixie till they are well combined.
7.Mix all ingredients well and make equal sized balls.
8..Make equal portions of dough. Sprinkle some all purpose flour on rolling board. 
9.Roll the dough to the size of puri.Place a ball of tilgul filling in the center close it by covering the edges at top so that the fiiling will not come out.
10Use more flour and roll it till it become normal roti size or 7-8 inches in diameter.
11.Heat the griddle (tawa) put some ghee roast it from both the side using ghee on medium flame till it turns golden brown. Serve   crispy Gulpoli with ghee .