Watermelon Paratha

Health Benefits Of Watermelon & Nutrition Facts

Besides it tastes refreshing and seductive colors, watermelon nutrition also has so many health benefits. Fruit which has the Latin name Citrullus lanatus, contains certain substances that is effective enough in killing cancer cells, a substance that is able to turn the activity of white blood cell function can improve the immune system. 

Watermelon is low calories fruit, calories in watermelon every 100 grams only 30 calories, so watermelon could serve as a diuretic. According to a study in the United States, the flesh and skin of the watermelon found citrulline substances, these substances will react with the body's enzymes when consumed in considerable amounts then changed into arginine, acid non-essential amino acids are efficacious for the heart and immune system. A USDA study found that the tart white rind offers a high dose of citrulline, an amino acid that helps dilate blood vessels to improve circulation.

Watermelon skin are also rich in vitamins, minerals, enzymes, and chlorophyll. Vitamins that are found in watermelon skin include vitamin A, vitamin B2, vitamin B6, vitamin E, and vitamin C. The content of vitamin E, vitamin C, and protein in the skin of the watermelon can be used to smooth the skin, hair, and make hair look shiny. While beta-carotene and lycopene found in watermelon skin can be used as an antioxidant to tighten facial skin and prevent wrinkles in the facts.

Looking at the above benefits I am sure that you will never throw the white part of the watermelon.  I prepared parathas of the white part of the watermelon. These parathas are so soft and delicious that you will never guess of what they are made of.  These parathas remain soft for 2 days.  These can be given as tiffin to the children.  I have even made mini cheese stuffed paratha.  I am sure the children will love this, just imagine when they bite into it the cheese oozes out.   Just give this a try and you will not regret making them.  They are easy to make.  Let’s go to the recipe.

Ingredients

Watermelon white part puree     1 cup

Wheat flour                                       2+1/2  cup

Chilly flakes                                       ½ teaspoon

Salt                                                       ½ teaspoon

Sugar                                                   ½ teaspoon

Ghee/oil                                             1 teaspoon (I used ghee)

Method

In a mixing bowl add all the above ingredients except the ghee and knead it into a dough.   The add the ghee and knead again into a smooth dough.  Keep this dough to rest for 10 minutes.   Then divide into equal portions according to the size of parathas you would like to make.  After rolling bake them on a hot girdle till done.

To make a cheesy paratha. Take a ball and flatten like a puri stuff it with grated cheese, close the edge and then roll into a mini paratha. Bake and apply ghee/butter on top. Serve hot.

Do give this a try and post your comment.

Labels: Parathas, Rotis,Healthy, Kids delight, Vegan, Watermelon, Indian, Breads

Palak (Spinach) Paneer

February 23, 2014

Ingredients

Palak / Spinach chopped            2 cups 
Paneer                                              100 grams

Grind to Paste

Cumin seeds                            1 teaspoon
Cashewnut                               5 pieces
Onion  Large                            1 no
Green Chilly                            2 nos
Curd                                           1 tablespoon
Ghee/Oil                                  2 tablespoon
Salt                                             1/2 teaspoon

Method

Wash clean and chop the palak.  Pour boiling water on it.  Drain and grind to paste.
Cut the paneer into cubes.  Heat little water and immerse the paneer in it for 10 - 15 minutes.  
Fry the ground paste in ghee/oil (I used ghee) till ghee separates. Add the palak paste and fry well. Add salt and little water to adjust the consistency of the gravy.  Cover and cook on slow fire for 4 -5 minutes. Add paneer lightly stir it into the gravy. Serve hot with rotis or puris.

Note:  You can also fry the paneer and then add to the gravy. To make it vegan, use tofu.

Do try  this recipe and post your comment.

Labels: Vegetables, Leafy vegetables, Paneer, Healthy, Main course, Vegan, Palak

Tomato Carrot Soup

February 18, 2014

This soup is healthy  version of  Cream of Tomato Soup.   This is a vegan soup, minus cream, milk, all purpose flour and cheese.   This soup still taste delicious and easy to make.

INGREDIENTS 

Carrot                      1/2   cup  (grated)

Tomato                   2 nos  

Onion                      1 medium size ( chopped)

Garlic                      3 flakes (chopped)

Cinnamon              1 stick (1 inch)

Peppercorns          8 - 10 nos

Wheat flour           1 Teaspoon

Butter                      1 Teaspoon

Vegetable Stock    1.1/2 cup

Salt                           1/2  teaspoon

Sugar                       1/2  teaspoon 

Method 

The tomatoes should be ripe and firm chopped in large pieces.

In a pan heat butter add onions, garlic and saute for a minute. Add flour and saute till light brown. Add the cinnamon, peppercorns,carrot, tomato and cook till soft.   Cool and puree.

In a pan add the puree, vegetable stock, salt and sugar and let it boil for 5 minutes till thickens a little. Switch off the flame and pour it in a soup bowl and serve hot. 

Try this soup and post your comments. 

Labels: Healthy, Soup, Tomato, Vegan, Main course

Bread Pudding - Steamed

February 18, 2014

Ingredients 

Brun bread                  2  or    6 - 8 Bread Slices
Milk                               600 ML
Eggs                               2 No
Sugar                             12 Full Teaspoons 
Custard  powder         2 Teaspoons
Vanilla essence           1 Teaspoon
Almond powder          4 Teaspoons

Ghee                              2 Tablespoon

FOR THE CARMEL

Sugar                           3  Teaspoons

METHOD 

Cut the bread into small pieces.    Heat  half the quantity of milk. 
With a hand blender beat the eggs  till light and fluffy. Add essence and beat well, as you are beating add the hot milk, beat continuously  or else the eggs will set like an omelet. 
Now add the rest of the milk, custard powder, bread pieces, sugar, almond powder and blend well. Keep this to soak for 15 minutes or more.

In the meanwhile make the caramel. Wet the container in which you are going to steam the pudding. Add the sugar and place it on medium flame. Let the sugar burn until it  gets  light brown color. Remove for flame and spread it all over the base of the container. Be careful do not handle this container with bare hands use tongs or a hand towel. Keep it to cool. When the caramel cools add the pudding mixture, cover it with a lid or foil. Place the container  in cooker on a ring stand and add enough water to steam this pudding. Take one whistle on high flame, reduce the flame, steam it for 25 minutes. Cool, pudding is ready to serve.

This pudding is delicious and easy to make. This pudding is packed off to my brother house who loves steamed bread pudding.


Note : When you add hot milk to the beaten eggs it eliminate the smell of the egg in the pudding.
I used brun bread as the pudding taste better than slice bread.  Burn is hard crusted  bread.
If you want the pudding sweeter add sugar to your taste.  For me the sweetness was perfect.

Very soon, will post an eggless version of this pudding.  Look out for the post.


Do give this pudding a try and post your comments.


Labels: Sweets &  Desserts, Kids delight, Pudding, Steamed

Rawa / Semolina Upma

Ingredients

Rawa                   1 cup   (roasted till light pink)
Onion                  1 large ( finely chopped)
Green Chilly       2 nos.  ( finely chopped)
Salt                       1/2 teaspoon
Sugar                    1/2 teaspoon
Lime juice            1 tablespoon
Grated coconut   1 tablespoon
Coriander            1 tablespoon (chopped)
Ghee                     1 tablespoons
Hot Water           2 cups 

Tempering/Tadka
Oil                         2    tablespoons
Mustard seeds     1/2 teaspoon
Urad  dal              1/2 teaspoon
Asafoetida            1/4 teaspoon
Curry leaves         1 sprig
Method In a kadai heat the oil add the mustard seeds, when its splutters add the  dal and saute till light pink. Add the asafoetida, onions, chilies, curry leaves and saute till onions are translucent. Add rawa fry for 3 -4 minutes. 
Add salt, sugar and hot water.  Mix well, cook till water is absorbed. Add coconut, coriander, lime juice and ghee and stir well. Serve hot. 

  
Labels: Breakfast,Healthy, Kids delight, Vegan