Cabbage Sabzi

February 27,2014

Surprising Health Benefits of Cabbage

Types of cabbage

There are many different types of cabbages with different taste and uses.
They include: green cabbage, Nappa cabbage, red cabbage, savoy cabbage, bok choy and brussel sprouts.

Cabbage Nutrition

Cabbage is packed with vitamins, minerals, and fibre. It also has phytonutrients known to prevent cancer.

If you want beautiful glowing skin, and an immune system powerful enough to fight off just about anything, don’t forget this highly nutritious but common vegetable.

Cabbage is powerful. Ancient healers declared it contained moon power because it grew in the moonlight. Modern nutritional science understands its power comes from its high sulfur and vitamin C content. Either way – it’s worth adding this Powerfood to your weekly diet.

9 Healthy Benefits of Cabbage:
1. Ideal for weight loss!It has only 33 calories in a cup of cooked cabbage, is low in fat and high in fiber. It is definitely a smart carb.

2. It is a brain food!It is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia. Red cabbage has the highest amount of these power nutrients.

3. High in sulfur, the beautifying mineral.
Cabbage helps dry up oily and acne skin. Internally sulfur is essential for keratin, a protein substance necessary for healthy hair, nails, and skin. Check out this Homemade Cabbage Face Mask

4. Helps detoxify the body.The high content of vitamin C and sulphur in cabbage removes toxins (free radicals and uric acid); which are the main causes of arthritis, skin diseases, rheumatism and gout.

5. Has well-known cancer preventative compounds lupeol, sinigrin and sulforaphane.They stimulate enzyme activity and inhibit the growth of cancer tumors. A Study on women showed a reduction in breast cancer when cruciferous vegetables like cabbage were added to their diet.

6. Helps keep blood pressure from getting high. The high potassium content helps by opening up blood vessels, easing the flow of blood.

7. Cabbage for headaches:A warm compress made with cabbage leaves can help relieve the pain of a headache. Crush cabbage leaves, place in a cloth, and apply on the forehead. Also, drink raw cabbage juice 1-2 oz. (25-50ml) daily for chronic headaches.

8. Hangovers from heavy drinking were reduced by using cabbage, since Roman times.
9. Anti-inflammatory and Blood Sugar Regulator. The natural red pigments of red cabbage (betalains) is said to lower blood sugar levels and boost insulin production. Of course it has no white sugars and very few simple sugars. Betalains have powerful anti-inflammatory properties just like beets.

I think this information is enough to get us to eat cabbage. This information I have taken from the net. Since many of us do not like cabbage, I, am sharing with you an easy as well as a tasty cabbage vegetable.

Ingredients

Cabbage 2 cups finely chopped

Onion 1 small finely chopped

Green chilly 2 nos finely chopped

Coriander 1 tablespoon finely chopped

Grated coconut 1 tablespoon

Coriander powder 1 teaspoon

Cumin powder 1/4 teaspoon

Garam masala 1/4 teaspoon

Sugar 1/2 teaspoon

Salt to taste

Tempering
Oil 2 tablespoons

Mustard seeds 1/2 teaspoon

Cumin seeds 1/2 teaspoon

Asafoetida a pinch

Curry leaves 1 sprig

Method

Take all the ingredients in a mixing bowl and mix them to gather with your hand till well combined. In a kadai heat oil, add mustard and cumin seeds when they splutter at asafoetida and curry leaves. Then add the cabbage mix and stir. Cover and cook with water on the lid on slow flame till the sabji is cooked. Serve hot with rotis. This sabzi is tasty and gives a wonderful aroma when cooked. Do give this a try.

Labels: Vegetables, Healthy, Main course, Vegan, Cabbage 

Benefits of Masoor dal ( Lentils)

Health Benefits of Masoor dal (Lentils)

Lentils are extremely rich in soluble fiber, which forms a gel-like substance in the digestive tract, thereby helping in removing bile from the body. It further helps in eliminating and reducing blood cholesterol levels.
The higher fiber content of lentils helps in increasing the size of stool; hence, speeding the journey of waste products through the gut. In short, lentils are useful for alleviating constipation. The fiber content also reduces the risk and the symptoms of diverticulosis, a condition in which small pouches form in the colon wall.
The soluble fiber in lentils has the property of trapping carbohydrates. It slows down the digestion and absorption process, hence preventing major changes in blood sugar level throughout the day. This helps diabetic patients.
The insoluble fiber in lentils leads to the feeling of early satiation; hence, people eat less and gain fewer pounds. Besides, insoluble fiber is indigestible, which passes through the body adding just a few calories.
Lentils are rich in flavones, a class of antioxidants with antioxidant properties. Studies have proved that regular consumption of lentils can reduce the risk of breast cancer.
Lentils prove to be significant for a healthy heart as they prevent heart coronary problems. Fiber in the lentils reduces blood cholesterol levels and plaque forming on the walls of the arteries, thereby eliminating the risk of stroke or other cardiovascular diseases.
Apart from providing low burning complex carbohydrates, lentils increase energy levels by replenishing iron stores. This is particularly very important for menstruating women, who are at a higher risk of iron deficiency.
Besides fiber which contributes to the health of the cardiovascular system, lentils contain folic acid and magnesium, significant for reducing the level of homocysteine, a compound known to be dangerous for the heart and artery walls. Also, lentils promote better blood flow and passage of oxygen and nutrients to the organs.
Rich in the antioxidant, molybdenum, lentils assist the body in breaking down harmful substances hence reducing allergy symptoms. This antioxidant is also essential for preventing impotency, particularly in older men, and avoiding anemia.


Labels: Lentils, Vegetables, Health benefits, 

Khichdi with Masoor Dal (Lentils)

February 26, 2014

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A nutritious and tasty Khichdi with masoor dal and rice.

Ingredients

Rice                                   1 cup
Masoor dal                      1/2 cup
Cloves                                4
Cinnamon                        1 inch stick
Cardamom                       2
Cumin seeds                    1 teaspoon
Onion                                2 finely sliced
Tomatoes                         2 chopped
Green chilly                    1 slit
Coriander leaves            1 + 1 tablespoon
salt to taste
Ghee/Oil                          2 tablespoons
Curry leaves                    1 sprig
Hot water                         3 cups
Turmeric powder           1/4 teaspoon

Method

Wash rice and dal, keep it aside to soak for half an hour,
In a vessel add ghee/oil, fry the cumin, onions, cloves, cinnamon and cardamom.
When onions are golden add slit green chilly, curry leaves and a part of the coriander leaves.
Keep the remaining coriander leaves for garnishing.
Add chopped tomatoes, turmeric and salt.
Add the drained rice and dal. Fry for few minutes.
Add 3 cups of hot water, Bring it to a rolling boil. Cover and cook it for 8 to 10 minutes on low flame till the rice is done. Garnish with chopped coriander leaves. Serve hot with a little ghee and salad.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels:Rice, Lentils, Healthy, Main course, Vegan, Khichdi, Cooking with seeds

Eggless Chocolate Cake- Heart Shaped - Valentine's Day Special

February 25, 2014

I am hooked on to making eggless cakes.  Had read that flaxseed is a substitute to make eggless cakes also. Surfed the net and came across this recipe.  Tried it and it turned out superb.  I made a heart shaped cake since it was for our Valentine’s Day celebration.  All my friends loved it.  The original recipe is here. 

To use flax seed as an egg substitute, follow the measurements.

1 egg=1 tbsp flaxseed + 3 tbsp water

2 eggs=2 tbsp flaxseed + 6 tbsp water

Ingredients

All purpose flour    2 cups

Flax seeds                2 tbsp + 6 tbsp water

Sugar  powder        2 cups

Salt                            1/2 teaspoon

Unsalted butter     1/2 cup (I used homemade butter/malai)

Vegetable oil          1/2 cup

Cocoa powder        1/4 cup

Water                       1 cup

Buttermilk              1/2 cup

Baking soda            1 teaspoon

Vanilla extract        1 teaspoon

White vinegar         1 teaspoon

Ingredients For icing

Unsalted butter              1/2 cup

Whole milk or cream    6 tablespoon

Cocoa powder                 1/4 cup

Icing sugar                      4 cups

Vanilla extract                1 teaspoon

Method

Grease and line a baking pan with butter.

Take 2 tbsp flaxseeds a mixer-grinder. Grind it to a fine powder. You don’t need to roast them. Remove the flaxseed powder into a bowl. Add 6 tablespoon water to the flaxseed powder. Mix well and keep it standing for 15-20 mins. In the meantime we do the remaining steps.
Sift the flour, sugar and salt all together thrice.
In a saucepan, heat water with malai, oil and cocoa. Whisk it and bring just to a boil over medium heat, stirring continuously. Pour the hot chocolate mixture into the flour mixture mix well. Mix the buttermilk, vinegar, vanilla and baking soda in a bowl. Mix the flaxseed mixture and rest of the ingredients and blend well. The mixture should be smooth without any lumps. Pour into the greased baking tin. Now bake it in the oven at 170 degree C for 35 to 45 minutes. Please check to see if the cake is done by inserting a toothpick if it come out clean the cake is done.
Make a lot of holes with a toothpick so that the icing seeps into the cake. The holes cannot be seen once the icing has been cooled.

To make the icing

In a saucepan, melt butter. Add the milk and 1/4 cup cocoa and bring to a boil. Remove from heat and stir in icing sugar and vanilla. Blend until smooth. Use a electric hand blender. Pour the icing over the hot cake. Spread it evenly on the cake with a spatula. Cool the cake. I added 1/2 cup cocoa powder and hence the color is dark. I boiled is for a longer time and made it thick since I wanted the icing to have a coating.



Lables: Eggless, Cakes.

Tomato Apple Jam - Valentine's Day Special

February 25, 2014

Ingredients

Ripe tomatoes                2 kgs

Onions                             2 medium sized, finely chopped

Apples                             2 Big

Sugar                               3/4 cup 

Salt                                   1 teaspoon

Chilly powder                1 teaspoon

Juice of lime                  1

 Method

Put the tomatoes into the boiling water, and boil for 2 -3 minutes till the skins loosen. Take the tomatoes out once they have cooled, just peel the skins and chop them.

Place the onions, tomatoes, apples in the blender and puree it. Put the puree, sugar, salt and chilly powder in a thick bottomed pan and bring to boil, stirring occasionally. Turn the heat to low and cook till it becomes thick.  Stir it on and off so that it doesn’t stick to the bottom and burn.

Add the lime juice. Cook for another 10 to 15 minutes, and take the jam off the heat. Let it cool completely and transfer to sterilized jar. Refrigerate.

To check whether the Jam is done follow the following method.

Use the freezer test. At the beginning of cooking, put two or three small plates or bowls in the freezer. As you begin to approach the end of cooking, pull one out and put a small spoon of jam into the middle of the dish. Tuck it back into the freezer for two or three minutes (take your jam off the heat during this time, because if it the test tells you it’s done, you will have just spent three minutes overcooking your jam).When the time is up, pull the dish out of the freezer and gently nudge the dollop of jam with the tip of your finger. If it has formed a skin on top that wrinkles a bit when pushed, it is done. If it is still quite liquid and your finger runs right through it, it’s not done. The boil also changes towards the end. The jam starts to gather more thickly on the sides of the pot, and it begins to splatter more violently.

Labels:Jams & Sauces, Healthy, Vegan