Saturday, July 31, 2010

Ode to your health with 'Fresh Juices'

Nothing beats a freshly squeezed/made juice. My mom is a Juic-o-holic! Perhaps, I have got it from her. She has made us drink all sort of fruits and veggie juices from Lauki to Tomato to Plain Orange Juice. All fresh! They are packed with nutrients and are a big health booster. They can do a good deal of great things for our body such as improve the condition of your skin, help you to detox, increase your immunity,boost your energy levels and vitality. It is always best to drink freshly squeezed juices immediately as a lot of its nutrients are lost if kept in contact with air for long.

Pure fruit and vegetable juices invigorate your body, mind and soul. So what's keeping you back? Let's get juicing!

Here, I am sharing two of them today. First one being Carrot and Celery Surprise!

Carrots is bursting with protective antioxidant pigment-beta carotene and alpa carotene. It helps to prevent cancers of the mouth, stomach, lungs and rectum. It increases iron absorption.
Celery is one vegetable I tasted first time after coming here. It has very low calories but has a wide range of minerals and vitamins. It helps to treat 'High Blood Pressure' and also 'Rheumatoid Arthritis'
This vibrant veggie juice is naturally sweet because of the addition of grapes. Packed with vitamins and nutrients, it will act as a pick me up when you are feeling low.

Makes 1 glass:


4 carrots, trimmed.
1 celery stick, plus an extra stick to decorate.
175 gm white grapes.


Roughly chop the carrots, and then press through a juicer with the celery and grapes. Pour the juice into a glass, decorate with a celery stick stirrer and serve immediately.
The second one on the list here is Pink Delight - I have named it such for its colour. This citrus juice is perfect for an ultra refreshing start of the day. Made with pink grapefruit, orange and lemon juice it is tangy and very flavourful. 

Citrus fruits are well known for being high in Vitamin C,which is essential for good health.
Pink grapefruit has a high content of the carotene pigment lycopene also found in tomatoes. Oranges are a good source of the B vitamin folate which helps to reduce the chance of heart disease. 

2 Oranges
1 Pink Grapefruit.
1 tbsp freshly squeezed juice.
Pinch of black salt.
Freshly ground pepper to taste.


Using a citrus press juice the oranges and the grapefruit. Add the lemon juice salt and pepper, stir and serve.

Stay tuned for more! Enjoy!

Friday, July 30, 2010

A CSN $50 gift certificate giveaway and way

I am pretty much sure that you have already heard the name of CSN Stores. They have over 200 online stores where you can find everything from cookware to cribs to dining room sets and dog beds!  
CSN Stores has offered to giveaway $50 gift certificate to one of my lucky readers! Is not that great? And guess what you have to do?
1. Become my follower.
2. Say my blog is wonderful.
3. My recipes are the best.
Thats unethical. I know.. I know...
Well, all you have to do is to leave a comment on this post and tell me your favourite accompaniment with food and that finds a place on your dining table almost everyday. For eg. Chutney, Raita, Pickles.
So, friends, what are you waiting for? Share it with me and who knows you could be the lucky one! Time start from now till 8th August 2010 GMT. I will announce the winner on 9th August (thats my hubby b'day). I'll select one person randomly and he/she will be the lucky winner. You'll get the gift certificate code in email with instructions as to how to use it.

N.B: CSN stores ship only in U.S and Canada. Even if you don't live in either of the countries you can still participate in this giveaway and in case you win, you can use it to get something for someone who lives there.

Good luck guys!

Now, recipe of today's post: My favourite accompaniment with food-Raita.

Raita is an Indian condiment and goes very well with Indian spicy food. It is particularly served with Biriyani and spicy Pulao. I make raitas almost everyday as an accompaniment for our lunch. It is a matter of minutes to prepare them. Instead of having plain yoghurt I prefer to have them. Everybody has their specific way of making it. I prefer to keep the yoghurt thick and creamy while other make like to dilute it a bit. Here are my two favourite raitas: Boondi Raita and Cucumber Tomato and Onion Raita.
Ingredients for Boondi Raita:

3/4 cup Boondi.
400 ml yoghurt.
Handful fresh chopped coriander leaves.
Salt to taste.
½ tsp sugar.
½ tsp roasted cumin powder.
¼ tsp red chilli powder.

Soak the boondi in warm water till they are soft or alternatively microwave the boondi soaked in water on a high for 1-2 minutes. Drain and cool it under cold water.
Mix the yoghurt, soft boondi and fresh coriander. Season with salt, sugar, cumin powder and red chilli powder.

Now comes the second one..: Cucumber Tomato and Onion Raita:

400 ml yoghurt.
1 tomato diced.
1 small red onion.
12 cm piece of cucumber peeled and diced finely.
Fresh chopped coriander leaves.
Salt and sugar to taste.
½ tsp roasted cumin powder.
¼ tsp red chilli powder


Mix the yoghurt, tomatoes, onion, cucumber and fresh coriander. Season with salt, sugar, cumin powder and red chilli powder.
Sending this off to Suma's Event- Side dishes from India

Panchmel Dal

This lentil preparation doesnot need any introduction. It is prepared in almost every Indian kitchen. A blend of five types of lentils, it is a powerhouse of protien. I don't like to churn it to much and hence it is more fibrous. Here is my preparation.

Panchmel Dal:

2 tbsp moong dal with husk.
1 tbsp moong dal washed.
1 tbsp toor dal.
1 tbsp chana dal.
1 tsp urid dal.
1 small onion finely chopped.
1 large tomato finely chopped.
2 green chillies slit.
1 tbsp oil.
1 tsp cumin seeds.
A pinch of asafoetida.
Salt to taste, about ½ tsp.
½ tsp sugar.
½ tsp garam masala.
¼ tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp coriander powder.
2 bay leaves.
2 cloves.
1 cardamom.
2 tbsp lemon juice.
Fresh coriander leaves chopped.


Wash, soak and rinse all the dals and soak them in clear water for half an hour.
Add salt and turmeric powder and pressure cook the soaked dal till 4-5 whistles on medium high.
Heat a pan and add oil. When heated add bay leaves, asafoetida, green chillies, clove, crushed cardamom and cumin seeds and sauté for 30 secs. Add the chopped onions and sauté for a minute. Add chopped tomatoes and cook for 2-3 minutes. Add all the spices except garam masala. Cook for another 2-3 minutes. Now add the cooked dal and stir well. Heat and add garam masala and lemon juice. Give a good stir and cover and heat for 3-4 minutes. Take it off gas and garnish with chopped coriander leaves. Serve hot with rice or phulkas.

Sending this off to MLLA 25 hosted by Siri's Corner. This event is a brain child of Susan of 'The Well Seasoned Cook'.

Monday, July 26, 2010

Green Chutney

I can't do without two basics chutneys in my kitchen.One is tamarind chutney and the other one is green chutney. Making green chutney is one of the basic thing I learnt when I entered into the cooking world. Back in India my mom still makes it with Sil Patta, two stones rubbing each other to make the paste. This recipe has all the ingredients my Mom's uses but I make it in a grinder to ease off the process. Think of Chaat, Pakoda or simply Dal Bhaat, it is a must everytime.

2 cup chopped coriander leaves.
1 cup chopped mint leaves.
2 green chillies.
1 tsp cumin seeds.
2 inch ginger piece. Peeled
Salt to taste.
Lemon juice as needed.

Add all the ingredients in a grinder and make a paste. Sometimes I also add a peice of coconut or in mango season raw mango. Add water as little as possible. Add lemon juice to taste just before serving.
The best thing about it is that it can be stored for about 2 weeks or more in freezer without adding the lemon juice. I store it in my ice cube tray and use cubes of chutney whenever required. Generally, I microwave two cubes of chutney on medium high for 30 seconds and its ready to use.

Sending this off to Jaya's Event: Back to Basics.

Monday, July 19, 2010

A long wait and my 100th post - Savoury Corn and Onion Pakodas

I know I disappeared from the blogpshere without any notice but now I am back again. Just like a cricket batsman playing in the field waits anxiously for a century, I was waiting too but for some reasons or the other was just stuck at 99 for a long time, one month to be precise. All the time, I was away from this space I was busy socialising, had some guests at our place, so it was a time for fun, good time and good food. All the while I was wondering about what to post for my 100th post. I wanted to do a cake and had baked twice but believe me they were finished before I could click a DECENT picture of it. I wont miss it a third time and will post it soon.

Finally I have settled down for these Savoury Sweet Corn and Onion Pakodas.
They are my hubby's favourite. You say 'pakodas' and he needs these only. They can be prepared in a jiffy and are perfect with acup of hot tea on a rainy evening. Without much ado, here it is for my century on this blog. Needless to say I am elated.:-). I am thankful to all my fellow bloggers and all the people who have visited my space and have motivated me. Hope this journey will go on!

You will need:

1 1/2 cup chickpea flour well sifted.
1 tbsp kasori methi.
1/2 tsp carom seeds.
Handful of coriander leaves chopped.
1/2 cup sweetcorn.
1/4 cup onion chopped.
1/2 tsp red chilli powder.
Salt to taste.
1/4 tsp baking soda.
1 tsp minced ginger.
2 green chilies finely chopped.
Water to make the batter.
Oil for frying.


Mix all the ingredients and add water little by little to form a thick batter of dropping consistency. Drop spoonfuls in hot oil and fry them till they are light golden in colour. Transfer them on a kitchen towel so that excess oil is soaked out.
Serve with ketchup or green chutney.

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