SAPODILLA DRINKS/SOPHEDAR SHARBAT

 

Again I am sharing a summer drink i.e. “SAPODILLA DRINKS”/”SOPHEDER SHARBAT.

Sapodilla is a sweet summer fruit in India. It looks like potato. Though it is a common fruit in India but

 originally it comes from outside of India. Sapodilla is the power house of vitamins and minerals. It is

 full of vitamin A, vitamin C. We find Potassium, Phosphorus, Sodium, Magnesium, Calcium etc in

 sapodilla. Fiber presents in sapodilla which helps in digestion and acts as natural laxative.

Magnesium and Potassium present in sapodilla keep blood pressure in control.

Presences of vitamin C and anti oxidants in sapodilla which keep away bad elements from our body…keep us healthy.

Minerals and Calcium strengthen our bones and tissues also.

Sapodilla protects us from cold.

Presence of iron in this fruit protects anemic patient from anemia.

So why not we take this seasonal fruit as in daily drinks. Today I am Sapodilla drinks with curd.

INGREDIENTS: FOR 2 GLASSES

SAPODILLA/ SOPHEDA: 1(RIPE)

CURD: 1 CUP

BLACK SALT: 1 TEASPOON

JAGGARY POWDER: 2 TABLESPOONS

You may also add lemon juice but I do not use this.

HOW TO READY THE DRINKS

Peel off skins of sapodilla and clean seeds also. Cut into small pieces. Add all ingredients mentioned above

 and make a paste in a mixer. Now pour half mix in a glass. Fill half of the glass with ice cold water.

 Add ice cube in it and serve. I assure you that you will get appreciation from your friends and relatives.

Healthy and tasty ice cold sapodilla drinks make you and your surroundings happy in this hot summer.

Thank you.

WOOD APPLE COOLER/BELER PANA/BELER SHARBAT

 I am frankly telling that in my childhood time I didn't like wood apple.I disliked the smell of apple

 wood aka bel. But as I am a home maker I used to make " Bel pana,"apple wood cooler" for my family

 members. It is a healthy drink in summer.

Bael, Bel, wood apple, Bengal quince in whatever name you refer to it is a good source of Vitamin C

 and purifies the blood and removes toxins from the body, it reduces the strain on the liver and kidneys.

 So like it or not I make it a routine to drink a small glassful of this almost every other summer

 afternoons and making it is very easy too.

 
INGREDIENTS : WOOD APPLE /BEL : 1
BLACK PEPPER : 2 TABLESPOONS
JAGGARY POWDER : 3 TABLESPOONS /I use jaggary,you may use sugar ( 2tablespoons)
TAMARIND : 1TABLESPOON
DRINKING WATER : 2 GLASSES.

HOW TO MAKE : Break outer shell of wood apple with the help of hammer.

Take a spoon and scoop out all pulp from bel. Keep this in a bowl and clear all threads, seeds from the

 pulp. Knead the pulp with your hands and clear all seeds and threads with the help of your fingers.

Now make a smooth paste in a mixer.

Add drinking water as required, mix with a spoon. Don’t use too much water, you will not get proper

 taste.
Strain the mixture in a strainer..now you will get perfect wood apple cooler,

"Beler pana".

Serve "WOOD APPLE COOLER /BELER PANA/BELER SHARBAT" with ice cube in the glass.

 
It helps to keep you cool in this hot summer...you may say it is a energetic tonic☺...

THANK YOU.

CURD WITH RAISINS/HEALTHY CURD/RAISIN CURD

 

Today I am sharing an informative post. Summer is knocking our door .We always used change our

 food habits to keep ourselves fresh and healthy and as well as energetic.

Curd acts as probiotic. Macrobiotics are live micro organism which we find in dietary supplements,

 fermented foods, curd etc. Curds with raisins remove bad bacteria and helps to improve digestive

 system. In summer dietitians suggest to take curd to keep you healthy and fresh.

There are so many dissolve fibers in raisins. In summer we always feel disturbed with stomach

 problems. A raisin with curd helps to keep you feet.

HOW TO MAKE RAISINS CURD:

Boil milk (½ lit) and keep aside to make it cool. Keep the temperature of curd just as we can dip one

 finger in milk and so we can tolerate the heat of milk. Use 2 table spoons of curd which we can take

 from dairy shop or we made it previously.

Raisins (10 to 15) for ½ lit of milk. Take a glass bowl: I prefer glass bowl, you can take stainless steel

 bowl. Glass utensils are healthier than anything else.

Spread 2 tablespoons of curd in glass bowl all around with the help of spoon. Now add raisins in it.

 Pour mild hot milk in it and stir continuously to get rich, creamy curd. Keep a lid on boil and give 8 to

 12 hours for perfect curd. For better result put a cotton cloth on the lid of bowl.

In the day after morning keep the ready curd in refrigerator and take out before use.

Our “RAISIN CURD” is ready to serve.

RAISIN CURD helps in

1)      Digestion, acidity, constipation

2)      Healthy teeth (due to presence of calcium), helps to hard bone.

3)      Remove bad cholesterol from blood, control blood pressure.

4)      Helps to release pain during menstruation.

5)      Remove dryness of hair.

6)      Helps to improve allergic condition.

So now get ready for better healthy curd with raisins.

Thank you.

SHIULI PATAR BORA/PARIJAT LEAVES PAKORA/BENEFITS OF PARIJAT LEAVES

 

Today I will discuss about the health benefits of parijat leaves .And an easy snacks recipe with parijat

 leaves. We are always fond of SHIULI FLOWERS. During Durga puja festival shiuli flowers are very

 common in our surroundings. Last year I plant a tiny parijat plant in our garden and it is now big tree

 and gives us beautiful Night flowering jasmine (another name of parijat flowers).

Shiuli flowers are known as SINGHAR in Hindi, PARIJAT in Sanskrit and NIGHT JASMINE in

 English.

But today my subject is parijat  leaves .

HEALTH BENEFITS OF PARIJAT LEAVES:

The leaves can be made into tonic which helps in working on joint pain, clogging.

Parijat leaves are great for immune system.

Shiuli leaves (parijat leaves) improve the function of insulin and so reduce the symptoms of diabetes.

Leaves are effective in treating cough.

Pastes of leaves with 1 tablespoon honey are useful for the treatment of high fever, high blood pressure.

One other process: boil parijat leaves with water and when water is reduced to ¼ of the initial quantity

 drink it hot and it will give relief in pain and swelling, helps in the treatment of osteoarthritis.

Parijat leaves give nourishment of hairs.

These leaves help in treatment of malaria.

Now I am sharing snacks with “PARIJAT LEAVES”

INGREDIENTS: SHIULI LEAVE/PARIJAT LEAVES: 5 TO 6 (THESE MUST BE FRESH)

CHICK PEA FLOUR: 100 GRAMS ,MUSTARD OIL: 1 BIG CUP

KALONGI (BLACK CUMIN SEED): 2 TEASPOONS

SALT TO TASTE.

PROCEDURE: Wash all parijat leaves properly and keep aside .Take a bowl and make a paste with

 chick pea flour .Use black cumin seeds ,mustard oil and salt in it for crispy pakoras. Rest the paste for

 ½ an hour for better result. The consistency of the ready batter neither so thick nor so thin. Cover each

 leaf with batter and fry in mustard oil. Don’t fry in high flame. It will burn pakoras. Keep patience at

 the time of frying pakoras.

Now our “SHIULI PATAR BORA/ PARIJAT LEAVES PAKORA “is ready to serve.

Take these pakoras with hot dal and rice. It’s really crispy and yummy.

THANK YOU.

AMMER CHUTNEY/BENGALI SPECIAL MANGO CHUTNEY

 

Summer is knocking our door. In this hot season we always change our food habits. We take light soft

 drinks, summer vegetables lightly cooked.We, Bengalis have “toker dal “in lunch dish, it is made with

 ripe mango..This is a favorite dish for Bengalis .I also love this very much. This “toker Dal” is not only

 tasty but helps to keep body cool and fresh. We used to have “bhindi fry “or “potato fry” as a side dish

 with “ toker dal”.Another one item which is always in lunch dish is “ Ammer chutney”. This typical

 Bengali “Ammer chutney “is so much palatable that we can’t resist our self to have it. Ripe mango is

 used to make this chutney. We use sugar with mango for perfect taste of Bengali chutney. You can use

 jaggery instead of sugar but it will give perfect taste...I think so.

Now what I am using for mango chutney; Bengali special……

INGREDIENTS: 1) RIPE MANGO: 1 BIG SIZE, SLICED

2) GINGER: 2 INCHES, FINELY SLICED

3) DRY RED CHILI: 1

4) MUSTARD SEED: 1 TABLESPOON

5) MUSTARD OIL: 2 TEASPOONS

6) SUGAR: 100 GRAM, I use a big size  mango.

FOR DRY ROAST MASALA “BENGALI BHAJA MASALA”: CUMIN SEED (2 TABLESPOONS),

 RED CHILI (1).Dry roast cumin seeds and red chili in taoa. Let it cool. Roughly grind in “Hamal

 Dista”( Mortar and Pestle, is ancient  device that is applied for the main purpose of crushing and

 grinding the substances into fine powder)

HOW TO COOK: Peel off the skin of mango. Wash it properly and slice. Boil mango pieces and drain

 out boiled water from mangoes otherwise the taste of mango chutney becomes too shower.

Place karai on gas, pour 1 tablespoon of mustard oil and start flame. When oil become hot add mustard seeds

 and one dry red chili in it. Now it will make sound and an aroma of typical Bengali (“phoron, smell of mustard

 seeds and dry red chili”) will comes out. Add boiled mango pieces, salt and stir….add little water (2

 tablespoons) and sugar. Mix all well. Boil for 5 minutes. Make a thick consistency. Now off the gas flame.

 Transfer our “AMMER CHUTNEY’ in a glass bowl. Sprinkle dry roasted masala on ready chutney and

 immediately keep a lid on bowl. Let it cool for atleast one hour .You may keep it in refrigerator for ½ an hour for

 perfect and original taste.

Enjoy Bengali "Ammer chutney".