BENEFITS OF COW GHEE

 

Today I am sharing the utility and beneficial parts to introduce cow ghee in your daily diet.
Benefits of cow milk ghee:

Cow ghee is very beneficial for many ailments. Let's know the benefits of including cow ghee in your daily diet:

1.Ghee helps to improve gastric and digestive problems.

2. Increases eye color.
3. Ghee is used in various Ayurvedic formulations.
4. Reduces stress, anxiety, helps reduce the risk of cancer and diabetes and boosts immunity.
Ghee is anti-inflammatory.

5.Reduces high cholesterol level.   
6. Ghee helps increase appetite.
7. Eating ghee during pregnancy is very beneficial. But the doctor must be consulted.
8. Minerals and fatty acids are better absorbed by consuming ghee.
9. Ghee helps keep the skin healthy. It also keeps away any problems including mouth ulcers. Ghee is nourishing and healing.

Some eat ghee to lose weight and some to gain weight.
Ghee is very beneficial in any heart problem.
Last and foremost point is that ghee enhances the taste and color of any dish 😄😄😋😋
Therefore start consuming ghee considering the health of the body and for your taste buds.
Thank you for tolerate me.
Happy blogging.

ALOO CURRY WITH BLACK CUMIN SEED

 

Today I am sharing a different type aloo curry where main ingredient is black cumin seeds.

An easy recipe but it will take more patience. We can give more time for a special  dish..isn't it?😄😄.So let comes to the point. 

HERE IS THE RECIPE

Ingredients

Potatoes: 500 grams
Black cumin paste: 2 tsp
Raw chilli paste: 1 tsp,
Frozen green peas : 1 handful (don't give if you don't have it)
Garlic: 6 cloves ( smashed and minced), White oil: 3 to 4 tsp, Salt: As per amount Raw Chilli: 2 slices
Method:
Wash the potato with skin and cut it in half and keep it in 2 pieces. Put the pan on gas, add oil... heat it.. When the oil is hot add garlic and potatoes.. Cover and fry well. Keep the gas in sim. Now add frozen green peas, add salt. Stir again and cook. But you have to cover it. Now add black cumin and raw chili paste....stir again. Cover with a lid sprinkling water occasionally so that the potatoes are cooked well. Turn off the gas when it turns light blackish and perfectly cooked. After some time serve with hot luchi or paratha.
You may serve with hot homemade roti.
Enjoy cooking. Stay always happy with cooking.

MOONG DAL SOUP/YELLOW LENTIL SOUP/MUGER DALER SOUP

 

This is a very healthy recipe but very easy also. Today I am sharing this recipe with you.

Ingredients:

Moong Dal: 100 gms Bottle Gourd: 8 to 9 pieces. Garlic cloves: 4 cloves. Finely chopped. Ginger sliced: 1/2 tsp Salt to taste White oil: 1/2 tsp, Ghee : 1 tsp, Sugar: 1/2 tsp Garnish with tomato pieces and a dry red chilli.

 
Method:

 
Wash the raw mung dal well, cut the gourd into small pieces and wash it. Now boil the raw mung dal, gourd with turmeric and salt in a pressure cooker in water. Boil very well so that everything melts.
On other side put 1/2 teaspoon of white oil in a pan on gas... When the oil is hot, lightly fry garlic and ginger. Add the fried garlic, ginger to the boiled dal, add sugar. Cover with 1 teaspoon ghee on top. Add chopped tomatoes and dry chillies for garnishing. Give it some time...keep it covered. Serve with warm roti or rice or eat simply with a spoon. Mung dal soup is as delicious as it is healthy.
Eat healthy...stay healthy.

MORINGA LEAVES PARATHA

 Moringa leaves paratha

Moringa leaves are easily available.
These leaves are full of vitamins and minerals. So today I made breakfast "Sajne Patar Parotta/moringa leaves paratha". Ingredients - Sajne leaves/moringa (2 cups...chopped and washed well. Onion chopped - 1/2 cup Green chillies- 1 tbsp Ginger - 1 teaspoon (I didn't give it) Whole cumin seeds - 2 tsp Amchur powder...if not available lemon juice 1 tbsp Salt to taste.
For frying - white oil, little desi ghee Flour - 250 grams
Method - Knead the flour well with all the ingredients mentioned above. Add 2 tbsp of white oil to it. Keep the kneaded dough covered for 1/2 hour. Now fry in the shape of parota (three corners). Spread desi ghee and serve hot with langar pickle. In this season you can eat potato curry with paratha. Eat Healthy...Stay Healthy.

HILSHA PRINCESS...a new dish

 

HILSA PRINCESS.. a new dish

We usually cook hilsa fish with mustard, curd etc... we can't think of hilsa with anything else... but now I present hilsa in a different way. You can also try it.... you will get a different taste and your family will also be happy.
Ingredients - Hilsa - 4 pieces. Cashew nuts soaked in milk - 15, Powdered milk - 2 tbsp Onion-1 medium size. Mustard oil - 4 tbsp. You can also use white oil. fresh cream - 2 tablespoons Salt to taste.

Process-

Wash the hilsa fish and apply salt. Do not apply turmeric. Cut the onion into 4 pieces and boil. Paste the boiled onion in the mixer. Make a paste of cashews soaked in milk. Put oil in a pan... heat it. When the oil is hot add the fish... fry lightly.

 Add onion paste to that oil...fry it till in oil. Now add milk powder in water and add it in oil also....stir well, now add raw chilli flakes and cashew nuts paste with milk...wait till oil separated from mixture . Now add the fried fish and boil for 5 minutes..turn the fish over once...add fresh cream and boil again for 1 minute. Keep a lid on ready dish and give standing time for perfect taste of recipe. Garnish the dish with green chilis on top.

Serve "Hilsa Princess" with hot rice . Your family will truly sing the praises of your cooking. Eat well...be happy.

POINTED GOURD IN RICE/chal potol

 

Ingredients -

 Govindbhog Rice (50 grams) Pointed gourd-  1/2 kg Cinnamon – 2 inches Small cardamom - 3 Cumin powder - 2 tsp Kashmiri Lanka Powder – 1/2 tsp Ginger paste - 1 tsp Sugar - 2 tsp 2 bay leaves Salt to taste White oil - 2 tbsp Garam masala powder-1/2 tsp Ghee - 1 tbsp

 Process - Wash the rice and drain the water. Peel the pointed gourd and keep them aside. Peel off most of the skin. Wash well and fry it in white oil after applying very little turmeric and salt.

Now add bay leaves, sugar, small cardamom powder to that oil... when it gives a nice smell, fry the rice. When the rice is lightly fried, lightly fry all the ingredients...add salt. Now cover with about 1 cup of water so that the rice is cooked well. Now open the lid and stir well with the fried pointed gourd and add sugar. Make sure that the rice sticks nicely on the parmals. When it is well cooked, spread the garam masala and cover it with a lid. Add ghee for some time. After 10 minutes, serve it hot with hot rice.
When guests come to your house, you must do this .. everyone will be happy for sure.

☺ cooking

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HEALTH BENEFITS OF MORINGA LEAVES AND SIMPLE THREE RECIPES/SOJNE PATAR RECIPE

 

Moringa health benefits include treating and preventing diseases such as diabetes, anemia, arthritis, liver and heart disease, and respiratory, skin and digestive disorders. The bark, leaves, flowers, fruit, seeds and oil of this tree can be used. In India, drumstick pieces are used to make curries and can be added to sambar, etc. It can also be consumed as a powder – fresh leaves are dried and then crushed to a powder.
Moringa leaves are rich in vitamins, antioxidants, and minerals. Moringa leaves are a rich source of vitamin A, B1, B2, B6, C, and foliate. They also contain magnesium, calcium, zinc, iron, and phosphorus. All these vitamins and minerals possess numerous health benefits, such as:
Healthy brain
Protects heart
Healthy eyes
Boost immunity power
Increases energy
Protects diabetes
Protects lever
Good for bones

Antiseptic

How to preserve moringa leaves

Collect moringa leaves form market .I had collected leaves from our backyard garden. Pull out

 all leaves from its stem and spread all leaves on a newspaper. Don’t use water to clean all.

 Remove all dust with the help of palms. Keep leaves in normal room temperature to let it dry.

 Don’t keep in direct sun light because it will lose its vitality from moringa leaves. After few

 days it will change its color and start to become dry. Two to three days later you will observe

 that all leaves change its original color and become fully dry. Now crush dried leaves with the

 help of hands .You may use grinder to make it fine powder and preserve it in dry container.

How to use: You may use it as a juice, spread on salad, curry etc.

Here are some simple recipes of moringa leaves

Moringa leaves with smashed potato: Boil 2 potatoes take 1 cup of moringa leaves. Smash

 boil potatoes and keep aside. Fry moringa leaves slightly in mustard oil, use 1 green chili

 while frying. Now add little salt and 1 pinch turmeric powder in it. Turn off the gas flame. Mix

 fried moringa leaves with smashed boiled potatoes and serve hot with hot rice.

1)    Moringa leaves fritters/ sojne patar pakora: Cut fresh moringa leaves (100 grams) and wash

 properly. Keep it in a bowl. Add finely chopped onion( ½ cup),chopped green chilies(2), chick pea

 flour ( 1 cup or little more),salt according your taste, rice flour( 1 tablespoon, it helps to make

 fritters crispy, you may skip it),2 teaspoons white oil. Mix all ingredients well. Now fry moringa

 fritters in white oil. Make fritters small and flat in shapes and sizes. Serve hot as snacks or as a

 side dish with dal and rice.

1)    Moringa potato fry: Wash fresh moringa .Cut 2 potatoes in small pieces, wash well. Place a

 karai on gas flame .Add mustard oil, heat oil, and add mustard seeds and red chili .When a

 beautiful aroma comes out add potato pieces and moringa leaves. Pour turmeric powder and

 little salt. Keep a lid to boil it well. Sprinkle some water for perfectly cooked. Now stir well and

 make the curry purely dry. Take out from karai .Serve hot with rice.

Enjoy healthy recipes with moringa leaves.

Happy cooking.