Creamy Garlic Aioli
Transfer the mayonnaise in a medium - sized mixing bowl to whisk mayonnaise, garlic, lemon juice, salt and pepper in a bowl. Whisk all the ingredients together for about 3 - 4 minutes until everything is combined. Garlic Aioli Serves: 2 Approx cost: 80 Ease: 3 Cooking time: 10 Nutritive Value Energy: 181.8 Kcal Carbs: 1.1 g Protein: 0.1 g Fat:19.6 g Fibre: 0.15 g Ingredients Mayonnaise: 100 gms Minced Garlic cloves: 3 Lemon juice: 2 ½ tablespoon Salt as per taste Ground black pepper: ½ teaspoon Preparation Step 1: Step 2: Cover the aioli with a cling wrap or lid and refrigerate it for at least 30 minutes before serving. Step 3: I’ll be using this garlic aioli in two of my recipes: in our salad and lettuce wraps! Health Benefits Boosts skin health Mayonnaise has both Vitamin K and E that helps repair body cells and promote skin health. It can also lower inflammation, reduce skin redness and aids in the healing process. Anti aging properties The antioxidants and nutrients in mayonnaise and garlic nourish UR skin and act as an anti-ageing food. Antioxidants fight free radicals in the body. Free radical compounds can cause harm to the body if their levels are too high. They’re linked to multiple illnesses, including diabetes, heart disease, and cancer. Lowers cholesterol levels Garlic has the ability to thin your blood, making it less likely for UR blood to clot. It also helps in lowering the cholesterol in your blood and reducing any risks of developing heart disease. Great for heart health The omega-3 found in mayonnaise is great for keeping UR heart healthy and it can also ward off sudden heart attacks. The antioxidants found in this specific condiment, may also help decrease the risk of a heatstroke. Active compounds found in garlic can help in reducing blood pressure. High blood pressure, or hypertension, can all that act as triggers in developing various types of cardiovascular diseases.
Transfer the mayonnaise in a medium – sized mixing bowl to whisk mayonnaise, garlic, lemon juice, salt and pepper in…
Anapakaya Perugu Pachadi
Wash, peel and chop the bottle gourd into small pieces. Pressure cook the chopped bottle gourd for two whistles. After the pressure releases from the cooker, drain the excess water and allow it to cool. Ease: 3 Approximate cost: INR 120 Serving size: 4 Cooking time: 20 minutes Nutritive value Energy: 110 Kcal Carbs: 9 g Protein: 4 g Fat: 5 g Fibre: 1 g Ingredients Chopped coriander leaves: ½ cup Green chilies: 2 Yogurt or hung curd: 1 cup Chopped anapakaya/bottle gourd: 1 cup For tadka Mustard seeds: 1/4 tsp Salt: 1 Turmeric: ⅛ tsp Oil: 1 tsp Dry red chili: 1 Cumin: 1/4 tsp Curry leaves: 1 sprig Chana dal: ½ tsp Urad dal: ½ tsp Preparation Step 1: Wash, peel and chop the bottle gourd into small pieces.Pressure cook the chopped bottle gourd for two whistles. After the pressure releases from the cooker, drain the excess water and allow it to cool. Step2: Heat oil in a pan, add the mustard seeds, urad dal and cumin seeds and let them splutter add the dry red chilli and curry leaves and fry it for a minute. Add the cooked bottle gourd to the seasoning/tadka. Step 3: For the coriander & green chili infused yogurt, grind coriander and green chili into a fine paste. Beat the yogurt with salt and turmeric. Add the coriander and green chili paste to the beaten yogurt. Top the yogurt with seasoned bottle gourd and serve. Did you know that drinking freshly squeezed bottle gourd juice mixed with some lime juice is one of the best natural remedies to treat urinary tract infections? Bottle gourd is rich in water and a great source of vitamin C, k and calcium. Here are four benefits of including bottle gourd in UR diet. Cools UR body. Since bottle gourd is rich in water it tends to have a cooling effect on your body and keeps your body hydrated especially during summers. It keeps your stomach cool and reduces body heat. Helps in weight loss. Bottle gourd contains less calories with no fat. It also contains essential vitamins and minerals like Vitamin C Vitamin B, Vitamin K, Vitamin A, Vitamin E, Iron, Folate, Potassium and Manganese. Bottle gourd juice is widely used for weight loss too! It is packed with fiber which keeps you satiated for a long time and also low in calories. Heart-healthy. It is said that drinking bottle gourd juice first thing in the morning can help lower your blood cholesterol levels. Cleanses UR gut. Bottle gourd juice can also help when you have an upset tummy. The rich water and fiber content in this fab veggie help in cleaning UR digestive track and allows easy bowel movement to happen. To treat diarrhoea, drink bottle gourd juice with a pinch of salt. This concoction also helps in maintaining and balancing the electrolytes in the body. Probiotic foods include yogurt, kefir, sauerkraut, tempeh and kimchi. Probiotics should not be confused with prebiotics, which are dietary fibers that help feed the good bacteria present in UR gut. Having the right gut bacteria is even linked to numerous health benefits, including weight loss, improved digestion, enhanced immune function, healthier skin and a reduced risk of many diseases
Wash, peel and chop the bottle gourd into small pieces. Pressure cook the chopped bottle gourd for two whistles. After…
Kimchi
Slice the cabbage and mix 1 tbsp sea salt and set it aside for an hour. Kimchi Ease: 2 Approximate cost: INR 185 Serving size: 3 Cooking time: 60 minutes Nutritive value Energy: 42 Kcal Carbs: 7 g Protein: 1 g Fat: 1 g Fibre: 2 g Ingredients Chopped cabbage: 1 cup Salt: 2 tsp For the dressing Garlic: 3-4 cloves Ginger: 1-inch Coarsely grated carrot: 1/3 Cup Chopped spring onion: ¼ cup Rice Vinegar: 2 tbsp Sriracha or any chilli sauce: 2 tbsp Red Chilli Paste:1 tsp Honey: 1 tsp Step 1: Slice the cabbage and mix 1 tbsp sea salt and set it aside for an hour. Step 2: For the kimchi paste blend the garlic, ginger, chili sauce, red chili paste honey and rice vinegar together in a small bowl. Step 3: Rinse the cabbage under cold running water, drain and dry it thoroughly. Transfer the cabbage into a bowl and toss it through the paste, along with carrot and spring onions. Step 4: Transfer it in an airtight container and leave it to ferment at room temperature overnight, then chill it in the refrigerator. UR instant kimchi is now ready to serve! Kimchi is a delicious fermented Korean dish, which has a fab nutritional and taste profile. Starting from the lacto-fermentation kimchi undergoes, which makes it unique in taste and aroma. The probiotics found in kimchi are also believed to ease constipation, help with skin concerns and boost UR heart-health. Kimchi is a good source of folate which is important during pregnancy to reduce the risk of developing central neural tube defects, potassium helps control the body’s balance of fluids and calcium which are vital for muscle contractions and to keep ur teeth and bones strong. The Lactobacillus bacteria found in kimchi can also boost your immune health, which is ideal during quarantine.
Slice the cabbage and mix 1 tbsp sea salt and set it aside for an hour. Kimchi Ease: 2 Approximate…
Mango Pickle with Jaggery
Start by cutting the mango in half and make two more halves of each piece, until all the mangoes are square like. Ease: 6 Approximate cost: INR 400 Serving size: 10-12 Cooking time: 35 minutes Nutritive value(per serving) Energy: 105Kcal Carbs: 5.3 g Protein: 0.75 g Fat: 6.9 g Fibre: 1.7 g Ingredients Unripe mangoes: 10 Groundnut oil: 1 litre Cumin powder: 50 g Fenugreek powder: 20 g Ginger paste: 100 g Garlic paste: 100 g Turmeric powder: 1 tbsp Mustard powder: 500 g Salt: 500 g Red chilli powder: 500 g Chickpea: 50 g Garlic cloves: 100 g Jaggery: 500 g Preparation Step 1: Start by cutting the mango in half and make two more halves of each piece, until all the mangoes are square like. Step 2: In a large bowl, add one litre of oil and let it boil. When its warm add cumin powder, fenugreek powder ginger and garlic paste and mix well. The warm oil helps to enhance the flavour of the spices. You can either use UR hands or a hand blender to mix the ingredients. After mixing the ingredients, add turmeric and mustard powder and mix well. Step 3: Add salt, and red chilli powder and blend everything together. Add the chickpeas, remaining cumin powder and garlic and mix well. Now, coat the mangoes in oil, use UR hands or gloves to mix the mangoes into the pachadi masala until the mangoes are fully coated. Step 4: And lastly, my grandmother's secret ingredient- jaggery mixed with oil goes in with the aavakaya pachadi. Transfer the pachadi into an achar jar. Note: Cover the lid with a cloth and securely tie it. Let the pachadi rest for three days, add oil and check how UR pachadi tastes. Mango pickle has many health benefits like improving digestive health, providing vitamin C, helps generate healthy gut-flora and much more.
Start by cutting the mango in half and make two more halves of each piece, until all the mangoes are…