The combination of cucumber, mint ginger, flavored with cumin seeds,salt, sugar and lemon juice is the perfect drink for a hot day. Minty cucumber cooler is good during summer time and it is low calorie drink. Cucumber is a low calorie food.
How to make minty cucumber cooler.
2 cups chopped cucumber 2 कप कटा हुआ खीरा
7- 8 mint leaves 7-8 पुदीने के पत्ते
¼ teaspoon roasted cumin seed powder 1/4 चम्मच जीरा पाउडर
1 inch ginger peeled 1 इंच अदरक
Salt to taste नमक स्वादानुसार
1 tablespoon lemon juice 1 चम्मच नींबू का रस
3 tablespoons rock sugar 3 बड़े चम्मच मिश्री
1/4 tsp black pepper powder 1/4 चम्मच काली मिर्च पाउडर
Ice cubes to serve
water or lemon soda
Clean and peel cucumber and chop into rough pieces.
In a blender, puree the cucumber, mint, rock sugar, cumin seed powder, ginger,salt, pepper powder.
Strain the puree through a fine mesh strainer into a bowl. U
Use the spoon to press the solids to take out all the juice.
Fill the glasses with ice cubes and pour the cucumber drink 3/4 glass.
Add water or lemon soda.
Squeeze fresh lemon and garnish with mint leaves.
Cucumber cooler is ready to be served. Enjoy!
1/2 cup cooked quinoa
1/2 कप क्विनोआ पकाया हुआ
1/4 cup moong sprouts 1/4 कप अंकुरित मूंग
1/4 cups chopped cucumber 1/4 कप कटा हुआ खीरा
2 tbsp Raisins 2 बड़े चम्मच किशमिश
3-4 mint leaves 3-4 पुदीना के पत्ते
fresh turmeric or ginger ताजा हल्दी या अदरक
lemon juice नींबू का रस
1/3 tsp black pepper powder 1/3 चम्मच काली मिर्च
Salt to taste नमक स्वादानुसार
Cook Quinoa as per this recipe
Clean and peel cucumber. Chop cucumber.
Add moong sprouts, cucumber to quinoa.
Chop raisins and mint leaves. Add to quinoa.
Clean and peel turmeric. Grate and add turmeric or ginger to quinoa.
Add black peeper, salt, lemon juice as per taste.
Spicy, healthy, crunchy, minty salad is ready to be served.
Mung beans produce edible crisp and nutty tasting sprouts. Mung bean sprouts are low in calories, have fiber and B vitamins, C and K, Iron and Folate
Water for soaking
Clean and rinse beans in water.
Soak in water for half cup beans take about 2-3 cups of water.
Soak and keep it covered in warm place for 8-10 hours.
Beans will absorb the water and start the living process.
After 8-10 hours drain the water using strainer and tie beans in a muslin cloth.
Keep it in a warm place for another 8-10 hours.
If you want longer sprouts keep it for a long time. You can check in between to see if beans are dried up. Sprinkle few drops of water to make them moist.
You can use it for stir-frying, salads, on sandwiches, vegetables, rice, noodles, etc.
Preparation Time: 45 mins
Cooking Time: 15 mins
Soaking Time & Drying Time: 2 hours & 2 hours
Rice – 1 cup (Ponni or Sona Masuri)
• Clean the rice for any stones and rinse the raw rice twice with plain water.
• Soak rice in water for 2 hours.
• Drain water completely using strainer.
• Spread the raw rice on a soft towel and allow it to dry for 2 hours. You can also dry it in the sun.
• Transfer rice in to a mixer when it is little bit moist. This will help grind rice into fine powder.
• Grind it to a fine powder in a mixie using small batches of rice. Then sieve it. Take the granules and grind it in the next batch
• If you will be using the rice flour right away then you don’t need to roast it. If you are planning to store it then dry roast the sieved flour until you see steam leaving the flour. Roast it on a low flame.
• Cool down by spreading the flour on cloth and store in airtight container.
Banana flower is very healthy and tasty but cleaning part can be challenging. This video will make your cleaning banana flower job very easy.
Remove big petals and collect florets. As you are collecting florets hold bunch in one hand and lightly brush on top of the florets with your other hand and fingers to open up flowers. This will make second part of cleaning florets quicker.
As you remove petals, flowers will be tender and color of outer petals will also change.
Keep tender florets separately as cleaning will be easier.
Once all the florets are removed, keep the inside tender portion by chopping both the ends.
Take each florets and remove stigma which has black head and small plastic like petal in front (discard this) and save the floret.
Take water in a pot and add salt and turmeric power. You can also take buttermilk.
Chop florets finely like you cut long beans.
Chop tender part into fine pieces.
As soon as you chop put it in water as this will avoid discoloration as banana flower discolors very easily.
Cover the area you are using to clean and chop banana flower with newspaper that will make your cleaning part easy as floor will get stained.
Soak chopped banana flower in water for 4-5 hours to prevent stickiness and discoloring.
You can use this to make curries, vegetables, etc.
FIanl part is cleaning hand and chopping board.
Rub your hands and chopping board with lemon and wash after 5 minutes. All stains will be gone.
Star Fruit is loaded with vitamin C, Dietary fibers and B Complex. It is juicy, sweet and sour in taste.
You can use it in sweet dishes or make spicy dishes like pickles. Juice it or add it to the salad.
Cut both the ends
Trim the edges
Slice into beautiful star shaped slices.
When you reach middle of the fruit, you will get few seeds. Remove the seeds.
Fresh moringa (drumstick) pods and leaves are an excellent sources of vitamin-C. The greens as well as pods also contain good amounts of many vital B-complex vitamins such as folates, vitamin-B6 (pyridoxine), thiamin (vitamin B-1), riboflavin, pantothenic acid, and niacin. Moringa pods can be used in curry, vegetables, rice, zhunka and so many dishes. It is healthy and yummy.
Chopping and storing drumstick pods
Wash drumstick pods.
Wipe them dry with paper napkin or kitchen towel.
Cut both the ends and discard it.
Cut the size you desire.
Pass the knife 95 percent through drumstick and then break with hand so partial skin is removed.
Do not remove the whole skin as pods will not stay intact after cooking.
Store it in a airtight container or zip lock bag.
They will stay fresh in the fridge for 3-4 weeks and in the freezer for 4-5 months.
Add drumstick pods
When they are almost cooked, add salt.
If you add salt before they are cooked then they will break.
If you add salt towards end of the cooking process they will remain intact.
Curry leaf powder can be used for hair packs, and also in food. Curry leaves helps hair regrowth, prevent premature graying of hair.
It is good source of iron. Helps to control sugar and also helps in food digestion. In winter season it is difficult to get curry leaves so you can make curry leaves powder and store it in an airtight container to use during winter season.
Use this for hair packs, curry, rice, sauces etc.
Take few sprigs of curry leaves.
Rinse with water to make sure it is clean.
Remove leaves and dry them on kitchen towel for 30-45 minutes.
Best way is to dry them in the sunlight for 2 days.
If you dont have access to sunlight then there is alternative.
Keep pan on low-medium heat.
Transfer the curry leaves on pan.
Keep stirring every 2-3 minutes.
Roast until they are crisp.
Cool it down and blend to fine powder.
You can store curry leaves powder in an airtight container for 3-4 months.
Make sure all containers used are dry and clean.
How to make Coriander seeds (Daniya seeds) powder at home
coriander seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.
It is very beneficial to health.
1/2 cup Coriander seeds (Daniya seeds)
• Clean the coriander/daniya seeds for any husk. Dry roast in a pan over low flame until you get a nice aroma and they start turning light brown in color by stirring it occasionally. Make sure you keep stirring otherwise they will turn black which will give bitter taste to the coriander powder.
• Spread on a plate and let it cool for few minutes to avoid moisture in the powder
• Grind roasted coriander/daniya seeds into a powder in mixer or spice grinder.
• Allow it to cool for some time and store it in an air tight glass container.
You can use dhaniya powder in vegetables, rice, sauce, curry etc.
Quinoa is healthy with proteins and essential amino acids. You can make pulao, upma, stir fry, salads using quinoa. But cooking quinoa can be tricky.
I am sharing few tips to cook perfect quinoa. Ingredients
1 cup quinoa
1 tsp oil
2 cups of water to broth
How to cook perfect fluffy quinoa
Make sure quinoa is clean.
Rinse quinoa 2-3 times and soak for 5-10 minutes to remove bitterness and plant chemical saponin.
Saponin gives bitter taste to quinoa and can be irritating to digestive system.
Drain all the water and keep it in the strainer to remove any excess water.
Heart a saucepan to medium heat. Add 1 tsp of oil , add quinoa and toast for 1-2 minutes.
Once you hear the popping sound, add water or broth.
Bring to a simmer and then reduce the flame to low. Cover and cook for between 15-20 minutes or until all liquid evopartes. Remove from heat and let sit covered for an additional five minutes. Fluff and add to your favorite dishes.
*If you are going to be storing in the refrigerator, allow to cool before transferring to a storage container.
* You can add salt, black pepper, turmeric while cooking quinoa.