Tuesday, 12 December 2017

Carrot pickle

Carrot Pickle

So it’s the season of carrots right……besides carrot halwa esp for weight watchers this is a unique way of having carrots

Chop carrot lengthwise, slit green chillies also lengthwise, add fineky chopped fresh hara lehsun (green garlic) add salt, mustard seeds(grind a little), lemon and a few drops of olive oil and mix well. This can stay in fridge for 6-7days. Pickled crunchy carrots make a terrific accompaniment for just about any meal.

Carrots will give you vit A n addition of oil will ensure good absorption of the same.


#eathealthy #antioxidantrich #carrotpickle #carrots #haralehsun #shilpsnutrilife

Sunday, 10 December 2017

Carrots the power crunch

Carrots - The Power Crunch
Carrots are one of the most popular, versatile vegetables in the world. They can be eaten raw, cooked or juiced.

There are more than 100 species of carrots.

Some are big, some are small, and they come in a variety of colors including: orange, purple, white, yellow and red.

While carrots are known for their signature orange color, Carrots get their color from antioxidants called carotenoids. One of these carotenoids is beta carotene, a precursor to active vitamin A that is responsible for many of the carrot benefits that we know about today.

Many studies have shown that beta carotene is crucial for improving immunity in the body, protecting skin and eye health, and fighting free radical damage that can cause various forms of chronic diseases like cancer and heart disease.

The nutrition in carrots are bound to the cell wall “matrix” of the vegetables that have to be broken by heat (cooking) or mechanical action (grinding, juicing, proper chewing).

Cooking the carrots in fat, oils or pureeing, juicing them increases the availability of carotenoids.

Fats help the absorption of carotenoids into the blood as carotenoids are fat soluble.

#shilpsnutrilife #antioxidants #cancer #eyehealth #vision #skin #antiaging #immunity #vitaminA #carotenoid

Saturday, 9 December 2017

Fresh turmeric pickle (kachche haldi ka achaar)

Fresh turmeric pickle (kachche haldi ka achaar)

A quick and easy pickle with very few ingredients.

250 grams raw fresh turmeric (kachche haldi and Amba haldi)
1 teaspoon salt (I used rock salt)
3 large lemons  or more if required
Mustard seeds powder -1tsp
Fresh green garlic - 4,5 strands

Rinse the turmeric roots first in water. Peel them and chop them into small pieces.

Extract the juice from the lemons and keep aside.

In a bowl add the turmeric, salt and lemon juice, stir everything well. The lemon juice should completely cover the turmeric, otherwise the pickle may get spoiled.

Fill everything in a clean sterilized jar and keep it in the fridge for 6 days.

Shake the jar everyday, after 6 days, the pickle is ready to be served.

This turmeric pickle stays good for about 2 months in the refrigerator.

For further taste you can also try adding mustard seeds powder 1-2tsp and finely chopped green garlic...

Go a head and give it a try.

#turmeric #kachhihaldi #AmbaHaldi #mangoginger #AntiOxidant #immunity #anticancer #curcumin #AntiInflammatory

Friday, 8 December 2017

Turmeric (Amba haldi)

Turmeric (kacchi haldi)

Also known as Amba Haldi (mango ginger) which can be seen in this season especially in india.

Turmeric is an Indian spice that contains curcumin, a powerful antioxidant and anti-inflammatory compound. Due to this it acts as a natural pain killer and can be used to treat both internal and external inflammations.

Generally the turmeric root is between 3 to 5 percent curcumin. This means that to ingest 500 mg of curcumin, you need to eat around 10 g of turmeric or 1.5 tbsp. of the spice.

It was recently reported that curcumin has been shown to have anti-cancer properties as well as helpful in providing relief from the pain of digestive diseases, such as Crohn’s. And now, you may be able to add alleviating post-operative pain to the list of curcumin’s wondrous abilities.

Not sure how to do this? Try this

• Sprinkle turmeric into homemade vinaigrettes for a curry, salad dressing.
• Add it to your omelet, chilla or scrambled eggs in the morning.
• Add spice to your favorite condiment by throwing in a dash of turmeric.
• Turmeric adds richness to dishes containing hearty vegetables such as cauliflower or broccoli or even on grilled meats.
• Add generous amounts to your soup, milk.

#turmeric #kachhihaldi #AmbaHaldi #mangoginger #AntiOxidant #immunity #anticancer #curcumin #AntiInflammatory

Thursday, 7 December 2017

Garlic corriander paratha


Garlic corriander paratha is a phytochemical rich recipe, that helps boost immunity. A great paratha for people suffering from heart disease like BP, cholesterol. Garlic with its blood thinning property is complimented by cooling and digestive corriander.


1 cup wheat flour
1/4th cup jowari flour, 1/4th cup jav (barley flour)
1 ½  tbsp besan
1tbsp oats
½ cup curd
1tbsp oil
1 bunch coriander (wash and spread on paper towels, let dry completely)
2 bunches fresh green garlic (hara lehsun)

1 tsp. poppy seeds,1 tsp. sesame seeds, 1tsp saunf
2tbsp paste of green chilli, ginger and onion
1 tsp. garam masala
1 tsp. chili powder,chat masala
1/2 tsp. turmeric powder
Lemon juice and salt to taste

-Chop the coriander leaves n green garlic  very finely.
-Lightly roast the sesame seeds, saunf and poppy seeds.
-Mix together  all the above ingredients
-Knead into a soft dough .
-Roll into parathas.
-Roast on greased tava adding little oil.

Serve hot with yogurt, cucumber raita or green chutney.

Wednesday, 6 December 2017

Green garlic -Hara Lehsun


You must have seen this very frequently in the markets now a days…….GREEN GARLIC available in winters generally

Green Garlic has been proven to lower cholesterol and thin the blood, which helps prevent stroke, high blood pressure and heart
disease. It also blocks the growth of cancer cells.

Green Garlic contains unique sulfuric compounds that impart many of its health benefits, acting as antioxidants with anti-inflammatory properties. One of most popular health benefits of garlic is preventing cold and flu. Green garlic, when eaten fresh, contains Allicin, an exceptionally potent compound. It acts as an antibiotic, when administered both internally and externally on open wounds.

Crunchy, with a mild garlic flavor, green garlic are great in salads, soups and stir-frys.

Green garlic can be ground into a paste with chilies and salt to impart a mild garlicky flavor to the dish.

Green garlic risotto and pesto are quite popular.

And the roots are equally nutritious. ...so use them too.

Watch out for yummy garlic parathas recipe in tommorrow’s section

#greengarlic #haralehsun #antioxidantrich #hearthealthy #shilpsnutrilife #winterstaple #healthywinters

Tuesday, 5 December 2017

Awla chutney

Awla Chutney

Amla i.e Indian goose berry is a power house of  Vitamin C, full of antioxidant properties and fibre.It is also very good for hair,skin.

Here is one method by which you can include it in your diet, awla chutney, although the vitamin C content may reduce if stored for longer duration, but is best for someone who can’t consume raw awla.

Indian goose berry (Amla)-100 gms(6-7 )
Fresh coriander- 1/2 bunch
Fresh green garlic -10-12pcs
Curry leaves – a few
Green chilies – 2-3 tbsp
Ginger chopped -1 tsp
Roasted cumin – 1 tsp
Black pepper -2-3
Asafoetida – 1/4 tsp
Black salt – as per taste

Wash and cut awla into small pieces, remove the seed.Wash and chop green chillies, green garlic and coriander leaves.Add all the ingredients in the mixer jar add little water and grind to make a smooth paste.Take out in a bowl and keep refrigerated .

Serving suggestions-serve as a spread or dip for sandwich, snacks ,rice or parathas.