Corn Meal Cake

This is my 100th post and 75th recipe with new year cake.I am very happy to share this recipe with you.This is the first time I shared my wishes through this to all of you. Corn Meal(maize flour) cake is very tasty and healthy. I got this cake from food magazine. Till now i make cakes with wheat flour, all purpose flour only but today my cake is made by corn meal. It was very tasty. It is a combination of corn meal and white flour. Generally I don't prefer to make cakes due to white flour and butter but in this I used less quantity of butter and white flour. We can use wheat flour instead of white flour. I hope you like it too...... Happy cooking....
                     HAPPY NEW YEAR TO ALL...........
Ingredients:
Corn meal - 1 cup

White flour(Maida) - 1/2 cup

Baking powder - 3 tsp

Salt - 3/4 tsp

Sugar - 1/4 cup

Milk - 3/4 cup

Egg - 1

Melted fat - 2 tbsp

Finely chopped dry fruits - 2 tbsp

For Decoration:
Polo Mint Candy

Sugar Powder

Coco powder

Cherry

Method of preparation:

Oven method:

1. Mix and sift together the corn meal, white flour(maida), baking powder, salt, and sugar. 
2. Add to them the milk and well-beaten egg, and stir in the melted fat.
3. Add dry fruits and mix well.
4. Pour into a well-greased cake pan, and bake in a moderate oven for about 30 minutes. or bake at 180 degrees F for 30 minute or until done.
5. Allow it to cool for half an hour.
6.  Before serving refrigerate the cake for 1 hour.
7. Yummy corn meal cake is ready to eat and enjoy. 
8. After New Year Celebrations I added this Photo.

Pressure cooker method:

1. This cake can also be made in pressure cooker.
2. Here we can use aluminum bowl or other than stain less steel.
3. Keep the empty bowl (any) in pressure cooker in invert position.
4. Now put cake pan on it and close the lid without weight.
5. Keep the flame on high for 5 minutes, on medium for 7 minutes and on low for 5 minutes.
6. In meanwhile we can check it once with toothpick.If it comes out clean then cake is ready and remove from heat. Depending upon quantity sometimes it takes more time to bake.
7. Allow it to cool and turn it on the decorating plate after some time.
8. Enjoy yummy Corn meal cake is ready to eat.

For decoration:

1. Add 1tbsp of sugar powder in 1/2 cup of water to make sugar syrup.
2. Apply sugar syrup over the cake completely .
3. Mix together coco powder and sugar powder well and sprinkle through sieve over the cake  properly to make thin layer and decorate with cherry and polo Mint candy according to your choice.

Capsicum Kadhi

Today my recipe is Capsicum Kadhi. My husband likes to eat Kadhi so I try different varities of kadhi recipes. It was good taste and healthy also. Capsicum is known to be beneficial in alleviating and preventing many illnesses. It contains beta carotene, vitamin A and vitamin C. It is also low in fat and calories and hence does not increase the levels of bad cholesterol in the body. Capsicum also has antioxidant properties. These antioxidants combat the free radicals in the body and treat cardiac diseases, cataract, bronchial asthma and osteoarthritis. The vegetable prevents the damage that can be rendered on the body by free radicals, namely, cellular damage and damage to blood vessels and nerves.You should try and enjoy the taste.I hope you like it too.....

Ingredients:
Plain Yogurt/fresh curd -1 1/4 Cups

Green Bell Pepper / Capsicum,chopped- 1/2 cup
Finely Chopped onions - 1/4 cup
Besan / Gram Flour 4 – 5 Tbsp
Turmeric Powder - 1 pinch

Ginger paste - 1 tsp

Green Chilli paste - 1 tsp
Salt to taste
Mustard Seeds- 1/4 tsp
Cumin Seeds -1/4 tsp
Urad Dal -1/4 tsp
Asafoetida  2 Pinches
Curry Leaves - few

Oil - 2 tsps

Method of preparation:

1. Whisk together yogurt, besan, turmeric powder, ginger-garlic paste and salt into smooth paste adding quarter cup of water.
2. Heat oil in a pan on medium heat,  add chopped bell pepper saute until it turns into soft.
3. Add chopped onions and mix well and saute until it turns into brown color.
4. Add fresh curd mixture and stir well and cook on low flame till the mixture thickens and starts to come to a bubble.
5. Adjust with water to get the required consistency, cook till raw smell of the yogurt mixture is gone.
6. Remove from heat and keep it aside.
7. Heat oil in another pan on medium heat, add all tadka(talimpu) ingredients in order, when  muster seeds start spluttering, pour this tadka over capsicum kadhi.
8. Serve hot capsicum kadhi with plain rice.

Spinach(Palak) Paratha

This palak paratha is very healthy and tasty also. Palak contains large amounts of fibre along with a lot of essential vitamins and minerals. It is very quick recipe. Kids are very interested to eat these green parathas. Spinach nutrition is amazing. The calcium content in spinach strengthens bones. The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease. The flavonoids in spinach help protect against age related memory loss.So every one should eat spinach frequently.I hope you like it ......Happy Cooking......


Ingredients:
Whole wheat flour - 1 cup  
Spinach (palak) puree - 1/2 cup 
Green chilli paste - 1/2 tsp 
Oil- 2 tsp 
Garlic paste - 2 tsp
Salt to taste
Oil for cooking

Method of preparation:

1. Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
2. Divide the dough into equal portions.
3. Roll out each portion into a circle, using the flour for rolling.
4. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
5. Now yummy and tasty palak paratha is ready to eat with fresh curd or any curry.

Methi Paratha

Today my recipe is Methi paratha. In winter season methi leaves are available very frequently so I use methi leaves in different recipes, and also I collect the fresh methi leaves, dry them and store in air tight container and use dried methi leaves in summer. Methi leaves are very healthy for every one so we should use weekly twice /thrice. Nutritional information about methi leaves ......

1. Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron. One hundred grams of fenugreek leaves comprise only 49 calories. The leaves have good dietary fiber and are enriched with Vitamin C. The Vitamin K from fenugreek greens are comparable to spinach.
2. Fenugreek leaves are cooling, mildly laxative, pungent, and aromatic.
3. Consumption of fenugreek leaves restores excellent digestion abilities. You will not get common digestive problems like digestive disorders and iron deficiency.
4. Regular gargle using water soaked leaves will prevent or heal mouth ulcers. It is a quick remedy for sore throat.
5. Improving the milk secretion in lactating mothers.
6. Protect against cancers of the breast and colon.
7. Lowering type-1 and type-2 diabetes.
8. Lower serum cholesterol, triglyceride, and low-density lipoprotein.

Ingredients:
Whole wheat flour - 2 cups 

Chopped fenugreek (methi) leaves - 1 cup Finely chopped onions - 1/2 cup
Green Chilli paste - 1 tsp
Turmeric powder - 1/2 tsp
Chopped coriander - 2 tbsp
Salt to taste
Oil for cooking

Method of preparation:

1. Combine all the ingredients along with 3/4 cup of water, mix well and knead into a soft dough.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into medium thickness roti, using the flour for rolling
4. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
5. Serve hot with chutney or curry.

Idly

Usually every south Indian knows this recipe and like to eat also, but some of my North Indian friends asked me how to make idly so I am giving idly recipe for my friends. They are very interesting to eat idly, dosa at lunch time also. Rice,  urad dal (Black gram) and fenugreek are the main ingredients of idli. Rice provides carbohydrate, black gram provides protein and fenugreek contains vitamins and minerals. Idli is safe, harmless to health and can be taken by young and old. It is a fermented food which contains the good bacteria and offers a wide range of healthy benefits. Idly(Steamed food) is advised to sick and old people since it doesn’t give strain to their stomach.

Ingredients:

Urad dal(Spilt black gram) - 1 cup

Rice Ravva - 2 1/2 cups
Fenu greek seeds - 1 tbsp

Salt to taste

Oil for greasing

Method of preparation:

1. Soak urad dal and idly ravva separately for a minimum of 3 to 4 hours. Add fenugreek seeds to the urad dal.
2. After enough time of soaking, wash the urad dal and ravva separately.
3. Grind the urad dal into very fine paste.
4. If you grind urad dal in a wet grinder then the paste will be too good and you will also get more quantity than you grind in a mixer grinder.
5. If you grind in a mixer grinder add a pinch of baking soda to the batter after grinding to get soft and fluffy idly.
6. Now completely squeeze water from the washed idly ravva and add it to the urad dal paste, mix it well and leave it over night or at least 3 to 4 hours to ferment.
7. After couple of hours,add enough salt to the idly batter and mix it well.
8. Take idly plates,apply little ghee or oil in the moulds of the idly plates,pour the enough batter into each idly plate.
9. Steam them in idly cooker or pressure cooker for 8 to 10 minutes.Remove from flame and let them cool for couple of minutes.
10. Before removing idly from idly tray,just to make sure that idly is cooked well,touch the idly with your finger, if the idly sticks to your finger, it means it needs few more minutes to cook.
11. You can use big spoon to remove idly from idly trays.Dip your spoon in cold water before removing each idly.
12. Yummy ,tasty and fluffy idly is ready to eat with coconut chutney or hot hot sambar. 
13. Add chopped onions, coriander leaves, jeera&green chilli slices to left over idly batter,  and make dosa for evening snack. I like it very much this type of dosa.
14. You can make idly upma from left over idlis. 
15. Powder the idlis with hand. There should not be big lumps.
    Heat oil and add mustard seeds. When they start popping up, add curry leaves, asafoetida, green chillies. Fry a bit.  Add turmeric and powdered idlis. Mix well. 
16. If required,  add salt. Garnish with chopped coriander leaves.Before serving add lemon juice also.

Green Peas (Mutter) Paratha

Green Peas Paratha is very regular recipe for North Indians but I am sharing this recipe with some of my friends from south. I like to make different parathas and to eat also, so I am trying different types of parathas. This is very nutritive as well as delicious. Here I use Multi grain atta instead of wheat atta. One time I saw an advertisement of Multi grain atta of Pillsbury. Then I thought of making multi grain atta in home. I used the ingredients Wheat(3 kg),Pearl millet(1 kg),Soya beans(1/2 kg),Finger millet(1/2 kg)&Barley(1/2 kg). The color will be slightly dark comparing to whole wheat atta but the taste and the smoothness is fine. You can make instant dosa with this flour. I hope you like it to......Njoy cooking....
Some nutritional facts about green peas :

1. Nicotinic acid content of peas shown to help reduce cholesterol in the blood.
2. Green peas can help in the prevention of all forms of cancer because the levels of vitamins A and C are quite high.
3. Green beans contain soluble fiber that helps the mobility of the intestine and can help lower cholesterol and reduce the risk of heart disease and stroke.
4. Green peas has lutein, a carotenoid substances with a proven record of helping to reduce the risk of age-related macular degeneration and cataracts.
5. Green peas are a source of nutrients for antioxidant and anti-inflammatory, and this supports the nutritional health are provided in various categories of nutrition. 
6. Important and attention: Green beans naturally contain purines. Normally these substances are usually found in plants, animals, and humans. Individuals who are susceptible to purine-related problems (such as gout and kidney problems) should avoid or limit intake of green peas.

Ingredients:

For stuffing:

Green peas - 1 cup

Chopped coriander leaves - 1/2 cup

Chopped green chillies - 2 tsp
Salt to taste
Dried mango powder (amchur) - 1 tsp
Oil - 1tbsp

For dough:
whole wheat flour /Multi grain atta - 2 cups
water as required

salt to taste
 

Method of preparation:

1. Combine wheat flour, salt and 1 tsp oil in a bowl, mix well and knead into a soft dough, using enough water and cover with cloth and keep it aside for sometime.
2. Combine the green peas, coriander leaves and green chillies and blend in a mixer without adding any water.
3. Then Heat oil in pan & add green paste to it. Add salt & amchur powder and Keep stirring it till water get soaked. Then spread the mixture into a wide plate for cooling. 
4. Now filling is ready to stuff.
5. Roll out a portion of the dough into a circle.
6. Place a portion of the stuffing  at the center and bring the edges together at the center to seal tightly.
7. Roll out again into a circle, using little flour for rolling.
8. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
9. Repeat the same steps to make for all parathas.
10. Now yummy green peas paratha is ready to eat with any curry or Raitha.

Green Peas Pulao

Green Peas Pulao is one of my favorite dishes. This is different from regular Pulao.Taste is very delicious to eat, If you try once definitely You will add to your favorite dishes like me. In winter green peas are available very frequently so I make it frequently. In this almost all ingredients are very good to health except basmati rice and oil /butter so we can make it with less oil or we can use olive oil also instead of butter. if we make it frequently we can use brown rice or boiled rice otherwise we can use basmati rice. I am trying to give healthy recipes that is why I am giving this information. I hope you like it....Keep cooking......

Health & Nutrition Benefits of Eating Green Peas (From Google):

1. Being low in calories, green peas are good for those who are trying to lose weight.
2. Green peas are rich in dietary fiber, making them good for those suffering from constipation.
3. Studies have indicated that green peas might prove beneficial for those suffering from the problem of high cholesterol.
4. The high amount of iron and vitamin C in green peas has been found to help strengthen the immune system.
5. Green peas slow down the appearance of glucose in the blood and thus, help keep the energy levels steady.
6. Green peas provide the body with those nutrients that are important for maintaining bone health.
7. The folic acid and vitamin B6 in green peas are good for promoting the cardiovascular health of an individual.
8. Being rich in antioxidants, like vitamin C, green peas can help keep cancer at bay.

Ingredients:

Rice - 2 cups
Fresh Green peas - 1/2 cup
Onions - 1
Green Chilli-1
Ginger slices - 1 tsp
Garlic pods - 4
cashew nuts - 2 tbsp
poppy seeds - 1 tsp
Cloves -2
Cardamom - 1
Cinnamon stick - 1(small size)
Shahjeera -1 tsp
Fennel seeds - 1 tsp
Coriander leaves - few
Oil/Butter - 2 tbsp
Salt to taste

Method of preparation:

1. Wash and soak rice in water for 1 hour.
2. Take a bowl add chopped onions, ginger, garlic, green chilli, cashew nuts and above mentioned all spices. Add little water and salt and mix well.
3. Now pressure cook the above mixed ingredients for 2 whistles.
4. Grind the cooked ingredients into fine paste using blender. 
5. Heat oil in heavy bottomed pan,  add above spicy paste and saute until it turns into brown color.
6. Add green peas and saute for 2 minutes.
7. Add soaked rice and saute for 2 minutes.
8. Add sufficient water(rice:water,1:2) and salt and mix well.
9. Cover and Cook until done.
10. Finally add Coriander leaves and serve hot with any gravy curry or Raitha.

Mustard Greens(Saroson Ka Saag)

Spicy, pungent mustard greens or leafy mustard are indeed one of the most nutritious green leafy vegetables. These greens actually have more vitamin A, carotenes, vitamin K and flavonoid anti-oxidants than many commonly consumed fruits and vegetables.

This crispy leafy vegetable obtained from mustard plant belonging to brassica family which also includes cabbage, broccoli, brussels sprouts... etc. Scientific name: Brassica juncea.


The mustard plant is native to sub-Himalayan plains of Indian sub-continent commonly cultivated for its winter season leaves and oil seeds since ancient times. Several cultivars exist. Mustards are winter crops when the leaves are more flavorful from November till March. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. However its young tender leaves that is harvested when the plant reaches about 2 feet in height and used as green leafy vegetable.

Fresh mustards feature dark green colored broad leaves with flat surface and may have either toothed, frilled or lacy edges depending up on the cultivar type. Its light green stem branches out with many laterals.

Mustard seeds used as spice are being used for extensively in cooking as well as in oil production all over south Asian region.

Health benefits of mustard greens

1. Mustard greens like spinach are the store house of many phytonutrients that have health promotional and disease prevention properties.
2. Very low in calories (26 kcal per 100 g raw leaves) and fats, but rich in dietary fiber; recommended in cholesterol controlling and weight reduction programs. However, these greeny leaves contain very good amount of dietary fibre that helps control cholesterol level and also help protect against hemorrhoids, constipation as well as colon cancer diseases.
3. Fresh mustard greens are an excellent source of several vital anti-oxidants and minerals like vitamin C, vitamin A, vitamin E, carotenes as well essential minerals such as calcium, iron, magnesium, potassium, zinc, selenium and manganese.
4. The greens are supposed to be one of the highest among leafy vegetables which provide vitamin K. 100 g of fresh leaves contain about 497 mcg or about 500% of daily requirement of vitamin K 1 (phylloquinone). Vitamin K has found to have potential role in bone mass building function by promoting osteo-trophic activity in the bone. It also has established role in Alzheimer's disease patients by limiting neuronal damage in the brain.
5. Fresh leaves are also very good source of folic acid. 100 g provide about 187 mcg (about 47% of RDA) of folic acid. This water soluble vitamin has an important role in DNA synthesis and when given before and early pregnancy help prevent neural tube defects in the baby.
6. Mustard greens are rich source of anti-oxidants flavonoids, indoles, sulforaphane, carotenes, lutein and zeaxanthin. Indoles, mainly di-indolyl-methane (DIM) and sulforaphane have proven benefits against prostate, breast, colon and ovarian cancers by virtue of their cancer cell growth inhibition, cytotoxic effects on cancer cells.
7. Fresh mustard leaves are excellent source of vitamin-C. Provides 70 mcg or about 117% of RDA per 100 g. Vitamin-C (ascorbic acid) is a powerful natural anti-oxidant that offers protection against free radical injury and flu-like viral infections. 
8. The leaves are also an excellent source of vitamin-A (provide 10500 IU or 350% of RDA per 100 g). Vitamin A is essential nutrient for maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural fruits rich in flavonoids helps to protect from lung and oral cavity cancers.  
9. Regular consumption of mustard greens in the diet is known to prevent arthritis, osteoporosis, iron deficiency anaemia and believed to protect from cardiovascular diseases, asthma and colon and prostate cancers.  

Selection and storage

1. Mustards are winter crops. In the markets, look for fresh mustard greens featuring crispy, dark green leaves and should show vitality. Avoid sunken, spotted or discolored leaves.
2. The leaves wilt soon if kept at room temperature; therefore, should be stored in refrigerator immediately. Although they can be stored for up to 3 days in the cold storage, fresh mustard greens should be used as soon as early as possible to get maximum nutrition.

 
Safety profile

1. Like spinach, reheating of mustard green leftovers may cause conversion of nitrates to nitrites and nitrosamines by certain bacteria that thrive on prepared nitrate-rich foods. These poisonous compounds may be harmful to health.
2. Phytates and dietary fiber present in the mustard greens may interfere with the bioavailability of iron, calcium and magnesium.
3. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood which is what the drugs are often attempting to lower. This effectively raises the effective dose of the drug.
4. Mustards contain oxalic acid, a naturally occurring substance found in some vegetables which may crystallise as oxalate stones in the urinary tract in some people. It is therefore, people with known oxalate urinary tract stones are advised to avoid eating vegetables belong to brassica family.
5. Mustard greens may also contain goitrogens which may interfere with thyroid hormone production and can cause thyroxin hormone deficiency in individuals with thyroid dysfunction.