RAGI PUTTU / KEPPAI PUTTU

HOW TO MAKE RAGI PUTTU / KEPPAI PUTTU

INGREDIENTS:

•   Ragi flour - 1 cup
•   Salt
•   Sugar - 5 tsp according to taste
•   Shredded Coconut - 10 tsp
•   Gingelly oil or ghee - 4 to 5 tsp

METHOD:

1. Sprinkle some water on flour add some salt and mix it with out lumps as shown...

2. In Idli pot boil the water and spread a wet cloth in idli plate

3. Now spread the wet flour on the plate

 4. Boil it for 5 minutes....don't over boil...

 5. Now add sugar and oil or ghee according to your taste

6. add Shredded coconut and mix carefully

 Ragi puttu is ready

NUTRITIONAL INFORMATION:

1.      Rich in calcium – No other cereal comes close to ragi when it comes to calcium content. 

2.      High fibre content – As compared to white rice, ragi contains higher amounts of dietary fibre.

3.      Aids diabetics – Diabetic patients can trust ragi to create a restrained build in glucose level.

4.      Battles anaemia – Ragi is an excellent source of natural iron. Patients of anaemia and low hemoglobin levels can begin to include ragi in their diets as a domestic remedy. Vitamin C is known to aid the absorption of iron. Once ragi is allowed to sprout, the vitamin C levels increase and lead to further absorption of iron into the bloodstream.

5.      Natural relaxant – The ample amount of amino acids and antioxidants in ragi help the body relax naturally.

6.      Reduces the risk of stroke – In its early stages of growth, that is, when it is still green, ragi can help prevent high blood pressure.

7.      Gluten-free – People with celiac disease or followers of the gluten-free diet can incorporate ragi into their daily consumption as it is completely free of gluten. 

8.      Boosts lactation – Lactating mothers are urged to include ragi, especially when it is green as it enhances milk handling and imbibes the milk with the essential amino acids, iron and calcium required for the nutrition of the mother as well as the child.

MUTTER PANEER

HOW TO MAKE MUTTER PANEER

                                    

INGREDIENTS:
                 1. Big Onion - 2
                 2. Tomatto - 3
                 3. Green Chille -1
                 4. Ginger Garlic paste - 2 tsp
                 5.  Paneer cubes
                 6.  Peas - 1 cup
                 7. Heavy cream
                 8. Cumin seeds and oil for tempering              


SPYCIES:

• Turmeric powder - 1/4 tsp
• Chilli powder - 3/4 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Salt to taste
• Kasuri Methi leaves

    METHOD:

1. Heat the oil in pan and Crackle cumin seeds in pan

2. Add onion and fry till it turns soft then add ginger garlic paste

 3. Pre-boil water and soak the paneer cubes for 5 minutes

4. Add the tomatoes and green chilli and cook until it gets smashy texture

 5. Add all the masala powders and salt cook for 5 minutes then add boiled peas

 6. Add the paneer cubes and cook for 10 minutes

 7. Now add the heavy cream and keep the stove in simmer and cook for 3 minutes

 8. Sprinkle Kasuri methi leaves and switch off the stove

NUTRITIONAL BENIFITS OF PEAS:

Green peas are one of the most nutritious leguminous vegetables, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants.

good source of proteins, and soluble as well as insoluble fiber.

Fresh pea pods are an excellent source of folic acid.

Fresh green peas are very good in ascorbic acid (vitamin C). 

Peas contain phytosterols especially ß-sitosterol.

Garden peas are also good in vitamin K.

Fresh green peas also contain adequate amounts of anti-oxidants flavonoids such as carotenes, lutein and zea-xanthin as well as vitamin-A.

In addition to folates, peas are also good in many other essential B-complex vitamins.

PANEER NUTRITIONAL FACTS:

Nutritional Information*
Amount per 100g
Energy, kcal	289
Energy from FAT, kcal	225
Total FAT, g	25
Saturated FAT, g	15
Cholesterol, mg	66
Carbohydrate, g	2
Added Sugar, g	0
Protein, g	14
Calcium, mg	480

SIMPLE SPONGE MUFFIN

HOW TO MAKE SIMPLE  SPONGE  MUFFIN

INGREDIENTS:

      All Purpose flour – 1 ½ cup

      Sugar - 1cup

      Butter - 150 or 200 Gm

      Egg -2

      Milk – 1 cup

      Vanilla Essence – ½ tsp

      Nuts –  10 to 12

      Baking soda- one pinch

      

INGREDIENTS

METHOD:

1.     Melt the butter and mix the powdered sugar with that and blend it.

2.   Add the full egg and blend finely.

3.   Add the flour and Baking soda to this and blend      again

4. Add milk and vanilla essence to this blend it till there are no lumps.

5. sprinkle some chopped nuts and raisins to this and mix well.

6. In between preheat the conventional oven to 350 degree and set the timer for 35 mins

7.   Now spray oil on the muffin pan and pour the mixture in the pan and bake.

8. After 30 minutes check for the consistency (if you insert toothpick in muffin and it should come out without sticky) 
9.   Muffins should be in golden yellow color else you can increase the timer to few more minutes.

MUFFIN IS READY

PALAK PANEER

 HOW TO MAKE PALAK PANNER:

INGREDIENTS:

·        Spinach – 1 bunch

·        Paneer cubes

·        Onion – 2

·        Tomato – 2

·        Ginger garlic paste – 1 tsp

·        Green chilli -1 or 2

·        Butter – 2 tsp

·        Cumin seeds for tempering

·        Salt

·        Heavy cream – ½ cup

·        Masalas:

·        Garam masala

·        Kasuri methi leaves

METHOD:

1.     Boil the spinach and make puree.

2.     Chop the onion, tomatoes, green chillies

3.     Cut the panner in to small cubes and soak in pre- boiled water for 5 minutes.

4.     In pan heat the butter and temper cumin seeds.

5.     Add the onion and cook until get golden color then add ginger garlic paste.

6.     After 2 to 3 minutes add the tomatoes.

7.     Now add the spinach puree.

8.     After 5 minutes add garam masala and salt.

9.     After it gets mixed with spinach gravy add the cubed paneer and cook for 5 minutes.

10.              Now add the heavy cream to this and mix well.

11.              Keep the stove in simmer and cook for 3 minutes.

12.               Sprinkle the kasthuri methi leaves.

PICTORIAL:

INGREDIENTS: Onion, Tomatoes, Green chilli, Paneer, Cream and Masala

Boil the spinach

Make Puree

                                                         

Freshly Grind Ginger Galric paste

                                                         

Heat the butter and temper Cumin seeds

Soak the paneer in pre Boiled water

Add the onion and ginger garlic paste

Add tomatoes

Add the spinach puree

Add garama masala and salt

Add Paneer cubes and cook for 5 minutes

Add heavy cream and cook in simmer

Sprinkle Kasuri methi leaves

Palak Paneer is ready

NUTRITIONAL VALUES: 

SPINACH:

• Spinach is store house for many phyto-nutrients that have health promotional and disease prevention properties.
• Very low in calories and fats (100 g of raw leaves provide just 23 calories). Its leaves hold a good amount of soluble dietary fiber and no wonder green spinach is one of the finest vegetable sources recommended in cholesterol controlling and weight reduction programs!
• Fresh 100 g of spinach contains about 25% of daily intake of iron
• Fresh leaves are rich source of several vital anti-oxidant vitamins like vitamin A, vitamin C, and flavonoid poly phenolic antioxidants which helps the body protect from lung and oral cavity cancers.
• Spinach leaves are an excellent source of vitamin K. Vitamin K plays a vital role in strengthening the bone mass 
• This green leafy vegetable also contains good amounts of many B-complex 
• 100 g of farm fresh spinach has 47% of daily recommended levels of vitamin C. 
• Its leaves also contain a good amount of minerals like potassium, manganese, magnesium, copper and zinc. PIt is also good source of omega-3 fatty acid

Paneer Nutritional facts: 

Nutritional Information*
Amount per 100g
Energy, kcal	289
Energy from FAT, kcal	225
Total FAT, g	25
Saturated FAT, g	15
Cholesterol, mg	66
Carbohydrate, g	2
Added Sugar, g	0
Protein, g	14
Calcium, mg	480

HEALTH MIX MODAK / SATHU MAVU KOZHUKKATTAI

HOW TO MAKE HEALTH MIX MODAK / SATHU MAVU KOZHUKKATTAI

                                          

INGREDIENTS:

·        Sathu mavu – 1 cup

·        Jaggery Powder – ½ cup

·        Coconut (Shredded) – ¼ cup

·        Sugar – 3 tsp

·        Milk – ½ cup

·        Ghee

·        Cardamom powder

METHOD:

1.     In pan heat the ghee and add the Health mix powder and roast until you get nice aroma.

2.     Then add the jaggery powder and mix well.

3.     After 2 minuted add the shredded coconut and fry until all get mixed well.

4.     Then add the cardamom powder and sprinkle some sugar on it.

5.     Let it cool for some time then add some milk to the above mixture and make it as kozhukkattai.

6.     In idli pan boil the kozhukkattai for 3 minutes.

PICTORIAL:

   

INGREDIENTS

HEAT THE GHEE IN PAN

ADD THE HEALTH MIX POWDER

ADD JAGGERY POWDER AND SHREDDED COCONUT

SPRINKLE SOME SUGAR 

MIX WITH MILK AND MAKE MODAK AS SHOWN

BOIL IN IDLI PAN FOR 3 MINUTES

MODAK IS READY