Goodness of ONION - Cream of Veggie soup (uses onion)

 

PUNGENT, yet the benefit packed ONION (Refer to recipe for Cream of Veggie soup below)

 

WH Foods Recommendations

There's great research evidence for including at least one serving of an allium vegetable—such as onions—in your meal plan every day.

Health Benefits

Onions, like garlic, are members of the Allium family, and both are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects.

Cardiovascular Benefits

Anti-clotting

Lower blood levels of cholesterol and triglycerides, and also improve cell membrane function in red blood cells.

Provides protection for the heart and blood vessels and extend to prevention of heart attack.

Support for Bone and Connective Tissue

Increases our bone density and may be of special benefit to women of menopausal age who are experiencing loss of bone density.

High sulfur content of onions may provide direct benefits to our connective tissue.

Anti-Inflammatory Benefits

 Provides anti-inflammatory benefits.

Inhibit the activity of macrophages, specialized white blood cells that play a key role in our body's immune defense system, and one of their defense activities involves the triggering of large-scale inflammatory responses.

Cancer Protection

Onion has repeatedly been shown to lower our risk of several cancers, even when we consume it in only moderate amounts.

Other Health Benefits

Helps lower blood sugar and improving blood sugar control.

Helps prevent bacterial infection.

Description

The word onion comes from the Latin word unio, which means "single," or "one"—reflecting of the onion plant producing a single bulb,

History

Onions are native to Asia and the Middle East and have been cultivated for over five thousand years. Onions were highly regarded by the Egyptians.

Onions have been revered throughout time not only for their culinary use, but also for their therapeutic properties. As early as the 6th century, onions were used as a medicine in India. Christopher Columbus brought onions to the West Indies; their cultivation spread from there throughout the Western Hemisphere. Today China, India, the United States, Russian, and Spain are among the leading producers of onions.

 

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Recipe for Cream of Veggie soup

Just the freshness of onion and vegetables - very easy recipe

 

Serves 4 or 5 ppl

 

Use any vegetables, any quantity (C.flower, broccoli, carrot, beans, potatoe, mushroom, corn, peas, cabbage, any colored peppers).  (About 4 or 5 cups)

1 mid or big size onion - chopped

1 big jalapeno / green chillie - chopped

4 or 5 cloves of garlic

2 tbsp. butter

Salt to taste

1 tbsp black pepper

1 cup - milk cream (or for calorie watchers skim / 1% / 2 % milk)

 

Boil all the ingredients till all the vegetables become soft and juice extracts into water

Puree in a blender

Serve warm - can sprinkle chopped fresh cilantro, basil, parsley leaves

 

 

Make your own Noodles spice mix

Hello readers,

Been a long break from blog writing :).
Well next winter is here and it's just a treat if a quick and easy dish is set out on the table.

I wonder if any of the ready made spice mixes are every more good or harm to our digestive system.  Hence started my favorite dish's instant spice mix search.

Quick and easy yet healthy ingredients for the body and happiness to soul.
In experimenting few combinations of instant noodles mix powder, ended up in an awesome and taste bud stimulating version today and wanted to share with you.

This recipe also embraces the health fullness of the Indian spices which are YEAH as you know natural medicine.

This puppy can instantly become soup, salad, or just noodles in matter of minutes with Spice mix.   Recipe ratio is for serving 5 people.

CUMIN POWDER - 2 TSP

DHANI POWDER - 2 TSP

GARAM MASALA POWDER - 2 TSP

SALT - 1.5 TSP (OR ADD ACCORDING TO TASTE)

BLACK PEPPER POWDER - 1 TSP

WHITE PEPPER POWDER - 1 TSP

SOY SAUCE - 1.5 TSP

GARLIC POWDER - 1 TSP

Can add grated fresh ginger / garlic

Pasta Upma - no sauce added

Ingredients:-

Pasta (any shape or size) - not the packaged ones; needs to be freshly made or from farmers market - product without the wax coating - 1 pack
Any veggies - cut in any shape - Onions, tomatoe, brocolli, mushroom, squash, zuchini, potatoe, peas, carrot, cabbage, asparagus, cauliflower.
Cumin powder - 2 tbsp
Chilli powder - 1 tsp
Garlic powder - 1 tbsp (or can add ginger-garlic paste)
Black pepper - 1 1/2 tbsp
Salt - to taste
Oil - 1 to 2 oz (lesser is better)

Method:-
Cook pasta and drain water.
Heat oil - saute with cumin, coriander and mustard seeds.
Sautee onions and tomatoes with all the spices (Cumin, Chilli, Garlic, Black pepper and Salt).
Add veggies and stir fry them.
Add pasta and let sit for 10 to 15 mins till all ingredients turn golden brown on the rims.

Serve with toast & flavored water.
Njoy - quick and easy recipe.

Vegetable soup

Perfect concoction for a rainy day, cold day, or for hay-fever sufferers.

Snack or dinner - that's your choice readers.....

Ingredients:

Cup full of cooked & mashed Moong dhal.

Garlic - 10 cloves (finely chopped)

Onion - 1 mid sized - largely chopped

Tomatoes - 2 or 3 chopped & mashed

Veggies - can use any or all - any type of beans, capsicum, potatoe, c.flower, brocolli, zuchini, squash, green beans, green peas, corn, spinach (4 or 5 handfuls).

Chopped  20 mint leaves.

Chopped 20 basil leaves (could be thai basil, regular basil or sweet basil)

Chopped 2 green chillies

Chopped Cilantro.

2 cups Veggies broth (pre-prepared)

Cumin powder - 1 tbsp

Black pepper - 1 tsp

Salt to taste

(If U.S resident -  keep this handy - soup mix from spices rack at costco).

Making:

Sautee all the veggies with 2 tbsp butter.  Add Cumin powder, greenchillies, onions, tomatoes, garlic.

Add Veggie broth and mashed Moong dhal to come to a boil.

When veggies are cooked, add 1 tbsp maida flour (all purpose flour).

Sprinkle chopped mint, basil & cilantro.

(Sprinkle 1 tbsp soup mix - this is mainly for additional flavor & bring restaurant style).

Close container immediately for the spices flavor to soak in.

Serve with toast, chappati, toasted Naan or even white rice.



Urulai kilangu-Pazhla Pazham kosthu

POTATE-JACK FRUIT SABJI

Ingredients

1 mid size onion - chopped
2 ripe (& slightly sweet-sour)tomatoes - chopped
2 green chillies - chopped
Few cloves of garlic - chopped
5 mid sized potatoes - boiled, peeled & cubed
10 pieces of jackfruit (or 2 cans of drained, washed) - chop as big pieces
Cilantro, Salt, Chilli powder - to taste
Dhaniya powder - 1 tbsp
Curry Masal powder - 1 tbsp

Making

Heat oil and season with extra dose of mustard seeds, Urad & cumin.
Sautee onions, tomatoes, chillies & garlic with all the spices.
Add potatoes and let sit till it looks fried and browned on the edges.
Add jackfruit & Cilantro.
Garnish with fresh grated ginger before heat in the dish subsides.

Note - This sabji can go with any unflavored white or jeera rice, dhal, rotis, parathas.
It's a sweet, salty, sour and slightly hot dish.

:) - Sweet note - My kids loved it, when I made a hot sandwich with this dish as filling (ofcourse with ketchup on the side).

Egg-Onion Uthappa with Mint-Basil chutney

PAN I USED FOR THE UTHAPPA


EGG-ONION UTHAPPA

DOSAI BATTER - REQUIRED QUANTITY
ADD CRUSHED BLACK PEPPER - AS PER TASTE
CHOPPED CILANTRO, CHOPPED/DICED ONIONS, GRATED GINGER, SLICED GREEN CHILLIES

ADD ALL THE INGREDIENTS TO BATTER & MAKE SMALL UTHAPPA IN THE PAN
WITH EGG, UTHAPPA COMES OUT VERY FLUFFY & SOFT

(PERFECT EVEN FOR LUNCH BOX)

MINT-BASIL CHUTNEY

MINT LEAVES - DESIRED QUANTITY
BASIL LEAVES (THULSI IN INDIA - FIND A LESS KARAM VERSION)- DESIRED QUANTITY
GARLIC - 10 PIECES
ALMONDS OR WALNUTS - 10 OR 15 PIECES
GREEN CHILLIES - 3 OR 4 (AS PER TASTE)
MID-SIZED TOMATOE-1
SMALL PIECE OF TAMARIND
SALT TO TASTE

(NOTICE THAT I USED NO COCONUT)

JUST GRIND THE MIX WELL.
SAUTEE WITH REGULAR THADKA SEASONING (OIL, MUSTARD, URAD DHAL).

WHEN READY TO SERVE, ADD 1 TSP SESAME OIL FOR ADDED FLAVOR & TASTE.

EAT IN SINGLES
EAT AS UTHAPPA SANDWICH

CAN EVEN SERVE WITH CHUTNEY & KETCHUP IN MIDDLE AND STACK AS SANDWICH.

QUIK & EASY SNACK.

CHILLI

Chillies have a VERY long history and IS one of the oldest crops cultivated by man.  INFACT. Many of the uses we know of for chillies such as the combination of chilli and cocoa, and the chipotle (smoked chilli) were developed thousands of years ago.

Once Columbus returned to Europe at the end of his second journey in 1496 he is believed to have had chillies with him.

Check out this Map of the CHILLI TOUR FROM 1400 s TO THE 1500 s !!

Most surprising is the length of time it took for the chilli to arrive in North America. Despite being grown in Mexico for thousands of years, it was not until the slave trade was in full swing that the chilli appeared.

Unknowingly we’ve been consuming Chillies in different forms (full, powder, paste, flakes etc..).
This spice comes with numerous health benefits.

Fight Migraine Headaches and Sinus Headache

Prevent Sinusitis and Relieve Congestion

Fight Cancer

Help Lower High Blood Pressure

Fight Inflammation

Help Soothe Intestinal Diseases

Can Help You Burn Fat and Lose Weight

Help Protect Your Heart

Have Loads of Vitamin C

Can Warm Your Feet  (Great winter remedy from inside out ; )) )

OH YEAAAAHHHHHHHHHHHHHHH......

AZTEE BLEND RICE; EGG PLANT-PURPLE CABBAGE PORIYAL - CILANTRO THOKAIYAL

I DIDN'T KNOW I JUST ATE RICE.......

USING MAXIMUM INDIAN SPICES - LOW CARB & NUTRITIOUS

(Ur CHOICE -LUNCH / DINNER)

AZTEE BLEND RICE -

1 portion of white rice, 1 portion brown rice, 1 portion red rice, 1/2 portion channa dhal & 1/2 portion whole moong dhal.
Spice up with cumin, 1/2 tsp turmeric powder & salt.

Rich in  Protein, Fiber, B-complex & low in carbs.
Cooking instructions - 1 cup mix : 2.5 cups water. 
(Can cook in pan; rice cooker; pressure cooker - cook till mix softens)

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EGG PLANT - PURPLE CABBAGE PORIYAL

Cooking instruction:-

Ingredients- 1 small egg plant (purple kathrikai) diced

1 small cabbage (purple or green) diced

Diced onions

Diced tomatoes

Finely sliced garlic

Finely sliced green chillies

Salt to taste

Season oil with mustard, cumin, urad dhal & curry leaves.

Sautee onions, tomatoes, garlic and chillies in seasoned oil.

Add 1 tbsp cumin powder, 1 tsp turmeric powder, 1 tsp chilli powder & salt to taste.

Sautee egg plant & cabbage in this mix.

Add 1/2 cup water and let the mix cook till water dries.

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CILANTRO THOKAIYAL

Cooking instructions:-

Ingredients - 1 bunch fresh cilantro (kothamalli)

1/2 diced onion

2 sliced green chillies

4 cloves garlic

Salt to taste

Season oil with cumin and add the mix of ingredients and sautee ingredients.

Turn off stove and let sauteed mix cool.

Blend the mix (not too pasty)

Season oil with mustard, urad dhal & curry leaves

Add ground mix to seasoned oil and let sit till water evaporates.

(You can add some mint leaves or basil leaves to ingredients for more added flavor).

Pineapple-Vanilla Coconut bars Pudding!!

After coming back from my exciting India trip needed some more sweeter and exciting creations to not miss homeland.....

Wahlah... mixed, whipped, colored and decorated this fun dessert for a b'day party..

I loved it (chef has to like it first, right??), my kids loved it, my cousin enjoyed it and a gang of 15 ppl said "it tastes great".  I guess I'll believe it now ; ))

Oh yeah, I am just blahing...& blowing the trumpets here. 
Here you go..

Ingredients

Serves 20
Vanilla pudding -  2 big sized Jello boxes
Crushed Pineapple - Any brand is fine
Vanilla-Almond milk - 2 cups
Regular milk - 2 cups
Mandarin Oranges - 2 or 3 boxes
Honey - 2 tbsp

Whip the pudding as per package instructions.
Arrange coconut bars (not too sweet; yet sweet enough type) in a container.
Pour the pudding on top.
Arrange mandarine oranges (be creative..).
Drizzle Honey over the top.
Refrigerate for atleast 2 hrs before serving.

Tidbit - You could add any fruits, butterscotch chips, chocolate chips, any nuts to this mix
(for extra crunch & yumm).

Warm or Cold - Veg or Non-Veg - THE WAY YOU WANT SALAD

Ohh, we were so bored to eat the same type of food and also didn't want to add the extra calories, sodium from outside food.  Wanted to eat something tasty, crunchy, spicy yet healthy... 

Tada...made this salad with anything that came to my hand from the life saver refrigerator. 

We n'joyed the flavor, crunch and yummy..

YOUR CREATIVITY CAN COME VERY HANDY WITH THIS SALAD. 

Come on ppl, I know you are artistic, add more color and texture to the palatte.

Ingredients

1 pack cooked shrimp (Chicken eaters- add just chicken strips; Vegans - can add TOFU, PANEER)

2 or 3 colors of Bell peppers - medium sized cubes

Sprouted beans (any type)

Romaine lettuce (If not shredded cabbage - green, purple)

Chopped Apples, Pears, Peaches, Apricots or Mangoes

Chopped Cilantro

Chopped Tomatoes (Can use cherry tomatoes too).

Handful of walnuts, almonds, pistachios, peanuts (can add 1 nut or a mix of nuts)

Cubed Boiled potatoes (Red, white, Purple)

Dressing

6 tsp Olive oil

1 tsp BLACK PEPPER (or more to taste)

1 tsp WHITE PEPPER (or more to taste)

1 tsp CUMIN

1 tsp DHANIA

1 tsp fine grated GARLIC

1 tsp shredded GINGER

1 tbsp Lemon concentrate (or fresh juice)

Salt to taste

(Mix all the dressing ingredients well).

Pan fry Shrimp / Chicken / Tofu / Paneer with minimal oil & 1 tsp CHILLI powder

If needed pan fry Bell peppers and sprouted beans (if raw veggies do not trigger your senses : ) )

Toss all the salad ingredients, dressing mix and the spiced Shrimp / Chicken / Tofu / Paneer.

Tip -

Can add cooked Quinoa, Orzo, any type of pasta, noodles.

For more flavor - can add 1 tsp of Soy Sauce, Vinegar.

For more CRUNCH - add crushed Tortilla chips right when ready to serve.



Bread, Potatoe, Spinach Casserole - Warm & yumm breakfast / snack

Ingredients (serves 4)

8 slices of bread

4 Hash brown patties

Half bag frozen spinach

2 cups Parmesan cheese

6 Eggs (beaten with yolk)

½ cup 2% milk

Black PEPPER

2 tsp CUMIN powder

5 or 6 – thinly sliced GARLIC cloves

Instructions

Thaw frozen spinach, squeeze out the water with napkin.

Blend Egg, Squeezed spinach, black Pepper, garlic cloves, 1 cup Parmesan cheese, milk, cumin powder, salt to taste (if desired, add 1 tsp chilli powder for more added spice)

Beat mixture till bubbles form.

Layer 1 set of bread on the casserole dish base (4 slices)

Layer Hash brown (one on each bread slice)

Sprinkle – Parmesan cheese

Layer the other slice of bread to make the sandwich

Pour Egg mixture liberally on the sandwiches.

Poke slightly with a fork (on sandwiches) for the sandwich to absorb the mixture and moistness.

Preheat oven to 350 degrees;

Pop in the casserole dish and bake for 35 or 40 mins, till the egg mixture bubbles and browns slightly. 

Note

If using plain white bread baking time can be reduced by 7 mins.

Remove dish before top layer turns dark brown & let baked dish sit for cooling.

Serve luke warm with Maggie sauce (hot & sweet)

or

Spicy Mayo for added flavor & taste.

Bread recommendations (multigrain, Focaccia, Cheese & Jalapeno can be used for additional taste or flavor).

Great breakfast on a cold morning…. Yumm.. Yumm..

PEPPER

Native to India, pepper has played a very important role throughout history and has been a prized spice since ancient times.  A tropical plant coming mainly from India and Indonesia.

It spices /heats up food. Ah hah and could disguise a food's lack of freshness.

Black pepper comes from the berries of the pepper plant.

Interestingly, Black pepper, green pepper and white peppercorns are actually the same fruit (the difference in their color is a reflection of varying stages of development and processing methods).

Black peppercorns are made by picking the pepper berries when they are half ripe. They are dried which gives the black color.

Green peppercorns are picked while still unripe and green in color,

White peppercorns are picked when very ripe and subsequently soaked in brine to remove their dark outer shell leaving just the white pepper seed.

Black pepper is an excellent source of manganese, iron and vitamin K,

Also a good source of dietary fiber and copper.

(Diving in for health benefits…..  much needed information are not always the most interesting…. J )

Good for stomach: Pepper increases digestion. In turn helps avoid diarrhea, constipation and colic, flatulence.  

Promotes sweating and urination – neutralizing body temperature and toxins.

Helps to lose weight: The outer layer of peppercorn assists in the breakdown of fat cells & aids with weight loss.

Good for skin: Pepper helps to cure Vitiligo, a skin disease that causes some areas of skin to lose its normal pigment and turn white.  It also reduces the chances of skin cancer due to excess ultraviolet radiation.

Relief for cough and cold: G ves relief from sinusitis and nasal congestion.

It’s antibacterial property helps to fight against infections, insect bites etc.

Clears up the arteries, thus aiding with blood flow.

Good antioxidant: Prevents or repairs the damage caused by the free radicals and thus helps to prevent cancer, cardiovascular diseases and liver problems.

Enhances bioavailability: It helps in transporting the benefits of other herbs to blood stream.

Helps avoid ear-ache and gangrene.

Good for conditions of hernia, hoarseness, joint pain, tooth decay, eye problems and insect bites.

Pepper tid bits –

Once used as currency and presented to the gods as a sacred offering, it is fortunate that this most popular of spices is available throughout the year.

In the Middle Ages the wealth of a man was measured by his stockpile of pepper.

During the fall of ancient Rome, the invading barbarians were even honored by gifting black pepper.

Pepper became an important spice that catalyzed much of the spice trade.

A major reason for exploration of many undiscovered lands, & also developed merchant trading in Europe and the Middle East.

WINTER TREAT - QUIK & EASY - RAISIN BREAD PUDDING

Ingredients:

2 cups whole milk
1/4 cup butter
2 cups sugar

5 eggs
2 teaspoons CINNAMON
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread – preferably raisin-cinnamon bread, torn into small pieces

½ cup chopped nuts ; Sprinkle SAFFRON

Directions:

Batter

1. In medium saucepan, combine warm butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, saffron and vanilla. Beat with an electric mixer at medium speed for 1 minute. Add to milk mixture.

PREP

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with nuts. Pour batter on top of bread.  Let batter soak the bread mixture well.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

For Additional flavor – you can sprinkle chopped dates, apples, berries on top.

Make slices - trickle CARAMEL syrup (zig zag fashion) for better presentation and taste.

Serve & n'joy.

SAFFRON

It is the dried "stigma" or threads of the flower.

Origin - This exotic spice is a native of Southern Europe. Now cultivated in countries - particularly in Spain, Italy, France, Greece, Turkey, and Iran and in Jammu & Kashmir state of India

Harvested only during early morning hours

Saffron is one of nature’s highly powerful herbs. It relieves Stomach aches and Kidney Stone & improve Blood circulation (relieve aches & pains for Arthritis).
Improves circulation in digestive system and coats stomach & colon, which helps with gastro intestinal acidity and colic conditions.

Carotenoids in Saffron play a vital role in inhibiting Skin tumors, Improve Vision.

Promoting Learning by improving memory retention and recall capacity .

Prevents neuro degenerative disorders.

Helps sore gums and tongue and inflammation in mouth.

Saffron relieves Fatigue and Muscle Inflammation.

Hence great for athletes after their practice.

Note - High doses of saffron can cat as uterine stimulant and in severe cases can cause miscarriage.

Ginger - Wonder root

Ginger is the wonder medicine (magic root !! – Reason?? – Gingerol in the root inhibits Nitric oxide production, which in turn release a free radical Peroxynitrite). 

Grown year round in many parts of the world.  He has different colors – yellow, white or red.

Kills Ovarian cancer cells.

Slows and prevents Colorectal Cancer.

Good fighter for Morning sickness, Motion sickness symptoms & reduces discomfort.

Heard of a Natural Painkiller? GINGER is the answer.  He reduces inflammation & pain in the body.

Stresss’ by product is Heartburn, burn can be prevented.

Reach out to a warm cup of tea with this root and it reduces Cold, Cough & Flu symptoms.

Prevents the constriction of blood vessels, inflammation and relives Migraine.

Helps a great deal with Menstrual cramps.

Kidney damage and Diabetics can be prevented.

Relieves Rheumatoid & Osteoarthritis pain (these are the 2 biggest issues for aging adults today).

Promotes healthy sweating & enhances release of toxins in the body.

Invades Micro-Organizms, E.coli, Staphylococcus & Fungi .

Tidbit – Primarily grown in China, India & Middle Eastern countries.  2000 yrs ago, Romans imported this root from China. Other parts of the world discovered it’s popularity after import started.

Uses - Food flavoring, medicines.

Tip - Ginger cooks fast, for best aroma and medical benefits, grate at the end.

GARLIC - an ancient member of different cultures

Has been grown for over 5000 years.  Ancient Egyptians cultivated garlic & it's been part of their culture.  Evidence was discovered from the ancient Egyptian tombs, from 3,200 B.C inscribed on the Great Pyramid of Cheops.

For best health benefits chopped or crushed form should be used.  Letting crushed or chopped garlic sit exposed in air lets it’s enzymes to work in favor of health.  Adding garlic towards end of cooking retains maximum flavor and nutrition.

Reduces blood cholesterol by improving HDL (good) and LDL (bad) ratio.   In return reducing the risks of Heart Disease & Stroke.   Maganese helps with the improvement of HDL levels.
Helps blood flow by dilating blood vessels & diluting the clots thus avoiding Thrombus (a blood clot in artery / vein is harmful, this might lead to Stroke).
Contains Sulfur compounds, vitamin C, B6, selenium, magnesium, potassium, calcium and manganese and flavonoids (fight many kinds of bacteria and viruses in test tubes).
Antifungal, Anti-oxidant, Antibacterial (Helps cure fungal infection – both internal & external, used as ear drop to cure Ear infection, used on Lesions, cut & bruises to prevent gangrene formation).
Anti-inflammatory - stops activity of inflammatory enzymes. Reduces Arthritis painand Asthma attacks.
Improves the immune system. Prevents Colon, Breast, Throat Colorectal, Pancreatic & Stomach Cancer Aged garlic lowers Heart and Intestinal damage common to Chemotherapy patients.
Anti-parasitic against Roundworm and other intestinal parasites.
Improve iron metabolism.  Generates a protein that runs across the cell membrane, and it forms a passageway that allows stored iron to leave the cells and become available where it is needed.
Good source of selenium & Vit E.  Acts as Antioxidant.
Regulates number of fat cells formed & stored in our body by  disintegrating the fat deposits.

Note - In France, where the Great Plague broke killing 100,000, grave diggers used crushed garlic & wine concoction to protect themselves from the plague.
Soldiers who were severely wounded during the World War I and World War II put garlic on their wounds to prevent gangrene or infection.

Used as Food flavoring, pills form, crushed to paste as ointment, in liquid form to heal internal infections.

Many cultures believe that Garlic is sacred and keeps bad spirits at bay !! ex- Garlic was considered sacred and so pyramid builders used garlic and believed it gave them strength to finish the task.