Tag Archives: healthy recipe

My Miracle Drink

My Miracle Drink

 

Wonder! What I am going to share under the topic “My Miracle Drink”, as I say this is not only mine but most of the women’s Miracle Drink. Yeah except every 2 among 100’s most of the women are Anemic. Getting relieve from Anemic is taking more Iron rich food, when we consult a doctor, certainly there will be loads of iron tablets and iron tonics. Now do everyone of us take it regularly – when most of them do and there are few like me – who hate the smell of iron tablets and feel nausea.

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Beetroot Juice / Iron Rich Drink

I could never ever forget this – it was during my second pregnancy, when I got to skip most of the iron tablets. It was like a fun when I skipped those tablets in the absence of my hubby but only later during my delivery, I could understand how mad I have been. Yeah, it was a very difficult time in my life – I was very very anemic and not even able to lift my head after the delivery, it was a mess not only for me but the whole family suffered because of me. Doctor gave some pills, and tonic, but imagine nothing boosts out immediately everything takes time. That too the iron pills where I get nausea and loose stools, so never ever I wanted to have it.

Taking this to Indiblogger – Iron Chef Contest by Livogen – by saying no to Anemia as a healthy women.

Finally, when my grandma’s friend shared me a miracle drink which would recover us from iron deficiency, I was very happy, had it (no more skipping job), I felt the difference in just 3 days. But it is advised to have once in 2 days, else you get side effects, since “Too much of anything is good for Nothing”. Not only during that time, but still I have the drink at least once in a week or at times when don’t take it once in a week may be whenever I feel tired, feel like I can’t do anything, feel like nausea, feel like having continuous head ache and I feel better and lots of difference in just 2 hours after consuming this Drink.

This “Miracle Drink” is very easy to prepare, too cheap and the ingredients are available at our local markets or nearby shops. It’s nothing but Beetroot, Lemon Juice and Salt. Let me share the recipe…

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Beetroot Juice / Iron Rich Drink

Ingredients:

  • Beetroot – ½ (medium size)
  • Lemon juice – 2 to 3 drops
  • Salt – 2 pinches or as per your taste

Preparation:

  • Peel the beetroot, roughly chop them into pieces.
  • Take a mixer and grind the beetroot pieces along with ½ cup of water, make sure to add water little by little continue grinding.
  • Strain the juice and discard the flesh.
  • Now pour the lemon juice (make sure to pour only 2 drops of lemon juice for a cup of juice, else it would taste more sour and little astringent).
  • Add salt, mix well and drink it immediately. (Make sure to have it within 30 mins of preparation, else it would taste sour and would be not of use).

This drink should be consumed only once in every 3 days, as “Too Much of Anything is Good for Nothing”. Not only for women, everyone in our family can have. Hope everyone would give a try and stabilize your IRON CONTENT and say good bye to “ANEMIA”. As we women being the backbone of every family, let us take care of our self and to make our family stay healthy and happy.

Kosambari Recipe / Carrot Kosambari / Cucumber Kosambari / Vegetarian Salad – Sprig Gourmet Product Review

Kosambari Recipe / Carrot Kosambari / Cucumber Kosambari / Vegetarian Salad – Sprig Gourmet Product Review

Kosambari is a healthy vegetarian salad, prepared by soaking split green gram or split gram in water, then combining them with vegetables, green chillies and salt. Kosambari is a famous Karnataka salad recipe originated from Udupi, which is most commonly prepared during festivals.

CLICK HERE for Navratri Recipes.

Been in Bangalore for almost few years, I have tasted this from my neighbor aunty who commonly prepares kosambari during all festivals at their home. Navratri’s are not without kosambari at their home. Following her, I have prepared two kosambari – Carrot kosambari and Cucumber kosambari.

Kosambari is also known as Koshambari, which is a healthy vegetarian salad recipe that is very easy and simple to prepare in mintues. Got products from Sprig Online Gourmet for review and Just for a twist I have substituted Six Pepper Medley powder from Sprig Gourmet instead of Green Chillies and Rosemary Lavender Sea Salt from Sprig Gourmet instead of salt.

CLICK HERE for more Vegetarian Recipes.

Lavender is my one and only favorite, the very first time tried out the flavor in food along with sea salt, absolutely delicious and more fragrant –  also a special for Navratri offering. Six Pepper Medley also had a wonderful fragnant, because of the cute little grinder over the bottle which gives out the freshly grounded powder. Give a try to this recipe…

Ingredients:

  • Cucumber – ½ no
  • Carrot – 1 no (medium size)
  • Split green gram / Paasi payaru / Mung dal – 1 cup
  • Coriander leaves – 2 stalks
  • Green chillies or Pepper Powder (Six Pepper Medley from sprig) – ½ tsp
  • Asafoetida / Hing / Perungayam – ¼ tsp
  • Grated Coconut – ¾ cup
  • Lemon juice – 2 tbsp
  • Mustard seeds – 1/ tsp
  • Curry leaves – 2 sprigs
  • Oil – 1 tsp
  • Salt (Rosemary Lavender seasalt from sprig) – ½ tsp

Making of Kosambari / Carrot Kosambari Video recipe / Cucumber Kosambari Video recipe –

Preparation:

  • Soak the split green gram / mung dal / paasipayaru in water for almost 2 hours.
  • Drain the water completely and keep it aside.
  • Peel and finely chop the cucumber into pieces.
  • Peel and finely grate the carrot into pieces.
  • If you are using green chillies, finely chop them into pieces.
  • Clean and finely chop the coriander stalks to pieces.
  • Take a 2 bowls, add half the quantity of soaked split green gram to each bowls.
  • Add cucumber, half the quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida to a bowl. Mix it well.
  • In another bowl, add grated carrot, leftover quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida and mix well.
  • In a small vessel or tadka, heat oil, add mustard seeds and curry leaves, wait until they crackle.
  • Pour half the quantity to each of the bowls. Mix it well.
  • Add required quantity of salt, only before you serve.
  • Serve it.

Note: Add salt to the kosambari only before serving, else it would release water and become soggy.

 

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

Wishing everyone a Happy Independence Day from Madraasi

India and we Indians celebrating our 70 th Independence Day, today is being a great pride for each and everyone of us. Like I shared last year Why India is Unique from all the other countries – It’s one and only “Unity In Diversity”, how many of us agree that still we keep up the unity in diversity in mind – few of us right. Wish everyone one of us to respect, follow and to share thoughts more and more about unity in diversity among us.

Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

As a food blogger, last year it was Tricolor Kesari and two years back it was Tricolor Sandwich and this year 2017 sharing a Tricolor Instant Rava Dhokla, give a try…

Dhokla topped with sweet water tempering – Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

Ingredients:

  • Rava / Semolina / Sooji – 1 cup
  • Sour Curd – 1 cup
  • Water – 1/3 cup
  • Eno (original flavor) / Cooking soda – 1 tsp
  • Cooking oil – 1 tsp + 1 ½ tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Green chilli – 1 no
  • Curry leaves – a sprig
  • Salt – ¾ tsp (as per your taste)
  • Sugar – 2 tsp
  • Food color (orange and green) – ¼ tsp each
  • Lemon juice – 1 tsp

Preparation:

  • Take rava/semolina/sooji, Eno, sour curd, salt all together in a bowl, mix them well by pouring water little by little and make sure no lumps are formed.
  • Let it rest for few mins, meanwhile boil water in a steamer or idli vessel.
  • Divide the dhokla batter to three equal portions, add orange food color to one portion and green food color to the other portion. Mix it well.
  • Grease the dhokla mould with oil, pour the batter, first orange, then white and later green as the three portions.
  • Place the mould in the stand and steam it in the steamer for 15 mins or until the dhokla is cooked (spoon inserted in the middle of the dhokla should come out clean).
  • Meanwhile, heat 1 ½ tbsp of oil in a pan, add mustard, cumin seeds and curry leaves, wait until they crackle, add the slit green chili and cook for a min.
  • Add sugar and pour water and a tsp of lemon juice, bring it to boil for 3 mins and remove it from fire.
  • Remove the dhokla gently to a plate, pour the tempered sweet water over the dhokla.

Serve hot.