A PINCH OF HING

Raw turmeric Idli's Very few of us would be storing raw turmeric in home and even fewer would be storing or knowing about these. Or they only know the Turmeric is only the spice that gives curry to yellow in colour. Turmeric are very powerful medicinal compound called Curcumin. Which is very much powerful anti _ inflammatory effects and is a very strong antioxidant. Curcumin is also fat soluble, so it may be a good idea to take it with a fatty meal. And adding of Turmeric in any Recipe is good for health. Raw turmeric gives a fresh flavour to the dish.  Adding of ½ tsp of raw turmeric paste to the idli batter ; gives you a healthy as well as flavourful breakfast. To the normal rice idli batter, add a tablespoon of raw turmeric paste and stir nicely to mix well, before you steam the idlies. Leave for few minutes.  Mix it again and then pour it onto idli moulds. This is the best way to include more turmeric in your diet.  Raw turmeric Idli's 2

Dahi Mula Rai 1 Certain foods from my childhood that are incredibly meaningful and much memorable whether it be a frequently cook or repeated recipe. It is so because there can be a lot of emotion tucked inside of my food memories. Enjoying food is not only the taste at that point of time, it is also the memory of the other times you enjoyed the same food on another day. And this curry is one of my favourite and happy powerful memory of my foodie life. Almost all hates the smells of Radish and avoid to cook and eat. But this curry is something different ,I had so many times before but every time I used to say ummmmmm  Mula rai is so much better than the before I have. Even I cleaned the curry plate with using my thumb. Ingredients : 2 Cup Grated Radish ½ Cup mustard Paste ½ Cup Thick Curd ½ tsp Mustard and Cumin seeds Salt Oil Presentation : Heat kadhai along with oil add mustard and Cumin seeds fry spluttering. Add grated radish ,add salt ; saute till the ra

Pariba Saago Ghaanto1 2 Cups Amaranth leaves chopped 1Cup Brinjal cubed cut 1Cup Broad Beans into half cut 1 Cup rice extract 1 tsp red chilly powder Pinch of hing ½ tsp Mustard seeds ½ tsp Cumin seeds 2 Dry red chillies into small pieces Salt to taste Oil for tempering Heat up a kadhai along with oil ,add hing red chilly powder ,add all tempering ingredients ,when it starts popping add Saag, vegetables and salt with a cup of rice extract. Cover and cook till done. If you need extra water then add boiling water to it. Serve with rice as side dish. Pariba Saago Ghaanto2