Wednesday, November 7, 2018

Easy Ways to Reduce Cholesterol & Raise Energy Levels

Some super-easy ways to reduce cholesterol AND raise your energy levels. I have very little free time, no time-consuming complicated recipes on this blog - so read on, have no fear.  :)  These are some simple every-day things that you can include in your regular meals, this is not a full meal plan.






















Morning
  • Have 6-8 overnight soaked and peeled almonds on an empty stomach. Increases good cholesterol big time, also high in vitamin E, calcium, phosphorus, iron, magnesium etc.
  • Overnight oats.  Soak a cup of oats in milk the previous night. Add nuts and cut fruits. Keep in fridge, have in the morning.
  • Oats Omelette. A good way of getting the oats in. :)
  • Banana Walnut Smoothies: Great way to start your day!
  • Cold banana milk shake is also a great way to reduce acidity and calm the stomach, apart from getting a boost of energy.
  • Make Oats dosa. Keep powdered oats ready. Add some rice powder and rava to help make it crispy. Also some wheat flour if you want. Add water and mix well to flowing consistency. Cook on a non-stick pan. Goes with sambar, podi, chutneys etc.
  • Dosas: Probably one of the easiest tastiest ways to improve your family's health! Getting a table-top dosa grinder and making your own batter is one of the best investments you can make in your family's health. Nutrition-packed super-crispy dosas that I have been making for more than a decade. Really makes for a great start to the day. See photo in this post - tastes as good as it looks, I have guests who eat 8-12 of them. :)
  • Fragrant crispy Adai with Saunf and Green Leaves. Add drumstick leaves if you can get.
  • Green gram dosa with spinach. Again, super-easy!
  • Add these ingredients to coconut/peanut/any other chutney - all cholesterol-reducing agents.
  • Always add a green leafy vegetable in your omelette. Along with crushed garlic.
  • Have Fish Liver oil supplement tablets after breakfast if you can't have fish regularly. Great way to get those Omega 3 Fatty acids in, a great way to reduce cholesterol. Seven Seas cod liver oil is easily available in all medical shops.

Lunch

  • Rajma, kabuli chana, black chickpeas (kadalai) are excellent sources of high fibre, which helps reduce cholesterol. You can either have them as a dish (with little oil) or as salads.
  • For salads: Add cut onions, green chillies, tomatoes/lime juice, coriander leaves, and peanuts to make a very tasty salad. You can add olive oil and avocado in these salads, which is another great way to increase HDL.
  • If you are just having cucumber/onion/tomato/carrot salad, add some olive oil to it. With some salt and pepper for taste if needed.
  • Add olive oil to your chapathis, while mixing the dough.
  • Garlic Yogurt salad dressing: A great way of getting raw garlic in. Crush some fresh garlic and add to curd. Add a bit of olive oil, salt and pepper to taste. Beat well to make a dressing. You could also add lemon juice and oregano to this.
  • Flax seed powder: Super-excellent for cholesterol. You get flax seed chutney powder. I add it in my dosa recipe, see above. Another great way, I believe, is adding a bit in chappati atta.
  • Avocado salads. This powerhouse of nutrients contains good fats that reduce cholesterol. Make easy salads with it with onions, chillies, coriander, lemon juice/tomatoes, peanuts etc.
  • Grilled or steamed fish, or curry, if you have non-veg. Kerala fish curry, without oil.
  • Drumstick/Muringa Leaf Soup. A powerhouse of nutrition and energy - and so easy it is ridiculous. :)  Just boil a whole bunch of leaves in a cooker with lots of water. Cool, strain out the leaves. Add some crushed pepper, salt, lemon juice. That's it! :) Take in a flask to work and sip all day - really raises your energy levels.
  • Chicken. Apart from curries, you can cook chicken in a cooker with salt and pepper, shred and make great chicken sandwiches with other fresh ingredients.
  • Groundnut Chutney powder, North Karnataka style - great way to introduce the goodness of fresh groundnut and garlic. Super-simple recipe. You can use it to make a chapathi roll or add it to dry subjis in the end, or add to sandwiches - very versatile!
  • Kichdi: This is the easiest one dish you can make at one go, and pack every possible nutrient into it.
  • Add millets to your diet. It is in my dosa and kichdi recipes. I also cook regular meals with half-glass rice, half-glass millets - add a little less water, 2 glasses instead of 2.5. The whiter millets really blend in and cook well, does not change taste.
  • Raw onions: I believe, lower bad cholesterol, because of the flavonoids in them. Salads are obviously a great way. Or peanut masala! :) Though to be avoided if you are having antidiabetic medicines, according to this link.  

Dinner

  • You could use the salads mentioned above.
  • Soups made of various high-fibre vegetables - like green peas, broccoli, spinach, cauliflower, mushroom.
  • Basic soup recipe: Fry some onion, add chopped garlic and stir for a min. Add your vegetable and stir-fry for a minute. Now cook/pressure cook with some water. Cool and blend. Add pepper, salt, herbs and bring to a boil. Simple! :)  Tastes really good. Add some lemon juice at the end to bring in a tangy flavor.
  • Green peas and mint soup. Just boil green peas in a cooker. Cool and blend with fresh mint leaves. Add crushed pepper and salt. That's it. :) Very tasty, and the mint gives a very fresh taste.
  • Super-easy Chicken Soup recipe here
  • Raw Garlic Chutney: Raw garlic is supposed to be good to reduce cholesterol and is generally good for the heart and digestion, I believe - this chutney retains its goodness without its sharp taste.

Very happy to learn recipes from others, so please share, thank you. :)

Monday, August 27, 2018

Molagapodi




























Yet another easy tasty recipe from Satya Sadasivan - the classic Tamil molagapodi, a chutney powder made out of dals. Goes amazingly well with dosas and idlis, with a little sesame/gingelly oil!

Ingredients
  • 1 cup Urad dal
  • 1 cup Chana dal
  • 1 tsp asafoetida
  • 2 handfuls dry red chillies (or according to taste)
  • 1 handful washed and dried curry leaves
  • Salt to taste
  • 2 tbsp cooking oil

Preparation

  1. Heat 2 tablesoons oil, fry the asafoetida until the smell comes out.
  2. Add the dals and fry until golden brown.
  3. Add the chillies and curry leaves and roast a bit.
  4. Switch off heat.
  5. Cool and coarsely grind with salt.
  6. Don't grind too much, it should be crunchy, not powdery.
  7. Store in a bottle outside.

Saturday, June 16, 2018

Simple Chicken Curry

The basic recipe. Preferably use a non-stick pan to cook this, so the masala does not stick to the pan. Makes a huge difference.

Ingredients

  • Chicken - 1 kilo
  • Ginger garlic paste, 2 tablespoons
  • Curd - 2 tablespoons
  • Onions - 3. Chop into fine pieces.
  • Tomatoes - 2 big ones. Chop into small pieces.
  • Clove, Cinnamon, bay leaf: a few pieces
  • Red chilly powder: 1 teaspoon
  • Pepper - a few corns
  • Some coriander leaves

 Procedure

  1. Marinate chicken in some ginger garlic paste, some curd, and a teaspoon of salt. Either for a few hours or overnight in the fridge, not freezer. The curd tenderizes the chicken.
  2. Fry the chopped onion in a non-stick pan until brown. Sprinkle some salt if you want it to brown faster.
  3. Add some pieces of clove, 2 sticks of cinnamon, and a couple of bay leaves if you have. Stir for a minute until you can feel the smell of spices coming out, they should not burn.
  4. Add the red chilly powder and few crushed pepper corns. Pepper corns is according to your taste, you can add more later after you have checked the taste. Stir for a few seconds - don't leave chilly powder in too long, it will burn.
  5. Add the marinated chicken and stir and cook until the water is gone and the chicken starts to brown. The masala would have coated the chicken well now. You can get the smell of the ginger garlic paste frying. The chicken will be half-cooked at the end of this.
  6. Add the chopped tomato now and stir and cook. The tomato gives the gravy to the dish. Once the tomato is cooked nicely check salt and add more if needed. Add more pepper at this stage if you want it hotter.
  7. Add a little water if you want more gravy, but not too much.
  8. To check if chicken has cooked, use a fork and take out a piece and taste - it will be white inside and breaks easily.
  9. Switch off and add the chopped coriander leaves and mix well.
 

Wednesday, May 9, 2018

Vadu Manga Pickle





















Nothing has made me this happy in a long time - I made my very first pickle, and that too my favourite - and it turned out all right! Thanks to Satya Sadasivan, who shared this super-simple Kerala Tamil Iyer recipe for tender mango pickle with me, answered all my many questions, and guided me through the whole process with a lot of patience. :) 

You get these baby mangoes only in summer, in some of the older markets. So March-April is a good time. I just about managed to get the last ones from Malleswaram 8th Main market in Bangalore. Make sure they look freshly plucked and not picked from the ground - those may go bad. I bought 3 kilos - they fitted into those two jars in the picture.

Things you will need, other than ingredients:
  • A big towel to dry the mangoes on.
  • A measuring cup for the mangoes and later spices. I just used a big coffee mug.
  • A plastic bucket with lid to soak the mangoes in salt
  • A wooden ladle to stir
  • Glass jars or the bharanis like I have used, see picture - I got them from a footpath shop that sells flower pots and stuff.

Important: Everything that you use for this recipe has to be dry - no moisture anywhere - on the mangoes or any of the utensils and vessels. So before you start on each step, ensure all utensils are completely dry - including the mixie jar you grind the mustard seeds in. :)
 
Ingredients 

It has no oil, can you beat that? :)
  • Tender mangoes, 5 cups - choose any measure, I chose a big coffee mug. I bought 3 kilos and that came up to 5 cups for me. Any measure is okay, you just need to adjust the other ingredients accordingly.
  • Salt, 1 cup
  • Red chilly powder, 1 cup
  • Dry-roasted and powdered mustard, 3/4th cup
So the ratio is: For each 5 measures of mango, add 1 measure salt, 1 measure chilly powder, 3/4th measure mustard powder. That's it. :)

Process
  1. Wash mangoes.
  2. Now dry each mango with a towel one by one. Then spread them out on a towel on a table and leave them under the fan overnight, so all traces of moisture are gone.
  3. Once you are sure they are dry, check again and throw off any mangos that don't look good. One single bad mango could spoil the whole pickle.
  4. Now measure the mangoes in your cup and add them to the dry bucket. My 3 kilos fitted into 5 cups, heaped.
  5. For each 5 measures of mango, add 1 measure of salt. I used regular salt. Mix well with the dry wooden ladle.
  6. Close the lid and leave for 7 days. Open and stir with the dry ladle twice a day. Water starts coming out of the mango by the third day.The mangoes would have started to shrink and shrivel.
  7. On the 8th day,  add one measure red chilly powder and 3/4th measure mustard powder for each 5 cups of mango. Mix well.
  8. Now transfer to a glass jar or porcelain jar like in the photo.
  9. Close with lid, wrap a cloth around and tie tightly. Leave for another week. The mangoes should have become softer. Your pickle is ready. :)
 
 
Note: I have been greedy and already ate one, it's not yet a week. :)  It tasted nice and crisp and salty-yummy.

Sunday, April 29, 2018

Capsicum Chutney

Instant oats dosa recipe

Fish Cakes

Easy Chicken Biryani

Roasted Red Peppers with Garlic and Lime

Brinjal and Groundnuts Stir Fry

Rajasthani Chilly with Besan and Groundnuts

  1. Heat the oil, add rai, heeng, ground coriander seeds, turmeric, red chills powder and add chillies.
  2. Sauté for a few minutes add salt and a little besan let it cook with the lid.
  3. After 5-10 minutes add roasted ground peanuts and aamchur, once it becomes a little dry and oil seems to separate it’s ready.
Use the big less hot chillies.

From here.  

Bitter Gourd Stir Fry Karnataka Style