Fresh turmeric is a bright orange root-like subterranean stem (aka a rhizome) known for powerful anti-inflammatory, antioxidant, and antibacterial properties. A member of the ginger family, it has been used in Indian Ayurvedic medicines for centuries to heal wounds, treat skin conditions, inflammations, and infections.
Turmeric root has both culinary and medicinal benefits that can be attributed to curcumin, the primary active ingredient in turmeric. Turmeric is all the rage for its purported health benefits. Most of us know turmeric as a brilliant orange powder used in Indian and Southeast Asian cooking. It’s one of the primary ingredients in curry powder.
How to Store Turmeric Roots (Kachi Haldi ) ? Perhaps you’ve noticed this beautiful orange root next to the ginger in your local vegetable market but found the idea of storing it rather daunting. Fresh turmeric root stores easily and keeps well up to 2 weeks. Today, I will show an easy way to store turmeric roots or kachi haldi.
Things Required :
Fresh Turmeric Roots – 1 kg Some Kitchen Tissue paper or Coffee filter Ziplock bags or Glass container Few rubber bands
Wash the fresh turmeric roots to remove dirt.
Drying turmeric root thoroughly. Spread clean turmeric roots on a kitchen towel to get rid of excess moisture.
Take a steel thali or plate and line with a tissue paper.
Spread clean and dry turmeric roots.
Let it dry for 3 – 4 hours.
Turmeric will stain grater as well as hands turn into yellow/ orange color. You can avoid this by using steel grater (no plastic attached to it ) and wear plastic gloves ( while grating turmeric).
How to store Turmeric Roots ?
Ziplock Bag : In this method I used coffee filters (you can use kitchen tissue as well). Fill coffee filters bag with dry turmeric roots. Then seal with rubber bands.
Then store them in a ziplock bag. Keep ziplock bag in a refrigerator.
Glass Container : Line a kitchen tissue in glass container store dry turmeric roots. Keep container in a refrigerator.
Christmas is one of the most joyous festivals of the year, awaited by everyone, including children and grown-ups. The glittery decoration, gifts, cakes, delicious meals, Christmas carols, everything about the festival is just splendid. But above all it’s about the love, laughter and the precious time spent with the family and the loved ones.
I wish you a joy-filled Christmas season. May your holidays be spent in good cheer and unforgettable moments. Have a great time this Christmas.
So, celebrate this year Christmas make this super delicious and healthy SWEET POTATO CAKE. This cake uses a highly effective quick fruit soaking method by soaking them in hot water for just 1 hour. It works 100% perfectly :).
Sweet Potatoes are a superfood. They are an excellent source of vitamin A (in the form of beta-carotene). They are also a good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.
Sweet potatoes add texture, moisture and can often be used to help reduce the overall fat content. The sweet potato was a fabulous substitution for any butter or excessive oil.
I used steamed potatoes in this recipe. Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds.
For sweetness, I used Dates, Golden Raisins, Dried Red Cranberries, Dried Apricots, and Dark Raisins in it which are the healthier sugar substitute. For all the sweet tooth, it’s undeniably a pleasurable treat. But what about you, health. Anything sweet is a sin. You refrain from changing for another bite lest you should gain weight, your strict regime has almost everything delicious struck out of your dictionary. I used whole wheat flour instead of all-purpose flour to make it healthier.
Ingredients : Whole Wheat Flour – 1 & 1/2 cups Greek yogurt – 1/2 cup Warm water – 1/2 cup Refined Oil – 1/4 cup Mixed raisins – Dates, Golden Raisins, Dried Red Cranberries, Dried Apricots, and Dark Raisins (1/8 cup each ) Baking powder – 1 tsp Baking soda – 1/2 tsp Chopped walnuts & sliced almonds – 1/4 cup Steamed sweet potatoes – 2 small (3/4 cup)
In a bowl add Dates, Golden Raisins, Dried Red Cranberries, Dried Apricots, and Dark Raisins with 1 cup of hot water. Keep it aside for half an hour (covered). After half an hour drain water. Then toss them with 2 tbsp of whole wheat flour. Keep it aside.
Coconut Chutney is a South Indian condiment made from freshly grated coconut and flavored with mustard seeds, dry red chilies, onions, curd, and tempering of fresh curry leaves. It is a perfect and must-have accompaniment to South Indian Dishes like Dosa, Idli, Vadas, Uttapam, etc. The main ingredient use in this chutney is coconut. South Indian platter is incomplete without it.
Traditionally, coconut chutney is made with fresh coconut. Iffresh coconuts aren’t readily available. You can still make this traditional chutney without fresh coconut. I have replaced the fresh coconut with desiccated coconut. This desiccated coconut chutney is a great alternative when you don’t have fresh coconut.
Desiccated coconut soaked in yogurt and warm makes it soft. It’s easy to grind and make chutney smooth. Here, I used coconut yogurt to make it more coconutty flavor but you can use normal curd as well.
Desiccated Coconut Chutney | Nariyal ki Chutney | Instant Coconut Chutney with Coconut Powder
Desiccatedcoconut is an ingredient I use a lot in my kitchen. Whenever I am making my favorite dosa, uttapam, or idli for breakfast, I try to make different chutney each time. So we do not get bored with having the same flavor. Variations in side dishes show some excitement to the whole meal. Sometimes I add coriander, dry red chili, or peanuts (will share recipes soon ).
Desiccated coconut – 1 cup
Coconut yogurt or Greek yogurt – 3/4 cup (you can use normal curd too)
Warm water – 3/4 cup
Roasted chana dal – 3 tbsp
Green chilly Or Red chilly– 2
Himalayan pink salt to taste
For Tempering :
Oil – 2 tbsp
Curry leaves – 10
Black mustard or rai – 1/2 tsp
Soak the desiccated coconut with yogurt and 1 cup warm water for 10 minutes.
Grind soaked coconut (soaked in yogurt and water mixture) with roasted chana dal, green chili, salt and make a smooth paste.
Transfer the chutney to a serving bowl.
For tempering: Now heat oil in a small pan. Once hot, add black mustard seeds and allow them to crackle.
Then add curry leaves and stir it for about 30-45 seconds.
Immediately pour this tempering into the chutney and mix it well.
Easy, quick, and tasty coconut chutney is ready.
Adjust the texture of chutney by adding more curd or warm water according to your choice.
Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are easily damaged by heat. Whether you use an electric steamer, a bamboo steamer, or a microwaveable plastic bag or dish, steam vegetables will retain more texture, flavor, and nutritional value when you prepare them with this indirect form of heat and moisture.
You can bake veggies in a microwave or steam them in a steamer. If you don’t steam food frequently or if you find yourself in need of a steaming basket (don’t run out and buy one). All you need is a steel colander, a big pot, and a lid. Only three things you have got everything you need to make a steamer at home.
My favorite steam vegetable is Sweet Potatoes. Sweet potatoes steamed and spiked with some lime juice and chaat masala is a popular street snack in India. Their creamy texture warms you up from inside out. The best thing about sweet potatoes is that they don’t take much to cook and are very versatile.
How to steam veggies without steamer?
Steaming is the easiest cooking method if you want to add vegetables to your diet. It helps keep veggies crisp and flavorful while softening them enough for easy eating. Light herbal seasonings or citrus juices can bring out the flavors of steamed vegetables.
Things required :
Big pot (That fits steel colander)
Veggies of your choice ( I used beetroot, sweet potatoes, broccoli, and carrots)
Water – 2 cups
Cut the veggies into chunks. To get the vegetables to cook evenly, veggies should be chop into the most uniform pieces. The thicker the veggie, the longer it will take to cook. Fill a pot with approximately half an inch of water.
Cover the lid and let it boil the water on high flame for 5 minutes.
Now place all veggies in a metal colander (leaving enough room so that the boiling water won’t touch the strainer). Place metal colander with veggies in a pot and cover the pot with a lid.
Let it steam for good 10 minutes on medium-high flame.
After 10 minutes open the lid and check veggies for doneness by inserting a knife into the thickest part of the vegetable. Vegetables should be tender but still, have a little crunch. They should also appear vibrant and colorful.
Carefully, with a kitchen towel, remove the steamer basket from the pot or pan. Remove the vegetables with tongs. Transfer all your steamed vegetables onto a serving platter. Season them to taste with olive oil, salt, and pepper, and add a splash of lemon juice.
Chocolate Peanut Butter Banana Cake is a moist chocolate cake with homemade peanut butter swirl and roasted peanuts on top. The cake is super moist with a strong banana flavor and a hint of peanut butter. This cake has the best combination – Peanut butter, Chocolate, and Banana.
Certain foods just go better together. Sometimes it’s because the flavor combo is irresistible, like peanut butter and chocolate, and sometimes it’s because the nutritional profile of each food complements the other and makes the final dish even more nutritious. Earlier, I baked Chocolate peanut butter cake, and it’s a foolproof recipe. But, the addition of ripe bananas makes this cake moist and delicious.
Add on it’s a whole wheat cake recipe. Peanut butter and whole wheat bread are nutritious foods all by themselves. Peanut butter provides protein, heart-healthy mostly good fats, and is a good source of micronutrients including vitamin E, folate, and niacin. Whole wheat flour adds more nutrition, not to mention nutty and tasty flavor, to baked goods and other flour-based recipes.
When you’re baking with bananas, ripe bananas gives you a wide array of benefits. If the bananas are ripe, they’re much easier to mash and incorporate into the batter of the cakes, muffins and cupcakes. They’re also sweeter, as more of the starch has converted to sugar.
Chocolate Peanut Butter Banana Cake | Tea Time Cake
This delicious cake is eggless and 100% made with whole wheat flour, with no butter required. Instead of butter, I used three ripe bananas which make this cake incredible moisture. While peanut butter gives it a richness that might just make this your new favorite cake recipe with peanuts and banana.
Ingredients : Ripe banana – 3 (small size) Whole wheat flour – 1 & 1/2 cups Cocoa powder – 1/4 cup Brown sugar – 1/4 cup Refined oil – 1/4 cup Homemade peanut butter – 1/2 cup Baking powder – 1 tsp Baking soda – 1/2 tsp Roasted & crushed peanuts for toppings + 1/8 Cup Homemade peanut butter A pinch of Himalayan pink salt
Dry Ingredients – Sieve whole wheat flour, cocoa powder, baking soda, baking powder, salt, directly in the bowl.
Wet Ingredients – In a mixer add bananas, brown sugar, oil, peanut butter and grind it into a smooth paste.
Now mix wet and dry ingredients well. Put the batter into a greased pan. Sprinkle topping over batter and with help of spatula press nuts gently. Spread peanut butter with help of fork.
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated pressure cooker and bake it for 1 hour.
When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
Allow the cake to cool completely before slicing and enjoy.
Adjust brown sugar according to your taste.
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Pressure Cooker Method: Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
Baking Tin should be made of Aluminium.
If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
No gasket and whistle are needed. Remove them before baking.
Don’t add water to the pressure cooker.
How to Bake In A Pressure Cooker?
Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
Broccoli known to be a hearty and tasty vegetable which is rich in dozens of nutrients. It is said to pack the most nutritional punch of any vegetable. When we think about green vegetables to include in our diet, broccoli is one of the foremost veggies to come to our mind. Coming from the cabbage family, broccoli can be categorized as an edible green plant.
While we know broccoli is good for us, it is virtually fat-free, low in sodium, and high in vitamins C and A. Broccoli is also high in dietary fiber and iron and is highly recognized for its anticancer nutrients.
How to store Broccoli ?
Consume fresh broccoli as soon as you can as it will not keep long. To store, cut the broccoli head into smaller florets. Put them into a net vegetable bag and keep them in refrigerate. Use within 2 to 5 days. Do not store broccoli in a sealed container or plastic bag and broccoli requires air circulation. Never wash broccoli before storing it in the refrigerator. The excess moisture promotes mold.
Things Required :
Fresh Broccoli – 3
Vegetable net bags – 3
Fresh broccoli spoils quickly, so it’s best to eat it sooner rather than later.
Hold broccoli upside down. Start from the outside and work your way in to the center of the floret cluster.
Continue to cut the florets moving inward. As you cut the outer florets free, you’ll be able to move up the stalk, which will result in less trimming later. Cut the florets free until you have removed them all from the stalk.
Put broccoli florets along with stalk in a vegetable net bag.
Store them in a refrigerator.
It stays fresh about three to four days in the refrigerator.
For thousands of years, drying was the only way to keep herbs from spoiling. It’s easy, inexpensive, and healthier than artificial flavoring methods because dried herbs do not contain chemical additives.
Drying herbs is a great way to extend the flavor of a bountiful crop. It works best with herbs like bay leaves, oregano, rosemary, sage, coriander, mint, and thyme, and there are a couple of methods you can use. The fastest way just happens to involve your microwave.
Drying herbs also extend their shelf life by removing any moisture that bacteria could use to survive. The Microwave Method – Yes, really – It’s a trick. Just in 7 minutes and it’s done.
Wash coriander leaves and remove any discolored herb or rotten leaves (I like to keep stems as well).
Dry coriander leaves between layers of paper towels, patting them down gently to remove as much water as possible.
Lay coriander leaves on a microwave safe tray. Microwave them on high powder for 2 minutes. Check them every 60 seconds to make sure that they don’t get burned. Do three rounds.
This way the moisture from leaves will evaporate and it will start to dry.
Now take out the dried leaves and allow them to cool down for 5 minutes.
Now put dried leaves into a mixing jar (small) and run for 60 seconds (you can crush leaves by hands as well).
Store in an airtight container in a cool pantry away from light.