Chutney’s are staple food in Southern India. A variety of chutneys can be made with mix n match of vegetables, oils and nuts. Aromatic spices with vegetables, nuts in tampering makes chutney ultimately delicious and healthy. Chutney loaded with iron, vitamins and anti oxidants. Traditionally, in olden days, vegetables were cooked in spices and crushed with hand in mortar pestle. Chutney is usually consumed with rice with ghee poured on top. Lately with low carb conciousness, people prefer to eat chutneys as homemade dips for tortilla chips, pita chips, south indian snacks as sakinalu, janthikalu and karappusa. They make excellent all-natural condiments too. Chutneys are one of the easiest recipes to make. Chutney can be made with little less effort and a handful of fresh ingredients. Secret for perfect chutney is balanced amount of vegetables, chillies, salt and a sour agent usually tamarind. Optionally jaggery can be added. Salt, chillies, sourness and sweet blends into a unique tasty dish. Check out few home-made all natural chutney recipes here.
Rasam is staple food in South India. It is watery and soup consistency, but eaten with rice. Rasam tastes sour, tangy and flavorful. It is made of tamarind juice base. It can be made of tamarind juice cooked in a variety of vegetables or plain cooked tamarind with tampering, adding cooked lentils and spices. You can make wide varieties of rasams by changing sour agent. Ranging from tamarind to tomato, raw mango. Rasam is called Chaaru in Telugu, Saaru in Karnataka. Many variations of Rasam is made in different regions.
Rasam is traditionally eaten with simply rice, or rice mixed with lentils and cooked rice, or as a gravy with dry fry dishes. Lately, its been consumed a soup as well. Made with all natural ingredients, including sour, tangy tampered in spices. Traditionally it is made from lentil stock (the water in which dal is been boiled in) and tamarind juice. The well-known Mulligatawny soup in the Western world is actually a rasam.
Dal is made with lentils, mixed with a variety of vegetables. Lentils absorb flavors from other foods and seasonings, making it easy and tasty dish. Lentils are available throughout the year and are inexpensive. They make a great meat substitute or side dish. Lentils are a powerhouse of nutrition. They are a good source of fiber, lean protein, folate and iron, potassium, calcium, zinc, niacin and vitamin K.
There are dozens of varieties of lentils being cultivated. While the most common types in the United States are either green or brown, lentils are also available in black, yellow, red and orange colors. They are sold whole or split into halves. There are several ways to use lentils. Cook till mushy and make soup, cook just right to retain shape for a thick curry with rice on side. Lentils generally have somewhat nutty flavor.
Make your own spread for your sandwich for a all natural ultimate low-calorie sandwich. Take these tips to enjoy your sandwich the healthy way. You don’t have to sacrifice taste or satisfaction.
How to make all natural healthy sandwich? Don’t worry about how start a healthy all natural sandwich. I am here to help you pick best ingredients from scratch and give you recipes for making quick and easy sandwiches.
Brussels sprouts don’t normally elicit a positive reaction because of its bitterness from high sulfur. Transform brussels sprouts to yummy recipes. Become fans just like me. These veggies are full of fiber and vitamin C, making them a nutritious addition to any meal! Depending on where you live, it could be your last chance to eat Brussels sprouts for awhile. These hearty winter vegetables are usually in season from fall through late winter. Brussels sprouts look like baby cabbages for a good reason: They’re a member of the cabbage family that includes veggies with edible leaves.
My first experience with Brussels sprouts was cutting them and cooking in tomato gravy. But couldn’t get bitterness off. I tried roasted brussels sprouts. Just didn’t like that way. I have experimented various ways to cook and had success. Ever since I’ve been enjoying them.