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Pumpkin, coconut halwa

Pumpkin, coconut halwa

Well… hello, fall.

We can thank the autumnal equinox for this shift from sultry summer to cozy fall. And while most of us are aware of when the first day of autumn lands on the calendar, there’s more to the equinox than meets the eye.

1. There are two equinoxes annually, vernal and autumnal, marking the beginning of spring and fall. They are opposite for the northern and southern hemispheres.

2. The autumnal equinox happens the moment the sun crosses the celestial equator, which is an imaginary line in the sky that corresponds to Earth’s equator. Every year this occurs on September 22, 23, or 24.

3. From hereon, the days get shorter until the winter solstice in December, when the light will begin its slow climb back to long summer days. Winter solstice is technically the shortest day of the year, while the summer solstice in June boasts the most sunlight. Hence, the four season, as illustrated below.

4. This year, the autumnal equinox arrives precisely at 4:21 a.m. (EDT) on Wednesday, September 23. Unlike an event like New Year’s midnight that follows the clock around the time zones, equinoxes happen at the same moment everywhere.

5. This year, the sun will rise at 6:56 a.m. EDT on the equinox and will set at 7:04 p.m., giving us 8 minutes of day over night. Although the sun is perfectly over the equator, we mark sunrises and sunsets at the first and last-minute the tip of the disk appears. Also, because of atmosphere refraction, light is bent which makes it seem like the sun is rising or setting earlier.

6. Exactly equal day and night won’t happen until September 26 with sunrise as 6:59 a.m. EDT and sunset at 6:59 p.m.

7. For the astrology-minded, the morning of the autumnal equinox is when the sun enters Libra … the sign of balanced scales. Equal day and night, balanced scales, seeing a connection here?

Stock-free Buttercup squash, asparagus soup

Stock-free Buttercup squash, asparagus soup

The leaves are about to start changing, the days will get shorter, and mornings will grow chillier and crisp as summer fades away. And though we will miss long summer days and warm nights, we have a brand new, exciting season approaching! So why not start thinking about some fun recipes this autumn? Make best out of every variety of Pumpkins and squashes.

Use fresh pumpkin. Look for pumpkins without blemishes that are firm and smaller in size. Whole pumpkins can be stored in a cool dark place for up to two months. Don’t throw away the seeds. You can bake them for a wholesome, crispy snack.

A cup of cooked, mashed pumpkin has more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light, according to the National Institutes of Health.

Pumpkins are also rich in carotenoids, the compounds that give the gourd their bright orange color, including beta-carotene, which the body converts into a form of vitamin A for additional peeper protection.

Chicory sauté with coconut

Chicory sauté with coconut

  Chicory will bring an extra crunch or more color to your dish. Chicory Greens are bitter than most other greens. They are high in polyphenols, a group of micro nutrients with antioxidant properties. According to yahoo health, Chicory green is one of the superfoods healthier than Kale. A cup of chicory leaves clocks in at about 235 mg (double that of spinach!). It’s…

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Ridge Guard, Brussel sprouts, mint and pistachio chutney

Ridge Guard, Brussel sprouts, mint and pistachio chutney

Chutney is typical Indian dip. It is a blend of vegetable,  nuts or sesame seeds, garlic garnished with tadka (tampering). Cumin, curry leaves, cilantro etc. A wide variety of chutneys can be made with mix and match of different ingredients. Not every vegetable and ingredient goes together. Plain Ridge guard (Beerakaaya) chutney is popular dish in…

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Bhel puri with Brussel sprouts and Sprouted beans

Bhel puri with Brussel sprouts and Sprouted beans

    Bhel is my favorite chat. It is light, tasty. Traditionally it is made of puffed rice mixed in tamarind chutney, green chutney, onion, tomatoes and cilantro. Though onion, tomatoes are usually used, it can be made out of many combinations. Crunchy vegetables go excellent with Bhel. Combinations as a sour vegetable like tomato, neutral as cucumber, earthy as…

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Jowar, flax meal roti

Jowar, flax meal roti

Roti is like bread for North Indians. A variety of flours are used in different areas to make rotis. Jowar roti is consumed every day in Rajasthan state and northern Karnataka. Since jowar flour is gluten free, dough tends to tear off when rolled with pin. Traditionally they are made by pressing with fingers. Only…

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Kale, tomatillo toor dal lentils

Kale, tomatillo toor dal lentils

Kale and tomatillo are an excellent combination to make Dal. Dal is cooked Indian lentils usually mixed with vegetables, spices, and tampering. Toor dal – Split pigeon peas are the most commonly cooked lentils in India. It is recommended to eat at least 2-3 cups of cruciferous vegetables daily. These include all vegetables in the Brassica family: cabbage, kale, broccoli, etc. Veggies n lentils together make a great tasting, healthy, clean vegetarian dish. If you are looking for some meatless alternatives, Kale and tomatillo is the first stop. Spinach lentils is Indians most favorite Dal. You will be surprised Kale dal is not so different, but with more nutrients and a great crisp texture. It will be the Indian’s next favorite dal.

Saag with Mustard greens, kale, parsley, mint and cilantro

Saag with Mustard greens, kale, parsley, mint and cilantro

Saag is a recipe with unique blend of greens. Traditionally made in North India in winter when greens are abundant and vegetables are scarce. Many types of greens are steamed. Usually made with Mustard greens, spinach, methi, dill and cilantro. Rarely I find all these greens together here in Florida. Eventually I figured it can be made…

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Apple, spinach salad

Apple, spinach salad

  I never imagined simple ingredients can make such a huge difference till I tasted this salad. It is as simple as tossing together spinach, apple and nuts together. Chop some spinach, apples. Look inside pantry and fridge. If you see pomegranate or nuts or seeds use them as well. If you want to make it nut free,…

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Fig, tomatillo and avocado salsa

Fig, tomatillo and avocado salsa

I found figs in local market for first time. They were so sweet. They were sweet enough to eat by themselves. After eating few, thought of making something out of it. I made Fig salad. I tossed kale, lettuce leaf, some left over butternut squash, pomegranate, pine nuts. Look for recipe here. I still had few left…

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Ujwala Chintala
Welcome to my all-natural kitchen. An Indian inspired recipe blog, featuring low-carb, low-sugar, dairy-free, clean recipes made of unprocessed ingredients. Yet no compromise in taste. Never open a can or package to cook my recipes.

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Hello there! Thank you for visiting my blog. I have growing passion towards cooking healthy meals for my family and friends. I experiment a variety ways to cook with all-natural un-processed ingredients. This blog is to share my cooking success stories.

 

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