Sunday, August 27, 2017

food remedy for menstrual cramps (Dysmenorrhea)

Menstrual Cramps

Food to Eat

1. Water (preferably warm)
2. Ginger tea 
3. Cinnamon
4. Asafoetida
5. Mint
6. Chicken soup
7. Green vegetables
8. Vitamin C (containing fruits and veggies)
9. Dark chocolate
10. Food containing fiber

Food to Avoid

1. Ice cream and cold drinks
2. Any spicy and deep fried food
3. Caffeine
4. Too much sugar
5. Too much salt

*Disclaimer- This article is written to provide only information and general idea.
This article should not be used, to diagnose or treat any medical condition.

Please consult your healthcare provider before any diagnosis, treatment or medication.

Saturday, August 26, 2017

Semolina cake | Semolina vanilla cake | Veg Sooji cake | Eggless Sooji cake


1. Semolina (sooji) 1 cup
2. All purpose flour (maida) 1 cup
3. Sugar 1 cup
4. Butter 1/2 cup (melted)
5. Milk (warm) 1 cup
6. Fresh cream 1 cup
7. Vanilla extract 2 tsp
8. Baking (soda) powder 1 tbs


1.  In a bowl take 1/2 cup of butter and 1 cup of sugar, whisk till the butter is mixed with the sugar.
2.  Now add warm milk and whisk for 2 minutes, add fresh cream and whisk for 2-3 more minutes.
3. Now add 1 cup of all purpose flour, 1 cup of semolina and 2 tsp of vanilla extract, mix all the ingredients together nicely and keep it aside for 15-20 minutes (so that semolina softens).
4. After 20 minutes add 1 tbs of baking powder and pour the mixture into a baking tray. Place it inside the preheated oven for 25-30 minutes on 350 degree F.
5. After 30 minutes turn off the oven, take out the cake and let it cool down.
6. Serve and enjoy your yummy semolina (sooji) cake.

Note- Liquid portion in this recipe is more, but the semolina is going to soak in the liquid and cake is going to be perfect. Less amount of liquid can make the cake dry.

Health benefits of broccoli


1. Broccoli are very good source of dietary fiber, vitamin B6, vitamin E, vitamin B1, pantothenic acid and vitamin A (the beta carotene form).
2. Broccoli are also rich in manganese, phosphorus, choline, potassium, copper, magnesium, zinc, niacin and selenium.
3. Also rich in omega-3 fatty acid, protein, calcium and iron.
4. Helps to keep the teeth and bones healthy.
5. Contains antioxidant, anti-inflammatory, antimicrobial and antiviral properties.
6. Helps in detoxification and healthy digestion.
7. Boost immune system and prevents diseases.
8. Helps to reduce weight and increase energy.
9. Regulates high blood pressure and helps to improve heart health.
10. Contains anti-aging properties and promotes healthy gastrointestinal tract.
11. Improves brain power.
12. Lowers blood sugar level and prevents diabetes.
13. Prevents anemia and fights arthritis.
14. Helps to prevent cancer.
15. Helps to maintain healthy skin and eye health.

Friday, August 25, 2017

Paneer butter masala | Paneer makhni | Paneer makhanwala


1. Paneer (cottage cheese) 200 grams 
2. Onion 1 cup (diced)
3. Ginger 1 tbs (chopped)
4. Tomatoes 1 cup (diced)
5. Butter 2 tbs
6. Heavy cream 1/2 cup
7. Salt to taste
8. Turmeric powder 1 tsp
9. Coriander powder 2 tsp
10. Curry powder 2 tsp
11. Garam masala powder 2 tsp
12. Bay leaf 1
13. Cumin seed 2 tsp
14. Cashew nut 5-6 pieces
15. Cooking oil (if required)
16. Red chili powder 2 tsp


1. Cut the paneer into triangles and keep them aside. Now in a pan take 1 tbs of cooking oil add bay leaf and cumin seed, saute for a second and add diced onions cook the onions till golden brown.
2. Now add ginger cook for a minute, add diced tomatoes and cashew nuts and cook till the tomatoes are cooked. 
3. Add salt to taste, turmeric powder, coriander powder, curry powder and red chili powder cook for 2 more minutes on medium to low heat. Take out and keep it aside to cool down.
4. After the fried masala cools down blend it to a smooth paste ( remember to take out the bay leaf before blending the masala).
5. Now in a pan take 1 tbs of butter, add the masala paste you made and a cup of water. Cover and lid and let it to boil for 5-6 minutes on medium heat. Stir in between so that it does not stick to the bottom of the pan.
6. Add paneer (cottage cheese), 1 tbs butter, garam masala and boil for 2 more minutes.
7. Finally add fresh heavy cream, cover the lid and turn off the heat.
8. Garnish with 1 tbs of cream and serve hot with steamed rice, roti or naan.

Thursday, August 24, 2017

Vegetable Manchurian dry | Sweet and sour Veggie balls


1. Half cup green beans (finely chopped)
2. Half cup carrots  (finely chopped)
3. Half cup cabbage  (finely chopped)
4. Half cup cauliflower  (finely chopped)
5. 1 tbs ginger  (finely chopped)
6. 2 tbs garlic  (finely chopped)
7. 2 tbs onion  (finely chopped)
8. 1 tsp green chili  (finely chopped)
9. 2 tbs corn flour
10. One cup all purpose flour
11. Salt to taste 
12. Tomato chili sauce
13. Soy sauce
14. Oil to shallow fry (or you can also deep fry)
15. Coriander leaves (to garnish)
(Keep aside 2 tbs of chopped vegetables to make the sauce)


1. To make the manchurian balls, in a mixing bowl take the finely chopped beans, carrot, cabbage, cauliflower, 2 tbs of corn flour, 1 cup of plain flour and salt to taste. Knead with the hands to make a soft dough.
2. Make small sized balls from the dough and keep it aside.
3. Now in a frying pan add oil to shallow fry (or deep fry). Fry the manchurians on medium heat till they turn to golden brown and cooked properly.
4. Take them out and keep it aside.
5. To make the sauce take some oil in a wok add chopped green chilies, onion, ginger and finally the garlic, stir them for a minute on medium flame. Now add 2 tbs of chopped vegetables and cook for 2 more minutes.
6. Now add 4 tbs of water, bring it to a boil.
7. When the water starts boiling add 2 tbs of tomato chili sauce and 2 tsp of soy sauce and put the manchurian balls and stir to mix them properly, cook till its dry.
8. Garnish with coriander leaves.

To make gravy-(from step 6) you can add 1 cup of water mixed with 1 tbs of corn flour and bring it to a boil.) 

Rajma Chawal | Kidney bean curry


1. Rajma or Kidney beans 2 cup 
2. Onion 1 cup (finely chopped)
3. Ginger 1 tbs (finely chopped)
4. Garlic 1 tbs (finely chopped)
5. Green chili 1/2 tbs (finely chopped)
6. Cooking oil 2 tbs
7. Cumin seed 1 tsp
8. Bay leaf 1 
9. Salt to taste 
10. Turmeric powder 1 tsp
11. Curry powder 2 tsp
12. Coriander powder 1 tbs
13. Red chili powder 2 tsp (kashmiri)
14. Cumin powder 1 tsp
15. Garam masala powder 1 tsp 


1. Soak the rajma or kidney beans over night, and cook till soft. Or cook the beans in pressure cooker on medium to high heat for 3-4 whistle.
2. Now in a pan take cooking oil, add cumin seed, bay leaf and green chili, saute for few seconds. Add chopped onion saute for couple of minutes.
3. Add chopped ginger, garlic and cook till the raw smell of the ginger garlic is gone.
4. Add chopped tomatoes and cook for 2 more minutes.
5. Now add salt to taste, turmeric powder, curry powder, coriander powder, red chili powder, and cumin powder, add 2-3 tbs of water and cook all the seasonings for few minutes on medium to low heat.
6. Now add rajma or kidney beans and a cup of water and let it to boil for 5-7 minutes.
7. Sprinkle garam masala powder and cover the lid.
8. Serve it hot with steamed rice and enjoy your Rajma Chawal.

Sunday, August 20, 2017

Health benefits of soya chunks

Soya chunks

1. Soya chunks are excellent source of protein and antioxidants.
2. They are very good source of omega 3 and vitamin B.
3. Soya chunks are low in fat and high in fiber.
4. They also contain some amount of calcium and iron.
5. They helps to increase immune system.
6. Helps in the growth of strong bones and teeth.
7. Reduces total cholesterol and lowers bad (LDL) cholesterol.
8. Helpful in osteoporosis.
9. Helps to reduce menopausal symptoms. 
10. Good for skin and hair.
11. Regulates important bodily processes.
12. Helps to increase muscle strenght.

Saturday, August 19, 2017

Chili Soyabean | Spicy chili soya chunks


1. Soya chunks 2 cups (soaked in hot water)
2. Onion 1 cup (cut into diced)
3. Cabbage 1/2 cup (cut into diced)
4. Green bell pepper 1/2 cup  (cut into diced)
5. Red bell pepper 1/2 cup  (cut into diced)
6. Garlic 2 tsp (grated)
7. Green chili 2 to 4
8. Corn starch 1/2 cup
9. Salt to taste
10. Tomato sauce 2 tbs
11. Chili sauce 1 tbs
12. Soy sauce 2 tsp
13. Black pepper powder 1/2 tbs
14. Paprika powder 2 tsp (optional) 
15. Vegetable oil 8 tbs


1. Soak the soya chunks in hot water for 15 minutes, squeeze out excess water, keep them aside in a bowl.
2. Now add salt to taste, black pepper powder, corn starch and paprika powder to the prepared soya chunks and mix all the ingredients nicely.
3. Take 6 tbs of cooking oil in a pan and shallow fry the soya chunks, when then turn golden brown take them out and keep aside.
4. Now take 2 more tbs of oil in the pan and add grated garlic and whole green chilies, saute for few seconds.
5. Now add onion saute for couple of minutes, add green bell pepper, red bell peppers and cabbage, fry all the vegetables for 2-3 minutes on high heat.
6. Now add tomato, chili sauce, soy sauce, little bit of salt (as sauce contains salt and salt is also added to the fried soya chunks
7. Now add the fried soya chunks, sprinkle some water so that all the ingredients are mixed properly.
8. Fry for 2-3 more minutes add black pepper powder.
9. Now serve hot with roomali roti or as a starter.

Friday, August 18, 2017

Harabhara chicken kabab | Hariyali chicken kabab


1. Boneless chicken 500 grams (cut into cubes)
2. Hung curd 1 cup
3. Onion paste 4 tbs
4. Ginger paste 1 tbs
5. Garlic paste 1 tbs
6. Green chili paste 2 tbs
7. Spinach paste 2 tbs
8. Coriander leaves paste 2 tbs
9. Salt to taste
10. Turmeric powder 1 tsp
11. Cumin powder 2 tsp
12. Garam masala powder 2 tsp
13. Vegetable oil 1 tbs
14. Half lemon


1. In a bowl take the chicken, add hung curd, onion paste, ginger paste, garlic paste, green chili paste, spinach paste and coriander leaves paste. Mix all the ingredients nicely.
2. Now squeeze half a lemon and mix again.
3. Add salt to taste, turmeric powder, cumin powder and garam masala powder and a tbs of vegetable oil. Mix all the ingredients properly.
4. Now transfer these chicken into a covered container or zip lock pouch and refrigerate for 8-10 hours.
5. After 10 hours take them out and arrange the kababs to wooden skewers and place them on a baking tray.
6. Now bake these kababs on 450 degree F for 30-40 minutes. Turn sides as needed.
7. After baking serve them hot with your favorite chutney or sauce.

Harabhara chicken kabab | Hariyali chicken kabab | Baked chicken | Kabab...

Friday, August 11, 2017

How to perfectly cook Toor dal or arhar dal (Split pigeon pea)

Toor dal

For Dal tadka 
1. For 1 cup of toor dal or arhar dal, take 3 cups of water.
2. Wash the dal, add to water and cook on medium heat for 30 minutes.
3. Add your choice of seasonings. (salt,turmeric,curry powder)
4. When the dal is cooked temper with ghee/butter or oil and your choice of spices.

Cook Toor dal fast without pressure cooker
1. Soak toor dal in hot water for 1 hour before cooking.
2. Now for 1 cup of dal take 2 1/2 cups of water  .
3. Wash dal, add water and cook on high heat for 15 minutes.
4. Turn off the heat and cover the dal for 30 minutes.
5. Add spices and seasonings as needed.

Cook toor dal in pressure cooker
1. For 1 cup of toor dal take 2 cups of water. Wash the dal before cooking.
2. Now in a pressure cooker take, toor dal and water. Close the lid.
3. Cook the dal on medium to low heat until one whistle is done.
4. Turn off the heat and wait till pressure is released.
5. Add spices, seasoning and tempering as needed.

For sweet toor dal
1. Soak toor dal in hot water for at least 2 hours before cooking.
2. For 1 cup of dal take one cup of water. Wash dal before cooking.
3. Now in a pot take dal and water and cook on low to medium heat.
4. Cover while cooking, add water if needed, stir occasionally. 
5. Cooking time may vary from 10 to 20 minutes.
6. Add sugar at last   

Thursday, August 10, 2017

Health benefits of sweet potato

Sweet potato

1. Sweet potatoes are very good source of vitamin C, vitamin B6 and dietary fibre.
2. They are also rich in manganese, copper and pantothenic acid.
3. Sweet potatoes are excellent source of Vitamin A (the beta carotene form) and potassium.
4. They also contain vitamin B1, vitamin B2, vitamin D, niacin and phosphorus.
5. Contains anti-oxidant and anti-inflammatory properties.
6. Also contains antibacterial and antifungal properties.
7. Helps to improve blood sugar regulation.
8. Helps in healthy digestion and prevents constipation.
9. Boosts immune system and prevents diseases.
10. Helps in detoxification of heavy metals.
11. Helps to increase heart health.
12. Good for stomach and lungs.
13. Good for eyes, skin and hair.

Chicken kabab | Traditional chicken kabab


1. Chicken 500 grams (cut into pieces)
2. Hung curd 1 cup
3. Onion paste 4 tbs
4. Ginger paste 1 tbs
5. Garlic paste 1 tbs
6. Green chili paste 1/2 tbs
7. Turmeric powder 1 tsp
8. Salt to taste 
9. Coriander powder 1/2 tbs
10. Curry powder 1 tsp
11. Kashmiri red chili powder 1 tbs
12. Garam masala 2 tsp
13. Mustard oil 4 tbs


1. Take the chicken in a big bowl, add hung curd, onion paste, ginger, garlic paste and green chili paste, mix them all together nicely.
2. Now add salt to taste, turmeric powder, coriander powder, curry powder, kashmiri red chili powder (for red color) and garam masala. Mix them again.
3. Finally add warm mustard oil and mix them properly. Transfer the marinated chicken to a zip lock bag and refrigerate it for 8-10 hours.
4. After 10 hours take them out of the fridge and arrange the chickens to wooden skewers (Soak the wooden skewers in water before baking to avoid burning).
5. Place the chicken threaded skewers on a baking tray and put it in the oven on 450 degree F for 30-40 minutes. Check in between and turn sides if needed.
6. Take them out of the oven after they are baked to perfection.
7. Serve hot with your choice of chutney.

Sunday, August 6, 2017

Malai kabab | Creamy baked chicken | Reshmi kabab | Kabab recipe


1. Chicken 500 grams (cut into cubes)
2. Cheese (mozzarella) 1/2 cup
You can use any processed cheese.
3. Hung curd 1/2 cup
4. Heavy cream 1/2 cup
5. Butter 1 tbs
6. Onion paste 1 tbs
7. Ginger paste 1 tsp
8. Green chili paste 1 tsp
9. Salt to taste
10. Sugar 1/2 tsp
11. White pepper powder 2 tsp


1. In a bowl take cheese and knead it nicely, now add hung curd and mix them properly.
2. Now add 1 tbs of butter or you can also use vegetable oil instead. Now add onion paste, ginger paste, green chili paste and mix them all together.
3. Now add salt to taste, coriander powder and a pinch of sugar. (this is going to balance the flavors). add the chicken to the marination and mix properly.
4. Finally add white pepper powder (can also use black pepper powder) and heavy cream, and mix them altogether nicely.
5. Keep the marinated chicken in the refrigerator for 8-10 hours before baking.
6. Now few hours before baking the chicken, soak wooden skewers in water, so that they don't burn while baking.
7. Take out the marinated chicken from the refrigerator and arrange them into the skewers. Apply the extra marination to the chicken.
8. Now bake at 450 degree F for 30-40 minutes. Check and change sides in between if needed.
9. After baking take them out immediately (More time in oven can make the kababs dry)
10. Serve hot with your choice of chutney.