Thursday, April 11, 2013

Fried Rice with Peanuts and Almonds

I wanted to cook fried rice with different combination. So, I put dry fruits instead of vegetables. Here is the recipe for Rice fried with peanuts, almonds ad dried cranberries.

Fried Rice with Peanuts and Almonds


3 cups Cooked  Rice
1/4 cup Peanuts
1/8 cup Slivered Almonds
1/8 cup Dried Cranberries
1/4 tsp Turmeric Powder
1/4 tsp Red Chili Powder
1/4 tsp Mustard Seeds
1 /2 tbsp Lemon Juice
Salt as per taste
1 tbsp Oil

  1. Heat the oil in the pan and fry the peanuts. Take the peanuts out and put them aside.
  2. Put the mustard seeds in the oil. When seeds are ready, add turmeric powder, chili powder, cooked rice in the pan, mix them and stir fry.
  3. When the rice is little bit fried, add peanuts, almonds, cranberries, salt and then mix them thoroughly. Cook it fo 2 minutes and then put heat off.
  4. Mix lemon juice to the pan and then serve it hot.

Monday, April 8, 2013

Stir Fry Sweet Peppers with mushrooms

This recipe is a small variation of my old recipe Mushroom Capsicum. I have already mentioned earlier that my husband is fond of mushrooms. So, I keep trying to do various combinations with mushroom as it has a very different taste and texture. I like this recipe because of its colorful combination. So, here is the recipe.

Stir Fry Sweet Peppers with mushrooms

2 cup finely cut White Button Mushrooms
1 Red finely cut Onion
10 finely cut Small Sweet Peppers (different colors)
Salt according to taste
few lemon juice drops
1 tsp Oil

  1. Heat the oil in the pan and saute the onion in the oil till it is softened. 
  2. Add sweet peppers and stir fry for 2-3 minutes. Then add mushrooms & salt into it and saute it till both are cooked thoroughly. No need to cover the pan. 
  3. Remove the pan from the heat and add few drops of lemon juice.
  4. Serve it hot.

Friday, April 5, 2013

Banana Almond Cranberry Bread

Last whole week, we were traveling around North Carolina and South Carolina. Before going on the trip, I made sure that no food is left outside from the refrigerator to avoid spoiling. And also I didn't buy any food which we won't be able to use in next week and can't survive for one week. But I totally forgot about bananas.

Bananas were raw when we went. When we came back, the bananas got over ripe. Now what? No one was ready to eat over ripe bananas. I, myself, don't like to eat over ripe banana. So, what should I do? I thought about it and went through my recipes. I find the recipe for Banana Walnut Bread. I decided to use this recipe with some variations.
Banana Almond Cranberry Bread


2 cups Brown Rice Flour
1-1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ground Cinnamon
2 Eggs, beaten
2 cups mashed, ripe bananas
1 cup Sugar
1/4 cup Slivered Almonds
1/4 cup Dried Cranberries
Few drops of Vanilla Extract
1/2 cup Canola Oil

  1. Preheat oven to 350 F. Spray medium bread pan with nonstick cooking spray.
  2. Combine dry ingredients except sugar in a small bowl.
  3. Mix other eggs, banana, sugar, vanilla extract and oil in a large bowl.
  4. Add dry ingredients and mix it to make a smooth batter. Pour the batter into the pan.
  5. Bake for an hour or until a toothpick comes out clean.
  6. Cool for a few minutes before removing from pan and then cool on a wire rack.

Thursday, March 21, 2013

Collard Greens with Tofu

Like broccoli, Collard green was the vegetable, I don't prefer to eat. I tried to make Collard greens in various combinations, but was never successful to subside its bitter taste. But I was determined to find the recipe in combination with Collard Green because of its health benefits. Finally, I was successful to get my own Collard Greens recipe which has no bitter taste.

Collard greens contain vitamin A and vitamin C. These antioxidants help to lower the risk of oxidative stress on your cells, which is cell damage that can occur when your nutrient intake is low and when toxic chemicals and environmental pollutants enter your body. Collards also contain fiber and can support the health of your digestive system when consumed regularly. You need to chop collard greens into very small, even pieces to ensure that they cook evenly.

Collard Greens with Tofu


1/2 lb Collard Greens chopped
1 Cup tofu cut in very small cubes
1 Cup Grape Tomatoes cut in half pieces
1 Onion chopped 
2 Garlic cloves chopped
2 tsp Chopped Ginger
1 tbsp Vinegar
1 tsp Sesame seeds
1 tbsp Oil
Salt as per taste

  1. Put oil in the pan and heat it. Add sesame seeds to the pan. Fry it for 10 sec.
  2. Add Onion, ginger and garlic. Cook till onion is transparent and ginger & garlic softens.
  3. Add tofu to the pan and cook it for 3 minutes.
  4. Add tomatoes and cook it till tomatoes are little soft. You don't need to mash them.
  5. Add collard greens to pan and cook for 5-6 minutes. Add salt and keep stirring it till the collard greens is cooked.
  6. Add vinegar and take off the pan from heat. Serve it with roti, parantha.

Tuesday, March 12, 2013

Stir Fry Broccoli

Broccoli was never my favorite vegetable. But, as I mentioned that my husband wants the healthy food in his lunch box, I try to use all healthy vegetables and fruits in daily menu. So, I tried few Broccoli recipes found in books, magazines and through internet. I developed my own very simple recipe, but very healthy and delicious.

Broccoli is rich in Vitamin C, Vitamin A, folate and dietary fiber. It has the highest anticancer properties. The antioxidant properties of broccoli helps in cancer prevention and also for detoxification our body. Eating broccolis stimulates the activity of the liver purifying the blood from toxins that can affect the body's overall health. It is also rich in magnesium, potassium, iron and calcium. Broccoli also has the ability to decrease thyroid hormone, helps in treatment for hypothyroidism. It is also helpful in repairing skin damage and also aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating.

Stir Fry Broccoli


1 pound Broccoli crowns
1/2 tsp Sesame Seeds
Salt as per taste
1 tbsp Oil

  1. Cut the broccoli crowns in small 1-inch pieces. Wash and dry them.
  2. Put oil in the pan and heat it. Add sesame seeds to the pan. Fry it for 10 sec.
  3. Add broccoli to the pan. Pour some drops of water on broccoli. Put salt into it.
  4. Fry it on medium heat and keep stirring. Add some more drops of water if needed. Cook it for 8 minutes or until it is crispy.
  5. Serve hot.

Wednesday, February 20, 2013

Gluten Free Flour Blends

Here, I found another chart giving great information on the gluten free flours and their blends. It was uploaded by nuts online. I am happy that I found such great information and am able to share with my GFCF Rasoi readers.

Guide to Gluten-Free Flour Blends

Comparison of Flours

I was just searching for the options of gluten free flours available, and I found the following chart comparing all the flours (GF and non-GF) -

This chart has very useful information. I have found this chart on this link Comparison of Gluten-Free Flours by Nicole of The Benevolent Kitchen, which was taken originally from the blog The Benevolent Kitchen

Friday, January 18, 2013

Carrot & Cabbage Soup

I like to drink soups, but I rarely cook soups. Today, I was planning for the dinner and I found cabbage in my refrigerator. I thought I should cook soup, but I had never cooked cabbage soup. And top of it, I had never tasted it anywhere. So, I searched the recipe on the internet. I got so many recipes with so many ingredients. I was totally confused.

After so much brainstorming, I planned to cook the soup in traditional way. I didn't expect that soup will be so yummy. I tasted the soup, I liked the soup but I was not sure whether my husband will like it. But, he also liked it. I am very glad to share my recipe with my blog readers -

Ingredients :

1 Onion3-4 Garlic Cloves
1 small Cabbage
3-4 Carrots
1 tbsp Oil
1/2 tsp Black Pepper Powder
Salt according to taste

Method :

  1. Chop the onion, garlic, cabbage and carrots finely.
  2. Heat oil in wide pan and add onion and garlic.
  3. When onion becomes little transparent, stir in cabbage and carrots.
  4. Stir fry the vegetables till they are soft and tender. Let it cool down.
  5. Blend the vegetables into blender. (If you like vegetable pieces in the soup, you can skip blending. I did it as my kids won't like big pieces.)
  6. Transfer the vegetables into a pan and put the water enough for required thickness. Put Salt and Black Pepper Powder into it according to the taste. Cook it for 10 minutes. Serve it immediately.

Sunday, January 13, 2013

Happy Lohri

"जैसे जैसे लोहरी की आग तेज़ हो, वैसे वैसे हमारे दुखों का अंत हो। लोहरी का प्रकाश, आप की ज़िन्दगी को प्रकाशमय कर दे।" Happy Lohri.

Friday, January 11, 2013

Health Tips - Benefits of Turmeric

  • Natural antiinflammatory
  • Natural antibiotic
  • Natural antiseptic
  • Natural analgesic
  • Speeds up wound healing
  • Improves digestion
  • Blood purifier
  • Strengthens ligaments
  • Skin tonic
  • Helps coughs
  • Improves asthma
  • Antiarthritic
  • Slows progression of MS
  • Helps prevent gas / bloating
  • Lowers cholesterol
  • Heals stomach ulcers
  • Improves skin conditions (psoriasis, eczema, etc.)
  • Helps prevent cancer (breast, prostate, skin, colon, lymphoma, leukemia)
  • Prevents progression of Alzheimer's
  • Aids in fat metabolism and weight management
  • Reduces side effects of chemotherapy

Wednesday, January 9, 2013

Health Tips - Beets

Beets are excellent cancer fighters: Beets are strongly effective in breaking up tumors mainly by their excellent amount of betacyanin; Betacyanin is the main ingredient that causes red beet its purple reddish color.

Tuesday, January 8, 2013

Health Tips - The Power of Papaya

Papaya -
  • Increases Energy
  • Aids in Weight Loss
  • Anti Inflammatory
  • Boosts Immune System
  • Helps Alleviate Arthritis
  • Supports Digestive Health
  • Prevents Cataract Formation
  • Supports Cardiovascular System
  • Aids in Preventing and Fighting Certain Cancers
  • Helps The Renewal Of Muscle Tissue
(The Earth Diet)
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Health Tips - Ripe Banana

Full ripe banana with dark patches on yellow skin produces a substance called TNF (Tumor Necrosis Factor) which has the ability to combat abnormal cells. The more darker patches it has the higher will be its immunity enhancement quality; Hence, the riper the banana the better anti-cancer quality.
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Thursday, January 3, 2013