Healthy mukhwas

Healthy mukhwas

Mukhwas is usually eaten after a meal to aid digestion and freshen the mouth 

Ingredients

1 cup (tea cup) Dill seeds ( suva daal)
1.5 cup Sesame seeds (till)
1/2 cup Fennel seeds (variyali)
2 Lemon (small to medium size)
2 tsp Salt

Method

1) Squeeze one lemon in a big mixing bowl and add one tsp salt in it. mix it well. add sesame seeds in this mixture and mix well so that sesame seeds become wet due to lemon and salt mixture. 

2) Dry sesame seeds on a towel for two to three days until they get real crunchy like they were before applying this mixture

3) Repeat step 1 and 2 for dill seeds.

4) Roast the fennel seed for 3-4 minutes. 

5) Mix sesame seeds, dill seeds and fennel seeds together in big bowl.

6) Fill it in bottle and enjoy it everyday after meal. 

Benefits

 
1) Fennel seeds and dill seeds are high in fiber so they help us digest our daily as well as occasional meals.

2) Fennel seeds are very well known for cleaning the food from the space in between the teeth after meal.

3) Til seeds are rich in calcium and iron.

4) There is no sugar in it, so it is can be had by diabetic people in moderate amounts.

Dill seeds Culinary uses

Dill seeds Culinary uses

A Few Quick Serving Ideas to enjoy Dill leaves and seeds in your daily diet

●These can be used in breads, stews, rices, root vegetable dishes and most notably, the making of pickles.

●Use dill weed (the dried dill leaves) as a garnish for sandwiches.

●Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.

●Use dill when cooking fish, especially salmon and trout, as the flavors complement one another very well. 

●Place some seeds in a small dish along with fennel seeds (saunf) like a mouth freshner(mukhwas)  on the dinner table for all to enjoy .

●Add dill to your favorite egg  or regular vegetable salad recipe.

●Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill weed. 

●Use dill seeds to season vegetables like carrots and pumpkin while cooking. Or stir them with butter into the veges after cooking. 

●You can also grind dill seeds and use in cooking. Or grind together with coriander, anise seed, pepper corns (preferably white or red),star anise, add some turmeric to make your own curry seasoning. 

In fact, you can substitute dill seeds in just about any recipe calling for caraway or fennel seeds.

Dill seeds (Suva Dana)

Dill seeds (Suva Dana)

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill's green leaves are wispy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side.

The seeds contain so much calcium that 1 tablespoon contains 100 milligrams -- more than in 1/3 cup of milk.
Dill seed is a very good source of calcium, dietary fiber, as well as the minerals manganese, iron, and magnesium

Digestion: · Dill weed contains the carminative agent and aids with digestion by relieving intestinal gas, diarrhea and dysentery.  Gripe water is made with dill seed specifically as a remedy for colic in infants Dill Weed and Health Teas made with dill seed relieve indigestion and nausea, and produce a lulling effect.

Insomnia: Drinking dill tea is recommended for those suffering from insomnia.

Also helps in Hiccups, Menstrual Disorders, Oral Care Cancer

Respiratory Disorders help clear congestion in the respiratory system due to histamine, allergies or cough.

Dill is said to promote lactation in nursing mothers

Uses

Dill Seed is good sprinkled over casseroles before baking and used in salad dressings, mukhwas

These can be used in breads, stews, rices, root vegetable dishes and most notably, the making of pickles.
These seed heads, when combined with vinegars, garlic, sugar, salt, and pepper produce the dilled pickles that have that wonderfully puckery quality

Nutritious Pumpkin Soup

Ingredients

2 cups roughly chopped red pumpkin (bhopla / kaddu)
1 cup roughly chopped carrots
1/2 cup roughly chopped onions
1 tsp dill seeds (suva dana)
1/4 cup low fat milk
1 tsp oil
1/4 tsp salt
freshly ground pepper to serve

Method

Heat the oil in a pressure-cooker; add the dill seeds and sauté for about 30 seconds.

Add the onions and sauté for a few minutes till they turn translucent.

Add the pumpkin and carrot and sauté for a few more minutes.

Add 4 cups of water and pressure cook for 2 whistles.

Purée the mixture in a blender till smooth.

Pour into a saucepan, add the milk and salt and bring to a boil. Keep aside.

Just before serving, reheat, add a little pepper and serve hot.