Culinary uses of raw mango
Include as much raw mango in your diet as you can, be creative…..
for some creative tips visit http://shilpsnutrilife.com/?p=5510
Also view the same on my shilpsnutrilife android app
http://bit.ly/1Suuc0E
ENJOY MANGO SEASON TO FULLEST
AN EXCELLENT SALAD TO PREVENT SUNSTROKE AND REDUCE BP AND CHOLESTEROL
Mix finely chopped pieces of raw mango and onion together, add chopped green chillies, a dash of rock salt, a pinch of turmeric and red chilli powder, garnish with coriander leaves and serve.
Onion due to its high sulphur content prevents body fevers that can be caused due to sun stroke.Raw Mango is excellent for preventing sun stroke.
Apart from this, raw mango gives vit C and potassium and onion helps in thinning of blood, so this salad also helps to reduce BP and cholesterol.
ENJOY A SALAD WITH DUAL BENEFITS
Indian summer vegetable - CUCUMBER OR KHEERA
Cucumber is one of the oldest cultivated vegetables.
Cucumber has 96% water content, which helps in keeping the body hydrated and in regulating body temperature.
Cucumber contains a lot of potassium, magnesium and fiber that work effectively for regulating blood pressure.
Digestive disorders like acidity, heartburn, gastritis and even ulcers can be cured by the daily consumption of fresh cucumber juice.
The high water content in cucumber is very effective in flushing away the toxins from the digestive system and hence aid digestion. Thus cucumber acts as a diuretic. Regular intake of cucumber helps to dissolve bladder or kidney stones.
For the cooling effect in this hot summer have atleast one cucumber a day.
Indian summer vegetable - TINDA OR BABY PUMPKIN
Tinda, also called Indian round gourd or apple gourd or Indian Baby Pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia.
Tinda" is also called "tindsi" in rajasthan, in Marathi, it is called Dhemase.
Since it is moisture-filled it keeps your body cool and healthy. It is a type of vegetable with very less calories and almost 94% water. It is beneficial for the stomach problems which mostly occurs in summer like acidity, diarrhea,by increasing water absorption and their by relieving stomach acidity.
It is very mild and soothing vegetable for intestinal tract.It is also very effective in urinary tract infections.Also A bowl of cooked tinda is useful to cure light fever.
Indian summer vegetable - PUMPKIN (KADDU)
Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E and also has flavonoid poly-phenolic antioxidants like leutin, xanthins and carotenes. Research shows that people who eat a diet rich in ANTIOXIDANTS are less likely to develop certain cancers.
Pumpkin is said to be cooling, diuretic and is good for curing improper digestion and eliminating intestinal worms from the digestive system. Pumpkin contains potassium and fiber. It also controls blood pressure and sugar. It helps in curing skin diseases. It is thought to regulate blood sugar levels and help stimulate the pancreas — thus diabetics are advised to eat pumpkin.
Indian summer vegetable - RIDGED GOURD (TORI, TURAI)
Ridged gourd- It is also known by other names such as loofah, luffa, turai, turiya, tori etc.
It helps in purifying blood, lower the sugar level of the blood and it is good for stomach. We can also drink the juice of tori in the morning which will help you to protect from infections
Indian summer vegetable - BITTER GOURD (KARELA)
Children might pull a long face at the mention of bitter gourd or karela, but as one grows older, ones cultivates a taste for the bitter.
Karela's bitter taste is generally attributed to the quinine it contains. Cooked bitter gourd stimulates the appetite, cleanses the liver, purifies the blood, and provides many other benefits.
It is established cure for boils, rashes, fungal infections and ring-worm. It also helps control hypertension and diabetes, and generally increases immunity.
Bitter gourd has phenolic compounds that reduce glucose release during carbohydrate digestion. Thus, it has a hypoglycemic effect and is good for diabetes.
Indian summer vegetable - ASH GOURD
Ash gourd also known as white gourd, white pumpkin, wax gourd or petha . It keeps your body cool and healthy. Contains almost 96% water It protects you from heat stroke.
Ash-gourd is loaded with nutrients. It's an excellent source of vitamin B1 (thiamine), a good source of vitamin B3 (niacin). Its high potassium content makes this a good vegetable for maintaining a healthy blood pressure.
Ash-gourd is also useful in treating respiratory disorders like asthma, blood-related diseases, and urinary diseases like kidney stones.
Watch out next in the Series is bitter gourd (karela)
All about Indian summer vegetables
Indian summer vegetables includes those vegetables that are traditionaly available between the months of April and June.
Though, sceintific prgress has made it possible to grow these vegetables all year through, they are at their nutritional best during the summer season. They also suit are constiution during those months.
The typical Indian summer vegetable is soft-skinned, soft-fleshed and moisture-filled, and perfectly suited for hot climates. A thumb rule is that all vegetables that grow on creepers can be classified as summer vegetables.
The gourd family is a vast group of Indian summer vegetables, the most commonly available vegetable is bottle gourd (ghia, doodhi), bitter gourd (karela), ridged gourd (tori), snake gourd (chichinda), ash gourd (petha) and wax gourd (padval), parmal,Kundru (Coccinia Indica),pumpkin (kaddu).
Tinda or baby squash is another common summer vegetable, especially in North India, as also the ladyfinger, okra or bhindi, which is available throughout the warmer months. The cucumber is a cooling, juicy summer vegetable that is had raw. Among leafy vegetables, choulai saag (amaranth greens), as well as its lovely red version, are typical of summer. Tender green mangoes, another popular summer offering, is full of Vitamin C, and are cooked in various ways.
High protein, easy on stomach Moong or Mogar paratha a rajasthani delicacy
A high protein option for vegetarians especially quality wise, moogar paratha, which is a combination of cereals (wheat flour) and pulses (moongdal) gives you a good combination essential protein almost comparable to an egg.
Also high in fibre as well as other essential nutrients, including potassium, phosphorous and B vitamins.
Yellow moong dal is extremely light and easy to digest, so very apt for this season. ..do give it a try.
Ingredients
"Mogar/Moong dal/ split yellow dal -1 cup
Wheat flour- 2 cups
Red chilly pd -2 tsp ( adjust as needed)
Turmeric powder -1/4 tsp
Asafoetida a pinch
Water as needed
Salt to taste
Oil for frying + 1tbsp for adding while making the dough
Water as needed
Method
Soak the yellow moong dal in enough water for 3-4 hours.
Drain the water from soaked mogar /yellow moong dal.
In a vessel add wheat flour, put dal, chilly powder, turmeric powder, asafoetida,oil & salt.
Mix them well, add water little by little and make a dough like a chapathi dough.
Divide them to equal balls and roll them with a rolling pin.
Make small balls & roll all to thin chapathis & keep aside.
Heat a tawa and place the rolled roti on it, once you see little bubbles on top , flip and cook the other side , drizzle oil as needed.
Once you see little brown spots flip and cook them again.
Cook by pressing the roti well with a ladle so that they get little crispy.
Do the same for the rest of the dough balls.
The crispy mogar roti is ready to enjoy as a snack or a meal ."
#foodstopreventsunstroke
Lemon
Extremely great for the summer, it is worth squeezing a lemon to make a fresh-fruit drink because lemon ranks high as a health food. It contains very few calories and provides a little bit of vitamin C.
You can get rid of dizziness or nausea, which is common during the summer due to the scorching sun, by sucking on lemon or sipping its juice.
Lemon juice also makes an effective thirst-quenching drink in fevers, measles, and pox. Lemon is regarded as a youth restorative.
HYDRATE WELL THIS SUMMER TO KEEP STROKE AT BAY
#foodstopreventsunstroke
Onions and sunstroke
Have you heard of farmers keeping an onion with them while working in blazing hot sun………n also eating lot of onions do u know the reason behind this?
Onions due to its high sulphur content prevents body fevers that can be caused due to sun stroke. Farmers in Gujarat and Rajasthan keep an onion below their cap to keep the heat from getting to them.
Eat atleast 2-3 onions a day especially if you are out in sun to prevent sunstroke.
Coconut water – the fluid of life
Tender coconut water is the natural isotonic beverage with almost the same level of electrolyte balance as we have in our blood.
Here is how it is excellent for the summer:
Oral rehydration medium – high in magnesium, potassium, saline and natural sugar. Popular with athletes.
Keeps the body cool.
Application on the body prevents prickly heat and summer boils and subsides the rashes.
It can be used (in emergencies) as a substitute for blood plasma.
The reason for this is that coconut water (the water found in coconuts – not to be confused with coconut milk, which comes from the flesh of the coconut) is sterile and has an ideal pH level. Coconut water is liquid endosperm – it surrounds the embryo and provides nutrition.
Keeps the body cool.
