Category: Health and Wellness

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A perfect and foolproof Jowar Bajra Roti Recipe

When winter rolls around, or when I’m on a diet, there’s one recipe I always turn to: Jowar Bajra Paratha. This wholesome and nutritious paratha is incredibly satisfying and pairs beautifully with jaggery or any curry sabji. Not only is it a staple during colder months, but it’s also a fantastic option for those looking to incorporate more healthful grains into their diet. So lets see how to make perfect jowar bajra paratha.

Ingredients:

1 cup Jowar Flour

1 Cup Bjara Flour

Water as needed

Ghee for Cooking

Instruction:

In a mixing bowl, combine the jowar flour and bajra flour. Gradually add hot water to the flour mixture. Keep adding water until the mixture comes together to form a soft and pliable dough. Knead the dough for a few minutes until it becomes smooth. The hot water helps in binding the flours.

Divide the dough into equal-sized portions to make roti. Take a portion of the dough and dust some flour to prevent sticking. Roll out the ball into a round roti. Heat a tawa on medium-high heat. Place the rolled paratha on the hot tawa. Cook for a minute  Flip the paratha and cook the other side. Apply ghee on both sides for added flavor and to keep the roti moist.

Once both sides are cooked and crispy, remove the roti from the tawa. Serve hot with jaggery or a curry of your choice.

Enjoy your nutritious and wholesome Jowar Bajra Roti! 🌾🍽

Do try out this simple recipe. I am sure you guys will love it. Let me know what other kind of millet roti you make at home in the comments section. It will be great to know.

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Incredible Health Benefits of Mishri- The Indian Rock Sugar

If you have ever been to an Indian restaurant, it is common to spot a bowl, at the entrance of a restaurant containing fennel seeds and rock candy squares. This practice stems from the age-old ayurvedic wisdom that mishri is a mouth freshener, digestive, mood uplifter and energy booster. 

Rock sugar also known as Khand or Mishri is unrefined sugar made from the solution of sugarcane and the sap of palm tree. It is made by evaporating the sugarcane sap. The nectar and sugarcane tree is almost colourless when it is in its fresh form. As it ages for a few hours it develops a creamish colour. To make white mishri, it is processed further by boiling the creamy mishri with water and then cooling it down in dark spaces. The unrefined rock candy is similar to the refined sugar in colour but tastes so much better in flavour. It is less sweet than refined sugar making it an ideal, mild sweetener for many drinks and dishes.

How to differentiate between Real Mishri and Artificial Mishri

There are three types of mishri available in the market. They are:

* Dhage wali mishri: It is simply mishri crystallised on a thread. It is the authentic, traditional form of mishri.

* Small machine-made crystals of mishri

* Large crystallised lumps without any thread

For real Mishri, go for Dhage (Thread) wali Mishri as it is the most traditional and authentic mishri. The use of thread is a common practice to support the process of crystallization.

Read below for some amazing health benefits of Mishri:-

Mishri is loaded with vitamins, minerals and amino acids and is often used for medicinal purpose. It is used in Ayurveda for centuries for strengthening weak immune system.

  • Cough suppressant: Due to its medicinal and therapeutic value, mishri, in Ayurveda, helps easing cough and cold symptoms. It is also famous among Indian classical singers to prevent their vocal cords from being dry. A powder of mishri and black pepper with lukewarm water helps in alleviating cough and also sweeps out excess mucus. Pop a small piece of mishri instead of sugar and artificial flavour loaded cough lozenges as a natural cough suppressant.
  • Aids Digestion: It also helps in giving relief from acidity, gas, nausea and indigestion. Having mishri with fennel seeds post meal is not just an amazing mouth freshener but it also helps in digestion. 
  • Increases Haemoglobin: According to a famous nutritionist, Rujuta Diwekar, mishri is useful in anaemia, weakness, pale skin, dizziness and fatigue. It helps to support good blood flow in the body.
  • Boosts Energy: Mishri is an instant source of energy, that refreshes your dull mood and boosts your energy especially during post-menopausal mood swings. Mishri improves memory and eases mental fatigue.
  • Mood Swings: It helps in dealing with mood swings, depression especially in new mothers as a result of post-partum depression.
  • Treats Nausea: Mishri is an elixir when it comes to relieving nausea and vomiting sensations. By keeping these tiny sweet in your mouth, you can soothe the unease that may have got triggered by acidity or an infection.

Takeaway 

While natural sweeteners like jaggery and honey also have amazing health benefits, mishri is often overlooked and forgotten because of its pale countenance. And for people who worry about ‘sugar’, it’s the processed and hidden sugars in the processed foods you need to be wary of. Natural sugar works wonders and should be a part of your healthy, wholesome diet but of course in moderation. Cheers to good health! 🙂

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Jal Jeera aka The Indian Lemonade- Powerful Digestive Drink

Jal jeera is an Indian beverage in which Jal means water and Jeera means cumin. It is an interesting refreshing drink from North India. Summers can be cruel in North India. The temperature can rise upto 42 ºC. This Indian Lemonade is not just a summer coolant that can lower your body temperature in the heat but also a digestive drink.

Jal Jeera has a long history. It originated at the banks of river Ganges. The jal jeera powder was ground on stone slabs. It was a popular drink which was freshly prepared and stored in clay pots to make it more alkaline. It was typically served as a welcome drink or was consumed before meals. It activates your tastes buds and appetite. Know all the benefits of clay pot and how should you use it here- Everything you need to know about Earthen Pots

In our fast paced complicated lives we have forgotten the beauty of simplicity. But this beauty of jal jeera cannot be attained from jal jeera that comes in a bottle which you conveniently pick up from a super market. Jal jeera that comes in a bottle or in a powdered form can be prepared with tons of preservatives, sugar, synthetic citric acid and artificial flavouring. Simple lifestyle habits like making your own fresh jal jeera at home can make a huge difference. 

Jal jeera essentially includes water and cumin but it is so much more than that. Let’s see the ingredient list and their benefits 

  • Cumin (jeera) is one of the most gut-friendly spice, and promotes pancreatic enzymes, assisting in the digestion process.
  • Black salt cures acidity, acts as a laxative, promotes hair growth, and has antioxidant effects. It also has a low salt content, minerals like iron, calcium, and magnesium that are necessary for good health.
  • Asafoetida (hing) act as a good digestive.
  • Fresh mint leaves help regulate your body temperature, aids metabolism and improves respiratory functions.
  • Grated ginger or ginger powder helps in treating nausea. It also helps in digestion and constipation. If you experience heart burn, ginger can be your best friend.
  • Lemon juice: Great source of Vitamin C. Citric acid naturally present in lemon will help in making your body alkaline
  • Black Pepper is great bloating, skin issues, aids digestion and helps to boost immunity.

Recipe: for 2 glasses

Ingredients 

  • Black Salt or Rock Salt to taste
  • Bhuna jeera/Roasted Cumin Powder: 1 1/2 tsp
  • Kali mirch/Black Pepper: 1/4th tsp
  • Ginger juice: 1 tsp (or use dry ginger powder)
  • Lemon juice from 2 lemons
  • Mint leaves: handful
  • Hing: a pinch 
  • Water : 2 glasses
  • Ice as required 

Method

  1. In a blender, add all the ingredients mentioned above and blend it well. 
  2. Sieve if you like. Check for saltiness or tanginess as per your liking. Garnish with some mint leaves, lemon wedges and boondi if you prefer.
  3. Note: If you like your jal jeera sweet, add jaggery powder or raw honey to sweeten it. Do not add white refined sugar.

I hope you make this drink at home to beat the summer heat. If you want to try or know more about such traditional healthy summer drinks you can check out these recipe links below:

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How to make Coconut Milk at Home

Coconut is also known as Kalpa Vriksha in Sanskrit, which means Tree of Life– “the tree which provides all the necessities of life”. All its parts from top to bottom are used to sustain human life.

In this post I will share with you how to make coconut milk in the most easiest way. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is so easy to make at home. I actually never buy coconut milk from the market because it takes 5 minutes to make it at home. Also, store-bought Coconut milk contains additives and gums in the canned version that I prefer to avoid. They don’t contain much of actual coconut and remember they are likely to contain some kind of preservatives, flavouring and sweeteners because homemade version will spoil in a few days and store bought ones can last you months. Also, curries and stews made from homemade coconut milk tastes so much better and real than store bought ones.

This plant milk is tasty alternative to cow’s milk that provides several health benefits too. Coconut milk comes from white flesh of mature brown coconuts, which are the fruit of the coconut tree. Unlike coconut water, the milk does not occur naturally. Instead, solid coconut flesh is mixed with water to make coconut milk, which is about 50% water. 

The milk has a sweet taste, is thick in consistency and has a rich, creamy texture. But it goes beyond taste – Ayurvedic experts ages ago discovered that coconut milk is a power drink; and modern research confirms this. It pacifies Vata and Pita while increasing Kapha. If you find yourself unable to digest dairy or are allergic to nuts, this milk is a pretty good option for you. You can also try oats milk if you are allergic to dairy or nut milk. Check out this easy to make recipe of Oats Milk here. In case you are not allergic to nut milk, you can try this delicious Almond Milk recipe.

Benefits of Coconut Milk

This white elixir is full of surprising benefits. People are so obsessed with cow’s milk, goat’s milk, camel’s milk that this ancient milk is conveniently cornered. 

  • Lauric acid

Coconut milk contains an important ingredient: lauric acid. It is considered anti-inflammatory, antiviral and antibacterial. It helps your body fight off pathogens. Therefore, have coconut milk if you are suffering from bacterial or viral disease.

  • Cytokines as an Anti-Aging Agent

Coconut milk contains strong antioxidant protection. Cytokines are proteins that protect our cells, and can protect the skin from premature aging.

  • Improves digestion

Coconut helps to improve digestion due to the presence of medium-chain fatty acids. These medium-chain fatty acids are digested and absorbed easily in the body. They may be immediately broken down by saliva and gastric juice. Therefore, consuming coconut milk may be good for people with digestive problems.

  • Coconut milk for Cancer

Coconut milk may be beneficial for cancer. Various studies on cell lines have shown that coconut milk may help in the case of breast cancer. Coconut milk may kill the cancer cells and suppress the growth of cancer-causing cells.

  • Reducing Cholesterol Levels 

This milk can help maintain your cardiovascular health due to its high content of lauric acid. Some studies indicate that consuming foods with coconut milk in moderation could help to lower the levels of bad cholesterol low and boost the levels of good cholesterol

  • May fasten recovery from sickness 

Though not as good a source of electrolytes as coconut water, coconut milk does contain magnesium and potassium. These minerals regulate blood volume, aid in the functioning of the heart and help with diarrhea and dehydration.

How to make Coconut Milk at Home

Recipe: makes around 600 ml 

Ingredients:

  • 1 mature Coconut (remove the brown skin)
  • Water: 3 cups; half warm and half room temperature water 

Instructions 

  1. Chop the coconut into tiny pieces. 
  2. Put the coconut pieces in a blender and shred it.
  3. Then add hot water first and blend on high for a few seconds. Then add room temperature water and blend again.
  4. Open the lid and scrap the sides and blend again for a minute. 
  5. Take a clean large bowl and spread a muslin or cheese cloth over it. Sieve through the prepared milk through it. Squeeze out all the milk using your hand from the coconut meat. And that’s it! Coconut milk is ready to be served.

Notes:

  1. Though Coconut milk is least allergic but please consult your pediatrician before introducing it to kids below 1 years. Introduce little at a time. 
  2. Since coconut milk is high in fats, don’t feed more than 150 ml to toddlers. Though the homemade version can be made less creamy by diluting it with more water.
  3. Coconut milk is not a great source of Calcium, Protein or Vitamin D. If you are replacing dairy with coconut milk, then eat a well balanced diet to get all the nutrients. 
  4. Coconut milk has innumerable benefits but keep in mind that coconut milk is relatively rich in calories. So, you should only have it in moderate amounts.
  5. You can re-use the residue of coconut as fertilizer for your plants or you can dry roast it and store in an air-tight jar. Use it to make cookies, cakes,muffins,energy bars etc.
  6. You can store this milk in glass bottles for upto 4-5 days in the refrigerator.

I hope you liked this recipe and will try out this easy to make Homemade Coconut Milk. If you do, do let me know in the comment section. Would love to hear from you guys. Till then cheers to good health! 🙂

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Is Homemade Butter really Worth the Effort?

We all know what butter is. It is a dairy product that is made from the fat and protein components of churned cream. In this world of modern dietary greed that teaches deprivation is the way to health and beauty, butter is the most feared food- often frowned upon. Butter remains amongst the most misunderstood food.

Butter is called Makkhan in Hindi, that has always been a quintessential part of the Indian culinary culture. As a Punjabi household, our childhood had been surrounded by makkhan (white butter) and ghee, whether on paranthas, rotis or in vegetables. We always had homemade butter in the fridge. It was prepared in a ‘matki’ or a large vessel/ pot in the olden days. The cream was collected over a few days and transferred to a matki specially meant for this purpose. It was then churned with a ‘madhani’ following a long process that consumed a lot of muscle power. But nowadays, matki is replaced by a regular kitchen bowl and madhani is replaced by a food processor or a hand blender or an electric beater. Although the process remains the same, much energy and time is saved using modern equipment. The end product collected after the churning is called white butter.

In Hindu tradition, white butter or makkhan is offered to Lord Krishna during Janmashtami. As a food for gods, I wonder how such ancient wisdom and food traditions are lost in this new fast pace world where everyone is chasing newly found super-foods and conveniently forgetting their roots- the very foundation of our health.

According to celebrity nutritionist Rujuta Diwekar, “The churning of butter itself makes the makkhan special in terms of molecular gastronomy, not just in terms of its unique, ‘melt in an instant’ texture, but it also nutritionally equips it with many special properties.For starters, it retains the potency of the fat-soluble vitamins A, D, K and E, therefore making it a powerful anti-oxidant. Then there is the Wulzen factor, a hormone-like substance only found in freshly churned butter that has the capacity to prevent joint stiffness and ensures that your bones store more calcium.”

Difference between White Butter and Yellow Butter

White butter is one of the original forms of butter, which was made in almost every Indian household earlier while yellow butter is commercially produced in a factory. White butter typically contains fewer milk solids which makes it a healthier option for individuals who have lactose intolerance or sensitivity. As white butter contains less lactose, it is may be easier to digest.

  1. Yellow Butter is processed and contains high amounts of saturated and trans-fat which makes it high in calories as well. White Butter, also known as Makkhan, is a natural, un-processed version of butter and contains healthy fats. Thanks to the presence of lecithin in white butter which aids in dismantling unhealthy fats and kick-starts a more agile metabolism.
  2. The molecular makeup of white butter allows it to effectively assimilate fats. This property extends a soothing touch to joints, offering respite to individuals grappling with joint discomfort. It’s a natural elixir for bolstering joint health and mobility.
  3. White butter houses arachidonic acid, a fatty acid pivotal in brain development. In addition, it also contains omega 3 and omega 6. It is exceptionally good for children as it supports their overall brain growth.
  4. Want that glowing skin? Include Makkhan in your diet. It is an amazing source of Vitamin E, that safeguards skin health, potentially leading to a reduction in skin-related issues.
  5. Yellow butter is yellow because of the high fat content, and it’s processed, therefore it’s heavy in calories. Salt and preservatives are added to make it last longer and have a prolonged shelf life. Yellow butter also contains colouring agents.

How to make White Butter at home?

  1. Take some of top creamy layer of milk or malai in a bowl.
  2. Churn it with a whisker or sturdy spoon for a minute or two. 
  3. Now add ice cubes and a little bit of cold water and churn again till butter has separated from water and comes together. 
  4. Separate the butter from the liquid. Gently squeeze the makkhan between your hands. 
  5. Rinse butter with fresh water to get rid of any milk residue. 
  6. Let the butter set in refrigerator for 10-15 minutes and it is ready to be used.

Notes: 

  1. I normally make small quantity of butter so I prefer manual churning. However, if you plan to make a big batch you can totally use food processor or an electric beater. Just add some cold water to the blender and blend it on pulse mode.
  2. It is important to wash away all the milk remains from the butter. If a substantial amount of buttermilk remains, it will sour within a week, otherwise homemade butter can keep for upto 2 weeks in the fridge.
  3. You can also make Cultured Probiotic Butter at home which has added benefits of probiotics and is much easier to digest. You can check out the full procedure here- Ayurvedic Cultured Ghee. 

Takeway

In a nutshell, white butter is way better than yellow commercial butter. Is it worth the effort? Absolutely Yeah!! I always feed my child white butter and he barely eats yellow butter. It’s just so easy to whip in small batches. Literally takes you 5 minutes. Although, always remember to have it in moderation. Too much of everything is bad. Any excess of oil or fats will lead to heart or cholesterol problems. And never be scared or feel guilty about food. Do not indulge in fearful eating. Enjoy your luscious aloo ka paratha with a dollop of freshly made white butter, but moderately. Eat smart and exercise and aim at a healthy lifestyle.