Makhane ke kheer

Makhnane are widely used in Indian kitchen for making sweets, soups, curries and also garnishing deserts. It is known with different names like Gorgon nut, Fox nut, Euryale ferox and Lotus seed. They are basically puffed lotus seeds which are grown in stagnant waters of wetland like pond, tanks and lakes. In India Bihar is the heaven for Makhana production accounting for about 63% of the produce. It is highly nutritious, organic and non cereal food which resembles like a popcorn. I got to learn this recipe from my mother in law and since then tried it many times on various occasions.

Lets look at the list of ingredients used:-

Makhane ke kheer

1. 1 Bowl of makhana
2. 500 ml milk
3. Sugar to taste
4. Cardamom powder
5. Chopped almonds, Cashews, pistas and raisins(optional)

Lets look at the step by step process:-

First of all makhane are soaked in water for about an hour, this process makes them soft and tender. Use a shallow dish ensuring that all the makhanas are dipped in water or dip them with your hand from time to time so that all of them evenly soak the water.

After this milk is taken in a heavy bottom pan and boiled stirring continuously. It is reduced on a medium flame so that it gets thicker. Also add cardamom powder and sugar at this stage.

Then squeeze out the makhanas from the water and add to the milk. Some makhana will tend to break while squeezing out but its ok as they will mix well with milk and further improve the consistency of milk.

Lastly add the chopped cashew, almonds, pistas and raisins. Though this step is entirely optional but it makes this desert rich and more flavourful.

Stir in for 2-3 mins till all the nuts incorporate well and release their flavour. This kheer taste good if eaten chilled so before serving refrigerate it for sometime or just cool at room temperature.

Benefits of Makhana/ lotus seeds

1. It strengthens heart and is very useful in cardiac protection.
2. Makhana act as a good antioxidant.
3. It is very light in nature, so is easily digestive by all age groups.
4. It is high in fibres hence helps to avoid constipation.
5. They are also recommended to women during pregnancy and postnatal weakness, it tonifies the kidney and spleen to build up the energy.
6. They are also very useful in curing anaemia. 

Vegetable Sandwich

One of the most common breakfast reciepe which is very quick to make and is also healthy for a start up is vegetable sandwich. It even works as a great tiffin idea for kids and does not require any cooking. People can experiment with lots of vegetables which they like and experience a new taste every time they make it.
I tried with the following ingredients:-

Vegetable Sandwich

1. Capcicum
2. Tomato
3. Onion
4. Lettuce leaf
5. Tomato cheese spread
6. Wheat bread
7. Oregano
8. Black pepper
9. Salt

First of all the vegetables were finely chopped and kept aside. Below is the picture of the chopped vegetables

Then in a bowl all the veggies and seasoning (salt, oregano, black pepper, salt, tomato cheese spread) were mixed well. 

Lastly spread the mixture on bread slice and enclose with another slice to make a sandwich. One can eat it as it is or toast the sandwich in a toaster or a pan, as per the wish.

Vegetable sandwich

This one was ready in 3 easy steps and without any hassel. Eating vegetable in raw form have there own benefits.
Some benefits of lettuce leaf are :-

1. Lettuce contains considerable amount of iron and supplies a good form of vegetable haemoglobin. It can, therefore, be used as a good tonic food for anaemia.
2. It is rich in cellulose, thus increases the bulk of the intestinal contents and encourages peristalsis (Intestinal movement).
3. It is beneficial in the treatment of insomnia as it contains a sleep inducing substance called 'lectucarium'.
4. Fresh leaves contain good amounts folates and vitamin C. Folates is required for DNA synthesis and therefore, vital in prevention of the neural tube defects in-utero fetus during pregnancy. 
5. It is a rich source of vitamin K. Vitamin K has a potential role in the bone metabolism where it thought to increase bone mass by promoting osteotrophic activity in the bone cells.
6. It also contains good amount of minerals like iron, calcium, magnesium and potassium, which are essential for body metabolism.
7. It is rich in B-complex group of vitamins like:- thiamin, riboflavin and vitamin B-6.

Though lettuce leaf is quite new in Indian market but these days it is availabe in most of the grocery stores. So next time make it a point to add it in your basket and give it a try.

Wheat Porridge

Porridge was a tradition food in much of North Europe and Russia, but it is making its own space in India as well; as one of the healthy breakfast options. Many kinds of cereals can be used like barley, rice, corn, oats, legumes etc to cook porridge. Though ready to cook option of oats are readily availabe in the stores today but none can be much satisfying than a home made dish. Porridge can be cooked in milk or water but i would be using water in which milk is added afterwards according to ones own taste. I learned this style of cooking from my mother, who always cooked it for my grandparents in this way.

Wheat Porridge

Ingredients used to make this healthy breakfast are:-

1. Wheat rawa
2. Sugar
3. Almonds (chopped)
4. Rasins
5. Cardamom powder
6. Water

 






 Lets start the process:-

First of all wheat rawa is roasted in a pan till it starts turning golden brown.

Also add the chopped almonds, rasins and cardamom powder along with the wheat rawa so that there flavour is also incorporated while cooking.

Keep on stirring and make sure that it is not over cooked, keep the stove on medium flame for even cooking. After that add water to it, about 2 cups of water is added in 1 cup of wheat rawa and bring the water to boil.

When the water gets evaporated, add sugar according to your taste and keep stirring, i added 1/2 cup of sugar in this.

When the sugar incorporates well, the whole mixture will start moving as a mass together leaving the sides of pan. This stage shows that our porridge is ready to be served and can be taken out in a bowl.

Finally enjoy the porridge with milk or one can also add yogurt inspite of milk as per the taste.

Wheat Porridge

The best thing about cooking this ways is, it has more shelflife than the one which is made by adding milk inspite of water. It can be stored for week together in your refrigerator and had every morning with hot milk.

Some benefits of porridge are:-

• It is rich in fiber so improves digestion and prevents heart disease.
• It boosts concentration because the slow releasing complex carbohydrates in porridge oats sustains energy levels.
• Eating porridge reduces blood cholesterol and improves blood flow.
• It helps the brain to produce serotonin. Serotonin is a brain transmitter that helps keep our spirits up and our appetites down.
• It also helps to loose weight, as it keeps you full for the entire day; thus avoiding the amount of food you consume throughout the day.

So porridge is an ideal morning breakfast that keeps you going for the entire day.