#Dalchini Powder Uses

[ayurvedicmedicinetips]

Dalchini Powder and its health Benefits

Ayurveda has number of vati, churna and syrup used to cure number of health diseases in men and women without any side effects. One such ingredient is Dalchini Powder it is an ayurvedic powder with Anti-Inflammatory, Antimicrobial and Antioxidants providing cure to number of health problems.

[najia-cooks]

Vegan lal chaman / लाल चमन (Kashmiri paneer dish)

Lal chaman, or lal paneer (लाल पनीर), is a dish consisting of shallow-fried cheese (paneer) in a water-based gravy thickened with ground fennel. It gets its name from the Hindi "lal," meaning "red." Some recipes achieve the dish's typical bright red color with the help of tomatoes, but this is a modern variation—for traditionalists, the dish should get all of its color from ground Kashmiri chilis. Lal chaman shares several common features with other Kashmiri dishes: the cooking oil used is mustard oil; due to influence from the Kashmiri Pandit community, it does not include garlic or onions; because fresh ginger was historically unavailable in Kashmir, it uses ground ginger.

This vegan recipe uses a glazed tofu to produce a chewy, cheesy paneer. The combination of chili, fennel, black cardamom, clove, and ginger produces a robust, earthy, mildly spicy base for the tangy 'cheese.'

Recipe under the cut!

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Ingredients:

For the paneer:

1 10-14oz block firm tofu

1 Tbsp apple cider vinegar

1 Tbsp white miso paste

½ tsp salt

Mustard oil, or other neutral oil, to fry

For the dish:

3 Tbsp mustard oil

2 Indian bay leaves (tej patta)

1 black cardamom pod (badi elaichi / moti elaichi)

3 cloves (loung)

2 1/2 tsp very finely ground fennel (saunf)

1 tsp ground ginger (sund)

1-2 Tbsp Kashmiri red chili powder (lal mirch)

Salt to taste

Pinch asafoetida (hing)

2” piece (3g) Ceylon cinnamon (dalchini)

1 1/2 cup (350mL) water

Essential to this dish are Kashmiri chili powder, fennel, and ginger, with clove and black cardamom also being near-ubiquitous. Other frequent inclusions are hing, bay leaf, cinnamon, coriander, green cardamom, and garam masala, as well as tomato puree and even yoghurt.

Kasmiri red chili powder is relatively mild in heat but vibrant in color; it can be found in a halal or Asian foods store, labelled “Kashmiri chilli powder” or “mirchi.” You can also remove the stems and seeds of dried Kashmiri chilis and grind them into a powder yourself. Made with 1 Tbsp chili powder, the dish is to my taste very mild; however, if you don't tolerate spice well you may replace some of the chili powder with paprika. If you can't find Kashmiri chili powder, replace it with 1 part ground guajillo or cayenne to 3 parts sweet or smoked paprika.

Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit these if you don’t have any.

When testing this recipe, I found that the fennel had to be very finely ground for it to have the necessary thickening quality for this dish. If you’re grinding fennel from seeds, be sure to be very thorough.

Note that asafoetida may not be gluten free, depending on whether it is cut with flour.

Instructions:

1. Cut tofu into pieces 2" x 2" x 1/2" (5cm x 5cm x 1cm) in size. Whisk vinegar and miso paste together in a large bowl until well combined, then add tofu pieces and mix gently to coat.

2. Heat 1/4" (1/2cm) mustard oil in a large pan on medium. Add tofu and fry, turning once, until deep golden brown on all sides.

Typically paneer would be kept in water to avoid drying out at this stage, and paneer soaking water would be added later in the cooking process. I haven’t found this necessary or helpful with tofu.

3. Remove most of the oil from the pan, leaving 3 Tbsp to 1/4 cup. Add hing and allow to sizzle briefly. Add whole spices (black cardamom, cinnamon, bay leaf, cloves) and fry for a minute until fragrant.

4. Mix mirchi with a couple tablespoons of water. Reduce heat to low and add mirchi paste; fry for 30 seconds until fragrant. Add ground fennel and ginger and stir until well-combined; the mixture should begin to thicken. Continue frying until the water has evaporated out and colored oil begins to sizzle around the sides of the mixture.

5. Add 1 1/2 cup (350mL) water and salt to taste and raise heat to bring to a boil. Reduce heat and simmer for 10 minutes, uncovered, until thickened (a spatula pushed along the bottom of the pan should make a track that holds for several seconds). Add paneer and optionally simmer for another couple of minutes. Serve with rice.

The dish will look duller at first; the bright red colour appears when it is allowed to rest and a layer of red oil rises to the surface.

[cookwithnazia]

Easy South Indian Chicken Biryani Recipe – Famous Malabar Style Biryani

From the coconut-rich Malabar biryani to the famous Hyderabadi biryani, South Indian biryani variations celebrate local ingredients and unique flavors. This South Indian Chicken Biryani combines tender marinated chicken, aromatic rice, and spices, creating a perfect dish for biryani lovers and beginners alike. Ingredients: For the Rice: - 2 cups basmati rice - 4 cups water - 1 bay leaf (tej patta) - 4 cloves (laung) - 4 cardamom pods (ilaayachee) - Salt, to taste For the Chicken Marination: - 500g chicken (bone-in or boneless) - 2 tablespoons yogurt (dahi) - 1 tablespoon ginger-garlic paste (adrak-lahsun) - 1 teaspoon red chili powder (laal mirch) - 1/2 teaspoon turmeric powder (haldi) - Salt, to taste For the Biryani Masala: - 2 large onions, thinly sliced (pyaaz) - 2 tomatoes, chopped (tamatar) - 3-4 green chilies, ground to a paste (hari mirch) - 1/2 cup chopped mint leaves (pudina) - 1/2 cup chopped coriander leaves (hari dhaniya) - 10 curry leaves - 2-inch cinnamon stick (dalchini) - 4 cloves (laung) - 4 cardamom pods (ilaayachee) - 1 bay leaf (tej patta) - 1 teaspoon cumin seeds (jeera) - 2 tablespoons ghee or oil - 1 teaspoon biryani masala (optional) - 1 teaspoon garam masala - 1 cup coconut milk (optional, adds richness) - Juice of 1 lemon Instructions: - Prepare the Rice: - Rinse the basmati rice under cold water until the water runs clear, then soak for 20-30 minutes. - In a large pot, bring 4 cups of water to a boil with the bay leaf, cloves, cardamom, and salt. - Add the soaked rice and cook until 70% done (the rice should still have a slight bite to it). Drain and set aside. - Marinate the Chicken: - In a bowl, combine chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Mix well and let it marinate for at least 30 minutes (or overnight for deeper flavor). - Cook the Biryani Masala: - Heat ghee or oil in a large pot over medium heat. Add cumin seeds, cinnamon, cloves, cardamom, curry leaves, and bay leaf. - Add the sliced onions and fry until golden brown. Stir in the green chili paste and chopped tomatoes, and cook until the tomatoes soften and turn mushy. - Add mint and coriander leaves, then stir in biryani masala and garam masala, cooking for an additional 2-3 minutes. - Add the marinated chicken and cook until the chicken is browned and thoroughly cooked. - Layering the Biryani: - Once the chicken is cooked, spread the partially cooked rice evenly over the chicken masala. - Drizzle coconut milk (if using) and lemon juice over the rice. - Garnish with a few additional chopped mint and coriander leaves. - Dum Cooking: - Cover the pot with a tight-fitting lid or seal it with foil to trap the steam. - Cook on low heat (dum) for 20-30 minutes, allowing the flavors to meld and the rice to finish cooking. - Serve: - Gently mix the layers before serving. Garnish with fried onions, mint leaves, or boiled eggs. - Serve hot with raita or a South Indian-style chutney. Tips: - Vegetarian Option: For a vegetarian version, substitute the chicken with vegetables like potatoes, carrots, beans, and peas. - Coconut Milk: Adding coconut milk imparts a rich South Indian flavor to the biryani. Nutrition Chart for South Indian Chicken Biryani (per serving)   • Calories —————— 480 kcal • Total Fat —————— 18 g • Cholesterol ————— 70 mg • Sodium ——————– 600 mg • Total Carbohydrates — 55 g • Protein ——————— 25 g • Sugar ———————— 4 g • Fiber ———————— 4 g Note: These values are approximate and may vary depending on the ingredients used and portion size. Read the full article

[brawnherbal]

Achoo ayurvedic potli

Achoo ayurvedic potli is a 100% herbal massage potli that provides relief from pains like joint pain, arthritis pain, and back pain. The ingredients present in this are 100% natural, such as peppermint, dalchini, sauth, ajmoda, rosemary, aloe vera, lavender, nirgundi, and salai guggal. These ingredients have antioxidant properties that can fight pain in joints, muscles, and body aches.

What are the benefits of using an Ayurvedic potli?

It helps to relieve pain and inflammation

Improves blood circulation and flexibility

It is very useful for lower back pain, sprains, and cramps.

It also gives relief from arthritic pain and frozen shoulders.

How to use this Ayurvedic potli?

For dry massage, dip this potli either in sand or herbal powder.

For wet massage, dip this potli in warm medicated oil, and for the best results, dip this in Achoo pain relief oil. 

Apply this warm potli in a circular motion to the affected area. 

Rub this potli in a gentle manner for 8-10 minutes. 

[chiraagi-spices]

Biryani Spices

A well-chosen spice combination contributes significantly to the unique flavor of biryani spice, a popular Indian dish known for its aromatic spices and fragrant rice. These spices take the meal to a new level of culinary perfection in addition to giving it more depth and complexity.

 Here are the key spices commonly used in biryani:

Cinnamon (Dalchini): The warmth and richness of biryani are enhanced by the woodsy, sweet, and slightly spicy flavor of cinnamon sticks. 

Cardamom (Elaichi): In order to enhance the aromatic profile of biryani, both green and black cardamom pods add a floral and lemony aroma.

Cloves (Laung): The robust, sweet, and slightly spicy flavor of cloves gives biryani depth and richness. 

Bay Leaves (Tej Patta): Bay leaves give biryani a delicately herbal flavor and scent that enhances its flavor character.

Star Anise (Chakri Phool): In addition to bringing notes of warmth and spice, star anise gives biryani a sweet, licorice-like flavor.

Mace (Javitri): The nutmeg seed's outer layer, or mace, gives biryani a mild, spicy flavor with undertones of citrus and pepper. 

Nutmeg (Jaiphal): For biryani, nutmeg complements the other spices in the mixture with a sweet, nutty flavor that hints of heat.

Black Cardamom (Badi Elaichi): The earthy, smokey flavor of black cardamom pods gives biryani more nuance and complexity.

Coriander Powder (Dhania Powder): The addition of ground coriander seeds to biryani enhances its overall flavor by imparting a zesty and slightly sweet flavor.

Cumin Powder (Jeera Powder): The spicy, earthy flavor of cumin powder counterbalances the other spices in the biryani mixture.

Red Chili Powder (Lal Mirch Powder): In order to customize the amount of heat to your liking, red chili powder gives biryani more heat and spice. 

Saffron (Kesar): Saffron threads, steeped in heated milk or water, give biryani a vivid color and a subtle flowery scent, enhancing its visual appeal and aroma. 

The perfect balance of these spices produces a flavorful symphony that entices the senses and takes you to gastronomic pleasure with each bite of biryani spices. Achieving an authentic and delectable dish requires precise spice selection and balancing, whether you're making vegetable, chicken, or mutton biryani.

https://chiraagispices.com/biryani-spices/ 

https://chiraagispices.com/biryani-spices/

[jheelrestaurant]

bella vista restaurants

Indian cuisine is renowned for its vibrant and diverse flavors, which are achieved through the skillful use of various spices and herbs. Here are some commonly used spices in Indian food:

Turmeric (Haldi),Cumin (Jeera)Coriander ,(Dhania):Cardamom (Elaichi),Mustard Seeds (Rai),Fenugreek (Methi),Cinnamon (Dalchini),Cloves (Laung),Red Chili Powder (Lal Mirch),Garam Masala

Lokking for indian food to enjoy visit bella vista restaurants.

[miraclehealthsecrets]

Benefits Of Ginger For Weight Loss & How To Use Ginger To Lose Weight FAST

ginger for weight loss, lemon and ginger for weight loss in 3 days, lemon and ginger for weight loss, turmeric and ginger for weight loss, cinnamon and ginger for weight loss reviews, how to make lime water and ginger for weight loss

Watch The Video

Welcome To Miracle Health Secrets

Hope You are feeling GREAT and hope that this video helped you out to learn some new Health Secrets Today.

We would be providing a New Health Secret Every SINGLE DAY, so make sure you subscribe to get the best health secrets everyday.

Don’t forget to share this video to friends and families, You never know when the information that you share can be a MIRACLE for someone else’s life.

Hope to see you tomorrow.

Note: Video For General Information Only - Not For Medical Advice

ginger #weightloss #fatloss

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[skinrangeonline]

How effective is Dr.Piles Free in healing piles naturally ?

Main cause of piles or hemorrhoids is constipation continuing for several days. Using Dr.Piles Free, you can get rid of inflammatory, bleeding and discomforting piles tissues. You would not require any other prescription medicine or surgery for recovering from external or internal hemorrhoids. You will recover from the comfort of your home by using this ayurvedic pack.

Problem of piles or hemorrhoids makes life really very miserable. Your mind would be at unrest because of itching and pain near the anal area. Due to constipation, you may not be finding it easy to discharge the stool.  You may be constantly straining in the toilet and going through pain and bleeding to pass the stool through the anal area. Tissues near the anal area or in the inner area get swollen under the pressure. It leads to the formation of internal or external hemorrhoids. Swollen tissues cause blockage and not let the stool pass easily. Excessive bleeding makes the person very weak.

It has been found that people suffer from external or internal hemorrhoids due to excessive intake of

1) Caffeine substances and these are tea and coffee,

2) Processed and  spicy food,

3) Alcohol and smoking nicotine.

Such high intake would lead to causing: 1) Dryness in the anal area.

2) Hardening of stool and further

3) Constipation and hemorrhoids.

With Piles Free treatment at home with the combo pack of Dr. Piles free, you will experience steady recovery in following ways:

1) Lubrication in the anal area and that causes smooth stool discharge.

2) Recovery from constipation.

3) Healing of swollen tissues.

4) Relief from bleeding, pain, inflammation and discomfort.

5) Lowering the abdominal pain.

6) Improvement in digestion.

You will be able to discover Dr.Piles Free uses :

1) with oral consumption of 1 capsules twice daily

2) 3gms of powder during dinner and

3) Topical application of oil on the affected area.

With surgery and allopathic medicines, you would not experience complete recovery. You will suffer from side effects, relapse and wastage of money. Ever since the ancient period, people have been relying on natural herbs to control chronic disorders. Hemorrhoids is one of such chronic disorders which is the outcome of imbalance in the metabolism.

By  relying on Dr.Piles  free capsules, Dr.Piles powder and Dr.Piles Free oil and experience natural recovery within a week because of :

1) Its 100% ayurvedic composition. Its major ingredients are kutaj, mochras, arshogna, haritaki and vaivadang.

      a)These herbs have anti-inflammatory and antioxidant properties.

      b) These herbs have the ability to heal the infections.

     c) Help in recovery from wounds.

2) It is clinically tested on humans. More than thousands are satisfied customers.

3) No chemicals added. Completely safe.

Moreover, it offers cost effective treatment. You can buy this ayurvedic pack from the online store of SKinRange at a discount price.

 It is also necessary to pay attention to the diet. It is required to increase the amount of fiber food items cooked with ajjwain, jeera, lakdong haldi powder and dalchini. It is recommended to avoid consumption of red meat and increase drinking water, fruit juices and warm milk. With yoga and physical exercises, you can have a healthy metabolic condition in your body.

[dnvfoodsandspices]

Fresh Whole Spices - We Serve You The Flavors Of Nature

spices and food products

Food is a man’s best friend and essential in the daily routine of life. Adding healthy food to your life with natural spices and food products can benefit your way of living and eating habits. Food plays an integral part in our life as it's said “The way to a man’s heart is through food”. When you feed someone good food you see that person have a smile on their face right? Now will that happen with a low quality use of masalas? No right? Don't you worry we have a solution for you! Read on!

Food Products in India

As we know, the government of India has acknowledged the food processing sector as a high priority industry and is currently promoting it with various fiscal reliefs and incentives.

The ready-to-eat has been of great interest among the fast-paced life not curbing the busy schedules people face every day. India has one of the largest working populations in the world. We expect this population to grow continuously during the next five years. The more population the more demand in food products. 

At DNV Food Products Pvt. Ltd - Indian spices play an essential role in every Indian household. With Different cuisines and cultures that embrace the diversity of Indian spices, namely the aroma, color, taste, texture and most importantly, the experience, as their own.

Indian cuisine is characterized by its various spices, heavily used in multiple ways in its traditional recipes.

Team DNV is in miscellaneous fields of food business under different group companies. With a presence of over 75 years in the spices industry, the team was primarily in the business of whole selling spices pan-India.  We shall soon launch a new range of products to satisfy our customer needs. DNV Foods aims to serve the best spices available on their portal to give its customers a homely touch along with its genuineness of the products. The freshly grounded spices when blended with your home cooked meal it makes even more irresistible to eat! DNV Food Products comprises whole spices, powdered spices, papads, savouries, Jams, Pickles and sauces. Savour them with amazing aromas, and taste.

Let us look At Few Essential spices and condiments for Cooking -

1)      Cardamom- Essential to use it while cooking biryanis, sabzi (vegetable) or Indian desserts. It gives a beautiful fragrance. People even have it as a mouth freshener removing the seeds from the pod.

2)      Clove- A small in size yet having a powerful aroma when added to gravies or curries. Beneficial even to chew it for healthy teeth.

3)      Dalchini or Cinnamon- Available in many countries but the most powerful flavor is in the Indian spices. An earthy spice used in many Indian dishes and is needed almost with all home cooked meals.

4)      Black Pepper- It is known to be one of the most expensive spices as it is highly beneficial and hard to grow, used for cooking and health purposes, including solving cough and cold.

5)      Cumin seeds known as Jeera: These may look tiny yet an amazing ingredient used in every dish possible, lets out an appetizing fragrance and uplifts the value of your dish.

Conclusion:

Food plays an important role just like the protagonist in a drama, the lovely health benefits along with the enticing aroma gets one tempted and craving for this amazing lip smacking dish to be presented on your plate. Caught you drooling! Don't worry DNV Indian food exporters get these spices to your doorstep! Now enjoy every meal in style with DNV Food products!

[najia-cooks]

[ID: A large, shallow dish full of golden brown rice with chickpeas, bits of tomato, and whole spices; it is garnished with mint and sliced almonds. End ID.]

Chana pulao (Pakistani-style rice and chickpea dish)

Chana pulao is a simple, tasty vegetarian staple common throughout various regions of India and Pakistan. It is often prepared during Muharram, the first month of the Islamic calendar, but may be prepared year-round. Fragrant, fluffy basmati rice is cooked with aromatics, chilis, tomatoes, pungent spices, and herbs in this filling, one-pot meal.

Recipe under the cut!

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INGREDIENTS:

2 cups (240g) cooked chana (chickpeas / garbanzo beans)

2 cups (360g) dried basmati rice, rinsed and soaked

3 cups (710mL) water

1 shallot, sliced

2 roma tomatoes, diced (optional)*

2 green chilis, slit

1 green chili, sliced

10 mint leaves, chopped

1-inch chunk (10g) fresh ginger, julienned

4 cloves garlic, chopped and crushed

3 Tbsp neutral oil

Sliced almonds, fried in neutral oil until golden brown, to garnish (optional)

Whole spices:

2 Indian bay leaves (tej patta)**

3 pieces Ceylon / true cinnamon bark (dalchini), or substitute cassia cinnamon

2 green cardamom pods (elaichi)

2 Indian black cardamom pods (badi / kali elaichi)

1 star anise pod (chakri phool)

1 tsp cumin seeds (jeera)

1/4 tsp black peppercorns

5 cloves (laung)

2 Tbsp fennel seeds (saunf)

2 Tbsp coriander seeds (dhania)

1 dried red chili pepper, crushed, or 1 tsp red chili flakes

Ground spices:

1/2 tsp ground turmeric

2 tsp salt

1 tsp Indian chili powder (ground mirchi)***

1 tsp garam masala

All of these spices can be purchased whole or ground at an Asian or halaal grocery store. If you don't have any of the spices, you may omit them. Star anise and fennel both have a licorice-like aroma and may be substituted with each other or with aniseed. Black cardamom has a strong, smoky, camphorous aroma--if you don't have any, just use a bit more green cardamom, cinnamon, and clove.

*Tomatoes are a common add-on but are not strictly traditional in this dish. Add them in for the tangy flavor and additional color, or omit them for lighter, fluffier rice.

**Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled "tej patta" in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit these if you don’t have any.

***Mirchi is made from dried and ground red chilis and is distinct from chili powder, which contains various spices and dried aromatics in addition to ground chilis. Substitute with more red chili flakes, or with another ground red chili powder such as prik bon.

Instructions:

1. If using dried chickpeas: allow a cup (175g) of dried chickpeas to soak in plenty of cool water overnight (or quick soak by placing in a pot and covering in several inches of water, bringing to a boil, removing from heat and allowing to soak for an hour). After soaking, drain chickpeas and place in a pot covered by several inches of water; bring to a simmer and cook for an hour or two until tender. Optionally add a few crushed cloves of garlic, half an onion, and a bay leaf in with the water to flavor the chana.

2. Rinse rice in several changes of cool water until the water runs mostly clear. Cover it with cool water and allow to soak for about half an hour while you prepare the produce and spices.

3. Prepare your produce. Slice shallot by cutting the stem end off, placing each lobe flat-side-down, and slicing horizontally (perpendicular to the root). Dice tomatoes and cut a slit vertically in two green chilis; slice another green chili horizontally. Wash ginger (or peel it, if the peel seems particularly thick or tough) and julienne by slicing thinly in one direction to produce discs, then slicing the discs thinly in another direction to produce matchsticks. Roughly chop garlic and crush it with the flat of your knife. Rinse and roughly chop mint.

4. Heat a few Tbsp of a neutral oil on medium in a large, deep pan. Sauté larger whole spices--cardamom pods, star anise, cinnamon, cloves, and black peppercorns--for 30 about seconds until fragrant. Add smaller seeds (coriander, fennel, and cumin) and fry for another minute until fragrant and a shade darker.

5. Add shallot and fry, agitating often, until golden brown. Add ginger, garlic, green chilis (sliced and whole), and crushed red chili / chili flakes and sauté for 30 seconds until fragrant.

6. Add ground spices and mint and sauté for a few seconds, stirring constantly, until fragrant.

7. Add tomatoes and sauté for several minutes until water has evaporated.

8. Reduce heat to low. Add water, chickpeas, and rice and cook, covered, until rice has absorbed all of the water, 15-20 minutes. If your pan tends to stick or has a thin bottom, stir occasionally.

9. Allow to steam without removing the lid for another 5-10 minutes. Fluff and serve warm. Garnish with sliced almonds, cashews, mint, or lemon as desired.

[cookwithnazia]

Daal Makhani Recipe – Rich and Creamy Indian Lentil Dish

Dal Makhani is a flavorful and creamy North Indian dish made with black lentils and kidney beans cooked in a rich, buttery sauce. This comforting dish is perfect with naan, roti, or steamed rice. Here’s how you can make this delicious dal at home. Ingredients: - 1 cup whole black lentils (urad dal) - 1/4 cup red kidney beans (rajma) - 4 cups water (for pressure cooking) - 1 large onion, finely chopped (pyaaz) - 2 large tomatoes, pureed (tamatar) - 1 tablespoon ginger-garlic paste (adrak-lahsun) - 2-3 green chilies, slit (hari mirch) - 1 teaspoon cumin seeds (khada jeera) - 2 bay leaves (tez patta) - 1 black cardamom (badi elaichi) - 1-inch cinnamon stick (dalchini) - 1/2 teaspoon turmeric powder (haldi) - 1 teaspoon red chili powder (laal mirch) - 1 tablespoon coriander powder (dhaniya) - 1/2 teaspoon garam masala - 1/2 teaspoon dried fenugreek leaves (kasuri methi) - 1/2 cup fresh cream - 2 tablespoons butter - 2 tablespoons ghee (clarified butter) - Salt, to taste - Fresh coriander leaves, for garnish Instructions: - Soak the Lentils and Beans: - Rinse the black lentils (urad dal) and red kidney beans (rajma) thoroughly. - Soak them overnight or for at least 8 hours in enough water. - Pressure Cook: - Drain the soaked lentils and beans. - Add them to a pressure cooker with cinnamon, bay leaves, black cardamom, salt, and 4 cups of water. - Pressure cook for 6-7 whistles or until the lentils and beans are soft. Set aside. - Prepare the Masala: - In a large pan, heat the ghee and butter over medium heat. - Add cumin seeds and let them splutter. - Add the finely chopped onions and sauté until golden brown. - Stir in the ginger-garlic paste and green chilies. Sauté until the raw aroma disappears. - Add the tomato puree and cook until the oil separates from the masala. - Spice it Up: - Add turmeric powder, red chili powder, and coriander powder, mixing well. - Cook the masala for a few more minutes, then add salt to taste, garam masala, and dried fenugreek leaves. Stir thoroughly. - Combine and Simmer: - Add the cooked lentils and beans to the pan and mix well with the masala. - Pour in fresh cream and mix. Adjust the consistency by adding about 1 to 1.5 cups of water. - Let the mixture simmer on low heat for 30-40 minutes, stirring occasionally. Add more butter if desired for richness. - Serve: - Garnish with fresh coriander leaves and a drizzle of cream. - Serve hot with naan, roti, or steamed rice. Tips: - Consistency: Adjust the water according to your preference for a thicker or thinner curry. - Slow Simmer: Simmering the dal on low heat enhances its flavor. Nutrition Chart for Dal Makhani (per serving)   • Calories —————— 310 kcal • Total Fat —————— 18 g • Cholesterol ————— 30 mg • Sodium ——————– 400 mg • Total Carbohydrates — 32 g • Protein ——————— 10 g • Sugar ———————— 5 g • Fiber ———————— 8 g Note: These values are approximate and may vary depending on the ingredients used and serving size. Read the full article

[gotirthayurved]

Follow these home remedies for frequent sneezing (Home Remedies for Sneezing)

Everyone sneezes. It is considered normal if you get one or two sneezes, but if the sneeze starts coming again and again, or it starts sneezing continuously then it becomes a problem. A person gets irritated and irritable due to frequent sneezing. Many people also get headache due to sneezing. If you are also troubled by frequent sneezing, you can take home remedies to stop sneezing.

According to Ayurveda, sneezing can also be a symptom of many diseases. Sneezing brings out contaminants from inside the nose and throat. It is a natural process of protecting the body from allergies, but if a person sneezes very quickly, it shows a decrease in the immunity of the person. Therefore, you should know all the information related to sneeze, so that you can make yourself healthy by taking home remedies in case of such problem.

What is sneezing? (What is Sneezing in Hindi?)

There is a mucous membrane in the nose, whose tissues and cells are very sensitive, so coming in contact with any kind of external stimulus or strong odor causes sneezing. When any external particles such as dust enter your nose, the nose tickles, and the message is sent to a particular part of the brain. The brain then sends a message to the muscle to expel the outer particle. This causes sneezing. These particles come out of the mouth and nose doors at a high speed.

Sneezing Causes

These reasons can be due to sneezing: -

Due to exposure to dust, smoke and strong odor, the mucous membrane inside the nose gets irritated, it sneezes. By living in a polluted environment. Sneezing occurs when there is a cold or cold, because there is swelling of the mucous membrane inside the nose due to cold and cold. Because of exposure to pollen particles in allergic patients. A reaction to a drug may cause sneezing.

Sneezing Symptoms

When such a condition occurs, sneeze should be considered as a disease:

Reddening of the eyes. Constant water flow from nose. Nose itching Headache and heaviness Irritability Decreased smelling power.

Home Remedies for Sneezing

You can get rid of sneezing remedy by these measures: -

Ginger beneficial in the treatment of frequent sneezing (Ginger: Home Remedies to Stop Sneezing) Take a spoonful of ginger juice. Mix half a teaspoon of jaggery and eat it twice a day. It provides sneezing remedy.

Treatment of sneeze using cinnamon (Dalchini: Home Remedy for Sneezing) Drink a glass of warm water mixed with one teaspoon of honey and half a teaspoon of cinnamon powder. It provides sneezing remedy.

Benefit from asafoetida on continuous sneezing (Hing: Home Remedies to Treat Sneezing in Hindi) Take a little asafetida when you sneeze continuously. Smell its smell. This remedy relieves you of the problem of frequent sneezing.

Peppermint: Home Remedy for Sneezing Problem in Hindi Add a few drops of mint oil to the boiling water. Steam it This remedy greatly benefits the problem of sneezing.

Boil one spoon of celery in a glass of water. Sieve when it is lukewarm. Drink honey mixed with it. 10 grams of celery and 40 grams of old jaggery are 450 ml. Boil in water. When half the water is left, drink the water when it is cold. After this, rest in a place without air.

[zip001]

this recipe intrigues me as i do love cauliflower and cashews and coconuts (the three c’s) and peas.

in case the link does not work, here is the recipe

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INGREDIENTS

1 (1-inch) piece fresh ginger, peeled and chopped

4 garlic cloves, chopped

1 green chile, roughly chopped (seeded if you prefer less heat)

Kosher salt

4 tablespoons canola oil

2 large onions, finely chopped

1 tablespoon tomato paste

1 ½ teaspoons ground coriander

1 ¼ teaspoons ground cumin

½ teaspoon chile powder

1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets

1 (14-ounce) can unsweetened coconut milk

4 ounces unsalted cashews (about 3/4 cup)

½ cup frozen peas

½ teaspoon garam masala (which is an India spice mix which usually includes Fennel, Bay leaves, Black and white peppercorns, Cloves, Cinnamon or cassia bark (dalchini), Mace, Black and green cardamom pods, Cumin, Coriander seeds and Red chili powder - you can buy it in many grocery stores)

1 small bunch cilantro, leaves chopped, for serving

1 lemon wedge, for serving

Cooked basmati rice, for serving

Add to Your Grocery List

PREPARATION

Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.

In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.

Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.

Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.

Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.

[chiraagi-spices]

Best Indian spices

The "Best Indian spices" might be arbitrary because they frequently vary depending on the foods being prepared and the tastes of the individual. But because they may enhance the taste, scent, and depth of a variety of Indian cuisines, a few spices are considered both indispensable and adaptable.

Cumin (Jeera): The main spices in Indian cooking are cumin seeds or ground cumin, which add a warm, earthy flavor with citrus undertones. Many foods, including curries, dals, soups, and spice combinations like garam masala, call for the usage of cumin.

Coriander (Dhania): Essential spices that give Indian cuisine a zesty, slightly sweet taste are coriander seeds and ground coriander. In curries, marinades, and spice blends, coriander is frequently used with cumin and other spices.

Turmeric (Haldi): The bright yellow color and mildly bitter, warm taste of turmeric powder are well-known attributes. It is a main component of curry powders and is used to prepare lentils, rice meals, veggies, and meats by adding depth and color. 

Cardamom (Elaichi): Adding richness to both sweet and savory foods, the characteristic floral and lemony flavor of cardamom pods, whether green or black, is evident. Desserts, beverages, rice dishes, and meat curries all contain cardamom. 

Cloves (Laung): Strong, sweet, and slightly spicy, with overtones of warmth and scent, is how cloves taste. They are used sparingly in Indian cooking to enhance the flavor of spice mixes, rice dishes, and curries.

Cinnamon (Dalchini): Indian foods benefit from the sweet, woodsy taste that ground or stick cinnamon adds, along with a touch of spice. Uses for cinnamon include rice dishes, sweets, and curries, among other savory and sweet recipes.

Black Mustard Seeds (Rai): Given their strong, spicy flavor, black mustard seeds are frequently used in tadka or tempering to give foods like pickles, dals, and vegetables more flavor and scent.

Red Chili Powder (Lal Mirch): Depending on the type, red chili powder may range in intensity from mild to spicy and enhances the flavor of Indian food. It is a necessary component of marinades, curries, and spice mixtures like rasam and sambar powder. 

These are simply a handful of the finest spices found in India; a wide variety of spices add to the cuisine's intricate and varied flavor palette. Finding your own personal favorite Indian cuisine flavors requires experimenting with various spice blends and combinations.

https://chiraagispices.com/best-indian-spices/ 

https://chiraagispices.com/best-indian-spices/

[foodstorydotcom]

Boost your immunity with Turmeric Latte 💪💪💪 . . . . Hi Friends, This is a recipe of Turmeric Latte...An Immunity Boosting Drink. The richness of the Latte relaxes your mood!!!. You can easily make it at home with some basic ingredients and spices... Share your Experience in the comments below.. Do like and subscribe my channel..!!! You can buy the products I'm using in the video from link below:-- Cardamom----------------https://amzn.to/2SMNgi0 Cinnamon-----------------https://amzn.to/2GNk3kK Turmeric ------------------https://amzn.to/36X9Mx8 Turmeric Tea------------https://amzn.to/36X9Mx8 Pepper----------------------https://amzn.to/3dh7DgE Saffron---------------------https://amzn.to/36W2w4k Follow my Facebook page --https://www.facebook.com/foodstorydotcom Follow me on Instagram ----- https://www.instagram.com/foodstorydotcom Follow me on Twitter----- https://twitter.com/foodstorydotcom Ingredients: Cardamom/Elaichi - 2-3 pcs Cinnamon/ Dalchini - 1 pc Milk- 2 cup Honey-3-tbsp Turmeric powder - 1 tbsp Ginger -1 tbsp Cream - 4-5 tbsp Black pepper powder-1/2 tbsp saffron/ kesar - 2-3 pcs Black Pepper & Saffron (for garnishing) Thank you for the support----- Video by pixabay.com- mohamed_hassan photo by pexels.com video editor - youcut video editor Music: Until-Next-Time (Sashank Navaladi) Facebook Audio library #foodstorydotcom #antarabagaria #turmericlatte #turmericbenefits #latte #haldidoodh #haldi #turmermicmilk #goldenmilk #goldenmilklatte #immunitybooster https://www.instagram.com/p/CGgtPgjl4tY/?igshid=fwftaycd9sxm

[indianjadibooti-herbs]

This kadha is a mixture of most powerful herbs like Ashwagandha , Giloy , Mulethi , Pipal , Tulsi Leaves , Podina Leaves , Arjun Chhal , Dalchini , Black Pepper , Sonth etc.. This mixture of herbs is a Natural Immunity Booster. https://indianjadibooti.com/Jadistore/kadha-immunity-powder https://www.amazon.in/IndianJadiBooti-Dalchini-Ashwagandha-Immunity-Booster/dp/B08C4LWXXC/ref=sr_1_2?dchild=1&keywords=kadha%2Ball%2Bin%2Bone&qid=1594300054&sr=8-2&th=1