#organic singhara flour

[rajatgarg79]

Water Chestnut is a black coloured fruit with a single white seed inside. The edible part is the seed and the outer part usually looks unattractive. This fruit is not available all through the year, but only after the beginning of monsoon until the start of the winter season. The white chestnut fruit has a resemblance to the head of a bull, and it is also called as a buffalo nut. The fruit is primarily cultivated for its fleshy and juicy seed which is somewhat triangular in shape and usually white in colour. Commonly called Singhara, water chestnut is also known by a few other names like water caltrop, devil’s pod, death flower, etc.

Whenever you purchase water chestnuts, ensure that you buy only those that look firm and are free of wrinkles. The fruit should be thoroughly rinsed before consumption. Unpeeled water chestnuts can be preserved for up to a week if stored in a refrigerator. So, It is best to peel the outer layer of the fruit right before consumption

Singharas are sweet fruits which can be consumed raw or roasted. It can also be prepared into a clear soup, or grounded into a flour. Southeast Asian countries, especially the Chinese cuisine cannot be imagined without the crunchy and sweet flavour of water chestnuts. Interestingly, steamed water chestnuts taste like potatoes. Singhara flour is used to make rotis and other food items during the festival of Navratra in India. This fruit can be used to make juices too.

Singhara cultivation in India dates back to more than 3,000 years. It is now cultivated and commercialized in a number of countries including Sri Lanka, Bangladesh, Pakistan, Thailand, China, Taiwan, and Australia. The plant grows in lakes, marshes, and even in small ponds. Rich organic content and good sunlight are essential for its growth.

Water chestnut is not only used for cooking but also widely used in Ayurvedic and Unani medicines. It is known to have innumerable medicinal values and is an excellent coolant for the body. SInghara is low in cholesterol and is thus an ideal snack option. They also have anticancer, antibacterial and antioxidant properties.

Basic facts about Water Chestnut:

Scientific name: Trapa natans L.

Family: Trapaceae

Common name: Water chestnut in English, singhara or paniphal in Hindi

Sanskrit name: sringataka

Parts used: Seeds

Native and geographical distribution: The Water chestnut is native to Europe, Asia, and Africa. Tropical and warm temperate regions are ideal for growing this. North America was first introduced to water chestnuts in the 1870’s. Later it spread to other places in America such as New York, Maryland, Connecticut, etc. It is grown extensively in Australia and Northeastern North America.

Interesting facts: The water chestnut seeds are grounded in the flour form and used for baking ‘water chestnut cake’ which is a part of the Dim Sum cuisine. Generally considered a nut, water chestnut is actually a vegetable.     

from myUpchar.com के स्वास्थ्य संबंधी लेख via https://www.myupchar.com/tips/singhare-ke-fayde-aur-nuksan-in-hindi/

[sweetsmith2323-blog]

Pattern Alert: Indian Fusion Dessert Menu

There's no way to avoid it, Indians have a sweet tooth. Actually, the early guests to India called it the place that is known for desserts.

This sweet love has attached that compass back to the Indian fusion dessert. Ruler Krishna's Makhan-Mishri, Ganesha's Modak and the well-known boondi ladoos and halwa offered as prasad in sanctuaries, that is the manner by which Indian treats grasped a hallowed status. Their voyage started from religious functions and they went ahead to elegance celebrations and festivities advancing straight into each Indian's heart.

The nineteenth century Renaissance saw a sudden surge of the notable halwai or mithai shops, particularly in West Bengal. The vast majority of the basically Indian treats included smooth and luxurious mixes of the drain and its different assortments like chenna, khoya, and cream sweetened with jaggery or nectar. From that point onward, the immense Indian mithais have advanced with time and custom.

In current kitchens, culinary experts are putting their innovativeness under serious scrutiny, trying different things with fixings, wedding flavors and exhibiting combination desserts in Mumbai more than ever.

Kulfis break out of the form

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Trio of Kulfis by the best dessert places in mumbai

Fruity is the kind of the season

While a year ago chocolate reined the treat menu, this year is tied in with going fruity. Our old top choices get a fruity makeover. One of our best gourmet specialists, Marut Sikka makes a shahi tukda layered with pineapple rounds. That with new strawberries has additionally assembled many fans.

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Kalakand, barfis, and Sandesh have been given another look with kiwi, cranberry and other fascinating organic products that include a touch of bubbly shading. Ginger and pineapple halwas are additionally making money registers ring.

At the point when East meets West

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Figs are chic once more

We're altogether known to the great old anjeer ki barfi. I adore figs for their adaptability; they can make any treat wake up. From frozen yogurts, cheesecakes and mithai mousse to fig rolls and halwa, there's a ton to anticipate.

Attempt this simple Fig Mousse by the cake shops in andheri

Little segments are making huge news

Sweetheart treats like scaled down gulab jamun, rasmalai and Malpas will influence you to go 'aww'! You'll discover dessert buffets decked with a mosaic of miniatures that you can eat up in one chomp. Seviyaan served in small shot glasses took my heart away. Some of them are even served in eatable containers. With rising sustenance expenses and individuals ending up more calorie cognizant, this pattern unquestionably has a craving for development.

Mithai jugs

Pastries in-a-shake are extremely popular! A few sweets simply aren't for sharing and for those you have mithai containers. Recently, I wound up delving into a three-layer shahi boondi in a jug.

Sub-atomic sweets

Sub-atomic sweets are the unadulterated virtuoso. Recognizable flavors are painstakingly made alongside current science. As coffee shops get more daring, so do the gourmet specialists. Nitrogen phirni, percolating kulfis and jalebis decorated with seasoned froth can turn your head around with tastes that are genuinely wild.

Each of these culinary experts have reclassified the combination sustenance culture with the mixture of favor nourishment blends like fig mousse, lassi kulfi, Kaju katli kulfi, shahi tukda layered with pineapple rounds, mithai cheesecake, besan laddoo tart, Chinni roti, a sugar bread with marshmallows, gajar ka halwa with goat cheddar, bhapa doi cheesecake, rose chikki, jalebi caviar, gulkand cupcakes and numerous more to add to the cluster.

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Kuttu Burfi or Singhara Burfi is a without gluten Indian merry fudge formula which is the absolutely veggie lover, utilizes a couple of fixings and is extremely simple to make!

There are some customised cake shops in Mumbai which have these cooked just amid vrat (or fasting) amid these merry days of Navratras. These vrat formulas can be sweet and exquisite. In the event that these are appetizing, send a namak or shake salt is utilized for cooking. In sweet formulas, sugar or jaggery (Gur) is utilized. For vrat supper, eating anything got from grains is completely precluded. So amid the navratras, the kuttu or singhada (water chestnut flour) flour is a typical fixing in the kitchen, which fills in as a swap for the wheat flour. Potato, sweet potato, tomato, bottle gourd, carrots, organic products, drain, and cucumber are likewise utilized as a part of vrat formulas as primary fixings. Amid the navratras, individuals additionally eat dry foods grown from the ground or pearl sago.

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