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FUN COOKING

Find Good and Natural Recipes

Black Grapes and Peas Sprout Salad
Today I am sharing with you all a very delicious salad recipes with black grapes and green peas sprout.Here in this recipe I use green peas sprout,sprouts are incredibly nutritious; the act of sprouting alone is said to increase levels of B Vitamins, as well as Vitamins C, E and A, sometime up to 15 times the original content! Seeds, nuts, grains, and legumes all have awesome nutritional profiles, are a great source of plant protein. Another bonus of sprouting? It makes their protein more bioavailable to the body! In short, eating a sprout is like consuming a wee, easily digestible living.So a great dose of health in a bowl.Those who love raw food it's also a great delicious dish for them give this black grapes and peas sprout salad a try and I am sure you all will love it.


Black Grapes and Peas Sprout Salad

Ingredients
  • 1 cup black grapes
  • 1/2 cup green peas sprout
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • 1/2 tsp black salt
  • 1/4 tsp freshly ground pepper powder
  • 1 tsp tiny carrot cubes for garnish
Black Grapes and Peas Sprout Salad
Cooking Directions
  1. Take black grapes cut them into halves. Add peas sprout. In a bowl arrange them . Now in  another small bowl take oil, lemon juice, black salt, pepper powder. Mix well. Pour the vinaigrette on grapes and sprout. Garnish with tiny carrot cubes to add some color.
Black Grapes and Peas Sprout Salad

Be Happy And Stay Healthy.
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Chicken Clear Soup

Chicken clear soup is one of my favorite. This chicken clear soup is very refreshing during the summer as I use lime juice in it.Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions.
The most widely cited of these studies, published in the medical journal Chest in 2000, is by Dr. Stephen Rennard of the University of Nebraska Medical Center in Omaha. He conducted laboratory tests to determine why chicken soup might help colds, beginning with his wife’s homemade recipe, handed down by her Lithuanian grandmother. Using blood samples from volunteers, he showed that the soup inhibited the movement of neutrophils, the most common type of white blood cell that defends against infection. Dr. Rennard theorizes that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms.
Another study by Mount Sinai researchers in Miami also suggests that chicken soup has more than just a placebo effect. They looked at how chicken soup affected air flow and mucus in the noses of 15 volunteers who drank cold water, hot water or chicken soup. In general, the hot fluids helped increase the movement of nasal mucus, but chicken soup did a better job than the hot water, according to the 1978 report, also published in Chest. Chicken soup also improves the function of protective cilia, the tiny hairlike projections in the nose that prevent contagions from entering the body, according to a 1998 Coping With Allergies and Asthma report.
 None of the research is conclusive, and it’s not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms. However, at the very least, chicken soup with vegetables contains lots of healthy nutrients, increases hydration and tastes good, too.
I am sure you will love this light and refreshing chicken clear soup.


Chicken Clear Soup


Chicken Clear Soup

Ingredients
  • 1 cup boneless chicken cubes
  • 1 onion sliced
  • 1/2 tsp ginger chopped
  • 6 garlic clove
  • 1tsp butter/ diet butter
  • 1 tbsp coconut milk
  • 5 cup water
  • 1 tbsp lime juice
  • to taste salt and pepper
Cooking Directions
  1. Take boneless chicken, ginger, 4 garlic cloves, onion and 5 cups of water in pressure cooker with little salt and pepper and cook for 4 to 5 whistle or until the chicken is well boiled.
  2. Strain the chicken stock and keep it aside.
  3. Heat butter in a pan and add finely chopped the rest garlic cloves. Fry till brown then add the chicken stock simmer for 8 to 10 minutes. Add coconut milk, lime juice and freshly ground pepper. Mix well. Put off the flame and serve with garlic cheese bread or any bread of your choice. Enjoy a delicious healthy meal in minutes.
Chicken Clear Soup

Be Happy And Stay Healthy.
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Delicious Salad - Garden of Love

Today sharing with you all a very delicious eye appealing salad you can call it garden of love packed with goodness of protein, crab and colorful vegetables nutrient goodness. It's one of its kind. I use heart shaped cookie cutter to make all of it. You can use any other shape of size of your choice and enjoy a hearty weekend salad.


Delicious Salad - Garden of Love


Delicious Salad - Garden of Love

Ingredients
  • 1 beetroot peeled blanched
  • 1 carrot peeled blanched
  • 1 egg
  • 1 potato blanched
  • 6 to 8 broccoli florets
  • 5 tbsp olive oil
  • 2 garlic
  • 1 sprig thyme
  • 1 sprig of rosemary
  • 1 tbsp sweet chilly sauce (optional)
  • to taste salt n pepper
Cooking Directions
  1. In this salad I cut all the veggies in heart shape to give it a different eye pleasing effect in your platter. Use your cookie cutter to bring this effect or go with regular chunk pieces of this vegetables.Put olive oil filled pot in a low flame add sprig of thyme n rosemary, garlic n little salt. Simmer the vegetables except broccoli in this infused oil for 15 minutes, add broccoli in last 2 minutes. Bring them out from oil and place in a kitchen paper to drain the excess oil. Keep aside.
  2. Now drizzle little bit oil in a flat nonstick pan. I put large cookie cutter on it. Break one egg and cautiously place it, if you don't want to take so much effort just poach one egg. Now in a serving plate arrange all the cooked veggies and place the poached egg in the middle. Sprinkle salt and pepper  and drizzle sweet chilly sauce, it's optional . It's just add that extra zing. Enjoy a delicious eye catching salad... your own garden of love.
Delicious Salad - Garden of Love

Be Happy And Stay Healthy.
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Tori/turai/gilki is a healthy vegetable but many of us don't like to eat it, specially kids. Generally we make its sabzi. I have made it with slightly variation in its chopping. Here below is full recipe of its bhartha/bhurtha:
 Ingredients:
300 grams of tori/gilki/turai
salt to taste
1 tsp of turmeric powder
1 tsp of cumin seeds
1 small stick of dalchini (optional)
2 cloves
2 bay leaves (optional)
5 tbsp of oil
pinch of hing
1/2 tsp of red chili powder
1 tbsp of coriander powder
1/2 cup of frozen peas (otional)
1 big onion (finely chopped)
Paste of 3 tomatoes
1 tbsp of grated ginger
1 finely chopped green chili
1 small tomato for garnishing
Method
1. Peel the torai and cut it roughly in big chunks and then chop it very finely in vegetable chopper. For this, see the photo collage below.
2. Heat the oil in a frying pan. Though I have written 5 tablespoon of oil, but in 1 tbsp of oil it can be made too.  Add hing and cumin seeds and let it crackle till it stops itself.  Now put bay leaves, cloves and  cinnamon stick and stir. Putting bay leaves,cloves and cinnaman stick is optional.  
3.  Add finely chopped onion and ginger and make it translucent  or very light brown.
4.  Now add tomatoes paste, turmeric, salt, red chili powder and coriander powder and cook it till oil separates.
5. This is the time to put very finely chopped turai and stir.
7. Cook it on slow heat for few minutes till oil can be seen around the sabzi. After that add peas and stir.  Again cook for few minutes. 
8. For garnishing finely chopped cilantro, tomato strips and green chili can be added too.
9.  Delicious turai ka bhurtha is ready to serve.
Enjoy Healthy Cooking!!!
See related recipes:
Healthy Bhutta or Corn 
Palak Paneer  
Tori Peels Paneer Saag   
Bottle Gourd Zest Kofta Curry  
Bhiss(lotus stem) & Aaloo Sabji  
Leafy Potatoes (wild sweet leaves)  
Tiny Pumpkin with Spring Onion leaves  
Guava Sabji 
Kachalu Dahi (curd) Wale  
Baigan (brinjal) Bhurta  
Stuffed capsicum with Potato   
Potatoes with Spinach Chutney  
Stuffed Green chili Peppers (peanuts) 
Mint Paneer Pasanda  
Bhindi Sabzi in Microwave  
Stuffed Karela with cabbage 
Stuffed Parwal/Parval
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Meetha puda/chilla is a rustic sweet dish.  It is generally made on a rainy day. As it has been raining since yesterday, therefore, I thought of making sweet chilla with multi grain flour. It turned out very well and crispy too.  Here below is its full recipe:
Ingredients
1 cup of multi grain flour
1/2 cup of sugar
1 cup of water
1 tsp of soanf
oil for frying
Method
1. First soak the sugar with one cup of water.  After some time dissolve it completely with spoon.
2.  Now take multi grain flour in a big bowl and sugar water slowly and make batter of dripping consistency. It should not be too thick nor too thin.  If little bit more water is needed, add to it and mix it.
3.  Add soanf and mix. 
4.  Now keep it rest for 10 minutes.
5.  Heat a non stick pan or tava.  Apply oil to it. Put one or two ladle on slightly heated tava and spread it with the back of ladle in round shape. Pour oil around the puda with spoon.
6.Keep the flame medium.  When it seems little bit dry from one side, turn it to other side with sharp edged spatula. Apply oil to it and cook it one medium flame till it is done.
7,  Remove from tava and serve it hot.
Enjoy Healthy cooking!!!
See more recipes: 
Pineapple Juice          
Jobstears Sattu drink        
Bread Milk shake      
Refreshing Papaya Juice        
Spinach Lassi      
Lychee Juice   
Lemon Sharbat or squash         
 
Orange Sharbat        
Paan Lemonade  Kanji    
Lychee Squash or Sharbat  
Kacchi Lassi    
Black Grapes Lassi  
LOquat Drink  
Passion fruit Juice
Kale Patra 
Kale crunchy Chips 
Moringa Leaves Lassi 
                                               ---------------
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