If you’re trying to lose weight or on nutritions diet, then fish is your best friend. The American Heart Association recommends that you eat at least 2 servings of fish each week. Fish is not just delicious, but it’s nutritious as well. Seafood is a rich source of protein, vitamins, Omega-3 and minerals. It’s a nutritious, exotic, low calorie addition to any meal. Cholesterol content in fish is almost equal to red meat and poultry. However, the fat is mainly poly – unsaturated. The human body can’t produce omega-3s, but yet they’re needed for a healthy body.
Recipes to eat with rice
Eat with brown, black rice, quinoa etc
Beetroot, carrot raita
Raita is a mixture of yogurt, vegetables, sometimes fruit. It is Indian’s most favorite dish. It is an excellent combination with rice, biryani, pulav, kebabs. Usually consumed at end of meal maybe to cool down the spices. Not sure if cooling is the intent but it always works.
Raita recipe has no set rules to be followed. Thats because recipe is adaptable. A simple mix of homemade yogurt, veggies, herbs, spices or fruits will yield a luscious, flavorful raita. Cucumber, onions and carrots are usual veggies added to raita.
What is ghee, how to make it? Is ghee good for you?
Nothing can make your dish luscious aromatic like homemade ghee. Homemade as always is fresh, flavorful and way better than store-bought. I am a big fan of ghee. Ghee has a big significance and is a staple food in India.I grew up watching my grandma making butter in olden way by churning with a round wooden spoon, then heating it to make ghee. The word “ghee” kept rumbling in my ears all my life from my grandma, mom, aunts. I even used to steal and eat ghee while my mom was asleep.
Traditional Indian cuisine is never complete without aromatic Ghee. Not only in cooking, ghee is also an excellent all-natural moisturizer, lip balm and used in Ayurvedic medicine. Hindu rituals are performed of pouring ghee into fire.
Asparagus Chutney
Chutney’s are staple food in Southern India. A variety of chutneys can be made with mix n match of vegetables, oils and nuts. Aromatic spices with vegetables, nuts in tampering makes chutney ultimately delicious and healthy. Chutney loaded with iron, vitamins and anti oxidants. Traditionally, in olden days, vegetables were cooked in spices and crushed with hand in mortar pestle. Chutney is usually consumed with rice with ghee poured on top. Lately with low carb conciousness, people prefer to eat chutneys as homemade dips for tortilla chips, pita chips, south indian snacks as sakinalu, janthikalu and karappusa. They make excellent all-natural condiments too. Chutneys are one of the easiest recipes to make. Chutney can be made with little less effort and a handful of fresh ingredients. Secret for perfect chutney is balanced amount of vegetables, chillies, salt and a sour agent usually tamarind. Optionally jaggery can be added. Salt, chillies, sourness and sweet blends into a unique tasty dish. Check out few home-made all natural chutney recipes here.
Carrot sauté with turmeric, coconut
Sautéed carrots are perfect if you’re looking for a great vegetable that’s easy to make, healthy, and delicious. In western world carrot sauté is a side, but it makes a great entrée with rice, roti or tortillas. Carrots are fairly inexpensive which makes this dish most economical. This time of year farmers markets are bursting with greens, vibrant veggies and fruits. Many of the vegetables in season also come with their own greens– beets, turnips, carrots etc. Carrots healthy – sautéing is a cooking method that preserves a lot of the carrots’ nutrients, so that each bite is even better for you! With a side of brown or wild rice, this dish becomes a wildly healthy dish.
Asparagus, brussel sprouts chutney
Chutney’s are staple food in Southern India. A variety of chutneys can be made with mix n match of vegetables, oils and nuts. Aromatic vegetables, nuts and tampering combination makes tasty and healthy chutney loaded with iron, vitamins and anti oxidants. Traditionally, chutneys are eaten with rice and ghee poured on top. Chutneys make excellent homemade dips for tortilla chips, pita chips, sakinalu, janthikalu and karappusa. They make excellent all- natural condiments too. Check out home made all natural condiment recipe Brussels sprouts pistachio spread sandwich here.
Tomato rasam
Rasam is staple food in South India. It is watery and soup consistency, but eaten with rice. Rasam tastes sour, tangy and flavorful. It is made of tamarind juice base. It can be made of tamarind juice cooked in a variety of vegetables or plain cooked tamarind with tampering, adding cooked lentils and spices. You can make wide varieties of rasams by changing sour agent. Ranging from tamarind to tomato, raw mango. Rasam is called Chaaru in Telugu, Saaru in Karnataka. Many variations of Rasam is made in different regions.
Rasam is traditionally eaten with simply rice, or rice mixed with lentils and cooked rice, or as a gravy with dry fry dishes. Lately, its been consumed a soup as well. Made with all natural ingredients, including sour, tangy tampered in spices. Traditionally it is made from lentil stock (the water in which dal is been boiled in) and tamarind juice. The well-known Mulligatawny soup in the Western world is actually a rasam.
Radish, Mung dal lettuce wrap
A crunchy protein rich light dinner or medium sized snack. Mild kick in radish combined with mung dal makes this dish a vivid delicacy. Those times when you don’t have big appetite for dinner or feel lazy to make roti, this dish serves your purpose. Usually I make this dish with left over mung dal. When hot, with ghee this dal dish goes excellent with roti and rice. In the evening when it is at room temperature, eat with lettuce.
Sautéed purple cabbage with mung dal
Eating cabbage raw, steamed, or lightly sautéed gives maximized health benefits. Cabbage is very economical . It’s inexpensive, stores well for long, and is available throughout the year from late summer through winter. A whole cabbage will keep in the refrigerator for 2-4 weeks. You can chop and store for 1 week. Cook fresh at your convenience.
Raw mango dal with chana lentils
Dal is made with lentils, mixed with a variety of vegetables. Lentils absorb flavors from other foods and seasonings, making it easy and tasty dish. Lentils are available throughout the year and are inexpensive. They make a great meat substitute or side dish. Lentils are a powerhouse of nutrition. They are a good source of fiber, lean protein, folate and iron, potassium, calcium, zinc, niacin and vitamin K.
There are dozens of varieties of lentils being cultivated. While the most common types in the United States are either green or brown, lentils are also available in black, yellow, red and orange colors. They are sold whole or split into halves. There are several ways to use lentils. Cook till mushy and make soup, cook just right to retain shape for a thick curry with rice on side. Lentils generally have somewhat nutty flavor.
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