We would like to know what is in the food we are eating. We, people do not aware of the wealthy nutrients available in our daily intake of vegetables and fruits By getting to know about the food we prepare , we can make the prompt decisions about how to select and eat most healthiest veggies or any other food, thereby boosting our health, preventing the chronic diseases, curing the diseases, boosting the brain energy levels, losing weight and much more.
Remember, this is the first and foremost step to choose and prepare most nutritious meals each and every day.
Today's posting is about the Cauliflower, the main ingredient of the Side dish, called Cauliflower Curry Kuzhambu.
Nutritional information:
Cauliflower is a wonderful and amazing super food because of its lot of beneficial nutrients packed with and impressive health facts.
Cauliflower is an excellent source of vitamin C and vitamin B6. It is a very good source of choline, dietary fiber, omega 4 fatty acids, manganese, phosphorus and biotin. Additionally it is a good source of vitamin B2 protein, vitamin B, niacin and magnesium.
Health information:
The food researchers informed that the sulphorophane in the cauliflower eliminates free radicals that cause cancers and tumors.
It significantly improves heart health and kidney function. It repairs the damaged inner lining of arteries.
It keeps inflammations in check since it contains indole 3 and carbinole and other anti inflammotory anti oxidents.
It acts as a detoxification support.
It is the booster of brain development of the progeny during pregnancy since it has choline.
Digestive supporter because of its rich dietery fibers.
This is the only one vegetable which deserves the regular rotation in our diet as it contains an impressive array of nutrients such as vitamins, minerals, and antioxidants and phyochemicals.
Now let us move to take a look on preparation of the cauliflower, the stunning food
How to make cauliflower curry kuzhambu?
Ingredients:
Cauliflower florests one serving bowl
Turmeric one teaspoon
Chilly powder one spoon
Curry masal powder five spoons
Coriander powder three spoons
choppled shallots one cup
Curry leaves half cup
Cinnomon five long sticks
Cloves eight
Mustard seeds one spoon
Green chilly cut two halves
Shredded coconut one cup
Cashews five or four
Coriander leaves chopped half cup
Cooking oil one tablespoon
Garlic pulses three big
Ginger grates one tablespoon
Procedure:
Blend ginger and garlic pulses ointo a coarse paste.
Collect the paste in a small bowl.
Grind shredded coconut, cashewnuts, coriander powder with required water into a fine paste
Heat the wide wok with cooking oil.
Add mustard seeds, cinnomon sticks and cloves.
Allow them to fry.
Add shallots, curry leaves, green chillies and turmeric.
Saute for a while.
Add chilly powder, curry masal powder and ginger garlic paste.
Saute for a minute and add tomato slices.
Add cauliflower florets and saute for a couple of minutes.
Transfer the coconut paste and add three cups of water.
Add salt required.
Allow to cook for another fifteen minutes.
Garnish with coriander leaves
It is one of the most favorite side dish to Hot steamed rice, Idlies, Chappathies and dosais, uthappams and poories.
Do try. very easy and simple method of cooking of kongu people.
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