BANANAS: A very interesting FACTS

Never, put your banana in the refrigerator!!!...
This is interesting. After reading this, you'll never look at a banana in the same way again.

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.

But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

DEPRESSION:
According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS:
Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

ANEMIA:
High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

BLOOD PRESSURE:
This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

BRAIN POWER:
200 students at a Twickenham (Middlesex) school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

CONSTIPATION:
High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

HANGOVERS:
One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

HEARTBURN:
Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

MORNING SICKNESS:
Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

MOSQUITO BITES:
Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

NERVES:
Bananas are high in B vitamins that help calm the nervous system..

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

ULCERS:
The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

TEMPERATURE CONTROL:
Many other cultures see bananas as a 'cooling' fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has FOUR TIMES the protein, TWICE the carbohydrate, THREE TIMES the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals.. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, 'A BANANA a day keeps the doctor away!'


PS: Bananas must be the reason monkeys are so happy all the time! I will add one here; want a quick shine on our shoes?? Take the INSIDE of the banana skin, and rub directly on the shoe...polish with dry cloth. Amazing fruit !!! According to Japanese Scientific Research, full ripe banana with dark patches on yellow skin produces a substance called TNF (Tumor Necrosis Factor) which has the ability to combat abnormal cells. The more darker patches it has the higher will be its immunity enhancement quality; Hence, the riper the banana the better the anti-cancer quality. Yellow skin banana with dark spots on it is 8x more effective in enhancing the property of white blood cells than green skin version. Eating 1-2 banana/s a day increases immunity.

Eggless Mango Muffins

Ingredients:
Self raising flour - 1 1/2 cup
Mango Puree - 1 cup
sugar - 3/4 cup
melted butter (unsalted) - 1/3 cup
Baking powder - 1 tsp
baking soda - 1/4 tsp
Cardamom powder - A pinch
Salt - A pinch
Vanilla essence - 1 tsp

Note: If using All purpose flour instead of Self raising flour, add 2 tsp baking powder.

Method:

1. Preheat oven to 340 degrees F/170 Celsius.
2. Line muffin cups with muffin paper cups.
3. Mash bananas well.
4. Mix butter, Sugar and keep aside.
5. Mix the dry ingredients(flour, backing soda/baking powder, Cardamom powder, salt) really well or sift [ Mixing dry ingredients is important. Otherwise you will be biting into lumps of uncooked baking powder - not a pleasant taste!]
7. Add the dry ingredients mix into the butter mixture each spoon at a time.
8. Mix thoroughly till the complete dry mixture is done.
9. Add to Mango pulp and mix.
10. Fill muffin cups about 3/4 to the top.
11. Bake for 20 minutes or till the muffins are golden brown or until a toothpick inserted in the center comes out clean.

This makes 20 medium size muffins.

Note: If using fresh Mango pulp, taste the mixture before filling the cups. It might make the mixture very sweet.

Russian Vegetable Salad

Russian Vegetable Salad

Ingredients
1) Red or Pink Kidney Beans - one cup
2) Sweet corn - one cup
3) Long and Finely chopped cabbage - 1/2 cup
4) Finely chopped Green and/or Red Pepper - 1/2 cup
5) Green peas - 1/2 cup
6) Salt - 1/2 tbsp
7) Chat masala - 1/2 tbsp
8) Red chilli powder - 1/2 tsp
9) mayonnaise or any salad dressing cream
10) Herbs like Chopped coriander, chopped basil, chopped mint leaves etc.

1) Soak Kidney beans for 4-6 hours in boiled water.
2) Cook kidney beans until they are soft and remove the water.
3) Par boil Sweet corn, Peas and remove water.
4) Now mix cooked kidney beans, par boiled sweet corn, peas, chopped cabbage, chopped Capsicum.
5) Add mayonnaise and mix together.
6) Now add salt, Chilli powder, chat masala and mix together.
7) Decorate with herbs.

This is very healthy, tasty, nutritious and easy to prepare.

Any type of vegetables can be used, however needs to decide which one to cook, which one to par boil and which one to add in raw form.

Koora podi 2

Indregients:
1. Dhaniyalu: 1/2 cup
2. nuvvulu: 1/2 cup
3. sounpu: 1/4 cup
4. rendu mirchi: 20
5. minappppu: 1/4 cup
6. senaga pappu: 1/4 cup
7. pallilu/veru senaga pappu: 1/4 cup

Procedure:

1. Dry roast each spice separately, let them cool.
2. Grind them together with Salt.
3. Store it in a dry airtight container.

Mukka avakai / Makkala pachadi : Raw Mango Pickle

Ingredients:

1. 1 large raw, sour mango- not peeled and cut into very small pieces.
2. 4 to 5 spoons of fenugreek, roasted evenly and powdered fine.
3. 4 spoons of salt
4. 4 spoons of red chilli powder
5. pinch of turmeric

Ingredients for seasoning:

6. 5 spoons of sesame oil
7. 2 spoons of mustard seeds
8. pinch of fenugreek seeds
9. 2 whole red chillies
10. 4-5 dashes of hing

Process:

1) Take a medium sized bowl and add finely chopped mango pieces.

2) Add turmeric, salt, chilli powder and fenugreek powder. Mix thoroughly. Cover
and leave for 3 hrs.

The mango mixture becomes slightly moist as salt dissolves.

3) Do the tampering with ingredients 6-10. Let the seasoning come to room
temperature before adding to the mango mixture.

Serve with hot rice and drop of ghee.

Eggless banana cake

Ingredients:
1. 2 cups Maida/self raising flour
2. 1 cup Sugar
3. 1 cup Butter
4. 2 bananas (mashed)
5. 1 tsp baking powder
6. 1/2 tsp soda bi carbonate
7. 1/2 cup Milk

Prcedure:
1) Mix maida, baking pd, soda and sieve them together.
2) In a bowl mix sugar and butter and fold them
3) Add maida mixture slowly with milk. Also add mashed bananas in this mixture
4) Just fold all ingriedents in one direction
5) Now put the batter in greased and dusted baking tin
6) Bake for 20 to 30 min at 180 °C
7) Check with a knife by from center ,if knife comes out clean then cake is baked, if not then give it some more time.
8) when baked , let it cool and then remove from tin as if you remove it hot then it will not come out whole.

Vankaya Pachi Pulusu

Ingredients:
1. Aubergine/ pedha vankaaya: 1
2. Onions: 1
3. Green chilles: 2
4. Tamarind: lemon size / thick extract
5. jaggery: 4 tsp.
6. salt to taste
7. Urad Dal: 1tsp
8. mustard seeds: 1 tsp
9. cumin seeds: 1 tsp
10. red chillies: 1
11. curry leaves: a few
12. asafoetida: 1 pinch

Procedure:
1) Roast the Aubergine over low flame on the stove.
2) Remove from heat when its soft enough, remove the skin.
3) Remove the skin and mash the aubergine and add to a bowl.
4) Add finely chopped onions and green chilles to the bowl.
5) Add tamarind extract, jaggery and salt.
6) Combine well to form a thick paste. See that the jaggery is completely dissolved.
7) Add water to form a flowing consistency.
8) Heat oil in a pan, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, hing and curry leaves, fry for a few more seconds.
9) Add this to the bowl.
10) Serve with hot rice and Vadiyalu.
Note: Add the seasoning just before serving for best taste.

Vangibath

Ingredients:
1. Vangi/Bringal: 1/2 kg.
2. Onions: 3.
3. Capsicum: 2.
U can use any others veggies u want but i prefer only capsicum.
4. Rice: 2 cups.
5. Vangi bath powder: 4 tsp
6. Turmeric: 1 tsp.
7. Curry leaves: 1 bunch
8. Green chillies: 3 slit lengthwise.
9. Salt as per taste.
10. Chilli powder: 1 tsp.

Seasoning:
1. Senaga pappu: 2 tsp
2. Minappapu/Urad dal: 2 tsp.
3. Aavalu/ Mustard Seeds: 1 tsp
4. Jeelakarra/ Cumins seeds: 1 tsp.

Procudure:
1) Cook rice with a little less water than normal rice.
2) Heat oil in one Kadai. Add the seasoning and let the crackle.
3) Add turmeric, curry leaves, green chillies.
4) Add Onions and let them fry till transparent.
5) Add capsicum and brinjal, let them fry till soft.
6) Once veggies are cooked add salt.
7) Add Rice and mix well.
8) Once rice is blend properly add Vangibath powder, chilli powder and mix well.
9) Serve Hot with your favorite chutney or Raita.

Pineapple Kesari Recipe

Ingredients:
1. Pineapple pieces: 1 1/2 cup.
2. Semolina/Ravva: 1 cup.
3. Water: 1 cup.
4. Color: 1 tsp dissolved in 2 tsp milk.
5. Sugar: 1 cup.
6. Dry fruits: fried in ghee as toppings.
7. Ghee: 1/2 cup.
8. Salt: 1 pinch.
9. Cardamom: 3 powdered.

Procedure:
1) Fry ravva till brown in 2 tsp ghee and set it to cool.
2) Boil pineapple in 1 cup of water with a pinch of salt.
3) After pineapple is cooked, add ravva slowly so that lumps are not formed.
4) If needed add water/sugar in between so that its has sufficient wet.
5) Add remaining ghee and mix well.
6) Add the color mixed in milk and fold well.
7) Add cardamom powder and mix well.
8) Do topping with dry fruits and serve hot / cold.

Kothimeera parsley/ (MALLI Leaves) KOTHIMBIR(DHANIYA)

Clean your kidneys... with KOTHIMBIR (DHANIYA)

Years pass by and our kidneys are filtering the blood by removing salt, poison and any unwanted entering our body. With time, the salt accumulates and this needs to undergo cleaning treatments and how are we going to overcome this?

It is very easy, first take a bunch of parsley (MALLI Leaves) KOTHIMBIR(DHANIYA)and wash it clean

Then cut it in small pieces and put it in a pot and pour clean water and boil it for ten minutes and let it cool down and then filter it and pour in a clean bottle and keep it inside refrigerator to cool.

Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination also you will be able to notice the difference which you never felt before.

Parsley is known as best cleaning treatment for kidneys and it is natural!

Pesarapappu Masala Vada

Ingredients:
1. Pesarattu left over batter: 2 cups
2. Onions: 1
3. Gram flour/senaga pindi: 1 cup (if the batter is too loose)
4. Cornflour: 1 tbsp
5. salt to taste
6. Ginger: 1" piece finely chopped
7. Red chilli powder: 1tsp (optional) (I add green chillies while grinding the batter for pesarattu)
8. Oil for frying.


Procedure:
1. Add all the above ingredients except the oil into the batter and mix well.
2. Heat the oil in a big kadhai. Take a big table spoon and drop a spoonful of batter in the hot oil. Keep the flame in medium and cook the vadas.This will take some time.
3. Let the vadas cook properly. Keep turning in between.
4. Once the vadas are golden in colour remove from the oil on a paper napkin. See that u take it out on a paper napkin as u dont want the vadas to be full of oil. The paper napkins will take all the excess oil from the wada.
5. Moong dal masala wada is ready to be served.

Serve it hot with tomato ketchup or mint chutney... Enjoy!

Samosa

Ingredients:

For the crust:

1. All-purpose Flour: 1 1/2 cups
2. Salt: 3/4 tsp
3. Ajwain (Carrom Seeds): 1/4 tsp
4. Oil: 2 Tbsp
5. Lemon/Lime Juice: 1 Tbsp
6. Water: 1/4 cup + 2 Tbsp

For the filling:

1. Potatoes: 1 1/2 lbs, boiled, peeled and cubed
2. Salt: to taste
3. Garam Masala: 1/2 tsp
4. Dry Mango Powder: 1/2 tsp
5. Cilantro (Coriander Leaves): 10 sprigs, chopped
6. Ginger/Green Chili: 1 Tbsp, minced
7. Lime/Lemon Juice: to taste
8. Oil: 2 Tbsp
9. Cumin Seeds: 1/2 tsp
10. Mustard Seeds: 1/2 tsp
11. Asafoetida: 1/8 tsp
12. Frozen Green Peas: 1/2 cup

Method:

1) In a bowl, mix All-purpose flour, Salt and Ajwain.
2) Add 2 Tbsp Oil and mix until all the oil is well incorporated into the flour.
3.) Add Lemon/Lime Juice and Water and knead into a smooth firm dough. Wrap in wet cotton cloth and let it rest for 20 minutes.
4) To the boiled, cubed Potatoes, add Salt, Garam Masala, Dry Mango Powder, Cilantro, Ginger/Green Chili, Lemon Juice. Mix well.
5) Heat Oil in a pan on medium heat.
6) Add Cumin Seeds, Mustard Seeds, Asafoetida and Green Peas. Cook for 1-2 minutes until peas are tender.
7) Add Potato mixture and cook for a few minutes until heated through. Keep aside to cool to room temperature.
8) Divide Dough into small portions (slightly bigger than a golf ball).
9) Roll out each portion into a thin round shape.
10) Place this in the Samosa Mould. or cut each roti into two and roll into cone share.
11) Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
12) Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal shut.
13) Deep fry until golden.
14) Serve hot with Tamarind Chutney, Mint Chutney or Ketchup.



Tips: 1] After making the roti's, heat them a bit not roasting completely so that while frying they dont open....
2) Let the Samosas dry for 10-15 mins after filling, this is will avoid them open while frying.
3} Don't kneed the dough before rolling...as that might make air bubbles.
4] In Step 11 instead of water, plain flour mixed in water can also be used.

Dosa

Ingredients:
1. Urad dal / minnapappu : 3/4 cup.
2. Rice / biyyam : 2 cups.
3. Toor dal / Kandi pappu : 1 tsp.
4. Chana Dal / Senaga pappu : 1 tsp.
5. Moong Dal / Pesara pappu : 1 tsp.
6. Poha/Atukulu : 1/4 cup.
7. Methi seeds / menthulu : 10.
8. Salt as per taste.

Procedure:
1) Soak all ingredients expect salt for more than 4 hrs.
2) Grind them, adding salt while grinding.
3) Heat the flat pan till very hot.
4) Pour 1/4 cup of batter each time to make the dosa and spread on the pan.
5) Put 1 tsp of oil for each dosa.

Tip: Pan should be very hot before poring the batter.

Nuvvu Chekka

This is a special sweet made for Sankranti.
Ingredients:
1. Sesame seeds: 1 cup
2. Dry coconut: 1 cup
3. Jaggery: 1 cup
4. Green cardamom powder – ¼ tsp
5. Nutmeg powder – ¼ tsp (Optional)
6. Ghee 1tsp.
Method:
1) Roast the sesame seeds until golden brown.
2) Grind the sesame seeds to a coarse powder.
3) Heat the ghee and add jaggery with couple of tbsp of water until you get a thick syrup.
4) Grease a shallow plate to set the cake/chekka in.
5) Mix in the coarsely ground sesame seeds, coconut powder into the syrup. Add cardamom powder and nutmeg powder and mix thoroughly.
6) Spread mixture while hot evenly onto the plate and garnish it with dry coconut. 7) Cut diamond shapes before it cools down completely.
8) Allow it to cool and set and enjoy.

Pappu Pulusu

Ingredients:
1. Toor dal/ kandi pappu: 1/2 cup
2. Tamarind/ Chintapandu: 1 lemon size
3. Onions: 2
4. Tomatoes: 2
5. Jaggery/ belam: 2 tsp
6. Jeela karra/ Cumin seeds: 1 tsp
7. Hing / Inguva: 1 pinch
8. Red chillies: 2
9. Green chillies: 2
10. Curry leaves
11. Salt as per taste.

Procedure:
1. Chop onions, tomatoes, slit and cut green chillies. Soak tamarind in 1/2 cup water and get pulp.
2. Cook dal and Keep aside.
3. Take 2 tsp of oil in pan. Fry Cumin add Hing, red chillies, curry leaves, green chillies.
4. Add onions and fry till they are transparent. Add tomatoes and fry till soft.
5. Add cooked dal, 2 cups water, salt, tamarind pulp.
6. let the above cook for 15mins.

Serve hot with Rice with a bit of ghee.

Cupsicum Gravy Curry

Ingredients:
1. Capsicum: 6.
2. Mustard Seeds: 1 tsp
2. Cumin Seeds: 1 tsp.
3. Onions: 2.
4. Sesame Seeds: 1/2 cup.
5. Groundnut seeds: 1 cup.
6. grated coconut: 1 cup.
7. Coriander leaves: 1 bunch.
8. Turmeric powder: 1/4 tsp.
9. Chilli powder: 1/2 tsp.
10. Salt as per taste.

Procedure:
1) Cut capsicum into pieces & microwave it for 2min. or fry in pan with 1 teaspoon of oil.
2) Heat 1 tsp of oil in pan, add cumin seeds then chopped onion, fry it little light golden then put sesame seeda(white till), groundnut seeds , grated coconut & fry it . Add some coriander leaves off the stove, then grind this. gravy is ready.
3) Then Take 1 spoon of oil in pan heat it put little mustard seeds, cumin seeds when splutter add cut capsicum & the gravy. Add little turmeric powder, chill powder, salt to taste cook it. Garnish with coriander leaves on top, off the stove the capsicum curry is ready.

Note: Can also add Dhaniya powder instead of Coriander while grinding.

Dum Aloo

Ingredients:
1. 1/2 kg Small Potatoes
2. A pinch of Asfoetida
3. 1/2 tsp Turmeric Powder
4. 1 tsp Chilli powder
5. 1 Medium size onion (grated)
6. 2 cup Fine Curd
7. 4-5 Bay Leaves
8. 1 tsp Ginger garlic paste
9. 4 tbsp Ghee or oil
10. 1/2 cup Milk
11. Salt to taste

For Masala:
• 2 Cardamoms
• 7-8 Black Peppers
• 1 tbsp Coriander Seeds
• 1/4 tsp Caraway Seeds
• 4-5 Cloves
• 1 Small piece of Cinnamon

How to make Dum Aloo:
1) Make a fine powder by blending together the ingredients of the masala in a blender. Keep it aside.
2) Remove the peel from potatoes and prick them.
3) Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
4) Add grated onion, asafoetida, bay leaves and ginger-garlic paste to the remaining oil.
5) Fry the mixture till the paste turns reddish brown.
6) Add the masala prepared and heat for about 2 to 3 minutes.
7) Add turmeric, chilli powder and salt.
8) Fry again for about a minute.
9) Now pour the milk to make gravy followed by adding fine curd.
10) Keep stirring continuously, add water if the gravy appears too thick.
11) Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle.
12) Garnish it with fresh coriander leaves.
13) Dum Aloo is ready to serve.

Simple Cookies

Ingredients
1. 1 1/2 cups self-raising flour
2. 3/4 cup powdered sugar
3. 1 pinch salt
4. 1/4 cup milk
5. 1/2 teaspoon vanilla extract
6. 1/2 cup butter, softened
7. 1/2 cup chopped almonds

Procedure:
1) Sift together flour, 1/2 cup powdered sugar and salt. Stir in milk, vanilla and soft butter. Blend well and fold. Chill well.
2) Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with foil.
3) Roll the dough like chapathi pencil thin and cut in required shape. Arrange cookies on the cookie sheet/foil. decorate with chopped almonds.
4) Bake on top rack of the oven for 12 minutes until set, do not brown. Let the cookies cool on pan. While still warm roll the cookies in leftover powdered sugar.