Ajwain ka patta

Karpuravalli / Omavalli /Ajwain Ka Patta or the Mexican mint is a tender fleshy herb with a strong but pleasant piercing flavour. These delicate leaves can be eaten cooked or raw and help in alleviating common cold and migraine. An excellent muscle relaxant, this herb is used in Indian cookery both for its medicinal properties and as a flavouring. My fond childhood memories of these succulent leaves are the piping Rasam, Pacchadi/Raitha, Chutney, Bajjis, Flavoured Buttermilk….the leaves are a wonderful food ingredient Foodialogues brings to you a flavourful Ajwain Paratha, just right for the Chennai monsoons. Every bite leaving a lingering taste in the mouth yearning for more. Ajwain Paratha Recipe Ingredients for Ajwain Paratha: • Karpooravalli Leaves 1 • Cup Finely Chopped. • Whole Wheat Flour 2 Cups • Salt A Pinch • Water To Knead • Oil/ghee for pan frying. Preparation Method for Ajwain Paratha: • Mix the leaves, wheat flour, and salt into a soft dough using the required water. • Roll into thick parathas and pan-fry on a hot griddle. Smear oil. Ghee while cooking. • Cook both sides till light brown spots appear. Remove and serve hot with curd or raita.

Arbi ke patte ki sabzi is a nice change from the regular green leaves. In this recipe, huge arbi leaves are rubbed with gram flour paste, steamed, cut and then sautéed in spices. It is great as a snack or an accompaniment. Did you know that while the arbi vegetable is called Colocasia in English, the leaves are so huge that one name for arbi ke patte in English is Elephant Ears! And they really do look like big Elephant ears! Don’t you think? 🙂 I never thought a vegetable as small as arbi will have such big leaves that you can almost use it as a plate! And while I make arbi recipes like That’s right. This recipe for arbi ke patte ki sabzi comes from Vishnu, my vegetable vendor. He saw me looking at these huge leaves, wondering what they are for, and he told me how to cook it. Though it sounded like a lengthy process, it was actually very easy to follow. A similar recipe is used to make patra, which is a very common You can also cut the leaves very thin and add them to a gram flour paste to make arbi ke patte ke pakode, just like you would make any other leafy green vegetable pakodas but these patras are special and can be made only with arbi! If you like this recipe, please take a moment to rate it and/or leave your comments at the end of the blog. It will really encourage me to keep exploring, learning and improving. • 6-8 Arbi leaves • 1 cup besan (gram flour or use chickpea flour) • Salt , to taste • 2 tsp coriander powder • ½ tsp red chili powder • 1 tsp • 1 tsp amchoo...

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Gout is an inflammatory arthritic condition plaguing more and more people with each passing day. Gout is caused by an excess of uric acid formation in the body also known as hyperuricemia. It is more common in men than women though it is often seen in post-menopausal women. It is characterized by severe joint pains, inflammation, swelling and redness around the joints especially the big toe. It is always advisable to keep a check on your dietary intake and opt for natural remedies rather than going for medications. Here are few natural remedies that can help you ease the gout pain. Foods to have during Gout: 1. Apple Cider Vinegar: Apple cider vinegar is very helpful in relieving gout pain and swelling. The acidic nature of vinegar helps alleviate pain and reduce inflammation. Adding a teaspoon of apple cider vinegar to a glass of water and drinking it two to three times a day is advisable. 2. Baking S oda : It helps in reducing the amount of uric acid in the body, which is the main cause of gout, and relieves gout pain. Mix half a teaspoon into a glass of water and drink it up to four times a day for two weeks. 3. Activated C harcoal : The charcoal absorbs uric acid, which will help to reduce the effects of gout on the body. Either soak in a bath with half a cup of charcoal powder or create a paste with charcoal powder and water and apply to the affected area. Concerned About Orthopaedic Discomfort..?? Here’s The Right Solution. 4. Epsom S alt : Epsom salt contains high l...

Aryan (âr'ēən), [Sanskrit,=noble], term formerly used to designate the Indo-European race or Indo-Iranian subgroup. The Aryans were part of a great migratory movement that spread in successive waves from Russia and Turkistan during the 2nd millennium B.C. They colonized the Punjab region in Pakistan and absorbed much of the indigenous culture. The resulting Indo-Aryan period saw the flourishing of a pastoral-agricultural economy that utilized bronze objects and horse-drawn chariots. A Professional Chef with having good experience and working skills in all the section of a modern and Five Star Kitchen. Food Quality, Flavor Profile, Menu Engineering, Menu and Recipe Development, Sourcing and Procurement, Chef Consultant. Western, Fusion, Mediterranean, Asian and Royal Mughalai Cuisine • ► (6) • ► (1) • ► (1) • ► (2) • ► (1) • ► (1) • ► (8) • ► (3) • ► (1) • ► (2) • ► (2) • ► (1) • ► (1) • ► (4) • ► (3) • ► (1) • ► (7) • ► (3) • ► (4) • ► (8) • ► (2) • ► (2) • ► (3) • ► (1) • ► (1) • ► (1) • ► (4) • ► (2) • ► (1) • ► (1) • ► (5) • ► (1) • ► (1) • ► (1) • ► (1) • ► (1) • ► (6) • ► (1) • ► (1) • ► (1) • ► (1) • ► (1) • ► (1) • ▼ (29) • ► (1) • ► (1) • ► (1) • ► (1) • ► (1) • ► (1) • ► (8) • ► (3) • ► (4) • ► (3) • ► (1) • ► (1) • ► (1) • ▼ (1) • • ► (1) • ► (6) • ► (1) • ► (1) • ► (1) • ► (2) • ► (1) • ► (16) • ► (3) • ► (2) • ► (5) • ► (1) • ► (5)