These days the temperature has become unbearable here. Even if we go out for 5mins in the sun, we feel like almost dead by the time we reach home. So I am preparing a lot of healthy juices at home instead of drinking any artificial ones. I would like to post as many juices as possible in this summer.
Medicinal values of Carrot : High in beta carotene, a powerful anticancer, artery-protecting, immune-boosting, infectionfighting,antioxidant with wide protective powers. A carrot a day slashed stroke rates in women by 68 percent. The beta-carotene in one medium carrot cuts lung cancer risk in half, even among formerly heavy smokers. Improves the eyesight. Beta carotene, as found in carrots, substantially reduces odds of degenerative eye diseases such as cataracts and macular degeneration. The high soluble fiber in carrots promotes regularity. Cooking can make it easier for the body to absorb carrot’s beta-carotene. Builds healthy skin and tissue. Good for heart disease. Reduces the risk of cancer.
Ginger : Ginger is a classic tonic for the digestive tract. It stimulates digestion and keeps the intestinal muscles toned. It acts as an anti-inflammatory agent and is useful with symptoms of arthritis. It also supports a healthy cardiovascular system.
Ingredients: Carrot 2 Ginger 2″ piece Sugar 1 tbl spn Cardamom 1/2 tea spn
Method: Cut carrot into small pieces and grind along with all the ingredients and 3 cups of water. If required, strain the juice before serving (but to retain the fibres in the juice, do not strain it). Serve chilled.
Serves : 2 Preparation time : 5min
Deepa sent me this delicious recipe. It is one of the tastiest prawn dishes I ever had. I thank her a lot for sendng me this. I prepared this dish for a small house party, all the dishes I prepared were Goan. Needless to say, everyone liked this dish and it got over within 2mins :D.
Following is some information sent by her : Balchaun is pronounced as Bal- as in hair in hindi, chaun- As in “Chow” pronounced nasally, like a Chinese dish.
This recipe has Portuguese antecedents but is commonly made on special occasions in many hindu homes. We usually use slightly bigger prawns. As children we would clamor for it very often but becoz it was so time consuming to make, my mother would oblige our requests, only on special occasions. It goes very well with any pulao but we particularly enjoyed eating it with “paav”, which is a crusty, lumpy looking bread usually found in small bakeries in Goa. It is used to sop up all types of curries from “tondak” ( any legumes-coconut based curry) to “shakuti”( chicken and coconut masala). I think you get this particular bread all along the Konkan coast. The origin of this recipe is Portuguese and it’s usually the forte of Catholic cuisine but one of the rare Portuguese dishes also enjoyed by Goan hindus. Goan hindus usually turn up their noses at the use of vinegar in food preparation but for some reason are more forgiving when it comes to “Balchaun”. I must add though that the best “Balchaun” is likely to be found in a Catholic home in Goa :).
PS: Remember to add vinegar sparingly, slowly and to taste, becoz for persons not used to the acidic sharpness of this additive it can be a jolt. And try and use big prawns. In Goa we try and use Tiger prawns but they are probably either expensive here or not available easily. If you want to omit vinegar, go ahead but the authentic recipe does call for it.
Ingredients: Prawns 2 cups Tomatos(medium) 1 cup Coriander leaves 1/2 cup Turmeric powder 1 tea spn Peppercorns 10 Garlics 8 cloves Cumin seeds 1 tea spn Oil 1/2 cup Onions(medium) 1 cup Coriander seeds 1 tbl spn Red chillies 8 Cloves 6 Cinnamon stick 2 1/2 cm Ginger 2 cm. Tomato ketchup 1 cup White vinegar 2 tea spns Salt
Method: Apply tumeric powder and salt to to prawns and keep aside. Grind coriander seeds, red chillies, cumin seeds, cloves, cinnamon peppercorn, garlic, ginger to a fine paste. Heat oil in a skillet and deep fry the prawns till brown. Keep aside. Cut onions fine and fry in the same oil till they become soft. Add ground masala paste and fry until the mixture begins to give off a strong aroma. Cut tomatos into small pieces, add to the mixture in the pan and fry for only a few seconds. Add salt and fried prawns. Cover the pan and cook for 5 minutes. Then add tomato ketchup, mix slowly and well. Add white vinegar and mix well and cook for some time. Granish with coriander leaves.
Serves : 6 Preparation time : 45min
I shallow fried the prawns instead of deep frying to suite my guest’s request to avoid deep fried items. Still the taste was great.
