Cornflaks cookies(Biscuits),cornflakes cookies singapore,cornflakes cookies with honey,cornflakes cookies resep

Ingredients:

1 1/2cup sugar(for sugar diet you can use stevia as i told earlier or use honey)
113g unsalted butter
141gm all purpose flour
1/2 egg
1 tsp vanilla extract
2 cups lightly crushed cornflakes



Method:

 Beat soften butter and sugar until light in colour.Add egg and vanilla extract.Fold in flour in one go and shape the biscuit dough into the size of small limes.Roll the dough balls into the cornflakes and place on a baking tray.Bake cookies in a preheated oven of 160-170C for 15-18 mins
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Naksha bori,gaynabori,sun dried lentil paste designs,sundried cones of lentil paste designs



Ingredients:


1 cup White Urad Dal or black gram with skin
1/2 tbsp Salt
1/3 cup Poppy seeds
Oil

Method:

Generally Gayna Boris are made with black gram with skin on, which is soaked overnight then rubbed on jute or any rough surface to peel them.Blend in a mixie without any water.Make a very fine paste.Take this paste in a big bowl. Mix in the salt and start beating as vigorously as possible. It should become very fluffy and when a spoonful placed on water it should float.Now to make designs pour the mixture in a piping bag or simply make cones with polythene or place these in a thick piece of cotton fabric with a nozzle set in the middle.The designs should not be very thin as the sun will make them thinner and brittle.Grease 2-3 steel plates and sprinkle poppyseeds to cover the surface completely. Use toothpick to stop the batter coming out from the cone.
Once done dry them in sun for 3-4 hours and let them sit on the plates overnight. Next day if still moist again dry for 1-2 hours.Keep them stored in airtight container.
To Fry:
To fry them just heat some oil and shallow fry them till lightly browned on each side.serve. with rice.
Note:
If wasn’t having enough poppyseeds you can mixed it with white toasted sesame seeds. 
Urad dal benfits:
Provides energy, Protein source,Boosts heart health.Thanks for Visiting www.womenspage.in

Rajma paratha(kidney beans),indian rajma paratha,how to make rajma parantha,kidney bean paratha,kidney beans recipe

Ingredients:

2/3 cup Kidney beans 
2  1/2 cups Whole-wheat flour  
1Onion medium
1tbsp Ginger garlic paste
1 Tomato( small)
½ tbsp Ajwain  
2 Green chillies
2/3 cup Curd
 3 tbsp Oil 
Coriander leaves
Salt to taste

Method:

Wash and soak the beans at least for 8 hrs. Then pressure-cook it with salt for 7-8 whistles. Drain and keep aside.Chop the onion and chillies and keep aside.Whisk the curd with 1-cup water and keep covered.Heat the oil and add the green chillies and onion. Once lightly browned add the ginger garlic paste, salt. After 2 minutes add the chopped tomatoes. Once the tomatoes get cooked and the whole masala becomes like paste add the rajma. Give it a good mix so the rajmas are coated with the spices.With the back of your spatula mash the whole thing. Cook for 5 minutes till its dry. Let it cool.Take the flour, ajwain, coriander leaves and the cooked rajma in a big bowl. Mix it and then according to need keep on adding the curd mixture. Knead and make soft dough.Divide it in equal portions and dust with flour.Roll the portions into discs. It would be thicker than normal roti.Heat a pan and place one paratha on it. Cook till brown spots appear on each side.Add little oil and cook till light brown in colour. Make the rest of the parathas and keep them covered or wrap in foil.
Serve hot with curd raita or green chutney or pickle.
Health Benefits:
Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.
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Carom leaves Recipe(Vamu aku Bajji),carom leaves health benefits,vaamu aaku bajji,ajwain patta ke pakode

Ingredients:

5Carom leaves 1 cup besan 1/2 Red Chili powder pinch of asafetida Pinch of turmeric powder One table sp. hot oil salt to taste Vegetable oil for deep fry.

Method:

Mix all ingredients together with a little water to make a thick & consistent batter.Dip each carom leaf separately in the besan batter and Deep fry in hot oil untill golden in color.serve with pudina chutney and tomato sauce.

Note:


Carom Leaves Health Benifits:



  • The seeds are highly beneficial for the digestive system.
  • Carom Seeds also has anti-bacterial, germicide, antifungal and anesthetic properties.
  • They are rich in various vitamins, minerals, fibers and anti-oxidants.
  • These seeds can cure spasmodic pains due to indigestion, flatulence and various infections.
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Aroma Biryani,aromatic biryani,mutton biryani,valentine's day special dinner,mutton biryani recipe

Ingredients:

1kg mutton – cleaned and washed
2 tbsp ginger garlic paste
2 tbsp turmeric powder
1 tbsp chili powder
1 tbsp coriander powder
1 tbsp salt
green masala paste:
1/4 cup mint leaves
1/4 cup coriander leaves
6 Thai green chillies 
For rice:
2 tbsp vegetable or olive oil
2 cardamons
1 inch cinnamon stick
4 cloves
2 bay leaves
1 large onion – chopped
2 green chillies
1 tablespoon ginger-garlic paste
1 tomato – chopped
2 tbsp turmeric powder
2 tbsp chili powder
2 tbsp coriander powder
4 cups basmati rice (soaked for 2 hours)
1 cup coconut milk 
4 cups water
 1 cup mutton broth
Juice of half a lemon
Salt to taste 
Yoghurt mixture:
1cup curd
2onions(deep fry onions,mix the deep-fry  onions with curd and keep aside )

Method:

Pressure the mutton for 5 whistles. You can increase the number of whistles if the meat is more. Cool down, drain the broth and reserve it for cooking the rice. Keep the meat aside. Use a deep cooking pan with a fitting lid. Add oil to the pan. Once hot, add cardamons, cinnamon, cloves, bay leaves and stay for a minute. Then add the onions and cook for till brown a bit.Add the green chillies and ginger-garlic paste. Cook for 2-3 minutes. Mix in the mint-cilantro paste and yoghurt paste saute well to combine.Add the tomatoes and saute for couple of minutes. Add the spice powders (turmeric, chili and coriander powder) and cook for further 3-5 minutes. Throw in the cooked meat and pour the mutton broth, coconut milk and water. Rise the heat to high and bring it to a boil. Simmer the flame and add the rice and salt. Check for seasoning. Pour the lemon juice. Stir to combine and cook covered for 20 minutes. Switch off the flame and let it rest for another 10 minutes. Serve hot with raita and kurma.

Note:  

Spices are widely recognized for their digestive stimulant action. Spices when consumed through the diet produce significant stimulation of the activities of pancreatic lipase, amylase and proteases.
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Dried Apples-Aroma recipe,Dried Apples,dried apples nutrition,dried apples in oven

Ingredients:

2Apples
1tbsp cinnamon

Method:

Slice apples in uniformly thin slices and place on a baking sheet in an even layer.  Slices can touch each other, but try not to overlap.  Fit as many apples on a sheet as you can If desired sprinkle with cinnamon and gently rub in. Bake apples at 170 for 6-8 hours, until dry and slightly shriveled, and curled up around edges.  Turn off oven and leave door shut until completely cooled.  Remove apples from baking sheet and store in an airtight container.
Health benefits of Apples:
Apples contain many phytonutrients that act as antioxidants, ridding the body of cancer causing free-radicals. They are also a great source of dietary fiber.
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Betel leaves Rolls(Thamalapaku),betel leaf roll,betel leaf recipes,tamalapaku recipes

Ingredients:

1 cup firm tofu
1-1/2 tbsp canola oil
2 shallots, finely diced
1 small onion, chopped and fried
1 tbsp cilantro, finely chopped
2 cloves garlic, finely minced
1/2cup green lentils 
2 tbsp fresh ginger, thinly sliced
1 small carrot, shredded
1 tbsp sugar
1/4 tbsp salt 
3/4 tbsp black pepper, freshly ground
1 cup dried bean thread noodles
24  betel leaves, stemmed

Method:

Drain any liquid from the tofu. Pat dry with a paper towel. Slice the tofu into 1/2-inch thick pieces. In a large pan, heat about 2 tablespoons of oil; pan-fry the tofu slices until slightly golden. Don't overcook the pieces or they'll start to get hard.Once the tofu is cool,cut the pieces into very thin strips. Set aside. Place the whole package of dried bean thread noodles in a bowl. Soak the noodles in cold water for 30-40 minutes and drain. Chop into 1 inch threads. Set aside.Place the lentils in a small saucepan, barely cover with water and slowly cook for about 30 minutes. It will form a dry paste. Set aside.
 In a saucepan, heat 2 teaspoons of canola oil. Add the garlic and 1 finely minced shallot. Cook until slightly golden. Transfer to a bowl.Let cool. In a large bowl, combine the shredded carrots, soaked bean thread noodles, lentils, ginger, tofu and cilantro. Mix well. Add the garlic and shallot with oil, raw shallot and onion. Sprinkle with salt and sugar. Mix well. Refrigerate the mixture until you're ready to wrap. In a small pan, heat about 1 teaspoon of peanut oil. Add about 1 tablespoon of the tofu mixture. Cook for about 2-3 minutes. Taste the filling. Adjust seasoning if necessary. Season with more salt and pepper if necessary.
Place a betel leaf, vein side up, and spoon about 1 tablespoon of the tofu filling at the base of the leaf. Form a log with the filling and roll the wrapper once towards the top corner of the leaf. You want to make sure not to over-fill the leaf; otherwise the excess filling will burst out of the sides while cooking. Using kitchen shears, snip the excess ends of the leaf. Secure a toothpick. Repeat until all the ingredients are used.Brush a grill pan with the remaining oil. Place the tofu stuffed betel leaves on the grill pan. Sear them for about 2-3 minutes per side. Remove and discard the toothpicks.Serve hot.
Health benefits of canola oil:
The oil contains valuable amounts of anti-oxidant vitamin E,help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile. 
Health Benefits of Betel Leaves:
The betel leaf has been used as an aromatic stimulant and anti-flatulent. It arrests secretion or bleeding and also serves as an aphrodisiac.
Cough and difficulty in breathing are helped by applying betel leaves, that have been soaked in mustard oil and warmed, to the chest. Crushed betel fruit or berry mixed with honey relieves irritating cough. the betel leaf has anti-diabetic properties and helps in its treatment.
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Cocoberry Muffins(sugar free Diet)-Christmas Special


Ingredients:

1/2 cup coconut flour
1/4 tsp eating soda
1/2 tsp cream of tartar
1/4 cup coconut oil
2 tsp stevia
6 eggs
1/2 tsp pure vanilla extract
1/2 tsp sea salt
2 cups fresh or frozen berries (blueberries, blackberries and raspberries)

Method:

  •  Preheat oven to 180 degrees
  •  Blend together melted coconut oil, eggs, stevia, and vanilla
  •  Combine sifted flour, baking soda, cream of tartar and salt, and mix together well, until there are no lumps
  •  Fold in berries
  •  Grease muffin tins – make sure your go overboard here, these are sticky.
  •  Fill muffins tins about 3/4 full
  •  Bake for 20 minutes
  • serve after become normal temperature 


Note:


  • Stevia is a natural sweetener derived from the sweetleaf plant. It’s 300x as sweet as sugar, so it only takes a small amount to produce the same sweet taste as cane sugar. And it contains antibacterial properties.
  • It helps for calcium formation,cures the cancer.



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Mint Rice(pudina rice)

Ingredients:

1 cup rice 
2or 3cups Pudina leaves  
3 Green chillies
2 inch piece fresh tamarind 
1/2 cup onion, chopped
2 tbs oil
1 tbs mustard seeds
1 tbs halfed white urad dal
salt to taste
pinch of hing

Method:

Cook the Rice with 2 cups of water until all the water is absorbed. Allow the cooked rice.Wash the pudina leaves. Using a food processor, gring the pudina leaves along with the green chillies and tamarind into a smooth paste.Heat the oil in a heavy bottomed pan on medium heat; add the mustard seeds and allow it to crackle. Stir in the urad dal and roast it until it turns light golden brown. Add the onions and saute until the onions turn brown.Now add the ground pudina mixture and salt. Give it a stir and let it cook for 5 minutes until the mixture turns a little thick. Turn off the heat and finally stir in the cooked rice to this mixture until well combined. Serve hot with raita and Masala papad.

Note:

Mint leaves are helps for health a lot.It helps for  Soothing the digestive tract and if you are having stomach ache then it can be of great help.
Mint is an essential ingredient in many Indian and Middle Eastern cuisine and is popularly mixed with natural plain yogurt to make a 'raita' or brewed with tea to make the famous Indian 'Pudina Chai'. In Thai cooking, it is added to soups and to some highly-spiced curries. Mint grown in Asia is much more strongly flavored than most European mints, with a sweet, cool aftertaste.


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Panjabi Kadi Pakora-panjabi Healthy recipe


Ingredients:

For the onion pakoras:

  • 2 cups besan
  • 1 cup water
  • 4 medium sized onions, sliced
  • 1 tsp Ajwain
  • 1 tsp red chili powder
  • ½ tsp garam masala powder
  • a pinch of hing

For the kadhi:

  • 2 cups curd
  • 1 cup besan
  • 4 cups water
  • 2 tsp red chili powder
  • 11/2tsp turmeric powder
  • 1 tsp garam masala powder
  • salt to taste

For the tempering:

  • 1 medium sized onion, finely chopped 
  • 1 1/2 tbsp chopped ginger-garlic
  • 1 tsp cumin seeds
  • ¼ tsp methi seeds
  • 2 sprig curry leaves
  • 2 green chili
  • 1 or 2 dry red chilies 
  • 3 tbsp mustard oil or ghee
  • a pinch hing 

Method:

Pakoras:
mix besan in a bowl with ajwian  seeds, red chili powder, garam masala powder and salt.add sliced onions to the bowl and pour a little water.don’t use to-much water the onions will release water later.mix the onions with the besan very well and keep aside for some 20-30 minutes.heat oil for deep or shallow frying the pakoras.fry till they crisp and browned.remove excess oil.keep the pakoras aside.

Kadi:

In a pan, take the curd. whip it well to make it smooth and add the spice powders – turmeric powder, red chili powder, garam masala powder and salt,mix well with the curd.now add besan to curd.pour water and mix the contents well.make sure there are no lumps.now in a large deep pan, heat mustard oil or ghee add cumin seeds and let them split. then add chopped garlic, ginger, green chili.also add curry leaves and dry red chili.fry till the raw smell of the garlic ginger disappears.now pour our liquid curd mixture.bring the whole kadhi to a boil first and then simmer for 8-10 minutes.so the punjabi kadhi is ready.add the fried onion pakoras to the hot kadhi .cover and close the pan. let the onion pakoras be soaked in the kadhi for some minutes. garnish with coriander leaves and serve.




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Ragi Almond Biscuits-sugar diet recipe


Ingredients:

Ragi Flour - 1/2 cup
Almond Flour - 1/2 cup
Dark brown sugar - 1/2 cup
Baking powder - 1/2 tsp
Butter melted - 1/2 cup
Vanilla extract - 1 tsp
Few nuts - to top
Method:

In a non stick pan over medium heat dry roast the ragi flour, this is an essential process and takes away the raw smell of ragi so make sure you do it. Dry roast for 2 minutes and set aside
In a bowl add the brown sugar, almond flour, baking powder, vanilla extract and ragi flour mix all together such that the baking powder is even.
Add melted butter to the dry ingredients and combine until you are able to shape them into balls
Pre-heat the oven to 190 C for 10 mins, line a baking tray with parchment and start rolling the cookies into 1 tbsp size balls giving space between, place them on the prepared tray until you finish rolling out all.
Now decorate on top with cashew.
Bake in center of pre-heated oven for 12-15 mins. Once done cool them after enjoy.
Other Recipes
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Kaddu ka Sabzi-Rajasthani Healthy recipe


Ingredients:

1 tbsp oil
2 bay leaf 
12 mm piece cinnamon
2 cloves (lavang)
2 cardamoms
1 tsp kalonjig
1 tsp mustard seeds 
1/2 tsp methi seeds
2 tbsp low fat curds
1/4 tsp hing
1 tsp chilli powder
2 tsp coriander-cumin powder
1/2 tsp turmeric powder 
1/2 cup chopped tomatoes
1 cup peeled and cubed potatoes
2 cups peeled red pumpkin (kaddu) cubes
1 tsp lemon juice
1/2 tsp sugar
salt to taste



Method:

Heat the oil in non-stick pan add the bayleaves, cinnamon, cloves, cardamoms, khalonji seeds, mustard seeds and Methi seeds.When the seeds crackle, add the curds, hing, chilli powder, coriander-cumin seeds powder and turmeric powder and cook on a slow flame.Add the tomatoes and cook on a slow flame for a few minutes.Add the potatoes, pumpkin and 1/4 cup of water, cover with a lid and cook on a medium flame until the vegetables are tender.Remove the lid, add the lemon juice, sugar and salt, mix well and cook for a minutes,and serve.

Note:

This kaddu helps to increase the memory.If you serve children before going exam they will present themselves  more better .

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Besan ka Chilla-veg Omelet


Ingredients:


1 cup Besan flour
1 onion finely chopped
1 tomato finely chopped
2 tbsp cilantro chopped
1 tsp green chilli paste or 1 tsp finely chopped green chili
1/2 tsp ajwain seeds
a pinch of hing
water as needed
Salt to taste


Method:

  • Put the besan into a bowl,it is avoid the formation of lumps while mixing with water and make into a smooth and thick batter.The consistency should be slightly thinner than the regular dosa batter.
  • Add the rest of the ingredients and mix well.
  • Take a small omelet pan or any nonstick pan and add about a tsp of oil and pour the about half a cup of batter and turn the pan so that the batter covers the entire pan.Pour some oil around the edges.
  • You can cover the pan.
  • Once it is fried you can see the golden color around the edges and flip them when they are ready and let it roast on the other side for a few seconds.It is very important to fry the besan omelet on both the sides as uncooked besan causes indigestion.

Note:


  1. You can even make small besan omelets and stuff in between two slightly warmed bread slices and can eat as bread omelet sandwich.
  2. You can make the batter bit thick and you can even dip the bread triangles and fry on tawa like how you do for french toast.It gives an eggless version of french toast.




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Rosted Vegetables Moroccan-thyroid Diet

Ingredients:

450 g mix of potatoes, cauliflower, and a few radishes
1 1/2 teaspoons dried mint
1/2 teaspoon red chile pepper flakes
1/2 teaspoon cumin seeds
1/2 teaspoon fine grain sea salt
1 teaspoon ground cumin
1/2 teaspoon cinnamon


1 teaspoon ground ginger
4 tablespoons olive oil
1tbsp lemon juice

For Topping:

fresh mint, toasted sesame and pumpkin seeds, plain yogurt and salt.

Method:

Preheat the oven to 425F or 220C.Toss the veggies with coconut oil, sea salt and the Moroccan blend.Lay them out on parchment paper so they don’t touch each other too much.Bake them for 45 minutes.a squeeze of lemon and all of the other toppings. A salted yogurt and serve.
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Tahini and Mustard chicken-thyroid diet

Ingredients:


  • 1/2 chicken; boiled and chicken stock 
  • 2 tbsps of tahini paste (ground sesames seeds)
  • 2 tbsps of  soya paste
  • 2 tbsps of dijon mustard
  • 2 tbsps of olive oil 
  • 2 tbsps of truffle oil

Method:

Separate chicken flesh from the bones.Mash the chicken flesh with your hands, removing all small bonesCombine it with the tahini paste, soya and mustard.Mash all ingredients with your hand until they become smooth.





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Almond Bread for Thyroid Diet and Healthy recipe for children


Ingredients:


2 cups of almond flour 
2 Tbsp sugar 
1 Tbsp baking powder
1 tsp. of salt
5 eggs (whisked)
½ cup of coconut milk
1/3 cup of olive oil
250grm of Almonds  

Method:

Preheat oven at 350 degrees.Mix the dry ingredients in a batter bowl, in a separate bowl mix the wet ingredients and then mixed them together with a wooden spoon.And placed the batter in a greased bread loaf pan and put in the oven.it will take about 20min.Once its ready,wait for it to cool down before slicing it.

Note:

you can add tutu fruity also for children's it will be more attractive.

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Kabocha Squash Soup-for thyroid Diet

Ingredients:

1 Kabocha squash
¼ cup heavy cream
2 cups veggie broth
two of cinnamon
Salt and freshly cracked black pepper
1 teaspoon fresh grated ginger

 Method:

Pre-heat the oven to 400F or on gas roast Kabocha squash the same way roast butternut and pumpkin.Slice the stem section off the squash first and then slice the squash in half with carefully. Scoop out the seeds.Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan. Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.Once the squash has cooled, scoop out the pulp and place it in a blender,and puree.Add the tablespoon of butter to a medium soup pot over medium heat. Once the butter has melted, whisk in the squash puree with the heavy cream and veggie broth.Heat to a light simmer, adding additional veggie broth for a thinner soup.Whisk in the cinnamon and fresh ginger and season with salt and freshly ground black pepper to taste.Keep the soup warm for about 10-15 minutes to allow all the delicious flavors to develop. Serve warm.Thanks for Visiting www.womenspage.in

kakarakaya masala curry- karela

Ingredients:


1/2 kg Kakarakaya(karela)
5 Dry red chilies
1/2 tsp Black pepper
1 tsp Mustard Seeds
Little Turmeric Powder
1 garlic pod minced Garlic
Small piece Ginger
1 big onion
2 Green chilies
Salt - as required
sp tamarind extract
1 tbsp Jaggery
Oil

Method:

Remove the seeds from karela/ kakarakaya and cut into small pieces. Boil the pieces in salt water for a while. Drain the water and keep aside. Grind dry red chillies, mustard seeds, black pepper, ginger, garlic, and tamarind into fine paste. Cut onions and slit green chillies. Now heat oil, add mustard seeds, chopped onion, green chillies and stir. Add turmeric powder, curry leaves, ground masala paste, salt and stir. Add karela pieces and jaggery powder and combine. Cook on low flame for few Min's. Serve with plain rice or roti.

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Veg Mushroom Puff


Ingredients:



  • 1 Tbsp. butter
  • 5 red onions, roughly chopped
  • 300g cremini mushrooms, sliced
  • 2 Tbsp. chopped thyme
  • 200g  soured cream 
  • salt & pepper, to taste
  • 450g puff pastry 
  • 1 egg, beaten

Method:

In a large pan over low heat, melt the butter and add the onions.  Cook until the onions are completely soft.  Add the mushrooms and bring the heat up to medium.  Cook for about 5 minutes more, until the onions are cooked through.  Add the thyme, soured crème, and salt & pepper.  Let cook for 5 minutes more, until the mixture has thickened slightly.Preheat the oven to 400F.Lay out one sheet of the puff pastry . Spread the mushrooms/onion mixture over top, keeping it away from a 2-3cm border around the edge.  Using a pastry brush, brush some of the beaten egg around the border.  Lay the second sheet of puff pastry over top of the first, and squeeze the border edge together to seal tightly, being careful not to leave any open edges where filling could escape.Brush the top of the puff pastry with the remainder of the beaten egg, then cut a few slits in the top of the pastry.Bake at 400F for 25 minutes, until the pastry has puffed up and becomes golden.  Serve warm with tomato ketchup.




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Veg Manchow Soup veg manchow soup recipe video


Ingredients:

Carrot100 gms
Cabbage100 gms
French beans6
Mushroom4
Spring onions2 stems
Ginger1″
Garlic cloves6
Green chilly2
Cornflour1 cup
Soya sauce1 tbsp
Tomato sauce1 tbsp
Black pepper powder1/2 tsp
Noodles1 cup
Oil
Salt

Method:

Boil noodles and deep fry in oil till crispy.Keep aside.Chop all vegetables finely.Heat 2 tbsp oil and stir fry ginger,garlic and green chilly pieces.Now add chopped vegetables and stir fry for 2 mins.Add 2 cups of water and salt.Allow to cook for 4 min on low flame.Now add soya sauce,tomato sauce and black pepper powder.Simmer the soup for two to three minutes.Mix the cornflour in a water and add it to the soup.Cook till the soup thickens.Veg man-chow soup is ready.Serve hot with crushed fried noodles.

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