Home Blog

Benefits of phool makhana (fox nuts)



It’s important to make sure your body has enough calcium to sustain your everyday activities. Today’s world has a number of calcium supplement options to choose from. Do you, on the other hand, know a better way to get calcium for your body? Phool Makhana is a tasty snack that’s also high in calcium.

Good for Blood Pressure

A individual with hypertension will benefit from the high potassium and low sodium content of phool makhana. It means that eating phool makhana will help to regulate blood pressure because the lower sodium levels have no effect on blood pressure though potassium helps to lower it.

Diabetic Patients Will Benefit

Phool makhana is well-known for being high in fibre but low in fat, making it ideal for diabetics with digestive issues. The low fat content means less sugar is produced.

Kidney Benefits

Other health benefits of phool makhana include lowering the risk of kidney problems. Logic dictates that if blood flow is well regulated, the kidney’s function will be aided and its task will be made easier.

To Combat Aging, a Special Enzyme Is Contained

Phool makhana has been shown to have a wide range of medicinal properties, as well as a high concentration of kaempferol, a well-known anti-aging compound.

Heart Disease: Useful

While heart disease is a serious health issue, the number of people who suffer from it is on the rise. Phool makhana had medicinal properties that were thought to help strengthen the heart and improve cardiovascular function.

Solution for Weight Loss

Phool makhana has two advantages: it is high in fibre and low in fat. Low fat is a quality of snack that everyone will look for during a weight loss diet programme. Fiber will help with metabolism and make your stomach feel full, whereas low fat is a quality of snack that everyone can look for during a weight loss diet programme.

Ragi Idli recipe


Ragi idli is easy to make healthy breakfast. Its oil free and rich Iron which improves hemoglobin in the blood.


1 cup Idli rice or normal raw rice
2 cups Ragi flour/whole ragi(finger millet)
1 cup Urad dal
1/2 tsp Methi or Fenugreek seeds
Salt as per your taste


Soak rice methi and urad dal seperately for about 5 hours.

Now mix ragi and grind to a thick paste, fermant it overnight (5-6 hos urs).

Add salt to the batter and steam it in the Idli plate for about 20-25 minutes.

Idlies can accompany with coconut chutney or sambar.

Immunity and Interferon boosting foods


During a virus pandemic situation how you can protect your body till the discovery of vaccines? Just by boosting your immunity your body can fight against any kinds of viruses, diseases, tumors and harmful contamination.

Immunity boosting natural foods

Holding viruses away takes more than an apple a day!   By at least having your seven servings of fruits and vegetables and eight to 10 glasses of water a day, you will strengthen the body’s resistance. Although an all-around diet is the secret to greater immunity, certain specific foods and ingredients that improve the immune system will hold you in a state of war.

Your immune system plays an significant part in overall health and wellness. Unfortunately, the harmful free radicals and oxidizing stress induced by environmental and lifestyle influences will damage your immune function. Eating foods which are rich in nutrients that improve your immune system is important to help your overall health. Include these immune-boosting foods in your diet, to help maintain the immune system healthy.

  • Curd/Yogurt
  • Citrus fruits
  • Ginger
  • Spinach
  • Turmeric
  • Sweet potato
  • Oats
  • Barley
  • Broccoli
  • Red bell pepper
  • Almonds
  • Watermelon
  • Pomegranate
  • Papaya
  • Kiwi
  • Sunflower seeds

Interferon boosting foods

In response to the involvement of many viruses, interferons are a group of signaling proteins produced and released by host cells. In a common example, a virus- cell produces interferons that enhance their anti- defenses by affecting neighboring cells.
Interferon is a material that is formed by the white cells of the body to prevent diseases, tumors, asthma and harmful chemical contamination. These may be produced chemically and administered for certain tumors and infectious diseases such as Aids and hepatitis C but adverse effects do occur. Fortunately several natural substances can cause interferon output by the body itself, including:

  • Astragalus herb
  • Boneset herb
  • Chlorophyll
  • Echinacea herb
  • Ginkgo herb
  • Licorice herb
  • Milk Thistle herb
  • Siberian Ginseng
  • Vitamin C and bioflavonoids

Paneer 65 recipe


Paneer 65  is India’s most popular recipe  and has become prominent across the world. Paneer 65 is a similar Indian version of Paneer manchurian.


  • 1⁄4 cup corn flour
  • 2 tbsp rice flour
  • 1⁄2 tsp pepper, powdered
  • 1 tsp red chilli powder
  • 1⁄4 tsp turmeric
  • 1⁄2 tsp coriander powder
  • 1⁄2 tsp garam masala
  • 1⁄2 tsp ginger chopped
  • 2 tbsp curd / yoghurt, whisked
  • 1 tsp lemon juice
  • 1⁄2 tsp salt
  • 200 gram paneer / cottage cheese cubes
  • oil for deep frying


  1. First deep fry the paneer cubes in a paste prepared with the above ingredients.
  2. Heat 3 tsp of oil in a large kadai and saute 1 tsp of cumin, 1 dried red chilli and a few curry leaves.
  3. Add  1 inch ginger and 1 chilli Saute on high flame.
  4. Add 2 tbsp of tomato sauce, 1 tsp of chilli sauce, and 1⁄4 tsp of oil. Stir in high-flame fry.
  5. Remaining the flame low apply 2 tbsp of water and 2 tbsp of curd.
  6. Mix together before the curd blends properly.
  7. Optionally apply 2 drops of food color and mix well for vivid red colour.
  8. Put in the fried paneer and combine properly.
  9. Finally, garnish paneer 65 with chopped cilantro or coriander and enjoy.

Vada Pav recipe without onion & garlic


Vada pav is one of Maharashtra’s most modest street food and it’s flavorful and crispy. Wada pav is a sandwiched Batata vada with chutney.


For making vada

  • 2 Tbsp oil
  • 1/4 tsp hing
  • 1 tsp mustard seeds
  • 2 tsp saunf
  • 1 tsp grated ginger
  • 2 green chilli
  • 2 nos potato, boiled
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 2 tsp coriander leaves
  • 2 tsp lemon juice

Deep Frying

  • 1 cup besan or gram flour
  • 1/4 tsp soda
  • 1 tsp salt
  • 4 Green chillies (serve as topping)

For masala and chutney

  • 1 pinch hing or asafotida
  • 5 nos red chilli whole
  • 2 tsp white sesame seeds
  • 1 cup grated coconut
  • 2 tsp peanuts, roasted
  • 1/2 tsp salt
  • 1/2 tsp tamarind


Preparing Aloo Vada

1.Take oil, put hing, mustard seeds and saunf in a saucepan. Slightly roast.
2.Add  green chilly  paste, grated ginger and saute well.
3.Add now boiled potatoes (peeled & mashed), turmeric powder, 1 tsp salt, 1 tsp red chilli powder and leaves of coriander.
4.Mix well with them, then add lemon juice. Saute to form a paste.

Deep Frying

Mix besan or gram flour with salt, chilli powder and cooking soda with little water for a medium consistency. Now make round ball shapes with aloo paste prepared above and dip in besan paste and deep fry in oil, this makes vada.

Preparing Masala Chutney

Now make a paste with above listed ingredients with little amount of water to for a paste or chutney.

Making Vada Pav

Take Pav buns and cut them in middle apply 1tsp masala chutney prepared and stuff one vada, serve with green chilly topping.

Sabudana khichdi

sabudana khichdi ekadashi recipe

Sabudana Khichdi is a dish commonly made during the fasting season of Ekadashi, Navratri or Mahashivaratri. Sago/tapiocal pearls khichdi recipe is very easy.


1 cup sabudana

1 cup water to soak

1 tablespoon coconut oil or ghee

1/2 teaspoon cumin seeds

1 medium potato

2 tablespoons raw peanuts

1-2 green chili

6-7 curry leaves

1/2 teaspoon salt (sendha namak)

1/2 teaspoon sugar

1/2 lemon juice

1 tablespoon coriander leaves


  • Rinse sabudana under water, until it is plain. This is important to get rid of the starch all over.
  • Shift the rinsed sabudana to a large saucepan and add 1 cup of water. No-one else.
  • The sabudana must have soaked up all the water. Yet you also need a colander to rinse it, only to get rid of the hot vapor.
  • Place a pearl between your thumb and index finger and I to test if sabudana is ready to cook.
  • At medium heat oil in a pan. Add the cumin seeds once the oil is hot, and let them sizzle for a few seconds.
  • Then add the diced potatoes and cook, stirring constantly for 3-4 minutes until the potatoes are nearly cooked. It is important to dice the small potatoes here so that they cook quickly.
  • Add the raw peanuts, and cook 2-3 minutes more.
  • Then add the curry leaves and simmer for another 1 minute.
  • Add the drained sabudana, salt and sugar, to the pan. Mix well.
  • Cook until most sabudana pearls are translucent, stirring once or twice for a few minutes. Do not cook it for a long time or it will get oily.
  • Take pan off fire. Add coriander leaves and lemon juice and mix well.

Lobia Curry



2 cups Lobia (Black Eye Beans)

1 1/2 tsp

Salt To Taste

1 1/2 tsp ground coriander

3/4 tsp ground cumin

1/2 tsp ground turmeric

2 tbsp oil

1 small chilly, chopped

2 large slice ginger, chopped

1 (3/4-inch piece) ginger root, peeled and chopped

1/2 tsp Scant cumin seeds

1 medium tomato, chopped


Soak beans in a bowl overnight. Drain the beans next day, cover them with fresh water and boil.
Add salt, cumin and turmeric. Cook for about 30 to 45 minutes, until the beans are tender.
Deep deep heat oil. Add ginger and cumin.
Stir in the tomato for 10 minutes. Remove the lobia (black eye beans) and fluid for another 5 minutes. Keep cooking, uncovered, until the lobby is smooth, but not completely dissolved.
The curry should be Soupy blend.

Traditional Jaggery Rice recipe – Vellagogare


Ingredients :

200 gm Rice
1 Coconut
500 gm Jaggery
70 gm Ghee
70 gm White til
5-6 Cardamom
5-6 Cashews



Cook the rice , now grate coconut and powder the jaggery. Make jaggery syrup adding little water.
Add grated coconut and jaggery syrup  to the  cooked rice. The other side roast til and powder it along with cardamom. Add this powder to the rice and cook for 5 min.  Now heat ghee along with cashews
add this as the seasoning.

Coconut Dosa Recipe


Ingredients :

250 gm Rice
1 Coconut
1 tbs  Urad dal
Pinch of Methi seeds
Salt for taste

Method :

Soak rice fro about 5-6 hours, grate full coconut grind them adding all ingredients and keep this for fermenting for another 6 hours. Now just make dosa  in pan and enjoy with coconut chutney.

Vangibath – Brinjal Rice simple recipe



Rice – 250 gm

Brinjal – 4 to 5 no

Oil – 2 tbsp

Mustard seeds – 1 tsp

Red chilli – 4 no

Rasam powder – 1 tbsp

Salt -1 tbsp

Lemon – 1 no

Curry leaves – 8-10 no


Cook the rice and keep it aside. Cut brinjal lengthwise. In a pan add oil,  splutter mustard seeds , now add red chilies,  bunch curry leaves now add brinjal and rasam powder, let it cook half then add  salt close the lid . Add cooked rice  to this mixture  and lemon juice. Sim the heat for 5 minutes.
Vangibath is ready to serve.