IMMUNITY BOOSTER | NUTRITIONAL CHIKKI | ENERGY BAR

 

In this video, we're going to be taking a look at #ImmunityBoosters – an energy bar that's rich in Vitamin E, NUTRITIONAL CHIKI, and HEALTHY SNACK. This bar is perfect for keeping you energized on-the-go, and it's also perfect for providing you with the nutritional and antioxidant benefits you need for a healthy lifestyle. An easy snack that's also packed with nutrients, then you should check out this energy bar from Vedai Cuisine! It's perfect for keeping you energized on-the-go, and it's also perfect for providing you with the nutritional and antioxidant benefits you need for a healthy lifestyle. As a parent, you know how important it is to give your children the best possible health. That's why we've chosen some of the best Immunity boosters on the market to help you out! From Energy bars to Chikis, we've got you covered! In this video, we'll discuss the different benefits of each product and which one is best for you and your family! If you're looking for an easy snack that's also packed with nutrients, then you should check out this energy bar from Vedai Cuisine! It's perfect for keeping you energized on-the-go, and it's also perfect for providing you with the nutritional and antioxidant benefits you need for a healthy lifestyle. Thanks for watching!!

a healthy snacks or energy bar which contains edible seeds that are rich in Anti-oxidants, ruch in vitamin E viz., pumpkin seeds, flax seeds etc along with the above-mentioned edible seeds, we can include Almonds, Cashews, walnuts too. happy cooking.

dry roast the ingredients

add it to the jaggery syrup. mix well. transfer to a plate and cut into desired shapes.

Click below for Video:-

AVAL PAYASAM / POHA PAYASAM

Aval/ Poha/ Rice flakes payasam is a very healthy dessert which anybody  can easily prepare. It is mainly done during Gokulashtami as it is the favourite dish of Lord Krishna. It is done using milk and jaggery.

INGREDIENTS:
Aval/ Poha - 1/2 cup
Jaggery - 1/2 cup
Milk - 1/2 litre
Cardamom - a pinch
Salt  - a pinch
Ghee - 2 tsp
Cashews - 10

METHOD:
1. In a pan add aval and dry roast it for a while and wash thoroughly as it might contain sand particles.
2. Drain the water completely and keep aside.
3. In a thick bottomed tawa/pan, add little ghee and roast the cashews and add the washed poha and stir gently for a while.

4. Simultaneously boil milk in a separate pan and add to the aval and cook for a few minutes till the aval becomes soft.
5. Prepare jaggery syrup, strain the impurities and allow it to boil for a while and cool completely.
6. Add to the aval, along with a pinch of salt, cardamom powder and mix well.
7. Tasty Aval/Poha payasam is ready.

Note:

• White aval/poha can be used instead of red aval.
• See that the jaggery syrup cools down completely to avoid curdling of milk.

For Youtube Video Click here....Aval Payasam

MINT PULAV

Mint has a strong, special and refreshing aroma. Mint is a good appetizer and has plenty of medicinal values.

INGREDIENTS:
Basmathi rice - 1 cup
Onion - 2
Green peas - 1/2 cup (soaked)
Carrot - 2
Beans - 10
Capsicum - 1
Tomato -2
Sambar powder/Red chilly powder - 1& 1/2 tsp
Crushed Ginger garlic - 2 tsp 
Green chilly - 2
Mint leaves - 1 bunch
Coriander leaves - a handful
Lemon - 1/2
Ghee - 2 tsp
Oil - as desired
Salt
For Seasoning
Cloves - 2
Cinnamon - 2
Star Anise - 1
Cardamom - 2
Fennel - 1 tsp
Cumin - 1 tsp
Bay leaf - 1
Mace/Jathipathri - 1

METHOD:
1. Wash & soak Basmathi rice in water for 20 minutes.
2. Chop all the vegetables and keep aside. Wash and chop the mint, coriander leaves.
3. In a Pressure cooker, heat oil, add all the ingredients given for seasoning one by one and stir well until nice aroma comes out.
4. Add chopped onions, saute well till it becomes transparent, add crushed ginger garlic and cook well until raw smell goes off.
5. Add the chopped veggies, slit green chilly and cook for few minutes. Add little salt and mix well so that the tomato turns juicy.
6. Add Sambar powder/Red chilly powder, required salt for the whole dish and stir well. 
7. Add chopped mint leaves and saute for a minute.
8. Add 1& 1/2 cup of water to the vegetables and allow to boil. 
9. Add the soaked basmathi rice and mix well until it is half cooked.
10. Add lemon juice, coriander leaves, ghee & mix well and close the lid of the cooker.
11. Allow up to 2 whistles on high flame and lower the flame for 5 minutes.
12. Tasty and aromatic Mint pulav is ready to be served with Onion raitha/tomato sauce.

See for Mint Pulav(other version), Paneer Vegetable Pulav, Veg. pulav in this blog.

VAZHAITHANDU KOOTU/ PLANTAIN STEM KOOTU

Rich in  fiber, helps  in  maintaining the digestive system , helps to avoid kidney stones, avoids constipation, lowers Cholesterol and Blood sugar, here is a Healthy Indian recipe 

INGREDIENTS:

Plantain stem - 1 cup (Chopped)
Moong dhal - 1/4 cup
Turmeric - a pinch
Curd - 2 tsp
Salt

For grinding
Coconut - 3 tsp
Broken channa dhal - 2 tsp
Green chilly - 1
Cumin - 1/4 tsp

For Seasoning
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful
Oil - 2 tsp 

METHOD:
1. Remove the outer covering of the plantain stem. Cut into round slices, remove the fiber with fingers then and there. 
2. Chop into small cubes and soak in water. If you feel to remove the left over fiber, use a fork and stir the cubes soaked in water for 2 to 3 minutes. The left over thread like fiber will stick to the fork.
3. In a pressure cooker, add moong dhal, plantain stem, turmeric powder, salt, add little water and pressure cook up to 4 whistles on high flame.
4. In a mixer, add the ingredients given for grinding and make a fine paste.
5.Heat oil in a pan, add mustard, cumin, after mustard splutters add urad dhal and fry till golden brown. Add curry leaves.
6.Transfer the contents of the pressure cooker to the pan, add the paste and cook for 2 minutes. Add chopped coriander leaves, mix well and switch off the flame.
7. Add curd and mix well. 
8. Tasty & Healthy Plantain stem kootu is ready.

Note:

• Using Coconut is optional. 
• Instead of green chilly, a teaspoon of sambar powder can be used or 2 red chillies can be used along with seasoning instead of grinding.