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Chutney

Snake Guard Intestinal Chutney:

  •  Snake guard is cooked in curries and shallow fried with spices and also used in salads and chutneys. Though it is less popular compared to the other vegetables from guard family. It is considered to be a good source of vitamins, minerals and dietary fiber.

Ingredients :

  1.     Intestinal guard – 2 cups
  2.     Tamarind –  Gooseberry size
  3.     Oil – 2 tbsp
  4.     Dried chillies – 2 , 3
  5.     Green chillies – 1
  6.     urad dal- 3 cup
  7.     Gram dal – 1 cup ( optional )
  8.     Asafoetida- as required
  9.     Curry Tree – as required
  10.     Coriander leaves-as required
  11.     Salt – as required

Method:

  • When removing the intestine from the inside to take part guard crop. Put oil in skillet in oven dried chillies, Black gram dal, Gram dal, Asafoetida, Tamarind, adding that in order to keep deep fry. Alone green chillies. Until the green scent, fry the snake guard intestine  with Curry Tree, if the water is slightly flipped. Fried lentil mixture with salt, no added water, and grind it. With coriander leaves and sliced, along with intestinal and grind it.

Medicinal uses of snake guard Intestinal Chutney:

  • Hundred gms of snake guard contains only 20 calorie. The snake guard is rich in minerals like magnesium, calcium and phosphorous. The fruit is rich in dietary fibre and contains many medicinal compounds. In Ayurveda, the snake guard is a folk cure for intestinal infestations. It is also used to induce vomiting after poisoning.
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  • Turkey Berry is a special medicinal herb which is botanically called as Solanum torvum. You can prepare Kuzhambu, Sambar and chutney with Turkey Berry. Turkey Berry chutney can be enjoyed with plain rice or curd rice.

Ingredients :

  1.     Green solanum torvum- half cup
  2.     Green chilli- quarter cup
  3.     Salt – as required
  4.     Turmeric – half a tspn
  5.     Asafoetida- half tspn
  6.     Tamarind – lemon size
  7.     Fenugreek – a quarter tspn

Method :

  • Remove stem and crush solanum torvum in water. If you will, like seeds. Fry fenugreek and keep aside. Add green chilli, turmeric, asafoetida, tamarind, salt, fried fenugreek and grind it. When half grind, add solanum torvum and grind the thick paste. This chutney is very tasty.

Medicinal Uses:

  • Turkey Berry has the potential to kill the germs and also acts as a medicine for cold, and also helps in problems related to the chest and stomach. And people who have diarrhea, stomach ache, piles, tuberculosis should use Turkey Berry as a part of their food. And taking Turkey Berry regularly will help in strengthening the nerves.
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Ginger Chutney:

  • Ginger Chutney is one of the most famous recipe from Andhra, it can be served as a chutney as pickle. This chutney is made with ginger, tamarind, red chilli. It’s taste really delicious even people tasting it for first time will like this Ginger chutney.

Ingredients :

  1.     Ginger – 1 / 2 cup ( Peel sliced ??)
  2.     Coconut – 1 / 2 cup
  3.     Dried chillies – 1
  4.     Black gram dal – 1 ½ cup
  5.     Green chillies – 2
  6.     Curry Tree – as required
  7.     Asafoetida – as required
  8.     Tamarind – small gooseberry size
  9.     Salt – as required
  10.     Oil – 2 tbsp

Method :

  • Peel the ginger and cut pieces to wash well. Heat oil in skillet in oven dried chillies, and deep fry black gram dal. Ginger slices, add Curry Tree, moreover a little bit of green flavour with deep fry. Milling coconut, tamarind, green chillies and add cold mix. Add cold water to gradually grind and paste. Fry dried chillies and black gram dal to be taken alone. Fry ginger and curry tree to be taken alone. Fry milling coconut, tamarind, salt and add dry chilli, grind it to be paste. In this ginger chutney, add gingely oil, mustard, black gram dal. If you want to add half a teaspoon gram dal and fry it. Fry the coconut when it will take to travel time.

Medicinal uses of Ginger Chutney:

  • Ginger contains gingerol, which acts as an anti-inflammatory. Ginger on the skin can increase skin’s radiance and decrease inflammation that may contribute to conditions such as psoriasis and acne. Ginger is an antioxidant, which means it inhibits harmful free radicals that cause skin damage and aging. People can experience the benefits of ginger on the skin by eating ginger in foods, drinking ginger tea, consuming ginger supplements or using a ginger-infused skin care product. Ginger is most commonly known for its effectiveness as a digestive aid.
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  • A lovely, fragrant beetroot chutney with hints of Indian spice. It is a yummy dish with a wonderful appearance and tastes excellent when mixed with hot rice or roti. This chutney is quick and easy to prepare and is also different from the usual chutneys.

Ingredients :

  1. Beetroot – 1/4 kg
  2. Ginger – a small piece
  3. Coconut milling – 1 / 4 cup
  4. Green chilli – 3
  5. Mustard seeds – 1 tspn
  6. Onion – 1
  7. Oil, salt – as required

Method :

  • Pour oil in a skillet with onions, mustard and fry it. Add Beetroot poles, green chilli, ginger, salt and fry it. Put the fried items in mixie, and grind it. This chutney is very tasty. It can be enjoyed with plain rice or curd rice.

Medicinal uses of Beetroot Chutney:

  • Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of some types of cancer. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
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  • Cooking improved the food intake, gain in body weight, dry matter and protein digestibility of mesta seed diets.  PER and NPU of cooked mesta seed diets were significantly higher than the corresponding raw diets. These results indicate that cooked mesta seed protein is of relatively good quality.

Ingredients :

  1.     Mesta – Two handle
  2.     Coconut milling – 1 tbspn
  3.     Green Chilli – 2
  4.     Onion – 1
  5.     Red chillies – 2
  6.     Mustard seeds – 1/2 tspn
  7.     Black gram – 1 tspn
  8.     Bengal gram – 1 tspn

 

Fried powder :

  1.     Fenugreek – 1 tspn
  2.     Coriander- 1 tspn
  3.     Cumin – 1 tspn
  4.     White sesame seeds – 1 tbspn

Method :

  •  Take spinach clean and rinse. Cut onions into small pieces. Pour oil in skillet and dry, add green chilli to fry. Let add the clean spinach and fry. Fry coconut milling at the end and keep aside. Put the items in skillet to fry. Grind the fried items in mixie and take the powder. Let fry with spinach, green chillies and coconut milling with polar girdle. Pour oil in skillet dry, add mustard, black gram, bengal gram, dried chilli, onion and fry it. With grind paste of chutney, add fried items and mix well.

Medicinal uses of Mesta Chutney:

  • Two varieties of mesta seeds were analysed for their proximate composition. Their protein, fat and dietary fiber contents were found to be high. The seeds were found to be a good source of minerals like phosphorus, magnesium and calcium. Food intake of animals receiving raw mesta seed diets was significantly lower than those receiving cooked mesta seed diets as well as the casein control diet. Protein and dry matter digestibilities of raw and cooked mesta seed diets were lower than that of casein control diet.

 

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Chutney:

  • Chutney is a family of condiments from Indian cuisine that usually contain some mixture of spice, vegetable, and fruit. There are many varieties of chutney. Chutneys may be either wet or dry, and can have a coarse to a fine texture.

Mustard Chutney

  • Mustard Chutney is hard to believe such a tasty dish can be made.This goes very well spongy idlies and dosas. This chutney is surely a keeper.

Ingredients:

  1. Mustard seed – 2 cup
  2. Tamarind – as required
  3. Dried chillies – 2
  4. Coconut pieces – 2
  5. Oil – as required
  6. Salt – as required

Method:

  • Fry the mustard With oil. Pieces of  Coconut, Dried Chillies, Tamarind, Salt, add a little water and grinding chutney. This is a bitter taste. Coconut rice, Lemon rice, Curd rice is delicious to eat and touch.

Medicinal uses of Mustard Chutney:

  • Most Indian households use mustard seeds or its oil for various purposes. You could use mustard sauce to spice up various foods, while the oil could be used for a number of purposes including cooking. Mustard seeds are high in the minerals selenium and magnesium as well as being a lesser-known source of brain-boosting omega-3 fatty acids. Selenium and magnesium have strong anti-inflammatory properties. They also help reduce the severity of asthma and rheumatoid arthritis, lower blood pressure and may help prevent heart attacks. Mustard is also rich in phytonutrients called isothiocyanates, which may prevent or halt the growth of gastrointestinal and colorectal cancers.
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