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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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  • Rasam is an integral part of South Indian meals. This is a very simple rasam prepared with tomatoes, whole black pepper and cumin seeds.   It is not only tasty but also soothing when suffering from cold or fever.

Ingredients :

  1.     Tomato = 150 g
  2.     Green chillies = 2
  3.     Cumin = 1/2 spoon
  4.     Black Pepper = 1/2 spoon
  5.     Coconut Milk = 1/2 cup
  6.     Garlic = 5 pieces
  7.     Ginger = Small piece
  8.     Coconut Oil or Ghee = 1 spoon
  9.     Aniseed = 1
  10.     Red Chilli = 1
  11.     Cinnamon = 1
  12.     Salt = as required

Method :

  • Grind tomatoes in mixie, mixed with 4 cups of water and take juice. Add green chillies with a scratch. Add Cumin, pepper, to break. Add Ginger, garlic and remove the skin. coconut oil or ghee with cinnamon powder. anise and coriander. Add Chilli and Curry Tree to fry. Add coconut milk. Tasty tomato rasam is ready. This tomato rasam is mixed with rice to eat.
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  • 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.


  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


  • 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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Green chilli curry goes well with rice and roasted papadums. The fried green chillies are added to a gravy, made tangy with tamarind pulp and spicy by addition of onion, spice powders and curry leaves.

Ingredients :

  1. Green chillies = 10
  2. Capsicum = 2
  3. Small onion = 12
  4. Tomato = 1
  5. Black gram dal = half spoon
  6. Tamarind = small pellet
  7. Fenugreek = 1 spoon
  8. Cumin = 1 spoon
  9. oil  = as required
  10. salt =  as required

Method :

  • Cut  green chilli and capsicum. To cut onions and tomatoes. Heat oil in skillet and dry mustard, black gram dal, fenugreek, cumin and cook well .Add onion and fry it. Fry  green chilli and capsicum. Put the required amount of salt, then add tomatoes and fry it. Pour a little boiling liquid then add tamarind. Green chilli boils well, when oil comes to break down and serve. Tasty, healthy ” chili curry ” is ready. We serve all kinds of tasty food.

Medicinal properties :

  • In green chilli contains lot of vitamin ” C “. It provides heat to the body. Blood flow will be uniform. Spices in the right size to use . If you use too much it can cause damage.  If you eat food with capsicum, body weight can be loss. In capsicum, cholesterol, sodium and fat content is very low. Not related eye problems and hair  problems to prevent it. Moreover it contains calcium, phosphorus, iron, vitamin ” A “, vitamin ” B” vitamin ” C ” and vitamin ” E “. If you eat the right amount of spices in the food along with live without disease .
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Mangalore soup combines the best of nutrition and taste to offer a delicious and wholesome treat.With dipping temperatures, winter’s just the right season for big time soup slurping.It is a lip-smacking recipe guaranteed to delight the heart and the tummy.


  1. Mung gram dal = 2 spoons
  2. Ginger = kalankulam
  3. Green chillies = 2
  4. Tomato = 2
  5. black pepper = 1 spoon
  6. Cumin = 1 spoon
  7. Coriander seed = 1 spoon
  8. Tamarind = half a lemon size
  9. Asafoetida = slightly
  10. Mustard = 1 Spoon
  11. 2 spoons of oil
  12. The required amount of salt

Method :

  • Keep mung gram dal 10 minute soak. Peel the ginger. Cut tomatoes. Pepper, cumin to break. Filter tamarind liquid. Fry coriander seed without oil. In oil, mustard, asafoetida, salt and add the boiling water. Tamarind, Curry Tree with salt to be heat, add tomatoes. Pepper  and cumin. When boiling starts, fry  mung gram dal, coriander seed, add ginger, green chillies and grind to be paste. Mangalore delicious and healthy soup is ready.

Medicinal properties :

  • Mung gram dal in potassium, starch, protein and vitamins for growth is higher and allows the body. It is easy to digest .
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      Pickling is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. Mango gooseberry pickle.  Mango gooseberry pickle is a popular pickle in South Asia and India. This spicy pickles are also available commercially.  It can be stored in a refrigerator and used for about 15 days.


  1. Mango – 1 big
  2. Gooseberry – 200 g
  3. Chilli powder – 200 g
  4. Salt – 11/2 tbsp
  5. Asafoetida – 1/2 tsp
  6. Mustard seeds – tsp
  7. Jaggery – a little


  • Cut mango, gooseberry and grind to a powder in a mixer-grinder.  In a pan add oil, mustard seeds, asafoetida and add powder. Fry chilli powder, salt and add jaggery.  Now it is ready to taste mango gooseberry pickle.

Medical benefits :

  • Gooseberry strengthening the heart. Gooseberry  will subside ulcer, eye diseases, blood circulation and diabetes. In gooseberry, protein, fat, Calcium, ore, iron, vitamin C and contains nutrients. In a small mango, sun- dried meals reduced appetite comes with eating .
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