There are some foods which boost our Immune System and help us in fighting diseases. How many times have we heard this advice: “An apple a day keeps the doctor away”? Well, certain foods, including apples, possess nutrients, minerals and organic compounds that can supercharge our immune system. They help our body in fighting infections. One such food is garlic. Today I am going to write about its immune system boosting capabilities.
In the ancient times, the Roman soldiers used to eat chunks of garlic before going to battles. They believed it infused them with courage and heroic strength. Well eating up raw garlic cloves won’t give one superhuman powers, but they may help our immune system in fighting bacterial, viral and even fungal infections. Garlic contains allicin, ajoene and thiosulfinates – 3 powerful compounds that help the body prevent and fight infections. The compounds are so strong that consuming raw garlic juice is nearly as effective as Neosporin is for disinfecting minor wounds. It has been proved from scientific evidence that people who consume large quantities of garlic on the onset of a cold will reduce the amount of time it takes them to heal.
So do include garlic cloves in your daily food intake and fight diseases. A good thing to remember is that garlic is more potent the more you mash it.
After this useful tip, let me take you to my today’s recipes. They are: Achari Bhindi (Pickled Okra) and Prawns ke Golle. I hope you will enjoy their tastes.
In the ancient times, the Roman soldiers used to eat chunks of garlic before going to battles. They believed it infused them with courage and heroic strength. Well eating up raw garlic cloves won’t give one superhuman powers, but they may help our immune system in fighting bacterial, viral and even fungal infections. Garlic contains allicin, ajoene and thiosulfinates – 3 powerful compounds that help the body prevent and fight infections. The compounds are so strong that consuming raw garlic juice is nearly as effective as Neosporin is for disinfecting minor wounds. It has been proved from scientific evidence that people who consume large quantities of garlic on the onset of a cold will reduce the amount of time it takes them to heal.
So do include garlic cloves in your daily food intake and fight diseases. A good thing to remember is that garlic is more potent the more you mash it.
After this useful tip, let me take you to my today’s recipes. They are: Achari Bhindi (Pickled Okra) and Prawns ke Golle. I hope you will enjoy their tastes.
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- ACHARI BHINDI
(PICKLED OKRA)
Ingredients:
· Okra (Ladies finger) 100 gms.
· Pickle (achar, any masala type – lemon, mango etc.) 2 tbsp.
· Panch phoran (a mixture of 5 spices –
fenugreek seeds (methi), cumin seeds, mustard seeds,
nigella (kalonji) and fennel seeds (saunf)) 5 gms. or ½ tsp.
· Sugar 1 tsp.
· Kasoori Methi Powder 1 tsp.
· Cumin Powder 1 tsp.
· Chaat Masala ½ tsp.
· Tomato Puree 4 tbsp.
· Tomato sauce 2 tbsp.
· Ginger-garlic paste 2 tbsp.
· Asafoetida (hing) a pinch
· Salt to taste
· Mustard Oil 6-8 tbsp.
Method:
1. First of all, wash the okra in water and dap them dry with a cloth. Then cut off the top and tail of each piece.
2. Heat 3-4 tbsp. of mustard oil in a pan and fry the okra pieces till they become crisp. Take them out onto a plate and keep aside.
3. Again add some more mustard oil (about 4tbsp.) to the pan and heat it. Then add panch phoran and sauté for 1 minute. Then add the ginger-garlic paste and fry for 2-3 minutes till the oil leaves the gravy.
4. Now add tomato puree, mix well and cook for some more time (2-3 minutes). Add a little water if it becomes too dry.
5. When the gravy begins to boil, add cumin powder, salt (to taste), kasoori methi powder, sugar, tomato sauce and a pinch of hing (asafoetida) and fry for 1 more minute so that all the ingredients mix nicely.
6. Add a little more water (1/4 cup) and the fried okra pieces, stir continuously and keep turning all the sides of the okras so that the aroma of the gravy gets into them.
7. In a small bowl, take 2 tbsp. of some achar (pickle), adding about 4-5 tbsp. of water, mash them nicely , then strain out this achari water and add this achari water to the gravy in the pan. Add ½ tsp. of chaat masala, mix nicely and keep on the fire for 2 more minutes. Then remove from the fire and pour into a serving plate.
Serve hot with paranthas or nans.
- PRAWNS KE GOLLE
Ingredients:
· Small sized prawns (skin removed) 2 cups
· Lemon Juice 3 tbsp.
· Gram Flour (Besan), roasted in oil for 3-4 minutes ½ cup
· Soda or baking powder ½ tsp.
· Onion, chopped finely 1 no. (large sized)
· Ginger-garlic paste 1 tbsp.
· Tomatoes, chopped finely 1 tbsp.
· Green Chillies, chopped finely 2-3 nos.
· Turmeric Powder ½ tsp.
· Cumin Powder ½ tsp.
· Coriander Powder 1 tsp.
· Chilli Powder 1 tsp.
· Salt to taste
· Curd 3 tbsp.
· Coconut Milk 2 tbsp.
· Green Coriander leaves, chopped finely 2 tbsp.
· Vegetable Oil, for frying ½ cup
Method:
1. In a bowl, marinate the prawn pieces with 1 tsp. of turmeric powder, ½ tsp. of salt and lemon juice for half an hour, then fry them in oil for 3 minutes. Take them out to a plate and keep aside.
2. Heat 4-5 tbsp. of oil, add the finely chopped onions and fry till golden brown.
3. Then add the chopped green chillies and chopped tomatoes and fry for another 3 minutes so that the tomatoes are cooked fully. Now add the ginger-garlic paste, cumin powder, coriander, salt (to taste) and chilli powder, mix nicely and cook over medium flame, stirring continuously till the oil starts to leave the gravy.
4. Now add curd, coconut milk and the fried prawn pieces, mix nicely all the ingredients and keep turning all the sides so that the gravy gets into the prawns.
5. After 2-3 minutes, add the chopped green coriander leaves, roasted besan and soda, mix nicely stirring continuously and fry over low flame for 2-3 minutes more.
6. When it becomes dry, remove from the fire, adding a little water, mash this prepared mixture nicely and make small spherical balls of diameter of about 2 inches. Make 7-8 such balls from the mixture.
7. Now heat ½ cup of oil in a frying pan and deep fry these prawn balls till light brown.
Garnish with onion slices, tomato slices and chopped coriander leaves and serve hot with Tomato sauce or Chilli sauce.
