Recipes to Prevent and Control Arthritis – Walnut Chia Seeds Pudding & Flax Seeds Laddoo

Recipes to Prevent and Control Arthritis - Walnut Chia Seeds Pudding & Flax Seeds Laddoo

Recipes to Prevent and Control Arthritis – Walnut Chia Seeds Pudding & Flax Seeds Laddoo

Walnut Choco Chia Seeds Pudding Cooking Recipe

Serves: 4
Preparation time: 40 mins
Cooking time: 10 mins
Dessert

Ingredients

  • Chia seeds: 10 tbsp
  • Overnight soaked walnuts: 10
  • Honey: 2 tbsp or to taste
  • Cinnamon: 2 inches
  • Cashew nuts: 100 g
  • Dry roasted walnuts: 2 tbsp
  • Milk: 1 L
  • Cocoa powder: 3 tbsp
  • Licorice root: 2 inches
  • Nutmeg: ½ small
  • Water: 50 ml
  • Chocolate shaving: 4 tbsp

Recipes to Prevent and Control Arthritis - Walnut Chia Seeds Pudding & Flax Seeds Laddoo

Cooking Method

  1. Soak cashew nuts in 50 ml of hot water for 15 minutes. Blend cashews with stock to make a smooth cream. Refrigerate for 2 hours to set the cream.
  2. Add cocoa powder, cinnamon, nutmeg, and licorice root to the milk. Bring it to a boil. Simmer for 5-7 minutes on low flame.
  3. Turn off the flame. Cover and let it cool for 10 minutes.
  4. Remove cinnamon stick, nutmeg, and licorice root. Add overnight soaked walnuts and blend until smooth.
  5. Take out the flavored milk in a bowl. Add chia seeds, honey and mix vigorously. Leave for 20 minutes to allow chia seeds to swell up.
  6. Mix again and break any lumps. Pour the pudding into individual jars. Chill in the refrigerator overnight or at least for 5-6 hours.
  7. Add cashew cream, chocolate shavings, roasted walnuts on top and serve.

Flax Seeds Laddoo Cooking Recipe

Makes: 25 units
Preparation time: 30 mins
Cooking time: 20 mins
Dessert

Ingredients

  • Flax seeds: 500 g
  • Chopped almonds: 100 g
  • Jaggery: 250 g
  • Cow’s ghee: 2tbsp
  • Chopped walnuts: 100 g
  • Tragacanth gum/gond: 100 g (optional)

Recipes to Prevent and Control Arthritis - Walnut Chia Seeds Pudding & Flax Seeds Laddoo 1

Cooking Method

  1. Dry roast the flax seeds on low flame till their color changes slightly.
  2. Let the roasted flax seeds cool down and grind them in a grinder.
  3. Grate the jaggery and keep aside.
  4. Heat ghee in a pan. Cook gond in the ghee till it swells.
  5. Take out the gond from the ghee. Let it cool and break it with a pestle or your hand.
  6. Add nuts to the remaining ghee. Roast till they turn slightly brown.
  7. Take out the nuts and add grated jaggery in the same ghee.
  8. Cook for 3-5 minutes till jaggery melts. Turn off the flame immediately. Don’t cook jaggery after it dissolves, or else laddoos will be hard to chew. Add the flax seeds, nuts and gond. Mix well.
  9. Make round shape laddoo with hands while the mixture is still hot.
  10. If laddoos are not binding well, then heat the mixture for 2 minutes.
  11. Enjoy Flax Seeds Laddoos. Store the remaining laddoos in the refrigerator and consume them within two weeks.

Recipes to Prevent and Control Arthritis – Horse Gram Dal Fry & Cabbage Dry Fruit Roll

Recipes to Prevent and Control Arthritis - Horse Gram Dal Fry & Cabbage Dry Fruit Roll

Recipes to Prevent and Control Arthritis – Horse Gram Dal Fry & Cabbage Dry Fruit Roll

Royal Horse Cram Dal Fry Cooking Recipe

Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins
Main course

Ingredients

  • Horse gram: 250 g
  • Ginger: 1½ inches
  • Tomato: 3 medium
  • Cumin seeds: ½ tsp
  • Turmeric powder: ½ tsp
  • Coriander powder: ½ tsp
  • Kashmiri red chili powder: ½ tsp
  • Garlic: 8-10 cloves
  • Onion: 3 medium
  • Asafoetida: ¼ tsp
  • Bay leaf: 1
  • Garam masala: ½ tsp
  • Water: 800 ml
  • Salt: To taste

Recipes to Prevent and Control Arthritis - Horse Gram Dal Fry & Cabbage Dry Fruit Roll

Cooking Method

  1. Soak horse gram overnight. Wash overnight soaked horse gram with fresh water and pressure cook with 500 ml water, salt, and turmeric powder on low-medium for 4 whistles.
  2. Heat oil in a pan. Add asafoetida, bay leaf, and cumin seeds. Cook for a minute. Add chopped ginger and garlic. Cook for a minute.
  3. Add chopped onion. Cook for 10 minutes. Add chopped tomatoes and salt. Cover and cook for 10 minutes.
  4. Add garam masala, coriander powder and red chili powder and mix well. Cover and cook for 5 minutes.
  5. Add horse gram along with stock and mix well. Add 300 ml of water and bring it to a boil. Mash 30% of dal fry with a masher. Cook on medium flame for 5 minutes.
  6. Turn off the flame. Enjoy Royal Horse Gram Dal Fry with rice.

Cabbage Dry Fruit Roll Cooking Recipe

Makes: 18 rolls
Preparation time: 20 mins
Cooking time: 40 mins
Dessert

Ingredients

  • Fresh Cabbage: 1 large
  • Jaggery: 80g -100g
  • Clove: 3
  • Water: 500 ml
  • Licorice root: 2 inches

For Filling

  • Desiccated coconut: 60 g
  • Walnut kernels: 4
  • Cashew nuts: 10
  • Pumpkin seeds: 1 tbsp
  • Rock salt: A pinch
  • Dates: 15-17
  • Almonds: 10
  • Pistachios: 10
  • Melon seeds: 1 tbsp
  • Ghee: ½ tsp

Recipes to Prevent and Control Arthritis - Horse Gram Dal Fry & Cabbage Dry Fruit Roll 1

Cooking Method

For Filling

  1. Remove the seeds from the dates. Mash the dates with a masher to make them smooth, if the dates are not soft enough, beat them with a pestle to make them smooth.
  2. Chop all nuts. Heat ghee in a pan and add all nuts and seeds. Roast till nuts start turning a little brown.
  3. Add desiccated coconut. Cook for 3-4 minutes.
  4. Add dates and a pinch of rock salt. Mix well. Cook for 2-3 minutes until the dates are hot and soft and all the ingredients are combined. Turn off the flame and let it cool down for 5 minutes.
  5. Grease your palm. Once the filling is cool enough to handle, make small laddoos. The laddoos need not be in perfect shape and should be slightly cylindrical in shape for easy rolling. Keep aside.

For Cabbage roll

  1. Wash the cabbage thoroughly. Remove the first hard layer of leaves. Make a horizontal cut at the bottom of the cabbage and carefully take out the cabbage leaves. Repeat the step to collect 9 cabbage leaves.
  2. Put jaggery, licorice root, cloves, and water in a pan. Bring it to the boil. Simmer for 3-4 minutes.
  3. When the syrup starts to thicken a bit, add cabbage leaves. Add 1 or 2 leaves at a time. Keep the flame on medium-high and cook for 5-8 minutes until the cabbage becomes soft and absorbs the flavor. Take out the cabbage from the syrup.
  4. Repeat the process for all the cabbage leaves. Turn off the flame. Allow the cabbage to air dry for 2-3 minutes.
  5. Cut the cabbage leaves vertically into two halves. If the leaves are too large, cut them into 3 pieces.
  6. Place a laddoo at one end of the cabbage. Roll the cabbage. No need to seal the ends, when the cabbage will dry, the ends will stick together automatically.
  7. Make all the cabbage rolls. Refrigerate for two hours and serve.

Recipes to Prevent and Control Arthritis – Horse Gram Dry Masala & Soybean Masala

Recipes to Prevent and Control Arthritis – Horse Gram Dry Masala & Soybean Masala

Horse Cram Dry Masala Cooking Recipe

Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins
Side dish

Ingredients

  • Horse gram: 200 g
  • Asafoetida: ½ tsp
  • Fenugreek seeds powder: ½ tsp
  • Tomato: 1 medium
  • Green chilies: 2
  • Garam masala: ¼ tsp
  • Mustard seeds: ½ tsp
  • Water: 200 ml
  • Cumin seeds: ½ tsp
  • Onion: 1 medium
  • Chopped ginger-garlic: 1 tbsp
  • Coriander powder: 1 tsp
  • Cumin powder: ½ tsp
  • Bay leaf: 1
  • Oil: 1 tbsp

Recipes to Prevent and Control Arthritis - Horse Gram Dry Masala & Soybean Masala

Cooking Method

  1. Soak horse gram overnight. Pressure cook horse gram with 200 ml water for 6 whistles.
  2. Grind onion, ginger-garlic and green chilies with about 2 tbsp of water to make a thick and coarse paste. Grind tomatoes separately.
  3. Heat oil in a pan. Add asafoetida, bay leaf, mustard seeds, and cumin seeds. Cook for 2 minutes. Add onion paste. Cook for 7 minutes.
  4. Add tomatoes and salt. Cook for 5 minutes. Add fenugreek seeds, garam masala, cumin and coriander powder. Cook for 5-7 minutes.
  5. Add horse gram with stock and salt. Mix well. If necessary, add more water. Cover with a lid and cook on low flame for 15 minutes.
  6. Garnish with fresh coriander leaves and serve.

Soybean Masala Cooking Recipe

Serves: 4
Preparation time: 10 mins
Cooking time: 45 mins
Main course

Ingredients

  • Soybean: 300 g
  • Onion: 4 medium
  • Tomato: 3 medium
  • Ginger: 1½ inches
  • Garlic: 10 cloves
  • Bay leaf: 1
  • Cloves: 3
  • Cumin seeds: ½ tsp
  • Asafoetida: 1 tsp
  • Garam masala: 1 tsp
  • Turmeric powder: ½ tsp
  • Coriander powder: 1 tsp
  • Red chili powder: 1 tsp
  • Salt: To taste
  • Water: 450 ml

Recipes to Prevent and Control Arthritis - Horse Gram Dry Masala & Soybean Masala 1

Cooking Method

  1. Soak soybeans in enough water overnight. Wash soybeans, pressure cook them with salt and 450 ml water for 5-7 whistles.
  2. Strain the soybeans. Keep the stock for later use.
  3. Heat oil in a pressure cooker. Add asafoetida, cumin seeds, bay leaf, and cloves. Cook for a minute.
  4. Add chopped ginger and garlic. Cook for 2 minutes. Add chopped onion. Cook for 10 minutes or until the onions are tender.
  5. Add chopped tomatoes. Add salt, mix well and cook for 5 minutes.
  6. Add turmeric powder, garam masala, coriander powder, and red chili powder. Mix well. Cover and cook on low flame for 10 minutes till the mixture starts releasing oil.
  7. Add soybean. Mix well. Cook for 5-7 minutes. Add stock and pressure cook for 2 whistles.
  8. Garnish with fresh coriander leaves. Enjoy it with chapati and rice.

Recipes to Prevent and Control Arthritis – Mushroom Walnut Soup & Instant Turmeric Pickle

Recipes to Prevent and Control Arthritis - Mushroom Walnut Soup & Instant Turmeric Pickle

Recipes to Prevent and Control Arthritis – Mushroom Walnut Soup & Instant Turmeric Pickle

Mushroom Walnut Soup Cooking Recipe

Serves: 4
Preparation time: 5 mins
Cooking time: 20 mins
Starter

Ingredients

  • Sliced button mushroom: 500 g
  • Garlic: 16-20 cloves
  • Onion: 2 medium
  • Cloves: 4
  • Black pepper powder: ½ tsp
  • Curd: 2 tbsp
  • Sesame oil: 2tbsp
  • Walnut kernels: 20
  • Ginger: 1½ inches
  • Sesame seeds: 1 tbsp
  • Garam masala powder: ¼-½ tsp
  • Rock salt: To taste
  • Water: 1500 ml

Recipes to Prevent and Control Arthritis - Mushroom Walnut Soup & Instant Turmeric Pickle

Cooking Method

  1. Heat sesame oil in a pan. Add walnuts to it. Roast for 5 minutes or until they begin to change color. Remove walnuts from heat.
  2. Roughly crush walnuts with the help of a pestle. Alternatively, grind 1 or 2 times in pulse mode. Do not grind walnuts to a fine powder, this will make walnuts bitter. Keep aside.
  3. In the same oil, add sesame seeds and cloves. When they start crackling, add chopped ginger and garlic and cook for 2 minutes.
  4. Add chopped onion and cook for 10 minutes.
  5. Add sliced mushrooms. Cook for 5 minutes. Stir occasionally. Add rock salt and black pepper powder. Mix well and cook for 10 minutes. Take out 10 mushroom pieces for garnishing.
  6. Add 250 ml of water and bring it to a boil. Simmer for 5 minutes.
  7. When water is somewhat reduced, add another 250 ml of water. Bring it to a boil. Simmer for 5 minutes.
  8. Turn the flame to low and add curd. Cook for 2-3 minutes.
  9. Add another 250 ml of water. Bring it to a boil, then simmer for 5 minutes or until soup thickens.
  10. Add ¼ tsp of garam masala. Add 250 ml water and repeat step 9.
  11. Turn off the flame. Cool the soup and blend it into smooth soup in a blender. If required, add 250 to 300 ml of water while blending.
  12. Bring the soup to heat. If the soup seems thick, add 200 ml of water. Taste and add ¼ tsp of garam masala if required. Bring it to a boil. Simmer for 5 minutes.
  13. Turn off the flame. Pour soup in individual soup bowls. Add mushroom pieces and crushed walnuts. Mix and serve hot.

Tips:

  • It is necessary to add water gradually to make the soup rich in flavor. Adding all the water at once will make the soup thinner and bland.
  • A total of 1500 ml of water was used for this soup. Your water quantity can range from 1300 ml to 1600 ml. So, add water gradually and adjust the amount of water as needed.
  • Over time, the soup becomes thick and strong flavored. If you are storing the soup for later, add 200 ml of water, adjust seasoning, and bring it to a boil before serving.

Instant Turmeric Pickle Cooking Recipe

Makes: 150 g
Preparation time: 15 mins
Condiment

Ingredients

  • Fresh turmeric: 150 g
  • Chopped Lemon: 2
  • Kala namak mix: 1 tbsp
  • Black pepper powder: ½ tsp
  • Lemon juice/ Amla juice: 2 tbsp
  • Asafoetida: ½ tsp
  • Cumin seeds powder: ½ tbsp
  • Mustard oil: 2 tbsp

Recipes to Prevent and Control Arthritis - Mushroom Walnut Soup & Instant Turmeric Pickle 1

Cooking Method

  1. Wash turmeric thoroughly. Remove the skin. Finely chop them.
  2. Add asafoetida, kala namak mix, cumin seeds powder, black pepper powder, mustard oil, and chopped lemon. Mix well.
  3. Add lemon juice or amla juice. Mix well.
  4. Spoon the mixture in a clean and dryjar. Cover the jar with a muslin cloth and keep it in sunlight for two days.
  5. After two days, the turmeric pickle is ready to eat.
  6. You can store turmeric pickles in the refrigerator for up to 1 week.

Recipes to Prevent and Control Arthritis – Oats Walnut Namkeen & Flax Seeds Spread

Recipes to Prevent and Control Arthritis – Oats Walnut Namkeen & Flax Seeds Spread

Oats Walnut Namkeen Cooking Recipe

Makes: 300 g
Preparation time: 10 mins
Cooking time: 20 mins
Snack

Ingredients

  • Rolled oats: 200 g
  • Desiccated coconut: 25 g
  • Fennel: 1 tbsp
  • Sesame seeds: 2 tbsp
  • Almonds: 12
  • Pumpkin seeds: 2 tbsp
  • Asafoetida: 1 tsp
  • Turmeric powder: 1 tsp
  • Kashmiri red chili powder: 1 tbsp
  • Salt: To taste
  • Walnuts: 40 g
  • Coriander seeds: 1 tbsp
  • Curry leaves: 20-25
  • Peanuts: 35 g
  • Pistachios: 10
  • Raisins: 2 tbsp
  • Caram masala: ½ tsp
  • Brown sugar: 1½ tbsp
  • Dry mango powder: 1 tsp

Recipes to Prevent and Control Arthritis - Oats Walnut Namkeen & Flax Seeds Spread

Cooking Method

  1. Dry roast fennel seeds and coriander seeds and desiccated coconut till they start releasing an aromatic smell. Grind them coarsely in a mixer grinder. Keep the masala for later use.
  2. Dry roast oats till they start changing color. Remove from heat.
  3. Chop walnuts, almonds, and pistachios.
  4. Heat oil in a pan. Add Asafoetida, sesame seeds in hot oil and cook for a minute.
  5. Add curry leaves and peanuts. Roast for 5 minutes.
  6. Add almonds, pistachios, pumpkin seeds, walnuts, and raisins one by one. Roast till they turn slightly brown.
  7. Add turmeric powder, chili powder, salt, garam masala, and dry mango powder. Cook for a minute.
  8. Add roasted rolled oats. Mix well.
  9. Add prepared masala and brown sugar. Mix well.
  10. Turn off the flame and leave the oats walnut namkeen in the pan till it cools down completely.
  11. Enjoy Oats Walnut Namkeen with evening tea. Store the namkeen in an airtight container for up to 15 days.

Flax Seeds Spread Cooking Recipe

Makes: 110 g
Preparation time: 10 mins
Cooking time: 10 mins
Condiment

Ingredients

  • Flax seeds: 30 g
  • Garlic: 15-18 cloves
  • Cumin seeds: 3 tsp
  • Extra virgin olive oil: 1 tsp
  • Water: 60 ml
  • Sesame seeds: 30 g
  • Dry red chilies: 2
  • Lemon juice: 3 tsp
  • Salt: To taste

Recipes to Prevent and Control Arthritis - Oats Walnut Namkeen & Flax Seeds Spread 1

Cooking Method

  1. Dry roast flax seeds on low flame till flax seeds turn dark and slightly puffed up. Remove from heat.
  2. Dry roast sesame seeds, cumin seeds, and red chilies till they slightly change color. Keep stirring to prevent the burning of seeds.
  3. Grind all the ingredients together except olive oil to make a superfine spread. Add extra virgin olive oil and mix.
  4. Apply flax seeds spread on toast and rolls or use as a dip or serve as chutney. Store it in the refrigerator and consume within 3 days.

Tip: Proper roasting of flax seeds is an important step to reduce the peculiar taste of flax seeds, so roast them until they become slightly puffed.

Recipes to Prevent and Control Hypertension – Cucumber Jaljeera & Banana Choco Milk Shake

Recipes to Prevent and Control Hypertension - Cucumber Jaljeera & Banana Choco Milk Shake

Recipes to Prevent and Control Hypertension – Cucumber Jaljeera & Banana Choco Milk Shake

Cucumber Jaljeera Cooking Recipe

Serves: 4
Preparation time: 15 mins
Cooking time: 5 mins
Beverage

Ingredients

  • Lemon juice: 2 tbsp
  • Coriander leaves: 30 g
  • Green chili: 1
  • Dried mango powder: ½ tsp
  • Black salt: To taste
  • Cloves: 4
  • Water: 1 L
  • Mint leaves: 50 g
  • Ginger: 1½ inches
  • Cumin seeds: 1 tsp
  • Asafoetida: ½ tsp
  • Black pepper: 10
  • Cucumber pieces: 4 tbsp

Recipes to Prevent and Control Hypertension - Cucumber Jaljeera & Banana Choco Milk Shake

Cooking Method

  1. Dry roast cumin seeds, cloves, and black pepper till cumin seeds turn reddish-brown. Cool and grind them.
  2. Finely chop the cucumber. Keep aside for later.
  3. Take all the ingredients in the blender jar except the cucumber. Add about 50 ml -100 ml of water and grind to make a super-fine paste.
  4. Take the green paste in ajar and add more water to make 1 L. Add cucumber pieces. Refrigerate it for 2 hours. Serve chilled.

Summer Fruit Punch Cooking Recipe

Serves 4
Preparation time: 15 mins
Beverage

Ingredients

  • Musk melon: 500 g
  • Orange: 200 g
  • Honey: 1 tbsp / To taste
  • Dry mango powder: 1 tsp
  • Cucumber: 250 g
  • Mint leaves: 50 g
  • Lemon juice: 1 tbsp
  • Ice cubes: 8-10 (optional)

Recipes to Prevent and Control Hypertension - Cucumber Jaljeera & Banana Choco Milk Shake 1

Cooking Method

  1. Chill musk melon, cucumber, orange, and mint leaves in the refrigerator for 3-4 hours.
  2. Keep 4-5 mint leaves to garnish. Blend musk melon, cucumber, orange and mint leaves, lemon juice, and honey in a blender.
  3. Pour the fruit punch into glasses. Sprinkle dry mango powder over it. If you want, put 2-3 ice cubes in each glass. Enjoy the chilled and refreshing Summer Fruit Punch.

Banana Choco Milk Shake Cooking Recipe

Serves: 4
Preparation time: 15 mins
Beverage

Ingredients

  • Banana: 4
  • Cocoa powder: 1 tbsp
  • Pistachios: 2 tbsp
  • Chilled cow milk: 800 ml
  • Honey: 1 tbsp (optional)
  • Pumpkin seeds: 1 tbsp

Recipes to Prevent and Control Hypertension - Cucumber Jaljeera & Banana Choco Milk Shake 2

Cooking Method

  1. Dry roast pistachios and pumpkin seeds till they start releasing an aromatic smell and turn slightly brown. Remove from flame and let the nuts cool down. Chop them roughly using a knife or crush them using the mortar pestle or grinder.
  2. Chop banana roughly. Blend banana, cocoa powder, and chilled milk into a smooth milkshake. Pour into glasses and add honey if needed.
  3. Add pistachios and pumpkin seeds. Mix well and serve.

Recipes to Prevent and Control Arthritis – Mulethi Flerbal Chai & Grilled Mushrooms

Recipes to Prevent and Control Arthritis - Mulethi Flerbal Chai & Grilled Mushrooms

Recipes to Prevent and Control Arthritis – Mulethi Flerbal Chai & Grilled Mushrooms

Mulethi Herbal Chai Cooking Recipe

Serves: 4
Preparation time: 5 mins
Cooking time: 15 mins
Beverage

Ingredients

  • Licorice root: 2 inches
  • Cinnamon stick: 1 inch
  • Ginger: 1½ inches
  • Ashwagandha root: 2 inches
  • Black Pepper: 8
  • Water: 800 ml

Recipes to Prevent and Control Arthritis - Mulethi Flerbal Chai & Grilled Mushrooms

Cooking Method

  1. Crush ginger, cinnamon, and black pepper using a pestle.
  2. Add crushed herbs, licorice root, and ashwagandha root in water.
  3. Bring it to a boil. Simmer for 10 minutes on medium flame till water reduces to 600 ml.
  4. Strain the tea. The licorice root is enough to make tea sweet. No sweetener is needed to be added to it. Drink hot Mulethi Herbal Chai.

Fennel Chia Seeds Milk Shake Cooking Recipe

Serves: 4
Preparation time: 30 mins
Cooking time: 10 mins
Beverage

Ingredients

  • Skimmed milk: 1 L
  • Honey: If required
  • Water: 80 ml
  • Fennel: 5 tbsp
  • Almonds: 100 g
  • Chia seeds: 2 tbsp

Recipes to Prevent and Control Arthritis - Mulethi Flerbal Chai & Grilled Mushrooms 1

Cooking Method

  1. Soak chia seeds in 80 ml water overnight or for at least 4 hours.
  2. Soak almonds in hot water for half an hour. Remove the skin and blend it with milk (about 40 ml-60 ml) to make a thick cream. Keep it in the refrigerator for 2 hours to set the cream.
  3. Wash the fennel seeds thoroughly. Dry on a kitchen towel for 20 minutes. Finely grind the fennel seeds.
  4. Bring the milk to a boil. Turn the flame to low. Add fennel seeds powder and simmer for 5 minutes.
  5. Turn off the flame and let it cool down. Strain the milk. Add honey, mix well and chill for 2 hours in the refrigerator.
  6. Add almond cream into individual glasses. Add a spoonful of soaked chia seeds. Pour fennel milk and enjoy refreshing Fennel Chia Seeds Milk Shake.

Grilled Mushrooms Cooking Recipe

Serving: 4
Preparation time: 10 mins
Cooking time: 15 mins
Snack

Ingredients

  • Button mushrooms: 600 g
  • Red chili powder: ¼ tsp
  • Salt: To taste
  • Black pepper powder: 1 tsp
  • Extra virgin olive oil: 2½ tbsp

Recipes to Prevent and Control Arthritis - Mulethi Flerbal Chai & Grilled Mushrooms 2

Cooking Method

  1. Wash the mushrooms thoroughly and cut them into half an inch. Sprinkle salt, red chili powder, and black pepper powder.
  2. Add oil and mix well. Spread the mushroom pieces on the baking tray. Make sure they do not overlap each other. If the quantity is more, grill/bake in 2 batches.
  3. If you have grill function in your oven, grill the mushrooms in 2 batches for 15 minutes. Alternatively, bake in a pre-heated oven at 180°C for 15 minutes.

Recipes to Prevent and Control Hypertension – Chocolate Shrikhand & Red Velvet Halwa

Recipes to Prevent and Control Hypertension - Chocolate Shrikhand & Red Velvet Halwa

Recipes to Prevent and Control Hypertension – Chocolate Shrikhand & Red Velvet Halwa

Chocolate Shrikhand Cooking Recipe

Serves: 4
Preparation time: 12 hours
Dessert

Ingredients

  • Fresh thick curd: 2L
  • Honey: To taste
  • Dark chocolate pieces: 4 tbsp
  • Cocoa powder: 2 tbsp
  • Vanilla essence: ½ tsp
  • Dark chocolate shaves: 2 tbsp

Recipes to Prevent and Control Hypertension - Chocolate Shrikhand & Red Velvet Halwa

Cooking Method

  1. Tie thick curd in a muslin cloth and hang it in a tap or any other place overnight or for 6-7 hours.
  2. Take out the hung curd in a bowl. Blend it with a spoon or hand blender to make it smooth.
  3. Mix cocoa powder, honey, and vanilla essence in the hung curd.
  4. Take shrikhand in a muslin cloth and pass the shrikhand through muslin cloth by squeezing the muslin cloth. Alternatively, pass the shrikhand through a sieve to make it smooth.
  5. Add the chocolate pieces and mix well. Refrigerate it for 3-4 hours.
  6. Take out Shrikhand in individual serving bowls. Decorate with chocolate shavings. Keep the bowl in the refrigerator for half an hour and enjoy Chocolate Shrikhand after lunch.

Red Velvet Halwa Cooking Recipe

Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins
Dessert

Ingredients

  • Grated Beetroot: 300 g
  • Jaggery: 50 g
  • Chopped mixed nuts: 2 tbsp
  • Milk: 500 ml
  • Desiccated coconut: 6 tbsp
  • Ghee: ½ tsp

Recipes to Prevent and Control Hypertension - Chocolate Shrikhand & Red Velvet Halwa 1

Cooking Method

  1. Heat ghee in a pan. Add chopped nuts and roast till they start releasing a pleasant aromatic smell. Make sure to stir continuously; otherwise, nuts will burn. Take out the nuts and keep them aside.
  2. In the same pan, add milk and bring it to a boil. Keep boiling till the milk thickens slightly (about 5-7 minutes on high flame).
  3. Add grated beetroot to the milk. Keep the flame medium-high and let it cook till all milk evaporates. Keep stirring it to prevent it from sticking to the bottom of the pan. It will take about 15 to 20 minutes.
  4. When the milk has reduced to about 90%, it will look like a slurry. Add jaggery and desiccated coconut at this stage.
  5. Cook for 5 minutes till the beetroot absorbs all the milk and starts leaving the pan. Turn off the flame. Add all nuts and mix well.
  6. Serve hot or refrigerate for 3 hours and enjoy the Red Velvet Halwa.

Recipes to Prevent and Control Diabetes – Anjeer Kaju Katli & Lauki ki Kheer

Recipes to Prevent and Control Diabetes - Anjeer Kaju Katli & Lauki ki Kheer

Recipes to Prevent and Control Diabetes – Anjeer Kaju Katli & Lauki ki Kheer

Anjeer Kaju Katli Cooking Recipe

Zinc deficiency may lead to the development of diabetes. Zinc plays an important role in preventing and managing diabetes. It is because zinc plays a crucial part in the production and secretion of insulin. Since zinc strengthens the immune system, it protects beta cells from destruction. Studies suggest that zinc-rich foods help lower blood sugar levels in type 1 as well as type 2 diabetes. Cashew nuts are a great source of zinc. This sweet dish is all about cashew nuts and requires less sweetness compared to other sweets. The milder the sweetness, the richer cashew nuts will taste.

Makes: 200 g
Preparation time: 20 mins
Cooking time: 15 mins
Dessert

Ingredients

  • Cashew nuts: 200 g
  • Water: 180 ml
  • Edible silver leaves/vark: 3 or 4
  • Dried figs: 22
  • Ghee: For greasing

Recipes to Prevent and Control Diabetes - Anjeer Kaju Katli & Lauki ki Kheer

Cooking Method

  1. Wash figs thoroughly and soak them in 180 ml water for 2 hours.
  2. Take figs along with water in a pressure cooker. Pressure cook for 3-4 whistles. Turn off the flame. Let it cool down. Blend it in a blender to make a fine paste. Make sure the paste is smooth.
  3. Take the paste in a muslin cloth. Squeeze to collect the smooth fig paste. Discard the solid part. Alternatively, you can pass it through a sieve and discard the solid part.
  4. Finely grind cashew nuts. Pass through a sieve and grind the coarse nuts again to make a fine powder.
  5. Take the fig paste in a pan. Bring it to a boil. Cook till it reduces to one-fourth of the volume and the water has almost evaporated.
  6. When the fig paste starts separating from the pan, add cashew powder. Mix well and keep stirring continuously so that it does not stick to the bottom of the pan. Keep the flame medium.
  7. Cook till mixture comes together and releases oil. You will notice oil around the mixture, and it will start separating from the pan. It takes around 3-5 minutes to reach this stage. Turn off the flame.
  8. Take out the mixture in a well-greased bowl or plate. Let it cool down for 5 minutes. It will dry out and look like dough.
  9. Knead the anjeer kaju katli dough for 3 minutes.
  10. Place the dough on butter paper, place another butter paper over it, and flatten the dough into a thickness of 3 to 5 mm with a rolling pin.
  11. Remove the butter paper from the top. Apply silver vark while the kaju katli is still hot. If the anjeer kaju katli has become cold, then grease it with ghee and apply the silver vark. Cut in diamond or square shape. Keep the Anjeer Kaju Katli in the refrigerator and consume it within 3 days.

Tips:

  • Do not grind cashews at high speed or for a long time, or else it will start releasing oil which is not good for this recipe.
  • Do not add extra water than what is mentioned in the recipe. The fig paste may seem thick and less initially, but it is enough to make the perfect anjeer kaju katli. If you add more water, katli will become sticky and will not dry out later and look like halwa.
  • Applying silver vark is optional. Traditionally Kaju Katli has silver vark, but it is completely optional. Make sure to check the product label. It should clearly specify that it’s 100% vegetarian or confirm with the seller if the silver vark is 100% vegetarian. When in doubt, omit silver vark completely.

Lauki ki Kheer Cooking Recipe

Serve: 4
Preparation time: 20 mins
Cooking time: 40 mins
Dessert

Ingredients

  • Bottle gourd: 200 g
  • Dates: 11-13
  • Raisins: 10
  • Ghee: 1 tbsp
  • Milk: 1 L
  • Almonds: 8
  • Cashew nuts: 8
  • Saffron: 5-6 strands

Recipes to Prevent and Control Diabetes - Anjeer Kaju Katli & Lauki ki Kheer 1

Cooking Method

  1. Soak saffron in 2 tbsp of hot milk. Keep aside. Remove seeds from dates. Blend with 50 ml of milk to make a smooth paste. Keep aside.
  2. Peel and grate bottle gourd (remove seeds). Heat ghee in a pan. Add the grated bottle gourd and cook for 5-8 minutes. Bottle gourd should be cooked well, or it might curdle the milk.
  3. Meanwhile, bring milk to a boil in another pan. Cook on medium flame till the milk thickens slightly. Stir occasionally.
  4. Add cooked bottle gourd. Cook for 20-25 minutes on medium flame.
  5. Add date paste, saffron milk, chopped almond, chopped cashew nuts, and raisins. The kheer will start thickening immediately. Simmer for 5 minutes on low flame.
  6. Turn off the flame. Allow the kheer to cool to room temperature, then refrigerate for 2-3 hours. Enjoy chilled Lauki ki Kheer.

Recipes to Prevent and Control Hypertension – Mixed Veg Pulao & Dal Fry Palak Wale

Recipes to Prevent and Control Hypertension - Mixed Veg Pulao & Dal Fry Palak Wale

Recipes to Prevent and Control Hypertension – Mixed Veg Pulao & Dal Fry Palak Wale

Mixed Veg Pulao Cooking Recipe

Serves: 4
Preparation time: 15 mins
Cooking time: 30 mins
Main course (Weekend special)

Ingredients

  • Basmati rice: 400 g
  • Cabbage: 150 g
  • Cloves: 6
  • Cinnamon: 1 inch
  • Cumin seeds: 1 tsp
  • Bay leaf: 1
  • Ghee: 2 tbsp
  • Peas: 150 g
  • Carrot: 150 g
  • Black pepper: 10
  • Green cardamom: 3
  • Asafoetida: ½ tsp
  • Salt: To taste
  • Water: 850 ml

Recipes to Prevent and Control Hypertension - Mixed Veg Pulao & Dal Fry Palak Wale

Cooking Method

  1. Wash rice in running water and soak rice for 15 minutes.
  2. Chop cabbage and carrot.
  3. Crush clove, cardamom, cinnamon, and black pepper in a mortar with the help of a pestle.
  4. Heat ghee in a pressure cooker. Add bay leaf, asafoetida, cumin seeds, crushed cloves, cinnamon, cardamom, and black pepper. Cook till cumin seeds start changing color.
  5. Add peas and salt, cover with a lid, and cook for 5 minutes till peas are tender.
  6. Add carrots and cook for 5 minutes without covering. Add cabbage and cook for 5 minutes without covering.
  7. Strain the rice and add it to the vegetable mixture. Cook for 6-8 minutes. Stir occasionally to prevent rice from sticking at the bottom of the cooker. Do not stir vigorously; otherwise, the rice will break.
  8. Add water and close the lid of the cooker. Cook on medium flame for 1 whistle. Turn off the flame. Leave for 5 minutes and open the lid. Do not keep the lid of the pressure cooker on for a long time; otherwise, the rice will be soggy.
  9. Enjoy Mixed Veg Pulav as it is or with rajma or dal fry.

Dal Fry Palak Wale Cooking Recipe

Serves: 4
Preparation time: 20 mins
Cooking time: 40 mins
Main course

Ingredients

  • Spinach: 200 g
  • Split Bengal gram: 50 g
  • Water: 650 ml
  • Yellow split pigeon peas: 140 g
  • Salt: To taste
  • Turmeric: ½ tsp

For Tadka

  • Ginger: 1 inch
  • Onion: 1 medium
  • Garam masala: ½ tsp
  • Red chili powder: ¼ tsp
  • Asafoetida: ½ tsp
  • Water: 250 ml
  • Garlic: 6 cloves
  • Tomatoes: 1 medium
  • Coriander powder: ½ tsp
  • Cumin seeds: ½ tsp
  • Oil: 1 tbsp

Recipes to Prevent and Control Hypertension - Mixed Veg Pulao & Dal Fry Palak Wale 1

Cooking Method

  1. Wash and chop the spinach leaves. Wash split pigeon peas and split Bengal gram 2-3 times and soak them in water for 15 minutes.
  2. Discard the water. Take dal in the pressure cooker, add fresh 650 ml water. Bring it to a boil. Add salt, turmeric powder, and spinach leaves. Close the lid and pressure cook on a medium flame for 4 whistles.
  3. Heat oil in a pan. Add asafoetida and cumin seeds. Cook till cumin seeds start changing color.
  4. Add chopped ginger and garlic and cook for 2 minutes. Add onion and cook for 5-7 minutes. Add tomato. Cook for 5 minutes.
  5. Add garam masala, coriander powder, and red chili powder. Mix well. Cover and cook for 10 minutes. Mash the mix with a spatula.
  6. Add dal to it and mix. Add 250 ml water, if required, add more water. Bring it to a boil. Cook on low flame for 5-10 minutes. Serve hot with rice.

Note: Spinach absorbs less salt, due to which you will need less salt than usual, so add salt accordingly.