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 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.