Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Butter Beans Coconut Pulao
Saturday, May 10, 2014
Pulao or biryani, i dont mind eating them anytime of the day, yes i love it that much. Pulao goes for a quick preparation when compared to biryani.Vegetable or beans anything works wonder in pulao and i love to add both vegetables and beans together in pulao just to feed my kids easily as they love pulao or biryanis very much. This wonderful one pot meal suits pectly even for a sunday lunch and tastes more delicious when served along with spicy chicken curry or paneer based curry.
Today am here with an another quick,nutritious and flavourful pulao i prepared with butterbeans and with a spiced coconut milk. This pulao may sounds almost like ghee rice or coconut pulao but the addition of butterbeans make it more interesting. I didnt add any veggies but still you can add vegetables like green peas,carrot and beans. If you dont like butterbeans, just replace it with paneer cubes.Its 2nd sunday of the month and since i belong to a group of friends who blogs on sunday for the event Lets Brunch On Sundays am posting this incredible,aromatic and nutritious one pot meal today. Do you know the main motto of this event is to blog on sundays since most of the bloggers couldnt able to feed their blog babies during weekdays coz of their busy schedules, so myself and Veena both planned to create an event to cook and post a dish which goes under Sunday brunch,lunch or dinner.Sending MLLA 64 guest hosted by Lourdes Princy, event by Lisa and Susan.
2cups Basmati rice (washed and soaked for half an hour)
2nos Onions (sliced thinly)
6nos Garlic cloves
1cup Cooked butter beans or else as more as you desire
2nos Whole spices (bayleaves,cloves,cinnamon sticks,cardamoms)
Oil
Chopped mint leaves
To grind:
1/2cup Mint leaves
1cup Grated coconut
6nos Green chillies (more or less as u desire)
Grind the mint leaves,coconut and green chillies as fine paste.
Squeeze out the spiced coconut milk and add more water to make 4cups of coconut milk and keep aside.
Heat enough oil in a pressure cooker,fry the whole spices until they turns brown.
Add the garlic cloves, fry until they turns slightly brown, then add the sliced onions and saute until the onions turns transculent.
Now add the rice and saute for few minutes.
Finally add the cooked butter beans, give a stir.
Now add the spiced coconut milk,salt to the rice, cook everything in simmer with lid closed until the rice gets well cooked.
Add the chopped mint leaves, toss the pulao gently
Serve with raitas.
); Today am here with an another quick,nutritious and flavourful pulao i prepared with butterbeans and with a spiced coconut milk. This pulao may sounds almost like ghee rice or coconut pulao but the addition of butterbeans make it more interesting. I didnt add any veggies but still you can add vegetables like green peas,carrot and beans. If you dont like butterbeans, just replace it with paneer cubes.Its 2nd sunday of the month and since i belong to a group of friends who blogs on sunday for the event Lets Brunch On Sundays am posting this incredible,aromatic and nutritious one pot meal today. Do you know the main motto of this event is to blog on sundays since most of the bloggers couldnt able to feed their blog babies during weekdays coz of their busy schedules, so myself and Veena both planned to create an event to cook and post a dish which goes under Sunday brunch,lunch or dinner.Sending MLLA 64 guest hosted by Lourdes Princy, event by Lisa and Susan.
2cups Basmati rice (washed and soaked for half an hour)
2nos Onions (sliced thinly)
6nos Garlic cloves
1cup Cooked butter beans or else as more as you desire
2nos Whole spices (bayleaves,cloves,cinnamon sticks,cardamoms)
Oil
Chopped mint leaves
To grind:
1/2cup Mint leaves
1cup Grated coconut
6nos Green chillies (more or less as u desire)
Grind the mint leaves,coconut and green chillies as fine paste.
Squeeze out the spiced coconut milk and add more water to make 4cups of coconut milk and keep aside.
Heat enough oil in a pressure cooker,fry the whole spices until they turns brown.
Add the garlic cloves, fry until they turns slightly brown, then add the sliced onions and saute until the onions turns transculent.
Now add the rice and saute for few minutes.
Finally add the cooked butter beans, give a stir.
Now add the spiced coconut milk,salt to the rice, cook everything in simmer with lid closed until the rice gets well cooked.
Add the chopped mint leaves, toss the pulao gently
Serve with raitas.
Chocolate Coconut Burfi
Coconut burfi aka Indian style coconut candies are my all time favourite. This weekend we had a rainy sunday, suddenly my sweet tooth started craving for some sweets, immediately i started making some coconut burfis. My mom makes wonderful burfis, she goes always for some roasted rava along with freshly grated coconut for making her coconut burfis. Adding rava will gives a fabulous texture while having this burfis.But for a change, i skipped both freshly grated coconut and roasted rava in this burfi and tried adding chocolate chunks along with dessicated coconut to make this fusion chocolate coconut burfi.
As i told earlier, since am running this weeks blogging marathon as Indian dishes with chocolate as theme am posting this droolworthy chocolate coconut burfi for my todays post.Trust me, these chocolate burfis are just amazing and am sure that you wont stop yourself having them if you make this chocolate coconut burfis at home. They are just addictive and you wont hesitate a second to munch them without any guilt. Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.
1cup Dessicated coconut
100grms Chocolate chunks
1cup Sugar
1/2tsp Cardamom powder
2tbsp Ghee
Heat the ghee in a heavy bottomed pan, roast the dessicated coconut in low flame.
Transfer the roasted dessicated coconut to a plate and let them cool.
In the same pan, take sugar cover it with enough water and bring it to boil,cook until it reaches one string constitency.
Add immediately the chocolate chunks,roasted coconut,cardamom powder and cook in simmer until the mixture gets off the vessel.
Pour the burfi to a greased plate and let it cool completely.
Slice the burfi as you desire and enjoy.
As i told earlier, since am running this weeks blogging marathon as Indian dishes with chocolate as theme am posting this droolworthy chocolate coconut burfi for my todays post.Trust me, these chocolate burfis are just amazing and am sure that you wont stop yourself having them if you make this chocolate coconut burfis at home. They are just addictive and you wont hesitate a second to munch them without any guilt. Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.
1cup Dessicated coconut
100grms Chocolate chunks
1cup Sugar
1/2tsp Cardamom powder
2tbsp Ghee
Heat the ghee in a heavy bottomed pan, roast the dessicated coconut in low flame.
Transfer the roasted dessicated coconut to a plate and let them cool.
In the same pan, take sugar cover it with enough water and bring it to boil,cook until it reaches one string constitency.
Add immediately the chocolate chunks,roasted coconut,cardamom powder and cook in simmer until the mixture gets off the vessel.
Pour the burfi to a greased plate and let it cool completely.
Slice the burfi as you desire and enjoy.
Baath Cake Goan Semolina Coconut Cake My Guest Post for Priya
Friday, May 2, 2014
Guest posting, love the friendship behind this. This baath cake is my 8th guest post i prepared specially for one of my blogger buddy aka one of my virtual sister Priya of Cook Like Priya.
Christmas is one of the festival we never failed to celebrate here, the chilled weather of december gives a wonderful festive mood and every year we wait eagerly for this festival.
When Priya asked me something christmassy, initially i want to make a christmas special bread from Europe. Finally after many hesitation,i went for an Indian christmas cake.I usually bake the famous plum cake,somehow i dont want to reproduce the same for this guest post. I know Goan makes many traditional christmas special bakes every year and Baath cake is among them.
Coming to this Baath cake,this cake is prepared with freshly grated coconut and semolina, with less butter this cake goes for an easy breezy preparation. With a wonderful texture,this cake tastes fabulous and melt in mouth.Goans prepared this cake traditionally in clay oven for every christmas and definitely this cake have its own place in every home during christmas.
Even blogging is a virtual world, am blessed to get a decent number of wonderful friends.I can say that Priya R of Cook Like Priya is one among them, she is a very friendly food blogger, fabulous photographer. I started chitchatting with her after we joined a monthly baking event.She shares wonderful traditional dishes to mindblowing bakes with her own touch,eventhough i have numerous favourites in her space my recent favourite post of her is this Choco Beet Cake.
3 nos Eggs
1 cup Semolina (fine quality)
2 cups Grated fresh coconut
1+1/2 cups Sugar
3 tbsp All purpose flour
1 tbsp Corn flour
1/2 tsp Salt
2 tsp Baking powder
3 tbsp Butter (room temperature)
1 tbsp Vanilla essence
1/2 cup Warm water
Few dry fruits
Beat the eggs till they turns fluffy and add the butter to it,beat again for few minutes.
Grind the grated coconut with warm water to make a thick coarse paste.
In an another bowl, take the semolina,all purpose flour,baking powder,cornflour,salt and sugar and mix well.
Now add the grounded coarse coconut paste,beaten eggs gradually to the dry ingredients.Mix everything well with a spatula.
Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking. Finally add the vanilla essence and give a stir.
Preheat the oven to 170C. Transfer the cake batter to a well greased round or square mold. Top it with dry fruits. Bake for 30-35 minutes until a skewer inserted comes out clean.
Your Baath Cake is ready.
Check Priyas space for my guest post
3 nos Eggs
1 cup Semolina (fine quality)
2 cups Grated fresh coconut
1+1/2 cups Sugar
3 tbsp All purpose flour
1 tbsp Corn flour
1/2 tsp Salt
2 tsp Baking powder
3 tbsp Butter (room temperature)
1 tbsp Vanilla essence
1/2 cup Warm water
Few dry fruits
Beat the eggs till they turns fluffy and add the butter to it,beat again for few minutes.
Grind the grated coconut with warm water to make a thick coarse paste.
In an another bowl, take the semolina,all purpose flour,baking powder,cornflour,salt and sugar and mix well.
Now add the grounded coarse coconut paste,beaten eggs gradually to the dry ingredients.Mix everything well with a spatula.
Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking. Finally add the vanilla essence and give a stir.
Preheat the oven to 170C. Transfer the cake batter to a well greased round or square mold. Top it with dry fruits. Bake for 30-35 minutes until a skewer inserted comes out clean.
Your Baath Cake is ready.
Check Priyas space for my guest post
If you want something different for your christmas celebration this year, dont hesitate a second to give a try to this fabulous cake.
Andhra Coconut Chutney Kobbarikaya Pachchadi
Saturday, April 26, 2014
Am running my third week of blogging marathon from today onwards, and the theme of this week is Chose an ingredient and cook from different cookbooks. If you are living in abroad especially in European coutries,you dont have that much chance to get Indian cookbooks from our nearby libraries, the only way to get your cookbooks is either you have to order them through online or else ask your family from India to send them. But fortunately i have never bought my Indian cookbooks till now this way, in my previous post i have told that i have won a bunch of cookbooks through many food events in this blogsphere.Am quite happy with this decent number of cookbooks and i really want to cook from them, thats the reason i chosed this theme.
This theme was quite tough and really challenging, thank god my cookbooks rescued me and i chosed coconut as the main ingredient and cooked from three different cookbooks. For the first day i chosed a basic Andhra style coconut chutney aka kobbarikaya pachchadi from Cooking at Home with Pedatha. I prepared this brown chutney last week and this pachchadi will definitely tickle your tastebuds.Seriously i loved learning this chutney through this cookbook which is quite new for me.With a mild tanginess and spiciness, this chutney is a pect pair for hot steaming idlies as well as for rice porridge. We just loved it..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
1cup Grated fresh coconut
1+1/2tbsp Thick tamarind pulp
Oil
Salt
1tsp Jaggery
1st tempering:
1tbsp Urad dal
1tsp Mustard seeds
1/4tsp Fenugreek seeds
8nos Dry red chillies
2nos Green chillies
Few curry leaves
2tbsp Coriander leaves
1tsp Asafoetida powder
2nd tempering:
1/2tsp Urad dal
1/4tsp Mustard seeds
1/4tsp Asafoetida powder
In a pan, heat enough oil and fry the urad dal from the 1st tempering until they turns golden, add the mustard seeds and fenugreek seed.
Add the dry red chillies and fry until they turns brown, now add in the remaining ingredients and put of the stove.
Grind this tempered spices with coconut,tamarind pulp,jaggery,salt into coarse paste, dont add water while grinding.
Heat the remaining oil, add all the spices from the 2nd tempering and fry until they turns brown, add this tempered spices immediately to the pachachadi.
Serve with any kind of dishes.
This theme was quite tough and really challenging, thank god my cookbooks rescued me and i chosed coconut as the main ingredient and cooked from three different cookbooks. For the first day i chosed a basic Andhra style coconut chutney aka kobbarikaya pachchadi from Cooking at Home with Pedatha. I prepared this brown chutney last week and this pachchadi will definitely tickle your tastebuds.Seriously i loved learning this chutney through this cookbook which is quite new for me.With a mild tanginess and spiciness, this chutney is a pect pair for hot steaming idlies as well as for rice porridge. We just loved it..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
1cup Grated fresh coconut
1+1/2tbsp Thick tamarind pulp
Oil
Salt
1tsp Jaggery
1st tempering:
1tbsp Urad dal
1tsp Mustard seeds
1/4tsp Fenugreek seeds
8nos Dry red chillies
2nos Green chillies
Few curry leaves
2tbsp Coriander leaves
1tsp Asafoetida powder
2nd tempering:
1/2tsp Urad dal
1/4tsp Mustard seeds
1/4tsp Asafoetida powder
In a pan, heat enough oil and fry the urad dal from the 1st tempering until they turns golden, add the mustard seeds and fenugreek seed.
Add the dry red chillies and fry until they turns brown, now add in the remaining ingredients and put of the stove.
Grind this tempered spices with coconut,tamarind pulp,jaggery,salt into coarse paste, dont add water while grinding.
Heat the remaining oil, add all the spices from the 2nd tempering and fry until they turns brown, add this tempered spices immediately to the pachachadi.
Serve with any kind of dishes.
Top Myths About Coconut Water
Thursday, April 3, 2014
If you search of the internet for "health benefits of coconut water " you will get a lot of good information... like Low in calories, naturally fat- and cholesterol free, more potassium than four bananas, and super hydrating - these are just a few of the many benefits ascribed to America’s latest health craze: coconut water. It help with a whole host of conditions, from hangovers to cancer and kidney stones.
But is coconut water capable of delivering on all the promises or is it hype? This “miraculous” hydration drink has exploded in popularity in the last few years. You’ve probably seen it at yoga studios, gyms and even at grocery store checkout lines.
Coconut water companies claim that coconut water is the BEST, all natural way to hydrate. Better, in fact than pure water due to it’s high electrolyte content. Truth or myth? Maybe people get carried away with all the benefits of coconut water, so here we bust a few myths and misconceptions....
They say, Coconut water is an ideal post-exercise drink.
Our verdict: Myth.
You may see gym-goers guzzling coconut water on the treadmill because it contains electrolytes, which you lose when you sweat. But for the average light-to-moderate exerciser, "If youre consuming enough fluids and eating healthfully the rest of the day, having coconut water after a workout is not going to significantly benefit you any more than hydrating with water," says nutrition experts.
When you sweat you lose water as well as essential minerals including sodium, potassium, calcium and magnesium. Coconut water does contain some of these, most notably potassium, and research has found sodium-enriched coconut water can work as well as sports drinks for hydration after prolonged intense exercise.
They say "Coconut water contains lauric acid which helps the immune system"
We say its a myth:
Lauric acid is a medium-chain fatty acid found in mothers milk and makes up about 50% of the fatty acids in coconut oil, some people are mistaken by assuming that its in coconut water also? Unfortunately, coconut water contains less than 0.5g of fat per 100g and theore there will only be a trace amount of lauric acid in coconut water, if any, depending on how it was filtered.
You could even call coconut water fat-free, and some of the websites that do call it fat-free also claim it has lauric acid - thats like saying your ice skates have good wheels.
They say "Coconut water is a good source of fibre"
verdict: its a myth
Dietary fibre comes in two forms, soluble and insoluble, neither of which can be found in coconut water. There is some fibre in the jelly-flesh of the green coconuts from which coconut water is extracted, quite a lot of fibre in brown coconut flesh, and heaps of fibre in coconut flour. Coconut water for fibre?....no; coconut water for electrolytes?....YES.
They say "Coconut water has anti-aging properties."
verdict: Myth.
Being well-hydrated does help you look and feel better, says Nolan, but water works just as well for this. And as to the online claim that coconut water "significantly increases plant cell proliferation without increasing the number of undesirable mutations," and that it theore protects your cells—theres been no research to show that this plant-specific action makes any difference in an actual human being.
They say, Coconut water helps prevent stroke and heart attack.
The verdict: Myth
You may have seen coconut water touted as a heart-healthy beverage. The potassium in coconut water helps counteract the blood pressure-boosting effects of sodium, so in theory drinking coconut water could help prevent heart disease. However, says Thayer, "Your bodys not going to differentiate between the potassium from coconut water, the potassium from a banana, or the potassium from a potato." In other words, potassium is good, but coconut water is not a miracle heart disease cure.
Beyond that, the scientific literature does not support the hype that it will help with a laundry list of diseases. “There is a lot of hype about coconut water, yet the research is just not there to support many of the claims and much more research is needed
But is coconut water capable of delivering on all the promises or is it hype? This “miraculous” hydration drink has exploded in popularity in the last few years. You’ve probably seen it at yoga studios, gyms and even at grocery store checkout lines.
Coconut water companies claim that coconut water is the BEST, all natural way to hydrate. Better, in fact than pure water due to it’s high electrolyte content. Truth or myth? Maybe people get carried away with all the benefits of coconut water, so here we bust a few myths and misconceptions....
They say, Coconut water is an ideal post-exercise drink.
Our verdict: Myth.
You may see gym-goers guzzling coconut water on the treadmill because it contains electrolytes, which you lose when you sweat. But for the average light-to-moderate exerciser, "If youre consuming enough fluids and eating healthfully the rest of the day, having coconut water after a workout is not going to significantly benefit you any more than hydrating with water," says nutrition experts.
Coconut water is notably higher in potassium than sports drinks, but is relatively low in sodium, which is necessary during severe dehydration. Studies that have directly compared coconut water (commercial) to plain water for rehydration after exercise have not found significant differences, however.
On the other hand, some scientists have observed that natural coconut water (raw) is sufficient for hydration even compared to sports drinks. Others have suggested adding a small amount of table salt to pure coconut water for adequate rehydration (for recreational athletes, extra sodium is likely unnecessary).
Unflavored coconut water is low in sugar and calories and is not the perfect sports drink. Sports drinks are meant to replace fluids, supply energy, and replace sodium and potassium lost through perspiration.
Unflavored coconut water is low in sugar and calories and is not the perfect sports drink. Sports drinks are meant to replace fluids, supply energy, and replace sodium and potassium lost through perspiration.
They say "Coconut water contains lauric acid which helps the immune system"
We say its a myth:
Lauric acid is a medium-chain fatty acid found in mothers milk and makes up about 50% of the fatty acids in coconut oil, some people are mistaken by assuming that its in coconut water also? Unfortunately, coconut water contains less than 0.5g of fat per 100g and theore there will only be a trace amount of lauric acid in coconut water, if any, depending on how it was filtered.
You could even call coconut water fat-free, and some of the websites that do call it fat-free also claim it has lauric acid - thats like saying your ice skates have good wheels.
They say "Coconut water is a good source of fibre"
verdict: its a myth
Dietary fibre comes in two forms, soluble and insoluble, neither of which can be found in coconut water. There is some fibre in the jelly-flesh of the green coconuts from which coconut water is extracted, quite a lot of fibre in brown coconut flesh, and heaps of fibre in coconut flour. Coconut water for fibre?....no; coconut water for electrolytes?....YES.
They say "Coconut water has anti-aging properties."
verdict: Myth.
Being well-hydrated does help you look and feel better, says Nolan, but water works just as well for this. And as to the online claim that coconut water "significantly increases plant cell proliferation without increasing the number of undesirable mutations," and that it theore protects your cells—theres been no research to show that this plant-specific action makes any difference in an actual human being.
They say, Coconut water helps prevent stroke and heart attack.
The verdict: Myth
You may have seen coconut water touted as a heart-healthy beverage. The potassium in coconut water helps counteract the blood pressure-boosting effects of sodium, so in theory drinking coconut water could help prevent heart disease. However, says Thayer, "Your bodys not going to differentiate between the potassium from coconut water, the potassium from a banana, or the potassium from a potato." In other words, potassium is good, but coconut water is not a miracle heart disease cure.
They say, Coconut water is healthier than fruit juice.
We say its a Fact.
If youre looking for a drink with some flavor but want to save on calories, coconut water can be a better choice than juice, says Thayer; fruit juice often has double the calories of coconut water. Thayer adds that coconut water has more potassium than many types of fruit juice. Just be sure to opt for unflavored coconut water—once you add sugar, the calories start mounting.
We say its a Fact.
If youre looking for a drink with some flavor but want to save on calories, coconut water can be a better choice than juice, says Thayer; fruit juice often has double the calories of coconut water. Thayer adds that coconut water has more potassium than many types of fruit juice. Just be sure to opt for unflavored coconut water—once you add sugar, the calories start mounting.
They say “Coconut water is high in sugar”
Myth
This misconception comes from fruit juices in general, as many naturally squeezed fruit juices contain 10g-15g per 100g of sugar and weight-management can be hampered by drinking too much fruit juice, due to the high amounts of sugar naturally present in orange, pineapple, apple, pomegranate and other juices. Pure organic coconut water in its natural form contains just 4g to 5.5g of sugar per 100g, most of which is glucose not fructose.
Myth
This misconception comes from fruit juices in general, as many naturally squeezed fruit juices contain 10g-15g per 100g of sugar and weight-management can be hampered by drinking too much fruit juice, due to the high amounts of sugar naturally present in orange, pineapple, apple, pomegranate and other juices. Pure organic coconut water in its natural form contains just 4g to 5.5g of sugar per 100g, most of which is glucose not fructose.
Coconut water is fine for recreational athletes -- but so are plain water or sports drinks. In general, most adults don’t exercise strenuously enough to need sports drinks or coconut water because good, old-fashioned water works just fine.
There are some health benefits to consuming coconut water. It’s an all-natural way to hydrate, reduce sodium, and add potassium to diets. Most Americans don’t get enough potassium in their diets because they don’t eat enough fruits, vegetables, or dairy, so coconut water can help fill in the nutritional gaps.
If you enjoy the taste and your budget allows it, coconut water is a nutritious and relatively low-calorie way to add potassium to your diet and keep you well-hydrated.
If you enjoy the taste and your budget allows it, coconut water is a nutritious and relatively low-calorie way to add potassium to your diet and keep you well-hydrated.
In conclusion, coconut water could well be a valuable and hydrating addition to your lifestyle and diet, especially if youre active and on-the-go, but with all the hype around its always worthwhile researching the facts before choosing which one to spend your $s on.
Does coconut water help in diabetes
Monday, March 24, 2014
This post is dedicated to one of my friend +Ben Erl , he asked me how coconut water can benefit in diabetes?
Diabetes mellitus is a chronic disease caused by the inability of the pancreas to produce insulin or to use the insulin produced in the proper way. Diabetes is the 7th leading cause of death among Americans; over 15 million Americans suffer from one form or another of this disease.
The coconut “water”, inside the nut, is sterile, and safer to drink than the often microbially-infested surface waters. The mineral profile of the coconut water (not coconut “milk”, which is made with pulp) is almost exactly the mineral electrolyte profile your cells need for health — potassium, calcium, sodium, phosphorus, iron, zinc, manganese, copper along with vital amino acids. Although “fatty”, coconuts contain no cholesterol.
Coconut water, that delightful clear liquid extracted from green coconuts extremely healthy. Fresh coconuts are an alkaline pH food, and so they can help combat the modern acid-producing life-style which eats away at your circulatory system and organs. Coconuts are also a high-fiber, low-glycemic food and they have a low carb profile along with their protein. Every ounce of shredded coconut contains about 5 grams of fiber. Your quota of fiber should aim to be around 30 - 35 grams, daily.
It has a lot of nutritional properties that can help in the treatment of various ailments. Among these nutritional benefits of coconut water, is the control of diabetes. Yes, coconut water is good for diabetics because it is rich in a lot of nutrients that are required by diabetics to keep their sugar levels in control. Let us discuss it here, how coconut water is good for diabetics.
Improves your blood circulation
Due to improper blood circulation in their body diabetic persons generally experience some discomforting symptoms like numbness in their feet, kidney failure and even loss of vision. Consumption of coconut water, has the ability to improve the blood circulation within the body. It helps to widen the blood vessels (which get constricted due to the formation of plaque within them), and thus helps the blood to flow smoothly through them. This, in turn, gives relief from some of the symptoms and helps to fight against atherosclerosis.
Helps Controlling your weight
Drinking coconut water has the ability to satiate your hunger, and prevent you from eating in excess. Not just that, it has tremendous nutritional values of minerals, salts, good fats and absolutely no cholesterol. One important thing that diabetics are always required to keep a watch on, apart from their sugar intake, is their weight. Plus, its extremely palatable. So you can relish the goodness of a glass of coconut water as a midday snack when your stomach grumbles in hunger.
Improves Metabolism
Coconut water can be included in diabetics diet plan as it has some properties that enable a faster metabolic rate in your body. When your metabolic rate increases, your body is digesting and burning the sugars fast. As a consequence, the insulin in the blood is also getting burned faster. This means you have more energy in your body. So, coconut water
is a favorable inclusion that diabetics can make in their diet, at least twice a week.
It is Low in Carbs and high in fibre
Coconut water is the perfect example of a food item that qualifies as a low carb and high fiber one, especially for diabetics. You can enjoy a glass full of coconut water and also indulge yourself in the super soft and delicious flesh of a young coconut.
Provides vital nutrients
Coconut water, in addition to the above-mentioned uses, also contains minerals, anti-oxidants, omega-3 fatty acids, etc. all of which are necessary for diabetics to control their sugar level and also their weight. When you drink coconut water, and your metabolism rate increases (as mentioned above), your blood also begins to carry oxygen more efficiently. When your blood has enough oxygen, you have more energy and you can carry out your daily activities with ease.
Naturally anti viral
Coconut is a potent anti-viral food and it is proving to be helpful in combating yeast-infections and the Epstein-Barr like virus which is associated with Chronic Fatigue Syndrome, too. Lauric acid and caprylic acid are the most effective, active anti-virals.
Those were some of the major advantages that the consumption of coconut water by diabetics can lead to. It is a delicious cold beverage that you can enjoy at any time of the day. However, remember that anything taken in excess can cause problems later on. So, even if you know that coconut water is good for diabetics, drink it in moderation, and after the consultation of your doctor to reap its many benefits.
Diabetes mellitus is a chronic disease caused by the inability of the pancreas to produce insulin or to use the insulin produced in the proper way. Diabetes is the 7th leading cause of death among Americans; over 15 million Americans suffer from one form or another of this disease.
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| Coconut water |
The coconut “water”, inside the nut, is sterile, and safer to drink than the often microbially-infested surface waters. The mineral profile of the coconut water (not coconut “milk”, which is made with pulp) is almost exactly the mineral electrolyte profile your cells need for health — potassium, calcium, sodium, phosphorus, iron, zinc, manganese, copper along with vital amino acids. Although “fatty”, coconuts contain no cholesterol.
Coconut water, that delightful clear liquid extracted from green coconuts extremely healthy. Fresh coconuts are an alkaline pH food, and so they can help combat the modern acid-producing life-style which eats away at your circulatory system and organs. Coconuts are also a high-fiber, low-glycemic food and they have a low carb profile along with their protein. Every ounce of shredded coconut contains about 5 grams of fiber. Your quota of fiber should aim to be around 30 - 35 grams, daily.
It has a lot of nutritional properties that can help in the treatment of various ailments. Among these nutritional benefits of coconut water, is the control of diabetes. Yes, coconut water is good for diabetics because it is rich in a lot of nutrients that are required by diabetics to keep their sugar levels in control. Let us discuss it here, how coconut water is good for diabetics.
Improves your blood circulation
Due to improper blood circulation in their body diabetic persons generally experience some discomforting symptoms like numbness in their feet, kidney failure and even loss of vision. Consumption of coconut water, has the ability to improve the blood circulation within the body. It helps to widen the blood vessels (which get constricted due to the formation of plaque within them), and thus helps the blood to flow smoothly through them. This, in turn, gives relief from some of the symptoms and helps to fight against atherosclerosis.
Helps Controlling your weight
Drinking coconut water has the ability to satiate your hunger, and prevent you from eating in excess. Not just that, it has tremendous nutritional values of minerals, salts, good fats and absolutely no cholesterol. One important thing that diabetics are always required to keep a watch on, apart from their sugar intake, is their weight. Plus, its extremely palatable. So you can relish the goodness of a glass of coconut water as a midday snack when your stomach grumbles in hunger.
Improves Metabolism
Coconut water can be included in diabetics diet plan as it has some properties that enable a faster metabolic rate in your body. When your metabolic rate increases, your body is digesting and burning the sugars fast. As a consequence, the insulin in the blood is also getting burned faster. This means you have more energy in your body. So, coconut water
is a favorable inclusion that diabetics can make in their diet, at least twice a week.
It is Low in Carbs and high in fibre
Coconut water is the perfect example of a food item that qualifies as a low carb and high fiber one, especially for diabetics. You can enjoy a glass full of coconut water and also indulge yourself in the super soft and delicious flesh of a young coconut.
Provides vital nutrients
Coconut water, in addition to the above-mentioned uses, also contains minerals, anti-oxidants, omega-3 fatty acids, etc. all of which are necessary for diabetics to control their sugar level and also their weight. When you drink coconut water, and your metabolism rate increases (as mentioned above), your blood also begins to carry oxygen more efficiently. When your blood has enough oxygen, you have more energy and you can carry out your daily activities with ease.
Naturally anti viral
Coconut is a potent anti-viral food and it is proving to be helpful in combating yeast-infections and the Epstein-Barr like virus which is associated with Chronic Fatigue Syndrome, too. Lauric acid and caprylic acid are the most effective, active anti-virals.
Those were some of the major advantages that the consumption of coconut water by diabetics can lead to. It is a delicious cold beverage that you can enjoy at any time of the day. However, remember that anything taken in excess can cause problems later on. So, even if you know that coconut water is good for diabetics, drink it in moderation, and after the consultation of your doctor to reap its many benefits.
Nariyalwale Chawal Coconut Rice
Thursday, February 27, 2014
My second day of blogging marathon with coconut as main ingredient goes for a rice dish. I chosed this nariyalwale chawal from the famous Tarladalals Chawal cookbook, as my theme of this week goes for chose an ingredient and cook from 3 different cookbooks.Initially i want to chose paneer as most of the cookbook have atleast three or four dishes with paneer as main ingredient, so i felt that paneer is quite an easy choice and i want to make my theme more interesting. Thats y i went through my cookbooks seriously for almost 4 days and finally i chosed coconut as main ingredients. Thanks to Srivalli for pulling me to go through my cookbooks as they were sleeping in my book shelf since a long.
Coming to this coconut rice, this rice is completely different from the usual South Indian coconut rice, yep this rice is cooked in coconut milk and the tempering part goes for urad dal and moongdal with some peanuts and usual spices. South Indians make their coconut rice simply by making a tempering and add the freshly grated coconuts to the rice. This nariyalwale chawal is between our usual coconut rice and coconut pulao,however i prepared this dish three days back and serve with a spicy potato fry. Since this rice will be mildy spicy,its better to serve them with a spicy side dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
2cups Basmati rice
4cups Coconut milk
1tbsp Urad dal
3tbsp Split yellow moongdal
6nos Dry red chollies
Few curry leaves
3tbsp Salted peanuts (crushed lightly)
Oil
Salt
1/4cup Grated coconut (for garnishing)
Wash and soak the rice for 15minutes,drain and keep aside.
Heat oil in a pressure cooker, add the urad dal and moong dry and fry until they turns golden brown.
Add the red chillies,curry leaves,crushed peanuts and fry again for few minutes.
Now add the rice,saute for 2minutes, add the coconut milk,salt and pressure cook for 2whistles.
Allow the steam tp escape, separate the grain of rice lightly with a fork.
Serve hot garnished with grated coconut along with a spicy side dish.
Coming to this coconut rice, this rice is completely different from the usual South Indian coconut rice, yep this rice is cooked in coconut milk and the tempering part goes for urad dal and moongdal with some peanuts and usual spices. South Indians make their coconut rice simply by making a tempering and add the freshly grated coconuts to the rice. This nariyalwale chawal is between our usual coconut rice and coconut pulao,however i prepared this dish three days back and serve with a spicy potato fry. Since this rice will be mildy spicy,its better to serve them with a spicy side dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
2cups Basmati rice
4cups Coconut milk
1tbsp Urad dal
3tbsp Split yellow moongdal
6nos Dry red chollies
Few curry leaves
3tbsp Salted peanuts (crushed lightly)
Oil
Salt
1/4cup Grated coconut (for garnishing)
Wash and soak the rice for 15minutes,drain and keep aside.
Heat oil in a pressure cooker, add the urad dal and moong dry and fry until they turns golden brown.
Add the red chillies,curry leaves,crushed peanuts and fry again for few minutes.
Now add the rice,saute for 2minutes, add the coconut milk,salt and pressure cook for 2whistles.
Allow the steam tp escape, separate the grain of rice lightly with a fork.
Serve hot garnished with grated coconut along with a spicy side dish.
Coconut Galore!! For Your Health!!
Sunday, February 9, 2014
Hi!
Been reading a book called "Eat Fat, Lose Fat" and for the past few days I have been taking extra virgin coconut oil as a supplement. Ive been using it for a while to fry my eggs or anything else I fry, but taking it as a supplement is new for me.
The book (EFLF) recommends taking from one to two tablespoons (based on your present weight) of Extra Virgin Coconut Oil (EVCO) before every meal if you want to lose weight. It also recommends limiting sugar and carbs, as in "processed foods," and returning to cooking like great grandma did. GG used to cook everything from scratch and she did not use margarine, she used fresh wholesome butter from grass fed cows. In GGs day there was no other kind of cow. All the cows were grass fed. Not so now. Now they are fed grain. Why? To fatten them up!! Guess what? Grain does the same thing to humans that it does to cows: it fattens us up! So: go easy on the grains and eat grass fed meat if you can.
If you are trying to lose weight, improve your diabetes glucose numbers, and improve your health in many ways you must also eliminate polyunsaturated oils (soy oil, corn oil, canola oil, etc.) from your diet. Saturated fat (SF) is not the villain that it has been painted to be in recent years. In fact, SF helps to prevent free radicals in your body, while the polyunsaturated oils cause them!
Taking EVCO as a supplement is quite an experience. Opening the jar lets out this wonderful absolutely delicious coconut aroma that just sucks me in like a bee to honey. It smells wonderful! I take a table spoon and dip out a heaping spoonful of the creamy white oil which I keep in the cupboard, and put it in my mouth. (I consider that two tablespoons.) Ive tried to think of how to describe its texture and I think the closest thing I have come up with is soft Jello. You know how when you put soft jello in your mouth and you "chew" it, it kind of slips everywhere around your teeth and tongue? EVCO is the same. As I chew I swallow the small amount in the center and continue portioning it down my throat until it is all down. If Im not caul it will make me cough a little on the last swallow because it is oil, after all. But a swig of water washes it down nicely.
In the book they recommend putting the oil in some hot camomile tea and drinking it. I tried it but not in camomile tea. I take "Calm" magnesium supplements every day, too, and I have found that I like to heat some water in the coffee maker and fix a cup of magnesium, so I put the EVCO in that. It turned into what reminded me of chicken noodle soup, but went down a little easier. When youre done the inside of the cup shines with an oily sheen, so I wonder if Im getting the full benefit of the coconut oil. I actually per to take the heaping tablespoonful of EVCO and wash it down with the magnesium. That way I know it is all going into my body and not down the drain with the dish water.
Why do they recommend taking coconut oil as a supplement? Because it helps to control appetite and blood sugar levels. I have found that taking the EVCO about thirty minutes before a meal really does help to make the meal satisfying. Im not left thinking I want more food when Im done, and the "shut off control" works very plainly. I can tell a lot better when "enough is enough" and I dont walk away wishing for more. I walk away feeling like Ive had enough.
Im looking forward to including more coconut in my diet, too. They have lots of recipes that I want to try and a few that Im sure I wont, but all recipe books are like that. You are just not going to like every one of them. I consider a recipe book to be a good one if I actually use two or three recipes from it. I am not an exotic eater and I live by myself so Im not going to go to the trouble of cooking large meals that I am then stuck eating for the next two days. I want one serving and that is enough. Many of their recipes are for a family situation, but they still have good ideas.
If you want to read some really good articles about the effects of traditional nutrition and coconut oil on the body try some of these:
http://coconutoil.com/coconut-oil-research/
http://diabeteslight.com/hello-world-2/
http://coconutoil.com/truth_saturated_fats/
Here is a link to the coconut oil that I personally use:
http://www.vitacost.com/vitacost-extra-virgin-certified-organic-coconut-oil-54-fl-oz
This is the best price I have ever seen for it. I think the one from Tropical Traditions (below) is maybe a superior coconut oil but it is very expensive and comes in glass jars or huge plastic buckets. In case you are interested here is the link to theirs:
http://www.tropicaltraditions.com/virgin_coconut_oil.htm
Coconut oil naturally has a long shelf life so dont worry about buying a large quantity, it will not go bad for a very long time. Dont store it in the rigerator because, like butter, it will harden, but it gets harder than butter and is difficult to get out of the jar. Just put it in a cupboard and let it stay room temperature. It melts and becomes a liquid at about 76 degrees. So as the day gets warmer the coconut oil gets softer. This is normal, too.
As a side note: I remember reading somewhere a long time ago that a diabetic stumbled upon the fact that coconut lowered his blood sugar when he tested his numbers after having eaten some coconut macaroons. So adding actual coconut to your diet is a good thing too. Just be sure to NOT buy the kind at the regular grocery store because it has been sweetened which cancels out the good effects. You can find this kind of coconut at: http://www.tropicaltraditions.com/organic_dried_coconut.htm -- and the price is right, on this item!!
You can find coconut water vinegar here:
http://www.freecoconutrecipes.com/coconut_water_vinegar_recipes.htm
This one has a video that shows you how to make coconut milk:
http://www.freecoconutrecipes.com/dried_coconut_recipes.htm
I dont have enough data on my personal experiment to verify the claims from the EFLF book, yet, but I am working on that and will get back to you with the facts when I know them.
Heres what I am doing:
2 TSB EVCO 30 minutes before each meal
Meals consist of fresh raw salad and animal protein (eggs, beef, pork, chicken) in "normal proportions"
Some meals have cooked veggies, too. (broccoli & green beans mostly)
Every other day or so, I have a bowl of oatmeal -- to keep my mood level.
That is pretty much it.
In the book they have many more recipes for all kinds of wonderful traditional meals. It is a reduced carb / high fat diet which is very satisfying. They give you three diet options, quick weight loss, faster weight loss, and a gourmet maintenance plan.
In the book they also claim that you can follow their menu and eat about 2500 carlories per day while taking the coconut oil before meals and lose from 1 to 2 pounds per week. If that does not happen for you, then they have a Phase Two diet which is about 2000 carlores. Heres hoping it works for me -- and you too, if you try it.
You can check out the book here:
http://www.amazon.com/Eat-Fat-Lose-Healthy-Alternative/dp/0452285666/=sr_1_1?s=books&ie=UTF8&qid=1336606733&sr=1-1
Have fun!!
Be back soon,
Marcia
Been reading a book called "Eat Fat, Lose Fat" and for the past few days I have been taking extra virgin coconut oil as a supplement. Ive been using it for a while to fry my eggs or anything else I fry, but taking it as a supplement is new for me.
The book (EFLF) recommends taking from one to two tablespoons (based on your present weight) of Extra Virgin Coconut Oil (EVCO) before every meal if you want to lose weight. It also recommends limiting sugar and carbs, as in "processed foods," and returning to cooking like great grandma did. GG used to cook everything from scratch and she did not use margarine, she used fresh wholesome butter from grass fed cows. In GGs day there was no other kind of cow. All the cows were grass fed. Not so now. Now they are fed grain. Why? To fatten them up!! Guess what? Grain does the same thing to humans that it does to cows: it fattens us up! So: go easy on the grains and eat grass fed meat if you can.
If you are trying to lose weight, improve your diabetes glucose numbers, and improve your health in many ways you must also eliminate polyunsaturated oils (soy oil, corn oil, canola oil, etc.) from your diet. Saturated fat (SF) is not the villain that it has been painted to be in recent years. In fact, SF helps to prevent free radicals in your body, while the polyunsaturated oils cause them!
Taking EVCO as a supplement is quite an experience. Opening the jar lets out this wonderful absolutely delicious coconut aroma that just sucks me in like a bee to honey. It smells wonderful! I take a table spoon and dip out a heaping spoonful of the creamy white oil which I keep in the cupboard, and put it in my mouth. (I consider that two tablespoons.) Ive tried to think of how to describe its texture and I think the closest thing I have come up with is soft Jello. You know how when you put soft jello in your mouth and you "chew" it, it kind of slips everywhere around your teeth and tongue? EVCO is the same. As I chew I swallow the small amount in the center and continue portioning it down my throat until it is all down. If Im not caul it will make me cough a little on the last swallow because it is oil, after all. But a swig of water washes it down nicely.
In the book they recommend putting the oil in some hot camomile tea and drinking it. I tried it but not in camomile tea. I take "Calm" magnesium supplements every day, too, and I have found that I like to heat some water in the coffee maker and fix a cup of magnesium, so I put the EVCO in that. It turned into what reminded me of chicken noodle soup, but went down a little easier. When youre done the inside of the cup shines with an oily sheen, so I wonder if Im getting the full benefit of the coconut oil. I actually per to take the heaping tablespoonful of EVCO and wash it down with the magnesium. That way I know it is all going into my body and not down the drain with the dish water.
Why do they recommend taking coconut oil as a supplement? Because it helps to control appetite and blood sugar levels. I have found that taking the EVCO about thirty minutes before a meal really does help to make the meal satisfying. Im not left thinking I want more food when Im done, and the "shut off control" works very plainly. I can tell a lot better when "enough is enough" and I dont walk away wishing for more. I walk away feeling like Ive had enough.
Im looking forward to including more coconut in my diet, too. They have lots of recipes that I want to try and a few that Im sure I wont, but all recipe books are like that. You are just not going to like every one of them. I consider a recipe book to be a good one if I actually use two or three recipes from it. I am not an exotic eater and I live by myself so Im not going to go to the trouble of cooking large meals that I am then stuck eating for the next two days. I want one serving and that is enough. Many of their recipes are for a family situation, but they still have good ideas.
If you want to read some really good articles about the effects of traditional nutrition and coconut oil on the body try some of these:
http://coconutoil.com/coconut-oil-research/
http://diabeteslight.com/hello-world-2/
http://coconutoil.com/truth_saturated_fats/
Here is a link to the coconut oil that I personally use:
http://www.vitacost.com/vitacost-extra-virgin-certified-organic-coconut-oil-54-fl-oz
This is the best price I have ever seen for it. I think the one from Tropical Traditions (below) is maybe a superior coconut oil but it is very expensive and comes in glass jars or huge plastic buckets. In case you are interested here is the link to theirs:
http://www.tropicaltraditions.com/virgin_coconut_oil.htm
Coconut oil naturally has a long shelf life so dont worry about buying a large quantity, it will not go bad for a very long time. Dont store it in the rigerator because, like butter, it will harden, but it gets harder than butter and is difficult to get out of the jar. Just put it in a cupboard and let it stay room temperature. It melts and becomes a liquid at about 76 degrees. So as the day gets warmer the coconut oil gets softer. This is normal, too.
As a side note: I remember reading somewhere a long time ago that a diabetic stumbled upon the fact that coconut lowered his blood sugar when he tested his numbers after having eaten some coconut macaroons. So adding actual coconut to your diet is a good thing too. Just be sure to NOT buy the kind at the regular grocery store because it has been sweetened which cancels out the good effects. You can find this kind of coconut at: http://www.tropicaltraditions.com/organic_dried_coconut.htm -- and the price is right, on this item!!
You can find coconut water vinegar here:
http://www.freecoconutrecipes.com/coconut_water_vinegar_recipes.htm
This one has a video that shows you how to make coconut milk:
http://www.freecoconutrecipes.com/dried_coconut_recipes.htm
I dont have enough data on my personal experiment to verify the claims from the EFLF book, yet, but I am working on that and will get back to you with the facts when I know them.
Heres what I am doing:
2 TSB EVCO 30 minutes before each meal
Meals consist of fresh raw salad and animal protein (eggs, beef, pork, chicken) in "normal proportions"
Some meals have cooked veggies, too. (broccoli & green beans mostly)
Every other day or so, I have a bowl of oatmeal -- to keep my mood level.
That is pretty much it.
In the book they have many more recipes for all kinds of wonderful traditional meals. It is a reduced carb / high fat diet which is very satisfying. They give you three diet options, quick weight loss, faster weight loss, and a gourmet maintenance plan.
In the book they also claim that you can follow their menu and eat about 2500 carlories per day while taking the coconut oil before meals and lose from 1 to 2 pounds per week. If that does not happen for you, then they have a Phase Two diet which is about 2000 carlores. Heres hoping it works for me -- and you too, if you try it.
You can check out the book here:
http://www.amazon.com/Eat-Fat-Lose-Healthy-Alternative/dp/0452285666/=sr_1_1?s=books&ie=UTF8&qid=1336606733&sr=1-1
Have fun!!
Be back soon,
Marcia
Eggplant in Peanut Coconut Gravy
Sunday, January 19, 2014
My grandma prepares wonderful eggplant curry with peanuts, obviously we never failed to make eggplant curries with peanuts. For a change,i tried my hands in making a wonderful,flavourful gravy with peanuts and coconut paste. Serve this gravy with rice, you can have an extra plate of rice with this nutty,delicious gravy. Also this gravy works out wonder even along with simple phulkas or parathas.We get eggplants easily here thats why i usually skip our usual Indian variety brinjals if the recipe asks for brinjals.
Since i used eggplants i didnt stuffed them and this gravy goes for small eggplant chunks. Seriously i love small cubes of eggplants than the stuffed brinjals in my curry,if you want to replace the eggplants obviously you can go for the small brinjals.Sending to my event CWS-Peanuts hosted by me.
1no Medium eggplant (cubed)
1no Tamarind (lemon sized)
2nos Garlic (chopped)
1no Onion (chopped)
2tsp Coriander powder
1/2tsp Turmeric powder
1tsp Garam masala powder
1/2tsp Mustard seeds
3tbsp Peanuts
4nos Dry red chillies
1/4tsp Asafoetida powder
1/4cup Coconut (grated)
Salt
Oil
Soak the tamarind in warm water and extract the juice from it.
Heat enough oil in a pan, add the onions,garlic,peanuts,dry red chillies,coconut and fry everything in simmer until a nice aroma comes from.
Once cooled,grind them together as smooth paste.
In the same pan, add enough oil again, let splutters the mustard seeds,asafoetida powder, add the cubed eggplant chunks, turmeric and fry for few minutes.
Add the grounded paste and saute for few more minutes.
Now add the tamarind juice,coriander powder, garam masala powder,salt,water (if needed) and cook in simmer.
Cook everything until the oil gets separates from the gravy.
Garnish the gravy with coriander leaves and serve with rice.
Since i used eggplants i didnt stuffed them and this gravy goes for small eggplant chunks. Seriously i love small cubes of eggplants than the stuffed brinjals in my curry,if you want to replace the eggplants obviously you can go for the small brinjals.Sending to my event CWS-Peanuts hosted by me.
1no Medium eggplant (cubed)
1no Tamarind (lemon sized)
2nos Garlic (chopped)
1no Onion (chopped)
2tsp Coriander powder
1/2tsp Turmeric powder
1tsp Garam masala powder
1/2tsp Mustard seeds
3tbsp Peanuts
4nos Dry red chillies
1/4tsp Asafoetida powder
1/4cup Coconut (grated)
Salt
Oil
Soak the tamarind in warm water and extract the juice from it.
Heat enough oil in a pan, add the onions,garlic,peanuts,dry red chillies,coconut and fry everything in simmer until a nice aroma comes from.
Once cooled,grind them together as smooth paste.
In the same pan, add enough oil again, let splutters the mustard seeds,asafoetida powder, add the cubed eggplant chunks, turmeric and fry for few minutes.
Add the grounded paste and saute for few more minutes.
Now add the tamarind juice,coriander powder, garam masala powder,salt,water (if needed) and cook in simmer.
Cook everything until the oil gets separates from the gravy.
Garnish the gravy with coriander leaves and serve with rice.
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