Nutritional Highlights of Kidney Beans ( Rajma )

Kidney Beans are large and kidney-shaped . They have a solid flavor and texture. These beans are produced mainly in the northern U.S.A. and owes its popularity in America and Europe to its large size, bright color and solid texture.

Kidney beans pick up flavors well, making them ideal for marinating or adding to stews. When cooking them with tomatoes or tomato sauce, it is usually better to precook the beans, as otherwise the acids in the tomato may prevent the beans from softening and so require longer cooking time. Soak the dried beans for 12 hours before cooking, then pressure-cook for 20 minutes, or simmer on the stove for 1 1/2 to 2 hours. 1 cup of dried beans makes approximately 3 cups of cooked beans. Use kidney beans to make chili, and add them to stews, soups, and salads, as well as to grain and vegetable dishes.

Like most beans, kidney beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, iron, manganese, copper and zinc. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Kidney beans also contain protease inhibitors which frustrate the development of cancerous cells.

Calories in Kidney Beans:Kidney beans (boiled, red), 1 cup (177g)
Calories: 225
Protein: 15.3g
Carbohydrate: 40.4g
Total Fat: 0.88g
Fiber: 11.3g
*Excellent source of: Iron (5.2mg), Magnesium (80mg), and Folate (229 mcg)

Benefits
Good source of potassium
Good source of protein
Lowers cholesterol
High in fibre
Digestive tract cleanser
Promotes beneficial bacteria


Rajma ( Kidney Beans ) cooked in coconut masala
Cook 1 cup boiled Rajma + 1 tomato + salt
Cook for 15 minutes
Add coconut masala
Ingredients for coconut masala
Grated coconut - 1 cup
Red chilly powder -1 teaspoon
Turmeric powder -1/2 teaspoon
+
Seasoning ( cooking oil + mustard + jeera + curry leaves)

Tirupati Laddu ( Prasadam )

Tirupati laddu
Tirupati laddu, made at Tirumala in Andhra Pradesh, is intensely sweet and made of tiny syrup soaked balls called Laddu Padi (Timings: 8 a.m. to 6 p.m.)

Panyarams (Laddus) are sold on all days to pilgrims in the counter outside the temple. Tokens for Laddus can be obtained from bank counters erected in the 'Q' line for Laddus. One Laddu Token is issued per person in the Vaikuntham Queue Complex, on payment, for SarvaDarshan pilgrims. They have to collect their laddu after darshan from the counter outside the main temple.

Laddu Padi Timings : 8 a.m. to 6 p.m.

Arjitham Big Laddu Padi Rs. 2500/- (30 laddus)
Rs. 1500/- (15 laddus)
Rs. 1000/- (10 laddus)

Five persons are allowed for Srivari Darshan. Laddus will be given after darshan. Laddu Padi tickets are sold at Vijaya Bank. This is sold as Prasadam of Lord Venkateshwara.

Visit .....Tirumala official homepage http://www.tirumala.org/

Aloo Paratha- an all time favourite dish

A paratha (or parantha) is a flatbread that originated in the Indian subcontinent. It is usually made with whole-wheat flour, pan fried in ghee or cooking oil, and often stuffed with vegetables, especially boiled potatoes, radish or cauliflower and/or paneer (Indian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top but it is best served with pickles and yoghurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the paratha into a "pipe" and eat it with tea, often dipping the paratha into the tea.

Aloo paratha ( 1 st recipe )

Ingredients

Potatoes: 2 

Green chilli (chopped): 3 

Salt: to taste 

Amchoor powder: 5 gms 

Coriander (chopped): 5 gms

Onion (chopped): 1

Lemon juice: a few drops

Oil: 50 ml 


For dough:


Flour: 250 gms

Water: to knead

Salt: a pinch

Method

Make a stiff dough with flour, water and salt. Divide it into equal balls and keep it aside.

Meanwhile boil the potatoes, mash them, mix the rest of the ingredients and stuff the mixture in the dough. Roll out the stuffed dough and cook on a griddle. Apply oil on both the sides. Make sure the parathas get a nice brown colour. Serve with curd or butter.

Recipe Credit - Chef O P Khantwal

Ingredients for Aloo ( potato stuffing ) 2 nd recipe

Boiled & mashed potatoes -3

Onion chopped to fine- 1

Handful of coriander leaves chopped fine

Salt - to taste

Turmeric powder - a pinch

Method

Mix all the ingredients together. Place the mix on a flattend portion of dough. Make into a ball with the filling inside. Roll into the paratha form ( neither too thick nor too flat). Cook on a tawa till done. Apply Ghee / Oil generously ( for traditional) or little oil for health consious.

Aloo ( potato ) stuffing in Atta dough

Serve hot Aloo Paratha with pickle and curd. ( Sprinkle pepper powder on curd to make the taste different).

Nutritious Salad & Puri - Potato Masala

Ingredients for Nutritious Salad

Red Kidney beans, Chick peas, Black eyed peas and Kabuli ( white ) Channa- 1 cup ( soak overnight and pressure cook for 20 minutes )
Tomato - 1 ( cut into cubes )
Onion - 1 ( cut into cubes )
Lime juice - 1 teaspoon
Salt - to taste
Coriander leaves for garnishing

Method

Mix all the ingredients together and garnish with coriander leaves.

Health Benefits of nutritious pulses salad

Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are sometimes called "poor man’s meat". While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acid methionine. Grains (which are themselves deficient in lysine) are commonly consumed along with pulses to form a complete protein.

Health in Pulses

Pulses have significant nutritional and health advantages for consumers. They are the most important dietary predictor of survival in older people of different ethnicities and in the Seven Countries Study, legume consumption was highly correlated with a reduced mortality from coronary heart disease.

Puri & Potato Masala

Ingredients for '' Puri dough "

Whole wheat atta - 1 cup

Maida- 1/4 cup

Saffola Atta Mix -3 teaspoon

Salt - 1 teaspoon

Warm water for mixing

Oil for frying