8 April, 2013
Aam Ki LaunjiComments : 2 Posted in : Bachelor's Room, Chutneys, Health Garden, Tango Lounge on by : Isha K Tags: Amchur, Black salt, Cumin, Fenugreek, Fenugreek Seeds, Jaggery, jeera, mango, nigella seeds, Raw Mango, roasted cumin seeds powder
Summer Summer hotty summer, what have you brought with you??
The King of Fruits – “Mango” .
Summer means Mangoes and the Raw Mango, which is the most awaited form of mango in India has already entered the market escorted by this hottest season. All the grannys have already started to make full utilization of this tangy fruit by preserving it in the form of chutneys, pickles and jam which never makes you miss mangoes for the whole year. Then why not we start our work to relish this tangy fruit. So, Lets make Kache Aam ki Launji which is an amazing combination of Sweet, Salty and Tangy flavor. It is quite easy to make and moreover easy to relish with love. 🙂
Preparation time: 10-15 minutes
Cooking time: 10-15 minutes
Chopped Raw Mangoes lengthwise or cubes: 4 medium sized
Oil: 2 tablespoons
Fenugreek Seeds (Methi Dana) : 3/4 teaspoons
Nigella Seeds or Onion Seeds (Kalonji): 1 teaspoon
Fennel Seeds (Saunf): 1 tablespoon
Cumin Seeds (Jeera): 1 tablespoon
Whole Cardamom (Badi Elaichi): 1 crushed
Turmeric Powder: a large pinch
Red Chilly Powder: 1/2 teaspoon
Cumin powder: 3/4 teaspoon
Black Salt (Kala Namak) : According to taste
Jaggery: 2-3 tablespoons (If you have slabs then finely cut it) Don’t worry, you are not going to gain extra calories as it is better than sugar.
The Tango Lounge:
1. In a non-stick pan, heat oil and add Cumin seeds, Nigella, Fenugreek and fennel seeds to it. Saute them for 30 secs till they crackle. Then add crushed cardamom.
2. Add turmeric and red chilly powder to it. Remember keep the flame slow to prevent the spices from burning.
3. Add raw mangoes and saute it on medium heat for 2-3 minutes. Now cover the pan to soften and cook the mangoes for 5 minutes. Mangoes easily become soft. It depends what size have you chopped them.
4. Now add jaggery and slowly slowly it will melt and get mixed with the mangoes. Cover the pan again and let the flavors show their magic. Let it cook for 5-7 minutes on a slow flame.
5. Add cumin powder and black salt and mix it well. This will give a strong salty flavor to your launji.
Chatpati khati-meethi Launji is ready to serve with hot Carom Seeds (Ajwain) Paranthas, Daal Chawal, Khakra and anything you want to have with it. Store this launji in sterilized bottles or air -tight containers and keep it in the refrigerator. Yummm..!!! 🙂
Note: You know what, you can eat plenty of it. You know why, because it is cholesterol free, healthy, super yummy. So you can eat it without taking tension of gaining some more calories 😛
Caution: Pregnant women must not use Fenugreek seeds as fenugreek stimulates uterine contractions, it could cause preterm labor or miscarriage, therefore it is best avoided. Avoid Nigella seeds also.
Read below to know the health benefits of the ingredients used.
The Raw Mango is highly appreciated for its nutritional value as they are an excellent source of Vitamin C, which is comparatively more than ripe mangoes which improves stamina and helps to fight against diseases.; Dried mango powder called Amchur is highly beneficial in treating Scurvy (deficiency of Vitamin C). It is also known as a cooler in summers, eating unripe mangoes with salt prevents the excessive loss of water from the body and helps to quench our thirst. In addition, it also protects us from the negative effects of very high temperature. Drinking Kairi ka Panna (unripe mango juice) in summers prevents the excessive loss of sodium chloride and iron due to excessive sweating, sun stroke, and prickly heat.
It also helps in detoxification as it increases the secretion of bile acids and clean the intestines of bacterial infections which also makes your liver function smoothly. Eating unripe mangoes, a rich source of pectin, mixed with honey and salt is highly beneficial in treating gastrointestinal disorders. It is also considered as very effective medicine for summer diarrhea, dysentery, piles, morning sickness, chronic dyspepsia, indigestion and constipation.
Almost every tempering in Indian kitchen is incomplete without Cumin Seeds (jeera). It adds flavor to the dish and has got a lot of antiseptic properties. In summers, fill a container with roasted cumin powder. Sprinkle it on raita, buttermilk, lemonade, etc to have a healthy plus tasty effect. A cup of water boiled with cumin seeds, ginger, basil leaves and honey, can give great relief in cough and cold. It is rich in iron and thus very good for lactating mothers as well as women who are undergoing menses or who are pregnant, since they are more in need of iron than others. Cumin itself has detoxifying and chemo-preventive properties and accelerates secretion of detoxifying and anti-carcinogenic enzymes from the glands, as it does to other secretions. As well as, it has nice antioxidants like vitamin-C and vitamin-A in it, in addition to those essential oils, which, besides having countless other benefits, have anti carcinogenic properties too. It is particularly good for cancer of the colon. So these tiny seeds carry a large packet of health benefits.
Fenugreek (methi) is a herb that is commonly found growing in the Mediterranean region of the world. While the seeds and leaves are primarily used as a culinary spice, it is also used to treat a variety of health problems in Egypt, Greece, Italy, and South Asia. Traditionally, fenugreeks are being used to cure digestive problems and to improve breast milk secretion in the nursing mothers. This prized spice is an excellent source of minerals like copper, potassium, calcium, iron, selenium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure by countering action on sodium. Iron is essential for red blood cell production. If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics. Its seeds have been used in many traditional medicines as a laxative, digestive, and as a remedy for cough and bronchitis. They are nourishing and rejuvenating, with the properties of a stimulant. If you experience backaches, fatigue or any kind of aches then eat a teaspoon of these magical seeds daily. It cleanses and detoxifies the body also leaving your stomach light and skin glowing.
Besides this, it can be used as a beauty aid. By mixing the methi seeds powder in curd or hair oil and applying it prevents hair fall and grey hairs and when mixed with vinegar treats dandruff. You can also apply a paste of Fenugreek leaves mixed with turmeric on your face to prevent and cure pimples and blackheads. Leaves when mixed with milk prevents wrinkles and make you look young. So, make fenugreek a part of your daily life either way but make sure that you are not allergic to it. They are known to cause an allergic reaction sometimes, such as swelling of the face, lips or tongue in which case you should see your doctor immediately. It is also known to change both color and smell of urine but is not harmful.
Because of its high fiber content, it should not be used if you are on any kind of medication as it can affect the absorption of other drugs.
Nigella seeds are a spice as much as they are a seed. They are harvested from the Nigella sativa plant, which is grown today in Egypt and in India. The seeds are slightly pungent and have an onion-like smell, but they are not related to the onion. About the size of sesame seeds, Nigella seeds are triangulated-shaped and are always black in color. The flavor of the Nigella seed is described as smoky and peppery. They impart a flavor combination reminiscent of oregano, black pepper and onion. They are popular in many Egyptian and Indian Dishes. This is not surprising since the plant is native to those countries. Northern Indians use the seeds as a garnish to add a mild flavor to savory dishes. They also sprinkle it on top of naan – a staple flatbread in Indian cuisine – and use it in rice dishes. Bengali cuisine uses the Nigella seed in a five-spice mixture with cumin, fennel, mustard seed and fenugreek. These ingredients combine wonderfully to make an authentic curry powder that is used in meat and vegetable dishes. Eggplant and Nigella are often used together and consider a classic combination in Middle Eastern cuisine. The seeds are also thought to have some medicinal value and are used in homeopathic medicines and tinctures because of the high oil content. It helps to cure Asthma, High BP, Pancreatic Cancer and malaria. But besides this, it has some effects also like Contact dermatitis is the most common side effect of the Nigella Seeds. After handling the seeds, some people develop a red rash. In some people, this is more severe and results in painful blisters. Medical attention is needed for this type of reaction. It causes liver damage when given in high doses. Jaundice and changes in urination also occur with regular use of the plant. So, you should consult the doctor soon as you find these symptoms after consuming it.
Jaggery also known as Gud, is prepared from sugarcane juice as a traditional unrefined sugar. It has the natural goodness of minerals and vitamins which is originally present in sugarcane juice itself. It is also used as an ingredient in both sweet and savory dishes across India and Sri Lanka. For example, a pinch of Jaggery is sometimes added to sambar, rasam, and other staple foods in India. Jaggery added to lentil soups (dal) adds sweetness to balance the spicy, salty and sour components, particularly in Gujarati cuisine. It is used in preparing toffees and cakes made with pumpkin preserve, cashew nuts, peanuts and spices. The sugars present in jaggery are sucrose and glucose and is often referred as medicinal sugar because it helps in treating dry cough, indigestion and constipation too. It helps to reduce the water retention in the body and eventually helps in controlling the body weight.The influence sugar and jaggery have on health are different. Sugar is the simplest form of sucrose, hence it is instantly absorbed in the blood and burst of energy is released. Hence, it is not recommended for people with diabetes. Jaggery on the other hand, is made up of long chains of sucrose, therefore, it is digested slowly and energy release is also slow. Hence, energy is provided for a longer period of time and it’s not harmful for the body. Since jaggery is made up in iron vessels, it is also a rich source of iron. It acts as a cleansing agent and cleans the lungs, stomach, intestines, esophagus and respiratory tracts. internal organs. Jaggery has high nutritional value and therefore should be eaten regularly for healthy living. It has multiple health benefits and has high nutritional value and is often suggested by dieticians in the diet.