GUR JEERA ( JAGGERY N CUMIN)
This concoction is given to mothers during the 40 days period of their post birthing its helps relieve menstrual pain n cramps n helps clean up the stomach by flushing out all the impurities however this could also be taken by others to relieve menstrual pains, cramps and feeling of heaviness. This mixture is very warm so it should not be consumed in hot weathers and should only be taken in small quantities (about 2-4 tsps) twice a day.
Provided by jas kaur
Categories Asian
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Crush the jaggery with the help of a rolling pin. You could wrap it in a clean towel and crush it with a rolling pin.
- Heat clarified butter.
- Add cumin seeds--let the seeds splutter--make sure they don't turn black.
- Lower the heat.
- Add crushed jaggery.
- Stir until its a smooth mixture.
- Immediately pour in a sealable container (let it cool before placing the lid).
- Consume warm for best results.
- The remaining concoction should be sealed and kept in a cool place and can be reheated in a microwave (for a few seconds).
Nutrition Facts : Calories 300.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 4.1, Carbohydrate 50.7, Fiber 0.2, Sugar 50, Protein 0.4
GUR WALAY CHAWAL
Make and share this Gur Walay Chawal recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small pot, bring water to a boil; add the drained rice, cloves and cardamom pods. Bring to a boil, lower heat and simmer 'till rice is cooked. Drain rice well in a colander.
- Heat oil in a pan; add rice and mix well. Lower heat; mix in the jaggery. Cover and put pot over a griddle or tawa on low heat for about 15 minutes, stirring a couple of times in between; serve hot.
Nutrition Facts : Calories 583.1, Fat 29.9, SaturatedFat 4.1, Sodium 16, Carbohydrate 71.5, Fiber 3.2, Sugar 0.8, Protein 7.3
INDIAN STYLE (JEERA ALOO)CUMIN POTATO AND FENNEL SEEDS N ROSEMAR
Indian style (Jeera Aloo)cumin potato and fennel seeds n rosemarry crusted filet mignon served with cauliflower n garlic confit puree n madagascar sauce n goronzola foam
Provided by Bupendar S.
Categories Meat
Time 50m
Yield 1 1, 1 serving(s)
Number Of Ingredients 7
Steps:
- Parboiled the fingerling potatoes with skin in salted water.
- Once the potatoes is 80% cook cut in half put some olive oil n galic shallots thyme n toasted cumin seeds n fresh basil.
- Take some gorgonzola cheese put some cream n blend n mixer till smooth n creamy texture.
- Take some toasted fennel seeds n fresh rosemarry seasoned with kosher salt n wrapped the steak with this spice mix.
- Grill the the steak in your desired doneness.
- Served with blanched asaparagus.
Nutrition Facts : Calories 463.2, Fat 13.8, SaturatedFat 5.1, Cholesterol 179.5, Sodium 147, Carbohydrate 12.6, Fiber 2.8, Sugar 2.2, Protein 68.8
TAMARIND-CUMIN DRINK (IMLI JEERA DRINK)
Make and share this Tamarind-cumin Drink (Imli Jeera Drink) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Beverages
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak the tamarind in 1 1/2 cups of water.
- Allow it to sit for 3-4 hours.
- After that, mash the tamarind to extract the pulp{juice}.
- Put this pulp, salt and sugar in a bowl and whisk thoroughly.
- Pass it through a thin cloth or metal sieve to sieve.
- Add rock salt and the roasted cumin to the tamarind juice.
- Blend well.
- Garnish with corriander and mint leaves.
- Add cold water, as needed, and refrigerate.
- Serve chilled in tall glasses.
- Enjoy!
Nutrition Facts : Calories 14.2, Fat 0.1, Sodium 388.5, Carbohydrate 3.4, Fiber 0.1, Sugar 3.2, Protein 0.1
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