Food Play Major Role In Maintaining Good Health

Apples	Protects your heart	Prevents constipation	Blocks diarrhea	Improves lung capacity	Cushions joints
Apricots	Combats cancer	Controls blood pressure	Saves your eyesight	Shields against Alzheimer's	Slows aging process
Artichokes	Aids digestion	Lowers cholesterol	Protects your heart	Stabilizes blood sugar	Guards against liver disease
Avocados	Battles diabetes	Lowers cholesterol	Helps stops strokes	Controls blood pressure	Smoothes skin
Bananas	Protects your heart	Quiets a cough	Strengthens bones	Controls blood pressure	Blocks diarrhea
Beans	Prevents constipation	Helps hemorrhoids	Lowers cholesterol	Combats cancer	Stabilizes blood sugar
Beets	Controls blood pressure	Combats cancer	Strengthens bones	Protects your heart	Aids weight loss
Blueberries	Combats cancer	Protects your heart	Stabilizes blood sugar	Boosts memory	Prevents constipation
Broccoli	Strengthens bones	Saves eyesight	Combats cancer	Protects your heart	Controls blood pressure
Cabbage	Combats cancer	Prevents constipation	Promotes weight loss	Protects your heart	Helps hemorrhoids
Cantaloupe	Saves eyesight	Controls blood pressure	Lowers cholesterol	Combats cancer	Supports immune system
Carrots	Saves eyesight	Protects your heart	Prevents constipation	Combats cancer	Promotes weight loss
Cauliflower	Protects against Prostate Cancer	Combats Breast Cancer	Strengthens bones	Banishes bruises	Guards against heart disease
Cherries	Protects your heart	Combats Cancer	Ends insomnia	Slows aging process	Shields against Alzheimer's
Chestnuts	Promotes weight loss	Protects your heart	Lowers cholesterol	Combats Cancer	Controls blood pressure
Chili peppers	Aids digestion	Soothes sore throat	Clears sinuses	Combats Cancer	Boosts immune system
Figs	Promotes weight loss	Helps stops strokes	Lowers cholesterol	Combats Cancer	Controls blood pressure
Fish	Protects your heart	Boosts memory	Protects your heart	Combats Cancer	Supports immune system
Flax	Aids digestion	Battles diabetes	Protects your heart	Improves mental health	Boosts immune system
Garlic	Lowers cholesterol	Controls blood pressure	Combats cancer	Kills bacteria	Fights fungus
Grapefruit	Protects against heart attacks	Promotes Weight loss	Helps stops strokes	Combats Prostate Cancer	Lowers cholesterol
Grapes	Saves eyesight	Conquers kidney stones	Combats cancer	Enhances blood flow	Protects your heart
Green tea	Combats cancer	Protects your heart	Helps stops strokes	Promotes Weight loss	Kills bacteria
Honey	Heals wounds	Aids digestion	Guards against ulcers	Increases energy	Fights allergies
Lemons	Combats cancer	Protects your heart	Controls blood pressure	Smoothes skin	Stops scurvy
Limes	Combats cancer	Protects your heart	Controls blood pressure	Smoothes skin	Stops scurvy
Mangoes	Combats cancer	Boosts memory	Regulates thyroid	Aids digestion	Shields against Alzheimer's
Mushrooms	Controls blood pressure	Lowers cholesterol	Kills bacteria	Combats cancer	Strengthens bones
Oats	Lowers cholesterol	Combats cancer	Battles diabetes	Prevents constipation	Smoothes skin
Olive oil	Protects your heart	Promotes Weight loss	Combats cancer	Battles diabetes	Smoothes skin
Onions	Reduce risk of heart attack	Combats cancer	Kills bacteria	Lowers cholesterol	Fights fungus
Oranges	Supports immune systems	Combats cancer	Protects your heart	Straightens respiration
Peaches	Prevents constipation	Combats cancer	Helps stops strokes	Aids digestion	Helps hemorrhoids
Peanuts	Protects against heart disease	Promotes Weight loss	Combats Prostate Cancer	Lowers cholesterol	Aggravates  Diverticulitis
Pineapple	Strengthens bones	Relieves colds	Aids digestion	Dissolves warts	Blocks diarrhea
Prunes	Slows aging process	Prevents constipation	Boosts memory	Lowers cholesterol	Protects against heart disease
Rice	Protects your heart	Battles diabetes	Conquers kidney stones	Combats cancer	Helps stops strokes
Strawberries	Combats cancer	Protects your heart	Boosts memory	Calms stress
Sweet potatoes	Saves your eyesight	Lifts mood	Combats cancer	Strengthens bones
Tomatoes	Protects prostate	Combats cancer	Lowers cholesterol	Protects your heart
Walnuts	Lowers cholesterol	Combats cancer	Boosts memory	Lifts mood	Protects against heart disease
Water	Promotes Weight loss	Combats cancer	Conquers kidney stones	Smoothes skin
Watermelon	Protects prostate	Promotes Weight loss	Lowers cholesterol	Helps stops strokes	Controls blood pressure
Wheat germ	Combats Colon Cancer	Prevents constipation	Lowers cholesterol	Helps stops strokes	Improves digestion
Wheat bran	Combats Colon Cancer	Prevents constipation	Lowers cholesterol	Helps stops strokes	Improves digestion
Yogurt	Guards against ulcers	Strengthens bones	Lowers cholesterol	Supports immune systems	Aids digestion

Tips

Tips On Cutting & Peeling :

• Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
• Peel vegetables as thinly as possible to preserve the minerals and vitamins.
• Soak potatoes and eggplant after cutting, to avoid discoloration.
• If you boil vegetables in water, do not throw the water, keep it to make gravies.
• To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
• Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
• Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
• After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
• Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
• Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.
• Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
• Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
• Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Mild Mango and Red Capsicum Salsa

Ingredients

Serves: 4

• 1 mango - peeled, stone removed and diced
• 1 teaspoon extra virgin olive oil
• 1/2 red capsicum, chopped
• 2 green onions, thinly sliced
• handful chopped fresh coriander
• 1 lime, juiced
• 1/4 teaspoon salt
• 1 pinch cracked black pepper
• 1 teaspoon honey

• Preparation method

  Prep: 15 mins | Cook: 10 mins
  1.

  Combine the mango, oil, red capsicum, green onions, coriander, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper and honey. Refrigerate, or serve immediately.

Mango Raita

Ingredients: 

Riped Mango pulp 1
Curds (yoghurt) sweet 1 cup
Sugar 2-3 spoon
Green chillies 2-3 medium sized


Method

1. Take the mango pulp from a riped mango in a juicer..
2. Mix curd and sugar to the juice and mix well.
3. Cut green chillies in to fine pieces.
4. Heat little oil in a frying pan. When the oil is heated slightly, put the chopped chillies and fry it slightly and mix to the juice. Allow it to cool in the refrigerator and serve chill with roti or puri or can be consumed as it is.

Instant Mango Pickle

Ingredients: 

Mango 1 (big)
Red Chilli Powder 1 tsp
Turmeric powder 1/4 tsp
Asafoedita 1/4 tsp
Vinegar 1/2 tsp
Mustard seeds 1 tsp
Whole Red Chillies 1-2
Fenugreek 1/2 tsp
Cumin seeds 1/2 tsp
Salt to taste 
Oil 1 tsp
Curry leaves few


Method

1. Clean & cut the Mangoes into small cubes
2. Add Red chilli powder, Turmeric powder, Asafoedita, Vinegar & Salt. Mix all these together
3. Heat oil in Kadai. Add Cumin seeds, Fenugreek, Red Chillies, Curry leaves & Mustard Seeds. Allow it to splutter.
4. Once done, add it to the Mangoes.
5. Check Salt & Spice & Serve.

Mango Burfi

Ingredients: 

Mango Pulp - 4 cups
Sugar - 2 cups
Ghee - 1 cup
Cashewnuts - 10 to 15
Elaichi powder. - 3 tsp


Method

1. In a thick bottomed vessel, put mango pulp, mash well with ladle and stir.
2. As pulp starts to boil add sugar and stir well.
3. Now add fried cashewnuts in ghee into this mixture and mix well. You may keep the vessel covered as the boiling mixture splashes all over in medium flame. When the mixture starts to thicken add elaichi.
4. Stir continously adding ghee little by little. When mixture starts leaving sides of the vessel, remove from fire and pour it onto a greased plate.
5. When cooled cut into pieces.

Coconut Mango Chutney

Ingredients

Serves: 4

• 1 small raw mango
• 1/2 coconut
• 5 small red onions (pearl onions)
• 4-5 Curry leaves
• 4 Dried Red chilies
• 1/2 teaspoon Cumin
• Salt to taste

• Preparation method

  Prep: 15 mins
  1.

  Chop the mango into fine pieces with skin intact.

  2.

  Grate coconut and peel the outer skin of onions.

  3.

  Mix all ingredients in a mixer and grind into a semi coarse mixture without adding any water. chamanthi is ready.

Mango Jam

Ingredients

• 1kg ripe mangoes
• 500g sugar
• 180ml water
• 3 saffron threads (optional)

• Preparation method

  Prep: 15 mins | Cook: 45 mins
  1.

  Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.

  2.

  Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture is thick.

  3.

  Pour cooked jam into sterilized jars and seal.

  
  

Spicy Tangy Mango ice

Ingredients

Serves: 2

• 1cup rice
• 1 small raw mango
• 1 tea spoon mustard seeds
• 1 t.spoon ground nut
• 1 t.spoon channa dal
• 1 string curry leaves
• 1  tea spoon turmeric powder
• 1/2 cup grated coconut
• SALT TO TASTE
• 4  t.spoon cooking oil
• 1 pinch asefotida
• 2 tblspn corriander leaves finely chopped
• 5 green chillies finely cut

Preparation method

Prep: 10 mins | Cook: 20 mins

1.

cook the rice in the pressure cooker and allow to cool

2.

grate the raw mango and keep aside grate the coconut and keep aside

3.

add oil to the pan. Once its heated, add mustard allow to splutter. add asefotida, curry leaves, channa dhal, ground nut , green chillies, turmeric and fry for 1 min.

4.

add the raw grated mango and fry for 3 mins

5.

add the grated coconut and fry for 1 min

6.

turn off the fire. add rice, salt and mix well. add corriander leaves at the top.

7.

mango tangy yummy rice is ready to eat

Come summers and it is time to savour mangoes. In the Hindu mythology mango is known as "food of the Gods". Mango is popular throughout the world.There are lot of dishes that can be made from mangoes like milk shakes, juices, jam, jellies, pickles and mango papad. Even raw mangoes can be used in chunteys and curries. So here we have collected few mouth watering dishes for you.

Mango Lassi

Ingredients

Serves: 1

• 1 mango - peeled, seeded and diced
• 1 cup plain yogurt
• 1/4 cup white sugar
• 1/2 cup ice

Preparation method

Prep: 5 mins | Cook: 5 mins

1.

In a blender, combine mango, yogurt, sugar and ice. Blend until smooth. Pour into glasses and serve.

Create Cool Cookies with water melon

Ingredients

• Watermelon
• Vanilla-flavored Greek yogurt

• Sprinkles (optional)

Instructions

1. Slice melon into 1-inch-thick slabs, then use cookie cutters to make shapes.
2. Frost your treats with vanilla-flavored Greek yogurt (spoon the yogurt into a squeeze bottle to make decorating really fun and easy) and top them with sprinkles if you like.

• 
  

Watermelon Sherbet Smoothie

Ingredients

• 3 cups fresh watermelon cubes
• 1 cup crushed ice
• 1 cup watermelon, raspberry or lime sherbet

• 4 teaspoons lime juice
• 1/2 cup miniature semisweet or white chocolate chips

Instructions

1. About 10 minutes before you're ready to mix the smoothies, place four tall glasses in the freezer to frost. Then wash the whole melon as you would other fruits and vegetables, and cut it into quarters. (The number of quarters you'll need to yield 3 cups of cubes will depend on the size of the melon.)
2. Slice each quarter you plan to use lengthwise into three wedges, then slice the flesh away from the rind. Use a fork to scrape away the seeds and chop the melon into cubes.
3. Combine the crushed ice, watermelon cubes, lime juice and watermelon, raspberry, or lime sherbert, and blend until smooth.
4. Pour the mixture into the frosted glasses and top each one with a half dozen or so miniature chocolate chips. Serves 4.

Watermelon strawberry crush

Made with fresh fruit, this concoction is rich in flavor, color, and fun!

To serve 8-10 kids, you will need:

• 1 cup fresh strawberries, halved
• 1 cup sugar (white)
• 8 cups cubed watermelon (seeded or unseeded)
• 1/2 cup lemon juice (fresh is best)
• 2 cups water

Pour/put all ingredients into a blender. Add ice, and blend until it is a slushy-like consistency (like an icee). The ice should be chopped enough that you do not see any chunks at first glance. Ready to serve.

Garnish ideas:

• Strawberry (slit the strawberry slightly, and you slide it directly onto the rim of the glass)
• Lemon wheel/wedge
• Watermelon slice