Carom Seeds (Ajwain)

 Carom seeds which is known as Ajwain in India is an essential spice that has been used in almost every Indian household. Ajwain or carom seeds can help promote weight loss by boosting your metabolism, improve digestion, and treat acidity. Carom seeds also contain iodine, phosphorus, calcium and potassium, which can offer many health benefits if consumed on a regular basis. Drinking Ajwain water can help fight diabetes, constipation, stomach ache and gas, diarrhoea, asthma, etc. 

Ajwain Water : To make Ajwain water, just take 1 teaspoon  of carom seeds and soak it in one glass of water overnight. Strain the Ajwain water and drink it daily in the morning, preferably on an empty stomach. Drinking Ajwain water regularly is beneficial for enhancing the rate of metabolism, which helps burn body fat. Drink this for about 15-20 days to increase your metabolism and boost weight loss.

Chew a spoonful of raw Ajwain seeds every day in the morning. this will help your body release digestive juices which can make digestion better. Ajwain helps in relaxing the air passage and helps asthma patients to breathe better. Ajwain helps in avoiding nasal blockage by discharging the mucus easily.  Ajwain water is an excellent remedy for getting regular periods. Ajwain seed water is a great mouth wash, and this can help in maintaining good oral hygiene.

Sometimes Ajwain can slow the clotting of blood. If someone is taking medications like blood thinners then they should be cautious while consuming Ajwain.  Pregnant women should avoid taking an excessive amount of Ajwain due to potential adverse effects on fetal development.

Lehsooni Palak (Spinach Garlic Curry)

Ingredients : For Palak puree:

  • 3 cup water (for boiling)
  • 1 bunch Palak / spinach
  • 3 cup cold water (for rinsing)
  • 1 inch ginger
  • 1 clove garlic
  • 3 green chillie

for curry:

  • 1 tbsp butter
  • 1 bay leaf
  • 2 pods cardamom
  • 1 inch cinnamon
  • 1 tsp cumin / jeera
  • 1 tsp kauri Methi
  • 1 onion (finely chopped)
  • 1 tbsp Besan / gram flour
  • ½ tsp Garam Masala
  • ¾ tsp salt
  • ½ cup water
  • 1 tbsp lemon juice

for seasoning:

  • 2 tbsp Ghee (clarified Butter)
  • clove garlic (sliced)
  • 1 dried red chillie
  • ½ tsp Kasoori Methi

 Method : In a large Bowl get 3 cup water to  boil. Add 1 bunch Palak into the boiling water. Allow boiling for 2 minutes or until Palak blanches well. Drain off the Palak and drop into ice-cold water. this helps to retain the green colour of Palak. Now transfer the blanched Palak into the blender. Add 1 inch ginger, 1 clove garlic and 3 chillie. Blend to smooth puree without adding water. Keep aside. In a large pan heat 1 tbsp butter and sauté 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 1 tsp cumin and 1 tsp Kasoori Methi until it turns little brown. further, sauté 1 onion until the colour changes slightly. Now add 1 tbsp Besan and sauté until Besan releases its smell .now add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala and ¾ tsp salt. sauté until spices turn aromatic. furthermore, add Palak puree and sauté slightly. Now add ½ cup water and mix well adjusting consistency as required. simmer for 3 minutes or until flavors are absorbed well. now add the lemon juice and mix prepare tempering, heat 2 tbsp ghee and sauté 6 clove garlic until it turns golden brown. also, add 1 dried red chillie and ½ tsp Kasoori Methi. sauté slightly. Lehsooni Palak is ready. Enjoy it with rice or chapati.


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