Bottle Gourd - Tomato Juice

Ready to Serve Bottle Gourd - Tomato Juice

Bottle Gourd - Tomato Juice helps to keep your body cool. Summer has started the sun rays are strong. You need to beat the heat. It is always better you drink lots of juice and water. You can prepare varieties of juices at home. Home made juice is always good for health. I have tried this bottle gourd - tomato juice and its taste delicious. Try it out and you will really love the taste. It is not only taste, one has to take care of the health also.
These tomatoes are from our garden (pots).
Lets see the benefits of using bottle gourd and tomatoes in our diet. 
Bottle gourd helps to reduce blood pressure and supports the urinary system of our body. It also helps to reduce the chances of urinary infection. It contain vitamins and minerals like calcium, magnesium, phosphorus, Vitamin A and C. Bottle gourd helps control the thirst in diabetic patients. They are rich in fiber and helps the digestive system and good for people who suffer from constipation. They also helps in reducing the liver inflammation.
Tomatoes are filled with nutrients and antioxidants. They contain Vitamin A and it helps to improve our eyesight and prevent night blindness. It helps to lower the risk of cancer. Tomatoes contain Vitamin C, A, K  potassium and iron. They are essential for maintaining normal blood health. Vitamin K controls bleeding and blood clotting. Tomatoes help in blood circulation. They are good for digestion and prevents constipation and diarrhoea. It also prevents jaundice and removes toxins from the body.
Bottle Gourd - Tomato Juice is easy to prepare and we can have them any time of the day.

Things Needed :

Bottle Gourd : 1 Small cup
Tomatoes : 4 to 5
Jaggery : 2  Table spoons
Salt : a pinch

Method :

1. Wash and remove the outer skin of bottle gourd and cut it in to small and keep it aside.
2. Wash and dee seed tomatoes and cut in to small and keep it aside.

3. Now grind tomatoes and bottle gourd with half glass of water nicely. Add salt and jaggery. Grind till the jaggery mixes well.

4. Remove the ground liquid from the mixi jar and put it in a bowl.

5. Add 2 more glasses of water sieve the juice and put it in a glass and serve.

Note :

You can add more jaggery if you like sweet taste. You can also add honey instead of jaggery. Adding salt is also optional. You can add ice cubes to make the juice chill. (optional). Do not throw the skin of bottle gourd. You can prepare chutney by using this. Remember to wash the whole bottle gourd nicely, before cutting it.
Serves : 2 to 3
Time : 10 minutes.

Capsicum - Tomato Channa

Ready to Serve Capsicum - Tomato Channa

 Capsicum - Tomato Channa is a spicy gravy dish. It goes well with all our indian main food like, plain rice, chapatis, pooris, rotis. dosas and idli. It can be a one of the side dish too.
Kabooli Channa is used with tomatoes and capsicum. There is a little twist in the curry. The spice I used here is puliyogre gojju (gojju combined with tamarind pulp, jaggery (not much), and little roasted groundnut). This puliyogre mixture gives a different tangy taste. I have added Rasam powder and little bit of Garma Masala also.
Lets see some benefits of having Kabooli Channa in our diet.
Kabooli Channa belongs to the legume family or pulses. They are an excellent source of Manganese, fiber, Folate. They also provide essential nutrients like Phosphorus, Iron, Copper, and Protein. They are good for people who suffer from constipation and disorder bowel movement. Kabooli Channa contain good source of anti oxidants. They help to lower the cholesterol level. Kabooli Channa helps to reduces the hot flashes is women during menstruation.
Capsicum - Tomato Channa do not contain onions or garlic and can be prepared for special days, festival days and feast. You can prepare this dish for kitty parties.
Here is a recipe of Capsicum -Tomato Channa which is spicy and tangy and finger licking dish which will be liked by each and every one I am sure.

Things Needed :

Kabooli Channa : 1 Cup
Tomatoes : 5 to 6
Capsicum : 1
Ginger : 1 Table spoon
Jeera : 1/ 2 Tea spoon
Methi Seeds : 1/4 Tea spoon
Puliyogre Mix : 1 Tea spoon (or 1 small marble size)
Salt : Required
Rasam Powder : 1 Tea spoon
Garam Masala Powder :3/4 Tea spoon
Jaggery : 1 Table spoon (Optional)
Coriander Leaves : 2 Table spoons
Oil : 1 Table spoon
Turmeric Powder : a pinch 
Ghee or Butter : 1 Table spoon

Method :

1. Soak Kabooli Chenna for 6 to 8 hours. Pressure cook this for 15 to 20 minutes with sufficient water. Leave it for cooling.
2. Wash and dee seed tomatoes and cut into small pieces. Wash and remove the outer skin of ginger wash again and grate it.

3. Wash and remove the seeds from capsicum and cut into small. 
4.. Keep a pan on the fire and heat. Add oil and jeera. Fry for  10 seconds.

5. Add capsicum and fry nicely till soft. Add tomatoes, Turmeric powder and fry for 2 minutes.

6.  Add methi seeds, rasam powder, garam masala powder and salt. . Mix it nicely and let it cook nicely for a minute.

7.Add boiled channa mix it well and let it cook for 2 minutes.

8. Now put off the gas and add ghee or butter. Add cut coriander leaves and shift the curry to a serving bowl.
9. Serve hot Capsicum Channa with  the choice of your main dish or one of the side dish.
10. You can grate carrots and put on this Channa and it as Channa Chat.

Note :

You can add boiled potatoes to this Channa. Adding garlic or onions is optional. Adding tamarind pulp instead of puliyogre mix is also optional. Adding little jaggery not only adds to the taste, it helps to digest the food easily. Boiling (cooking) channa is a must or else the legume may harden and you may not be able to get the perfect taste. ( It does not digest easily also). Adding ghee instead of butter is optional. I have used home made rasam powder. You can use Maiyya's or MTR Rasam powder as well.
Serves : 4 to 5 
Time : 20 minutes 
+ soaking and cooking time .( 6 to 8 hours for soaking and 30 minutes for cooking)
Preparing Puliyogre gojju:  Soak a ball size (lemon size) of tamarind in hot water for 2 to 3 minutes and squeeze out the pulp. Keep it on the fire and add jaggery  and required salt. Slowly it starts thickening. Add rasam powder and dry roasted sesame powder. once it thickens remove from the pan and you can store them in air tight jars. Add mustard splutter with curry leaves and ingh and add it to the gojju. ( while preparing).