Zucchini is one of the summer squashes. It is a very low calorie vegetable, good source of dietary fiber. Also zucchini is a very good source of potassium. Here I am presenting healthy, quick fix for a vegan/vegetarian lunch box – tasty, delicious Zucchini Rice.
Dill leaves/sabsige soppu is very healthy greens, helps to boost the digestion, helps in reducing insomnia, menstrual and respiratory discomforts and so on. Our Ayurvedic doctor said chewing on handful of the raw dill greens everyday helps to protect against the arthritis. Coming to the recipe we are using this dill leaves along with the toor dal to make a healthy palya goes well as side dish to rasam rice, sambar rice. Simple yet delicious.
Rasam/saaru is consumed as soup or with rice. For cold winter days it is the best drink. For summer it keeps us hydrated. There are many ways rasam can be prepared. We already have the one variety , this is another way to prepare the tomato rasam with out dal/lentils. Tastes good as soup, with a rich coconut flavor.
Broccoli belongs to cabbage family. Broccoli is rich in Vitamin A, Vitamin K and Vitamin C. Broccoli is rich in antioxidants.
Health Benefits of Broccoli Chutney
Broccoli is rich in Vitamin K and Vitamin A, which helps to keep the metabolism of vitamin D in balance. Vitamin D helps in absorption of calcium. If deficient in Vitamin D and taking supplements, please make sure to include Broccoli in diet.
Broccoli helps is maintaining a healthy eyesight due to it is high content of Vitamin A
Broccoli chutney contains Broccoli and Garlic, together they have a lot of anti-inflammatory benefits.
Broccoli is very rich in Vitamin C, supports our immune system.
Broccoli contains lot of very crucial phyto-nutrients.
This chutney’s ingredients is packed with major minerals, like, Magnesium, Iron and Potassium.