Currently, the number of people suffering from heart disease is increasing day by day. It is more noticeable especially in people aged 30 to 40 years.
Today I will discuss here what types of chaats, chutneys and curries can be consumed by people suffering from heart disease.
Table of Contents
Healthy Heart Recipes:
1. CABBAGE CHOLAM CUTLET:
Ingredients:
For the Cutlet,
1 cup grated cabbage,v1 cup Cholam flour, 5 tbsp low fat curd, 1 tbsp chopped coriander(dhania), 1/2tbsp lemonjuice, 1 tsp ginger-green chilli paste, 2 cloves of garlic, grated, 1/2tsp turmeric powder, A pinch of baking soda, 1 tbsp sugar, Salt to taste
For the tempering,
1 tsp cumin seeds, 1/4 tsp asafotida (Perungayam), 3 to 4 curry leaves, 1 tsp oil
For the garnish,
2 tbsp chopped coriander (dhania), Oil- forgreasing
Method( For the cutlet):
Combine all the ingredients in a bowl and knead to make soft dough using enough water. Divide the dough into a 3 equal parts and shape each portion into a cylindrical roll. Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm. Remove, cool and cut into small thick slices. Heat oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafotida and curry leaves. Add the cut slices and saute over a low flame till they are lightly browned. Serve hot, garnished with the coriander.
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2. CORIANDER CHUTNEY:
Ingredients:
1 Bunch offresh coriander chopped, 10 Cloves garlic. 3-4 green chillies chopped, Salt and tamarind for taste
Method:
Saute all the ingredients, add little salt and tamarind. Put it in a mixie and blend it smooth. Serve it with hot idly or dosa.
3. PUDHINA CHUTNEY:
Ingredients:
1 Bunch offresh Pudhina chopped, 10 Cloves garlic, 3-4 green chillies chopped, Salt and tamarind for taste
Method:
Sauté all the ingredients, add little salt and tamarind. Put it in a mixie and blend it smooth. Serve it with hot idly or dosa.
4. GRAM CHUTNEY:
Ingredients:
Bengal gram dhal – 1 tsp, Dhal-1-tsp, Black gram dhal-1-tsp, Small onions-10, Tomato-1, Tamarind small ball, Salt to taste, Red chilli – 2, Coriander leaves
Method:
Roast all the above items and blend them together coarsely.
5. GARLIC CHUTNEY:
Ingredients:
1 Cup garlic (peeled), 1 medium sizetomato, 6 red chillies, Tamarind small ball, Curry leaves 1/2cup, 1 tsp Oil, Salt to taste, Coriander leaves
Method:
Heat oil in a pan and fry the red chillies in low flame. Add garlic and saute until it turns slightly brown. Add curry leaves, tomato and tamarind and saute for few seconds. Remove and keep it aside for cooling. Blend everything together adding saltto taste.
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6. CARROTCHUTNEY:
Ingredients:
Carrot-3 (cut in small pieces), Red chilly – 2, Ginger-1 smallpiece, Salt to taste, Black gram dhal – 2 tbsp, Lemon ½, Coriander leaves
Method:
Roast the black gram dhal and the red chillies. Blend all the items except lemon. Squeeze the lemonto the ground chutney and mix it. Add finely chopped green coriander leaves. Serve it with hot idly or dosa.
7. BEETROOT CHUTNEY:
Ingredients:
Beetroot-1 (cut in small pieces), Red chilly – 2, Ginger-1 smallpiece, Saltto taste, Black gram dhal – 2 tbsp, Lemon ½, Coriander leaves
Method:
Roast the black gram dhal and the red chillies. Blend all the items except lemon. Squeeze the lemontothe ground chutney and mix it. Add finely chopped green coriander leaves. Serve it with hot idly or dosa.
8. AMLA (NELLIKAI) CHUTNEY:
Ingredients:
100 gm of amla (deseeded), 3 Cup fresh coconut, 2 tsp methi seeds (vendhayam), 1 tsp of whole black pepper, 1 green chilly
Method:
Roast all the ingredients and blend until smooth. Serve it with hot idly and dosa.
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9. CHANA DAL WITH CUCUMBER:
Ingredients:
3/4 cup chana dal (split Bengal gram), 1/2 cup finely chopped cucumber, 1 tsp cumin seeds, 1 tsp ginger-green chilli paste, A pinch of turmeric powder, 1/2tsp chillipowder, 1 tsp oil, Salt to taste
For the garnish,
1 tbsp chopped coriander (dhania)
Method:
Wash and soak the chana dal in water for at least an hour. Drain and keep aside.
Add 2 cups water to the soaked dal and pressure cook for 10 to 15 minutes, till the dal is cooked. Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.Add the cooked dal, ginger-green chilli paste, turmeric powder and chilli powder and cook for 2 to 3 minutes. Add the cucumber and salt and simmer for 10 to 15 minutes till the cucumber is tender, but still a little crisp. Add some water, if required to adjust the consistency.Garnish with the coriander and serve hot with rice or chappatis.
