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Wednesday, August 5, 2020

Homemade Pizza - Using Ammae AMWHEA 80-20, All purpose flour

Homemade Pizza - Using Ammae AMWHEA 80-20, All purpose flour


We thank our customer Radhika for sharing this awesome recipe.

Ingredients List

For Pizza Base:

  • Amwheat Flour: 1 cup (150 gms)
  • Dry yeast : 1 tsp
  • Sugar – 1 tsp
  • Salt to taste
  • Baking Powder – 1 tsp
  • Baking Soda – 1 tsp
  • Sour Curd – 1 tsp

For Red sauce:

  • Tomatoes – 1 big size
  • Onion – 1 big size
  • Garlic – 10 pieces
  • Ginger – 1-inch size
  • Red chilli powder – to taste
  • Salt to taste
  • Oil to saute

For Green sauce:

  • Green chillies – 2
  • Corriander – 1 handfull
  • Mint leaves – 1 handfull
  • Red chillies – 2
  • Salt
  • Garlic- 3-4 pieces

For Pizza Topping:

  • Onion sliced
  • Grated cheese
  • Paneer chopped
  • Salt
  • Pepper powder
  • Pizza seasoning powder/ Basil seasoning
  • Bell peppers (Red/Green) sliced

Method of Preparation

Pizza Base:

Mix dry yeast in 50ml of lukewarm water with sugar and set aside the mixture for 10 minutes. Mix the mixture with flour and add all other ingredients to a soft dough. Apply oil to retain moisture and cover the vessel with a damp cloth. Set aside the dough for at least an hour to ferment. In the meantime, let us prepare the sauce and topping ready for the pizza.

Red Sauce:

Saute sliced tomato, sliced onion, peeled garlic in pan and cook in water for 5-10 minutes. Drain and grind into a fine paste. Saute the paste in a pan with some oil till the oil grease out from the paste which is a sign of cooked sauce. Cool it and keep aside.

Green sauce:

Grind all the ingredients as a paste and keep it aside.

Preparation & Baking of Pizza

Once all the above initial preparations are done, we are now going to bake the pizza. Preheat the tawa/pan in low flame for 2-3 minutes. In the meantime, roll the dough into a thin (not too thin and not too thick) base. Spread slight butter or ghee in one side and put the greased side in the pan to cook first. Keep for less than a minute, spread butter/ghee on the upper side and turn the base upside down continuing in the low flame.

Spread the red sauce and green sauce evenly in the top and spread out the veggies and paneer sprinkled with salt and pepper powder. Spread out some mint leaves(optional) and grated cheese and seasoning powders. Cover the pan with a lid and bake for some time till the cheese fully melts down.

Yummy Pan pizza ready! Serve Hot!

Click here to view details about the product Ammae AMWHEA 80-20, All purpose flour in ammae estore.

Ammae Amwhea 80-20, all purpose flour


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Wednesday, July 29, 2020

Home made Bread - Recipe using Ammae Multigrain Atta

Home made Multigrain Bread Recipe using Ammae Multigrain atta


We thank our customer Swati for sharing this delicious recipe.

Ingredients List

  • Ammae Multigrain Atta - 3 cups (You can also use AMWHEA 80-20 instead of Multigrain Atta)
  • Ammae Sprouted Ragi powder - 1/2 cup
  • Roasted Rava (semolina) - 1/2 cup
  • Yeast - 1 & 1/2 teaspoons
  • Honey - 2 teaspoons (You can use jaggery or palm sugar as well)
  • Warm Milk - 1/2 cup
  • Salt - For taste
  • Oil/Melted butter - 1/4 cup

Method of Preparation

Dissolve & Activate the yeast

In the small bowl, take 1 and 1/2 tsp yeast, add 2 tsp honey/palm sugar/jaggery. Add Luke warm milk half cup to it. Stir well, and allow it for few minutes to activate the yeast.

Preparation of dough

In the mixing bowl, take 3 cups of Ammae Multigrain Atta, 1/2 cup Ammae sprouted Ragi powder and 1/2 cup rava. Add one tsp salt and add 1/4 cup oil/melted butter to it. Combine all these ingredients, add some warm water and knead to a soft dough.

Knead the dough and shape it

Knead at least for 10 minutes. Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. Cover it and leave it aside for 1 hour for the dough to double in size.

After this roll the bread into desired shape in put in a greased pan and leave it for one more hour for the dough to double in size again (Do not skip this otherwise bread would be too dense). Brush it with milk on top and add sesame seeds, pumpkin seeds and some oats.

Bake the bread

Bake this in a preheated oven at 180 degree for 30 minutes. Those who don't have oven at home, place the pan in a cooker with a stand and on medium flame for 30 to 40 minutes without the cooker whistle and gasket.

Cool baked bread in the pan for 10 minutes, then overturn pan and turn loaf out onto a towel to finish cooling.

Enjoy Delicious multigrain homemade bread !!!

Click here to view details about the product Ammae Multigrain Atta in ammae estore.


Home made Multigrain Bread Recipe using Ammae Multigrain atta


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Instant Idly using Ammae Bryo Rava (Customer Recipe)

Instant Idly using Ammae Bryo Rava



We thank our customer Shyamala for sharing this simple recipe.

Ingredients:

For Idly batter

  • Ammae Bryo Rava - 2 cups
  • Roasted Rava (semolina) - 2 spoons
  • Curd - 2 cups
  • Salt - For taste

For spluttering

  • Oil - 2 spoons
  • Mustard seeds - 1 spoon
  • Curry leaf - little

Preparation of Batter:

Mix two cups Ammae Bryo Rava and two spoons semolina. Add two cups of curd, and add salt as per your taste. Mix completely and keep it aside for 15 to 20 mins.

After that, add 2 spoons of oil in a frying pan. Once hot, add one spoon mustard seeds and little curry leaves for spluttering. Add this to the prepared idly batter.

Finally, add 1/4 spoon baking soda and mix well. Add required water so that it comes to an idli batter consistency. The remaining procedure is like how we make normal idli using a cooker.

Click here to view details about the product Ammae Bryo Rava in ammae estore

Instant Idly using Ammae Bryo Rava


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Tuesday, April 14, 2020

Multigrain Vegetable balls - A healthy recipe

Multigrain Vegetable balls with Tasty Cereal Mix

Multigrain Vegetable balls

The idea of multigrain vegetable balls came from cheese balls. Thought it will be a good and healthy snack for children. Give a try, its simple and very easy to do.

Preparation Time: 20 minutes

Given measure will yield around 12 to 15 small balls

Ingredients

  • Cooked rice - 1 cup
  • Finely chopped vegetables: Capsicum, Carrot & Cabbage - 1 cup
  • Poha - 1 spoon
  • Roasted gram - 1 spoon
  • Groundnut - 1/2 spoon
  • TCM - 5 spoons
  • Turmeric powder,
  • Chilly powder,
  • Garam masala powder
  • Salt for taste
  • Cheese blocks (optional)

Method of Preparation

Getting ready

  1. Sprinkle water in poha and allow it for 10 mins to become soft.
  2. Grind Roasted gram and Groundnut in mixie like powder.

Preparation of balls

  1. Smash the cooked rice like paste (do not add water).
  2. Add the grounded powder, cut vegetables and soften poha to the smashed rice.
  3. Add 5 spoons of TCM to the mix.
  4. Add little Ginger Garlic paste, Turmeric powder, Chilly powder and Salt for taste.
  5. Mix all the items like crushing, so that all ingredients gets binded properly till you get dough consistency.
  6. Sprinkle water if required.
  7. Make small balls of the dough.

Frying balls

  1. Heat the oil in pan or kadai.
  2. Allow it to get hot and keep the flame in medium mode while putting the balls.
  3. Fry the balls till it become golden brown.
  4. Grate the cheese block on hot balls (optional).
  5. Serve hot with tomato sauce or coriander chutney

Notes

You can use maize powder instead of Roasted Gram and Groundnut powder.

Click here to view details about the product Ammae Tasty Cereal Mix in Ammae Estore

Ammae multigrain porridge Tasty Cereal Mix


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Sunday, March 29, 2020

5 immune booster you can't go wrong with

What is Immunity or Immune system?

In our daily life we come across many bacteria, virus, fungi and parasites which we are not even aware of. Our immune system protects us from these harmful things. The food what we eat builds our immune system, say a kind of self resistance power. Variety of food choices are available to improve and build immune system. But in critical situations, immune system may needs a boost, which some of the simple recipes and diets can do.

Immune system is set of biological process and structures of our body organs to prevent from illness by fight against the infections.

1. Ginger Lemon Decoction

Ingredients: Pealed ginger - 1/4 cup, full lemon - 1
Method of Preparation: Take one and half glass of water and add pealed ginger and lemon (full fruit including skin) to that. Allow it to boil till it becomes 3/4 glass of water. Strain the ginger and lemon. Decoction is ready to drink.

2. Herbal drink

Ingredients: 1 pinch of Cinnamon, Turmeric & Pepper, Half lemon and 1 spoon honey
Method of Preparation: Take half glass of warm water. Add the pinch of cinnamon, turmeric and pepper to that. Squeeze the half lemon and add a spoon of honey. Mix well and drink is ready.

3. Pepper water / Pepper milk

Ingredients: Two to three pinches of Pepper powder & Turmeric powder and Salt
Method of Preparation: Add two or three pinch of pepper and turmeric in warm water. Add a little salt for taste.

Ingredients: Milk - Half glass, Two to three pinches of Pepper powder & Turmeric powder and 1/4 spoon of Palm sugar
Method of Preparation: Add two or three pinch of pepper and turmeric in warm milk. Add little palm sugar for taste.

5. Citrus fruits & juices

Citrus fruits like Lemon, Orange/Mosambi contains good sources of Vitamin C, which in turn builds immunity. In addition to that vitamin C helps in better absorption of available nutrients.

6. Green Tea

Tea is one of simple recipe which strengthens immune system. Tea contains anti-oxidants like polyphenols and flavanoids. These anti-oxidants destroys free radicals. This avoids cell damage and builds immune system. Especially green tea is highly beneficial in compare with other variants. Check out some more tea recipes shared by an NDTV blog post.

Apart from the simple boosters mentioned, let us know about some Grains, Vegetable and Fruits which are helpful in building immune.

Pomegranate: This contains bundles of anti-oxidants which help in healing inflammation. In compare with green tea, It has 3 times more anti-oxidants.

Watermelon: Red and fleshly watermelon contains a lot of anti-oxidants and good source of vitamin C.

Leafy vegetables like Cabbage, Broccoli and Greens: These are loaded by nutrients and micro-nutrients like vitamin A, C and K.

Potato, Beetroot and Yam: Root vegetable are rich in soluble and insoluble fibre. This helps built in gut health.

Carrots/ Sweet potato: These vegetables are good source of beta-carotene, which converts as vitamin A. This helps in removing free radicals and avoids cell damage.

Onion/Ginger: These contain active flavanoids, which helping in boosting immune. In general, it helps voiding the seasonal diseases like flu and cold.

Spinach: Spinach helps in production of white blood cells, which is very important for building immunity.

Curd/yogurt: Probiotic curd / yogurt contains the good bacteria, which fight against the harmful bacteria in the gut. That boosts immune system.

Pulses and lentils: Chickpea(Desi/Kabuli), Groundnut(Pealed), Bengal gram, Green moong, Patani(White/Green), Lobia(White/Brown/Black) are good in protein, fibre, folate, iron, calcium, magnesium and zinc. This is one of the easy source for protein, which is a basic need for all system in body including immune system.

In conclusion, ready to eat snacks/ processed foods/ sugary cereals and muesli: The ability of the white blood cells to kill bacteria reduces significantly after consumption of sugar. Therefore, it is very important to include lots of vegetables, fruits, low-fat milk and whole grains.

Apart from the food habits, adequate sleep is important for immune system.

Melatonin is a hormone that regulates the sleep–wake cycle. Melatonin is primarily released by pineal gland in our body, which actually makes us sleep. This is one of the anti-oxidant fights against the free radicals and helps building cell growth. That is the reason we require adequate amount of sleep, which boosts immune system.

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Monday, September 4, 2017

5 Steps before you use the grain, which improves digestion

How to process/use the grain? Do we need to do anything to make it suitable for consumption?

Cleaning

Plants based foods like seeds, roots, stem, leaves, flower requires compulsory cleaning. They are grown in open space and lot of dust and other particles stay on on the layers. Also, farmers may use biochemicals and fertilizers to protect the plants. There is a possibility of those elements stays on the outer layer of the food. Cleaning the outer layer with fresh water or warm water removes all these dust and then they are safe for consumption to some extent. How it has to be cleaned? Showing the food before the tap water does not clean anything, it wets the surface and does nothing. Fill water in a bowl or container then put the grains in that. Rinse thoroughly with hands. Repeat the process until the color of the water remains unchanged. If cleaning is not properly done, then the external particles get into our stomach. They are not easily digestible by the stomach and results in stomach pain or indigestion. Cleaning helps in avoiding an upset stomach as a very first step.

Soaking

Soaking place an important role in the food processing. Many grains are tough to breakdown or cooking. For example, certain varieties of rice, pulses requires soaking, that will help us to remove the top layer and makes grains little soft and enables faster cooking. On the other side, soaking separates anti-nutrients from grains. Soaked water contains anti nutrients and that should be thrown out, never use the soaked water for cooking. Always rinse again the soaked grains once and use fresh water for cooking. This is a special step helps the grain to get rid of anti-nutrients, and shortens the cooking time. The soaking time is different for each grain ranges from 2 to 12 hours based on grains.

Fermenting/Sprouting

Sprouting is a process of transformation from grain to live plant. After soaking, water should be drained and the wet grains are tied in a cloth allowed to stay as it for a day or two. Small buds called sprouts are grown over a period of time. Similar to Soaking, this process uses natural yeasts to convert anti-nutrients into vitamins/minerals in the grains.

Roasting

As the process is time-consuming and tedious to be done on a daily basis, it used to be done once in a while and they preserve and use that powder. Sprouted grains do not stay from a couple of days and not much longer. The same can be extended by roasting. Roasting the sprouted grains till golden brown color smells good and stays longer. While roasting, you can feel the aroma of the grain, which indicates the right time to stop roasting. Avoid storing hot roasted grains immediately, allow the roasted grains to get cool naturally and then store it for later use.

Styles of Cooking

After all these steps, it needs a final step to get consumable. We can ground it to powder and use it for baking. We steam, or pressure cook and make delicious recipe and consume the grains, as convenient

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Friday, August 11, 2017

Millet Vs Oats - Which is more beneficial to help you in losing weight?

Which is better Oats or Millet?


Oats and Millet - Overview

Oats and Millets are grains which have entered into modern lifestyle as healthy foods. Millets and Oats, both, are beneficial to one's health in their own way. While oats help in lowering cholesterol; Millets, taking Ragi for example, are beneficial for diabetics.

Nutrition

Oats have nearly 40% more protein than Proso Millet and Foxtail millet. Oats have more fibre than Barnyard millet and are richer in phosphorus and Thiamine than any of the millets. And both oats & millet have variable protein content.
Millets trump over oats in case of Calcium content (Ragi has close to 5.5 times calcium than Oats), and Pearl Millet (Bajra) has more than 3 times Iron content than Oats.

Preparation

Oats grain is not used much in a person's daily routine; we prefer rolled ones which are readily available in the market. As oats are in flakes format they are pretty easy to cook. Millets, predominantly available as grains and in value added forms (flakes, semolina), are gaining popularity nowadays. But recipes and awareness have not reached many people, so it remains unadopted in large quantities . But the simple fact is that most millets can be cooked like rice. Millets can replace rice in various dishes such as idli, dosa, payasam/kheer.

Cost

The cost of a Kg of Oats is about INR 105/- to 150/-. This is of the plain variety, and the costs vary based on the flavour and version of oats that are offered. Compare this to Millets, which cost anywhere between INR 30/- to 70/-. So the value for money is extremely good for Millets and affordable by many.

Conclusion

Oats and Millet, both are good source of fibre and contains complex carabohydrates by nature. This helps your satiety level and also energy will be retained for longer duration. In general, consuming of whole grains not only help in weight loss, but it also improves our basic nutrition in the form of vitamins and minerals. Oats is one grain and Milets have variety. Consuming various millet as a part of weekly diet not only helps in weight reduction, also boosts your immune system and improves nutrition.

Millet - Farmers friend

To add further, millets are wonderful crops, easy to grow during droughts, and cheap to procure. Millets are one of the oldest foods known to humans and, are also unique due to their short growing season. By eating millets, we will be encouraging farmers in dry land areas to grow crops that are best suited for those regions. Using more millets we really support our own farmers who are dependent on 50% of rain fed Indian agricultural landscape.⁠⁠⁠

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Tuesday, May 24, 2016

How come sprouting breaks down anti-nutrients?

How come sprouting breaks down anti-nutrients?

How does sprouting improves nutrients?

Sprouting is a process of germination of a seeds, nuts, or grains. This basically increase the nutritive value of the grain. It is one of the traditional practice followed by our ancestors. Soaking, Sprouting and Fermenting are some of the age old practices.

Background

Many suffer from indigestion while eating grains or grain based food. This is due to the the anti-nutrients (polyphenol, lectin and tannins) in the grains. Anti-nutrients are natural compounds available in plant seeds which obstructs the natural absorption of vitamins and minerals in them in the process of digestion. Because, this does not allow the nutrients to break down from the grain which leads to indigestion.

Soaking and Sprouting helps in the process of breaking phytate, a form of phytic acid that obstructs the absorption of nutrients and vitamins. It also breaks the nutrients for human absorption and also increase the bio-availability of the nutrients like calcium, iron, zinc and proteins.

How to Sprout?

Soak the grains for 5 to 48 hours depending on the grain. Then, strain the water and allow it for a day pr two. Just sprinkle little water to keep the grains in moisture. Small shoots will begin to grow from grains. Sprouts are nothing but young plants or baby plants. In this process, it is already half digested. After this it has to be refrigerated. Sprouts can be eaten raw or can be cooked to prepare various recipes.

Benefits of sprouts

Highly Nutritious - In compare with the normal grain, sprouted ones will have a high nutritive value. Especially the sprouted ones are rich in protein, folate, magnesium, vitamins C & K. As sprouting reduce anti-nutrients, our body's absorption of nutrients will be high.

Improves digestion - The fibre content in grain will increase and available for absorption. This insoluble fibre helps smooth transition of stool through gut and avoid constipation. This enables a smooth digestion.

Improve Heart health - Many studies confirmed that eating sprouts will help reduce LDL cholesterol and increase HDL cholesterol which is good.

Risk in eating sprouts

Often sprouts are consumed raw or slightly cooked. Temperature condition to get the sprouts also welcomes harmful bacteria like E.coli and Salmonella. This affects the gut and react slowly and lead to diarrhea or stomach pain.

To Conclude

We need to make a note of some things when we buy sprouts. If we can make sprouts at home, it is advisable.

  • Make sure sprouts are refrigerated while buying.
  • Store in fridge, remove only when you are about to use.
  • Wash and rinse the sprouts minimum couple of times before use it.
  • Plan for cooked recipes rather than raw or half baked ones.


Source: NCBI, Healthline.com, draxe.com & health.harvard.edu

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Sunday, April 17, 2016

Carbohydrates - Do we need to avoid them totally?

How important is carbohydrates?

Now a days, People look at the Energy and Carbohydrate levels in nutritional labels. This shows that they are conscious about eating a high amount of carbohydrates. But the effects of cutting out a vital amount of carbohydrates from diet will lead to missing out on key nutrients including B vitamins which convert food into energy, to fight tiredness and fatigue.

Simple Vs Complex

Athletes needs carbohydrates, because they need to replace energy in muscles. Complex carbohydrates have high amout of fibre, which has less of an effect on your blood glucose levels. So, Include carbohydrates in your diet, but also include whole grains and pulses and beans because they are a valuable source of fibre, which protects against illnesses like colorectal cancer.

Putting weight due to carbohydrates is a partial reason for the fear in consuming carbohydrates.

Simple carbohydrates based food products like pasta or white bread will fill you but are broken down quickly, so they’ll make you feel hungry and quite sluggish. But simple carbohydrates can be beneficial for some including young children who don’t need too much fibre.

Putting weight due to carbohydrates is a partial reason for the fear in consuming carbohydrates. That can be handled well in what kind of carbohydrates are we consuming. Eating more vegetables and fruits will fill the stomach, but will not support to gain weight because of fibre.

Sugar and refined carbohydrates hit your blood stream quickly causing a high rise in blood sugar and the result is higher levels of insulin being released from your pancreas. One role of insulin is to tell your body to store fat. That leads to obesity . All carbohydrates break down into glucose, but at what speed it breaks down matters are lot.

Unrefined or complex carbohydrates give you greater, longer-lasting energy and stable blood sugar because your body digests them more slowly. These come in the form of whole grains, pulses, beans, fruits and vegetables.

Millets are tough but still cooks up like rice so they can be used like a form of starchy carbohydrates. Millets are high in protein and rich in vitamins and minerals. These ancient grains are a super addition to our regular diet, providing plant-based essential omega-3 fats, fibre and protein.

Carbohydrates are important, but choose and consume wisely !!!

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Saturday, April 2, 2016

Amaranth - Not a grain, more than a that !!!



Amaranth is not a grain like quinoa or millet. It is a seed, but due to this seed's nutritional profile and its usage in casual cuisines, it is referred as a grain.

Amaranth is the common name for more than 60 different species of Amaranthus, which are usually very tall plants with broad green leaves and impressively bright purple, red, or gold flowers. They are commonly grown for their edible seeds. One plant can produce up to 60,000 seeds.

Amaranth has a long history and has been in use for many centuries by many different cultures. Amaranth was once a staple food in the diets of pre-Columbian Aztecs. It is grown and consumed as a leafy vegetable in many countries around the world. Amaranth is, easy to cook, highly palatable, and, can easily be included in snacks and dishes. Cooked amaranth is 90% digestible.

Amaranth contains more than three times the average amount of calcium and is also high in iron, magnesium, phosphorus, and potassium.  It’s also the only grain documented to contain Vitamin C.

Amaranth is relatively rich in lysine. Most grains like wheat are short on lysine, an amino acid. This makes amaranth a complete protein because it contains all the essential amino acids. Amaranth is gluten free and good for your heart.  Amaranth has shown potential as a cholesterol-lowering whole grain in several studies conducted over the past 14 years.

Amaranth can be cooked and consumed as porridge, which is a great option for breakfast. In fact, amaranth porridge is a traditional breakfast in India, Peru, Mexico, and Nepal. Its is a famous leafy vegetable in South India.

Names in other languages - Rajgeera (Hindi), Rajgiri (Kannada, Konkani, Sanskrit), Mulaikeerai (Tamil), thotakoora (Telugu). The Hindi name for amaranth, rajgeera, means “the king’s grain.” Its other name, ramdana, means “God’s own grain.”

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