Instructions:
1 . Heat Ghee in a medium high temperature
2. Add ginger and let it fry for 45 seconds
3.Add Kobocha Squash and let it cook until it starts to get brown
4. Add French Green beans and cook for 3-4 mints
5. Add Salt and chopped fresh mint
Kabocha Sqaush
Called Japanese pumpkin, kabocha began its history in Japan where it was favored for its sweetness and pleasing texture.
Kabocha's hard, deep green skin, boasts exceptional flavor to those who have had the pleasure of tasting its succulent, naturally sweet flesh. Kabocha, pronounced kah-bow-cha, is even sweeter than butternut squash.
The flavor and texture of the Japanese pumpkin is likened to that of a sweet potato crossed with a pumpkin.
Kabocha squashes are available all year round, but we found that the best flavored ones are harvested in the late summer and early fall. Like many winter squashes, kabocha can vary in size with the average weighing two to three pounds, but we've encountered larger ones as well.
Despite its lower calorie and carb count, kabocha squash is an excellent source of beta-carotene, which can be converted to vitamin A in the body. Vitamin A is important for healthy white blood cells, for good immunity and for healthy night vision — and a serving of kabocha squash provides 70 percent of the day’s recommended requirements. It also helps to keep skin and hair healthy.
Beta-carotene is a powerful antioxidant and anti-inflammatory and is a good source of iron, vitamin C and some B vitamins. In addition, it contains fiber, which most Americans don’t get enough of. To boost the fiber content even more, cook it with the edible skin still on.
Ghee Nutrition: Benefits of the Indian Clarified Butter
Ghee nutrition has been used in Indian cooking for many thousands of years. Ghee is an essential (and nutritional) element in much of Indian cuisine.. Ghee nutrition transcends the cooking realm, as ghee is also often used in religious ceremonies and various healing arts in Indian culture. Ghee's nutrition and healthy properties are touted as ideal for anyone from athletes to simple dieters.
Ghee Nutrition
Ghee lacks hydrogenated oils and is a popular choice for health-conscious cooks as well. Additionally, since all the milk proteins have been removed during the clarifying process, ghee gains further nutritional value because it's lactose free, making it a safer alternative for those who are lactose intolerant.
Clarified butter is composed primarily of saturated fat. It contains approximately 14 grams of fat per tablespoon but no artificial additives, preservatives, or trans fats. Consuming large quantities of ghee is obviously unhealthy, but because of the rich flavor of ghee, it can be used sparingly to full effect, making it more suitable for low-fat diets. A good guideline is one tablespoon of ghee as opposed to four tablespoons of any other butter or cooking oil.
Ghee Health Benefits
Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Although tests and research are still ongoing, it has been used in Indian medicinal practice to help with ulcers, constipation, and the promotion of healthy eyes and skin. An Indian folk-remedy for thousands of years, ghee is also said to promote learning and increased memory retention.
In addition to ghee's nutritional value, it is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, feeding all layers of body tissue and serving to strengthen the immune system. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.
Opponents Against Ghee
Opponents against ghee point to its high saturated fat content, claiming it will lead to heart disease. People with high cholesterol are advised not to consume ghee. The combination of saturated fat and cholesterol can increase the risk for heart disease.
Fresh green beans are very low in calories (31 kcal per 100 g of raw beans) and re very good source of vitamins, minerals, and plant derived micronutrients.
They are very rich source of dietary fiber (9% per100g RDA) which acts as bulk laxative that helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer causing chemicals in the colon. Dietary fiber has also been shown to reduce blood cholesterol levels by decreasing re-absorption of cholesterol binding bile acids in the colon.
Green beans contain excellent levels of vitamin A.
They are good source of folates. Folate along with vitamin B-12 is one of the essential components of DNA synthesis and cell division. Good folate diet when given during preconception periods and during pregnancy helps prevent from neural-tube defects in the offspring.
They also contain good amounts of vitamin-B6, thiamin (vitamin B-1), and vitamin-C. Consumption of foods rich in vitamin C helps body develop resistance against infectious agents.
Green beans contain healthy amounts of minerals like iron, calcium, magnesium, manganese, and potassium, which are very essential for body metabolism.
Fresh Mint
It can be successfully used in gastro-intestinal disorders; it helps the liver and calms indigestion. It contains menthol, menthone, menthofuran, a-pinene, limonene, cardinene, acetic aldehide, isovaleriana, vitamin C and antibiotic substances.
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