Garlic scapes with cabbage and carrot

Garlic scapes are the soft, lime-green-colored stems and unopened flower buds. Scapes have a mild garlic flavor and a slight sweetness. Scapes are aromatic and you can use them to add flavour to your dishes. Scapes also work well as a vegetable. Today I am going to make a stir-fry of scapes with cabbage and carrot.

Garlic scapes with cabbage and carrot

                                      Recipe Summary
                                                 For 
                     Garlic scapes with cabbage and carrot


preparation time: 20 minutes
Cooking time: 30 minutes
Serves:6

1. In a large pan a heat 2 tbsp vegetable oil. When the oil is hot reduce the heat to low add 1 dry red chili, broken into small pieces, then 75 grams onions, coarsely chopped, and fry for 6 minutes.

Garlic Scapes

2. Add ½ tsp fennel seeds and ½ tsp cumin seeds fry for 10 seconds.

3. Add 1 green chili, chopped fine, 1 red chili, chopped fine, 3 garlic cloves, sliced, 10 grams ginger, grated and 10 curry leaves, chopped. 

4.Fry for 5 minutes, stirring frequently to ensure that they do not get burnt.

Ingredients

5. Add 250 grams garlic scapes, cut into ¼ " long pieces and 1 cup water. 

6. Cover and simmer for 10 minutes. If you want the garlic scapes to be crunchy just stir fry with little water and add 150 grams cabbage, julienned.

7. Add ½ tsp turmeric powder and stir.

Garlic scapes with cabbage and carrot

8. Add 150 grams carrot, julienned, continue. frying for 5 minutes.

9. Add ½ tsp black pepper powder and ½ tsp salt and ¾ cup Coconut milk and cook for 2 minutes.

10.Taste for seasoning and adjust.

 Garlic scapes with cabbage and carrot is ready.
                                  

                                
                   Recipe follows in detail with pictures.


preparation time: 20 minutes
Cooking time: 30 minutes

GarlicScapes

Serves:6


Ingredients
Main
250 grams garlic scapes, cut into ¼ " long pieces
150 grams cabbage, julienned
150 grams carrot, julienned

Others
75 grams onions, coarsely chopped
1 green chili, chopped fine
3 garlic cloves, sliced
10 grams ginger, grated
10 curry leaves, chopped
1 dry red chili, broken into small pieces

Spices
½ tsp cumin
½ tsp fennel seeds
½ tsp black pepper powder
½ tsp turmeric powder

1 cup Water 
¾ cup Coconut milk
½ tsp salt
2 tbsp vegetable oil

Ingredients for Garlic scapes with cabbage and carrot

Method
In a large pan a heat 2 tbsp oil. When the oil is hot reduce the heat to low add dry chili, then onion and fry for 6 minutes.

Add fennel seeds and cumin seeds fry for 10 seconds.

Adding chili,onion, cumin  and fennel seeds

Add green chili pieces, red chili, garlic, ginger and curry leaves. 

Chili,garlic,ginger and curry leaves

Fry for 5 minutes, stirring frequently to ensure that they do not get burnt.

Add garlic scape pieces and 1 cup water. Cover and simmer for 10 minutes. If you want the garlic scapes to be crunchy just stir fry with little water and add cabbage and carrot and continue.

Adding Garlic scapes

 Cover and simmer for 10 minutes.

                                        Cover and cook Add cabbage.

Adding cabbage


Add turmeric powder and stir

Adding turmeric powder

                                   
Add carrot and fry for 5 minutes.

Adding carrot

Add pepper powder and salt

Adding pepper and salt

Add coconut  and cook for 2 minutes.

Adding coconut

Taste for seasoning and adjust.

The stir-fry is ready.

Garlic scapes with cabbage and carrot

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking

Click the button below to view the nutrition data. Click again to close it.

Carrot mild curry

Carrot has natural sweetness. Therefore I do not use curry powder when cooking carrot because it will ruin the natural sweetness of the carrot. When carrot is cooked with coconut milk, it gives a wonderful taste.

Carrot mild curry

                                       Recipe Summary
                                                   For
                                       Carrot mild curry

Preparation time:15 minutes
Cooking time:30 minutes
Serves: 4

1. In a large pan heat 2 tbsp vegetable oil. When the oil is hot reduce the heat add 2 dry red chilies whole and fry for a second.

Ingredients

2. Then add 75 grams onions, coarsely chopped and fry for 8 minutes.

3. Bring the heat to low and add ½ tsp fennel seed and fry for 10 seconds.

Carrot mild curry

4. Add ½ tsp cumin seeds fry for a second and add 1 green chilli, chopped fine, 3 garlic cloves, sliced and 10 curry leaves, chopped. Fry for 2 minutes, stirring frequently to ensure that they do not get burnt.

5. Add 50 grams roasted split chickpeas and fry for 2 minutes.

6. Add 250 grams carrots, cut into 1" long pieces, 1 cup water and ½ tsp garam masala. Cover and simmer for 15 minutes.

7 Add ½ tsp salt and ¾ cup coconut milk and cook for 2 minutes.

8. Taste for seasoning and adjust.

                         Carrot mild  curry is ready.
                                  

                     Recipe follows in detail with pictures.



Preparation time:15 minutes
Cooking time:30 minutes
Serves: 4

Ingredients
Main
250 grams carrots, cut into 1" long pieces
50 grams roasted split chickpeas

Others
75 grams onions, coarsely chopped
1 green chilli, chopped fine
2 dry red chilies whole

3 garlic cloves, sliced
10 curry leaves, chopped

½ tsp cumin
½ tsp fennel seed
½ tsp garam masala 

Water 1 cup
¾ cup Coconut milk
½ tsp salt
2 tbsp vegetable oil

Ingredients for Carrot mild curry

Method
In a large pan heat 2 tbsp oil. When the oil is hot reduce add dry chili and fry for a second.

Then add onion

Adding onion 

 Fry onion for 8 minutes.

Frying onion

Bring the heat to low add fennel seeds and fry for 10 seconds.

Adding fennel seeds

Add cumin seeds fry for a second and add  green chili pieces, garlic and curry leaves. Fry for2 minutes, stirring frequently to ensure that they do not get burnt.

Adding cumin, curry leaves and chili

Add roasted split chickpeas and fry for 2 minutes.

Adding  roasted split chickpeas

Add carrot pieces. 

Adding carrot pieces

Add and water and garam masala. Cover and let it simmer for 15 minutes.

Adding garam masala

Add salt and coconut milk and cook for 2 minutes.

Adding coconut milk

Taste for seasoning and adjust.

Taste for seasoning

The curry is ready.

Variation
You need not do tempering . You can just add carrot and other ingredients except coconut milk. Bring to boil and simmer till carrot is soft and add coconut milk and cook for three minutes you will get a nice mild curry..

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking

Click the button below to view the nutrition data. Click again to close it.

Blood in urine

Sometimes a blood test reveals some cells, cellular debris, and casts in the microscopic urinalysis. It may suggest inflammation within the bladder. They also may originate from the skin and could be contamination. Blood in urine is generally referred to as hematuria. It can be a sign of a serious medical condition. Therefore it should be seriously investigated by a doctor. There is no specific treatment for hematuria, because it's a symptom and not a specific condition. The treatment is aimed at the underlying cause. Hematuria is condition in which the kidneys or parts of the urinary tract allow blood cells to be leaked into urine.

Kidney

A number of problems could lead to this condition. Some of them are:

Urinary tract infection

                Bacteria enter the body through the urethra and multiply in the bladder. Symptoms include urge to urinate frequently, burning sensation during passing urine and smelly urine.

Kidney infections

                Kidney infections (pyelonephritis) occur when bacteria enters the kidneys from the blood stream or move up from the uterus. The symptoms include fever and pain in the back and side.

Bladder or kidney stone

                Minerals in the urine concentrate to form crystals on the walls of the kidneys or bladder. Kidney stones can cause excruciating pain. Kidney and bladder stones can cause gross and microscopic bleeding.

Enlarged prostate

                As men approach old age the prostrate glands may grow. This growth may compress the urethra and partially block the urine flow. The symptoms include immediate urge to pass urine. This condition can lead to passing of blood in the urine.

Kidney disease

                                Glomerulonephritis or kidney disease can cause inflammation of the kidneys' filtering system. It may also be part of a systemic disease, such as diabetes. It affects the small capillaries that filter blood in the kidneys and as a result the blood is passed into the urine.

Cancer

                                Kidney, bladder or prostate cancers may also lead to urinary bleeding. Signs or symptoms do not appear in the early stages, when the disease is treatable.

Inherited disorders

                Hereditary defect of haemoglobin in red blood cells may affect the filtering membranes and result in urinary bleeding. It may also be due to diseases such as sickle cell anaemia and cystic kidney disease.

Kidney injury

                Any physical injury to the kidneys, such as falling down or meeting with an accident, may cause blood in the urine that you can see.

Medications

                Some ant- cancer drugs and penicillin can cause urinary bleeding. Sometime an anticoagulant, such as aspirin, may also produce this result.

Strenuous exercise

                Very rarely strenuous exercise may also show some blood in the urine.

Some of the techniques that may be adopted to find the underlying cause for hematuria may include:

Computed tomography (CT) scan

Kidney ultrasound.

Intravenous pyelogram (IVP).

Cystoscopy.

Kidney (renal) biopsy.

YOU MAY WISH TO KNOW 

KIDNEY

Spicy Dried fish curry with gravy

Dried fish has been used in cooking from time immemorial. Salting and drying was the first known method of preserving fish. Dried fish has a storage life of several years.

Dried fish is not a healthy food. Therefore we use only a minimum amount to make the gravy rich. Good gravy is our target.

I used small fish. You can use big fish which is better. You will have to be careful about small fish because bones will become loose and be in the gravy. It is easy to separate bones from the big fish than from the small fish.

                                Spicy Dried fish curry with gravy

                                         Recipe summary
                                                    For
                                 Spicy Dried fish curry with gravy

Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients

1. Soak the 100 grams dry fish and 50 grams dried anchovy separately for 15 minutes. This is to remove the excess salt from the salted fish.

 Making the spice paste
A. In a large pan heat 2 tbsp oil. When the oil is hot reduce the heat to low add ½ tsp fennel seeds and fry for 2 seconds. 
B. Add ½ tsp cumin seeds and split 50 grams split chickpea and fry for 1 minute.
C. Add 1 dry red chili, 75 grams onions, coarsely chopped, 1 green chili, chopped fine, 3 garlic cloves, sliced, and 10 curry leaves, chopped, and fry for 1 minute. 
D. Stir frequently to prevent the ingredients from getting burnt.
E. Add 50 grams minced coconut and fry for 2 minutes.
F. Add tomato pieces and fry for 2 minutes.
G. Add 70 grams tomato, cut into small pieces and fry for 2 minutes.
H. Take the pan off the heat and let it cool for 6 minutes.
I.  Put the contents of the pan into a blender and grind the ingredients to a smooth paste, adding required amount of water.
J. Set aside the spice mix.

Spicy Dried fish curry with gravy

Making the curry
1. In a large pan a heat 2 tbsp oil. When the oil is hot reduce the heat to low and add ½ tsp cumin seeds, ½ tsp fennel seeds, ½ tsp fenugreek seeds, 1 dry red chili (Optional) and fry for 10 seconds.                                                                                                                                

2. Add 75 grams onions, coarsely    chopped, 3 garlic cloves, sliced, 1 green chilli, chopped fine, ½ tsp ginger, 10 curry leaves, chopped and fry for 3 minutes.

3. Add 80 grams tomato, cut into bite size piece and fry for 3 minutes.
4. Add dried fish and fry for 3 minutes.
5. Add anchovy and fry for a minute.
6. Add the spice paste and fry for 3 minutes. Frying is important for the spice paste as it will bring out its full flavor.
7. Add 3 cups water.
8. Add ½ tsp turmeric powder, 1 tbsp curry powder and ½ tsp garam masala.
9. Add tamarind juice (from 10 grams tamarind), water and cover the pan.Let it simmer for 15 minutes in very low heat.
10. Add ¾ cup coconut milk and cook for 3 minutes.
11. Add ½ tsp pepper powder. Now the curry is thick.
12. Taste for seasoning and adjust.
13. Let the curry cool.
14. Remove the fish from the pan. Take out the bones. Put the flesh back into the gravy.

Spicy Dried fish curry with gravy is ready.
                                  

                                      

                     Recipe follows in detail with pictures.

Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients
Main
100 grams dry fish
50 grams dried anchovy
80 grams tomato, cut into bite size pieces

Others
75 grams onions, coarsely chopped
1 green chilli, chopped fine
3 garlic cloves, sliced
½ ginger, grated
10 curry leaves, chopped
10 grams tamarind piece, juice extracted

Ingredients for Spicy Dried fish curry with gravy

Spices
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp fenugreek seeds
½ tsp pepper powder

Grated coconut

½ tsp turmeric powder
1 tbsp curry powder
½ tsp garam masala

Water 3 cups
¾ cup Coconut milk
2 tbsp vegetable oil


Spice paste
75 grams onions, coarsely chopped
50 grams split chickpea
70 grams tomato, cut into small pieces
1 green chili, chopped fine
1 dry red chili
3 garlic cloves, sliced
2 tbsp vegetable oil
10 curry leaves, chopped
50 grams minced coconut
½ tsp cumin
½ tsp fennel seeds
2 tbsp vegetable oil
Water as required according to your blender.

Preparation

Soak the dried fish and anchovy separately for 15 minutes. This is to remove the excess salt from the salted fish.

Dried fish is tender and will disintegrate during prolonged cooking. If you want to avoid disintegration you can lightly fry them. Frying will firm up the fish. I did not fry because I wanted the fish to dissolve in the gravy.

Preparation of spice paste
In a large pan heat 1 tbsp oil. When the oil is hot reduce the heat to low add fennel seeds and fry for 2 seconds. 

Adding fennel seeds

 Add cumin, fenugreek seeds  and split chickpea and fry for 1 minute.

Adding cumin and roasted gram

Add dry chili, onion, green chili pieces, garlic and curry leaves and fry for 1 minute.

Adding dry chili, onion,garlic green chili and curry leaves

Stir frequently to prevent the ingredients from getting burnt.

Add minced coconut and fry for 2 minutes.

Adding coconut

Add tomato pieces and fry for 2 minutes.

Adding tomato

Take the pan off the heat and let it cool for 6 minutes.

Put the contents of the pan into a blender and grind the ingredients to a smooth paste, adding required amount of water.

Set aside the spice mix.

For the curry
Method
In a large pan a heat 2 tbsp oil. When the oil is hot reduce the heat to low and add cumin seeds, fennel seeds, fenugreek seeds and fry for 10 seconds.

Add onion, garlic, green chili, ginger, curry leaves and fry for 3 minutes.

Add tomato pieces and fry for 3 minutes.

Frying cumin fennel seeds,onion,garlic tomato chili,curry leaves

Add dried fish and fry for 3 minutes.

Adding dried fish

Add anchovy and fry for a minute

Adding anchovy

Add the spice paste and fry for 3 minutes. Frying is important for the spice paste as it will bring out its full flavor.

Adding spice paste

Add water

Adding water

Add turmeric powder, curry powder garam masala.

Adding curry powder garam masala and turmeric powder

Add tamarind juice, water and cover the pan.
Let it simmer for 15 minutes in very low heat.

Add coconut milk and cook for 3 minutes.

Adding coconut milk

Add pepper powder. Now the curry is thick.

Adding pepper powder

Taste for seasoning and adjust.

Let the curry cool.

Remove the fish from the pan. Take out the bones. Put the flesh back into the gravy.

That is it. The curry is ready.

Spicy Dried fish curry with gravy is ready.