July 12, 2014

Home made frozen vegetables/How to freeze raw vegetables at home/how to make homemade frozen vegetables/How to blanch vegetables


From last three months Iam following this method..Today`s post is not about a recipe,but It is very useful for house wives and busy women. Usually I buys vegetables& fruits  twice in a month..After one week vegetables started decaying fast.specially which are expensive like broccoli,apple,avocado and cauli flower.I was not at all happy to throw those high priced god gifts..I went through youtube and got few videos on freezing vegetables..I was impressive and later to came to know that it is a easy and useful method to save money even... Next week after buying veggies went with process and stored all my boiled and drained vegetables in freezing bags..You can use zip lock bags happily.But,in foz it`s difficult to find out zip lock bags..I frozen broccoi,cauli flower,radish,carrot,beet root pulp and avocado pulp..I already shared a post about freezing avocado pulp long time back..in the same way I frozen beet root pulp in plastic box which uses for juices and cakes..You may need a day if you vegetables in large quantity,but it`s worth trying to save money and to use veggies in hurry times..

I read an article recently about this freezing..They also mentioned about sharing fruits and few more vegetables names.They said that also can freeze bell pepper,turnip,cabbage,celery,brussel, sprouts,green beans,egg plant and mush rooms in blanching method.In the fruit category they given bananas,berries,Here I shared the step wise pictures of broccoli and carrot..You can follow the same method to freeze cauli flower,radish and potatoes too..Iam giving the detailed notes about freezing veggies.So,read carefully and follow the step next time.Enjoy home made readily available vegetables any time


CATEGORY-BASICS/USEFUL TIPS/HOME MADE
PREPARATION TIME- 1-2 HOURS


WHAT YOU NEED

Two big vessels for boiling
two big colanders
two more big vessels 
knife
chopping board
vegetables
freezing bags/covers/boxes
vegetables
hot and cold water


HOW TO FREEZE

First take the vegetable and wash it well.Here I took broccoli.cut into big florets or if any other vegetable,cut into big size pieces and set aside.

 In a big vessel add water and let it boil.When it`s boiling in high peaks add chopped veggies and boil for 8-10 minutes in medium flame.

Check the softness of veggies using fork.Turn off flame and drain water into other bowl using colander.

Fill cold water in another bowl now.Then immediately add boiled veggies in cold water..Let it sit fro 3 minutes and drain completely..

Now a take a big tray(I used baking tray) and place kitchen paper towels. Now spread vegetables on top of it..

Keep aside this for 5-10 minutes or til half dry.take them into freezing bags or zip lock bags and freeze them




Follow the same above steps with carrot and freeze..I also went with cauli flower too..Even you can beet root also with this method..But normally I blends chopped beet root into coarse puree and freezes in box.

DON`T USE/EAT CARROTS WHICH LOOKS LIKE IN ABOVE PICTURES WITH  GREEN PART.




CUT ALWAYS IN BIG SIZE.IF YOU CUT INTO SMALL FLORETS AFTER BOILING THEY MAY SHRINK AND WHILE COOKING IT MAY TURN MUSHY

HOW TO USE FROZEN VEGETABLES

You can use in curries,gravies,rice pilaf recipes,juices,milk shakes and in smoothie recipes.

I usually use carrot,broccoli,cauli flower,radish in curry recipes.also uses with dal to pressure cook for kids.I use beet root pulp for rotis too.


Please click on this link to know more information about freezing vegetables.


CAULI FLOWER HEALTH BENEFITS:
  • The allicin in cauliflower is known to promote a healthy heart and reduce the risk of strokes
  • Cauliflower contains selenium and vitamin C, both of which work together to strengthen the immune system.
  • Cauliflower has been associated with the maintenance of a healthy cholesterol level.
  • Being rich in folate, cauliflower is known to help improve cell growth and replication.
  • The high amount of fiber in cauliflower improves colon health and can even help prevent cancer.

BROCCOLI HEALTH BENEFITS:

  • Cancer: Broccoli may prove to be a natural wonder-drug for many types of cancer, including breast cancer, cancer of uterus, prostrate cancer, cancers of internal organs like lungs, colon, liver, kidneys etc. and cancer of intestines. But it is particularly good for breast cancer and uterus cancer, as it removes extra estrogen from the body. This is due to the presence of strong anti-carcinogens like glucoraphanin, diindolylmethane, beta-carotene, selenium and other nutrients like vitamin-C, vitamin-A and vitamin-E, zinc, potassium and certain amino acids, which are also good anti-cancer agents.
  • Detoxification: The presence of vitamin-C, sulphur and certain amino acids make broccoli a very good detoxifier. It helps remove free radicals and toxins like uric acid from the body, thereby purifying blood and keeping away problems related with toxins such as boils, itches, rashes, gout, arthritis, rheumatism, renal calculi, skin diseases like eczema and hardening of skin etc.
  • Stomach Disorders: Broccoli is very rich in fiber or roughage, the best thing which can cure almost all the stomach disorders by curing constipation, since constipation is the root to almost all the stomach disorders. The fiber forms the bulk of the food, retains water and forms the bowels. The magnesium and the vitamins present in the broccoli also cure acidity, facilitate proper digestion and absorption of nutrients from the food and soothe the stomach by reducing inflammation.

  • CARROT HEALTH BENEFITS:
- Prevent heart diseases: In a study meant to reveal therapeutic value of carrots researchers at the Wolfson Gastrointestinal Laboratory in Edinburgh, Scotland revealed that cholesterol level reduces by 11 percent if seven ounces of raw carrots a day is taken for thee weeks. High cholesterol is a major factor for heart disease. Since regular consumption of carrots reduces cholesterol level it is good to prevent heart related problems. A group of Swedish scientists discovered that root vegetables can reduce the chances of having a heart attack. A study conducted at the Mario Negri Institute of Pharmacological Research in Italy found that those who ate more carrots had one third the risk of heart attack as compared with those who ate fewer carrots. 

- Prevent cancer: Beta-carotene consumption has been linked to reduced risk of several cancers, notably lung cancer. British researchers discovered that increasing beta-carotene consumption from 1.7 to 2.7 milligrams a day reduced lung cancer risk more than 40 percent. The average carrot contains about three milligrams of Beta-carotene. In a study, researchers found that eating fiber rich carrots reduce the risk of colon cancer by as much as 24 percent. Another study shows that women who ate raw carrots were five to eight times less likely to develop breast cancer than women who did not eat carrots. 



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