Monday, August 24, 2009


One of my friend padmaja gave me this recipe recently. Thanks to padmaja.
I tried your recipe and it was fabulous. Since so many vegetables are used in it,
it can be considered as very healthy too.


1Cup Boiled Semiya
2 Cups Cut & Boiled Vegetables (Carrot, Beans, Cabbage, Green peas)
1/2 Cup Chopped Onions
2 tbs Green chillies
1 tbs Ginger
1tbs Garlic
1 tsp Salt
1 tsp Red chili powder
1tsp garam masala
10 Curry leaves
2 tbs chopped coriander leaves

Health Benefits of Carrots:

It slows ageing, promotes healthy vision, has anti-cancer properties,
increases immunity towards various chronic diseases. Eating carrots can
cure anaemia, eye problems and cancer too.

The advantages of carrots:

They reduce the risk of cancer. They stimulate the immunological system.
They alleviate respiratory and digestive problems. They help in the prevention
and treatment of ulcers. They strengthen the teeth, hair and bones.
They contribute in the lactating period of women. They improve skin
conditions. Detoxify the liver. Encourage healthy blood cells as well as
improve the correct functioning of the heart and circulatory system.


Health Benefits of Green Beans:

Green beans are an excellent source of manganese, and vitamins K and C.
They are very good source of dietary fiber, potassium, iron, folate, and
vitamin A. They are a good source of calcium, protein, magnesium,
riboflavin, thiamin, niacin, and copper. Glycemic Index (GI)In a study
to determine the estimated GI of various foods, it was concluded that
green beans have a low GI of 15. Bone Health Green beans and other
green vegetables are a very good source of vitamin K, which plays an
important role in bone health and the prevention of osteoporosis.
Several studies have demonstrated that vitamin K deficiency is
associated with low bone mineral density, and an increase in bone
fractures. Vitamin K supplementation and an increase in consumption
of vitamin K rich foods such as green beans have been shown to
improve bone health. In one 3-year double blind placebo controlled
study, 181 healthy postmenopausal women showed reduced bone loss
of the femoral neck after vitamin K supplementation.

Health Benefits of Cabbage:

Cabbage is anti – inflammatory vegetable . Cabbage contains lactic
acid that acts to disinfect colon. Cabbage can also be used to reduce
headache pain. Another benefit of cabbage is in it's anti –cancer
properties and is also said to be able in treating other skin conditions.
Drinking cabbage juice from the stem is a good remedy for ulcers.

The use :

1. Drink fresh cabbage juice if you suffer from gastritis
2. This is another benefit of cabbage. Drink 25 – 50 ml cabbage juice
everyday to treat headache, asthma, bronchitis and other digestion
3. White cabbage juice dabbed on mouth ulcers will make the healing

Health Benefits of Green Peas:

Their fiber, mostly insoluble, aids intestinal motility and may help lower
cholesterol. Of the myriad nutrients peas provide, iron is particularly
important since it's hard to find non-animal foods with much of this
blood-building nutrient. Snow peas and other edible-podded peas
don't contain the same amount of protein or nutrients green peas do.
But they are rich in iron and vitamin C, which help maintain your
immune system. Peas have lutein, the carotenoid with a proven
record of helping to reduce the risk of age-related macular
degeneration and cataracts.



1.Take a pan. Add water & semiya and cook till done. Strain the excess water.
Keep it aside.
2.Take a vessel and add water,vegetables cook till done. Strain the excess water
and keep those boiled vegetables aside.
3.Wait till the semiya and boiled vegetables are cool. Then take semiya ,
vegetable, ginger, garlic paste, salt, red chili powder, garam masala,onions,
green chillies, curry & coriander leaves mix well.
4.Now add 3 tsp each Corn flour and besan flour for binding
(Add both powders equally if you want more you can add).
5.Heat oil in a deep frying pan.Take a small portion of the mix at a time
and drop it in hot oil. Fry till golden brown. Serve with chutney or ketchup.

Wednesday, August 19, 2009


Gobi curry serve with roti/rice.

1/2 tbs Channa dal
1/2 tbs urad dal
1/2 tbs mustard's
1/2 tbs cumin seeds
A pinch of turmeric
4 green chilies (Depending upon your spice scale you can add more chilies
or red chili powder)salt to taste
2 tbs oil
1 bowl Gobi florets
1 medium onion
1 and 1/2 tomatoes
1 tbs ginger
1 tbs garlic
8 curry leaves
2 tbs Coriander leaves
Nutritional benefits of cauliflower:
Everyone knows that eating the right amount of fruit and vegetables each
day can reduce the risk of disease, improve overall health, and rid the body
of harmful substances. Cauliflower is a member of the 'white' family in terms
of fruits and vegetables. Included in this group are other natural foods
such as bananas, mushrooms, onions, and garlic. Cauliflower contains
allicin, which can improve heart, health and reduce the risk of strokes,
and selenium, a chemical that works well with Vitamin C to strengthen
the immune system. Cauliflower can also help to maintain a healthy
cholesterol level.

Folate is also found in cauliflower, which is a B vitamin that is needed for
cell growth and replication. For this reason, it is often recommended that
women who are pregnant or may become pregnant eat significant amounts
of cauliflower in order to help their unborn children develop properly.
Of course, cauliflower is an excellent source of fiber, which helps to improve
colon health and can even help prevent cancer. And, most recently,
it has been discovered that cauliflower, as well as other cruciferous
vegetables, such as brussel sprouts and cabbage, contain indole-3-carbinol,
a substance that can affect the metabolism of estrogen in the body,
and prevent breast and other female cancers.

Cauliflower also contains vitamin C and folate. Folate helps the blood work
more efficiently and is often recommended for preventing anemia.
Folate is also essential for proper tissue growth and not getting enough
can make you susceptible to many diseases down the road such as cancer
and heart disease. Vitamin C is considered an antioxidant. When used
alongside other antioxidants such as vitamin E and beta carotene,
you can keep your immune system strong.
Three florets of cauliflower a day will provide you with 67% of your
daily vitamin C requirement. When purchasing cauliflower, make sure
the tops are white. If the floret has begun to spot brown or puple,
it is past its nutritional peak. Serving the cauliflower raw will give you
the highest nutritional benefits, however, if you must cook it, lightly
steamed will also keep its cancer-fighting components intact.


1. Separate the florets from cauliflower. Wash & drain. Keep it aside.

2. Heat oil in a pan. Add Channa dal, urad dal,cumin seeds,mustard.

When mustard starts popping add curry leaves.

3. Add chopped onions,saute them. Let the onions become light brown colour,

add ginger and garlic,green chilies mix well.

4. Add tomatoes, turmeric, salt and stir well and cook till the tomatoes absorbs

the flavour.

5. Finally add Gobi florets, coriander leaves. Cover to Cook on medium heat

up to 10-15min.

6. Gobi curry is ready to serve.....

Tuesday, August 18, 2009


Rava kesari/Sooji Kesari is a popular south Indian sweet. It is so simple to prepare.
Rava kesari is often made on religious occasions as prasad(offering to God).


1 Cup Bombay rava/ sooji
1Cup sugar
4 tbs ghee ( if you like to add more ghee u can add)
1 tbs cardamom powder
15 cashew nut
15 raisins
3 Cups water
Pinch of orange food color(or saffron) (optional)(I am not using)

1. Heat 1tbs ghee in a pan. Fry cashew nuts and raisins and keep them aside.
2. Take the same pan add 1 tbs ghee and add rava. Fry the rava till nice aroma
comes out.
3. Add water slowly and gradually stirring all the time so that no lumps are formed.
4. Add the sugar, cardamom powder and remaining ghee, cook for 10 min on
medium heat.
5. Pour into a greased plate and cut into shapes if desired.
6. Finally decorate with cashew nuts and raisins.

Saturday, August 15, 2009


Lauki juice is best unknown medicine to the world. But now it is getting more
popular worldwide because of Baba Ramdev. According to Ayurveda it is very
good for mankind and can reverse the effect of aging and disease it is very
good for liver. You can usually find lauki in Indian/Asian grocery shops.

Loki’s/Lauki and other names:

1. Doodhi, lauki in Hindi

2. Dudhi in Marathi

3. Dudhi in Gujarathi

4. Anapakaya/Sorakaya in Telugu

5. Suraikai in Tamil

6. Lau in Bengali

7. Charanga,Churaykka in Malayalam

8. Kaddu in Punjabi

9. Squash in English

Below are the few benefits of lauki:

1. It is 96% water.
2. Excellent source of green nutrition.
3. Can easily be digested.
4. Very light on stomach
5. 100 GM of lauki contains only 12 calories.
6. helps treating urinary problems
7. Help to get rid of burning sensation in stomach
8. Keeps you thin. Does not increase fat in your body.
10. Very good for lever.
11. It can be cooked in many ways like Raita, Koftha, curry, Kheer, barfi, Paratha
even roti by mixing with wheat.
12. Good for diabetes, High Blood Pressure & for all diseases.
13. There are no side effects
14. Very good in digestion problems
15. Helps in loosing weight quickly if you just eat boiled/cooked in steam lauki
sabzi without ghee/cheese/oils

Tips: Lauki should be fresh
small in size because Big Size lauki may
have harmful chemicals to grow it big, so go for smaller ones.
Just taste little bit before use of lauki. If it bitter don’t that. Drink this lauki 
juice early in the morning on empty stomach.

How to make Lauki Juice/Sorakaya juice :


The easiest way to make Lauki Juice is to cut it into medium size pieces. And grind
with half cup of water. Then put the grinded loki juice on tea strainer (Chai Poni).
Then squeeze it with big spoon or table spoon by putting pressure. Or instead of
spoon squeeze it with clean hands. Collect the liquid in glass.

You can also add grounded black pepper or black salt to suit your taste. You can add honey/lemon to improve its taste. Don't add sugar.

Thursday, August 13, 2009


Long green beans also called string beans. So simple to prepare this item. Less oil and more nutrient Values. Serve with hot rice.


1 Bowl long beans

1/4 tbs turmeric

1 tbs Channa dal

1 tbs urad dal

1/2 tbs cumin seeds

1/2 tbs mustard

Red chili powder to taste

salt to taste

4-5 tbs Grated fresh coconut

1 & 1/2 tbs oil

1 red chili

4 to 5 curry leaves

Nutrient Values:

per 100g

•Vitamin E: 0.45mg

•Vitamin. B1 (Thia min): 0.074mg

•Vitamin. B2 (Riboflavin): 0.097mg

•Vitamin. B3 (Niacin): 0.614mg

•Vitamin B6: 0.056mg

•Vitamin C: 9.7mg

•Calcium: 44mg

•Magnesium: 18mg

•Potassium: 46mg

•Sodium: 1mg

•Zinc: 0.25mg

•Iron: 0.65mg

•Copper: 0.057mg

•Protein: 1.89g

•Carbohydrates: 7.88g

•Fiber: 3.2gFat: 0.28g

•Calories: 35

1. Just before using green beans, wash them under running water. Remove both ends of the beans by either snapping them off or cutting them with a knife.

2. Pressure cook the long beans with little bit of water for 2 to 3 whistles.

3. Takeout excess water from cooked long beans.

4. Heat oil in a pan. Add Channa dal, urad dal,cumin seeds,mustard, red chili, turmeric. When mustard starts popping add curry leaves.

5. Add cooked long beans, salt and mix well.

6. Finally add grated coconut, red chili powder. Fry for a while. After done turn off the heat.

7. Long beans curry ready to serve.....

Tuesday, August 11, 2009



1 Bowl Urad dal
1 Bowl Kala Channa/ black Channa
1 Bowl chopped spinach
5tbs Ginger
salt to taste
10 -15 green chilies(depending upon your spice scale)
Oil to fry

Advantages of Urad dal:

We offer urad dal, which is a bean popularly grown in southern Asia and
commonly used in culinary preparation like dosa, idli, vada, and papad.
Known for its nutritional properties, our skinless urad dal is widely
recommended for diabetic patients. Whole urad dal possesses the
properties of being unadulterated and high on protein.


Advantages of Kala Channa:

• High in fiber (20%)

• High in protein (2 x higher than cereals)

• Low fat

• High in minerals and B vitamins

• Gluten-free

• Low glycemic index

• Low allergenicity

• Non-GMO

• Major source of zinc and protein

• Very high in dietary fiber

Advantages of Spinach:

The health benefits of spinach are numerous and its ability to help prevent
or control diseases and health conditions. Spinach, like most green
vegetables,contains Lutein which is protective against eye diseases.
Researchers have identified compounds in spinach that function as
antioxidants and as anti-cancer agents. Another study has revealed that
spinach contains protein components which are used to lower blood
pressure. Apart from this Spinach is also good for bone health as it
contains bone-building nutrients including calcium and magnesium.
Spinach is said to be good for those with heart disease, arthritis, Anemia,
Tumors, Constipation, Insomnia, Obesity, Neuritis, High blood pressure,
Bronchitis, Colon cancer, Prostate cancer, Breast cancer, Osteoporosis,
Dyspepsia and diseases of kidneys, bladder and liver.

If served raw, Spinach is a good source of vitamin C. By overcooking it
important Vitamins may be lost. Cooked spinach is a good source of iron.
Iron is a mineral that it particularly important for Women and Children who
have increased needs for iron.


1. Wash and soak Urad dal and Kala Channa for 8-10 hours.

2. Grind Kala Channa, Urad dal, green chillies, salt, ginger to make it like

a thick paste.

3. Add chopped Spinach in to chana dal paste. Mix well.

4. Make lemon sized balls with the below mixture and press them flat and

deep fry until deep brown.

5. Serve them hot with Tomato chutney/coconut chutney.

Monday, August 10, 2009


Vegetable upma is a hot favorite breakfast food. Especially South Indians likes
to eat this tasty dish can be eaten for breakfast, brunch or as a snack and is so
wholesome you can even make a meal of it! It is a tasty and nutritious and easy
to prepare.


1/2 tbs Channa Dal
1/2 tbs Urad Dal
1/2 tbs Mustard
1/2 tbs Cumin Seeds
6 Curry leaves
2 Red Chilies
3 Green Chilies
Salt to taste
3 tbs oil
1/2 Onion
1 Cup Vegetables(Carrots,Green peppers, beans, peace, Cabbage,Potato etc....
Use your favorite vegetables)
3/4 Big cup sooji/Semolina/Upma rava
2tbs Ginger.
1 lemon(optional)
Chopped coriander (optional)


1.Take a pan and add rava. Fry the rava till nice aroma comes out.
Remove it and keep it aside.
2. Take the same pan add oil and channa dal, urad dal, mustard seed,
cumine seeds, red chillies. When mustard starts popping add curry leaves.
(Cut the leaves into 2 to enhance the aroma).
3. Now add onions, green chillies,ginger and fry till onions turn into golden brown.
4. Add all the vegetables and fry till translucent and soft.
5. Add the water and salt to taste to bring to a boil.
6. Add the roasted sooji/semolina/upma rava, a little at a time, stirring constantly
to prevent any lumps from forming.
7. Simmer and cook till the upma is like a very thick porridge.
8. After done turn off the heat and squeeze the lime juice over the upma and
mix well.
9. Garnsih with chopped corriander leaves at the end.


Kala Channa serve with roti, paratha and bread....


1 Cup Kala Channa

1 Chopped Onion

2 Medium Tomatoes

2 tbs Ginger & garlic paste

7 -8 Curry leaves

1.5 tbs Masala powder

Chili powder to taste

Salt to taste

0.5 tbs Sugar

1 tbs lime juice

2 tbs oil

Coriander leaves(optional)


  • Soak Black Channa/Kala Channa for at least 8 to 10 hours with water.

  • Wash under the tap water. Pressure cook it with 2 cups of water.

  • Heat oil in a pan. Add curry leaves. Add Chopped onions.
  • Let the onion become light brown colour add ginger and garlic paste.

  • Take 4 to 5 tbs kala channa and tomatoes make a paste.
  • Mix the paste into pan.

  • Add chili powder, masala powder and lime juice. Fry for a while.

  • Add cooked black Channa/Kala channa. Bring it to boil. Add sugar and salt.
  • Let them cook upto 10min.

  • Add coriander(optional).

Friday, August 7, 2009


This is a popular Indian sweet.... So simple to prepare.


1 Cup sooji/upma rava/semolina
1 Cup sugar (increase according to your choice)
1 tbs Cardamom powder
15 Cashew nuts
15 Raisins
3 tbs Ghee
few tbs milk


1.Heat a pan, add one tbsp. of ghee and roast the cashew nuts and raisins.
   Remove from pan, keep it aside.
2.In the same pan, add the sooji and roast it, till it turns into
   light brown colour. Remove from pan and keep it aside.
3.Take a big bowl, add sugar, cardamom powder, roasted sooji and remaining 
   ghee and combine well. Sprinkle few tbs. of milk and mix well till it forms a 
   crumbly mixture. Using both your hands, form a small ladoos and garnish 
   with roasted cashew nuts and raisins. 
4.While shaping the laddos be careful such that the mixture stays together.
   Initially the laddu might tend to break hence be gentle and place the laddu
carefully on a plate and it will harden in a few minutes.

Tuesday, August 4, 2009


Poornalu / Poornam Boorelu is one of the most traditional sweet from Andhra.

We make this sweet for varalakshmi vratham and ganesh chathurthi (Vinayaka
-chavithi). Here is the process of making the traditional Andhra sweet....

Stuffing Ingredients:

1Cup Channa dal
1 Cup Jaggery
1 tbs cardamom powder
1Cup oil

Batter Ingredients:

1Cup rice
1/2 Cup Urad dal

Batter Preparation:

  • Soak the rice and urad dal for 6 hours.
  • Grind them in a blender. Make it like a smooth and thick batter.
  • Add required quantity of salt and mix well and keep aside.
Stuffing balls preparation:

  • Clean and wash the dal.
  • Pressure cook the dal with double the amount of water for 3 whistles.
  • Allow it to cool for sometime and drain the excess amount of water and keepit aside.
  • Then take cooked Channa and jaggery put it into blender.
  • Now heat a pan and add Channa, jaggery paste, add little bit of water mix well.
  • Cook on low flame till you can make balls out of them.
  • Finally add cardamom powder and stir well.
  • Remove from flame and allow it to cool for sometime.
  • Now make a small lemon size balls and keep aside.


  • Heat oil in a pan.
  • Dip the stuffing lemon size balls into batter and fry them in oil till they turn into golden brown colour.
  • Now poornalu is ready to serve.



1 cup Urad dal
salt to taste
one medium onion
2 -3 green chilies
8-10 curry leaves(optional)
1/4 baking soda( I am not useing)
Oil to fry

  • Wash and soak Urad dal for 6 hours. Grind into a fine paste.
  • Add salt, green chilies, chopped onions, curry leaves to the batter and mix well.
  • Heat oil in a pan/Kadai. Wet your palms (or use a plastic sheet). Shape it into balls and make a hole with the thumb in the center like a doughnut.
  • Deep fry the hole vada batter in medium heat oil until golden brown.
  • Serve hot with sambhar/Coconut chutney/Ginger chutney.