Monday, December 28, 2009

Spinach Curry / Palak Curry


I make this spinach curry so often. We prepare different varieties with 
spinach like spinach dal,Spinach rice, carrot and spinach rice, palak 
panner, out of which i am posting today a simple spinach curry with 
onion. Spinach curry Serve with hot rice and roti.

Health benefits 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 disea-
ses. 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 bunch of Spinach
1 medium Onion
3 Green chillies
2 tbs oil
1/4 tbs Channa dal
1/4 Urad dal
1/4 Cumin seeds
1/4 Mustard
1 Red chilli
Salt to taste
Below 1/4 tbs turmeric



1. Wash the spinach leaves in running water. Chop them into small pieces.
2. Chop the onion and green chillies.
3. Heat oil in a pan. Add channa dal, urad dal,cumin seeds, red chilli, 

mustard. Stir it till the seasoning is done.
4. Add onions,green chillies and fry till the onions turn into light brown colour.
5. Add spinach, salt and turmeric. Mix well and cover to cook on medium heat 

up to 10 min.
6. Fiber-rich and tasty Spinach curry is ready to serve.

Wednesday, December 23, 2009

Vanghi Bhath / Brinjal Rice / Egg plant Rice

Today i am posting mouth watering vanghi bhath recipe. Vanghi bhath Serve
hot with yogurt or raitha. 


1&1/2 cup Basmathi rice, (Washed and Cooked)
1 tbs Channa dal
1 tbs Urad dal
3 Red chillies
1 tbs Mustard
1 tbs Cumin seeds
3 to 4 tbs vanghi bath powder

4 tbs Coconut Powder
salt to taste
Red chilli powder to taste
1/2 tbs asafoetida/Hing
1/4 tbs turmeric
8 curry leaves
4 to 5 tbs Chopped Coriander
15 cashews
3 - 4 tbs oil
1 onion
3 Brinjals / Egg plants


1. Heat oil in a pan. Add Channa dal, Urad dal, Mustard, Cumin seeds, Red               chillies,Turmeric, Hing, Curry leaves, Cashews stir it till the seasoning is done.
2. Add the Sliced onions and fry till the onions turn into light golden brown.
3. Add the sliced brinjal pieces, salt and fry until brinjal is cooked.Cover to cook 

on medium heat.
4. Add vanghi bath powder and red chilli powder and combine well and cover to

cook on medium heat up to 8 min.
5. Now add the cooked rice and mix properly.

6. Finally garnish with chopped coriander.
7. Mouth watering  vanghi bath is ready to serve.

Tuesday, December 22, 2009

Bhelpuri - Evening Snack

Bhelpuri is identified as a popular evening snack. Bhelpuri is a low-fat 
and delicious evening snack. It's a famous North Indian fast food item.


1 Cup Bhelpuri Mix
3-4 tbs mashed potato
1/2 Chopped onion
3/4 Chopped Tomatoes
2-3 Chopped Green chillies
3-4 tbs Mint chutney
3-4 tbs Tamarind paste
3-4 tbs Chopped coriander


1. Boil the potatoes and mash them.
2. Take a big bowl and add Bhelpuri mix.
3. Add mashed potato, onion, tomato, mint chutney, tamarind chutney,

    green chillies and mix gently with the hands.
4. Finally garnish with chopped coriander before serving.
5. Bhelpuri is ready to serve.

Tuesday, December 15, 2009

Dosakaya Curry/ Indian Yellow Cucumber curry

Dosakai: A cucmber that is yellow in colour, has a round shape and is available
in many parts of india. Commonly added in chutney, Sambar,Curry, Dal and
also making Dosa-avakaaya (a type of Indian pickle).


Health Benefits of Dosakaya/ Indian Yellow Cucumber:
1. Cucumbers are very low in calaries, have minimal amounts of fats and
no cholesterol.
2. Have a very high water content and are know to have diuretic properties,
and thus help in improving the kidney and bladder diseases. Eating cucum-
bers regularly in summer months prevents dehydration.
3. Contains ascorbic acid(vitamin c) and caffeic acid, so when applied topically,
it soothes skin irritations, sunburns, reduces inflammation and rehydrates dry
4. Good source of silica, which is found in connective tissues like muscles,
tendons, ligaments,cartilage, and bone. Regular consumption of cucmber
improves the health and complexion of skin, and healthy hair.
5. Moderate source of vitamin c, a natural water soluble antioxidant.  It enhances
the body's immune system, increases the elasticity of skin and blood vessels,
and prevents bruising of the skin.
6. Moderate source of folic acid and vitamins A, which are essential for maintain-
ing a healthy heart and eye sight.
7. Good source of other minerals like calcium, iron, phosphorus, magnesium,
zinc and manganese, which play a very important role in maintaining proper
metabolic activities of the body.
8. Good source of potassium and very low in sodium. This helps in lowering
the blodd pressure.
9. Very good source of dietary fiber. It adds roughage to the contents of the
intestines, promotes satiety, promotes the health of the colon, and also helps
in relieving constipation, hemorrhoids, diverticular disorders, etc.
10. Raw cucumber juice also soothes heart burn and acidity, also helps to
control the eczema, arthritis, and gout.

1 large dosakaya / Indian Yellow Cucumber
1 Onion
2 tomatoes
3 green chillies
5 curry leaves
2 tbs oil
1/2 tbs channa dal
1/2 tbs urad dal
1/2 tbs mustards
1/2 tbs cumin seeds
salt to taste
red chilli powder to taste
1/4 tbs turmeric
1 or 2 red chillies
coriander leaves (optional)


1. Peel Dosakaya and slice it into half. (Check the seeds and flesh for any bitter
taste. If the flesh is bitter, discard the dosakaya. ,If the seeds have bitter taste,
remove all the seeds and wash with water.)
2.cut into small bite sizes pieces.
3.Now chop onion and tomato and green chillies keep it aside.
4. Heat oil in a pan, add channa dal, urad dal, red chillies, cumin seeds, mustard.
5. when mustard start popping add curry leaves.
6. Add onions and green chillies and turmeric, wait till the onions become
light brown Colour.
7.Add tomatoes and dosakaya pieces, and salt. Mix well, cover to cook on
medium heat up to 15 min.
8. Finally add red Chilli powder,coriander leaves and mix well. Leave it
9. Dosakaya curry is ready to eat. Serve with hot rice and roti.

Wednesday, December 2, 2009

Cluster Beans/Guvar/Goruchikkudu curry

Cluster Beans(Guvar) is known as goruchikkudu in telugu, Kothavara in Tamil and
Malayalam, Gori koyi in kannada and Guvar-ki-phalli in Hindi, cluster beans in fact
originated in India.

Nutrition Facts:

A cup of cooked cluster beans contains nearly 110 calorie. Most
the pod is protein, while the seeds are largely carbohydrate-rich endosperm.
The pod
Protein is deficient in methionine, an amino acid that the body requires
from food
because it cannot make it on its own.

Food rich in methionine-whole wheat bread or plain chapattis for example, provide
amino acids not supplied by legumes like guvar. The combination is a complete
that is comparable to meat and eggs.


6-8 Red chillies
1 pack Guvar
1 Big onion
2 tbs oil
1/2 tbs channa dal
1/2 tbs urad dal
1/2 tbs mustard
1/2 tbs cumin seeds
pinch of turmeric
salt to taste
4 curry leaves


1.If you want to use fresh Cluster beans wash and discard the ends of cluster
by cutting it off. Cut remaining cluster beans into around 1 inch pieces.
2.If you want to use cluster beans pack take out from packet. Wash them properly.
Pressure cook them with sufficient water.
2. Heat oil in a pan. Add channa dal, urad dal, mustard, cumin and 1 red chilly.
mustard start popping add curry leaves. Fry for a min.
3. Add cooked cluster beans, salt, turmeric and mix them all once. Allow them
to cook for 5 min's, cover to cook on medium heat.
4. Take onion and 7 red chillies
grind them coarsely to make an even thick paste.
5. Finally add the paste. Cover to cook on medium heat up to 10 min.
6. Cluster Beans curry is ready to serve with hot rice and little ghee.