Methi malai mutter

Today I am posting healthy and tasty recipe. Fenugreek/Methi leaves

are bitter in taste. People also have recognized the leaves of the plant

as a powerful herb. This recipe tastes delicious, not bitter at all, and

goes perfectly well with rice/roti/parata/biryani etc...

Health benefits of Fenugreek leaves:

1.  Fenugreek leaves are enriched with minerals like potassium, calcium 
     and Iron.

2.  The leaves have good dietary fiber and are enriched with vitamin C.

     The vitamin K from fenugreek greens are comparable to spinach.

3.  Lower serum cholesterol, triglyceride, and low-density lipoprptein.

4.  Improving the milk secretion in lactating mothers.

5.  Fenugreek leaves are cooling, mildly laxative, pungent, and aromatic.

6.  Regular gargle using water soaked leaves will prevent or heal mouth

     ulcers. It is a quick remedy for sore throat.

7.  Protect againt cancer of the breast and colon.

8.  Lowering type -1 and type-2 diabetes.

9.  Consumption of fenugreek leaves restores excellent digestion abilities.

     You will not get common digestive problems like digestive disorders and

      iron deficiency.

10. Anemic patients can consume fenugreek leaves regularly as they are a

      rich source of iron.

11. Fenugreek leaves paste applied on palms and soles alleviates buring

      sensation.

12. A cup of fenugreek leaves decoction added to honey and a tbs. of

      ginger powder clears the phlegm and cures cough.

13. Fenu greek leaves paste applied on swellings, sprains and burns heals

      them effectively.

14.Fenu greek leaf powder significantly increase the antoxidant system in

      diabeties.

Fenugreek leaves or Methi as a beauty aid:

1. Fresh fenugreek leaves paste and coconut milk applied over the scalp is

     believed to prevent hair-loss, promote hair growth, preserve its natural

     color,delay graying of hair and make it silky soft.

2. A paste of Fenugreek leaves mixed with vinegar is good for treating

    dandruff.

3. A pimple and blackhead prone skin when treated with the paste of fenu

    greek leaves and turmeric, improves the skin tone.

4. Fenu greek leaves also has anti ageing properties. Make a paste of fenu

    greek leaves and add boiled milk to it. Applying this to your face delays

    the appearance of fine lines and face wrinkles. It not only improves the

    complexation but also makes one look years younger.

5. Fenu greek leaves paste when applied on acne affected area every night

    and washed away the following morning with warm water prevents fresh

    breakouts of acne.

Ingredients:

3 cups of methi leaves( washed and chopped)

1 cup boiled green peas

1 onion

1 cup fresh cream

2 tbs ginger and garlic paste

4 large tbs cashews (soaked cashews)

2 tbs oil/ butter

1 tbs cumin seeds

Salt to taste

1 tbs coriander powder

Garam masala to taste

Red chilli powder to taste

1 tbs sugar

Preparation:

1. Take the methi leaves in a bowl. Add little bit turmeric,salt and

     keep it aside for 5 min. Now wash the methi leaves with cold water,

     so that the bitterness of the methi is reduced.

2. Heat oil in a pan. Add cumin seeds and fry for a min.

3. Add chopped onions and fry till the onions turn into golden brown.

4. Add ginger, garlic and saute for a min.

5. Add chopped methi leaves, salt and turmeric. Mix well and cover

    to cook on medium heat up to 10min.

6. Add cooked green peas and mix well.

7. Add garam masala, dhaniya powder, red chilli powder and mix well.

8. Now take the soaked cashews and make a fine paste. Mix the paste into pan.

9. Finally, add the cream,1 tbs sugar and mix well. Keep stirring continuously
    up to 10min. on low flame.

10.Delicious methi malai mutter is ready to serve with roti/biryani/rice.

Spinach and Channa Curry

Today i am posting simple and delicious Spinach/Palak and Channa

curry. This curry goes well with roti/parata/rice.This curry is so simple

and quick as well as tasty recipe. Spinach and chickpeas/Channa curry

is a healthy dish. This recipe could be the right choice if you are planning 

to square up a balanced meal. Palak Channa brings in the protein of dal

and iron of Spinach/palak together.

Health benefits of Spinach:

The health benefits of spinach are numerous and its ability to help preven-

tor control diseases and health conditions. Spinach, like most green vegeta-

bles, 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 dise-

ase, 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 Vita-

mins 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.

Ingredients:

1 bunch of Spinach

1 Big onion

3 Green chillies

1/4 - 1/2 cup cooked Channa/Chick Peas/Garbanzo Beans

3 tbs oil

1 tbs Garlic

1 tbs ginger

1/4 turmeric

Salt to taste

1/2 tbs Garam masala

1/2 tbs coriander powder

Red chilly powder to taste

Preparation:

1. Wash the spinach leaves under the running water. Chop them into

    Small pieces.

2. Chop the onions,green chillies,Garlic and ginger.

3. Heat oil in a pan. Add the onions, green chillies, garlic and ginger.

    Fry till the onions turn into light golden brown.

4. Add spinach, salt and turmeric. Mix well and cover to cook on low

    flame up to 10 min.

5. Add garam masala and red chilly powder and mix well.

6. Finally add cooked Channa and mix well. Cover to cook on medium

    heat up to 10 min.

7. Delicious Spinach /Palak and Channa/Chick peas curry ready to serve. 

Tomato Dal/ Tomato Pappu

Tomato Dal is a simple and tasty recipe. It's a famous South Indian recipe.

Health benefits of Toor dal:

Toor Dal belongs to the category of Legumes. For over 10,000 years, 

legumes are a popular, healthful, and versatile food. Toor Dal come from 

plants with seed pods that split on two sides when ripe. It provides many 

of the nutrients your body needs,such as protein, fat, and carbohydrates. 

These foods serve as the best plant source of protein. These legume con-

tains building blocks of protein necessary for good health. The iron, folic 

acid, calcium, magnesium, potassium, and B vitamins in these foods help 

meet vitamin and mineral requirements. Legumes are high in dietary fiber,

low in saturated fat, and cholesterol free.

1. Slightly sweet, nutty flavored lentil .

2. An excellent source of protein and fiber.

3. High in dietary fiber.

4. Easy to cook .

5. 100% all-natural.

6. Low In Fat, Zero Cholesterol.

7. A small, sweet bean good for soups, salads, and rice dishes.

8. Delectable and very nutritious. So easy to make.

Ingredients:

2 -3 Tomatoes

4 Green Chillies

3/4 Cup of Toor Dal

Salt to taste

Red chilly powder to taste

2 tbs oil

1/4 tbs turmeric

1/2 tbs cumin seeds

1/2 tbs mustard

2 red chilly

4 curry leaves

A pinch of hing.

Coriander leaves for garnishing(Optional)

Preparation:

1. Wash the tomatoes under the running water.

2. Chop them nicely into 1 inch pieces.

3. Chop the green chillies.

4. Wash the dal and add tomato pieces and green chillies. Pressure cook it 

    at least 5 whistles.

5. Heat oil in a pan for tempering and add red chilly pieces, cumin seeds,

    mustard, turmeric, hing and fry for 5min.

6. When mustard start splutter add curry leaves and fry for a min.

7. Add the cooked dal and tomato pieces and stir well.

8. Add salt , red chilly powder and mix well. Cover to cook on 

    medium heat for 5 min.

9. Finally garnish with coriander leaves.

10.Tomato dal is ready to serve with hot rice with little ghee/ roti / Eat like a 

     soup too. 

Raw Plantain Fritters/ Aratikaya Bajji

This is a south Indian snack recipe. Quick preparation and very tasty.

This is one of my family's weekend snack item. I usually make Bhajji's

with potato, Brinjal, Chinese Okra/Beerakaya/Ridge Gourd. Today i made

with Raw Plantains. It turned out delicious.

Ingredients:

2 Plantains peeled and sliced thinly into desired shapes

1 cup of Besan flour(Chana Flour)

1/4 cup rice flour

1/4 tbs baking soda (optional)

1 tbs cumin seeds

Red chilly powder to taste

Salt to taste

Water to make smooth batter

oil for deep frying.

Preparation:

1. In a Big bowl mix besan flour, rice flour, salt, red chilli powder,cumin 

    seeds, baking soda and add little water to make a thick smooth paste.

2. Heat oil for deep frying in a heavy bottomed vessel. Dip the sliced

    plantains into batter and slowly drop them into hot oil.

3. Fry them until they change the color and remove with a slotted spoon.

4. Now take the paper napkin and takeout the excess oil with paper napkin.

5. Serve hot with ketchup or chutney.

Bhindi Kadhi/Bendakaya Majjiga Pulusu/Okra, Buttermilk Soup

 

When we tired of eating dal we like to eat majjiga pulusu/ kadhi. Majjiga pulusu 

is made with sour curd/Sour butter milk. We used to make this majjiga pulusu 

with vegetables like Bhindi/ Squash. It is very tasty and so simple to prepare.
 
Health Benefits of Curd:

1. Curd is very helpful for people who are suffering from diarrhoea. Curd 

    eaten which rice gives instant relief from diarrhoea and dysentery.
2. Curd can stop nausea and vomiting tendency.
3. Curd is also an excellent source of calcium and high vitamin contents 

    than milk.
4. Curd is also known for its cosmetic uses. The bacteria present in curd 

    are gound to be effective in making the skin supple and soft. It is advisable 

    to apply curd all over the face, in order to avoid skin damage caused by 

    spending hours under the hot sun.
5. Curd is one of the easiest remedies for treating dandruff. Ex: Curd in 

    combination with henna paste is a very good remedy for dandruff.
6. Curd helps to improve the digestive system.
7. Curd helps to strengthen the immune system.
8. Curd helps to cope with stomach problems.
9. Consuming curd proves beneficial for those suffering from vaginal infection.
10. Curd helps to get strong bones and teeth as its calcium content is high.
11. Curd helps to minimise the risk of high blood pressure.
12. Coping with high level of cholesterol becomes easier with the help of curd.
 

Ingredients:

1 Cup of Sour Curd
20 "1" Inch Bhindi pieces
4 tbs Besan flour
6 Green chillies
1 Inch ginger
2 Garlic flakes
1 tbs dhaniya powder
Coriander leaves for garnishing
2 tbs oil
2 Red chillies
1/2 tbs mustard
1/2 tbs cumin seeds
4 curry leaves
A pinch of Hing
 
Preparation:

1.  Beat the curd well with adding 1/4 cup of  water.
2.  Take the besan flour with adding few tbs of water and make a fine paste.
3.  Take the green chillies, ginger, garlic. Make a fine paste and keep it aside.
4.  Heat oil in a pan. Add red chillies, mustard, cumin seeds, turmeric, hing 

     and fry for a min. When mustard start splutter add curry leaves and fry 

     for a min.

5.  Now add bhindi  Pieces and keep frying till the bhindi becomes crispy.
6.  Add the beated curd and keep stirring about 8min.

7.  Add the Besan flour paste and stirring properly.
8.  If you do not stirring continuously, the mixture may just curdle and the 

     water will separate out and the kadhi becomes too watery.
9.  When it starts boiling then add the dhaniya powder, greenchillies, garlic, 

     ginger pasts and combine well.
10. Finally add the salt and coriander leaves and boil for another 5 min.
11. Tasty and delicious Bhindi kadhi ready to serve with hot rice/roti/Drink 
      like a soup.

Potato Fry

All of them like potatoes. Most of the people eat potatoes in the form of gresy

French fries or potato chips, and even baked potatoes are typically loaded

down with fats such as butter, sour cream, melted cheese. such treatment 
can make even baked potatoes a potential contributor to a heart attack.

But take away the extra fat and deep frying, and a baked potato is exception-

ally heartful low calarie, high fiber food that offers significant protection

aginst cardiovascular disease and cancer. Infact,  a potato a day is good for

your heart, promoting normal blood-pressure levels.

Health Benefits of Potato:

1. Potatoes as a very good source of vitamin c, a good source of Vitamin B6, 

    copper, potassium, manganese, and dietary fiber.
2. Potatoes also coantain a variety of phytonutrients that have antoxidant 

    activity.
3. Potatoes predominantly contain carbohydrates, they are easy to digest 

    and facilitate digestion. Potato is a good diet for patients, babies and those 

    who cannot digest hard food but need energy. But you must remember that 

    eating too much of potatoes regularly may cause acidity in the long run.
4. Potato pulp obtained from crushed raw potatoes, mixed with honey, can 

    serve as excellent skin and face packs. This helps even curing pimples 

    and spots on the skin. Again, this pulp, if applied externally on burns, gives 

    a  quick relief and heals fast. Smashed potatoes, even water in which potato-

    es are washed, are very good for softening and cleaning skin, especially 

    around elbows, back of the palms etc.
5. Potato is very effective in inflammation, internal of external. It is very good 

    diet for those who have mouth ulcer.

6. Potato can be used to relieve High Blood Pressure due to tension, indiges-

    tion etc. due to abundance of vitamin-C and B in it, but should be avoided 

    if it is due to diabetes.
7. Potatoes are high in carbohydrates and thus maintain good level of glucose 

    in the blood which does not let brain fatigue creep in and keeps the brain 

    active and alert.
8. Potato is an excellent energy-rich diet for those suffering from diarrhea, 

    since it is very easy digest as well as contains mild roughage. But an over 

    intake may cause diarrhea due to excess ingestion of starch.
9. Potato juice is a good treatment for burns, bruises, sprains, skin problems, 

    ulcers, effect o narcotics, cancer of prostrate and uterus and formation of 

    cysts or tumors.
 
Ingredients:
 
3 Potatoes
3-4 tbs oil
1/2 tbs cumin seeds
Salt to taste
Turmeric 1/4 tbs
Red chilly powder to taste
 
Preparation:
 
1. Wash and peel the Potatoes skin and chop it into 1/2 inch pieces.
2. Heat oil in a pan. Add chopped potato pieces and fry for 10 min.
3. When potatoes turn into light golden brown colour add turmeric and   

    fry for a min.
4. Add cumin seeds  and combine well with adding sufficient salt.
5. Finally add red chilly powder and mix well. Leave it on a low flame for 5 min.
6. Crunchy and tasty potato fry is ready to serve with hot rice/eat like a snack too.

Mamidikaya Pulihora/ Green Mango Rice

Mamidikaya pulihora is a traditional dish prepared mostly as Prasadam 

(Offering to God). On the occassion of Ugadi festival we celebrate the 

season's fresh produce of mangoes by preparing Mamidikaya Pulihora 

(green mango rice), a south Indian rice delicacy.  

Serves:3, Preparation Time: 30 min.

The green Mango is a valuable source of Vitamin C. It contains more 
vitamin C than half-ripe or fully ripe mangoes. It is also a good source of
vitamin B1 and B2 and contains sufficient quantity of niacin.

Health Benefits of Green Mango/ Unripe Mango:

1.The green mango/unripe mango protects men from the adverse effects of

    hot, scroching winds. A drink, prepared from the unripe mango by cooking 

    it in hot ashes and mixing the pith with sugar and water is an effictive remedy 

    for heat exhaustion and heat stroke. Eating raw mango with salt quenches

    thirst and prevents the excessive loss of sodium chloride and iron during 

    summer due to excessive sweating.
2.The green mango is valuable in blood disorders because of its high vitamin 

   C content. It increases the elasticity of the blood vessels and help the forma-

   tion of new blood cells. It aids the absorption of food-iron and prevtns bleed-

   ing  tendencies. It increases body resistence against tuberculosis, anemia, 

   cholera and dysentery.
3. Unripe mangoes are an excellent fruit remedy for bilious disorder. The 

    acids contained in the green mango increase the secretion of bile and

    act as intestinal antiseptic. Therefore, eating green mango daily with honey

   and pepper cures biliousness, food putrefaction i.e when proteins are 

   decomposed by bacteria; urticaria and jaundice. It tones up the liver and 

   keeps it healthy.
4.The amchur, a popular article of diet in indian houses, consists of green 

    mangoes skinned, stoned, cut into pieces and dried in the sun. 15 gm. of

    it is believed to be equivalent to 30 gm. of good lime on account of its citric 

    content. It is valuable in the treatment of scurvy.

Natural Benefits of Green Mango:

1. Green mangoes are highly beneficial in the  treatment of  night blindness 
    in which one  cannot see properly in dim light. This disease is caused by 

    vitamin A deficiency. Eating mangoes liberally will also prevent develop-

    ment of refractive errors, dryness of the eyes, softening of the cornea, 

    itching and burning in the eyes.
2. The mango-milk cure is an ideal treatment for loss of weight. For this 

    mode of treatment, ripe and sweet mangoes should always be selected. 

    They should be taken thrice a day-morning, noon and evening. The man-

    goes should be taken first and then followed by milk. Mango thus combine 

    very well with milk and exclusive mangomilk diet taken for at least one month, 

    will lead to improvement in health, vigour and gain in weight. The quantity 

   of milk and of the mangoes to be consumed in this mode of treatment should 

   be carefully regulated according to the condition of the patient. For rapid gain 

   in weight, about 4 to 5 litres of milk should be consumed with 3 to 4 kg. of 

   mangoes.
3. The tender leaves of the mango tree are considered useful in diabetes.

    An infusion is prepared from fresh leaves by soaking them overnight in 

    water and squeezing them well in water before filtering it in the morning. 

   This infused water should be taken every morning to control early diabetes. 

   As an alternative to infusion. Leaves can be dried in the shade, powdered 

   and preserved. Halt a teaspoonful of this powder should be taken twice a 

   day, in the morning and evening.
4. The mango seeds are valuable in diarrhea. The seeds should be collected 

    and dried in the shade and powdered and stored for use as medicine. It 

    should be given in doses of about one and a half gram to two grams with 

    or without honey. Juice of fresh flowers when taken with one or two tea-

    spoonful of curds, is also valuable in diarrhea.
5. The mango bark is very efficacious in the treatment of throat diseases. 

    Its fluid is locally applied and also used as a gargle. The gargle is prepared 

    by mixing 10ml. of the fluid extract with 125ml. of water.
 

Precaution:

Water should not be drunk immediately after eating the green mango 

because it coagulated the sap and makes it more irritant.
 

Ingredients:

1 Cup cooked white rice
1 cup peeled and grated raw green mango
1 tbs channa dal
1 tbs urad dal
1 tbs mustards
8-10 curry leaves
3 Red chillies
3-4 Green chillies
Salt to taste
1/4 tbs hing
3 tbs Peanuts
3 - 4 tbs Oil
 
Preparation:

1. Heat oil in a pan. Add channa dal, urad dal and let them turn into light 

    brown color. Now add the red chillies, green chillies, turmeric and mustard. 

    When mustard start splutter add curry leaves, hing and  fry for a min.
2. Now add peanuts and fry for 5 min.
3. Add  the grated mango and stir fry it for 5 min.
4. Finally add the cooked rice and combine well with adding salt.
5. Delicious and tangy Mamidikaya pulihora/ Mango Rice is ready to serve.

Ugadi Pachadi

Ugadi is celebrated as festival  in Andhra Pradesh, Karnataka, Maharashtra
and Sindh.  While it is called Ugadi in Andhra Pradesh and Karnataka, in

Maharastra it is known as Gudipadva. Sindhis, people from sindh celebrate 
the same day as their New Year day Cheti Chand. Symbolically, it signifies

thanks giving to celebrate bounteous crops as well as signaling the end of

an old era and the beginning of a new era.

The name "Ugadi" came from Yuga+Aadi which means "Beginning of a New 

Age".  It is believed that the creator according to Hinduism, Lord Brahma started 

his work  of creation on the Chaitra suddha Padhyami(Ugadi). the onset of sprint 

also in some way simbolically marks the beginning of new life. The new life seen 

in the fields and meadows, with colorful blossoms, also signify prosperity and well-being.

Imporatance of Ugadi Pachadi:
 

This festival begins with prayers and eating of the traditional tamarind sauce 

called as"Ugadi pachadi. The Ugadi pachadi is one such dish that is 

synonymus with Ugadhi festival. The Ugadi pachadi is made with Neem 

buds or flower, Jaggery, raw mango chopped into small pieces and tamarind 

juice.

Each of the ingedients of the Ugadi Pachadi has a significance. The jaggery, 

raw mango pieces, neem flowers, and tamarind, which truly reflect life- a combi-

nation of sweet, sour and bitter tastes! This mixture, called "Ugadi Pachadi" 

in Telugu and "Bevu-Bella" in Kannada, symbolizes the fact that life is a mixture 

of pleasure and pain, which should be accepted together and with equanimity.

Ingredients:

1 piece Raw Mango
Below 1/4 tbs salt
Below 1/4 tbs Red chilly powder
Below 1/4 tbs dry Neem flowers
3 tbs Tamarind Juice
1 tbs Jaggery

Preparation:

1. Wash the mango with water and chopped along with skin into small pieces.
2. Take a bowl. Mix all the above ingredients to make the Ugadi Pachadi.

Lobiya/Chawli/Black Eye Peas/Cowpea/Alasandalu curry

Black Eye Peas are quite popular in the west especially South America. It is 

often used in Indian Cooking as well. In the United States and particularly in 

the South, they are traditionally eaten on  New Year's Day for good luck 

throughout the year. Black eyed peas provide a number of nutrients, are a rich 

source of fiber and can be used in a number of recipes. For Vegetarians, 

such beans can provide a needed source of iron. No matter how you
choose to prepare them,  black eyed peas can be wonderful supplement 
to your healthy eating plan.

Health Benefits of Black Eye Peas:

1.Black eye peas are an excellent source of Calcium, Vitamin A and C. It has 
   good amount of thiamin, riboflavin, niacin, vitamin B6 and pantothenic acid. 
   It has small amount of folate.
2. Black eye peas low in fat and high in quality protein, but they also have the 
    added bonus of soluble fiber's disease-preventing qualities.
3. They are rich in lignans, which may play a role in preventing osteoporosis, 
     heart disease, and certain cancers.
4. The flavonoids in beans may help reduce heart disease and cancer risk. 
     phytosterols, also in  legumes, help reduce blood cholesterol levels.
5. Black eyed peas is rich pottassium  with good amount of magnesium 
    and  phosphorous. It also has small amount of iron, zinc, copper, 
    manganese and selenium.
6. They are low in fat and sodium and contain no cholesterol.
 
Nutritional High lights:

Black eyed peas, 1 Cup (boiled)
Calories: 160
Protein: 5.23g
Carbohydrate: 33.5g
Total Fat: 0.63g
Fiber: 8.2g
Excellent source of: Calcium(211mg), Folate(209mcg)
 
Ingredients:

1 Cup Black eye peas
1 onion
2 Small Tomatoes
2 Garlic flakes
1 inch Ginger piece
3/4 tbs Garam masala
1/4 tbs turmeric
Salt to taste
Red chilli powder to taste
15-18 Cashews
2- 3 tbs oil
 
Preparation:

1. Before cooking dried black peas,Soak them for 4 - 6 hours.
2. Rinse well with cold water. Presuure cook them with adding little salt and water.
3. Take the cashews and soak them for 2 hours.
4. Heat oil in a pan. Add chopped onions and fry till the onions turn into light 

    brown color.
5. Add Ginger and garlic  paste and stir well.
6. Add chopped tomatoes, turmeric,salt and stir well and cook till the tomatoes 

    absorbs the flavour.
7. Take the soaked cashews and make a fine paste.
8. Add cashews paste and mix well. Cook for a while.
9. Add cooked black eye peas. Bring it to boil.
10.Finally add garam masala, red chilly powder and combine well. Cover to cook 
     on  medium heat upto 10 min.
11. Black eye peas curry is ready to serve with hot rice/roti/parata.

Mamidikaya Mukkala Pacchadi / Mango Pickle

This is a instant pickle. so simple to prepare. In Telugu we call it as" Mamidikaya Mukkala Pacchadi". People who love pickles will love this instant pickle.
 

Ingredients:

1 Raw Mango
1/4 cup Salt
1/4 cup Red chilli powder
1/3 tbs Methi powder
1/2 tbs mustards for seasoning
1/3 cup saseme oil / 12 tbs oil
1 pinch of hing.

Preparation:

1. Wash the mango and dry it. 
2. Peel the Mango skin and slice it into half. Take out the seed.
3. Cut the mango into small square pieces.
4. Add salt, red chilly powder and methi powder into mango pieces and 

    combine well.
5. Heat oil in a pan add mustard and hing. Fry for 5 min.
6. Finally mix the heated oil and mustard into mango pieces.
7. Keep it into air tighten jar.
8. After 3 days you can serve with hot rice with little ghee/ dosa/upma.

Lauki Dal / Sorakaya Pappu / Anapakaya Pappu

Lauki Commonly added in chutney, Sambar, Juice, Curry, Dal. You can usually

find lauki in Indian/Asian grocery shops. It's a simple, very healthy and easily 

digestible Dal.

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 use that.

Lauki is known by many names in different regions:

Lauki is known as Sorakaya/Anapakaya in telugu Suraikai in Tamil
and Charanga/Churaykka in Malayalam and Doodhi in Hindi and Dudhi in

Marathi and Dudhi in Gujarathi and Lau in Bengali and Kaddu in Punjabi

and 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.
9. 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.
 
Ingredients:

1 Cup of Moong dal
1 Cup of Lauki Pieces
3 - 4 Green chillies
2 tbs Oil
1/4 tbs turmeric
1/2 tbs Mustard
1/2 tbs Cumin seeds
2 Red Chillies
Coriander leaves for ganishing
Salt to taste
A pinch of hing
 
Preparation:

1.  Peel the Lauki and slice it into half. Take out the seeds.
2.  Cut it into 1 inch pieces.
3. Chop the green chillies and keep it aside.
4. Wash the dal and add lauki pieces and chopped green chillies. 

     Pressure cook it at least 3 whistles.
5. Heat oil in a pan for tempering and add all the ingredients in order 

     like red chilly pieces, mustard, cumin seeds and hing and fry for 5 min.
6.  Add the cooked dal and Lauki pieces and stir well.
7.  Add salt, turmeric and rech chilly powder and combine well.
8.  Add more water to desired consistancy and cook on low flame for 5 min.
9.  Finally add chopped coriander leaves and mix well.
10. Lauki dal is ready to serve with hot rice or roti.  

Green Pepper /Capsicum Curry

I make this Green Pepper curry so often. We prepare different varieties with 

Green Pepper  like Green Pepper and Potato curry, Mirch ka Salan, just Green 

Peppers with adding coconut powder, out of which i am posting today a simple

Green Pepper curry with onion. Green Pepper curry Serve with hot rice and roti.

 Health benefits of Green peppers:

1. Green bell Peppers is a rich source of Vitamin'C' and vitamin 'A'.
2. Green bellpeppers are also good source of vitamin B6, Which assists in 

    a number of bodily functions, from metabolism, to immune and nervous 

    system health.
3. Green bell peppers are also a good source of antoxidants which may help 

    protect our cells from damage.
4. Bell peppers have also been shown to prevent blood clot formation and 

     reduce the risk of heart attacks and strokes probably due to their content 

    of substances such as vitamin "c", capasaicin, and flavonoids.

 

Ingredients:

2 Green Peppers

2 Onions

2 - 3 tbs oil

1/2 tbs Channa dal

1/2 tbs Urad dal

1/2 tbs Mustard

1/2 tbs Cumin seeds

2 Red chillies

4 - 5 Curry leaves

Salt to taste

1/4 tbs turmeric

Red chilly powder to taste

Preparation:

1. Wash the green peppers. Chop it 1/2 inch pieces and keep it aside.

2. Chop the onions and keep it aside.

3.  Heat oil in a pan. Add Red chilly pieces, channa dal, urad dal, mustard,

cumin. When mustard start splutter add curry leaves and fry for a min.

4. Add chopped onions and fry till the onions turn into light brown color.

5. Add chopped green peppers and mix well with adding salt and turmeric.

6. Cover to cook on medium heat till the chopped green peppers are well cooked.

7. Finally add red chilly powder and combine well. Cover to cook on low flame

about 5 - 8 min.

8. Green pepper/Capsicum curry is ready to serve.

Snake Gourd Curd chutney/ Potlakaya perugu Pachadi

Snack Gourd is known as potlakaya in Telugu, Chichinga in Bengali, dhunduli 

in Assamese, Pudalankaai in Tamil, Padavalanga in Malayalam, Paduvalakaayi 

in Kannada. It is highly nutritious vegetable and is widely used in South Indian
cuisine.  Snake Gourd is a popular vegetable of Indian Origin.This vegetable is 

great for vegetarian cooking.
 
Health Benefits Of Snake Gourd:

1.  Snack gourd is said to have a cooling effect on the body.
2.  Its high in fiber and it also relieves constipation.
3.  An intake of the decoction of the leaves is beneficial in the treatment of 

     jaundice.
4.  The juice of the snake gourd leaves when applied to the scalp treating 

     Alopecia, a disease of the scalp resulting in complete or partial baldness.
5.  The juice of the fresh leaves of snake gourd is useful in the disorders of 

      the heart like palpitaion and pain in the heart on physical exertion.
6.  Snake gourd is considered useful in treating diabetes especially by those 

      with Type-II diabetics to reduce weight and also at the same time get 

      adequate nourishment.
7.  An intake of snake gourd is useful in reducing bilious fever.
8.  Snake gourd helps stimulate the production of body fluids, relieving dryness.
9.  Snake gourd enhances the processing of nutrition in the body and restores 

      the normal function of the system.
10. It  has anti-inflammatory properties and can disperse phlegm, remove pus, 

      expel toxic matter from the body.
11. Snake gourd is a natural antibiotic, expectorant, and laxative.
12. Snake gourd has very low on carbs and calories.
13. Snake gourd is rich in Calcium,phosphorous,potassium, iron and vitamin A, 

      B and C.
14. It provides high antoxidant and anti-inflammatory protection.
15. Eat more of it and it will protect your heart too. through its high potassium, 

      folate and phosphorous content.
16. Being high in fibre, it is good for your colon.
 

Ingredients:

1 medium snake gourd
1 Cup yogurt
2-3 tbs fresh coconut powder
3-4 Green chillies
2 tbs oil
1/2 tbs Channa dal
1/2 tbs urad dal
1/2 tbs cumin seeds
1/2 tbs mustard
1/4 tbs turmeric
2 red chillies
4 curry leaves
a pinch of hing

2-3 tbs Chopped Coriander
 
Preparation:

1. Wash and chop the snake gourd into bite size pieces. Make sure you take 

    the seeds out.
2. Heat oil in a pan, then add the seasoning. Add channadal, urad dal, 

    cumin seeds, mustard, red chillies pieces,hing and fry for a min.
3. When mustard start splutter add curry leaves and fry for a min.
4. Add Chopped snake gourd, chopped green chillies, salt and turmeric 

   and combine well.  Cover to cook on low flame about 10-15min.
5. Add fresh coconut powder, chopped coriander and stir well about 5 min.
6. Finally add the beaten yogurt and mix well. Snake gourd curd chutney 
     is ready to serve.
7. This recipe goes well with rice.

Chinese Okra curry/ Beerakaya curry/Ridge Gourd curry

Ridge Gourd is known by many other names. Ridge Gourd is known as 

beerakaya in telugu. Ridge gourd is popular and eaten as a vegetable in Asia.

Health Benefits of Ridge Gourd:

1.  Ridge Gourd has excellent cooling properties.

2. The Nutritional value of Ridge Gourd makes it suitable for maintaining 

    optimum health, weight lose.

3. Ridge Gourd has high in dietary fiber, vitamin C, riboflavin, Zinc, thiamin, 

    iron, magnesium and  manganese.

4. Ridge Gourd is low in saturated fat and cholesterol. 

Ingredients:

2  Ridge Gourds/Beerakayalu/ Chineese okras
2 Onions
2 Tomatoes

2 Garlic flakes

4 Green chillies
1 Red Chilly
1/2 tbs channa dal
1/2 tbs urad dal
1/2 tbs mustard
1/2 tbs cumin seeds
1/4 tbs turmeric
Salt to taste
Red chilly powder to taste
2 tbs Oil
4 -5 curry leaves
 
Preparation:

1. Wash and peel the ridge gourd skin and  chop it into 1/2 inch pieces.
2. Chop the onions, tomatoes, garlic and green chillies.
3. Heat oil in a pan. Add channa dal, urad dal, mustard, cumin, red chilly

    pieces. When mustard start splutter add curry leaves and fry for a min.
4. Add the chopped onions, garlic and green chillies fry till the onions turn into 
    light brown color.
5. Add the chopped tomatoes and fry till the tomatoes cook softly.
6. Add the ridge gourd pieces and mix well.
7. Add turmeric and salt. Cover to cook on medium flame for 10 min.
8. Finally add red chilly powder and cover to cook on medium flame for 5 min.
9. Ridge gourd curry is ready to serve with roti/chapathi /hot rice.