Tuesday, July 20, 2010

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.

Wednesday, June 16, 2010

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. 

Wednesday, March 31, 2010

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.


Tuesday, March 30, 2010

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.


Thursday, March 25, 2010

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.


Wednesday, March 17, 2010

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.


Tuesday, March 16, 2010

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.



Monday, March 15, 2010

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.


Wednesday, March 3, 2010

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.


Tuesday, March 2, 2010

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.  


Monday, March 1, 2010

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.


Friday, February 26, 2010

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.




Wednesday, February 24, 2010

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.



Tuesday, February 23, 2010

Bisi Bele Bath

 
Bisi Bele Bath is a traditional karnataka dish. Bisi Bele Bath is made with rice,
toor dal, tamarind, vegetables and Bisi Bele Bath masala powder.
 

Ingredients:

1&1/4 cups of  rice
3/4 cups of Toor dal
2 carrots (1 & 1/2 Inch Pieces)
10-15 string beans (1 & 1/2 Inch pieces)
1/2 green pepper (1 Inch pieces)
4 - 5 tbs MTR Bisi Bele Bath powder
1/4 tbs turmeric
Salt to taste
Red chilli powder to taste
1/2 tbs mustard
1/2 tbs cumin
A pinch of hing
2 Red chillies
2 - 3 tbs ghee
Tamarind size of a lime
10-15 Pieces of cashew nuts
coriander leaves for garnishing

 

Preparation:

1. Wash the rice and toor dal thoroughly. Place it in a container with 4 &1/2 cups
of water and chopped vegetable.
2. Soak the tamarind in  hot water about 30min. Take out the tamarind pulp 
from tamarind and keep it aside.
3. Heat ghee in a pan.  Add red chilly pieces, mustard, cumin, turmeric, hing and 
cashew nuts fry for a min. When mustard start splutter add the tamarind juice, 
salt and mix thoroughly for 10 min.
4. Add the red chilly powder, Bisi Bele Bath powder and mix well.
5. Add the cooked rice, dal and vegetables. Stir well with adding water
to 
desired consistancy and cook on low flame  for 8min.
6. Finally garnish with coriander leaves.
7. Delicious and mouth watering Bis Beli bath is ready to serve with potato chips.

Tip: MTR Bisi Bele Bath powder helps me to reduce the time to cook the 

        Bisi Bele Bath.


Friday, February 19, 2010

Dosakaya / Indian Yellow Cucumber Dal



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
skin.
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.


Ingredients:

1 Dosakaya / Indian yellow cucumber
1  cup Toor Dal
2 Gree chillies
Salt to taste
Red chilli powder to taste
2 tbs oil
1/2 tbs mustard
1/2 cumin seeds
1 red chilly
4 - 5 curry leaves
A pinch of hing

Preparation:


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 it into 1 inch pieces.
3. Chop the green chillies and keep it aside.
4. Wash the dal and add cucumber pieces and green chillies.  pressure cook 
the dal with cucumber pieces & chopped green chillies at least 5 whistles.
5. Heat oil in a pan for tempering and add all the ingredients in order like 
red chillies, mustard, cumin seeds and hing.
6. When the mustard start splutter add curry leaves and fry for a min.
7. Now add the cooked dal and cucumber pieces and stir well.
8. Finally add salt, turmeric and red chilli powder  and mix properly.
9. Add more water to desired consistancy and cook on low flame  for 8min.
10. Dosakaya Dal is ready to serve with hot rice with little ghee or with roti.