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.

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.

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.

Tindora / Dondakaya curry

Today i am posting  simple Tindora curry. Any one can prepare with 

in 1/2 hour time.Tindora is known by many names in different regions. 

It is called kundru, tendli, tondli, dondakaya, Ivy gourd etc. By itself the 

vegetable is not so popular but its taste depends on how you cook it.

Ingredients:

1 big onion
1 Bowl (Wash and chopped tindora Pieces)
2-3 tbs oil
3-4 tbs Bengal gram (Besan)
1/4 tbs turmeric
Salt to taste
Red chilli Powder to taste 

Preparation:

1. Wash the onion and chop it like a small pieces.
2. Heat oil in a pan add onions and fry  till the onions turn into golden brown.
3. Add Chopped tindora pieces and mix well.
4. Add Salt, turmeric and mix them all once. cover to cook on medium heat 
up to 15 min.
5. Finally add besan  and red chilli powder. slowly mix well. Cover to cook on
low flame up to  5 - 8 min
6. Tindora curry is ready to serve with hot rice or roti.
 

  

Vegetable Dosa

Vegetable Dosa is our favorite item at my home.  Vegetable Dosa  is a colorful 

and healthy item.

Health Benefits of Carrots:
 

It slows aging, promotes healthy vision, has anti-cancer properties,
increases immunity towards various chronic diseases. Eating carrots can
cure anemia, 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.

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 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
problems.
3. White cabbage juice dabbed on mouth ulcers will make the healing
faster.
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 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.

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Ingredients:

1 Cup Grated carrot

1 Cup chopped green peppers

1 Cup Cabbage

1/2 Onion

2 - 3 Green chillies

Salt to taste.

oil 1 tbs

Preparation: 

1. Heat oil in a pan . Add onions and green chillies and fry till the onions 

    turn into light brown color.

2. Add grated carrots,chopped green peppers and chopped cabbage. 

    Add salt  and mix well.

3. Cover to cook on medium heat up to 5-8 min.

4. Heat the iron griddle or non-stick pan with little ghee or oil.

5. Now begin to spread the batter in sweeping circular motions to form a 

    pancake of roughly 8" diameter.

6. When the upper surface begins to look cooked (it will no longer look 

    soft or runny), flip the Dosa. By this time, ideally, the surface that was 

   underneath should be light golden in color. Allow to cook for 1 minute after 

   flipping. Now spread the vegetable mix in the center of the dosa and fold it.

7. Vegetable Dosa is ready to serve with sambar, peanut chuney, coconut 

    chutney, karapodi....

Dosa Ingredients & Preparation:

http://padmaja13.blogspot.com/2009/09/dosa.html

Aloo, Methi curry/ Potato, Fenugreek leaves curry

 

Fenugreek leaves are nature's gift to mankind. Fenu greek leaves are bitter in 

taste. People have also recognized the leaves of the plant as a powerful herb.  

If you want to boost cooking flavour,  you may add fenugreek leaves to any kind 

of cooking using dal, vegetable, rice or atta(chapathi flour). Fenugreek leaves 

also have exceptional medicinal uses and can be used as a beauty aid as well.
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.
 

Fenu greek 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:

1 Bunch of Methi Leaves
3 Potatoes
1 Onion
2 Small Tomatoes
1 - 1&1/2 tbs garlic paste
1 Inch Ginger
1 tbs cumin seeds
chilli Powder to taste
1 tbs Dhaniya powder
1/2 tbs Garam Masala Powder
Salt to taste
2 tbs oil
 

Preparation:
 

1. Clean and wash the Methi leaves and Keep it aside.
2. Next take the potatoes and Cut it into cube size pieces and cook well.
3. Heat oil in a pan. Add cumin seeds and fry.
4. Add chopped onion and fry till it will be turn into golden brown.
5. Add Ginger and garlic and stir well.
6. Add chopped tomatoes, turmeric,salt. Mix well and cover to cook on 
    medium heat up to 10 min.
7. Now chop the methi leaves and mix it into pan. Leave it up to 5 to 8 min..
8. Add Dhaniya powder, salt, chilli powder, garam masala and mix well.
9. Now add boiled and cubed potatoes and stir well. Cover to cook
    on medium heat upto 10 min.
10. Aloo methi is ready to serve with hot roti/parata/chapathi/Rice.