tag:blogger.com,1999:blog-4025137478150630132024-02-07T06:07:02.683-05:00Padmaja's Delicious Indian RecipesI would like to share my healthy recipes with others.padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-402513747815063013.post-8827639640134844142010-07-20T14:32:00.006-04:002010-07-29T16:34:52.705-04:00Methi malai mutter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTIcUH3I-nTFGwhbOkWXbS30jgAmHayTV5z4tjmkHnmhQaRPOEx_0tQRDfA5IE6gyDe9EhY_fu0eTyXTh6as19lVec1oEe5lI42ZiNSZ4Tjzvs1uBNeFaKF_UYntsFX45A4oAd_VhjPA/s1600/methi+malai+mutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTIcUH3I-nTFGwhbOkWXbS30jgAmHayTV5z4tjmkHnmhQaRPOEx_0tQRDfA5IE6gyDe9EhY_fu0eTyXTh6as19lVec1oEe5lI42ZiNSZ4Tjzvs1uBNeFaKF_UYntsFX45A4oAd_VhjPA/s400/methi+malai+mutter.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a><br />
<div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Today I am posting healthy and tasty recipe. Fenugreek/Methi leaves </b></span></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>are bitter in taste. People also have recognized the leaves of the plant </b></span></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>as a powerful herb. This recipe tastes delicious, not bitter at all, and </b></span></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>goes perfectly well with rice/roti/parata/biryani etc...</b></span></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Health benefits of Fenugreek leaves:</span></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>1. Fenugreek leaves are enriched with minerals like potassium, calcium </b></span><br />
<span style="font-size: small;"><b> and Iron.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>2. The leaves have good dietary fiber and are enriched with vitamin C. </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> The vitamin K from fenugreek greens are comparable to spinach.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>3. Lower serum cholesterol, triglyceride, and low-density lipoprptein.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>4. Improving the milk secretion in lactating mothers.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>5. Fenugreek leaves are cooling, mildly laxative, pungent, and aromatic.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>6. Regular gargle using water soaked leaves will prevent or heal mouth </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> ulcers. It is a quick remedy for sore throat.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>7. Protect againt cancer of the breast and colon.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>8. Lowering type -1 and type-2 diabetes.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>9. Consumption of fenugreek leaves restores excellent digestion abilities. </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> You will not get common digestive problems like digestive disorders and </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> iron deficiency.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>10. Anemic patients can consume fenugreek leaves regularly as they are a </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> rich source of iron.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>11. Fenugreek leaves paste applied on palms and soles alleviates buring </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> sensation.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>12. A cup of fenugreek leaves decoction added to honey and a tbs. of </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> ginger powder clears the phlegm and cures cough.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>13. Fenu greek leaves paste applied on swellings, sprains and burns heals </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> them effectively.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>14.Fenu greek leaf powder significantly increase the antoxidant system in </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> diabeties. </b></span></div><div style="color: yellow;"><br />
</div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Fenugreek leaves or Methi as a beauty aid:</span></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>1. Fresh fenugreek leaves paste and coconut milk applied over the scalp is </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> believed to prevent hair-loss, promote hair growth, preserve its natural </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> color,delay graying of hair and make it silky soft.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>2. A paste of Fenugreek leaves mixed with vinegar is good for treating </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> dandruff.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>3. A pimple and blackhead prone skin when treated with the paste of fenu </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> greek leaves and turmeric, improves the skin tone.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>4. Fenu greek leaves also has anti ageing properties. Make a paste of fenu </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> greek leaves and add boiled milk to it. Applying this to your face delays </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> the appearance of fine lines and face wrinkles. It not only improves the</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> complexation but also makes one look years younger.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>5. Fenu greek leaves paste when applied on acne affected area every night </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> and washed away the following morning with warm water prevents fresh </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> breakouts of acne.</b></span></div><br />
<div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients:</span></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>3 cups of methi leaves( washed and chopped)</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>1 cup boiled green peas</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>1 onion</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>1 cup fresh cream</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>2 tbs ginger and garlic paste</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>4 large tbs cashews (soaked cashews)</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>2 tbs oil/ butter</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>1 tbs cumin seeds</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Salt to taste</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>1 tbs coriander powder</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Garam masala to taste</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Red chilli powder to taste</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>1 tbs sugar</b></span></div><div style="color: yellow;"><br />
</div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preparation:</span></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>1. Take the methi leaves in a bowl. Add little bit turmeric,salt and </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> keep it aside for 5 min. Now wash the methi leaves with cold water,</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> so that the bitterness of the methi is reduced.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>2. Heat oil in a pan. Add cumin seeds and fry for a min.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>3. Add chopped onions and fry till the onions turn into golden brown.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>4. Add ginger, garlic and saute for a min.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>5. Add chopped methi leaves, salt and turmeric. Mix well and cover</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> to cook on medium heat up to 10min.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>6. Add cooked green peas and mix well.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>7. Add garam masala, dhaniya powder, red chilli powder and mix well.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>8. Now take the soaked cashews and make a fine paste. Mix the paste into pan.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>9. Finally, add the cream,1 tbs sugar and mix well. Keep stirring continuously</b></span><br />
<span style="font-size: small;"><b> up to 10min. on low flame.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>10.Delicious methi malai mutter is ready to serve with roti/biryani/rice.</b></span></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKP4UqSU7c-0ZRclFPiwrYFZa3FkoiR4em-1oInsXtJQoqQ_4CUKqsSlgL1POskhUzkD_O1L9reavsTzesCt7XYZAREb_BmQ8-Q1anuQlyKejPid34FyUASP620EgYVqVYVfAdmGpe64/s1600/methi+malai+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKP4UqSU7c-0ZRclFPiwrYFZa3FkoiR4em-1oInsXtJQoqQ_4CUKqsSlgL1POskhUzkD_O1L9reavsTzesCt7XYZAREb_BmQ8-Q1anuQlyKejPid34FyUASP620EgYVqVYVfAdmGpe64/s400/methi+malai+curry.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com5tag:blogger.com,1999:blog-402513747815063013.post-71972107618923084232010-06-16T14:51:00.001-04:002010-06-16T14:53:01.845-04:00Spinach and Channa Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sfBwAfzRO4G_zEvGcYXnheMFqnWdbaopqsJjqMOUN-xc__rm-EbE2a_7BEIbhTvkpb4L6zw-0V9CQhZJkDgE6GQZ4B5t2vcuboevWEUdeeMFDL_4HF_W6scqrEz3CUJy4KhRnOVMWDU/s1600/spinach+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sfBwAfzRO4G_zEvGcYXnheMFqnWdbaopqsJjqMOUN-xc__rm-EbE2a_7BEIbhTvkpb4L6zw-0V9CQhZJkDgE6GQZ4B5t2vcuboevWEUdeeMFDL_4HF_W6scqrEz3CUJy4KhRnOVMWDU/s400/spinach+ing..jpg"style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>Today i am posting simple and delicious Spinach/Palak and Channa</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>curry. This curry goes well with roti/parata/rice.This curry is so simple</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b> and quick as well as tasty recipe. Spinach and chickpeas/Channa curry</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b> is a healthy dish. This recipe could be the right choice if you are planning </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>to square up a balanced meal. Palak Channa brings in the protein of dal </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>and iron of Spinach/palak together.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Health benefits of Spinach:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>The health benefits of spinach are numerous and its ability to help preven-</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>tor control diseases and health conditions. Spinach, like most green vegeta-</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>bles, contains Lutein which is protective against eye diseases. Researchers</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>have identified compounds in spinach that function as antioxidants and as </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>anti-cancer agents. Another study has revealed that spinach contains protein</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>components which are used to lower blood pressure. Apart from this Spinach </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>is also good for bone health as it contains bone-building nutrients including </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>calcium and magnesium. Spinach is said to be good for those with heart dise-</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>ase, arthritis, Anemia,Tumors, Constipation, Insomnia, Obesity, Neuritis, High </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>blood pressure, Bronchitis, Colon cancer, Prostate cancer, Breast cancer,</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Osteoporosis, Dyspepsia and diseases of kidneys, bladder and liver. If served </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>raw, Spinach is a good source of vitamin C. By overcooking it important Vita-</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>mins may be lost. Cooked spinach is a good source of iron. Iron is a mineral </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>that it particularly important for Women and Children who have increased </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>needs for iron.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1 bunch of Spinach</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1 Big onion</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>3 Green chillies</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/4 - 1/2 cup cooked Channa/Chick Peas/Garbanzo Beans</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>3 tbs oil</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1 tbs Garlic</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1 tbs ginger</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/4 turmeric</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Salt to taste</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/2 tbs Garam masala</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/2 tbs coriander powder</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Red chilly powder to taste</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preparation:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1. Wash the spinach leaves under the running water. Chop them into</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> Small pieces.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2. Chop the onions,green chillies,Garlic and ginger.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>3. Heat oil in a pan. Add the onions, green chillies, garlic and ginger. </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> Fry till the onions turn into light golden brown.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>4. Add spinach, salt and turmeric. Mix well and cover to cook on low </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> flame up to 10 min.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>5. Add garam masala and red chilly powder and mix well.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>6. Finally add cooked Channa and mix well. Cover to cook on medium </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> heat up to 10 min.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>7. Delicious Spinach /Palak and Channa/Chick peas curry ready to serve. </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXISpuHUDJ0QDdnGzbY3u4rv5bHrsYqKmbMnzzzfKJzdSU_MnPv_bwLl5HKgwhky7TTnvK7CbrekawDiMnsttAGs3uFj9dyfD4tDA2LHDb4FF6_D9yQ_w8HE7I9R72IfnV5NiHqWVJ_yM/s1600/palak+channa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXISpuHUDJ0QDdnGzbY3u4rv5bHrsYqKmbMnzzzfKJzdSU_MnPv_bwLl5HKgwhky7TTnvK7CbrekawDiMnsttAGs3uFj9dyfD4tDA2LHDb4FF6_D9yQ_w8HE7I9R72IfnV5NiHqWVJ_yM/s400/palak+channa.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com2tag:blogger.com,1999:blog-402513747815063013.post-49717442248446023682010-03-31T16:08:00.002-04:002010-03-31T20:36:20.496-04:00Tomato Dal/ Tomato Pappu<div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMOBqa7I8iKdy4h7QW1Qve4joJyFTZMbKPZcj7_3lnrCIz6tlpYXm9KXGue4KjqHC_X9okRNbaTjEwXdK-AW1sZjkLzAq4REdmkSRKTfu-4pOMhctLUqSRLhT_LregITlYCRth90VTLA/s1600/Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMOBqa7I8iKdy4h7QW1Qve4joJyFTZMbKPZcj7_3lnrCIz6tlpYXm9KXGue4KjqHC_X9okRNbaTjEwXdK-AW1sZjkLzAq4REdmkSRKTfu-4pOMhctLUqSRLhT_LregITlYCRth90VTLA/s400/Tomatoes.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a><b> </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>Tomato Dal is a simple and tasty recipe. It's a famous South Indian recipe.</b></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Health benefits of Toor dal:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Toor Dal belongs to the category of Legumes. For over 10,000 years, </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>legumes are a popular, healthful, and versatile food. Toor Dal come from </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>plants with seed pods that split on two sides when ripe. It provides many </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>of the nutrients your body needs,such as protein, fat, and carbohydrates. </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>These foods serve as the best plant source of protein. These legume con-</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>tains building blocks of protein necessary for good health. The iron, folic </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>acid, calcium, magnesium, potassium, and B vitamins in these foods help </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>meet vitamin and mineral requirements. Legumes are high in dietary fiber,</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>low in saturated fat, and cholesterol free.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1. Slightly sweet, nutty flavored lentil .</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2. An excellent source of protein and fiber.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>3. High in dietary fiber.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>4. Easy to cook .</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>5. 100% all-natural.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>6. Low In Fat, Zero Cholesterol.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>7. A small, sweet bean good for soups, salads, and rice dishes.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>8. Delectable and very nutritious. So easy to make.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2 -3 Tomatoes</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>4 Green Chillies</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>3/4 Cup of Toor Dal</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Salt to taste</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Red chilly powder to taste</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2 tbs oil</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/4 tbs turmeric </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/2 tbs cumin seeds</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/2 tbs mustard </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2 red chilly</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>4 curry leaves</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>A pinch of hing.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Coriander leaves for garnishing(Optional)</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preparation:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1. Wash the tomatoes under the running water.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2. Chop them nicely into 1 inch pieces.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>3. Chop the green chillies.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>4. Wash the dal and add tomato pieces and green chillies. Pressure cook it </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> at least 5 whistles.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>5. Heat oil in a pan for tempering and add red chilly pieces, cumin seeds,</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> mustard, turmeric, hing and fry for 5min.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>6. When mustard start splutter add curry leaves and fry for a min.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>7. Add the cooked dal and tomato pieces and stir well.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>8. Add salt , red chilly powder and mix well. Cover to cook on </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> medium heat for 5 min.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>9. Finally garnish with coriander leaves.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>10.Tomato dal is ready to serve with hot rice with little ghee/ roti / Eat like a </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> soup too. </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNhKwHs7wX8vvqME5j18xnp1JyU08y60vIImjh-U8Bfn9y8kyT1PSwNUMo84cK1PgywcScHm8oCV-ZRMoDftJmpmb9IYe4DUg_7BHEydoV4D3yp0sceK1g3v7BRxABopAaW52aw4Rddk/s1600/tomato+dal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNhKwHs7wX8vvqME5j18xnp1JyU08y60vIImjh-U8Bfn9y8kyT1PSwNUMo84cK1PgywcScHm8oCV-ZRMoDftJmpmb9IYe4DUg_7BHEydoV4D3yp0sceK1g3v7BRxABopAaW52aw4Rddk/s400/tomato+dal.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com7tag:blogger.com,1999:blog-402513747815063013.post-91218294142548648402010-03-31T15:09:00.001-04:002010-03-31T15:11:56.349-04:00Raw Plantain Fritters/ Aratikaya Bajji<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie99sXPycJtZah30Ekz_EcMo15V9K6ak4ik19VCmlHT0R1YtWvgrLUp_3SZoilmdhA2seNPQfXqDwaw6zVdHAaF0bqiuk59kXT_zpEklCxnL6CnVXMhz6I-yo1Jm6SAciTXyBzFhb_et4/s1600/green+banana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie99sXPycJtZah30Ekz_EcMo15V9K6ak4ik19VCmlHT0R1YtWvgrLUp_3SZoilmdhA2seNPQfXqDwaw6zVdHAaF0bqiuk59kXT_zpEklCxnL6CnVXMhz6I-yo1Jm6SAciTXyBzFhb_et4/s400/green+banana.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400"/></a><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>This is a south Indian snack recipe. Quick preparation and very tasty. </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>This is one of my family's weekend snack item. I usually make Bhajji's </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>with potato, Brinjal, Chinese Okra/Beerakaya/Ridge Gourd. Today i made </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>with Raw Plantains. It turned out delicious. </b></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2 Plantains peeled and sliced thinly into desired shapes</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1 cup of Besan flour(Chana Flour)</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/4 cup rice flour</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/4 tbs baking soda (optional)</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1 tbs cumin seeds</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Red chilly powder to taste</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Salt to taste</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Water to make smooth batter</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>oil for deep frying.</b></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preparation:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1. In a Big bowl mix besan flour, rice flour, salt, red chilli powder,cumin </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> seeds, baking soda and add little water to make a thick smooth paste.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2. Heat oil for deep frying in a heavy bottomed vessel. Dip the sliced </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> plantains into batter and slowly drop them into hot oil.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>3. Fry them until they change the color and remove with a slotted spoon.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>4. Now take the paper napkin and takeout the excess oil with paper napkin.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>5. Serve hot with ketchup or chutney.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72VizqogRpbLCcHZztvXF6Koktf2VBZ39XhmQhLG-luSmcAX_BwVo5qQxYnnSBn0U4a2xyhX3wEdvfw9fP9iU5yGgWeOhUoQ1jFiN5w9kasPd6mIBYyBWN2w9z3palHhvzKoQlqJNDrw/s1600/bajji.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72VizqogRpbLCcHZztvXF6Koktf2VBZ39XhmQhLG-luSmcAX_BwVo5qQxYnnSBn0U4a2xyhX3wEdvfw9fP9iU5yGgWeOhUoQ1jFiN5w9kasPd6mIBYyBWN2w9z3palHhvzKoQlqJNDrw/s400/bajji.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400"/></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com1tag:blogger.com,1999:blog-402513747815063013.post-53728702956361663902010-03-30T17:07:00.002-04:002010-03-30T17:11:14.072-04:00Bhindi Kadhi/Bendakaya Majjiga Pulusu/Okra, Buttermilk Soup<div class="separator" style="clear: both; text-align: center;"><b> </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFUrkob-tWx87DRih4gls0IjlOKLNANuYr_T7NbmYq8JjAkNNWXRtUiKWX1qLeJDtoNXxrt_d6Mwi1pFi7KCMQe6Um-vvkgmzKhR3wipNAFc9O2PtnXi8z_7lXZw0uWXLb9KD0pZQoV8/s1600/majjiga+pulusu+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFUrkob-tWx87DRih4gls0IjlOKLNANuYr_T7NbmYq8JjAkNNWXRtUiKWX1qLeJDtoNXxrt_d6Mwi1pFi7KCMQe6Um-vvkgmzKhR3wipNAFc9O2PtnXi8z_7lXZw0uWXLb9KD0pZQoV8/s400/majjiga+pulusu+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400"/></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>When we tired of eating dal we like to eat majjiga pulusu/ kadhi. Majjiga pulusu </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>is made with sour curd/Sour butter milk. We used to make this majjiga pulusu </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #ffe599;">with vegetables like Bhindi/ Squash. It is very tasty and so simple to prepare.</span><br />
</b><span style="font-size: large;"><span style="color: yellow;"> </span></span><br />
<span style="font-size: large;"><span style="color: yellow;">Health Benefits of Curd:</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
1. Curd is very helpful for people who are suffering from diarrhoea. Curd </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> eaten which rice gives instant relief from diarrhoea and dysentery.<br />
2. Curd can stop nausea and vomiting tendency.<br />
3. Curd is also an excellent source of calcium and high vitamin contents </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> than milk.<br />
4. Curd is also known for its cosmetic uses. The bacteria present in curd </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> are gound to be effective in making the skin supple and soft. It is advisable </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> to apply curd all over the face, in order to avoid skin damage caused by </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> spending hours under the hot sun.<br />
5. Curd is one of the easiest remedies for treating dandruff. Ex: Curd in </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> combination with henna paste is a very good remedy for dandruff.<br />
6. Curd helps to improve the digestive system.<br />
7. Curd helps to strengthen the immune system.<br />
8. Curd helps to cope with stomach problems.<br />
9. Consuming curd proves beneficial for those suffering from vaginal infection.<br />
10. Curd helps to get strong bones and teeth as its calcium content is high.<br />
11. Curd helps to minimise the risk of high blood pressure.<br />
12. Coping with high level of cholesterol becomes easier with the help of curd.<br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: yellow;">Ingredients:</span></span><b><br />
<br />
1 Cup of Sour Curd<br />
20 "1" Inch Bhindi pieces <br />
4 tbs Besan flour<br />
6 Green chillies<br />
1 Inch ginger<br />
2 Garlic flakes<br />
1 tbs dhaniya powder<br />
Coriander leaves for garnishing<br />
2 tbs oil<br />
2 Red chillies<br />
1/2 tbs mustard<br />
1/2 tbs cumin seeds<br />
4 curry leaves<br />
A pinch of Hing<br />
</b><span style="color: yellow; font-size: large;"> </span><br />
<span style="color: yellow; font-size: large;">Preparation:</span><b><br />
<br />
1. Beat the curd well with adding 1/4 cup of water.<br />
2. Take the besan flour with adding few tbs of water and make a fine paste.<br />
3. Take the green chillies, ginger, garlic. Make a fine paste and keep it aside.<br />
4. Heat oil in a pan. Add red chillies, mustard, cumin seeds, turmeric, hing </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> and fry for a min. When mustard start splutter add curry leaves and fry </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> for a min.</b></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>5. Now add bhindi Pieces and keep frying till the bhindi becomes crispy.<br />
6. Add the beated curd and keep stirring about 8min.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>7. Add the Besan flour paste and stirring properly.<br />
8. If you do not stirring continuously, the mixture may just curdle and the </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> water will separate out and the kadhi becomes too watery.<br />
9. When it starts boiling then add the dhaniya powder, greenchillies, garlic, </b></div><b style="font-family: Arial,Helvetica,sans-serif;"> ginger pasts and combine well.<br />
10. Finally add the salt and coriander leaves and boil for another 5 min.<br />
11. Tasty and delicious Bhindi kadhi ready to serve with hot rice/roti/Drink </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> like a soup.</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FyOKpwsBHids3BJcoVk4N6Kks4sSln6G7VWjcpzCZjo0-mEmX7ACdatHYs2PmFH54mpTZUAn68-H_aI3O8P_mnHvZ2i4u0WUC08ohYE3F6cWZdgPlJcEmA9VopoUm4U23rKw64cL1h0/s1600/majjiga+pulusu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FyOKpwsBHids3BJcoVk4N6Kks4sSln6G7VWjcpzCZjo0-mEmX7ACdatHYs2PmFH54mpTZUAn68-H_aI3O8P_mnHvZ2i4u0WUC08ohYE3F6cWZdgPlJcEmA9VopoUm4U23rKw64cL1h0/s400/majjiga+pulusu.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400"/></a></div><div style="text-align: center;"><br />
</div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com2tag:blogger.com,1999:blog-402513747815063013.post-5583521158846830122010-03-25T16:06:00.005-04:002010-03-25T16:20:34.314-04:00Potato Fry<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUIVdaY3W7EBfTmLb8HQ-J_4tSPu88mvHYiT-3asgaBsw1htfvTWDjcEc5dH8HdFSn159RFuWdGErOGYYwlUFQKZGTHwxYGrTv7MtBuyFLMgfVnNg8yLsqNF0aI3C7RkqXwIepoF5yIg/s1600/alu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUIVdaY3W7EBfTmLb8HQ-J_4tSPu88mvHYiT-3asgaBsw1htfvTWDjcEc5dH8HdFSn159RFuWdGErOGYYwlUFQKZGTHwxYGrTv7MtBuyFLMgfVnNg8yLsqNF0aI3C7RkqXwIepoF5yIg/s400/alu.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="color: #ffe599;"></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>All of them like potatoes. Most of the people eat potatoes in the form of gresy</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>French fries or potato chips, and even baked potatoes are typically loaded</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>down with fats such as butter, sour cream, melted cheese. such treatment </b><br />
<b>can make even baked potatoes a potential contributor to a heart attack.</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>But take away the extra fat and deep frying, and a baked potato is exception-</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>ally heartful low calarie, high fiber food that offers significant protection</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>aginst cardiovascular disease and cancer. Infact, a potato a day is good for</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>your heart, promoting normal blood-pressure levels.</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="color: yellow; font-size: large;">Health Benefits of Potato:</span><b></b><br />
<b><br />
1. Potatoes as a very good source of vitamin c, a good source of Vitamin B6, </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> copper, potassium, manganese, and dietary fiber.<br />
2. Potatoes also coantain a variety of phytonutrients that have antoxidant </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> activity.<br />
3. Potatoes predominantly contain carbohydrates, they are easy to digest </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> and facilitate digestion. Potato is a good diet for patients, babies and those </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> who cannot digest hard food but need energy. But you must remember that </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> eating too much of potatoes regularly may cause acidity in the long run.<br />
4. Potato pulp obtained from crushed raw potatoes, mixed with honey, can </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> serve as excellent skin and face packs. This helps even curing pimples </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> and spots on the skin. Again, this pulp, if applied externally on burns, gives </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> a quick relief and heals fast. Smashed potatoes, even water in which potato-</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> es are washed, are very good for softening and cleaning skin, especially </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> around elbows, back of the palms etc.<br />
5. Potato is very effective in inflammation, internal of external. It is very good </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> diet for those who have mouth ulcer.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>6. Potato can be used to relieve High Blood Pressure due to tension, indiges-</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> tion etc. due to abundance of vitamin-C and B in it, but should be avoided </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> if it is due to diabetes.<br />
7. Potatoes are high in carbohydrates and thus maintain good level of glucose </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> in the blood which does not let brain fatigue creep in and keeps the brain </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> active and alert.<br />
8. Potato is an excellent energy-rich diet for those suffering from diarrhea, </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> since it is very easy digest as well as contains mild roughage. But an over </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> intake may cause diarrhea due to excess ingestion of starch.<br />
9. Potato juice is a good treatment for burns, bruises, sprains, skin problems, </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> ulcers, effect o narcotics, cancer of prostrate and uterus and formation of </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> cysts or tumors. </b><span style="color: yellow; font-size: large;"><br />
</span><br />
<span style="color: yellow; font-size: large;"> Ingredients:</span><b><br />
</b><br />
<b>3 Potatoes<br />
3-4 tbs oil<br />
1/2 tbs cumin seeds<br />
Salt to taste<br />
Turmeric 1/4 tbs <br />
Red chilly powder to taste</b><span style="color: yellow; font-size: large;"><br />
</span><br />
<span style="color: yellow; font-size: large;"> Preparation:</span><b><br />
</b><br />
<b>1. Wash and peel the Potatoes skin and chop it into 1/2 inch pieces.<br />
2. Heat oil in a pan. Add chopped potato pieces and fry for 10 min.<br />
3. When potatoes turn into light golden brown colour add turmeric and </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> fry for a min.<br />
4. Add cumin seeds and combine well with adding sufficient salt.<br />
5. Finally add red chilly powder and mix well. Leave it on a low flame for 5 min.<br />
6. Crunchy and tasty potato fry is ready to serve with hot rice/eat like a snack too.</b></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbfNPYGlsxrnM4vaOo93kbsDRjEgAcR6EvYyd94pT_YHB5IVDDzjdBssasJNfE_I47svIPOt6EpVAgnBDYA9x9x5kV5yIT-a57Zlz-KMUjomY9NAXK0dsa3AWvS21oKfcRjaVfMlPHYQ/s1600/alu+fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbfNPYGlsxrnM4vaOo93kbsDRjEgAcR6EvYyd94pT_YHB5IVDDzjdBssasJNfE_I47svIPOt6EpVAgnBDYA9x9x5kV5yIT-a57Zlz-KMUjomY9NAXK0dsa3AWvS21oKfcRjaVfMlPHYQ/s400/alu+fry.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="text-align: center;"></div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com2tag:blogger.com,1999:blog-402513747815063013.post-59875433020038232872010-03-17T14:40:00.017-04:002010-03-19T17:41:04.505-04:00Mamidikaya Pulihora/ Green Mango Rice<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceKL69xGsDUwPVguAOj6hxbpk6VUYp12F5WrX49_fcPVMUU57IA2nU6cxD_FNoBTYikh_HzeDezzi4UjSCkACSKeyKw6T49DJvPtzdGyJb6m_u4jVRtF4vLHb5DGJKbOesx8Y9hhVodM/s1600-h/mamidikaya+pulihora.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36H4UrzOYAe4ptiRVTl8Cq6H3CXUkGU35UAkLyQ26PS539-uWwJd7Oe9yZQkwhoO_ntoyCLr_jPAwV4oK221OfUqnhgka_ff4kjGj9rcJTAtkd1c_W2o8gnP49azyy-VbOZfmfCbIa7I/s1600-h/mango.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36H4UrzOYAe4ptiRVTl8Cq6H3CXUkGU35UAkLyQ26PS539-uWwJd7Oe9yZQkwhoO_ntoyCLr_jPAwV4oK221OfUqnhgka_ff4kjGj9rcJTAtkd1c_W2o8gnP49azyy-VbOZfmfCbIa7I/s400/mango.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<b><span style="color: #ffe599;">Mamidikaya pulihora is a traditional dish prepared mostly as Prasadam </span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #ffe599;">(Offering to God). On the occassion of Ugadi festival we celebrate the </span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #ffe599;">season's fresh produce of mangoes by preparing Mamidikaya Pulihora </span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #ffe599;">(green mango rice), a south Indian rice delicacy. </span><b style="color: #ffe599;"> </b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b style="color: #ffe599;">Serves:3, Preparation Time: 30 min.</b></b><br />
<br />
<b><b style="color: #ffe599;">The green Mango is a valuable source of Vitamin C. It contains more </b></b><br />
<b><b style="color: #ffe599;">vitamin C than half-ripe or fully ripe mangoes. It is also a good source of</b></b><br />
<b><b style="color: #ffe599;"> vitamin B1 and B2 and contains sufficient quantity of niacin. </b></b><span style="color: yellow; font-size: large;"></span><br />
<span style="color: yellow; font-size: large;"><br />
Health Benefits of Green Mango/ Unripe Mango:</span><b><b style="color: #ffe599;"><br />
<br style="color: #fff2cc;" /> <span style="color: black;"><span style="color: #fff2cc;">1.The green mango/unripe mango protects men from the adverse effects of </span></span></b></b><br />
<div style="color: #fff2cc;"><b><b> hot, scroching winds. A drink, prepared from the unripe mango by cooking </b></b></div><div style="color: #fff2cc;"><b><b> it in hot ashes and mixing the pith with sugar and water is an effictive remedy </b></b></div><div style="color: #fff2cc;"><b><b> for heat exhaustion and heat stroke. Eating raw mango with salt quenches</b></b></div><div style="color: #fff2cc;"><b><b> thirst and prevents the excessive loss of sodium chloride and iron during </b></b></div><div style="color: #fff2cc;"><b><b> summer due to excessive sweating.<br />
2.The green mango is valuable in blood disorders because of its high vitamin </b></b></div><div style="color: #fff2cc;"><b><b> C content. It increases the elasticity of the blood vessels and help the forma-</b></b></div><div style="color: #fff2cc;"><b><b> tion of new blood cells. It aids the absorption of food-iron and prevtns bleed-</b></b></div><div style="color: #fff2cc;"><b><b> ing tendencies. It increases body resistence against tuberculosis, anemia, </b></b></div><div style="color: #fff2cc;"><b><b> cholera and dysentery.<br />
3. Unripe mangoes are an excellent fruit remedy for bilious disorder. The </b></b></div><div style="color: #fff2cc;"><b><b> acids contained in the green mango increase the secretion of bile and</b></b></div><div style="color: #fff2cc;"><b><b> act as intestinal antiseptic. Therefore, eating green mango daily with honey</b></b></div><div style="color: #fff2cc;"><b><b> and pepper cures biliousness, food putrefaction i.e when proteins are </b></b></div><div style="color: #fff2cc;"><b><b> decomposed by bacteria; urticaria and jaundice. It tones up the liver and </b></b></div><div style="color: #fff2cc;"><b><b> keeps it healthy.<br />
4.The amchur, a popular article of diet in indian houses, consists of green </b></b></div><div style="color: #fff2cc;"><b><b> mangoes skinned, stoned, cut into pieces and dried in the sun. 15 gm. of</b></b></div><div style="color: #fff2cc;"><b><b> it is believed to be equivalent to 30 gm. of good lime on account of its citric </b></b></div><div style="color: #fff2cc;"><b><b> content. It is valuable in the treatment of scurvy.</b></b></div><span style="color: yellow; font-size: large;"><br />
Natural Benefits of Green Mango:</span><b><b style="color: #ffe599;"><br />
<br style="color: #fff2cc;" /> <span style="color: black;"></span></b></b><br />
<div style="color: #fff2cc;"><b><b>1. Green mangoes are highly beneficial in the treatment of night blindness </b></b><br />
<b><b> in which one cannot see properly in dim light. This disease is caused by </b></b></div><div style="color: #fff2cc;"><b><b> vitamin A deficiency. Eating mangoes liberally will also prevent develop-</b></b></div><div style="color: #fff2cc;"><b><b> ment of refractive errors, dryness of the eyes, softening of the cornea, </b></b></div><div style="color: #fff2cc;"><b><b> itching and burning in the eyes.<br />
2. The mango-milk cure is an ideal treatment for loss of weight. For this </b></b></div><div style="color: #fff2cc;"><b><b> mode of treatment, ripe and sweet mangoes should always be selected. </b></b></div><div style="color: #fff2cc;"><b><b> They should be taken thrice a day-morning, noon and evening. The man-</b></b></div><div style="color: #fff2cc;"><b><b> goes should be taken first and then followed by milk. Mango thus combine </b></b></div><div style="color: #fff2cc;"><b><b> very well with milk and exclusive mangomilk diet taken for at least one month, </b></b></div><div style="color: #fff2cc;"><b><b> will lead to improvement in health, vigour and gain in weight. The quantity </b></b></div><div style="color: #fff2cc;"><b><b> of milk and of the mangoes to be consumed in this mode of treatment should </b></b></div><div style="color: #fff2cc;"><b><b> be carefully regulated according to the condition of the patient. For rapid gain </b></b></div><div style="color: #fff2cc;"><b><b> in weight, about 4 to 5 litres of milk should be consumed with 3 to 4 kg. of </b></b></div><div style="color: #fff2cc;"><b><b> mangoes.<br />
3. The tender leaves of the mango tree are considered useful in diabetes.</b></b></div><div style="color: #fff2cc;"><b><b> An infusion is prepared from fresh leaves by soaking them overnight in </b></b></div><div style="color: #fff2cc;"><b><b> water and squeezing them well in water before filtering it in the morning. </b></b></div><div style="color: #fff2cc;"><b><b> This infused water should be taken every morning to control early diabetes. </b></b></div><div style="color: #fff2cc;"><b><b> As an alternative to infusion. Leaves can be dried in the shade, powdered </b></b></div><div style="color: #fff2cc;"><b><b> and preserved. Halt a teaspoonful of this powder should be taken twice a </b></b></div><div style="color: #fff2cc;"><b><b> day, in the morning and evening.<br />
4. The mango seeds are valuable in diarrhea. The seeds should be collected </b></b></div><div style="color: #fff2cc;"><b><b> and dried in the shade and powdered and stored for use as medicine. It </b></b></div><div style="color: #fff2cc;"><b><b> should be given in doses of about one and a half gram to two grams with </b></b></div><div style="color: #fff2cc;"><b><b> or without honey. Juice of fresh flowers when taken with one or two tea-</b></b></div><div style="color: #fff2cc;"><b><b> spoonful of curds, is also valuable in diarrhea.<br />
5. The mango bark is very efficacious in the treatment of throat diseases. </b></b></div><div style="color: #fff2cc;"><b><b> Its fluid is locally applied and also used as a gargle. The gargle is prepared </b></b></div><div style="color: black;"><b style="color: #fff2cc;"><b> by mixing 10ml. of the fluid extract with 125ml. of water.</b></b><span style="font-size: large;"><br />
</span></div><span style="color: yellow; font-size: large;"> Precaution:</span><b style="color: black;"><b><br />
<br style="color: #fff2cc;" /><span style="color: #fff2cc;"> Water should not be drunk immediately after eating the green mango </span></b></b><br />
<div style="color: #fff2cc;"><b><b>because it coagulated the sap and makes it more irritant. </b><br />
<b></b></b><span style="font-size: large;"> </span></div><span style="color: yellow; font-size: large;">Ingredients:</span><b><br />
<br />
1 Cup cooked white rice<br />
1 cup peeled and grated raw green mango<br />
1 tbs channa dal<br />
1 tbs urad dal<br />
1 tbs mustards<br />
8-10 curry leaves<br />
3 Red chillies<br />
3-4 Green chillies<br />
Salt to taste<br />
1/4 tbs hing<br />
3 tbs Peanuts</b><span style="color: yellow; font-size: large;"></span><br />
<span style="color: yellow; font-size: large;"><b style="color: #fff2cc;"><span style="font-size: small;">3 - 4 tbs Oil</span></b><br />
</span><br />
<span style="color: yellow; font-size: large;">Preparation:</span><b><br />
<br />
1. Heat oil in a pan. Add channa dal, urad dal and let them turn into light </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> brown color. Now add the red chillies, green chillies, turmeric and mustard. </b></div><b style="font-family: Arial,Helvetica,sans-serif;"> When mustard start splutter add curry leaves, hing and fry for a min.<br />
2. Now add peanuts and fry for 5 min.<br />
3. Add the grated mango and stir fry it for 5 min.<br />
4. Finally add the cooked rice and combine well with adding salt.<br />
5. Delicious and tangy Mamidikaya pulihora/ Mango Rice is ready to serve.</b><br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceKL69xGsDUwPVguAOj6hxbpk6VUYp12F5WrX49_fcPVMUU57IA2nU6cxD_FNoBTYikh_HzeDezzi4UjSCkACSKeyKw6T49DJvPtzdGyJb6m_u4jVRtF4vLHb5DGJKbOesx8Y9hhVodM/s1600-h/mamidikaya+pulihora.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceKL69xGsDUwPVguAOj6hxbpk6VUYp12F5WrX49_fcPVMUU57IA2nU6cxD_FNoBTYikh_HzeDezzi4UjSCkACSKeyKw6T49DJvPtzdGyJb6m_u4jVRtF4vLHb5DGJKbOesx8Y9hhVodM/s400/mamidikaya+pulihora.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a><b style="font-family: Arial,Helvetica,sans-serif;"></b></div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com2tag:blogger.com,1999:blog-402513747815063013.post-76905162080954525202010-03-16T16:50:00.015-04:002010-03-16T22:24:29.463-04:00Ugadi Pachadi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTANC92B-4h3ONGDCnMDssxIJm8HXdxyYeEpdHwLaIhd8KD6eqCWcb2xDOz5ecuyYMx56aBht95zJLKKnixuCSJY1R-GJV3dSoVs_esIn5rtGdfSATtGoFBZeB-tJt67O-85BPwLz2w0/s1600-h/ugadi+pachadi.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTANC92B-4h3ONGDCnMDssxIJm8HXdxyYeEpdHwLaIhd8KD6eqCWcb2xDOz5ecuyYMx56aBht95zJLKKnixuCSJY1R-GJV3dSoVs_esIn5rtGdfSATtGoFBZeB-tJt67O-85BPwLz2w0/s400/ugadi+pachadi.gif" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="color: black; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>Ugadi is celebrated as festival in Andhra Pradesh, Karnataka, Maharashtra</b><br />
<b> and Sindh. While it is called Ugadi in Andhra Pradesh and Karnataka, in</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>Maharastra it is known as Gudipadva. Sindhis, people from sindh celebrate </b><br />
<b>the same day as their New Year day Cheti Chand. Symbolically, it signifies</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>thanks giving to celebrate bounteous crops as well as signaling the end of</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>an old era and the beginning of a new era.</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b> </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>The name "Ugadi" came from Yuga+Aadi which means "Beginning of a New </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>Age". It is believed that the creator according to Hinduism, Lord Brahma started </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>his work of creation on the Chaitra suddha Padhyami(Ugadi). the onset of sprint </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>also in some way simbolically marks the beginning of new life. The new life seen </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b style="color: #ffe599;">in the fields and meadows, with colorful blossoms, also signify prosperity and well-being.</b><span style="color: yellow; font-size: large;"></span><br />
<span style="color: yellow; font-size: large;"><br />
Imporatance of Ugadi Pachadi:</span><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>This festival begins with prayers and eating of the traditional tamarind sauce </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>called as"Ugadi pachadi. The Ugadi pachadi is one such dish that is </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>synonymus with Ugadhi festival. The Ugadi pachadi is made with Neem </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>buds or flower, Jaggery, raw mango chopped into small pieces and tamarind </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>juice.<br />
<br />
Each of the ingedients of the Ugadi Pachadi has a significance. The jaggery, </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>raw mango pieces, neem flowers, and tamarind, which truly reflect life- a combi-</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>nation of sweet, sour and bitter tastes! This mixture, called "Ugadi Pachadi" </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>in Telugu and "Bevu-Bella" in Kannada, symbolizes the fact that life is a mixture </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>of pleasure and pain, which should be accepted together and with equanimity.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b><span style="color: yellow; font-size: large;">Ingredients:</span><b><br />
<br />
1 piece Raw Mango<br />
Below 1/4 tbs salt<br />
Below 1/4 tbs Red chilly powder<br />
Below 1/4 tbs dry Neem flowers<br />
3 tbs Tamarind Juice<br />
1 tbs Jaggery<br />
</b><span style="color: yellow; font-size: large;"><br />
Preparation:</span><b><br />
<br />
1. Wash the mango with water and chopped along with skin into small pieces.<br />
2. Take a bowl. Mix all the above ingredients to make the Ugadi Pachadi.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4OGtE3l1xn98H8k1pSV5RTZ2_Aau89tnJ44CRXwLPPR_cxa9DalwCCyMeM_VS6pke7MyNl1Jveebyp6wxG9ApjXVHqbaa1fEeXSEURgv_VpXFqJ5z0VrjpVnOJyreiRDa3Q5QxLJXrg/s1600-h/ugadi+pacchadi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4OGtE3l1xn98H8k1pSV5RTZ2_Aau89tnJ44CRXwLPPR_cxa9DalwCCyMeM_VS6pke7MyNl1Jveebyp6wxG9ApjXVHqbaa1fEeXSEURgv_VpXFqJ5z0VrjpVnOJyreiRDa3Q5QxLJXrg/s400/ugadi+pacchadi.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com3tag:blogger.com,1999:blog-402513747815063013.post-15871088105968934132010-03-15T15:30:00.005-04:002010-03-15T15:57:14.665-04:00Lobiya/Chawli/Black Eye Peas/Cowpea/Alasandalu curry<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjkUKU5JiLpYiNkwACKpKR8IrbcIwj7s9_bh4C0buRgQubZDvgTgzOIKJwErKyMylFZ8dBehA-5iFwO_HAkymSWMxgVtMTYa-uR58oflvecbsWLPP5a5LFLRtF9PcblTVJ2r0Ih2vt_w/s1600-h/black+eye+peas+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjkUKU5JiLpYiNkwACKpKR8IrbcIwj7s9_bh4C0buRgQubZDvgTgzOIKJwErKyMylFZ8dBehA-5iFwO_HAkymSWMxgVtMTYa-uR58oflvecbsWLPP5a5LFLRtF9PcblTVJ2r0Ih2vt_w/s400/black+eye+peas+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a> </div><br />
<div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>Black Eye Peas are quite popular in the west especially South America. It is </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>often used in Indian Cooking as well. In the United States and particularly in </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>the South, they are traditionally eaten on New Year's Day for good luck </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>throughout the year. Black eyed peas provide a number of nutrients, are a rich </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>source of fiber and can be used in a number of recipes. For Vegetarians, </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>such beans can provide a needed source of iron. No matter how you</b><br />
<b> choose to prepare them, black eyed peas can be wonderful supplement </b><br />
<b>to your healthy eating plan.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<span style="color: yellow; font-size: large;">Health Benefits of Black Eye Peas:</span><b><br />
<br />
1.Black eye peas are an excellent source of Calcium, Vitamin A and C. It has </b><br />
<b> good amount of thiamin, riboflavin, niacin, vitamin B6 and pantothenic acid. </b><br />
<b> It has small amount of folate.<br />
2. Black eye peas low in fat and high in quality protein, but they also have the </b><br />
<b> added bonus of soluble fiber's disease-preventing qualities.<br />
3. They are rich in lignans, which may play a role in preventing osteoporosis, </b><br />
<b> heart disease, and certain cancers.<br />
4. The flavonoids in beans may help reduce heart disease and cancer risk. </b><br />
<b> phytosterols, also in legumes, help reduce blood cholesterol levels.<br />
5. Black eyed peas is rich pottassium with good amount of magnesium </b><br />
<b> and phosphorous. It also has small amount of iron, zinc, copper, </b><br />
<b> manganese and selenium.<br />
6. They are low in fat and sodium and contain no cholesterol.</b><span style="color: yellow; font-size: large;"><br />
</span><br />
<span style="color: yellow; font-size: large;"> Nutritional High lights:</span><b><br />
<br />
Black eyed peas, 1 Cup (boiled)<br />
Calories: 160<br />
Protein: 5.23g<br />
Carbohydrate: 33.5g<br />
Total Fat: 0.63g<br />
Fiber: 8.2g<br />
Excellent source of: Calcium(211mg), Folate(209mcg)<br />
</b><span style="color: yellow; font-size: large;"> </span><br />
<span style="color: yellow; font-size: large;">Ingredients:</span><b><br />
<br />
1 Cup Black eye peas<br />
1 onion<br />
2 Small Tomatoes<br />
2 Garlic flakes<br />
1 inch Ginger piece<br />
3/4 tbs Garam masala<br />
1/4 tbs turmeric<br />
Salt to taste<br />
Red chilli powder to taste<br />
15-18 Cashews <br />
2- 3 tbs oil</b><span style="color: yellow; font-size: large;"><br />
</span><br />
<span style="color: yellow; font-size: large;">Preparation:</span><b><br />
<br />
1. Before cooking dried black peas,Soak them for 4 - 6 hours.<br />
2. Rinse well with cold water. Presuure cook them with adding little salt and water.<br />
3. Take the cashews and soak them for 2 hours.<br />
4. Heat oil in a pan. Add chopped onions and fry till the onions turn into light </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> brown color.<br />
5. Add Ginger and garlic paste and stir well.<br />
6. Add chopped tomatoes, turmeric,salt and stir well and cook till the tomatoes </b></div><b style="font-family: Arial,Helvetica,sans-serif;"> absorbs the flavour. <br />
7. Take the soaked cashews and make a fine paste.<br />
8. Add cashews paste and mix well. Cook for a while.<br />
9. Add cooked black eye peas. Bring it to boil.<br />
10.Finally add garam masala, red chilly powder and combine well. Cover to cook </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> on medium heat upto 10 min.<br />
11. Black eye peas curry is ready to serve with hot rice/roti/parata.</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIE07WFADJYQH24ZxKnJVsEPBcRiY_1RClplty0V9ESSZyeXwITiCSv6LK-TTZ7WBPafqTv5r7w_lk-_0kyQI-hpfztvT1H8cbct2eNfND7mFC9L304Xr5EXYz1cBv4rIZzAqmtXTziqk/s1600-h/black+eye+peas+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIE07WFADJYQH24ZxKnJVsEPBcRiY_1RClplty0V9ESSZyeXwITiCSv6LK-TTZ7WBPafqTv5r7w_lk-_0kyQI-hpfztvT1H8cbct2eNfND7mFC9L304Xr5EXYz1cBv4rIZzAqmtXTziqk/s400/black+eye+peas+curry.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com2tag:blogger.com,1999:blog-402513747815063013.post-20987960403333369372010-03-03T16:12:00.021-05:002010-03-03T20:58:25.243-05:00Mamidikaya Mukkala Pacchadi / Mango Pickle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9Cxe70OzIlGdo_T4m3MH8WcSSKmldfSZHVJFkaI55VWof-IbKR1cFMF7k3oTxvV6OR_-DmOJbp68kkWbniDPcrgBTC9QoScMvcmb36yTsWkaNP_Q4xlNLrHgVEHK6T5QqsatQi0_Mkw/s1600-h/mango+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9Cxe70OzIlGdo_T4m3MH8WcSSKmldfSZHVJFkaI55VWof-IbKR1cFMF7k3oTxvV6OR_-DmOJbp68kkWbniDPcrgBTC9QoScMvcmb36yTsWkaNP_Q4xlNLrHgVEHK6T5QqsatQi0_Mkw/s400/mango+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><div><span style="font-size: small;"><b>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.</b><span style="color: yellow; font-size: large;"><br />
</span></span></div><span style="font-size: small;"><span style="color: yellow; font-size: large;">Ingredients:</span><b><br />
<br />
1 Raw Mango<br />
1/4 cup Salt<br />
1/4 cup Red chilli powder<br />
1/3 tbs Methi powder<br />
1/2 tbs mustards for seasoning<br />
1/3 cup saseme oil / 12 tbs oil<br />
1 pinch of hing.</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: yellow; font-size: large;"><br />
Preparation:</span><b><br />
<br />
1. Wash the mango and dry it. </b></span><br />
<span style="font-size: small;"><b>2. </b></span><b>Peel the Mango skin and slice it into half. Take out the seed</b>.<br />
<span style="font-size: small;"><b> 3. Cut the mango into small square pieces.<br />
4. Add salt, red chilly powder and methi powder into mango pieces and </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> combine well.<br />
5. Heat oil in a pan add mustard and hing. Fry for 5 min.<br />
6. Finally mix the heated oil and mustard into mango pieces.<br />
7. Keep it into air tighten jar. <br />
8. After 3 days you can serve with hot rice with little ghee/ dosa/upma.</b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHFJHUqqCXBgQ-8Iy6Gy1BITFcTxeduvaamrFnYzZM2bYJTeMgKgfyzgWZNu8Nnf3ZQE7vcdUZNZjBQcZ6UIAf4P77rXdqYFG8tukgdhSKnrBL9DJOyw_w_TN0hYPAy1AHr4tnQIu9zM/s1600-h/mango+pickle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHFJHUqqCXBgQ-8Iy6Gy1BITFcTxeduvaamrFnYzZM2bYJTeMgKgfyzgWZNu8Nnf3ZQE7vcdUZNZjBQcZ6UIAf4P77rXdqYFG8tukgdhSKnrBL9DJOyw_w_TN0hYPAy1AHr4tnQIu9zM/s400/mango+pickle.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="text-align: center;"><br />
</div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com5tag:blogger.com,1999:blog-402513747815063013.post-73363710715517677572010-03-02T17:25:00.008-05:002010-03-19T15:14:09.688-04:00Lauki Dal / Sorakaya Pappu / Anapakaya Pappu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuZfWK-FlCt_qjMWw7zoI3FuiYB_Ts2i25PLqIJTGKQ0jg0WA8SSARWSZRMx0a1xQk4sta4ueCSwYAIe-y4Ey0iJM1bkQ1K49BZMwLaY4fdU5dlXxWUpY0G-qJwzOywgTo8_lxyGWFZs/s1600-h/lauki+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuZfWK-FlCt_qjMWw7zoI3FuiYB_Ts2i25PLqIJTGKQ0jg0WA8SSARWSZRMx0a1xQk4sta4ueCSwYAIe-y4Ey0iJM1bkQ1K49BZMwLaY4fdU5dlXxWUpY0G-qJwzOywgTo8_lxyGWFZs/s400/lauki+ing.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>Lauki Commonly added in chutney, Sambar, Juice, Curry, Dal. You can usually</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b> find lauki in Indian/Asian grocery shops. It's a simple, very healthy and easily </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>digestible Dal.</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b> Tips: Lauki should be fresh small in size because Big Size lauki may<br />
have harmful chemicals to grow it big, so go for smaller ones.<br />
Just taste little bit before use of lauki. If it bitter don’t use that.</b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br style="color: yellow;" /><span style="color: yellow;"> Lauki is known by many names in different regions:</span></span> <b></b><br />
<b><br />
Lauki is known as Sorakaya/Anapakaya in telugu Suraikai in Tamil</b><br />
<b> and Charanga/Churaykka in Malayalam and Doodhi in Hindi and Dudhi in</b><br />
<div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>Marathi and Dudhi in Gujarathi and Lau in Bengali and Kaddu in Punjabi</b></div></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b> </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #ffe599;">and squash in English.</span></b><span style="color: yellow; font-size: large;"></span><br />
<span style="color: yellow; font-size: large;"><br />
Below are the few benefits of lauki:</span><b><br />
</b><br />
<b>1. It is 96% water.<br />
2. Excellent source of green nutrition.<br />
3. Can easily be digested.<br />
4. Very light on stomach.<br />
5. 100 GM of lauki contains only 12 calories.<br />
6. helps treating urinary problems.<br />
7. Help to get rid of burning sensation in stomach.<br />
8. Keeps you thin.</b><br />
<b>9. Does not increase fat in your body.<br />
10. Very good for lever.<br />
11. It can be cooked in many ways like Raita, Koftha, curry, Kheer, barfi,</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> Paratha even roti by mixing with wheat.<br />
12. Good for diabetes, High Blood Pressure & for all diseases.<br />
13. There are no side effects.<br />
14. Very good in digestion problems.<br />
15. Helps in loosing weight quickly if you just eat boiled/cooked in steam </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> lauki sabzi without ghee/cheese/oils.</b><span style="color: yellow; font-size: large;"><br />
</span><br />
<span style="color: yellow; font-size: large;">Ingredients:</span><b><br />
<br />
1 Cup of Moong dal<br />
1 Cup of Lauki Pieces<br />
3 - 4 Green chillies<br />
2 tbs Oil<br />
1/4 tbs turmeric<br />
1/2 tbs Mustard<br />
1/2 tbs Cumin seeds<br />
2 Red Chillies<br />
Coriander leaves for ganishing<br />
Salt to taste<br />
A pinch of hing<br />
</b><span style="color: yellow; font-size: large;"> </span><br />
<span style="color: yellow; font-size: large;">Preparation:</span><b><br />
<br />
1. Peel the Lauki and slice it into half. Take out the seeds.<br />
2. Cut it into 1 inch pieces.<br />
3. Chop the green chillies and keep it aside.<br />
4. Wash the dal and add lauki pieces and chopped green chillies. </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> Pressure cook it at least 3 whistles.<br />
5. Heat oil in a pan for tempering and add all the ingredients in order </b></div><b><span style="font-family: Arial,Helvetica,sans-serif;"> like red chilly pieces, mustard</span>, <span style="font-family: Arial,Helvetica,sans-serif;">cumin seeds and hing and fry for 5 min.<br />
6. Add the cooked dal and Lauki pieces and stir well.<br />
7. Add salt, turmeric and rech chilly powder and combine well.<br />
8. Add more water to desired consistancy and cook on low flame for 5 min.<br />
9. Finally add chopped coriander leaves and mix well.<br />
10. Lauki dal is ready to serve with hot rice or roti. </span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcjrrFA3QdhdoSadL7tBmpMygB7mcLiWXTi0w_U7leN4vMavSzi8u9m6sXZZsWKzhwcEpy5Gg1aG5TuiLMFHG1h48vA4jbnXwIF4x32Ms9SvZkXEJKioMLUE47ABdF1A_bOmzTgXMzvM/s1600-h/sorakaya+pappu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcjrrFA3QdhdoSadL7tBmpMygB7mcLiWXTi0w_U7leN4vMavSzi8u9m6sXZZsWKzhwcEpy5Gg1aG5TuiLMFHG1h48vA4jbnXwIF4x32Ms9SvZkXEJKioMLUE47ABdF1A_bOmzTgXMzvM/s400/sorakaya+pappu.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="text-align: center;"><b><span style="font-family: Arial,Helvetica,sans-serif;"></span></b><b><span style="font-family: Arial,Helvetica,sans-serif;"></span></b></div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com2tag:blogger.com,1999:blog-402513747815063013.post-62002670516339232002010-03-01T16:04:00.006-05:002010-03-01T16:28:38.935-05:00Green Pepper /Capsicum Curry<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6KNWFwHzT_w4lXMgy4KR5Ez1erVYHNs7wtAlnAkJInRVshZ9j4cGvrcKofo8-XFBfwEGgCNX04ciFWe0Vj8-J5gOix3RrXE45NuC8sXePQ7Uj122cgUanpbu9MzfF2Xud8FEGeRQULN4/s1600-h/capsicum+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6KNWFwHzT_w4lXMgy4KR5Ez1erVYHNs7wtAlnAkJInRVshZ9j4cGvrcKofo8-XFBfwEGgCNX04ciFWe0Vj8-J5gOix3RrXE45NuC8sXePQ7Uj122cgUanpbu9MzfF2Xud8FEGeRQULN4/s400/capsicum+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div></div><div class="separator" style="clear: both; color: #ffe599; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>I make this Green Pepper curry so often. We prepare different varieties with </b></div><div class="separator" style="clear: both; color: #ffe599; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>Green Pepper like Green Pepper and Potato curry, Mirch ka Salan, just Green </b></div><div class="separator" style="clear: both; color: #ffe599; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>Peppers with adding coconut powder, out of which i am posting today a simple</b></div><div class="separator" style="clear: both; color: #ffe599; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b> Green Pepper curry with </b><b>onion. Green Pepper curry Serve with hot rice and roti.</b></div><br />
<b> <span style="color: yellow; font-family: Arial,Helvetica,sans-serif; font-size: large;">Health benefits of Green peppers:</span></b><b style="font-family: Arial,Helvetica,sans-serif;"><br />
<br />
1. Green bell Peppers is a rich source of Vitamin'C' and vitamin 'A'.<br />
2. Green bellpeppers are also good source of vitamin B6, Which assists in </b><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><b> a number of bodily functions, from metabolism, to immune and nervous </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> system health.<br />
3. Green bell peppers are also a good source of antoxidants which may help </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> protect our cells from damage.<br />
4. Bell peppers have also been shown to prevent blood clot formation and </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> reduce the risk of heart attacks and strokes probably due to their content </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> of substances such as vitamin "c", capasaicin, and flavonoids.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><div style="color: yellow;"><span style="font-size: large;">Ingredients:</span></div></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<b>2 Green Peppers</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2 Onions</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2 - 3 tbs oil</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/2 tbs Channa dal</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/2 tbs Urad dal</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/2 tbs Mustard</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/2 tbs Cumin seeds</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2 Red chillies</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>4 - 5 Curry leaves</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Salt to taste</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/4 tbs turmeric</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Red chilly powder to taste</b></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<div style="color: yellow;"><span style="font-size: large;">Preparation:</span></div></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1. Wash the green peppers. Chop it 1/2 inch pieces and keep it aside.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2. Chop the onions and keep it aside.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>3. Heat oil in a pan. Add Red chilly pieces, channa dal, urad dal, mustard,</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>cumin. When mustard start splutter add curry leaves and fry for a min.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>4. Add chopped onions and fry till the onions turn into light brown color.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>5. Add chopped green peppers and mix well with adding salt and turmeric.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>6. Cover to cook on medium heat till the chopped green peppers are well cooked.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>7. Finally add red chilly powder and combine well. Cover to cook on low flame</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>about 5 - 8 min.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>8. Green pepper/Capsicum curry is ready to serve.</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3xDRNLbwxoKKrVYTDFCKNINIXqSId3q_RZIl6DIMa2kP05qbPoZuOFvXM4emgKCHJt_hgB75XBOeWcQjIsQ-Dfhyphenhyphent9WZmsV4cg1hq1aTsO-Fxh7P83qp2lnuDebqiyC6bhmepODL9QU/s1600-h/capsicum+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3xDRNLbwxoKKrVYTDFCKNINIXqSId3q_RZIl6DIMa2kP05qbPoZuOFvXM4emgKCHJt_hgB75XBOeWcQjIsQ-Dfhyphenhyphent9WZmsV4cg1hq1aTsO-Fxh7P83qp2lnuDebqiyC6bhmepODL9QU/s400/capsicum+curry.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="text-align: center;"><br />
</div></div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com3tag:blogger.com,1999:blog-402513747815063013.post-56155140015538716682010-02-26T17:24:00.003-05:002010-02-26T17:39:58.783-05:00Snake Gourd Curd chutney/ Potlakaya perugu Pachadi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz95VWmza4FMa8MEyjmi3gXJYO6DHSCPJbIKgSzbzS3JiHJxOsPEUWzoL5qBtr01nNnyMNFmK0TOfJLrQyATyLbsg6yU_8O6KF8Rq19qJcOZWnL_PaPhX3YSYVRxreTc7iy3aDBBla3LA/s1600-h/potlakaya+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz95VWmza4FMa8MEyjmi3gXJYO6DHSCPJbIKgSzbzS3JiHJxOsPEUWzoL5qBtr01nNnyMNFmK0TOfJLrQyATyLbsg6yU_8O6KF8Rq19qJcOZWnL_PaPhX3YSYVRxreTc7iy3aDBBla3LA/s400/potlakaya+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><br />
<div style="color: #ffe599;"><b style="font-family: Arial,Helvetica,sans-serif;">Snack Gourd is known as potlakaya in Telugu, Chichinga in Bengali, dhunduli </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>in Assamese, Pudalankaai in Tamil, Padavalanga in Malayalam, Paduvalakaayi </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>in Kannada. It is highly nutritious vegetable and is widely used in South Indian</b><br />
<b> cuisine. Snake Gourd is a popular vegetable of Indian Origin.This vegetable is </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #ffe599;">great for vegetarian cooking.</span></b><br />
<b><span style="color: #ffe599;"> </span><br />
</b><span style="color: yellow; font-size: large;">Health Benefits Of Snake Gourd:</span><b><br />
<br />
1. Snack gourd is said to have a cooling effect on the body.<br />
2. Its high in fiber and it also relieves constipation.<br />
3. An intake of the decoction of the leaves is beneficial in the treatment of </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> jaundice.<br />
4. The juice of the snake gourd leaves when applied to the scalp treating </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> Alopecia, a disease of the scalp resulting in complete or partial baldness.<br />
5. The juice of the fresh leaves of snake gourd is useful in the disorders of </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> the heart like palpitaion and pain in the heart on physical exertion.<br />
6. Snake gourd is considered useful in treating diabetes especially by those </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> with Type-II diabetics to reduce weight and also at the same time get </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> adequate nourishment.<br />
7. An intake of snake gourd is useful in reducing bilious fever.<br />
8. Snake gourd helps stimulate the production of body fluids, relieving dryness.<br />
9. Snake gourd enhances the processing of nutrition in the body and restores </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> the normal function of the system.<br />
10. It has anti-inflammatory properties and can disperse phlegm, remove pus, </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> expel toxic matter from the body.<br />
11. Snake gourd is a natural antibiotic, expectorant, and laxative.<br />
12. Snake gourd has very low on carbs and calories.<br />
13. Snake gourd is rich in Calcium,phosphorous,potassium, iron and vitamin A, </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> B and C.<br />
14. It provides high antoxidant and anti-inflammatory protection.<br />
15. Eat more of it and it will protect your heart too. through its high potassium, </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> folate and phosphorous content.<br />
16. Being high in fibre, it is good for your colon.<br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="color: yellow; font-size: large;">Ingredients:</span><b><br />
<br />
1 medium snake gourd<br />
1 Cup yogurt<br />
2-3 tbs fresh coconut powder<br />
3-4 Green chillies<br />
2 tbs oil<br />
1/2 tbs Channa dal<br />
1/2 tbs urad dal<br />
1/2 tbs cumin seeds<br />
1/2 tbs mustard<br />
1/4 tbs turmeric<br />
2 red chillies<br />
4 curry leaves<br />
a pinch of hing</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2-3 tbs Chopped Coriander <br />
</b><span style="color: yellow; font-size: large;"> </span><br />
<span style="color: yellow; font-size: large;">Preparation:</span><b><br />
<br />
<span style="font-size: small;">1. Wash and chop the snake gourd into bite size pieces. Make sure you take </span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> the seeds out.<br />
2. Heat oil in a pan, then add the seasoning. Add channadal, urad dal, </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> cumin seeds, mustard, red chillies pieces,hing and fry for a min.<br />
3. When mustard start splutter add curry leaves and fry for a min.<br />
4. Add Chopped snake gourd, chopped green chillies, salt and turmeric </b></span></div><span style="font-size: small;"><b style="font-family: Arial,Helvetica,sans-serif;"> and combine well. Cover to cook on low flame about 10-15min.<br />
5. Add fresh coconut powder, chopped coriander and stir well about 5 min.<br />
6. Finally add the beaten yogurt and mix well. Snake gourd curd chutney </b></span><br />
<span style="font-size: small;"><b style="font-family: Arial,Helvetica,sans-serif;"> is ready to serve. <br />
7. This recipe goes well with rice.</b></span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIy-qtIDJlmHmvEzymXnmLLXXHI2QFERjFMylIuAdSbx3ZxiL9hNmmmYu95gArTER9HJGP1MrCtPCguiE2qBhb7DqshDW8R4mCDziG19OBiCcZFXq_0385wkUkdkJqHswjZNw6ocD6aPk/s1600-h/potlakaya+perugu+pachhadi+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIy-qtIDJlmHmvEzymXnmLLXXHI2QFERjFMylIuAdSbx3ZxiL9hNmmmYu95gArTER9HJGP1MrCtPCguiE2qBhb7DqshDW8R4mCDziG19OBiCcZFXq_0385wkUkdkJqHswjZNw6ocD6aPk/s400/potlakaya+perugu+pachhadi+recipe.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="text-align: center;"><br />
</div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com3tag:blogger.com,1999:blog-402513747815063013.post-67165862120717780572010-02-24T15:21:00.005-05:002010-02-26T17:52:45.681-05:00Chinese Okra curry/ Beerakaya curry/Ridge Gourd curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pcksgsLnvsjhWe2VZeUo5x0XM1tfSKmrbk35m26brikBwkx2i1881EKJELAJit2g7dbTsQgnYzQc-iQxM5x7XDgPKHxMHXkriHEbp6Bw3DD63Jf7XFazqnAOjBej9tsMOq3mdChIXno/s1600-h/beerakaya+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pcksgsLnvsjhWe2VZeUo5x0XM1tfSKmrbk35m26brikBwkx2i1881EKJELAJit2g7dbTsQgnYzQc-iQxM5x7XDgPKHxMHXkriHEbp6Bw3DD63Jf7XFazqnAOjBej9tsMOq3mdChIXno/s400/beerakaya+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><div style="color: #ffe599;"><span style="font-size: large;"><span style="font-size: small;"><b><br />
Ridge Gourd is known by many other names. Ridge Gourd is known as </b></span></span></div><span style="color: yellow; font-size: large;"><span style="color: #ffe599; font-size: small;"><b>beerakaya in telugu. Ridge gourd is popular and eaten as a vegetable in Asia.</b></span><br />
</span><br />
<span style="color: yellow; font-size: large;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<span style="color: yellow; font-size: large;">Health Benefits of Ridge Gourd:</span><b><br />
<br />
1. Ridge Gourd has excellent cooling properties.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2. The Nutritional value of Ridge Gourd makes it suitable for maintaining </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> optimum health, weight lose.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>3. Ridge Gourd has high in dietary fiber, vitamin C, riboflavin, Zinc, thiamin, </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> iron, magnesium and manganese. </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>4. Ridge Gourd is low in saturated fat and cholesterol.</b><span style="color: yellow; font-size: large;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<span style="color: yellow; font-size: large;">Ingredients:</span><b><br style="color: yellow;" /><br />
2 Ridge Gourds/Beerakayalu/ Chineese okras<br />
2 Onions<br />
2 Tomatoes</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2 Garlic flakes </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>4 Green chillies<br />
1 Red Chilly<br />
1/2 tbs channa dal<br />
1/2 tbs urad dal<br />
1/2 tbs mustard<br />
1/2 tbs cumin seeds<br />
1/4 tbs turmeric<br />
Salt to taste<br />
Red chilly powder to taste<br />
2 tbs Oil<br />
4 -5 curry leaves</b><span style="color: yellow; font-size: large;"><br />
</span><br />
<span style="color: yellow; font-size: large;">Preparation:</span><b><br />
<br />
1. Wash and peel the ridge gourd skin and chop it into 1/2 inch pieces.<br />
2. Chop the onions, tomatoes, garlic and green chillies.<br />
3. Heat oil in a pan. Add channa dal, urad dal, mustard, cumin, red chilly</b></div><b style="font-family: Arial,Helvetica,sans-serif;"> pieces. When mustard start splutter add curry leaves and fry for a min.<br />
4. Add the chopped onions, garlic and green chillies fry till the onions turn into </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> light brown color.<br />
5. Add the chopped tomatoes and fry till the tomatoes cook softly.<br />
6. Add the ridge gourd pieces and mix well.<br />
7. Add turmeric and salt. Cover to cook on medium flame for 10 min.<br />
8. Finally add red chilly powder and cover to cook on medium flame for 5 min.<br />
9. Ridge gourd curry is ready to serve with roti/chapathi /hot rice.</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yRvXwpD4wOzYONcUDERyTqOVvEDHpu0WqYaoPGmwPjStbAxY8k6itVUhth5w5zIvKdqqZSHv0QV7KrvyGBR5OyBZsYbIJEktNGVBrveroOqcX2kfYQYvO8RCZbY33t53N1v4GCrbOC0/s1600-h/beerakaya+kura.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yRvXwpD4wOzYONcUDERyTqOVvEDHpu0WqYaoPGmwPjStbAxY8k6itVUhth5w5zIvKdqqZSHv0QV7KrvyGBR5OyBZsYbIJEktNGVBrveroOqcX2kfYQYvO8RCZbY33t53N1v4GCrbOC0/s400/beerakaya+kura.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com3tag:blogger.com,1999:blog-402513747815063013.post-40428787509671697632010-02-23T11:19:00.009-05:002010-02-23T17:20:49.590-05:00Bisi Bele Bath<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJvUTV6vDsd9s8WTpJerk7xBpc2trcCbhT0mvfUkShTVZZQkjffz1dtLLvWuh6Pz8qh5bTAE1x7rJWKw09XwBadAmRy8SOhiBcTQnbLpL5yVDDAjiZ9dJkH0KSLxnD3EWcuC4mzUhE3M/s1600-h/bis+beli+bath+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJvUTV6vDsd9s8WTpJerk7xBpc2trcCbhT0mvfUkShTVZZQkjffz1dtLLvWuh6Pz8qh5bTAE1x7rJWKw09XwBadAmRy8SOhiBcTQnbLpL5yVDDAjiZ9dJkH0KSLxnD3EWcuC4mzUhE3M/s400/bis+beli+bath+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>Bisi Bele Bath is a traditional karnataka dish. Bisi Bele Bath is made with rice,</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #ffe599;"> toor dal, tamarind, vegetables and Bisi Bele Bath masala powder.</span></b><span style="color: yellow; font-size: large;"><br />
</span><br />
<span style="color: yellow; font-size: large;">Ingredients:</span><b><br />
<br />
1&1/4 cups of rice<br />
3/4 cups of Toor dal<br />
2 carrots (1 & 1/2 Inch Pieces)<br />
10-15 string beans (1 & 1/2 Inch pieces)<br />
1/2 green pepper (1 Inch pieces)<br />
4 - 5 tbs MTR Bisi Bele Bath powder<br />
1/4 tbs turmeric<br />
Salt to taste<br />
Red chilli powder to taste<br />
1/2 tbs mustard<br />
1/2 tbs cumin<br />
A pinch of hing<br />
2 Red chillies<br />
2 - 3 tbs ghee<br />
Tamarind size of a lime<br />
10-15 Pieces of cashew nuts<br />
coriander leaves for garnishing</b><span style="color: yellow; font-size: large;"><br />
</span><br />
<span style="color: yellow; font-size: large;">Preparation:</span><b><br />
<br />
1. Wash the rice and toor dal thoroughly. Place it in a container with 4 &1/2 cups</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>of water and chopped vegetable.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2. Soak the tamarind in hot water about 30min. Take out the tamarind pulp </b><br />
<b>from tamarind and keep it aside.<br />
3. Heat ghee in a pan. Add red chilly pieces, mustard, cumin, turmeric, hing and </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>cashew nuts fry for a min. When mustard start splutter add the tamarind juice, </b></div><b style="font-family: Arial,Helvetica,sans-serif;">salt and mix thoroughly for 10 min. <br />
4. Add the red chilly powder, Bisi Bele Bath powder and mix well.<br />
5. Add the cooked rice, dal and vegetables. Stir well with adding water </b><b style="font-family: Arial,Helvetica,sans-serif;">to </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">desired consistancy and cook on low flame for 8min.</b><b style="font-family: Arial,Helvetica,sans-serif;"> <br />
6. Finally garnish with coriander leaves.<br />
7. Delicious and mouth watering Bis Beli bath is ready to serve with potato chips.<br />
<br />
Tip: MTR Bisi Bele Bath powder helps me to reduce the time to cook the </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> Bisi Bele Bath.</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUwY7hspgOMpxue0mItu2QeIVwapOvMaTa9vFTX3e9Og-yB0VfDk5hftHMxJFcg0pL6F2WYZej1Fi9bWaYRa-b9qF7wTHL0hUhjdT-_zTdi9ZZ63mkDP6oq-cWvpWJtrBubB3ivObWAk/s1600-h/bisbeli+bath+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUwY7hspgOMpxue0mItu2QeIVwapOvMaTa9vFTX3e9Og-yB0VfDk5hftHMxJFcg0pL6F2WYZej1Fi9bWaYRa-b9qF7wTHL0hUhjdT-_zTdi9ZZ63mkDP6oq-cWvpWJtrBubB3ivObWAk/s400/bisbeli+bath+recipe.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="text-align: center;"><br />
</div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com2tag:blogger.com,1999:blog-402513747815063013.post-4285315346412134862010-02-19T16:02:00.007-05:002010-02-20T22:15:23.581-05:00Dosakaya / Indian Yellow Cucumber Dal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-q9sg9nV1hZjSEHKS7rXAKMMG3DgoIVVle_8eE4_qyxfINBx_Iki1Bbqtd2xAHMAW9jLSZyYXB_p_RmIRUiMjCLyH_AFdSrALLUKHelijNvl5Vn2f2SVJWN7VG8TC7bvGUUqO-fNsRIo/s1600-h/dosakaya+pappu+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img 400="" border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-q9sg9nV1hZjSEHKS7rXAKMMG3DgoIVVle_8eE4_qyxfINBx_Iki1Bbqtd2xAHMAW9jLSZyYXB_p_RmIRUiMjCLyH_AFdSrALLUKHelijNvl5Vn2f2SVJWN7VG8TC7bvGUUqO-fNsRIo/s400/dosakaya+pappu+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" /></a></div><div style="color: #fff2cc; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #fff2cc; text-align: left;"><br />
</div><b style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #fff2cc; font-size: small;">Dosakai: A cucmber that is yellow in colour, has a round shape and is available <br />
in many parts of india. Commonly added in chutney, Sambar,Curry, Dal and <br />
also making Dosa-avakaaya (a type of Indian pickle).</span><br />
</b><br />
<div class="separator" style="clear: both; text-align: left;"><b style="font-family: Arial,Helvetica,sans-serif;"><span style="color: yellow; font-size: large;">Health Benefits of Dosakaya/ Indian Yellow Cucumber:</span><br />
</b></div><b style="font-family: Arial,Helvetica,sans-serif;">1. Cucumbers are very low in calaries, have minimal amounts of fats and <br />
no cholesterol.<br />
2. Have a very high water content and are know to have diuretic properties, <br />
and thus help in improving the kidney and bladder diseases. Eating cucum-<br />
bers regularly in summer months prevents dehydration.<br />
3. Contains ascorbic acid(vitamin c) and caffeic acid, so when applied topically, <br />
it soothes skin irritations, sunburns, reduces inflammation and rehydrates dry <br />
skin.<br />
4. Good source of silica, which is found in connective tissues like muscles, <br />
tendons, ligaments,cartilage, and bone. Regular consumption of cucmber <br />
improves the health and complexion of skin, and healthy hair.<br />
5. Moderate source of vitamin c, a natural water soluble antioxidant. It enhances <br />
the body's immune system, increases the elasticity of skin and blood vessels, <br />
and prevents bruising of the skin.<br />
6. Moderate source of folic acid and vitamins A, which are essential for maintain-<br />
ing a healthy heart and eye sight.<br />
7. Good source of other minerals like calcium, iron, phosphorus, magnesium, <br />
zinc and manganese, which play a very important role in maintaining proper <br />
metabolic activities of the body.<br />
8. Good source of potassium and very low in sodium. This helps in lowering <br />
the blodd pressure.<br />
9. Very good source of dietary fiber. It adds roughage to the contents of the <br />
intestines, promotes satiety, promotes the health of the colon, and also helps <br />
in relieving constipation, hemorrhoids, diverticular disorders, etc.<br />
10. Raw cucumber juice also soothes heart burn and acidity, also helps to <br />
control the eczema, arthritis, and gout.</b><br />
<br />
<div style="color: yellow;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></div><br />
<b style="font-family: Arial,Helvetica,sans-serif;">1 Dosakaya / Indian yellow cucumber</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">1 cup Toor Dal</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">2 Gree chillies</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">Salt to taste</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">Red chilli powder to taste</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">2 tbs oil</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">1/2 tbs mustard</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">1/2 cumin seeds</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">1 red chilly</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">4 - 5 curry leaves</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">A pinch of hing</b><br />
<div style="color: yellow;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span></div><div style="color: yellow;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Preparation:</span></span></div><b style="font-family: Arial,Helvetica,sans-serif;"><br />
</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">1.</b><b style="font-family: Arial,Helvetica,sans-serif;"> Peel Dosakaya and slice it into half. (Check the seeds and flesh for any bitter<br />
taste. If the flesh is bitter, discard the dosakaya. If the seeds have bitter taste,<br />
remove all the seeds and wash with water.)</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">2. Cut it into 1 inch pieces.</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">3. Chop the green chillies and keep it aside.</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">4. Wash the dal and add cucumber pieces and green chillies. pressure cook </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">the dal with cucumber pieces & chopped green chillies at least 5 whistles.</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">5. Heat oil in a pan for tempering and add all the ingredients in order like </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">red chillies, mustard, cumin seeds and hing.</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">6. When the mustard start splutter add curry leaves and fry for a min.</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">7. Now add the cooked dal and cucumber pieces and stir well.</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">8. Finally add salt, turmeric and red chilli powder and mix properly.</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">9. Add more water to desired consistancy and cook on low flame for 8min.</b><br />
<div style="text-align: left;"><b style="font-family: Arial,Helvetica,sans-serif;">10. Dosakaya Dal is ready to serve with hot rice with little ghee or with roti.</b></div><div style="text-align: left;"><b style="font-family: Arial,Helvetica,sans-serif;"><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1rpdVoGPzb6pnzbZJ682VCEBfow7CATeAWTspgSUb-n8gsyF6PxDknF0thDsAwuRD_48wjQ64wnQX-8lOIIaNhlokmwUFUYR4ycW3-fNcqxnkNJSb-AQBiacW0ZZIgRRHIIzSSb_BG4/s1600-h/dosakayya+pappu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img 400="" border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1rpdVoGPzb6pnzbZJ682VCEBfow7CATeAWTspgSUb-n8gsyF6PxDknF0thDsAwuRD_48wjQ64wnQX-8lOIIaNhlokmwUFUYR4ycW3-fNcqxnkNJSb-AQBiacW0ZZIgRRHIIzSSb_BG4/s400/dosakayya+pappu.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center;" width="400" /></a></div><div style="text-align: center;"><b style="font-family: Arial,Helvetica,sans-serif;"></b></div><b style="font-family: Arial,Helvetica,sans-serif;"> </b>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com2tag:blogger.com,1999:blog-402513747815063013.post-39820635127330057172010-02-18T15:15:00.002-05:002010-02-18T15:19:10.662-05:00Tindora / Dondakaya curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG509GxaoQjl2Zx0T5DiQ7hs1yDWVyafRm79B_vDkv6aJhNtUsEEHOUjhyphenhyphen9asNEtPEa9wZdcwe2fuHFSTLDPhqDi286HM3mKAETt503bipBh3iorpgxpEGqiKSMw6OA3zu05zVmvrlr44/s1600-h/tindora+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG509GxaoQjl2Zx0T5DiQ7hs1yDWVyafRm79B_vDkv6aJhNtUsEEHOUjhyphenhyphen9asNEtPEa9wZdcwe2fuHFSTLDPhqDi286HM3mKAETt503bipBh3iorpgxpEGqiKSMw6OA3zu05zVmvrlr44/s400/tindora+ing.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif; text-align: center;"><b></b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><br />
<b>Today i am posting simple Tindora curry. Any one can prepare with </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>in 1/2 hour time.</b><b><b><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tindora</span></span></span> is known by many names in different regions. </b></b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b><b>It is called <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">kundru</span></span></span>, </b></b><b><b><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">tendli</span></span></span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">tondli</span></span></span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">dondakaya</span></span></span>, Ivy gourd etc. By itself the </b></b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b><b>vegetable is not so </b></b><b><b>popular but its </b>taste depends on how you cook it.</b></div><b><span style="font-family: arial;"><span style="color: #ffffcc;"><span style="color: black;"></span></span></span></b><span style="color: yellow; font-size: large;"><br />
</span><span style="color: yellow; font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span><b><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1 big onion</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1 Bowl (Wash and chopped tindora Pieces)</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">2-3 tbs oil</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">3-4 tbs Bengal gram (Besan)</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1/4 tbs turmeric</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Salt to taste</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Red chilli Powder to taste</span></b><span style="color: yellow; font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
<br />
<span style="color: yellow; font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Preparation:</span></span><b><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1. Wash the onion and chop it like a small pieces.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">2. Heat oil in a pan add onions and fry till the onions turn into golden brown.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">3. Add Chopped tindora pieces and mix well.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">4. Add Salt, turmeric and mix them all once. cover to cook on medium heat </span></b><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">up to 15 min.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">5. Finally add besan and red chilli powder. slowly mix well. Cover to cook on</span></b><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">low flame up to 5 - 8 min </span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">6. Tindora curry is ready to serve with hot rice or roti.</span></b><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjJhLa8On59gK8Wq0Ngbs4nGlyFufgrmP_bJbMQjPZRDY8TkUFc9q2ht5TRVTMHOSF2t31Coomuu7_tsU8_PDxI7ZeAB9vo-mQIctova0hkC7vYn0HbujZW5e2TOmwPaSVYMyQg7Rx20/s1600-h/tindora+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjJhLa8On59gK8Wq0Ngbs4nGlyFufgrmP_bJbMQjPZRDY8TkUFc9q2ht5TRVTMHOSF2t31Coomuu7_tsU8_PDxI7ZeAB9vo-mQIctova0hkC7vYn0HbujZW5e2TOmwPaSVYMyQg7Rx20/s400/tindora+curry.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b><b><span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com2tag:blogger.com,1999:blog-402513747815063013.post-62642708689289765272010-02-04T15:21:00.004-05:002010-02-04T15:32:24.267-05:00Vegetable Dosa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqwQJpVCNpdtw-rYtEzcQmPACzsTc7o2YA7-VJGZVNTsQtN50fU10tNvYNo9XM8TwFQsetlZfc13Fv76z_BOLDlF4N4iZwKDiNHl1OXstt-aDBbtbjMpDOgIim66Q__eChM-EfE0T-iA/s1600-h/vegetable+dosa+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqwQJpVCNpdtw-rYtEzcQmPACzsTc7o2YA7-VJGZVNTsQtN50fU10tNvYNo9XM8TwFQsetlZfc13Fv76z_BOLDlF4N4iZwKDiNHl1OXstt-aDBbtbjMpDOgIim66Q__eChM-EfE0T-iA/s400/vegetable+dosa+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><br />
<b>Vegetable Dosa is our favorite item at my home. Vegetable Dosa is a colorful </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>and healthy item.</b></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="color: yellow; font-size: large;">Health Benefits of Carrots:</span><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>It slows aging, promotes healthy vision, has anti-cancer properties,<br />
increases immunity towards various chronic diseases. Eating carrots can<br />
cure anemia, eye problems and cancer too.<br />
<br />
The advantages of carrots:<br />
<br />
They reduce the risk of cancer. They stimulate the immunological system.<br />
They alleviate respiratory and digestive problems. They help in the </b><br />
<b>prevention and treatment of ulcers. They strengthen the teeth, hair and </b><br />
<b>bones. They contribute in the lactating period of women. They improve </b><br />
<b>skin conditions. Detoxify the liver. Encourage healthy blood cells as </b><br />
<b>well as improve the correct functioning of the heart and circulatory system.<br />
<br />
****************************************************************************************</b><br />
<b> </b><span style="color: yellow; font-size: large;">Health Benefits of Cabbage:</span><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Cabbage is anti – inflammatory vegetable . Cabbage contains lactic<br />
acid that acts to disinfect colon. Cabbage can also be used to reduce<br />
headache pain. Another benefit of cabbage is in it's anti –cancer<br />
properties and is also said to be able in treating other skin conditions.<br />
Drinking cabbage juice from the stem is a good remedy for ulcers.<br />
<br />
The use :<br />
<br />
1. Drink fresh cabbage juice if you suffer from gastritis<br />
2. This is another benefit of cabbage. Drink 25 – 50 ml cabbage juice<br />
everyday to treat headache, asthma, bronchitis and other digestion<br />
problems.<br />
3. White cabbage juice dabbed on mouth ulcers will make the healing<br />
faster.<br />
**********************************************************************************************</b><br />
<b> </b><span style="color: yellow; font-size: large;">Health benefits of Green peppers:</span><b><br />
<br />
1.Green bell Peppers is a rich source of Vitamin'C' and vitamin 'A'.<br />
2.Green bellpeppers are also good source of vitamin B6, Which assists in </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> a number of bodily functions, from metabolism, to immune and nervous </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> system health.<br />
3.Green bell peppers are also a good source of antoxidants which may help </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> protect our cells from damage.<br />
4. Bell peppers have also been shown to prevent blood clot formation and </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> reduce the risk of heart attacks and strokes probably due to their content </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> of substances such as vitamin "c", capasaicin, and flavonoids.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>************************************************************************************************</b></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients: </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1 Cup Grated carrot</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1 Cup chopped green peppers</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1 Cup Cabbage</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1/2 Onion</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2 - 3 Green chillies</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Salt to taste.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>oil 1 tbs</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preparation: </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1. Heat oil in a pan . Add onions and green chillies and fry till the onions </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> turn into light brown color.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2. Add grated carrots,chopped green peppers and chopped cabbage. </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> Add salt and mix well.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>3. Cover to cook on medium heat up to 5-8 min.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b>4. Heat the iron griddle or non-stick pan with little ghee or oil.</b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b>5. Now begin to spread the batter in sweeping circular motions to form a </b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b> pancake of </b><b>roughly 8" diameter.</b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b></b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b>6. When the upper surface begins to look cooked (it will no longer look </b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b> soft or runny), flip the Dosa. By this time, ideally, the surface that was </b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b> underneath should be light golden in color. Allow to cook for 1 minute after </b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b> flipping. Now spread the vegetable mix in the center of the dosa and fold it.</b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b> </b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b>7. Vegetable Dosa is ready to serve with sambar, peanut chuney, coconut </b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><b> chutney, karapodi....</b></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Dosa Ingredients & Preparation:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><b><span style="font-family: Arial,Helvetica,sans-serif;">http://padmaja13.blogspot.com/2009/09/dosa.html </span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hjexWoKULexbrGUZr66y1rKTLjr4_gwskRAcmNkTUWAaw7gXZXInGRdSonQG1glc-5SjGwDk1Hgqq9ZlxjecFl7HdRKSNOqCyKYn4K1b0d1TRFwRAV8czifKjzYtxQIuImU_nYvwLjI/s1600-h/Vegetable+dosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hjexWoKULexbrGUZr66y1rKTLjr4_gwskRAcmNkTUWAaw7gXZXInGRdSonQG1glc-5SjGwDk1Hgqq9ZlxjecFl7HdRKSNOqCyKYn4K1b0d1TRFwRAV8czifKjzYtxQIuImU_nYvwLjI/s400/Vegetable+dosa.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com2tag:blogger.com,1999:blog-402513747815063013.post-65484433036302429662010-02-01T16:23:00.007-05:002010-02-02T15:36:30.524-05:00Aloo, Methi curry/ Potato, Fenugreek leaves curry<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnrFMYEXmrVynjb33mJCgauTr6oGlFG2K_B3hQaCP9M6waD8SBsd0K4iUt_gNHW9JdWNTP97Njw50WTcthrTULtCS6ddU882I57NMPEMb6lzRE8Lq_YzHKRYBtrqy-Ko2OGHIbAb5sUY/s1600-h/alu+methi+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnrFMYEXmrVynjb33mJCgauTr6oGlFG2K_B3hQaCP9M6waD8SBsd0K4iUt_gNHW9JdWNTP97Njw50WTcthrTULtCS6ddU882I57NMPEMb6lzRE8Lq_YzHKRYBtrqy-Ko2OGHIbAb5sUY/s400/alu+methi+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><br />
<div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>Fenugreek leaves are nature's gift to mankind. Fenu greek leaves are bitter in </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>taste. People have also recognized the leaves of the plant as a powerful herb. </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>If you want to boost cooking flavour, you may add fenugreek leaves to any kind </b></div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>of cooking using dal, vegetable, rice or atta(chapathi flour). Fenugreek leaves </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #ffe599;">also have exceptional medicinal uses and can be used as a beauty aid as well.</span><br />
</b><span style="color: yellow; font-size: large;">Health benefits of Fenugreek leaves:</span><b><br />
<br />
1. Fenugreek leaves are enriched with minerals like potassium, calcium, and Iron. <br />
2. The leaves have good dietary fiber and are enriched with vitamin C. The vitamin K from fenugreek greens are comparable to spinach.<br />
3.Lower serum cholesterol, triglyceride, and low-density lipoprptein.<br />
4. Improving the milk secretion in lactating mothers.<br />
5. Fenugreek leaves are cooling, mildly laxative, pungent, and aromatic.<br />
6. Regular gargle using water soaked leaves will prevent or heal mouth ulcers. </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> It is a quick remedy for sore throat.<br />
7. Protect againt cancer of the breast and colon.<br />
8. Lowering type -1 and type-2 diabetes.<br />
9. Consumption of fenugreek leaves restores excellent digestion abilities. You will </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> not get common digestive problems like digestive disorders and iron deficiency.<br />
10.Anemic patients can consume fenugreek leaves regularly as they are a rich </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> source of iron.<br />
11.Fenugreek leaves paste applied on palms and soles alleviates buring sensation.<br />
12. A cup of fenugreek leaves decoction added to honey and a tbs. of </b><br />
<b>ginger powder clears the phlegm and cures cough.<br />
13.Fenu greek leaves paste applied on swellings, sprains and burns heals them effectively.<br />
14.Fenu greek leaf powder significantly increase the antoxidant system in diabeties.<br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="color: yellow; font-size: large;">Fenu greek leaves or Methi as a beauty aid:</span><b><br />
<br />
1. Fresh fenugreek leaves paste and coconut milk applied over the scalp is </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>believed to prevent hair-loss, promote hair growth, preserve its natural color, </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>delay graying of hair and make it silky soft.<br />
2. A paste of Fenugreek leaves mixed with vinegar is good for treating dandruff.<br />
3. A pimple and blackhead prone skin when treated with the paste of fenu greek </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>leaves and turmeric, improves the skin tone.<br />
4. Fenu greek leaves also has anti ageing properties. Make a paste of fenu greek </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>leaves and add boiled milk to it. Applying this to your face delays the appearance </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>of fine lines and face wrinkles. It not only improves the complexation but also</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b> makes one look years younger.<br />
5. Fenu greek leaves paste when applied on acne affected area every night </b><br />
<b>and washed away the following morning with warm water prevents fresh </b><br />
<b>breakouts of acne.</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="color: yellow; font-size: large;">Ingredients:</span><b><br />
<br />
1 Bunch of Methi Leaves<br />
3 Potatoes<br />
1 Onion<br />
2 Small Tomatoes<br />
1 - 1&1/2 tbs garlic paste<br />
1 Inch Ginger<br />
1 tbs cumin seeds<br />
chilli Powder to taste<br />
1 tbs Dhaniya powder<br />
1/2 tbs Garam Masala Powder<br />
Salt to taste<br />
2 tbs oil<br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: yellow;">Preparation:</span></span><b><br />
</b></div><b style="font-family: Arial,Helvetica,sans-serif;">1. Clean and wash the Methi leaves and Keep it aside.<br />
2. Next take the potatoes and Cut it into cube size pieces and cook well.<br />
3. Heat oil in a pan. Add cumin seeds and fry.<br />
4. Add chopped onion and fry till it will be turn into golden brown.<br />
5. Add Ginger and garlic and stir well.<br />
6. Add chopped tomatoes, turmeric,salt. Mix well and cover to cook on </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> medium heat up to 10 min.<br />
7. Now chop the methi leaves and mix it into pan. Leave it up to 5 to 8 min..<br />
8. Add Dhaniya powder, salt, chilli powder, garam masala and mix well.<br />
9. Now add boiled and cubed potatoes and stir well. Cover to cook<br />
on medium heat upto 10 min.</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">10. Aloo methi is ready to serve with hot roti/parata/chapathi/Rice. </b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14W2yCmpkmejnAqlM93QFzaa4f6x-VoggH_NgWgw4YuXbEPIGKl51Yupu08-ZGumfKFX61CWsSnitiyQnJznDClAN4gWjxN8GuCwHZ0zFrEjcdVZY9sX7ST2_XpMZ_HHQP1L022MT6z8/s1600-h/alu+methi+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14W2yCmpkmejnAqlM93QFzaa4f6x-VoggH_NgWgw4YuXbEPIGKl51Yupu08-ZGumfKFX61CWsSnitiyQnJznDClAN4gWjxN8GuCwHZ0zFrEjcdVZY9sX7ST2_XpMZ_HHQP1L022MT6z8/s400/alu+methi+curry.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com4tag:blogger.com,1999:blog-402513747815063013.post-80997337681317239932010-01-21T15:58:00.003-05:002010-01-21T23:28:06.036-05:00Tomato Rice - Lunch Box Recipe<div class="separator" style="clear: both; color: #ffe599; text-align: center;"><b style="font-family: Arial,Helvetica,sans-serif;"> </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUwkZCybp-l_GoDsdAATNVkenejZ7-ZZebuG8YoVS6mGgMjU1K_qcnyDad96mDPxRz4N00mWGu78a1Aw7WFEHgEzY3lfWEQM1bwmDgaGY5pMQZGg_kgno6WCk-dGoxtc0F6UW1zJzTlg/s1600-h/tomato+rice+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUwkZCybp-l_GoDsdAATNVkenejZ7-ZZebuG8YoVS6mGgMjU1K_qcnyDad96mDPxRz4N00mWGu78a1Aw7WFEHgEzY3lfWEQM1bwmDgaGY5pMQZGg_kgno6WCk-dGoxtc0F6UW1zJzTlg/s400/tomato+rice+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
</div><div style="color: #ffe599; text-align: center;"><br />
</div><div style="color: #ffe599;"><b style="font-family: Arial,Helvetica,sans-serif;">Tomato rice is a simple South Indian recipe. We can prepare this recipe with</b><br />
</div><b style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #ffe599;"> leftover rice/Fresh rice. This recipe is a well known lunch box recipe.</span><br style="color: #ffe599;" /><br />
</b><span style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients:</span></span><b style="font-family: Arial,Helvetica,sans-serif;"><br />
<br />
1 Cup Rice<br />
3 Tomatoes<br />
1 Medium Onion<br />
4 - 5 Green Chillies<br />
Red Chilly powder to taste<br />
1/4 tbs turmeric<br />
1/2 Inch Ginger<br />
2 flakes garlic<br />
2 Cloves<br />
1 piece cinnamon<br />
2 cardamons<br />
2 tbs oil/butter/ghee<br />
Coriander leaves for garnishing.<br />
<br />
</b><span style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preparation:</span></span><b style="font-family: Arial,Helvetica,sans-serif;"><br />
<br />
1. Cook the Basmati rice and keep it aside. Allow it too cool.<br />
2. Heat oil in a pan, add cloves,cinnamon, Cardamom and fry for a minute.<br />
3. Add ginger, garlic, green chillies and fry for a min.<br />
4. Add onions and green chillies fry till the onions turn into light brown color. <br />
5. Add Chopped Tomatoes, Salt, turmeric and cover to cook on medium heat. <br />
6. After tomatoes are cooked well, add red chilly powder and mix well.<br />
7. Finally add cooked rice and mix well.<br />
8. Garnish with Coriander leaves.</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMQ5dW5IzzGhRPvDWIsoPULoNamLze7CpHM0_ZTrvGf06RkAwxTBHk3n9S3Agp-qAPY06IFpPutYgwDufqVDYXczy_rkOkl-HE5RPEd8ciEmNm_LUVI_o3vaqZE2a_6IbXfxmkqMbRnE/s1600-h/Tomato+rice+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMQ5dW5IzzGhRPvDWIsoPULoNamLze7CpHM0_ZTrvGf06RkAwxTBHk3n9S3Agp-qAPY06IFpPutYgwDufqVDYXczy_rkOkl-HE5RPEd8ciEmNm_LUVI_o3vaqZE2a_6IbXfxmkqMbRnE/s400/Tomato+rice+recipe.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
</div><div style="text-align: center;"><br />
</div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com3tag:blogger.com,1999:blog-402513747815063013.post-8646483888439483962010-01-18T12:49:00.005-05:002010-01-18T13:46:24.238-05:00Peanut Powder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSedMGfcBE8dZP_QRK3jR3fZvcIMEkNKtIyTxGzsVmNsOk5zD9CmwQ7haEdg2c9pGi3NuQAJlqub5WFg88y86aPbTSzqcxndYTNlksHy1V7M8ugtneCYrqJwlGwwA46j1JeNlI2kY0bWg/s1600-h/peanut+powder+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSedMGfcBE8dZP_QRK3jR3fZvcIMEkNKtIyTxGzsVmNsOk5zD9CmwQ7haEdg2c9pGi3NuQAJlqub5WFg88y86aPbTSzqcxndYTNlksHy1V7M8ugtneCYrqJwlGwwA46j1JeNlI2kY0bWg/s400/peanut+powder+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
</div><div style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;"><b>With Peanut allergies on the rise, most of the people are steering clear of these </b><br />
</div><div style="color: #ffe599;"><b style="font-family: Arial,Helvetica,sans-serif;">nuts altogether. If you are allergic you should certainly stay away from them.</b><br />
</div><div style="color: #ffe599;"><b style="font-family: Arial,Helvetica,sans-serif;"> It's a very healthy recipe for kids. Serve this recipe with hot rice with little ghee.</b><br />
</div><b style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;">Serve with dosa, Idly with little ghee. Sometimes I am Using this powder like a </b><br />
<b style="color: #ffe599; font-family: Arial,Helvetica,sans-serif;">curry powder.<br />
</b><span style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span><br />
<span style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Health Benefits of Peanuts:</span></span><b style="font-family: Arial,Helvetica,sans-serif;"><br />
<br />
1. Peanut is rich in calcium which helps promotes healthy bones.<br />
2 .Peanut contain iron which is essential for the correct functioning of red </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> blood cells.<br />
3. Peanut helps to accelerate the growth of male and female hormones.<br />
4. Peanuts fiber content helps lower the risk of colon cancer an ounce of</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> peanuts contains 2 grams of fiber.<br />
5. Peanuts also contain omega 6 fatty acids, which is one of the "good" fats </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> commonly known as "essential fatty acids". These aid in lowering the </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> amount of "bad" cholesterol in the bloodstream.<br />
6. Roasting actually increases the antaxidant content in peanuts by up to 22 %.<br />
7. If you have type 2 diabetes, or are insulin resistant, peanuts can help. With a </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> low glycemic index rating, peanuts help to regulate the rate at which your sugar </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> and insulin levels rise, after you eat. According to a recent study, consuming a </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> 25 gram serving of peanuts five or more times a week is associated with a whop-</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> ping 27% reduction in risks associated with developing type 2 diabetes.<br />
8. Peanuts are good source of vitamin E, niacin, folate, protein and manganese.</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> In addition, peanuts provide resveratrol, the phenolic antoxidant also found in </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> red graps and red wine. Resveratrol is thought to be responsible for lowering </b><br />
<b style="font-family: Arial,Helvetica,sans-serif;"> the risk of heart strokes.</b><br />
<div style="color: yellow;"><br />
</div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients:</span><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b> 1 Small cup of roasted peanuts</b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b> 4 Red chillies</b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b> 4 - 5 tbs White sesame seeds</b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b> 4 - 5 tbs Dry coconut powder</b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b> Salt to taste.</b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b><br />
</div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preparation:</span><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b><br />
</b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>1.Heat a small pan and fry the peanuts and red chillies. </b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>2.After 8 min takeout the peanuts and red chillies from the pan and leave it aside. </b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>3.Now add sesame seeds fry for a min.<br />
4.Once the fried mixture is come to little warm, transfer contents to blender and </b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b> add salt, coconut powder and grind them to a fine powder.</b><br />
</div><b><span style="font-family: Arial,Helvetica,sans-serif;">5.Store it an air tight container.</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSMirhkAKdqHXLBNosZQy3aBrV6gdD6s9sX-pMVoEOqOPtM32JOLcwwTfALP13w7kULj9k7ZTRq6dOgKUvwXeboeUZbWYNnvhcXqO3e3CKxlXqIxu5p-lvo6Hh67xLrwhf7ttdNEppnM/s1600-h/peanut+powder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSMirhkAKdqHXLBNosZQy3aBrV6gdD6s9sX-pMVoEOqOPtM32JOLcwwTfALP13w7kULj9k7ZTRq6dOgKUvwXeboeUZbWYNnvhcXqO3e3CKxlXqIxu5p-lvo6Hh67xLrwhf7ttdNEppnM/s400/peanut+powder.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />
</div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com4tag:blogger.com,1999:blog-402513747815063013.post-22257978579112973382009-12-28T15:37:00.009-05:002010-01-18T12:52:38.572-05:00Spinach Curry / Palak Curry<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b></b><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><b> </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHclsVITgXwrM2Oo1eixmOaSRfgLS_bcXbC2sQiEu4DE1RlL6_mJFHKCTcLdr7X68Sjv2ynwu1JGg5ccQJQg0Hgal-MUSKUYpyfqCY_nLbLSzQiJq6pwC49nudi6vfqqzuWgSOm06IwM/s1600-h/spinach+ing..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHclsVITgXwrM2Oo1eixmOaSRfgLS_bcXbC2sQiEu4DE1RlL6_mJFHKCTcLdr7X68Sjv2ynwu1JGg5ccQJQg0Hgal-MUSKUYpyfqCY_nLbLSzQiJq6pwC49nudi6vfqqzuWgSOm06IwM/s400/spinach+ing..jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b> <br style="color: #f9cb9c;" /></b><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>I make this spinach curry so often. We prepare different varieties with </b><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>spinach like spinach dal,Spinach rice, carrot and spinach rice, palak </b><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>panner, out of which i am posting today a simple spinach curry with </b><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b><span style="color: #f9cb9c;">onion. Spinach curry Serve with hot rice and roti.</span><br />
</b><span style="color: yellow; font-size: large;"><br />
Health benefits of Spinach:</span><b><br />
<br />
The health benefits of spinach are numerous and its ability to help </b><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>prevent or control diseases and health conditions. Spinach, like most </b><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>green vegetables,contains Lutein which is protective against eye disea-</b><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>ses. Researchers have identified compounds in spinach that function as<br />
antioxidants and as anti-cancer agents. Another study has revealed that<br />
spinach contains protein components which are used to lower blood<br />
pressure. Apart from this Spinach is also good for bone health as it<br />
contains bone-building nutrients including calcium and magnesium.<br />
Spinach is said to be good for those with heart disease, arthritis, Anemia,<br />
Tumors, Constipation, Insomnia, Obesity, Neuritis, High blood pressure,<br />
Bronchitis, Colon cancer, Prostate cancer, Breast cancer, Osteoporosis,<br />
Dyspepsia and diseases of kidneys, bladder and liver.<br />
<br />
If served raw, Spinach is a good source of vitamin C. By overcooking it<br />
important Vitamins may be lost. Cooked spinach is a good source of iron.<br />
Iron is a mineral that it particularly important for Women and Children who<br />
have increased needs for iron.<br />
</b><span style="color: yellow; font-size: large;"><br />
Ingredients:</span><b><br />
<br />
1 bunch of Spinach<br />
1 medium Onion<br />
3 Green chillies<br />
2 tbs oil<br />
1/4 tbs Channa dal<br />
1/4 Urad dal<br />
1/4 Cumin seeds<br />
1/4 Mustard<br />
1 Red chilli<br />
Salt to taste<br />
Below 1/4 tbs turmeric<br />
</b><span style="color: yellow; font-size: large;"><br />
Preparation:</span><b><br />
</b><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>1. Wash the spinach leaves in running water. Chop them into small pieces.<br />
2. Chop the onion and green chillies.<br />
3. Heat oil in a pan. Add channa dal, urad dal,cumin seeds, red chilli, </b><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>mustard. Stir it till the seasoning is done.<br />
4. Add onions,green chillies and fry till the onions turn into light brown colour.<br />
5. Add spinach, salt and turmeric. Mix well and cover to cook on medium heat </b><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>up to 10 min.<br />
6. Fiber-rich and tasty Spinach curry is ready to serve.</b><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com2tag:blogger.com,1999:blog-402513747815063013.post-51589794493637913582009-12-23T14:51:00.008-05:002010-01-12T09:26:41.981-05:00Vanghi Bhath / Brinjal Rice / Egg plant Rice<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcBUzSgBH4LHW1Ek9H6G2QQrmnLlYhB4WkMdxekb24G4pWLZrcq4kPmcQcqiMQcA50vvvUyc1HV32X_nqOWwEc5VcPb61OjmPBtKBI8Kc8x9Um5u_g2HtPHR7b52NrAGc0r84WSHtIMQ/s1600-h/vanghibath+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcBUzSgBH4LHW1Ek9H6G2QQrmnLlYhB4WkMdxekb24G4pWLZrcq4kPmcQcqiMQcA50vvvUyc1HV32X_nqOWwEc5VcPb61OjmPBtKBI8Kc8x9Um5u_g2HtPHR7b52NrAGc0r84WSHtIMQ/s400/vanghibath+ing.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c; font-family: Arial,Helvetica,sans-serif;"><b>Today i am posting mouth watering vanghi bhath recipe. Vanghi bhath Serve</b><br />
</div><div style="color: #f9cb9c; font-family: Arial,Helvetica,sans-serif;"><b> hot with yogurt or raitha. </b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b style="color: yellow;"><br />
</b><span style="color: yellow; font-size: large;">Ingredients:</span><b><br />
<br />
1&1/2 cup Basmathi rice, (Washed and Cooked)<br />
1 tbs Channa dal<br />
1 tbs Urad dal<br />
3 Red chillies<br />
1 tbs Mustard<br />
1 tbs Cumin seeds<br />
3 to 4 tbs vanghi bath powder</b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>4 tbs Coconut Powder<br />
salt to taste<br />
Red chilli powder to taste<br />
1/2 tbs asafoetida/Hing<br />
1/4 tbs turmeric<br />
8 curry leaves<br />
4 to 5 tbs Chopped Coriander<br />
15 cashews<br />
3 - 4 tbs oil<br />
1 onion<br />
3 Brinjals / Egg plants<br />
<br />
</b><span style="color: yellow; font-size: large;">Preparation:</span><b><br />
<br />
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.<br />
2. Add the Sliced onions and fry till the onions turn into light golden brown.<br />
3. Add the sliced brinjal pieces, salt and fry until brinjal is cooked.Cover to cook </b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>on medium heat.<br />
4. Add vanghi bath powder and red chilli powder and combine well and cover to</b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b> cook on medium heat up to 8 min.<br />
5. Now add the cooked rice and mix properly.</b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>6. Finally garnish with chopped coriander.<br />
7. Mouth watering vanghi bath is ready to serve.</b><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mZRHIHBdLuZogdElvq9PjAJihnVoqUarZ4PyQFI-fwk4aGwR6Bki4ffPFaWJw8DOUIjqW1m_DMrh9l2tLAgzBriLTIKCCY3zcyYlZaDaOcxNNu8tBtPh2kJe6iRXVDWXRdLUgdUxjUU/s1600-h/vanghibath+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mZRHIHBdLuZogdElvq9PjAJihnVoqUarZ4PyQFI-fwk4aGwR6Bki4ffPFaWJw8DOUIjqW1m_DMrh9l2tLAgzBriLTIKCCY3zcyYlZaDaOcxNNu8tBtPh2kJe6iRXVDWXRdLUgdUxjUU/s400/vanghibath+recipe.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
</div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com1tag:blogger.com,1999:blog-402513747815063013.post-83450830565321402512009-12-22T15:01:00.008-05:002010-01-12T09:27:52.845-05:00Bhelpuri - Evening Snack<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJECVvA0r5EXM18HvXnZYrT4bcQNJSUFZIZoT1uHm44OP78mA4guo_pj4rEOMc7VwraRnuo5xYXv2RoXyM0MckBkmcfnhkzg20oE4xCAHZmThrcarZCVVkC1VLGi6eKbr3naKmf-4eYHo/s1600-h/bhel+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJECVvA0r5EXM18HvXnZYrT4bcQNJSUFZIZoT1uHm44OP78mA4guo_pj4rEOMc7VwraRnuo5xYXv2RoXyM0MckBkmcfnhkzg20oE4xCAHZmThrcarZCVVkC1VLGi6eKbr3naKmf-4eYHo/s400/bhel+ing.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="color: #fff2cc; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Bhelpuri is identified as a popular evening snack. Bhelpuri is a low-fat </b></span><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #fff2cc; font-size: small;">and delicious evening snack. It's a famous North Indian fast food item.</span><br />
</b><span style="color: yellow; font-size: large;"><br />
Ingredients:</span><b><br />
<span style="font-size: small;"><br />
1 Cup Bhelpuri Mix<br />
3-4 tbs mashed potato <br />
1/2 Chopped onion<br />
3/4 Chopped Tomatoes<br />
2-3 Chopped Green chillies<br />
3-4 tbs Mint chutney<br />
3-4 tbs Tamarind paste<br />
3-4 tbs Chopped coriander </span><br />
</b><span style="color: yellow; font-size: large;"><br />
Preparation:</span><b><br />
<br />
<span style="font-size: small;">1. Boil the potatoes and mash them.<br />
2. Take a big bowl and add Bhelpuri mix.<br />
3. Add mashed potato, onion, tomato, mint chutney, tamarind chutney,</span></b><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: small;"> green chillies and mix gently with the hands.<br />
4. Finally garnish with chopped coriander before serving.<br />
5. Bhelpuri is ready to serve. </span><br />
</b><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUcY7CuWmrRGt-PGjqENQ5WNGFvQ_inuRWZKOEwq9xyiOZ-AshXPdlxCxe4UMJv091X5qlO9pWI5nLaMXvAGSj9ON7opeQL8ZPl1we_SgJ8Hj0lYR0Xk4hHmF0dA0fSDC5bpDoAr2qL0/s1600-h/bhelpuri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUcY7CuWmrRGt-PGjqENQ5WNGFvQ_inuRWZKOEwq9xyiOZ-AshXPdlxCxe4UMJv091X5qlO9pWI5nLaMXvAGSj9ON7opeQL8ZPl1we_SgJ8Hj0lYR0Xk4hHmF0dA0fSDC5bpDoAr2qL0/s400/bhelpuri.jpg" style="display: block; height: 339px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
</div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com3tag:blogger.com,1999:blog-402513747815063013.post-71570502878179627882009-12-15T17:52:00.033-05:002010-02-20T22:16:11.809-05:00Dosakaya Curry/ Indian Yellow Cucumber curry<div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutSKmxw9YhCpK0fGwCDKdlLadPlEBXb0vnykFX70v3YT03XFf0dV1MvDgvoWcnd9SBn5rRBo_phaj__lM9Bbhr6qheRBbC6T05-0tZLCJE-mlWmmWZxI9T-Da5rtZAqmQPU2BrgwyjNg/s1600-h/dosakayya+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutSKmxw9YhCpK0fGwCDKdlLadPlEBXb0vnykFX70v3YT03XFf0dV1MvDgvoWcnd9SBn5rRBo_phaj__lM9Bbhr6qheRBbC6T05-0tZLCJE-mlWmmWZxI9T-Da5rtZAqmQPU2BrgwyjNg/s400/dosakayya+ing.jpg" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div style="color: #fff2cc; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKOi1_V8uXxoEbmZ0N_WSfe8GhAVg8rv8zi9wLqGxokASxMbowZxFHLbIauwPlsc2Xa6rsZnpVgSc5SzjD141GgQGMBr28uyqaCfhb0XtqG-Y-fnPoIdtcKLlz3Wmjb7u0JLOlX3UXAE/s1600-h/dosakaya+ing.jpg" imageanchor="1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKOi1_V8uXxoEbmZ0N_WSfe8GhAVg8rv8zi9wLqGxokASxMbowZxFHLbIauwPlsc2Xa6rsZnpVgSc5SzjD141GgQGMBr28uyqaCfhb0XtqG-Y-fnPoIdtcKLlz3Wmjb7u0JLOlX3UXAE/s640/dosakaya+ing.jpg" style="width: 400px;"></a></div><div class="separator" style="clear: both; color: #fff2cc; text-align: left;"><br />
</div><b style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #fff2cc; font-size: small;">Dosakai: A cucmber that is yellow in colour, has a round shape and is available <br />
in many parts of india. Commonly added in chutney, Sambar,Curry, Dal and <br />
also making Dosa-avakaaya (a type of Indian pickle).</span><br />
</b><br />
<div class="separator" style="clear: both; text-align: left;"><b style="font-family: Arial,Helvetica,sans-serif;"><span style="color: yellow; font-size: large;">Health Benefits of Dosakaya/ Indian Yellow Cucumber:</span><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: Arial,Helvetica,sans-serif;">1. Cucumbers are very low in calaries, have minimal amounts of fats and <br />
no cholesterol.<br />
2. Have a very high water content and are know to have diuretic properties, <br />
and thus help in improving the kidney and bladder diseases. Eating cucum-<br />
bers regularly in summer months prevents dehydration.<br />
3. Contains ascorbic acid(vitamin c) and caffeic acid, so when applied topically, <br />
it soothes skin irritations, sunburns, reduces inflammation and rehydrates dry <br />
skin.<br />
4. Good source of silica, which is found in connective tissues like muscles, <br />
tendons, ligaments,cartilage, and bone. Regular consumption of cucmber <br />
improves the health and complexion of skin, and healthy hair.<br />
5. Moderate source of vitamin c, a natural water soluble antioxidant. It enhances <br />
the body's immune system, increases the elasticity of skin and blood vessels, <br />
and prevents bruising of the skin.<br />
6. Moderate source of folic acid and vitamins A, which are essential for maintain-<br />
ing a healthy heart and eye sight.<br />
7. Good source of other minerals like calcium, iron, phosphorus, magnesium, <br />
zinc and manganese, which play a very important role in maintaining proper <br />
metabolic activities of the body.<br />
8. Good source of potassium and very low in sodium. This helps in lowering <br />
the blodd pressure.<br />
9. Very good source of dietary fiber. It adds roughage to the contents of the <br />
intestines, promotes satiety, promotes the health of the colon, and also helps <br />
in relieving constipation, hemorrhoids, diverticular disorders, etc.<br />
10. Raw cucumber juice also soothes heart burn and acidity, also helps to <br />
control the eczema, arthritis, and gout.<br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: Arial,Helvetica,sans-serif;"><span style="color: yellow; font-size: large;">Ingredients:</span><br />
<br />
1 large dosakaya / Indian Yellow Cucumber<br />
1 Onion<br />
2 tomatoes<br />
3 green chillies<br />
5 curry leaves<br />
2 tbs oil<br />
1/2 tbs channa dal<br />
1/2 tbs urad dal<br />
1/2 tbs mustards<br />
1/2 tbs cumin seeds<br />
salt to taste</b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: Arial,Helvetica,sans-serif;">red chilli powder to taste<br />
1/4 tbs turmeric</b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: Arial,Helvetica,sans-serif;">1 or 2 red chillies<br />
coriander leaves (optional)</b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: Arial,Helvetica,sans-serif;"><br />
<span style="color: yellow; font-size: large;">Preparation:</span><br />
<br />
1. Peel Dosakaya and slice it into half. (Check the seeds and flesh for any bitter<br />
taste. If the flesh is bitter, discard the dosakaya. ,If the seeds have bitter taste,<br />
remove all the seeds and wash with water.)<br />
2.cut into small bite sizes pieces.<br />
3.Now chop onion and tomato and green chillies keep it aside.<br />
4. Heat oil in a pan, add channa dal, urad dal, red chillies, cumin seeds, mustard.<br />
5. when mustard start popping add curry leaves.<br />
6. Add onions and green chillies and turmeric, wait till the onions become<br />
light brown Colour.<br />
7.Add tomatoes and dosakaya pieces, and salt. Mix well, cover to cook on <br />
medium heat up to 15 min.<br />
8. Finally add red Chilli powder,coriander leaves and mix well. Leave it <br />
5min.</b></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>9. Dosakaya curry is ready to eat. Serve with hot rice and roti.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMOTodVUdJQOuQ2MCJUAJ_LPYwn0fnbevjcG6R5Nb0DjSKKc9ebmMri6p4g9bOwUcGQz6RRdi_MK6cH2tnCKfsp81Mi9gEp9uLGcN1XxagPPMQ8QK5nVC0WYLzA6KXsvtQYgpi2XaJxg/s1600-h/dosakaya+kura.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMOTodVUdJQOuQ2MCJUAJ_LPYwn0fnbevjcG6R5Nb0DjSKKc9ebmMri6p4g9bOwUcGQz6RRdi_MK6cH2tnCKfsp81Mi9gEp9uLGcN1XxagPPMQ8QK5nVC0WYLzA6KXsvtQYgpi2XaJxg/s400/dosakaya+kura.jpg" style="display: block; height: 339px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>padmajahttp://www.blogger.com/profile/04625103332005542808noreply@blogger.com1