Krishna Loves Food!

Amazing benefits using Curry Leaves

2016-05-17T16:10:00.000+05:30

Curry leaves are natural flavouring agents with a number of important health benefits, which makes your food both healthy and tasty along with pleasing aroma. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver.

The plant is native to India and is usually found in tropical and subtropical regions. It is cultivated in various other countries such as China, Australia, Nigeria and Ceylon. Height of the plant ranges from small to medium. The most useful parts of this plant are the leaves, root and the bark. The leaves, with their vast herbal properties, are used in various local cuisines across India and other parts of Asia as flavoring agents.

The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. It also contains various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids. Also, nearly zero fat (0.1 g per 100 g) is found in curry leaves.

The following are benefits using Curry Leaves

Curry leaf juice is good for digestion and to control acidity. A decocotion of curry leaf root and ginger is beneficial for stomach ache. Curry paste leaf mixed with buttermilk is very effective for a stomach upset.
Curry leaf juice with cardamom powder is said to be a home remedy for urinary problems.
The green leaves eaten raw helps people with dysentry and the infusion of washed leaves stops vomiting.
The branches of the plant can be used as a brush to clean teeth as they strengthen the gums.
Adding curry leaf powder to lemon juice with a little jaggery is a natural home remedy to control morning sickness.
Dried curry leaves consumed with hot water or milk helps to cure chronic anaemia.
The leaves are applied to bruises and eruptions on the skin for quick cure. They should be applied as a poultice on the affected areas.
Mixture of curry leaf paste and fresh turmeric rhizome is a very effective home remedy for allergies due to respiratory problems.
Add curry leaves to your hair oil and boil it for a few minutes till it becomes a blackened residue. This is a good hair tonic and helps hair growth and premature greying.

Aratikaya Bajji/Raw Banana Bajji/Kela Bajji recipe

2015-02-24T11:01:00.001+05:30

Ingredients:

1 Raw banana
1 cup Besan (gram flour)
2 tsp rice flour
A pinch of Baking soda
1 tsp red chilli powder
1/2 tsp Ajwain (vaamu)
Salt for tast
Oil for deep fry

Procedure:

Peal the raw banana and chop to medium size slices.
Mix the besan flour and rice flour in a bowl.
Add salt, red chilli powder, Baking soda and crushed ajwain.
Mix it with sufficient water into a pancake batter consistency and leave it for 5 minutes.
Heat sufficient oil in a pan for deep fry.
Dip each banana slice in the batter and care fully leave slowly and fry in hot oil.
Fry until golden brown, drain the excess of oil.
You can fry 4 or 5 at a time.
Serve hot with ketchup or any chutney.

Preparing of Chegodis

2014-08-12T09:18:00.002+05:30

INGREDIENTS:

1 cup Rice flour
1 cup Water
½ tablespoon Cumin seeds
1 teaspoon Sesame seeds
1 teaspoon Red chilli powder
1 tablespoon ghee or oil
Salt to taste
Oil for deep frying

HOW TO MAKE THEM?

In a deep bottom pan, add the water and bring it to boil.
In another bowl add rice flour, chilli powder, sesame seeds and salt mix well.
Then mix the flour with boiled water and stirring it well with a spoon or spatula.
Knead the dough till smooth, then cover with lid and keep aside for 5 to 10 minutes.
Test the dough for salt before preparing chegodis.
Grease your fingers and flat surface, take a lemon sized dough then with your fingers roll the dough into thick rope which is approx 3-4 inches in length and form a ring by pressing the ends. Make sure the ends are firmly pressed.
Repeat this process to remaining dough. Place them on a plate and cover with a wet cloth so they don't dry.
Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, place the chegodis one by one into the hot oil.
Let the chegodis fry on medium flame till they rise to the surface.
When chegodis turn golden remove from the oil using a slotted laddle onto tissue paper to observe excess oil.
Store them in an airtight container.

How to make Sev Laddu?

2014-08-04T22:53:00.002+05:30

INGREDIENTS:

250 grams - Gram flour
2 cup (400 grams) - Jaggery (crumbled)
Salt as needed
2 tablespoon - Milk
Oil - for deep frying
Water as needed

METHOD OF PREPARATION:

Firstly we will knead dough to prepare Sev.
Mix Gram flour with salt. Then add a tablespoon of oil and enough water to make a stiff paste.
Cover the dough and keep it aside for 15 minutes and then make sev from it.
Heat a wide heavy bottomed vessel with enough oil for deep frying.
Place a portion of the dough in a medium size muruku mould (the fried sev must be about ¼ cm thick) and pressing the mould in a circular fashion in the oil so that you cover the oil fully in the pan. The dough comes outs thin strands (like noodles) which are directly dropped into hot oil.
When it turns golden in color on both the sides and the bubbles in the oil subsides, remove from oil and allow it to drain on a paper towel.
Repeat the same process with the rest of the dough.
Once the Sev is ready, we will make laddu with them.
Now we will prepare syrup for the laddu .
Place jaggery and ¼ cup water in a pan. Stir the water until jaggery melts completely.
Once Jaggery is melted; now add milk into it. By adding milk, impurities in jaggery can easily be separated. Remove the froth forming on the top with help of a ladle.
Break the sev in small pieces. Now add sev into jaggery syrup.
Take off the pan from flame as we need to make it bit cool.
Mean while, the syrup is nicely absorbed in the sev.
Now we will make laddu from it. Wet your hands with some amount of ghee/ water take little amount of mixture and place it on your hands. Roll the mixture giving it shape of laddu as per your choice.
Like wise prepare all laddu .
Keep the laddus as it is for 2 hours so that they dry up. You can consume these laddus after 2 hours. Store sev laddus in air tight container and enjoy eating for up to months.

Crispy fried Moong dal snack

2014-04-01T13:49:00.001+05:30

INGREDIENTS:

¼ cup Moong Dal
Salt as needed
Pepper as needed (Optional)
Oil - for deep frying

METHOD OF PREPARATION:

Wash and soak the moong dal for about 1-2 hours. Drain and air dry for a few minutes.
Heat oil for deep frying in a heavy bottomed kadai or pan.
Roast it on medium heat stirring occasionally till the dal turns crispy and changes color to light golden brown.
Sprinkle salt and pepper then mix well.
Let it cool and store in air tight container.

Nuvvula Pachadi / Sesame Seeds Chutney recipe

2014-02-03T16:46:00.005+05:30

INGREDIENTS:

1 cup Sesame seeds
2 tablespoon Tamarind pulp
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
½ teaspoon Urad dal
3 dry Red chillies
Salt to taste
Few Curry leaves

HOW TO PREPARE?

Heat the oil, then roast the Sesame seeds, dry red chilies (green chilies instead if not using dry chilies) and saute on medium flame for 2 minutes till you start getting a nice fragrance. Keep aside.
Grind roasted ingredients with tamarind with little water to smooth paste. Add water as needed.
Once done, transfer the chutney to serving bowl.
In small pan heat 1 teaspoon oil add mustard seeds, cumin seeds, urad dall and let them splutter, add curry leaves and saute until dal becomes golden brown, pour over prepared chutney and mix well.
Serve with breakfast like dosa, idlies.

Eggless chocolate cake receipe - using pressure cooker

2014-01-04T21:30:00.000+05:30

INGREDIENTS:

1 cup All purpose Flour / Maida
¼ cup Ghee or Oil
½ cup Sugar powder
1 teaspoon Cocoa Powder (Chocolate powder)
¾ cup Milk
½ teaspoon Baking Powder
¼ teaspoon Vanilla Essence

PREPARATION METHOD:

Sieve together refined flour, baking powder and cocoa powder and keep aside.
In a separate bowl, beat Sugar powder & oil (or ghee) and stir well until sugar is dissolve.
Add milk, Vanilla Essence and flour mixture and mix well. The consistency of batter should fall like a thick ribbon. If not add little more milk and mix well. Now the cake batter is ready.

Add Preheat pressure cooker over medium heat for 5 minutes.
Grease cake tin well using ghee or butter or cooking oil. Then pour the prepared batter into the greased cake tin.
Now place the tin inside the pre-heated pressure cooker over the separator plate and close with the cooker's lid.
Cook without the pressure (do not place the regulator or whistle) on medium the flame and let cook till done (about half an hour).
Check after 30 minutes whether the cake is done. To do this just inserts a toothpick or knife into the cake's center. If the toothpick or knife comes out clean, then it means the cake is cooked, if not cook for some more minutes.
When you smell the cake, it is ready, now remove from flame and allow it to cool.
Cut the cake into pieces & enjoy!!

Bansi Rava Kesari (Broken wheat) recipe

2013-12-28T20:30:00.000+05:30

Broken Wheat Rava also known as Bansi Rava (or) Bansi sooji. Broken wheat is a wheat product made from Whole Raw Wheat Kernels which are crushed or cut into smaller pieces. The Durum Broken makes several popular dietary supplements in many cultures. It is highly nutritious, as it does not undergo refining.

INGREDIENTS

1 cup Bansi Rava/Broken Wheat
1 cup powdered Jaggery (or Sugar)
3 cups Water
3 tablespoon Ghee
½ tablespoon Cardamom Powder
Few Kismis / raisins
Few Cashew / Almonds

METHOD OF PREPERATION:

Take a Pan/ Kadai roast the cashew in 3 tablespoon of ghee and keep aside.
Then fry the Bansi Rava in the same pan for about 5 minutes. Then keep aside the Rava.
Then take a heavy bottom Kadai / pan heat 3 cups of water.
Once the water boiled add powered jaggery mix well for 5 minutes.
Once the Jaggery is boiled and dissolved completely, add the Bansi Rava fry to the water and mix well on low flame.
Add the cardamom powder and mix well.
Add the fried cashews and the raisins and remove quickly.
Tasty Bansi Rava Kesari is ready to eat.

Beetroot Raita recipe

2013-12-18T20:00:00.000+05:30

Beetroot is a dark red vegetable with an acquired taste and also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid. It has been linked with better stamina, improved blood flood and lower blood pressure.

INGREDIENTS:

1 Beetroot
1 cup thick Curd (Dahi)
Salt to taste
1 green chilli finely chopped
1 tea spoon roasted cumin seeds powder

To temper:(optional)

1 tea spoon Oil
1/2 tea spoon Mustard Seeds
1/2 tea spoon Urad dal
Curry leaves

PREPARATION METHOD:

Wash,peel and grate the beetroot using a grater.
Take a bowl and add thick curd in it and whisk well.
Now add grated beetroot, salt, chopped green chilli,roasted cumin seeds powder and mix well.
Heat oil and add mustard seeds,urad dal and curry leaves.Remove from heat and pour over curd mixture.Mix well.
Beetroot raita is ready to serve as a condiment or dip.

Preparing Cucumber raita

2013-12-14T15:30:00.000+05:30

Raita is an Indian condiment prepared with curd and can be served as a side dish to be eaten with pulav,biryani and kababs.Raitas can be prepared with different types of fruits,vegetables and pulses.Cucumber raita is simple and easy to prepare.

INGREDIENTS:

1 medium sized Cucumber
1 cup curd/yogurt
1 teaspoon roasted cumin seeds powder
1 green chilli,finely chopped
Black salt to taste
Coriander leaves,finely chopped

METHOD:

Wash and peel the cucumber.
Grate it and keep aside.
Take a bowl,add curd and whisk till smooth.
Add cumin seeds powder,chopped green chilli,chopped coriander leaves,black salt,grated cucumber and mix well.
Optionally you could even tempering with mustard seeds and urad dal.
Cucumber raita is ready to serve.

Kaju Masala or Cashew Curry recipe

2013-11-21T07:44:00.000+05:30

INGREDIENTS:

1 cup Cashew Nuts
3 Tomatoes
1 teaspoon Ginger-Garlic Paste
2 Onions
1 inch Cinnamon
3 Cloves
3 Green Cardamoms
1 teaspoon Coriander Seeds
½ teaspoon Cumin Seeds
4-5 Dried Red Chillies
½ teaspoon Garam Masala
½ table spoon Kasuri Methi/Dried Fenugreek Leaves
Oil/Ghee
Salt to taste

METHOD OF PREPARATION:

Heat a teaspoon of oil or ghee in a pan on medium heat. Add cashew nuts and fry till it becomes light golden brown. Take out in a bowl and keep aside.
Chop onions and grind them along with cinnamon, cloves, cardamoms, coriander, cumin seeds, dried red chillies and few cashew nuts. Remove this onion paste and keep aside in a bowl.
Then chop tomatoes, and grind them to make smooth puree.
In a pan heat about 2 table spoon of ghee. Once hot add crushed kasuri methi and ginger-garlic paste, splitted dried chillies mix well for 2 minutes. Then add garam masala. Saute it for a minute.
Then add onion paste. Cook it on medium flame, stirring continuously, till its raw smell disappears and the oil starts to leave the sides. It will take about 8-10 minutes.
Then add tomato puree and cook it for another 3-4 minutes.
Cook this mixture till it leaves oil or reduces. Then add salt, and about 1½ -2 cups of water. Mix well and cook for about 7 minutes.
Finally add fried cashew nuts, fresh cream if using, and cook for another 5 minutes on low flame.
Switch off the flame and garnish with chopped coriander leaves.
Now Kaju Masala or Cashew Curry is ready. Serve this with Naan or Chapati

Methi pulao or Methi rice or Fenugreek rice recipe

2013-10-04T22:43:00.001+05:30

INGREDIENTS:

1 cup Basmati rice
1 bunch of Fenugreek leaves (Methi leaves)
3 tablespoon Ghee
2 Green chilies
4 cloves of Garlic
1 piece Cinnamon
4 Cloves
A small piece of Ginger
Few Cashew nuts
Salt to taste

HOW TO MAKE METHI PULAO:

Wash rice and soak in water for a half-an-hour.
Meanwhile wash the methi leaves thoroughly and then finely chop the methi leaves. Keep them aside.

Fried Onions

Slice vertically through the onion on the long side.
Heat a table spoon of ghee in a pan and add cashew nuts. Fry them till they turn golden brown. Remove them and keep aside.
In the same pan fry the sliced onion till they turn golden brown. Remove from them and keep them aside.
Now grind the green chilies, ginger, garlic, cinnamon, cloves.
Take a bowl, and heat remaining ghee then add this ground masala paste. You can add more ghee if you feel like you needs it.
Fry the masala for a minute. Then add the drained methi leaves and saute for a minute or two.

Then add the soaked rice. Cook rice in the cooker or microwave, add water double the amount of rice then add salt and close the lid of the cooker.
If you cook rice in Cooker, cook till first whistle goes off, then turn off the stove and release half of its pressure. After all of the pressure is released open the cooker.
Or if you cook rice in the Microwave, put rice in the microwave and set it for 15 minutes.
Once done, garnish the fried onions and cashew nuts.
Finally serve Methi Rice Pulao with curd or chutney.

Kakarakaya vulli kaaram / Stuffed Bitter Gourd Recipe

2013-09-22T22:34:00.000+05:30

INGREDIENTS:

10 Bitter gourd (Kakarakayalu)
2 tablespoon Dry coconut powder
½ teaspoon Turmeric pinch
1 teaspoon Cumin Seeds
1 teaspoon Mustard Seeds
1 teaspoon Urad Dal
6 Garlic cloves
4 Red chilli
1 Onion
Salt to taste
Oil

METHOD OF PREPARATION:

Wash and slightly peel rough surface of Bitter gourd (Kakarakayalu) and make lengthwise slit. Remove all the seeds and apply salt and keep them aside.
Heat 2 tablespoon oil in a pan and fry Bitter gourd (Kakarakayalu) on medium flame. Close with a lid while frying, make sure turning them around every minute while frying. Once Bitter gourd (Kakarakayalu) are cooked them turn off the stove.
Meanwhile chop the onion and keep aside.
Now Heat 1 tablespoon oil in a pan fry red chillies and then grind along with dry coconut powder, garlic. Keep the grind powder aside.
In the same pan heat 2 tablespoon oil fry onion till golden brown color and add the grinded powder, salt, pinch of turmeric and stir well.
Now stuff the Bitter gourd (Kakarakayalu) with this onion mixture carefully.
Heat oil in a separate pan.
When oil is hot add urad dal, mustard seeds, cumin seeds and fry till the seeds splutter. Now add lengthy sliced garlic flakes mix well. Now place stuffed Bitter gourd (Kakarakayalu)& fry them on medium flame till they are evenly browned it will take 6 minutes.
Serve hot with rice.

Indian Broad Beans (Pandiri Chikkudu) fry - recipe

2013-09-02T22:44:00.001+05:30

INGREDIENTS:

500 grams Indian Broad Beans (Pandiri Chikkudu)
1 teaspoon Cumin Seeds
1 teaspoon Mustard Seeds
1 teaspoon Urad Dal
2 dry Red Chillies
3 teaspoon Oil
4 Garlic flakes
Few Curry Leaves
Salt to taste

PREPARATION:

Cut the beans into half inch length with your fingers. You don’t need a knife for this.
Cook these beans about a cup of water, add a pinch of salt in a cooking pan . This should take about 5 to10 minutes. Take care that beans cooks very fast and be careful not to over cook it.
Drain the water and set aside.
Heat oil in a separate pan.
When oil is hot add urad dal, mustard seeds, cumin seeds and fry till the seeds splutter. Now add red chilies, lengthy sliced garlic flakes, and curry leaves.
Add boiled beans and mix well. If there is any water, cook on high until water evaporates. Reduce the flame to medium flame and fry for another 5-10 minutes.
Adjust salt and when the beans are completely cooked, turn off heat
Now serve it with hot rice.

Cabbage Tomato chutney recipe

2013-08-20T09:04:00.000+05:30

INGREDIENTS:

½ Cabbages
3 Tomatoes
1 teaspoon Tamarind pulp
Salt as per taste
2 Green chillies

For seasoning:

3 teaspoonOil
1 teaspoon Mustard seeds
½ teaspoon Urad dal
½ teaspoon cumin seeds
Few curry leaves

METHOD OF PREPARATION:

Chop the cabbage & tomato into medium pieces and keep them aside.
Take a pan adds some oil and heat it.
Add green chillies then chopped cabbage and saute for few minutes till they turn into light brown color.
After the cabbage is almost done, add the chopped tomato and saute.
Then add salt, and tamarind pulp as per taste and let the mixture cool.
In a separate pan, heat a teaspoon of oil, add mustard seeds and as they pop, add urad dal, cummin seeds, curry leaves.
Add the blended cabbage tomato mix to this tamper and stir well. Cook for another minute on low heat.
Serve it with hot rice and ghee.

Munagaaku Podi recipe

2013-08-13T22:33:00.000+05:30

INGREDIENTS:

Munagaaku (Drum stick leaves)
½ cup Urad dal
2 tea spoon Coriander seeds
1 tea spoon Cumin seeds
4 pods Garlic cloves
Small gooseberry size Tamarind
8 Dry red chillies
4 tea spoons Oil
Salt to taste

PREPARATION:

Make sure the Munagaaku (Drum stick leaves) are clean and absolutely moisture free. If they are not dry, you can dry them in shade by spreading them on kitchen towels or cotton cloth.
Heat oil in a pan add Urad dal dryroast for few minutes.
Once the urad dal changes colour to light brown; add the Coriander seeds, Cumin seeds and the dry red chillies fry this for one minute. Allow all the ingredients to cool.
Take another pan and heat it when it gets heat; add the drumstick leaves and fry till they become dry.
Blend every thing coarsely except the roasted leaves.
When they are half done, add the roasted drum stick leaves, tamarind pulp, garlic cloves, salt into a coarse powder.
Transfer into a bowl and serve with steam rice by adding ghee.

Andhra style Sorakaya Bajji/Bottle Guard Curry recipe

2013-08-06T22:23:00.003+05:30

INGREDIENTS:

1 medium sized Bottle gourd (Sorakaya)
3 Green chilies
1 Onion
3 tablespoon Tamarind pulp
¼ tablespoon Turmeric
Salt to taste
4 tablespoon Oil
½ tablespoon Mustard seeds
½ tablespoon Cumin seeds
Few Curry leaves,

METHOD OF PREPARATION:

Wash and peel bottle gourd. Cut the Bottle gaurd (sorakaya) to small piece (an inch size). Also chop the onion and cut the chillies length wise.
In a deep pan cook bottle gourd pieces (sorakaya mukkalu), green chilies, turmeric in to 1 cup of water until soft.
Once fully cooked add salt, tamarind and again it for 5 minutes.
Now remove it from the heat and mash it a little with ladle or serving spoon (don’t make it into fine paste) and keep it aside.
In another pan heat oil, add mustard seeds, curry leaves, and onions and let them fry till onions get golden brown color.
Now add this seasoning to the mashed sorakaya curry and mix well.
Cook it for another 3 minutes on medium heat.
Serve with rice.

Mixed Vegetable Curry Recipe

2013-07-29T23:15:00.004+05:30

INGREDIENTS:

1 Carrot
1 Potato
10 French beans
½ cup chopped Cauliflower
1 Onion
2 Tomatoes
3 Green Chillies
½ teaspoon Cumin seeds
½ teaspoon Mustard seeds
¼ teaspoon Turmeric powder
Coriander leaves

Masala paste

½ inch Ginger
5 cloves Garlic
2 teaspoon Coriander powder
1 teaspoon Garam masala
1 teaspoon grated dry Coconut.

METHOD OF PROCESS:

Wash the vegitables and cut them into small pieces. Keep them aside.
Heat oil in a pan then put cumin seeds and mustard seeds.
Once they splatters, add chopped onions and fry till light brown.
When the onions are cooked, add chopped carrots, potatoes, beans, cauliflower and garam masala and mix well until oil separates.
Add salt, turmeric powder and mix well. Then cover the pan and cook over a low heat, stirring often. If necessary, add a splash of little water to prevent the vegetables from burning.
Cook for a further 5-10 minutes until all the vegetables are tender.
Meanwhile, grind together coriander powder, garlic, ginger and grated dry coconut.
Add this ginger garlic paste to the boiled vegatables and cook for a further 5 minutes, stirring thoroughly.
If dry is desired, wait till all water evaporates.
Turn off heat and garnish with fresh coriander leaves. Serve with hot rice or chapatis.

Chintakaya thokku pachadi - recipe

2013-07-24T07:31:00.004+05:30

Chintakaya Pachadi is very yummy dish of Andhra Pradesh. First of all, you need Chintakaya thokku to prepare Chintakaya Pachadi. Find here the step by step procedure to prepare Chintakaya Pachadi recipe.

INGREDIENTS FOR CHINTAKAYA TOKKU:

1 Kg Chintakayalu (Raw Tamarind)
250 grams Salt
2 teaspoons Turmeric Powder
2 teaspoons Fenugreek (mentulu)

PROCESS FOR CHINTAKAYA TOKKU:

Select fresh green tamarind/chintakayalu. Wash them thoroughly with water and spread them on a dry cloth for 4 to 5 hours until they are completely dried.
When fully dried cut the Chintakayalu into small pieces and grind coarsely in the mixie / food processor. While grinding add salt, raw fenugreek and turmeric powder.
Transfer this mixture into a dry glass or ceramic container and store it for 3 days.
After 3 days the pickle/thokku becomes a little soft.
Now grind it once again to fine paste. Taste and see that the salt is sufficient if not add salt and store it in a air tight glass or ceramic container.
Now this Chintakaya thokku is ready to make Pachhadi.
This thokku is normally stored for many months.

INGREDIENTS FOR CHINTAKAYA PACHADI:

1 cup Chintakaya Thokku
4 Green chillies
2 Red Chillies
1 tea spoon Chanadal
1 tea spoon Urad dal
2 teaa spoons Oil
Few Curry leaves
Salt to taste

PROCESS FOR CHINTAKAYA PACHADI:

Grind raw Chintakaya thokku and green chilies well, add salt and keep aside.
Take small pan and put oil and add chana dal, urad dal.
Fry till the seeds splutter & fry well.
When the seeds are done with frying add red chili pieces and curry leaves.
Fry for a minute then switch off the flame and allow the ingredients to cool.
Now add Chintakaya tokku mix to these seasonings.
The yummy Chitakaya thokku pachadi is ready serve with hot rice and ghee.

Delicious Carrot chutney

2013-07-16T23:02:00.000+05:30

INGREDIENTS:

3 Carrots
1 Onion
2 Green chillies
1 Red chilli
1/2 tea spoon Urad dhal
1/2 tea spoon Mustard seeds
A pinch Asafoetida
Few Curry leaves
Salt for taste

PROCEDURE:

Wash carrots then grate them keep it aside.
Heat oil in a pan and add cumin seeds to it.
When the seeds begin to sizzle add chopped onions and stir until the onions are cooked and become transparent.
Add green chilies and red chilies and stir a few times.
Then add the grated carrot and fry for a few minutes until the raw smell goes off. Sprinkle litlle water if required. Stir a few times in between to ensure even cooking.
When the carrots are cooked, remove from heat and allow to cool.
Mean while, heat another pan with the 1 tea spoon of oil and splutter the mustard seeds and urad dhal. Then add the asafoetida, curry leaves and keep it aside.
Then grind the cooked carrot in a mixie along with salt, water.
Add the Temper with the chutney mixture.
The delicious carrot chutney is ready to serve with idly, dosa, chapati

French Beans fry with coconut - Andhra Cuisine

2013-07-07T22:39:00.002+05:30

INGREDIENTS:

150 grams French beans
50 grams grated Coconut
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
2 teaspoons oil
1 dry red Chilly
Few curry leaves
Some water

HOW TO MAKE IT?

Wash the French beans with water.
Then nip the ends & remove the fiber on the sides of the beans. Cut beans into thin slices.
Hold four or five beans tightly and slice them with a sharp knife. Similarly cut all the beans into thin slices.
Then add water and boil the french beans.
Remove water with the help of the plate.
Heat oil in a pan and add splitted dry red chilly, curry leaves mustard seeds, and cumin seeds.
Once splutter add the boiled french beans .
Then add mix well and add salt.
Sprinkle grated fresh coconut
Mix once again and cook on low flame, covered for 2 minutes.
Transfer the curry to a serving bowl and serve hot with plain rice.

Mango shake recipe

2013-06-30T18:49:00.002+05:30

INGREDIENTS:

1 Mango
2 cups cold Milk
1/2 cup Sugar

METHOD:

Wash the mango and peel off the skin with a knife.
After peeling the skin, cut the mango into small pieces.
Then put them in a mixer/blender and blend till smooth
Add cold milk, sugar.
Check the sweetness and if needed add extra sugar.
Pour into glasses and serve them immediately.

NOTE:

Make sure the milk is cold. If milk is hot or even warm, there are chances of curdling.

How to make Mango Juice

2013-06-23T23:12:00.001+05:30

Mango juice contains a number of valuable nutrients. The naturally fulfilling fruit beverage also acts as a beneficial dietary food item that aids in normal bodily functions and the prevention of health risks and disease.

INGREDIENTS:

Fresh Ripe Mangoes
Sugar
Ice cubes (Optional)
Water

STEPS TO MAKE MANGO JUICE:

Wash the mangoes, then peel the mangoes.
Cut the peeled mangoes into small pieces
Put them in a blender together with sugar and add water and blend it to a smooth juice.
Strain and discard the leftover pulp(this step is purely optional).
Add water if you want to dilute more or add icecubes.
Serve the juice in glasses.

Orange cake recipe

2013-06-05T23:34:00.001+05:30

INGREDIENTS:

1 cup All purpose flour
1 cup Powdered sugar
2 Eggs
3 tbsp Oil or Ghee
1 cup Orange pulp (de-seeded)
2 tsp Baking powder
4 drops Vanilla essence
1/4 cup Milk (optional)
Tooty fruity for garnishing

METHOD:

Sieve the flour, add baking powder mix well and keep aside.
Take a bowl add powdered sugar, oil (or ghee), milk, eggs, essence. Mix all the ingredients with blender till dissolve the sugar.
Then add the mixed flour and mix well till the mixture turns fluffy.
Now add orange pulp and tooty fruity.
Take a wide bottomed bowl and grease it with oil. Pour the cake mixture into this.
Now put in cooker. Make sure don't add water and don't put whistle.
Keep cooker in low flame for 20 to 25 minutes.
Turn off heat and check with knife or tooth pick.
Transfer the cake into the serving plate.
Orange cake is ready.

Cabbage kofta curry recipt

2013-05-04T23:03:00.000+05:30

INGREDIENTS:

For Koftas:

2 cups shredded Cabbage
3 tsp Gram flour or All purpose flour
1/2 tsp Jeera powder
1/2 tsp Dhania powder
1/2 tsp Turmeric powder
1 tsp crushed Ginger
1 chopped Green chili
Salt to taste
Oil to fry

For Gravy:

3 medium chopped tomatoes
1 finely chopped onion
2 tsp Ginger- garlic paste
2 tsp Kaju paste
1 tsp Turmeric powder
1 tsp Dhania powder
1 tsp Jeera powder
1 tsp red Chili powder
1 tsp Garam masala
1 Bay leaf
2 Cloves
1 small Cinnamon stick
Salt to taste
2 tsp oil
Chopped Coriander leaves for garnishing

METHOD:

To make koftas:

Take a mixing bowl, add shredded cabbage,crushed ginger,jeera powder,dhania powder,salt,gram flour,chopped green chilli and turmeric powder.
Mix well without adding any water and make small round balls.
Heat a ponganalu pan, add little oil and fill it with kofta balls.Cook both sides until golden brown.
Koftas are ready.Keep them aside.

To make the Gravy:

Heat a pan and add two table spoon of oil.
Add bay leaf,cloves, cinnamon stick, finely chopped onion and ginger-garlic paste. Fry for 1 min.
Add chopped tomatoes,turmeric powder,salt,red chilli powder,dhania powder,jeera powder and garam masala.Mix well and cook for 1 min.
Now add kaju paste in it.Mix well and add about 2 cups of water.
Cook for few minutes on low flame.
When the gravy thickens,add the cabbage koftas to it and cook for another few minutes.
Turn of heat and transfer into serving bowl,garnish with coriander leaves.
Cabbage kofta curry is ready to serve hot with roti or rice.