Ragi Sangati

     Ragi sangati is made of ragi (finger millet) flour by pouring the flour (with some amount of salt) into boiling water and mixing the two together to make a soft dough. The dough is then made into tennis-ball sized balls (mudda) and served hot. Ragi mudda is usually eaten with sambar.


Ingredients:

Rice -1 cup
Ragi/Millet flour -1 cup
Salt to taste
Water -4 cups

Preparation:

1.Clean the rice and soak it for 30 minutes.
2.Heat the water in a kadai.When the water starts boiling add the drained rice and cook till the grains are soft.
3.When the rice is completely cooked add ragi flour,salt.Keep on stirring thoroughly untill u see no lumps.
4.Simmer it for 10 minutes and take off from the heat.Now make the mudda when the sangati is hot.While making balls,take the water in another bowl,dip ur hands in the water.
5.If u don't handle much hot make mudda when the sangati gets cool down.

   Serve it with chepala pulusu or pappu.Please post ur comments on this recipe

Sweet Pongal

   There are two varieties of pongal, namely, sakarai pongal (sweet pongal), khara pongal (spicy pongal).The naked unqualified word "pongal" usually refers to spicy pongal, and is a common breakfast food in several parts of India. The rice boiled with milk and jaggery during the Pongal festival is also called Pongal - this is sweet pongal made specially in earthern pots with a wood fire.


Ingredients:
 
Rice -1 cup
Moong dal -3/4 cup
Milk -3 cups
Grated Jaggery -1 1/2 cup(add more if u like more sweetness)
Cardamom powder -1 pinch
Water -2 1/2 cups (1/2 cup for making sugar syrup)
Cashew,Raisins -2 tsp(each)
Ghee - 1/2 cup
 
Preparation:
 
1.Dry roast the rice and moong dal together.
2.Transfer them to pressure cooker,add 2 cups of milk and water each.Pressure cook it till 5 whistles.
3.In a pan add jaggery,required water.Cook untill the syrup starts boiling(u can do the same procedure in microwave also).
4.Add the jaggery syrup,remaining milk to the cooked rice(it should be softy).Mix and cook for 15 minutes on medium flame.
5.Fry the cashews,raisins in the ghee & keep aside.
6.Add cardamom powder,fried cashews,raisins to the pongal.
 
    Now Sweet Pongal is ready for serving.Please post ur comments on this recipe.

Maida chips

  Maida flour is a finely-milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian cuisine

Ingredients:

Maida(All purpose flour) -1 cup
Chilli powder -1 tsp(Adjust as per ur taste)
Salt as required
Butter -2 tsp
Hing -1 pinch
Curry leaves -few(chopped finely)
Baking soda -1 pinch
Oil for deep frying

Preparation:

1.Sift the maida,chilli powder,butter,hing,chopped curry leaves,salt,baking soda in a bowl.
2.Add water to the mixture and make it as dough(like chapathi dough).Knead the dough for 10-15 minutes.
3.Make a big lemon size round out of the dough and flatten it like chapathi.Cut it parallely and diagonally witha knife forming diagonal shapes.
4.Heat oil a pan and deep fry them till golden brown.Take them and spread it on a tissue paper to absorb the excess oil.

     Now tasty tasty Maida chips are ready for serving.Please post ur comments on this recipe.

Ponganalu(Gunta Pongadalu)

Ingredients:

Rice  -1 cup
Urad dal -1/2 cup
Sooji(upma rava) -fistful(adding sooji makes ur ponganalu more crispy)
Onion -1(finely chopped)
Cumin seeds -1/2 tsp
Green chilli -3(chopped)
Chana dal -1 tbsp
Curry leaves -few
Salt as required
Cilantro -chopped

Preparation:

1.Soak rice and urad dal for 6 hours,drain and keep aside.Grind them to smooth batter, the consistency of the batter should be thick like idli batter.Keep the batter aside for 10 hours(the more it ferments more it tastes).
2.Add sooji,chopped onions.green chilli pieces,chana dal,cumin seeds,curry leaves,chopped cilantro,salt to the batter and mix thoroughly.
3.Place ponganalu skillet over the stove top,add few drops of oil into each impression and rub the oil around with a towel or piece of paper.
4.Pour spoonful of batter into each impression when the skillet is hot.Cover it with a lid once all the impressions are filled.
5.Allow it to cook for 3-4 minutes then remove the lid,gently lift the ponganalu with a spoon.Turn each one to opposite side.Cook again for 3-4 minutes by covering it with lid.Take all of them onto plate.

   Now yummy yummy ponganalu is ready.Serve it with chutney.Please post ur comments on this recipe.

Kobbari Laddu(Coconut Jaggery Laddu)

  It is very easy & delicious sweet made with coconut and jaggery

Ingredients:

Coconut -1 cup(shredded)
Grated Jaggery -1 cup(add more if u like more sweetness)

Preparation:

1.In a heavy bottom vessel add coconut and jaggery and cook on medium heat.Jaggery starts melting after few minutes and let the coconut to cook in the jaggery syrup for some time.
2.Add water to get pakam when the mixture becomes dry.Keep on stirring continously untill mixture is thick(donot cook for long it makes ur laddu hard)
3.Take off from the heat and keep aside.
4.When the mixture gets warm grease ur palm with ghee/oil and make laddos of size desired.Don't allow the mixture to cool,it's difficult to make laddu.

    Now kobbari laddoo is ready.Please post ur comments on this recipe.

Masala vada curry

  I often prepare this curry at my home.It's my husband's favourite.Whenever i make masala vada i prepare masala vada curry with leftovers.

Ingredients:

Masala vada -6(u can find recipe for this in my older posts)
Onion -1(finely chopped)
Tomato -1(small,finely chopped)
Tamarind -lemon size ball(soak in water for atleast 1 hour)
Gingergarlicpaste -1 tsp
Turmeric Powder -1/2 tsp
Red chilli powder -2 tea spoons( if u eat more spicy u can add more)
Salt -As required
Mustard seeds -1 tsp
Fenugreek seeds -1/2 tsp
Coriander powder -1 tsp
Oil -3 tbsp
Chopped cilantro for garnishing

Popu ingredients:


Mustard seeds -1/2 tsp
Fenugreekseeds -1/4 tsp
Curry leaves - 5
Red chilli -2

Preparation:

1.Heat oil in a pan then add mustard seeds, fenu greek seeds,red chilli and curry leaves to it.
2.When mustard seeds start spluttering,add sliced onions and saute them untill they become soft.
3.Add tomato pieces and saute them untill oil comes out of that.Squeeze the tamarind juice from the pulp and add it to the fried mixture with 2 cups of water.
4.Boil it for 5 minutes and then add masala vadas to the curry.Cook on medium flame for 20 minutes.Now add mustard & fenugreek seeds powder(roasted and powdered),coriander powder to the curry.Adjust the salt and red chilli powder at this time.
5.Simmer it for 5 minutes untill oil floats on the curry.Switch off the stove and take off from the heat.

Now yummy masala vada pulusu is ready.Serve hot with steamed rice.Enjoy this recipe with ur family members.Please post ur comments on this recipe.

Masala vada

Ingredients:

Chana dal(Split bengal gram) -1 cup
Onion -1(chopped finely)
Green chilli -3(chopped into pieces)
Cumin seeds -1 tsp
Cinnamon -1"stick
Garlic -3 cloves
Ginger -1" piece
Coriander seeds -2 tsp
Chopped cilantro
Curry leaves -1 sprig
Salt as required
Oil for deep frying

Preparation:

1.Wash & soak the chana dal in water for 4 hours,drain the water & keep aside.
2.Take hand ful of soaked chana dal & keep aside.Grind the rest of the chana dal with cumin seeds,cinnamon,coriander seeds,ginger and garlic coarsely.
3..Add remaining chana dal,chopped onion,green chilli,chopped cilantro,curry leaves,salt to the grinded mixtureand mix well.
4.Heat oil in a pan,take lemon size ball out of the mixture and pat it lightly on ur palm(u can do the same on Ziploc or wet cloth),drop it into oil and deep fry till golden brown.

   Now Masala vada is ready for serving.Serve it with chutney.Please post ur comments on this recipe.Don't throw the left over vadas,with them u can make yummy yummy masala vada curry.Iam going to post that recipe soon.

Beerakaya palu posina kura(Ridge gourd cooked in milk curry)

Ingredients:

Beerakaya(Ridge gourd) - 1(Peel the skin and cut into pieces)
Onion -1(finely chopped)
Tomato -1(small,finely chopped)
Milk -1 cup
Green chilli -1(slitted)
Turmeric powder -1/2 tsp
Ginger garlic paste -1 tbsp
Coriander powder -1 tbsp
Red chilli powder - 1 tbsp(Adjust as per ur spicyness)
Salt as required
Cilantro leaves for garnishing
Oil -3 tbsp

For Seasoning:

Mustard seeds - 1 tsp
Cumin seeds -1 tsp
Chana dal -1 tsp
Urad dal - 1 tsp
Curry leaves -1 sprig

Preparation:

1.Heat oil in a pan and do the seasoning.Add chopped onion,turmeric powder and fry till tanslucent.
2.Add ginger garlic paste,green chilli,chopped tomato and fry till oil leaves the texture.
3.Add beerakaya pieces and fry for 5 minutes.Now add milk,red chilli powder,salt(adjust as per ur taste) and let it boil for 15 minutes on medium flame.
4.Add coriander powder and cook it for 5 minutes.Switch off the stove and take off from the heat.Garnish it with coriander leaves.

  Now Beerakaya palu posina kura is ready for serving,Serve hot with rice or chapathi.Enjoy it with ur family members.Please post ur comments on this recipe.

Upma

Ingredients:

Upma Rava(sooji)  - 1 cup
Onion -1(chopped finely)
Green chilli - 4(slitted)
Ginger - 1" piece finely chopped
Water -2 cups
Oil -2 tbsp
Salt as required

For Popu:

Mustard seeds -1 tsp
Chana dal -1 tsp
Urad dal -1 tsp
Cashew -1 tbsp
Curry leaves -4

Preparation:

1.Dry roast the rava for few minutes and keep aside.
2.Heat oil in a pan,add mustard seeds.When mustard seeds start spluttering add chana dal,urad dal,cashew,curry leaves.
3.Add slitted green chilli,chopped ginger,onion and fry till translucent.
4.Add water,salt and allow it to boil for 10 minutes on medium heat.
5.Add the fried rava to it stirring constantly(while stirring take care not to form lumps).Allow it to cook for 10 minutes on low flame.

    Now upma is ready for serving.Serve it with chutney and enjoy with ur family members.Please post ur comments on this recipe.

Mango Rice

Ingredients:

Rice -1 cup(cooked)
Grated Mango -1/4 cup
Mustard seeds -1 tsp
Green chilli -3(slitted)
Red chilli -1(halved)
Chana dal -1 tsp
Urad dal -1 tsp
Cashew -1 tsp
Peanuts -1tsp
Oil or Ghee-2 tbsp
Curry leaves -5
Salt as required
Cilantro for garnishing

Preparation:

1.Cook the rice and keep aside.Heat oil in a sauce pan,add mustard sedds.Once they start spluttering,add chana dal,urad dal,slitted green chilli,peanuts,red chilli and curry leaves to it.
2.Add cashew once the dal turns brown,fry it till golden brown.
3.In a bowl add the cooked rice,Grated Mango,fried ingredients,salt as required and garnish it with cilanto.

      Now Mango Rice is ready for serving.Please post ur comments on this recipe.

Brinjal Dal(vankaya pappu)

Ingredients:

Brinjal -2(cut into 1" pieces)
Moong dal -1 cup(wash and soak it for 1 hour)
Tomato -1(small,chopped)
Onion -1(small,chopped)
Green chilli -6-7 no.
Turmeric powder -1/2 tsp
Tamarind paste - 2 tsp
Salt as required


For popu:

Mustard seeds -1 tsp
Cumin seeds -1/2 tsp
Fenugreek seeds -1/4 tsp
Red chilli -1(halved)
Chana dal -1 tsp
Urad dal -1 tsp
Hing -1 pinch
Curry leaves -5
Cilantro leaves for garnishing

Preparation:

1.Pressure cook all the ingredients untill 4 whistles.Allow it to cool untill all the pressure goes off.
2.Add salt and mash the dal with a spatula.Cook it for 5 minutes.
3.Heat oil in a pan then add mustard seeds,cumin seeds,Red chilli ,fenugreek seeds,hing ,chana dal,urad dal and curry leaves.
4.Add Tadka to the cooked dal and cook untill it starts bubbling.Take off from the heat and garnish it with cilantro leaves.

    Now Brinjal pappu is ready for serving.Enjoy this recipe with ur family members.Please post ur comments on this recipe

Sorakaya Tomato Chutney(Bottlegourd chutney)

Ingredients:

Sorakaya - 1(Peel the outer skin and cut into pieces)
Tomato -1(chopped)
Green chilli - 12-14No.
Mustard seeds -1 tsp
Urad dal - 1 tsp
Peanuts - 2 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 1/2 tsp
Garlic - 2(cloves)
Curry leaves -6
Oil - 2-3 tbsp
Salt as required
Cilantro leaves for garnishing
Ingredients:

1.Heat oil in a pan add mustard seeds,cumin seeds,peanuts,coriander seeds,urad dal.Fry them on low flame then add curry leaves,garlic cloves.Take off from the heat and keep aside.
2.Add sorakaya and tomato pieces,slitted green chilli to the remaining oil,boil untill they are completely done.
3.In a mixer grind all the fried ingredients to powder then add boiled sorakaya,tomato pieces and grind to paste.Add and adjust the salt as per ur taste at this time.
  
    Garnish it with cilantro and serve it with rice.Please post ur comments on this recipe.

Maida bonda

Ingredients:

Maida -2 cup
Rice flour -1/2 cup
Sour curd -1 cup
Onion -1(chopped)
Green chilli -2
Curry leaves -4
Baking soda -1 pinch
Salt to taste
Cumin seeds -1 tsp
Oil for deep frying

Preparation:

1.In a bowl add maida,rice flour,sour curd and keep it aside in a tight container for 6-8 hours or overnight(consistency of batter should be thick enough to drop in the oil)
2.Add chopped onions,green chilli pieces,cumin seeds,soda and salt to the maida batter.
3.Heat oil in a pan,drop small portions of the batter in the oil when it is hot enough and deep fry them till golden brown.

   Serve it with peanut chutney and enjoy it with ur family members.Please post ur comments on this recipe.

Plantain Fry(Aratikaya Vepudu)

Ingredients:

Raw Plantain(Aratikaya) -2(Peel the outer skin and cut them into pieces)
1 big onion finely chopped
Mustard seeds -1 tsp
Turmeric powder -1/2 tsp
Chana dal -1 tsp
Urad dal -1/2 tsp
Curry leaves -4
Oil -2 tbsp
Salt to taste

For making kobbari karam:

Red chilli powder -1 tsp
Dry coconut pieces -1/4 cup(small)
Garlic -2 cloves

Preparation:

1.Heat oil in a pan,add mustard seeds.When mustard seeds start spluttering add chana dal,urad dal and curry leaves.
2.Add chopped onions and fry till golden brown,Now add plantain(aratikaya) pieces,turmeric powder and cook it on low flame for 15 minutes.Add salt and adjust as per ur taste.
3.Grind all the ingredients under kobbari karam to fine powder and add this karam to the plantain pieces,stir it for 5 minutes.

   Now Aratikaya fry is ready for serving.Please post ur comments on this recipe.

Tomato Rasam

Rasam  is eaten with rice or alone, as a soup. In a traditional meal, it follows the sambar course and is followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid.

Ingredients:

Tomatoes -1/2 kg(chopped)
Tamarind -1 small lemon size ball(Soak it in water and squeeze the juice from it)
Asafoetida -1 pinch
Curry leaves -4
Salt to taste
Cilantro leaves for garnishing

For making Rasam powder:

Red chilli -5 No.
Coriander seeds -11/2 tsp
Cumin seeds -1/2 tsp
Peppercorns -4

Preparation:

1.Dry roast all the ingredients under powder and grind them to a fine powder.
2.Heat oil in a pan,add curry leaves then add 4 cups of water and boil it.
3. Add chopped tomatoes to the boiling water and let it cook for 10 minutes.
4.Mash the tomatotoes then add tamarind extract,asafoetida, rasam powder and let it cook for another 10 minutes.
    
   Garnish it with chopped coriander. Now Tomato Rasam is ready for serving.Please post ur comments on this recipe.

Kodi Vepudu(Chicken Fry)

Ingredients:

Chicken -1/2 kg(wash and cut them into pieces)
Onion -1(finely chopped)
Garam masala powder -1/2 tsp
Ginger garlic paste -1 tsp
Coriander powder -1 tsp
Red chilli powder -1 tsp(adjust as per ur taste)
Green chilli -1(slitted)
Turmeric powder -1/4 tsp
Salt as required
Oil -3 tbsp
Curry leaves -5
Cilantro for garnishing

Preparation:

1.Marinate chicken pieces with ginger garlic paste,coriander powder,salt,red chilli powder,turmeric powder, 1 tbsp of oil and keep it aside for half an hour.
2.Heat oil in a pan,add slitted green chilli,curry leaves,chopped onion and fry till onion turns into golden brown.
3.Add marinated chicken pieces and let it cook for 15 -20 minutes.Now add garam masala powder,stir it for 5 minutes.
   Now Chicken fry is ready for serving.Garnish it with cilantro leaves before serving.It is great as Appetizer.Please post ur comments on this recipe.

Andhra Chicken Curry

Ingredients:

Chicken -1/2 kg(wash and cut them into pieces)
1 big onion finely chopped
1 big tomato finely chopped
Oil -3 tbsp
Ginger garlic paste -1 tsp
Cinnamon -1" inch
Cloves -4
Turmeric powder -1/2 tsp
Red chilli powder -1 tsp
Coriander seeds -1 tsp
Cumin seeds -1/4 tsp
Curry leaves -6
Pepper corns -3
Cilantro for garnishing
Salt as required

Preparation:

1.Marinate the chicken pieces with ginger garlic paste,red chilli powder,turmeric powder,salt and keep it aside.
2.Dry roast the cinnamon,cloves,coriander seeds,cumin seeds,peeper corns,curry leaves and grind it to powder.
3.Heat oil in a pan add finely chopped onions and fry till golden brown.Add tomatoes and fry it for 5 minutes.
4.Add marinated chicken,requred water for gravy  and cook till it is completely done.Now add powder and let it cook for another 2-3 minutes.
5.Take it off from the heat and garnish it with cilantro leaves.
   
    Serve hot with rice or chapathi.Please post ur comments on this recipe.

Spicy Chicken Curry

Chicken Curry is a common delicacy in India. A typical curry consists of chicken in an onion and tomato-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including cumin, cinnamon, cardamom. Chicken curry is sometimes made with pre-made curry powder. Milk is sometimes added to decrease the spiciness.It's my grandma's recipe.


Ingredients:

Chicken -1/2 kg(wash and cut them into pieces of size desired)
1 big onion finely chopped
Tomato -1(chopped)
Redchilli powder -1 tsp
Turmeric Powder -1/2 tsp
Oil -2-3 tbsp
Salt as required
Cilantro for garnishing

For Masala:

Ginger root -1 (small,scrap the outer layer and cut them into pieces)
Garlic -4 cloves
Cinnamon -1"
Cloves -4
Cardamom -1
Dry coconut powder -1 tsp
Coriander seeds -1 tsp
Cumin seeds -1/2 tsp
Poppy seeds -1 tsp(u can add more if u want more gravy)
Water as required for grinding.

Preparation:

1.Grind all the ingredients under masala into fine paste.
2.Half boil the chicken by adding turmeric powder,red chilli powder,salt and keep it aside.
3.In a sauce pan,add oil when the oil gets heated up add chopped onions and fry them till golden brown.
4.Add chopped tomatoes,grounded masala to it and fry till oil comes out of that.
5.Now add boiled chicken to the fried masala and cook till it is completely done by adding required water.
6.Garnish it with cilantro and serve hot with rice.
        Please post ur comments on this recipe.

Coconut Rice

Ingredients:

Rice -1 cup(cooked)
Grated coconut -1/4 cup
Mustard seeds -1 tsp
Green chilli -3(slitted)
Red chilli -1(halved)
Chana dal -1 tsp
Urad dal -1 tsp
Cashew -1 tsp
Peanuts -1tsp
Oil or Ghee-2 tbsp
Curry leaves -4
Salt as required
Cilantro for garnishing

Preparation:

1.Cook the rice and keep aside.Heat oil in a sauce pan,add mustard sedds.Once they start splutter,add chana dal,urad dal,slitted green chilli,peanuts,red chilli and curry leaves to it.
2.Add cashew once the dal turns brown,fry it till golden brown.
3.Add grated coconut and fry it till coconut becomes dry.
4.In a bowl add the cooked rice,fried ingredients,salt as required and garnish it with cilanto.
  Serve it with papad.Please post ur comments on this recipe.

Semiya Payasam(kheer)

Payasam is an integral part of traditional South Indian culture.It is served as desert in most of the restaurants.My mom used to make this payasam as Naivedyam during festival times.Sometimes coconut milk is used instead of milk in the preparation of payasam.Adding cashew,raisins(roasted in ghee) brings richness to payasam.In more traditional lunches it is served and relished from the flat banana leaf instead of cups.I use bambino vermicelli for my kheer.

Ingredients:

Vermicelli -1 cup
Milk -4 cups
Sugar -4 tablespoons
Cardamom(elachi) -4(peel off the outer layer and make the seeds inside into fine powder)
Cashew,Raisins -1 tbsp(each)
Ghee -1 tbsp

Preparation:

1.In a sauce pan,add ghee then roast the cashew,raisins and take them away when cashew turns into golden brown and raisins becomes like round balls.
2.Roast the vemicelli  in the remaining oil(It should be brown in colour).
3.Boil milk then add roasted vemicelli to it.Cook untill it is almost all done(vermicelli is double in size at this time) then add cardamom powder.Take off from heat and garnish it with roasted cashews,Raisins.
      Serve when it is hot.It'll become thicker and thicker when it is coolling down so take care of the consistency .If u like when it is cool add 1 more cup of milk in the starting itself.Adjust the sugar as per ur taste.
   Please post ur comments on this recipe.

Chapathi

Chapatis are one of the most common forms in which wheat, the staple of northern south asia, is consumed. Chapati is a form of 'Roti" or bread. The words are quite often used interchangeably. While roti refers to any flat unleavened bread, chapati is the word used to describe a roti made of whole wheat flour and cooked on a 'tava' or flat skillet

Ingredients:

Whole wheat flour -1 cup
salt -1/2 tsp
Milk -1/2 cup(i use warm milk for making dough it makes my chapathi much softer)
Oil -1 tsp

Preparation:

1.Mix wheat flour,salt,milk and oil in a bowl and make like a firm butnot stiff dough.Knead the dough for atleast 10 minutes(kneading the dough makes ur chapathi lighter).Cover and keep it aside for 1 hour.
2.Take small portion of the dough, dip them in the wheat flour and roll out it into circular shape using rolling pin.
3.Heat the skillet on medium flame then place the rolled out chapathis on the skillet.Turn over when u see the bubbles and cook till dark spots are visible(alternatively partly cook the chapathis on the skillet and put them on the highflame,it makes chapathi to blow up)

  Now chapathi is ready for serving.Enjoy it with kurma.Please post ur comments on this recipe.

Natural Home Remedies

Home remedies are actually made at home, and hence turn out to be less expensive than other forms of medicine. Home remedies, being harmless in comparison to other forms of medicines, rarely cause side effects. In India, Ayurveda remedies have been used since ages by ancestors for curing common ailments.

At present natural cure is again gaining momentum, and people are heading for home remedies for many minor ailments. A natural home remedy is available for almost all ailments, in particular for common ailments such as cold, headache, vomiting, stomach upset etc., the options are plenty. Home remedies are done by making use of vegetables, herbs and fruits available in nature. A few such ancient Indian home remedies include:

Cold/Cough/Sorethroat – Boil a few tulsi (Basil) leaves, to which a few crushed cloves, crushed ginger and black pepper corns are added till the color of the mixture appears dark brown. This can be sipped piping hot, by adding a little honey.

Stomach upset – A pinch of turmeric and figs, added to boiling milk helps in relieving constipation. For immediate relief from stomach discomfort, drink a misture of oregano, cumin seeds and a little rock salt boiled in water, to which a few drops of lemon are added. Flea seed husk when added to yogurt and consumed is a good remedy for loose stools. Also banana which is not very ripe also helps in easing diarrhea.

Blood Pressure/Cholesterol/Diabetes – Garlic is considered excellent for lowering acidity, cholesterol, high blood pressure and is also a blood purifier. Papaya, is yet another fruit, that helps in lowering cholesterol levels, when taken every day. Amla (Indian Gooseberry) and Bitter gourd helps in keeping tab of blood sugar. Also Indian Blackberry, is considered excellent for lowering blood sugar.

Beauty aids – Mixing equal proportions of lemon juice, rose water and glycerine helps in maintaining the skin smooth and soft. A face pack made of sandalwood paste to which a pinch of turmeric powder and few drops of lime juice is considered excellent for skin. Similarly cucumber juice, tomato juice and orange peels help in acquiring a glowing healthy skin.

Rubbing lemon juice to the scalp after oiling the hair helps in strengthening hair roots, apart from getting rid of dandruff. Amla (Indian gooseberry) is excellent for hair. For preventing hair fall, boil 6 Amlas in a glass of milk, till soft and them mash into a pulp after removing the seeds and apply to hair roots

Poornalu

 Poornalu  is the most popular traditional sweet usually prepared during festivals like Sankranthi,vinayaka chavithi,varalakshmi vratham.When i first tried this recipe i thought like it's a challenge for me but it's not.It's the simplest sweet which can be prepared from the ingredients that we have at home.You can vary the stuffing inside the poornalu depending on ur taste.

Ingredients:

For outer layer:

Rice -2 cups
Urad dal -1 cup
Salt - 1 pinch
Baking soda -1 pinch(optional)
Oil required for deep frying

 Soak the rice and dal together for 4-5 hours.Grind them using some water to fine paste as u do for dosa.Add pinch of salt and baking soda to it.

For stuffing:

Chana dal -1 cup                                     
Grated jaggery or sugar -11/2 cup                 
Elaichi powder -1 pinch
Grated coconut -1/2 cup

Preparation:

1.Soak the chana dal for half an hour and pressure cook untill 4-5 whistles.Allow it to cool till all the pressure goes off.
2.Mash the dal then add grated jaggery to it and cook on the stove untill all the water content evaporates from the mixture(it should be solid).Add elachi powder,grated coconut to this and allow it to cool.
3.Make small size balls(lemon) out of the stuffing,dip them in the batter then place them in the hot oil and deep fry till they turns into golden brown.You can drop 4 to 5 balls at a time in the oil(it depends on the size of ur pan).Please be careful while dropping poornalu in the hot oil.
  Now yummy yummy poornam boorelu is ready.Please post ur comments on this recipe

 

Aloo Gobi

Ingredients:

Cauliflower florets -1 cup(big)
Potatoes -2 No(chopped into cubes)
Onion -(small)
Tomato -1(small)
Green chilli -4(slitted)
Ginger,garlic paste -1 tsp
Garam masala powder -2 tsp
Coriander powder -2 tsp
Turmeric powder -1 tsp
Cumin powder -1 tsp
Red chilli powder - 1 tsp
Bay leaves -2
Cardamom -2
Cloves -3
Cinnamon -1/4 stick
Cilantro -for garnishing
Oil -2 tbsp
Salt as required

Preparation:

1.Heat oil in a pan,add bay leaves,cardamom,cloves,cinnamon,slitted green chillies.Add onions and saute them till tanslucent.
2.Add ginger,garlic paste,tomato pieces and fry until oil comes out of that.
3.Add  potatoes and cook till it is half done then add cauliflower florets,turmeric,salt.
4.Cook it for 10 minutes on medium flame then add all the dry powders to it and allow it to cook for 5 minutes.
    Garnish it with cilantro and serve it with chapathi or rice.
Please post ur comments on this recipe

Masala Khichdi

Ingredients:

Rice -1 cup
Moong dal -3/4 cup
Onion -1(sliced)
Carrot -1(choppeid into small pieces)
Green Peas -1/2 cup
Potato -1 (medium, chopped into cubes)
Gingergarlic paste -11/2 tbsp
Garam masala powder -1 tsp
Coriander powder - 1 tsp
Cumin powder -1/2 tsp
Cinnamon -1/2 stick
Cardamom -3
Cloves -3
Green chilli -5-6(slitted)
Pepper corns -2
Bay leaves -2
Badiyan -3(flowers)
Oil -3 tbsp
Butter -1/4 stick
Water -3 1/2
Salt as required
Coriander leaves -1/2 bunch

Preparation:

1.Wash the rice and dal together and soak it for 30 minutes.
2.Heat oil in a pressure cooker,add cinnamon,clove,cardamom ,badiyan,peppercorns and greenchillies to it.
3.Add the onions and saute till it turns into slightly brown.Add gg paste,butter and fry till oil comes out of that.
4.Add carrot,green peas ,potato cubes and fry them for 5 minutes.Now add garam masala powder,coriander powder,cumin powder,salt and water to it.Adjust the salt and boil it for 5 minutes.
5.Add rice,dal to the boiling water and pressure cook it for 3-4 whistles.Allow it to cool untill all the pressure goes off.
  Garnish it with coriander leaves and serve it with curd.Now yummy yummy masala khichdi is ready to eat .Enjoy it with ur family members.Please post ur comments on this recipe.

Bendakaya Pachadi(Okra chutney)

Ingredients:

Okra -150gms
Onion -1 (small and chopped into big pieces)
Tomato -1(small and should not be riped one)
Green chilli -5
Tamarind -1 tsp(u can avoid if u eat more spicy)
Garlic pods -2
Oil -1 tsp

For the Tadka:

Mustard seeds -1 tsp
Chana dal - 1 tsp
Urad dal -1 tsp
Curry Leaves -4
Oil -2tsp

Preparation:

1.Cut bendakaya and green chilli into pieces.Heat oil in a pan fry all the ingredients without adding water(moisture in tomato is enough).
2.Don't close the lid while cooking it makes ur chutney like paste.Cool everything,grind it into fine paste by adding salt and garlic pods.
3.In a pan heat 2 tsp of oil,add mustard sedds.When mustard seeds start spluttering,add chana dal,urad dal and curry leaves.Add this tadka to the chutney.
        Now Bendakaya chutney is ready for serving.Please post ur comments on this recipe.

Cabbage Fry

Ingredients:

Cabbage -1 (shredded)
Onion -1(sliced)
Mustard seeds -1 tsp
Chana dal -1 tsp
Urad dal -1 tsp
Curry leaves -4
Turmeric powder -1 tsp
Oil -3 tbsp
Salt as required

Kobbari Karam:
Red chilli powder -1 tsp
Dry coconut powder -1 tsp
Garlic pods-2

Preparation:

1.Heat oil in Kadai then add mustard seeds.When mustard seeds start spluttering add chana dal,urad dal,Red chilli,.
2.Add onions,turmeric powder and saute them untill it turns into slightly brown.Add shredded cabbage and cook it on medium flame for 15 minutes untill cabbage is tender(it should not be soft).Add salt and adhust the saltness as pre ur taste
3.Grind the ingredients under kobbari karam and add that powder to fried cabbage.Cook it for 5 minutes.
  Now cabbage fry is ready for serving.Please post ur comments on this recipe.

Sorakaya Pappu(BottleGourd Dal)

Ingredients:

Sorakaya(BottleGourd) -1(small)
Toordal -1 cup(washed and soaked in water for half an hour)
Onion -1
Tomato -1
Green chilli -6
Tamarind Paste-2 tsp
Turmeric Powder -1 tsp
Salt as required
For the Tadka:

Mustard seeds -1 tsp
Cumin seeds -1 tsp
Fenugreek seeds -1/4 tsp
Red chilli -2
chana dal -1 tsp
Urad dal -1 tsp
Hing -1 pinch
Curry leaves -4
Oil -3 tbsp

Preparation:

1.Pressure cook all the ingredients untill 4 whistles.Allow it to cool untill all the pressure goes off.
2.Add salt and mash the dal with a spatula.Cook it for 5 minutes.
3.Heat oil in a pan then add mustard seeds,cumin seeds,Red chilli ,fenugreek seeds,hing,chana dal,urad dal and curry leaves\.
4.Add Tadka to the cooked dal and cook untill it starts bubbling.
     Now Sorakaya pappu is ready for serving.Enjoy this recipe with ur family members.Please post ur comments on this recipe.

Peanut chutney

 Peanut chutney is all time favourite  of mine and i prepare it very often in my home.It is great with breakfast dishes like idli,upma,dosa and pongal.I never add tamarind to my chutney.Recipe i posted below  is the most simpliest way of making Peanut Chutney and it is delicious too.We never get bored of this chutney though we eat it regularly.

Ingredients:

Peanuts or Ground nuts -1/4 cup
Green chilli -3(slitted)
Garlic -2 cloves(minced)
oil -2 tsp
Salt as required

For the Popu:

Mustard seeds -1/4 tsp
Red chilli -2
Curry leaves -4

Preparation:

1.Fry the peanuts in a kadai without adding oil untill it changes its colour(u can see some black spots on the peanuts at this time).Remove from heat and peel the skin off when it is cool.
2.In the same kadai add 2 tsp of oil, fry the green chilli and minced garlic and keep them aside.Use the remaining oil for tadka.
3.Grind fried peanuts,green chilli and garlic to smooth paste by adding salt and water.
4.Now heat the remaining oil then add mustard seeds,red chilli,curry leaves and pour it over the chutney.

   Serve it with idli,dosa,upma.I can assure u that it tastes good.Please post ur comments on this recipe.

Hyderabadi Chicken Biryani

Hyderabadi Biryani is a popular non vegetarian variety of Biryani. It is basically made from basmathi rice and mutton.I used chicken here instead of mutton.As it is seen mainly in the Hyderabad it is named as Hyderabadi Biryani.

Ingredients:

Basmathi Rice -1/2 kg
Onions(sliced) -1(big)
Green chilli -4
Cinnamon-1/2 stick
Bay leaves -2
Badiyan -3 flowers
Turmeric powder -1 tsp
cardamom -3
shajeera -1 tsp
Butter  -1/4 stick(shredded)
oil -4 tbsp
 
Marination:
Boneless chicken -1 kg
Gingergarlic paste -3 tbsp
coriander leaves -1 bunch
mint -1/2 cup
Red chilli powder -1 tbsp
Garam masala powder -1tsp
coriander powder -1 tsp
chicken biryani masala - 1 tsp(i prefer shan)
curd -1 cup
oil -1 tbsp
Salt as requires(adjust the salt as per ur taste)

Preparation:

1.Marinate chicken pieces with ingredients listed below under marination for half an hour.
2.Wash the basmathi  rice and soak it in water for 30 minutes.
3.Heat oil in a pan and add the cloves,cinnamon,bayleaves,badiyan,cardamamom and slitted green chilli to it.
4.Add the sliced onions and fry them untill it becomes slightly brown.Now add marinated chicken pieces to it and cook untill it is 90% done.
5.Boil water in a pan.When water starts boiling add oil,shajeera,basmathi rice,salt(water should not be salty) and cook untill rice is 75% done.
6.Drain out the water completely and spread it over the prepared chicken.
7.Preheat the oven at 350F for 10 minutes
8.Spread the saffron colour,coriander leaves.shredded butter over the rice layer and put it in the oven for 30 minutes( instead u can do this on stovetop by covering the pan with lid tightly and cooking it on low flame for 30 minutes).
     Now Mouthwatering Hyderabadi Chicken Biryani is ready for serving.Enjoy it with Raita or Baingan barta.Please post ur comments on this recipe

Dosa

Ingredients:

Rice -2 cups(i use long grain rice instead of sona masoori it tastes better)
Urad dal -1cup
Fenugreekseeds -1/4 tsp
cooked rice -1 handful

Preparation:

1.Wash rice and dal together ,add fenugreek seeds and soak it in enough water for 7 hours.
2.Grind it to smooth batter(fine like semolina) by adding handful of cooked rice .Adding rice makes ur dosa more crispy.
3.Keep it in a sealed container overnight or for 7 hours in a warm place.
4. Add water to the batter if required so that the consistency should be thick enough for making dosa.
5.Heat nonstick flat pan and pour spoonful of batter on it.Spread the batter with back side of spoon to round shape.Dribble a little bit of oil on the edges.If the dosa is thin enough no need to cook the other side.Remove from heat and enjoy it with chutney or sambar by folding over.
  Now crispy and tasty dosa is ready for serving.Please post ur comments on the recipe.

Mysore pak

Mysore pak is the most popular southindian sweet.I'll get water in my mouth when I heard this name.It is the simpliest way to make Mysore pak.It's my husband favourite sweet that's why iam very well at making this sweet..

Ingredients:

Besan flour -1 cup
Sugar -2 cups
Water -1cup
Ghee or Oil  - 2 cups(if u don't want much calories in ur sweet u can add 11/2 cup of ghee)
Cardamom powder -1 pinch
  I prefer 2 cups of ghee for 1 cup of besan flour it makes my sweet more delicious.


Preparation:

1.Heat 1 tbsp of ghee in a pan add besan flour and fry it untill raw smell goes out of that.
2.Make sugar syrup with 2 cups of sugar and 1 cup of water,boil untill it reaches single string consistency(by this time u can see rapid boiling).Heat ghee in a seperate pan parallel to sugar syrup.
3.Add fried flour to the syrup stirring continuously without forming lumps.
4.Add 1 tbsp of ghee at a time keep mixing all the time untill all the ghee is done.Do this on low medium flame.
5.Keep mixing continuously untill the texture leaves edges of the pan.Pour it over the greased plate and flatten it immediately.Cut it into rectangular shapes when the texture is in semisolid state.
  Now Mysore pak is ready for serving.Please post ur comments on this recipe.

Boondi laddoo

Ingredients:

Besan flour -1 cup
Sugar -11/2 cup(if u like more sweetness u can add 2 cups of sugar)
Oil -Required for deep frying
Cashew - 1 tbsp
Raisins -1 tbsp
Cardamom powder -1 pinch
Baking soda -1 pinch
Ghee -1 tsp

Preparation:

1.Make a smooth thick batter with besan flour,water and baking soda.
2.Heat oil in kadai.Take the batter and pour it over a sieve with round holes.
3.The batter will start dropping through holes.If the batter doesn't drop,tap it gently with a spoon so that the small balls of dough fall into oil.
4.Make the balls and keep aside.Heat sugar and water in a pan untill it reaches string(single thread) consistency.Now add cardamom powder to the syrup.
5.Mix the balls of besan to the sugar syrup and let them soak for sometime.Add cashew and raisins(roasted in ghee) to the mixture.
6.Make the laddoo of size desired from the mixture when it is warm.Don't allow the mixture to cool it will crystalize.
  Keep the laddoos ina tight container.Please post ur comments on this recipe.

Kudumulu

Kudumulu is a sweet,especiall prepared on Vinayaka chavithi festival.

Ingredients:

 Rice flour -1 cup
Jaggery -1 cup
Cardamom -3(crushed)
Grated coconut -1 cup
Ghee -1 tsp

Preparation:

1.Heat kadai on the stovetop and then add some water and jaggery.Boil it untill jaggery dissolves.
2.Add rice flour ,cardamom powder,grated coconut to the jaggery syrup and let it cool  down.
3.Make balls and patties out of that mixture.Grease the idli plate with ghee and put these and cook as you would do for idli.

  Now undrallu and kudumulu are ready.Put these as Naivedyam for Lord vinayaka on Vinayaka chavithi and take the blessings of Ganesh.

Nellore chepala pulusu(Fish curry in Tamarind Sauce)

Nellore is famous for this fish curry,I learnt this recipe from my mother.I exactly copied her recipe. I added mustard and fenugreek seeds powder to bring extra flavour. It tastes good for the next day.

Ingredients:
Fish - 2 lbs( i prefer Tilapia)
Onion -1(sliced)
Tomato -1 (sliced)
Tamarind -lemon size ball( soak the tamarind in water for 30 minuted before starting preparing curry)
Gingergarlicpaste -1 tsp
Turmeric Powder -1/2 tsp
Red chilli powder -2 tea spoons( if u eat more spicy u can add more)
Salt -As required
Mustard seeds -1 tsp
Fenugreek seeds -1/2 tsp

Popu ingredients:

Mustard seeds -1/2 tea spoon
Fenugreekseeds -1/4 teaspoon
Curry leaves - 5
Red chilli -2

Preparation:

1Marinate fish pieces with salt,turmeric powder,red chilli powder and gg paste for 15 to 20 minutes.
2.In the meanwhile,heat oil in a pan and then add mustard seeds, fenu greek seeds,red chilli,andcurry leaves to it.
3.When mustard seeds start spluttering,add sliced onions and saute them untill they become soft.
4.Add tomato pieces and saute them untill oil comes out of that.squeeze the tamarind juice from the pulp and add it to the fried mixture with 2 cups of water.
5.Boil it for 5 minutes and then add marinated fish pieces to the curry.Cook on medium flame for 20 minutes.Now add mustard & fenugreek seed powder(roasted and powdered) to the curry.Adjust the salt and red chilli powder at this time. Simmer it for 5 minutes untill oil floats on the curry.

   Now yummy chepala pulusu is ready.Serve hot with steamed rice.Enjoy this recipe with ur family members.Iam sure that u'll definitely get nice compliments.please post ur comments on this recipe