Simple Fish fry/chepala vepudu/Minu fry

Fish is considered as an ideal food for  consuming during weight loss programs as these contain less calories and are rich in proteins,minerals and Vitamins.Many varieties of fish like salmons,sardines fish  contain essential fatty acids called omega-3 fatty acids which have many benefits for human health.

Health Benefits of Omega-3 fatty acids : These are the essential fatty acids,which help in reducing the risk of Cardiac problems,Rheumatoid Arthritis,bipolar disorder,breast cancer,depression etc.,

Fish are very delicate and needs special methods to clean it.To remove the raw smell of fish,we need to clean it with fresh water first and then with curd and little turmeric powder and again with water.

Today I am sharing the simple method of Fish/chepalu/minu fry using very few spices and lemon juice. Here I am using koramenu fish (scientific name : Chana marulias)

 

Preparation time : 10 mins

Marination time : 30 mins - 1 hr

Cooking time : 30 mins

Yield : 4

Ingredients :

Fish pieces : 7-9 no

Ginger-garlic paste : 2 tbsp

Lemon Juice : juice of 1 full lemon

Turmeric powder/pasupu/arishana pudi :  a pinch

Coriander seed powder/dhaniya powder/Kothambari beeja pudi : 1 tbsp

Red chili powder : 1 tbsp

Salt : to taste

Green chili pieces : few

oil : 2 tbsp + 1 tsp

Cumin seed/jeera/jeerige pudi : 1 tbsp

Garam masala powder : 1 tsp

Coriander leaves/kothmir/kothambari soppu : few

Curry leaves/karivepaku/karibevina soppu : few

Method Of Preparation :

1. In a bowl mix ginger-garlic paste,red chili powder,cumin powder,coriander powder,turmeric powder,salt,lemon juice,green chili pieces ,1 tsp of oil,coriander leaves and apply this  mixture  completely to fish pieces on either sides and marinate  for 30 mins to 1 hr basing on your availability of time.


2. Heat 2 tbsp of oil in a thick bottomed pan and add curry leaves and saute for 30 seconds,then place marinated fish pieces carefully one by one and fry them for 10-15 mins on medium flame.


3. Once they turn slightly brown,flip to the other side gently and fry for 10-15 more minutes or till they turn brown. Dish out and serve along with onion pieces and lemon wedges.

[caption id="attachment_210" align="aligncenter" width="300"] Simple Fish fry/chepala vepudu/minu fry(koramenu)[/caption]

I am sharing the picture of other fish(Rohu) fry with the same procedure.

[caption id="attachment_462" align="aligncenter" width="300"] Rohu Fish Fry[/caption]

 

 

 

 

 

 

 

 

 

Brinjal Fry/vankayya Fry/Badhanekayi Fry

Brinjal/Vankayya/Badhanekayi is known as the king of  vegetables. It can be cooked in many different varieties.It sets well with many other vegetables. It has many nutritional uses. I am mentioning few of them here.

Nutritional Benefits Of Brinjal/Egg plant : Brinjal contain very less calories and also less fat content,which is an important benefit for people under diet control. It is rich in soluble fiber.Its peel contain flavonoid antioxidant called Anthocyanin,which helps in preventing Cancer,aging,neurological diseases etc.,It also contain phyto nutrients which help in proper functioning of brain thus helping in having good memory power.It also helps in keeping the blood pressure stable.It is also rich in B-complex group of vitamins.

In this recipe the combination of brinjal with bengal gram,redchilies,black gram gives a spicy and yummy taste.You cannot resist without eating it.Do try it once and taste it.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Brinjal/vankaya/badhanekayi : 1/2 kg

Split black gram/minapappu/uddhina bele : 3 tbsp

Bengal gram/pachi senaga pappu/kadale bele : 3 tbsp

Red chilies/endu mirchi/ona menasina kayi : 6-7 no

oil : 2 tbsp + 1 tsp

Salt : as per required

Method of Preparation :

1. Heat a thick bottomed vessel, add 1 tsp of oil ,heat it and add split black gram/minappu/uddina bele and bengal gram/senaga pappu/kadale bele, saute for 30 secs - 1 minute and then add red chilies/ona menasina kayi/endu mirchi, saute for 30 more seconds. Off the flame and let them cool down.Grind these into powder.


2. Cut brinjal  into long pieces. Heat a kadai , add 2 tbsp of oil and add brinjal pieces and fry till they become soft.


3. Add required amount of salt,powder which we prepared earlier and cook for 3 minutes.Dish out and serve.

[caption id="attachment_205" align="aligncenter" width="300"] Tasty Brinjal Fry[/caption]

 

Capsicum Rice/Bell Pepper Rice/Donne Menasina kayi Rice/Simla mirchi Rice

Capsicum/bell pepper which is also called as sweet pepper is one of the vegetable containing high amount of  Vitamin 'C',which is a very important vitamin for maintaining healthy skin as it helps in the synthesis of Collagen.It also contains rich levels of Vitamin 'A' .It also contains flavonoid antioxidants like Carotenes,lutein,Zea-Xanthin and CryptoXanthin which help in protecting the body against free radicals. It also contains alkaloid compound Capsaicin which contain anti-diabetic,anti-carcinogenic and anti-bacterial properties, thus making Capsicum an important vegetable for sugar patients.

This recipe 'Capsicum rice' is ideal for lunch box.This can be prepared even with left over rice.This is a simple and spicy rice recipe.Do try it once for sure.

Preparation time : 20 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Capsicum (either green/yellow/red or all) : 3

Boiled rice : 2 cups

Onion Pieces : 1 cup

Green chili slices : 1/2 cup

Salt : as per required

Oil : 2 tbsp

Coriander leaves/kothmir/kothumbari soppu : fistful

Ingredients for making Masala powder :

Groundnuts/peanuts/verusenaga pappu/Kadalekayi : 3 tbsp

Cumin seeds/jeera/jeerige : 2 tbsp

Black gram/minapappu/uddhina bele : 2 tbsp

Bengal gram/pachi senagapappu/kadale bele : 2 tbsp

Coriander seeds/dhaniyalu/Kothambari beeja : 1 tbsp

Red chilies/endu mirchi/ona menasina kayi : 5-6 no

Method Of Preparation :

1. Heat a kadai and add 1 tbsp of oil and fry all the ingredients listed for making 'Masala powder' separatly and grind them into powder.


2. Chop capsicum into small pieces.(I have used yellow and green capsicum here). Add required amount of salt to boiled rice and set aside.


3. Heat another kadai and add 1 tbsp of oil, add onion pieces,salt (required for only onions, as already salt is added to the boiled rice) and saute till they turn  transparent, then add splitted green chilies,saute for 30 seconds,then add capsicum pieces and saute for 2 minutes.


4. Then add the masala powder which we prepared earlier and boiled rice,mix thoroughly and cook for 2 minutes.


5. Finally add Coriander leaves/kothmir/kothumbari soppu and dish out.

[caption id="attachment_194" align="aligncenter" width="300"] Spicy Capsicum Rice[/caption]

Potato/Aloo/Bangala Dumpa/Alu gedde Curry (Rajasthani Method)

Potato or Aloo or Bangala dumpa or alu gedde is one of the most abundantly available and used vegetable. It contains mostly Carbohydrates in the form of starch,along with minerals and vitamins.It can be used with any other vegetables as it combines well with any vegetable. This is one of the vegetable which can be used to prepare a wide varieties of  food items ranging from curries,rice recipes to snacks etc., There are number of varieties of curries made with potatoes. Today  am sharing one of the tastiest potato recipe which is of Rajasthani origin. The main combination of potato in this, is with curd and tomato Ketchup.

Preparation time : 15 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Potatoes/Aloo/Bangala dumpa/alu gedde : 1/2 kg

Curd : 1/2 cup

Tomato ketchup : 2 tbsp

Green chilies Splitted : 3

Onion pieces : 1/2 cup

Ginger-garlic paste : 1 tbsp

Red chili powder/karam/ona menasinakayi pudi : 1 tbsp

Jeera/cumin seed/jeerige pudi : 1 tbsp

Butter : 1 tbsp

Oil : 1 tbsp

Salt : as per required

 

Method Of Preparation :

1. Boil potatoes and cut into small pieces. Heat a kadai and add butter and oil,wait till the butter melts.


2. Add onion pieces,saute till they turn transparent,then add green chilies, ginger-garlic paste and fry till the raw smell goes off.


3. Add tomato ketchup to it and saute for 30 seconds,then add curd,salt,red chili powder, jeera powder and saute for 30 more seconds.


4. Then add boiled potato pieces and little water,cook for 5-10 mins.


5. Dish out and serve along with roti/plain rice.

[caption id="attachment_176" align="aligncenter" width="300"] Rajasthani Aloo Curry[/caption]

 

 

 

Paneer 65

Any dish made out of paneer will be definitely super tasty and delicious,this is due to the rich taste of Paneer.I am sharing one of the best tasty dish with paneer, which is' Paneer 65'. I have made few changes  according to my taste, to the original recipe. I am not using food color,as it is harmful to the body.This recipe requires very less ingredients and very simple to prepare.

Preparation Time : 10 mins

Cooking Time : 20 mins

Yield : 2

Ingredients:

Paneer : 100 gm

All purpose flour/maida : 1 cup

Cornflour/Mokka jonna pindi/Jolada hittu : 2 tbsp

Red chilli powder /karam/ona menasinakayi pudi : 2 tbsp

Turmeric Powder/pasupu/arishana pudi : 1 tsp

Salt : as per required

Garam masala powder : 1 tbsp

Ginger-garlic paste : 1 tbsp

Green chilies/pachi mirchi/menasinakayi  slices : 1/2 cup

Curry leaves/karivepaku/karivebina soppu : few

Curd : 1/2 cup

Water : as per required

Tomato Ketchup : 2 tbsp

Oil : for deep fry

Method Of Preparation :

1. Cut Paneer into cubes. Chop green chilies into longitudinal slices.


2. In a bowl add maida,cornflour,red chili powder,turmeric powder,salt,ginger-garlic paste,garam masala powder and little water to make batter.The batter should be of medium thickness (not too loose or too thick).


3. Dip Paneer cubes into it and deep fry them.


4. Heat another kadai and add 1 tbsp of oil, allow it to get heated and add green chili slices, curry leaves ,saute for 1 minute,then add curd,tomato sauce and stir once, then add fried paneer cubes into it and saute for 2 minutes and dish out.


5. Serve along with biryani/pulao/roti or even as a starter.

[caption id="attachment_173" align="aligncenter" width="300"] Panner 65[/caption]

Note : If you want extra color,you can add food color to the batter before adding paneer cubes to the batter.

Spicy Ridge gourd Curry/Birakaya-Vulli karam/Heeraikai-eerulli curry

Ridge gourd is one of the vegetable having high nutritious value,it contains less calories and is rich in Vitamin C,iron,dietary fiber,riboflavin,zinc and also magnesium.Let us know about its nutritional benefits in detail here.

Nutritional Benefits of Ridge Gourd : Ridge gourd contains lots of water and is low in saturated fats,which makes it beneficial during weight loss. It acts as an excellent natural body cleanser,eliminating harmful pollutants from the body.It also helps in decreasing the alcohol intoxication by boosting the liver functioning. As it is rich in dietary fiber,it acts as best remedy for constipation and is even used to cure piles. It also helps in Diabetes,by reducing the sugar level both in blood and urine.It also helps in fortifying the immune system.

Preparation Time : 10 mins

Cooking Time : 15 mins

Yield : 2

Ingredients :

Ridge gourd/Birakaya/Heeraikai : 1/4 kg

Onions : 2 (medium size)

Red chilies/endu mirchi/ona menasina kayi : 5-6

Jeera/cumin seeds/jeerige : 1 tbsp + 1tsp

Split black gram/minapappu/uddhina bele : 1 tsp

Bengal gram/pachi senaga pappu/kadale bele : 1 tsp

Mustard seeds/avallu/sasive : 1 tsp

Garlic : 3-4 crushed

Turmeric powder/pasupu/arishana pudi : a pinch

Curry Leaves/karivepaku/karibevina soppu : few

Salt : as per required

Oil : 1 tbsp

Method Of Preparation :

1. Chop ridge gourd(/birakaya/heeraikai) into small pieces. Grind onions+red chilies+1 tbsp of jeera/cumin seeds/jeerige into paste.


2. Heat a kadai and add 1 tbsp of oil and heat it,then add Bengal gram(/pachi senaga pappu/kadale bele),mustard seeds (/avallu/sassive),split black gram(/minapappu/udhina bele),cumin seeds (/jeera/jeerige) and saute for few seconds.


3. Then add crushed garlic, curry leaves (/karivepaku/karibevina soppu),turmeric powder(/pasupu/arishana pudi),salt and onion paste which we prepared,saute for 5 minutes.


4. Then add ridge gourd (/birkaya/heeraikai)pieces and cook for 5 minutes by closing the lid.Then add little water,cook for 5 more minutes.


5. Dish out and serve along with roti/plain rice.

[caption id="attachment_165" align="aligncenter" width="300"] Ridge gourd/birkaya/heeraikai curry[/caption]

 

 

 

 

 

Creamy Chicken Curry

The name of the recipe itself  describes that it is a combination of chicken and fresh cream.This is a unique combination which is simply delicious and a definite mouth watering dish.To add more delicacy to the dish, I have added cashewnut paste also. Overall its a wonderful chicken gravy recipe which will be definitely liked by everyone. It is a perfect combination for roti and fried rice. The procedure involves very less preparation and requires minimum ingredients.

Nutritional Benefits of Cashew Nuts : Cashew nuts have many health benefits.They contain less fat compared to other nuts.They helps in lowering blood pressure.It helps in getting black hair as it contain copper in it.They contain high amount of soluble dietary fiber.They also contain phytochemicals which helps in prevention of cancer.They are also rich in Vitamin B1(thiamin), B2 (riboflavin),B5(pantothenic acid),B6 pyridoxine, which are required for metabolism of proteins,fats and carbohydrates.

Preparation time : 20 mins

Marination time : 1- 3 hrs

Cooking time : 30-40 mins

Yield : 2

Ingredients :

Chicken : 1/2 kg

Cashew nuts : 50 gm

Fresh Cream : 2 tbsp

Onion pieces : 1 cup

Red chilly powder/karam/ona menasinakaya pudi : 2 tbsp

Green chilly/pachi mirchi/hasiru menasina kayi pieces : 1/4 cup

Turmeric powder/pasupu/arishana pudi: 1/4 tsp

Ginger-garlic paste : 2 tbsp

oil : 3 tbsp

Salt : As per required

Masala powder : 2 tbsp ( for preparing this powder,refer step 1 in 'method of preparation' )

Water : 3 cups

Ingredients for Marination :

Ginger-garlic paste : 1 tbsp

salt : 1 tbsp

Red chilly powder/karam/ona menasina kayi pudi : 1 tbsp

Curd : 2 tbsp

Turmeric powder/pasupu/arishana pudi : 1/4 tsp

 

Method of Preparation :

1. For preparing masala powder, dry roast 1 tbsp of  Coriander seeds/dhaniya/kothumbari beeja, 1 tsp of poppy seeds/gasagasalu/gasagase, 1 inch stick of cinnamon/daichini,3-4 cloves/lavang and grind them to powder once they get cooled down.


2. Clean chicken properly and cut them into pieces and marinate with the ingredients listed under marination for 1-3 hrs. Soak cashew nuts in 1 cup of water for 10 mins and grind it into paste.


3. Heat a thick bottomed vessel and add 3 tbsp of oil, let it get heated,then add onion pieces,green chilly pieces and fry till onions turn transparent.


4. Then add ginger garlic paste,turmeric powder/arishana pudi/pasupu and fry till the raw smell of ginger-garlic goes off.Then add marinated chicken, stir properly and let it cook for 10 minutes.Add salt,red chilly powder/ona menasinakayi pudi/karam and masala powder which we prepared earlier and add 2 cups of water,cover it with a lid and cook for 20 minutes or till the chicken is cooked properly.


5. Then add Cashew paste and cook for 5-10 more minutes and then finally add fresh cream and dish out.

 

[caption id="attachment_124" align="aligncenter" width="300"] Creamy Chicken Curry[/caption]

 

Tomato-Brinjal Curry/Vankaya-Tomato curry/Badanekayi-Tomato Curry

This is one of the traditional Andhra recipe, combination of Tomato and Brinjal along with tamarind pulp gives a sharp tangy taste which makes us addicted to it. This is again another very simple  to prepare yet tasty curry. I have discussed about the nutritional benefits of tomato in my earlier posts, I am mentioning about Brinjal's  here.

Nutritional Benefits Of Brinjal/Egg plant : Brinjal contain very less calories and also less fat content,which is an important benefit for people under diet control. It is rich in soluble fiber.Its peel contain flavonoid antioxidant called Anthocyanin,which helps in preventing Cancer,aging,neurological diseases etc.,It also contain phyto nutrients which help in proper functioning of brain thus helping in having good memory power.It also helps in keeping the blood pressure stable.It is also rich in B-complex group of vitamins.

Preparation Time : 15 mins

Cooking Time : 15 mins

Yield : 4

Ingredients :

Brinjal/vankayalu/Badanekayi : 1/2 kg

Onions : 3

Tomato : 1/4 kg

Jeera powder/jeerige pudi : 1 tbsp

Red chilli powder/karam/ona menasina kayi pudi : 1 tbsp

Tamarind pulp : 1 cup

Salt : as per required

Oil : 2 tbsp

 

Method Of Preparation :

1. Chop Brinjal/vankaya/badanekayi, onions and tomatoes into small pieces.


2. Extract tamarind pulp by soaking tamarind in  hot water for 10 mins.


3. Heat a thick bottomed vessel and add 2 tbsp of oil, after it gets heated add onion pieces and fry till they turn transparent.


4. Then add brinjal pieces and cook for 3-4 mins by closing it with lid.Then remove the lid and add tomato pieces and cook for 2 more minutes.


5. Then add salt,red chilli powder/karam/ona menasina kayi pudi and tamarind pulp and cook for 6-7 minutes. If required, can add water to it.


6. Then add jeera powder/jeerige pudi, mix well and let it cook for 2 more minutes.


7. Dish out and serve along with plain rice or roti.

[caption id="attachment_155" align="aligncenter" width="300"] Tomato-Brinjal Curry[/caption]

 

Simple Chicken Pulao (Pressure Cooker Method)

Most of us like dishes made of chicken much more than other non- vegetarian dishes. Among the chicken recipes, chicken biryani & pulao occupies the foremost place.Today I am preparing simple chicken pulao in a pressure cooker with minimum ingredients which are easily available in our kitchen.


Preparation Time : 20 mins-2 hrs

Cooking Time : 50-60 mins

Yield : 2

 

Ingredients :

For Marination :

Curd : 1 cup (preferably sour one )

Red chilly powder : 2 tbsp

Turmeric powder : 1/2 tsp

Salt : as per required

Ginger-garlic paste : 2 tbsp

Lemon juice : 1 tbsp

 

Other Ingredients :

Chicken : 1/2 kg

Basmati/Long grain rice :  2 cups

Cloves/lavangam : 5-6

Elachi/cardamom/elakullu : 3

Cinnamon stick/dalchina chekka/dalchini : 2 (1 inch sticks)

Star anise : 2

Bay leaf/biryani aku/paththa : 2

Marati moggu/capers : 2

Mace/japatri/jayi patre : small piece

Nutmeg powder/jajji kayya pudi/ : 1/4 tsp

Onion pieces : 1 cup

Slitted Green chilies : 3-4 no.

Tomato pieces : 1/2 cup

Salt : as per required

Ginger-garlic Paste : 1 tbsp

Garam masala Powder : 1 tbsp

Ghee : 1 tbsp

Oil : 3 tbsp

Water : 4 1/2 cups

 

Method of Preparation :

1. Wash chicken properly and marinate chicken for 2 hrs with the ingredients for marination. If you dont have enough time you can reduce the time to 15-20 mins.


2. Heat the pressure cooker and add 3 tbsp of oil and allow it to get heated, then add Elachi, nutmeg powder,bay leaves,Mace,capers and saute for 30 seconds.


3. Then add onion pieces and slitted green chilies and saute till onions turn transparent.Then add ginger garlic paste and saute until raw smell goes off.


4. Then add tomato pieces, saute for 3 minutes, then add marinated chicken,stir and cook for 10 minutes on a high flame,then reduce the flame to medium and cook for 20 minutes by closing the lid, Then open the lid and check whether the chicken is 3/4th cooked or else cook for 5-10 more minutes.


5. Then add washed and strained  basmati/long grain rice and stir thoroughly, then add 4 1/2 cups of water,required amount of salt,garam masala powder and stir once again, then close the lid and cook on a medium flame till 2 visils.


6. Let it cool down,then remove the lid, add 1 tbsp of ghee and mix once again.


7. Dish out and serve with raita or any curry.

[caption id="attachment_148" align="aligncenter" width="300"] Simple Chicken Pulao[/caption]

 

 

Tomato-Sweetcorn Rice

I have  again come up with another easy to prepare lunch box recipe Tomato-Sweetcorn Rice, which is very easy and quick to prepare recipe and requires very few ingredients, which is not only tasty but also healthy. I have already mentioned the important health benefits of both tomatoes and sweetcorn in my earlier posts, but I am again discussing few health benefits of them here.

Nutritional Benefits of Tomatoes : These contain  low fat and zero cholesterol. These contain lots of vitamins,minerals,dietary fiber and especially these contain 'Lycopene' which is a flavonoid  antioxidant which acts as an anticancer agent, by eliminating the free radicals (which are the main reason for causing cancer) in the body. These also contain high amounts of Vitamin A and C which helps in protecting our eyes and skin from damage. These also contain trace amounts of Iron,folate/folic acid,potassium,calcium, thiamin, niacin , riboflavin,manganese etc.,

 

Nutritional Benefits of Sweetcorn :It  contains multiple nutrients like vitamins,minerals,proteins and also Dietary fiber. It contains both soluble and Insoluble fibers in it,which are very good for health. Insoluble fiber binds to cholesterol and prevents it from releasing into blood stream,thus decreases the risk of heart problems.Soluble fiber helps in decreasing the constipation problem. This also contain Phenolic flavonoid antioxidant,Ferulic acid which increases while cooking. Ferulic acid acts as a good anti-cancerous agent.It also contains two major phyto-chemicals Lutein and Zeaxanthin which play a great role in slowing the formation of cataract,thus helps in decreasing the risk of chronic eye diseases. Sweetcorn also contain Vitamin A, B1(thiamin) and also folate/folic acid. Adding sweet corn along with other vegetables in the diet acts as a good nutritional diet/balanced diet.

 

Preparation Time : 20 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Tomatoes : 5-6 ( large)

Boiled Rice : 2 cups

Boiled Sweet corn : 1 cup

Green chilies :  5

Onions : 2

Mustard seeds/sasive/avallu : 1 tbsp

Jeera/cumin seeds/jeerige : 1 tbsp

Black gram/minapappu/uddhina belle : 1 tbsp

Ginger-garlic paste : 2tbsp

Salt : to taste

oil : 1 tbsp

Red chilly powder : 1 tbsp

Jeera podi/cumin powder/jeerige pudi : 1 tbsp

 

Method of Preparation :

1. First grind 3-4 tomatoes into paste in a mixer and keep aside. Chop remaining tomatoes, onions and green chilies


2. Heat a kadai and add 1 tbsp of oil and add mustard seeds/avallu/sasive and allow them to splutter, then add jeera/cumin seeds/jeerige and split black gram/minapappu/uddhina belle, fry for a minute.


3. Then add chopped onions and green chillies to it and fry until onions turn transparent.Then add ginger-garlic paste and fry till the raw smell goes off. Then add tomato pieces and fry for a minute.


4. Then add tomato paste and cook for 3-4 minutes.(can add little water if required)


5. To this add red chilly powder,salt,Jeera powder/jeerige pudi and mix well.


6. Then add sweetcorn and boiled rice and mix thoroughly.


7. Dish out and serve hot.

[caption id="attachment_138" align="aligncenter" width="300"] Tomato-SweetCorn Rice[/caption]

Spicy Black Pepper-Jeera Rice/Jeera-Miriyala Annam/ Jeerige-karimenasu Akki

This Spicy  Black Pepper- Jeera Rice is one of the simplest rice recipe to prepare with very few ingredients especially with very little oil and it takes very less time to prepare. This can be included in quick lunch box recipes. This spicy rice recipe is an apt choice for this cool winter season, as it  helps in keeping  common cold,cough and all other winter related problems at bay. We do suffer a lot in this season with throat infections also,the black pepper in this recipe help us from getting infections with its anti inflammatory properties. Jeeera/cumin seeds add the necessary spice to the dish.

Preparation time : 30 mins

Cooking time : 15 mins

Yield : 2

 

Ingredients :

Peppercorns/black pepper/miriyalu/kari menasu : 1 tbsp

Black pepper powder/miriyala podi/kari menasu pudi : 2 tbsp

Jeera/cumin seeds/jeerige : 1 tbsp

Jeera powder/jeerige pudi/ cumin powder : 2 tbsp

Boiled rice : 2 cups

Green chilies : 4-5 no.

Red chilies : 3-4 no.

Mustard seeds/avallu/sasive : 1 tbsp

Split Black gram/minapappu/ uddhina belle : 1 tbsp

Bengal gram/pachi senaga pappu/ kadhale belle : 1 tbsp

Salt : to taste

lemon juice :  5-6 tbsp

Oil : 1 tbsp

 

Method Of Preparation :

1. First mix lemon juice and salt to boiled rice in a bowl and keep it aside for 5 minutes.


2. Mean while heat a kadai add 1 tbsp of oil to it and after it gets heated up ,add mustard seeds/sasive/avallu to it and allow it to splutter and then add jeera/cumin seeds/jeerige to it and fry for 30 seconds.


3. Then add bengal gram/pachi senagapappu/kadhale belle and also add split black gram/mina pappu/ udhinna belle  and fry for one  minute.Then add black pepper also to it and fry for 30 seconds.


4. Then to this add sliced green chilies and red chilies and fry for one more minute.


5. Then add jeera powder and black pepper powder, 2 tbsp each to it and mix well.


6. To this mixture add boiled rice mixed with lemon juice and salt.Mix thoroughly and fry for 2 minutes.


7. Dish out and serve with plain curd or raita.

Soy Meal Maker/Soy Chunks/Soy Granules Masala Curry

Soy granules/chunks/nuggets/meal maker is the defatted form of Soy flour obtained as a by product in the extraction of  Soybean oil. These are considered as meat substitutes for vegetarians a they contain rich amount of protein similar to meat. These are especially rich in Omega-3 fatty acids, which helps in reducing the risk of coronary heart problems.These also contain vitamins,minerals and dietary fiber.  They also help in loosing weight.These are used in preparing various varieties of dishes and are pretty easy to use in any type of food items. These are considered as good food for even old people and diabetic patients. As these contain good amount of proteins, they are considered as an essential food for increasing growth in kids.

 

Preparation time : 15 mins

Cooking time : 20 mins

Yield : 2

 

Ingredients : 

Soy Chunks/granules/meal maker : 1 cup

Onions : 2 (medium size)

Tomatoes : 2 (medium size)

Mint leaves : 1/4th cup

Green chilies : 5-6 no.

Ginger-garlic paste : 1 tbsp

Coriander seed powder/dhaniya powder/kothambari beeja pudi : 1 tbsp

Red chili powder : 1 tbsp

Garam masala powder : 1 tbsp

Salt : to taste

Oil : 2 tbsp

 

 

Method of Preparation :

1. First boil  water with a pinch of salt, then put off the flame and add  soy chunks/meal maker/granules into it and close it with a lid and soak for 10 mins. Then squeeze out the water from the chunks and keep them aside for some time.


2. Grind mint leaves and green chilies together into a paste. Chop onions and tomatoes into small pieces.


3. Heat 2 tbsp of oil in a kadai and add onion pieces and fry them till they turn transparent. Then add ginger-garlic paste to it and fry until the raw smell goes off.


4. Then add mint leaves and green chilies paste also to it and fry for 1 minute and then add tomato pieces and fry for 2 more minutes.


5. Add salt,red chilly powder,coriander seed powder/kothumbari beeja pudi/dhaniya powder to it and fry for 1/2 minute.


6. Then add squeezed soychunks/granules/meal maker and mix well and cooked for 3 minutes.


7. Finally add garam masala, dish out and garnish with coriander leaves.  Serves as a good combination for rice,rotis.....

[caption id="attachment_112" align="aligncenter" width="300"] Soy granules/chunks/meal maker masala curry[/caption]

 

Bisi Bele Bath (Mixed vegetable sambar rice)

Bisi Bele Bath is one of the famous Karnataka dish, which is commonly prepared in every home for at least 2 times in a month. 'Bisi Bele Bath'  can be called as 'hot lentil rice' when translated in Kannada. It is a rice based recipe, similar to another famous south Indian recipe   'Sambar rice'. This is a combination of rice, toor dal ,mixed vegetables with tamarind pulp and spicy masala flavors. Its rich flavor,aroma makes everyone addicted to the dish. It can be very easily prepared in a pressure cooker. It is a very healthy dish as it contains toor dal which is a rich source of protein.

Preparation Time : 20 mins

Cooking time : 30-40 mins

Yield : 2

Ingredients :

For Preparing Paste :

Dessicated coconut/dry coconut powder/endukobbari poddi/suska golisi tengina : 1/4 cup

Jeera/cumin seeds/jeerige : 1 tbsp

Fenugreek/menthya/menthulu : 1/2 tsp

Bengal gram/pachi senaga pappu/kadale bele : 1 tbsp

Split black gram/mina pappu/uddhina bele : 1 tbsp

Red chilies/ endu mirapakayallu/ona menasinakayi : 6-7  no.

Coriander seeds/dhaniya /kothambari beeja : 1 tbsp

Elachi/elakulu/yalakki :2

Cinnamon/dalchini chekke/dalchina : 1'' stick

Cloves/lavangalu/lavang : 4-5 no.

Fry all these ingredients separately in little oil and let them cool, then grind them into coarse powder. Soak this powder in 1 cup of  tamarind pulp/chintapandu gujju/ hunse hannu(extracted by soaking tamarind/chintapandu/hunse hannu in hot water for 10min and squeezing  the pulp.) for 10mins. This is how it looks like (see below picture).

[caption id="attachment_105" align="aligncenter" width="300"] Bisi Bele Bath Paste[/caption]

Other Ingredients :

Rice : 1 cup

Toor dal/kandi pappu/togari bele : 1 cup

Carrot pieces : 1/2cup

beans : 1/2 cup

Potato/aloo pieces : 1/2cup

Tomato pieces : 1/2 cup

Ground nuts/peanuts/veru senaga pappu/nelagadali : 1/2 cup

Cashew nuts/jeedipappu/godambi : 1/2 cup

Curry leaves/karivepaku/karibevina soppu : 1/4 cup

coriander leaves/kottambari soppu/kothmira : 1/4 cup

Ghee : 2 tbsp

Salt : to taste

Turmeric powder/haldi/pasupu/arishana pudi : a pinch

Water : 5 1/2 cups

Ingredients for Seasoning :

mustard seeds/avallu/sasive : 1 tbsp

Cumin seeds/jeera/jeerige : 1 tsp

black gram/minapappu/uddhina bele : 1 tsp

Bengal gram/pachi senaga pappu /kadale bele : 1tsp

red chilies/endu mirapakayallu/ona menasina kayi : 3-4 no.

Curry leaves/karivepaku/karibevina soppu : few

oil : 1 tbsp

Water : 5 1/2 cups

Method of Preparation :

1. Wash  rice and toordal/kandi pappu/togari bele and keep aside for 10 mins (rice and dal mixture).


2. Heat 2 tbsp of ghee in a pressure cooker and add cashew/jeedi pappu/godambi and fry them for a minute. Then add rice and dal mixture to it and stir well.


3. Then add all vegetable pieces,turmeric powder/pasupu/arishana pudi , curry leaves/karivepaku/karibevina soppu and coriander leaves/kothimira/kothambari soppu and fry for 2 minutes. Then add groundnuts/verusenaga pappu/nelagadali and fry for 2 more minutes then add water, stir well and cook until 3 vissils on a medium flame.


4. Let the pressure come down and then open the lid and add the paste which we prepared earlier and mix thoroughly and close the lid for 5 minutes.


5. In the mean while for seasoning heat small kadai and add 1 tbsp of oil and add all the seasoning ingredients mentioned above and fry for a minute.


6. Dish out the rice mixture and add seasoning to it on top.


7. Serve  along with raita and papads.

[caption id="attachment_104" align="aligncenter" width="225"]                     Bisi Bele Bath[/caption]

 

 

 

 

 

Besan-Coconut Sweet/ Senagapindi-kobbari Burfi/Kadale Hittu-Thenginakayi Burfi

Besan/Gram flour/senagapindi/kadale hittu is an easily available and a regular kitchen ingredient which is used  to make several different items like  curries, snacks and Sweets. Today I am sharing one of the best sweet recipe with this Gram flour in combination with coconut. This is  one of the  famous Karnataka Sweet. This recipe involves continuous stirring on a medium flame and requires little patience in making. But it is all worth for its rich delicious mouth watering taste.

 

 

Preparation Time: 15 minutes

Cooking Time : 45-50 minutes

Yield  : 15- 20 pieces

Ingredients :

Besan/ gram flour/senagapindi/kadale hittu : 1cup

Semolina/bombay ravva/karachi nooka/rave : 1 cup

Freshly grated coconut/kobbari/thenginakayi : 1 cup

Sugar : 3 cups

Water : 1 cup

Ghee : 1/2 cup

Dry fruits : for garnishing

Method of Preparation :

1.  Heat a kadai/pan and add 1 tsp of ghee and add 1 cup of  Gram flour and fry for 2 minutes, remove it into a bowl and cool it.


2. Then in the same kadai fry semolina and grated coconut separately and keep aside and cool them.


3. Mix all the three ingredients(gram flour+semolina+ grated Coconut) together in a bowl. this is called as Besan mixture.


4. Then take a thick bottomed vessel and add 3 cups sugar and 1 cup water and allow the sugar to dissolve in water with occasional stirring and let it come to boil. Allow the sugar syrup to cook till it reaches single string consistency ( to check for single string consistency ,you need to  place/touch  the sugar syrup between your thumb and index finger and stretch your fingers it should form a single string between your fingers.)


5. Once the syrup gets single string consistency add Besan mixture slowly with continuous stirring in order to avoid lumps.


6.  Then add remaining ghee ( ghee should in melted form) and continue stirring until the mixture becomes thick and leaves the side walls of the vessel.


7. Immediately pour the mixture into a plate greased with ghee , spread evenly and sprinkle grated dry fruits over it  and allow it to cool.


8. When it becomes slightly harder make deep lines out of the mixture in the shape you want with a knife. Once it becomes completely hard, remove the pieces using knife.


9. Once they are ready you can store them in a air tight container. They remain fresh for 10 days.

[caption id="attachment_69" align="aligncenter" width="300"] Besan coconut burfy[/caption]

 

[caption id="attachment_71" align="aligncenter" width="300"] Besan coconut burfy single piece[/caption]