Ginger Chicken/Adraki Murg

Today I am sharing one of the most ordered dishes in the restaurant,which is Ginger Chicken,a spicy and super flavorful dish.It is very easy to prepare and there is no need of marination of chicken and can be prepared in less than 45 mins.This goes very well with roti and chapathi.The combination of chicken with ginger,tomato and soy sauce makes it super yummy and you cannot resist from eating it. I am sharing the simplest method here,which I saw it on a cookery show recently.I tried it yesterday and It turned out  good and so thought of sharing it immediately.Also check out my other recipes like Mango chicken. Coriander chicken, creamy chicken curry , super spicy chicken curry and simple chicken pulao.

Preparation time : 20 mins

Cooking time : 40 mins

Ingredients :

Chicken : 1/2 kilo

Ginger paste : 2 tbsp

Garlic paste : 1 tbsp

Salt : to taste

Ajinomoto: 1/4 tsp (optional)

Onion Paste : 1/2 cup (chop onions into pieces and grind them into paste)

Tomato puree : 1/2 cup (boil tomatoes in hot water for 10 mins,peel the skin and blend it in a mixer grinder)

Tomato Ketchup : 1 tbsp

Red chili paste : 3 tbsp (remove the seeds from red chilies and soak the chilies in hot water for 20 mins,grind it into paste)

Green chili sauce : 1/2 tbsp

Soy Sauce : 1 tbsp

Vinegar : 1 tbsp

Black pepper powder : 1 tsp

 Chopped Coriander leaves : 1/2 cup

Oil : 3 tbsp

Method of Preparation :

1. In a bowl add tomato puree,tomato ketchup,vinegar,soy sauce,red chili paste,green chili sauce,mix and keep this paste aside.


2. Heat oil in a kadai,add onion paste and saute till the paste turns translucent.


3. Then add garlic paste and ginger paste, saute till the raw smell goes off.


4. Then add chicken pieces, salt and close the kadai with a lid(if required add little quantity of water, cook for 15 mins, then add Ajinomoto, paste which we prepared in step 1, cook for  another 15 mins.


5. Then add black pepper powder,coriander leaves and cook for 5 more minutes.Garnish with mint leaves and serve.

Ginger Chicken/Adraki Murg

Amaranth greens Stew/Thotakurra Pulusu/Harive soppu Gojju

Amaranth greens are very rich in nutrients and so I try to include in my diet often. I keep on trying different different recipes with it.I have already posted Amaranth greens-Coconut Fry before and today I am sharing Amaranth greens stew,which is very simple to prepare and here I am using amaranth stems also as they are also having the same nutritional benefits like that of leaves.

Nutritional Benefits of Amaranth Greens/Thotakurra/Harive soppu/Dhantina Soppu: Amaranth greens are also called as Chinese Spinach which is packed fully with nutritional benefits similar to Spinach.It contains rich amount of dietary fiber, folate,Proteins,vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin B6, vitamin K, calcium, iron, copper, magnesium, phosphorus, Zinc,riboflavin and potassium.

Preparation Time : 10 mins

Cooking time : 30 mins

Ingredients :

 Chopped Amaranth greens along with stems : 2 cups

 Chopped onion : 1 cup

Tamarind : lemon sized ball

Red chilies : 4-5 no.

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

 Grated Jaggery : 1 tbsp

Red chili powder : 1 tbsp

Chopped garlic : 1 tbsp

Turmeric powder : a pinch

Salt : to taste

oil : 1 tbsp

Method of Preparation :

1. Soak tamarind in enough water for 10 mins, extract the juice and keep it aside.


2. Heat a tbsp of oil in a kadai, add mustard seeds and allow them to splutter,then add cumin seeds and saute for 30 secs,then add  chopped garlic, turmeric powder,chopped onion,saute till the onion turn transparent.


3. Then add red chilies,chopped amaranth greens and cook it for 5-7 mins by closing the kadai with a lid.


4. Then add tamarind juice,salt,red chili powder  and little water and cook for 5-7 more minutes.


5. Finally add jaggery and cook for 2 more minutes.Dish out and serve along with rice or roti.

Amaranth greens Stew/Thotakurra Pulusu/Harive soppu Gojju

Ridge Gourd Peel Chutney/Birakaya Thokku Pachadi/Heeraikai Sippe Paccadi

Many of us know about the important health benefits of Ridge gourd, but only few know that the peel of ridge gourd is also having the same nutritional benefits like that of the vegetable.We generally throw away the peels and use only vegetable,but from now,don't throw the peels,use them in making this yummy Ridge Gourd Peel Chutney/Birakaya Thokku Pachadi/Heeraikai Sippe Paccadi

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 : 10 mins

Servings : 1 cup

Ingredients :

 Peel of Ridge gourd /birakaya/heerai kai : 2 cups/peel of 2 medium sized ridge gourd.

Tamarind : lemon sized ball

Cumin seeds/jeera/jeerige : 1 tbsp

Garlic Pods : 4-5 no.

Green chilies : 6-7 no.

Oil : 1 tbsp

Salt : to taste

Ingredients for Seasoning/poppu/Tempering :

Mustard seeds/Avallu/Sasive : 1 tbsp

Red chilies : 2-3 no.

Curry Leaves /Karivepaku/Karivebina soppu : fist ful

Garlic pods : 2-3 no.

Asafoetida/Inguvva/Ingu/Hing : a pinch

Oil : 1 tsp

Method Of Preparation :

1. Wash the ridge gourd peels thoroughly with water and chop them into small pieces.Cut green chilies also into small pieces.


2. Heat a tbsp of oil in a kadai, add cumin seeds till they splutter,then remove them into a dish and let them cool.In the same kadai add green chilies,fry till they change the color slightly.Remove these also into a dish and cool.


3. Now add chopped ridge gourd peels,tamarind into the same kadai,close it with a lid and cook till the peels become soft.Remove these also into a plate and let them cool.


4. Now grind all these together by adding garlic pods and salt.Remove the chutney into a bowl.


5. In another/same kadai,heat a tsp of oil, add all the ingredients listed under seasoning(asafoetida,mustard seeds red chilies,garlic pods and curry leaves) one by one.Add this seasoning to the prepared chutney. It goes well with dosa,idli and rice.

[caption id="attachment_815" align="aligncenter" width="1024"] Ridge Gourd Peel Chutney/Birakaya Thokku Pachadi/Heeraikai Sippe Paccadi[/caption]

Note : If you do not like seasoning,you can skip that step.

 

Groundnut-sesame Ladoo/Peanut-Til Laddu/Palli-Nuvullu vundalu/Senaga-Ellu Vunde

Today I am sharing one of the tastiest and healthiest Sweet recipe,which is Groundnut-sesame Laddu/Peanut-Til Laddu/Palli-Nuvullu vundalu/Senaga-Ellu Vunde liked by all the age groups. This is not only healthy but also super tasty and can be prepared in less than 30 mins. It can be consumed even by the people who are on diet. All the three ingredients Ground nuts,Sesame and Jaggery are extremely healthy and are recommended for people suffering from Anemia,as all the three ingredients  are rich in Iron,an important mineral and a part of hemoglobin and helps in transportation of oxygen through out the body.

Health Benefits of Ground nuts/Peanuts/verusenaga/Pallilu/Senaga : These are pack with rich amounts of nutrients, minerals,anti-oxidants.These help in lowering bad cholesterol.These contains rich amount of dietary proteins,which are very important in the growth of cells and muscles.These are excellent source of folates,niacin,riboflavin,,Vit E,copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium.

Health Benefits of Sesame seeds/Til/Nuvvulu/Elle : These are packed with abundant amount of dietary protein ,thus helping in the growth of body cells.They are very good sources of B-complex vitamins such as niacin, folic acid, thiamin, pyridoxine  and riboflavin.These seeds are rich in Magnesium,which help in combating Diabetics.These are very very rich in iron,thus helping in relieving Anemia.

Preparation Time : 20 mins

Cooking time : 10 mins

Yield : 5 medium size laddu

Ingredients :

Ground nuts/Pea nuts/Pallilu/Veeru senaga Pappu/Senaga : 1 cup

Sesame seeds/Til/Nuvvulu/Elle : 1/2 cup

 Grated Jaggery/Bellam/Bella : 1 cup

Elachi /Cardamom powder : 1 tsp (optional)

Cashew nuts : for garnishing

Ghee : 1 tsp (optional) for greasing the plate

Method of Preparation:

1. Dry roast ground nuts/pea nuts in a kadai  with continuous stirring,till  brown spots appear on them.Remove them into a bowl and cool them.Once they get cooled,rub between the palms, so that the outer layer of ground nuts gets removed.


2. In the same kadai ,add sesame seeds and roast till they change their color. Remove them also into a bowl and let them cool.Mean while grease a plate with ghee.


3. Now in a mixer grinder add both roasted ground nuts and sesame seeds, grind them into powder.


4. Then add grated jaggery, elachi powder and grind them once again till the mixture forms like dough. The moisture in the jaggery is enough to roll out laddu,so no need to add water/ghee.


5.  Remove the mixture into a bowl and roll out the mixture into required size balls/ladoo .Garnish with Cashew nuts or any dry fruits.I did not fry cashew nuts,but you can fry it if you like.Take them into greased plate and allow it to harden for 30 mins and then you can serve.

[caption id="attachment_809" align="aligncenter" width="1024"] Groundnut-sesame Ladoo/Peanut-Til Laddu/Palli-Nuvullu vundalu/Senaga-Ellu Vunde[/caption]

 

Mango-Chicken Curry/Mamidikaya-Chicken curry/Mavinakaya-Chicken Curry

We get plenty of raw mangoes in this summer season,which are very healthy , packed with several nutrients.So,make use of it in various forms this season.I have shared raw mango-coconut chutney earlier. Today, I am sharing another recipe with raw mango in combination with chicken.The combination of raw mango with chicken goes really well, the tangy flavor of mango combines with chicken gives a special flavor to the dish.This is one of the simplest chicken recipes,which do not need any marination or masala.

Health Benefits of Raw Mango/Mavinakayi/pachi mamidikaya :It contains rich amount of vitamin C,which is a powerful antioxidant,helping in preventing cancer.It is also a rich source of Iron,helps in decreasing Anemia.It also helps in gastro-intestinal disorders,constipation,morning sickness,indigestion,piles,diarrhea and also helps in improving stamina.

Preparation time : 15 mins

Cooking time : 50 mins

Ingredients :

Chicken : 1/2 kilo

Raw mango/mamidikaya/mavinakaya pieces(with out peel) : 1 cup

Onion pieces : 1 cup

Ginger-garlic paste : 1 tbsp

Salt : to taste

Turmeric powder : a pinch

Red chili powder : 1 tbsp

Coriander leaves/kothumbari soppu/kothmir : fist ful

Oil : 2 tbsp

Method  of Preparation :

1. Clean chicken pieces properly and keep them aside.


2. Heat oil in a kadai,add onion pieces and saute till they turn transparent.Then add ginger-garlic paste,turmeric powder and saute till the raw smell goes off.


3. Add chicken pieces,raw mango pieces and cook for 15 mins by closing the kadai with a lid.


4. Then add salt,red chili powder,sufficient amount of water and cook for 15 more mins.


5. Then add coriander leaves,cook for 2 more mins. Dish out and serve with rice or chapathi.

[caption id="attachment_800" align="aligncenter" width="1024"] Mango-Chicken Curry/Mamidikaya-Chicken curry/Mavinakaya-Chicken Curry[/caption]

Note : can add tomato pieces also along with mango pieces for extra taste.

Amaranth greens-Coconut Fry/Thotakurra-kobbari Fry/Harive soppu-Thengina kai Fry

It is always advisable to consume 2 servings of green  leafy vegetables every day especially Spinach,Amaranth and Gongura.Daily we need to alternate between these leafy veggies and most of us don't like them  as such or in form of usual curries. I experiment with different combination to make it more tastier and one such successful  experiment is this Amaranth-coconut fry,  and so I want to share it with you .

Nutritional Benefits of Amaranth Greens/Thotakurra/Harive soppu/Dhantina Soppu: Amaranth greens are also called as Chinese Spinach which is packed fully with nutritional benefits similar to Spinach.It contains rich amount of dietary fiber, folate,Proteins,vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin B6, vitamin K, calcium, iron, copper, magnesium, phosphorus, Zinc,riboflavin and potassium.

Health Benefits of Coconut/Tenginakayi/kobbari kaya : Coconuts have antiviral,antibacterial and antifungal properties which helps in keeping infections at bay and also helps in improving immunity of the body. It contains a very rich amount of calcium,Potassium,Magnesium and electrolytes.It is also rich in dietary fiber,minerals,vitamins and anti oxidants.As it is rich in calcium,it helps in keeping bones and teeth strong and healthy.

Preparation time : 15 mins

Cooking time : 25 mins

Ingredients :

Amaranth greens/Thotakurra/Harive soppu : 1 big bunch

Desiccated Coconut Powder /endu kobbari podi/Thengina kayi pudi : 2 tbsp

Onion : 1 no.

Tomato : 1 no.

Red chilies/endu mirchi/ona menasinakayi : 4-5 no.

Mustard seeds/avallu/sasive : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Bengal gram/senaga pappu/kadale bele : 1 tsp

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

Salt : to taste

Turmeric powder : a pinch

Cumin powder : 1 tsp

Red chili powder/Karam/Ona mensinakayi pudi : 1 tbsp

Oil : 1 tbsp

Method of Preparation :

1. Chop Amaranth greens,tomato  and onion in to small pieces and keep them aside.


2. Now heat oil in a kadai ,crackle mustard seeds,then add cumin seeds and saute till they splutter. Then add split black gram,bengal gram,red chilies and saute for 30 secs.


3. Then add onion pieces, saute till the onions turn transparent,then add chopped amaranth greens and cook till they become soft .


4. Add tomato pieces,turmeric powder and cook for 2 mins.Then add salt,red chilli powder and cook for 2 more mins.


5. Add Cumin powder,desiccated coconut powder ,stir  and cook for 1 min .Dish out,garnish with some more coconut powder and serve with rice or roti.

 

 

[caption id="attachment_772" align="aligncenter" width="1024"] Amaranth greens-Coconut Fry/Thotakurra-kobbari Fry/Harive soppu-Thengina kai Fry[/caption]

 

 

 

 

Prawn Pulao/Royallu Palav/Yetti pulao

Prawn Pulao is one of my favorite and I prefer it more than chicken Pulao and vegetable pulao.It is simple to prepare and  tasty too. This is a good option during travelling for non-veg lovers.

Nutritional Benefits  of Prawns : These prawns are low in calories and fat compared to Chicken.These are a good option for protein source as these are rich in proteins.They also contain important minerals like Zinc,selenium and Magnesium. These also contain Iron,Iodine,B-complex vitamins.These also contain Omega-3 oils, which helps in preventing blood clot formation thereby reducing the risk of heart attacks.

Preparation time : 30 mins

Cooking time : 35-40 mins

Ingredients :

Cleaned and deveined Prawns/royallu/yetti : 1/2 kilo / 1 cup 

Basmati/normal rice : 2 cups

Onion pieces : 1/2 cup

Carrot pieces : 1/2 cup

Cloves/lavangam : 5-6

Shajeera : 1 tsp

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

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

Coriander leaves /kothmir/kothumbari soppu : fist ful

Turmeric powder : a pinch

Method of Preparation :

1. Boil prawns in water with little salt and a pinch of turmeric in a pressure cooker till 2 vissils and keep them aside.


2. Heat the pressure cooker and add 3 tbsp of oil and allow it to get heated, then add  shajeera,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.Add carrot pieces,stir once.


4. Then add tomato pieces, saute for 3 minutes, then add boiled prawns,stir and cook for 10 minutes by closing with a lid.


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,coriander leaves 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 cucumber raita or any curry.

[caption id="attachment_761" align="aligncenter" width="1024"] Prawn Pulao/Royallu Palav/Yetti pulao[/caption]

 

Simple Egg Gravy curry/Kodi Gudu Pulusu/Motte Saaru

This is the a simple yet addictive egg gravy curry which can be prepared very quickly with minimal ingredients.Eggs are very healthy and are recommended for all age groups by the doctors.They are rich in proteins,carbohydrates,various vitamins and minerals. In this recipe, tamarind and tomatoes are used for the gravy. Addition of tomatoes to tamarind adds an extra tanginess to the dish.This curry goes well with rice and roti.Also check out egg and prawns curry.

Nutritional Benefits of Eggs : Eggs are store houses of vital nutrients and are a rich source of proteins and Vitamin B2 (Riboflavin).Proteins are the building blocks of the body which help in the formation of muscles,cartilage,skin and are useful in repairing tissues and in making hormones,enzymes. Riboflavin is a water soluble Vitamin which is necessary for normal cell function,growth and energy production. Egg yolk contains rich amount of Vitamin A,B,vitamins,Iron,Calcium,Lecithin and Phosphorus.The Iron in the Egg is easy digestible and absorbed into the blood.

Preparation time : 30 mins

Cooking time : 30 mins

Ingredients :

Boiled eggs/kodi gudulu/motte : 6

Tomatoes : 3 no.

Tamarind pulp : 3 tbsp

Onions : 3 no.

Red chili powder : 2-3 tbsps

Salt : to taste

Coriander powder : 1 tbsp

Ginger-garlic paste : 1 tbsp

Cumin powder : 1 tsp

Coriander leaves : fistful

Turmeric powder : a pinch

oil : 4 tbsp

Method of Preparation :

1. Heat 1 tbsp of oil in a kadai, fry the boiled eggs till golden brown and keep them aside.Chop tomatoes,onions into small pieces.


2. In another kadai or in same kadai, heat 3 tbsp of oil,add onion pieces, saute till they turn transparent,then add ginger-garlic paste ,saute till the raw smell goes off. Then add tomato pieces,cook till they turn soft by closing the kadai with a lid.


3. After the tomatoes turn soft,add tamarind pulp,salt,red chili powder,stir thoroughly and add required water,cook for 2 minutes.


4. Then add fried eggs,cumin powder,coriander powder and cook for 5-6 minutes by closing it with a lid.


5. Then finally add coriander leaves and dish out.

[caption id="attachment_765" align="aligncenter" width="1024"] Simple Egg Gravy curry/Kodi Gudu Pulusu/Motte Saaru[/caption]

 

Coriander Chicken Curry/Kothmira Chicken Curry/Kothumbari Chicken Curry

Coriander Chicken is a special and colorful chicken curry with lots of flavor and aroma. Those who likes the coriander leaves flavor will definitely like this recipe.It is very different from normal chicken curry  in terms of taste,color,aroma and it is more healthier also.In this we don't use onions and no marination of chicken required.This is very simple to prepare.I am using Cashew nut paste also for extra gravy and taste to the dish.

Nutritional Benefits of Coriander Leaves : These leaves help in lowering the glucose level and thus helpful for diabetic patients. Helps in controlling gastric problems,UTI (urinary tract infections),nausea,vomiting, indigestion problem. It is also a great source of fiber,Iron,phyto nutrients,flavonoids,magnesium which are essential for healthy body.

Preparation time : 15 mins

Cooking time : 30 mins

Yield : 2 

Ingredients :

Chicken : 1/2 kilo

 Chopped Coriander leaves/Kothimir/Kothumbari soppu : 2 cups

Green chilies : 6-7 no.

Cumin seeds/jeera/jeerige : 2 tbsp

Coriander powder/dhaniyala podi/dhaniya pudi : 1 tbsp

Ginger-garlic paste : 1 tbsp

Cashew nuts : 1/2 cup

Curry leaves/karivepaku/karivebina soppu : fistful

Turmeric powder : a pinch

Oil : 2 tbsp

Curd : 1 cup (preferably sour one )

Salt : to taste

Oil : 2-3 tbsp

Lemon juice : juice of 1 lemon

Method of Preparation :

1. Grind chopped coriander leaves,green chilies and curry leaves together into a fine paste and keep it aside. Soak Cashew nuts in warm water for 1 hr and grind them into paste.


2. Heat oil in a pan,add cumin seeds and saute for 30 secs, then add ginger-garlic paste,saute till the raw smell goes off.


3. Then add Cashew nut paste, fry it for 2 mins by stirring  continuously,then add coriander paste,turmeric powder and cook till the oil comes out.


4. Add coriander powder,stir once and then add cleaned chicken pieces,curd and cook for 5 mins by closing the  pan with a lid.


5. Then remove the lid,add salt and cook till the chicken is done.Dish out and add lemon juice,mix once and serve.Goes well with rice,roti,chapathi.....

[caption id="attachment_707" align="aligncenter" width="1024"] Coriander Chicken Curry/Kothmira Chicken Curry/Kothumbari Chicken Curry[/caption]

Note : Cashew nut paste can be replaced with coconut-poppy seeds paste.

Can add mint leaves along with coriander leaves for making paste to add extra flavor.

 

 

Raw Mango-Coconut Chutney/Mavinakaya-tenginakayi Chutney/ Pachi Mammidikaya-Kobbari Pachadi

This Raw mango-Coconut chutney is a very simple to prepare recipe which has many variations in its preparation.I am sharing one variant today and will share the other variants soon. Today's recipe is the simplest among them and takes less than 15 mins to prepare.The  addition of Mango to the Coconut gives a special tangy taste, which relish our taste buds. Every one must and should try this tasty and yummy Chutney in this summers.This chutney is healthy too. We require only 1 tsp of oil for making this Chutney

Health Benefits of Coconut/Tenginakayi/kobbari kaya : Coconuts have antiviral,antibacterial and antifungal properties which helps in keeping infections at bay and also helps in improving immunity of the body. It contains a very rich amount of calcium,Potassium,Magnesium and electrolytes.It is also rich in dietary fiber,minerals,vitamins and anti oxidants.As it is rich in calcium,it helps in keeping bones and teeth strong and healthy.

Health Benefits of Raw Mango/Mavinakayi/pachi mamidikaya :It contains rich amount of vitamin C,which is a powerful antioxidant,helping in preventing cancer.It is also a rich source of Iron,helps in decreasing Anemia.It also helps in gastro-intestinal disorders,constipation,morning sickness,indigestion,piles,diarrhea and also helps in improving stamina.

Preparation time : 15 mins

Ingredients :

Freshly Grated Coconut : 1 cup

Raw mango pieces : 1 cup

Red chilies/endu mirchi/ona menasina kayi : 7-9 no.

Black gram/mina pappu/uddhina bele : 1 tbsp

Bengal gram/senaga pappu/kadale bele : 1 tbsp

Salt : to taste

Turmeric powder : a pinch

Asafoetida : 1/4 tsp

Oil : 1 tsp

Method of Preparation :

1. Heat oil in a pan,add bengal gram,black gram,red chilies and saute for 30 secs,then add Asafoetida. Let them cool and grind it in a mixer grinder.


2. Then add grated coconut and  raw mango pieces ,grind it once again.Add required amount of salt and water(if required),grind once again.


3. Dish out and serve.It goes well with dosa,idli and also rice.Check out other chutney recipes which I have posted earlier, Cabbage chutney,Bottle gourd chutney,tomato coriander chutney,simple tomato chutney,coccinia chutney.

[caption id="attachment_743" align="aligncenter" width="1024"] Raw Mango-Coconut Chutney/Mavinakaya-tenginakayi Chutney/ Pachi Mammidikaya-Kobbari Pachadi[/caption]

 

Note : If you want ,you can add tempering for this. 

 

Orange-Sweet lime Juice with mint

Another healthy,nutritious and tasty orange-sweet lime juice with a hint of mint flavor is a perfect refreshing juice for summers to beat the heat. Sweet lime/mosambi/bathayi/moosambi is a very nutritious fruit with lot of benefits.Similarly oranges also have many nutritional benefits.I am sharing a few benefits of these both fruits.

Nutritional Benefits Of Sweet lime/Mosambi/Moosambi/Bathayi : It is a low calorie and low fat containing fruit. It is rich in Vitamin C, which is a powerful anti oxidant,which helps in preventing cancer,scurvy and also helps in keeping our skin glowing.It also contains good amount of flavonoids, which helps in maintaining proper functioning digestive system.It is also rich in Potassium, a minerals which is required for the body to build muscles and also helps in decreasing the urinary infections.This fruit also helps in relieving cold.The acids present in this fruit helps in flushing out toxins in the body and also helps in relieving constipation.The juice of this fruit also helps in reducing cholesterol level in the body and also aids in weight loss.

Nutritional Benefits Of Oranges/kamala pandu/Kittale : Similar to Sweet lime,oranges also contains low calories and low fat content.These are rich in dietary fiber and pectin.These also contain rich amount of Vitamin C and also Vitamin A.These are also rich in B-complex vitamins like thiamin,pyridoxin and folates.These also a variety of phyto chemicals.These contain flavonoid Narigenin,which is a good antioxidant having anti inflammatory properties and also helps in improving immunity power of the body. These also helps in controlling heart beat and blood pressure.It helps in maintaining healthy and glowing skin.

 

Preparation time : 15 mins

Yield : 2 glasses

Ingredients :

Orange : 1

Sweet lime : 1

Mint leaves : few

Honey : 1 tbsp

Method of Preparation :

1.Peel the outer layers of both Orange and sweet lime and separate the segments.

 

[caption id="attachment_727" align="aligncenter" width="1024"] orange,sweet lime and mint leaves[/caption]

2.Blend these segments/pieces of orange and sweet lime along with mint leaves in a mixer grinder.

[caption id="attachment_728" align="aligncenter" width="1024"] orange,sweet lime and mint leaves[/caption]

3.Then add required amount of water and honey, blend them once again.Strain the juice and serve by adding  ice cubes.Consume it immediately after  preparing or else the nutritional value of the juice decreases. Also check out beetroot-carrot juice.

[caption id="attachment_730" align="aligncenter" width="1024"] Orange-Sweet lime Juice with mint[/caption]

 

Andhra Bobbatlu/Obattu/Bhakshalu/Puran Poli/Holige( with step by step pictures)

Bobbatlu/Bhakshalu  a famous sweet of Andhra Pradesh and is also  popular in Karnatkaka as 'Holige' and as 'Puran Poli' in Maharastra. These are made especially as a  holy offering to God during festivals like Ugadi, Diwali,Ganesh Chathurdhi,Holi etc.,It is prepared using jaggery or sugar with Chanadal/Bengl gram/Senagapappu/Kadale bele for stuffing in Andhra style and Moong dal/Pesara pappu/hesaru bele in Karnataka Style recipe.Today I am showing Andhra style with chana dal filling,will share the Karnataka style soon..We can use maida or wheat flour for the dough/outer layer.I have used Maida for dough but it is always advisable to use wheat flour in place of maida as a healthy alternative. Sweets are always tasty and delicious,but are high in calories.If we are preparing them at home ,we can cut at least some calories  and make it more delicious,healthy by making some modifications and it is not possible when we buy them ready made.Ghee is a better option than refined oils,when consumed in moderation and again Jaggery is healthy than sugar so,better to opt for jaggery. As SrizKitchen is meant for easy and quick recipes, I am sharing the easiest method to prepare this Bobbatlu.

Preparation time : 30 mins

Cooking time : 40-50 mins

Yield : 5-7 bobbatlu

Ingredients :

For Stuffing :

Bengal gram/Chanadal/senagapappu/Kadale bele : 1 cup

Grated Jaggery/Bellam/bella : 1 cup

Cardamom/Elachi  : 2-3 (optional)

For Dough (outer layer) :

Maida/refined flour : 1 cup

Salt : 1/4 tsp

Melted ghee : 2 tbsp + For frying

Water : As per required

Method of Preparation :

1.Soak Chana dal/bengal gram in required amount of water for 1 - 2 hrs and boil it in a pressure cooker for 1-2 vissils only,the dal should be separate (see the below picture for reference) but not mashy. Strain the excess water  and keep them aside.

[caption id="attachment_695" align="aligncenter" width="600"] Soaked chana Dal in water[/caption]

2.In a wide bowl, add Maida,salt, 2 tbsp of melted ghee,mix them thoroughly and add required amount of water to make dough.The consistency of the dough should be very loose(unlike the regular dough for roti and chapathi,which is thick).Cover the dough with wet cotton cloth and set it aside for 20-30 mins.

[caption id="attachment_697" align="aligncenter" width="600"] Dough,grated jaggery and boiled Chana dal[/caption]

3. Meanwhile, grind the soaked Chana dal/Bengal gram in a mixer grinder once,then add grated jaggery,Cardamom and grind it once again finely into smooth paste.

[caption id="attachment_698" align="aligncenter" width="600"] Dough and chanadal-jaggery paste[/caption]

4. Make lemon sized balls out of this paste and keep aside. Make small balls out of the dough (the size of this balls should be smaller than the chana dal balls).  Take an aluminum foil/plastic cover/banana leaf on a rolling stone which we use for making rotis, grease the foil with oil/ghee and place one ball on it and  flatten it using fingers.

[caption id="attachment_699" align="aligncenter" width="600"] Dough flattened with fingers[/caption]

5.Place chana dal ball on the flatened dough and seal the edges properly.

6.Now flatten each ball using fingers or  roll the dough by placing foil/plastic paper on either sides with rolling pin like a paratha .

[caption id="attachment_702" align="aligncenter" width="600"] Flattened dough with chana stuff[/caption]

7. Now heat a dosa tawa and place this poli/bobbatu on the tawa carefully and fry it on both sides on a medium flame until light brown spots appear by smearing ghee as per required.

[caption id="attachment_703" align="aligncenter" width="600"] Bobbatlu/Bhakashalu[/caption]

8.Repeat the process for the other polis also by greasing the foil/plastic cover with oil/ghee before making every poli.

9.Serve hot or cold. Can store them for 2 days  by keeping them in a airtight container and for 4 -6 days if refrigerated.

[caption id="attachment_715" align="aligncenter" width="1024"] Bobbatlu/Obattu/Bhakshalu/Puran Poli/Holige[/caption]

Note :

1.You can replace maida with Wheat flour for making dough.

2.In step 2, after making the dough,instead of covering with wet cloth, pour oil over the dough and keep aside for extra softness.

3.You can replace jaggery with sugar powder/sugar.

4.The dough should not be thick,or else bobbatlu/poli becomes dry.

5.The chana dal ball should be larger in size than dough ball, otherwise the poli or bobbatlu becomes hard and thick.

6.You can use  chana dal strained water in making dough in step 2.

7.The filling should not be too loose, or else it comes out of the dough while pressing/rolling.

Green Apple Fruit Salad with Black Grapes and Strawberries.

I am sharing one more fruit salad recipe,which is a combination of Green apple,Strawberries and Grapes with a different and simple seasoning,which is a mix of salt and dried basil/tulasi leaves. Using green apple instead of normal red apple adds a special taste to the salad. Green apple is especially good for pregnant women.

Health Benefits of Green Apples : These are rich in dietary Fiber,which helps in relieving constipation and also helps in cleaning digestive tract. These are again rich in anti-oxidants, which help in cell rejuvenation and also helps in preventing  the risk of cancer. These also help in proper functioning of thyroid gland.These also contain minerals like Iron,calcium,manganese,potassium,Copper etc.,It also contains Vitamin A,B and C.It also helps in  preventing Diabetics.

Health Benefits of Black Grapes : These black grapes  contain Resvertrol, which helps in controlling blood sugar by increasing Insulin production and it also helps in reducing inflammations.The poly phenols and phyto chemicals present in these grapes helps in improving brain and cardiac health.These also helps in reducing  acidity caused by Uric acid,thus decreasing the pressure on kidneys. Lutein and ZeaXanthin in these grapes helps in maintaining proper vision.

Health Benefits of Strawberries : These strawberries are called 'Queen of Fruits'. These are packes with rich amounts of Anti-oxidants. The red colored Fruit contains 'anthocyanins' which helps in burning stored fats,there by helping in weight loss and these pigments also helps in boosting memory.These fruits are rich in fiber and less in calories.Helps in improving vision and bone health. Flavonoids in this fruits help in lowering the risk of heart diseases. Along with these health benefits these strawberries also have many beauty benefits like anti-aging properties and these are also used for making many homemade face packs,you can see them here.

Preparation time : 15 mins

Yield : 2

Ingredients :

Green Apple : 1 no.

Black grapes : 1 cup or 1/4 kg

Strawberries : 4-5 no.

Dried basil/tulasi leaves powder : 1 tbsp

Salt : a generous pinch

Method of Preparation :

1. Cut green apple into small cubes,strawberries into round pieces.You can also cut black grapes, but I did not cut them.


2. In a bowl,mix all these fruit pieces,add salt,mix well and keep it aside for 5 minutes,so that all the flavors get mixed up.


3. Remove them into a serving bowl and add dried basil leaves or tulasi leaves powder and serve. Also check out other fruit salad recipes here.

 

[caption id="attachment_688" align="aligncenter" width="1024"] Green Apple Fruit Salad with Black Grapes and Strawberries.[/caption]

 

 

Mooli Paratha/Radish Paratha/Mulangi parota

Mooli/Radish/Mulangi Paratha is a famous Punjabi breakfast item,which is not only tasty but very healthy too. Radish,unlike other vegetables, is not often used in curries,snacks etc., but it is a very healthy vegetable which is packed with several vital elements. So, include try to include this vegetable in curries/sambar/rasam/chutney / Paratha.Today I am sharing the easiest method to prepare Mooli/Radish/mulangi Paratha.

Health Benefits of Radish/mulangi/mooli : Radish contains high amount of dietary fiber, which helps in maintaining body's metabolism at right place.It is rich in antioxidants also,which helps in scavenging the free radicals responsible for causing cancer.It is rich in iron,which is very essential element for women.It helps in detoxification of  liver. Helps in cleaning the kidneys and reduces the burning sensation during urination. It is full of water content and a low calorie root vegetable.

Preparation time : 15 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Radish : 2 no.

Wheat flour/goduma pindi/godi hittu : 1 cup

Salt : to taste

Cumin seeds crushed : 1 tsp

Cumin powder : 1 tsp

Coriander leaves : 1/2 cup

Amchur powder : 1 tsp (optional)

Oil : 1 tsp (optional)

Red chili powder : 1 tsp

Method of Preparation :

1. Grate radish/mulangi/mooli , chop coriander leaves finely. Crush cumin seeds coarsely(kacha-pacha).


2. Take a wide bowl and mix wheat flour,grated radish,salt,crushed cumin seeds,chopped coriander leaves, cumin powder,red chili powder,Amchur powder,, 1 tsp of oil and required amount of water,make it a dough.


3. Make small balls out of the dough and roll like chapatis.


4. Heat a dosa tavva or griddle and place one chapati, fry on both sides,repeat the procedure for remaining chapatis also.


5. Serve hot with cucumber raita and kadai chole.

[caption id="attachment_655" align="aligncenter" width="1024"] mooli paratha/radish paratha/mulangi paratha[/caption]

Note :  Can avoid oil completely while making dough,we can make dough with water alone.

Can add chat masala instead of Amchur powder or even you can skip both.

 

 

Brinjal-Ginger Curry/Vankaya-allam Curry/Badanekayi-Hashi Shunti curry

This recipe Brinjal-Ginger curry is an authentic  Andhra curry, which is especially prepared during winters. The rich hot flavor  of ginger adds a special taste to the dish and also it helps in relieving cold and cough. This is a very simple recipe which can be prepared with very few ingredients.

Health Benefits of Ginger/allam/Hashi Shunti: The anti histamine property of ginger helps in treating allergies,sore throat, persistant cough and cold.Helps in reducing nausea and vomiting.Helps in increasing appetite.Aids in digestion.It contains high levels of anti-oxidants which helps in preventing cancer.Relieves menstrual pain.The analgesic and anti-inflammatory properties of ginger helps in Arthritis.

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 : 20 mins

Yield : 2 

Ingredients :

Brinjal/vankaya/badanekayi : 1/2 kg

Ginger/allam/hashi shunti pieces : 1/2 cup

Green chilies : 6-7 no.

Cumin seeds/jeera/jeerige : 1 tsp

onion : 1 no.

Turmeric powder/pasupu/arishana pudi : a pinch

Coriander powder/dhaniyala podi/dhaniya pudi : 1 tsp

Salt : to taste

Curry leaves/karivepaku/kothumbari soppu : few

Coriander leaves/kothmira/kothumbari soppu : fistful

Oil : 1 tbsp

Method of Preparation :

1. Make a paste by grinding ginger pieces and green chilies,set it aside. Chop onion and brinjal into thin,long slices/pieces and keep them aside/


2. Heat oil in a kadai and add cumin seeds,allow then to splutter,then add onion pieces,curry leaves,turmeric powder and saute till the onions turn transparent.


3. Then add ginger-green chili paste which we prepared earlier and saute till the raw smell of ginger goes away.


4. Add brinjal pieces,salt,close the kadai with a lid and cook for 5 mins or till the brinjal pieces turns soft.


5. Then add coriander powder and coriander leaves,cook for a minute and dish out. This curry serves as a great combination with  rice, bottle gourd chapathi or even with normal roti,chapathi. Also try brinjal fry,which is apt with rice and rotis

[caption id="attachment_653" align="aligncenter" width="1024"] Brinjal-Ginger Curry/Vankaya-allam Curry/Badanekayi-Hashi Shunti curry[/caption]

 

Note : If you like curry with a bit of sweet taste,can add a small piece of jaggery in step 5 before adding coriander powder.

Vegetable Upma/Sooji upma/Bombay ravva upma/Semilona upma/Ravve upma

Today,I am sharing the basic recipe of Upma,which is a famous South Indian breakfast, made with semilona/ sooji/upma ravva,onions,green chilies. We can add vegetables like carrots,beans,capsicum,radish,green peas etc., to make it more tastier and healthier.I have used carrots and  french beans in this recipe. There are many variants in this upma,we can make a basic one with sooji or with rice grains, semiya,beaten rice,cracked wheat etc., But the Upma with semolina/sooji is the best among them and is commonly prepared as a breakfast by many south Indians.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients:

Semolina/sooji/bombay ravva/upma ravve : 1 cup

Onion : 1

Green chilies/mirchi/menasinakayi : 3-4 no.

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

Curry leaves/karivepaku/karivebina soppu : fistful

Mustard seeds/avallu/sasive : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Bengal gram/senaga pappu/kadale bele : 1 tsp

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

Carrots : 2

 FrenchBeans : 2 no.

salt : to taste

Oil : 1 tbsp

Method of Preparation :

1. Chop carrots and beans into small pieces,chop onion into  thin long slices,chop green chilies into slices/split each green chily into two.


2. Heat a tbsp of oil in a kadai,crackle mustard seeds,then add cumin seeds,Bengal gram, Black gram,red chilies,curry leaves and saute for 30 secs.Then add onion pieces,green chilly slices ,saute till the onion pieces turn transparent.


3. Then add carrot pieces and beans pieces,fry for 3-5 mins.Then add 2 1/2 cups of water (2 cups for boiling sooji,1/2 cup for boiling vegetables),salt and bring it boil.


4. Then add sooji/semolina slowly by continuous stirring to avoid lumps and let it cook for 4-5 mins or till it gets cooked/boiled completely.


5. Dish out and serve with cabbage chutney /sorakaya chutney/tomato chutney or even with a pickle.

[caption id="attachment_619" align="aligncenter" width="1024"]  Vegetable Semolina Upma/ vegetableUpma[/caption]

Note : We can  also add grated carrot instead of  carrot pieces.

Can also add other vegetables also.

 

 

 

Paneer Butter Masala/Paneer Makhani (Simple method)

Paneer Butter Masala/Paneer Makhani is  the most famous Restaurant Paneer recipe,which is loved by people of all the ages. I have already mentioned  many times that I love Paneer so much and love trying different recipes made with paneer and I shared many recipes with Paneer like Masala Paneer curry,Paneer burji,Paneer 65,Paneer-capsicum curry,Shahi Paneer,Indian spinach curry  etc.,. This particular Paneer Butter Masala can be called as The best recipe  of Paneer. Today I am sharing the simple method to prepare this recipe.I have seen it long back in a Television Cookery show conducted by super chef Sanjay Thumma. I have made simple changes to it and tried,It came out very well and  so thought of sharing  it with you all.

In this recipe paneer is cooked in Makhani gravy which is a blend of tomatoes,onions,cashews and spices(with curd,optional).This recipe which I am sharing here is the most easiest recipe,which can be prepared very easily by the learners also.This is a fail proof recipe which turns out perfect every time. This is  a great combination for rotis and chapathis.

Preparation time : 20 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Paneer : 200 gm

Tomatoes : 3 no

Onions : 2

Dried fenugreek leaves /Kasuri methi : 1/4 tsp

Red chilies : 7-9 no.

Cashew nuts : 9-10 no.

Cardamom/elachi: 1-2 no.

Cinnamon/Dalchina : 1 '' stick

Ginger :  2 " piece

Garlic : 5 pods

Butter : 2 tbsp

Cumin powder : 1 tsp

Coriander powder : 1 tsp

Garam masala powder : 1 tsp

Red chili powder : 1 tbsp

Salt : as per required

Method of Preparation :

1. Cut Paneer/Cottage cheese into cubes and fry them by heating a  tbsp of butter in a kadai,keep aside.


2. Heat another small kadai (without oil),off the flame,add Kasuri methi and dry roast,rub between palms to make powder and keep it aside.


3. Cut each onion into 4 pieces,tomatoes also into 4 pieces each,grate ginger and keep aside.


4. Bring water to boil,to this boiling water add onion pieces,tomato pieces,red chilies,grated ginger,garlic pods,cashew nuts,cinnamon,cardamom and boil them for 15 mins. Then cool them and grind them and sieve it and keep this puree or paste aside.


5. Heat 1 tbsp of butter,add cumin/jeera powder,coriander powder,garam masala,red chili powder,stir once,then add the puree or paste which we prepared and cook for 5-7 mins .


6. Then add salt and kasuri methi powder,mix thoroughly.


7. Finally add the fried Paneer cubes,dish out and serve with rotis,parathas,chapathis.

[caption id="attachment_625" align="aligncenter" width="1024"] Paneer Butter masala/Paneer MaKani[/caption]

 

 

Cabbage chutney/Cabbage pachadi/Elekossu Chutney

Cabbage Chutney/Cabbage Pachadi/Elekossu Chutney is a very healthy chutney goes well with Idli,Dosa,Chapathi and rice. Many of us don't like the smell of Cabbage and we do not prepare much varieties with this vegetable. But this cabbage contains many healthy vitamins in it. So,don't ignore it and try to add it in salads,snacks,curries and Chutneys. In this recipe, I am adding tamarind to add a tangy tinge to the cabbage,which makes it tasty and yummy.

Nutritional Benefits of Cabbage/Elekossu : Cabbage is very nutritious and is very low in calories.It is rich in Phyto Chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates,which are powerful anti-oxidant, which helps  in protecting against colon,breat and prostate cancer. This vegetable also contains another power antioxidant Vitamin C and also Panthotenic acid,pyridoxin,thiamin.It is also a good source of Vitamin K and minerals like potassium, manganese, iron, and magnesium.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Cabbage : 1 (small floret)

Red chilies/ endu mirchi/ ona menasinakayi  :  7-9 no

Salt : to taste

Turmeric powder/pasupu/arishana pudi : a pinch

Tamarind : small ball size

Asafoetida : a pinch

Oil : 1 tbsp + 1tsp

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Curry leaves : few

 Method of Preparation :

1. Clean and chop cabbage into small pieces.


2. Heat  a tbsp of oil in a kadai ,add 6-7 red chilies,fry them and take them into a plate.In the same kadai,add chopped cabbage pieces,cook for 3-5 mins,then add tamarind,pinch of turmeric powder,close the kadai with a lid and cook for 5 more minutes.


3. Switch off the flame and cool the mixture. Once it is cooled grind fried red chilies,cabbage pieces along with tamarind and salt into chutney.


4. Add a tsp of oil in another kadai,splutter mustard seeds, then add cumin seeds,red chilies,curry leaves and asafoetida,saute for 30 secs - 1 minute. Add this tempering to the chutney.


5. Dish out and serve with Idli,dosa,chapathi or rice.

[caption id="attachment_620" align="aligncenter" width="1024"] Cabbage chutney[/caption]

 

Cucumber-Carrot-Sweetcorn Salad

Salads are very healthy and are always advised by the doctors for good health, both fruit salad and vegetable salad are equally important. We can take fruits easily, as they are tasty in raw form itself,but taking vegetables in raw form is a difficult task for almost everyone,especially cabbage,gobi,radish.We cannot eat them alone,we need to combine with other veggies(vegetables) or seasoning.Today I am sharing another healthy  Cucumber-Carrot-Sweetcorn Vegetable salad recipe. All the three   Carrots,sweetcorn,cucumber are healthy and tasty vegetables.So,I am using very less seasoning for this Salad.

Health Benefits of Carrots :First and the foremost benefit of carrots is that they contain ' beta-carotene' which is a powerful antioxidant which helps in improving vision.This beta carotene converts into Vitamin A which keeps our skin healthy and also acts as natural anti aging agent.It also contain anti septic properties which keeps our gums healthy by killing the germs.It also contains high amount of soluble fiber, keeps our heart healthy.Daily intake of carrot in any form helps in reducing gastric problems and also digestive problems.

Health Benefits of Cucumber/Keera/Southekayi/Keeraikai : It is the vegetable having very low calories.It contains 96% of water,which keeps our body hydrated and cools our body.It Contains Vitamins like A,B,C  and minerals like magnesium,potassiumand silicon which helps in keeping our skin radiant.As it contains cancer-fighting properties it helps in protecting us against cancer.It helps in stabilizing both high and low blood pressure.With regular eating of cucumber,kidney stones gets dissolved and also helps in flushing out toxins from the body. Sterols in cucumber helps in lowering bad cholesterol and also aids in weight loss.Fiber content in it helps in digestion.It also contain a hormone necessary for insulin production by the cells of pancreas.In addition to health benefits cucumber also have many  beauty benefits. When a slice of it  kept on eyes,it helps in keeping our eyes cool,refreshed  and prevents them from swelling.

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 : 15 mins

Yield : 2

Ingredients :

Carrots : 2

 Boiled Sweet corn : 1 cup

Cucumber : 1 (small)

Salt : to taste

Amchur powder : 1 tbsp

lemon juice : 1 tsp (optional)

Method of Preparation :

1. Chop cucumber and carrots into small pieces. In a bowl add chopped carrot pieces,cucumber pieces,boiled sweetcorn,salt,amchur powder,mix thoroughly.


2. Finally add lemon juice ,once again mix.


3. Dish out and serve.

[caption id="attachment_606" align="aligncenter" width="1024"] Cucumber-carrot-sweetcorn salad[/caption]

Note : Step 2 is an optional step,can be ignored.

Can add cumin powder or chat masala also.

Mint-Coriander Paratha/Kothmir-Pudina parota/Pudina ele-kothumbari Paratha(step by step pictures)

This Mint-Coriander Paratha/Kothmir-Pudina parota/Pudina ele-kothumbari Paratha is another healthy paratha recipe as both mint and coriander leaves are very healthy to our body as well as our skin.

Nutritional Benefits of Mint Leaves : These leaves helps in relieving indigestion, prevents bad breath and controls oral infections.Reduces morning sickness in pregnant women.Helps in relieving irritation during bowel movements,also helps in removing toxins from the body.Acts as a good cleanser for blood.It boosts immunity,Reduces stress and depression and also helps in preventing Cancer.

Nutritional Benefits of Coriander Leaves : These leaves help in lowering the glucose level and thus helpful for diabetic patients. Helps in controlling gastric problems,UTI (urinary tract infections),nausea,vomiting, indigestion problem. It is also a great source of fiber,Iron,phyto nutrients,flavonoids,magnesium which are essential for healthy body.

Preparation time : 20 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Wheat flour/Goduma pindi/Godhi hittu : 21/2cups

Mint leaves/pudina/pudina ele : 1 cup

Coriander leaves/kothmir/Kothumbari soppu : 1 cup

Green chilies/pachi mirchi/menasinakayi : 9-10 no.

Cumin seeds/jeera/jeerige : 2 tbsp

Salt : to taste

oil : as per required (optional)

Method of Preparation :

1. In a mixer grinder/blender add mint leaves,coriander leaves,green chilies and cumin seeds and grind them into paste.

[caption id="attachment_597" align="aligncenter" width="1024"] Coriander and mint leaves ,jeera and green chilies in a blender[/caption]

2.In a wide bowl add wheat flour,salt mix once thoroughly,then add the mint-coriander paste which we prepared in step 1,mix all these thoroughly and make a dough by adding required amount of water.

[caption id="attachment_599" align="aligncenter" width="1024"] Coriander and mint leaves ,jeera and green chilies paste in wheat flour[/caption]

3.Make small balls out of the dough and roll out like chapathis. Heat a griddle,place one chapathi/paratha and fry/cook on both sides, smear oil if required (optional) and repeat the same for other paratha also.Serve with  cucumber raita and aloo-jeera fry or any other curry of your choice.

[caption id="attachment_600" align="aligncenter" width="1024"] Dough[/caption]

[caption id="attachment_602" align="aligncenter" width="1024"] Mint-Coriander Paratha/Kothmir-Pudina parota/Pudina ele-kothumbari Paratha[/caption]

 Note : If required can add a tsp of oil in Step 2.

Review Of UNIBIC Doosra Jeera Cookies

UNIBIC India is a part of UNIBIC Australia which is a niche player in the Australian Biscuit Market and has been in the business over 40 years.It has a range  over 40 products.

The company has a strategy to provide World class products at affordable prices to keep their customers delighted.

1. To manufacture and market the best quality products in the Indian consumer market with emphasis on major towns and organized trade. The company has launched Chocolate Chip cookies (Bradman), Oatmeal Cookies (ANZAC), Butter, Cashew butter, Choconut and Jamz Cookies. The company is focused on its sales and distribution and is taking efforts to grow pan India across Modern trade, Traditional trade and institution. We are present in more than 1, 00,000 outlets across India and plan to grow more.


2. Exports: Exports are a major plan for the Company. UNIBIC Australia has relationships in major markets particularly Australia, New Zealand, UK and US. Unibic is marketing their products in these countries through their super market chains which has provided an excellent platform for UNIBIC India to get market access for a range of products to be produced from India. UNIBIC India is also exporting to Middle East and South East Asia and has a complete range of gifting packs which will be packed in tins for various occasions. Know about them more here.

There are several variants of cookies from UNIBIC like Doosra jeera cookies,Choco chip cookies,butter cookies,Multigrain breakfast cookies.Cashew cookies,Almond pista cookies,ANZAC oatmeal cookies etc.,.

I tried most of these and among them I like Multigrain breakfast cookies, ANZAC oatmeal cookies,Doosra Jeera coookies most among them.

Today I am reviewing UNIBIC Doosra Jeera Cookies,one of my favourite variants. The packaging is so classy and attractive.

[caption id="attachment_581" align="aligncenter" width="1024"] UNIBIC Doosra Jeera Cookies[/caption]

Quantity : 75 g

Price : INR 10

Best Before : 6 months from MFG

Ingredients :

[caption id="attachment_586" align="aligncenter" width="1024"] Ingredients of UNIBIC Doosra Jeera Cookies[/caption]

Nutritional Information :

[caption id="attachment_585" align="aligncenter" width="1024"] Nutritional Information of UNIBIC Doosra Jeera Cookies[/caption]

 

[caption id="attachment_584" align="aligncenter" width="1024"] UNIBIC Doosra Jeera Cookies[/caption]

My Take on the Product : These UNIBIC Doosra Jeera Cookies are perfect as tea time cookies.These are tasty,crunchy with mild salty taste,which makes them a good combination for tea and coffee. Cumin seeds in these cookies not only adds flavor but also helps in digestion.These are a total worth for such a low price and can be consumed by all the age groups. Definitely worth trying and I am sure You will all like them.

[caption id="attachment_583" align="aligncenter" width="1024"] UNIBIC Doosra Jeera Cookies[/caption]

Rating : 4.5/5