Bengal gram(chana dal)Coconut stir fry/Senagapappu-kobbari/Kadale bele-thenginakayi curry

Dal/pappu/bele is an important source of protein and is an essential part of our diet,which is required on a daily basis for our body for proper formation of cells.It is required for all the ages from toddlers to old people. It constitutes the vital part of a balanced diet. We prepare dal almost everyday, but we get bored of eating the same variety each day,we try it with different combinations of both vegetables and leafy vegetables. This combination of dal with coconut is far different from other combinations, in taste. The delicious taste of coconut really blends very well with dal and gives a special taste to dal. This goes very well with roti,chapathi and even plain rice. Surely try this out once, I am sure you also gonna like it.

Preparation time : 20-25 mins

Cooking time : 25-30 mins

Yield : 2

Ingredients :

Chana dal/senaga pappu/kadale bele : 1/2 cup

Grated fresh coconut/kobbari kaya/thenginakayi : 1/4 cup

Mustard seeds/avallu/sasive : 1 tbsp

Crushed garlic (along with peel) : 4-5

Slices of Green chilies/pachi mirchi/menasinakayi : 1/4 cup

Cumin seeds/jeera/jeerige : 1 tbsp

Red chilies/endu mirchi/onamenasinakayi pieces: 1/4 cup

Curry leaves/karivepaku/karivebina soppu : fist ful

Salt : as per taste

oil : 1/2 tbsp

Method of cooking :

1. Soak chana dal/senagapappu/kadale bele in required amount of water for 15-20 mins and pressure cook it till 2 vissils or the dal is cooked well (it should not get mashy).


2. Heat oil in a kadai and add mustard seeds/sasive/avallu, saute till they splutter, then add cumin seeds/ jeera/jeerige and red chili pieces ,curry leaves ,saute for 30 sec,then add green chili slices, crushed garlic and saute for 1 minute, then add salt,boiled chana dal, cook for 2 mins.


3. Then add grated fresh coconut,cook for 5-7 mins in low-medium flame. Dish out and serve along with rice or roti.

[caption id="attachment_308" align="aligncenter" width="300"] Chana dal-coconut stir fry/senaga pappu- kobbari curry/kadale bele-thenginakayi curry[/caption]

Note: can add other vegetables like carrots,green peas,beans etc., along with coconut. They should be par/half boiled before adding. For extra spiciness, red chili powder can also be added in step-2 along with salt.

Rava Dosa

Vermicelli Kesari/Semiya Prasadam/Shavige kesari Bath

Vermicelli Kesari or semiya prasadam or Shavige kesari bath is prepared similarly like that of Rava kesari,which I have shared earlier. It is very simple to prepare with minimal ingredients and in very less time.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Vermicelli/semiya/shavige : 1 cup

Sugar : 1 cup

Ghee/clarified butter/neyya/tuppa : 2 tbsp

Elachi/cardamom powder : 1 tsp

Water : 3  1/2 cups

Cashew nuts/jeedi pappu/godambi : 1 tbsp

Method Of preparation :

1. Heat 1 tbsp of ghee/clarified butter in a kadai and fry cashew nuts till golden brown,remove them and keep aside.


2. In the same kadai add vermicelli/semiya/shavige, fry it on a low flame with continuous stirring (or else it may burn), till the color changes slightly.Remove it,and keep aside.


3. In another/same  kadai add 3 cups of water and boil it, then add elachi or cardamom powder, vermicelli/semiya/shavige and boil for 2 minutes, then  add sugar and cook till the sugar melts, stir until it becomes thick . Then add fried cashew nuts and dish out.

[caption id="attachment_285" align="aligncenter" width="300"] vermicelli/semiya/shavige kesari[/caption]

 

Note : Can add food color, if you need color for the dish or even saffron strands soaked in milk for the color in step 3 along with cardamom powder.

Fried raisins/any other dry fruits can also be added along with cashew nuts.

Ridge gourd-Prawns Curry/Birakaya-Royyalu curry/Heeraikai-Yetti Curry

Prawns/Royyalu/Yetti makes a good tasty, healthy and delicious combination with ridge gourd/birakaya/heeraikai. This recipe is very  simple to prepare with very very few ingredients.Other than prawns and ridge gourd we need only red chili powder,salt,coriander powder,onions and oil to make this curry. Both prawns and ridge gourd have many health benefits.

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.

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 : 15 mins

Cooking time : 25 mins

Yield : 2

Ingredients :

Prawns/Royallu/Heeraikai(washed and cleaned) : 1/2 kg

Ridge gourd/birakaya/heeraikai : 1/4 kg

Onions : 2

Garlic (slightly crushed along with peel) : 3-4 (optional)

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

Salt : as per required

Coriander powder/dhaniyala podi/dhaniya pudi : 1 tbsp

Oil : 2-3 tbsp

Method Of Preparation :

1. Wash and clean prawns/royyalu/yetti and keep aside. Peel the outer layer of ridge gourd/birakaya/heeraikai and cut into small pieces. chop onions also into small pieces.


2. Heat 2-3 tbsp of oil in a thick bottomed vessel or kadai, add onion pieces and crushed garlic,saute till they turn transparent.


3. Add prawns/royyalu/yetti and cook for 5-7 minutes in medium flame by closing it with a lid.


4. Then add ridge gourd/birakaya/heeraikai pieces and cook for 10 more minutes. Then add salt,red chili powder,coriander powder and saute for 5 more minutes.


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

[caption id="attachment_295" align="aligncenter" width="300"] Prawns-ridge gourd curry/birakaya-royyalu curry/yetti-heeraikai curry[/caption]

 

Crispy Colocasia (taro root)/Chema dumpa fry/Kesuvina gedde fry

This Crispy Colocasia/chema dumpa fry/kesuvina gedde fry is one of the few tastiest recipes made with Colocasia, as it is neutral in taste and sticky in nature,there are only few dishes made with it. This is a starchy vegetable similar to potato having good nutritional value.

Nutritional Benefits of Colocasia/arbi/taro root/chema dumpa/kesuvina gedde : It is a starchy tap root, which is low in fat and proteins. It is high in calories. It contains high amount of dietary fiber and anti-oxidants. 100 gm of it provides 11% of daily required dietary fiber. It contain important phenolic flavonoid  anti-oxidants like Beta-carotenes,cryptoxanthin along with Vitamin A. It also contain minerals like Iron,copper,zinc,magnesium and manganese. It also contain good amount of folates,riboflavin,thiamin,pantothenic acid,pyridoxin etc., It also contains good amount of potassium.

Preparation time : 15 mins

Cooking time : 30 mins

Yield : 2

Ingredients :

Colocasia/chema dumpalu/kesuvina gedde : 1/4 kg

Curry leaves/karivepaku/karivebina soppu : fistful

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

Cumin powder/jeera podi/jeerige pudi : 1 tbsp

Coriander powder/dhaniya pudi : 1 tbsp

Salt : as per taste

Oil : 1 cup

water : as per required

Method of Preparation :

1. Boil colocasia/chema dumpa/kesuvina gedde in sufficient amount of water and little salt, in a pressure cooker till 3 vissils or normally in a pan till done. cool it and peel the outer brown layer and cut them into required sizes.


2. Heat  1 tbsp of oil in a kadai and fry curry leaves/karivebina soppu/karivepaku, remove them and keep aside.


3. In the same kadai add remaining oil, heat and deep fry the boiled pieces of colocasia and take them into a bowl. Then add salt,red chili powder,cumin powder,coriander powder and mix well.


4. Finally add fried curry leaves and serve.


5. Goes well as a side dish with sambar/bisi bele bath.

[caption id="attachment_271" align="aligncenter" width="300"] Crispy colocasia fry/chemadumpa fry/kesuvina gedde fry[/caption]

 

Semolina Pudding/Rava Kesari/Kesari Bath

Semolina Pudding or Rava kesari or kesari Bath commonly called as Indian semolina dessert is the simplest sweet which can be prepared perfectly even by the beginners in cooking.It is very simple to prepare with minimal ingredients and in very less time. It actually originated in Karnataka, but became famous all over India,especially in Andhra Pradesh. It is prepared during festivals like Ugadi,Navarathri etc., as one of the Naivedyam (prasadam)both at home and in temples,which is offered to God and then distributed to the devotees.It just melts in mouth in no time and we become addicted to it very easily.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Semilona/bombay rava/rave : 1 cup

Sugar : 1 cup

Ghee/clarified butter/neyya/tuppa : 2 tbsp

Elachi/cardamom powder : 1 tsp

Water : 3 cups

Cashew nuts/jeedi pappu/godambi : 1 tbsp

Method Of preparation :

1. Heat 1 tbsp of ghee/clarified butter in a kadai and fry cashew nuts till golden brown,remove them and keep aside.


2. In the same kadai add semolina/rava/rave, fry it on a low flame with continuous stirring (or else it may burn), till the color changes to light pink.Remove it,mix it with sugar and keep aside.


3. In another/same  kadai add 3 cups of water and boil it, then add elachi or cardamom powder, semolina/rava/rave  and sugar mixture and stir until it becomes thick like pudding. Then add fried cashew nuts and dish out.

[caption id="attachment_264" align="aligncenter" width="300"] Semolina pudding/rava kesari/kesari bath[/caption]

 

Note : Can add food color, if you need color for the dish or even saffron strands soaked in milk for the color.

Fried raisins/any other dry fruits can also be added along with cashew nuts.

Ridge gourd- lentil rice medley/Birakayi kichdi/Heeraikai khichdi (pulagam)

Khichdi is a well known Andhra breakfast recipe, which is often prepared as a offering(naivedyam/prasadam) to God during festivals. It is a combination of rice with split yellow moong dal,which is said to be a healthy combination as rice contain carbohydrates and dal contain proteins. To make it more healthier and balancing,We can add vegetables of our choice. I have added Ridge gourd, as it is one of the vegetables containing high nutritive value and also having high water content.

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 : 30 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Rice : 1 cup

Split yellow moong dal/pesara pappu/hesaru bele : 1/4 cup

Ridge gourd/birakayi/heeraikai : 1 (medium size)

Cumin seeds/jeera/jeerige : 1 tbsp

Mustard seeds/avallu/sasive : 1 tsp (optional)

Green chilies/pachi mirchi/menasinakayi slices : 5-6

Crushed Ginger/allam/hashi shunti pieces : 1 tsp

Turmeric powder/pasupu/arishina pudi : a pinch

Salt : to taste

Curry leaves/karivepaku/karivebina soppu : fistful

Ghee: 1 tbsp

Water : 2 1/2 cups

Method of Preparation :

1. Wash and then soak together rice and split moong dal in water for 10-15 mins and add 21/2 cups of water, pressure cook it till 3-4 vissils, let it cool down.


2. Heat 1 tbsp of ghee in a thick bottomed vessel/kadai and add cumin seeds and mustard seeds, saute till they splutter.


3. Then add crushed ginger and green chilly slices and saute for 30 secs.Then add curry leaves and saute for 30 more secs.


4. Then add ridge gourd/birakayi/heerakai pieces, cook till they turn soft.Add turmeric powder and salt,mix well.


5. Then add boiled rice and moong dal mixture,stir thoroughly and cook for 5 mins.Dish out and serve.

[caption id="attachment_251" align="aligncenter" width="300"] Ridge gourd rice and lentil medley/khichdi[/caption]

 

Rajasthani Bendi Masala Fry (Delicious Lady Finger/Bendakaya/Bendikai/Okra Fry)

This 'Bendi Masala' is a traditional Rajasthani Dish,special for its chatpata taste. In this we use lady finger/bendakaya/bendikai/okra in combination with tomatoes,chat masala powder and amchur/dry mango powder to satisfy the needs of our tastebuds. There are several health benefits of lady finger,I am discussing few benefits here.

Health Benefits Of Lady Finger/bendakaya/bendikai/okra : It is another vegetable having very less calories,it contains less than 30 calories per 100 gm. It is rich in both soluble and insoluble fiber content,which is very important in preventing constipation.The mucilaginous content also helps in relieving constipation. It also  contains Vitamin -A and C, Vitamin-A,which is required for proper vision and Vitamin-C which is required for increasing immunity in the body and also for healthy skin.It contain good amount of Vitamin-K which is a co-factor for blood clotting enzymes.It is the green vegetable having highest amount of anti oxidants like beta carotenes,Xanthin and lutein. It mainly contain high amount of folates which helps in preventing neural-tube defects on new born babies,hence this is highly recommended for women during pre-conception and pregnancy period. it also contain minerals like calcium,Iron,Manganese and Magnesium.

Preparation time : 10 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Lady Finger/bendakaya/bendikai/okra : 1/4 kg

Onion pieces : 1/2 cup

Ginger-garlic paste : 1 tbsp

Tomato pieces : 1/2 cup

Mustard seeds/sasive/avallu : 1 tsp

Curry leaves/karivebina soppu/karivepaku : few

Turmeric/arishana pudi/pasupu : a pinch

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

Salt : to taste

Amchur powder/dry ginger powder : 1 tsp

Chat masala powder : 1 tsp

Coriander leaves/kothumbari soppu/kothmir : fistful

Oil : 2 tbsp + 1 tsp

Method of Preparation :

1. Cut lady finger/bendakaya/bendikai/okra into long  thin pieces. Heat 2 tbsp of oil in a kadai and fry lady finger pieces till they slightly change their color. They should look like this (see below picture).


2. 
   
   [caption id="attachment_245" align="aligncenter" width="300"] Fried bendi pieces[/caption]


3. Heat 1 tsp of oil in another kadai, add mustard seeds and saute till they splutter, then add curry leaves,onion pieces and saute till the onions turn transparent.


4. Then add turmeric powder,ginger-garlic paste and saute till the raw smell goes off. Add tomato pieces and cook till they turn soft.


5. Add fried lady finger pieces/bendakaya/bendikai pieces ,salt,red chili powder and mix well,cook for 2-3 minutes.


6. Finally add Amchur powder,chat masala powder,coriander leaves,cook for 1 minute and dish out. It goes well with rice.

[caption id="attachment_248" align="aligncenter" width="300"]      Rajasthani Bendi Masala Fry[/caption]

 

Note : You can even deep fry lady finger pieces instead of shallow fry in step 1.

 

Carrot-Green Peas Curry/Carrot-Pachi Batani curry/Carrot-Hasiru Batani curry

Carrots and green peas make an healthy combination as both carrots and green peas are very healthy having many benefits for our body. Carrots and green peas have a mild taste, So, to make the curry more tastier,I have combined these with tomatoes and coconut powder.

Health Benefits of Carrots :

1. First and the foremost benefit of carrots is that they contain ' beta-carotene' which is a powerful antioxidant which helps in improving vision.


2. This beta carotene converts into Vitamin A which keeps our skin healthy and also acts as natural anti aging agent.


3. It also contain anti septic properties which keeps our gums healthy by killing the germs.


4. It also contains high amount of soluble fiber, keeps our heart healthy.


5. Daily intake of carrot in any form helps in reducing gastric problems and also digestive problems.

Health Benefits of Green Peas :

1. These are rich in phyto nutrients,minerals,vitamins, anti-oxidants and low in calories.


2. They contain high amount of fiber,which helps in preventing constipation.


3. Niacin in peas helps in reducing bad cholesterol and increasing good cholesterol.


4. These contain good amount of  Folic acid, which is very essential for pregnant women,as it helps  in preventing neural tube defects in new born babies.

Preparation time : 30 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Boiled carrot pieces : 1 cup

Boiled green peas/batani : 1/2 cup

Onions : 2

Tomatoes : 2

Dry/desiccated coconut powder : 2 tbsp

Ginger-garlic paste : 1 tbsp

Garam masala powder : 1 tsp

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeerige/jeera : 1 tsp

Red chilies/ona menasinakayi/endumirchi : 4-5 no

Curry leaves/karivebina soppu/karivepaku : fistful

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

Turmeric powder/arishana pudi/pasupu

Salt : to taste

Oil : 1 tbsp

Method of Preparation :

1. Grind onions and tomatoes into paste separatly. Cut boiled carrots into pieces.


2. Heat 1 tbsp of oil in a kadai/wok ,add mustard seeds (/sasive/avallu) saute till they splutter,then add cumin seeds(/jeera/jeerige) and red chilies, saute for 30 seconds.


3. Add Curry leaves(/karivebina soppu/karivepaku),turmeric powder(/pasupu/arishana pudi),saute for 10 seconds.


4. Then add onion paste,ginger-garlic paste and saute till the raw smell goes off.


5. Then add tomato paste and saute for 2 minutes. Then add boiled carrot pieces,boiled green peas,stir for a second and cook for 2 minutes.


6. Add dry coconut powder,salt,red chili powder(/karam/ona menasina kayi pudi),stir and cook for 1 minute.


7. Finally add garam masala powder and dish out.It goes well with rice/roti.

[caption id="attachment_247" align="aligncenter" width="300"] Carrot-green peas curry[/caption]

 

Simple Tomato Rice (Pressure Cooker Method)

I am sharing the easiest method to prepare tomato rice with very very less ingredients.Here I am preparing it in a pressure cooker,you can also prepare it normally in a kadai. This serves as a healthy and tasty  lunch box recipe.

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.,

Preparation time : 10  mins

Cooking time : 30 mins

Yield : 2

Ingredients :

Tomatoes : 5-6 no

Rice/Basmati rice : 2 cups

Green chilies/menasina kayi/pachi mirchi : 4-5

Onions : 2

Mustard seeds/sasive/avallu : 1 tbsp

Cumin seeds/jeera/jeerige ; 1 tbsp

Salt : as per required

Red chili powder : 1 tsp

Ginger-garlic paste : 1 tbsp

Turmeric powder/arishana pudi/pasupu : a pinch

Garam masala powder : 1 tsp

Oil : 1 tbsp

Water : 4 cups

Method of preparation :

1. Chop tomatoes,onions into small pieces,chop green chilies into slices,wash rice and keep aside.


2. Heat 1 tbsp of oil in a pressure cooker, add mustard seeds/sasive/avallu and saute till they crackle,then add cumin seeds/jeera/jeerige and saute for 30 seconds.


3. Add onion pieces,saute till they turn transparent.Then add turmeric powder,green chili pieces,ginger-garlic paste and saute till the raw smell goes off.


4. Add tomato pieces,cook till they become soft,then add salt,red chili powder, garam masala powder,washed rice and stir well.


5. Add 4 cups of water and cook till 3 vissils. Dish out and serve hot.

[caption id="attachment_242" align="aligncenter" width="300"] Simple tomato rice[/caption]

Kadai Chole

'Kadai Chole' is a famous Punjabi dish,which is a combination of Chole/Chickpeas/Garbanzo beans/Kabuli chana/Kabuli senagalu/Kadale kalu with  tomatoes and spices. The name of the dish 'Kadai  Chole' indicates that this dish is made in a kadai/karahi/wok. I have made few changes to the original dish, but it taste as good as original dish. This dish is a great combination for parathas,rotis,chapathi etc.,

Nutritional Benefits of Chickpeas : Chickpeas/chole contains both soluble and insoluble fiber which helps in preventing constipation and digestive disorders. These also contain good amount of proteins,if consumed along with eggs/whole wheat protein gives the daily requirement of proteins to the body. It contain rich amount of iron,which is especially required for pregnant and lactating women and also for growing kids. these also help in stabilizing blood sugar levels.These contain phyto chemicals called Saponins which acts as antioxidants which help in decreasing the risk of breast cancer in women. These aid in weight loss as these are high in fiber and low in sugars.

Preparation time : 30 mins

Soaking time : overnight

Cooking time : 30 mins

Yield : 2

Ingredients :

Chickpeas/chole/Kabuli senagalu/kadale kalu : 2 cups

Tomatoes : 5-6

onions : 2

Green chilies : 5-6

Ginger-garlic paste : 1 tbsp

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

Turmeric powder/pasupu/arisina pudi : a pinch

Coriander powder/dhaniya pudi : 1 tsp

Curry leaves/karivepaku/karibevina soppu : fistful

Chole masala : 1 tbsp

Water and salt : as per required.

oil : 1 tbsp

 

Method of Preparation :

1. Soak Chole/chickpeas overnight  in required amount of water and in the morning boil them in a pressure cooker until 3 vissils. Grind half cup of these boiled chole into paste and set aside.


2. Chop onions and tomatoes into small pieces.Chop green chilies into slices.


3. Heat oil in a kadai and add onion pieces and saute till they turn transparent,then add green chili slices, curry leaves, saute for 30 seconds.Then add ginger garlic paste and saute till the raw smell goes off.


4. Add tomato pieces,turmeric powder,salt,red chili powder and cook till the tomatoes become soft.


5. Add boiled chick peas and saute for 1 minute,then add half cup of water,coriander powder, close the lid and cook for 5-10 minutes.


6. Then add the boiled chickpeas paste,mix thoroughly and cook for 2 minutes.


7. Finally add Chole masala powder and dish out.

[caption id="attachment_237" align="aligncenter" width="300"]                        Kadai Chole[/caption]

Super Spicy Chicken Curry

This Super spicy Chicken curry is a combination of chicken with  different spices. In this we use a special spicy powder made from dry roasted spices like Cinnamon,pepper,cloves,coriander,elachi etc., This recipe involves the same procedure of making basic chicken curry with an extra addition of the special spicy powder. This is one of the addictive type of chicken curry,which once addicted cannot be neglected.We prefer to repeat again and again.So,do try it and taste it once.

Preparation Time :  20 mins

Marination time : 30 mins

Cooking time : 40-45 mins

Yield : 2

Ingredients :

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

Ingredients for Spicy Powder : 

Cloves/lavangam : 2-3

Elachi/cardamom/elakullu : 2

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

Star anise : 2

Marati moggu/capers : 1

Mace/japatri/jayi patre : small piece

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

Other Ingredients :

Chicken : 1/2 kg

Cloves/lavangam : 2-4

Elachi/cardamom/elakullu : 2-3

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

Onion pieces : 1 cup

Slitted Green chilies : 3-4 no.

Salt : as per required

Ginger-garlic Paste : 1 tbsp

Oil : 3 tbsp

Water : 1 cup

coriander leaves/kothmir/kothumbari soppu: for garnishing

Method of Preparation :

1. Dry roast  the ingredients listed under' Ingredients for spicy powder', cool them and grind into powder.


2. Clean chicken pieces properly and marinate them with the 'Ingredients for Marination' for 30 mins.


3. In a kadai,heat 3 tbsp of oil and add Cloves(/lavangam),Elachi(/cardamom/elakullu),Cinnamon stick(/dalchina chekka/dalchini),Star anise,Bay leaf(/biryani aku/paththa ),Marati moggu(/capers),Mace(/japatri/jayi patre) and saute for  1 minute.


4. Add onion pieces and saute till they turn transparent,then add green chilies and ginger-garlic paste,saute for 2 more minutes.Then add marinated chicken pieces and salt, fry them for 5 minutes.


5. Add water and close it with a lid,cook for 20 minutes or till the chicken is done.


6. Then add prepared spicy powder and stir properly and cook for 10 more minutes.


7. Garnish with coriander leaves/kothmir/kothumbari soppu and serve.

[caption id="attachment_233" align="aligncenter" width="300"] Spicy Chicken Curry[/caption]

 

 

Gooseberry Rice/Usirikaya pulihora/Amla rice/Nellikkai akki

In this season, we get plenty of fresh gooseberries, I try different recipes using these in this season itself,as we don't get these throughout the year. This is one of the beneficial fruit having many uses.

Health and beauty benefits of Indian Gooseberry/Amla : In ancient times ,it is called as 'Sarva Dosha Hara' which means 'remover of all diseases'. It contains high amount of anti-oxidant Vitamin 'C'( higher than Oranges). It retain the Vitamin C content same in dried form also. This fruit contain more than 80% of water. It helps in preventing obesity by decreasing bad cholesterol(LDL) with out  effecting good cholesterol (HDL) in the body. It also contains calcium,phosphorous,iron,carotene,Vitamin-B complex and fiber. It also has hepato protective,diuretic,antipyretic,anti-inflammatory,laxative,cardio-protective properties. It helps in treating cough,cold,asthma,constipation,gastric problem,anemia,diabetis,osteoporosis,weakness and also helps in preventing  premature graying.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Gooseberries/amla/nellikkai/usirikaya : 6-7 no

Boiled rice : 2 cups

Red Chilies/endu mirchi/onamenasinakayi : 3-4 no

Green chilies/pachi mirchi/menasina kayi : 5-6 no

Mustard seeds/avallu/sasive : 2 tbsp

Cumin seeds/Jeera/jeerige : 2 tbsp

Bengal gram/senagapappu/Kadale bele : 2 tbsp

Black gram/minapappu/uddhina bele : 2 tbsp

Curry leaves/karivepaku/karivebina soppu : fistful

Salt : to taste

Oil : 1 tbsp

 

Method of Preparation :

1. Grate  amla/goose berries finely and remove the seeds. Add salt to boiled rice and keep aside. Cut green chilies into slices.


2. Heat oil in a kadai and add mustard seeds/avallu/sasive and saute till they crackle, then add cumin seeds/jeera/jeerige and saute for 30 more seconds. Then add bengal gram/senaga pappu/kadale bele and also black gram/minapappu/udhina bele and saute for 1 minute ,then add red chilies and green chilly slices and saute for 1 more minute.


3. Then add curry leaves/karivepaku/karibevina soppu and saute for 30 seconds. Then add grated amla/goose berry/usirikaya/nellikkai ,saute for 2 minutes.


4. Add boiled rice mixed with salt and mix thoroughly and cook for 2 minutes.


5. Dish out,garnish with coriander leaves/kothmir/kothumbari soppu and serve with raita or any curry.

[caption id="attachment_226" align="aligncenter" width="300"] Gooseberry/amla/usirikaya/nellikai rice[/caption]

 

 

 

 

 

Vegetable Pulao (Pressure cooker method)

I am sharing a simple method to prepare vegetable pulao. This is also like chicken pulao, which I shared earlier is prepared in a prepared cooker. This is very basic pulao recipe with little spices and lots of vegetables. It is simple to make but very tasty,do try it  once.

 

Preparation Time : 20 mins

Cooking Time : 45-50 mins

Yield : 2

 

Ingredients :

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 : 2

Carrots : 2

potato/aloo/alu gedde : 2

Fresh/frozen Green peas : 1/2 cup

Meal maker/soy chunks : 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. Chop Carrots,potatoes,tomatoes into small pieces. Soak green peas in water for 15 mins. Soak meal maker/soy chunks in hot water for 5 mins, squeeze them and set aside.


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 carrot pieces,potato pieces, tomato pieces, saute for 3 minutes, then add green peas, squeezed soy chunks/meal maker,stir and cook for 10 minutes on a high flame,then reduce the flame to medium.


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 vissils.


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_219" align="aligncenter" width="300"] Vegetable pulao[/caption]

 Note : Can add other vegetables of your choice.