Stuffed Lady's finger/Stuffed Okra/Bendakaya kothmira Karam/ Stuffed Bendikai (Bendi Bareli/Bharvana Bhindi))

Stuffed Lady's Finger fry is known as Bhendi bareli/Bharvana bhindi.  It serves as a great side dish with rice and sambar. Coriander leaves and green chilies are used for stuffing in this recipe.

Health Benefits Of Lady Finger/bendakaya/bendikai/okra : 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.

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 :

Lady's finger/okra/bendakaya/bendikai/bhindi : 1/2 kg

Coriander leaves/kothmira/kothumabari soppu : 1 cup

Green chilies/pachi mirchi/menasina kayi : 7-9 no.

Dry/dessicated coconut powder : 1 tbsp + 1 tsp

Turmeric powder/pasupu/arishana pudi : a pinch

Coriander powder : 1 tbsp

Lemon juice : 1 tsp

Garam masala : 1 tsp

Salt : as per taste

Oil : 2 tbsp

Method of Preparation :

1. For preparing stuffing mixture, grind coriander leaves,green chilly slices,salt,1 tbsp of coconut powder,coriander powder,garam masala and lemon juice.


2. Chop the heads and make a slit in the middle of each lady finger/bendi, remove the seeds and stuff the mixture into bendi.

[caption id="attachment_375" align="aligncenter" width="300"] Stuffed lady's finger with coriander mixture[/caption]

3. Heat oil in a kadai,add turmeric powder,place stuffed lady finger/bendi in to the oil slowly, sprinkle some salt over them,fry for 10 mins and then slowly turn to other side and fry for 5 more mins.Sprinkle 1 tsp of coconut powder over them and dish out.Serve with rice/roti. Also try coccinia-cashew nut fry , simple potato fry,Brinjal fry

[caption id="attachment_376" align="aligncenter" width="300"] Bendi Bareli/Bharvan bhindi[/caption]

Ridge gourd-cashewnut curry/Birakaya-jeedipappu curry/Heeraikai-godambi curry

Ridge gourd and cashew nut make a great combination both in taste wise and healthy wise. Here I am using cashew nut paste,which gives a delicious taste to ridge gourd.This curry is a great combination for roti,rice, chapathi. Both cashew nut and ridge gourd are healthy for our body.

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.

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 : 30 mins

Cooking time : 30 mins

Yield : 2

Ingredients :

Ridge gourd/birakaya/heeraikai : 1/4 kg

Cashew nuts/jeedipappu/godambi: 1/2 cup

Almonds/badam/badami : 1/4  cup (optional)

Tomatoes : 2

Onions : 2

Green chilies : 6-7 no

Mustard seeds/avallu/sasive : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Ginger-garlic paste : 1 tbsp

Curry leaves : few

Cardamom/elachi : 2

Clove/lavang : 2

salt : to taste

Red chilies : 3

Asafoetida/inguva/ingu : a pinch

Turmeric powder : a pinch

oil : 1 tbsp+1 tsp

Method of Preparation :

1. Heat 1 tsp of oil in a kadai,fry cashew nuts,almonds,onions and green chilies separately,cool them and grind them into paste together,keep aside. Grind  raw tomatoes also  into paste separately. Chop ridge gourd into small pieces.


2. Heat a tsp of oil in a kadai, crackle mustard seeds,then add cumin seeds, asafoetida,red chili pieces,curry leaves and saute for 1 minute.


3. Add turmeric powder, ginger-garlic paste,saute till the raw smell goes-off.Then add  ridge gourd pieces,cardamom,cloves,salt and cook for 5 mins by closing it with a lid.


4. Then remove the lid,add tomato paste and cook for 5-7 more mins.


5. Finally add the cashew paste,which we prepared, little water and cook for 9-10 mins by closing with a lid. Dish out and serve along with roti/rice/chapathi.

[caption id="attachment_471" align="aligncenter" width="300"] Ridge gourd-cashewnut curry/birakaya-jeedipappu curry/Heeraikai-godambi curry[/caption]

Note : I have added almonds for extra taste,you can avoid it.

Nellore style Fish Stew/Nellore chepala pulusu/Minu kalavala

Nellore is a city in the South Indian state of Andhra Pradesh.There is a special method of cooking fish here,they do not use ginger-garlic paste and no marination is required for this process. They cook fish skillets in tamarind sauce and they add a special curry powder for this.This is an excellent recipe which is very spicy and delicious. This recipe can be done with any type of fish. Fish is considered as an ideal food for  consuming during weight loss programes 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. Do check fish fry recipe also which I have shared earlier.

Preparation time : 20 mins

Cooking time : 35 mins

Yield : 2

Ingredients :

Fish fillets : 6-7 (any type of  fish)

Onions : 3

Tomatoes : 2

Fenugreek seeds/menthya/menthulu : 1 tsp

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeerige/jeera : 1 tsp

Slitted Green chilies/pachi mirchi/menasinakayi : 7-9 no.

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

Special masala Powder : 1 tbsp (preparation given below)

Salt : to taste

Oil : 3 tbsp

Tamarind pulp : 1 cup

Curry leaves/karivebina soppu/karivepaku : few

Coriander leaves/kothumbari soppu/kothmir : for garnishing

Ingredients for making 'Special Masala powder' :

oil : 1 tsp

Fenugreek seeds/menthya/menthulu : 1 tsp

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeerige/jeera : 1 tsp

Coriander seeds/dhaniya/dhaniyalu : 1 tsp

Garlic pods : 3

In a kadai,heat 1 tsp of oil,roast  all the above ingredients one by one (fenugreek seeds,mustard  seeds,cumin seeds,coriander seeds,garlic pods),cool them and grind together into coarse powder.This is called as Special Masala Powder for this curry.

Method Of Preparation :

1. Chop onions and tomatoes finely and keep aside,add little water to tamarind pulp and set aside.


2. Heat 3 tbsp of oil in a thichk bottomed vessel,add fenugreek seeds,saute for 30 secs,then add mustard seeds,saute till they pop out,then add cumin seeds and saute for 30 secs.


3. Add chopped onions,saute for 3-4 mins or till they turn slightly brown,then add curry leaves,slitted green chilies,tomato pieces and saute for 5-7 mins or till the tomatoes turn soft,then add Special Masala Powder,Red chili powder,salt and cook for 3 more minutes.


4. Then add cleaned fish pieces/fillets and tamarind juice,cook for 10-15 mins on a high flame by closing the lid. Then remove the lid and gently stir once or just shake the kadai,(as the fish pieces break while stirring,be gentle while stirring). When the oil comes up,switch off the flame.


5. Dish out and garnish with coriander leaves. Tastes yummy and a great combination for rice.

[caption id="attachment_461" align="aligncenter" width="300"] Nellore style Fish Stew/Nellore chepala pulusu/Minu kalavala[/caption]

 

 

Shahi Paneer Korma/Kurma

Shahi Paneer is a  simple yet delicious paneer curry, cooked with minimal ingredients.  As already mentioned in one of my previous recipes 'Vegetable Shahi Korma', In the name 'Korma/kurma' indicates 'vegetables or meat which is cooked in Yoghurt/curd' and 'shahi' indicates 'Royal' which means rich gravy made from Cashew nuts,coconut,tomato etc., Thus,totally indicating that its a special festive recipe in which Paneer is cooked with rich gravy and curd. Here for the gravy I am using tomato paste and poppy seeds paste,which add richness to the dish.

Preparation time : 20 mins

Cooking time : 30 mins

Yield : 2

Ingredients :

Paneer/Cottage cheese : 100 gm

Onions : 2

Tomatoes : 3

Poppy seeds/gasagasalu/gasagase : 1/2 cup

Ginger-garlic paste : 1 tbsp

Red chilies powder : 1 tbsp

Turmeric powder : a pinch

Salt : to taste

Curd : 3/4 cup

Garam masala powder : 1 tsp

Coriander leaves : for garnishing

Sugar : 1/4 tsp (optional)

Oil : 1 tbsp

Method Of Preparation :

1. Grind onions and tomatoes into paste separately. Cut Paneer/cottage cheese into uniform cubes. Dry roast poppy seeds and grind them into paste by adding little water,keep aside.


2. Heat oil in a kadai,add onion paste,saute till the paste changes color slightly to pink,then add ginger-garlic paste and saute till the raw smell goes off,Add tomato paste,saute for 5-7 mins,then add poppy seeds paste,salt,red chili powder,turmeric powder,cook till the oil comes out.


3. Add curd,little water and paneer cubes,cook for 7-10 mins by closing it with a lid.Then add garam masala powder,sugar(optional).Dish out  and garnish with coriander leaves. This dish goes well with rotis.

[caption id="attachment_452" align="aligncenter" width="300"] Shahi paneer kurma[/caption]

Horse Gram Lentil Soup/UlavaCharu/Huruli Saaru (Easy Method)

Horse gram/Ulavalu/huruli  is a reddish brown legume with many health benefits. This recipe Horse gram lentil soup is a famous recipe in Southern India,especially Andhra Pradesh. There are several Health benefits of Horse gram,I am discussing a few here. Today I am sharing one of the easiest methods to prepare this soup which out overnight soaking.

Health Benefits Of Horse Gram/Ulavalu/Huruli :  These contains rich amount of proteins,vitamins , Iron and dietary fiber.These are helpful in treating several problems like weak liver,spleen,especially in dissolving kidney stones,gall stones and high blood pressure.It also helps in curing common problems like difficulty in breathing,worm infections,gastric problem,ulcers,skin rashes and so on..Mainly for women,it helps in treating menstrual problems like irregular periods and heavy bleeding,also helps in controlling bleeding after pregnancy. But not advised during pregnancy.

Preparation time : 15 mins

Soaking time : 20 mins

Cooking time : 20 mins

Ingredients :

Horse gram/ulavalu/huruli : 100 gm

Cumin seeds/jeera/jeerige : 3 tbsps

Tamarind pulp : 1/2 cup

Mustard seeds/avallu/sasive : 1 tbsp

Curry leaves/karivepaku/kothumbari soppu: few

Red chilies/endu mirchi/ona menasinakayi : 5-6

oil : 1 tsp

Salt : to taste

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

Method of Preparation :

1. Dry roast horse gram and cumin seeds separately,cool them and ground them together into finepowder. Add 1/4 cup of water to 1/2 cup of tamarind pulp, mix thoroughly and soak the powder which we prepared in this pulp for 20 mins.


2. Then boil the mixture (horsegram powder in tamarind pulp) by adding enough salt and red chili powder till 3 vissils in a pressure cooker.


3. In a kadai,heat a tbsp of oil,crackle mustard seeds,add red chili pieces,curry leaves saute for 1 minute. To this tempering add boiled horse gram mixture, stir thoroughly and dish out. Goes well with hot rice.

[caption id="attachment_336" align="aligncenter" width="300"] Horse gram lentil soup/ulava charu/huruli saaru[/caption]

 

Basic Eggs and Prawns Curry/Royallu-Egg Curry/Egg-Yetti Curry

There are numerous ways to prepare egg and prawns curry.Today I am sharing the basic and easiest method of preparing eggs and prawns curry with minimal possible ingredients,without adding any extra variations like tomatoes etc., Both Eggs and Prawns are very healthy and can be consumed more than twice a week.

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.

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 : 15 mins

Cooking time : 25 mins

Yield : 2

Ingredients :

Boiled Eggs : 2

Prawns : 1/2 cup

Onions : 2

Green chilies slices : 7-9

Red chilly powder : 1 tbsp

Ginger-garlic paste : 1 tbsp

Salt : to taste

Turmeric powder : a pinch

Coriander Powder : 1 tsp

Garam masala Powder : 1 tsp

Oil : 1 tbsp+1 tsp

Method Of Preparation :

1. Grind Onions into paste and keep aside. Roast boiled eggs in 1 tsp of oil and set aside.


2. Heat  1 tbsp of oil in a kadai,add onion paste and saute till it turn slightly brown,then add green chilly slices,ginger-garlic paste,saute till the raw smell goes off.


3. Add cleaned fresh prawns and cook for 5 mins,then add salt,red chilly powder,turmeric powder and roasted eggs,saute for 2 mins.


4. Then add some water,cook for 3 more mins.Then finally add coriander powder,Garam masala powder,stir and let it cook for 1 minute.


5. Dish out and serve.Goes well with Rice and roti.

[caption id="attachment_342" align="aligncenter" width="300"] Basic Eggs and prawn curry[/caption]

 

Vegetable salad -1(cabbage,capsicum,onion)

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. So, I am combining cabbage with capsicum and onion and to make it more interesting I am adding some chat masala,pepper powder,salt and lemon juice. I have already posted fruit chat  and fruit salad in my earlier posts,do check it once.

Preparation time : 10 mins

Marination time : 10-15 mins

Yield : 2

Ingredients :

Cabbage : 100 gm

Capsicum : 1 medium size

Onion : 1 medium size

Salt : to taste

Black pepper powder : 1 tsp

Chat Masala powder : 1 tsp

Lemon juice : 1 tbsp

Method of Preparation :

1. Chop cabbage,capsicum,onion into long thin slices uniformly (you can chop them in any shape as per your wish).


2. Take a wide bowl,add chopped cabbage,onion,capsicum slices,salt,black pepper powder,chat masala powder,lemon juice,mix well and keep aside for 10-15 mins,so that all flavors gets absorbed by the vegetables.


3. Dish out and serve.

[caption id="attachment_428" align="aligncenter" width="300"] Vegetable salad-1[/caption]

Note : You can add other vegetables like carrot,beetroot,beans also in this. But par boiled beans before adding.

 

 

 

 

 

Bottlegourd Chutney/sorakaya pachadi/Sorekayi Chutney

Bottle gourd/sorakaya/sorekayi Chutney is a very tasty recipe,which goes well with idli,dosa or even with rice. I have already mentioned bottle gourd importance in my earlier posts like Bottle gourd chapathi.

Nutritional Benefits of Bottle gourd/sorakaya/sorekayi : It contains more than 90% of water so it is easy to digest and less in calories and so best for people who are on diet. It also contains soluble fiber, which is why it is a good option for people suffering with constipation. It is also good for people suffering with kidney and liver problems.As it is low in sugars, it is a right choice for people suffering with Diabetics.The high water content in this vegetable,helps in maintaining the body temperature at normal level and during summer,it helps in keeping the body cool. we usually peel it and use, but the peel  is also healthy.So,in this recipe I am using bottle gourd along with its peel. It doesn't have any strong odor or taste,so it can be easily  mixed with other vegetables. As these days every one  prefer Chapati over rice, so I tried to use bottle gourd in this way rather than using it in making curries. It is the easiest method to incorporate bottle gourd in our diet.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Bottle gourd/sorakaya/sorekayi : 1/4 kg

Tamarind/chintapandu/hunase hannu : lemon size

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

Red chilies : 6-7

Salt : to taste

For seasoning :

Mustard seeds/avallu/sasive :  1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Curry leaves/karivebina soppu/karivepaku : few

Red chilies : 2

Oil : 1 tbsp +1 tsp

Method of preparation :

1. Wash and cut bottle gourd into small pieces along with peel and keep aside.


2. Heat 1 tbsp of oil in a kadai,add red chilies,saute for 1 minute and keep aside. In the same kadai add bengal gram,saute for 30 secs to 1 minute,keep this also aside.then add bottle gourd pieces,close kadai with a lid and cook till they turn soft,then add tamarind in it and cook for 1 more minute by closing the lid again.


3. Cool the mixture,then grind all these fried ingredients (bengal gram,red chilies,bottlegourd pieces,tamarind) along with required amount of salt into paste (chutney).


4. In another kadai add 1 tsp of oil,crackle mustard seeds,then add cumin seeds,red chilies and curry leaves,allow them to splutter. Add this seasoning to the prepared chutney and mix well.


5. Serve along with idli,dosa or even with rice.

[caption id="attachment_424" align="aligncenter" width="300"] Bottle gourd chutney/sorakaya pachadi/sorekayi chutney[/caption]

 

 

Phool Makhani Gravy curry (puffed lotus seeds curry)

Lotus seeds also known as makhana or makhani are the edible seeds of lotus flower.These contain more proteins,ascorbic acid,phenol content than cashew nuts,almonds and walnuts. These are very nutritious and have many health benefits and the best thing is they do not have any side effects. These are very easily digestible. These are neutral in state,have a special aroma and these take up the taste of gravy.They can be fried or used in gravy curries.

This particular dish is a combination of makhani with cashew,coconut and poppy seeds paste,which gives a special delicate flavor and taste making it a great choice with roti,paratha and rice.

Health Benefits of Lotus Seeds (phool makhana) :These contain flavonoids,which are antioxidants,which acts against free radicals (which are a reason for causing cancer). These antioxidant containing seeds also acts as anti aging substances. These also contain high fiber which helps in relieving constipation.These contain high potassium and low sodium,helps in regulating blood pressure.These are having very low calories so,helps in weight loss. These are recommended even for pregnant women and post natal weakness. These are also beneficial for patients suffering from anemia and arthritis.

Preparation time : 20 mins

Cooking time : 35-40 mins

Yield : 2

Ingredients :

Phool makhani : 2 cups

Tomatoes : 2 (medium size)

Onion paste : 1/2 cup (grind onion pieces into paste)

Ginger-garlic paste : 1 tbsp

Turmeric powder :  a pinch

Bay leaf : 1

Green chilies : 6-7 no (grind them into paste)

Curd : 1/2 cup

Coriander leaves : fistful

Curry leaves : few

Mint leaves : few

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Salt : to taste

oil : as per required.

Ingredients for making paste :

Dry Coconut powder : 2 tbsp

Cashew nuts : 1/2 cup

Poppy seeds/gasagasalu/gasagase : 1/4 cup

Fry all these three ingredients (coconut powder,cashew nuts,poppy seeds) separately  in 1 tsp of oil, cool them and grind them together with little water into paste.

Method Of Preparation :

1. Deep fry phool makhani in oil and keep aside. Boil tomatoes in sufficient water, let them cool,then peel the skin and grind them to paste,which is called as tomato puree.


2.  Heat a tbsp of oil in a kadai and crackle mustard seeds,then add cumin seeds,saute for 30 secs, then add bay leaf and onion paste,saute for 2-3 mins.


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


4. Add salt and green chilies paste,saute for a minute.


5. Now add the paste,which we have prepared earlier,saute for 2-3 mins,then add coriander leaves,mint leaves and tomato puree and cook for 4-5 mins.


6. Then add curd and little water and cook for 3 more mins.Then add fried phool makani and cook for 2-3 more mins.


7. Dish out and serve with roti or rice.

[caption id="attachment_413" align="aligncenter" width="300"] Phool makahani/makhana gravy curry (puffed lotus seeds gravy curry)[/caption]

 

 

Gajar Halwa /Carrot Halwa(carrot pudding)

On the occasion of our first wedding anniversary and valentines day,I want to make a special dish, I thought for a minute,immediately carrot/gajar halwa stuck into mind,as valentine day resembles red color and this dish too will be in bright red-orange color.   This is one of the easiest sweet to prepare.Gajar/carrot halwa requires very less ingredients carrots,milk,sugar,elachi powder and ghee.

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.

Preparation time : 15 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Carrots/gajar : 3

Milk : 250 ml

Sugar : 250 gm

Cardamom/Elachi powder : 1 tsp

Ghee : 1 tbsp

Grated almonds : for topping

Method of Preparation :

1. Wash,peel the skin and then grate carrots and keep aside.


2. Heat ghee in a kadai, add grated carrot and saute for 3-4 mins.


3. Add par boiled milk, cardamom powder,stir well ,allow it to cook for 7-9 mins.


4. Add sugar and allow it to melt by stirring occasionally. Once the mixture gets slightly  thickened,switch off the flame.


5. Dish out and top with grated almonds. Serve hot/cold as per your taste.

[caption id="attachment_391" align="aligncenter" width="300"] Carrot/gajar halwa[/caption]

 

Note : You can add orange/red food color after adding sugar in step 4.

 

Fenugreek/Methi/Menthya Khichdi

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  any vegetables,leafy vegetables of our choice. I have added Methi leaves, as it is one of the leafy  vegetable containing high nutritive value and also having many health benefits.

Health Benefits of Fenugreek leaves/Methi leaves : Methi leaves are especially rich in iron,so these are recommended for  people suffering with Anemia or low hemoglobin.It helps in regulating Insulin production thereby regulating Diabetics. It contains more Vitamin K content than spinach.It also contains the required amount of  dietary fiber.It helps in reducing bad cholesterol in the body. It also contains good amount of proteins.It specially helps in having healthy and shiny hair .It also helps in removing blemishes on skin.

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

Methi/menthya/fenugreek leaves : 1 bunch

Cumin seeds/jeera/jeerige : 1 tbsp

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

Bengal gram/pachi senagapappu/kadale bele : 1 tsp

Red chilies/endu mirchi/ ona menasinakayi slices : 2-3

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 bengal gram, crushed ginger and red chilly pieces and saute for 30 secs.Then add curry leaves and saute for 30 more secs.


4. Then add fenugreek/methi/menthya leaves, 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_372" align="aligncenter" width="300"] Fenugreek/methi/menthya khichdi[/caption]

 

Simple Fruit salad- 1 (pomegranate,apple,grapes)

Simple Fruit salad- 1 (pomegranate,apple,grapes) recipe :

Preparation time : 15 mins

Yield : 2

Ingredients :

Apple : 1 no.

Pomegranate : 1 no.

Green Grapes : 1 bunch

Salt : a pinch (optional)

Lemon juice : 1 tsp (optional)

Method of preparation :

1. Cut apple and grapes  into small pieces,separate seeds from pomegranate,discard the peel.


2. Take a wide bowl and mix all three fruits (apple,grapes,pomegranate).


3. Serve like this,or you can add a pinch of salt and  lemon juice to the above mixture,mix thoroughly and then serve.

[caption id="attachment_371" align="aligncenter" width="300"] Fruit salad -1 (pomegranate,apple,grapes)[/caption]

 

Vegetable Dal Pulao

The combination of Dal,Rice and Vegetables in this pulao recipe makes it a  balanced dish. As Dal supplies the required amount of proteins,Rice supplies the carbohydrates and vegetables supplies the required vitamins and minerals. I am using pressure cooker here for making this recipe,but you can do it in a kadai/wok also.

Preparation time : 20 mins

Cooking time : 30-40 mins

Yield : 2

Ingredients :

Rice : 3/4 cup

Bengal gram/senaga pappu/kadale bele : 1/4 cup

Onion pieces : 1/2 cup

Caraway seeds/shajeera/shime jeerige : 1 tsp

Cardamom/Elachi/elakulu/elakkai : 2

Cloves/lavangam/lavanga : 2

Cinnamon/dalchina : 1 " stick

Slitted Green chilies/pachi mirchi/menasinakai : 5-6

Curry leaves/karivepaku/karivebina soppu : few

Carrots : 2

Potato : 1

Beans : 2

Green peas : 1/4 cup

Ginger-garlic paste : 1 tbsp

Mustard seeds/avalu/sasive: 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Mint leaves/pudina : fistful

oil: 1 tbsp

Method of Preparation :

1. Wash and soak rice and Bengal gram together,keep aside for 10 mins.


2. Chop carrots,beans and potato into small pieces.Soak green peas in sufficient water for 10 mins.


3. Heat oil in a pressure cooker,add mustard seeds,cumin seeds,caraway seeds, saute for 30 secs,then add cardamom,cinnamon and saute for 30 more secs.


4. Add onion pieces and  slitted green chilies,mint leaves,curry leaves ,saute till onions turn transparent.Then add ginger-garlic paste,saute till the raw smell goes off.


5. Then add chopped carrots,beans,potatoes and soaked green peas,turmeric powder,stir for 2 minutes.Add salt and soaked rice-dal mixture,stir again for 2 more minutes.


6. Add  2 1/2 cups of water (2 cups for rice and dal,1/2 cup for vegetables),mix well and cook till 3 vissils.


7. Once the pressure  is cooled down,dish out and serve along with raita or any stir fry/curry.

[caption id="attachment_359" align="aligncenter" width="300"] veg-dai rice/pulao[/caption]

 

Note : You can add other vegetables of your choice.

 

Simple Potato/alu gedde/bangala dumpa Fry

Potato/alu gedde/bangala dumpa is one such versatile vegetable which can be cooked in several ways. What ever type of dish it may be,by adding potato to it,it becomes complete.There are numerous dishes with potato as main ingredient. Today I am sharing the simplest potato fry with less than 7 ingredients.

Preparation time : 10 mins

Cooking time : 15-20 mins

Yield : 2

Ingredients :

Potato/alu gedde/bangala dumpalu : 2 medium size

Turmeric powder/arishana pudi/pasupu : a pinch

Cumin powder/jeera podi/jeerige pudi : 1 tsp

Red chili powder/ona menasina kayi pudi : 1 tbsp

Salt : to taste

oil : 1 tbsp

Method of Preparation :

1. Peel the skin of potatoes and chop them into small uniform pieces and keep aside.


2. Heat oil in a kadai,add potato pieces and fry for 5-7 mins.


3. Then add salt,red chili powder,turmeric powder and cook for 1 minute.


4. Then add cumin powder ,cook for 2 more minutes.


5. Dish out and serve with rice,roti.......

[caption id="attachment_356" align="aligncenter" width="300"] Simple potato/alu gedde/bangala dumpa fry[/caption]

 

Capsicum Fritters/Capsicum Bajji(simla mirchi/donne menasinakayi Bajji)

Fritters/Bajjis are one of the most liked snacks for maximum people. In winters and especially during rainy seasons,bajji/fritters are our favorite option. There are several varieties in them,most famous one is mirchi/menasinakayi bajji and other varieties include potato,carrot,raw banana,capsicum and so on.Today I am sharing Capsicum bajji recipe,which is my all time favorite one. There are two types of capsicum bajji recipes one is a normal simple one  without stuffing and other stuffed recipe.Today I am sharing simple recipe,will share the other one soon.

Preparation time : 15 mins

Cooking time : 20 mins

Yield : 8 bajji s

Ingredients :

Capsicum : 1 medium size

Gram flour/besan/senagapindi/kadale hittu : 1/2 cup

Rice Flour/biyam pindi/akki hittu : 2 tbsp

Turmeric powder /pasupu/arishana pudi : a pinch

Cumin seeds/jeera/jeerige : 1 tsp

Ginger-garlic paste : 1 tsp

Salt : to taste

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

Baking soda : 1/4 tsp

Oil : for deep fry

Method of Preparation :

1. Cut the capsicum into uniform long pieces and keep aside.


2. In a wide bowl, add gram flour,rice flour,turmeric powder,ginger-garlic paste, cumin seeds,red chili powder,salt,baking powder and mix them thoroughly  by adding sufficient amount of water to form batter,which is  of moderate consistency (not too thick nor too loose).


3. Heat oil in a thick bottomed kadai,for deep frying.


4. Dip capsicum pieces in the batter and deep fry them on medium heat till golden brown by turning on both sides frequently.


5.  Remove them from oil onto a paper napkin to remove excess oil,then Serve hot with any sauce or onion-tomato mixture.

[caption id="attachment_339" align="aligncenter" width="300"] Tasty and spicy Capsicum fritters/bajji[/caption]

 

Simple Fruit Chat(Apple-Kiwi-Guava fruit chat)

Each and every fruit is very very healthy to our body and are always advised by the doctors for  proper functioning of our body. Each fruit has different nutritive importance,always choose between different colored fruits. Do not relay on single variety of fruit. Try to mix more than two fruits. But ,we cannot take more than two  whole fruits  or we get bored of eating the same fruits daily. So,try making combinations of different fruits in form of salad or chat and also try different dressings. I am going to share many types fruits salad and chat,this is one kind of fruit chat.

Preparation time : 5-10 mins

Yield : 2

Ingredients :

Apple : 1 no.

Guava : 1 no.

Kiwi : 1 no.

Chat masala powder : 1 tsp

Black pepper Powder : 1 tsp

Salt : to taste

Lemon juice : 1 tbsp

Cumin powder : 1 tsp

Method of Preparation :

1. Cut apple,guava,kiwi into uniform pieces and keep aside.


2. Take one wide bowl,add apple,guava,kiwi pieces into it,sprinkle some salt over them,mix and keep aside for 2 mins.


3. Then once again mix,then add  black pepper powder,cumin powder,chat masala powder and finally lemon juice. Mix thoroughly,dish out  and serve.

[caption id="attachment_350" align="aligncenter" width="300"] Fruit Chat[/caption]

Vegetable Shahi Kurma(Veg shahi korma)

The  'Vegetable Shahi Korma' is an South Asian dish,which is famous in almost every part of south India. In the name 'Korma/kurma' indicates 'vegetables or meat which is cooked in Yoghurt/curd' and 'shahi' indicates 'Royal' which means rich gravy made from Cashew nuts,coconut,tomato etc., Thus,totally indicating that its a special festive recipe in which boiled vegetables are cooked in curd and rich gravy made in combination with cashews,coconut and tomato. All these three have many health benefits.Some benefits have been mentioned 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.,

Health  Benefits of Cashew nuts :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.

Health Benefits of Coconut : Coconut tree is said to be 'kalpa vriksha' which means' the tree which supplies everything that is needed to life'. Coconut contains essential fatty acids which  helps in stabilizing the blood sugar,it also helps in lowering cholesterol,helps in improving digestion, fights infections due to its strong antioxidant activities. It also regulates hormones and also increases metabolism.

Preparation time : 20 mins

Cooking time : 20-30 mins

Yield : 2

Ingredients :

Boiled Vegetable pieces : 1 cup (carrots,beans,potatoes)

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeerige/jeera : 1 tsp

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

Curry leaves/karivebina soppu/karivepaku : a fistful

Red chilies/ona menasina kayi /endu mirchi  : 2-3

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

Salt : as per required

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

Curd : 1 cup

Oil : 1 tbsp

Coriander leaves/kothumbari soppu/kothmir : fistful

Ingredients for  preparing Curry 'Paste' :

Cashew nuts : 1/2 cup (7-9)

Grated Dry/fresh Coconut : 1/2 cup

Tomato pieces : 1 cup

Method of Preparation :

1. Make a smooth paste by grinding tomatoes,cashew nuts, grated coconut and little water, keep aside.


2. Heat oil in a kadai and add mustard seeds,once they splutter add cumin seeds,saute for 30 secs and then add slitted green chilies, red chilies,curry leaves,saute for 30-60 more secs,then add boiled vegetables pieces like carrots,beans,potatoes,mix well and cook for 2 mins.


3. Add salt,red chili powder,turmeric powder,cook for 1 minute.


4. Now add the curry paste which we prepared earlier,little water and cook for 5 mins.Then add curd,cook for 5 more mins.


5. Finally add Coriander leaves and dish.This tasty rich delicious curry goes well with roti,naan,rice. Also try out Paneer Butter masala,Phool makani gravy curry

[caption id="attachment_337" align="aligncenter" width="300"] Vegetable Shahi Korma[/caption]

Note : Can add any vegetables of your choice.

 

Methi-Dal/kandipappu-menthikurra/Menthya soppu-togari bele curry

Toor Dal/split yellow lentils  itself is a rich source of protein, when combined with other healthy leafy vegetables,it becomes more nutritious. This combination of Methi leaves/fenugreek leaves is an excellent protein source as both of these are rich in proteins. This is a very simple,tasty and healthy recipe which is prepared very easily with very few ingredients.

Health Benefits of Fenugreek leaves/Methi leaves : Methi leaves are especially rich in iron,so these are recommended for  people suffering with Anemia or low hemoglobin.It helps in regulating Insulin production thereby regulating Diabetics. It contains more Vitamin K content than spinach.It also contains the required amount of  dietary fiber.It helps in reducing bad cholesterol in the body. It also contains good amount of proteins.It specially helps in having healthy and shiny hair .It also helps in removing blemishes on skin.

Preparation time : 15 mins

Cooking time : 20-25 mins

Yield : 2

Ingredients :

Toor dal/kandipappu/togari bele : 1/2 cup

Fenugreek leaves/menthikurra/menthya soppu : 2 bunches

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Red chilies/endu mirchi/ona menasina kayi soppu : 4-5 no

Crushed garlic: 2-3

Turmeric powder/arishana pudi/pasupu : a pinch

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

Salt : as per taste

Oil : 1/2 tbsp

Method of Preparation :

1. Pressure cook  toor dal/kandipappu/togari bele in required amount of water (1 cup) till 3 vissils.


2. Heat oil in a kadai, crackle mustard seeds,then add cumin seeds,crushed garlic ,red chilies,saute for 1 minute,add chopped fenugreek/methi leaves,turmeric powder and saute for 4-5 mins by closing the kadai with a lid.


3. Once methi leaves becomes soft and cooked,add salt,red chili powder,stir and add little water,cook for 2-3 mins,then add boiled toor dal,cook for 2-3 mins.


4. Dish out and serve.Goes well with rice,roti...

[caption id="attachment_325" align="aligncenter" width="300"] Methi-Dal/kandipappu-menthikurra/Menthya soppu-togari bele curry[/caption]

Methi(fenugreek) Paratha/Menthikura chapati/Menthya soppu Chapati

Methi Paratha is made with wheat flour, gram flour and fenugreek leaves. Wheat flour itself is healthy,but when we combine it with  other leafy vegetables like methi leaves , spinach etc.,,it becomes little more healthy. I have combined it with Methi leaves as they have many health benefits. Its always best to combine more than one healthy items, so we can get the benefits of two in one go. Even you can combine vegetables like carrot/beetroot/bottle gourd with wheat flour. I have already posted bottle gourd chapati in my earlier post.

Health Benefits of Fenugreek leaves/Methi leaves : Methi leaves are especially rich in iron,so these are recommended for  people suffering with Anemia or low hemoglobin.It helps in regulating Insulin production thereby regulating Diabetics. It contains more Vitamin K content than spinach.It also contains the required amount of  dietary fiber.It helps in reducing bad cholesterol in the body. It also contains good amount of proteins.It specially helps in having healthy and shiny hair .It also helps in removing blemishes on skin.

Preparation time : 15 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Wheat flour/godhuma pindi/godhi hittu : 1 cup

Gram flour/besan/senagapindi/Kadale hittu : 2 tbsp

Methi/fenu greek leaves/menthya soppu/menthakulu : 1 bunch

Coriander leaves/kothumbari soppu/kothmir : 1/4 bunch

Cumin seeds/jeera/jeerige : 1 tbsp

Turmeric powder/arishana pudi/pasupu : a pinch

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

Salt : as per taste

oil : as per required

Method of Preparation :

1. Chop methi and coriander leaves finely into very small pieces. Crush cumin seeds and green chilies together coarsely(kacha-pacha).


2. Take a wide bowl and mix wheat flour,gram flour,turmeric powder,salt,crushed cumin seeds and green chilies,chopped methi and coriander leaves, 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, smear ghee or oil on it while frying,repeat the procedure for remaining chapatis also.


5. Serve hot with any curry/pickle/raita of your choice.

[caption id="attachment_324" align="aligncenter" width="300"] Methi or fenugreek leaves paratha[/caption]

 

Note : You can replace methi leaves with any other leafy vegetables like Spinach,malabar spinach,lettuce etc.,

Can add ginger-garlic paste also while preparing dough for extra taste.

 

 

 

 

Tomato-Prawns curry/Tomato-Royallu curry/Tomato-Yetti curry

Prawns in combination with tomato tastes very yummy and are said to be a healthy combination too,as both of them have several nutritional 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 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 : 20 mins

Yield : 2

Ingredients :

Prawns/royallu/yetti : 1/4 kg

Tomatoes : 200 gm

Onions : 1/2 cup

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

Ginger-garlic paste : 1 tbsp

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

salt : as per required

Coriander powder/dhaniyala podi/dhaniya pudi : 1 tsp

oil : 1 tbsp

Method of Preparation :

1. Chop onions and tomatoes into small pieces.Clean prawns with water twice and then with turmeric powder and curd,then again with water,so that the smell goes off.


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


3. Then add green chilies, prawns/royallu/yetti, close the kadai with a lid and cook for 5-6 mins, then add tomato pieces ,cook for 4-5 more mins or till they turn soft(add water if required).


4. Add salt,red chili powder,coriander powder and cook for 1 more minute.


5. Dish out and serve with rice or chapathi.

[caption id="attachment_313" align="aligncenter" width="300"] Tomato-prawns curry/tomato-royallu curry/tomato-yetti curry[/caption]

 

 

Simple Tomato Chutney

Today I am sharing the easiest version of preparing tomato chutney. I have already shared coriander- tomato chutney recipe, which is a combination of tomatoes with coriander leaves in my earlier post.This is one of the authentic chutney recipe which is often prepared in our home. The tangy taste of tomatoes blended with onions,red chilies,curry leaves makes an absolute combination for Idli,dosa,chapathi especially with akki roti. Among all other chutneys,tomato chutney occupies a special place,because of its delicious taste.

Preparation Time : 10 mins

Cooking Time : 20 mins

Yield : 2

Ingredients :

Tomatoes : 1/4 kg

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

Onion pieces : 1 cup (100 gm)

Crushed garlic : 4-5 no

Tamarind pulp : 3 tbsp

Salt : as per taste

Curry leaves : fist ful

Asafoetida : a pinch

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Oil :   1 tsp

Method of Preparation:

1. Chop tomatoes into small pieces.Extract tamarind pulp by soaking tamarind in hot/cold water for 10 mins.


2. Heat 1/2 tsp of Oil in a kadai, add red chilies,crushed garlic,onion pieces and saute for 3-4 minutes. Then add chopped tomato pieces, cook till they become soft. Then put  off the flame, add tamarind pulp and let it cool down.


3. once it is cooled,grind it by adding enough amount of salt, into a paste in a blender(if required,add little water). Remove it into a bowl and keep aside.


4. In another kadai,add 1/2 tsp of oil ,crackle mustard seeds,then add cumin seeds,curry leaves and asafoetida,fry for 2-3 mins.Then add chutney into this tempering and mix well. Dish out and serve along with Idli,dosa or akki roti.

[caption id="attachment_314" align="aligncenter" width="300"] Simple Tomato Chutney[/caption]