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

Aloo-Jeera fry(Potato-Cumin seeds Fry)/Aloo-gedde-jeerige fry/Bangala dumpa-jeera fry

Aloo-Jeera fry is a tasty potato fry which goes well with roti,chapathi,pulao,biryani and rice.Almost 90% of us like the dishes made with potato/aloo/bangala dumpa/aloo gedde ,as it is a versatile vegetable which can be combined with any other vegetable or can be cooked in any form either raw,boiled or fried.I have already shared few  other potato recipes  like  simple potato fry ,Rajasthani potato curry in my earlier posts.

Preparation time : 15 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Potato/aloo/bangala duma/aloo gedde : 1/4 kg

Cumin seeds : 2 tbsp

Slited green chilies : 4 -5 no

Onions : 2

Ginger-garlic paste : 1 tbsp

Red chili powder : 1 tbsp

Cumin powder : 1 tsp

Coriander powder : 1 tsp

Salt : to taste

Oil : 1 tbsp

Method Of Preparation :

1. Boil potatoes/aloo/bangala dumpalu/aloo gedde and cut them into medium sized pieces.Chop onions into small pieces.


2. In a kadai,heat a tbsp of oil add cumin seeds,saute for 30 secs ,add slitted green chilies,onion pieces and saute till the onions turn slightly brown,then add ginger-garlic paste ,saute till the raw smell goes off.


3. Then add salt,red chili powder,cumin powder,coriander powder and boiled potato/aloo pieces,cook for 5-7 minutes. Dish out and serve with roti,chapathi or rice.

[caption id="attachment_576" align="aligncenter" width="1024"] Aloo jeera fry[/caption]

 

 

Cucumber(Courgelet) raita/Keera dosakaya Perugu chutney/Southekayi Mosaru Gojju

Raita/perugu chutney/Mosaru Gojju is an Indian Condiment, made with curd ,served as a side dish for Biryani,Pulao,Jeera rice and also chapathi. There are various varieties of 'raita' like onion raita,cucumber raita,mixed vegetable raita,okra raita,carrot raita etc.,Today I am sharing 'Cucumber raita'. Normal raita with whisked curd,onions and green chilies itself is cooling and  adding cucumber to it makes the dish much more cooling,which is apt for coming summer.

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.Helps in keeping hair soft. Know about other beauty benefits and homemade face packs with cucumber,visit my  Sriz beauty blog.

Preparation time : 15 mins

Yield : 2

Ingredients :

Curd/Yogurt : 1 1/2 cup

Cucumber/keera/southekayi/keerakai : 1 (medium size)

Chat masala powder : 1 tsp

Lemon juice : 1 tbsp (optional)

Salt : to taste

Black pepper powder : 1 tsp

Green chilies : 3 no.

Onion : 1 small

Coriander leaves : fistful

Cumin powder : 1 tsp

 Method of Preparation :

1. Add salt to the curd/yogurt,whisk it thoroughly and keep it aside.


2. Peel the cucumber and chop it into small pieces.Chop green chilies and onions also into very small pieces.Chop coriander leaves also finely.


3. Add these chopped cucumber,onions,coriander leaves and green chilies to the whisked curd,mix well.


4. Then add black pepper powder and cumin powder to it.


5. Finally sprinkle chat masala over it and serve it like that or refrigerate and serve chilled.When serving along with Chapathi/paratha add lemon juice also and serve.

[caption id="attachment_570" align="aligncenter" width="1024"] Cucumber(Courgelet) raita/Keera dosakaya Perugu chutney/Southekayi Mosaru Gojju[/caption]

Note : Can add grated cucumber instead of chopped pieces.

Carrot-Beetroot-Apple Juice with Step by step Pictures(Miracle Juice)

Carrot-Beetroot-Apple juice is a very healthy fruit juice and it is also Known as 'Miracle Juice' as it can bring a miracle in your life on drinking this juice everyday.There are numerous health benefits and skin benefits of this super juice,which can be prepared easily at home.Addition of ginger,lemon to this gives additional benefits.Let us see the benefits of drinking this Miracle juice daily.

Health Benefits of 'Miracle Juice'(carrot-beetroot-apple juice) : This juice contains the benefits of two vegetables (carrot and beetroot)and one fruit (apple) which are packed with lots and lots of Antioxidants,Vitamins and minerals.

1. This juice is perfect during weight loss,as it supplies the essential antioxidants,vitamins and minerals required by the body without extra calories.


2. Helps in proper maintenance of important organs like Heart, kidneys,lungs,liver, pancreas and protect them from diseases.


3. This drink also helps in lowering bad cholesterol and blood pressure and thus helps in preventing Heart Attacks.


4. It also helps in keeping stomach clean by flushing the toxins out of it and also helps in proper bowel movements,relieves constipation.


5. It Sharpens memory and helps in proper functioning of Brain


6. It improves eye vision and helps in preventing dryness,redness and swelling of eyes due to working before computer for long hours.


7. It also helps in boosting immunity power of the body by keeping the infections at bay.


8. It helps in detoxification of liver and also helps in production of more red blood cells,purifies blood thereby preventing Anemia.


9. Helps in lowering the pain during menstrual period.


10. Helps in keeping the skin healthy,flawless and it improves the skin tone on regular consumption of this drink.

Preparation Time : 30 mins

Yield : 1

Ingredients :

Carrots : 2

Beetroot : 1 (small)

Apple : 1 (small)

Ginger : small piece

Lemon juice : 1 tbsp

Method of Preparation :

1.Peel the carrot and beetroot and  cut  carrot,beetroot and apple(along the peel) into small pieces.Grate ginger and keep aside.

[caption id="attachment_536" align="aligncenter" width="800"] Carrot,beetroot,apple pieces, ginger pieces,lemon[/caption]

2. In a blender/mixer add all these pieces and grated ginger.

[caption id="attachment_537" align="aligncenter" width="800"] Carrot,beetroot,apple pieces,grated ginger in a blender[/caption]

3.Blend them into juice, sieve and add lemon juice to it. Our 'Miracle Juice'is ready,Consume it fresh.

[caption id="attachment_538" align="aligncenter" width="800"] Carrot,beetroot,apple pieces,grated ginger  blended in a blender[/caption]

[caption id="attachment_535" align="aligncenter" width="800"] Carrot-Beetroot-Apple Juice (Miracle Juice)[/caption]

 

[caption id="attachment_539" align="aligncenter" width="1024"] Carrot-beetroot-apple juice(miracle juice)[/caption]

 

Spicy Curry Leaves Powder/Karivepaku Karam/Karibevu Pudi

 This Spicy Curry leaves powder/kadi patta/karivepaku/karibevu podi is a rich aromatic, highly nutritious and low calorie powder,which we can prepare easily and it can be stored up to 1 month in an air tight container. This powder is a perfect combination for Idli,Dosa and it tastes perfect with hot rice & ghee/oil. We usually ignore the curry leaves in the seasoning and we just throw them,without eating,but these are very nutritious.This Curry leaves powder is a spicy combination made  with curry leaves,spices and also tamarind  to add a touch of tangy flavor

Health Benefits of Curry Leaves/kadi patti/karivepaku/karibevu : These curry leaves are a  rich source of Iron and Folic acid,which are mainly responsible  for preventing Anemia. Rich source of Vitamin A and C.Helps in controlling Diabetics with the help of their anti-diabetic properties.Also helps in lowering bad cholesterol and increasing good cholesterol.These also contain high levels of anti-oxidants which helps in preventing Cancer.Helps in improving digestion.Also helps in relieving congestion of chest and nose.Also helps in preventing premature greying of hair.

Preparation time : 30 mins

Ingredients :

Curry leaves : 2 cups (only leaves,without stalk)

Cumin seeds/jeera/jeerige : 2 tbsp

Bengal gram/senaga pappu/kadale bele : 10 tbsp

Red chilies/endu mirchi/ona menasinakayi : 9-10 no

Coriander seeds/dhaniyalu/dhaniya : 2 tbsp

Black gram/minapappu/uddhina bele : 10 tbsp

Tamarind : lemon sized ball

Salt : to taste

Oil : 1 1/2 tbsp

Method Of Preparation :

1. Clean and dry curry leaves in shade for 1 hr and keep aside.


2. Heat 1/2 tbsp of oil and add cumin seeds,coriander seeds, fry till they slightly change their color.Remove them and cool them.


3. Then add bengal gram,black gram,red chilies in to the same kadai,fry till they turn light brown by tossing continuously. Remove these also and cool them.Add 1 tbsp of oil to the kadai,add curry leaves and fry til the curry leaves turn crispy.Cool them.


4. First grind bengal gram and black gram coarsely and then add red chilies,cumin seeds,coriander seeds to it and grind once again.Then add tamarind and salt,grind one more time and remove this mixture and keep aside.Now grind curry leaves into powder.Now add the ground dal mixture to curry leaves powder,blend once again,remove into an airtight container and store.


5. This goes very well with hot rice and ghee.It also goes well with idli,dosa and  can even add this powder to the chapathi dough and can  make a tasty and spicy chapathi.

[caption id="attachment_545" align="aligncenter" width="1024"] Spicy Curry Leaves Powder/Karivepaku Karam/Karibevu Pudi[/caption]

 

Note : All the ingredients should be cooled before grinding.

Creamy Drumstick Curry/Munagakaya (mullakada) curry/Nuggekayi Curry

This Creamy Drumstick Curry/Mullakadala curry/Nuggekayi Curry is a very special South Indian  festive recipe which tastes delicious and this recipe is very simple to prepare with very few ingredients.Here we use every thing in the form of paste except Drumsticks.The addition of Cashew nut paste gives the richness to the dish.

Nutritional Benefits Of Drumstick/Munagakaya/Nuggekayi : It contains vital B-complex vitamins like Folates, Pyridoxin, Niacin,Thiamin,Riboflavin and Panthothenic acid.It is a good source of Oleic Acid,which is health benefiting mono unsaturated fat.Due to the rich amount of Vitamin C in it helps in reducing common cold and flu.It is good for pregnant women to overcome sluggishness,vomiting sensation and giddiness.It is also rich in Iron and calcium.It also has anti-bacterial infections which helps in relieving throat infections.

Preparation time : 15 mins

Cooking time : 30 mins

Yield : 2

Ingredients :

Drumstick pieces : 1 cup/9-10 no (1" inch pieces)

Onions : 3 (medium size)

Green chilies : 3-4 no.

Ginger-garlic paste : 2 tbsp

Cashew nuts : 1/2 cup

Red chili powder : 1 tbsp

Salt : to taste

Oil : 1 tbsp

Turmeric powder : a pinch

Garam masala powder : 1 tsp

Method of Preparation :

1. Grind onions and green chilies together into paste and keep aside.Soak cashew nuts in water for 10 mins and grind them into paste.


2. Heat oil in a kadai and add onion-green chilies paste,saute for 1-2 mins,then add ginger-garlic paste,saute til the raw smell goes off.


3. Add a pinch of turmeric powder,salt,red chili powder,drumstick pieces,cook for 5-10mins by closing the kadai with a lid.


4. Then add cashew nuts paste,saute for 1 min  and then add some water,close it with a lid,cook for 5 more mins.


5. Finally add garam masala powder,stir and dish out.This goes very well with roti, chapathi and also rice.

[caption id="attachment_525" align="aligncenter" width="1024"] Creamy Drumstick Curry/Munagakaya (mullakada) curry/Nuggekayi Curry[/caption]

Papaya-Musk Melon (Cantaloupe)-HoneySalad/Bopayi-Kharbooja Salad/Parangi-Kekkarikke Hannu Salad

Cantaloupe/Musk melon/Kharbooja/Kekkarikke hannu/Honey dew/Mash melon is a very healthy fruit having many health and beauty benefits. Similarly Papaya/Bopayi pandu/Parangi is also having several health and beauty benefits.So,consuming both healthy fruits in single go in the form of a salad,is a healthy option. To add more richness and taste,I have added Honey and for flavor I have used mint leaves.

Health Benefits Of Cantaloupe/Musk melon/Kharbooja/Kekkarikke hannu/Honey dew/Mash melon : It contains good amount of Dietary fiber,which aids in proper digestion and also helps in eliminating acidity from the stomach.It is a good alternative for high calorie snacks and desserts. It contains rich amount of Vitamin A,which is essential for proper vision.It also contains Potassium,which is used for controlling blood pressure, for preventing strokes and also preventing the formation of kidney stones.These are abundant in powder antioxidant Vitamin C,which helps in preventing cancer.As this fruit is madeup of more than 80% of water,it is good for people on dieting. It also contains moderate amount of B-complex vitamins.

Health Benefits of  Papaya/Bopayi pandu/Parangi : It is a  great fruit for all the ages of women and men. It contains  veryless calories and high amount of phyto nutrients,vitamins, minerals and dietary fiber.It is a great source of Vitamin A,C and flavonoids like beta-carotene,lutein,zea-xanthin and crypto xanthin.It also contain good amounts of Folic acid,pyridoxin,riboflavin and thiamin.It also contain calcium and potassium.Because of its anti-inflammatory properties it is used to treat stomach infections.

Preparation time : 10 mins

Yield : 2

Ingredients :

Papaya/Bopayi/parangi pieces : 1/2 cup

Musk melon/kharbooja/kekkarikke hannu : 1/2 cup

Honey : 1 tbsp

Black pepper powder : 1 tbsp

Salt : to taste

Mint leaves : fistful

Method of Preparation :

1. Chop mint leaves finely and keep aside.


2. In a wide bowl, add musk melon pieces,papaya pieces,salt and freshly prepared/crushed black pepper powder,mix and keep aside for 5 mins.


3. Then mix once again,add honey and finely chopped mint leaves and serve.Checkout other fruit salad recipes also kiwi apple fruit chat,pomegranate-grape salad,

[caption id="attachment_524" align="aligncenter" width="1024"] Papaya-Musk Melon (Cantaloupe)-HoneySalad/Bopayi-Kharbooja Salad/Parangi-Kekkarikke Hannu Salad[/caption]

 

Note : Can add other fruits like apple,banana,kiwi etc.,

For extra taste can add chatmasala powder/amchur powder.

Bitter Gourd Gravy Curry/Kakarakaya Pulusu/Hagala Kayi curry

Bitter gourd/karella/kakarakaya/hagala kayi is a God sent solution for people suffering with Diabetics. We all know that it is healthy for our body sill we don't prefer to eat it because of its bitter taste.There are many ways to eat this bitter vegetable in form of fry,curry,pickle and in form of a snack. In this recipe I have used tamarind pulp,jaggery and  roasted Peanut powder to neutralize the  bitter taste.

Health Benefits of Bitter gourd/Karella/Kakarkaya/Hagala kayi : Its main benefit is controlling Type 2 Diabetics. Bitter gourd helps in curing kidney and liver diseases.It prevent cancer cells from multiplying.Because of its high fiber content it helps in relieving constipation.Helps in maintaining good heart health and also helps in improving immunity.It helps in weight loss by improving metabolism.

Preparation time : 20 mins

Cooking time : 30 mins

Yield : 2

Ingredients :

Bitter gourd/kakarakaya/Hagala kayi : 2 (medium size)

Onion : 1 (big)

Slitted Green chilies : 3

Ginger-garlic paste : 1 tbsp

Tamarind pulp : 2 tbsp + 1 tsp

Red chili powder : 1 tbsp

Salt : as per taste

Turmeric powder : A pinch

Peanuts/Ground nuts : 2 tbsp

Grated Jaggery/bellam/bella : 1 tsp

Dessicated/Dry coconut powder : 1 tbsp

Oil : 1 tbsp+1/2 tsp

Coriander leaves : for garnishing

Method of Preparation :

1. Cut bitter gourd/kakarakaya/hagala kayi   into small pieces and boil them by adding salt,turmeric powder and a tsp of tamarind pulp and required amount of water until 2-3 vissils in a pressure cooker. Chop onion into long thin slices.Roast grounduts/peanuts in a tsp of oil,cool them and grind them into powder.


2. In a kadai, heat 1 tbsp of oil and add onion pieces, slitted green chilies,saute till the onion pieces turn transparent.add ginger-garlic paste and saute till the raw smell goes off, then add boiled bitter gourd pieces, salt (very little as we have already added while boiling bitter gourd),red chili powder and cook for 5 mins by closing the kadai with a lid.


3. Add 2 tbsp of tamarind pulp,jaggery, little water and cook for 5-7 more mins.Add peanut powder,which we prepared and then a tbsp of dessicated/dry coconut powder, dish out and garnish with coriander leaves.This curry goes well with rice.

[caption id="attachment_454" align="aligncenter" width="1024"] Bitter gourd/kakarakaya/hagala kayi gravy curry[/caption]

 

 

 

Corn sweet Fritters /Mokkajonna Boorellu/Jola kalugalannu sugeelu

This recipe Corn sweet Fritters /Mokka jonna Boorellu/Jola kalugalannu sugeelu is a traditional South Indian recipe,especially in Andhra Pradesh,these corn fritters are prepared on special occasions like Ugadi,Pongal,Dusshera and are offered to God as 'Naivedhyam' . My Mom-in-law introduced this recipe to me recently and I liked them so much,which is why I thought of sharing this recipe with you Asap. This is a very simple recipe with less than 5 ingredients.The main important point here is to make these fritters,we need to select aged/old corn kernels or else using tender kernels makes the batter  juicy and we cannot make balls out of it. The batter should be thick enough to make balls. We can make it in any shape round,oval or flat,I am making it flat here. Checkout sweetcorn recipes also here and here.

Health Benefits of Corn : Corn contain rich amount of both soluble and insoluble fiber there by helping in digestion.It is high in Vitamin B12,folic acid and Iron,which are necessary for preventing Anemia.It helps in controlling blood pressure and diabetics due to the presence of phenolic phyto chemicals in it.It is rich in manganese,a metal required for strengthening connective tissue. Presence of carotenoids in it helps in proper vision.It also contains anti-oxidants which helps in preventing cancer.

Preparation time : 20 mins

Cooking time : 30 mins

Yield : 7-9 no.

Ingredients :

Corn kernels/mokkajonna ginjalu/jola kalugalannu : 2 cups (aged corns not tender ones)

Jaggery/bellam/bella : 1/4 kilo

Cardamom powder : 1 tsp

Oil : for deep frying

Salt : a pinch (optional)

Rice flour/biyam pindi/aki hittu : 1 tbsp (optional)

Method of Preparation : 

1. Grate jaggery/bellam/bella and keep aside. Grind together Corn kernels and jaggery in a mixer grinder in to a thick batter by adding little water if required,if the batter becomes runny add rice flour to make it thick.


2. To the batter add elachi/cardamom powder and a pinch of salt( if wanted),mix thoroughly.Now make batter into lemon size balls and pat each ball flat on a cover or aluminium foil (if required wet your hands occasionally).


3. Heat oil in a kadai and deep fry these patted ones on a low to medium flame till they turn slightly golden brown. Remove them on to a paper towel/napkin and then finally into a serving plate.

[caption id="attachment_508" align="aligncenter" width="1024"] Corn sweet fritters/mokka jonna boorellu/jola kalugalannu[/caption]

 

 

 

Simple Capsicum-Paneer Curry/Bell Pepper-Cottage Cheese curry (for roti and chapathi)

This capsicum-paneer curry is a very simple to prepare and a good combination for rotis and chapathis. Paneer in combination with capsicum tastes great and I have used tomato ketchup also in this recipe to add a bit of tangy taste ,which makes it more tastier.I have already mentioned in my earlier posts, that I am a fan of paneer/cottage cheese and my second preference goes to capsicum/bell pepper,which is why, my blog contains various dishes made in combination with paneer and capsicum.

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

Preparation time : 10 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Capsicum/bell pepper : 2

Paneer/Cottage cheese : 100 gm

Onion : 1

Cumin seeds/jeera/jeerige : 1 tbsp

Slitted Green chilies/pachimirchi/menasinakayi : 3

Tomato Ketchup : 2 tbsp

Ginger-garlic paste : 1 tbsp

Salt : as per taste

Red chili powder : 1 tbsp

Curry leaves/karivepaku/karivebina soppu : fist ful

Oil : 1 tbsp

Method of Preparation :

1. Chop capsicum/bell pepper into small pieces.Chop onions into thin long pieces.


2. In a kadai,heat a tbsp of oil, add cumin seeds and curry leaves, saute for 30 secs,then add onion pieces,saute till they turn transparent.


3. Then add ginger-garlic paste and saute till the raw smell goes-off,then add slitted green chilies and capsicum pieces,close the kadai with a lid,cook for 2-3 mins or till the capsicum pieces turns little soft.


4. Add salt,red chili powder,tomato ketchup and saute for 2 more mins.


5. Dishout and serve with roti or chapathi or you can even stuff this inside a frankie.

[caption id="attachment_455" align="aligncenter" width="1024"] Capsicum paneer curry[/caption]

Note : If you do not have tomato ketchup,you can use tomato puree or paste instead of this.

Can add cumin powder,garam masala or chat masala for extra flavor.

Fish Fritters

Fish fritters also called as fish chops is a tasty evening snack recipe.This recipe is very easy to prepare.Fish is considered as an ideal food for  consuming during weight loss programs as these contain less calories and are rich in proteins,minerals and Vitamins.Many varieties of fish like salmons,sardines fish  contain essential fatty acids called omega-3 fatty acids which have many benefits for human health.Fish are very delicate and needs special methods to clean it.To remove the raw smell of fish,we need to clean it with fresh water first and then with curd and little turmeric powder and again with water.

Preparation time : 15 mins

Marination time : 30 mins - 1 hr

Cooking time : 30 mins

Ingredients :

Fish : 1 kg (any type of fish)

Eggs : 2

Coriander powder : 2 tsp

Cumin powder : 2 tsp

Turmeric powder : a pinch

Salt : to taste

Red chili powder : 2 tsp

Garam masala powder : 2 tsp

Ginger-garlic paste : 1 tsp

Oil : for deep frying

Method of Preparation :

1. Clean and cut fish into thin and long slices. In a wide bowl add these fish pieces,salt, a tsp each of red chili powder,coriander powder,garam masala powder,cumin powder,ginger-garlic paste, mix well and marinate for 30 mins - 1 hr.


2. In another bowl take 2 egg whites,beat them thoroughly and add salt, a tsp each of coriander powder,red chili powder,,garam masala powder,cumin powder and beat once again.


3. Dip marinated fish pieces in egg white mixture and deep fry them in oil.Dish out and serve alone or with tomato sauce.Also try out simple fish fry,fish stew

[caption id="attachment_492" align="aligncenter" width="300"] Fish fritters[/caption]

 

Coccinia Chutney/Dondakaya pachadi/Tondekaya chutney

Coccinia/dondakaya/tondekaya  chutney is a good combination for dosa,chapathi,idli,rice.It is very simple to prepare with very few ingredients.You can make this chutney even with ripe coccinea (red inside),which we generally don't use it in curries,as they consume more time for cooking and we just throw them,but we can make use of these ripe coccinia for making this chutney. Along with normal coccinia,ripe coccinia also  have the same nutritional value,so make use of them.

Health Benefits of Coccinia/dondakaya/tondekaya : These are rich in fiber, helping in digestion and easy bowel movement.These also contain rich amounts of anti-oxidants, which helps in eliminating free radicals.These are especially useful in treating Diabetics by regulating blood sugar. These also help in healthy functioning of endocrine glands.These also contain good amount of Vitamin A,B,C.Helps in improving body's Immunity.

Preparation time : 15 mins

Cooking time : 30 mins

Yield : 2

Ingredients :

Coccinia/Dondakaya/Tondekaya : 1/4 kg

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

Split Black gram/minapappu/uddhina bele : 1 tsp

Bengal gram/senagapappu/kadale bele : 1 tsp

Mustard seeds/Avallu/sasive : 1 tsp

Garlic pods : 4-5 no

Tamarind : lemon size

Asafoetida : a pinch

Salt : to taste

Turmeric powder : a pinch

Oil : 1 tbsp + 1 tsp

Curry leaves : for garnishing

Method Of Preparation :

1. Clean and cut coccinia/dondakaya/tondekaya into small pieces.


2. Heat a tbsp of oil in a kadai,add asafoetida red chilies,bengal gram, split black gram,mustard seeds one by one and saute for 30 secs,remove them into a plate and cool them.


3. Then add coccinia/dondakaya/tondekaya pieces, cook for 10 mins by closing it with a lid.


4. In a mixer,add red chilies,bengal gram, split black gram,mustard seeds and grind them once,then add cooked coccinia pieces,tamarind,turmeric powderand salt and grind them into a paste/chutney.


5. Dish out and add a tsp of oil on top,mix well and garnish with curry leaves. Serve along with idli,dosa,roti or rice. Also try out Bottle gourd chutney, tomato chutney,Cabbage chutney.

[caption id="attachment_485" align="aligncenter" width="300"] Coccinia/dondakaya/tondekaya chutney/pachadi[/caption]

 

Note : Can add tempering,if needed.