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.

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]

 

 

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]

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]

 

 

 

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]

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]

 

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]

 

 

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]

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]

 

 

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

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

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

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

Preparation time : 15 mins

Cooking time : 25 mins

Yield : 2

Ingredients :

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

Ridge gourd/birakaya/heeraikai : 1/4 kg

Onions : 2

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

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

Salt : as per required

Coriander powder/dhaniyala podi/dhaniya pudi : 1 tbsp

Oil : 2-3 tbsp

Method Of Preparation :

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


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


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


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


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

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

 

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

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

Health Benefits of Carrots :

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


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


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


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


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

Health Benefits of Green Peas :

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


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


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


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

Preparation time : 30 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Boiled carrot pieces : 1 cup

Boiled green peas/batani : 1/2 cup

Onions : 2

Tomatoes : 2

Dry/desiccated coconut powder : 2 tbsp

Ginger-garlic paste : 1 tbsp

Garam masala powder : 1 tsp

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeerige/jeera : 1 tsp

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

Curry leaves/karivebina soppu/karivepaku : fistful

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

Turmeric powder/arishana pudi/pasupu

Salt : to taste

Oil : 1 tbsp

Method of Preparation :

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


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


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


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


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


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


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

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

 

Kadai Chole

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

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

Preparation time : 30 mins

Soaking time : overnight

Cooking time : 30 mins

Yield : 2

Ingredients :

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

Tomatoes : 5-6

onions : 2

Green chilies : 5-6

Ginger-garlic paste : 1 tbsp

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

Turmeric powder/pasupu/arisina pudi : a pinch

Coriander powder/dhaniya pudi : 1 tsp

Curry leaves/karivepaku/karibevina soppu : fistful

Chole masala : 1 tbsp

Water and salt : as per required.

oil : 1 tbsp

 

Method of Preparation :

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


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


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


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


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


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


7. Finally add Chole masala powder and dish out.

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

Super Spicy Chicken Curry

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

Preparation Time :  20 mins

Marination time : 30 mins

Cooking time : 40-45 mins

Yield : 2

Ingredients :

Ingredients for Marination :

Ginger-garlic paste : 1 tbsp

salt : 1 tbsp

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

Curd : 2 tbsp

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

Ingredients for Spicy Powder : 

Cloves/lavangam : 2-3

Elachi/cardamom/elakullu : 2

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

Star anise : 2

Marati moggu/capers : 1

Mace/japatri/jayi patre : small piece

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

Other Ingredients :

Chicken : 1/2 kg

Cloves/lavangam : 2-4

Elachi/cardamom/elakullu : 2-3

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

Star anise : 2

Bay leaf/biryani aku/paththa : 2

Marati moggu/capers : 2

Mace/japatri/jayi patre : small piece

Onion pieces : 1 cup

Slitted Green chilies : 3-4 no.

Salt : as per required

Ginger-garlic Paste : 1 tbsp

Oil : 3 tbsp

Water : 1 cup

coriander leaves/kothmir/kothumbari soppu: for garnishing

Method of Preparation :

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


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


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


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


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


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


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

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

 

 

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

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

Preparation time : 15 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

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

Curd : 1/2 cup

Tomato ketchup : 2 tbsp

Green chilies Splitted : 3

Onion pieces : 1/2 cup

Ginger-garlic paste : 1 tbsp

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

Jeera/cumin seed/jeerige pudi : 1 tbsp

Butter : 1 tbsp

Oil : 1 tbsp

Salt : as per required

 

Method Of Preparation :

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


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


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


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


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

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

 

 

 

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

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

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

Preparation Time : 10 mins

Cooking Time : 15 mins

Yield : 2

Ingredients :

Ridge gourd/Birakaya/Heeraikai : 1/4 kg

Onions : 2 (medium size)

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

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

Split black gram/minapappu/uddhina bele : 1 tsp

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

Mustard seeds/avallu/sasive : 1 tsp

Garlic : 3-4 crushed

Turmeric powder/pasupu/arishana pudi : a pinch

Curry Leaves/karivepaku/karibevina soppu : few

Salt : as per required

Oil : 1 tbsp

Method Of Preparation :

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


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


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


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


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

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

 

 

 

 

 

Creamy Chicken Curry

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

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

Preparation time : 20 mins

Marination time : 1- 3 hrs

Cooking time : 30-40 mins

Yield : 2

Ingredients :

Chicken : 1/2 kg

Cashew nuts : 50 gm

Fresh Cream : 2 tbsp

Onion pieces : 1 cup

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

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

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

Ginger-garlic paste : 2 tbsp

oil : 3 tbsp

Salt : As per required

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

Water : 3 cups

Ingredients for Marination :

Ginger-garlic paste : 1 tbsp

salt : 1 tbsp

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

Curd : 2 tbsp

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

 

Method of Preparation :

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


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


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


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


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

 

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

 

Soy Meal Maker/Soy Chunks/Soy Granules Masala Curry

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

 

Preparation time : 15 mins

Cooking time : 20 mins

Yield : 2

 

Ingredients : 

Soy Chunks/granules/meal maker : 1 cup

Onions : 2 (medium size)

Tomatoes : 2 (medium size)

Mint leaves : 1/4th cup

Green chilies : 5-6 no.

Ginger-garlic paste : 1 tbsp

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

Red chili powder : 1 tbsp

Garam masala powder : 1 tbsp

Salt : to taste

Oil : 2 tbsp

 

 

Method of Preparation :

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


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


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


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


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


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


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

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

 

Masala Paneer Curry

Being a fan of Paneer, I always love to try different recipes with it. I always experiment paneer with various combinations.This recipe is one such experiment. This is a common curry, which I do normally with Chicken. This time I replaced chicken with Paneer with few other changes in Masala. This is a gravy curry which goes well with fried rice,biryani, roti or even with plain rice. Its very simple to prepare, yet super tasty. With very few ingredients we can prepare this. Do try it once and you will definitely like it. Don't forget to share your experience once you tried it.

Preparation Time : 30 minutes

Cooking time : 25-30 Minutes

Yield : 2

 

Ingredients :

Paneer : 150 gm.

Curd : 1 cup

Black Pepper powder/miriyala poddi/kappu menasu pudi : 2 tbsps

Chat Masala : 1 tbsp

Red Chilly Powder/karam/ona menasinakayi pudi : 3 tbsps

Tomato pieces : 1 cup

Salt : to taste

Capsicum Pieces : 1 cup

Jeera powder/cumin powder/jeerige pudi : 1 tbsp

Dhaniya Powder/coriander powder/beeja kothambari pudi : 1 tbsp

Mustard seeds/avallu/sasive : 1 tsp

Ginger-garlic paste : 1 tbsp

turmeric powder/pasupu/arishana pudi : a pinch

Oil : 7-8 tbsps

 

Method of Preparation :

1. First cut paneer into small cubes.


2. Heat a pan and add 5 tbsps f oil and shallow fry paneer cubes, till they turn slightly golden brown. Keep them aside for few minutes.


3. Take a wide mouthed bowl and add curd,salt,1 tbsp of red chilly powder/karam/ona menisinakayi pudi , 1 tbsp chat masala powder,1 tbsp of black pepper powder amd mix them well.


4. Then add fried paneer cubes to this,close the bowl and marinate this mixture for 20-25 minutes.


5. Heat  other pan and add 3 tbsps of oil and add mustard seeds, saute them till they pop out.Then add ginger-garlic paste and fry till the raw smell goes off.


6. Then add finely chopped tomato pieces, keep the lid and cook for 5 minutes or till the tomato pieces become soft.


7. To this add salt,remaining red chilly powder/karam/ona menisinakayi pudi,Capsicum pieces,turmeric powder/arishana pudi/pasupu, jeera powder/jeerige pudi/cumin seed powder and saute for few minutes.


8. Then add Black pepper powder/miriyala podi/kappu menasu pudi and dhaniya powder/coriander powder/beeja kothambari pudi and saute for few more minutes.


9. Then finally add marinated paneer along with curd mixture,stirr well and close the lid and let it boil for 10-15 minutes.


10. Dishout and serve along with jeera rice/ghee rice/pulao/friedrice etc.,

[caption id="attachment_47" align="aligncenter" width="600"] Paneer masala gravy curry[/caption]

 

Note : Marinating paneer for longer periods makes paneer more delicious.

The ingredients/masala can be altered as per one's taste.