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]

 

 

 

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]

 

 

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]

 

Tomato-Brinjal Curry/Vankaya-Tomato curry/Badanekayi-Tomato Curry

This is one of the traditional Andhra recipe, combination of Tomato and Brinjal along with tamarind pulp gives a sharp tangy taste which makes us addicted to it. This is again another very simple  to prepare yet tasty curry. I have discussed about the nutritional benefits of tomato in my earlier posts, I am mentioning about Brinjal's  here.

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 : 15 mins

Yield : 4

Ingredients :

Brinjal/vankayalu/Badanekayi : 1/2 kg

Onions : 3

Tomato : 1/4 kg

Jeera powder/jeerige pudi : 1 tbsp

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

Tamarind pulp : 1 cup

Salt : as per required

Oil : 2 tbsp

 

Method Of Preparation :

1. Chop Brinjal/vankaya/badanekayi, onions and tomatoes into small pieces.


2. Extract tamarind pulp by soaking tamarind in  hot water for 10 mins.


3. Heat a thick bottomed vessel and add 2 tbsp of oil, after it gets heated add onion pieces and fry till they turn transparent.


4. Then add brinjal pieces and cook for 3-4 mins by closing it with lid.Then remove the lid and add tomato pieces and cook for 2 more minutes.


5. Then add salt,red chilli powder/karam/ona menasina kayi pudi and tamarind pulp and cook for 6-7 minutes. If required, can add water to it.


6. Then add jeera powder/jeerige pudi, mix well and let it cook for 2 more minutes.


7. Dish out and serve along with plain rice or roti.

[caption id="attachment_155" align="aligncenter" width="300"] Tomato-Brinjal Curry[/caption]