Mango-Chicken Curry/Mamidikaya-Chicken curry/Mavinakaya-Chicken Curry

We get plenty of raw mangoes in this summer season,which are very healthy , packed with several nutrients.So,make use of it in various forms this season.I have shared raw mango-coconut chutney earlier. Today, I am sharing another recipe with raw mango in combination with chicken.The combination of raw mango with chicken goes really well, the tangy flavor of mango combines with chicken gives a special flavor to the dish.This is one of the simplest chicken recipes,which do not need any marination or masala.

Health Benefits of Raw Mango/Mavinakayi/pachi mamidikaya :It contains rich amount of vitamin C,which is a powerful antioxidant,helping in preventing cancer.It is also a rich source of Iron,helps in decreasing Anemia.It also helps in gastro-intestinal disorders,constipation,morning sickness,indigestion,piles,diarrhea and also helps in improving stamina.

Preparation time : 15 mins

Cooking time : 50 mins

Ingredients :

Chicken : 1/2 kilo

Raw mango/mamidikaya/mavinakaya pieces(with out peel) : 1 cup

Onion pieces : 1 cup

Ginger-garlic paste : 1 tbsp

Salt : to taste

Turmeric powder : a pinch

Red chili powder : 1 tbsp

Coriander leaves/kothumbari soppu/kothmir : fist ful

Oil : 2 tbsp

Method  of Preparation :

1. Clean chicken pieces properly and keep them aside.


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


3. Add chicken pieces,raw mango pieces and cook for 15 mins by closing the kadai with a lid.


4. Then add salt,red chili powder,sufficient amount of water and cook for 15 more mins.


5. Then add coriander leaves,cook for 2 more mins. Dish out and serve with rice or chapathi.

[caption id="attachment_800" align="aligncenter" width="1024"] Mango-Chicken Curry/Mamidikaya-Chicken curry/Mavinakaya-Chicken Curry[/caption]

Note : can add tomato pieces also along with mango pieces for extra taste.

Amaranth greens-Coconut Fry/Thotakurra-kobbari Fry/Harive soppu-Thengina kai Fry

It is always advisable to consume 2 servings of green  leafy vegetables every day especially Spinach,Amaranth and Gongura.Daily we need to alternate between these leafy veggies and most of us don't like them  as such or in form of usual curries. I experiment with different combination to make it more tastier and one such successful  experiment is this Amaranth-coconut fry,  and so I want to share it with you .

Nutritional Benefits of Amaranth Greens/Thotakurra/Harive soppu/Dhantina Soppu: Amaranth greens are also called as Chinese Spinach which is packed fully with nutritional benefits similar to Spinach.It contains rich amount of dietary fiber, folate,Proteins,vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin B6, vitamin K, calcium, iron, copper, magnesium, phosphorus, Zinc,riboflavin and potassium.

Health Benefits of Coconut/Tenginakayi/kobbari kaya : Coconuts have antiviral,antibacterial and antifungal properties which helps in keeping infections at bay and also helps in improving immunity of the body. It contains a very rich amount of calcium,Potassium,Magnesium and electrolytes.It is also rich in dietary fiber,minerals,vitamins and anti oxidants.As it is rich in calcium,it helps in keeping bones and teeth strong and healthy.

Preparation time : 15 mins

Cooking time : 25 mins

Ingredients :

Amaranth greens/Thotakurra/Harive soppu : 1 big bunch

Desiccated Coconut Powder /endu kobbari podi/Thengina kayi pudi : 2 tbsp

Onion : 1 no.

Tomato : 1 no.

Red chilies/endu mirchi/ona menasinakayi : 4-5 no.

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

Salt : to taste

Turmeric powder : a pinch

Cumin powder : 1 tsp

Red chili powder/Karam/Ona mensinakayi pudi : 1 tbsp

Oil : 1 tbsp

Method of Preparation :

1. Chop Amaranth greens,tomato  and onion in to small pieces and keep them aside.


2. Now heat oil in a kadai ,crackle mustard seeds,then add cumin seeds and saute till they splutter. Then add split black gram,bengal gram,red chilies and saute for 30 secs.


3. Then add onion pieces, saute till the onions turn transparent,then add chopped amaranth greens and cook till they become soft .


4. Add tomato pieces,turmeric powder and cook for 2 mins.Then add salt,red chilli powder and cook for 2 more mins.


5. Add Cumin powder,desiccated coconut powder ,stir  and cook for 1 min .Dish out,garnish with some more coconut powder and serve with rice or roti.

 

 

[caption id="attachment_772" align="aligncenter" width="1024"] Amaranth greens-Coconut Fry/Thotakurra-kobbari Fry/Harive soppu-Thengina kai Fry[/caption]

 

 

 

 

Prawn Pulao/Royallu Palav/Yetti pulao

Prawn Pulao is one of my favorite and I prefer it more than chicken Pulao and vegetable pulao.It is simple to prepare and  tasty too. This is a good option during travelling for non-veg lovers.

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 : 30 mins

Cooking time : 35-40 mins

Ingredients :

Cleaned and deveined Prawns/royallu/yetti : 1/2 kilo / 1 cup 

Basmati/normal rice : 2 cups

Onion pieces : 1/2 cup

Carrot pieces : 1/2 cup

Cloves/lavangam : 5-6

Shajeera : 1 tsp

Elachi/cardamom/elakullu : 3

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

Star anise : 2

Bay leaf/biryani aku/paththa : 2

Marati moggu/capers : 2

Mace/japatri/jayi patre : small piece

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

Slitted Green chilies : 3-4 no.

Tomato pieces : 1/2 cup

Salt : as per required

Ginger-garlic Paste : 1 tbsp

Garam masala Powder : 1 tbsp

Ghee : 1 tbsp

Oil : 3 tbsp

Water : 4 1/2 cups

Coriander leaves /kothmir/kothumbari soppu : fist ful

Turmeric powder : a pinch

Method of Preparation :

1. Boil prawns in water with little salt and a pinch of turmeric in a pressure cooker till 2 vissils and keep them aside.


2. Heat the pressure cooker and add 3 tbsp of oil and allow it to get heated, then add  shajeera,Elachi, nutmeg powder,bay leaves,Mace,capers and saute for 30 seconds.


3. Then add onion pieces and slitted green chilies and saute till onions turn transparent.Then add ginger garlic paste and saute until raw smell goes off.Add carrot pieces,stir once.


4. Then add tomato pieces, saute for 3 minutes, then add boiled prawns,stir and cook for 10 minutes by closing with a lid.


5. Then add washed and strained  basmati/long grain rice and stir thoroughly, then add 4 1/2 cups of water,required amount of salt,garam masala powder,coriander leaves and stir once again, then close the lid and cook on a medium flame till 2 visils.


6. Let it cool down,then remove the lid, add 1 tbsp of ghee and mix once again.


7. Dish out and serve with cucumber raita or any curry.

[caption id="attachment_761" align="aligncenter" width="1024"] Prawn Pulao/Royallu Palav/Yetti pulao[/caption]

 

Simple Egg Gravy curry/Kodi Gudu Pulusu/Motte Saaru

This is the a simple yet addictive egg gravy curry which can be prepared very quickly with minimal ingredients.Eggs are very healthy and are recommended for all age groups by the doctors.They are rich in proteins,carbohydrates,various vitamins and minerals. In this recipe, tamarind and tomatoes are used for the gravy. Addition of tomatoes to tamarind adds an extra tanginess to the dish.This curry goes well with rice and roti.Also check out egg and prawns curry.

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.

Preparation time : 30 mins

Cooking time : 30 mins

Ingredients :

Boiled eggs/kodi gudulu/motte : 6

Tomatoes : 3 no.

Tamarind pulp : 3 tbsp

Onions : 3 no.

Red chili powder : 2-3 tbsps

Salt : to taste

Coriander powder : 1 tbsp

Ginger-garlic paste : 1 tbsp

Cumin powder : 1 tsp

Coriander leaves : fistful

Turmeric powder : a pinch

oil : 4 tbsp

Method of Preparation :

1. Heat 1 tbsp of oil in a kadai, fry the boiled eggs till golden brown and keep them aside.Chop tomatoes,onions into small pieces.


2. In another kadai or in same kadai, heat 3 tbsp of oil,add onion pieces, saute till they turn transparent,then add ginger-garlic paste ,saute till the raw smell goes off. Then add tomato pieces,cook till they turn soft by closing the kadai with a lid.


3. After the tomatoes turn soft,add tamarind pulp,salt,red chili powder,stir thoroughly and add required water,cook for 2 minutes.


4. Then add fried eggs,cumin powder,coriander powder and cook for 5-6 minutes by closing it with a lid.


5. Then finally add coriander leaves and dish out.

[caption id="attachment_765" align="aligncenter" width="1024"] Simple Egg Gravy curry/Kodi Gudu Pulusu/Motte Saaru[/caption]

 

Coriander Chicken Curry/Kothmira Chicken Curry/Kothumbari Chicken Curry

Coriander Chicken is a special and colorful chicken curry with lots of flavor and aroma. Those who likes the coriander leaves flavor will definitely like this recipe.It is very different from normal chicken curry  in terms of taste,color,aroma and it is more healthier also.In this we don't use onions and no marination of chicken required.This is very simple to prepare.I am using Cashew nut paste also for extra gravy and taste to the dish.

Nutritional Benefits of Coriander Leaves : These leaves help in lowering the glucose level and thus helpful for diabetic patients. Helps in controlling gastric problems,UTI (urinary tract infections),nausea,vomiting, indigestion problem. It is also a great source of fiber,Iron,phyto nutrients,flavonoids,magnesium which are essential for healthy body.

Preparation time : 15 mins

Cooking time : 30 mins

Yield : 2 

Ingredients :

Chicken : 1/2 kilo

 Chopped Coriander leaves/Kothimir/Kothumbari soppu : 2 cups

Green chilies : 6-7 no.

Cumin seeds/jeera/jeerige : 2 tbsp

Coriander powder/dhaniyala podi/dhaniya pudi : 1 tbsp

Ginger-garlic paste : 1 tbsp

Cashew nuts : 1/2 cup

Curry leaves/karivepaku/karivebina soppu : fistful

Turmeric powder : a pinch

Oil : 2 tbsp

Curd : 1 cup (preferably sour one )

Salt : to taste

Oil : 2-3 tbsp

Lemon juice : juice of 1 lemon

Method of Preparation :

1. Grind chopped coriander leaves,green chilies and curry leaves together into a fine paste and keep it aside. Soak Cashew nuts in warm water for 1 hr and grind them into paste.


2. Heat oil in a pan,add cumin seeds and saute for 30 secs, then add ginger-garlic paste,saute till the raw smell goes off.


3. Then add Cashew nut paste, fry it for 2 mins by stirring  continuously,then add coriander paste,turmeric powder and cook till the oil comes out.


4. Add coriander powder,stir once and then add cleaned chicken pieces,curd and cook for 5 mins by closing the  pan with a lid.


5. Then remove the lid,add salt and cook till the chicken is done.Dish out and add lemon juice,mix once and serve.Goes well with rice,roti,chapathi.....

[caption id="attachment_707" align="aligncenter" width="1024"] Coriander Chicken Curry/Kothmira Chicken Curry/Kothumbari Chicken Curry[/caption]

Note : Cashew nut paste can be replaced with coconut-poppy seeds paste.

Can add mint leaves along with coriander leaves for making paste to add extra flavor.

 

 

Raw Mango-Coconut Chutney/Mavinakaya-tenginakayi Chutney/ Pachi Mammidikaya-Kobbari Pachadi

This Raw mango-Coconut chutney is a very simple to prepare recipe which has many variations in its preparation.I am sharing one variant today and will share the other variants soon. Today's recipe is the simplest among them and takes less than 15 mins to prepare.The  addition of Mango to the Coconut gives a special tangy taste, which relish our taste buds. Every one must and should try this tasty and yummy Chutney in this summers.This chutney is healthy too. We require only 1 tsp of oil for making this Chutney

Health Benefits of Coconut/Tenginakayi/kobbari kaya : Coconuts have antiviral,antibacterial and antifungal properties which helps in keeping infections at bay and also helps in improving immunity of the body. It contains a very rich amount of calcium,Potassium,Magnesium and electrolytes.It is also rich in dietary fiber,minerals,vitamins and anti oxidants.As it is rich in calcium,it helps in keeping bones and teeth strong and healthy.

Health Benefits of Raw Mango/Mavinakayi/pachi mamidikaya :It contains rich amount of vitamin C,which is a powerful antioxidant,helping in preventing cancer.It is also a rich source of Iron,helps in decreasing Anemia.It also helps in gastro-intestinal disorders,constipation,morning sickness,indigestion,piles,diarrhea and also helps in improving stamina.

Preparation time : 15 mins

Ingredients :

Freshly Grated Coconut : 1 cup

Raw mango pieces : 1 cup

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

Black gram/mina pappu/uddhina bele : 1 tbsp

Bengal gram/senaga pappu/kadale bele : 1 tbsp

Salt : to taste

Turmeric powder : a pinch

Asafoetida : 1/4 tsp

Oil : 1 tsp

Method of Preparation :

1. Heat oil in a pan,add bengal gram,black gram,red chilies and saute for 30 secs,then add Asafoetida. Let them cool and grind it in a mixer grinder.


2. Then add grated coconut and  raw mango pieces ,grind it once again.Add required amount of salt and water(if required),grind once again.


3. Dish out and serve.It goes well with dosa,idli and also rice.Check out other chutney recipes which I have posted earlier, Cabbage chutney,Bottle gourd chutney,tomato coriander chutney,simple tomato chutney,coccinia chutney.

[caption id="attachment_743" align="aligncenter" width="1024"] Raw Mango-Coconut Chutney/Mavinakaya-tenginakayi Chutney/ Pachi Mammidikaya-Kobbari Pachadi[/caption]

 

Note : If you want ,you can add tempering for this. 

 

Orange-Sweet lime Juice with mint

Another healthy,nutritious and tasty orange-sweet lime juice with a hint of mint flavor is a perfect refreshing juice for summers to beat the heat. Sweet lime/mosambi/bathayi/moosambi is a very nutritious fruit with lot of benefits.Similarly oranges also have many nutritional benefits.I am sharing a few benefits of these both fruits.

Nutritional Benefits Of Sweet lime/Mosambi/Moosambi/Bathayi : It is a low calorie and low fat containing fruit. It is rich in Vitamin C, which is a powerful anti oxidant,which helps in preventing cancer,scurvy and also helps in keeping our skin glowing.It also contains good amount of flavonoids, which helps in maintaining proper functioning digestive system.It is also rich in Potassium, a minerals which is required for the body to build muscles and also helps in decreasing the urinary infections.This fruit also helps in relieving cold.The acids present in this fruit helps in flushing out toxins in the body and also helps in relieving constipation.The juice of this fruit also helps in reducing cholesterol level in the body and also aids in weight loss.

Nutritional Benefits Of Oranges/kamala pandu/Kittale : Similar to Sweet lime,oranges also contains low calories and low fat content.These are rich in dietary fiber and pectin.These also contain rich amount of Vitamin C and also Vitamin A.These are also rich in B-complex vitamins like thiamin,pyridoxin and folates.These also a variety of phyto chemicals.These contain flavonoid Narigenin,which is a good antioxidant having anti inflammatory properties and also helps in improving immunity power of the body. These also helps in controlling heart beat and blood pressure.It helps in maintaining healthy and glowing skin.

 

Preparation time : 15 mins

Yield : 2 glasses

Ingredients :

Orange : 1

Sweet lime : 1

Mint leaves : few

Honey : 1 tbsp

Method of Preparation :

1.Peel the outer layers of both Orange and sweet lime and separate the segments.

 

[caption id="attachment_727" align="aligncenter" width="1024"] orange,sweet lime and mint leaves[/caption]

2.Blend these segments/pieces of orange and sweet lime along with mint leaves in a mixer grinder.

[caption id="attachment_728" align="aligncenter" width="1024"] orange,sweet lime and mint leaves[/caption]

3.Then add required amount of water and honey, blend them once again.Strain the juice and serve by adding  ice cubes.Consume it immediately after  preparing or else the nutritional value of the juice decreases. Also check out beetroot-carrot juice.

[caption id="attachment_730" align="aligncenter" width="1024"] Orange-Sweet lime Juice with mint[/caption]