Bengal gram(chana dal)Coconut stir fry/Senagapappu-kobbari/Kadale bele-thenginakayi curry

Dal/pappu/bele is an important source of protein and is an essential part of our diet,which is required on a daily basis for our body for proper formation of cells.It is required for all the ages from toddlers to old people. It constitutes the vital part of a balanced diet. We prepare dal almost everyday, but we get bored of eating the same variety each day,we try it with different combinations of both vegetables and leafy vegetables. This combination of dal with coconut is far different from other combinations, in taste. The delicious taste of coconut really blends very well with dal and gives a special taste to dal. This goes very well with roti,chapathi and even plain rice. Surely try this out once, I am sure you also gonna like it.

Preparation time : 20-25 mins

Cooking time : 25-30 mins

Yield : 2

Ingredients :

Chana dal/senaga pappu/kadale bele : 1/2 cup

Grated fresh coconut/kobbari kaya/thenginakayi : 1/4 cup

Mustard seeds/avallu/sasive : 1 tbsp

Crushed garlic (along with peel) : 4-5

Slices of Green chilies/pachi mirchi/menasinakayi : 1/4 cup

Cumin seeds/jeera/jeerige : 1 tbsp

Red chilies/endu mirchi/onamenasinakayi pieces: 1/4 cup

Curry leaves/karivepaku/karivebina soppu : fist ful

Salt : as per taste

oil : 1/2 tbsp

Method of cooking :

1. Soak chana dal/senagapappu/kadale bele in required amount of water for 15-20 mins and pressure cook it till 2 vissils or the dal is cooked well (it should not get mashy).


2. Heat oil in a kadai and add mustard seeds/sasive/avallu, saute till they splutter, then add cumin seeds/ jeera/jeerige and red chili pieces ,curry leaves ,saute for 30 sec,then add green chili slices, crushed garlic and saute for 1 minute, then add salt,boiled chana dal, cook for 2 mins.


3. Then add grated fresh coconut,cook for 5-7 mins in low-medium flame. Dish out and serve along with rice or roti.

[caption id="attachment_308" align="aligncenter" width="300"] Chana dal-coconut stir fry/senaga pappu- kobbari curry/kadale bele-thenginakayi curry[/caption]

Note: can add other vegetables like carrots,green peas,beans etc., along with coconut. They should be par/half boiled before adding. For extra spiciness, red chili powder can also be added in step-2 along with salt.

Rava Dosa

Vermicelli Kesari/Semiya Prasadam/Shavige kesari Bath

Vermicelli Kesari or semiya prasadam or Shavige kesari bath is prepared similarly like that of Rava kesari,which I have shared earlier. It is very simple to prepare with minimal ingredients and in very less time.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Vermicelli/semiya/shavige : 1 cup

Sugar : 1 cup

Ghee/clarified butter/neyya/tuppa : 2 tbsp

Elachi/cardamom powder : 1 tsp

Water : 3  1/2 cups

Cashew nuts/jeedi pappu/godambi : 1 tbsp

Method Of preparation :

1. Heat 1 tbsp of ghee/clarified butter in a kadai and fry cashew nuts till golden brown,remove them and keep aside.


2. In the same kadai add vermicelli/semiya/shavige, fry it on a low flame with continuous stirring (or else it may burn), till the color changes slightly.Remove it,and keep aside.


3. In another/same  kadai add 3 cups of water and boil it, then add elachi or cardamom powder, vermicelli/semiya/shavige and boil for 2 minutes, then  add sugar and cook till the sugar melts, stir until it becomes thick . Then add fried cashew nuts and dish out.

[caption id="attachment_285" align="aligncenter" width="300"] vermicelli/semiya/shavige kesari[/caption]

 

Note : Can add food color, if you need color for the dish or even saffron strands soaked in milk for the color in step 3 along with cardamom powder.

Fried raisins/any other dry fruits can also be added along with cashew nuts.

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]

 

Crispy Colocasia (taro root)/Chema dumpa fry/Kesuvina gedde fry

This Crispy Colocasia/chema dumpa fry/kesuvina gedde fry is one of the few tastiest recipes made with Colocasia, as it is neutral in taste and sticky in nature,there are only few dishes made with it. This is a starchy vegetable similar to potato having good nutritional value.

Nutritional Benefits of Colocasia/arbi/taro root/chema dumpa/kesuvina gedde : It is a starchy tap root, which is low in fat and proteins. It is high in calories. It contains high amount of dietary fiber and anti-oxidants. 100 gm of it provides 11% of daily required dietary fiber. It contain important phenolic flavonoid  anti-oxidants like Beta-carotenes,cryptoxanthin along with Vitamin A. It also contain minerals like Iron,copper,zinc,magnesium and manganese. It also contain good amount of folates,riboflavin,thiamin,pantothenic acid,pyridoxin etc., It also contains good amount of potassium.

Preparation time : 15 mins

Cooking time : 30 mins

Yield : 2

Ingredients :

Colocasia/chema dumpalu/kesuvina gedde : 1/4 kg

Curry leaves/karivepaku/karivebina soppu : fistful

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

Cumin powder/jeera podi/jeerige pudi : 1 tbsp

Coriander powder/dhaniya pudi : 1 tbsp

Salt : as per taste

Oil : 1 cup

water : as per required

Method of Preparation :

1. Boil colocasia/chema dumpa/kesuvina gedde in sufficient amount of water and little salt, in a pressure cooker till 3 vissils or normally in a pan till done. cool it and peel the outer brown layer and cut them into required sizes.


2. Heat  1 tbsp of oil in a kadai and fry curry leaves/karivebina soppu/karivepaku, remove them and keep aside.


3. In the same kadai add remaining oil, heat and deep fry the boiled pieces of colocasia and take them into a bowl. Then add salt,red chili powder,cumin powder,coriander powder and mix well.


4. Finally add fried curry leaves and serve.


5. Goes well as a side dish with sambar/bisi bele bath.

[caption id="attachment_271" align="aligncenter" width="300"] Crispy colocasia fry/chemadumpa fry/kesuvina gedde fry[/caption]

 

Semolina Pudding/Rava Kesari/Kesari Bath

Semolina Pudding or Rava kesari or kesari Bath commonly called as Indian semolina dessert is the simplest sweet which can be prepared perfectly even by the beginners in cooking.It is very simple to prepare with minimal ingredients and in very less time. It actually originated in Karnataka, but became famous all over India,especially in Andhra Pradesh. It is prepared during festivals like Ugadi,Navarathri etc., as one of the Naivedyam (prasadam)both at home and in temples,which is offered to God and then distributed to the devotees.It just melts in mouth in no time and we become addicted to it very easily.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Semilona/bombay rava/rave : 1 cup

Sugar : 1 cup

Ghee/clarified butter/neyya/tuppa : 2 tbsp

Elachi/cardamom powder : 1 tsp

Water : 3 cups

Cashew nuts/jeedi pappu/godambi : 1 tbsp

Method Of preparation :

1. Heat 1 tbsp of ghee/clarified butter in a kadai and fry cashew nuts till golden brown,remove them and keep aside.


2. In the same kadai add semolina/rava/rave, fry it on a low flame with continuous stirring (or else it may burn), till the color changes to light pink.Remove it,mix it with sugar and keep aside.


3. In another/same  kadai add 3 cups of water and boil it, then add elachi or cardamom powder, semolina/rava/rave  and sugar mixture and stir until it becomes thick like pudding. Then add fried cashew nuts and dish out.

[caption id="attachment_264" align="aligncenter" width="300"] Semolina pudding/rava kesari/kesari bath[/caption]

 

Note : Can add food color, if you need color for the dish or even saffron strands soaked in milk for the color.

Fried raisins/any other dry fruits can also be added along with cashew nuts.

Ridge gourd- lentil rice medley/Birakayi kichdi/Heeraikai khichdi (pulagam)

Khichdi is a well known Andhra breakfast recipe, which is often prepared as a offering(naivedyam/prasadam) to God during festivals. It is a combination of rice with split yellow moong dal,which is said to be a healthy combination as rice contain carbohydrates and dal contain proteins. To make it more healthier and balancing,We can add vegetables of our choice. I have added Ridge gourd, as it is one of the vegetables containing high nutritive value and also having high water content.

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 : 30 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Rice : 1 cup

Split yellow moong dal/pesara pappu/hesaru bele : 1/4 cup

Ridge gourd/birakayi/heeraikai : 1 (medium size)

Cumin seeds/jeera/jeerige : 1 tbsp

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

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

Crushed Ginger/allam/hashi shunti pieces : 1 tsp

Turmeric powder/pasupu/arishina pudi : a pinch

Salt : to taste

Curry leaves/karivepaku/karivebina soppu : fistful

Ghee: 1 tbsp

Water : 2 1/2 cups

Method of Preparation :

1. Wash and then soak together rice and split moong dal in water for 10-15 mins and add 21/2 cups of water, pressure cook it till 3-4 vissils, let it cool down.


2. Heat 1 tbsp of ghee in a thick bottomed vessel/kadai and add cumin seeds and mustard seeds, saute till they splutter.


3. Then add crushed ginger and green chilly slices and saute for 30 secs.Then add curry leaves and saute for 30 more secs.


4. Then add ridge gourd/birakayi/heerakai pieces, cook till they turn soft.Add turmeric powder and salt,mix well.


5. Then add boiled rice and moong dal mixture,stir thoroughly and cook for 5 mins.Dish out and serve.

[caption id="attachment_251" align="aligncenter" width="300"] Ridge gourd rice and lentil medley/khichdi[/caption]