Sunday, July 31, 2016

Cucumber tomato chutney

cucumber tomato chutney

This is very simple and easy chutney.In andhra there is one common habbit while eating at the meal time.First they started to eat rice with pickle or chutney adding with ghee.That taste is really delicious.After that they like to taste the dals or other curries.So  preferance of chutney/pickle is main in andhra menu.Cucumber tomato  chutney is mixing up with three vegetables that gives many  nutrientional values.This chutney is famous in south indian especially in andhra.

Friday, July 29, 2016

South indian sambar

sambar





This sambar is one of the south indians favourite dish.It is very good combination eating with rice.Some people like to prepare  this sambar every day in their houses.Children also like to eat this one .This sambar is totally different from tiffin sambar.we prepare rice sambar with tur dal as main ingredient .In tiffin sambar we use tur dal and chana dal .Here chana dal is main ingredient.Ofcourse both sambars are very tasty items.

Wednesday, July 27, 2016

Kanda pidupu (yam curry)

yam pidupu





  This is a south indian special recipe.Preparation of yam curry is just like normal curry preparation. But difference is adding little bit of tamarind juice only.Do not think that it is a soup curry because we are adding only 2 flakes of tamarind.That is gives different taste and adding asafoetida gives good aroma to the curry.Adding asafoetida in the curry  increases the digestion.

Lady finger with coconut fry

ladies finger caju fry

Lady finger is one of the best vegetable that gives good  health to every part of our body.Eating lady finger can control many health problems.We should take okra in our diet as in the form of curry or fry or any other vegetable combination. Lady finger(okra) fry is very famous recipe. In any special occassions or wedding functions okra should place first in meal chart especially in  andhra bhojanams. The combination of coconut and adding cashew nuts gives editional taste to the recipe. 

Tuesday, July 26, 2016

Mysore bonda

Mysore bonda







This mysore bonda  gives lot of relief from the routine breakfast items like idly,dosa and umpa.Children also like to have it.Ofcouse every one should like this breakfast item.Very easy to prepare but marination takes some time .Even with in 1 hour we will prepare this delicious item .We can prepare this not only as breakfast item but  also in snacks time(evening time) .

Ingredients


all purpose flour 1 cup
rice flour 1/4 cup
cooking soda pinch
salt to taste
cumin seeds 1/4 spoon
green chillies 5
idly batter 1/4 cup
oil for deep fry
curd 1 cup

Preparation

1.wash green chillies with water.then cut into very small pieces.
2.take a bowl . add curd and 1 1/2 cups of water and skim it very well for making butter milk.nearly 1 1/2 to 2 cups of butter milk we need to make mysore bonda batter.
3.take a mixing bowl.add maida(all purpose flour),rice flour,salt,cooking soda,cumin seeds,green chilli pieces and idly batter in that bowl and mix all very well.
4.then add butter milk little by litte in  the mixer for making a bonda batter just like dosa batter.
5.put the lid and marinate for 45 minutes.

Method

1.add oil in a kadai.
2. mix the batter very well.take 1 cup of water in a bowl. wet the hand in that water. then take ball( medium) size batter drop it in the heated  oil .add 5 to 6 bondas at the same time depend upon size of the kadai and quantity of oil.
3.when one side is chage it  colour then turn it to another side.and fry in medium flame.
4.when both sides fried well then put them on paper napkin to absorb excess of oil.
5.tasty mysore bonda is ready to eat...enjoy...


Keep in the mind

1.making bondas you have to  marinate batter minimum 45 minutes.that maringated batter  gives soft and spozy like bondas.you can marinate 1 to 2 hours also to get more soft mysore bajji.
2.once heat the oil in high flame. after that fry bondas in low or medium flame only.because in high flame bondas colour changes immediatly with out frying properly.

Monday, July 25, 2016

Bottle gourd soup curry

bottle gourd pulusu
Bottle gourd soup curry is  one of the south indians famous recipe.this curry is not so sour because we adding some jaggery to reduces the tamarind sourness.This curry is good combination of both rice and roti.

Ingredients


bottle gourd 1/4 kg
tomato 1
drumstick 1
brinjal 5
onion 1
green chillies 5
oil 2 spoons
mustard seeds 1/4 spoon
cumin seeds 1/4 spoon
dry chilli 3
chana dal 1/4 spoon
fenu greek seeds pinch
asafoteida pinch
curry leaves some
turmeric pich
salt to taste
red chilli powder 1 spoon
jaggery  small piece
tamarind 4 flakes
water 3 cups
coriander leaves some

Preparation

clean all vegetable.we should clean vegetables thoroughly before preparing any recipe.after washing the vegetable soak in salt water(crystal salt is preferable) for 15 to 30 minutes.this can be removes pesticides,chemicals sprayed on the vegetable.

peel bottle gourd and cut into cube size pieces(paneer size).
cut the tomato into 6 pieces.
cut the onion and  green chillies into small pieces.
cut drumstick into inch size pieces.
cut brinjal into 4 pieces.put brinjal pieces in salt water till add in the curry.
soak tamarind flakes in 3 cups of water for 15 minutes.after that extract tamarind juices from it.keep it aside.
wash coriander leaves with water.and cut into small pieces and keep them aside.

Method

1.put the vessel on the stove.and heat it.
2.add oil in the vessel.after heating the oil add fenu greek seeds and fry 20 seconds.
3.add mustard seeds, when fenu greek seeds are become light brown colour.
4.when mustard seeds started to crackle add cumin seeds and dry chillies.fry for 30 seconds.
5.add chana dal fry till it became to light golden colour.then add curry leaves and asafoetida.
6.immediatly add onions and green chilli pieces after adding curry leaves.fry for 5 to 8 minutes till onions become light golden colour.
7.add tomatoes ,bottle gourd pieces.add turmeric and salt also.
8.cook for some  time.nearly  after 20 to 30 minutes water is coming from bottle gourd pieces.then add  drumstick pieces and brinjal pieces.after that add jaggery and red chilli powder.cook for 10 minutes .
9.add tamarind juice which one is extracted by soaked tamarind flakes.stir the curry .keep the lid and cook for another 10 to 20 minutes in low flame.
10.when the curry become less watery and having thick soupiness  then add coriander leaves and put off the flame.
11.have this curry  with roti or rice combination.

Keep in the mind

prepare the curry in low or medium flame.preparing any curry in high flame doesnot gives good taste.
before putting off the flame taste the curry, if salt and spiciness is enough or not.if you think salt is not enough you can add it .
for getting all useful qualities of coriander leaves  add this to the curry before put off the flame.raw coriander leaves gives great benefits to the health than cooked one.
if you  do not like to add jaggery or any sweetner to the curry, you can avoid it .but adding little bit of  jaggery or sugar in any soup curries increases the taste of the curry....

Sunday, July 24, 2016

Mixed veg curry

mixed vegetable curry
Ingredients

tomato 1
capsicum 2
carrot 1
beens 10
green peas 1/4 cup
onion 1
green chillies 5
ginger garlic paste 1/4 spoon
turmeric pinch
salt to taste
red chilli powder 1 spoon
coconut milk 1/2 cup
cloves 3
elachi 1
cinnamon inch
poppy seeds 1 spoon
cashew nuts 4
coriander seeds 1/2 spoon
coriander leaves some

Method
clean all vegetables
cut vegetables into small pieces.
soak green peas  in water.
1.add oil in a pan
2.after heating the oil add finely chopped onions and green chillies.
3.when onions fried add ginger garlic paste and fry for 1 minutes.
4.add tomato pieces and carrot .
5.add  turmeric ,salt,red chilli powder.cook for some time.
6.after 5 minutes add green peas and beens cook till all vegetables become tender.
7.add cloves,elachi,coriander seeds in a mixie jar and make fine powder.then add poppy seeds and cashew nuts and make powder .finally add some water(3 spoons) and make fine masala  paste.
8.add this  masala into the curry.and cook for 2 minutes.
9. prepare coconut milk.add coconut milk and mix the curry.cook until oil coming out from the curry.
10.finally add coriander leaves put off the flame.

Saturday, July 23, 2016

Health benefits of Beetroot

beetroot
1.Beetroot is a powerful anti oxidant agent.
2.beetroot contains fiber,manganees and potassium.
3.rich source of folates present in beetroot.
4.vitamin A and vitamin C present in beetroot.
5.boosts immune system.
6.minerals like calcium ,iron present in beetroot also.
7.gives good health to heart.reduces cholestrol levels in the blood.
8.controls aging .
9.stimulates liver function.
10.having anti cancer property.
11.good for skin and hair.
12.makes bones to strong.
13.controls blood pressure.
14.cleanses blood vessels.
15.prevents anemia.
16.controls birth defects.

health benefits of bottle gourd

bottle gourd sorakaya
1.low calories and no fat vegetable.
2.it has high amount of vitamin C and minerals like calcium,iron,sodium and high  amount of potassium present in it.
3.carbohydrates and dietary fiber also present in bottle gourd.
4.bottle gourd is easy to digest vegetable.
5.helpful  in weight loss.
6.it is natural cooling agent.better to take this in summer season.
7.cures diabetics and jaundice,
8.controls liver function and prevent liver disease.
9.reduces urinary  infections.
10.it is reduces stress also.

beet root fry

beet root fry

Ingredients


beet root  1/4 kg
onion 1
green chilles 5
oil 2 spoons
mustard seeds 1/4 spoon
garlic cloves 5
cumin seeds 1/4 spoon
urad dal 1/4 spoon
cashew nuts 10
curry leaves some
turmeric pinch
salt to taste
red chilli powder 1 spoon
garam masala 1 spoon
ginger garlic paste 1/2 spoon


Method

wash beetroot with plenty  of water because beetroot is a root vegetable.
peel the beet roots  and cut  into small pieces.you can grate beet root also.
cut onions and green chillies into small pieces.
1.add oil in a pan.
2.after heating the oil add mustard seeds .
3.when started to crackle add cumin seeds and garlic cloves.
4.add urad dal and cashew nuts.when they change their colour into light golden add curry leaves.
5.add onion and green chillies pieces and fry for 5 minutes.
6.when onions fried well add  ginger garlic paste and fry for 1 minute.
7.then add beet root pieces and fry for some time.
8.add turmeric,salt and red chillie  powder and fry until beet root  pieces become tender.(fried well).
9.finally add garam masala and put off the flame.

Bottle gourd and milk curry

bottle gourd curry
Ingredients


bottle gourd 1/4 kg
onion 1
green chillies 5
oil 1 spoon
mustard seeds 1/4 spoon
cumi seeds 1/4 spoon
urad dal 1/4 spoon
garlic cloves 10
curry leaves some
turmeric pinch
salt to taste
creamy milk 1 cup
sugar  pinch

Friday, July 22, 2016

Pudina chutney

mint chutney
Ingredients

mint leaves 1 cup
dry chillies 5
garlic cloves 10
cumin seeds 1 spoon
salt to taste
tamarind 4 flakes


Method
add tamarind flakes in 1 /2 cup  of water and boil it.
after water is boiled put off the flame.
wash mint leaves with water.
1.add oil in a pan.
2.after heating the oil add dry chillies and fry for 2 minutes.after that keep them aside.
3.add mint leaves and fry for nearly 10 to 15 minutes in medium or low flame.
4.after frying the mint leaves take this in mixie jar.
5. also add fried dry chillies,garlic cloves,salt,cumin seeds,tamarind and in jar and make a paste adding water little by little.(tamarind flakes boiled water).
6.add 1 spoon of oil in a pan.
7.after heating the oil add  mustard seeds .
8.when they started to crackle add urad dal and fry .
9.when dal become light golden colour add curry leaves.put off then flame.
10.add this in mint chutney .taste the chutney if salt is enough or not.
11.if not add salt and mix the chutney well.
12.delicious and healthy mint chutney is ready.....

Thursday, July 21, 2016

karvepaku karam

karvepaku karappodi
Ingredient


red chillies 6
coriander seeds 1/2 cup
urad dal 1 spoon
chana dal 2 spoons
garlic cloves 10
cumin seeds 1 spoon
salt to taste
tamarind 4 flakes
curry leaves 1 cup


Ginger green chutney

ginger green chutney

Ingredients


ginger 100 grs
green chillies 100grs
tamarind 50 grs
salt to taste
garlic cloves 10
cumin seeds 1 spoon
sugar  50 grs
oil 3 spoons
mustard seeds 1/4 spoon
urad dal 1/4 spoon
curry leaves some

Wednesday, July 20, 2016

Halwa puri

halwa puri sweet

Ingredients

maida 1/4 kg(1 cup)
suji 1/4 kg(1 cup)
sugar 1/2 kg(2 cups)
water 700 ml(3 cups)
ghee 1/2 kg(2 cups)
elachi 5
cashew nuts 10


Method

1.add 3 spoons of ghee in a pan .
2.after melting the ghee add cashew nuts and fry until they turn  into light golden colour .keep them aside.


Tuesday, July 19, 2016

plantain pulusu

Ingredients


plantain 2
tomato 1
onion 1
green chillies 4
oil 1 spoon
fenugreek seeds pinch
turmeric pinch
salt to taste
red chilli powder 1 spoon
jaggery  small piece
tamarind 3 flakes
water  1 cup


Method

wash plantain with water and peel it.then cut into inch size pieces.put in salt water.
wash onions and green pieces with water.
cut into small pieces .
1.add oil in a pan.
2.after heating the oil add fenugreek seeds and fry for 20 seconds.
3.then add onion and green chilli pieces and fry for some time.
4.when onions and green chilli pieces turn into golden colour add tomato pieces ,turmeric,salt,red chilli powder and jaggery and mix all and cook for some time.
5.strain plantain pieces from water.
6.add in tomato pieces.
7.put the lid and cook for 5 to 10 minutes.
8.extract juice from  soaked  tamarind flakes.
9.when plantain pieces 3/4 cooked then add tamarind juice and mix all very well.
10.taste the curry if salt is enough or not.
11.add salt and sugar if sweet and salt  is not enough.
12.cook for 10 minutes.
13.finally add coriander leaves and put off the flame.

potato brinjal curry

alu brinjal curry

Ingredients

brinjal 1/4 kg
potato 1/4 kg
onion 1
green chillies 4
mint leaves some
ginger garlic paste 1 spoon
turmeric pinch
salt to taste
red chilli powder 1 spoon
coriander leaves some
oil 2 spoons
milk creamy 1 cup


Method

wash vegetable with plenty of water 3 or 4 times or soak in salt water for 30 minutes.
cut onions and green  chillies into small pieces.
wash mint and coriander leaves and keep them aside separetly
cut potato into medium size pieces.if potatoes are small cut into 4 pieces,if big size potatoes cut into 6 to 8 pieces and put in salt water.
cut brinjal also medium  size pieces.put in salt water.
1.add oil in a pan.
2.after heating the oil add onion and green chilli pieces and fry for some time.
3.when onions turn into golden colour add ginger garlic paste and fry for 1 minute.
4.add mint leaves and fry for 2 minutes.
5.then add potato pieces(strain from water), turmeric and salt.
6.cook for 5 minutes.
7.then add brinjal pieces and red chilli powder and cook for some time.
8.when water in the curry started slowly  to evoparating then add milk and cook till brinjal and potato pieces become tender.
9. when oil  in the curry is coming out then add coriander leaves and put off the flame.
10.we can prepare water with out adding milk.
this is traditional dish in andhra.

Monday, July 18, 2016

health tips in rainy season


rainy season

1.rainy season gives lot of fun and pleasentness to the mind.every one likes this season which is coming from hottest summer.
2.but this season is packed with lot of diseases.
3.In any season diseases attacked due to our habbits like eating food and drinking water.
4.in rainy season humidity in the environment is high due to this ability of digestion is decreases.so do not eat oily food.only eat easy digest foods.
4. only hot and healthy foods have to take.
5.common diseases in this season are malaria ,dengue,cholera,typhoid,cold,flue,food infections and water infections.
6. to prevent malaria  avoid stagnant water that do not allow to develop mosquitoes.use mosquito repellents and coils .
7.apply mosquito repellent creams to your children when they going out side(schools,shops).because day time mosquitoe bite is very dangerous rather than night time.
8.typhoid , cholera and diarrhea getting from contaminated water.so should drink boiled water.even it is purified water (mineral water ) you should boiled that water at home till boiling point(100 degrees).it is only the way to escape from water infections like typhoid, diarrhea .
9.to prevent food infections ,cholera like diseases do not eat out side foods and any junk foods.
10.we know all these .but donot like to follow.because of that we are suffering like these diseases.
11.learning good habbits to your kids can makes them healthy one. 
12.donot forget to bring umbrella like rain gauges.
13.better to avoid juices,ice creams and milk.if you  like to drink milk do not drink cool milk.only drink boiled milk in rainy season.can take milk product and almond in the place of milk.
14.eat fruits like apple ,pomegranate and pear to boost up immunity.stop to take watermelon,musk melon,lassi .
15.drink herbal teas .donot eat raw salads eat only steamed salads.
16.heavey exercises may be avoid in moonsoon .yoga and walking is preferable.
17.use turmeric ,garlic ,ginger, barley, leafy vegetables and citrus fruits.


Green vada Mint vada

chana dal vada
Ingredients


chana dal 1 glass(200 grs)
salt to taste
green chillies 6
ginger small piece
mint some
coriander leaves some
curry leaves some
onion 1
oil for deep fry

capsium besan recipe

besan capsicum recipes
Ingredients


capsicum 1/4 kg
oil 2 spoons
onion 1
green chilies 4
ginger garlic paste 1 spoon
turmeric pinch
salt to taste
red chilli powder 1 spoon
besan 5 spoons


Mutton soup preparation

mutton soup preparation
Ingredients


mutton bones 1/4 kg
onion 1
green chilies 4
tomato 1
ginger garlic paste 1 spoon
turmeric 1/4 spoon
salt to taste
red chilli powder 1 spoon
cloves 5
elachi 1
cinnamon 1 inch
ghee 1 spoon
water 3 cups
coriander leaves some


Keema curry

kema curry
Ingredients


keema 1/4 kg
onion 1 medium size
green chillies 4
cloves 4
elachi 2
cinnamon 1 inch
ginger garlic paste 1 spoon
turmeric pinch
salt to taste
red chilli powder 1 spoon
oil 2 spoons
corianger leaves some

Saturday, July 16, 2016

Cauliflower pickle

cauliflower pickle

Ingredients


cauliflower florets 1 cup
red chillie powder 5 spoons
salt 3 spoons
fenugreek powder 1/2 spoon
mustard seeds powder 1 spoon
garlic cloves  20
turmeric 1 spoon
oil 2 cups
tamarind 4 flakes


Method
cut cauliflower florets into medium size pieces.spread on a cotton cloth and dry for 30 minutes.
do  not wash cauliflower with water.
add 1/2 cup of water in tamarind flakes and boil it.when water is started to boil , continue to boil for 5 minutes. and put off the flame.keep it to cool.
1.roast fenugreek seeds and make a fine powder
2.mustard seeds also make a fine powder.do not roast mustard seeds.
3. take crystal salt and make a fine powder in mixie jar.
4.garlic cloves also make a fine paste
5.take all powders and garlic paste in a mixing bowl add red chillie powder and turmeric and mix all very well.
6.extract tamarind juice from boiled tamarind flakes.do not add normal water(not boiled water).
7.if you add normal water with out boiling they can spoil the pickle.
8.in any pickle preparation use only boiled water.
9. mix all very well .taste it if salt and spiciness is enough or not.
10.if not add salt and red chilli powder.
11.then add cauliflower florates and mix all very well.
12.finally add oil and mix well.kept in tight container.
13.better to keep in fridge for 6 months.

Friday, July 15, 2016

Tomato brinjal curry

brinjal tomato curry

Ingredients

brinjal 1/4 kg
tomatoes 1/4 kg
onion 1
green chillies 5
ginger garlic paste 1 spoon
turmeric 1/4 spoon
salt  to taste
red chilli powder 1 spoon
coriander leaves some
oil 2 spoons


Thursday, July 14, 2016

tomato curry

tomato plain curry
Ingredients


tomatoes 1/4 kg
onion 1
green chillies 3
ginger garlic paste 1/4 spoon
cloves 4
elachi 2
cinnamon inche
mint leaves some
turmeric pinch
salt to taste
red chillie power 1 spoon
coriander leaves some

Health benefits of Plantain

aratikaya

1.plantains are very extremely nutritious and gives several health benefits.
2.plantains have full of fiber .due to this very helpful for intestinal track and prevents constipation.
3.good for heart and prevents colon cancer.
4.plantains are rich source of beta-carotene and vitamin A.that is good for eye sight.
5.good mineral calcium present in plantain because of that taking plantain in regular diet can increase the strength of bones and nails also.
6.good source of vitamin C that boosts immune system and  gives healthy gum,teeth and skin.

Wednesday, July 13, 2016

plaintain milk curry

aritkaya kura

Ingredients

plantain 1
onion
green chillies 2
ginger garlic paste 1/4 spoon
oil 1 spoon
turmeric pinch
salt to taste
red chilli powder 1/2 spoon
coriander leaves some
mint leaves some
milk 1/2 cup
garam masala(optional) 1/2 spoon

spicy fish gravey curry

fish curry
Ingredients


fish 5 pieces
oil 2 spoons
onion 1  medium size
green chillies 4
ginger garlic paste 1 spoon
turmeric 1/4 spoon
salt to taste
red chilli powder 1 spoon
cloves 5
elachi 2
cinnamon 1 inch
coriander seeds 1 spoon
poppy seeds 1 spoon
cashew nuts 10
coriander leaves some
coconut  small piece


health benefits of eating fish

fish benefits
1.fish is one of the healthiest food in the world .
2.fish is enrich source of proteins ,vitamin D,omega fatty acids ,iodine and minerals.
3.fish is best food for healthy heart.having omega 3 fatty acids which are very good for heart.and prevents heart strokes.
4.omega 3 fatty acids very essential  development of brain and eyes
5.eat fish regularly to control emotions and improve memory.
6.fish having vitamin D very essential vitamin needs our body daily.
7.prevent auto immune diseases and controls diabetic
8.fish helps to control asthma in children.
9.taking  below 1 1/2 kg(one and half kg) weight fish is good for health.
10.eating salmon fish may be improve sleep.
11. eating fish can  give good  skin and hair,
12.fish oil has  all these qualities which one is extracted from fish.
13.prevent cancer also.

Fish fry

fish fry

Ingredients

fish pieces 4
onion 1 medium size
cloves 10
elcahi 2
cumin seeds 1 spoon
ginger garlic paste 1 spoon
turmeric 1/4 spoon
salt to taste
red chillie powder 1 spoon
oil 5 spoons


kobbari perugu pachchadi

coconut curd chutney

INGREDIENTS

coconut               -1
green chilles        -10 to 15
curd                     -1/2 cup
salt                       -to taste
oil                        -3 spoons
mustard seeds     -1spoon
cumin seeds        -1/2spoon
urad dal               -1spoon
curry leaves         - some

Tuesday, July 12, 2016

Mushroom gravy curry

mushroom curry

Ingredients


mushroom 1/4 kg
onion 1
green chillies 4
ginger garlic paste 1/2 spoon
salt to taste
turmeric 1/4 spoon
red chillie powder 1 spoon
cloves 3
elachi 1
cinnamon 1 inch
coriander seeds 1 spoon
poppy seeds 1 spoon
cashew nuts 5
coconut  small piece
coriander leaves some

Method


clean mushroom with plenty of water.
cut into small pieces.can cut stem also.
cut onion and green chillies into small pieces.
1.add oil in a pan.
2.after heating the oil add onion and green chilli pieces and fry for some time(5 minutes).
3.when onions turn into golden colour add ginger garlic paste and fry for 1 minute.
4.add  mushroom pieces.
5.add turmeric ,salt and red chillie powder and mix all very well.cook for some time.
6.after some time water is coming from the mushrooms.
7.add cloves,elachi,cinnamon,coriander,poppy seeds in a  mixie and  make a powder.add cashew nuts  and some water( 5 spoons) and make a fine paste.
8.add this paste in mushroom curry.
9.add skimmed curd also.
10.cook for 20 to 30 minutes in low flame.
11.when oil is coming from the  curry add coriander leaves and put off the flame.
12.eating habit of mushroom is good for your health.it is natural nutrients not like non veg.but before preparing curry , proper clean of mush room is very important.