Tomato Omlet - 2

 

Preparation time : 10 mins

Serves : 3 to 4

Ingredients :

Besan (or) gram flour : 1 cup

Semolina : 1/2 cup

Tomatoes : 6 small or medium (depending on the sourness of tomatoes)

(Tomato puree : 1/2 cup)

Green chili's :  3

Salt :to taste

Onions : 1 finely chopped

Method :

Take a bowl, add besan, semolina , salt. Mix it once.

Grind tomatoes and green chilis into paste.

Add this to the bowl.

Make the batter like masala dosa batter.

 Heat tawa , pour ladle full of batter in center and spread it on tawa in circular motion outwards.

Top it with finely chopped onion.

Turn and let it cook for 1 or 2 mins

Serve hot with yogurt (curd) or any chutney.

Please do post your comments , thank you :)

Drum stick leaves sambar

We call drumstick leaves as munaga aaku.
Here is the recipe for sambar with those leaves ... This taste excellent especially if you like different tastes or i can say if you are a foodie

Preparation time : 30 mins
Serves : 2

Ingredients :

Toor dal : 1/4 cup
Drum stick leaves : 1/4 cup
Green chili : 2
Coriander seeds : 1/2 tsp
Pepper cons : 3 to 5
Chana dal : 1 tsp (1 + 1)
Onion : 2
Tomato : 1 (optional)
Salt : to taste
Sambar powder : 1/2 tsp
Tamarind paste : 2 tbsp
Coriander leaves : few

For seasoning :
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/4 tsp
Curry leaves : 6

Method :

Pressure cook dal and leaves seperately.
Mash the dal , grind the leaves , keep them aside.
Take a pan, heat it , add a tsp of oil , add green chili, coriander seeds, pepper cons, chana dal and onion fry them till they are golden brown.(If you are using tomato fry it a bit)
Let them cool down, grind it into a paste with coriander leaves. Keep it aside.
Take a pan, heat it , add a tsp of oil, add seasoning ingredients one by one and saute them.
Add chopped onion , fry it till translucent.
Add the paste that we made.Fry it a bit.
Add tamarind pulp and some water, let it boil.
Once it boils add drum stick leaves paste, salt , turmeric.
Add mashed dal and sambar powder.
Sambar is ready to serve.
Enjoy your dish :)
Thank you, do post your comments !!!

Lady finger curry - 3

Preparation time : 20 mins
Serves : 3

Ingredients :

Lady finger : 250 grms
Onion : 1
Chana dal : 2tsp
Urad dal :2tsp
Sesame seeds : 2tsp
Red chili :  to taste
Tamarind pulp : 3tbsp (or) to taste
Turmeric : pinch
Jaggary :  2 pinches
Salt : to taste

For seasoning :
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/4 tsp

Curry leaves : 6

Method :

Cut lady finger into 2 inch pieces, keep them aside.
Take a pan add oil, add urad dal, mustard seeds, cumin seeds, let the crackle , take out and keep them aside.
Take a pan add oil, then add chana dal, urad dal, sesame seeds, red chili, fry them.
Take them out and in the same pan add oil, onion and fry them till they are golden brown.
Take grinder and add these, grind them into a paste using little water.
Keep it aside.
Now take a pan, add water when it boils add tamarind pulp , salt, turmeric and jaggary.
Add cut lady finger.
Let it lady finger to cook, once cooked add the paste that we prepared earlier.
Cook it once.
Add seasoning, mix it once.
Take off the flame.
Tasty lady finger curry is ready .
Enjoy your dish :)
Thank you, do post your comments !!!

Kakkaraalu and Mundapeta

This is an Orissa sweet , which is made with semolina and coconut ... Cloves and Pepper cons in this sweet gives a really nice taste to the dish.

Preparation time : 45 mins
Makes : 25 approx

Ingredients :

Semolina (or) Sooji : 1 cup
Water : 1 1/2 cup
Sugar : 1/2 cup
Salt : pinch
Ghee : 1tsp

Coconut : 2
Sugar : 1
Pepper cons : 4
Cloves : 2
Cardamom : 2
Salt : pinch

Method :

Take a pan, heat it.
Add Coconut, sugar, crushed peepers,crushed cloves and crushed cardamom.
Let sugar melt and wait till the water ( that came from sugar) evoperates.
Turn off the flame .
Keep this aside.

Take a pan, heat it, add water, sugar, salt and ghee.
Let water to boil and when sugar melts add semolina while stirring water.
Switch off the flame.
Let it cool down.

Knead it and make a dough out of it.
Take hand full of dough and  make balls from it.
Flatten the ball (make little hallow shape), keep prepared coconut stuffing.
(Don't over fill with stuffing , if you over fill while frying that may come out)

Close it  and make a ball.

Flatten it and deep fry it in oil (Keep the flame of oil in low) till done.
Take them out, press them between paper towels.

These deep fired things are called kakkara.
The same rounds instead of flattening and frying if you steam them then they are called mundapeta.
Tasty sweets are ready to serve.
Enjoy your dish :)
Thank you, do post your comments !!!

Raw banana curd chutney (or) Aratikaaya perugu pachadi

Preparation time : 20 mins
Serves : 3

Ingredients :

Raw banana (or) Arati kaaya : 2
Green chili : 4
Garlic clove : 2
Curd : 1 cup
Coriander leaves : 1 tbsp
Salt : to taste

For seasoning :
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/4 tsp
Red chili : 2
Curry leaves : 6

Method :

Cook banana and green chili in pressure cooker.
Let it cool down and remove the skin of cooked banana.
In a mortar pestle add garlic , cooked green chili, salt and crush them.
Add this cooked , peeled banana pieces to it and then crush them once again.
( kacha pacha ga danchali, you should have small pieces of banana after crushing them)
Take a bowl add curd, add crushed mixture , freshly chopped coriander leaves.
Take a pan , heat it, add a tsp of oil, add ingredients listed for seasoning , saute them a bit.
Add this seasoning to the bowl which contains chutney and mix it thoroughly .
Serve with white rice and dal.
Enjoy your dish :)
Thank you, do post your comments !!!

Raw tamarind chutney

 Preparation time : 15 mins
Serves : 6 to 8

Ingredients :

Raw tamarind : 125 grms
Red chili : 8 (or) to taste
Coconut : 50 grms or 1/3 cup (Fresh/ dessicated/ frozen)
Hing : 1/8 tsp
Curry leaves : few
Turmeric : pinch
Salt : To taste
Mustard seeds : 1/2 tsp
 
Method :

Remove the skin and seeds of tamarind using mortor and pastle.

Dry roast red chili's.

Take a grinder and add raw tamarind, red chili, grated coconut, salt, turmeric,curry leaves and grind it into a paste by using little water.(Take coconut - qty which is half of tamarind.)
Take this into a bowl and keep it aside.
Take a pan, heat it, add 2 tbps of oil , add mustard seeds , and hing.
Add this to the prepared chutney and mix well.
Enjoy your dish with hot rice or roti.
Thank you, do post your comments !!!

Chalividi (or) Rice flour dumplings

Chalividi - It is generally offered to god in prayers ...
It is made with either rice flour or wheat flour ... there are so many ways to make this and here i am giving one of them , which is soooo yummy...
This is the authentic way of making it ...

Preparation time : 15 mins
Makes : 2cups

Ingredients :

Rice : One heaped cup (Which gives 2 heaped cups of rice flour)
Sugar :1/2 heaped cup
Water : 1/2 cup
Ghee : 4 tsp
Cashew nuts : 8
Coconut pieces : 1/4 cup
Cardamom powder : 1/2 tsp

Method :

Soak rice for 6 to 8 hours and drain it.

When all water drained out make it into powder.
Give it to mill to get fine powder (or) you can use grinder to make fine powder.
(We call it as tadi biyyam pindi)
Sieve the flour.
Keep it aside.

Take a pan, add a tsp of ghee, add coconut pieces and fry them till they are golden brown in color.
In the same pan roast cashew nuts with a tsp of ghee.
Keep them aside.
Take a pan, add sugar and water.
Let sugar melt and wait till you can make a ball ( mudara vunda paakam) .

Add rice flour.
Soon you added flour Switch off the flame.
Mix it good.
Add ghee , fried nuts, coconut and cardamom powder.
Mix it once again.
Yummy yummy chalividi is ready :)
Believe me this tastes really really awesome.
Thank you, do post your comments !!!

Bottle gourd dal (or) aanapa kaaya pappu

Preparation time : 30 mins

Serves : 2

Ingredients :

Bottle gourd : 1 cup

Moong dal : 1/2 cup

Garlic : one whole

Urad dal : 1/4 tsp

Mustard seeds : 1/4 tsp

Cumin seeds : 1/4 tsp

Green chili : to taste

Salt : to taste 

Curry leaves : few 

Coriander leaves : few

Method :

Wash, peel and cut bottle gourd into cubes.

Soak moong dal for one hour.

Take a pan, add urad dal, cumin seeds, mustard seeds, curry leaves, green chili and garlic while sauteing them a bit.

Add Soaked moong dal and cut bottle gourd.

Add little water, salt, cover and cook for 15 mins.

When done adjust consistency by adding some water.

Garnish with coriander leaves.

Enjoy your dish :)

Thank you , do post your comments !!!

Nedondakaaya curry

I don't know the english name of this vegetable. 

In our language it is called as Nedonda kaaya. (looks like ivy gourd, but when cut you can see seeds in side like pointed gourd )

Storing of this vegetable after buying : You should wash and cut it first, on the day you bought it and then store, other wise insects will come inside.

Preparation time : 20 mins
Serves : 2

Ingredients :

Nedonda kaaya : 1/4 kg
Salt : to taste (But this curry takes very less salt, so be careful while adding salt )
Whole red chili : 8 (you need little more red chili for this curry)
Ghee : 1 tsp
Urad dal : 1/4 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp

Method :

Wash and cut nedondakaaya .
Take a pan , heat it, add ghee, add urad dal, cumin seeds, mustard seeds and red chili , sauteing them a bit.
Add cut nedonda kaaya, salt, splash tbsp of water , cover and cook.
(It will take 5 mins approx)
When done, remove lid and fry it for some time (Till you get a light brown color)
Serve it with hot rice.
Enjoy your dish :)
Thank you, do post your comments !!!

Kalipina rotti / urad rotti

Preparation time : 30 mins
Serves : 3

Ingredients :

Urad dal : 1/2 cup
Rice : 1 cup
Water : 2 1/2 cups (approx)
Ginger : 2"piece
Green chili : to taste
Cumin seeds : 1 tbsp
Hing / Asafotida : pinch
Salt : to taste

Method :

Grind urad dal and rice to make it into ravva (Kind of sooji texture, you should not separate flour).
Keep it aside.
Grind green chili . ginger and keep it aside.
Now take a bowl, add ground ravva, paste that we made, hing, salt and cumin seeds.
Mix it once.
Add water (make it into dosa batter consistency)
Keep it aside for 8 hours.

Take a pan, add 1/4 cup of oil, add this soaked ravva mixture.
Cover and cook on low heat for 15 mins, turn over and cook for 15 mins.
You rotti is ready to serve.(Serve it hot preferably)
Enjoy it when it is hot :)
Thank you, do post your comments !!!
 

Telaga pindi Kura

Telaga pindi is the cake that comes when oil is taken out from sesame seeds.
After delivery if you eat telaga pindi you will get more breast milk.

Preparation time : 30 mins
Serves : 3

Ingredients :

Telaga pindi : 1 cup
Garlic : one whole
Red chili's : 10 (or) to taste
Drum stick leaves / Munaga aaku : 1 cup (optional)
Salt : to taste
Water : 1 cup
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/2 tsp

Method :

Take a pan, heat it, add 4 tsp of oil.
Add urad dal, cumin seeds, mustard seeds, red chili's, garlic one by one in that order sauteing them a bit.

Once garlic is done, add drum stick leaves, fry them.
Add water, salt.
When water boils, add telaga pindi.
Mix it good.
Fry it for 15 mins approx.
(Don't fry it too much)
You can also use Ridge gourd (1 cup)or bottle gourd(3/4 cup) in stead of drum stick leaves.
Enjoy your dish with hot rice :)
Thank you, do post your comments !!!

Urad flour patties / minaga pindi billalu / burlu pindi billalu

Preparation time : 15 mins
Makes :12
Serves : 2

Ingredients :

Urad flour : 1/2 cup
Rice flour : 1 cup
Cumin seeds : 1 tsp
Hing / Asafotida : 2 pinches
Salt : to taste
Chili powder : to taste
Sesame seeds : 4tbsp

Method :

Take a bowl, add flours, cumin seeds, salt , chili powder and hing.
Mix well.
Add water and make dough (like chapati dough).
Make balls and roll them in sesame seeds.

Pat them on cover and make patties.

Deep fry them in oil.
They will puff up like puri's.
Serve them hot.
Enjoy your dish :)
Thank you, do post your comments !!!

Pickled ridge gourd

Ridge gourd called as beerakaaya in our language. We make a kind of pickling with raw ridge gourd and it will stay for 3 to 4 days in refrigerator. Here is the recipe of it (ooresina beerakaaya).
In this same manner we can do Ivy gourd, Carrot, Capsicum, Radish, Maamidi allam (Mango ginger), Small onion. (But for these others cumin seeds are optional).

Preparation time : 15 mins
Serves :2

Ingredients :

Tender Ridge gourd : 2
Lemon  : one
Cumin seeds : 1 tsp
Turmeric powder : 2 pinches
Red chili powder (or) Green chili paste : to taste
Salt : to taste
Oil : 1 tsp

Method :

Wash and peel ridge gourd.
Cut them into small pieces and add them to bowl.
Now add salt, cumin seeds, lemon juice, chili powder, turmeric powder and oil to it.
Mix it good and keep it aside for some time for the ridge gourd to absorb all these.
Serve it with dal rice.
Enjoy your dish :)
Thank you , do post your comments !!!

Raw Banana Curry / Aratikaaya podi kura

Preparation time : one hour
Serves : 2

Ingredients :

Raw Banana : 2
Salt : to taste
Garlic : 1 whole
Urad dal : 1/2 tsp
Cumin seeds : 1/4 tsp
Mustard seeds : 1/4 tsp
Red chili : to taste
Green chili : to taste
Curry leaves : few
Coriander leaves : few

Method :

Wash banana and roast it on flame.

Roast it till the entire green skin becomes dark black.

Wash it under running water and remove skin.
(If you don't wash it , then it is hard to remove skin and the cooked banana inside becomes hard.
If you wash it then it is easy to remove skin and cooked banana inside remains soft.)

Mash it once and then add salt to it and mash it again.

 Take a pan, heat it and add two tsp of oil.
Add urad dal, mustard seeds, cumin seeds, curry leaves, red chili, green chili and garlic in that order while sauteing them a bit.

Once garlic is cooked, add mashed banana.
Mix it good.
Garnish it with coriander leaves.

Serve it with hot rice.
Enjoy your dish :)
Thank you, do post your comments !!!

Milk chocolate cookies

First time i ate white chocolate chip cookie from M&S in dec, 2010...... i liked it a lot.. so then after i started buying from that shop......

One day i thought, why can't i prepare them and i tried them, they came out really good and here is the recipe....

Preparation time : 30 - 45 mins
Makes : 24 to 36

Ingredients :

White chocolate chips : 2 cups
Shortening (or Margarine or butter) : 1 cup
Plain flour : 1 1/2 cups
Brown sugar : 1 cup
White sugar : 1/2 cup
eggs : 2
Vanilla extract : 1tsp
Baking soda : 1 tsp
Salt : 1/8 tsp

Method :

Preheat oven to 160C \ 310F
Line a baking sheet with non stick baking parchment and keep aside.
Now with an (electric) whisk beat the sugar and butter together until light and fluffy.
Slowly beat in the eggs and vanilla essence.
Add sifted flour and beat until incorporated.
Beat in the white chocolate chips once.
Put the mixture in the fridge to chill for 30 minutes (It is easy to handle when chilled)
Remove from fridge and divide the mixture into balls.
(If you want big cookies make big balls, if you want small cookies make small balls)
Roll them into cookies.
(You can even directly bake them without keeping them in fridge)

Place the cookies on the baking sheet, leave room for them to spread/ bloom as they bake.
Bake in the oven for 12 minutes for a soft cookie or 15 - 17 minutes for a crunchy cookie.

Remove and allow to cool for 20 minutes before moving.
(If your cookies spread tooo far means not enough flour / too much butter or egg)
Store them in an air tight container.
If you are looking for a change then you can remove a third of the chocolate weight and replace it with hazelnuts, strawberries or raspberries.
Enjoy yummy yummy cookies :)
Thank youu, do post your comments !!!

Badam milk powder (or) Almond milk powder

Badam powder taste really good and this home made powder makes excellent badam milk

Preparation time : 15 mins
Makes : 2 1/4 to 2 1/2 cups

Ingredients :

Almonds : 1 cup
Sugar : 1 cup  (or) to taste
Almonds + cashew nuts : 1/4 cup
Cardamom powder : 1 tsp (or cardamoms : 8)
Saffron : pinch

Method :

Dry roast almonds a bit, the purpose is to remove any moisture in them so that you can grind them to a fine powder.
After switching of the flame, add saffron.
Let them cool completely.
Take a blender add almonds, saffron, sugar and grind them to a fine powder.
(If you are using cardamom you add that also)
If you are using cardamom powder add it.

Slice almonds and cashew nuts.

Mix these sliced nuts in the powder we prepared.
Badam milk powder is ready to use.
You can store it in an air tight container.
This stays fresh for months.

To make 2 cups of cold badam milk :
Mix 2tbsp of Badam milk powder in 2cups of milk, chill it for at least one hour and then serve ....

For hot badam milk, boil two glasses for milk, add badam powder we prepared, boil for one minute.
Serve it hot.

Enjoy your badam milk hot or cold :)
Thank you, do post your comments !!!

Badam Halwa (or) Almond Halwa

Badam halwa is a very popular sweet and tastes delicious.

Preparation time : 30 mins approx
Makes : 1 cup / Serves : 3

Ingredients :

Almonds / Badam : 1 cup
Sugar : 1 cup
Milk : 1/4 cup approx
Saffron : few strands
Ghee : 2 tbsp


Method :

Soak almonds for 2 to 3 hours.
(If you are in a hurry soak them in warm water for less time)

Peel the skin. As you soaked them the skin will come out easily.

Blend peeled almonds and milk together in a blender.
(Milk should be enough to cover them)
Blend them it into a little coarse paste.
Take a pan , heat it.
Add ghee, as ghee melts add badam paste and give it a quick stir.
Add sugar.
Constantly stir the mixture as it can stick and burn from bottom.
Add saffron and constantly stir as it boils from bottom.
Add 2 tbsp of ghee while it is boiling.
Constant stirring is must till ghee starts oozing out.
Once halwa separates out ghee it is ready.
Take it into a bowl.
Enjoy your dish :)
Thank you, do post your comments !!!

why should you avoid papaya while pregnant

Pregnancy and nutrition go hand-in-hand. Not only do the foods that you eat affect you, they also affect your unborn baby. Whole grains, lean proteins, vegetables and fruits are the makings of a healthy diet for mommy and baby. While shellfish and undercooked meats and proteins should not be on an expectant mother's menu, NYU Langone Medical Center also suggests also suggests passing up the papaya.

Ripeness Concerns

Concerns over papaya and pregnancy often lead to confusion. Fully ripe papayas do not present a problem for pregnant women and are actually a healthy source of vitamins A and B, potassium and beta-carotene. It is however, the unripe papaya that poses a threat. Unripe papayas contain pepsins in their latex that may induce contractions and lead to miscarriage, according to a British Journal of Nutrition report. Instead of worrying whether papayas are ripe enough to eat, pregnant women may want to eliminate the risk and avoid papaya all together.

Papaya Prostaglandin

The milky white latex within the pulp of unripe papayas congeals and turns sticky when exposed to air. Papain is the powerful pepsin within this latex often touted as a helpful digestive enzyme. Despite the digestive benefit, papain in unripe fruit mimics the prostaglandins, which physicians sometimes use to kick-start the labor process. Aside from contractions, a PubMed abstract explains that papain from unripe papaya may also weaken vital membranes that are necessary to fetus survival.

The Latex Connection

Miscarriage is not the only concern when it comes to eating unripe papaya during pregnancy. Although some women may not even realize it, a latex allergy is more than simply an allergy to the gloves used in a physician's office or hospital. A latex allergy may cause a pregnant woman to have a dangerous reaction to certain foods that contain latex, papaya being one of them. The New York State Department of Health explains that anyone with a latex allergy may also be allergic to bananas, apples, chestnuts, wheat, rye and a series of other foods that contain plant latex.

The Bottom Line

The papain pepsins are present in the latex of the papaya when the outer skin is green. As the papaya ripens, the skin loses its green pigment, turning completely yellow when fully ripened. Yellow-skinned papayas contain very little, if any, latex. The British Journal of Nutrition reports that even the minutest amounts of latex may be dangerous for women who have a history of spontaneous abortion or premature labor due to increased contractile activity within the uterus.

sabudana kichidi (or) saggubiyyam kichidi

Sabudana khichdi is a maharashtrian dish.
Sabudana also known as tapioca makes a great khichdi. This recipe is mildly spiced and peanuts give it a light cruch and great taste. Tapioca khichdi is great for break fast or as a snack and it tastes really delicious.

Preparation time : 30 min + 2 to 6 hours
Serves : 2

Ingredients :

Sabudana / sago / tapioca / saggubiyyam : 1 cup
Roasted Peanut powder : 1/2 cup
Potato : 1
Green chili :  2 slit length wise
Cumin seeds : 1 tsp
Lemon juice : 1 tsp
Hing : pinch
Grated coconut : 1tbsp (optional)
Turmeric powder : pinch
Coriander leaves : few
Curry leaves : few
Salt : to taste

Method :

Soak sabudana for 2 to 6 hours.
(If sabudana is still hard then soak them for 2 more hours. Soaking time fully depend on type of sabudaana you are using , if you are in hurry you can soak them in warm water for less time)
Chop potatoes into small cubes.
Heat oil/ghee in a pan. (It takes little more oil i.e some 4 to 5 tbsp approx)
Add cumin seeds, hing, slit green chili, turmeric powder and curry leaves one by one by sauting them a bit.
Add chopped potato cubes and stir well.
Let them cook (You can cover and cook) till they are light brown on outside.
Add sabudaana and mix gently.
Let it cook for 10 to 15 mins stirring occasionally and scrap the sabudana layer from the bottom of the vessel.
Cook them till saabudana becomes translucent , shiny and pearl like colour.
Now add roasted peanut powder and salt.
Stir very well to make sure that everything is mixed good.
Add grated coconut and garnish with coriander leaves.
Sprinkle some lemon juice.
Serve it hot.
Enjoy your dish :)
Thank you , do post your comments !!!

Hot Lemon (or) Nimmakaaya kaaram

Preparation time : 10 mins
Makes : 1/4 cup

Ingredients :

Lemons : 6
Oil : 6 tbsp
Salt : to taste
Chili powder : to taste
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Red chili : 1
Curry leaves : 10
Hing : pinch
Fenugreek seeds powder : pinch

Method :

Take a pan, heat it.
Add oil, mustard seeds, cumin seeds, urad dal, red chili, curry leaves , hing, fenugreek seed powder one by one . Saute them a bit.
Switch off the flame.
Add chili powder, salt, and lemon juice.
Mix well.
(If you want you can add roasted dals powder, it will reduce spiciness and gives more quantity).
This goes well with dal rice or even with curd rice.
Enjoy your dish :)
Thank you, do post your comments !!!