Sunday, January 27, 2013

POTATO PEAS MASALA

POTATO PEAS MASALA


Ingredients:
Potatoes- 1 cup
peeled and chopped into small cubes
Green peas-3/4 cup
Carrot -chopped 1/4 cup
Tomato paste- 2 tbsp
Onion chopped -1 cup
Ginger garlic paste-1 tsp
Corriander powder-1 tsp
Jeera powder-1/2 tsp
Garam masala powder -1/4 tsp
(optional)
Oil
Chilli powder-1 tsp
Salt
METHOD:
Place a kadai on the stove with 3 to 4 tbsps oil.
Add chopped onion and fry till tender and transculent.
Now add ginger garlic paste,and tomato paste and fry for 2 minutes.
Next add corriander,jeera,garam masala powders ,chilli powders and one by one,mix well.
And now add potato ,green peas and carrot pieces,mix well.
And now add a little water for cooking the vegetables and lastly add salt.
Mix well and place the lid and let it cook in low temperature.
Mix for every 3 to 4 minutes.
After cooking is done/10 to 15 minutes switch off the stove.
Serve with chhapathies/rice.






















Friday, January 18, 2013

SNAKE-GOURD CURRY/POTLAKAYA KURA

SNAKE-GOURD CURRY/POTLAKAYA KURA



INGREDIENTS:
Snake gourd/Potlakaya-2 cups
Chopped in to pieces
Oil 2 tbsp
Uradl 1tsp
Channa daal 1 tsp
Mustard seeds 1/4 tsp
Red chilli 3 nos
Made in to slits
Green chilli 2 nos-slits
Hing optional
Curry leaves
Chilli powder 1/4 th  tsp
Turmeric powder 2 pinches
Salt
METHOD:
  • Add 1/2 tsp salt to the chopped snake gourd pieces,mix well,keep it aside  for 5 minutes.
  • Now press the chopped  pieces well for 2 to 3 minutes,with your hand and squeeze out /remove the water.
  • Place the squeezed pieces in a bowl aside.
  • Now place a kadai on the stove with oil in it.
  • After the oil gets heated add urad and channa daals,mustard seeds,red chilli slits one by one.
  • After they splutter add green chilli slits and curry leaves and mix well.
  • Now add the squeezed snakegourd pieces,turmeric powder,mix well,and place the lid.
  • And cook in a low flame,by placing the lid ,the curry will be cooked with water vapour.
  • After 10 minutes add required  salt and chilli powder too,and mix well.
  • Let it simmer on a low flame until cooked..
  • Serve hot.

Sunday, January 13, 2013

CHOLE MASALA


Chole/Channa masala, is a north indian recipe suitable with chapathis/rotis and also steamed  rice is very famous among indians.
INGREDIENTS:
  • Chole(soaked for above 6 hours and boiled)-1 cup
  • Onion slices-3/4 cup
  • Tomato paste-3 tbsp
  • Ginger garlic paste-1 tsp
  • Chole masala 1 tsp
  • Cloves 2 nos
  • Dalchini 1/2 inch
  • Oil 2 to 2 tbsp
  • Chilli powder 1/2 tsp
  • Salt
METHOD:
  • Place a kadai on the stove,and add oil to it.
  • Once the oil is hot, add cloves, dalchini, chopped onion slices and fry till onions turn translucent.
  • Add ginger garlic paste and tomato paste and fry until the raw smell goes.
  • Add chole masala powder, chilli powder and fry for 1 minute.
  • Lastly add boiled channa/chole and salt and let it cook until done.(add 1/2 cup of water if dry)
  • Garnish with cilantro and serve hot with rotis/rice.

Wednesday, January 9, 2013

CHOLE-BOILED

CHOLE-BOILED

MATERIALS:

Chole -1 cup
(soaked and half boiled)
Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Jeera- 1/4 th tsp
Red chilli slits- 2 tbsp
Green chilli slits-1 tbsp
Hing- 1 pinch or
Gingergarlic paste 1/4 tsp
Chole masala 1/2tsp optional
Lime juice-1/2 tsp
Salt
METHOD:
Place a kadai with 2 tbsp oil ,and after it is heated add mustard,jeera and red chili slits, and let them splutter.Next add hing and green chilli slits, and mix well.Now add the chole masala powder and boiled channa.Mix well add 1/2  to 3/4cup water and let it cook for 10 min in low temperature.Lastly add salt and cook for a 2 to 3 minutes.Switch
off the flame add lime juice and let it settle for 5 minutes.Serve  hot as evening snack..
 

Wednesday, January 2, 2013

VADALA PULUSU

Wish you all a very happy, healthy and prosperous new year !!!!!

After a long break, i am back to blogging.Today i bring to you a delicacy from the Ongole and Nellore regions of Andhra Pradesh.

Thanks to my vadina garu for sharing this recipe with me.


Ingredients:

  • Chana dal - 1/2 cup
  • Onion -1(Handful of chopped onions for vadas and rest for gravy)
  • Tomatoes-2
  • Green chillies-5
  • Ginger-Garlic paste- 1/2 spoon
  • Garlic cloves-3-5
  • Ginger-1 inch piece
  • Asafoetida-1 pinch
  • Turmeric- 1 pinch
  • Salt- To taste
  • Tamarind- Small lemon size
  • Oil
  • Garam Masala powder-1/4 tsp
  • Red chilli powder- 1 tspn
  • Curry leaves
  • Coriander leaves
  • Bay leaf-1
  • Sugar - 1/2 tspn
  • Cinnamon stick- small piece

For Seasoning:
  • Urad dal
  • Red chillies
  • Jeera
  • Mustard seeds 
Procedure - Vadas:
  1. Soak the chana dal for 3 hours in water.
  2. When the dal is soaked, drain the water and grind the dal along with chillies, garlic and ginger.
  3. Add some onion pieces(a handful), chopped coriander leaves and salt to the above ground mixture.
  4. Make small patties from the above mixture and deep fry them in oil.


Procedure - Pulusu/Gravy:
  1. Place a pan on medium heat and add oil to it. 
  2. When oil is hot add the seasoning ingredients mentioned above, asofoetida and cinnamon and fry them.
  3. Add the remaining chopped onions, ginger-garlic paste, chopped tomatoes, bay leaf, curry leaves to the pan and saute them until the onions become translucent.
  4. Add tamarind juice, turmeric and salt to the pan.
  5. Once the mixture comes to a boil add 1/2 spoon of sugar, garam masala powder and red chilli powder to it.
  6. Add vadalu, made earlier, to the pulusu and  boil them for five minutes and then turn of the heat.
 Garnish it with coriander leaves and enjoy it with hot rice. This can be served with Jeera rice or Peas Pulav as well.

Sunday, December 11, 2011

BURRITO BOWL

BURRITO BOWL DISH
Burrito bowl is a mexican dish which contains the complete nutrition carbs,proteins fibre etc.a complete meal..When i had been toa trip to  Newyork,i couldnot find any rice dish as such in the restaurants..Being habituated to eat cooked rice and curries for lunch,this dish at Chipotle  saved me  to a full extent.Isearched for  it in the whole web and got the recipe which is very near to it.Ienjoy it once in a week by preparing in the home.So those who are intersted can try it as a change..
METHOD:
First prepare the black beans recipe, next corn salsa, tomato salsa, next red hot salsa and sauted vegetables.
Now prepare the sour cream,then chop the lettuce and keep aside.Next prepare guacamole and store in fridge,i keep the seed in the middle of the dish  and cover it with guacamole as it oxides very quickly,and cover it.
Lastly prepare cilantro rice.All the proceedures are in the previous posts.here..
Now assemble all these one after another in a bowl ,firstly
 cilantro rice:http://www.rasoikimalkin.com/2011/11/cilantro-rice.html, spread 4 tablespoonfuls of it in the dish.
Next place 2 tablespoons fullof black beans on the rice:  http://www.rasoikimalkin.com/2011/11/black-beans.html ..
 2 tbsps guacamole:http://www.rasoikimalkin.com/2011/11/guacamole.html  ,
2 tbsps corn salsa :http://www.rasoikimalkin.com/2011/11/corn-salsa.html ,
and half to 1 tbsp hot salsa :http://www.rasoikimalkin.com/2011/12/hot-salsa.html  
 as it will be very spicy and hot ,
and sour cream 2tbsps:http://www.rasoikimalkin.com/2011/12/sour-cream.html,
and lastly place chopped  lettuce : and mix and enjoy..

Monday, December 5, 2011

SOUR CREAM

SOUR CREAM
INGREDIENTS:
  • Thick cream(malai)-1 cup
  • Curds-1/4 cup
  • Lemonjuice 1 tsp
METHOD:Mix all the three and chill for 24 hours till thick in a freezer.If lime juice is not available handy then keep the cream and yoghurt mixture on the counter top overnight,then next day freeze it for 1 full day.Stays fresh for a week in freezer and it can be used for recipes.This is the dish we use for burrito bowl.

HOT SALSA

RED HOT SALSA
INGREDIENTS:
  • Red chillies 10 nos
  • Sesame seeds(roasted)1 tsp
  • Lemon juice 2tsp 
  • Clove 1 no
  • Garlic pod 1 no
  • Oregano 1 tsp
METHOD:
  • Blend all the materials in a low speed till it turns in to a paste,i added  a few tsp of water.
  • Lastly add 1/2 tsp of olive oil.
  • Add more lemon juice if u require.
  • Chill it for 2 hours.
Hot salsa can be used for mexican bowls for extra spicyness,use it in smaller quantities,as it will be very spicy.I make this for burrito bowl can be freezed it for a week.

Wednesday, November 23, 2011

TOMATO SALSA

TOMATO SALSA
Mexican Salsa is the easiest dish which can be prepared in a matter of minutes time,it can also be served as a appetizer.It is a popular recipe among get togethers and can also be served along with tortilla chips,or papads,bread sticks while watching TV in the evenings.Have a shortlook at this small recipe made and served with burrito bowl.While preparing at home for more hot and spicy version of tomato salsa add more jalapenos or extra chiilies.This can be mixed with hand or for smoother texture pulse them for a few seconds in a blender.
INGREDIENTS:
  • Red tomatoes 3 nos-finely diced into small pieces
  • 1/2 Onion-finely chopped
  • 2pods Garlic -finely minced
  • 2 to 3 green chillies-finely chopped
  • 2Tbsp Fresh Cilantro chopped
  • 1tsp-Ground cumin powder
  • Salt and Pepper to taste
  • 1 Tbsp-Lime juice 

METHOD:
  • Finely dice all the ingredients and mix well.For smooth texture pulse for a few seconds in a blender.
  • Refrigerate for 2 hours before serving.

Tuesday, November 15, 2011

GUACAMOLE

GUACAMOLE
Guacamole, is a dip made from avocados,it is a mexican dish from Mexico.To prepare a perfect  dish of guacamole  ,ripe avocados are required,which can be tested and examined by gently pressing avocado a little outside the avocado.Guacamole is a healthy appetizer or snack.
  • 2Ripe Avocados- scooped leaving  the skin
  • Tomato-1 large-chopped into small pieces
  • Onion -1/2 cup finely chopped
  • Jalapeos-1 deseeded and finely chopped
  • Cilantro-2 tbsps finely chopped
  • Lime juice-2 tbsp
  • Salt to taste
METHOD:
  • Combine all materials to gether and mash together until smooth.Finally add lime juice and salt.
  • For extra spicy ness leave in the jalapenos seeds.
  • Cover well and chill in the refrigerator.
  • Avocados when deseeded turn brown /decolourised  very quickly,so i placed the seed in the centre of the guacamole mixture and covered it and refrigerate it.It doesnot stay colourful for long time.
  • Even though if it is decolourised then slowly take off the above layer while using it
  • Even we can serve this with tortilla chips.
  • This one is another combo of burrito bowl..

Tuesday, November 8, 2011

CORN SALSA

CORN SALSA
Corn salsa,is a combo we use for burrito bowl.This one can also be prepared and made yummy by adding finely chopped tomatoes ,giving it a tangy touch.However we can make it mild or spicy .
Corn-1 cup canned /boiled ones
Onions -1/4 th cup finely chopped
Onions in  raw form/sauted  onions
Capsicum-1/4 th cup finely chopped
Or Jalapeno -1 to 2 tsp chopped
Cilantro-2 tbsp finely chopped
Lime juice 1 to 1 and half tbsp
adjust according to your taste
Salt to taste
METHOD:
Combine all the materials in a bowl,and refrigerate it for 2 hrs,remove an hour before serving..

SAUTED VEGETABLES

SAUTED VEGETABLES:
Green Capsicum-1 no
Onion-1 no
Oregano-1/4 tsp

Slice the green capsicum and onions lengthwise.Saute them in a tsp of oil for a few minutes in a low temperature until bright and  a bit crisp.The third item i used for burrito bowl is sauted  vegetables,which are a bit crispy and goes well with the burrito bowl recipe.

Saturday, November 5, 2011

BLACK BEANS

BLACK BEANS
Black beans is a healthy dish,and also a healthy snack depending on the ingredients we use.It is so simple to prepare.The next  second item i prepared for the burrito bowl was black beans, i made it a little spicy meeting the spicy levels of our taste.
  • Black beans-1cup
Soak black beans in water for 6 to 7 hours,then cook the soaked beans in a slow cooker until soft..
  • Oil - 3 tbsp
  • Red onion - 1 medium sized chopped finely.
  • Jeera powder-1/2 tsp
  • Ginger garlic paste -1/2 tsp
  • Dhania powder-1/2 tsp
  • Chilli powder 1/2 tsp
  • Salt
  • Masala powder-1/4 tsp

METHOD:
  • Place a sauce pan on the stove and add oil to it.
  • Let it heat, then add chopped onion to it,fry till it is transculent.
  • Then add ginger garlic paste ,fry for 2 mins till raw smell goes
  • Then add the boiled beans along with a little of boiled water,stir well.
  • Now add dhania,jeera ,chilli and masala powders and stir well.
  • Let it simmer for a while,lastly add salt  and cook for another 10 mins and switch off the stove.
  • If you want let it cook with more water,make it in a bit of more liquidify consistancy.
  • It is another combo which i used in burrito bowl.
  • Next follows sauted vegetables and the next corn salsa and then guacamole recipes for burrito bowl continuation..

CILANTRO RICE

CILANTRO RICE
Cilantro rice, matches well and is a ideal combo  with mexican food ,also is a filler in burritos,and burrito bowls.My encounter with this recipe was at Chipotle. For its delicious flavour and taste i am hooked on this.And it makes a good side dish for mexican with its fragrance hint..i tried it in my own way,after searching  for the recipe,and could successfully prepare the burrito bowl recipe on one fine day evening for dinner.So here i shared the cilantro rice recipe done in my kitchen in my way ,which is  main important in burrito bowl recipe..

Indredients:
Cooked rice -1 cup
Butter-1 tsp
Chopped cilantro -2 tbsp
Lime juice-1/2 to 1 tbsp
Method:
Place a pan on the stove.
Saute cooked rice on low heat,in a tbsp butter,then add chopped cilantro and lime juice.
Mix well.Fluf cooked rice with a fork and keep covered.
Serve it in with other mexican cuisine  as burrito bowl or with tortillas as burritos.
Next follows black beans recipe for home made burrito bowl..

Monday, October 24, 2011

ALOO CAPSICUM MASALA

ALOO CAPSICUM MASALA
Aloo with  capsicum makes a good combination,and is a north indian dish copes well with naans and chhapathis,and rice etc.
  • Aloo-2 nos-peeled and chopped in to pieces
  • Capsicum-4 nos chopped into  pieces
  • Jalapenos-3 nos
  • Red-1,orange-1 no.,green-1no.for extra spicyness
  • Tomato-1no.pureed
  • Onion-1nos
  • Ginger garlic paste-1 tsp
  • chilli powder-1 tsp
  • Corriander powder-2tsp
  • Jeera powder 1/2 tsp
  • Masala powder1/4 tsp
  • Salt
  • Oil 3 tbsp

Seasoning:

  • Mustard seeds-1/2 tsp
  • Jeeraseeds-1/2 tsp

Method:

  • Heat oil(2tbsp) in a pan,and after it is heated add mustard seeds and jeera,and let them splutter.
  • Then add chopped onion and fry till they are transculent.
  • Now add capsicum and jalapenos and cook in medium temperature till they are 70% cooked,take off and keep them aside.
  • Then again in the same pan add the left over 1 tbsp oil and add chopped aloo and cook covered till they are halfcooked,then add tomato paste and cook for another 5 minutes.
  • Now add the fried capsicum and jalapenos and mix well.
  • Lastly add corriander ,jeera ,chilli and masala powders and salt one by one,cook in low temperature and  mix them thoroughly.Cook for 5 min and switch off.Transfer in to a serving bowl.

  • Garnish with cilantro leaves. Serve hot with steamed rice or rotis..

Tuesday, October 18, 2011

BLACK EYED PEAS SUBZI

BLACK EYED PEAS SUBZI
The black eyed pea,is a subspecies of the cowpea,grown around the world.This small bean has a black circular "eye" at its inner curve.Serve this tasty and healthy dish with steaming hot cooked rice and rotis.
Ingredients:
  • Dried black peas-2 cups
  • Onion finely chopped -1cup
  • Oil-2 to 3 tbsp
  • Green chillies-2 to 3 minced
  • Chopped tomatoes/puree-1 cup
  • Ginger garlic paste-1 tbsp
  • Garammasala powder-1 tsp
  • Turmeric powder-1/4 th tsp
  • Jeera powder-ground-1/2 tsp
  • Dhania powder-1 tsp 
  • Chilli powder-1to 2 tsp 
  • SaltCurds-1/2 cup
  • Cilantro-2 tbsp
Method:
  • Soak black eyed peas for 6 hours.
  • Pressure cook the soaked black eyed peas with 2 cups of water for 2 whistles and let it cool.
  • Heat oil in a pan,and after it is heated,add chopped onion, and fry  in low heat until transculent.
  • Then add green chillies,ginger garlic paste ,saute well.
  • Then add dhania,jeera ,masala powders fry for 1 minute.
  • Next add tomato puree/pieces and cook until  mushy,and now add cooked black peas along with water and also add salt and cook until thick.I make this a bit dry.
  • After it is done,switch off the stove add curds,if u want it a bit thin n watery, and cilantro and serve.
  • Garnish with cilantro and serve.  

INDUS LADIES E BOOK -DIWALI SWEETS

"IndusLadies has compiled an eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", contributed by various Food Bloggers! Go ahead and download it @ http://www.indusladies.com/100diwalisweet.

Iam Happy that one of my recipes Ravva Laddu ,has been featured in this ebook.
Feel free to share it with your family & friends.
Have a wonderful Diwali!!"

Tuesday, October 11, 2011

HOME TIPS

HOME TIPS




  • To make crispy puris ,add 1 spoon of karachi ravva(upma ravva) per 100 gms of wheat flour.
  • While mixing flour for chappathis,add a little cool milk to the flour.The rotis will be soft.
  • Before cooking cauliflower,place the chopped pieces in boiled salt water,to remove smaller pests if any.
  • Store candles in fridge ,so that the candles will lasts for a longer time.
  • Cover the bookshelves with newspapers.every month while cleaning they will be very easy to remove off the old news papers or else the cleaning will be hectic.
  • For crispy dosas,soak 1 cup urad dal,3 cups of rice,2 spoons methi seeds & 1 spoon tur daal.
  • While cleaning the fridge,wipe off with water to which vinegar and salt are added.The fridge will be germ free.
  • When scars are caused by pen on clothes remove with a cotton wool dipped in spirit.
  • While changing the water (cleaning) in the acquarium pour the water to the plants in your house.
  • While wet clothing the rooms add 2 to 3 tsp of kerosene oil to the water.And while washing the bathrooms add kerosene oil to the water you wash.There will be no trace of ants,flies and mosquitoes.
  • Use the remaining shredds of the soap(left over last bits) by adding to the hot water,and store in a bottle.Shake well ,use this as a liquid soap.
  • Add a pinch of citric acid crystals to the water in the pressure cooker ,before placing the food containers before cooking.The sourness of the citric acid in the under water will keep the inside of the cooker shining.Or else add lime shred or a bit tamarind piece instead of citric acid crystals.

SOURCE:Magazines.. Newspapers

Friday, October 7, 2011

BOBBATLU

BOBBATLU
Bobbatlu..it is one of the most favourite and famous sweet especially for south indians..It is a sweet delicacy prepared for festivals and occassions..like marriages,gruhapraveshams etc.
INGREDIENTS:

For dough:
  • Maidha /all purpose flour-2 cups
  • Suji-1 tbsp
  • Salt- pinch
  • Oil- 1/2 cup
  • Ghee-2 tbsp
  • Water
For stuffing:
  • Channa daal/senaga pappu-2 cups
  • Sugar-2 cups
  • Elaichi powder 1/2 tsp
METHOD:
Preparing dough:
  • Place maidha,suji,and salt in a bowl..add water and make a dough.Knead well for soft bobbatlu.Pour 2 to 3 tbsp oil,on the dough mix well  and let it rest for 2 to 3 hours..it becomes soft when it is kept aside covered with a lid..
  • Meanwhile cook channa daal,with 4 cups of water for 15 to 20 minutes.When it is cooked ,remove from stove and take off the balance water from it.Add sugar to the cooked daal and mash/grind it to a paste.Donot add any extra water.Adding sugar to the cooked daal,makes it thin ,while mashing/grinding.Add elaichi powder and make lime sized balls after it is cool.We call this as Purnam.
  • After keeping the dough aside for 2 to 3  hours,take the maidha dough ,knead well and make it in to lemon sized  small balls.The consistancy of the dough should be very very soft and smooth  by this time .We call them as Chovi in telugu.
  • .Now heat tawa in a low to medium heat and apply oil/ghee on it.Take a plastic sheet/10"piece of banana leaf and apply oil on it.
  • Place the dough ball on the sheet/leaf and spread it on it with oily fingers,into a circle.Now place the jaggery dall in the middle and cover it with dough from all sides.Again with oily fingers(apply oil to the fingers of right hand) start spreading /pressing the ball into a big circle.
  • Then lift the leaf along with bobbattu and place it on the hot tawa in upside down direction,then sprinkle oil around the sides and cook both sides till nice golden colour .
  • Remove from tawa and serve hot.Generally ghee will give  the best taste to use for frying the bobbattu ,but use either ghee or oil according to preferred taste.. 

Wednesday, September 28, 2011

ANNOUNCEMENT

ANNOUNCEMENT TO C0-BLOGGERS
"An eBook for Diwali called "100 Yummy Sweet Recipes for Diwali" is being compiled by IndusLadies consolidating recipes from various Indian Food Bloggers. This eBook will be made available as FREE download to 1.2Lakh+ members of IndusLadies.com and to their 9000+ fans in Facebook and Twitter. That's a lot of exposure. Hence, if interested rush in a recipe link from your blog to partners@indusladies.com before Oct 10th, 2011".


http://www.indusladies.com/forums/announcements/147072-100-yummy-diwali-sweet-recipes.html

And i have sent my recipe Ravva Laddu, to this Ebook..

Tuesday, September 20, 2011

GULKHAND

GULKHAND
GULKHAND/GULQAND
Gulkhand is a sweet preserve of rose petals from north india..Gul means flower,and qand/khand means sweet in Arabic..
Ancient Preparation (which takes time):
Rose petals being prepared for gulkand..Place the rose petals and sugar in layers in a wide-mouthed airtight glass jar. Place this jar in sunlight for 6 hours per day for around 3 to 4 weeks. On alternate days, the contents of the jar should be stirred with a wooden stick. The jar should be kept indoors once done.

Other ingredients, such as silver foil, Praval Pishti, cardamom seeds, or Muktapishti (powdered pearl) can be added to increase the cooling properties of the gulkand.
This is a lengthy one which takes time.Hence for preparing instantly i prepare it in a instant and easy way which is given below..check the below  proceedure which i prepare..It stays fresh for a month when preserved in a fridge..

Benefits and uses Gulqand is an Ayurvedic tonic. This includes reduction of pitta and heat in the body, a reduction in eye inflammation and redness, strengthening of the teeth and gums, and the treatment of acidity. 

Gulqand is commonly used as an ingredient of Paan, a popular dessert and digestive of India, Pakistan and Bangladesh.Even milkshakes can be prepared using this one..

Instant Gulkhand Recipe:
Rose petals-1 cup

Sugar -Half cup(for extra sweetness use 2 to 3 tbsp more)

Dried rose petals-2 tbsp

Cardamom seeds-2 nos

Method:

Wash rose petals in plenty of water,and remove from water,dry them on a cloth in a dry place(not in the sun)

Grind the rose petals to a coarse paste,by adding half a cup of water.

place them in a pan,add sugar and also add dried rose petals,and cook them on medium heat till thick .

Switch the stove and remove from fire.Let it cool and store in a dry bottle.

Use it in preparing kheers and rose milk etc..

Thursday, September 8, 2011

MOODS-DISTURBANCES
Mood disorders..they are mental health problems such as depression,mania etc.They can occur in anyone..the causes for mood disorders cannot be understood but an imbalance in brain chemicals plays important role..if it is serious then seek for medical care..
But if in the day to day routine life ,when you are disturbed and out of moods ,a bit of change in your routine is required..Coz..
  • Mental happiness increases the physical beauty in a person.
  • Minimise starchy foods ,carbohydrates in your intake of food.
  • Start body exercise.
  • Go for a dayout with your family and children.
  • Eat your favourite foods and your choice of menu from your near and dear.
  • Listen to your favourite music and start reading your favourite book.
  • Go for a picnic or short vacation.
  • See your family photo album and recollect the memories.
  • Have a chat with your friends.
  • Purchase a dress which you are longing to purchase and wear it.
  • Try to have a full sleep of 7 hrs without any disturbances.
REMEDIES
Mood disorders can be a terrifying experiance for many people.Symptoms can include chest pains,headaches,feeling of breathlessness and others.Its important to learn that anxiety attacks,and panic disorders are mental conditions..The best way to manage them is to understand how they manifest..Anxiety is an experiance of fear about future life events, or past time events..
  • Acceptance..accepting without struggling is a best response.
  • Redirection..redirecting your thoughts to things that are safe..
  • Stress reduction..reducing stress levels contributes mainly to relieve from mood disorders..
  • Try to be happy..donot worry over the past and think about the future,be in present.
  • Try to help others.Helping those who are in need gives mental happiness.
  • Daily do exercise,keeping body in fit not only gives health but also increase mental peace.
  • Practise meditation and deep breathing techniques.
  • Pray god daily ,this improves mental happiness.
  • Be a nature lover,which increases mental happiness.
  • Make it a habbit to listen good music which is soothing,and read good books.
  • Be happy,coz u look beautiful when u are HAPPY..
FOOD TO BATTLE MOOD DISORDERS
Foods help to some extent to minimize and  solve the problem,we will have a look at them..
  • Oatmeal-if you feel yourself feeling irritable and cranky surely you find oatsmeal helps you..rich in soluble fiber which helps to smooth out blood sugar levels by slowing the  absorbtion of sugar into the blood..
  • Walnuts-itis considered as a "brain food" because of their wrinkled bi-lobed brain like appearance..
  • Tea-caffeine has been shown to lead to a more positive mood and improved appearance its a fine line.. 
  • Lentils-an excellent source of folate,a Bvitamin that appears tobe  essential for mood and proper function in the brain..
SOURCE:A collection..

Wednesday, August 31, 2011

VINAYAKA CHAVITHI PRASADAMS

VINAYAKA CHAVITHI:  PRASADAMS
Undrallu, Pappulo Undrallu, Palallo undrallu

Vinayaka Chavithi Subhakankashalu to one and all.Vinayaka chavithi prasadam mainly includes undrallu, Jilledukayalu, Kajjikayalu, Palallo undrallu and also pappulo undrallu.

I am reposting this "Vinayaka Chavithi Prasadams" post of last year. And I am also providing the links for the recipes.

Undrallu recipe: Please refer the recipe for undrallu in the below link.
http://www.rasoikimalkin.com/2010/05/undrallu.html
Kajjikayalu recipe:
http://www.rasoikimalkin.com/2010/10/kajjikayalu.html
Palallo Undrallu recipe:
http://www.rasoikimalkin.com/2010/09/pallu-undrallu.html
Pappu Undrallu recipe:
http://www.rasoikimalkin.com/2011/08/pappu-lo-undrallu.html

I didnot get a chance to click the pic for Jilledukayalu. I will post the recipe for that very soon.

VINAYAKA PUJA VRATHAKALPAMU:
For puja proceedure click here..
http://www.telugubhakti.com/telugupages/vratas/Vinayaka/vinayakavratam1.htm

PAPPU LO UNDRALLU

 
Undrallu, Pappulo Undrallu, Palallo undrallu

 
Pappu Undrallu recipe:

 

 


Ingredients:
  • Yellow moongdal 2 cups
  • Milk 1 to 1 1/2 cups
  • Jaggery n sugar mixed 1and  1/2 cups
  • Cardamon (powder) of 2 nos
  • Saffron a pinch
  • Pachha karpuram (optional)

 For undrallu:
  • Rice flour half cup
  • Milk 2 tbsp
  • Sugar 1 tsp
  • Oil/ghee  half tsp
  • Water 1 cup

 
Method:
For undrallu:
  • Place a pan on the stove,add water,milk,and sugar n ghee ,let it boil.
  • When it started boiling,turn the stove flame to low and add rice flour slowly without forming lumps.
  • Mix it thoroughly and speedly,let it simmer by covering with a lid.
  • After 2 to 3 min switch off the stove.Let it cool.After it turns cool,mash well and make small rounds and keep it aside with a lid.

 For pappu:
  • Meanwhile roast yellow moongdaal in a pan,in low temp,till it turns into very  light brown colour.
  • Immediately switch off the stove and wash for  4 to 5 times.
  • Then add 5to 5 1/2  cups of water and cook moongdaal in a pressure cooker for 3 to 4 whistles.
  • After it turns cool open the pressure cooker and mash the cooked daal well smoothly into a paste.
  • Now add one cup of water and the milk to a pan and bring it to a boil. You can cook the undrallu prepared as above for 5 mins.
  •  Meanwhile place sugar n jaggery in another pan and add 1 cup of water,n boil it till medium consistancy.
  • Now add the sugar jaggery mixture to the daal mixture and boil it.
  • While it started boiling add the prepared round balls undrallu and also add saffron and cook it in low flame.
  • Switch off the stove after it has boiled for 3 to 4 min.
  • Now add elaichi powder for fragrance..
  • Serve in a bowl.

 

Sunday, August 28, 2011

BRUSSELS SPROUTS CURRY

BRUSSELS SPROUTS CURRY

Ingredients required:


  • Brussels sprouts- 1 pound or 1/2 kg
  • Oil -2 tbsp
  • Mustard seeds-half tsp
  • Haldhi powder-1/4 tsp
  • Onion finely chopped -1 cup
  • Ginger garlic paste -1 tsp
  • Tomatoes-pureed-1 cup
  • Corriander/dhania powder-2 tbsp
  • Jeera powder-half tsp
  • Garam Masala powder-half tsp
  • Chilli powder-1 to 1 and 1/2 tsp
  • Amchur powder-1/2 tsp
  • Curry leaves
  • Salt - to taste

Method:
  • Chop the brussel sprouts into 2 halves after washing well.
  • Place a pan on the stove and put some oil in to it.
  • After the oil is hot add mustard seeds and let them splutter.
  • Add  turmeric powder,and curry leaves,mix them.
  • Add finely chopped onion pieces and after frying for a little while until transculent,next add ginger garlic paste, and fry until the raw smell disappear.
  • Add pureed tomato paste,cook/fry until cooked.
  • Next add corriander/dhania,jeera powder, chilli powder, Masala powder and amchur one by one and stir well.
  • Now add chopped brussel sprouts and mix gently. Cover and cook until soft but not over cooked,by mixing periodically.
  • Add half cup of water.
  • Cook it on a low flame.Switch it off when done.
  • Server hot with rice or rotis.
http://www.oceanmist.com/products/brusselsprouts/bsproutnutrition.aspx
For nutritional facts and calories check the above link..

















Monday, August 22, 2011

SRI KRISHNASHTAMI

SRI KRISHNASHTAMI-2011
Happy Sri Krishnashtami..
Puja procedure :  http://hindupad.com/vratas-pujas/janmashtami-puja-procedure-with-mantras-krishnashtami-pooja-vidhi/
Krishnashtami ..Neivedhyam includes panakam,vadapappu,milk..
Tamarind rice(andhra pulihora)--http://www.rasoikimalkin.com/2010/05/pulihora-tamarind-rice.html ,
Chhakkera pongal--http://www.rasoikimalkin.com/2010/08/chhakkara-pongal.html
Curd rice(daddhojanam)..http://www.rasoikimalkin.com/2010/03/daddojanam-curd-rice.html

Sunday, August 21, 2011

BEAUTY AFTER 25..

BEAUTY AFTER 25 YEARS:
Ihave taken a long gap to post on beauty tips,coz a bit lazy in collecting tips ,and ultimately here they are:

  • A lady who is having a good complexion with petal smooth and shining skin is a rival of other women .
  • Admirers turn their head towards her ,and such complexion needs many efforts.
  • Both within and without she has to maintain.
  • It doesnt need much effort to maintain the skin upto the age of 25,but if no proper care is taken it looses its freshness,glowing and youthful appearance.
  • The cells within the skin layers may not retain the moisture ,and the beauty of the skin depends on moisture contained in the cells.
  • If skin lacks  moisture the skin becomes dry ,dull n rough.Therefore to avoid looking prematureiy old,a skin care routine is to be followed.
  • Therefore the skin which retains moisture will be firm and young..
  • People think that moisturising creams alone will keep the moisture level in the body perfect.
  • Not only skin above beauty,but from inner life of your skin must be fed with diet rich proteins with vitamins B and C.
  •  Also take plenty of water.Drink milk,carrot juice and butter milk.Besides the inner life of your skin also take care of its outer life.
  • Use cleansing cream for the removal of dirt and greasy ness.
  • Cleanse with a herbal cream made of gram flour and milk,and a few drops of lime juice and turmeric powder.
  • Mix well and apply on the face and neck,retain it for 20 minutes ,and then rub the face with both hands ,the paste will fall off as flakes.
  • Wash with luke warm water and lastly a splash with cool water.It acts as nalugu pindi and makes skin smooth.
  • Blot dry your face and apply moisturising cream,the best can be herbal creams of shahnaz,and massage it on face and neck with circular upward directions..
  • It should not be simply patted but should be rubbed hard into the skin..But becareful with sensitive areas like around the eyes.
  • Simply pat the cream in the sensitive areas.It enhances the natural glow of the skin.
  • Protect skin from wind,sun,cold n dust.Take regular care of the skin,by feeding it with sensible diet and moisture based creams.
  • Thereby the cells of the skin will be having a lot of moisture to keep it supple n soft.
  • Therefore your skin neither dry nor greasy will be enhanced with natural glowing with perfect blood circulation,regular care and good health..
BEAUTY FORMULAS:
  • Beauty a sweet word can be maintained well with 6 formulas.
  • Health:The most essential word for beauty maintanance is the health.When health is upset then there is no use though how much makeup you use. Health awareness is the foundation stone for beauty.
  • Maintanance of oral health is the 2nd formula.Personal hygiene ,oral cleanliness plays an important role.Walking and small exercises are good for health.
  • Intake of food ,a well balanced diet ,containing nutritional values in limited quantities is an important formula .Beauty foods which regulates inner cleanliness like Vegetables and fruits,buttermilk,will moisturize the skin thus giving soft and shiny texture .
  • Have regular medical checkups to avoid unhealthy ness.
  • Donot over exaust by work,limited work with regular intervels of rest is a formula.Leave aside fobias and tensions.Relax yourself with music ,comedy shows.Peace of mind, makes a persons face beautiful shining and attractive.
  • These 6 formulas are important for a human to maintain beauty,and looking beautiful.

BEAUTY -FOOD:
  • Not only by using powders and facial creams a person can maintain his beauty.But the food also plays an important role in developing beautiful skin.
  • Fresh leafy vegetables,raw vegetables and fruits intake will satisfy the requirement of vitamins in the body,there by removing the vitamin defficiency.Therefore nutritional food is important for a person.
  • For  the sake of the health if a person drinks only milk in more quantities,then the cholestrol problem arises and she turns obese.The vit A in the milk helps the skin not to get wrinkles.So milk should be drunk in recommended quantities only.
  • The foods such as daals pulses,vegetables and bananas contain vit-Bcomplex,these foods helps the skin not to loose the sensitivity.
  • These foods such as sweet lime,mango,tomatoes and leafy vegetables protects the underlayers of the skin,to be healthy.
  • The purification in the blood also plays an imp role in the skin beauty,so thinking that only face creams improve the beauty is a myth.
  • Every time while washing the face donot use soap,coz the skin may become dry,wasing only with water ,and cool water bath improves the beauty of the skin,by relaxing it.
Source:
A compilation ..











Tuesday, August 16, 2011

TOFU-MASALA CURRY

Tofu-Masala Curry

Ingredients:
  • Extra firm tofu(cut into cubes of 1inch size)
  • Peas and Carrot - 1 Cup
  • Onion(Finely chopped/ Paste- 1 Big onion)
  • Tomato(paste)- 4-5 Medium
  • Chilli powder- To taste
  • Dhania powder-2 tbsp
  • Ginger-Garlic Paste -1 tbsp
  • Garam Masala-1 tsp
  • Salt
  • Oil-2 tbsp

Tofu: Tofu is made from soy milk and a very good source of protein. It is sold in soft white blocks. There are many varieties of this tofu. Here we are using Extra-Firm tofu for this recipe. We have to remove the water from the tofu before we cook by placing some weight on the tofu and gently pressing it. I generally take some pan filled with water as weight. I place the tofu in a drainer and gently press that with the pan filled with water/ or any weight.

Method:

  • After removing the water from the tofu as mentioned above cut the tofu into small cubes.
  • Then shallow fry the tofu until it turns light brown color and then place the tofu on a paper towel to remove the extra oil.
  • Now take a pan and put some oil in it,now add 1/2 tsp jeera to it,fry for 30 seconds.
  • Now add onion paste(/finely chopped) ,and fry till the raw smell evaporates for a few minutes.
  • Then add ginger garlic paste and fry for 2 minutes,next add tomato paste and again mix and cook  for a few minutes.
  • Add peas and carrot,lastly fried tofu cubes and cook for 2 to 3 minutes.
  • Then add corriander powder,chilli powder,garam masala powder, salt and 1/4 cup of water and cook in low flame placing the lid above..
  • It will take upto 10 to 15 minutes to be cooked.
  • After it is cooked switch off the flame and let it remain for 10 minutes to settle.
  • Serve hot  with rotis or rice.

Friday, August 12, 2011

VARALAKSHMI VRATHAM



2. Turmeric 50 gms

3. Betel Leaves 15

4. Betel Nuts 15

5. Incense Sticks 1 Small Pkt

6. Camphor 1 Small Pkt

7. Banana 1 Dz

8. Coconuts 2 No

9. Sandalwood Powder 1 (Small Tin)

10. Flowers 1 or 2 Bunches (Any seasonal)

11. New Towel 1

12. New Blouse Piece 1

13. Honey 1 small

14. Quarters 1 Bundle

15. Kalasam (Chembu) 1 Nos (Copper or Brass) - Coconut size

16. Cotton for Deeparadhana

17. Hammer 1 (For breaking Coconuts)

18. Ghee 100gms

19. Rice-500 gms

20. Steel Plates for Puja 2

21. White Threaded 1 Small reel

22. Pattu Saree 1 Ammavariki (optional)or blouse piece

23. Sanagalu

24. Jaggery ¼ lb

25. Rice Flour ¼ lb

26. Prasadam (Naivedyam to varaLakshmi)

27. Tovaramulu 3

28. Milk

29. Match Box 1 Small

30. Picture Maha Lakshmi.

31. One reel of thed

32.puja proceedure book

Materials required for puja



VARALAKSHMI VRATHAM
Iam posting the Varalakshmi vratham of 2011,here..


Varalakshmi puja,I celebrated in my home this last friday.The prasadam includes

Bobbatlu

Pulihora

http://www.rasoikimalkin.com/2010/05/pulihora-tamarind-rice.html









Chakkera pongali -- http://www.rasoikimalkin.com/2010/08/chhakkara-pongal.html

Theepi Chakra banalu -- http://www.rasoikimalkin.com/2010/09/sweet-chakrabanalu.html

Karam gavvalu -- http://www.rasoikimalkin.com/2010/09/gavvalu.html

Karam chakrabanalu -- http://www.rasoikimalkin.com/2010/08/chakra-banalu.html

Theepi  maidha purilu --  http://www.rasoikimalkin.com/2010/09/maidha-sweet-puris.html

Visanakarralu with maidha

Maidha gulabi puvvulu













Thursday, May 19, 2011

HOUSE TIPS

HOUSE TIPS
A few tips to keep your home clean..
  • Place a few cloves in sugar container to prevent from ants.
  • To store red chillipPowder add tablesalt to it and store.Or else add a small piece of hing and store it.It remains fresh for a long time.
  • To prevent cockroaches in the kitchens and bathrooms sprinkle boric powder in the room corners.
  • Remove stalks from green chillies and store them.They remain fresh for many days.
  • To store corriander leaves and mint leaves for a longer time,wrap in a tissue paper and keep it in fridge.
  • Mix well boric powder in rice,( but wash it well before cooking without forgetting) i myself used to do  that when i purchased in bulk quantities,or if u feel it difficult  place boric powder paper  sachets in rice.Thisway the rice can be stored for a long time.
  • Rasam powder and sambar powder can be stored in airtight containers, in deep freezer of a frost free fridge.They remain for a longer time.
  • Store bread along with the wrapper in freezer /deep freezer.It remains fresh.
  • Store pickles in plastic or glass bottles having plastic lids.They remain fresh.

Monday, May 16, 2011

PINE APPLE JAM

PINE APPLE JAM
Pine apple jam ,a favourite of children with bread and rotis are made in a simple and quiet easily manner.
  • Pine apple puree 1 cup..The chopped pine apple pieces are grinded and made into a paste.
  • Sugar 1 to 1 and half cups
  • Ghee 2 tsp
  • Colour optional
Method:
  • Take one cup of chopped pineapple pieces,and grind into a paste.
  • Place a microsafe bowl,and add 1 tsp ghee init.Next add pineapple paste and micro high for 2 minutes.
  • Remove putside add sugar,and micro high for 6 minutes.Meanwhile mix thoroughly for every 2 minutes.
  • Remove from microoven and add  1 tsp of ghee,and colour.micro @ 40% 360 for 3 min.
  • Remove and mix well,and lastly micro @ 20% 180,for 2 min.Remove outside and mix well.
  • Totally it takes 13 to 14 minutes ,remove outside mix well and let it cool.
  • Apply to the bread slices after cooling and serve.
  • Store in a container and freeze it in a fridge for further use.

MANGO PULIHORA/ MANGO RICE

MAMIDIKAYA PULIHORA:Summer..being a season of mangoes,we can do this recipe instantly within half an hour.


  • Materials:
  • Rice 2 cups
  • Grated raw mango-1cup
  • Salt to taste
Seasoning:
  • Oil 2 to 3 tbsps
  • Mustard seeds 1 spoon
  • Methi seeds1 pinch
  • Red chillies 2 to 3 nos (made into slits)
  • Urad dal 1 spoon
  • Channa daal 1 spoon
  • Cashewnuts or groundnuts-1/2 cup
  • Turmeric powder a little
  • Hing a pinch
  • Curry leaves a few
  • Green chillies 5 to 6 nos -made in to slits
Method:
  • Pressure Cook rice first.The rice and water should be in the ratio of 1:2.
  • After done,let it cool.
  • Meanwhile,place a pan on the stove,add oil to it.After the oil is  heated, add channa daal,urad daal,ground nuts,redchilli slits,mustard seeds ,methi seeds etc. one by one ,saute well..let them fry to medium brown colour..
  • Lastly add green chilli slits,and curry leaves,then  switch it off,after 1 min,take care while frying the curry leaves,coz they will splutter.
  • Add the grated mamidikaya ,haldhi,and salt with the cooked rice, mix well according to your taste.If you want less sourness add less amount of grated mango,but if you want it more sour and tasty,add more qty of grated raw mangoto the cooked rice.
  • Lastly add the total seasoning to the rice.And mix it well.Mango pulihora tastes yummy.
TIP:
  • If you want to store it for a day i.e. both for supper and dinner also, then fry the grated mango in 1 tsp of oil for 5 mins in medium fire,saute well then switch it off.And after it turns cool then add into the rice.Like this it will retain for 1 day in indian atmosphere.
  • I prepare this atleast  once a week in the season of mangoes.

Friday, April 8, 2011

SHAAM SAVERA CURRY/ SPINACH PANEER CURRY

Shaam Savera means Evening and Morning. This is made with Spinach and grated Paneer. This is one of my favorite dishes as it is very tasty and nutritious.


Ingredients:
  • Spinach - 2 bunches
  • Grated Paneer - 1 Cup
  • Tomato Puree - 2 Cups
  • Cream - 1/2 Cup
  • Ginger-Garlic Paste - 2 Tbspns
  • Garam Masala - 1 Tbspns
  • Salt - To Taste
  • Green Chillies - 2 (To your spice level)
  • Cloves - 3
  • Cardamom - 2
  • Onion - 1 Medium(pureed)
  • Corn Flour - 2 Tbspns
  • Coriander powder - 1 Tbspn
  • Oil
  • Sugar or Honey - 1 Tbspn

Method:
In the preparation you have to make the gravy and spinach koftas stuffed with Paneer and then you have to integrate them at last.

For Koftas:
  • Clean the spinach first. Take a pan and boil some water in it. Put the spinach in boiling water for 3 mins and immediately transfer them into the cold water.
  • After 5 mins take extra water from spinach by squeezing it and chop the spinach.
  • Now add some oil into a pan and add 1 tb spn of ginger garlic paste, chopped chillies, coriander powder, chopped spinach,salt and cook it for 5-10 mins until the moisture is gone.
  • Let it cool and then add corn flour to it and make small balls.
  • On the other side take grated Paneer and add little salt to it. Start making same number of balls as spinach.
  • Now take spinach ball into your palm and flatten it. Stuff the Paneer ball in the middle of spinach and patch all the spinach corners close in the form of a ball. Complete making these balls and deep fry it oil and keep it aside.

For Gravy:
  • Take a pan, add some oil to it. Fry cloves and cardamom for 2 minutes. Add ginger garlic paste and fry it.
  • Add pureed onion and cook until it turns brown color and then add tomato puree, chopped chillies, salt, garam masala powder and some water (3/4 cup), sugar and bring it to a boil.
  • Once boiling, simmer it and add cream to it and switch off the stove in 2 mins.
  • Serve the dish with the koftas halved and placing it on the gravy.
  • This goes well both with rice and rotis.

Saturday, March 19, 2011

COPING WELL WITH EXAMINATIONS

EXAMINATIONS..

Here are some tips to follow, so health and mental problems wont arise in the time of exams.

Examinations are a terror which cause lots of tension to both students and their mothers.
Students in their tension skip off the morning breakfast which is a MUST.
The breakfast in the morning is an important one,which calms down the brain, and makes it work better,helps to remember everything in exam.
Therefore the examinations will be attended successfully.
The breakfast should be nutritous with proteins and carbs.

  • A glass of Milk,or Badam milk.
  • Chhappathis
  • Butter,bread and jam
  • Boiled eggs
  • Fruits
  • Fruit juices
Mothers should take care that their children will have them,before exams to cope up the exams successfully.
Do not go for junk foods or fries.
Take plenty of water and fruit juices.
And also there are some ayurvedic medicines available in India,which relate to increase of brain power.
Can use it under a ayurvedic doctors prescription.
Usage of Brahmi is one of such example.

And do breathing exercises like Pranayama for 5 mins to calm down the anxiety.

Brain is a WORK SHOP, citrus fruits helps the brain to work better.
It improves the mental ability and increase the sharpness of the brain.

Lime, orange,sweet lime are some of the citrus fruits which have ample amount of Vit-C.
To improve brains sharpness foods that supply amino acids and vitamins especially Vitamin-B complex should be taken.

Improve the Brain Sharpness:
In general,not only for exams but in every day to day schedule a person should be alert.

Exercises that improve the sharpness of the brain are by solving puzzles that appear in newspapers and magazines,learning arts and crafts,playing games,and also video games.

The steps to follow compulsorily are

  •  Pay attention to what you are reading
  •  Practice, do practice,no.of times
  • By cultivating healthy habbits and eating good food we can cope up to remain the brain a  healthy one..

Saturday, March 12, 2011

GONGURA FRIED RICE / SORREL LEAVES RICE

GONGURA FRIED RICE
A famous delicacy of south india,gongura rice is so easy to prepare and tastes delicious..can be prepared in minutes of time..
Materials:
  • Gongura paste: 1 cup Sorrel leaves/gongura should be well washed,boiled and made in to paste.
  • Cooked rice: 1 and 1/2 cups
  • Nuvvula podi / sesame powder: 1/4 th cup
  • Seasoning items: 1 tsp  each of mustard seeds,urad daal, chana daal and jeera
  • Curry leaves : 2 tbsp
  • Red mirchi slits :of 2 nos
  • Green chilli slits of 2 nos
  • Cilantro : optional
  • Garlic flakes :6 to 8 optional
  • Methi seeds :1/2 tsp
  • Salt
  • Oil 2 tbsp
Method:
  • Place a pan on the stove and add oil to it.
  • Add methi seeds,seasoning materials one by one.
  • Fry for 2 mins,next add red chilli,green chilli slits,curry leaves and garlic flakes.
  • Mix and fry well,for 2 to 3 minutes in low flame.
  • Next add gongura paste and mix well for 2 minutes,next add salt to it and mix well.
  • Then add cooked rice(rice should not be hot,it should be at room temp)
  • Mix well,lastly add sesame powder / nuvvula podi..and mix well.
  • Garnish with cilantro chop and serve hot..

GREEN TEA BENIFITS

1) Weight Loss
2) Anti – Aging
3) Lowers Blood Pressure
4) Fights Cancer
5) Asthma Relief
6) Lowers Cholestrol
7) Fights against Infections
8)Rheumatoid arthrities
9)Cardio vascular disease
10)Infections
11)Prevent tooth decay


Harmful effect:
If drunk more it causes Insomnia.

Award

Woww..got  another award..This award was shared by Hema of Hems kitchen ,and Thanks Hema for remembering me and passing this award..This is the second award.

And now i pass this lovely award to these lovely bloggers
  1. Aipi of                 USmasala
  2. Uma of                Umas culinary world
  3. Hari chandana of Indian cuisine
  4. Santhosh  of        Santhoshs kitchen
  5. Padmini of           Padhus kitchen
  6. Sathya of             Super yummy recipes
  7. Sharmi of             Neivedhyam
  8. Chaithra  of          Aathidhyam
  9. Krishnaveni of      Krishnavenis kitchen
  10. Padma of             Padmas kitchen
  11. Malar gandhi of    Diet world
  12. Nivedita of           Niveditas kitchen
  13. Kitchen queen of  Khatta meetha thikka
  14. Harmaan of          Hamaare thoughts
  15. Prathiba of           The chef and her kitchen    

I have to pick only 15 bloggers thats why i short listed though i want to pass it to many more..
RULES:
  1. Accept this award.Post it in your blog with the name of the blogger who has given you this award..with a link to her blog.
  2. Pass it on to 15 blogger friends,to keep the ball rolling.
  3. Let the nominated blogger know about their award.(leave a commentt in their most recent post)..

Thursday, March 10, 2011

VANKAYA INGUVA KARAM/ EGG PLANT CURRY


Vankaya inguva karam / Egg plant curry,is one of the South Indian traditional recipe,which does not contain either garlic or onion and is a sathvik food item which goes well with south indian families..It can also be prepared as stuffed brinjal / egg plant  curry,by stuffing the spicy curry paste in to the brinjals cut into 4 halves with the ends intact..You can make it when you get bored with onion or garlic..or on festive days.

Ingredients:
  • Egg plant - 1/2 Kg
  • Oil - 3 Tbspns for curry 
  • Salt - To taste
Egg Plant - Either made in to pieces or cut into 4 halves for stuffing with the end of the brinjal intact..

Curry paste:
  • Oil 1 tsp for frying
  • Urad Dal - 2 Handfulls
  • Methi seeds - 1 t spn
  • Red Chillies - 5 or 6(To your spice level)
  • Jeera - 1 t spn
  • Hing powder - 1/2 tspn

Method:

  • Place a pan on the stove and add 1 tsp oil
  • (or u can even dry roast them)then fry  urad dal, methi seeds, red chilles, jeera.
  • At last add hing before 1 minute you switch off the stove.
  • Make paste of all the above ingredients by adding some water.
  • Take a pan add the oil to it.
  • Add egg plant pieces(or add stuffed brinjals), grinded paste, salt, half cup of water and close the lid.
  • Adjust water to consistency. Keep stirring in the middle so that it will not be burnt.
  • Switch off the stove when done.
 You can eat this curry with the rice and roti.

Saturday, March 5, 2011

COOL SUMMER

SUPER COOL SUMMER
  • In the Summer season, though how careful we are,take extra care not to get dehydration,sun-tan,excessive perspiration,body odour,and dry skin in rocky places which cause tiny summer wrinkles to appear,etc skin ailments.
  • Every body sweats and loses lots of water.
  • Do take lots of water,coconut water,buttermilk with Salt,and lime water,healthy drinks made with powdered millets,what we call ragi java etc.
  • And also soups to be included in the menu.
  • Foods to be included are cabbage,tomatoes,daals and beans,bananas and sprouts,raisins and leafy vegetables especially palak.
  • Regarding sunscreen -foods that are red,orange,yellow and green in colour,such as kheera,tomato,carrot,capsicum,acts as sunscreen protective layer in the body,resulting the reflection of ultra violet rays.
  • Fruits control the body heat, so water melon is a good option.
  • Pine apple ,banana,grapes and cherries also play an important role.
  • For those who cant take fruits can prepare fruit salaads,and milk shakes with fat less Milk.
  • To maintain oral health curds,butter milk,milk are to be drunk.
  • Foods which have antioxidants can be taken to prevent from summer.
  • Glucose water can be consumed in the afternoon.
  • Regarding skin,as the temperature rises in hot months,extra cleansing is necessary for oily skin people.
  • Another big problem is excessive perspiration and body odour.
  • Twice a day (atleast) take bathwith soap and plenty of water.
  • And certain areas where perspiration is excessive ,should be dusted liberally with talcum powder.
  • For infants,they should be bathed in afternoon in water to which a few drops of cologne have been added.
  • Dust their bodies liberally with talcum powder. 
  • For top to-toe freshness ,cleanse your hair at least weekly twice.

  • For tired eyes wrap crushed ice in a piece of cloth and apply it to closed eyelids.Relax for 15 minutes.

  • Ensure the feeling of freshness by keeping all your personal belongings clean.Cotton clothes are preferred,and all the saris,dresses,etc should be starched and well pressed for a neat appearance.
  • When ironing clothes,place a pad of cotton soaked in cologne or your favourite perfume by your side and run the pad on the clothes before ironing.Your pleasantly fragrant clothes will make u feel cool and fresh.

  • Do away all the nylons,shifons and georgets and silks,and bring out light cotton dresses,cool voils and crispy organdies in light shades.
  • Avoid too many accessories.
  • The makeup should be reduced to the minimum.
  • Foundation creams and lotions should be avoided.
  • Finish make up with a light puff of powder.
  • Be liberal with flowers.Use plenty of them in your hair.
Spray on your favourite perfume and when you go out you feel as pleasantly fresh and cool as though you are in a hill station.

Source:
A collection from  magazines.

KITCHEN--A BEAUTY CLINIC

KITCHEN IS A BEAUTY CLINIC FILLED WITH COSMETICS:
  • When facial skin lacks moisture and feels dry,dip in a cottonwool in whole milk and apply all over the face.Let it dry for half an hour.Afterwards wash face with cool water.Do this for 10 days ,see the change.
  • Mix Papaya paste well(mashed),apply to the face and wash after half an hour.It removes the oilyness and dullness of the skin.
  • Mix keera juice to a few drops of milk,apply.It cleanses the face.
  • For a dull facial skin,one can also apply mashed Banana paste.

  • For a shining facial skin,mix 2 spoons lime juice,2 spoons dosakaya rasam,2 spoons carrot juice.Apply the mixture of these 3 items,apply as a MASK and wash after 20 minutes with a cool water.


  • To make the facial skin shining,apply 4 spoons Barley powder and 3 spoons of Lime juice,and some water,well mixed. Keep it until it is dry. And wash with cold water.
  • To tone the skin ,mix Egg White to a few say 3 to 4 drops of Honey,and apply to the face.
  • For a Glowing Sin ,add a few drops of Almond oil or Olive oil,to the Bath water.
  • Even one can add a spoon of whole milk and 2 to 3 drops of honey mixture to the face for Glow.
  • If you are in a hurry and want to get an immediate result of instant glowing skin,apply Carrot juice or
Tomato juice .
  • To prevent the Sun tan ,mix one-fourth cup of  thick Buttermilk, to 2 spoons Tomato Juice.Mix well apply to the face and neck.The dullness will disappear.
Source:
Collection from magazines

Wednesday, March 2, 2011

GREEN CHILLI FRITTERS / MIRAPAKAYA BAJJI

Mirapakaya bajji / green chilli fritters,is one of the famous snack item prepared in the evenings..Especially college / school going children make their queues near chat bhandars in the evenings for this/their favourite mirapakaya bajji..
Materials:
  • Oil for deep frying
For batter:
  • Besan / senaga pindi - 1 cup
  • Rice flour -1 tbsp
  • Salt
  • Red chilli powder 1 pinch
  • Eating soda 1 pinch
  • Water for mixing.
For chillie mixture:
  • Green chiilies -4 to 5 nos
  • Green chilli, should be teared with a knife in the middle,remove the seeds from it
For stuffing in green chillies:
  • Boiled potato 1 no
  • Ajwain / vamu 1/4 tsp
  • Amchur powder / lime juice 1/4 tsp
  • Salt a little
  • Mix these 4 items in to a paste form,and stuff in the green chillies and keep them ready.
Method:
  • Mix water in the besan powder  rice powder mix ,add sufficient water,the mixed batter should be thick and resemble dosa batter for its thickness. 
  • Place a pan on the stove add oil to it.
  • After the oil is heated ,dip the stuffed green chilli in the besan batter and carefully place them slowly in the boiling oil.
  • Deep fry them till brown in colour.
  • Serve hot.
Ok if u want  the taste just resemble the street food and be aromatic with onions,then finely chop onion,cilantro and mix slightly chilli powder,salt and lime juice and mix well..and keep aside.Next cut each mirchi bajji /chilli fritter with the ends intact ,and stuff the onion mixture and serve..it tastes yummy..You  can see my another blog aratikaya bajji in snacks ,in which i stuffed the onion mixture..