Wednesday, March 31, 2010

THOTAKURA MAJJIGA PULUSU

THOTAKURA AVA PETTINA MAJJIGA PULUSU:
Butter milk4 cups(maajjiga lo 3 spoons besan sanaga pindi kalipi pakkana unchukovali)
Tamarind paste 1 spoon
Chopped Vegetables(vankaya, sorakaya, bhenda kaya cut chesi unchukovali) or Thota kura chopped(leafy vegetable)
we can prepare majjiga pulusu either with chopped vegetables or chopped thota kura,procedure is the same.Here i did it with chopped thotakura.
Salt as per taste
For Tampering:
Mustard seeds half spoon
Red mirchi 2 nos made into slits
Green mirchi 5 to 6 slits
Curry leaves and Kothimeer
Oil 2 spoons

For Ava Mixture:
Mustard seeds 1 spoon Red mirchi 1 no
Haldi a pinch
Salt a pinch

Method:
Place a vessel on the stove,and add oil,mustard seeds,lal mirch slits and green mirchi slits, after spluttering add half cup water and also Tamarind paste  to it.Then also add the chopped vegetables  or(chopped thota kura)curry leaves to it.Let the vegetables or leafy vegetable be cooked by the water in a low flame upto 10 minutes.Then the  butter milk (besan powder mixed in the butter milk) should be added into the vessel ,and salt also should be added and cooked in low flame until it is done.
(Boil until the veg are cooked,it may take upto 20 mins ,as the pulusu is cooked in low fire)
Majjiga pulusu ,flame high lo unte pongi pothundhi,kabatti low flame lone udakali..Boil ayyaka oka 5 mins unchi udakanichhi switch off cheseyandi. Then add the AVA mixture in to the pulusu.Garnish with Kothimeer.
I prepare this atleast once in 10 days in my home..

IDLI PINDI ATTU (with left over Idli Batter)

DOSA WITH IDLI BATTER:
When the Idli batter is left over,we can prepare as a Dosa,somewhat thick just as Uthhappam.Ginger and Onion and Green chillies chopped can be sprinkled and can be eaten  with Pickles.Or else we can have with Chutneys.
Avakai perugu:Mix 1 tbsns Curds to 1 tbsp Avakai Pickle and serve.Or else it can be eaten with Besan chutney.

Daddojanam/ Curd Rice

INGREDIENTS:
Rice-1 cup
Curds-3 cups
Salt- to taste
Seasoning:
Ghee-2 spoons
Mustard seeds-half spoon
Red mirchi-1 no
Ginger ,Green mirchi paste-half spoon
Curry leaves, Coriander(For Garnishing)
METHOD:
Place a kadai on the stove,add Ghee into it.Then add Mustard seeds,Red chillie slits,Ginger n Greenchilli paste and curry leaves,saute it. Switch it off.In a bowl take 3 cups of curds ,add 1 cup of Cooked Rice,and the prepared Seasoning to it along with Curry leaves.We can sprinkle chopped corriander leaves (kothimeer)Its optional..Add salt as it requires.keep it aside.
Iprepare this item while for journeyss......
Before eating add a few pomogranate for extra taste.


Oil Painting

Painting

Good Oils

The top five sources of beneficial monounsaturated fats(Please refer Monosatured Fat Foods-Benefits in this blog) are:

#1—Olive oil
#2—Hazelnut Oil
#3—Eden Organic Safflower Oil
#4—Almond Oil
#5—Canola Oil

The top two sources of beneficial plant omega-3s are by far:

#1—Canola oil
#2—Soybean oil

Monosaturated Fat Foods-Benefits

Monounsaturated fats (MUFAs) are good fats. Liquid at room temperature, they turn solid when they are chilled. Common sources of MUFAs are olive oil, avocadoes and nuts.

1. Decrease risk of breast cancer.
2. Reduced cholesterol levels
3. Lower risk for heart disease and stroke.
4. Weight loss
5. Less severe pain and stiffness for sufferers of rheumatoid arthritis.
6. Reduced belly fat

Make the Most of MUFAs With These Foods
Great sources of monounsaturated fats are:

• Olive oil
• Avocadoes
• Tea Seed Oil (more on this new oil below)
• Almonds, cashew nuts and pecans
• Macadamia nuts

HandFul of Nuts Everyday- Benefits

People think eating nuts will increase cholesterol and fat in the body. But eating handful of nuts everyday is very beneficiary.
1. They will lower LDL – (bad) cholesterol. It will reduce risk of heart disease.
2. Nuts tend to be filling, which can actually help with weight control. The fat,
protein and fiber in nuts help you fee full longer, so you may eat less during the
day. Experts found that including nuts in the diet does not appear to cause weight
gain as long as total calories are controlled.

Nuts:
1. Walnuts are unique as one of the most nutrient-dense whole food sources of
alpha-linolenic acid (ALA), an essential omega-3 fatty acid. Numerous studies have
concluded that omega-3s help reduce the risk for heart disease, cancer, stroke, diabetes,
high blood pressure, obesity and clinical depression.
2. Pecans in particular have an extra health benefit. They contain more antioxidants
than any other nuts.
3. A one-ounce serving of almonds provides 35% of your daily value for vitamin
E . Vitamin E is a fat-soluble vitamin and powerful antioxidant that helps protect cells
from everyday damage.

How to include them in your diet:
1. You caninclude in your breakfast so that you will not miss out.
2. You can also put in your cereals.
3. You can include them in your juices or smoothies.
4. You can take them as a snack in the evening.
5. Just take out when you are going for a walk or pass time when watching tv.

Anything much is not good. But if you take in right amount it is very healthy.

VITAMIN-E can do Wonders

VITAMIN-E:
( TAKEN UNDER A DOCTORS PRESCRIPTION IS GOOD FOR HEALTH)
1.The habbit of Smoking, Drinking, High Cholestrol..., if any of these habbits are there surelyHealth problems arise in a person.So under the  supervision and prescription  of a Doctor, if Vitamin -E is taken
regularly, the damage which occur by these habbits will be minimized.
2.After the age of 40 years,if Vit-E supplements are taken regularly, the EYE RELATED health problems will be minimized upto 70%.
3.The Free Radicals in the body which cause obstructions in the free Blood flow andleads to health disorders,will be minimized and decreased by Vit-E.

Tuesday, March 30, 2010

ARATIKAYA KURA / BANANA CURRY

Ingredients:

Aritikayalu/ Green Bananas:  2 No.s
Lemon juice(2 Lemons)
Mustard seeds- 1 Tbspn
Urad Dal- 1 Tbspn
Chana Dal- 1 Tbspn
Curry Leaves
Ginger - 2 "
Green Mirchi - 5 no.s
Red Mirchi - 4 no.s
Turmeric- 1/4 Tspn
Inguva/ Hing- 1pinch
Salt - As per the taste
Oil
Method:
1. Cook the banana pieces until soft on stove or in microwave.
2. Now drain the water from pieces.
3. Grind the ginger and green chillies and make it to paste.
4. Now take a pan and do the seasoning first, by adding urad dal, chana dal, mustard seeds, chilli-ginger paste, red mirchi, curry leaves, turmeric, hing.
5. Now in this, add the cooked banana pieces, add salt , close the lid and leave it for 5 mins on medium flame.
6. Now open the lid, add lemon juice and switch off the stove immediately.
7. Now relax and enjoy with rice or roti.

Note: If you want to have with roti make it less spicy by reducing ginger and green chillies.Quite often say once in a week i prepare this in my kitchen..

NIMMAKAYA PULIHORA / LEMON RICE

Ingredients :
Mustart Seeds : 1 TbSpn
Urad Dal  : 1 Tbspn
Chana Dal  : 1 Tbspn

Peanuts   : A handful
Methi seeds : 1/4 T-spn
Inguva/ Asafoetodia : Pinch
Turmeric Powder-1/4 T-Spn
Curry Leafs
Red Mirchi
Green Mirchi
Lemon Juice(Generally for 1 cup of Rice 2-3 lemons, And again it is according to your taste)
Rice -1 Cup
Oil: 3 Tbspns

Method:
1.  Cook 1 Cup of Rice(1 1/2 cups water.)
2. In the meanwhile keep the seasoning ready. Take a pan, add 3 Tbspn's of oil. Add Methi seeds, Urad Dal, Chana Dal, Peanuts, Mustard Seeds, Green & Red Mirch(acc to your spice levels), Turmeric,Curry Leafs & also asafoetodia.
3. Before switching off the fire add the lemon juice, and switch it off immediately.
4. Now add required salt in that seasoning + Lemon juice. If you add salt like this , it will mix uniformly.
5.After the cooked rice is cooled add this seasoning+Lemon juice in the pan.
6. Mix nicely, and see that it is evenly distributed.
7. Your Lemon rice is Ready and Enjoy...

Apreperation by my daughter RathnaSri......

Roses bunch fabric painting

Free Hand-Painting

DIGESTION

DIGESTION:
When we go to a Prty,had a nice feast & when the stomach is heavy then try these tips.
Mix a pinch of eating Soda,to a glass of water, have it.Immediately within minutes of time there will be relief.
Mix a pinch of Salt in Lime juice and drink it.
Mix  a pinch of Saunf,cumin seeds(jeera),Salt in a glass of water n drink it.
Eat Saunf available in the market,half an hour before the meals.The digestion will be easy.

These symptoms appear to the people who eat food fastly without proper munching as the air goes in to
the stomach and bloats.When we eat slowly such problem wont arise.The carbohydrated foods, cool
drinks, and chewing gums also increase this trouble.So,the people suffering from digestive problems  can reduce them or stop them.

SANAGA PINDI CHUTNEYS( BESAN) FOR TIFFINS

Ingredients:
Besan Powder-1 cup
Tamarind Paste-2 to 3 spoons
(or else make  2cups of tamarind juice with a big  lime sized tamarind)
Salt to taste
Seasoning:
Oil 3tsp
Mustard seeds-half tsp
Menthulu(fenugreek)-a pinch
Curry leaves
Lal mirchi2 nos
Green mirchi 4 to 5(slits)
Asaefotida a pinch
METHOD:
Place a Kadai on the stove,add oil for seasoning.Then add Lal mirchi,Mustard ,Methi,Greenchilli slits and asafotida and curry leaves,one by one,contnuosly stirring.After it splutters,keep the stove in low flame,and also add Besan powder.Continuosly stir the mixture in a low flame, till the Besan turns in to light brown.
(The flame should be low or else the besan will be over fried and turns dark brown in colour.The whole chutney becomes bitter if we use such besan powder.) Then switch it off.
Take Besan into a seperate bowl,add tamarind water,and mix it well without any lumps.Then Salt is added as it is required.
The consistancy of the Besan chutney will be semi solid,if the chutney is needed slightly more watery then another half cup of Tamarind juice can be added.Garnish with some more Seasoning and Curry leaves.
Serve with Dosas or Idlis,along with Ginger chutney,also..Daily i will do one of these chutneys......

DRUMSTICK LEAVES CHUTNEY( MUNAGA AKU CHUTNEY)

MUNAGA AKU CHUTNEY
Munaga Aku (Drum Stick Leaves) .http://en.wikipedia.org/wiki/Moringa_oleifera
 A rich source of Vit A,B,B2,C,CALICIUM,CHROMIUM,COPPER,IRON,MAGNESIUM,MANGANESE,PHOSPHEROUS,POTTASIUM,PROTEIN AND ZINC.
The leaves can be dried or partally dried (not under sun directly)under ceiling fan ,make powder and store it.A very useful herb used to clear eye sight etc.The powder can be used indaals made by leafy vegetables ,add lastly before switching off the stove.This herb can be used as a powder or preparing chutneys with leaves.This herb can be eaten all the 365 days. Here is one recipe of chutney made by these leaves.
Drum stick leaves(munaga akulu)-1 cup
Red mirchi-3 nos
Green mirchi-4 to 5 nos
Tamarind  paste-1 spoon
For Seasoning:
Mustard seeds-1 and half tsp
Fenugreek seeds-half tsp
Oil 2 to 3 spoons
Asaefotida a pinch
Turmeric powder a pinch
Method:
The leaves of this herb should be washed atleast 4 to 5 times in more water.Strain the leaves.Dry them on a cloth,under a fan.In  3 to 4 hrs they will dry and ready for preparing chutney.
Firstly place Kadai on a stove,add half spoon of oil and lightly fry the drumstick leaves for 5 minutes on a low flame,by stirring it quite often.Keep it aside.
For Seasoning:
Place  small kadai on the flame,add oil,then add red mirchi ,mustard ,fenugreek,green mirchi slits,and asaefotida,haldi.Switch it off after it splutters. Then grind the seasoning mixture along with tamarind paste,salt ,and lastly add the drumstick leaves and grind them adding water.Remove when the chutney is
softly grinded.
If kept in Refrigerator it remains upto 10 days,in Indian atmosphere.We should consume it exceptionally for the medical values rather than the taste. But the taste is equally good with rice and chhappathis.
If enquired this stuff can be supplied by the shops where they sell the leafyvegetables ,in advance.
Guaranteed results will be available for those who consume this quite often.

Monday, March 29, 2010

VANKAYA JEELAKARRA KARAM KURA


A SIMPLE STUFFED BRINJAL : There are 5 to 6 varieties in stuffed brinjals curries.Here is one of the easiest stuffed brinjal variety .Its the easist and fastest stuffed brinjal curry.When we are in a hurry or just arrived from a vacation this is the easist curry we can make in a few minutes.alaets have a look at the ingredients we use.
Brinjals-250 gms
Onions- 2 nos
Oil -3 to 4 tsp
Red chillie powder-3 tsp
Jeera 1 tsp
Salt to taste
Method:
Slit the brinjals in to4 parts,as we cut for stuffed brinjal curry.Then mix Chillie powder,Salt,and Jeera, and stuff in to the brinjals.
Place a Kadai on the Stove in ,add oil ,when the oil in the kadai heats,slowly add the stuffed brinjals and onions slits, and also sprinkle 2 to 3 pinches of mixed chillie powder on it.cook in a low fire,with the lid.By placing the lid on the kadai,the brinjals will be cooked faster and tender with the help of water vapour.
Remove from the fire after its cooked.I t takes a few mins 20 mins on a low flame.And it needs no attention.
By placing the lid and the kadai in a low flame,the cooking will be carried out smoothly without any tension.
Ideal for Rice and Chhappathis.

SAMBAR WITH ONIONS

SAMBAR:
Tur dal-1 cup(slightly fry daal for 3 to 4  mins on a low fire.And pressure cook the daal in to a paste and keep aside)
Tamarind paste or Tamarind juice( made from a lime sized tamarind)
Tomatoes-1 large chopped
Onions2 nos med size slits
Green chillies-4 to 5 nos
Corriander leaves
Curry leaves
Salt to taste
Sambhar powder 2 to 3 spoons
For Seasoning:
Mustard seeds half spoon
Fenugreek seeds 1 pinch
Red mirchi 2 nos
Green mirchi 4 to 5 nos
Asaefotida or Garlic flakes(optional)
Oil 2 to 3 spoons
Method:
Place a Kadai on Stove,medium  flame,after heating add seasoning items including
Chillies ,and after it splutters ,minimize the flame to low,and add Onion and Tomato pieces.Saute for a few minutes,then add Tamarind Juice in to the kadai and also add Salt.Let it boil.When it started boiling add cooked dal ,allow it to boil for another 5 mins in low fire.Then lastly add 3 spoons Sambar Powder to half cup of water.Stir, and slowly add the mixture to the boiling sambar.Let it boil for another 5 mins ,add Curry and Corriander leaves.
   Lastly garnish with Corriander and Curry leaves and Mustard seeds.
Serve hot with Rice or Chappathis or even Tiffins like Dosa and Idlis.

IDLIS with GINGER CHUTNEY n BENGALGRAM CHUTNEY




IDLIS with CHUTNEYS

IDLIS:
Ingredients:
urad dal-1 cup
Idli ravva-2 and one fourth cup
Salt to taste.
Previous day wash and soak the urad dal for 4 hrs,.While soaking the dal soak the ravva also in water after washing it for 3 to 4 times,seperately..After 4 hrs wash again and grind the dal ,and add idli ravva to the idli dal batter .Let it ferment ,here in india we need 6 to 8 hrs to ferment.
Next day morning mix water and prepare idlis.

BENGALGRAM DAAL CHUTNEY:
Bengal gram-1 cup.(fry bengal gram in a kadai in low flame without oil,till brown for 3 mins)
For Seasoning:
Red Mirchi-2 nos
Green Mirchi-3 nos
Oil-2 spoons
Mustard seeds half spoon
Jeera half spoon
Curry leaves
Asaefoetida or Garlic
Salt to taste
Curds 2 spoons or Lime juice half spoon

Method:Grind fried bengal gram, and Red mirchi,Green mirchi,into a paste by adding water.Lastly add salt and grind the chutney in to a paste.Add curds or lime juice and garnish with seasoning of Mustard and Jeera
and Curry leaves.

Ginger chutney:
Ginger:1" piece chopped
Green chillies 4 nos
Salt to taste
Jaggery or Sugar 2 to 3 spoons
Tamarind paste 1 to 2 tsp as per your taste
Method:
Grind all these5 ingredients in to a paste by adding water.

Saturday, March 27, 2010

FOODS TO AVOID & COMBINATIONS OF FOODS THAT HAS NUTRITION

1.Eliminate foods containing Hydrogenated fats.They sometimes may increase heart diseases.
2.Foods containing  high sugar.
3.Foods that are high in saturated fats,& animal foods,which are high caloried .
4.Avoid fast foods and junk foods,that are easily available.
COMBINATIONS OF FOODS THAT IMPROVE NUTRITIONAL VALUES.:
Tomato(licopen)+ Broccoli(sulphur)
Spinach(iron)+Oranges(vit C)
Green Tea(antoxidants)+Lime(vit C)

REDUCE THE CHOLESTROL OR BODY FAT

REDUCTION IN CHOLESTROL INCREASES THE LIFESPAN:

Being cautious about eating fats and carbs is a big task ,and to reduce already formed cholestrol and fat
in the body is a big headache.Atleast we can try burning fats with the help of some remedies.
*If you like eating eggs,and if u are a regular eater of eggs.Try to eat only EGG WHITE,try to reduce the
yellow of an egg. Its best if the eating of yellow is omitted.
*Every one loves eating sweets.But atleast if we can reduce to some extent,its a good thing.
*If a person is habituated to drink milk then only skimmed milk fat less should be drunk.And we can use water diluted milk,instead of whole milk.And instead of curds if butter milk is used ,its a graeat trial of weight reduction.
*If a person uses 1 kg of oil per month,then we can try by using only half a kilo.
If in such ways ,and we can try many other ways with the help of a nutritionist then the cholestrol levels and
fat levels decrease in our body.
REMEDIES:
We can control obesity, and we can avoidknee pains and joint pains.
We can also control diabeties.
With such remedies the life span can be extended.  

A FEW DESIGNS ON SAREE PALLU

 Here are 2 designs which i painted on saree pallu.

Friday, March 26, 2010

BONSAI

BONSAI


1.Bonsai tree requires less branches.The plant will get a decent look by 5 no.of branches.But there are no hard and fast rules.

2.Secondly,the plant will get the matured look by the exposed roots.

3.The flow of the trunkline and neatly arranged branches matters in a Bonsai.

4.Every branch has a front and back look.

Bonsai trees are done by Perennial plants that have long life.And only small leaf varieties can be done.The plants which have compound leaves varieties do not look pretty. eg.Curry leaves plant,Gulmohar,and Neem.But now everybody is experimenting,they are doing Bonsais with these varieties also.In fruiting varieties only grafted trees are made in to Bonsai.They are giving good results for grafted plants.

TO CONTROL SUGAR LEVELS FOR DIABETICS

HOW TO CONTROL:
Diabetics COMPULSORILY should take MEDICINES,as prescribed by the doctor.But they should be careful not only with food ,but also the timings of the food.
1.Diabetics,should compulsorily have a breakfast.Some people instead of having breakfast,skip it,and have full meals 2 times a day.There will be many side effects by taking large quantities of food at a time.
Diabetics should have their foodmany times ,in SMALL quantites,in 3 to 4 hrs intervels of time.(calories should be in limited quantities,as prescribed by a dietician).
2.Include Daal with Leafy Vegetables,especially Daal made with Methi(menthi kura).Include curries which are boiled and requires less oil for seasoning.So that a person can have more curry and less Rice.
3.Daily make it a habbit to WALK.Atleast half an hour in the morn,and another half an hour in the eve.Slowly increase the span of walking time if you can do it.
4.We can do YOGA,also.We can see them in TV, in the morn.
Always by continuing the medication,and doctore tests at periodical intervels,controlling food,by eating more
times in small small quantities,instead of 2 large meals,& by walking, yoga a person can easily cope up with diabeties.

Thursday, March 25, 2010

Daily atleast 8 glasses of water

A minimum of 8 glasseMINIMUM 8 GLASSES OF WATER:

Everybody knows that it is a must to drink atleast 8 glasses of water daily.But some people doesnt know what happensif sufficient water is
not taken per day.Some people dontcare to drink sufficient amount of water.
1.Daily by drinking atleast 8 glasses of water,the moisture in the skin will be retained,the skin will be soft.Or else the skin loses moisture
becoming dry,n the shining of the skin disappears.The skin will get wrinkles,giving an agy look.
2.In order to make the kidneys function normally minimum 8 glasses of water are necessary.
3.The water we drink makes the digestive system to work accurately,by throwing the toxins out.If sufficient water is not taken all the toxins in the body will be remained which is the rootcause to start health disorders.
4.The symptoms of the people who doesnt drink sufficient waterare,they look,dull,tired,and frequent sufferings from headaches,stress,anxiety and irritability.

Atleast take 4 glasses after waking up in the morning,and in the eve time to dinner time another 4 glasses.s:

Effects of Excessive Cofy

1) Women who are pregnant or trying to get pregnant should avoid excess caffeine consumption,which may cause fertility problems.
2) Excessive Cofy can also cause anxiety. It increases stress harmones.
3) Excessive cofy consumption may prevent full absorption of minerals into body.
4) Recent study found that long-term consumption of 2 or more cups of caffeinated coffee per day was associated with decreased bone density, regardless of age, alcohol and tobacco consumption, hormone use, and other factors. However, there are indications that these negative effects can be mitigated by adding milk.
5) Coffee consumption increases the risk of stretch marks because it has a dehydrating effect.
6) Heavy consumption of cofy is more likely to lead to weight gain.

Wednesday, March 24, 2010

BONSAI

BONSAI:
In Bonsai the two P's are very important for a healthy Bonsai.
1.P atience
2.P erceiverance
It will take 3 to 4 years atleast for a plant brought from a nursery
to become a good Bonsai.
The will power to maintain and see and check the tree in equal
intervels is quite important.

Matured look for a bonsai is important rather than the age of the
bonsai tree.

MURI MIX OR PIDATHA KINDA PAPPU

We can either call this item as Pidatha kinda pappu or Muri mix..We find this item near chatbhandars,and
in beach
Ingredients:
Maramaralu or Mureelu or Veyinchina Atukulu.-2cups
1-Large Onion chopped
1-Large Tomato chopped
Half cup-Fried groundnut
Half cup-Fried Bengal gram
(gulla sanagalu)
Green chillies-finely chopped
Kothimeera-finely chopped
Red chilli powder-one-fourth of a teaspoon
Salt-to taste
Lime juice-half to full teaspoon
Chatmasala powder-half tsp
Method:
Mix all the ingredients well and lastly sprinkle lime juice and mix well.Do not add water,coz it becomes too sticky.The water content in tomatoes are enough for it..
Garnish with tomatoes..I didnt add channa daal and groudnuts here..

salaad

Water Melon - grape salaad:
Ingredients:
Water melon(chopped)-1 cup
Grapes-half cup
Pomogranate seeds-half cup
Honey-1 spoon
Sugar or sugarcane juice -1sp
Method:
Mix all the ingredients in a container,add honey and sugar or sugarcane juice.Serve it cool.

MELON SALTY SALAAD

SALAAD:
Ingredients:
Water melon(chopped)-1 cup
Yoghurt or Curds-half cup
Salt- a pinch
Pudina-2 leaves crushed(optional)
Method:
Mix all the materials in a cup.And serve it cool.

THOTA KURA AVA PETTINA PULUSU/BACHHALI KURA AVA PETTINA PULUSU



THOTA KURA AVA PETTINA PULUSU:




There are many varieties we can make with thotakura.Here is one recipe which we can eat with rice or chhappathis.Especially people of THUGO JILLA(EAST GODAVARI) PEOPLE,make many dishes with ava.



Ingredients:



Thota kura -A leafy vegetable, wash properly and cut into small pieces.And boil in a low fire with lid on with very small amount of water.To retain the loss of

nutrients evaporating we use very less water.After it is cooked keep it aside.

Tamarind juice-approximately prepare with 3 glasses of water from a lime sized tamarind.

Salt to taste.

3 spoons rice flour(add half cup of water to it and keep aside).



Seasoning:

2 tsp oil,

3 red chillies,

4 green chillies



AVA mixture:

Grind one tea spoon of mustard seeds, with a red chillie, a pinch haldi,a pinch salt, with 4 spoons water.Keep it aside.

Method:

place a kadai ,for seasoning,add oil,mustard ,and chillies pieces.When

splutters add tamarind juice, and boiled thotakura leafy vegetable ,and salt and boil it,in med fire.

Let it boil atleast for 10 to 15 minutes,after it is boiled and cooked add the rice flour water mixture,to the pulusu.Let it boil for another 5 minutes.After it is cooked,switch off the stove.

Then add the AVA mixture(paste) to the pulusu,then thoroughly mix it and keep it covered with a lid aside.


If at all you require it more spicy add  1 to r more chillies.
But to enjoy the taste and aroma of ava pettina dishes,eat only one hour after cooking it..


BACHHALI KURA AVA PETTINA PULUSU:
Here is the picture of bachhali kura pulusu,every thing is the same proceedure.These areone of the Thugo zilla  recipes which i often prepare for my family.

Say a big N O to SUGAR

SAY NO TO SUGAR


Now a days every body is health conscious,and majority of the people

reduced the intake of the sugar.But here are some bitter facts to know

for sugar lovers.

1.By eating sweets along with meals,the digestive power will be lightly reduced.As it becomes heavy,a person cannot consume the food which he

takes daily.

2.Teeth decay is caused by sweets only.

3.When we eat sugar the Adrenalin level raises from 2 to 10 times,which

is not good for health.

4.When we eat sweets,everytime we eat the bodies requirement mineral

chromium is washed out in the form of urine.In a persons digestive system this mineral plays an important role.

5.Once we are addicted to sugar(sweets),this addiction is more difficult to get rid off,than liquor addiction.

6.If one cannot reduce sugar,take sugar only weekly once.Atleast reduce the quantity of sugar intake per day.

7.Last but not the least,everytime while eating sweets,wash mouth thoroughly or brush it clean.

In this way,how far we move from sugar,the longetivity of life will

prolong.

ANAPAKAYA PALU VESINA KURA

APAKAYA PALU VESINA KFOR KIDS & PEOPLE WHO EAT LESS KARAM:


ANAPAKAYA PALU VESINA KURA:



Elders take Curries hot and spicy,actually we enjoy them.But this item is for kids who cannot enjoy hot and spicy food,and also for elders who take less spice.



Ingredients:

Anapakaya mukkalu- 250 gms

Take off the skin and chop into 1 inch pieces.

Salt- to taste.

Milk- half cup

Rice flour-2 tsp

Sugar-1 tsp



Seasoning:

Oil-2 tsp

Urad dal-half tsp

1 Red chillie

3Green chillies

Curry leaves optional.

METHOD:

Firstly pressure cook the Anapakaya mukkalu with2 glasses water,n salt up to 2 whistles.After cooling remove from cooker.Drain the water.

Place a kadai on the stove,add oil,after heating add urad dal,red chillies and green chillies made in to pieces.Mix well.add the boiled anapakaya ,to the kadai,mix well.Then add half cup milk,and sugar to the curry.Lastly sprinkle the rice flour on the curry.(pindi pettadam antaru kada).Again mix thoroughly.

Keep in a low flame,and let the curry cook for 3 mins,switch it off.

Adding of curry leaves is an optional.

Can be eaten with rice.

PANAKAM & VADA PAPPU

PANAKAM:
Water:2 cups,
Jaggery: 150 gms,
Pepper powder: 1 tsp,
Cardamoms powder:half tsp.
Method:
Dissolve the jaggery(bellam)in to the water by making jaggery in to small pieces.After it melts,add pepper powder,cardamom powder.

VADAPAPPU:
Moong dal(yellow):1 cup,
Bengal gram dal:half teaspoon,
Mango: turumu(make small pieces,
Salt to taste,
Greenchillies:small slits,
Coconut:small pieces.
Method:
Soak moong dal and bengalgram dal 1and half hour,after washing 2 to 3 times.Then remove water which is excess,then add mango ,coconut,and green chilli pieces and salt.
Here in the pics i didnt add mango pieces, i have added lime juice one fourth teaspoon.
An easiest one i do for my deity..

Tuesday, March 23, 2010

Weight loss tips:Lose weight with healthy habits


1.Set yourself to loose only half to 1 kg per week. More than that is not advisable.
2.Have plenty of sleep.Sleep is a must,for burning calories and fat.
By failing to have atleast 7 hrs of sleep will reduce the body’s ability to burn fat,and slow down weight loss process.
3.Daily maintain a record of intaking the food.It motivates you to maintain, proper amount of vitamins and minerals in your food,n to know from where the extra calories are comming from.
4.It helps a proper energy balance,of consuming of calories and the amount of calories that are spent.
5.Try to adapt the plan daily according to your life style and taste.

CHARACTERISTICS OF BONSAI

BONSAI


Important characteristics of a Bonsai:

1.GOOD SOIL: The soil should be good .Amixture of red soil and sand

and manure is a must for a good Bonsai.

2.Fresh Air:The Bonsaishould not be placed in a corner.It should be kept open with plenty of light and air.It should be centrally located.

3.Good sunlight is needed.An ample amount of 5 to 6 hrs sunlight is

needed for a good bonsai.

4.Frequent doses of fertilizers at equal intervels of time are fed to

maintain a good bonsai.

USAGE OF DRINKING WATER:

WATERNegligency in drinking water is not advisable:


Donot neglect drinking sufficient water,as many health problems arise

due to the less drinking of water.

1.The means of transport in the body which carries the nutrients from

one part to another part,is WATER.

2.Without water the cells growth in the body stops.

3.To maintain the body temperature to normal,water is essential.

4.The toxins & waste from the body is thrown out through the excretory

organs,by the water only.

5.Totally the whole body of a person,consists of 70% of water.

6.The bacteria and virus which causes digestive disorders in a body,are

entered by drinking of polluted water only.

7.Filtered or boiled water, or mineral water should be taken.Daily atleast 8 glasses of water are essential for a body.

USAGE OF GARLIC

USAGE OF GARLIC:GARLIC-Your Healths Body Guard.


1.The blood veins which have blockages of fats and cholestrol,n which leads to heart problems,paralysis,fits,blood pressure are cleared by daily intake of garlic.

2.Garlic reduces the blood pressure.It reduces the tryglycerides in the blood, and reduces the bad cholestrol.

3.Garlic reduces the colon,rectal and breast cancers.

4.Italy,Greece,China,in these countries they use plenty of garlic in

their food.So the risk factorslike stomach cancer,and heart attacks

are less.

5.To some people,usage of garlic in the food causes gastric irritation.

There is no need to stop the garlic completely,but reduce the usage to

some extent.

I SHARE A FEW FABRIC DESIGNS


Notes on Bonsai

Cuttings:




Plants from cuttings do take less time when compared to plants grown from seeds.Stem cuttings are suitable for a bonsai.The cuttings should be taken from healthy plants.The best time for cuttings are in the months of



october.







Potting the cuttings:



Aclay pot with the draianage hole covered with a mesh,and the pot filled with soil and sand is ideal for planting.Place the cuttingsends diagnolly going in to the soil.No leaves are to be burried in to the soil.Cradax powder is also useful to enhance the root formation.Wter the cuttings with a rose can.Then the plant to be kept in a shade away from sunlight.After 10 days slowly expose to the morning sun. And slowly increase the exposure time.Ina month the cuttings start rooting.After 2 months apply manure to the plant.





Potting the bonsai plant,is done in a clay pot.The drainage hole in the bottom of the pot should be covered witha plastic mesh.Cover the bottom portion of the pot with small pebbles, or with rough sand.Then slowly



open the plant from wild,remove the cover and wet sand around root ball and slowly cut off the roots or trim.Then plant it with soil andmanure.Finally water the soil and the plant,keep it in shade for some days until



the plant recovers from the shock.After 10 days slowly and gradually expose to sun.Likewise less watering is dangerous to the plant, even over watering is dangerous as it rots all the roots.Little training is required to the plant collected in wild, after 6 months it can be transferred in to a bonsai pot.

BONSAI



There are types in bonsai according to the sizes.



Thumb Bonsai-below 3"



Mame Bonsai-Below 6"



Small Bonsai-SB-6" to 12"



Medium Bonsai-MB-12" to 24"



Large Bonsai-LB-above 24"



Bonsais are not indoor plants.Weekly they can be kept indoor for 2 days only.







Bonsais need 5 to 6 hours sunlight daily.





The plant which we use for bonsai should be small ,the flowers fruits and leaves should be small in size.



The jackfruit plant will be artificial if made into bonsai,for it has large fruits.So we should select a plant which has small leaves,which can yield small fruits.Trees like papaya and palms rare not suitable for a bonsai.Trees with compound leaves are also not suitable for a bonsai.



The bonsai plants can be acquired by growing from seeds.But it takes a lot of time,one should have patience



to wait for so many years..Where as one cancollect bonsai from nature.It takes less time,one can coolect from naturenand can be repotted and can grown into a bonsai.The best time of collection is spring early summer,or the monsoon beginning.This is the time which a tree grows vigorously.The ground should be soaked with water before digging the tree,so one can dig out all the roots with the soil-ball attached to the roots.we can take off properly without disturbing the roots.We should cover the roots with a wet soil to prevent the roots from drying out.Then wrap carefully in a plastic sheet to retain the moisture until you reach the home.While digging from wild,we have to trim the leaves and branches of the plant,in proportion to the roots part. carefully the plant is taken off home.

Cuttings:




Plants from cuttings do take less time when compared to plants grown from seeds.Stem cuttings are suitable for a bonsai.The cuttings should be taken from healthy plants.The best time for cuttings are in the months of



october.



Potting the cuttings:



Aclay pot with the draianage hole covered with a mesh,and the pot filled with soil and sand is ideal for planting.Place the cuttingsends diagnolly going in to the soil.No leaves are to be burried in to the soil.Cradax powder is also useful to enhance the root formation.Wter the cuttings with a rose can.Then the plant to be kept in a shade away from sunlight.After 10 days slowly expose to the morning sun. And slowly increase the exposure time.Ina month the cuttings start rooting.After 2 months apply manure to the plant.

HEALTH TIPS

1.vitamin -C defficiency is stopped if we take minimum 3 to 4 varieties of fruits,raw vegetables in the form of salads daily,see that atleast one variety of citrus fruit is included in them.




2.Aloo if it is cooked without peeling the skin it gives you more Vit-C.



3.Orange,Lemon,Grapes,Strawberry,Guavas,Water melon,Papaya,Cauliflower,consists of large amounts of Vit-C.



4.While cooking vegetables,use less amount of water to boil them.Use pressure cooker to boil n cook vegetables.It prevents the loss of vitamins and minerals.



5.The persons who are under 55 years of age,should take 80mgs Vit-C,and pregnant ladies should take atleast 120 mgs.of Vit- C,daily.



6.Our skin sensitive,if it should not loose its sensitivity,elasticity,Vit-C is essential .If Vit-Cis defficient in your body then you will transform yourself into eighty in your forties.



Vitamin-C

1.The Vitamin -C defficiency is caused in people who doesnt take fruits like,Oranges,Lime,Guava,Mango,Papaya,Grapes,and vegetables.Joint pains,Swellings in joints,Anemia,Bleeding nose,Decrease in immunity,quite often facing health problems,



ulcers on body, Bone fractures,these are the symptoms of Vit-Cdefficiency.



2.Sports men-if they take Vitamin C ,Vitamin-E,it eradicates the tissue damage in the body.



3.Ladies who are suffering Cervical Dysplacia,if Vitamin c supplements are taken under



doctors prescription,the problem will disappear.



4.The health problems like Cataracts in the eyes, occuring in the old age will not occur in the



people who takeVit-C and Vit-E supplements.



5.Vit-C which dissolves in water,is absorbed by the body very quickly..If any one smoke



atleast once,or have a peg,or feels stress atleast for 15 mins,the vit-c will disappear in the



body.



6.Vit-C in the bodywill help to postpone the death.The doctors agree with this.

TIPS:



1.As we all know a day an apple keeps the doctor away.We can include banana also,



A day a banana is very helpful for maintaining a good health.



2.Daily eat an Orange,donot worry of B.P.By taking health medications as prescribed by the doctor,



if an orange is taken daily,it helps you to overcome the blood pressure problems.



3.Weekly atleast 3 to 4 days,includeCabbage,Cauliflower,in the form of salads or chutneys.



4.Betacarotene fights with cancer,it eradicates the free flow of radicals and acts as antoxidant.fresh fruits and fresh vegetables contain Betacarotene.Even Leafy Vegetables contain ample amount of Beta carotene.



5.Vit-A, if taken daily eye related health problems are decreased.Its recommended by doctors.

For a healthy and happy life everybody has to eat healthy and nutritious food.

BONSAI

Hobbies such as BONSAIIn this materialistic competitive world travelling with jet speed a man is capturing the nature in many ways.likeway he is imprisoning the nature in his home too.trees that are grown in miniature form belongs to that type..these are called bonsai.there is no differance between ordinary trees and bonsai trees.they both are the same.but the maintanance and art to grow the bonsai tree in an order and dwarf form ,by cutting the branches,and by growing according to the style is the main formula in this.it does not need much space.These bonsai plants if not required can be replanted in the ground and can be grown back as an ordinary tree plant in farms.The shapes in bonsai are achieved only according to various styles created by a person learnt bonsai.We can grow in any place in our garden..Though how small the garden is these bonsai plants are cultivated according to the styles and forms in a dwarf form.


BONSAI-bon is a shallow pot.Sai is a plant.A tree like plant grown in a tray is called Bonsai.It is nothing but growing a tree like plant grown in a dwarf form,bringing Nature in a miniature form.

Since thousands of years in China and Japan the Bonsai trees are being cultivated.

Plants grown ingardens can be transferred in to pots,their branches and leaves after pruning,and bend by wires into a required shape,and the growth and shape of the plant to be minimized according to,can be cultivated and transformed as a beautiful bonsai.According to the history of the plant species,its growth ,the bonsai tree can be changed into bonsai pot after cutting and pruning for every 1 year to 3 years,depending on growth.According to the order the roots can be pruned and grown in bonsai pots.

By doing in such a mannerthe bonsai tree minimized in size can be adjusted itself in a small bonsai tray.The bonsai tree should get water in required short intervels of time.

Bonsai pot should be ofceramics, terracota or clay pot,as the bonsai tree really enjoys the coolness of clay pot.But for decency and the beauty the ceramic pots are used.The pot can be oval,round or rectangular or square in shape.Two to three large drainage holes at the bottom are required.

The bonsai trees are classified into Mame,Small,Medium,Large,according to the variations in, the size.The bonsai trees live more than 100 years.

Those who have a limited space area,or who live in flats can grow Bonsai trees,can maintain Bonsai Garden.

Monday, March 22, 2010

PAPPU PULUSU

PAPPU PULUSU:


Ingredients:

Turdal fried on a low flame for 5 mins, after that ithas to be cooked well,the cooked dal will be mashed and kept aside.

Tamarind juice-4 glasses.(juice made with a lime sized tamarind according to your taste.

Green chillies 6 nos

Onions-big size 2 nos.slit into pieces

Garlic- to taste

sugar half spoon

haldi a pinch

Seasoning:

Oil-2 tbsp

Mustard-half spoon

Fenugreek seeds-a pinch

Asafoetida-a pinch

Red mirch-2 nos

Curry leaves

Method:

Keep a kadai add seasoning,after it splutters add onion pieces garlic pieces,saute in low fire for 5 mins,then add tamarind juice,green chillies,garlic pods,curry leaves corriander leaves,haldi,sugar ,salt.Let it boil for 10 mins,lastly add boiled and mashed dal paste,let it boil for another10 mins.switch it off.Garnishing can be done with corriander leaves.For better results vcooking can be done in low to medium heat.

Can be taken with rice, chhappathi,or even idli dosa.If sambhar powder is also added it can become a sambhar.

This one is prepared by me ,i often do this pulusu for my family ,as this one is evergreen..

Melonato juice(water melon,tomato juice)

Ingredients:
Water melon juice-half a glass
Tomato juice-half a glass
Pudina leaves 2 to 3
Salt a pinch
Pepper powder-a pinch
Lime juice-1 spoon
Method-
Mix all the juices with pudina,blend well.

Vankaya Allam Karam Kura

VANKAYA ALLAM KARAM CURRY
Vankaya allam karam kura, is generally made in marriages and functions in east godavari dist.I t will be very tasty if taken with rice.
Ingredients:
White Brinjals-250 gms
Tamarind juice-2 glasses made with a lime sized tamarind.
Ginger, green chillies,jeera paste-3 spoons(grind into a paste)
salt to taste
Seasoning:
3 tsp oil
2 red chillies
1 spoon urad dal
A pinch asaefoetida
curry leaves
Method:

Chop theWhite Brinjals into pieces of inch sized,boil in tamarind juice till the brinjals are boiled tender. After boiling add salt
and switch off the stove.keep aside and drain the tamarind water.
In the meanwhile ,place kadai on the stove,add seasoning items, urad dal,red chillie pieces,asaefoetida,curry leaves.Keep the stove in low temp.After it splutters add the chillie ginger jeera paste,and saute for half minute.Then lastly add the cooked brinjals pieces
and mix well.Keep the curry in low flame.after 2 mins switch it off.

Saturday, March 20, 2010

MUKKALA PULUSU

MUKKALA PULUSU:
Ingredients: Anapakaya mukkalu 1 inch sized-8 pieces
Vankaya mukkalu 6 pieces
Mulakkada mukkalu-2 inch size lo 8 pieces

Bendakaya mukkalu 1 inch pieces 8 nos
Green chillies -6 nos(made intopieces)
Sugar or bellam 3 spoons
Tamarind juice(made out of a big sized lemon)
Salt to taste
Curry leaves
Corriander leaves
Seasoning: 2 spoons oil,
Half a sp mustard seeds,
A pinch of fenugreek seeds,
A pinch of asaefoetida,
2 Red chillies made into pieces
METHOD:
Place all the vegetable pieces with green chillies,seasoning in a bowl.Add tamarind juice prepared by 4 glasses of water.Add sugar and also seasoning to the mixture,let it boil in a slow flame until the veg pieces are cooked.It may take more than half an hour on gasstove.Add  curry leaves and also corriander leaves.
Then add 2 spoons of rice flour to three fourth cup of water,stir well and pour it in to the bowl.Let it boil,it
thickens after boiling for 10 mins.switch it off.Then garnish with curry leaves and corriander leaves.Place the
lid,the fragrance will not beavoporated.
According to individual tastes you may add or decrease the salt or chillies or sugar.It will be very tasty with rice ..

PANASAPOTTU KURA

Panasapottu called as Jackfruit,is nicely chopp into small pieces and available in Andhra Pradesh area.Or else its found in vegetable market.
INGREDIENTS:-Panasapottu 250 gms,
tamarind paste 1 spoon or a lemon sized tamarind juice made with ,
salt to taste,
SEASONING -oil 3 sp,
mustard seeds half sp,fenu greek menthulu 1 pinch,urad dal half sp,bengal gram dal half sp,lal mirchi 2 to 3 made into pieces,asaefoetida 1 pinch,green chillies 2 small made into pieces,curry leaves,ginger made into small pieces 1 spoon .
AVA PETTADINIKI-mustard seeds 1 teaspoon,a pinch turmeric powder,a pinch salt,1 green chilli.(These 4 nos are made into a thick paste in a mixie by adding a spoon of water) and kept aside.
METHOD:Boil cook panasa pottu,(washed),with tamarind paste with 2 glasses of water,in a pressure cooker.(3 whistles).swich it off.Then open it after 15 mins,add 1 spoon salt to the boiled curry mixture,keep it aside for 20 mins.The salt will be absorbed by the mixture.Then remove the excess water by draining it.
Take a kadai ,add oil for seasoning ,and add bengal gram , urad dal,mustard seeds ,fenugreek seeds,lal mirchi ,after it splutters add curry leaves green chilli pieces,ginger pieces,after 2 mins of spluttering ,add panasapottu boiled mixture to it.Keep the stove in low heat,mix the curry well. After 3 to 5 mins switch the stove off.
After 2 mins add ava mixture paste which was kept aside(the paste of mustard seeds,haldi,salt and chillie)to the curry..leave it to settle..
yummy taste if eaten with rice.
This curry i prepare atleast once in my kitchen,being ours is a family who is habituated to eat only traditional dishes.

Friday, March 19, 2010

Cooking is an Art...

Cooking is an Art.Cooking  involves the knowledge and use of skills and techniques,how to plan menu and safely organize the food preperation within Budget and Accurate Time..
Especially the South Vegetarian dishes hot, spicy,and mouth watering are very good for health.We in Andhra make Curries,very spicy,whom we call AVA PETTINA KURALU.the Mustard seeds, Fenugreek,Jeera,Asafoetida,Pepper,which we use in them makes the Digestion properly and cures all the ailments if any.
The Sambars.Pulusulu,very tasty . Rasams cures from Cold and Phlegm problems..The measurements given in the Receipes are according to my Family Tastes.You may increase or decrease the
Salt ,Karam hot n spicy and usage of Tamarind in the Dishes according to your Taste...

Wednesday, March 17, 2010

corriander or kothhimeera charu

SIMPLE RASAM:
Place a pan on the stove ,add oil 2 tsp to it.When it gets heated add mustard seeds,jeera,redchillies,curry leaves.
After it starts spluttering add chopped onion pieces of 1 medium sized onion.
Fry for 4 to 5 min,then add water of 4 glasses ,tamarind paste,salt, a pinch sugar and kothmeer.
Next grind 4 to 5 garlic flakes with dhania 2 tsp and 2 tsp of jeera and add the powder to the rasam and let it boil.
This is a simple charu which will be very light  dish to eat.

 KOTHHIMERA CHARU:
This method of rasam is very light,after a heavy dinner outside,next day i make this rasam,so light,and easily digested.for this rasam we dont need any rasam powder,but if u insist you can add any of the 2 given recipes for rasam powders.

method:the method is the same as given above for other types of rasam(not mysore rasam),but i dont add rasam powder, and instead of it i add more corriander leaves..

drumstick rasam: for this type also i dont add rasam powder,but i add 9 to 10 pieces of drumsticks.and every thing is the same as above.