Friday, April 30, 2010

MIXED VEGETABLE PERUGU PACHHADI

MIXED VEGETABLE RAITHA:
We normally prepare raitha with tomato,raw coconut,aloo,potlakai,brinjal,bendakaya,etc etc.Some times when there is  shortage and sufficient quantity of vegetables are not left in the house before going to vegetable market,then try this.  But this is a variety by mixing all veg together, getting a different taste.

Materials reqd:
Curds 2 cups
Tomato 1 small chopped finely
Carrot 1 small minced
Cucumber pieces chopped 1/2 cup
Grated raw coconut 1/4 th cup
Salt to taste
Oil 1tbsp
Curry leaves a few

Seasoning:
Place a kadai on the stove,add oil.After oil is heated,add mustard seeds half a spoon,redchilli 1 no made into slits,greenchillies 3 to 4 nos slits,hing a pinch,haldi a pinch,curry leaves, one by one.
After they pop,add chopped tomato,carrot,cucumber .
Let it cook in low flame,after adding half cup of water.
After the vegetables are cooked add salt and switch off the stove.
Let it cool.Now add the cooked vegetables,and grated raw coconut to the curds.
Garnish with kothmeer.

TO IMPROVE IMMUNITY SYSTEM

To improve IMMUNITY in the body:

Karakkayalu podi 30 gms
Usari kayala podi 30 gms
Thanikayala podi 30 gms
These 3 varieties when combined are called as THRIPHALA CHURNAM
Add gingelly oil 30 gms
Honey 180 gms
Method:
Oka kalvam lo 3 types churnalu vesi ,oil , honey,vesi baga nurukovali.daanni theesi oka plate lo petti,bottle lo store chheyyali.
Elders 10 gms
Children 5 gms
theesukovali.
Morn  + Night   Meals ki 1 hour mundhu  thinali.

SOURCE: PANDIT YELCHURI
                 Andariki Ayurvedam
                 Z Telugu TV channel
                 7-30 AM

PREPARATION OF TULASI TEA

TULASI TEA:
Tulasi akulu baga kadigi,needa lo arabetti,danchi podi chesukovali.(jallinchukovali)
Pudina akula podi 100 gms
Sugandhi pala vella podi 100 gms
Tulasi podi 100 gms
Yalakkula podi 10 gms
Jeera podi 10 gms
Miriyalu 10 gms
Dalchini chekka podi 10 gms
Dhanialu 10 gms
Lavangam 10 gms
Method:
Powders ga chesukuni anni baga kalipi store chheyyali.Gonthu lo kapham karigi pothundhi.Sareeram,manassu athma shuddhi authundhi.

This tulasi tea procedure can be done by each and every one without any problem.Agood recipe for common health problems ,cold and phlegm.

SOURCE:  PANDIT SHRI YELCHURI
                  Andariki Ayurvedam
                  Z Telugu tv channel
                  7-30 AM in India

ALOO FRY

ALOO FRY:
The simplest of all frys,the recipe especially useful for newly cooking ,and bachelors who cook themselves.

Materials:
Aloo-250gms
well thoroughly washed,peeled and chopped into small pieces.
Onion 1 large
Coarsely chopped
Oil to fry 2 tbsp
Red chillie powder(1st variety)
or
Redchillie powder to which dhania and jeera
 and garlic are added say(vellulli karam) (2nd variety)

Salt to taste
Method:
Place a pan on the stove,add oil ,after heating add chopped potato pieces and fry, after frying for 5 min add coarsely chopped onion ,and garlic flakes(optional)and fry till golden brown.
Then add salt and after finishing add 1st or 2nd variety of redchilli powders.
Serve hot with rice.

You may add seasoning of mustard and jeera,immediately after placing a pan and oil,and before adding aloo.

UPMA

UPMA with GODHUMA NUKA:
(CRACKED WHEAT)
Godhuma nuka upma made with coarse wheat is an ideal dish eaten as tiffin and also replaces dinners.

Materials:
Godhuma nuka or ravva1cup
Onions chopped 1/2 cup
Tomatoes chopped 1/2 cup
Green chillies chopped 2 nos
Ginger 1" piece chopped finely
Mustard seeds half spoon
Urad dal 1/2 spoon
Channa daal 1 spoon
Cashew nuts(optional)5 nos
Make into small pieces
Curry leaves a few
Oil 2tbsps
Oil can be reduced for obese persons
Method:
Place a pan on the stove,add oil,after heating add mustard seeds ,urad and channa daals ,cashew and fry.
After they start popping add chopped onion,green chillies,ginger and curry leaves.
Lastly tomatoes and Saute well for a minute,now add water 21/2 cups,let it boil in high flame.
Add salt and turn into low flame .Now add the godhuma ravva slowly without forming any lumps.
After adding mix well and simmer the stove ,cover the pan with a lid.
After 5 min switch off the stove.
The ratio of ravva and water may be 1:2 or 2 1/2.

BARLEY JUICE

BARLEY JUICE :
Barley water is a good food,nutritous to every person,an ideal summer drink now a days.Children(some) dont like the smell of it,but you can manage them drinking by preparing in this way.
It tastes like a lime juice .
Even for pregnant ladies doctors recommend to drink plenty of barley water.

Barley powder or seeds-2tbsps
Water-3 glasses
Lime juice -1to 1 1/2 tbsp
Honey-3 to 4 spoons
or
Sugar syrup 3 to 4 spoons
For diabetics and obese they can add a pinch of salt
Method:
Mix barley powder or seeds with water ,stir well and let it  boil .
After boiling for 10 to 15 mins,switch off the stove.Cover with a lid.
Let it cool.Strain the water if u do it with barley seeds.Add lime juice.
Next add honey or sugar .Freeze the barley water and serve chiiled.

Discarded Barley can be mixed with oats can make a nutritous  breakfast.

Thursday, April 29, 2010

RAVVA DOSA VTH MAGAI CHUTNEY

RAVVA DOSA

Materials:
Rice flour-1 cup
Karachi or Upma nooka-1/2 cup
Maida-1/2 cup
Buttermilk 1/2 cup optional
Salt to taste
Jeera 1/4 spoon
Onion small slits 1/2 cup
Green chillies 4 to 5nos. small slits
Eating soda a pinch
Oil
Method:
Mix rice flour,karachi and maida ,with salt,jeera in a bowl.
Add water to it,it should be some what semi liquid after mixing.
Coz for ravva dosa it will be soft transparent and smooth.
It should be relatively thinner than normal dosa batter.
Place a tawa on the stove,let it heat,after heating add 1/2 tsp oil on it.
Then add 1 cup of Ravva dosa batter and spread batter in circular movements
just as we do with normal dosa.
And sprinkle 1/2 spoon of jeera on it.
Add one more 1/2 spoon oil,let it shallow fry.
Remove from fire after the dosa is done.
Can also serve with bengal gram daal chutney.

MAGAYA CHUTNEY-Instant Chutney

MAGAYA CHUTNEY:
Magaya chutney is kept every year during  summer season,by most of the Indians,in India.This one is a pickle,made by raw mangoes.Any how many indian homes have a stock of magai,so iam referring them.Instant chutney can be made with magai which can be used in dosas and idlis.
Magai 1 cup
Curds 1/2 of a cup
Onion slits1/2 cup
Garlic flakes 1/4 th of a cup
Green chillies (optional )small slits of 1 no.
Oil 2tsp
Mustard seeds 1 spoon
Curry leaves
Method:
Place magai in a bowl.
Add curds to it and mix,keep it aside.
Mean while,place a pan on the stove,add oil to it.
After heating add mustard seeds ,after they splutter add onion slits and garlic flakes.
Saute well,lastly add curry leaves and switch off the stove.Let it cool.
Mix well with magai and curd mixture ,and serve in a bowl.
If  stored in freezer it will remain fresh for 2 weeks.
Can be used with idlis ,dosas and chhappathis.Even ideal with rice.

KAKARAKAYA VEPUDU

KAKARAKAYA (BITTER GOURD)VEPUDU:
Materials:
Kkarakaya slits 4 cups
Kakarakaya ,wash thoroughly and chop in to small slits.Place in a bowl,add 2 spoons salt ,apply properly as if crushing the slits.Leave it for an hour ,then squeeze the slits and remove the water,and completely drain them .By this the bitterness of bitter gourd will be reduced.
Oil 2 tbsp
Be generous with oil coz this veg requires more oil as it will be tasty.
Dry red chillie powder
(to which jeera and garlic flakes are crushed and added.But i use only chilli powder)
Salt to taste
Haldi a pinch
Method:
Place a kadai on the stove,then add oil,after heating add the strained kakarakaya slits.
Fry in med flame.
Occasionally do mix the slits well.Beware or they may turn black,over fried.
It will take more than half an hour ,and when you think they are fried add salt and chillie powder.
Switch off the stove,and sreve in a serving bowl.
Serve hot,very tasty

PREPARATION OF HERBAL SHAMPOO POWDER-HAIRPACK FOR DANDRUFF

HERBAL SHAMPOO:
Kesa saundaryam koraku thala ki roju oil apply chheyyali.Nuvvula nuni or Nalla nuvvula nuni.
Nuvvulu, patha bellam kalipi thinali.
MATERIALS:
Usarikayala podi 100 gms
Maredu pandu podi 100 gms
Kunkudu kayala podi 100 gms
Shikakai podi 100 gms
Anni rakala podulu endabetti podi chesi store chesukovali.
Usage:
Pedda glass vedi waterlo 6 spoons podi(medium hair)vesi baga kalipi,lime juice kalipi,next morn aa shampoo tho headbath chheyyali.
Gents ki 2 to 3 spoons
Ladies ki upto 6 spoons


DANDRUFF THAGGALANTE:
Food lo uppu karamulu pulupu thagginchali chundru unnavallu.
Athiga vedi chese padardhamulu thinakudadhu
Shampoo stop cheseyali
Herbal shampoos vadali

HAIR PACK for DANDRUFF:
Gasagasalu 50 gms (kachi chhalarchina milk lo vesi nanabetti baga rubbali.Hair lo antha baga pattinchali.Hair antha mellaga massage chheyyali.1 hour unchi teruvatha Ayurvedic shampoo tho head bath chheyyali.
 HAIR OIL:
Hair loss valana poyina hair thirigi sampadinchadaniki

Mullangi dumpala rasam 100 gms
Guntakalakara akula rasam 100 gms
Onion rasam 100 gms
Pudina aku rasam 100 gms
Palleru chettu kayala rasam 100 gms
Mix 500 gms Nuvvula nuni(gingel oil),with these ,
chinna manta meedha kachi, rasam antha igiripoyelaga kachi,
store chesukovali.
Daily nights oil ne luke warm chesi ,manchi bhavana tho thalaki rasukovali.
Manchi bhavana alochana mukhyam..
Daily high BP ,Hypertension leni vallu sarvangasanam veyyandi.

SOURCE:Pandit Yelchuri
Andariki ayurvedam
ZTelugu TV channel

Wednesday, April 28, 2010

TO GET A GLOWING SKIN(FACE)BATH POWDER

FACE lo BRIGHTNESS RAVADANIKI: (bath powder)

Athi madhuram or Yashti madhukam powder 100 gms
Barly seeds-100 gms(rathri barley ni nanabetti,podduna baga kadagali,endabetti podi ga kotti  pettukovali)
Tella avalu-100 gms(koddiga doraga veyinchi podi chheyyali)
Lodhuga chekka or Lodhra powder-100 gms
Method:
Mix all of them and store it.
Koncham powder ni cup lo vesukuni milk or water vesi baga kalipi face ki apply chheyyali ,1 hour unchali.Appudu kadagali.
(mangu,or nallati machhalu valayalu pothayi.)
It should be used as a Beauty Face pack.

SOURCE:Pandit Yelchuri
Andariki Ayurvedam
ZTelugu TV channel
Morn 7.30 am

NALUGU PINDI (BATH POWDER)

NALUGU PINDI:
Pasupu-20 gms
Palleru kayala podi(chinna)-20 gms
Thella avalu podi-20 gms
(doraga veyinchi endabetti podi chheyyali)
Thunga gaddalu- 20 gms
Muddhha harathi karpuram-20 gms
Erra chandanam podi-40 gms
Lavangala podi-40 gms
(doraga veyyinchi podi chheyyali)
Sarapappu podi(thaginantha)
( doraga veyinchi podi chheyyali)
Method:
Ivvi anni kalipi air tight store container lo store chheyyali.
Before bath,nuvvula nuni 3 to 4 spoons(as per ur choice) podi lo kalipi body ki ruddukovali.Or it would be better if i say nalugu pettukovali.
or
koncham milk lo powder vesi apply chesi endaka nalugu pettukovali.
kramam ga body nalupu thagguthundhi

SOURCE:PANDIT YELCHURI
Andariki Ayurvedam
Z Telugu TV channel

ANDARIKI AYURVEDAM--BY-PANDIT YELCHURI VENKAT RAO intro

In Andhrapradesh,Z TELUGU TV CHANNEL is relaying a health programme by PANDIT YELCHURI VENKAT RAO GARU.He is a very renowned person called as AYURVEDIC MAHARSHI.
After Pandit Yelchuri sirs programme started relaying in 2008 ,since then every day morn at 7-30 am this programme is being telecasted,every body or should i say most of the telugu population has become HEALTH CONSCIOUS and are switched to ayurvedic products and ayurvedic medicines.Also the results are varying,and a fullstop to most of the health problems are seen.
Pandit Yelchuri sir started a Health Magazine called as "Andariki Ayurvedam" sampurna masa pathrika,since many years,as per my enquiry .But i started referring it since an year or two.The cost of the book is just Rs.10/-. Sir also released some books related to ayurvedam
The address of the office is:
Siddha Nagarjuna Publications,
Plot no:17,
Road no.5,Jawahar Colony,
Jubilee Hills,
(krishna nagar nundi annapurna studio ki velle darilo)
Hyderabad-500033

Phone no:9849017675
TO BE STARTED FROM JUNE 1-2010.
(Herbals and herbal medicines are sold here at reasonable rates)

YELCHURI HERBALS
Plot  No. 143,
Opp. to Petrol Bunk
Sri Swami Ayyappa Society,
6 th left street (pedda veedhi),
Madapur
Hyderabad-500081
040-42408540,.
040-42408568,.
Ph no.9949629696.

The medicines are available in the office ,enquire before going to the office.Ihave seen his books sold in every book stall, atleast the magazine will be found every where
.
Pandit Yelchuri sirs motto is" Learn the method and prepare the medicine yourself " and spread the medicine to all .
A great person he is ,in such  a materialistic world like this.The ingredients he refer are available in any Ayurvedic shops,and Ayurvedic melas.
Plz tell your parents(i am referring to NRIs)to purchase the materials and ask them to get them prepared and send them.
Or else go to the office address,and purchase them for you and send.I have a few of them which i refer.
I will post some of the methods of preparing oils and powders,which i collected from the shows telecasted by Ztelugu channel,in Pandit Yelchuri sirs programmes.These notes i do write as a running notes fastly when the programme is being telecasted.
Our sirs slogan is JAI AYURVEDAM JAI JAI AYURVEDAM.

HEALTHY SALAAD

HEALTHY SALAAD
with grapes,papaya,pineapple,guava(chopped).

Green Grapes 1/2 cup
made into 2 slits
Papaya 3/4 cup slits
Pine apple slits1/4 cup
Guava 1/4 cup
Lemonjuice 1 to 2 tsp
Pepper powder a pinch
Honey 1 to 2 tsp

Method:
Wash the fruits thoroughly well,peel and dice in to small slits.Mix all the fruits in a bowl.Add lemonjuice,honey and pepper powder.
Serve in a serving bowl .Freeze for half an hour and serve.

PULIHORA AVAKAI

PULIHORA AVAKAI:
This is a variety we use the seasoning of pulihora so its called pulihora avakai.
A simple chutney which can be prepared by 2 to 3 mangoes.

Raw mango pieces(peeled and Chopped into small slits) 3 cups
Oil 1/4 th cup
Red chilli powder 3/4cup
Mustard powder 3/4 cup
Dry grind 1 cup mustard seeds in a grinder ,seive it again dry grind them.Even if the mustard powder is a little coarse enough, no problem.
One day before preparing pulihora avakai,place mustard powder in  a dry bowl,and pour piping hot boiled water 1/2 cup in to the mustard powder and mix well.Then place the bowl with mustard powder and water in the sun for a few hours until the powder mixture is dried completely.For every one hour mix the powder well with a dry spoon.This makes the water to dry soon.
Salt 1/2 cup
Now a days Salt is iodized so very less amount of salt is to be added,or else taste it.

For seasoning:
Oil 1 cup
2 tsp Bengal gram daal
2 tsp Urad daal
2 to 3 nos Red chilli slits
1 tsp Mustard seeds
1/2 tsp Methi seeds
Curry leaves (washed well and dried )
Hing
Method:
Take peeled and chopped mango slits in a small bowl.
Then mix with the dried mustard powder,dry chilli powder and salt well thoroughly.
Add oil to it and keep aside in a bottle.Let it settle for 3 days.
On 4th day morning,place a pan on the stove add 1 cup oil to it.
Next add bengal gram,urad daal,redchilli slits,mustard seeds,methi seeds,hing and after frying them
lastly add curry leaves.
Place the prepared mango pickle in a bowl,and add the prepared seasoning to it.
Place the lid immediately.
After 10 mins remove the lid and mix the pickle thoroughly well with oil and seasoning.
Let it settle,for a week days outside,then store in a fridge.In India we keep them outside only,they remain normally,until unless there is shortage of salt and oil.But in other countries due to climatic conditions and centralized A/C we cant give guarantee.
Can be stored in a fridge for a month or two.
Very tasty with rotis and rice.
There will be more mango slits when compared to  the powder.
Due to the heavy seasoning as we use for pulihora this pickle is called pulihora avakai,

COLD COFFEE










COLD COFFEE:
This drink is well suited in the hot summers or warm weathers, when we feel like having anything cold.
My recipe consists of low to moderate cholesterol ,as i am calorie conscious person.But love to have cold coffee,so i do alterations as per my choice.
Ingredients:
Milk powder 3 to 4 tsp or Cool milk 250gms
Sugar syrup 2 tsp
Instant coffee powder 1 1/2tsp
Ice
Ice cream- 1 scoop(optional)

Method:
Add all the above ingredients and use a coffee mixer to get nice foam on it.
You can just use the ice cubes as is in the drink or you can also crush them and to the drink.
Here I am not using anything extra,but you can add Malai/ Cream and a scoop of Ice cream to enhance the taste.

Tuesday, April 27, 2010

MANGO SWEET & SOUR CHUTNEY

RAW MANGO SWEET & SOUR CHUTNEY

Grated raw mango-2 cups
Sugar or Jaggery 2 cups
Redchilli powder 3 to 4 tsp
Salt 2 spoons
Method:
Measure grated raw mango2 cups and mix with 2 cups jaggery or sugar.
Mix well,and add Salt to taste,and Chilli powder.
Place in the afternoon sun for 2 to 3 hours and preserve in a bottle in fridge.
By placing in the sun a syrup will be formed from Jaggery or sugar.
Very tasty with dosas,chhappathis and curd rice.
Water should not be added,it will get spoiled if water is added.
Children like this dish very much for its sweet and sourness at a time.
Most of the times i boil total mango and jaggery mixture for 20 mins in a low heat,mixing it well for every 3 mins.
It will turn as a Jam,i cook this hoping that it can be stored for 2 to 3 months well in a freezer.
Yummy item liked by most of the children,and even elders can enjoy this in curd rice.

DONDAKAYA CURRY

DONDAKAYA CURRY:

  • Dondakaya (chopped) 2 cups
  • Salt to taste
  • Oil 2 tbsp
  • To prepare curry powder:
  • Bengal gram dal 1 tsp
  • Urad dal 1 tsp
  • Red chillies 2 to 3 nos
  • Jeera1/2 spoon
  • Hing a pinch
METHOD:

Roast the ingredients of the curry powder in 1/2 tsp oil,let it cool.Then dry grind it into a coarse powder.
Keep it aside.
Then,place a pan on the stove,and add 2 tbsp oil to it.
After heating,add chopped dondakaya slits and fry till brown ,in medium flame.
Then add the curry powder,to the fry and cook till done.
Fry in low flame,so  the curry powder will be fried evenly and mix well with the dondakaya slits.
Remove from fire and place it in a serving bowl.
Serve hot with rice.

Batani Ragada Chaat

Ingredients:

White Batani - 1 1/2 cups
Water(To Pressure Cook) - 3 cups
Ginger-Garlic Paste- 1 Tb Spn
Cardamoms-3 no.s
Cinamon stick- 1 inch
Onions- 1 big(Cut into small pieces. Keep aside some quantity to garnish at the end)
Tomatoes- 4 no.s (Small)
Potatoes- 3 no.s(Small)[Cut into pieces and boil it seperately/ microwave for 10-15 mins]
Dhania powder- 2 Tb spn
Jeera powder- 1 1/2 Tb spn
Garam Masala powder/ Chaat Masala- 2 Tb spn

Pepper- 1/4 Tb spn
Turmeric - 1/8 Tb spn
Amchur(Dry Mango powder)- 1/4 Tbspn(Optional)
Salt (As per taste)
Red chilli powder- 1/2 Tb spn
Sugar- 3/4 Tb spn
Coriander Leaves- For Garnishing
Lemon juice
Method:

1. First pressure cook the batani with 3 cups of water. After the first whistle keep on low flame for 10 minutes. After 3 whistles switch it off and keep it aside.
2. Take a pan and add oil, After it is hot add Cinamon stick and cardamom. After it is fried add onions. Fry until they turn light brown in colour. Now also add ginger-garlic paste to it and fry it for 5 mins.
3. Now add tomato pieces into it. After it is soft add the microwaved potato pieces into it.
4. Now add all the masala powders - Dhania Powder, Jeera Powder, Garam Masala, Pepper,  Amchur,Red chilli powder, salt, turmeric, sugar.
5. Now add cooked batani(along with water, if any).
6.Adjust the consistency. You may add extra water, if needed.
7. Cook it for 10 more minutes, and before switching off add little lime juice.
9. Serve it hot by garnishing it with onion, lemon juice and coriander.

SEMYA (Vermicelli)- PAYASAM



Ingredients:
Semya (Vermicelli) -200 gms
Milk-1  litre
 Cashews
Sugar-3 cups
Ghee 3 tsp
Cardamoms 5 to 6 nos
METHOD:
  • Roast Semya, with a 1 tsp of ghee, to a little brown colour and keep it aside.
  • Boil Milk and add the roasted Semya into the milk and cook it in a low to med flame.
  • After it is cooked, add Sugar and let it boil in low flame.Then switch it off.
  • Sprinkle cardamom powder on the prepared Semya .
  • Fry cashew nuts in ghee in another pan. Add this cashew nuts to the semya payasam.
Serve in cups.
When it is piping hot it will be in liquid consistancy, when it is cooled it turns to semi solid.  

Tip: 
You can add a little hot milk and re-heat the left-overs and it will be fresh again.

Monday, April 26, 2010

Papaya & Pineapple - Juice

Papaya & Pineapple Juice:

Ingredients:
  • Papaya(chopped ) 1/4 cup
  • Pine Apple (chopped) 1/4 cup
  • Grapes 6 nos
  • Sugar 4 tsp / Honey 1 tsp
  • Lime juice 1 spoon
  • Ice

Method:
Add chopped papaya, pineapple, grapes, sugar, crushed ice and lime juice to a blender and blend well.

Tip:
Add honey instead of sugar for a lower-calorie option.

Sunday, April 25, 2010

POTATO CURRY/ Bangaladumpa Upma Kura

POTATO UPMA KURA:
Its the easiest curry which can be prepared within 10 min of time with boiled Aloo.

Ingredients:
  • Potato(Aloo) 250 gms
  • Salt to taste
For Seasoning:
  • Oil 3 to 4 tsp
  • Urad dal half spoon
  • Red chillies 2 nos.(slits)
  • Green chillies 3 to 4 nos.(slits)
  • Mustard seeds half spoon
  • Hing a pinch
  • Turmeric a pinch
  • Curry leaves
  • Lime Juice 1 spoon


Method:
  • Wash the aloo well, boil them in a pressure cooker.
  • Peel the skin and mash them with salt to taste after they cool-off. 
  • Place a kadai on the stove in med flame and add oil to it. 
  • After heating, add urad dal, red chilli slits, turmeric and hing one after another and saute well.
  • Add green chilli slits and curry leaves to the pan. 
  • Add the mashed aloo to the pan and  mix them on low flame.
  • Switch off the flame after 2 mins.
  • Remove the pan from the stove, add one spoon of lime juice to the curry and mix well.
  • Serve hot either with Rotis or Rice.

This dish can be prepared as an item on No Onion No Garlic menu. (You can find more similar recipes in the No Onion No Garlic section of the blog.)

MANGO CHUTNEY/ Mamidikaya Menthi Baddalu

MAMIDIKAYA MENTHI BADDHALU:
Materials reqd:
Raw Mango chopped 1 cup
(Mamidikaya peeled off, and chopped into small pieces)
Mustard seeds 1 tsp
Methi seeds 1/2 spoon
Red chillies 2 to 3 nos(made into slits)
Hing a pinch
Oil 2 tsp
Salt to taste

Method:
Place a pan on the stove,add Oil to it,let it heat.After heating add Redchilli slits,Methi seeds,lastly Mustard seeds,and Hing ,and Saute well.Then Switch it off.Let it cool.
Place the (Red chilli,Methi seeds and Mustard seeds )Seasoning and grind in to powder ,some what a little bit coarsely.It should be not a smooth powder or not a blunt coarse powder,but medium.
Then mix the Chopped Mango pieces,with the powder and allow it to settle for 2 hrs time.It will give a tremendrous taste when eaten with Rice.
My secret is after making the powder coarsely,i will add the Mango pieces into the Jar and for a split of the second I Switch on the Grinder ,and immediately Off it.The Mango pieces lightly crushed and after adding Salt ,will be settled quickly.And if we run the Grinder for 2 to 3 mins more it will become Mango  paste chutney.Even this tastes good with Rice.

BHENDI FRY

BHENDI FRY:
A general favourite of every one, Bhendi fry,can be made with very less Oil,as per permitted Health conditions now a days.But it tastes like a Curry when you prepare it covering with a lid.
 Bhendi 2 cups
The Bhendi should be washed well, then let it dry for an hour on the cloth.After drying chop it in to pieces,after taking off  small portions from the 2 ends.
Oil to Fry
Onions 1 large
Chopped into small pieces
Dry red chillie powder 1 spoon
Table Salt half a spoon

Method:
Place a Pan on the Stove,add 2 tsp Oil to it.After hating add Chopped  Bhendi pieces to it and fry in a med flame with a covering lid,so due to water vapour the Bhendi pieces will be tender and soft.After 5 mins,add Onion pieces,mix well and again cover with a lid.Like wise do it until cooked.Lastly sprinkle Table Salt and Chilli powder and remove from Fire after mixing well.
The stove flame should be low to med ,to get better results without turning to black.Very Ideal with Rice and Chappathis.

RED EAR SLIDERS

Turtles:Just relaxing in a tub or should i say after having  a Sun bath

PESARATTU

PESARATTU
Materials:
Moong daal 1 cup
Salt to Taste
(Green in colour,Pottu pesara pappu)
Just wash it in Water for 5 to 6 times,and  wet grind it  by adding water in less quantitiesand more times.It should be grinded to a smooth paste.Some people prefer for a little coarsely grinded one.But on the whole,a little more water is required for this pesarattu,than the pesarattu made with  soaked moong daal. Add 1 inch Ginger piece(made in to slits) and 4 to 5 Green chillies and add Salt and Grind it like Dosa batter.The consistancy of the Moongdal batter will be somewhat thick
Oil for Shallo Frying
Green chilly2 nos Chopped into small pieces
Ginger 1/2 inch  chopped into small pieces
Onion 1 med size chopped into small pieces
Jeera 2 to 3 tsps

Method:
Heat a Tava,on the Stove.Let it heat,after heating ,spread 1 spoon oil on the Tava.Add 2 tbsps Pesara batter and spread it on the Tavva as a Dosa,add 1 tsp Oil.Sprinkle a few chopped Ginger and Green chilli and onion pieces and Jeera on the Pesarattu. Remove after its fried to light brown colour.
Serve hot in a plate.
Somepeople eat it with chutneys,and some people eat it with  a combination of Upma.

Friday, April 23, 2010

CHAAT ITEM

Bataani chaat:
Bataani200 gms
Soak Bataani in water for 3 hrs,and boil it in a pressure cooker for 3 whistles.Drain water and keep aside.
Onions 2 large nos
Onions is chopped in to small pieces
Tomato 1 no
Tomato is pureed
Ginger Garlic paste
Haldi a pinch
Chaat masala
Dhania powder
Jeera powder
Garam masala powder
Red chilli powder 1 tsp
Oil 4 to 5 tsp
Lime juice 1 spoon
Salt to taste
Method:Place a kadai on the stove,add Oil to it.When heated add Chopped Onion pieces and Fry till light brown then add Chopped Tomato or Tomato puree then fry.Then add all the poders one by one,let it cook.Lastly add Salt and Cook in low flame.After it is cooked ,switch it off and add Lime juice.Serve hot and Garnish with Chopped Onion pieces  n Corriander Leaves.


Thursday, April 22, 2010

SWEET TURTLES

My another  hobby is,playing with Turtles.

MINAPA VADA or MINAPA GARELU

MINAPA VADA  or GARELU:

Urad dal 250 gms( Black gram daal with or without pottu.Soak for 4 hrs ,then wash and remove the pottu, and  wet grind in a Blender with very little water)
Salt to taste
Oil(for deep frying)

Method:
Soak Urad daal for atleast 4 hrs,wash ,drain water, and grind it into paste,it should not be too smooth,with very little amount of Water.Lastly add Salt.Mix all the Chopped  Onion pieces,Green chillie pieces,and Ginger pieces.
Then place 2 tbsp of prepared dough on a plastic sheet ,and with wet hane make in to the shape of vada ,and deep fry it in the oil.
Very Tasty when served with Ginger chutney

Wednesday, April 21, 2010

HEALTHY FOOD- CARROTS

Healthy Food Introduction:
In ourDaily Routine,we consume many Fruits and Vegetables, unknowingly about their Nutrients.We will try to know about some of them atleast to a little extent.

CARROTS:
A full source of Beta Carotene.
Carrot is like a medicine which fights with cataracts,eye disorders,heart attacks etc.
Daily have a minimum of 2 raw carrots,it reduces the risk of paralysis,and also cancers and heart problems.
It also reduces the risk of lung cancer.
It cleans the blood and it acts as a medicine to the eyesight,dry and rough skin
Ihttp://www.carrotmuseum.co.uk/nutrition.html

Tuesday, April 20, 2010

DONDAKAYA FRY

DONDAKAYA VEPUDU:
Materials:
Dondakaya(Gherkins)slits-4 cups
Oil 4 to 5 tsp
Salt to taste
Red chillie powder 2 to 3 spoons
Method:
Dondakaya ,washed thoroughly, and remove the 2 ends in small portions,and make  slits.
Place a Pan on the Stove and add Oil to it.After heating,add Dondakaya slits and fry in a medium flame ,covering the pan with a lid.Add Salt(table salt).Due to the water vapour formed by placing the lid on,the slits will be fried in a med flame well without turning black.After the slits are tender and fried well,add Red chillie powder and switch off the stove.Serve hot.

Next method:
The other way to make fry is,make onion pieces(half cup) in to a paste,grind without water. Then add to the Dondakaya fry,after the chopped Dondakaya slits are HALF FRIED (after the slits are fried in a med flamefor 10 mins,then add the Onion mixture to the Fry and saute well.It takes some more extra mins to cook. After its well fried add Salt and Chillie powder.
This variety will be a bit Heavy,just like a Curry

NO-ONION:NO-GARLIC DISHES

NO-ONION:NO-GARLIC DISHES:
 Introduction
Being brought up in a telugu orthodox brahmin family,with receipes and currys
of no -garlic ..and stepped in to the  same orthodox background ,even in the home of in-laws,majority of my dishes and currys  donot  have garlic as such..
But in due course of time by friends and staying at hotels among tours,and visiting restaurants,TV relayed cookery shows,and as such,i slowly cultivated the habbit of using both onion and less garlic..But in my household still for this day, i use ginger onion paste instead of ginger garlic.
No Onion and No Garlic Dishes are encouraged by Sri Vaishnavas,Iyengars,Iyers and others who perform Vrath and Pujas ,wont  have Garlic and Onion on the particular Day.
So we can include all Frys and curries that donot have Garlic and Onion.I think atleast some people can follow them.
Here i will give the receipes which donot have onion garlic from my receipe menu..
Guthhi vankaya kura is a famous andhra dish,which comes under this category..
GUTHI VANKAYA KURA:
For Seasoning:
Oil 2 table spoons
Brinjals are elastic by Nature,they absorb all the Oil you pour,so beware in using more Oil.
Red chillies 5 to 6 nos
Bengal Gram Daal 1 tsp
Urad Daal 2 tsp
Jeera 1/2 tsp
Hing a pinch
Brinjals 250 gms
Salt to taste
Method:Wash the Brinjals thoroughly.Chop the Brinjals, into 4 quarters leaving one edge still intact.Take care not to cut into 4 slits quarters.
Place a Pan,on the Stove.Add half spoon Oil then add all the ingrediants (Bengal gram,Urad daal,Red chillies,Jeera ,and Hing ,one by one)fry them and keep them aside.After cooling,grind the Seasoning into a paste(a bit coarse) by adding the Water,and lastly add Salt.
Stuff the curry paste,into the slits of the Brinjal.Place a Kadai on the Stove,add 2 spoons Oil.After heating
add the Stuffed Brinjals ,pour a cup of water and keep the lid covered ,cook in a low flame.
The water will be evaporated soon while cooking,so take care to observe the curry quite often.Add less water and cook until it is done.It will take more than 30 mins to cook.After Tender and Soft , Switch Off the Stove and remove in to a Serving Bowl.
Very Tasty Andhra Guthhi Vankaya Kura is ready.Its very Ideal with Rice and Rotis.

CUCUMBER DAAL(Dosakaya Pappu)

Dosakaya Pappu:

Cucumber pieces(small)-2 cups
Tomato 3 to 4 nos diced Or Tamarind paste2 to 3 spoons
Dosakaya pappu,will be tasty  if proper amount of Tamarind paste ot Tomatoes are   used.
Salt to taste
 For Seasoning:
Mustard seeds 1 tsp
Jeera half spoon
Red chillies 2 nos(made into slits)
Green chillies 4 to5 nos as per choice
Curry leaves
Haldi a pinch
Garlic or Hing optional
Oil 2 spoons
Method:
First season it,place a small kadai on the stove,add Oil to it. After it gets heated add Mustard seeds,Jeera,Red chillie slits saute well.Then add Green chillie slits,Curry leaves and Garlic or hing.
Lastly add Cucumber slits,and immediately add  water,to the same  kadai for cooking Daal .The ratio of Daal and Water should be 1: 2 1/2 to 3.
Transfer in to a Pressure cooker and Pressure cook till 3 to 4 whistles till done.Let it cool,and transfer to a Serving Bowl.

CABBAGE PACHHADI(chutney)


Cabbage Chutney:
Cabbage can be used not only to prepare Curries, but also Chutneys.Very tasty with Rice and Rotis.
Materials:
Chopped Cabbage- 3 cups
Tamarind paste-2 to 3 spoons
Salt to taste

Tampering:
Red chillies 5 to 6 nos
according to  your family tastes chillies are to be added
Mustard seeds-2 spoons
Methi seeds-3/4 spoon
Jeera 3/4 spoon
Hing a pinch
Oil 4 to 5 tsp
Method:
Heat a pan with 1tsp Oil on the Stove. After heating add the Seasoning items,Mustard seeds,Methi seeds,Jeera ,,Red chillies, Saute. Lastly add Hing,and Switch off.
Next, Place a Kadai on the Stove,add  Oil and add Chopped Cabbage and fry in low to med flame,keeping the Lid on it.Due to the Vapour it will be cooked well without burning .(maadipokunda)
Turn off the stove after the chopped Cabbage is well cooked and fried in low flame,till it turns tender.
Now place the Seasoning and the Tamarind in a blender,and grind it well corsely.Then add the Cabbage and grind to a Paste by slowly adding required water.
The chutney should be Thick paste  in consistancy,and not a liquid paste.

Monday, April 19, 2010

MY HOME DEITY-LORD SRIMANNARAYANA

My Home Deity Lord SRIMANNARAYANA,given by our Acharyulavaru,
SRISRISRI TRIDANDI SRIRANGA RAMANUJA JEEYAR SWAMI VARU

Sunday, April 18, 2010

VANKAYA BANDA PACHHADI (Brinjal chutney)

VANKAYA CHUTNEY:
This we used to call as Vankaya Banda Pachhadi or Vankaya Roti Pachhadi ,As instead of grinding the chutney in Electric Blenders our mothers   used to grind the chutney in a grinding stone with hand unlike us using all electricgadgets,in those days.And there is a tremendrous change in the taste of hand made and electric ones.
MATERIALS:
Vankayalu-1 to 2 Large Size
Microwave the Brinjalswith the skin for 20 -30 mins in a Microwave.(Or else it can be roasted with its skin on the top of a stove. Let it cool,then peel of the skin and mash it well, and keep aside )
Tamarind paste 2 spoons or a Lime sized Tamarind.
Corriander Leaves
Seasoning:
2 spoons Mustard Seeds,
Half spoon Methi seeds
Red chillies 1to 2 nos
Green chillies or ripened Green chillies6 to 7
(according to taste)
Urad Daal 1 spoon(optional)
Hing a pinch
Haldi a pinch
METHOD:
Place a pan on the Stove,add 2 tsp Oil and add Urad daal,Mustard seeds,Methi seeds,Red chillies etc. and after the seasoning splutters add green chillie slits and switch off the stove.
In a blender place Tamarind paste and the Seasoning and grind it coarsely,lastly add the mashed Brinjal pulp,Kothmeer and Salt grind it for a few seconds of time.The Chutney should be coarse enough to eat and not a Paste form.
Can be used as Side dish, with Rice and even Chhapathis.

STUFFED DONDAKAYA(TINDORA/GHERKINS) CURRY

DONDAKAYA CURRY:(STUFFED) or FRY
Dondakaya -250 gms
(wash Dondakaya ,remove a little bit of both the ends,and make into 4 slits vertically with one end of Veg intact)
Oil moderate usage aas per your choice
I use easily 4 to 5 tsp
Onion pieces 1 cup
Salt

For Powder:
Bengal Gram 2 tsp
Fenugrik Seeds(Menthulu)a pinch
Red chillies 2 to 3 nos(add 1 to 2  more for spicyness)
Hing a pinch
Method:
First of all, half boil or half fry the Dondakaya and keep it aside.Or else half cook for a few min in Microwave.
Then place a Pan on the stove add one tea spoon oil ,then add Bengal Gram Daal,Menthulu,Red chillies and Hing and fry till brown.Now add Onion pieces to it and Grind into a paste(coarse, and not a smooth  paste)
along with Salt.
Now place a Kadai on the Stove add  Oil to it,then cook the Onion and Bengal Gram Daal  mixture(saute
it ) add half cooked Dondakaya and let it be cooked in a Med flame.Once in a while turn the curry upside down,or else it will turn black(kura madi pothundhi kanuka madhyalo kaluputhu undandi) Remove after it is cooked.Its a heavy dish and a bit late to be digested.
Serve hot.Its a variety curry some what Spongy.

Nimma Charu (LIME RASAM)

NIMMAKAYA CHARU
:
MATERIALS:
Tur daal 1/2 cup(pressure cooked and mashed well in to a paste)
Salt to taste
Add 3 cups of Water to the mashed daal,add Salt and keep it aside.
Lime Juice -2 to 3 spoons
Curry Leaves
Green chillies 3 to 4 nos (slits)

SEASONING:
Oil 2 tsp
Mustard seeds half spoon
Jeera half spoon
Hing a pinch
Haldi a pinch
METHOD:
pLACE  Small Kadai for Seasoning on the stove, add Oil to it,after heating,add Mustard seeds,Jeera,Curry leaves and Hing ,after spluttering  add the mashed daal along with water to the Kadai. Let it boil for a few minutes.Then switch off the stove and add the Lime Juice to the Rasam,and cover with a lid.

Compulsorily the stove should be Off before adding the Lime Juice to the Rasam,or else it will turn Bitter if it is boiled after adding Lime Juice.
A very light Dish ideal when the other items in the Lunch or Dinner are Heavy .

Saturday, April 17, 2010

BENDAKAYA PULUSU KURA

Bendakaya Pulusu Kura:
MATERIALS:
Bendakaya/ Okra-250 gms
(washed and chopped into 1 inch pieces)
Tamarind paste thick paste 1 spoon
or juice from a lime sized Tamarind)
Salt to taste
Haldhi 1/4 th spoon
SEASONING:
Oil 2 spoons
Urad dal1 spoon
Bengal gram 1 spoon (optional)as children like it
Red chillies 4 to 5 nos slits
Hing a pinch
Curry leaves
METHOD:
Boil Bhendi pieces in Tamarind juice and add haldi,after boiling and the pieces turn tender add Salt and switch it Off after 2 mins.Let it cool.
Place Kadai on the Stove and add Oil,keep Medium Flame,after its heated add Urad Daal,Red chillie slits,and saute for a minute.Then add Curry leaves and Hing , and add the boiled Bhendi pieces to the Kadai.Turn Stove to low flame and after 2 to 3 mins Switch it off.
Usually children like this curry much as it wont be too hot  or spicy.More over Okra a good food.

Get Relief from TIREDNESS

TIREDNESS
1.Foods which include copper should be eaten
2.1 glass of Orange Juice
3.1 glass of Tomato Juice
4.Include Beans in to a Meal
5.1 cup of Curds ,from which Pottasium will be supplied to the Body.
6.Get relieved from being Anemic.

PUTNALA PAPPU PACHHADI

Putnala pappu (Roasted Bengal Gram Daal) Chutney:

The simplest of all chutneys suitable for Idlis and Dosas ,is Putnala Pappu pachhadi.

Putnala Pappu-1 cup
Green Chillies 7 to 8 nos
Salt to taste
Curds or Yoghurt- 4 to 5 spoons
SEASONING:
Oil 2 spoons
Mustard seeds half spoon
Jeera half spoon
Garlic or Hing
Curry leaves

METHOD:
Mix Putnala pappu,Green chillies, Garlic and grind in to a paste by adding water.Take in to a bowl,add Curds and Salt to it.Garnish with the Seasoning.
Serve with Idlis or Dosas,Pesarattu etc Tiffins.

Friday, April 16, 2010

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