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Showing posts from April, 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.
Garnis…

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

HOME TIPS ...KITCHEN

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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 w…

ALOO FRY

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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

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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 …

BARLEY JUICE

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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.

RAVVA DOSA VTH MAGAI CHUTNEY

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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.

KAKARAKAYA VEPUDU

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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 1…

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

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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

Ph…

HEALTHY SALAAD

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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

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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 see…

COLD COFFEE

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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.

MANGO SWEET & SOUR CHUTNEY

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RAW MANGO SWEET N SOUR CHUTNEY Materials.. Grated raw mango-2 cups
Sugar or Jaggery 2 cups
Redchilli powder 3 to 4 tsp
Salt 2 spoons
Method: 1.Measure grated raw mango2 cups and mix with 2 cups jaggery or sugar.
Mix well,and add Salt to taste,and Chilli powder.
2.Place in the afternoon sun for 2 to 3 hours and preserve in a bottle in fridge.
3.By placing in the sun a syrup will be formed from Jaggery or sugar.
4.Very tasty with dosas,chhappathis and curd rice.
5.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 some people 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

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DONDAKAYA CURRY:

Dondakaya (chopped) 2 cupsSalt to tasteOil 2 tbspTo prepare curry powder:Bengal gram dal 1 tspUrad dal 1 tspRed chillies 2 to 3 nosJeera1/2 spoonHing a pinchMETHOD:

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 RAGDA CHAAT

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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 an…

SEMYA VERMICELLI PAYASAM

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SEMYA VERMICELLI PAYASAM
Vermicelli Semya payasam /kheer is a basic one too easy peasy to learn.. Can be prepared in few minutes of time..I replaced the previous pics with these..
Video here.. https://youtu.be/zqZ02hU_OuY


Ingredients: Semya (Vermicelli) ..50 gmsMilk ..500 ml Cashews... 3 tbspRaisins..2 tbspAlmonds Flakes..p 1 tbspSugar ...50 gmsGhee ...2 tspSaffron 2 to 3 strandsCardamoms ..3 no.s..Make powder in Mortal

METHOD:



Add 1 tsp ghee to the pan and add cashews and fry ..Until it gets golden colour..Add raisins now and almond flakes too.. fry until raisins are fluffy..Remove from fire and keep aside..Fry 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 add half quantity of fried nuts ,after boiling for 5 minutes..switch it off.Sprinkle cardamom powder on the prepared Semya .Add nuts fried in ghee..to the semya …

Papaya & Pineapple - Juice

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Papaya & Pineapple Juice:

Ingredients:
Papaya(chopped ) 1/4 cupPine Apple (chopped) 1/4 cupGrapes 6 nosSugar 4 tsp / Honey 1 tspLime juice 1 spoonIce
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.

POTATO CURRY/ Bangaladumpa Upma Kura

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

Ingredients:
Potato(Aloo) 250 gmsSalt to taste For Seasoning:
Oil 3 to 4 tspUrad dal half spoonRed chillies 2 nos.(slits)Green chillies 3 to 4 nos.(slits)Mustard seeds half spoonHing a pinchTurmeric a pinchCurry leavesLime 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 …

MANGO CHUTNEY/ Mamidikaya Menthi Baddalu

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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 q…

BHENDI FRY

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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

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

PESARATTU/MOONG DAL DOSA

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PESARATTU
A famous delicacy of breakfast in telugu people ,known for its combination with upma..Called as upma pesarattu in functions..Is worth trying it.
Materials:

Moong daal ..Whole or split..1 cup (Green in colour,Pottu pesara pappu
Salt..To tasteJust 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 Moong dal batter will be somewhat thickOil for Shallo FryingGreen chilly..2 nos ..Chopped into small piecesGinger 1/2 inch  chopped into small piecesOnion 1 med size chopped into small piecesJeera 2 to 3 tsps Here you go..for video...


Method:

Heat a Tava,on the Stove.Let it he…

HOME TIPS-2 KITCHEN

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HOME TIPS-2 KITCHEN STUFF 1.While cooking Leafy Vegetables,add a spoon of Sugar, or a pinch of Salt alongwith  a few drops of Lime juice,to retain the green colour of the Leafy veg.
2.While cooking Cabbage ,add a piece of Ginger while  cooking,to avoid the smell.
3.Battani should be soaked in water for 8 hours ,to get the vitamins,and the nutrients,in it to be multiplied.We get 2 times more nutrition from them by soaking for 8 hrs.
4.Place a few Rice grains in Salt.It absorbs the Moisture in the Salt & remains Dry.
5.Pour the Water used for washing Rice ,Daals and also the Water used for boiling Vegetables in the plants we grow in our homes,especially (karvepaku) Curry leaves plant.
6.While wet grinding for Idli Batter  in a mixie,add Ice water slowly in less quantities, the Idli batter will be fluffy , and Idlis come smoother.
7.To prevent  Rice from becoming a Paste,add a few drops of Lime juice to the Rice before cooking.
8.Another Remedy to get soft Idlis is add Rice Flakes w…

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.

SWEET TURTLES

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My another  hobby is,playing with Turtles.

MINAPA VADA or MINAPA GARELU

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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

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

DONDAKAYA FRY

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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 Heav…

NO-ONION:NO-GARLIC DISHES

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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 …

CUCUMBER DAAL..DOSAKAYA PAPPU

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CUCUMBER DAL..DOSAKAYA PAPPU Materials..
Cucumber pieces..chopped -2 cups
Tomato ..4 nos diced
 Tamarind paste.. 3 table spoons
Salt..To taste

Dosakaya pappu, will be tasty  if proper amount of Tamarind paste ot Tomatoes are   used..For tangy touch.

 For Seasoning: Mustard seeds ..1 tsp
Jeera ..1/2 spoon
Red chillies ..3 nos(made into slits)
Green chillies ..4 to5 nos as per choice
Curry leaves..chop
Turmeric..1/4 tsp
Garlic ..Nice taste..or
Hing optional
Oil ..2 table 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.Keep aside a tsp of fried seasoning to garnish the dal in the end.Lastly add Cucumber slits,and immediately add  water,to the same  kadai for cooking Daal .The ratio of Dal n Water should be 1:2 1/2.. I prefer in my cookingTransfer in to a Pressure cooker and Pressure cook till 3 to 4 whistles till done.Let …

CABBAGE PACHHADI(chutney)

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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.
T…

MY HOME DEITY-LORD SRIMANNARAYANA

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