Ingredients:
Chow chow - 1
Besan - 1/2 to 1 cup
Rice flour - 2 tsp
Salt to taste
Red chilli powder - 1 tsp
Ginger, chilli paste - 1 tsp
Coriander, mint leaves - 2 tsp (chopped)
Oil for deep fry
Method:
- Peel and chop the chow chow into small pieces. Boil them in salted water and drain the water.
- Mix all the ingredients by adding little water to make batter.
- The batter should be thick in consistency.
- Heat the oil in frying pan, deep fry the pieces dipped in batter.
- Remove from oil and spread in paper napkin to absorb the oil.
- Serve as side dish with rice and sambar.
Ingredients:
Dry Mango powder - 50 gms
Roasted cumin - 10 gms
Black salt - 10 gms
Dry red chilli - 7 gms
Black pepper - 7 gms
Asafoetida - 5 gms
Dry ginger - 5 gms
Salt - 5 gms
Method:
- Grind all the ingredients to make fine powder.
- Store in airtight container.
- Add 1/2 tsp of chat masala to pakoda batter or salads. This will give taste and relief from heaviness in stomach.
Ingredients:
Mustard leaves - 250 gms
Spinach - 250 gms
Malabar spinach - 250gms
Tomatoes - 2
Onion - 1
Green chillies - 6
Ginger, garlic pieces - 1 tbsp (finely chopped)
Oil/ butter - 1-2 tbsp
Salt to taste
Corn flour - 1 tbsp
Method:
- Clean, wash and chop all green leafy vegetables.
- Boil them in salted water with green chillies till they are tender.
- Add corn flour and blend well. Return to heat and cook another 5 minutes.
- Heat oil in a frying pan, add chopped onions, ginger garlic pieces and fry until the onions are golden brown.
- Add chopped tomatoes and cook well.
- Pour the cooked leafy vegetables into the pan and cook for a couple a minutes.
- Serve with roti.
Ingredients:
Alphonso Mangoes (ripe) -5
Fresh Curd - 1 kg
Sugar to taste
Green cardamom powder - 1/2 tsp
Kewra essence - 1 tsp
Method:
- Tie the curd in muslin cloth and hang for 1 hour.
- Peel the mangoes and mash the pulp
- Take a bowl , place the hung curd, add mashed mango pulp, kewra essence, green cardamom powder and sugar.
- Mix well and keep the bowl in refrigerator.
- Serve chilled.
Ingredients:
Kanda - 250 gms
Bachchali kura - 1 big bunch
Green chillies - 3
Ginger pieces - 1 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Turmeric - 1/2 tsp
Urad dal - 1 tsp
Dry red chilli - 1
Mustard and cumin seeds - 1/2 tsp
Curry leaves
Method:
- Peel and cut the kanda into pieces.
- Wash and chop bachchali kura.
- Pressure cook kanda and bachchali kura together.
- When lid opens, add salt and chilli powder and mash them finely.
- Heat oil in kadai, add dry red chilli, urad dal, cumin and mustard seeds, curry leaves cook till mustard crackles.
- Add chopped chillies and ginger pieces and fry for 1 minute.
- Add mashed vegetables and cook another 5 minutes.
- Serve with rice.
Variation:
- You can add lemon juice after removing from fire.
- Add tamarind juice along with salt and chilli powder to make pulusu kura.And also add fenugreek seeds to talimpu. It enhances the flavour of pulusu.
Ingredients:
Eggs - 2
Mushrooms - 3-4
Onion - 1 (small)
Green chilli - 1
Salt and pepper to taste
Oil- 1 tbsp
Method:
- Boil the mushrooms and finely chop them.
- Finely chop onion and green chilli.
- Beat eggs well and add all the chopped vegetables and salt and pepper.
- Heat the pan and grease the oil, pour the egg batter to make omelette.
- Fry both sides.
- Serve immediately.
Ingredients:
Saggu biyyam - 1 cup
Water - 6 cups
Salt to taste
Cumin seeds - 1 tbsp (crushed)
Method:
- Soak saggu biyyam for 15 minutes.
- Boil water in thick vessel, add salt and crushed cumin seeds, boil the water till bubbles come.
- Add saggu biyyam and cook by stirring continuously otherwise it will stick vessel.
- Cook till saggu biyyam becomes very soft and mixed in water.
- Remove from fire.
- Take a wet cloth and spread it on flat base.
- Take 1 tsp of batter and spread it on wet cloth.
- Do the complete batter like this.
- Dry them directly to sunlight for 1 day.
- Next day sprinkle little water on back side of cloth. Remove slowly one by one.
- Again dry them in sunlight for one day.
- Store in airtight container.
- Fry them in hot oil as it is side dish with dal or sambar and rice.
- Prepare this in summer.
Ingredients:
Chow chow - 1
Moong dal - 1/4 cup
Onion - 1
Green chillies - 2
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves
Method:
- Peel and remove seed from chow chow.
- Chop chow chow into small pieces and boil the pieces till they are tender. Drain the water and keep aside.
- Soak moong dal for 20 minutes.
- Heat oil in kadai, add cumin, mustard seeds, curry leaves and fry for 1 minute.
- Add chopped onions, green chillies, ginger garlic paste and cook till onions are translucent.
- Add moong dal, spice and 1/2 cup water, cook till dal half cooked.
- Add boiled chow chow pieces and fr in low flame for 5 minutes.
- Serve with rice or roti.
Ingredients:
Eggs - 6 (boiled and shelled)
Onions - 3 (big) chopped
Green Chillies - 2
Tamarind paste - 1/2 cup
Jaggery - 1 tbsp
Red chilli powder - 1 1/2 tsp
Turmeric - 1/2 tsp
Salt to taste
Coriander leaves
For talimpu:
Oil - 1 tbsp
Dry red chilli- 1
Garlic cloves - 6 (crushed)
Fenugreek seeds, channa dal,Mustard seeds,Cumin seeds - 1/4 tsp each
Curry leaves
Method:
- Heat the oil in thick vessel, add all talimpu ingredients and fry till mustard crackles.
- Add chopped onions, chillies and fry till golden brown.
- Add spices, tamarind paste, jaggery and 1 glass of water.
- Cook for 7-8 minutes or pulusu becomes thick for some extent.
- Add eggs and cook another 2 minutes and remove from fire.
- Garnish with coriander leaves.
- Serve with rice.
Ingredients:
Onions - 2
Dry red Chillis - 4-5
Roasted Channa Dal - 1/2 cup or less
Cumin seeds - 1 tsp
Oil- 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Method:
- Heat the oil and fry red chillies till the aroma comes and remove from pan.
- Add chopped onions to pan and fry till golden brown.
- Powder the roasted channa dal and keep aside.
- Grind all the ingredients by adding dal powder and little water
- This chutney goes well with Dosa.
Ingredients:
Raw bananas - 2
Onions- 2
Green chillies -2
Tamarind - small lemon size
Red chilli powder - 1 tsp
Jaggery - small piece
Salt to taste
Oil - 1 tbsp
Channa Dal - 1 tbsp
Red chilli - 1
Garlic cloves - 4
fenugreek seeds -1/2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves
Method:
- Peel and cut the banana into round slices and boil them in salted water.
- Heat oil in kadai, add red chilli, Channa dal, mustard, fenugreek,cumin seeds, chopped cloves and curry leaves. Fry for one minute.
- Add chopped chillies and onions and cook till onions are translucent.
- Add boiled banana pieces, salt, turmeric and red chilli powder. cook them in low flame for 5 minutes.
- Add tamarind juice and jaggery, cook till the gravy becomes thick (neither too thick nor watery)
Ingredients:
Roasted Channa dal - 250 gms
Dry red chillies - 5
Garlic Pod - 1
Cumin seeds - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Method:
- Dry roast red chillies
- Grind all ingredients to make fine powder.
- Store in airtight container for 1 month.
- This is chutney powder for Idli or lastly sprinkle in fry curries such as brinjal, okra, gherkins etc.
- Drink a glass of cold milk for immediate relief.
- Eat watermelon, cucumber or banana regularly.
- Drink coconut water three to four times for immediate relief.
- Mixture of 2 tsp of normal cider apple vinegar and 2 tsp of honey in a glass of water earlier than meals.
- Chew up a few tulasi leaves to obtain relief from gas.
- Drinking of buttermilk also gives relief.
- Take a small piece of jaggery in your jaws and slowly suck it. Repeat it each hour till acidity subsides.
- Use less spicy foods, avoid fried items or masalas.
- Daily eat few almonds.
- Fresh mint juice after meals also a good remedy for acidity.
Ingredients:
Green Jackfruit - 500 gms
Onions - 2
Tomato puree - 1 cup
Green chillies - 4
Ginger garlic paste - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Red chilli powder -1 tsp
Garam masala powder - 1 tsp
Bay leaves - 2
Curd - 1/2 cup (whipped)
Oil/ Ghee - 2 tbsp
Method:
- Peel and cut the jackfruit into medium sized pieces.
- Boil the jackfruit in salted water for 15 minutes. Drain out water and keep aside.
- Chop the onions and make half of the pieces into paste.
- Heat the oil and add bay leaves, chopped onions and green chillies and cook for a minute.
- Add onion paste, tomato puree, ginger garlic paste and cook till oil leaves the sides of vessel.
- Add boiled jackfruit pieces, spices and continue to cook in low flame stirring occasionally.
- Add whipped curd and half cup of water and cook in low flame for 10 minutes or till water absorbs.
- Serve with rice or paranthas.
Ingredients:
Ash Gourd - 1
Urad dal - 1 kg
Green Chillies - 10
Asafoetida
Salt to taste
Method:
- Peel and cut ash gourd into small pieces and tie them in cloth. Put some weight on cloth so the water comes out.
- Keep the water aside.
- Soak urad dal over night. Wash and grind the dal to fine paste by adding chillies.Add little water(use ash gourd squeezed water) to grind the dal.
- Add salt, asafoetida and gourd pieces to the ground dal.
- Take a big plastic sheet.
- Take small quantity and put them flat as vadiyalu on plastic sheet.
- Put the sheet directly to sunlight.
- Dry them till the vadiyalu comes out directly.
- Store in the airtight container.
- Fry in oil when ever you eat rice with sambar.
Note: Prepare this in summer.This is good for stomach disorders.
Ingredients:
Ragi - 1 cup
Black Gram (Urad dal) - 1 cup
Rice - 1 cup
Salt to taste
Oil
Method:
- Soak Soak dal, ragi and rice for 4-5 hours.
- Wash and grind them finely by adding water to make dosa batter.
- Keep aside for overnight for fermentation.
- Add salt as required.
- Heat the pan, grease oil and take one ladle full of batter and spread it round to make dosa.
- Cook both sides.
- Serve hot with tomato, onion chutney.
Ingredients:
Sago - 1 cup
Moong dal - 1 cup
Green chillies - 3
Cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Method:
- Soak moong dal and sago for half an hour separately.
- Heat 1/2 tbsp of oil in pressure cooker, add cumin seeds and moong dal and 2-3 cups water, close the lid and cook upto three whistles.
- Heat remaining oil in big vessel, add green chillies, sago and 2 cups of water and close the lid.
- Cook till sago is crystal clear stirring occasionally.
- Add cooked dal, spices and 1-2 cups of water.
- Cook another 5 minutes stirring continuously till water absorbs.
- Serve hot.
Ingredients:
Toor dal - 1 cup
Onions - 2 (into 4 pieces)
Tomatoes - 3 (finely chopped)
Drum stick - 5-6 pieces
Coriander and cumin powder - 1 tbsp
Dry red chillies - 4
Tamarind extract - 1-2 tbsp
Jaggery - small piece
Salt to taste
Red chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Cumin, Fenugreek, Mustard seeds - 1 tsp
Curry leaves
Oil - 1 tbsp
Coriander leaves
Method:
- Soak the dal for 30 minutes and pressure cook till dal is tender. Cool and blend it,
- Heat oil in big kadai, add dry red chillies, cumin, fenugreek and mustard seeds, curry leaves and fry for 1 minute.
- Add onions, drumstick and tomato pieces, close the lid and cook 5 minutes.
- Add water and spices and cook till drumsticks are tender.
- Add tamarind juice, jaggery and cooked dal and add sufficient water.
- Bring to boil them or cook another 10 minutes.
- Lastly garnish with coriander leaves.
- Serve hot with Steamed Idli, Dosa or Rice.
Ingredients:
French Beans - 250 gms
Onion - 1
Grated coconut - 1/2 cup
Turmeric - 1/2 tsp
Salt to taste
Red chilli powder - 1 tsp
Oil - 1 tbsp
Channa dal -1 tsp
Urad dal -1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves
Method:
- Trim the edges of beans and cut them into small pieces.
- Boil them and drain the water.
- Heat oil in a pan, add channa dal, urad dal, cumin, mustard seeds and curry leaves and fry for 1 minute.
- Add chopped onion, cook till onions are little brown.
- Add beans and spices, and cook 5 minutes stirring occasionally.
- Add coconut and fry another 4-5 minutes.
- Serve with rice.
Ingredients:
Okra (Bhendi) - 250 gms
Tomatoes - 250 gms
Capsicum - 1
Onion - 1 large
Garlic cloves - 1 tsp (crushed)
Fresh corn kernels - 100 gms
Pepper to taste (freshly ground)
Salt to taste
Turmeric - 1/2 tsp
Lemon juice - 2 tsp
Oil - 2 tbsp
Coriander leaves
Method:
- Wash and finely chop onions and tomatoes, capsicum .
- Slice the okra into 1/4" rounds.
- Heat oil in a pan, add the onion, capsicum, garlic.
- Fry gently over a medium flame until they are soft, stirring occasionally.
- Add okra and cook another 5 minutes.
- Add chopped tomatoes, corn kernels, salt, pepper and turmeric.
- Cook in low flame till okra is tender.
- Finally add lemon juice and mix gently.
- Transfer to serving bowl and garnish with coriander leaves.
- Serve hot with rice or roti.
Ingredients:
Bitter Gourd - 250 gms
Khoya - 1/2 cup (grated)
Green chillies and ginger paste - 1 tsp
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Cashew nuts - 7-8 (chopped)
Raisins - 7-8
Garam masala -1/4 tsp
Cumin seeds - 1/2 tsp
Oil 2 tbsp
Method:
- Take bitter gourd, cut the edges, boil them and slit them in middle. Remove the seeds and keep aside.
- Add chilli paste and other spices, cashews, raisins to grated khoya and mix gently.
- Fill bitter gourd with this filling evenly.
- Heat oil in a pan add cumin seeds and place bitter gourd gently.
- Close the lid and cook in very low flame till soft.
- Serve with rice.
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