September 30, 2010

MINT LEAVES POWDER (PUDINA KARAM)

Ingredients
Mint leaves - 250 gms (remove stems)
Dry red chillies -10
Cumin seeds - 1 tsp
Turmeric - 1/4 tsp
Tamarind  - 2 strands
Salt to taste
Curry leaves
Oil - 2 tsp


Method:

  • Heat the oil and fry cumin seeds, red chillies, curry leaves and remove from pan.
  • Wash the mint leaves and fry in the same pan.
  • Cool and grind all the ingredients to make powder.
  • Store in air tight container.
  • Serve with Rice or Idli

OMELETTE CURRY

Ingredients:
Eggs - 6
Onions -3 (chopped)
Tomatoes - 3 (chopped)
Green chillies - 2
Red chilli powder - 1 tsp
Turmeric -1/2 tsp
Coriander, cumin powder - 1 tsp
Salt and pepper to taste
Cumin seeds- 1 tsp
Ginger garlic paste - 1 tbsp
Coriander leaves
Oil - 2 tbsp


Method:

  • Heat 2 tsp of oil in kadai, add chopped onions and tomatoes and cook till they are tender.
  • Cool and grind to paste.
  • Heat 1 tbsp of oil, add cumin seeds, chopped chillies and onion paste.
  • Cook for 5 minutes and add all spices except pepper and fry till oil leaves the sides of pan.
  • Beat the eggs with salt and pepper and make an omelette in separate pan and cut into 1"stripes.
  • Add this to the gravy and 1 glass of water, mix gently.
  • Cover the lid and cook till the gravy becomes thick (not too thick)
  • Garnish with coriander leaves.
  • Serve hot with rice or roti.

September 29, 2010

NUVVULA PODI (GINGELY SEED POWDER)

Ingredients:
Tella Nuvvulu - 2 cups
Dry red chillies - 8-10
Cumin seeds - 2 tsp
Salt to taste


Method:

  • Dry roast red chillies, nuvvulu, cumin seeds till the aroma arises.
  • Cool and grind the above ingredients with salt to make powder.
  • Store in air tight container for one month.
  • We can add this powder to fry curries (dondakaya fry, vankaya fry) or gravies ( vankaya masala curry, dondakaya masala curry, drumstick curry) 










SPINACH AND EGG BURJI

Ingredients:
Spinach - 1 bunch (chopped)
Eggs  - 2
Onion - 1 (chopped)
Green chillies - 2
Ginger garlic paste - 2 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Cumin seeds - 1 tsp
Oil - 1 tbsp


Method:

  • Heat the oil in kadai, add cumin seeds and fry a little.
  • Add chopped onions, chillies, spinach and fry till spinach done.
  • Add spices and mix well.
  • Add beaten eggs and mix gently.
  • Cook another 5 minutes in low flame.
  • Serve hot with roti or rice

SPINACH WITH GRATED PANEER

Ingredients:
Spinach - 1 big bunch
Paneer - 100 gms
Onion - 1 (finely chopped)
Green chillies - 2
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Coriander, cumin powder - 1 tsp
Garam masala - 1/2 tsp (optional)
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Cumin seeds - 1 tsp


Method:

  • Boil the chopped spinach with salt water and cool and grind to make paste.
  • Grate the paneer.
  • Heat the oil, add cumin seeds, fry a little
  • Add chopped green chillies, onion, ginger garlic paste and fry till golden brown.
  • Add spinach puree and all spices, cook till the gravy thickens.
  • Lastly add grated paneer and cook in low flame for 5 minutes
  • Serve with rice or roti

September 25, 2010

MUTTON FRY

Ingredients:
Mutton - 500 gms
Ginger garlic paste - 1 tbsp
Onions - 2 (finely chopped)
Green chillies - 2 - 3
Coriander and cumin powder - 1 tbsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1-2 tsp
Salt to taste
Oil -  2 tbsp
Coriander leaves
Cloves - 2
Cinnamon - small piece
Cardamom - 2
Cumin seed - 1 tsp


Method:

  • Pressure cook mutton pieces with 1 tsp of ginger garlic paste, salt and turmeric
  • Heat the oil in kadai, add whole garam masala, cumin seeds and fry for 1 minute.
  • Add chopped onions, green chillies and cook till onions become translucent.
  • Add cooked mutton, remaining ginger, garlic paste and other spices.
  • Fry until the curry dried up.
  • Garnish with coriander leaves.
  • Serve with rice or roti.

September 24, 2010

KHEEMA CUTLETS

Ingredients:
Minced meat (kheema) - 500gms
Ginger garlic paste - 1 tbsp
Green chilli paste - 1 tsp
Red chilli powder - 1 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander leaves
Mint leaves 
Eggs - 3
Oil for frying


Method:

  • Pressure cook kheema, ginger garlic paste, salt till it done and dry up.
  • Chop mint leaves, coriander leaves and beat eggs.
  • Mix all the ingredients with cooked kheema and take small portion to make cutlet.
  • Add bread crumbs if the mixture is watery
  • Heat the oil in kadai, deep fry cutlets into golden brown.
  • This is good for woman after delivery and healthy snack for children.

September 23, 2010

INDIAN HERBS

INDIA IS LOADED WITH MAGICAL MEDICINAL HERBS. 










COLDS 

                                                      
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Mix a gram of dalchini/cinnamon powder with a teaspoon of honey to  cure cold. Prepare a cup of tea to which you should add ginger, clove, bay leaf and black pepper.. This should be consumed twice a day. Reduce the intake as the cold disappears.                       

GINGER FOR COLDS.  
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 DRY COUGHS.


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BLOCKED NOSE. 
                          
                                                                        
      
For blocked nose or to relieve congestion, take a table spoon of  crushed carom seeds (ajwain) and tie it in a cloth and inhale it.


                                                                            
SORE THROAT.
  
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AJWAIN/AJMO FOR ASTHMA.



CURE FOR BACKACHE..
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Rub ginger paste on the backache to get relief. 


                                                                            
GARLIC FOR HIGH BLOOD PRESSURE.

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                                                                            Have 1-2 pod garlic (lasan) first thing in the morning with water 



HONEY AND GINGER FOR HIGH BLOOD PRESSURE. 

                  



MIGRAINE.  . 

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                                                                            For the cure of migraine or acute cold in the head; boil a tablespoon of pepper powder, and a pinch of turmeric in a cup of milk, and have it daily for a few couple of days. 







TURMERIC/ ARAD CURE FOR INJURIES 
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                                                                            CRAMPS
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   You must do a self-massage using mustard oil every morning. Just take a little oil between your palms and rub it all over your body. Then take  a shower. This is especially beneficial during winter. You could also mix a little mustard powder with water to make a paste and apply this on your palms and soles of your feet.


           
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If you have a regular migraine problem, include five almonds along with hot milk in your daily diet. You could also have a gram of black pepper along with honey or milk, twice or thrice a day. Make an almond paste by rubbing wet almonds against a stone.This can be applied to forehead.   
                                                                            
    Eat an apple with a little salt on an empty stomach everyday and see its wonderful effects. OR When headache is caused by cold winds, cinnamon works best in curing headache. Make a paste of cinnamon by mixing in water and apply it all over your forehead.



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FOR ARTHRITIS.


HICCUPS                                                                            
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Take a warm slice of lemon and sprinkle salt, sugar and black pepper on it.. The lemon should be eaten until the hiccups stop. 


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