March 23, 2017

SPICES OF THAI CUISINE



BAY LEAVES (BAI GRAWAN): Fresh leaves are used in the preparation of curries.

BASIL: There are three varieties:

1. SWEET BASIL (HORAPA): It is somewhat like the one used in Italian cooking. It is cooked as a vegetable and added to salads.

2. HOLY BASIL (GAPROW): The hot, peppery taste is brought out while cooking. Used in chicken, beef and fish dishes and in stir fried vegetables. Not eaten raw.

3. LEMON-SCENTED BASIL (MANGLUG): Cooked as a vegetable and also added as a flavouring.

CARDAMOM (LOO GRAWAN): Added to sweets as a flavouring.

CHILLIES (PRIK): There are 8-10 varieties of different sizes and colours. The small red ones are very pungent and the light green ones are milder. The large , light green ones are cooked as a vegetables.

CINNAMON (OB CHUEY): Used in meat dishes, curries and desserts.

CLOVES (GAAN PLOO): Only used in making Musaman, the basic curry paste. Fresh leaves are used with betel nuts.

CORIANDER LEAVES (PHAK CHEE): The roots and leaves are ground together to prepare green curry paste. The leaves are used for garnishing.

CUMIN SEEDS (YEERAA): Ground to make curry paste.

FISH SAUCE (NAM PLA): Made from fermented dish, it is used instead of salt in many dishes.

GARLIC (GRATIEM): Almost all the dishes contain garlic in one form or the other, whole crushed or as oil.

GINGER (KHING): Tender, fresh ginger is used in chicken and beef curries, drinks and tom yum the famous Thai soup.

GINGER SIAMESE (GALANGAL): Larger than normal ginger, it is widely used along with lemon grass for a distinctive flavour.

LEMON GRASS (TAKRAL): The lower part of the stalk is used as a flavouring agent in curries and tom yum.

LIME PITTED (KAFFIR): The peel and juice of this dark green, knobby lime is added to many dishes.

LIME LEAVES (MAKRUD): Boiled along with lemon grass to flavour chicken and vegetable curries and soups.

MACE (DOOG JUNN): The orange petals are added to make Musaman the special curry paste.

MINT (SURANAE): Leaves are cooked as a vegetable and added to curry paste.

NUTMEG (LOOG JUNN): The nut is crushed and added to Musaman.

PANDANUS (TOEY): It is a colouring and flavouring agent in sweets. It is cooling to the system.

PEPPER (PINK THAI): Green, black and white varieties are used. The fresh green pepper gives a piquant taste to fish and chicken curries.

SESAME (NGA): Is ground along with peanuts to make a sauce. Banana fritters are coated with this before frying. It is added to make sweet sticky rice.

SHALLOTS (HOM DAENG): These small red onions are ingredients in almost all Thai dishes.

SPRING ONIONS (HOM TOHN): Used as a a garnishing in fried rice and soups and vegetables.

TURMERIC (KHA MIN): Freshly ground tender roots are added to give colour and flavour to curries.


March 21, 2017

AMERICAN HERB MARINADE

Ingredients:
Olive oil - 1/2 cup
Onion - 1/2 cup (chopped)
Tomato juice - 1 /2 cup
Lemon juice -1/4 cup
Snipped parsley - 1/4 cup
Salt -  1 tsp
Dried marjoram - 1 tsp (crushed)
Dried thyme - 1 tsp (crushed)
Pepper - 1/2 tsp
garlic clove - 1 (minced)

Method:

  • Combine oil, chopped onion, tomato juice, lemon juice, parsley, salt, marjoram, thyme, pepper and garlic.
  • Place lamb, pork, or chicken in a plastic bag set in a deep bowl or a shallow baking dish.
  • Pour marinade mixture over meat.
  • Close bag or cover dish, refrigerate 4 to 6 hours or overnight.
  • Turn the bag or spoon marinade over the meat occasionally to coat evenly.
  • Makes 1 3/4 cups (enough for 3 to 4 pounds meat)

YAM SOM-O (SPICY GRAPEFRUIT SALAD)

Ingredients:
Chicken breast  - 250 gms
Langoustines - 200 gms
Large grapefruit - 1 (segmented)
Fried dried shrimp -  1 tbsp (optional)
Lime juice - 2 tbsp
Fish sauce - 1 tbsp
sugar - 1 tbsp
Fresh or dry coconut - 1 tbsp
Coconut milk - 1/2 cup
Salt

Method:

  • Barbeque or grill the chicken, cool and cube into small pieces.
  • Cook the langoustines in a pan full of salted water for three to five minutes.
  • Remove, cool and slice.
  • Cut open the grapefruit, shred the pulp and set aside.
  • Next, mix the lime juice, fish sauce and sugar thoroughly in a bowl.
  • Add the langoustines, chicken, coconut and coconut milk. Mix again.
  • Finally, add the grapefruit segment and mix all the ingredients well.
  • Pour into a dish and add the fried prawns.
  • for a touch of colour, decorate with chopped mint leaves and red chillies.
  • The dish may also be served in a hallowed-out grapefruit.

CURRY LEAVES CHUTNEY

Ingredients:
Curry leaves - 1 cup
Tamarind - 2 strips
Salt to taste
Garlic pod - 1
Red chillies- 10 or as required
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Jaggery - small piece
Oil - 2-3 tbsp

Method:

  • Heat 2 tsp of oil; add half of garlic, red chillies and cumin seeds. Fry and remove from pan.
  • Add curry leaves to the same pan and fry them.
  • Now grind tamarind, fried ingredients, salt and jaggery to make chutney.
  • Add little water to make smooth chutney.
  • Heat the remaining oil, add fenugreek seeds, mustard and remaining garlic and allow them to crackle.
  • Then add ground chutney and cook in low flame until done.Store in dry jar to keep shelf life up to 10 days. 


కరివేపాకు పచ్చడి 


కావలిసిన వస్తువులు:
కరివేపాకు - 1  కప్ 
చింతపండు - 2 రెబ్బలు 
ఉప్పు 
వెల్లులిపాయ - 1
జీలకర్ర - 1 tsp 
ఆవాలు - 1 tsp 
మెంతులు - 1/2 tsp 
ఎండుమిర్చి  -10
బెల్లం - కొద్దిగా 
నూనె - 2-3 tbsp 

తయారీ:
  • బాణలిలో 2 tsp నూనె వేసి కాగిన  తరువాత ఎండుమిర్చి, జీలకర్ర, సగం వెల్లులి వేసి వేపి పక్కన పెట్టుకోవాలి. అదే బాణలిలో కరివేపాకు వేసి వేయుంచుకోవాలి. 
  • చింతపండు, ఉప్పు,  వేయించిన వస్తువులు, బెల్లం వేసి కొద్దిగా నీళ్లు పోసి మెత్తగా రుబ్బుకోవాలి. 
  • బాణలిలో మిగిలిన నూనె పోసి ఆవాలు, మెంతులు, వెల్లులి వేసి  తరువాత పచ్చడి వేసి సన్నని సెగ మీద ఉడికించుకోవాలి. 
  • చల్లారిన తరువాత పొడి సీసాలో పెట్టుకుంటే 10 రోజులు నిల్వ ఉంటుంది. 

BRAN TEA

Ingredients:
Wheat bran - 2 tsp
Water -  2 cups
Jaggery - 2 tsp
Milk - 1/2 cup

Method:

  • Boil water. Add bran and let it simmer for 10 minutes.
  • Strain and add milk and jaggery to it.
  • Serve hot.
  • This tea helps to tackle cold.

SHIKANJVI

Ingredients:
Lemons - 2 - 3
Water - 1 litre
Sugar - 3 tbsp
Black salt - little
Pepper/ roasted cumin powder - a pinch

Method:

  • Stir sugar in water till it is dissolved.
  • Squeeze juice from lemons and stir in sugar water.
  • Add black salt, pepper or roasted cumin powder.
  • Serve chilled with crushed ice cubes.

THAI CHICKEN FRIED RICE

Ingredients:
Cooked rice -  2 cups
Boneless chicken - 1 cup (cubed)
Thick coconut milk - 1 cup
Bell peppers - 1/2 cup (julienned)
Carrots - 1/2 cup (shredded)
Ginger garlic paste - 1 tbsp
Spring onion - 1/2 cup (chopped)
Red chilli paste - 1 tsp
Salt to taste
Oil - 1/2 cup

Method:

  • Heat oil in wok; add chicken along with ginger garlic paste, spring onions, bell peppers, carrots. Stir fry till chicken is cooked.
  • Add red chilli paste, salt and cook rice. Mix well.
  • Add coconut milk and stir fry till heated through.
  • Serve with garnished spring onions.

March 20, 2017

MINT ICED COFFEE

Ingredients:
Coffee powder  - 1 1/2 tsp
Sugar - 4 tsp
Mint leaves - 3-4
Ice cubes

Method:

  • Boil 150 ml of water with sugar and the mint leaves.
  • Cover with a lid and take off the flame. Leave to cool.
  • Strain and pour into a glass and keep in the fridge for cooling.
  • Serve with crushed ice and garnish with mint leaves.

TOFU DIMSUMS

Ingredients:
For dimsums:
Maida - 200 gms
Rice flour - 3 tbsp
Sour curd - 2 tbsp
Salt to taste

For filling:
Tofu or soya paneer -  250 gms
Soya sauce  - 1 tsp
Salt and pepper to taste

Method:

For making filling:

  • Crumble the tofu and mix in the soya sauce, salt and pepper and keep aside.
  • Knead thee maida, rice flour, salt and sour curd adding just enough lukewarm waterr to form a soft dough.
  • Divide the dough into small portions.
  • Make a small ball of each portion.
  • Roll out the balls into a circle which is 2 - 2 /12" in diameter.
  • place a portion of the filling in the centre and bring the edges of the circle to close the dimsum. Prepare all the dimsums in same way.
  • Place dimsums in a dimsum basket or in idli plate and steam cook for 8- 10 minutes until done.
  • Serve hot with chilli garlic sauce.

MAKKI KI ROTI

Ingredients:
Makki ki atta (corn yellow flour) - 2 cups
Wheat flour - 1/2 cup
Salt to taste
Fresh garlic with green leaves - 4 tsp (chopped)
Oil - 2 tbsp
Ghee for frying

Method:

  • Mix the flours, garlic and salt in a bowl. Slowly add oil and mix well.
  • Add enough water to form a hard dough.
  • You will not get a soft dough as when we knead wheat dough for chapatis.
  • This dough tends to break apart. Divide it into 4 portions and carefully roll out with rolling pin or flatten them with your palms.
  • Heat a tawa and on low flame, cook the roti, sprinkling oil or ghee from time to time.
  • Turn over and cook the other side of the roti till it is golden brown.
  • Serve with baghare baigan.

BENGALI KHICHIDI

Ingredients:
Rice  - 1 cup
Masoor dal -1/2 cup
Moong dal - 1/2 cup
Bay leaves- 2
Dry red chillies- 3
Cloves- 2
Cardamoms - 3
Ghee - 3 tbsp
Onion - 1
Turmeric- 2 tsp
Salt to taste

Method:

  • Soak the rice and the dal in water for 20 minutes.
  • Heat the oil or ghee and fry the onion. Mix in the whole spices and allow them to splutter.
  • Add the rice and the dal and continue to fry for 4-5 minutes. Mix in the turmeric and at least 6 cups of water and pressure cook till the dal and rice is done, and there is still water left. If the water has evaporated, heat another 2 cups of water, add salt and mix into the khichidi.
  • It should be watery and soft.


ALOO CHAT

Ingredients:
Potatoes - 4 (boiled)
Black salt - 1/4 tsp
Cumin powder  - 1 1/2 tsp
Garam masala - 3/4 tsp
Chilli powder - 3/4 tsp
Mango powder - 1 tsp
Mint chutney - 2-3 tsp
Lemon juice - 1 tsp
Pomegranate - 4 tsp
Salt to taste
Oil for frying

Method:
  • Cut the potatoes into cubes and fry them on a hot griddle, using a little oil till they are red in colour.
  • Put the potatoes in a bowl. sprinkle all masalas, add mint chutney and lemon juice. Mix well.
  • Garnish with pomegranate.
  • Serve hot.

March 16, 2017

ROYYALA MUDDA KOORA (PRAWNS CURRY)

Ingredients:
Prawns - 500 gms
Onions - 4
Green chillies - 4
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Oil - 2 tbsp
Coriander leaves

Spice paste:
Cardamom  - 2
Cloves - 3
Cinnamon stick - 1
Coconut - small piece
Poppy seeds - 2 TSP
Garlic cloves- 4
Coriander seeds - 2 tsp

Method:

  • Clean the prawns and keep aside.
  • Grind the spice ingredients to make paste and marinate the paste with prawns.
  • Add salt, chilli powder, turmeric to marinated prawns; add little water and bring to cook till tender.
  • Finely chop onions and green chillies.
  • Heat the oil and fry onions and green chillies until light brown.
  • Then add cooked prawns and fry until the curry is almost dry.
  • Lastly add coriander leaves.


రొయ్యల ముద్ద కూర 


కావలిసిన వస్తువులు:
రొయ్యలు - 500 గ్రా 
ఉల్లిపాయలు - 4
పచ్చిమిర్చి - 4
ఉప్పు 
పసుపు - 1/2 tsp 
కారం - 2 tsp 
నూనె - 2 tbsp 
కొత్తిమీర 

మసాలా ముద్ద:
ఏలకులు - 2
లవంగాలు -3
దాల్చిన చెక్క - 1
ధనియాలు - 2 tsp 
కొబ్బరి ముక్క - చిన్నది 
గసగసాలు - 2 tsp 
వెల్లులి రేకలు - 4


తయారీ:
  • రొయ్యలు శుభ్రం చేసి కడిగి పెట్టుకోవాలి. 
  • మసాలా ముద్దా నూరిన రొయ్యలకు ఉప్పు,పసుపు, కారంతో పట్టించి కొద్దిగా నీళ్లు పోసి ఉడికించుకోవాలి. 
  • ఉల్లిపాయలు, పచ్చిమిర్చి సన్నగా కోసి నూనెలో వేయుంచుకోవాలి. 
  • అందులో ఉడికిన రొయ్యలు వేసి బాగా వేగిన తరువాత కొత్తిమీర జల్లి దించుకోవాలి.  


RASPBERRY BRAN MUFFINS

Ingredients:
Fresh or frozen raspberries - 1 cup
All purpose flour - 1 cup
Unprocessed wheat bran - 1 cup
Sugar - 1/4 cup
Baking powder - 1 tbsp
Salt - 1/4 tsp
Beaten egg - 1
Milk - 1 cup
Cooking oil - 1/4 cup

Method:

  • Partially thaw frozen raspberries. Do not completely thaw.
  • In a medium mixing bowl stir together flour, bran, sugar, baking powder and salt. Make a well in the centre.
  • In a small mixing bowl, combine egg, milk, and oil; add all at once to flour mixture. Stir just till moistened. Fold in raspberries.
  • Grease bottoms of muffin cups or line with paper bake cups. Fill 2/3 rd full.
  • Bake in a 400 oven about 20 minutes or till done.
  • Remove and cool slightly on wire racks.

PESARAPAPPU PAYASAM (GREEN GRAM AND JAGGERY DESSERT)

Ingredients:
Moong dal - 100 gms
Ghee - 2 tsp
Sugar - 100 gms
Jaggery - 50 gms
Cardamom powder -  a pinch
Milk -300 ml
Cashew nuts - 2 tsp (fried)
Sultanas - 1 tsp (fried)

Method:

  • Roast the moong dal in ghee. reserve.
  • Mix sugar, jaggery and cardamom powder in 100 ml of water and bring to a boil. After 10 minutes, remove from heat and strain.
  • Boil moong dal in milk. When soft, add sugar mixture and combine.
  • Add fried cashew and sultanas and serve..


పెసర పప్పు పాయసం 

కావలిసిన వస్తువులు:
పెసర పప్పు - 100 గ్రా 
నెయ్యి - 2 tsp 
పంచ దార- 100 గ్రా 
బెల్లం - 50 గ్రా 
ఏలకుల పొడి -  చిటికెడు 
పాలు - 300 ml 
వేయించిన జీడిపప్పు - 2 tsp 
వేయించిన సుల్తానాస్ - 1 tsp 

తయారీ:
  • నేతిలో పెసరపప్పు కమ్మగా వాసన వచ్చేవరకు వేయించి పక్కన పెట్టుకోవాలి. 
  • పంచ దార, బెల్లం, ఏలకుల పొడి 100 ml  నీళ్లలో కలిపి ఉడికించుకోవాలి. 
  • 10 ని లు తరువాత దించి వడకట్టి పక్కన పెట్టుకోవాలి. 
  • పాలలో పెసరపప్పు వేసి మెత్తగా ఉడికించి అందులో పంచదార మిశ్రమం వేసి కలపాలి. 
  • చివరకు, జీడిపప్పు, సుల్తానాస్ వేసి దించి సర్వ్ చేసుకోవాలి. 

DOODH MAAN KOCHU MALAI CURRY

Ingredients:
Maan kochu  - 400 gms
(a country variety of colocasia
grown in West Bengal)
Turmeric powder -  1 tsp
Salt to taste
Onions  - 100 gms
Cashew nuts - 2 tbsp
Mustard oil - 1 1/2 tbsp
Whole spices - 1/4 tsp
(cardamom, cinnamon , cloves)
Ginger paste - 1/2 tsp
Chilli powder - 1/2 tsp
Fresh coconut milk - 75 ml
(second extract)
Sugar - 1/4 tsp
Green cardamom powder - 1/8 tsp
Fresh coconut milk - 25 ml
(first extract)

Method:

  • Wash maan kochu, peel and cut into half-moon shapes of even size. Boil in enough water to cover, with a 1/2 tsp of turmeric and salt, till cooked. Drain.
  • Peel onions and cut into big chunks.
  • In a separate pan, boil onions and cashew nuts with salt and a pinch of turmeric powder till cooked. Cool and blend to a smooth paste.
  • Heat half the quantity of mustard oil in a wok, add whole spices and ginger paste. Cook the masala, add chilli powder and the onion- cashew paste. Cook till it releases oil indicating the masala is done.
  • Add the second extract of fresh coconut milk, blend over low heat.
  • Remove from heat, cool, strain the gravy, and reserve.
  • Heat remaining mustard oil, add the boiled maan kochu, add gravy, sugar and simmer till the maankochu absorbs the gravy and becomes tender.
  • Add green cardamom powder and the first extract of coconut milk.
  • As it comes to a simmer, remove from heat.
  • Serve hot.


March 14, 2017

BOMMIDAYALU - CHINTAKAYALA EGURU

బొమ్మిడాయలు - చింతకాయల ఇగురు 

కావలిసిన వస్తువులు:
బొమ్మిడాయలు  - 25
చింతకాయలూ - 500 గ్రా
ధనియాలపొడి - 2 tsp
జీలకర్ర - 1 tsp
అల్లం - 1" ముక్క
వెల్లులిపాయ - 1 1/2
ఉల్లిపాయలు - 3
కారం - 1 tbsp
ఉప్పు
పసుపు - 1/2 tsp
పచ్చిమిర్చి - 3-4
పచ్చి కొబ్బరి - 1/2
ఉల్లికాడల కట్ట - 1
నూనె - 1 కప్
ఆవాలు - 1/2 tsp
కరివేపాకు
కొత్తిమీర

తయారీ:

  • ఉల్లిపాయలు, పచ్చిమిర్చి, ఉల్లికాడలు సన్నగా కోసి పెట్టుకోవాలి. 
  • చింతకాయలూ  నూరి, పిసికి, పిప్పి తీసివెయ్యాలి. 
  • ధనియాలు, జీలకర్ర, అల్లం, వెల్లులి కలిపి మెత్తగా ముద్దగా నూరుకోవాలి. 
  • అర కప్ నూనె వేడి చేసి చేపలు వేయించి అందులో అల్లం ముద్ద, ఉప్పు, కారం, పసుపు, చింతకాయ గుజ్జు వేసి కలిపి ఉంచాలి. 
  • కొబ్బరి తురుమి వేడి నీటిలో 5 ని లు నానపెట్టి కొబ్బరి  పాలు తీసుకోవాలి. 
  • బాణలిలో మిగిలిన నూనె పోసి కాగిన తరువాత ఆవాలు, కరివేపాకు వేయుంచుకోవాలి. ఉల్లిపాయ, పచ్చిమిర్చి, ఉల్లికాడలు వేసి వేగిన తరువాత చేప ముక్కలు వేసి సన్నని సెగ మీద 20 ని లు మగ్గనివ్వాలి. 
  • అందులో కొబ్బరి పాలు, కొత్తిమీర వేసి మరో పది ని లు మగ్గనివ్వాలి. 

March 11, 2017

TEASEL GOURD SWEET AND SOUR CURRY (AAKAKARAKAYA PULUSU)

Ingredients:
Teasel gourd- 1/2 kg
tamarind - lemon size
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 2 tsp
Jaggery  - small piece
Rice flour - 2 tsp

For Talimpu:
Oil - 1 tbsp
Red chillies- 2
Mustard, cumin and fenugreek seeds -  1/2 tsp
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves

Method:

  • Wash and cut gourd into round slices.
  • Soak and extract tamarind juice.
  • Put gourd pieces, salt, turmeric, salt, chilli powder and tamarind juice in a vessel and bring it to boil.
  • When it is almost done add rice flour paste (rice flour added in little water) and grated jaggery. Cook for 2 minutes.
  • Heat the oil; add all talimpu ingredients and allow it to crackle.
  • Pour this over curry.




ఆకాకరకాయ పులుసు 


కావలిసిన వస్తువులు:
ఆకాకరకాయలు - 500 గ్రా
చింతపండు - నిమ్మకాయంత
ఉప్పు
పసుపు - 1/4 tsp
కారం - 2 tsp
బెల్లం - చిన్న ముక్క
బియ్యం పిండి - 2 tsp

తాలింపు:
నూనె- 1 tbsp
ఎండు మిర్చి - 2
ఆవాలు, జీలకర్ర, మెంతులు - 1/2 tsp
 మినపప్పు - 1/4 tsp
సెనగ పప్పు - 1/4 tsp

తయారీ:

  • ఆకాకరకాయలు కడిగి చక్రాలుగా కోసి పెట్టుకోవాలి. 
  • చింతపండు నానపెట్టి రసం తీసి పెట్టుకోవాలి. 
  • ఒక గిన్నిలో ముక్కలు, పసుపు, ఉప్పు, కారం, చింతపండు రాజం వేసి ముక్క మెత్తపడేవరకు ఉడికించాలి. 
  • బియ్యం పిండిలో కొద్దిగా నీళ్లు పోసి కలిపి, బెల్లంతో పాటు కూరలో వేసి రెండు ని లు ఉడికించాలి. 
  • బాణలిలో నూనె వేడి చేసి తాలింపు దినుసులు వేసి వేగిన తరువాత పులుసులో దిమ్మరించుకోవాలి. 
  • ఈ కూర అన్నంతో చాలా బాగుంటుంది. 



March 09, 2017

WATERCRESS SALAD

The Korean salad relish, called Namul, may be made with various vegetables. it is usually flavored with such things as green onion, soy sauce, sesame, and red chilli.

Ingredients:
Watercress - 2 bunches
Small green onions and tops - 2 (chopped)
Pepper - 1/4 tsp
Salt - 3/4 tsp
Sugar - 1 1/2 tsp
Soy sauce - 2 tbsp
Vinegar - 1  1/2 tbsp
Dry red chilli -  1 (crushed)
Toasted sesame seed - 1 tsp (crushed)

Method:

  • Wash watercress; drain, then cut into 2" lengths.
  • Mix together the green onions and tops, pepper, salt, sugar, soy sauce, vinegar, and crushed chilli.
  • Pour over watercress, then sprinkle with sesame seed.
  • chill for one hour, if you like, but serve at room temperature.


SPICED CHICKEN LIVERS

Ingredients:
Chicken livers - 1 pound
Water
Soy sauce-  1/2 cup
Green onions  - 1/2 cup (chopped with tops)
Dry vermouth, Sherry, or white rice wine - 1/4 cup
Sugar -  1 tbsp
Anise seed - 1/4 tsp
Fresh ginger root - 1 1/2 tsp (chopped)

Method:

  • Cover livers with water and bring just to boiling. Drain well.
  • Add soy sauce, green onions, wine, sugar, anise seed, and ginger.
  • Bring to boiling and simmer gently, covered, for 15 minutes.
  • Chill thoroughly in stock.
  • Slice livers in bite sized pieces, return to stock, keep cold.
  • Drain to serve, at room temperature.

March 08, 2017

FIG PUDDING

Ingredients:
Maida - 1 1/2 cups
Figs - 1 1/2 cups
Ghee - 2 tbsp
Sugar or Jaggery - 1 cup
Baking powder - 1 tsp
Salt - 1/2 tsp
Nuts - 1 cup
Egg -1
Hot water - 1 cup

Method:

  • Finely chop figs and fry in ghee. Soak the fried figs in hot water for ten minutes.
  • Then add maida, sugar/ jaggery and other ingredients to the figs soaked in hot water.
  • Mix well and pour into greased tin.
  • To steam cook take big vessel with water that should cover half the pudding tin. Place the pudding vessel carefully; Bring to boil and cover with lid.
  • Steam cook in low flame for one hour until done.

March 01, 2017

BRINJAL WITH DAL (VANKAYA PAPPU)

Ingredients:
Toor dal/ moong dal - 1oo gms
brinjals - 100 gms
Green chillies - 4-5
Onions -2
Turmeric- 1/2 tsp
Salt to taste
Chilli powder - 1 tsp
Tamarind juice - 2 tsp
Coriander leaves


For Talimpu:
Ghee - 2 tsp
Red chillies- 2 (broken)
Garlic cloves- 4 (crushed)
fenugreek, Cumin and mustard seeds - 1/2 tsp
Curry leaves - few

Method:

  • Wash and pressure cook dal until soft and tender. In the meantime chop onions, green chillies and brinjals.
  • Keep the brinjal pieces in salt water for preventing discolouring.
  • Once the lid is open, add chopped vegetables, tamarind juice, salt, turmeric, chilli powder and add enough water to cook.
  • Again cook until the brinjals are tender.
  • Heat the ghee in pan; add all talimpu ingredients and allow them to crackle.
  • Pour this over dal and garnish with coriander leaves.
  • Serve with rice.


వంకాయ పప్పు 


కావలిసిన వస్తువులు:
కంది పప్పు/పెసర పప్పు - 100 గ్రా 
వంకాయలు - 100 గ్రా 
పచ్చిమిర్చి - 4-5
ఉల్లిపాయలు -2
పసుపు -1/2 tsp 
ఉప్పు 
కారం - 1 tsp 
చింతపండు రసం - 2 tsp 
కొత్తిమీర - కొద్దిగా 

తాలింపు:
నెయ్యి - 2 tsp 
ఎండు మిర్చి  - 2
వెల్లిలి - 4 (చిదిపినది)
ఆవాలు, జీలకర్ర, మెంతులు - 1/2 tsp 
కరివేపాకు 

తయారీ:
  • పప్పు కడిగి కుక్కర్ లో మెత్తగా ఉడికించుకోవాలి. 
  • ఉల్లిపాయలు, పచ్చిమిర్చి, వంకాయలు కోసి ఉడికిన పప్పులో పసుపు, ఉప్పు, కారం, చింతపండు రసం, సరిపడా నీళ్లుతో పాటు వేసి ఉడికించుకోవాలి. 
  • తాలింపుకు నెయ్యి వేడి చేసి తాలింపు దినుసులు వేసి వేగిన తరువాత పప్పులో దిమ్మరించుకోవాలి. 
  • చివరకు కొత్తిమీర వేసి దించుకోవాలి. 
  • ఇది అన్నంలోకి చాల బాగుంటుంది. 



HOME REMEDIES FOR RINGWORM

Ringworm is one of the common skin diseases. The disease is caused by a fungus, a  minute form of vegetable plant life that grows on the skin. The disease is more annoying than dangerous.

Causes and Symptoms:

Ringworm infection occurs in the scalp, the body, the feet, and the nails. Ringworm of the scalp is common among children because of the lack of protective fatty acids in their scalp. The disease spreads on the skin and extends deeper into the hair roots, and also up along the hair. The affected hair becomes dull breaks off near its root. This leaves bald spots on the scalp.

The patches of ringworm on the body are usually round or oval, with raised pink and scaly rings which show a clean space in the centre.

The itching in the infected parts helps to spread infection through the nails to other healthy parts of the body. If it is not treated for a long time, the infection becomes chronic and is then difficult to get rid of.

Ringworm is passed from an infected person to a healthy person by contact. It is also spread by the use of articles such as the towel of an infected person.

Remedies:

Papaya:

Ring worm can be effectively cured by rubbing slices of unripe papaya on the ringworm patches. Bruised leaves of papaya warmed over a fire can be applied as a poultice in boils, swellings, elephantoid growths, etc.,

Mustard seeds:

Another effective home remedy  for ringworm is mustard seeds. A paste should be prepared from these seeds and applied externally over the ringworm patches after thoroughly washing the skin with sufficient hot water.

Butea seeds:

The seeds of the herb butea are valuable in ringworm. The seeds should be ground to a paste and mixed with a little lime juice. This paste should be applied externally over the skin affected by ringworm.

Cassia leaves:

The leaves of the cassia tree are useful in irritation of the skin and in alleviating swellings and pains. The juice of these leaves or  a paste made from them can be applied to ringworm patches with gratifying results.

Holy Basil:

The leaves of holy basil are also useful in ringworm. The juice of these leaves should be extracted and applied over ringworm patches,

Turmeric:

It is very effective in the treatment of ringworm. The juice of raw turmeric should be applied externally to the parts of the skin affected by ringworm.  Simultaneously, one tsp of turmeric juice mixed with an equal quantity of honey should be taken orally.

Raw vegetable juices:

Raw vegetable juices, especially carrot juice in combination with spinach juice, have proved beneficial in the treatment of ringworm.


For treatment of ringworm apply the scanty oil which oozes out while slowly burning a coconut shell; or grind groundnut seed in a little sour buttermilk and apply it to the affected part.

Ringworm can be easily get rid of by applying fresh cashew nut oil obtained by burning the outer rind of cashew seed.