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Showing posts from January, 2012

Importance of Cluster Beans (Goru Chikkudu)

Cluster beans are mostly grown in Andhra Pradesh and Maharashtra. Cluster beans are also known as gawar or guar or goru chikkudu or kothavara.  They are comes under beans family. 
They are rich in fiber, proteins, calcium, minerals, carbohydrates, vitamins.


 The health benefits are:

It lowers blood cholesterol levels.It helps in bones strength.Beans control indigestion.It keeps diabetes in control.It  is good for pregnant woman as it helps in baby's natural growth.    In India, Cluster beans are commonly used in vegetable curries and lentils. We can cook it in different ways. Some of them are Add some fresh coconut to cluster bean fry. It enhances the taste.Make a gravy by adding tamarind juice, jaggary.Add ulli karam to cluster bean curry.



Flavoured Yoghurt

Ingredient:
Curd - 250 ml
Sugar as per taste


Method:

Beat the fresh, thick curd well, add sugar if you need more sweetness.Mango Yoghurt:
Ingredients:  Curd - 250 ml Mango pulp - 1 tbsp Mango pieces - 1 tbsp
Method:  Blend mango pulp with curd and add mango pieces.Serve chilled.Strawberry Yoghurt: Add straw berry pulp to curd and blend well.Cherry Yoghurt: Add cherry pulp to curd and blend well.Mixed fruit Yoghurt: Add chopped fresh fruits to beaten  curd and serve chilled.Mixed Dry fruit Yoghurt: Add finely chopped mixed dry fruits to beaten curd and serve chilled.



Papaya Halwa

Ingredients:
Ripe Papaya - 1
Khoya - 3/4 - 1 Cup
Milk - 1 cup
Sugar - 1 cup
Ghee - 3/4 cup
Cashew nuts - 1 tbsp (chopped)
Kishmish - 1 tbsp
Cardamom  Powder - 1/4 tsp
Saffron  -  a pinch


Method:

Peel and chop papaya into small pieces.Blend in the mixie to make puree.Cook in thick bottom vessel till the water dries from papaya puree. Stir continuously otherwise it sticks to the vessel.Add ghee, milk, cardamom powder and mix well. After few minutes add sugar, khoya and mix well.Cook till it becomes thick (it leaves the sides of vessel) then add cashew nuts, kishmish, saffron, mix well and remove from fire.Serve cool or hot. 

Panasa Pottu Kura

Ingredients:
Panasa Pottu - 250 gms
Onion - 1
Ginger garlic paste - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Coriander - Cumin powder -  1 tsp
Grated Coconut - 1 tbsp
Oil - 1 tbsp
Cloves - 3
Cinnamon - small piece
Cumin & Mustard  seeds - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves


Method:

Wash panasa pottu thoroughly and boil in pressure cooker with turmeric up to 3 whistles.Cool and open the lid of cooker. Drain the water completely.Heat oil in kadai, add cloves, cinnamon, cumin, mustard, channa dal and curry leaves. Fry for one minute.Add chopped onion, ginger garlic paste and fry till onions are soft.Add boiled panasa pottu and spices, fry in medium flame for 5 minutes. Add little oil if necessary.Add grated coconut and cook in low flame for 8-10 minutes or till the curry is dry.

Mirchi Papdi

Ingredients:
Besan - 500 gms
Cumin seeds - 1 tsp
Ajwain - 1 tsp
Asafoetida -  a pinch
Salt to taste
Oil for deep fry


Method:

Mix all the ingredients except oil. Add equal parts of water and oil to make dough.Take lemon size ball and roll it like chapati. Do the same with remaining dough.Cut chapati into long 1 " strips and fry them in hot oil.Serve with fried green chillies.

Milk Cake

Ingredients:
Cow Milk - 3 ltrs
Sugar - 150 gms
Almonds - 10 gms
Pista - 10 gms
Cardamom Powder - 1 gm
Rose water - few drops
Saffron -  a pinch


Method:

Boil the milk in thick bottom vessel in low flame till it becomes thick. Stir occasionally otherwise it sticks to vessel.Add sugar, cardamom powder, rose water, cook in low flame till it becomes thick.Remove from fire and pour in greased plate.Decorates with chopped pista and almonds and cut into desired shape.

Benefits with Jaggery

Jaggery is used as an ingredient in sweets and some times we add in curries like sambar, pulusu etc., In India most of the  sweets are prepared with jaggery than sugar as it considers medicinal benefits. It contains the natural goodness of minerals and vitamins inherently present in sugarcane juice. Some of the benefits are Mix 2 tsp of jaggery with 1/4 tsp of pepper powder and make small balls and take it for throat pain for 3 days in the morning.Boil jaggery and tamarind together and apply this to the joint pains to get relief.Eat Jelabi made with jaggery , immediately it controls loose motions.Cook jaggery, ajwain, Ummetha (Dathura) in ghee and apply(make patti) to the wounds, boils  Jaggery is effective in easing stomach acidity.Take equal proportions of ajwain, dry ginger, cumin seeds and make a fine powder and mix with the jaggery. Make small balls and take it for indigestion.Mix jaggery in ginger juice and take it for reducing flum.Take a small piece and eat it with rice, so puss…

Vegetable Stew

Ingredients:
Potatoes - 2
Carrots - 100 gms
French beans - 100 gms
Drum stick - 1
Green Bananas - 2
Onions - 2
Coconut Milk - 1 cup (thick)
Coconut milk - 1 cup (thin)
Green chillies - 3
Ginger - 1 tsp (chopped)
Garlic - 1 tsp (crushed)Pepper powder - 1 tsp
Cardamom Powder -1/4 tsp
Cloves - 3
Cinnamon - small piece
Ghee/ Oil - 2 tbsp

Method:

Peel and cut carrots and potatoes into medium size pieces.Thread the beans and cut into 1 inch pieces. Cut drum stick into 2 inch pieces. Peel and cut bananas into 1" long thick pieces. Slices the onions.Heat the oil in a thick bottomed pan and fry cinnamon, cloves, ginger, garlic and green chillies for 1 minute. Add onions and fry till they are translucent. Add all the vegetables, salt, pepper and thin coconut milk. Close with the lid and cook in low flame till vegetables are soft. Lastly add thick coconut milk, sprinkle cardamom powder and remove from fire.Serve hot.

Mutton Kheema with Bottle Gourd

Ingredients:
Kheema - 500 gms
Bottle Gourd - 250 gms
Onions - 2
Green chillies - 4-5
Ginger garlic paste  - 1 tbsp
Turmeric - 1/2 tsp
Red Chilli Powder - 2 tsp
Salt to taste
Garam Masala - 1/2 tsp
Coriander - Cumin Powder - 1 tbsp
Oil - 2 tbsp
Cardamom - 2
Cloves - 4
Cinnamon - small piece
Coriander leaves


Method:

Wash the kheema twice and drain the water completely.Peel and chop bottle gourd into small pieces.Finely chop onions and slit green chillies into lengthwise.Heat the oil in pressure cooker, add whole garam masala and fry for 1 minute.Add chopped onions, green chillies, ginger garlic paste and cook till onions are soft. Then add kheema and fry for 5 minutes in medium flame. Add bottle gourd pieces and other spices, cook another 5 minutes. Add 1 cup of water and close the lid and cook up to 2 whistles in high flame and 1 whistle in low flame.When the lid is open, add chopped coriander leaves and cook again in low flame till water absorbs.Serve with rice or roti.

Spicy Corn

Ingredients:
Corn - 2 cups (Fresh or Frozen)
Chilli Paste - 2 tsp (add 1/4 tsp salt to chilli paste)
Salt - 1 tsp
Oil - 2 tbsp


Method:

Heat oil in kadai, add green chilli paste, corn and cook for 5 minutes in medium flame.Add 1/2 cup of water, salt and cook on low flame for 5 minutes.Serve hot.

French Toast

Ingredients:
Bread Slices - 4
Egg - 1 no.
Milk - 1/2 - 1 cup
Sugar to taste
Vanilla essence - 2-3 drops
Ghee for frying


Method:

Beat egg and mix well with milk, sugar and vanilla essence. Beat till sugar dissolved.Heat the pan and grease with ghee. Then take one bread slice and dip in egg batter , fry both sides in hot pan by applying ghee. Do the same for all slices.Serve hot.

Vankaya Alu chikkudu kaya kura (Brinjal, Potato & Broad bean Curry)

Ingredients:
Brinjals - 100 gms
Potatoes - 100 gms
Broad beans - 100 gms
Tomatoes - 2
Onion - 1
Green Chillies - 2
Ginger garlic paste - 1 tbsp
Turmeric - 1/4 tsp
Red Chilli Powder - 1 tsp
Salt to taste
Coriander leaves


For talimpu:
Oil - 1 tbsp; Dry red chill - 1, urad & channa dal - 1/2 tsp, cumin & mustard seeds - 1/4 tsp, Curry leaves


Method:

Thread the edges and remove strings from broad beans, cut them into half and boil them till they are tender and drain the water completely.Peel and cut potatoes into small pieces. Keep them in salted water.Cut brinjals lengthwise and keep them in salted water.Finely chop onions, green chillies and tomatoes.Heat the oil in kadai, add all talimpu ingredients and fry till mustard crackles.Add ginger garlic paste, chopped onions, green chillies and fry till onions are soft. Then add tomatoes, potatoes, brinjals, salt and turmeric, cook them in low flame for 5 minutes.Add broad beans, red chilli powder, mix well.Add 1 cup of water, cook till all the vege…

Carrot Soup

Ingredients:
Carrots - 250g Potato - 1 large Onion - 1 large Black Pepper - a pinch Dried Basil - 1/4tsp Butter - 20g Bread Croutons - 75g Water - 850ml Salt - 1tsp
Method:  Peal,chop the carrots, potato and onion into pieces. Put the water and salt into a large saucepan,and bring to the boil.Add the carrots,potato and onion,cover and simmer for 10 to 15 minutes, or until the vegetables are tender.Puree the vegetables with their cooking liquid in a blender or food processor.Return the puree to the sauce pan.Add the pepper and the basil if used.Reheat the soup.Stir in the butter just before serving and garnish with the croutons if desired or sprinkle with parsley.And it is ready to serve

Spinach Pakodi

Ingredients:
Rice - 1 cup
Urad dal - 1/5 cup
Ginger garlic paste - 1 tsp
Spinach leaves -2 cups (chopped)
Salt to taste
Red chilli powder - 1 tsp
Cumin seeds - 1 tsp
Oil for frying


Method:

Dry roast urad dal and grind along with rice to make fine powder.Add all the ingredients by adding sufficient water (pakodi batter consistency).Heat the oil, fry the pakodi's few at a time and transfer to paper napkin for absorbing the excess oil.Serve hot.

Pista Burfi

Ingredients:
Pista  Powder - 1/2 cup
Mawa - 250 gms
Sugar - 100 gms (powdered)
Cardamom Powder - 1/2 tsp
Green colour -  a pinch


For decorating:
Silver foil
Pista flakes


Method:

Mix mawa and sugar and cook for few minutes. Cool for one minute.Add pista powder, cardamom powder, green colour and mix well.Grease the plate with ghee and press the mix flat on a plate.Garnish with silver foil and flakes. Cut into square pieces.



Baby Corn and Paneer Curry

Ingredients:
Paneer - 200 gms
Baby corn - 10 pieces
Capsicum - 1 (chopped)
Salt to taste
Oil - 1 tbsp
Coriander leaves

For paste:
Onion - 1
Sesame seeds - 1 tbsp
Corn flour - 1 tsp
Ajinamoto - 1 tsp
Tomato sauce - 1/2 cup
Soya sauce - 1 tsp
Capsico sauce -1 tbsp
Vinegar - 1 tsp

Method:

Dry roast sesame seeds and chop onion into pieces. Grind all the ingredients for paste.Boil baby corn for 3-4 minutes and drain the water completely.Heat the oil in kadai, saute the capsicum and  baby corn. Add the paste and salt.Lastly add paneer pieces and mix gently. Cook for few minutes.Lastly garnish with coriander leaves

Pindi Miriyam

Ingredients:
Red Pumpkin - 250 gms
Green Chillies - 6
Pepper - 1 tsp
Cumin seeds - 1 tsp
Channa dal -  2 tbsp
Salt to taste
Ginger -  small piece
Fresh coconut - small piece
Coriander seeds - 1 tsp
Asafoetida- a pinch
Rice - 2 tsp
Dry red chilli - 2
Turmeric - 1/4 tsp
Curry leaves
Oil - 1 tbsp
Mustard & Cumin seeds - 1/2 tsp


Method:

Soak channa dal for one hour and grind dal to make fine batter.Dry roast coriander seeds, pepper, cumin seeds, asafoetida, rice. Cool and grind along with grated coconut, ginger to make fine paste.Peel, de-seed and chop pumpkin into small pieces and bring it to boil. Add sliced green chillies, salt and turmeric.Add spices and cook for few minutes.Then add channa dal batter (thin), cook till raw smell of dal leaves.Lastly heat the oil in a pan, fry cumin, mustard, red chillies and curry leaves for one minute.Pour this on curry.Garnish with coriander leaves.Serve hot with rice.

Shahi Tukda

Ingredients:
Bread - 8 slices
Sugar - 2 cups
Water - 1 cup
Milk - 250 ml
Saffron - few strands
Green cardamoms - 4
Khoya - 100 gms
Dry fruits - few (finely chopped)
Oil for frying


Method:

The crust from the bread slices is removed and cut them into triangle pieces. Deep fry them in oil till golden brown and keep aside.Make a syrup with sugar and water of 2 string consistency. Add crushed cardamom to the syrup.Bring it to boil the milk, add soaked saffron, the crumbled khoya and mix well. It will become little thick.Dip the the slices one by one in sugar syrup, arrange these pieces on plate.Lastly pour thick milk over slices. Garnish with chopped dry fruits.Generally it serves after meals.

Palak Pesarattu

Ingredients:
Spinach - 5 bunches
Moong dal - 1 cup
Raw rice  - 1 cup
Onions - 3
Tomatoes - 3
Green Chillies - 6
Chat masala - 1 tsp
Asafoetida - a pinch
Coriander leaves -  1 cup
Curry leaves
Salt to taste
Oil
Butter for garnishing


Method:

Soak moong dal and rice for 4-5 hours.Wash and finely chop spinach leaves. Finely chop onions, tomatoes and green chillies.Grind dal and rice along with green chillies, tomatoes, salt, Asafoetida, curry leaves, water.Mix 1/2 of the onions, 1/2 of the coriander leaves and spinach to the batter.Mix remaining onions, coriander leaves, chat masala and keep aside.Heat the pan, grease with oil then pour batter to make round dosa. Sprinkle onion mixture on top. Cook well by applying oil.Serve hot with butter spread.

Danthal

Ingredients:
Danthal (Hard portion of cauliflower) - 500 gms
Mustard oil - 1 tbsp
Cumin Powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Anardhana - 2 tsp (Ground)
Red Chilli powder - 1 tsp
Coriander powder - 2 tsp
Amchur powder  - 1 tsp
Garam masala - 1 tsp


Method:

Clean and cut danthal into 2 long pieces. Wash them well.Over Heat the oil in Iron kadai, cool and then add danthal pieces. Fry for few minutes.Add all spices and mix well. Cover and cook in low flame till tender.Lastly garnish with coriander leaves.Serve hot with roti and dal.


Budida Gummadi Murabba (Ash Gourd Halwa)

Ingredients:
Ash Gourd (grated) - 2 cups
Sugar - 2 cups
Ghee - 4 tbsp
Colour -  a pinch (optional)

Method:

Peel and grate the ash gourd. Squeeze the water completely from grated gourd.Heat the ghee in thick kadai, add grated gourd and fry till raw smell goes and becomes soft. Then add sugar , cook till it melts by stirring continuously  and becomes thick.Pour this on greased plate and cut them into pieces when it is cool.

Ponna ganti kura Fry

Ingredients: Ponna Ganti Kura – 2 bunches Channa dal – ½ cup Ginger garlic paste – 1 tsp Onion – 1 Green chillies – 3 Salt to taste Turmeric – ¼ tsp Red chilli powder – 1 tsp Oil – 1 tbsp Urad dal, mustard, cumin seeds – ½ tsp Dry red chilli – 1 Garlic cloves – 4 (sliced) Curry leaves
Method: ·Wash and soak channa dal for 30 minutes.·   Separate leaves from stems of ponna ganti kura , wash thoroughly and chop them.·Finely chop onions and green chillies.·Heat the oil in kadai, add urad dal, mustard and cumin seeds, dry red chilli, garlic cloves, curry leaves, fry them for one minute. Then add ginger garlic paste, onions, green chillies and cook till onions are soft.·Add chopped ponna ganti kura, fry for few minutes.·Add soaked channa dal and close the lid and cook in low flame till channa dal becomes soft but separate. Add all spices and fry them another 5 minutes.·Serve with rice or roti.
పొన్నగంటి కూర 

కావలిసిన వస్తువులు:
పొన్నగంటి కూర - 2 కట్టలు
సెనగ పప్పు -  1/2 కప్
ఉల్లిపాయ - 1
పచ్చి మిరపకాయలు - 3

Lemon Pickle (Nimmakaya Nilva Pachchadi)

Ingredients:
Lemons -50 no.s (Fresh)
Fenugreek Seeds -  1/2 Cup
Turmeric - 1 tsp
Salt - 500 gms
Red Chilli powder(Pachchi Karam) - 500 gms


Method:

Take fresh and yellowish lemons for pickle not the green one.Wash and wipe the lemons with dry cloth. Cut each lemon into 4 or 8 pieces lengthwise.Cut 2/3 of lemons like this and squeeze juice from remaining lemons.Mix lemon pieces, juice, turmeric and salt in a jar and keep aside for 3 days.On third day separate pieces from juice and dry them in sunlight for  that day. keep juice along with jar in sunlight for 1 hour.Dry roast the fenugreek seeds and make them powder.Add fenugreek powder, red chilli powder,lemon pieces to the juice in the jar. Mix well. Add salt if necessary.We can store it for 1 year.

Raw Papaya - Coconut Curry (Pachchi Bobbai Kobbari to kura)

Ingredients:
Raw Papaya  - 1 Small
Grated coconut - 1 Cup
Green chillies - 6-8 (chopped)
Salt to taste
Turmeric - 1/4 tsp

Talimpu:
Oil - 2 tbsp
Channa dal & Urad dal - 1 tsp, Dry red chilli - 1, Cumin & Mustard Seeds - 1/2 tsp, Curry leaves

Method:

Peel and cut papaya into small pieces. Boil them till they are tender. Drain the water and keep aside.Heat the oil in kadai, add all talimpu ingredients, fry them till mustard crackles.Add chopped chillies and fry them for 1 minute, then add boiled papaya pieces, salt and turmeric.Add grated coconut and fry them for few minutes till it becomes little dry.Serve with rice.


Walnut & Date Cake

Ingredients:
Dates - 250 gms
Maida - 85 gms
Walnuts - 1/2 cup (finely chopped)
Sugar - 100 gms (powdered)
Eggs - 2
Baking Powder - 1/4 tsp
Baking Soda - 1/2 tsp
Oil/ Butter - 65 gms
Vanilla essence - 1/2 tsp

Method:

Remove seeds from dates and chop them finely. Soak in sufficient hot water for one hour.Sieve maida with baking powder and baking soda.Blend oil/butter and powdered sugar well.Beat eggs along with essence and keep aside.Mix dates and walnuts with maida gently.Slowly add maida mixture, beaten egg to the sugar blended oil/butter. Blend well.Preheat the oven for at least 10 minutes.Grease the cake tin,pour the batter.Bake in a pre heated oven for 45 - 50 minutes at 300 F.Insert the needle to test, if it comes clean, remove from oven.Remove the cake from tin after 5 minutes.