Spicy  and  sour Tindora / Gherkins / Ivy gourd / Dondakaya curry is best served in hot rice during meal or best eaten as a side dish in dosa or chapathis. This cute vegetable is called with different names like ivy gourd, tindora, gherkins, kovakkai, parwal, toroda and kovakka in different languages. Tindora curry prepared using the tamarind and tomato juice by adding little red chili powder. So this dish is given name as spicy and sour tindora or ivy gourd curry. Listing ivy gourd / dondakaya as a main ingredient there are variety of recipes prepared. Gherkins are usually packed with micronutrients including vitamin A and vitamin C. Ivy gourd fry, gherkins curry, tindora pickle etc are usually prepared with dondakaya.

Here how to make discussing you with the Spicy & sour Tindora / Gherkins / Ivy gourd / Dondakaya curry which is also called as dondakaya pulusu or kovakka kolambu or ivy gourd curry. The pieces of ivy gourd or tindora are fried in oil and cooked in sour juice. So while eating you can taste the gherkins with sour taste in starting with crunchy bite. For better taste mix this curry in hot rice and feel the different experience, sure you won’t leave eating this mouth watering curry. Here you go with HOW TO MAKE Spicy & sour Tindora / Gherkins / Ivy gourd / Dondakaya curry Recipe.

Spicy & sour Tindora / Gherkins / Ivy gourd / Dondakaya curry

Ingredients

• Tindora / Ivy gourd / Dondakaya – ¼ kg
• Tomatoes – 2
• Onions – 2
• Tamarind – 1 big lemon size
• Tempering seeds – 1 ½ tbsp
• Salt (required)
• Fenugreek seeds – 1 tbsp
• Red chili powder – 1 ½ tbsp
• Turmeric – ½ tbsp
• Garlic cloves – 5
• Curry leaves
• Oil – 3tbsp

How to Make

Preparing process

Step 1: Take a bowl and pour 1 glass of water to it. Soak the tamarind in the water for 10 mins.

Step 2: After that add two tomatoes into the soaked tamarind bowl.

Step 3: Start mashing the tomatoes along with tamarind. Remove the excess pulp from tomatoes and tamarind.

Step 4: Collect the juice obtained and keep this a side.

Step 5: Chop the onions and Tindora / Ivy gourd / Dondakaya into small pieces as shown in figure.

Cooking process

Step 6: Take pan on the stove, give a light flame.

Step 7: Put oil into the hot pan. Let the oil get hot.

Step 8: Now add fenugreek seeds and tempering seeds into the hot oil.

Step 9: Fry them till sizzling; now add onions and curry leaves.

Step 10: Let the onions fry for 2mins and add Tindora / Ivy gourd / Dondakaya pieces.

Step 11: Fry it for 5 minutes and sprinkle the salt, turmeric and red chili powder.

Step 12: Mix well and add the tamarind and tomato juice into this mixture.

Step 13: Now hit the garlic cloves with weight and put them into the liquid.

Step 14: Close the pan with lid. Let the Tindora / Ivy gourd / Dondakaya pieces boil in the tomato and tamarind juice.

Step 15: After 10 minutes open the lid. The liquid will become a strong consistency.

Step 16: Turn off the flame. Collect the curry into the bowl and dress with coriander leaves.

Hot spicy Tindora / Ivy gourd / Dondakaya sour curry is ready to taste.

Tindora contains a mix of carbohydrates, vitamins, minerals and fibre. Ivy gourd is having lot of health benefits like controls blood sugar levels, heals diseases and rich vitamins that are essential for human body.

Flower kaaja / panasa thonalu is one of the famous Andhra traditional sweet that is prepared during festive season. Why these are called as panasa thonalu? Actually this sweet look like a jackfruit bulb in shape, that’s why it is well called with names panasa thonalu and flower kaaja. These are made with maida flour and used sugar syrup for more sweetness. Some uses jaggery instead of sugar. You can also make this as a hot item by excluding the sugar syrup. Just add ajwain and red chili powder and the process is all the same. These can be stored in air tight container for 1 month. Don’t keep these flower kaajas in containers when hot. Let it cool and fit them in a container.

It’s little difficult to make the kajas in this shape but if you practice you can easily get. We prepared this panasa thonalu on the occasion of diwali. It is formality or tradition that after firing crackers everyone should taste sweet. Children will like to eat this striped sweet layer by layer with lot of fun.

Here is the recipe of HOW TO MAKE flower kaja or panasa thonalu. Preparing of this dessert won’t take much time. It can be prepared easily within 20mins. Why delay? Here we are with amazing sweet panasa thonalu / flower kaajas recipe. Are you?

Flower kaaja / Panasa thonalu recipe

Ingredients

• Maida flour – 2cups
• Rice flour – 4tbsp
• Sugar – 1 cup
• Salt – 1 pinch
• Oil (for deep fry)
• Cardamom – 3

How to Make

Step 1: Take a dry bowl add maida flour, rice flour and 1 pinch salt to it.

Step 2: Add 2 tbsp of oil. Start mixing the flours by adding water slowly.

Step 3: Mix it till it forms smooth dough (like chapathi dough). Keep this a side.

Step 4: Take small jar add cardamom and 2tbsp of sugar to it. Grind it to a fine powder.

Step 5: Take a fry pan and keep it on stove. Give low flame.

Step 6: Add oil required for deep fry. Let the oil get hot.

Step 7: Meanwhile spread some maida flour on the surface where you want to make chapathis.

Step 8: Now make balls from maida dough. Take one maida dough ball and starts pressing with chapathi stick. (Press likes how you make chapathis)

Step 9: After making round chapathis, take knife and make 5 slits / straight lines (as shown in figure).

Step 10: Twist them while rolling in circular motion by joining edges. (look the image)

Step 11: Do it for remaining dough balls also.

Step 12: Now leave these flower kaaja or panasa thonalu into hot oil.

Step 13: Fry them nicely till golden yellow color. Collect them and keep a side.

Step 14: Next we need to make sugar syrup. For the sugar syrup take a pan or vessel on stove. Give low flame.

Step 15: Add sugar and pour ½ cup of water. Heat it.

Step 16: Stir the liquid till it forms into a string consistency. Now put the cardamom and sugar powder into the sugar syrup.

Step 17: Now dip the fried flower kaaja or panasa thonalu into this sugar syrup.

Step 18: Make sure the flower kaaja should dip nicely. Collect them into a plate.

Step 19: Dip remaining panasa thonalu also into the sugar syrup.

Sweet flower kaaja or panasa thonalu are ready to taste.

Fenugreek leaves curry is a healthy and delicious dish for chapathi, pulka, roti and even for rice. Fenugreek leaves are called with different names in languages like menthi kura or methi curry. Along with fenugreek leaves I have chosen tomatoes and onions for making the curry. Fenugreek leaves are cultivated worldwide as a semiarid crop. Menthi kura leaves varies in size. In some areas the leaves will grow large in size and in other areas small.

Menthi kura curry is so simple to prepare that you can finish within 15minutes. If anyone suffering from gastric problem then this fenugreek leaves can solve the problem. Menthi leaves are having rich nutrition value. It is basically a kind of green leafy vegetables but compared with other leafy vegetables this fresh fenugreek leaves are bitter in taste. But when it is cooked with correct spices then the outcome would be tastier.

Fenugreek leaves tomato curry

Ingredients

• Fenugreek leaves – 2 cups
• Tomatoes – 2
• Onions – 2
• Red chili powder – 1tbsp
• Green chilies – 2
• Tempering seeds – 1tbsp
• Salt (required)
• Oil – 3tbsp
• Coriander leaves
• Curry leaves

How to Make

Preparation process

 

Step 1: Wash the fenugreek leaves in water for 2-3 times. Keep this a side.

Step 2: Chop the tomatoes, onions and green chilies.

Cooking process

Step 3: Keep a cooking pan on stove. Give a light flame.

 

Step 4: Add oil to the pan. After oil getting hot add tempering seeds.

 

Step 5: Fry the tempering seeds till sizzling.

Step 6: Now add the onions and green chilies. Fry it for 5 mins.

 

Step 7: Add curry leaves and tomatoes.

 

Step 8: Put required salt and sprinkle red chili powder.

 

Step 9: Mix all these ingredients and cover the pan with lid.

 

Step 10: After 2mins add fenugreek leaves or menthi kura to the mixture.

 

Step 11: Mix it well. Cook it for 5 mins. (Fenugreek leaves / menthi kura won’t take much time to cook)

 

Step 12: Turn off the flame and garnish with coriander leaves.

 

Tasty & healthy fenugreek leaves curry is ready.

Nicotinic acid and protein are rich in fenugreek leaves which are necessary for hair growth. Lot of health problems are solved with fenugreek leaves like heals diabetes, reduces heart problems, lowers cholesterol and controls bowel problems.

Aloo tomato curry is famous every day dish in north Indian households. This curry acts as a special side dish in breakfast and even great for hot rice. Do you have aloo / potatoes and tomatoes in your kitchen? Then this recipe helps to taste you the delicious curry. Aloo tomato curry is light weight food that is prepared with zero spices. While preparing this dish people follow different ways like by adding chat masalas, mixing with green peas or any other vegetables.

After listening the name of the recipe I am sure you will think that this aloo tomatos curry could be a best pair with pooris, is it? Yes you can also use this as side dish in breakfasts. Aloo tomato curry is also called as aloo tamater ki sabzi in hindi. Lets see how to prepare this potato tomato curry.

Aloo tomato curry

Ingredients

• Aloos / Potatoes – 4
• Tomatoes – 2
• Onions – 2
• Ginger garlic paste – 1 tbsp
• Green chilies – 2
• Tempering seeds – 1tbsp
• Oil – 4tbsp
• Salt (required)
• Red chili powder – 1tbsp
• Coriander seeds powder – 1tbsp
• Coriander leaves
• Curry leaves

How to Make

Preparation process

Step 1: Chop the aloo / potatoes, tomatoes, onions and green chilies. Keep this a side.

Step 2: Wash the coriander leaves in water 2-3 times. Keep this a side.

Cooking process

Step 3: Take a pan on stove give it a medium flame.

Step 4: Add oil to it. After oil getting hot add tempering seeds.

Step 5: Let the tempering seeds fry in the oil till sizzling.

Step 6: Now add onions and green chilies. Fry it for 5 mins.

Step 7: Now add ginger garlic paste. Mix it with onions and fry it for 1 min.

Step 8: Add chopped tomatoes into it. Fry it for 2 mins.

Step 9: Sprinkle required salt and red chili powder.

Step 10: Mix it well.

Step 11: After 2mins add potatoes pieces.

Step 12: Mix it with tomato mixture and pour 1 glass of water.

Step 13: Cover the pan with lid and let it cook for 10mins.

Step 14: Now open the lid, the curry becomes strong. Test whether the potato is cooked nicely or not.

Step 15: Add coriander seeds powder to the potato curry and mix well.

Step 16: After 2mins turn off the flame and garnish with coriander leaves.

Aloo tomato curry ready.

Health benefits are more if you eat boiled potatoes. Boiled potatoes consists of rich minerals, vitamins, potassium, vitamin B & C and phosphorous. These are low in calories and rich in fiber. Since potatoes are available year round, this vegetable is considered as a comfort food by people. Eating of potatoes reduces the blood pressure, grows vitamin B6 levels which are most essential for human body, prevents immunity, fiber in potatoes helps for easy digestion and keeps you away from health risks. Most of the curries need tomatoes for getting gravy. Tomatoes can also be eaten as raw or you can add in dishes. Even tomato is having lot of health benefits like it lowers the risk of cancer, reduces heart disease and protect from thrombosis. Tomatoes are good source of folate, vitamins K, C, A and potassium. So potatoes and tomatoes are the best combination for not only for preparing nice dish but also well for health.

Preparing sweets for the diwali or deepavali is tradition from ancient days. Without sweets any festival or celebration is incomplete or can’t even imagine. How to make helps you to prepare easy sweets recipes for diwali or deepavali at home. This year diwali is on 23^rd October 2014. Deepavali is the most celebrated festival of India. Starting from children to elders everyone will participate in the festival and celebrates with lot of joy.

On diwali day everyone sits before goddess lakshmi devi and pray for good things to happen. At that time goddess lakshmi devi is offered with nice sweet items. In some areas people will distribute sweets to their neighbors and friends and wish them for better future. By the evening everyone gather in the streets and bursts crackers. After fireworks everyone sit and starts tasting the sweets.

Here are the recipes of top sweets which are mostly prepared on deevali or deepavali or diwali  vermicelli kheer / vermicelli payasam or semiya payasam, Rava kesari / semolina kesari, Rava laddu / Sooji ladoo, Sesame seeds laddu / Nuvvula unda or nuvvula laddu. All these recipes are easy to prepare. Light up your diwali with tasty sweets.

Vermicelli Payasam / Bellam Semiya payasam

Vermicelli payasam or bellam semiya payasam is famous sweet for any festival. Offer this sweet to goddess laksmi devi on diwali and get blessing from her. Using of jaggery for preparing this kheer so that even diabetics can eat. Since it is prepared with milk even children likes to eat. Vermicelli payasam is the traditional dish for any festivals like diwali.

Vermicelli Payasam / Bellam Semiya payasam

Ingredients

• Vermicelli / semiya – 1 big cup
• Milk – 3 cups
• Jaggery – 1 ½ cup
• Ghee – 2tbsp
• Cashewnuts – 25grms
• Cardamom – 3

How to Make

Preparation process

Step 1: Take a pan on stove add 1 tbsp of ghee. Give a light flame.

Step 2: After ghee getting hot put the cashewnuts into the ghee and fry it for 2 mins.

Step 3: Collect the fried cashews into a bowl.

Step 4: In the same pan add one more tbsp of ghee and fry the vermicelli in it.

Step 5: Fry it for 2 mins. Collect it into a bowl. Turn off the flame.

Step 6: Take another vessel on stove. Give a light flame.

Step 7: Add milk to the vessel. Boil the milk. Keep this a side.

Step 8: Peel the skin of cardamoms and collect the seeds. Keep this a side.

Step 9: Take grater and grate the jaggery. Keep this a side.

Cooking process

Step 10: Take a pan on stove give medium flame. Add 1 ½ glass of water into the pan.

Step 11: Boil the water. Now add fried vermicelli into the boiling water.

Step 12: Cook it for 5 mins and add grated jaggery into it.

Step 13: Cook it for 2 mins. Put the cardamom seeds into it.

Step 14: Leave it for 5 mins. Turn off the flame.

Step 15: After 2 mins pour the boiled milk into this vermicelli mixture.

Step 16: Mix it well and garnish with cashew nuts.

Diwali or deepavali sweet kesari recipe / vermicelli kesari

Ravva kesari or semiya kesari or vermicelli kesari or kesari is one of the popular Indian sweet made with semolina or bombai ravva / rawa. This can be prepared with a mix of fruits and even vegetables. But as I have prepared for diwali day to goddess I did not add any of the vegetable, used only semolina and vermicelli for preparing this sweet kesari for diwali. Here is the recipe prepare on diwali day and fill the festival with more sweetness.

sweet kesari recipe / vermicelli kesari

Ingredients

• Bombai rawa / ravva or semolina – 2 cups
• Vermicelli – 1 cup
• Sugar – 1 ½ cup
• Cashew nuts – 25grms
• Cardamom – 4
• Ghee – ½ cup
• Salt – 1 pinch
• Milk – 2tbsp
• Food color (yellow or orange)

How to Make

Preparation process

Step 1: Take a small jar add sugar and cardamom into it.

Step 2: Grind it into a fine powder. Keep this a side.

Step 3: Take a pan on stove give a light flame.

Step 4: Add semolina or bombai ravva / rawa to the pan.

Step 5: Heat it for 3mins so that the raw smell goes out.

Step 6: Collect it into a bowl.

Step 7: In the same pan add 1tbsp of ghee and add cashew nuts to it.

Step 8: Fry the cashews and collect it into a bowl.

Step 9: In the same pan add vermicelli and fry it for 2 mins. Keep this a side.

Step 10: Take the milk in small bowl and add 1 pinch of food color. Mix the milk well. Keep this a side.

Cooking process

Step 11: In a pan add 4 cups of water to it.

Step 12: Put 1 pinch of salt for taste.

Step 13: Let the water get boil in medium flame.

Step 14: While water boiling add semolina or bombai ravva into the boiling water.

Step 15: Cook it for 2 mins. Now add fried vermicelli into it.

Step 16: Mix both well. After 2 mins pour the food color and mix well.

Step 17: Now add sugar and mix the mixture nicely.

Step 18: Add the cardamom powder which we made in preparation process. Mix it.

Step 19: After 2 mins add ghee to the kesari. Mix it well and garnish with cashew nuts. Serve it hot.

Ravva laddu / Rawa Ladoo or Sooji ladoo

Rava ladoo is a famous ladoo that is prepared in almost every household for every festival. Ravva ladoo is a wonderful diwali recipe. Dry coconut is used for preparing these ladoos. One interesting thing in preparing ravva ladoo is boiled milk is used for making ladoos. These can be stored for 1 week in room temperature. Enjoy this bright diwali with rava laddoo sweet.

Ravva laddu / Rawa Ladoo

Ingredients

• Bombai ravva / rawa or semolina – 4cups
• Dry coconut – 1 big piece
• Sugar – 2cups
• Almonds – 25grms
• Milk – 1 cup
• Cashew nuts – 25grms

How to Make

Step 1: Grate the dry coconut and keep a side.

Step 2: Cut the almonds and cashew nuts into small pieces. Keep this a side.

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Step 3: Boil the milk.

Step 4: Take a pan on stove give a medium flame.

Step 5: Add the semolina or bombai ravva into the pan.

Step 6: Fry it for 5 mins so that the raw smell goes out.

Step 7: Put the chopped almonds and cashews to the pan containing bombai ravva.

Step 8: Fry it for 2 mins. Add coconut grate also and fry it nicely.

Step 9: After 5 minutes add sugar. Mix it well along with remaining ingredients. Turn off the flame.

Step 10: Now pour boiled milk into it.

Step 11: The mixture becomes thicker. Now slowly start making laddus or balls with the mixture.

Step 12: Do it for remaining mixture also.

Tasty ravva laddus are ready for diwali. Enjoy eating this mouth watering sweet rawa ladoo.

Sesame sweet balls / Nuvvula vunda

Nuvvula unda or nuvvula vundalu or sesame seeds laddu or nuvvula laddu sweet for diwali. Nuvvula vunda is the famous healthy dessert that can easily prepare on diwali day. Only two main ingredients can make this sweet traditional nuvvula laddu recipe. The taste lies in quality of jaggery and sesame seeds. Proper usage of these two ingredients gives an awesome taste. Enjoy tasting this healthy dessert on diwali day.

Sesame sweet balls / Nuvvula vunda

Ingredients

• Sesame seeds or nuvvulu – 1 cup
• Jaggery – ½ cup
• Cardamom seeds – 4
• Sugar – 2tbsp

How to Make

Step 1: Take a dry pan on stove add sesame seeds into it.

Step 2: Fry the sesame seeds in low flame till sizzling. Turn off the flame. Collect it into bowl.

Step 3: Grate the jaggery and keep a side.

Step 4: Take a small jar add cardamom and sugar to it. Grind it into a fine powder.

Step 5: Take another jar add fried sesame seeds and 3tbsp of jaggery grate. Grind it into a thick powder.

Step 6: Collect the obtained powder into a bowl.

Step 7: Add cardamom and sugar powder to it.

Step 8: Mix it well.

Step 9: Add remaining jaggery grate to it. Mix it well.

Step 10: Start making balls or vundalu or laddus with the mixture.

Step 11: Tasty sesame vundalu or nuvvula ladoos ready.

Bitter gourd is the best vegetable that is having lots of nutritious and health benefits. Bitter gourd is called with lot of names in different languages like Pavakkai in tamil, Kakara kayi in telugu, karela in hindi, kaippakka in Malayalam and kareti in Marathi. Since the bitter gourd gives bitter on taste buds so many people exclude this vegetable. But once you know the technique of how to cook the bitter gourd by avoiding bitter taste then sure you wont leave this beautiful vegetable.

Here is the recipe of bitter gourd curry / Kakara kaya pulusu. I have prepared this dish by adding the jaggery so the dish gives a sweet taste. While preparing this bitter gourd sweet curry choose the ripe bitter gourds because these will be little bitter in taste. So those who don’t like to eat bitter curry can also taste this little spicy kakarakaya pulusu. Don’t peel off the skin of the bitter gourd while preparing the curry because the crunchy and nutrients contains in this peel also. This curry can be stored for 3-4 days because we have added tamarind juice. So do you want to know how to cook this bitter gourd sweet curry? Why delay here is the recipe for you.

Bitter gourd curry recipe

Ingredients

• Bitter gourd – ¼ kg
• Tamarind – big lemon size
• Jaggery – small piece
• Onions – 3
• Turmeric – ½ tbsp
• Red chili powder – 2tbsp
• Salt (required)
• Tempering seeds – 2tbsp
• Oil – 4tbsp
• Coriander leaves
• Curry leaves

How to Make

Preparation process

Step 1: Wash the bitter gourds in fresh water.

Step 2: Cut the bitter gourds into small pieces (round rings).

Step 3: Chop the onions and keep a side.

Step 4: Soak the tamarind and make a juice with it.

Step 5: Grate the jaggery and collect it into a bowl.

Step 6: Wash the coriander leaves and keep a side.

Cooking process

Step 7: Take a pan on stove and give a medium flame.

Step 8: Add oil to the pan and heat it.

Step 9: After oil getting hot add tempering seeds.

Step 10: Fry them for 1 min and add chopped onions.

Step 11: Fry the onions till golden in color and add bitter gourd pieces.

Step 12: After 2 mins add salt, turmeric and red chili powder.

Step 13: Put the tamarind juice into the frying bitter gourds.

Step 14: Mix all and add ½ glass of water to the bitter gourd pieces.

Step 15: Put the grated jaggery into the mixture in pan and mix it well.

Step 16: Cover the pan with lid and cook the curry for 10 mins.

Step 17: You can see the curry forming into thick gravy.

Step 18: Turn off the flame and garnish the dish with coriander leaves.

Tasty and sweet bitter gourd curry is ready to eat.

Hypoglycemic action is present in the bitter gourd so it acts as a best remedy for diabetes. It controls the lower blood and urine sugar levels. Vitamin B1, B2, B3 and C, phosphorous, manganese, zinc and folate are rich in bitter gourd. Bitter gourd cures the skin infections and skin diseases. So don’t miss to eat this healthy vegetable bitter gourd.

Feed your baby with healthy vegetable cereals. HOW TO MAKE introducing the special vegetable cereal recipes for first food eating babies. Is your baby heading to 6^th month? So it’s the perfect time to feed your baby with solid food. Here are the nutritious homemade baby vegetable cereals recipes like carrot cereal, amaranth leaves cereal and bottle gourd cereal. Generally 6^th month is the recommended age for starting solid foods. So these recipes are appropriate for the babies who are in age of 6 to 12 months.

Feeding the baby with different vegetables like carrot, green leafy and bottle gourd allows the infant to gain vitamins, fiber, minerals and proteins. Milk contains only the calcium but feeding the vegetables can gives lot of health benefits to the baby. Ajwain is added after preparation of the cereal so this will give an easy digestion for baby.

Carrot cereal

Carrot is the crunchy power food. Carrot is being grated and boiled in the hot water. So that the carrot becomes smooth and baby can easily swallow the tiny pieces of carrot. Carrot consists of vitamin A which is best for improving vision and throws out the toxins in the body. So add this vegetable in daily cereal for your baby and feed them with this tasty carrot cereal.

Carrot cereal

Ingredients

• Rice – 1 cup
• Toor dal – 1 cup
• Soamp or Ajwain / carom seeds – 4tbsp
• Salt
• Carrot – 2

How to Make

Preparation process

Step 1: Take a pan on the stove and give a medium flame.

Step 2: Add the rice to the hot pan till golden yellow. Collect it into a bowl.

Step 3: In the same pan add toor dal and fry it for 5mins. Collect it into a bowl.

Step 4: Same way add soamp or ajwain or carom seeds into the pan and fry it for 5 mins. Collect it into a separate bowl.

Step 5: Add small jar and grind these fried rice, toor dal and ajwain seeds separately into a fine powders. (Don’t mix all the ingredients and grind, grind it separately)

Step 6: Now peel off the carrot and grate it nicely. Keep this a side.

Cooking process

Step 7: Now take a small vessel on stove and give a medium flame. Add ½ glass of water to it.

Step 8: The water starts boiling now add carrot grate to it.

Step 9: Allow the carrot to boil in water. Mean while take a small bowl add normal water to it.

Step 10: Add 2tbsp of toor dal powder into the water and mix it well by avoiding lumps.

Step 11: Pour this liquid into the boiling carrot water. Let it boil.

Step 12: same way take another bowl add water to it and add 2tbsp of rice powder.

Step 13: Mix it well and pour this into the boiling carrot water.

Step 14: Mix it well and add little salt.

Step 15: You can observe the mixture getting stronger. Turn off the flame.

Step 16: Add 1 pinch of ajwain.

Carrot cereal is ready.

Amaranth leaves cereal

Green leafy vegetables are nutritional powerhouses. You can choose any green leafy vegetable for preparing this cereal. I have chosen amaranth leaves which are available. Green vegetables are rich source of calcium and iron. Just cut the leaves into small pieces and boil in hot water. So that the leaf becomes smooth and easily becomes pulp. When it is mixed with rice powder and toor dal it gives more taste.

Amaranth leaves cereal

Ingredients

• Rice – 1 cup
• Toor dal – 1 cup
• Soamp or Ajwain / carom seeds – 4tbsp
• Salt
• Amaranth leaves – 1 cup

How to Make

Preparation process

Step 1: Take a pan on the stove and give a medium flame.

Step 2: Add the rice to the hot pan till golden yellow. Collect it into a bowl.

Step 3: In the same pan add toor dal and fry it for 5mins. Collect it into a bowl.

Step 4: Same way add soamp or ajwain or carom seeds into the pan and fry it for 5 mins. Collect it into a separate bowl.

Step 5: Add small jar and grind these fried rice, toor dal and ajwain seeds separately into a fine powders. (Don’t mix all the ingredients and grind, grind it separately)

Step 6: Wash the amaranth leaves nicely in large amount of water for 3-4 times.

Step 7: Now chop the leaves into small pieces.

Cooking process

Step 8: Now take a small vessel on stove and give a medium flame. Add ½ glass of water to it.

Step 9: Add chopped amaranth leaves to the boiling water.

Step 10: Add 2tbsp of toor dal powder into the water and mix it well by avoiding lumps.

Step 11: Pour this liquid into the boiling amaranth leaves water. Let it boil.

Step 12: Same way take another bowl add water to it and add 2tbsp of rice powder.

Step 13: Mix it well and pour this into the boiling amaranth leaves water.

Step 14: Mix it well and add little salt.

Step 15: You can observe the mixture getting stronger. Turn off the flame.

Step 16: Add 1 pinch of ajwain.

Amaranthus leaves cereal is ready.

Bottle gourd cereal / sorakaya cereal

One more vegetable cereal is bottle gourd / sorakaya. Grate the bottle gourd nicely into thin pieces. Bottle gourd consists of lot of minerals, vitamin, calcium, magnesium, vitamin A, C, phosphorous and folate. So feed your baby at least once in a week with bottle gourd. Here you go with bottle gourd cereal for baby recipe.

Bottle gourd cereal / sorakaya cereal

Ingredients

• Rice – 1 cup
• Toor dal – 1 cup
• Soamp or Ajwain / carom seeds – 4tbsp
• Salt
• Bottle gourd – 1 small piece (1 cup grate)

How to Make

Preparation process

Step 1: Take a pan on the stove and give a medium flame.

Step 2: Add the rice to the hot pan till golden yellow. Collect it into a bowl.

Step 3: In the same pan add toor dal and fry it for 5mins. Collect it into a bowl.

Step 4: Same way add soamp or ajwain or carom seeds into the pan and fry it for 5 mins. Collect it into a separate bowl.

Step 5: Add small jar and grind these fried rice, toor dal and ajwain seeds separately into a fine powders. (Don’t mix all the ingredients and grind, grind it separately)

Step 6: Peel the bottle gourd skin. Take a grater and grate the bottle gourd (as shown in figure).

Cooking process

Step 7: Now take a small vessel on stove and give a medium flame. Add ½ glass of water to it.

Step 8: Add grated bottle gourd into the boiling water.

Step 9: Add 2tbsp of toor dal powder into the water and mix it well by avoiding lumps.

Step 10: Pour this liquid into the boiling bottle gourd boiling water. Let it boil.

Step 11: Same way take another bowl add water to it and add 2tbsp of rice powder.

Step 12: Mix it well and pour this into the boiling bottle gourd boiling water.

Step 13: Mix it well and add little salt.

Step 14: You can observe the mixture getting stronger. Turn off the flame.

Step 15: Add 1 pinch of ajwain.

Healthy bottle gourd cereal is ready.

Its really a joyful experience for both infants and parents when little ones taste their first solid food. Infants usually start eating vegetables when they are 6 months old. It is so easy to prepare and within less time you can prepare these cereals. Above listed carrots, green leafy vegetables and bottle gourd cereals which are very often used to feed the babies. You can also mix other vegetables in cereals like peas, sweet potatoes, cauliflower and tomatoes. Main thing you need to remember is every vegetable should be cooked before adding them into cereals. So that the vegetable becomes pulp and baby can easily swallow the vegetable.

Brinjal (vankaya) tomato curry is the famous south Indian dish that can be taste with a bowl of hot rice. Brinjal lovers will sure like this tasty dish. We can prepare brinjals with so many variations like brinjal fry, brinjal pickle, spicy brinjal curry etc. But preparing brinjal tomato curry is so easy compared with other dishes. Ginger garlic paste is added while preparing the dish; this gives a masala flavor to curry.

Usually we will use long brinjals for preparing this dish. This vankaya tomato curry is best eaten as a side dish in dosa or chapathis or even in rotis. Adding the correct quantity of ingredients will give the dish nice flavors. So follow the procedure. Here is the step by step process of preparing brinjal tomato curry recipe.

Brinjal tomato curry

Ingredients

• Brinjals – ¼ kg
• Onions – 2
• Tomatoes – 2
• Green chilies – 3
• Red chili powder – 1 tbsp
• Turmeric – ½ tbsp
• Salt (required)
• Oil – 4tbsp
• Tempering seeds – 1 ½ tbsp
• Ginger garlic paste – 1 tbsp
• Coriander leaves
• Curry leaves

How to Make

Preparation process

Step 1: Chop the onions, green chilies and tomatoes and keep this a side.

Step 2: Take a bowl and fill it with water. Add 1tbsp of crystal salt into the water.

Step 3: Now start cutting brinjals into straight pieces (4piesces) and put them immediately into the salt water.

Cooking process

Step 4: Take a pan on stove and give a medium flame.

Step 5: Add oil to it. Heat it. After oil getting hot add tempering seeds.

Step 6: Fry them till sizzling. Put the chopped onions and green chilies.

Step 7: Fry them till the onions become golden brown.

Step 8: Add ginger garlic paste to the onions. Fry it for 2mins.

Step 9: Add chopped tomatoes to it.

Step 10: Put salt, red chili powder and turmeric. Mix all the ingredients well.

Step 11: Cover the pan with lid for 5 mins, so that the tomatoes will cook nicely.

Step 12: Later remove the lid and add brinjal pieces to the mixture.

Step 13: Mix it well. Add ½ glass of water and cover the pan with lid.

Step 14: Cook it for 10mins in low flame. Open the lid and garnish the dish with curry leaves and coriander leaves.

Tasty brinjal tomato curry is ready.

Note: If you won’t put the brinjal pieces in the salt the pieces will turn into black and gives bitter taste.

Brinjal is well known to reduce weigh and cholesterol levels. It acts a good treatment for diabetes, cancer and hypertension.

Soya chunks vegetarian biryani, a great package of proteins and health benefits. Soya chunks are usually called with names like meal maker or milmaker. One of the great features of the soya chunks is it can easily absorb any flavor when it is cooked. Meal maker doesn’t have any taste and odour. I have used green peas for making this milmaker biryani. There are lots of dishes made with soya chunks which are well popular in all over the world like soya chunks birynai, soya chunks fry, soya chunks curry, meal maker gravy, meal maker dal etc. Some use milmaker for stuffing in cutlets. It is so easy to prepare any food item with soya chunks. Whatever the spices that you add in preparations will definitely touches your tongue while biting the chunks.

Today I would like to introduce one of those soya chunks item called soya chunks biryani a complete vegetarian rice dish. Adding of little mint and coriander leaves gives a nice fragrance to the biryani. You can also try cooking this meal maker biryani in pressure cooker. Try using soya chunks for making soya chunks soup. I have listed the recipe in two steps 1) preparation process 2) cooking process. Go through the recipe and enjoy eating this healthy vegetarian biriyani with green peas and soya chunks. Here you are with HOW TO MAKE soya chunks biryani / meal maker biryani / milmaker biryani for veggies.

Soya chunks vegetarian biryani

Preparation time: 10mins

Cooking time: 30mins

Serving: 3

Ingredients

• Soya chunks (Milmaker / Meal maker) = 2 cups
• Basmathi rice or normal rice – 2 cups
• Onions – 2
• Green chilies – 4
• Green peas – ½ cup
• Garam masala powder – 1 ½ tbsp
• Oil – 6tbsp
• Turmeric – 1 pinch
• Red chili powder – ½ tbsp
• Ginger garlic paste – 1 ½ tbsp
• Coriander leaves
• Mint Leaves
• Cinnamon stick – 1
• Cloves – 4
• Cardamom seeds – 2
• Salt (required)

How to Make

Preparation process

Step 1: Take a bowl with water and soak the green peas before 12hours. (If fresh green peas means no need of soaking you can add directly).

Step 2: Wash the rice and soak it in water for 10 mins before preparing the soya chunks biryani.

Step 3: Chop the onions and green chilies.

Step 4: Wash the mint leaves and coriander leaves in separate bowl containing water.

Step 5: Make the ginger garlic paste with ginger and garlic cloves. Add them into a jar and grind it into a fine paste.

Step 6: Take a vessel on stove and fill half with water. Give a light flame.

Step 7: Boil the water and turn off the flame.

Step 8: Add soya chunks into this warm water. Leave the soya chunks in the warm water for 5 mins and throw the water down.

Step 9: Add cold water into the soya chunks vessel. Start squeezing the soya chunks with your fingures by taking the chunks into hand.

Step 10: Repeat this process for 2 times. Let the soya chunks get dry. Keep this a side.

Cooking process

Step 11: Now a take a cooking vessel on stove. Give a medium flame.

Step 12: Add oil to the vessel and heat it.

Step 13: After oil getting hot add cinnamon stick, cardamom seeds and cloves to the oil.

Step 14: Leave the spices in oil till sizzling. Now add chopped onions and green chilies to it.

Step 15: Fry it for 2mins and add ginger garlic paste. Fry it for 1min.

Step 16: Now add the soaked green peas (or) fresh green peas to the frying onions.

Step 17: Fry it for 2mins.

Step 18: Now add soya chunks or milmaker or meal maker to the vessel. If you have big soya chunks you can cut them into two halfs and add it.

Step 19: Add garam masala powder, red chili powder, salt and turmeric to the soya chunks.

Step 20: Put some mint leaves and half coriander leaves also.

Step 21: Mix all the ingredients nicely. Cook it for 5 mins.

Step 22: Now add 4 cups of water to the milmaker or soya chunks mixture.

Step 23: Mix it well and cover the vessel with lid.

Step 24: The Soya chunks or meal maker will get boil in the water and also the green peas will become smooth.

Step 25: After 5 mins drain the soaked rice and add the rice to the vessel.

Step 26: Check the salt if required add. Mix it well the mixture along with rice.

Step 27: Cover the cooking vessel with lid and cook the biryani for 15mins in low flame (cover the lid with any tight cloth so that the vapour doesn’t goes out from lid and the flavors completely absorbs to rice).

Step 28: Open the lid of the vessel after 15mins you can see the biryani is well cooked. Garnish it with coriander leaves.

Step 29: Then turf off the flame and collect the meal maker biryani or soya chunk biryani or milmaker biriyani into a serving plate.

Tasty and little spicy soya chunks vegetarian biryani is ready to eat.

Eating of meal maker lowers the cholesterol levels, reduces risk of osteoporosi, slows down blood pressure, prevents heart diseases and controls weight. Cooking of soya chunks won’t take much time. These contain protein content equal to that of meat. Nearly 3.5 ounce of soya contains 54grms of proteins.

Today How to make is going to introduce you the healthy and tasty green leafy vegetable rotis. Hope you have seen a lot of varieties of rotis but tasting Amaranthus or thotakura or chavuli rotis gives you a chance to taste different flavor on tongue. Thotakura / Amaranthus is the famous green leafy vegetable which is having lot of proteins and vitamins. People are taking more care on their health due to pollutions and dramatic changes in weather. Eating of food outside is not been so preferable now a days. So HOW TO MAKE offering you this recipe Thotakura rottelu or Amaranthus rotis and we wish you to be healthy.

When I am travelling in train first time I have seen this Amaranthus rotis or thorakura rottelu in one of the north Indian passengers hand who is sitting just beside me. She asked me to taste this rotis or rottelu. After tasting these Amaranthus rotis i immediately started asking the recipe. Then she said the recipe of how to make Amaranthus rotis. She even replied that since they are having two to three days of journey these rotis would fill their stomach and stays longer time. So after reaching home I have started preparing this tasty Amaranthus rotis.

Here you go with the healthy green leafy vegeatable amaranthus rotis or thotakura rottelu recipe.

Amarnthus / chavuli / thotakura rotis

Ingredients

• Amaranthus – 2 bunches
• Wheat flour – 3 cups
• Ginger – Medium piece
• Red chili powder – ½ tbsp
• Cumin seeds – 3tbsp
• Oil – 6tbsp
• Salt (required)

How to Make

Step 1: Wash the Amaranthus or thotakura in a big vessel with fresh water for at least 3 times. So that it will wash out the soil.

Step 2: Drain the Amaranthus or thotakura from water and collect it into a vessel. Keep this a side. The Amaranthus leaves should get dry so that put the wet leaves into a dry cloth and rub the leaves. The water in the Amaranthus leaves will get absorbed by the cloth.

Step 3: Take the scissor and start cutting the leaves into small pieces as shown in figure. Keep it a side.

Step 4: Now add cuming seeds and ginger piece into a small jar.

Step 5: Grind it into a paste. Keep this a side.

Step 6: Take a pan on stove and put 3tbsp of oil into a pan.

Step 7: Give a medium flame.

Step 8: After oil getting hot add Amaranthus leaves to the oil.

Step 9: Add 1 pinch of salt to the leaves.

Step 10: After 2mins add red chili powder and grinded ginger cumin powder to the frying leaves.

Step 11: Mix it well for 1 min and turn off the flame.

Step 12: Now take a bowl and add wheat flour and salt.

Step 13: Put the fried Amaranthus leaves or thotakura to the wheat flour.

Step 14: Start making dough by adding water. Remember don’t add too much of water. You need mix this flour like how you will make chapathi dough.

Step 15: Now take a chapathi pressure or chapathi stick for making rotis with this Amaranthus leaves dough.

Step 16: Make a round medium size balls with the Amaranthus leaves dough.

Step 17: Spread some wheat flour on the round surface and start making rotis with chapathi stick. (Like how you press chapathis).

Step 18: Follow the same procedure for remaining dough also.

Step 19: Now put a chapatti pan or thick bottom non stick pan on stove.

Step 20: Give a medium flame and add oil to the pan.

Step 21: After oil getting little hot slowly leave the Amaranthus leaves roti into the pan.

Step 22: Fry the rotis by turning both sides. After frying collect it into serving plate.

Step 23: You can add onions and tomato as a combination while eating rotis.

Tasty and healthy Amaranthus rotis or thotakura rottelu are ready to eat.

Eating of Green leafy vegetables gives lot of health benefits. Amaranth leaves will come under the green leafy vegetables. Do you know how much Amaranthus leaves are helpful for health? Consuming of amaranth leaves provides energy because it is packed with vitamin K, folate, vitamin A, vitamin C, Vitamin B6, riboflavin and carbohydrates. Amaranth leaves also prevents Electrolyte imbalance, improves digestion, reduces bad cholesterol, good for anemic patients, fights from cancer and aids in weight management. People prefer eating rotis daily for losing weight. So why cant you prefer this tasty amaranths leaves rotis which are made with wheat flour. Enjoy eating tasty and healthy food.

Mutton curry is the delicious dish that is prepared with tomato and dry coconut powder. I have cooked this dish in pressure cooker so that it saved my time. It is so simple to prepare this tasty spicy mutton curry. No need of adding any ginger in the preparation. What all you have to do is just collect all the ingredients listed below before starting of the dish. After marinating all along with spices we need to cook in cooker. Why to choose pressure cooker for cooking mutton tomato curry? When mutton is cooked in pressure cooker the pieces of mutton will become smooth and it will be easy to eat the pieces and also the taste will increase.

Usually there are lots of varieties we can make with mutton or goat meat. But I have added dry coconut powder for getting the dish in gravy format. Also the onions and tomatoes will give some gravy so that if you want to eat in chapathi or roti’s this mutton tomato curry acts as a side dish. Use some mint leaves and coriander leaves for cooking these will give a nice fragrance to the dish and also good for health. Mutton tomato curry is also eaten in hot rice or in biryanis. If you want to eat spicier then you can just sprinkle 1tbsp of garam masala powder to the dish while marinating.

Prepare this favorite mutton tomato curry non vegetarian dish at home with our recipe. I have given the step by step procedure of how to make the mutton tomato curry. Follow the visuals and start cooking at your kitchen. Here you go with mutton tomato curry recipe

Mutton curry recipe

Ingredients

• Mutton – ½ kg
• Onions – 2
• Tomatoes – 2
• Green chilies – 4
• Dry coconut – 15grms
• Red chili powder – 1 ½ tbsp
• Turmeric – ½ tbsp
• Oil – 6tbsp
• Garlic cloves – 20
• Curd – 3 tbsp
• Cinnamon stick – 1
• Cloves – 4
• Cardamom seeds -1
• Salt (required)
• Coriander leaves

How to Make

Step 1: Wash the mutton and keep a side.

Step 2: Chop the onions, tomatoes and green chilies and keep them a side.

Step 3: Peel the garlic cloves upper layer and collect them a side.

Step 4: Now cut the dry coconut into small pieces and add to jar.

Step 5: Grind the pieces into fine powder. Keep this a side.

Step 6: Now add the washed mutton into a pressure cooker.

Step 7: Put the chopped onion, tomatoes and green chilies.

Step 8: Add garlic cloves, turmeric, red chili powder and green chilies.

Step 9: Same way add curd, cinnamon seeds, cloves and cardamom seeds also.

Step 10: Put the grinded dry coconut powder also.

Step 11: If you have mint leaves you can add if not use coriander leaves.

Step 12: Finally put the oil and curry leaves. Mix all the ingredients well.

Step 13: Now cover the pressure cooker with lid.

Step 14: Keep the pressure cooker on stove and give medium flame.

Step 15: Keep weight on the lid and let it cook till the cooker gives 5 whistles.

Step 16: Turn off the flame and let the pressure goes out from the cooker.

Step 17: Now open the lid and again keep the cooker on the stove.

Step 18: Add coriander leaves and cook it for 10 mins in low flame.

Step 19: Turn off the flame. You can observe thick gravy so collect it into a bowl.

Step 20: Garnish the dish with fresh butter.

Tasty mutton tomato curry is ready to eat.

Today I would like to introduce you the special recipes that are prepared by healthy EGGs. Here are the spicy and tasty recipes of boiled egg fry and egg fried rice. How to make is pleased to present these easy and simple recipes. As we all know the importance of eating egg a day. So eating this healthy egg with tasty flavors gives more satisfaction. These dishes are best served as starters or can eat in rice and take it as a hot meal. Preparing of these egg dishes won’t take much time. If you have less time to serve your relatives with tasty food then these two egg dishes will work more.

Kids doesn’t like to eat plain hard boiled eggs so just try preparing this egg fry and egg fried rice sure your children will like eating these healthy dishes. Here you go with tasty Boiled egg fry and egg fried rice with our cool recipes.

Boiled Egg fry

I have used boiled eggs and onions for preparing this tasty boiled egg fry. These boiled eggs can add as a side dish for dal or sambar. You can also use ghee for frying the eggs. First you need to boil the eggs and then start frying in oil or ghee. By doing like this you can find the eggs got roasted well and the skin gives some crispyness. You can serve this dish in meal or even in lunch boxes. Adding of red chili powder and onions allows you to mix this egg fry in hot rice.

Boiled Egg fry

Preparation time: 10mins

Cooking time: 10mins

Serving: 4

Ingredients

• Eggs – 7
• Red chili powder – 1 tbsp
• Salt (required)
• Onions – 3
• Green chilies – 4
• Curry leaves
• Oil – 6tbsp
• Turmeric – ½ tbsp

How to Make

Step 1: Take a vessel add water to half of it.

Step 2: Put the eggs into the water.

Step 3: Keep the vessel on stove and give a medium flame.

Step 4: Boil the eggs in water for 10 mins.

Step 5: Turn off the flame and pour down the hot water from the eggs and add cool water.

Step 6: Leave the eggs in cool water for 5 mins and start peeling the eggs.

Step 7: Keep the eggs a side in a plate.

Step 8: Now cut the onions and green chilies (as shown in the figure). Keep a side.

Step 9: Take a thick bottom pan on stove. Put oil to it.

Step 10: Give a medium flame. After oil getting hot add turmeric.

Step 11: Now add the boiled eggs into the oil.

Step 12: Fry the eggs nicely till the eggs look like roasted.

Step 13: Collect the eggs from the oil into a plate.

Step 14: Now in the same pan add onions and green chilies.

Step 15: Fry the onions till they become golden in shade. Add curry leaves.

Step 16: Add fried eggs to the onions. Add required salt and mix well.

Step 17: Now sprinkle red chili powder and mix it well.

Step 18: After 2mins turn off the flame and collect the fry into bowl.

Tasty boiled egg fry with onions is ready to eat.

Egg fried rice

People like mostly the fast foods. So why can’t you prepare this tasty fried rice with egg. No need of going out for eating tasty fried rice. You can easily make the dish at your kitchen. Checkout the procedure and start making this healthy egg fried rice dish at home.
Egg fried rice

Preparation time: 5mins

Cooking time: 10mins

Serving: 2

Ingredients

• Eggs – 4
• Cooked rice – 3 cups
• Red chili powder – ½ tbsp
• Ginger – small piece
• Garlic cloves – 10
• Green chilies – 2
• Cinnamon stick – 1
• Cloves – 2
• Cardamom seeds – 1
• Onions – 1
• Salt (required)
• Oil – 4tbsp
• Coriander leaves

How to Make

Step 1: Cut the onions into straight pieces. Chop the green chilies.

Step 2: Now we need to prepare ginger garlic paste for that add ginger pieces and garlic cloves to the jar.

Step 3: Grind it into a fine paste.

Step 4: Take a thick bottom pan on stove and add oil to it.

Step 5: Heat the oil in medium flame and add cinnamon sticks, cloves, cardamom seeds.

Step 6: Leave the spices in hot oil for 1 min so that the oil absorbs the flavors of spices.

Step 7: Now put the onion pieces and green chilies to the oil.

Step 8: Fry them for 5 mins. Later add ginger garlic paste to the fried onions.

Step 9: Mix it well with onions and fry it for 1min.

Step 10: Now break the eggs and pour the liquid into the onions.

Step 11: Don’t mix immediately after adding egg.

Step 12: After 2mins mix the egg with onions.

Step 13: Add salt and red chili powder to the mixture.

Step 14: Mix it well. Fry it nicely.

Step 15: Now add rice to the egg mixture.

Step 16: Mix the rice well so that the egg mixture mixes with rice.

Step 17: If required you can add 1tbsp garam masala powder of taste.

Step 18: Garnish the egg fried rice with coriander leaves.

Tasty and hot egg fried rice is ready to eat.
Egg is packed with loads of nutrients. One boiled egg consists of vitamin Am B12, B5 & B2, selenium, folate and phosphorous. Thought the egg looks pretty but it is perfect food that is having almost all nutrients that are required for health. A recent study says that eating of eggs may help to lose weight. Even pregnant women should give a egg per day for gaining nutrients and minerals.

So many people won’t show interest in eating this super healthy vegetable bitter gourd because of its bitter taste. Though it won’t give much taste but it is very good for health. Bitter gourd is called with different names in different languages like kakara kayi (telugu), Karela (hindi), Pavakkai (tamil) and kaippakka (malayalam). Bitter gourd is one of the best foods that help to improve diabetics and toxemia conditions. Drinking of bitter gourd juice will reduce the diabetics. Bitter gourd will be pale green in color and also in darker green. The bitter gourd plants are usually grown in hot and humid climates so these are well commonly found in the Asian countries.

Bitter gourd vegetable is very often in our house. Due to bitter taste I used to avoid before but after tasting these two bitter gourd fry and bitter gourd sweet onion curry I became a fan of the bitter gourd. I did not find much bitter taste while eating these dishes. So why can’t you prepare these two items at your kitchen? I have used little onions and some regular Indian masala spices for preparing this tasty curry. Adding of onions and jaggery gives sweetness in dish. This takes away the bitterness and allows you to taste the dish.

Bitter gourd fry / karela fry
Bitter gourd fry acts as a great side dish for dal or sambar. I have added onions for killing the bitterness of the bitter gourd. Soaking the bitter gourd in salt and turmeric will removes some more bitterness. I did not remove the peel of bitter gourd for making this dish because the taste lies in the peel.

Bitter gourd fry / karela fry

Preparation time: 10mins

Cooking time: 20mins

Serving: 4

Ingredients

• Bitter gourd – ¼ kg
• Onions – 2
• Tempering seeds – 2tbsp
• Oil – 6tbsp
• Salt (required)
• Red chili powder – 1 tbsp
• Garlic cloves – 5
• Turmeric – ½ tbsp
• Curry leaves

How to Make

Step 1: Wash the bitter gourd with fresh water.

Step 2: Now cut the bitter gourd into small pieces as show in the image. (Remember don’t peel the bitter gourd because it is good for health and gives taste).

 

Step 3: Take the bitter gourd pieces into a bowl.

Step 4: Add ½ tbsp of salt and ½ tbsp of turmeric to the bitter gourd pieces.

 

Step 5: Mix it well and keep the bowl a side.

 

Step 6: Chop the onions and collect them into a plate. Keep it a side.

 

Step 7: Take a pan on stove and give a medium flame.

Step 8: Add oil and heat it. After oil getting hot add tempering seeds.

 

Step 9: Fry them for 2 minutes and add bitter gourd pieces. Fry it for 10 mins in low flame.

 

Step 10: Add onions to the bitter gourd pieces.

 

Step 11: Mix them both well.

Step 12: Add red chili powder and garlic cloves (give a hit to the cloves before putting them into the curry).

 

Step 13: After 5 mins turn off the flame and collect the bitter gourd fry into a serving bowl.

Tasty bitter gourd fry is ready. Those who don’t like the taste of bitter gourd you can add sugar after the fry is ready.

Bitter gourd onion curry
One of my favorite dishes is bitter gourd onion curry which is sweet too. Bitter gourd is cooked before with tamarind, salt and turmeric later dried in the sun for 2 hours. Why I have dried in sun is we need to add the bitter gourd without making any small pieces, so if we dried the bitter gourds in sun won’t allow the pieces spoil while cooking and remains as it is. Added jaggery grate for more sweetness. Sure your kids will like to it this healthy bitter gourd onion curry.

Bitter gourd onion curry

Preparation time: 30mins

Cooking time: 15mins

Serving: 6

Ingredients

• Bitter gourd – ½ kg
• Onions (big size) – 2
• Tamarind – 10grms
• Turmeric – 1tbsp
• Red chili powder – 2tbsp
• Curd – 4tbsp
• Dry coconut – 25grms
• Tempering seeds – 3tbsps
• Cuming seeds -1 tbsp
• Jaggery grate – 4tbsps
• Oil – ½ cup
• Curry leaves
• Salt(required)

How to Make

Step 1: Wash the bitter gourd nicely with fresh water.

Step 2: Take a thick bottom vessel and add washed bitter gourds to it.

Step 3: Add curd, salt, tamarind and turmeric to it.

 

Step 4: Keep the vessel as it is on the stove and give medium flame.

Step 5: Add ½ tea glass of water to the vessel.

Step 6: Close the vessel with lid and cook it till the water absorbs.

 

Step 7: Turn off the flame and collect the bitter gourds into a plate.

 

Step 8: Keep the cooked bitter gourds in a sun for 2 hours.

Step 9: Take a pan on stove and add oil to it.

 

Step 10: Give a medium flame. After oil getting hot add bitter gourd pieces which are dried in the sun into this hot oil.

Step 11: Fry the bitter gourds nicely in oil.

 

 

Step 12: Meanwhile cut the dry coconut into small pieces and grind it into a fine powder.

 

Step 13: In the same coconut powder jar add onions (half pieces), jaggery grate, red chili powder, salt, curry leaves and cumin seeds.

 

Step 14: Grind it into a fine paste.

 

Step 15: Now collect the fried bitter gourd pieces into a plate.

Step 16: In the same oil add tempering seeds.

 

Step 17: Fry the tempering seeds and add remaining onions to it.

 

Step 18: Fry till golden brown. Now add the paste masala which we grinded before.

 

Step 19: Add curry leaves and mix all with onions. Fry it for 5 mins.

Step 20: Now put the fried bitter gourds into the pan containing mixture.

 

Step 21: Mix the bitter gourds into the masala mixture nicely.

Step 22: After 2 mins turn off the flame and collect it into a serving bowl.

 

Tasty bitter gourd onion sweet curry is ready to taste.

Bitter gourds are having low in calories but huge nutrients. Vitamin B1, B2, B3 and C, phosphorous, manganese, zinc and folate are rich in bitter gourd. Bitter gourd is filled with rich fibers. One of the compounds in bitter gourd called as polypeptide P helps the diabetic patients and acts as insulin. Bitter gourd consists of lot of health benefits like treats blood disorders, reduces diabetes mellitus, works for hangover, treats piles, and improves psoriasis and asthma.

Those who don’t like the smell of snake gourd vegetable can try eating this delicious snake gourd curd chutney. Adding curd kills the smell of the vegetable and adds a creamy flavor. Snake gourd is the most popular nutritious vegetable which is used in Indian cuisine. Preparing of this tasty dish doesn’t take much time. Both snake gourd and curd lowers the temperature of the body. Snake gourd vegetable consists of natural laxative, expectorant and antibiotics. I have fried the snake gourd pieces and then mixed the curd for making potlakaya perugu pachadi. While eating this tasty dish you can bite fried onions and snake gourd vegetable pieces.

There are lots of varieties of snake gourd vegetables that grows in different shapes like long EX, hybrid snaky, india short, hybrid white glory and hybrid thai extra long. Snake gourd vegetable consists of rich minerals like Magnesium, calcium and phosphorous that is most useful for your body growth. Choose the best snake gourds when you visit the market. To enjoy the flavors you need to select the best snake gourds.

The water and salt consistency is more in snake gourd vegetable so make sure to add less salt while preparing any of the snake gourd dishes. I have followed the same and prepared this tasty snake gourd curd chutney.

Snake gourd curd chutney / Potlakaya perugu pachadi

 

Preparing time: 10mins

Cooking time: 15mins

Serving: 5

Ingredients

 

• Snake gourd – Medium size 1
• Curd (fresh) – 2cups
• Tempering seeds – 2tbsp
• Oil – 3tbsp
• Onions – 2
• Turmeric – ½ tbsp
• Red chili powder – ½ tbsp
• Salt (Required)
• Coriander leaves
• Curry leaves

How to Make

Step 1: Take a crystal salt in hand and rub the snake gourd completely with salt.

Step 2: This will remove the skin of the snake gourd. Wash it with water.

Step 3: Now cut the snake gourd into small pieces.

Step 4: Chop the onions also.

 

Step 5: Take a pan on stove give a medium flame.

 

Step 6: Add oil to it. After oil getting hot add tempering seeds.

 

Step 7: Fry them for 2 mins and add half of the chopped onions to it.

 

Step 8: Fry it nicely for 5 mins.

Step 9: Add the snake gourd pieces to the frying onions.

 

Step 10: Add salt, turmeric and curry leaves to the snake gourd pieces.

 

Step 11: Cover the pan with lid and turn the flame to simmer.

 

Step 12: No need of adding any water because the snake gourd will release some water while cooking.

Step 13: After 10 mins turn off the flame. Let the snake gourd get cool.

 

Step 14: Open the lid and add remaining onions, coriander leaves and curd to the pan. (don’t add curd when the snake gourd is hot).

 

Step 15: Mix all the ingredients well. Serve it to a bowl and taste this curd chutney.

Tasty snake gourd curd chutney is ready.

Snake gourd vegetable consists of low calories and rich fiber so those who want to maintain diet can eat this tasty snake gourd curd chutney. Use only the fresh curd for making this chutney because the taste lies in curd only. You can eat this potlakaya perugu pachadi in both rice and rotis. Snake gourd is well fried along with seasoning items like cumin seeds, curry leaves, blackgram dal and mustard seeds. Most of the vegetables are not consumed by the person who is suffering for fevers but this snake gourd vegetable is well preferred and best served for the person who is having fever. This controls the body temperature and gives easy digestion. Eating of Snake gourd vegetable gives lots of health benefits like control diabetes, manages jaundice and heart problems.

Some dishes are so incomplete without the gravy. Look at this spicy mutton gravy which is prepared with bones of mutton. Got a mutton bones from market and thought to do gravy. This can be best eaten in idly or chapathi or roti or as a side dish for biryani. Compared with chicken the mutton is so easy to prepare. Marinating the mutton with all ingredients and cooked in pressure cooker won’t take much time. Since it is cooked in pressure cooker you can also taste the bones of the mutton. Eating of this dish not only gives taste but also consists of lot of health benefits like improving cholesterol levels, helps in good functioning of heart, maintains weight, prevents cancer, gives iron for women during menstruation, increases hemoglobin level in mother during pregnancy and reduces risk of infections.

Mutton bones gravy is called as mutton pulusu or mutton bones charuva. This will act as a great side dish for biryanis or even hot rice. If you want to taste the real flavors of spiciness then you must eat this mutton pulusu or lamb gravy. After eating this non vegetarian dish I am sure your taste buds get tingling. I have tasted this spicy lamb pulusu in hot white rice, this really sounds awesome. Lot of spices adds mild flavors to the dish. This is a classic all time Indian meat recipe that can be served as a side dish. Look at the recipe of mutton bones gravy or lamb gravy or mutton pulusu. Enjoy eating this spicy dish.

Mutton / lamb bones gravy

Preparing time: 10mins

Cooking time: 30mins

Serving: 8

Ingredients

• Mutton bones – ½ kg
• Onions – 2
• Tomatoes – 2
• Green chilies- 4
• Red chili powder – 1tbsp
• Turmeric – ½ tbsp
• Dry coconut – 2 small pieces
• Garlic cloves – 20
• Ginger – 1 big piece
• Cloves – 6
• Cinnamon sticks – 2
• Cardamom – 2
• Garam masala powder – 2tbsp
• Coriander leaves
• Curry leaves
• Oil – 4 tbsp
• Salt (required)

How to Make

Step 1: Wash the mutton bones and keep it a side.

Step 2: Chop the onions, green chilies and tomatoes.

Step 3: Take ginger and garlic pieces into a jar and make a fine paste.

Step 4: Cut the dry coconut into pieces and grind these into a fine powder.

Step 5: Take pressure cooker on stove and give a medium flame.

Step 6: Put oil into it. After oil getting hot add cinnamon sticks, cloves and cardamom seeds.

Step 7: Leave it for 1 min in oil so that the oil absorbs the flavor of spices.

Step 8: Add chopped onions and green chilies to the oil.

Step 9: Fry it for 5 mins.

Step 10: Add tomatoes, ginger garlic paste and coconut powder to the fried onions.

Step 11: Mix all ingredients and fry it for 5 mins.

Step 12: Add mutton bones, salt, red chili powder and turmeric powder.

Step 13: Mix it well and fry it for 5 mins.

Step 14: Add 4 glasses of water to the cooker.

Step 15: Now put some coriander leaves.

Step 16: Cover the pressure cooker with the lid.

Step 17: Keep weight on lid and cook it till it gives 7 whistles.

Step 18: You can smell the fragrance of mutton pulusu. Bones will boil nicely.

Step 19: Turn off the flame and let the pressure goes out from the cooker.

Step 20: Open the lid and again keep the cooker on stove. Give medium flame.

Step 21: Cook again for 10 mins. You can see the liquid getting strong. We have added 4 glasses of water so after all this process now the water shrinks to 2 glasses.

Step 22: Add garam masala powder and coriander leaves. Mix well.

Step 23: Turn off the flame.

Spicy liquid mutton bones gravy is ready. Enjoy tasting this mouthwatering dish.

Tasting Mutton dum biryani will always gives a unique flavor and immense satisfaction. Here we are presenting the tasty, spicy, yummy mutton dum biryani. Hyderabadi mutton dum biryani is one of the famous recipes. This special delicious dish is served as a main course in many restaurants. Lot of spices is used in making of this special biryani. Hope you have eaten many varieties of biryanis like chicken, prawns, fish etc. But tasting the mutton biryani gives a different experience.

As the bakrid festival is on head and we know that without the biryani the festival can’t be complete. So prepare this mutton dum biryani on bakrid or eid ul adha. Welcome your guests and offer them with tasty and hot mutton ka dum biryani at your home. Cooking of mutton dum biryani won’t take much time. Compared with other biryanis making of mutton biryani is easy. Since the dish is cooked in pressure cooker by adding all spices it saves the cooking time. While eating this biryani you can taste the flavors of all spices and crispy mutton pieces which are well cooked. No need of adding any side dishes for this biryani because the biryani rice itself tastes awesome. If required you can mix mutton gravy or raitha. I have used little ghee for good fragrance. Even the mint and coriander leaves add a good flavor. Enjoy preparing this tasty mutton dum biryani at home.

Mutton dum biryani

Preparation time: 30 mins

Cooking time: 30 mins

Serving: 4

Ingredients

• Mutton – ½ kg
• Basmathi rice – ½ kg
• Tomatoes – 3
• Onions – 2
• Green chilies – 5
• Lemon – 1
• Garam masala powder – 2 tbsp
• Turmeric – ½ tbsp
• Curd – ½ cup
• Salt (required)
• Mint leaves
• Coriander leaves
• Ginger – 1 big piece
• Garlic – 25 cloves
• Oil – 6tbsp
• Ghee – 3 tbsp
• Red chili powder – ½ tbsp
• Cinnamon – 2
• Cloves – 4
• Cardamom seeds / Elachi – 2
• Aniseed – 1

How to Make

Step 1: Wash the mutton and keep a side.

Step 2: Chop the onions, tomatoes and green chilies. Keep these aside.

Step 3: Cut the ginger into small pieces and add to jar.

Step 4: Add garlic cloves also to the jar and grind it into a fine paste.

Step 5: Take washed mutton into a pressure cooker.

Step 6: Add oil, ghee, curd, turmeric, red chili powder, ginger garlic paste, onions, tomatoes, salt and garam masala to the mutton pieces.

Step 7: Add mint leaves and squeeze one lemon. Mix all ingredients nicely.

Step 8: Marinate the mutton by mixing with all ingredients.

Step 9: Close the pressure cooker with lid and keep it on stove.

Step 10: Put weight for cooker. Give a medium flame and cook till it get 6 whistles.

Step 11: Meanwhile wash the basmathi rice with fresh water.

Step 12: Drain the water from the rice and add the rice to the cooking bowl.

Step 13: Add 10 glasses of water, cinnamon, cloves, mint leaves, salt, lemon (5 drops), cardamom and aniseed to the rice.

Step 14: Keep this vessel on the stove and give medium flame.

Step 15: Let the rice cook till ¾th.

Step 16: Meanwhile remove the lid of the pressure cooker.

Step 17: Take a thick bottom vessel (khadai for biryani) and collect the mutton from the pressure cooker to it.

Step 18: Drain the cooked rice from the water and spread the rice on the cooked mutton.

Step 19: Sprinkle some mint and coriander leaves on it. Mix it well.

Step 20: Take a old dosa(tawa) pan on stove and give a medium flame for 5 mins.

Step 21:  After pan getting hot keep the vessel on the pan.

Step 22: Take a fresh cloth and cover the lid with it (as shown in image).

Step 23: Cover the vessel with lid. Cook it for 10 mins.

Step 24: You can observe the steam coming out from the lid corners.

Step 25: Turn off the flame and Mix the rice once again.

Step 26: Collect the mutton biryani into a serving plate.

Step 27: Garnish with coriander leaves, onions and lemons.

Step 28: Serve it hot with raitha.

Tasty and spicy mutton dum biryani is ready. Make your bakrid festival more delight with tasty food items. How to make wishes you a EID Mubarak!!

Taro is called with different names like Arbi, colocasia, chamadumpa, sempu or kesavedantu. Here is the quick recipe of colocasia or arbi or taro root gravy. Gravy dishes are very famous and act as side dishes for any food items. Most of the gravies are prepared by using tamarind juice. This gives the dish a sour taste. Colocasia is one of the root vegetable which we can see often in markets. In Andhra this dish is called with name chamadumpala pulusu. Arbi gravy is very tasty and delicious dish. Gravy consists of boiled taro and finally the dish is dressed with coriander leaves.

Taro root is having lot more calories when compared with potatoes. Eating of taro vegetable gives not only taste but also having many health benefits like helps in reducing weight loss, fiber in colocasia helps in easy digestion, reduces fatigue, controls blood pressure, Vitamin C in chamadumpa boosts immune system and acts as a antioxidant. Though the taro vegetable doesn’t give any aroma but after cooking the dish you can enjoy eating this crunchy vegetable.

Preparing of this dish is very easy and simple. This taro gravy can also be eaten as a side dish in chapathis or dosa. I have mixed this gravy in hot rice by adding little plain dal. The taste is really good and sure even you will enjoy tasting it. Start cooking this gravy item at your kitchen with our cool and tasty recipe.

Arbi / colocasia / Taro gravy recipe

Preparation time : 30 mins

Cooking time : 15mins

Serving : 4 members

Ingredients

• Colocasia – ¼ kg
• Tamarind – Big lemon size
• Onions – 2
• Green chilies – 4
• Turmeric – ½ tbsp
• Tempering seeds – 1tbsp
• Jaggery grate – 4tbsp
• Red chili powder – 2tbsp
• Salt (required)
• Oil – 4tbsp
• Curry leaves
• Coriander leaves

How to Make

Step 1: Wash the colocasia in a fresh water.

Step 2: Take a pressure cooker add 1 glass of water to it.

Step 3: Add washed colocasia into the cooker. Cover the pressure cooker with lid.

Step 4: Keep weight on the lid. Cook the colocasias till the cooker gives 2 whistles.

Step 5: Turn off the flame and drain the hot water in the cooker. Pour the cool water into the cooker.

Step 6: Let the colocasias get cool in that.

Step 7: Meanwhile soak the tamarind in water.

Step 8: Chop the onions and green chilies and keep them a side.

Step 9: Now start peeling the skin of colocasias. Collect them into a plate.

Step 10: Take a vessel on stove and add oil to it.

Step 11: After oil getting hot add tempering seeds to it.

Step 12: Add chopped onions and green chilies to it.

Step 13: Fry them nicely. Add curry leaves.

Step 14: Now add colocasia into the onions.

Step 15: Fry it for 5 minutes, so that the gum substance in colocasia pieces goes out.

Step 16: Now take the soaked tamarind and make the juice from it.

Step 17: Pour that juice into the vessel.

Step 18: Add salt, turmeric, red chili powder and jaggery to the colocasia juice.

Step 19: Mix well all the ingredients and cover the vessel with lid. Cook it in low flame for 10 mins.

Step 20: You can observe the thick gravy mixture in the vessel. Now turn off the flame and add coriander leaves.

Taste this colocasia gravy with hot rice or chapathis or rotis.

If you want to taste this dish with different flavor in hot rice then cook plain dal in pressure cooker. Add the dal while mixing this gravy with hot rice and taste the dish.

Dasara (dussehra or vijaya dashami) is one of the big Hindu festivals. Dasara is heading and everyone will be in search for preparing sacred food for goddess durga. So how to make introducing you the best and popular items that is mostly prepared during the dasara festive time. Here are the cool recipes of Chakkara pongali, Pala boorelu or pala burelu, Venna Chakralu or Butter janthikalu and Ground nut Pulihora or puliyodhara. Offer your goddess durga devi with these special sweet and hot items on vijaya dashami day.

People are so busy in work during weekdays and don’t have time to spend all the 9 days of navaratri festival. But on the special day called duragstami festival everyone will celebrate the dasara festival while decorating goddess durga matha statues and offer the sacred food before the goddess in durga puja. Dussehra is famous in north india because they will treat these 9 days as a community festival with lip smacking food and ramilila.

The sweet and hot items that are listed are famous items that completes the festival day. Chakkara pongali, Pala boorelu or pala burelu, Venna Chakralu or Butter janthikalu and Ground nut Pulihora or puliyodhara are the favorite items for durga devi. So offer the goddess durga matha by preparing these tasty sweet and hot items at home. Every part of india will full with joy and celebrate this dasara festival. So here are the famours navrathri recipes for you. Celebrate the dasara or dussehra by offering the goddess durga devi with these sweet and hot items. How to make wishes you a happy dasara.
Chakkara pongali / Sweet rice pongal / Sakkarai pongal
Dasara festival without Chakkara pongali is so incomplete. This is famous sweet item which we usually offer goddess durga matha on the festive day of dussehra. Preparing of this recipe is so simple and easy. You can use sugar or jaggery for preparing this sweet. This is special Andhra recipe that is mostly prepared at the time of dasara navratri days. I used special bowl for preparing this sacred food. Adding ghee gives much taste to the pongal. Hope everyone has tasted this type of pongals in temples as a prasadham. So offer goddess durga amma with these tasty and crunchy cashewnut chakkara pongal.

Chakkara pongali / Sweet rice pongal / Sakkarai pongal

Ingredients

• Rice – 1 cup
• Green gram or pesara pappu or moong dal – ½ cup
• Jaggery grate – 1 cup
• Dry coconut – 50 grms
• Cashew nuts – 50 grms
• Ghee – 50grms
• Cardamom – 2
• Borneol (pacha karpuram) – 1 pinch

How to Make

Step 1: Take a thick bottom vessel add rice and green gram or moong dal to it.

Step 2: Pour 3 cups of water into it. Soak the rice and green gram into water for 10 mins.

Step 3: Switch on the stove and keep this vessel on stove. Give a medium flame.

Step 4: Cover the vessel with lid. Let them cook till the rice becomes ¾ th cooked.

Step 5: Meanwhile grate the jaggery. Keep this a side.

Step 6: Cut the dry coconut into small pieces. Keep this a side.

Step 7: After rice get cooked now add jaggery grate and borneol to the vessel.

Step 8: Give a hit on cardamom piece and put it into a vessel.

Step 9: Take a thick bottom pan on stove and add ghee to it.

Step 10: Put cashewnut pieces into the hot ghee. Fry it till they become golden in color. Collect them into a plate.

Step 11: In the same pan add dry coconut pieces also and fry it.

Step 12: Collect them into a plate.

Step 13: Meanwhile stir the rice vessel so that jaggery dissolves completely into the rice and moong dal.

Step 14: After pongal getting thick turn off the flame.

Step 15: Collect the chakkara pongal into a bowl and add fried cashew nuts and dry coconut pieces.

Step 16: Pour remaining ghee also into that.

Tasty chakkara pongal is ready, offer the goddess as a nivedanam. After preparing just add some more ghee on the hot chakkara pongali so that this would taste better.

Pala boorelu / pala burelu / Milk rice cakes

This is very simple festive recipe. Milk and rice flour are the main ingredients used in making of this tasty pala boorelu. It is one of the traditional Indian sweet that is mostly prepared during the time of dasara. Since the jaggery is used in making of pala boorelu even the diabetics can eat. From ancient times people used to prepare these boorelu in festive season. It is easy to make and can finish within 15 minutes. Dasara is heading so why can’t you offer this pala boorelu to goddess durga devi as a sweet sacred food and gain blessing from her.

Pala boorelu / pala burelu / Milk rice cakes

Ingredients

• Rice flour – 3cups
• Oil – 1 ½ cup
• Jaggery grate – 1 ½ cup
• Boiled milk – 2cups
• Dry coconut powder – 4tbsp
• Cardamom – 3

How to Make

Step 1: Soak the rice in water for 3 hours before you planned to prepare the boorelu.

Step 2: After that drain the rice from water and add the rice to the jar.

Step 3: Grind the rice into a fine powder.

Step 4: Collect this rice flour into a bowl.

Step 5: Mix the rice flour by adding milk, jaggery, cardamom and dry coconut powder.

Step 6: Mix all the ingredients well. The mixture will form into a thick paste like idly paste. (If milk is not sufficient add little water)

Step 7: Keep a pan on stove and add oil to it. Give a low flame to the pan.

Step 8: After oil getting hot, take a spatula (gunta garita) and collect the flour paste into it and pour it in a round shape in the oil.

Step 9: Don’t touch the flour paste after pouring into the hot oil if not the shape of the boorelu will spoil.

Step 10: Follow the same procedure for remaining paste also.

Step 11: Turn the boorelu into both the sides and fry nicely till they become into golden red in shade.

Step 12: Collect them into a bowl and offer it to god.

Durga devis favorite sweet pala boorelu are ready now.
Venna Chakralu / Butter Murukulu / Venna murukulu
Chakralu or janthikalu or murukulu is the famous common tradition item prepared during festive time. Prepare this tasty crunchy hot item and offer the goddess durga devi on the day of dasara as a sacred food. I have used butter for making chakralu for dussehra. This gives an awesome taste. Use this hot mixture for giving durga devi as a nivedanam. Enjoy dasara with tasty food.

Venna Chakralu / Butter janthikalu / Venna murukulu

Ingredients

• Rice flour – 4 cups
• Roasted dal (gulla senagapappu / putnala pappu) – 1 cup
• Sesame seeds – 3tbsp
• Oil (for deep fry)
• Red chili powder – ½ tbsp
• Salt (required)
• Fresh butter – 4tbsp

How to Make

Step 1: Take roasted dal into a jar and grind it into a fine powder.

Step 2: Collect the roasted dal powder into a big bowl.

Step 3: In the same bowl add rice flour, red chili powder, salt, sesame seeds and butter.

Step 4: Blend it into a nice paste by adding water. Mix all the ingredients.

Step 5: It will form into dough like chapathi dough.

Step 6: Take a thick bottom pan on stove and add oil for deep fry.

Step 7: Give medium flame to the pan. Let the oil get hot.

Step 8: Meanwhile take a murukku maker / chakli press.

Step 9: Take small amount of dough and keep that into this chakli press or murukku press.

Step 10: Press it in hot oil in clock wise direction. (You can choose the shape which you like.)

Step 11: Fry the chakralu till they becomes light yellow in shade.

Step 12: Collect them into a plate.

Step 13: Follow the same procedure for remaining flour paste also.

Tasty hot chakralyu is ready.

Ground nut Pulihora / puliyodhara – Tamarind pulihora
Ground nut pulihora is the compulsory tradition sacred food for goddess durga matha. Without this item the offering would be incomplete. I have used tamarind juice for making the pulihora and popped with groundnuts. It is very commonly prepared in Andhra, Karnataka and tamil nadu. Finally it is best Indian cuisine. Prepare this tasty dish for god and get blessing on dasara day.

Ground nut Pulihora / puliyodhara – Tamarind pulihora

Ingredients

• Rice – 4 cups
• Tamarind – 50grms
• Oil – 6 tbsp
• Turmeric – ½ tbsp
• Ground nuts – 50grms
• Green chilies – 10
• Red chili – 4
• Salt (required)
• Tempering seeds – 4tbsp
• Asafoetida – 1 pinch
• Jaggery grate – 2tbsp
• Coriander leaves

How to Make

How to prepare tamarind paste for pulihara

Step 1: Take the tamarind in a bowl and add water to it.

Step 2: Soak the tamarind in the water for 10 mins.

Step 3: After 10 mins start extracting juice from the tamarind. Mix the tamarind along with water.

Step 4: Throughout the pulp which you get from tamarind. Collect the juice into a thick bottom pan.

Step 5: Keep this pan on stove and give a medium flame.

Step 6: Boil the tamarind juice for 10 minutes in low flame. Add salt to it.

Step 7: Take green chilies and slightly give a straight hit with pin. (By doing this the tamarind paste will go inside the chilies and gives much taste while eating the green chilies.)

Step 8: Now put these green chilies into the boiling tamarind juice.

Step 9: Add jaggery grate also and cook it for 5 minutes. Turn off the flame and keep the paste a side.

Step 10: Meanwhile cook the rice in rice cooker by adding 7 cups of water.

Step 11: Take a big vessel add cooked rice to it.

Step 12: Sprinkle the turmeric and add 1 tbsp of oil.

Step 13: Mix well with rice so that the rice changes into yellow color.

Step 14: Add prepared tamarind paste and mix well.

Step 15: Take a pan on stove add oil to it for tempering.

Step 16: After oil getting hot add tempering seeds, groundnuts and red chilies.

Step 17: Fry the spices till the groundnuts become brown in shade and add Asafoetida and curry leaves. Turn off the flame.

Step 18: Pour this mixture into the rice and mix well.

Tasty pulihara is ready.

Celebrate your dasara day with our traditional recipes which are easy and quick to cook. These items won’t take much time to prepare hardly 30 mins you can finish and sit in durga pooja by offering the goddess with tasty food. Make your day delight with tasty and spicy food. I have listed four recipes in which two belongs to sweet items and remaining two or hot. For any festival preparing sweet & hot is our ancient tradition for Indians.

Sambar is one of the famous south Indian dishes. It is best eaten in hot rice or idlis. I got a bottle gourd yesterday from my village, so I thought to make sambar with this bottle gourd vegetable. The name bottle gourd is given because of its shape. It is called with names like calabash or churaykka or sorakkai or lauki  or bottle gourd in different languages. People follow different styles in preparing the sambar items like using of plain dal or using some different vegetables. Adding vegetables in sambar gives more taste and also a good health.

Bottle gourd consists of rich water source in it so by consuming of bottle gourd will controls the body temperature. It is even eaten by the diabetic patients because it doesn’t have any sugar or glucose compounds. Eating of bottle gourd gives lot of health benefits like controls urinary tract infections solves constipation, active digestive system and treats diarrhea. Bottle gourd is the best remedy for the insomnia.

In market we can find different shapes and sizes of bottle gourds. Some look like pear shaped or oval or even round shaped. This bottle gourd will be green in color with smooth skin surface. Among all vegetables bottle gourd is only the least calorie vegetable which gives 14 calories per 100grms. Most of the dieticians suggest bottle gourd for quick weight loss. So start preparing this tasty bottle gourd sambar at your kitchen and maintain a good health.

Bottle gourd sambar

Preparation time: 15 mins

Cooking time: 15 mins

Serving: 10

Ingredients

• Bottle gourd – 1
• Toor dal – 1 ½ cup
• Tamarind – 50grms
• Jaggery grate – 3 tbsp
• Turmeric – ½ tbsp
• Salt (required)
• Tomatoes – 2
• Onions – 2
• Green chilies – 4
• Tempering seeds – 2 tbsp
• Oil – 4tbsp
• Red chili powder – 1 ½ tbsp
• Coriander leaves

How to Make

Step 1: Take a pressure cooker and add toor dal to it. Wash the toor dal with water for 2 times.

Step 2: Now add 4cups of fresh water and cover the cooker with lid.

Step 3: Keep this pressure cooker on stove and cook it till it gives six whistles.

Step 4: Take tamarind in small bowl and add water to it. Let the tamarind soak in water.

Step 5: Peel of the bottle gourd skin and cut it into medium size pieces.

Step 6: Chop the onions, green chilies and tomatoes. Keep this a side.

Step 7: Take a big pan on stove and add oil to it. Give a medium flame.

Step 8: After oil getting hot add tempering seeds.

Step 9: Now add onion pieces and green chilies to the oil.

Step 10: Fry it for 2 minutes.

Step 11: Add bottle gourd pieces and tomatoes also. Fry it for 5 mins.

Step 12: Now add 2 glasses of water.

Step 13: Put turmeric, salt and red chili powder to this mixture.

Step 14: Let the vegetables boil in this water for 10 mins.

Step 15: Meanwhile remove the pressure cooker lid and start mashing the dal.

Step 16: Put this mashed toor dal paste to the vegetable liquid.

Step 17: Make tamarind juice from soaked tamarind and pour that liquid also into the pan.

Step 18: Add one more glass of water. Mix it well.

Step 19: Now add jaggery pieces. Let the liquid boil for 10 mins.

Step 20: While boiling don’t keep lid to the vessel.

Step 21: Garnish the bottle gourd sambar with coriander leaves.

Taste this in hot rice or idly. While eating the sorakkai sambar you can find the bottle gourd pieces which are well cooked and tasty to eat. Gain more vitamins by eating this healthy vegetable. If you want you can even add vegetables like carrots, radish and ladies finger. Adding of vegetables gives more taste to the sambar. Bottle gourd sambar can be stored for two days by preserving in the refrigerator.

Chicken pickle is most spicy non vegetarian item which is easy to prepare at home. It is most popular Andhra pickle recipe. Till now we have introduced different varieties of dishes using chicken. But this recipe is quite different. I hope after reading our chicken pickle recipe you won’t try to buy outside and immediately start preparing at your kitchen. Since it is winter season tasting different pickles would be habit to many people. Having hot rice in plate and tasting the pickles gives you an awesome feel.

I have used lemon juice for giving the pickle a sour taste. Adding the lemon juice completely turns the taste of the pickle. But make sure don’t add the lemon juice when chicken is hot because it gives a bitter taste. Once the chicken pickle is prepared, it can be stored for 1 month. This chicken pickle can be eaten even as a side dish in breakfast.

While eating this chicken pickle you can observe that the chicken piece is hard. Spiciness and sour taste allows you to taste the flavor of the pickle. Chewing of the chicken piece gives a special taste. Those who like to eat non veg daily then these small chicken pieces will give you a chance of tasting a nice item. During busy schedule life this pickle can be carried even in lunch boxes. Since the chicken is fried in oil before it cleans out the bacteria at that moment and allows the pickle to stay longer. White poppy seeds and fenugreek seeds cools down the body temperature. So eating of this not only gives taste but also well for health. Why delay start making this spicy chicken pickle at your home. How to make wishes you to enjoy a tasty food.

Chicken pickle

Estimated time: 30 mins

Store: 1 month

Ingredients

• Chicken (boneless) – ½ kg
• Oil – 1 cup
• Lemon – 5
• Garam masala powder – 2tbsp
• Turmeric – 1tbsp
• Red chili powder – 5tbsp
• Salt (required)
• Cinnamon sticks – 2
• Cloves – 4
• Cardamom – 2
• Aniseed – 1
• Ginger – Medium piece
• Garlic cloves – 20
• Fenugreek seeds – 1 tbsp
• White poppy seeds – 5tbsp

How to Make

Step 1: Wash the chicken neatly and drain the excess water.

Step 2: Now add this chicken in separate fresh thick bottom vessel. Keep this a side.

For masala powder

Step 3: Take a dry pan on stove and give low flame.

Step 4: After pan getting hot add white poppy seeds, cinnamon sticks, cardamom, cloves and aniseeds.

 

Step 5: Fry these spices lightly for 3 minutes. Collect this into small jar.

Step 6: Now in the same pan add fenugreek seeds and fry them till they become golden yellow in color.

 

Step 7: Add this fried fenugreek seeds into the same jar which containing fried spices.

Step 8: Let them cool for some time and start grinding the spices.

 

Step 9: Grind them into a fine powder. Keep this a side.

 

Step 10: Cut the ginger into small pieces and add to jar.

Step 11: Add cloves to the ginger pieces in the jar. Grind it into a fine paste. Keep this a side.

 

Step 12: Now take chicken vessel and add ginger garlic paste, salt, turmeric and oil.

 

Step 13: Mix it well and keep this vessel on stove. Give a low flame.

 

Step 14: Allow the chicken to cook in simmer. The chicken starts leaving water from it.

Step 15: Let the water evaporates. Then give a stir.

Step 16: Let the chicken fry till the pieces turns gold color.

 

Step 17: Now turn off the flame. Keep the vessel a side so that it will get cool.

Step 18: Meanwhile start cutting the lemons into two halfs and squeeze the juice from the lemons.

 

Step 19: Now add red chili powder, grinded spices powder and garam masala powder to it.

 

Step 20: After chicken getting cool now add lemon juice to it. (don’t add when the chicken is hot, it gives bitter taste. So wait till the chicken gets cool.)

 

Step 21: Mix it well. Taste the salt and store it in air tight container. Make sure the container is dry. Use only the dry spoons.

 

This spicy pickle can be stored for 1 month. Use glass container for best storing the chicken pickle. If not the glass container is not available use plastic jars. Make sure that this chicken pickle is kept away from water area.

Chicken gravy is one of the famous non vegetarian dishes. Till now we have seen lot of recipes on chicken but this chicken gravy is little bit different among all. If you want to prepare quick non veg dish for your friends and relatives then choose this tasty and spicy dish. This can be eaten even as a side dish for rotis, chapathis, dosa and idly. Last week I visited a dabha and order a roti along with chicken gravy. It sounds yummy and I have decided to introduce the How to make readers this delicious dish. This chicken gravy recipe is borrowed from my mother and started making it in my kitchen.

This special chicken gravy dish is prepared with chicken and lot of spices. One major thing is since it is gravy the dish should be in liquid format. So follow the procedure carefully. Adding more onions and tomatoes can give you lot of gravy. Chicken pulusu is famous in Andhra which is prepared for many occasions and also during festival season. If you want to prepare vada or gara at home then this gravy chicken is a perfect side dish to taste. So start preparing this tasty chicken gravy prepared with onions and tomatoes.

Chicken gravy

Ingredients

• Chicken – ½ kg
• Onions – 2
• Tomatoes – 3
• Garam masala – 2tbsp
• Ginger – 1 medium piece
• Garlic – 1
• Turmeric – ½ tbsp
• Salt (required)
• Red chili powder – 2tbsp
• Cinnamon sticks – 2
• Cloves – 4
• Cardamom – 2
• Aniseed – 1
• Tomatoes – 2
• Coriander leaves
• Oil – 5tbsp
• Green chilies – 4

How to Make

Step 1: Wash the chicken with fresh water 3 times. Drain the water and collect into a plate.

Step 2: Chop the onions, green chilies and tomatoes and keep them a side.

Step 3: Take ginger and garlic cloves into a jar and grind it to a fine paste. Keep the paste a side.

Step 4: Take a thick bottom pan on stove and add oil to it. Heat it in low flame.

Step 5: After oil getting hot add cinnamon sticks, cloves, cardamom and aniseed to the oil.

Step 6: Let the oil absorbs the flavors of the spices. Leave them in oil for 2 mins.

Step 7: Now add chopped onions and green chilies to the pan.

Step 8: Fry it for 5 mins till the onions become golden in color.

Step 9: Now add ginger garlic paste to the onions. Fry it for 1 min.

Step 10: Add chopped tomato pieces to the pan. Fry it for 5 min.

Step 11: Add washed chicken pieces to this mixture.

Step 12: And also add salt, red chili powder and turmeric powder.

Step 13: Mix all the ingredients along with chicken. Fry it for 5 mins.

Step 14: Add 3 glasses of water to the chicken. Cover the pan with lid.

Step 15: Cook it for 15 mins in medium flame. From 3 glasses the water shrinks to 1 ½ glass.

Step 16: Now add garam masala powder and mix it well.

Step 17: Dress with coriander leaves and serve it hot.

Chicken gravy is ready to eat. It is best eaten for chapathi, dosa, idly and even in rice. Use this as a side dish in vada or gara.

Bhindi tomato curry is popular recipe in south India. Bhindi is also known as lady’s finger. Bhindi contains high amount of potassium that is needed to our body. Bhindi is used to prepare different types of recipe. It is very easy to prepare bhindi tomato curry. Let us see how to make okra / bhindi tomato curry..

Ingredients:

• Okra / bhindi- 250 gms
• Smashed tomato- 1 cup
• Red chilli powder- 1 ½ spoon
• Salt to taste
• Oil as needed
• Turmeric powder- pinch
• Ginger and garlic paste- 1 spoon
• Chopped onions- 1 cup
• Green chilli cut into long halves- 3
• Coriander leaves- ½ cup
• Mustard seeds- ½ spoon
• Jeera seeds- ¼ spoon
• Urad dhal – ¼ spoon
• Curry leaves- 1 spring

Procedure:

Step 1: Clean each okra / bhindi with cotton cloth and cut into pieces.

Step 2: Heat oil in a pan, add mustard seeds, jeera seeds, urad dhal and curry leaves. Saute them for 2min.

Step 3: Add chopped onions and green chillies and sauté them well till they turn into brown colour.

Step 4: Add ginger and garlic paste and sauté it well.

Step 5: Add okra / bhindi and stir it well. Place a lid and cook it for 5min.

Step 6: Now add chilli powder, salt and smashed tomato and mix it well.

Step 7: Add 1 cup of water and cook the recipe for 10-15min till okra gets boiled.

Step 8: Later off the flame and garnish the recipe with coriander leaves.

Serve in a plate and enjoy taste of recipe with hot rice!!

Baby potato masala is spicy and delicious recipe.  Recipe is made with different kind of masala flavours. It is easy to prepare at home so let us see how to make baby potato masala..

Ingredients:

• Baby potatoes- 300gms
• Cumin powder- ½ spoon
• Coriander powder- ½ spoon
• Chopped ginger and garlic- 1 spoon
• Yogurt- ¼ cup
• Chopped coriander leaves- ½ cup
• Sugar- 2 spoons
• Oil- 1 cup
• Salt to taste
• Tamarind pulp- ¼ cup
• Cashew nuts roasted- ½ cup
• Red chilli powder- ½ spoon
• Garam masala- ½ spoon
• Green chillies-long halves- 3
• Chopped onions- ½ cup
• Turmeric powder- pinch

Procedure:

Step 1: Heat 4 spoons of oil in a non-stick pan, add baby potatoes and sauté them for 10min.

Step 2: Off the flame and keep the baby potatoes aside.

Step 3: Heat remaining oil in a pan, add chopped onions, green chillies fry them till they turn into brown colour.

Step 4: Add ginger and garlic paste, salt and turmeric powder and sauté it for 5min at low flame.

Step 5: Add fried baby potatoes to the mixture, yogurt, tamarind pulp and stir it well.

Step 6: Add coriander powder, cumin powder, chilli powder and roasted cashew nuts and stir it well.

Step 7: Sprinkle sugar and add some water, cook it for 10min at low flame.

Step 8: Sprinkle garam masala and chopped coriander leaves and off the flame.

Enjoy the taste of hot and spicy baby potatoes!!

Methi is also known as fenugreek. Fenugreek seeds are common ingredient in some of the dishes. It has sour taste moreover it is good for diabetes patients. There are different recipes that we can prepare by using methi leaves. Let us how to cook this recipe at home.

Ingredients:

• Chopped methi leaves- 2 cups
• Soaked and boiled besan gram- 1 cup
• Semi chopped onions- 1 cup
• Tomato pieces- ½ cup
• Green chillies- 2 long halves
• Hing powder- pinch
• Curry leaves- 1 spring
• Turmeric powder- pinch
• Ginger and garlic paste- 1 spoon
• Red chilli powder- 1spoon
• Salt to taste
• Oil required
• Mustard seeds- ¼ spoon
• Urad dhal – ¼ spoon
• Dry red chillies- 2
• Coriander leaves- ½ cup

Procedure:

Step 1: Heat oil in kadai, add mustard seeds, urad dhal, cumin seeds, dry red chillies and curry leaves fry it for 5min.

Step 2: Later add chopped onions, green chillies fry them till onions turns into brown colour.

Step 3: Add ginger and garlic paste

Step 4: Add methi leaves, hing powder and sauté it for 2min.

Step 5: Add red chilli powder, salt and turmeric powder and sauté it for 3min.

Step 6: Later add soaked and boiled besan gram and stir it well.

Step 7: Serve in a plate and garnish with coriander leaves.

Enjoy the taste methi curry with steamed rice!!

Honey glazed beans are popular recipe in vegetarian. It contains high amount of fibre that is good for health. Sesame seeds, lemon rind and honey adds flavour to the recipe. It is easy to prepare at home. Let us see how to make this recipe at home.

Ingredients:

• Boiled french beans- 250gms
• Sesame seeds- 2 spoons
• Honey – 2 spoons
• Soy sauce- 1 spoon
• Lemon rind- pinch
• Salt to taste
• Grated carrot- ¼ cup
• Chopped ginger and garlic- 1 spoon
• Cashew nuts- ¼ cup
• Chopped red chillies- ½ spoon
• Coriander leaves- ¼ cup

Procedure:

Step 1: Heat oil in a pan, add sesame seeds, chopped ginger and garlic sauté for 2min.

Step 2: Add grated carrot and sauté it for 5min.

Step 3: Add soy sauce, lemon rind, chopped red chillies and sauté it for 10min at low flame.

Step 4: Add pinch of salt and honey and stir it well.

Step 5: Now add boiled French beans and cook it for 5min.

Step 6: Heat oil in a pan, add cashew nuts and fry them till it turns into brown colour.

Step 7: Garnish cashew nuts to honey glazed beans.

Step 8: Sprinkle coriander leaves and stir it well.

Enjoy the taste honey glazed beans!!

Sweet corn masala rice is the main course recipe. It is prepared by using different kind of vegetables that contain high amount of fibre. It is so delicious recipe easy to prepare at home. let us see how to make this recipe..

Ingredients:

• Boiled rice- 2 cups
• Sweet corn – 1 cup
• Green peas- ½ cup
• Lemon juice- 4 spoons
• Ghee- ½ cup
• Garam masala- 1 spoon
• Coriander- ½ spoon
• Sugar- 2 spoons
• Salt to taste
• Red chilli powder- 1 spoon
• Semi chopped cashew nuts- ¼ cup
• Chopped carrot- ¼ cup
• Chopped beans- ¼ cup
• Chopped coriander leaves- ½ cup

Procedure:

Step 1: Heat ghee in a pan; fry chopped carrot, chopped beans and green peas for 10-15min at low flame.

Step 2: Later add sweet corn, cashew nuts, garam masala and coriander masala and stir it well.

Step 3: Add salt to taste, lemon juice, sugar and red chilli powder and stir it well.

Step 4: After 5-10min, add boiled basmati rice and stir it well.

Step 5: keep on low flame for 2-5min.

Step 6: Off the flame and serve in a plate.

Step 7: Sprinkle chopped coriander leaves.

Step 8: Serve to eat along with curd and onion chutney.

Enjoy the taste of sweet corn masala rice!!

Paneer tikka masala is hot and spicy recipe. It has the delicious taste with different spices. It is easy to prepare the recipe at home. Let us see how to make this recipe..

Ingredients:

• Curd- 1 full cup
• Red chilli powder- 1 spoon
• Salt to taste
• Kasoori methi powder- 1/2spoon
• Lime juice- 2 spoons
• Oil as required
• Paneer cubes- 1cup
• Chopped onions- 1cup
• Tomato slices- 1cup
• Onion slices- 1cup
• Turmeric powder- pinch
• Ginger and garlic paste-1 spoo
• Tomato pulp- 1cup
• Cumin powder- ½ spoon
• Cumin seeds- 1spoon
• Plain flour- 2 spoons
• Capsicum chopped- ½ cup
• Coriander powder- 1 spoon
• Coriander leaves- ½ bunch
• Garam masala powder- 1 spoon
• Cream as required

Procedure:

Step 1: Take a bowl, add thick curd, red chilli powder, salt and mix it well.

Step 2: Add kasoori methi powder, lime juice and oil and mix it well.

Step 3: Now add paneer cubes, onion slices, tomato slices and capsicum pieces.

Step 4: Mix it well and let all the ingredients marinate for 15-20min.

Step 5: Heat oil in long bottomed pan, add cumin seeds let them split into half.

Step 6: Add chopped onions and fry them till it turns into brown color.

Step 7: Add ginger and garlic paste and turmeric powder cook for 2min.

Step 8: Add cumin seeds powder and coriander powder and mix it well.

Step 9: Add tomato pulp and plain flour and cook it for 5-10min by stirring it well.

Step 10: After 5min, add some water and boil the mixture for 5min at low flame.

Step 11: On other side, heat oil in a pan, drop the marinated mixture and fry them for 5min.

Step 12: Fry the paneer mixture till they turn into brown colour.

Step 13: Later add this into boiled thick liquid of tomato and onion.

Step 14: Cook it for 5min and off the flame.

Step 15: Serve the recipe in a bowl and sprinkle garam masala powder.

Step 16: Garnish the recipe with coriander leaves.

Enjoy the spicy and tasty paneer tikka masala!!

Mint or pudina is the special zing that is used as an ingredient in curries, biryani or chutney. It is also used to garnish the dishes. It is scientifically called as menthe. Mint leaves are used as medicinal properties from hundreds of years. Compared with all food mint consists of high antioxidant capacities. Mint leaves consist of strong aroma which stimulates the brain functioning and cures nausea. Now days we can see lot of tooth paste using the mint in making. This mint not only gives refreshment but also fights against tooth decay and wash away the bad breath.

While coming to the food the mint leaves are used to garnish or to make pickles or in dishes for good fragrance. You can find the mint leaves in highly spiced food, soups and biryanis. Even dried mint leaves also used in preparing recipes, curries, chutneys, salads, juices and many more.

Today we are going to discuss the Mint pickle / pudina pachadi which is spicy and tastier. The textures used in making of this pickle are less and mint leaves place a major role. Once the pickle is made that can be stored for two weeks. This pachadi can be eaten in plain rice or in curd rice. If you want to enjoy the real flavors of the dish then eat along with hot rice by adding little ghee. Mint pickle / pudina pachadi flavors touch the taste buds on tounge and sure you will enjoy each ingredient flavor. Check out our recipe and prepare this at home. Mint pickle or podina pachadi can serve it as a side dish for dosa or idly.

Pudina pachadi / Mint pickle

Ingredients

• Mint / Podina – 2cups
• Red chilies – 15
• Tamarind – 10grms
• Oil – 5tbsp
• Tomato – 1
• Salt (required)
• Garlic cloves – 10
• Poppy seeds – 4tbsp

How to Make

Step 1: Take a pan on stove; add 2tbsp of oil to it.

Step 2: Heat it in low flame. Now add poppy seeds to the hot oil.

Step 3: Fry it for 2 minutes and add red chilies.

Step 4: Fry it for 5 minutes till the color of red chilies changes.

Step 5: Collect them into a jar along with poppy seeds.

Step 6: In the same pan add 2tbsp of oil.

Step 7: After oil getting heat add mint leaves / pudina leaves to it.

Step 8: Fry the leaves nicely. Collect them into separate bowl and keep a side.

Step 9: Cut the tomatoes into small pieces.

Step 10: Add remaining oil to the pan and put this tomato pieces.

Step 11: Fry them for 5 minutes. Collect this and keep it a side.

Step 12: Take the red chilies jar which we kept a side before and add salt, tamarind and garlic cloves to it.

Step 13: Grind these all into fine powder.

Step 14: Now add fried mint leaves or pudina leaves into this jar containing powder.

Step 15: Add tomatoes also to the jar.

Step 16: Grind this nicely it will form as a paste.

Step 17: Collect it into a bowl.

If you like you can pop this pickle.

Health benefits of eating Mint / Pudina

• Mint / pudina consist of menthol which helps the enzymes for proper digestion.
• Lot of pain balms use mint as the ingredient because this gives a cooling effect and numbs the affected area.
• Mint gives an instant relief from itchy skin. The anti bacterial and anti inflammatory properties do wonders on acne prone skin.
• It boosts immunity because the mint is packed with lot of nutrients like vitamin C, D, E, phosphorous, calcium and small amount of vitamin B complex.
• Phytochemical in mint prevent various types of cancers.

Mint leaves are a tender herb is preferred to add at the end of cooking to maintain good texture and flavors.

Chicken dum biryani is the most awaited recipe. Hyderabadi dum biryani is the king of all biryanies. Till now How to make introduced the readers a lot of chicken varieties but today we wish you to taste the different flavors. Here we are presenting you the best, spicy, delicious and yummy hot hyderabadi chicken biryani. This dish is very famous in city of Hyderabad. This taste spreads to several other places all over the world.

Why the biryani is called dum biryani? The marinated raw chicken and partially cooked rice are layered and gives a dum on low flame. Complete biryani is cooked on low flame by giving the vessel a dum of heat not directly. So this is well called and given name as chicken dum birynai. Since this is very famous in Hyderabad it is named as hyderabadi chicken dum biryani.

Lot of spices used in making of this chicken biryani. So after preparation of this dish the flavors start releasing their characters and give a nice fragrance. Biryani lovers can feel the smell and gets mouthwatering. As you open the lid your kitchen fills with aroma of pure ghee and spicy flavors. If you are a non vegetarian then it would be a great feast that you can enjoy the chicken with tasty rice. No need of any curry of gravy substance because the hyderabadi dum biryani itself is prepared with lot of masala. If you want you can add raitha as a side dish.

Hyderabadi chicken dum biryani

Ingredients

• Basmati rice – ½ kg
• Chicken – ½ kg
• Ginger – 50grms
• Garlic cloves – 30grms
• Mint leaves – 1 cup
• Coriander leaves – 1cup
• Ghee – ½ cup
• Curd – ½ cup
• Red chili powder – 2tbsp
• Garam masala – 2tbsp
• Oil – 3tbsp
• Salt (required)
• Green chilies – 5
• Cinnamon sticks – 4
• Cloves – 10
• Cardamaom – 4
• Lemon – 1

How to Make

Step 1: Wash the chicken pieces nicely with fresh water and turmeric powder.

Step 2: Keep this a side.

 

Step 3: Take ginger and cut it into small pieces. Add these pieces to a jar.

Step 4: Add garlic cloves to the same jar.

 

Step 5: Grind this till it become paste. Finally you will obtain a ginger garlic paste.

 

Step 6: Take a thick bottom non stick vessel add washed chicken pieces to it.

Step 7: Now put turmeric, ginger garlic paste, red chili powder, salt, curd and garam masala powder.

 

Step 8: Chop the green chilies and add this also the vessel.

Step 9: Squeeze the lemon and pour the juice to it.

Step 10: Add 3tbsp of ghee to it and start mixing all the ingredients.

Step 11: Now add oil also and mix the chicken by combining all this ingredients with hand.

Step 12: Using the hand for mixing allows the chicken pieces to absorb all the flavors of the ingredients. It is nothing but magnet.

Step 13: Now add 2 tbsp of Mint leaves and coriander leaves into the mixed masala chicken vessel. Keep this vessel a side by covering it with lid.

Step 14: Take basmathi rice into a separate vessel, wash them for two to three times.

Step 15: Now add fresh 3/4^th water to this basmathi rice vessel.

Step 16: Squeeze remaining half lemon to the rice water vessel.

Step 17: Add Cinnamon sticks, cloves, cardamom and mint leaves to the rice water vessel.

Step 18: Add required salt to it. Now keep this rice vessel on stove.

Step 19: Give a medium flame. Let the rice cook for 3/4^th.

Step 20: Turn off the flame. Remove the excess water from the rice.

Step 21: Now take the chicken vessel which we kept a side before.

Step 22: Start spreading the cooked rice on the chicken slowly (as shown in image).

Step 23: After spreading the rice add remaining ghee, mint leaves and coriander leaves on the rice.

Step 24: Take a small bowl and add 4tbsp of fresh milk.

Step 25: Add food color to the milk and mix it well.

Step 26: Pour this colored milk on the rice in an x format as shown in image.

Step 27: Take a fresh cloth, cover the lid of the vessel with the cloth completely.

Step 28: Cover that vessel with that closed cloth lid so that the steam should not come out.

Step 29: Keep this vessel on stove and give a medium flame. Allow it to cook for 10 minutes.

Step 30: Turn off the flame. Take down the vessel from stove.

Step 31: Take an old dosa pan or chapathi pan or thawa pan on stove. Give a light flame.

Step 32: Now keep the biryani vessel on that pan or thawa pan. Give dhum for the vessel for atleast 20 minutes in low flame.

Step 33: You can observe the steam vapors coming out with nice fragrance around the lid which we covered the vessel with cloth.

Step 34: Turn off the flame. Leave the vessel on the pan itself for 10 more minutes and start serving the hot dum biryani

Hyderabadi chicken dum biryani is ready to eat now. Serve it hot and enjoy eating tasty food.