Homemade baby cereal recipes (6 – 12months) – Healthy, nutritious, fresh and easy baby cereals for rice feeding babies

Homemade baby cereal recipes

Have you decided to start feeding your baby with cereals? Are you in search of best cereal recipes for your growing baby? Do you want nutritious, healthy and easy digestible cereals for your baby? Is your baby hitting to 6th month? How to prepare baby rice cereals at home?

How to make helps the mothers to prepare healthy baby cereals or solids for food eating babies at home. Most mothers prefer rice as their baby’s first cereal because it is so nutritious and easy to digest. After 6 months the milk which is giving to the baby is not sufficient so giving cereals is the best idea to fill your baby stomach and allow them to gain nutrients. As the baby grows start introducing cereals such as bajra, suji, jowar, sabudaana and ragi.

Giving the baby the homemade cereals stays the baby out from any infections and gives a good health. Baby tries to start sitting at 6th month so this is the time to feed the baby with proteins and nutritious food.

Why to choose the cereals?

  • Till 6th month the baby is preferred to feed with mother’s milk. But after 6th month the milk only is not sufficient to the baby they feel hungrier. So cereals are introduced and preferred to give to baby.
  • Feeding the baby after 6th month with only milk does allow the baby to grow healthy. They need much nutritious food than the milk.
  • Introducing cereal can increase iron levels in babies.
  • It is a tradition to feed babies rice cereals to 6 – 12 months of baby age.
  • Rice cereal is suggested as a first food because from 6th month babies need a rich source of iron. Rice was thought to be a low allergen and is secure with iron.

Rice, toor dal and Soamp cereal recipe

Rice, toor dal and Soamp cereal recipeIngredients

ingredients cerals

  • Rice
  • Toor dal
  • Soamp or Ajwain / carom seeds

How to make

  • Take a thick bottom pan on stove.
  • Give a light flame.
  • Pan gets hot now add toor dal to it.

toor dal to it.

  • Fry the toor dal till they become golden brown in shade.
  • Collect it into a bowl and keep a side.
  • In the same pan add rice.
  • Fry the rice till light gold color.

gold color

  • Collect this also into separate bowl.
  • As the same add soamp or Ajwain in the pan.

Ajwain in the pan

  • Fry it till it becomes brown in color.
  • Collect this also into separate bowl.
  • Let all these ingredients get cool for 10 minutes.
  • Take fresh dry jar add fried toor dal to it.

dry jar add fried toor dal

  • Grind it into fine powder. Test the powder with hand you should not find any granule like substances in the powder.
  • Collect it into a bowl.
  • In the same jar add fried rice and grind it into powder.

add fried rice and grind it

  • Collect this also into a separate bowl.
  • Same way add fried soamp or ajwain into the jar and grind it to a smooth powder.

soamp or ajwain into the jar

  • Collect it into a separate bowl.

Note: Now store all this separately in three small jars. Use the fresh, clean and dry jar to store these powders. Let’s see how to prepare the cereals with these powders. Is it the time to feed your baby? Then start following the below steps, within 5 minutes you can get ready to feed your lovely kid with this cereals. Here you go with procedure

Step 1: Take a bowl on stove. Add 1 cup of water to it.

Step 2: Light a low flame. Start boiling the water.

Start boiling the water

 

Step 3: While boiling the water add 1 tbsp of toordal powder.

Step 4: Allow it to boil along with water for 2 minutes.

Step 5: Now add 2tbsp of rice powder into it. Cook this also for 2 minutes.

Step 6: Add 1 pinch of salt to it.

1 pinch of salt

 

Step 7: You can observe the mixture forming into a loose paste.

mixture forming

 

Step 8: Now turnoff the flame.

Step 9: Add a pinch of soap powder or ajwain powder and mix this paste with spoon.

Step 10: Tasty cereal is ready to eat now. Feed your 6-12 months baby with this protein solid food.
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Rice & curd Cereal (6-12) months

Curd is one of the easy digestible and best foods for babies. As we know that curd consists of lot of health benefits. Giving the baby rice & curd cereal would cool stomach of the baby. If the child gets diarrhea then this cereal is best food you can give with curd. Curd will restore the lost bacteria. Bottle feeding babies will be having less calcium so feeding that babies with rice & curd cereal is most important food. Give this rice & curd cereal once in a day for 6-12 months babies. Feed the baby with this cereal in the evening time before 6:00pm.

Rice & curd Cereal (6-12) months

Ingredients

  • Rice powder
  • Water
  • Fresh curd
  • 1 pinch salt

How to make

Step 1: Take a small bowl and add 1 tea cup of water to it.

Step 2: Keep it on stove and allow it to boil.

Step 3: While water getting boil add 2tbsp rice powder which we made.

Step 4: Add 1 pinch of salt and boil it for 5 minutes till it forms sticky.

Step 5: Turn off the flame and let it get cool.

Step 6: Add required curd to that paste and mix it well.

Give this healthy rice & curd cereal to your baby.

Cereal feeding timings

  • Feed this cereal two to three times a day.
  • Best times to feed cereal to baby are: Afternoon: before 2:00pm, Evening: Before 7:00 pm.
  • Don’t feed the cereal to baby after 7:00 because it may cause indigestion to the baby.

How to make vegetable sambar south indian dish – Mixed vegetable sambhar recipe

Mixed vegetable sambhar

Vegetable sambar is easy and quick to prepare. Sambar is common part of south Indian meals. Mixing of different vegetables in sambar gives a different flavor to the dish. Either it is lunch or dinner without the sambar it’s incomplete. Sambar is said to be healthy dish too because of ingredients used in it. Yellow lentils is the main ingredient used in making of sambar, this lentils consists of lot of vitamins and proteins. Eating of yellow lentils gives an instant energy.

Vegetable sambar is a pure vegetarian dish that is mostly served in south Indian. Even the menu in restaurant consists of this tasty item. I caught this recipe from my mom. Thought the names are same but the procedure has a little variation. Just look at the recipe and start tasting yummy and hot sambar. I have used vegetables like drumsticks, ladies finger and mango to give this recipe a great taste. Here you go.

Mixed vegetable sambhar

sambar final output

Ingredients

ingredients

  • Toor dal / Yellow lentils / Kandipappu – 1 ½ cup
  • Tamarind (big lemon size)
  • Poppy seeds – 2tbsp
  • Oil  – 3tbsp
  • Turmeric – ½ tbsp
  • Salt (required)
  • Drumsticks – 2 cups
  • Ladies finger – 1 cup
  • Mango – 1
  • Jaggery – 20grms
  • Asafoetida – ½ tbsp
  • Red chili powder – 2tbsp
  • Onions – 2
  • Green chilies – 4
  • Curry leaves
  • Coriander leaves
  • Tomatoes – 2

How to Make

Step 1: Take a pressure cooker. Add toor dal to it.

Step 2: Wash the toor dal nicely for 2 times.

Step 3: Add 3 ½ cups fresh water to the washed toor dal.

Step 4: Take tomatoes cut them into medium size pieces and put it into the toor dal cooker.

tomatoes cut

 

Step 5: Cover the pressure cooker with lid and keep it on stove.

Step 6: Give a medium flame to the cooker. Cook it till get 6 whistles.

medium flame

 

Step 7: Turn off the flame and let the pressure goes out. Keep this a side.

Step 8: Take a bowl and soak the tamarind in water.

tamarind in water

 

Step 9: Chop the vegetables like drumstick, ladies finger and mango into medium pieces.

Step 10: Same way chop the onions and green chilies also.

onions and green chilies

 

Step 11: Take a thick bottom vessel on stove. Add oil to it.

Step 12: Heat it in low flame. After oil getting hot add poppy seeds.

hot add poppy seeds

 

Step 13: Fry them till they become yellow in shade.

Step 14: Add onions, curry leaves and green chilies to it.  

Step 15: Add asafoetida to the frying onions.

Step 16: Put the chopped vegetables into this mixture.

chopped vegetables

 

Step 17: Mix them all nicely. Add turmeric, salt and red chili powder.

salt and red chili powder

 

Step 18: Again mix them all.

Step 19: Make the juice from tamarind which you soaked in water.

Step 20: Through down the pulp and add the juice into this vessel.

Step 21: Add two glasses of water to this tamarind juice vessel.

Step 22: Let the vegetables cook in this liquid for 5 minutes by covering the vessel with lid.

Step 23: Now open the pressure cooker lid and start mashing the dal.

cooker lid and start mashing

 

Step 24: It will form into a fine paste.

Step 25: Pour this toor dal paste into the vegetable vessel which is boiling on stove.

Step 26: Mix well. Check the thickness of sambar. If required add some more water.

thickness of sambar

 

Step 27: Boil the liquid for at least 10 minutes in low flame.

Step 28: Turn off the flame. Garnish the sambar with coriander leaves.

Garnish the sambar

 

This sambar quantity can be served to 10 members.

There is no age limit of eating this dish, starting from 6 months of baby to old age. Toor dal is a legume containing the proteins which you can gain in meat or fish but low cholesterol and low fat. Eating of toor dal provides us the folic acid, fiber and carbohydrates. So after hearing these many benefits I am sure no one will be ready to lose this without eating.

If you want to taste this vegetable sambar take it in hot rice or idly. Both are said to be better combination for sambar.

How to prepare Dosakaya pappu / Cucumber dal in andhra style

How to prepare Dosakaya pappu

Have you ever visited Andhra? Did you taste the Andhra food? Have you attended the functions in Andhra? Did you ever have a full meal in Andhra? Don’t get panic I simply asked these questions to let you know about the famous dishe like Dosakaya pappu Or Cucumber lentil dal. Yes this recipe is popularly stuck to Andhra. Whatever the functions or occasions the meal is so incomplete with this dal dish. Usually dhal or dal is prepared and eaten with hot rice by adding little ghee tastes awesome but adding cucumber into dhal or dal gives more taste. Yellow cucumbers are very commonly used in Andhra Pradesh. Andhraites specially prepare this dish at home because eating of this dish gives a healthy growth.

Cucumber consists of best nutrition facts and health benefits too. This cucumber is well known called as Indian yellow cucumber.

  • Cucumbers are having minimal amounts of fats and no cholesterol.
  • It is excellent source of calcium, potassium, magnesium and minerals which helps in improving the skin and hair texture.
  • If you have acidity then eating of raw cucumber juice helps to control arthritis, eczema and gout.

Still lots of benefits are there if you consume the yellow cucumber. Some of the people use this to make sambar, gravy and pickles. But here is the quick recipe for you is Dosakaya pappu or cucumber dal using yellow lentils. Ingredients used in making of this dish are so healthy and sure your family will like it.

Hot food meal of Andhra is incomplete with this major dish. Look at the recipe.

Dosakaya pappu or Cucumber dal Andhra style

Yesterday we got some yellow cucumbers from our farm, after seeing those shiny cucumbers I thought of making some tasty dal by adding this. Here is the recipe for you also. Prepare this tasty dish at home and serve it to hot meal. Dosakaya pappu or cucumber dal in Andhra is famous in afternoon meals. So why do you want to miss this tasty dish. Enjoy preparing Dosakaya pappy or cucumber dal in Andhra style.

Dosakaya pappu or Cucumber dal Andhra style

Dosakaya pappu or Cucumber dal Andhra style

Ingredients

Dosakaya pappu ingredients

  • Cucumber – 1
  • Toor dal / yellow lentils – 1 ½ cup
  • Tomatoes – 2
  • Onions – 1
  • Green chili – 4
  • Tamarind (lemon size)
  • Turmeric – ½ tbsp
  • Red chili powder – 1 ½ tbsp
  • Oil – 3tbsp
  • Salt (required)
  • Poppy seeds  – 2tbsp
  • Coriander leaves
  • Curry leaves
  • Red chili – 2
  • Garlic cloves – 5

Steps to prepare

Step 1: Add toor dal into a pressure cooker. Wash it nicely two times.

Step 2: Peel of the cucumber and chop into pieces.

Step 3: Same way chop the onions, tomatoes and green chilies into fine pieces.

chop vegetables

Step 4: Add all this pieces into a pressure cooker which contains toor dal.

Step 5: Add tamarind to it.

Add tamarind to it

Step 6: Close the cooker with lid and keep it on stove.

Step 7: Allow it to cook in a medium flame till it get 5 whistles.

cook in a medium flame

Step 8: Turn off the flame and allow the pressure to goes out.

Step 9: Open the lid and add turmeric, salt and red chili powder.

lid and add turmeric

Step 10: Mix the ingredients nicely so that the mixture becomes paste.

Step 11: Keep the cooker a side.

cooker a side.

Step 12: Take a vessel on stove add oil to it.

Step 13: Let the oil get hot. Now add poppy seeds, garlic cloves (mash) and red chilies pieces to the oil.

poppy seeds

Step 14: Fry them till the poppy seeds turns brown in shade. Add curry leaves.

Step 15: Now pour the toor dal paste into this mixture.

Step 16: Stir nicely so that the poppy seeds and remaining ingredients mix up with the dal.

poppy seeds1

Turn off the flame and take it to a bowl. Garnish with coriander leaves and serve it.

NOTE: If you don’t like garlic cloves you can use asafoetida.

If you want to enjoy the taste of this Dosakaya pappu or cucumber dal then serve the hot rice in plate and add this dal along with ghee. Even the kids can enjoy eating this dish with cucumber. Eating of this cucumber dal cools the body. You can also serve this as a side dish for chapathis or pulka. Their is no age limit everyone can consume this from age of 3 years to old age.

rice and dosakaya pappu

How to make tasty snacks with groundnuts – Groundnuts steam balls, Groundnut poornalu, Ground nut dosa, Groundnut pakodi

Groundnuts or peanuts belong to the pea and bean family. It generally grows below the earth. Groundnut is rich in proteins which are of high biological value. Do you know this? Groundnut is grown in nearly 100 countries. India is one of the best exporting countries of groundnuts after china. Peanuts are used in most of the recipes or they can be eaten raw.

Groundnut poornalu

Eating of groundnuts contain lot of health benefits. Peanuts consist of nutrients like phosphorous, protein, food energy, niacin and thiamin. Consuming of roasted groundnuts along with jaggery is my favorite snack item. Lot of vitamins like A, C, B and E are included in the peanuts. Zinc in groundnut is also good for protecting brain function and boron which helps to maintain strong bones. Peanuts or groundnuts are valuable in diabetes.

After knowing the benefits and taste of groundnuts no one will neglect consuming the groundnuts. So I have given some of the recipes where the groundnut is the key ingredient. What you have to do is just gather the ingredients and start cooking. Every recipe is easy to make and you don’t need to stand too long in kitchen. Make your snack time more tasty with groundnut recipes.

Groundnuts steam balls

Groundnuts steam balls

Making of groundnut balls is so easy and simple. Peanuts are taken as a key ingredient to prepare this groundnut balls. Since this recipe is cooked in steam, it is good to health. These are best taken as a snack and sure everyone likes this.

Ingredients

  • Rice flour – 1 cup
  • Water -2 cups
  • Oil – 1tbsp
  • Salt (required)

Ingredients for stuffing

  • Groundnuts – 1  cup
  • Jaggery grate– 1 cup
  • Ghee – 2tbsp
  • Cashew nuts – 20grms
  • Almonds – 20grms
  • Elachi poweder – 1tbsp

How to prepare Groundnuts steam balls

Procedure

Step 1: Take a bowl and add water to it. Boil the water in low flame.

Step 2: Add oil to the boiling water.

Step 3: Now add required salt to it.

Step 4: Start pouring rice flour into this liquid bowl slowly by continuous stirring.

Step 5: Stir nicely while mixing to avoid lumps.

Step 6: The flour becomes sticky gradually. Now turn off the flame.

Step 7: Keep this bowl a side.

Step 8: Take a pan add ghee to it and heat it in low flame.

Step 9: Add cashew, almonds and groundnuts to the ghee and fry it.

Step 10: Keep this fried items a side and allow it to cool for 15 mins.

Step 11: Take this fired items into a jar and grind it nicely to a fine powder.

Step 12: Now add jaggery and elachi powder also to that dry powder.

Step 13: Again grind it well.

Step 14: It will form a paste. Collect it in a bowl.

Step 15: Start making laddus or small balls with this paste. Keep the laddus a side.

Step 16: Now take the rice flour paste which we kept a side before.

Step 17: Apply little ghee to both the arms and take the rice flour paste into hands.

Step 18: Start making cups with this paste.

Step 19: Now keep the ground nut ball into this rice flour paste cup.

Step 20: Cover the cup corner nicely so that the groundnut ball should not appear to outside.

Step 21: Finally the white balls will appear. Do it same with remaining.

Step 22: Now Keep this balls in idly cooker and cook it for 20 mins.

Step 23: Later turn off the flame and collect the balls into a bowl. Serve it to plate.

Tasty groundnut steam balls are ready to eat now.

Groundnut poornalu

Groundnut poornalu1

Especially poornalu are prepared during festive season. Why can’t you prepare groundnut poornalu as a healthy snack? I am giving a quick recipe with ingredients which brings the snack more taste. Start preparing the groundnut poornalu with our cool recipe.

Ingredients

  • Ground nuts – 1 cup
  • White Seasame seeds – 4 tbsp
  • Jaggery – 1 ½ cup
  • Coconut pieces – ½ cup
  • Oil (for deep fry)
  • Rice – 2cups
  • Black gram dal – 1 cup
  • Elachi powder – 1 tbsp
  • Salt (required)

How to cook Groundnut poornalu

Procedure

Step 1: Soak the rice and black gram dal for atleast 7 hours.

Step 2: Grind the soaked rice and black gram dal to a fine paste.

Step 3: Fry the white seasame seeds in a pan to a light brown shade.

Step 4: In the same way fry the groundnuts also. Remember don’t add oil to fry seasame and groundnuts.

Step 5: After frying grind these two groundnuts and seasame into thick powder.

Step 6: Take other jar add coconut pieces and jaggery to it. Grind it to a paste.

Step 7: Add seasame and groundnut powder to this paste and grind well.

Step 8: Now add elachi powder also. Mix all the ingredients by giving little grind buzz.

Step 9: Collect this paste into a bowl. Start making balls with this paste.

Step 10: Mean while keep oil in a pan and heat it in low flame. After oil getting hot start dipping this balls into the rice and black gram paste which we made before.

Step 11: Make sure that the balls are dipped nicely so that the paste covers completely the ball.

Step 12: Leave this ball slowly into the hot oil. Fry these sweet balls nicely till they become gold color.

Step 13: Collect these poornas in plate containing tissue paper.

Step 14: Let excess oil get absorbed by the tissue. Serve it.

Tasty groundnut poornalu is ready to have now. Prepare this tasty sweet poornalu in festive season also.

Ground nut dosa

Ground nut dosa

I have eaten lot of dosa’s but never tasted this groundnut dosa. After hearing this recipe I thought of trying the recipe once at home. So I had prepared this and felt amazing with the taste. Here is the recipe for you also. Just try it I am sure you will enjoy the taste.

Ingredients

  • Groundnuts – 1 cup
  • Rice – 2cups
  • Cumin seeds – 1 tbsp
  • Salt (required)
  • Oil – 4tbsp

How to make Ground nut dosa

Procedure

Step 1: Soak the rice and groundnuts separately for at least 6 hours.

Step 2: Peel of the groundnuts.

Step 3: Grind the soaked groundnuts, rice, salt and cumin seeds nicely into a fine paste.

Step 4: Keep a dosa pan on stove and starting making dosas with this paste.

Step 5: Roast it like a regular dosa.

Tip: The best combination for this dosa is besan aata pickle.

Groundnut pakodi

Groundnut pakodi

Groundnut pakodi is easy to make. It is best andhra snack which is pure vegetarian. Find the complete recipe here and enjoy the tasaty indian snack. After making the pakado drain them into a plate with tissue paper.

Ingredients

  • Besan aata – 2 cups
  • Rice flour – ½ cups
  • Ground nuts – 2cups
  • Salt (required)
  • Curry leaves – 4
  • Ginger paste – 1tbsp
  • Red chili powder – 2tbsp
  • Oil (for deep fry)
  • Cooking salt

How to make Groundnut pakodi

Procedure

Step 1: Take a big bowl and put groundnuts, besan aata, rice flour, red chili powder, ginger paste and curry leaves.

Step 2: Mix them all. Add 2tbsps of oil and cooking salt to this mixture.

Step 3: Start mixing all the ingredients by adding little water gradually.

Step 4: Mix the mixture till it becomes little strong like pakodi paste.

Step 5: Adding required amounts of salt and red chili paste is must and should.

Step 6: Keep a pan on stove add oil to it which is required for fry.

Step 7: Heat the oil for 10mins. Take the mixture sufficient to your arm.

Step 8: Start putting this mixture like same as pakodi. Fry this in low flame.

Step 9: Collect them into a plate.

Hot and spicy groundnut pakodi is ready to eat now.

Sravana masam special dedicated snack recipes – Neevedalu or prasadalu for goddess lakshmi devi

One of the most important and auspicious months for Hindus is Sravana maasam. Especially women do vrata which implies the worship of goddess of wealth. Introducing the famous three recipes which are best prepared as a sacred food for goddess lakshmi devi in sravana maasam. These dedicated recipes are easy to prepare and most liked dishes for goddess. Let’s see how to make this items.

Sravana masam special dedicated snack recipes

Beaten rice or Atukula laddu recipe

Beaten rice or Atukula laddu recipe

Atukula laddu or beaten rice is easy and simple festive sweet. It is mostly prepared in homes and offer to the goddess during sravana maasam. Flattened rice or beaten rice is healthy and popular ingredient that is used to prepare lot of varieties. People follow lot of methods to prepare this atukula laddu. I would like to post a different version of the beaten rice laddus. Lets see how to make atukula laddu or beaten rice laddu or flattened rice laddu.

Ingredients

  • Ground nuts – 1 glass
  • Flattened rice – 1 glass
  • Ghee – ¼ cup
  • Jaggery grate – 1 glass
  • Elachi powder – 1tbsp

How to make Beaten rice or Atukula laddu recipe

Procedure

Step 1: Fry the groundnuts in an pan without oil. Peel of the skin and keep a side.

Step 2: In the same pan add ½ spoon ghee and heat it in low flame. Add beaten rice or flattened rice into the ghee.

Step 3: Fry it nicely and collect it into a small bowl.

Step 4: Put the fried groundnuts into a jar. Grind the nuts into dry powder.

Step 5: Now follow the same for flattened rice. Add the flattened rice to the groundnuts powder and grind them nicely.

Step 6: Add jaggery grate, elachi powder and ghee to the mixture and grind well.

Step 7: Collect the mixture into wide pan.

Step 8: Apply some ghee to your hands and start taking the mixture into the hands.

Step 9: Start turning the mixture into round shaped balls.

Step 10: Continue doing the same with remaining mixture also. Don’t forget to apply ghee to your hands while making the balls.

Flattened rice laddu or beaten rice laddu is ready to offer to god. This laddus can be stored for month in air tight container. If you want to store it too many days just keep in mind a small thing, Grind the ingredients to fine powder before forming mixture into laddus.

Tips:

If you want you can add dry fruits to the mixture before making the balls.

Maida biscuits / Maida Billalu

Maida Billalu

Hope everyone tastes different varieties of biscuits which are available in the market. Especially kids like to eat biscuits. But I am presenting you the special dish for offering goddess laksmi devi in sravana maasam. Maida biscuits are mostly prepared in festive season.

Ingredients

  • Maida – 1glass
  • Jaggery grate – 1 glass
  • Cooking salt – 1 pinch
  • Water – 1 glass
  • Elachi powder – ½ tbsp
  • Oil (for deep fry)

How to cook Maida biscuits

Procedure

Step 1: Take the jaggery grate in a bowl.

Step 2: Add 1 glass of water to the grate and keep the bowl on the stove.

Step 3: Allow it to boil in low flame for 15 minutes.

Step 4: You can observe the liquid starts getting strong. You can check the strongness by touching the liquid.

Step 5: Add elachi powder, maida flour and cooking salt to the liquid.

Step 6: Mix it well by stirring. Note that there should not be any lumps.

Step 7: You will get a paste after mixing all this. Turn off the flame.

Step 8: Start making the balls with this paste and press them like round chapathis.

Step 9: Now cut that chapathis into diamond shape or the shape you like.

Step 10: Meanwhile keep the oil in bottomed vessel for fry on stove.

Step 11: Now add this diamond shape biscuits to the hot oil.

Step 12: Fry them till they become brown in shade.

Step 13: Collect them in a plate.

Store this biscuits in air tight container so that these can be stored for many days.

Tips:

  • Sprinkle sugar on top for sweet biscuits.
  • Instead of diamond shape you can also make them in square.
  • Fry the biscuits in medium heat oil to enjoy the crispiness.

Blackgram dal murukulu / Minapa janthikalu

Minapa janthikalu

Murukulu or janthikalu is very famous savory snack prepared in festive season in south india. It is traditional item which is every ones favorite snack item. I direct this dish to be best prepared as a sravana maasam special dedicated snack and offer the goddess with this nice crispy item.

Ingredients

  • Black gram dal – 1 cup
  • Rice flour – 4 cups
  • Ajwain – 1 tbsp
  • Butter – ¼ cup
  • Salt (required)
  • Oil (required for fry)
  • Red chili powder – ½ tbsp

How to prepare Blackgram dal murukulu / Minapa janthikalu

Procedure

Step 1: Take a pressure cooker add black gram dall and two glass of water.

Step 2: Cover the cooker with lid and allow it to heat till it get four whistles.

Step 3: Turn off the flame and open the lid after pressure goes out.

Step 4: Remove excess water if anything is there in the cooker.

Step 5: Grind the boiled black gram dal into fine paste.

Step 6: Add rice flour into the paste and mix well.

Step 7: Now add red chili powder, salt, butter and ajwain to the paste.

Step 8: Mix well. Mean while heat oil in a pan for deep frying.

Step 9: Take small amount of dough and put it in a chakrala press or muruku maker.

Step 10: Press the dough in hot oil in circle shape in clock wise direction.

Step 11: Fry the murukulu by turning on both sides till they get golden in color.

Step 12: Do the same for remaining dough also.

These are stored in air tight container. Without this crispy minapa murukulu the festive won’t ends. Enjoy cooking these snacks by offering to the god and get quick blessings.

Traditional south indian rice dishes recipes – Sravana Maasam sacred foods / Prasadalu

Sravana maasam is the most important month marked in the Hindu calendar. People who reside in Karnataka, Andhra Pradesh and Maharashtra will celebrate this month as festival. Every day in this month signals the start of chaturmasyam in August. Women who perform vrathams in this month will grant with prosperity and happiness. On this auspicious day people worship godess Vara lakshmi devi. So while doing pooja or worshiping people prepare lots of sacred foods or prasadalu in the name of goddess lakshmi devi.

Traditional south indian rice dishes recipes

 

Taking this as an opportunity I have started presenting you the top most varieties of popular rice dishes which are mostly prepared as sacred food in Sravana maasam for goddess lakshmi devi. I have given three recipes that made with rice as a key ingredient. Two are of sweets and one is rice item. Do you want to check the recipes? Then why delay start gathering the items and cook the items. Offer the goddess vara lakshmi devi with nice sweets.

Kobbari boorelu

Kobbari boorelu

 

Kobbari boorelu is a famous coastal andhra recipe that is made as offering for gods during festive time. Usually the people buy these types of sweets in shops because they might not know the recipe or time to cook. But my recipe will let you start cooking immediately and allow you to offer the goddess with tasty sweet. There are lot of varieties and ingredients used in making of boorelu. I have choosen the rice, coconut grate and jaggery as key ingredients in preparing the Kobbari boorelu.

Ingredients

  • Fresh coconut grate – 2 cups
  • Jaggery grate – 3 cups
  • Elachi – 2
  • Oil (required for deep fry)
  • Black gram dal – 1 cup
  • Rice – 1 cup
  • Ghee – 2tbsp
  • Salt (required) or 1 pinch

How to cook Kobbari boorelu

Procedure

Step 1: Soak the rice and black gram dal separately in two bowls for at least 4 hours.

Step 2: Grind these soaked rice and black gram into fine paste.

Step 3: Add a pinch salt to the paste and collect it into a bowl. Keep a side.

Step 4: Keep a pan on stove and add ghee to it. Heat the ghee in a low flame.

Step 5: After add the coconut grate to the ghee and fry it slowly by stirring.

Step 6: Allow it to fry till the dry smell goes out from it.

Step 7: Now add jaggery grate and elachi powder to the dry coconut mixture.

Step 8: Mix all the ingredients by stirring slowly. Don’t forget to do all this in simmer.

Step 9: After some time you can observe the mixture is getting thick.

Step 10: Turn off the flame and collect the whole mixture in a bowl.

Step 11: Let the mixture gets cool. Now start making balls with this mixture.

Step 12: Heat the oil in other pan.

Step 13: Now take one ball which you made with the coconut mix.

Step 14: Dip this ball into the grinded paste that you made first.

Step 15: Immediately put the ball into the hot oil. Follow the procedure for remaining balls also.

Step 16: Now fry the balls nicely in the oil till they becomes golden in shade.

Step 17: Hot hot Kobbari boorelu are ready.

Kobbari boorelu is mostly prepared in Andhra and some of the places in Karnataka. Adding of fresh coconut will makes the boorelu still soft and gives a nice bite when you eat. Start preparing and offer the goddess with tasty kobbari boorelu.

Citron / Dabbakaya Pulihara

Dabbakaya Pulihara

 

Hope you have prepared lot of rice varieties like mango rice, coconut rice, lemon rice, mustard rice, puliyogre etc. You can find Dabbakaya or citron in the fruit store now-a-days am I right. Yes Dabbakaya is most similar to lemon but the difference rise in the size. While coming to the taste its bit sweet and sour unline lemon. After hearing the work Dabbakaya one more item dabbakaya pickle strike my mind. But I am not going to discuss that with you for now will carry out this in pickle section. Now the hot topic is how to cook Dabbakaya Pulihara and offer the goddess lakshmi devi in this Sravana masam or varalakshmi vratham. It is easy and quick to prepare this item. Start going through the procedure and ingredients.

Ingredients

  • Rice – 1 glass
  • Dabbakaya juice or citron juice – 1/4 glass
  • Fried Seasame powder – 1tbsp
  • Ground nuts – 3tbsp
  • Green chili – 6
  • Red chili – 3
  • Black gram dal – 2tbsp
  • Chana dal – 2tbsp
  • Mustard seeds – 1tbsp
  • Dry Coconut grate – 2tbsp
  • Oil – ¼ cup
  • Turmeric (required)
  • Salt (required)
  • Curry leaves

How to prepare Citron / Dabbakaya Pulihara

Procedure

Step 1: Wash the rice nicely and cook the rice by adding two glass of water.

Step 2: Take the cooked rice into a wide plate and allow it to get cool for 15 mins.

Step 3: Now keep a pan on stove add oil to it. Heat the oil in low flame.

Step 4: Add mustard seeds, chana dal, red chili, black gram dal, green chili, curry leaves, groundnuts into the oil.

Step 5: Pop them nicely and pour the entire liquid along with oil into the rice.

Step 6: Add pinch of turmeric, salt, seasame powder and dabbhakaya juice to it.

Step 7: Mix the rice nicely so that all the other ingredients dissolve.

Step 8: Finally add coconut grate also to the rice and mix clearly.

The dabbhakaya rice is ready. Soft, fluffy and nice cooked rice with spicy and tangy rice for extra punch or mixing the rice while it is hot are the key things one should follow while preparing this dish. Dabbakaya is called as an Indian grape fruit which is having lot of health benefits. It consists of rich vitamin c that promotes cardio vascular health. The antioxidants help in preventing the colon cancer and lung infections. Eating of Dabbakaya pulihora lowers the cholesterol and improves the immune system.

Cracked rice Payasam / Rawa payasam

Cracked rice Payasam

 

Ravva payasam or rava payasam or cracked rice payasam is special dish prepared in south india. A sweet recipe that comes with minimal ingredients that gives awesome taste. It doesn’t involve constant stirring to avoid lumps and achieve a smooth finish. This payasam is decorated with roasted raisins and nuts. Offer this tasty sweet ravva payasam to the goddess lakshmi devi on the occasion of varalakshmi vratham in sravana masam.

Ingredients

  • Cracked rice (biyyam rawa) – ½ glass
  • Boiled Milk – 2glass
  • Water – 2glasses
  • Ghee – 2tbsp
  • Cashew nuts – 1tbsp
  • Sugar – 1 ½ glass
  • Almond – 3
  • Dry grapes – 1tbsp

How to make Cracked rice Payasam / Rawa payasam

Procedure

Step 1: Take a pan adds some ghee to it. Allow it to get hot in low sim.

Step 2: Add cracked rice to the hot ghee and fry it till the rice becomes light brown in color.

Step 3: Turn off the flame and collect the rice into a bowl.

Step 4: Put some more ghee to the same pan and heat it. Add cashew nuts, dry grapes and almonds to the hot ghee.

Step 5: Fry them nicely. You can Adour some flavors while stirring these items.

Step 6: Collect these also into a bowl and keep a side.

Step 7: Take thick bottom vessel and add fried cracked rice, water and boiled milk to it.

Step 8: Keep the vessel on the stove and turn on a low flame.

Step 9: You can observe the cracked rice / biyyam rawa started boiling in the water.

Step 10: Later add remaining ghee, dry grapes, cashew nuts, almond and sugar to the boiled cracked rice.

Step 12: Sugar will get melt into the cracked rice and forms like a liquid or payasam.

Step 13:  Turn off the flame and serve it into a serving bowl.

Tasty Ravva payasam or cracked rice payasam is ready now.

Tips:

  • If you want you can add few saffron strands are added to the payasam.
  • For great flavor you can also add strong fat milk.
  • At the end of cooking ravva payasam you can add 3tbsp of condensed milk. If you add condensed milk you need to reduce sugar.
  • For garnishing use pistachios and rich slivered almonds.

Ridge gourd peel / Beerakaaya potu specific dishes – 6 Fiber rich recipes for health

Ridgegourd is called with different names in India like beerakai or dodka or turiya. It is a versatile vegetable that adds a surface to the vegetarian cuisine. There are lot of dishes that can be made with ridge gourd which is mostly eaten with rice and roti. If you want you can add this ridge gourd into a sambar or dals. People use different styles in cooking of this ridge gourd. But here I have given 6 recipes in total that can be made as starters, side dish or main course. Rich flavors are used in making of items gives an excellent taste.

Ridge gourd peel

Ridge gourd also participates in medicinal values. Eating of this vegetable helps in easy digestion. It also consists of rich vitamin, zinc, iron, thiamine, dietary fiber and magnesium. Moreover it is low in fat and calories. If you want to lose weight then this ideal choice can help you out. Ridge gourd contains low saturated fat and cholesterol. As a whole it is best and healthy vegetable everyone should eat.

Most of the people will peel of the skin which is present on ridge gourd. But now I am showing you the recipes related to this peel only. After tasting the dishes you will never through the peels of beerakaya / Ridge gourd skin. Ridge gourd peel consists of rich fiber which is essential to the body. So let’s start how to prepare different types of dishes with ridge gourd peel.

Ridge gourd vada / Beerakaya vadalu

Ridge gourd vada is very tasty and simple snack which can be served in tea time. Most of the kids like this snack for those who doesn’t like to eat ridge gourd vegetable. Since it is made with rice flour it consists of lot of nutrients. Start preparing the snack with our cool recipe.

Beerakaya vadalu

Ingredients

  • Rice – ½ cup
  • Black gram whole – 1 tbsp
  • Bengal gram – 1tbsp
  • Curry leaves – 10
  • Green chili – 5-6
  • Ridge gourd peel – 1 cup
  • Cumin seeds – 1 tbsp
  • Ginger – 1 big piece
  • Salt (required)
  • Oil (for deep fry)

How to make Ridge gourd peel vada / Beerakaya potu vadalu

Procedure

Step 1 : Soak the rice in water for 2 hours.

Step 2: Take pan and add 1tbsp of oil to it. Allow it to get hot in slow flame.

Step 3: Fry the black gram whole and Bengal gram in the oil till they becomes light brown in shade.

Step 4: Take them out from oil and collect it into a small bowl.

Step 5: Now add ridge gourd peel into the oil pan and fry it till the smell goes out.

Step 6: Collect the ridge gourd into a bowl.

Step 7: Now add curry leaves, cumin seeds, green chili and ginger into the oil and fry them nicely.

Step 8: Remove them and keep in separate bowl.

Step 9: Take the soaked rice, black gram whole and Bengal gram in a jar.

Step 10: Grind them all together by adding little amount of water slowly.

Step 11: The paste should be strong because we need to make vada with this paste.

Step 12: Now collect all fried items which you kept a side and add to this paste.

Step 13: Mix all the ingredients to the paste along with salt.

Step 14: Now take a bottom pan and add required oil for fry. Heat the oil in low flame.

Step 15: Press the paste in the shape of vada and dip them into the hot oil pan.

Step 16: Fry them by turning the vada. Roast it till they become golden brown shade.

Step 17: Remove the vada from oil and place it on tissue paper. So that excess oil will get absorbed by the tissue.

Step 18: Now the hot Ridge gourd vada is ready to it. Serve it.

Enjoy tasting ridge gourd vada.

Ridge gourd peel pickle / Beerakaya potu pachadi

Use ridge gourd peel to prepare this spicy pickle. The peel is high in fiber. I have used this to prepare tangy spiced chutney. Sure the flavor will be beyond your imagination. Those who taste this pickle first will never let the peel out from their eyesight. Check out the recipe of ridge gourd peel or beerakaya pottu pachadi and start preparing at home.

Ridge gourd peel pickle

Ingredients

  • White Sesame seeds – ¼ cup
  • Black gram dal – ¼ cup
  • Ridge gourd peel – 1 cup
  • Cumin seeds – 1tbsp
  • Tamarind – 1 pinch
  • Jaggery – small piece
  • Salt (required)
  • Oil – 1tbsp
  • Red chilli – 5

Procedure

Step 1: Soak the tamarind in water and take the juice from it.

Step 2: Take a pan and add seasame seeds and fry it normally without adding oil. Keep a side.

Step 3: Now take a pan and add 1tbps of oil and heat it on a low flame.

Step 4: Add ridge gourd peel into the oil and fry it till the dry smell goes out. Collect it in bowl.

Step 5: Add 1tbps of oil to the same pan and heat the oil. Put red chili, cumin seeds and black gram dal into the oil. Pop it.

Step 6: Take the fried gourd peel into a jar and grind it into fine paste.

Step 7: Put the pop into the paste along with salt, seasame seeds and tamarid juice.

Step 8: Mix them well in the paste. Now the chutney is ready to eat.

Note: If you want you can add pop after making it the chutney. It’s like a finishing touch.

Eat this chutney or pickle in hot rice and taste its spiciness.

Ridge gourd peel chips

Ridge gourd peel chips are best time pass in the evening. Preparing of this is very easy and simple. You can chew in the evening or you can munch in the main course. Enjoy preparing hot spicy ridge gourd chips.

Ridge gourd peel chips

Ingredients

  • Ridge gourd peel (thick peel) – 4cups
  • Oil (for fry)
  • Red chili – 2
  • Curry leaves – 2
  • Salt (required)
  • Chat masala or arm churn powder

How to prepare Ridge gourd peel chips

Procedure

Step 1: Peel the Ridge gourd thickly and dry them in hot sun for two days.

Step 2: Take a thick bottom pan and add required oil for fry. Heat the oil in low flame.

Step 3: If the oil gets hot then take the ridge gourd peel and put into the oil.

Step 4: Start frying the peels, since these are dried in sun before itself it wont take much time to get fried.

Step 5: Collect them in bowl and keep a side.

Step 6: Take a other pan add 1 tbps of oil to it and heat in low flame.

Step 7: Add red chili and curry leaves in oil slightly.

Step 8: Put this into the ridge gourd peel pieces along with oil. Do this when the ridge gourd peel pieces are hot.

Step 9: Add salt and chat masala or arm churn powder to it.

Step 10: Mix them all together so that the salt and masala will get absorbed by the pieces.

Instant ridge gourd chips are ready to eat now.

Patoli curry with ridge gourd peel

Patoli is famous indian recipe. Ingredients which are included in making of this dish are high source of protein. Serve this patoli curry with hot cooked rice. You can also add green beans to the dish. Mostly making of patoli with ridge gourd is the highlight factor.

Patoli curry with ridge gourd peel

Ingredients

  • Green gram – 1 cup
  • Ridge gourd peel – 1 cup
  • Black gram whole – 1tbsp
  • Cumin seeds – 1tbsp
  • Mustard seeds – 1tbsp
  • Red chili – 2
  • Garlic cloves – 15
  • Salt (required)
  • Oil – ¼ cup
  • Turmeric – 1 pinch

How to prepare Patoli curry with ridge gourd peel

Procedure

Step 1: Soak the green gram in water for ½ hour.

Step 2: Pour down the water and grind the soaked green gram into fine paste.

Step 3: Same way grind the ridge gourd peel. Keep the both paste separately in bowls.

Step 4: Heat the pan by adding little oil. Add mustard seeds, black gram whole, red chili, cumin seeds and garlic cloves.

Step 5: Fry them nicely by stirring slowly. Slow down the flame.

Step 6: Take the grinded green gram peel paste and into the pan. Fry it by mixing with the already ingredients.

Step 7: The mixture should become dry.

Step 8: Add grinded ridge gourd paste into the mixture. Fry this mixture till it becomes dry.

Step 9: Now put some turmeric and salt. Fry it nicely.

Step 10: Patoli with ridge gourd is ready to eat now.

Serve this patoli curry with hot rice.

Ridge gourd curry with toor dal

Ridge gourd curry is mainly depends on two ingredients called toor dal and ridge gourd. Both are rich in nutrients.

Ridge gourd curry with toor dal

Ingredients

  • Toor dal – ½ cup
  • Ridge gourd peel – 1 cup
  • Black gram – 1tbsp
  • Cumin seeds – 1tbsp
  • Mustard seeds – 1tbsp
  • Curry leaves (few)
  • Garlic cloves – 3
  • Salt (required)
  • Oil – 2tbsp
  • Coconut grate – 2tbsp
  • Red chili – 2

How to make Ridge gourd curry with toor dal

Procedure

Step 1: Wash the Ridge gourd peel and boil them.

Step 2: Remove the excess water from the ridge gourd peel. So that the pulp remains and the water gets out. Keep the ridge gourd a side in a bowl.

Step 3: As the same way, half boil the toor dal and remove water from the dal. Keep the toor dal a side.

Step 4: Heat the pan by adding some oil to it. Add black gram, cumin seeds, mustard seeds and red chili to the oil.

Step 5: Pop it well by adding garlic cloves and curry leaves.

Step 6: Now add toor dal to it. Fry them till they becomes dry.

Step 7: Same way add ridge gourd also into the mixture. Stir slowly.

Step 8: Fry all the ingredients nicely.

Step 9: Add salt and coconut grate to the mixture. Mix it for 2 minutes.

Step 10: Turn off the flame and collect the curry into a bowl.

Tasty ridge gourd curry with toor dal is ready to eat.

Karapodi with Ridge gourd peel

Karapodi with Ridge gourd peel

Ingredients

  • Ridge gourd peel – 2cups
  • Bengal gram dal – ¼ cup
  • Black gram – ¼ cup
  • Sesame seeds – ¼ cup
  • Asafoetida – 1pinch
  • Red chili – 6
  • Tamarind
  • Garlic cloves – 5
  • Curry leaves – 10
  • Oil – ¼ cup
  • Salt (required)

How to prepare Karapodi with Ridge gourd peel

Procedure

Step 1: Heat the pan with oil and add ridge gourd peel into it. Fry it till the dry smell goes out.

Step 2: Take a small pan and fey the seasame seeds without adding any oil. Fry it for 2 minutes.

Step 3: In the same pan add oil, Bengal gram dal, black gram, asafoetida, red chili, garlic cloves, curry leaves and tamarind. Fry them all by adding required salt on a low flame.

Step 4: Turn off the flame and add all this mixture in jar.

Step 5: Grind all the spices into fine powder.

Step 6: Mix this powder into the fried Ridge gourd peel.

Step 7: Now the spicy ridge gourd peel karapodi is ready to eat.

Eat this karapodi along with hot rice and ghee. Enjoy the taste. This karapodi can be stored for one week.

How to make healthy Khichdi / khichari recipes – Nutrition food for diabetics

Khichdi, one of the popular dishes prepared with rice, dal and some spices. It can also make with combination of dals. Khichdi is not only delicious and filling but also very comforting. It can be eaten as a breakfast or if you don’t have enough time to prepare big meal. Eating of khichdi is tasty and healthy too.

How to make healthy Khichdi

Khichdi is a traditional dish which gives ability to detox the body and balance the three doshas called kapha, pitta and vatta. This is a tridoshic food and staple of an ayurvedic diet. Eating of khichdi helps in easy digestion, building immune system and strengthening the body. In this post i would like to share different flavored recipe which are good for diabetics too. So lets see how to make healthy different types of Khicharis. Let’s walk through the post.

Sago rajma khichdi / sabudana khichari

Sago rajma khichdi

Hope you all know the ingredient Sago, yes I have taken this item to prepare my sago khichadi for the breakfast. Making of this khichari is so simple and easy. Sharing of this healthy food with you all feels me so happy. This sabudhana khichidi is very popular maharastrian breankfast dish. This dish is popularly cooked during fasting days because eating of sago rajma khichidi gives an instant energy. Lot of protein ingredients makes the dish so healthy. Sago rajma khichdi is rich in carbohydrates. Complete trick lies in how you soak the sago and rajma. Don’t worry just look below. I have served you with clear ingredients and procedure. Enjoy eating this healthy food.

Ingredients

  • Rajma (soaked) – 1cup
  • Sago – 2cups
  • Boiled potatoes (pieces) – 2
  • Groundnuts (fried) – 10grms
  • Mustard seeds – ½ tbsp
  • Cumin seeds – 1/2tbsp
  • Curry leaves – 10
  • Chopped ginger
  • Turmeric – ¼ tbsp
  • Lemon – 1
  • Dry coconut powder – 1tbsp
  • Coriander
  • Salt (required)
  • Green chilli – 2
  • Oil (required)

Procedure

Step 1: Take rajma and sago in two bowls and soak them in water for 6 hours.

Step 2: Then boil the soaked rajma and sago.

Step 3: Peel off the boiled potatoes and chop them into fine pieces.

Step 4: Take wide pan add oil to it and heat in a low flame till the oil gets heat.

Step 5: Now add mustard seeds, cumin seeds, curry leaves, green chili, turmeric and ginger.

Step 6: Stir them slowly till the ingredients becomes golden brown.

Step 7: Now add potatoes to it and put some salt, boiled rajma and boiled sago.

Step 8: Mix them all together.

Step 9: Add ¼ cup of water into it and cover the bowl with lid.

Step 10: Let it cook for 5 minutes and turn off the flame.

Step 11: Remove the lid and add dry ground nuts, lemon juice, dry coconut powder and coriander leaves.

Step 12: Mix it and cover again with lid for 5 minutes.

Tasty and yummy sago rajma khichdi is ready now. Serve it with curd it taste good. Since it is light and easy to digest, it can be eaten by diabetic patients in a tea time or snack time. A healthy diet for diabetes needs the right balance of proteins, carbohydrates and fat. So enjoy serving this delicious sago rajma khichdi to diabetics. Enjoy eating.

Quinoa khichdi

Quinoa khichdi

Quinoa is a prime focus of the ancient diet. It contains rich antioxidants, nutrients and vitamins. Each bowl of quinoa has impressive list of niacin, potassium, vitamin B6, riboflavin, copper, magnesium, folate and zinc as well as anti inflammatory and disease fighting powers. Quinoa has almost twice as much fiber as other grains. As we know that fiber relieves the constipation. It also helps in protecting from heart diseases like diabetes and blood pressure. Generally khichidi is a known as best food item, adding quinoa to it results a healthy dish. Here is the recipe of how to make quinoa khichdi for your snack time.

Ingredients

  • Quinoa – 2cups
  • Potatoes – 2
  • Fried groundnuts – 4tbsp
  • Turmeric – 1pinch
  • Cumin seeds – 1 tbsp
  • Green chillis – 4
  • Coconut pulp – 2tbsp
  • Coriander leaves – ½ cup
  • Salt (required)
  • Oil – 2tbsp

How to make quinoa Procedure

Step 1: Take potatoes in cooker and add 3 cups of water to it and cover the cooker.

Step 2: Keep the cooker on the stove and allow it to boil till the cooker sounds with 4 to 5 whistles.

Step 3: Now turn off the flame and remove the potatoes from boiled water.

Step 4: Put the potatoes in cold water. Now slowly start peeling the potatoes skin.

Step 5: Mash the potatoes and keep a side.

Step 6: Take the fried groundnuts in a jar and grid them into small pieces.

Step 7: Heat the pan and add quinoa to it. Lightly fry the quinoa on a low flame and keep a side.

Step 8: Take a bowl add water and boil it.

Step 9: Add quinoa into that boiled water and cook it for 10 minutes on a medium flame.

Step 10: If required add some more water to it. Stir is nicely and keep a side.

Step 11: Take a thick bottom pan and add oil, cumin seeds, mustard seeds and curry leaves. Pop them in low flame.

Step 12: Add the chopped green chilies and fry it for a minute.

Step 13: Now add mashed potatoes, salt, turmeric, groundnuts and mix them well.

Step 14: Add boiled quinoa and coconut powder also. Mix all the ingredients nicely.

Step 15: Now turn off the flame and garnish with coriander leaves.

The tasty quinoa is ready to eat start serving.

Note: If Quinoa is not available then you can also use barley or wheat rava for making khichidi

Korra biyyam veg khichdi / Millet rice veg khichidi

Millet rice veg khichidi

In olden days this korra biyyam / millet rice is eaten by hard working farmers in india. But now it became common and is eaten by people to gain nutrients. Commonly millets are free of gluten unlike wheat and rice. These are having low glycemic index. These millets are growing in dry lands and place where the soil is poor in quality. Ingredients which are used in making the korra biyyam kichidi are best in proteins. Korra biyyam / millet rice khichdi can also be served for diabetics because it is best nutrition food. Go through the procedure and enjoy eating korra biyyam khichidi.

Ingredients

  • Korra biyyam / millet rice – 1cup
  • Moong dal – ¼ cup
  • Turmeric – 1 pinch
  • Ghee – 1 tbsp
  • Salt
  • Ginger – 1 piece
  • Carrot – 1
  • Beans – 4
  • Potato – 1
  • Tomato – 1
  • Drumstick leaves – 1 cup
  • Oil
  • Mustard seeds
  • Cumin seeds
  • Black gram
  • Red chilli
  • Asafoetida – 1 pinch.
  • Black pepper
  • Curry leaves
  • Onions
  • Green chillies

How to make Korra biyyam khichdi / Millet rice khichidi

Procedure

Step 1: Take all the vegetables and wash them with fresh water.

Step 2: Start cutting the vegetables into small pieces.

Step 3: Wash Korra biyyam / Millet rice, Moong dal.

Step 4: Take 1 ½ cup boiled water in a bowl and add washed korra biyyam / millet rice and moong dal and soak them for 3 hours.

Step 5: Take pressure pan and ghee and heat in a low flame. Once the oil get hot add mustard seeds, cumin seeds, black gram, red chilli, asafetida, black pepper and curry leaves to it. Pop it till the spices become golden brown.

Step 6: Add chopped onions, green chillies, ginger pieces, chopped vegetables, drumstick leaves, salt and turmeric into that pan.

Step 7: Fry it for 3 minutes. Now add soaked korra biyyam / millet rice and moong dal along with water to that mixture.

Step 8: Cover the pan with lid and heat it in low flame till it gets 3 whistles.

Step 9: Turn off the flame and let the pressure goes out. Add ghee to it.

Step 10: Serve it hot.

Make these all dishes for your breakfast or snack. Eating a healthy food allows you to stay stronger. Enjoy with cool recipes best for diabetics.

Tasty ramzan – Ramadan recipes spicy Patthar ka gosht, Murgi ki parchi & Kacchi gosht ki biryani

With lot of changing lifestyles and trends people now prefer tasty and healthy Ramadan recipes. We would like to help you with nice iftar meal planning. Ramadan is a very important time for all Muslims. Keeping this in mind we have listed three items below which supports the people with tasty food especially those who are doing fasting in this Ramadan month. Enjoy the Ramadan month with tasty food.

How to prepare Ramazan special dish Patthar ka gosht / pathar ka gosht

How to prepare Ramazan special dish Patthar ka gosht

 

 

Patthar / pathar ka gosht is the famous hydrabadi cuisine available mostly during Ramadan season. Do you know the meaning of the dish? Pathar (stone) and gosht (meat) are urdu words. This hyderabadi delight is a great way to pamper the taste buds. Cooking of this cuisine carefully with all ingredients gives a good taste. Lot of spices, rice and meat are included in making of the dish. We will prepare lot of dishes for different events but this patthar ka gosht is prepared during the month of Ramadan. Basically this pathar ka gosht is marinated overnight and mutton is seared on hot granite stone using charcoal. This whole dish is traditionally garnished with lemon wedges and onion rings. Pathar ka gosht is consists of carbohydrates, fiber, protein and lot of calories which are good for health. Let’s see how to prepare this pathar ka gosht (Meat cooked on stone).

Ingredients

  • Mutton (gosht) – 1 kg
  • Milk – ½ liter
  • Red chilli powder – 3tbsp
  • Cashwenuts – ½ cup
  • Green chillies paste – 3tbsp
  • Garam masala
  • Black pepper – 1tbsp
  • Ghee – 4tbsp
  • Shazeera – 1tbsp
  • Coriander leaves
  • Patthar ka phool – 1
  • Ginger garlic past – 3tbsp
  • Mint leaves
  • Granite stone(slab) with charcoals for cooking
  • oil

Procedure for preparing patthar ka gosht

Did you observe the ingredients list, I have mentioned Granite stone (slab) with charcoals. Yes the complete dish should be made on this stone. That’s the reason why this dish is so called as patthar ka gosht. Since it is a traditional recipe which is rarely made but it’s very easy to prepare. Why to delay shall we go into the procedure. Here you go.

Step 1: Heat the granite stone with charcoals underneath. (If you don’t have stone you can make use of cooker or vessel).

Step 2: Heat oil with ghee, shazeera and garam masalas.

Step 3: Add ginger garlic paste, kaju, garam masala powder, greenchilli paste, black pepper and pattar ka phool by adding required salt.

Step 4: Now add the mutton pieces to the paste and fry for 10 minutes.

Step 5: Add mint leaves and coriander to it and fry for some time.

Step 6: Take the milk and mix it well. Let it cook for 10 mins on stone.

Step 7: Cover the entire mixture with lid and allow it to cook on low flame until mutton becomes tender. (1 hour).

Step 8: Finally garnish the dish with coriander leaves and onion roles.

Note: If you don’t have stone you can make use of cooker or vessel.

There are lot of procedure and different flavors of patthar ka gosht. Here we have taken one of the procedure and explained you. Enjoy tasting delicious pathar ka gosht (cooked on stone).

Ramazan special – Murgi ki parchi

Murgi ki parchi

 

Murgi ki parchi is a beautiful starter which is eaten before / after namaz. It is one of the healthy traditional cooking recipes. Preparing of this murgi ki parchi is so easy and gives a unique taste. Let’s see how to prepare this.

How to cook Murgi ki parchi

Ingredients

  • Chicken – 1/2kg
  • Cashew nut paste – ¼ cup
  • Red chilli powder – 3tbsp
  • Jeera powder – 1tbsp
  • Lemon -1
  • Ghee – 3tbsp
  • Oil – ¼ cup
  • Turmeric – 1tbsp
  • Required Salt
  • Ginger garlic paste – 2tbsp
  • Garam masala – 1 ½ tbsp.
  • Green chilli paste – 2tbsp

Procedure for making Murgi ki parchi

Step 1: Cut the chicken into big pieces.

Step 2: Take the chicken into a bowl and add ginger garlic paste, required salt, green chilli paste, lemon juice.

Step 3: Mix it well and magnet it for 20minutes. Keep the bowl aside.

Step 4: Take another bowl. Add cashew nut paste, jeera powder, ghee, turmeric and garam masala powder and mix them all together. It will become a fine paste.

Step 5: Now take the magnet chicken and add this fine paste to it. Mix it well.

Step 6: Keep it a side the whole mix for 2hours.

Step 7: After that take a pan and add some oil to it. Add chicken pieces on the pan and fry it till the pieces becomes golden brown.

Tasty murgi ki parchi is ready to eat now. This can be a best snack item taken during ramazan season. Serve this to plate by adding coriander leaves and onion springs.

Ramazan special Kachi gosht / kacchi gosht ki biryani

Ramazan special Kachi gosht

 

Kacchi gosht ki biryani is famous hyderabadi biryani cooked during Ramadan season. It is special for its uniqueness in the preparation and ambrosial taste. Follow the steps and gather the ingredients mentioned below to prepare delicious ramazan special kachi gosht ki biryani.

How to prepare Kachi gosht ki biriyani

Ingredients

  • Basmati rice – 1lkg
  • Mutton – 2kgs
  • Lemon juice – 3
  • Chopped Green chilli – 10
  • Shazeera – 1 ½ tbsp
  • Cloves – 4
  • Biriyani leaves – 3
  • Cinnamon stick – 2
  • Elachi – 5
  • Curd – ½ cup
  • Red chilli powder – 2tbsp
  • Garam masala – 2tbsp
  • Chopped ginger
  • Ginger garlic paste – ¼ cup
  • Coriander leaves
  • Mint leaves
  • Fine chopped roasted Onions – 2 cups
  • Cream – ¼ cup
  • Ghee – 1cup
  • Required salt
  • Patthar ki pool powder– 5grms
  • Rose petals powder – 5tbsp
  • Oil – 100grms
  • Wheat flour (mix with water) – ½ cup

Procedure for making Kachi gosht ki biriyani

Step 1: Take Mutton into a big bowl and add salt, ginger garlic paste & red chilli powder. Mix them well and keep a side for 1 ½ hour.

Step 2: Squeeze the lemon juice, add coriander, mint leaves, curd, ghee, roasted onions, garam masala powder, pattar ki pool powder, rose petals powder, chopped ginger pieces into the mixture.

Step 3: Mix the whole ingredients nicely so that the mixture sticks to the mutton pieces.

Step 4: Take wide bowl with required water for rice. Add rice, shah zeera, cloves, biriayni leaves, cinnamon stick, elachi, chopped coriander, ginger pieces, mint leaves, green chilli and salt.

Step 5: Let it leave for 1 min and then add oil, ghee and remaining ingredients into rice bowl and boil it till the rice gets half boiled.

Step 6: Now the mutton pieces bowl which you kept aside before. Add rice to that mutton bowl.

Step 7: Take other bowl add ghee and cream to it. Heat these ingredients and add the obtained liquid to the rice bowl. Cover the bowl with lid.

Step 8: Take wheat flour mix and cover the tips of the lid with this flour.

Step 9: Cook it for 45 minutes in low flame. You can smell the flavors rising from the bowl.

Step 10: Now ready to eat kachi gosht biryani.

No need of standing before the stove for stirring it all the time. Because once if you add the ingredients and leave on stove to cook in low flame. Make sure that all items are placed before hand to cook. Most of the Muslims will do fasting in this ramazan month, so eating of this kachi gosht ki biryani allows the person to stay strong and gives more energy.

How to prepare haleem at home – Ramadan special mutton haleem

Hope you heard the name halleem. Yes it is a special Ramzan dish. This delicious dish is eaten during the holy month of Ramadan. Muslims all over the world observe the fast during the daylight of Ramadan. Eating of halleem after fasting gives the muscles strength and burns fat. It slowdowns the digestion and fast burning ingredients. As now the Ramadan season is going you will be finding halleem in lot of stalls and restaurants. It is type of stew which consists of lentils, meat and pounded wheat. Halleem should be cooked on low flame for long hours till it becomes thick porridge like paste. This yummy dish is served with browned onions, lime juice, ghee and chopped coriander leaves. Well you mouth is watering I think. Then why delay, start cooking and taste this dreamy dish. Here is the cool recipe for you.

How to make Ramadan special haleem at home

Ingredients

Don’t panic, the list of ingredients is little big but mixing of all this will give a spicy taste to the dish. Here you go

  • Mutton or lamb – 1kg (boneless)
  • Garlic- ginger paste – 4tbsp
  • Fresh granted coconut – 5tbsp
  • Red chili powder – 1tbsp
  • Black pepper corns – ½ tbsp.
  • Cracked wheat – 3cups
  • Green chilies – 3
  • Long grain basmati rice – 1 cup
  • Chironji – 1tbsp
  • Zafran – 1tbsp
  • Shahijeera and jeera – 1tbsp
  • Cloves – 3
  • Ghee – ½ cup
  • Coriander leaves – 1 cup
  • Chana, urad and tur daal – 1 cup
  • Cinnamon stick – 1
  • Fresh mint – ¼ cup
  • Kebab chini – 1tbsp
  • Cardamom – 3
  • Required salt & oil

Use these ingredients to garnish the Haleem

  • Crispy golden Fried onions
  • Onion flavored oil – 5tbsp
  • Cashew nuts – ½ cup
  • Lemon juice – 1

Procedure for halleem

Step 1: Wash and soak the cracked wheat for at least half hour.

Step 2: Meanwhile wash the mutton and clean it thoroughly. Don’t trim the excess fat.

Step 3: Take the mutton in pressure cooker and add ginger garlic paste, red chili powder, turmeric powder and ½ tsp salt.

Step 4: Cook the mutton on high flame for about 10 minutes and slow down the flame. Let it cook for another 20 minutes.

Step 5: Turn off the flame and let it cool down. Keep aside.

Step 6: Boil basmati rice, cracked wheat, urad, tur and chana dal.

Step 7: Add ginger garlic paste, green chillies, pinch of turmeric, black pepper corns and 10 cups of water until it cooked completely till the water get absorbed by the wheat.

Step 8: Keep this wheat in a blender and puree it in batches. Remove and keep aside.

Step 9: Take a container and add oil into it. Heat the oil by adding spices and shredded meat, sauté and coriander for 3 minutes.

Step 10: Add 3 cups of water to it. Let the mixture get boiled in the water.

Step 11: Now add the cooked wheat and mix well. Keep adding the bit of ghee from time to time. Ghee doesn’t allow the mixture stick to pan.

Step 12: Add zafraan and check the salt. If needed just add.

Step 13: Let it simmer for half an hour. Stir in between. It should be cooked for 9-10 hours.

Now serve this to plate and garnish with cashews, chopped coriander and fried onions. Eat this haleem when it is hot, you can feel the taste of this delicious dish.

Note: Don’t use garam masala and curd in making of haleem or halleem.

Health benefits of eating Halleem / Haleem

Haleem is well popular in the indian city Hyderabad. Eating of haleem consists of lots of benefits in health corner. It is said to be a high calorie dish which gives immediate energy. Dry fruits, meat and spices used in making the haleem consist of rich anti-oxidants. It is a high calorie dish mixed with whole wheat, lentils and wheat. All these ingredients combined together and form an excellent source of protein and fiber.

How to cook chicken Pulao – Easy and quick non-vegetarian chicken pulao recipe

Chicken Pulao is favorite food for all. It is very spicy and delicious recipe easy to prepare at home. Let us see how to cook chicken Pulao.

Ingredients:

  • Chicken leg pieces- 500gms
  • Basmati rice- 2cups
  • Ginger and garlic paste- 5 spoons
  • Onion slices- 1cup
  • Red chilli powder- 1 spoon
  • Tomato slices- 1cup
  • Green chillies cut into long halves- 4
  • Biryani masala- ½ spoon
  • Cinnamon- 2 small sticks
  • Cardamom- 4
  • Bay leaves- 2
  • Cloves- 6
  • Cumin seeds- 1 spoon
  • Yoghurt- ½ cup
  • Lemon juice- 1spoon
  • Salt to taste
  • Carrot slices- ¼ cup
  • Spring onions – 2
  • Coriander leaves- 1 cup

Preparation:

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

Step 2: Add two spoons of ginger and garlic paste and mix it well.

Step 3: Marinate the chicken for 15min.

Step 4: Heat oil in a pan, add cumin seeds, cloves, green cardamom, bay leaves and cinnamon. Sauté them well for flavour.

Step 5: Add onions and fry them till they turn into brown colour.

Step 6: Add tomato and green chillies, remaining ginger and garlic paste. Sauté it for 10min.

Step 7: Add yogurt, pinch salt and sauté it for 5min.

Step 8: Add washed basmati rice and chicken pieces and mix it well.

Step 9: Add coriander leaves and mix it well.

Step 10: Add  3 1/2 cup water and boil the rice at low flame.

Step 11: Serve chicken Pulao in a plate.

Enjoy the taste of spicy chicken Pulao!!

How to prepare lemon rice

Lemon rice is most popular south Indian dish. It is also a favourite dish for all. Lemon rice is preferred to eat as tiffin or as a special dish in festivals. It is easy and simple to prepare at home. Let us see how to make lemon rice.

Ingredients:

  • Boiled rice- 1 large bowl
  • Lemon juice- ½ cup
  • Turmeric powder- ½ spoon
  • Salt to taste
  • Oil – ¾ cup
  • Ground nuts- ½ cup
  • Green chillies- 4 long halves (medium)
  • Cashew nuts- ½ cup
  • Grated carrot- ¼ cup
  • Chopped coriander leaves- 1 cup

For tempering:

  • Chaana dhal- 2spoons
  • Urad dhal- 1 spoon
  • Mustard seeds- ½ spoon
  • dry chillies- 2
  • Cumin seeds- ½  spoon
  • Curry leaves- 2 springs

Procedure:

Step 1: Heat oil in long bottomed pan, add chaana dhal, urad dhal, cumin seeds, mustard seeds and curry leaves. Fry them till the seeds break into half

Step 2: At low flame, add ground nuts, cashew nuts and green chillies and fry them till they turn into brown colour.

Step 3: Add turmeric powder and salt as required and mix it well.

Step 4: Take boiled rice in a vessel, add lemon juice and grated carrot to rice and mix it well.

Step 5: Add tempering mixture to rice and mix it well.

Step 6: Serve lemon rice in a plate and sprinkle coriander leaves.

Enjoy the taste of south Indian popular recipe-lemon rice!!

How to cook spinach chicken curry

Spinach chicken curry is delicious and spicy recipe. There are number of spices which we use to cook the non-vegetarian recipes. Here we use different spices which add taste to this curry. It is simple and easy to cook at home. Let us see how to cook the spinach and chicken curry.

Ingredients:

  • Spinach- 2 bunches
  • Chicken – 1/2kg
  • Chopped onions- 2 cups
  • Chopped ginger and garlic- 1/4cup
  • Chopped green chillies- 2 spoons
  • Coriander powder-1 spoon
  • Cumin powder-1 spoon
  • Red chilli powder-1 spoon
  • Garam masala powder- 1/2spoon
  • Yogurt- 1/2cup
  • Cardamom- 4
  • Cloves-5
  • Bay leaves-2
  • Chopped coriander leaves-1/2cup
  • Oil as required
  • Salt to taste

Preparation:

Step 1: Clean spinach and cut into small pieces.

Step 2: Take chicken in a bowl, add cumin powder, coriander powder, red chilli powder, yogurt and salt stir it well and marinate chicken for 15min.

Step 3: Heat oil in a pan, add pepper, cardamom, cloves and bay leaves fry them for 2min.

Step 4: Add chopped onions and green chillies, fry them until they turn to brown colour.

Step 5: Add chopped ginger and garlic and sauté them for 2min.

Step 6: Add chicken to the mixture and stir it well.

Step 7: Cook it for 5min and add spinach leaves, salt as required and stir it well and place a lid on vessel.

Step 8: Cook curry at medium flame till spinach and chicken gets boiled.

Step 9: Off the flame and serve spinach and chicken curry in a bowl.

Step 10: Sprinkle garam masala and coriander leaves.

Enjoy the taste of hot and spicy spinach chicken curry!!

How to cook kerala cabbage fry

Kerala cabbage fry is famous recipe in kerala. It is prepared by adding grated coconut which is special ingredient in this recipe. It is hot and delicious recipe easy to prepare at home. Let us see how to make this fry.

Ingredients:

  • Chopped cabbage- 2 cups
  • Chopped onions- ½ cup
  • Green chillies long halves- 3
  • Chopped carrot- ½ cup
  • Turmeric powder- pinch
  • Salt to taste
  • Grated coconut – ½ cup
  • Garlic – 2 cloves
  • Water as required
  • Chopped coriander leaves- ½ cup

For tempering:

  • Mustard seeds- ¼ spoon
  • Urad dhal – ½ spoon
  • Chaana dhal – ½ spoon
  • Oil
  • Curry leaves- 1 spring
  • Cumin seeds- ¼ spoon

Procedure:

Step 1: Boil chopped cabbage and carrot in water for 20min at low flame.

Step 2: For tempering, heat oil in a pan add mustard seeds, urad dhal, chaana dhal, curry leaves and cumin seeds fry them.

Step 3: Add chopped onions and green chillies and fry them till they turn into brown color.

Step 4: Add garlic pods and salt to the mixture and mix it well.

Step 5: Now add boiled cabbage and carrot and stir it well. Cook it for 5min.

Step 6: Add turmeric powder, chilli powder and mix it well.

Step 7: Add grated coconut to the mixture and leave it for 5min at low flame.

Step 8: Off the flame, serve fry in a plate and sprinkle chopped coriander leaves.

Enjoy the taste of kerala cabbage fry with rice!!!

How to make ginger pickle

Ginger pickle is the perfect combination with tiffin like idli, pesarattu etc. it is a simple recipe easy to prepare at home. Let us learn how to make ginger pickle.

Ingredients:

  • Ginger- 1 cup
  • Tamarind juice- ½ cup
  • Chilli powder- ¾ cup
  • Hing – pinch
  • Dry chillies- 2
  • Jaggery- 1 cup
  • Salt to taste
  • Water as needed
  • Garlic ½ cup
  • Turmeric powder- pinch

For tempering:

  • Mustard seeds- ½ spoon
  • Curry leaves- 1 spring
  • Oil- ½ cup
  • Urad dhal- 1 spoon
  • Cumin seeds- ½ spoon

Procedure:

Step 1: Clean ginger with water and cut it into small pieces.

Step 2: Heat oil in a pan, fry ginger pieces till it turns into brown color.

Step 3: Take a vessel boil 2 cups of water and add tamarind juice to it.

Step 4: Cook it for 5min till it turn into thick liquid and keep aside.

Step 5: Now add tamarind liquid to ginger and mix it well.

Step 6: Add chilli powder, salt, turmeric powder, jaggery and garlic.

Step 7: Grind the mixture into fine paste.

For tempering:

Step 8: Heat oil in a pan, add cumin seeds, urad dhal, hing, mustard seeds, curry leaves and dry chillies and fry them.

Step 9: Add tempering to ginger pickle.

Step 10: After temperature reduces, store it in a glass container. Enjoy the taste of ginger pickle with idli!!

How to cook prawns and tomato fry

Prawn is kind of sea food preferred to cook different kind of recipes. These are also known as shrimps. Prawn fry is an Andhra recipe with delicious taste. This recipe is easy to cook at home. It is spicy and taste food with lot of health benefits. prawns contains calcium that is essential for our body to get rid of joint pains. Now let us learn how to cook prawn fry easily.

Ingredients:

  • Prawn – 500gms
  • Onion slices- 1cup
  • Green chillies long halves- 4
  • Ginger paste- 1 spoon
  • Tomato slices- ½ cup
  • Chilli powder- 1 spoon
  • Corinader powder- 1 spoon
  • Chopped coriander leaves- ½ cup
  • Curry leaves- 1 spring
  • Black peppers semi powder- 1 spoon
  • Salt to taste
  • Oil- ½ cup
  • Lemon – 1 spoon

Procedure:

Step 1: Take a long bottomed bowl, add prawns, ginger paste, coriander powder and lemon juice, mix it well. and keep aside for 15min.

Step 2: Heat oil in a pan, add prawns and fry it till it turns to soft.

Step 3: Heat oil in pan, fry onions, tomato, curry leaves and green chillies.

Step 4: Add fried prawns, turmeric powder, chilli powder and salt.

Step 5: Stir it well and cook it for 5min.

Step 6: Off the flame and garnish with coriander leaves.

Step 7: Serve prawn fry in a bowl and sprinkle black pepper powder.

Enjoy the hot and spicy prawn fry!!

How to cook vegetable upma at home

Vegetable upma is kind of tiffin prepared using vegetables. Vegetable upma is a delicious recipe. Vegetables are good source of vitamins, proteins and carbohydrates. It is easy and simple to cook at home. Let us learn how to cook vegetable.

Ingredients:

  • Rava /semolina/ sooji- 3 cups
  • Chopped carrot- ¼ cup
  • Chopped ginger- 1 spoon
  • Chopped cashew nuts- 3 spoons
  • Peas- ¼ cup
  • Chopped green chillies- 2 spoons
  • Turmeric powder- pinch
  • Tomato chopped- ¼ cup
  • Chopped onions- ¼ cup
  • Salt
  • Chopped coriander- ½ cup
  • Oil- ¼ cup

For tempering:

  • Chaana dhal – ½ spoon
  • Urad dhal- ½ spoon
  • Jeera- ¼ spoon
  • Mustard seeds- ¼ spoon
  • Curry leaves- 1 spring

Preparation:

Step 1: Heat oil in kadai, add chaana dhal, urad dhal, jeera and mustard seeds.

Step 2: Add curry leaves, onions, green chillies fry them till they turn into brown color.

Step 3: Later add peas, carrot, cashew nuts and fry them

Step 4: Add ginger and tomatoes fry them

Step 5: Add salt and turmeric powder, fry them and mix it well.

Step 6: Add 2 1/2 glasses of water and boil water till it get bubbles.

Step 7: On other side, fry semolina for 2min.

Step 8: Add fried semolina to water and stir it well continuously.

Step 9: Off the flame and serve it on plate.

Step 10: Garnish vegetable upma with coriander leaves.

Enjoy the taste of vegetable upma with tomato chutney or tomato sauce!!

How to make chicken tandoori

Chicken tandoori is favourite dish for all. Ingredients used to prepare tandoori added an advantage to its taste especially yogurt used to marinate the chicken makes your dish soft with delicious taste. It is easy and spicy recipe preferred by all. Let us learn how to make chicken tandoori at home.

Ingredients:

  • Chicken legs (big in size) – 4
  • Ginger and garlic paste- 3 spoons
  • Red chilli powder- 1 spoon
  • Turmeric powder- pinch
  • Salt to taste
  • Coriander powder- 1 spoon
  • Cumin powder- ½ spoon
  • Garam masala- ½ spoon
  • Lemon juice- 2 spoons
  • Curd ½ cup
  • Coriander leaves chopped- 1 cup
  • Onions- ½ cup

Preparation:

Step 1: Clean chicken leg pieces thoroughly.

Step 2: Take a long bottomed vessel, add curd, lemon juice, red chilli powder, turmeric powder and mix it well.

Step 3: Add coriander powder, ginger and garlic paste, cumin seeds powder and mix it well.

Step 4: Add pinch of food color and mix it again.

Step 5: Now cut chicken legs slightly into long halves and drop into mixture.

Step 6: keep 2hrs aside to marinate chicken.

Step 7: Later cook chicken in oven at 200 degrees centigrade.

Step 8: Take it out and sprinkle garam masala.

Step 9: Serve chicken thandoori on plate along with onions and coriander leaves.

Enjoy the taste of yummy chicken tandoori!!

How to make jeera rice

Jeera rice is another kind of recipe prepared with boiled rice. There are different rice recipes prepared with different ingredients.  Jeera rice is a simple dish easy to prepare at home. Preparing recipe at home makes our dish tastier and healthier. Let us learn how to make jeera rice at home.

Ingredients:

  • Boiled rice- 2cups
  • Chopped onions- 1cup
  • Cumin( jeera) seeds – 2 spoons
  • Chopped green chillies- 2 spoons
  • Salt to taste
  • Coriander powder- ½ spoon
  • Coriander leaves chopped- ½ cup
  • Oil required

For curd chutney /  raitha:

  • Curd- 1 cup
  • Green chilli chopped- 2 spoons
  • Chopped onions- 1/2cup
  • Chopped tomato- ¼ cup
  • Salt- pinch

Preparation:

Step 1: Take boiled rice in a bowl.

Step 2: Heat oil in a pan, add cumin seeds and fry them.

Step 3: Add green chillies and fry for 2min.

Step 4: Add chopped onions and fry them until it turns into brown colour.

Step 5: Add required amount of salt and mix it well.

Step 6: Add mixture to boiled rice and mix it well.

Step 7: Stir it well to avoid lumps in rice.

To prepare raita:

Step 8: Take curd and stir it well without any lumps.

Step 9: Add chopped onions,chillies, tomato and salt.

Step 10: Mix it well and serve it in a bowl.

Step 11: Serve jeera rice in a plate  and sprinkle coriander leaves.

Enjoy the taste of jeera rice with raitha!!

How to cook eggplant / brinjal curry

Eggplant curry is most delicious vegetarian recipe famous in south India. Eggplant is low fat vegetable with proteins and vitamins which are good for health. Now let us learn how to cook eggplant curry.

Ingredients:

  • Eggplant( guthivankaya)- 5
  • Onions- 1 cup
  • Tomato- 2 cups
  • Green chillies- ¼ cup
  • Peanut- ¼ cup
  • Turmeric powder- pinch
  • Coriander powder-1 spoon
  • Ginger and garlic paste- 3 spoons
  • Red chilli powder- ½ spoon
  • Salt to taste
  • Mustard seeds- ½ spoon
  • Cumin seeds-1/2 spoon
  • Sesame seeds- ½ spoon
  • Curry leaves-1 spring
  • Dry red chillies- 3
  • Oil required
  • Chopped coriander-1/2 cup

Preparation:

Step 1: Clean and cut the eggplant into long halves.

Step 2: Heat oil in kadai , fry the eggplant in oil and keep aside.

Step 3: For tempering, heat oil in a pan.

Step 4: Fry mustard seeds, cumin seeds, dried red chillies, chopped onions and curry leaves.

Step 5: Later add green chillies, tomato, turmeric powder and mix it well

Step 6: Add ginger and garlic paste, coriander powder, chilli powder and stir it well.

Step 7: Place a lid and cook it for 5min.

Step 8: On other side, fry peanuts and sesame seeds without oil and keep aside.

Step 9: Mix peanuts and sesame seeds into fine powder.

Step 10:  After 5min, add fried eggplant pieces in gravy add some water if necessary.

Step 11: Cook it for 10min at low flame.

Step 12: Add peanut and sesame powder mix it well and off the flame.

Step 13: Garnish with coriander leaves and serve curry in a bowl.

Enjoy the taste of eggplant gravy curry..

How to make peanut and tomato chutney

Peanut and tomato chutney is most popular recipe in south India. Peanuts are rich in energy it contains nutrients that are essential to your body. The recipe is easy and simple to prepare at home so let us learn how to make peanut and tomato chutney.

Ingredients:

  • Peanuts- 1/4 cup
  • Onion- ½ cup
  • Red chillies- 2
  • Tomato- 2
  • Green chilli-3
  • Garlic -3 pods
  • Tamarind juice- 3 spoons
  • Salt to taste

For tempering:

  • Oil- 3 spoons
  • Urad dhal- 1/4 spoon
  • Mustard seeds- 1/4 spoon
  • Cumin seeds-1/4 spoon
  • channa dhal- 1 spoon
  • dried red chillies- 2
  • Curry leaves- 1 spring

Preparation:

Step 1: Heat oil in a non-stick pan fry red chillies, peanuts and garlic.

Step 2: Add onions, green chillies fry them till it turns into brown colour.

Step 3: At last add tamarind paste, tomato pieces and salt to taste. Cook it for 3 min.

Step 4: Off the flame, keep aside till the temperature reduces.

Step 5: Using mixer, grind all the ingredients into fine paste.

Step 6: Serve peanut chutney in a bowl

For tempering:

Step 7: Heat oil in a pan, fry mustard seeds, urad dhal, cumin seeds, channa dhal, dried red chillies and curry leaves.

Step 8: Add tempering to the recipe.

Step 9: Serve peanut chutney with any tiffin.

Enjoy the taste of peanut and tomato chutney!!

How to cook badhal gobi curry

Badhal gobi curry is popular recipe in north india. It is a spicy recipe easy to prepare at home. The ingredients used in cooking are low fat with high nutritional values. Let us see how to cook badhal gobi curry at home.

Ingredients:

  • Cauliflower- 2 cups
  • Chopped tomatoes- 1 cup
  • Chopped onions- 1 cup
  • Chopped green chillies- 2 spoons
  • Turmeric powder- pinch
  • Chilli powder- 1 spoon
  • Oil- required
  • Coriander powder- ½ spoon
  • Ginger and garlic paste- ½ spoon
  • Salt to taste
  • Peas- ½ cup
  • Coriander leaves- ½ cup
  • Milk cream- ¼ cup

For tempering:

  • Urad dhal- ½ spoon
  • Mustard seeds- ½ spoon
  • Cumin seeds- ½ spoon
  • Curry leaves- 1 spring

Preparation:

Step 1: Heat oil in a non-stick pan, add cumin seeds, urad dhal, mustard seeds and curry leaves.

Step 2: Fry them and add chopped onions, ginger and garlic paste, coriander powder.

Step 3: Mix it well and fry it until the onions turn into brown colour.

Step 4: Add green chillies, turmeric powder and chopped tomatoes, cook at low flame.

Step 5: Add some water and place a lid for 5min.

Step 6: Add cauliflower and green peas. Stir it well and cook till it cauliflower gets boiled.

Step 7: Add chilli powder, garam masala and salt. Stir it well.

Step 8: Add milk cream and off the flame.

Step 9: Garnish the recipe with coriander leaves.

Step 10: Serve in a plate along with roti or rice.

Enjoy the taste of spicy badhal gobi curry!!!

How to cook saag paneer at home

Saag paneer is a vegetarian recipe with high nutritional values. Recipe is served with plain or fried rice. This recipe is easy to prepare at home so let us learn how to prepare saag paneer.

Ingredients:

  • Spinach- bunch
  • Fenugreek leaves- 1 cup
  • Paneer cubes- 1 cup
  • Chopped ginger- 1 spoon
  • Chopped garlic- ½ spoon
  • Cloves- 2
  • Chopped tomato- ½ cup
  • Chopped onion- ½ cup
  • Garam masala- 1 spoon
  • Turmeric powder- pinch
  • Whipping cream- ½ cup
  • Salt to taste
  • Cumin seeds- ½ spoon
  • Pepper- ½ spoon
  • Oil -1/2 cup

Procedure:

Step 1: Cook spinach and fenugreek leaves in water for 3 min.

Step 2: Sieve the water and grind the spinach and fenugreek leaves into a fine paste.

Step 3: Heat oil in a pan, fry paneer cubes till it turn to brown colour.

Step 4: Heat oil in a pan, fry cumin seeds, onions till it turn into brown colour.

Step 5: Add chopped tomato, ginger, garlic, pepper, cloves and turmeric powder. Stir it well and cook it for 10min.

Step 6: Add spinach mix, paneer cubes, whipping cream, salt and garam masala and mix it well.

Step 7: Stir it well and cook it for 10 min.

Step 8: Serve the saag paneer in a bowl.

Enjoy the taste of vegetarian recipe saag paneer!!

How to cook palak moong dhal fry

Palak moong dhal fry is a popular vegetarian recipe with spicy and delicious taste. Palak moong dhal fry is the popular recipe with nutritional values and it is easy to cook at home. This fry is served with cooked white rice. Now let us learn how to cook palak moon dhal fry.

Ingredients:

  • Moong dhal- 1cup
  • Palak leaves- 1 bunch
  • Chopped ginger- ½ spoon
  • Green chillies- 2 long halves
  • Water- 3 cups
  • Onion slices- ¼ cup
  • Oil- ½ cup

For tempering:

  • Urad dhal- ½ spoon
  • Jeera- ¼ spoon
  • Channa dhal – ½ spoon
  • Mustard seeds- ½ spoon
  • Dry red chillies- 3 broken
  • Curry leaves- 1 spring

Procedure:

Step 1: Soak moong dhal in a bowl for 20 min.

Step 2: Heat three spoons of oil in a kadai, add palak leaves, chopped ginger, green chillies, soaked moong dhal. Mix it well.

Step 3: Add some water and cook it for 15 min.

Step 4: Heat oil in a pan, fry onion slices till it turn to brown shade.

Step 5: Add urad dhal, channa dhal, mustard seeds, jeera dry, red chillies and curry leaves for tempering. Fry them for 2min.

Step 6: Pour tempering in cooked dhal and leave it for 5min.

Step 7: Off the flame and serve in a plate.

Enjoy the taste of vegetarian recipe palak moong dhal fry!!!

How to cook methi paneer pulao at home

Methi paneer pulao is a traditional recipe and easy to cook at home. Ingredients used in making the methi paneer pulao have lot of health benefits. It is very tasty and delicious recipe with high nutritional values. Let us learn how to cook this methi paneer pulao at home.

Ingredients:

  • Basmati rice- 2 cups
  • Water- 3 cups
  • Salt to taste
  • Sliced onions- ½ cup
  • Mint leaves- 2 cups
  • Turmeric powder- pinch
  • Butter- 2 spoons
  • Green chillies- 3
  • Ginger and garlic paste- 1 spoon
  • sajeera seeds- ½ spoon
  • Cardamom- 3
  • Cloves- 3
  • Cinnamon- 2
  • Green peas- 1/4 cup
  • Methi leaves- ¾ cup
  • Sweet corn- ¾ cup
  • Paneer – 1 cup
  • Cashew nuts- 1/2 cup
  • Oil- ½ cup

Preparation:

Step 1: Wash basmati rice with water and soak it for 15 min.

Step 2: Heat oil in a long bottomed vessel, add ginger and garlic paste, onions and green chillies fry them.

Step 3: Add cloves, sajeera seeds, cardamom and cinnamon and fry it for 2 min.

Step 4: Add methi leaves, mint leaves, corn, green peas and mix it well.

Step 5: Now add pinch of turmeric powder, paneer and cashew nuts and stir it well.

Step 6: Add rice and desired water quantity and stir it well.

Step 7: Add some salt and butter to taste.

Step 8: Cook the rice on medium flame for 15 min and reduce to low flame.

Step 9: Delicious methi paneer pulao is ready to serve on plate.

Enjoy the taste of methi paneer pulao with any non-vegetarian curry!!!

How to make chicken 65 at home

Chicken 65 is hot and spicy non-vegetarian recipe famous in south India. Chicken 65 is popular recipe with delicious taste. It is an all-time favourite dish for most of the people. Chicken 65 is easy to prepare. Let us learn how to make chicken 65 at home.

Ingredients:

  • Boneless Chicken – 2 cups
  • Corn flour- ½ cup
  • Red chilli powder- 1 spoon
  • Salt to taste
  • Turmeric powder- pinch
  • Food colour- pinch
  • Egg-1
  • Yogurt- ¼ cup
  • Lemon juice- 2 spoons
  • Ginger and garlic paste- 2 spoons
  • Garam masala- 1 spoon
  • Chicken fry masala- ½ spoon
  • Oil to deep fry

For garnish:

  • Green chillies- 4 long halves
  • Curry leaves- 2 springs
  • Oil- 2 spoons
  • Coriander leaves- ¼ cup

Preparation:

Step 1: Take a long bottomed bowl and clean the chicken thoroughly.

Step 2: Add turmeric powder, chilli powder, salt and yogurt and mix it well.

Step 3: Now add corn flour, egg, ginger and garlic paste, garam masala and mix well.

Step 4: At last add lemon juice and food colour. Mix it well.

Step 5: keep the mixture aside for 20min.

Step 6: Meanwhile take a pan and heat oil to deep fry the chicken.

Step 7: Drop the chicken in oil one by one and fry them until they turns to crispy.

Step 8: After deep fry serve fried chicken 65 in a plate.

Step 9: Sprinkle chicken fry masala after serving in a plate

For garnish:

Step 1: Take a pan and heat oil.

Step 2: Fry curry leaves and green chillies.

Step 3: Garnish green chillies and curry leaves for chicken 65.

Step 4: Sprinkle coriander leaves.

Enjoy the taste of hot and spicy chicken 65…

How to make Chicken 65 with rice flour

Here is one more style of preparing chicken 65 with rice flour. Chicken 65 is famous starter and also called as famous street food. Marinating the chicken is only main work to be concentrated. Fry the chicken 65 in sufficient oil with correct flame gives nice flavors. This looks crispy from outside and smooth inside. Spicy chicken 65 is prepared in the south Indian style. Without this chicken 65 starter the menu would be incomplete. Start preparing this spicy chicken 65 and serve to your family members.

Ingredients

  • Chicken boneless (cut in cube shape) – 500grms
  • Rice flour – 2tbsp
  • Curd – ½ cup
  • Oil – 5tbsp
  • Ginger – 2 medium pieces
  • Garlic cloves – 6
  • Salt (required)
  • Coriander seeds – 2tbsp
  • Black peppercorns – 13
  • Lemon juice – 2 tbsp
  • Dried red chilies – 5
  • Coriander leaves (garnish)

Procedure

Step 1: Take garlic, ginger, coriander seeds, black peppercorns and dried red chillies in a jar.

Step 2: Grind all these ingredients to a fine paste. Now take this paste into a bowl.

Step 3: Add curd, rice flour, salt, oil (2tbsp) and lemon juice to this paste in the bowl.

Step 4: Mix all the ingredients well.

Step 5: Now wash the boneless chicken and throw the excess water out from chicken.

Step 6: Now add this chicken pieces to the mixed paste.

Step 7: Marinate the chicken with this masala paste. Use hand to mix it.

Step 8: Put this entire chicken bowl in refrigerator for at least 2 hours.

Step 9: Take a thick bottom pan on stove. Add remaining oil and give a medium flame.

Step 10: Take out the chicken from refrigerator and start putting the chicken pieces in hot oil.

Step 11: Be safe while putting the chicken pieces into the hot oil.

Step 12: Stir fry the pieces till the oil separates and chicken turns crispy.

Step 13: Now serve them hot. Tasty chicken 65 is ready to eat.

Enjoy serving to your family members and gain impression.

How to prepare mango pickle / avakaya

Let us learn how to prepare the pickle of a seasonal fruit. It is the all-time favourite pickle for most of the people. It is called as mango pickle and avakaya in Telugu. Mango pickle / avakaya is popular pickle in South India prepared with fresh and raw mangoes. Generally mango pickle is available in all the markets but the quality differs. Mango pickles prepared at home are really good in taste. Moreover mango pickle / avakaya  is known as traditional pickle of Andhra.

Ingredients:

  • Raw and fresh mango – small pieces – 1 kg
  • Red chilli powder- 11/2 cup
  • Mustard seeds powder- 1 cup
  • Fenugreek seeds powder- 1 cup
  • Garlic pods- ¼ cup
  • Salt- ¾ cup
  • Sesame oil- 2 cups
  • Turmeric powder- 3 spoons

Preparation:

Step 1: Clean the mango pieces with dry cloth.

Step 2: Take a long bottomed vessel.

Step 3: Drop mango pieces, required salt, turmeric powder and chilli powder.

Step 4: Mix it well thoroughly. Add mustard seeds powder and fenugreek seeds powder.

Step 5: Add garlic pods to the mango mixture.

Step 6: Add sesame oil to mango mixture.

Step 7: Mix it well.

Step 8: Store mango pickle in a glass jar. Fix jar lid tightly.

Step 9: Place a cotton cloth over lid and keep aside.

Step 10: After 4days check the pickle taste and add some oil and salt if necessary.

Step 11: Close the lid of glass jar and keep pickle aside.

Step 12: After one week serve it in a bowl prefer as main course.

Enjoy the taste of spicy Andhra mango pickle!!!

How to cook ginger prawns / ginger shrimps

Prawns are also known as shrimps. Ginger prawn is spicy recipe with delicious taste. Prawns are good source for calcium, vitamins and proteins whereas ginger plays a vital role in preventing the common health problems such as cold, cough and tumour. Ginger has medicinal values that are beneficial to health. Now,let us learn how to prepare ginger prawns at home.

Ingredients:

  • Peeled and deveined prawns / shrimps – 2 cups
  • Chopped garlic -2 spoons
  • Chopped ginger- 2 spoons
  • Oil- ¼ cup
  • Chopped spring onions- 2
  • Sliced onions- ½ cup
  • Sugar- 1 spoon
  • Soya sauce- 1 spoon
  • Salt to taste
  • Sliced tomato- 1 cup
  • Chopped Parsley- 1 cup
  • Pepper- 1 spoon

Preparation:

Step 1: Clean prawns with fresh water thoroughly.

Step 2: Heat oil in a pan. Add ginger, garlic fry them in oil till turns to brown.

Step 3: Add prawns and stir it well.

Step 4: Add sugar, soya sauce and salt and stir it well.

Step 5: leave it for some time until the prawns are cooked.

Step 6: Add onions, tomato, spring onions. Stir well.

Step 7: Off the flame. Sprinkle pepper powder and parsley leaves.

Step 8: Serve the ginger prawns in a plate.

Enjoy the taste of spicy ginger prawns!!!

How to cook mutton keema

Mutton keema is most popular recipe with spicy and delicious taste. It is perfect combination with roti. Minced meat is the flesh of domestic animal which is used for cooking mutton keema. Minced mutton is good source of minerals and vitamins that are good for health. Generally, meat is cooked in various ways like roasted mutton, grilled mutton, boiled mutton, fried mutton whereas mutton keema is one of such type. Use pink colour fresh minced meat to make your dish tastier. It is easy to prepare mutton keema at home so let us see how to cook mutton keema recipe.

Ingredients:

  • Minced meat- 200gms
  • Chopped onions- 1 cup
  • Chopped green chilli- ¼ cup
  • Turmeric powder- ½ spoon
  • Oil- ½ cup
  • Water- 1 cup
  • Ginger and garlic paste- ½ cup
  • Red chilli powder- 2 spoons
  • Salt to taste
  • Chopped tomato- ¼ cup
  • Coriander powder- ½ cup
  • Coriander leaves-1/2 cup

Preparation:

Step 1: Clean minced mutton with cool water thoroughly.

Step 2: Take cleaned minced mutton in a bowl.

Step 3: Add ginger and garlic paste, coriander powder and mix it well.

Step 4: Add turmeric powder, salt and chilli powder and mix it well. Keep aside for 20 min.

Step 5: Heat oil in a pan, add chopped onions, chopped green chilli and chopped tomato fry them.

Step 6: Transfer minced mutton mixture into pan.

Step 7: Add some water, mix it well and place a lid.

Step 8: Cook it for 20min on low flame.

Step 9: Off the flame after it turns to gravy.

Step 10: Sprinkle coriander leaves before serving.

Enjoy the taste of yummy mutton keema recipe.

How to cook cipollini onions

Let us learn how to cook the cipollini onions at home. Cipollini is the Italian name for onion. Cipollini onions contain high amount of calories. It contains vitamins and carbohydrates that are essential for health. Cipollini onions have sweet flavour. Cipollini onions are cooked in different ways but most of them prefer to eat roasted cipollini onions. Cipollini onions have natural flavour used as side dish. Olive oil is used to cook cipollini onion is an advantage for this recipe related to taste. Roasted cipollini onions have delicious taste and easy to prepare.

Ingredients:

  • Cipollini onions- 6
  • Olive oil- ¼ cup
  • Vinegar- ¼ spoon
  • Honey- ½ spoon
  • Thyme leaves- small bunch
  • Black pepper- ½ spoon
  • Salt to taste

Procedure:

Step 1: Peel off the skin of all the cipollini onions.

Step 2: Take a bowl; add 2 spoons of olive oil, vinegar and honey mix it well.

Step 3: Add salt and black pepper to cipollini onions. Keep aside for 5min.

Step 4: In a sauce pan, add remaining olive oil and bake the cipollini onions.

Step 5: Reduce the flame to low and leave it for 15min.

Step 6: After some time cipollini onions changes into brown color.

Step 7: Garnish with thyme leaves

Step 8: Off the flame and serve cipollini onions

Enjoy the taste of roasted cipollini onions