Purple Cabbage Chesar Salad

Ingredients:

1) Purple Cabbage
2) Salt
3) Pepper
4) Olive Oil
5) Chesar Dressing

Method:

1) Slice the Cabbage in the pieces
2) Add Olive oil, Salt, Pepper, Chesar Dreesing and toss it well till all the ingredients are mixed well.
3) Serve it at room temperature or cold.

Simple Potato Fry

Ingredients :

Potato - 3 Big Potatoes
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
Salt 1 tsp
Mustard 1/2 tsp
Split Urad dhal 1 tsp
Oil 2 tbsp

Method:

1. Chop the potatoes in to small pieces.
2.  In a nonstick pan heat oil, add mustard and Split Urad dhal. When the mustard splutters , add chopped potatoes,red chili powder, coriander powder and salt. Fry in in Medium or low flame for 10 15 min till the potatoes are cooked.

Vankaya Senagapappu Curry

Ingredients :

Brinjals – 250gms
Chanadal /Chickpea  -150 gms
Onion – 1
Ginger garlic paste – 1 tsp
Curry leaves – 2 sprigs
Turmeric powder – 1/4 tsp
Red chilly powder – 1 tsp
Salt – 1 tsp
Garam masala powder – 1/4 tsp
Oil – 3 tbsp

Method: 

1) Wash and cut brinjals into cubes and keep in salted water. Soak chanadal in water for atleast half an hour.
2)  Heat oil in a pan and add chopped onions.
3)  Saute them till soft and add turmeric, curry leaves, ginger garlic paste,chana dal and red chillie powder and saute for two minutes more.
4)  Now add  brinjal pieces and salt . Mix well and cover with lid. Cook till water evaporates. Now add a cup of water and cook on medium heat.
5)  After the brinjal pieces and dal are cooked , add garam masala powder and serve.  This is a good side dish for rice and rotis too hot and spicy…

Orange,Apple and Carrot Smoothie

These Days me and my husband started indulging the fruit juices as we got to know the benefits of the juices


Juicing is an easy way to provide yourself with a high level of quality nutrition. Here I will talk about the properties of juicing that makes it so potent, and the health benefits that it can provide. It is a practice taken up by many people who are health conscious, who claim how great it is. So what is it about juicing we all rave about?

Well, there are 3 main reasons why juicing is so beneficial :

1. The juice requires hardly any digestion, so all its nutritional goodness gets rapidly into your system.
2. When you juice, you use more fruits and vegetables than you could actually eat. As a result, you are drinking a densely packed amount of vitamins, minerals and other plant-based nutrients.
3. Liver detoxification

Below are some of the many health benefits of juicing :

Improving the cardiovascular system and heart health:

• Both antioxidant vitamins C and E  prevent the damaging effect of free radicals on artery walls. They prevent blood from sticking, clotting, becoming toxic as well as helping to lower triglycerides levels (Here is more info about how to lower triglycerides). Good to great levels of vitamin C can be found in most vegetables and fruits. For the health benefits of juicing vitamin E you can use blackberries, kiwi, asparagus and spinach in your juicer recipes.
• Potassium and magnesium are essential for proper heart function and a regular heart beat. Blackberries are a good source for both these minerals.
• Additionally, as we know, being overweight plays a fundamental role in developing heart disease, so its good to take some common sense and a realistic approach on how to lose weight and maintain a healthy weight.

Ingredients:

1 Carrot
1 Apple
2 Oranges
Honey for sweet (Optional)
Water

Method : 

Blend the above fruits and add little water and add honey if required.

Daddojanam

Ingredients:


Rice - 2 cups
Curd - 2 cups
Salt - As reqd
Coriander leaves - 1/4 bunch
(finely chopped)

For seasoning:-
Mustard seeds - 1/4 tsp
Cumin seeds(Jeerakam) - 1/4 tsp
Curry leaves - 15 - 20 nos
Ginger - 1/4" piece
(finely chopped)
Dry red chillies(Kollamulaku) - 2 - 3 nos
Green chilly - 1 no
Onion - 1
Refined oil - 1 tbsp

Method:

1)Pressure cook the rice.

2)Allow the rice to cool and mash it lightly.

3)Add curd to the rice and add salt to taste. Keep it aside.

4)Heat 1 tbsp of oil in a pan or a kadai.

5)Splutter mustard seeds followed by other ingredients for seasoning.

6)Once done, move out the kadai from the flame and add the curd rice to this seasoning. Mix well.

7)Garnish with finely chopped green coriander leaves.

:- Serve with lemon pickle(nimmakaya paachadi).

Aloo Poha / Batata Poha

I was browsing for some quick and delicious break fast on saturday morning and came across this recipe at Recipe Den. the pictures looked so tempting that i made it immediately

Tomato Chutney with the twist!!! Tomato Uragaya

INGREDIENTS:

1. 9 or 10 ripe tomatoes (please DON'T use roma or grape tomatoes).
2. Salt
3. Red chilli powder
4. Small lemon sized tamarind
5. 2 spoons of peanut or sesame oil

For Tampering:

6. 6 spoons of oil
7. 1 spoon of mustard seeds
8. pinch of fenugreek seeds
9. 4 spoons of Senegapappu
10. couple of red chillies
11. couple of dashes of hing

Method:
1.  First in a wok put 1 spoon of oil and add chopped tomatoes and salt. Let them become mushy. Add enough chilli powder according to taste also tamarind without seeds. Mix well and leave for another 10 mins until oil separates from gravy or starts sticking to wok.

2. Do the tampering with tampering ingredients listed in the order given. Mix well and bottle it in a jar.

Palakura Pappu (Spinach Dal)

Ingredients:

1 small cup tur dal/red gram dal/kandi pappu
2 cups chopped and tightly packed palakura/palak/spinach
1 onion, chopped
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
salt to taste
1 1/2 cups water, approx

For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal/minappa pappu/split gram dal (optional)
3-4 garlic cloves, crushed
2 dry red chillis, de-seed and tear
10-12 fresh curry leaves
2-3 tsps oil

Method:

1. In a pressure cooker, place dal, palak leaves, onions, green chillis and turmeric pwd. Add 1 1/2 to 2 cups of water and pressure cook upto 2 whistles. If cooking over stove top, cook till the dal is almost cooked.
2  Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves and stir fry for half a minute.
3  Add this to the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.
4  Serve with white rice and a stir fry dish.

Curry leaf powder / karivepaku podi

Ingredients:

1/2 cup Chana dal
1 bag Curry leaves
few Garlic(optional)
4-5 number Green chilies (chopped)
1/2 + 1/2 tsp Methi seeds and cumin seeds
1 tsp Mustard seeds
1 tbsp Oil
1 tbsp peppercorns
to taste Salt
few piece tamarind

Method:

1. In a pan heat oil.Add mustard seeds,methi & cumin seeds & mix them. 
2. Add chana dal, peppercorns,tamarind & cook all of them on low heat.
3. As chana dal gets the color, add green chilies & garlic.Cook till chilies become dry.
4. Once green chilies starts drying, add curry leaves & hing powder.Cook on a low heat till curry leaves dry out. 
5. Add a pinch of salt & allow the mixture to cool down.
6. Blend the mixture & add salt to the powder if required

Gunta Ponganalu

Ingredients: 

4 C of Dosa batter 1/2 C water, Chilies - Finely Chopped
2 medium onion,
salt as per taste 

Method:

1. Mix all the above ingredients and keep aside for 30 mins so that all the flavors are incorporated in the batter.
2. Grease or oil spray the "Ponganalu pan" keep it on medium high flame.
3. Slowly spoon in the batter, cover and let it cook for 4-5 mins approx.
4. Once the batter is cooked, turn over the Ponganalu and cook for another 4 mins.
5. Remove and serve hot with your favorite chutney/pickle/sambhar.
6. Makes around 30 ponganalu

Dondakaya Ulli Karam Curry

Ingredients:

Dondakaya (Ivy Gourd) - 1/4 kg
Onion (big size) - 1 no
Dhaniya seeds - 1 tbsp
Red chillies - 4-5 nos
Oil - 2-3 spoons
Salt - to taste


Method:

1. Wash and cut dondakaya into 4 long slices.
2. Meantime, chop onion into medium sized pieces .
3. Heat 1/2 tbsp oil in a pan and fry dondakaya till the raw smell is gone.
4. Make the paste of red chillies and onions.
5. Add the above paste and fry for a couple of minutes.
6. The Dondakaya ulli karam is ready to serve.

Tamarind (Chinthapandu) Rasam

Ingredients:
Red chillies: 4
Tamarind pulp: 1tsp
Pepper cloves: 7
Salt : 2 tsp
Oil: 2 tsp
turmeric powder : pinch
Mustard seeds: 1/2 tsp
Jeera: 1/2 tsp
Dhaniya Powder: 1 tsp
Curry leaves: 2 leaves
Corriander leaves


Method:

-Heat oil , add the mustard seeds , Red chillies, jeera and curry leaves and fry for 2 min.

-Now add the tamarind juice and add salt and turmeric powder, dhaniya powder.

-Boil for another 20 min and add the chopped coriander and serve hot with rice

Tomato Rasam

INGREDIENTS:

Tomato - 4 (Boil and make the puree of it)

Salt - as required

Jeera - 1tsp

Mustard Seeds - 1tbsp

Oil - 2tbsp

Coriander leaves - 1/4th cup

Curry leaves = 2 stems

METHOD:

-Heat oil , add the mustard seeds , jeera and curry leaves and fry for 2 min.

-Now add the tomato puree and , add salt and turmeric powder and cook for another 5 min.

-Now add the some water to it and let it boil for 10-15 mins.

-Add the chopped coriander and serve hot with rice.

Award from Suvidha

Thank you so much Suvidha for sharing these wonderful awards with me..She is such a wonderful blogger with variety of delicious recipes in her blog.Not only recipes friends ,we can see the varieties of her recipes in Suvidha's blog.

 

Tomato Pappu

Ingredients:

1 cup tur dal (kandi pappu) pressure cook until soft and mash lightly

1 onion finely chopped

2 large tomatoes, finely chopped

3-4 green chillis slit length wise

1″ ginger, finely chopped

1/4 tsp turmeric pwd

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3-4 dried red chillis (tear into pieces)

5-6 garlic flakes crushed OR 1/4 tsp asafoetida/hing/inguva

10-12 curry leaves

1 tsp tamarind pulp

Method:

1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, and curry leaves and saute for few secs. Add the chopped onions, green chilies and ginger and sauté till onions turn slightly pink.

2 Add the chopped tomatoes and stir fry for 4-5 mts. Add the turmeric pwd and salt and combine.

3 Add the cooked and mashed dal to the onion-tomato mixture. Add 1 cup water and cook for another 10 mts on low-medium heat. Garnish with coriander leaves.

4 Serve with white rice or hot rotis.