KEASARI BATH \ RAVA KESARI

INGREDIENTS

1 cup chiroti rava

10-12 raisins

5-10 cashew nuts (optional)

1 cup sugar

A pinch kesari colour

3-4 spoons ghee
1 tea spoon cardamom powder 
3 cups milk

METHOD

1.       Fry the rava with I table spoon ghee in a frying pan until it turns to light golden yellow colour.

2.       Fry raisins in a ghee

3.       Boil milk in a pan, when it starts to boil, add orange colour, rava, let it cook for 2 minutes, then add sugar, cardamom powder,raisins and ghee  and mix well.

4.       Serve hot

DESKINNED HYACINTH BEANS CURRY / HISIKIDA AVAREKALU SARU

INGREDIENTS

1 Cup deskinned hyacinth beans

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

4 cloves

1” cinnamon

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a kadai, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add deskinned hyacinth beans, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook covered in a medium flame until  the beans turns to soft.

4. serve it with a chapathi or dosa or idli steamed rice

SIMPLE FISH FRY

INGREDIENTS

4-5 fish slices (vanjram fish)

 1 ½ table spoon chilli powder

2 table spoon tamarind juice

4 table spoon oil

Salt to taste

METHOD

1. Clean and wash fish pieces under water
2. Mix chilli powder, salt and tamarind juice and make paste.
3. Coat the fish slices with this masala and marinate for 10- 15 minutes.

4. Fry the fish slices on a tava by applying few drops of oil on both sides in a low flame until the fish is cooked.

   5. Serve it as a side dish

YAM FRY / CHAMADUMPA VEPUDU / SUVARNA GEDDE PALYA

INGREDIENTS

¼ kg yam/ suvarna gedde

1 medium sized chopped onion

½ table spoon chilli powder

1 table spoon tamarind juice

1 tomato chopped

6-8 garlic cloves

1 sprig curry leaves

2 table spoon oil

½ tea spoon mustard seeds

1 table spoon Bengal gram

1 table spoon chopped fresh coriander leaves

Salt to taste

METHOD

1. Remove the outer skin of yam and cut into 1’ size pieces
2. Add chopped yam, onion , tomato, tamarind juice, chilli powder, garlic ,coriander leaves, salt and one cup water in a pressure cooker and cook it for 2-3 whistles. Allow it to cool
3. heat oil in a pan, add mustard seeds, when they start to splutter, add Bengal gram and curry leaves , fry it for few seconds. Now add cooked yam along with water. Cook it in a medium flame until the water evaporates and the masala should be coated to yam pieces.




4. Serve it as a side dish with sambar rice or rasam rice

INDIAN GROCERY NAMES IN HINDI, TELUGU, KANNADA AND TAMIL

CAPSICUM RICE \ BELL PEPPER RICE

INGREDIENTS

11/2cups rice

2 capsicum cut into any shape

2 medium onions, sliced

4 tablespoon oil

1 teaspoon mustard seeds

A pinch of asafoetida

1 sprig of curry leaves

1 teaspoon split Bengal gram

½ teaspoon turmeric powder

1 tablespoons tamarind juice

Salt to taste

MASALA POWDER

1 tea spoon oil

2 tablespoon split Bengal gram

2 tablespoon split black graml

1table spoon peppercorns

1 tablespoon of poppy seeds

2 cloves

2 green cardamoms

5 dried red chillies

METHOD

 1.      Wash and boil the rice in plenty of water till three-fourth done. Drain well .

2.      Heat  1 tea spoon of oil and lightly fry the masala powder ingredients. Cool and grind to a coarse powder.                

3.      Heat the remaining oil and add the mustard seeds, curry leaves, split Bengal gram, asafoetida. Fry till well-roasted and light brown colour. Add the onions and sauté till they turn pink.

4.      Add the capsicum and stir fry on high heat till they are half done. Sprinkle the turmeric powder and salt, mix.  and Add the tamarind juice. Add the masala powder and cook till the  capsicum are almost done.

5.      Mix the rice thoroughly in the capsicum masala and toss over lower heat, sprinkle two tablespoon of water, cover and cook till the rice is soft and completely cooked.

 6. Serve hot with coconut chutney or raita

PRAWNS FRY / SHRIMP FRY/ ROYALLA VEPUDU

INGREDIENTS

¼  kg prawns

1 table spoon chilli powder

½ table spoon coriander powder

4 medium size onion chopped

1 tomato chopped

A pinch turmeric powder

8-10 garlic cloves

1 sprig curry leaves

1/2 tea spoon mustard seeds

2 table spoon oil
1 table spoon chopped fresh coriander leaves
Salt to taste

METHOD

1.      Heat oil in a pan, add mustard seeds and curry leaves, once it starts to splutter, add garlic cloves, fry for few seconds.

2.      Add chopped onion, coriander leaves and tomato , fry for few minutes until onion becomes translucent.

3.       Now add cleaned prawns, fry them in the oil for few minutes. Add chilli powder, coriander powder, turmeric powder and salt. Sprinkle few drops water. Cook it covered in a low flame until prawns are cooked.

4.      Serve it as a side dish with sambar rice or rasam rice

CALORIE CHART FOR INDIAN FOOD ITEMS, VEGETABLES AND FRUITS

OKRA FRY / LADIES FINGER FRY / BENDE KAYI PALYA

INGREDIENTS

 ¼ kg lady’s finger

1 medium size onion chopped

½ teaspoon mustard seeds

6-8 curry leaves

1 tea spoon chopped coriander leaves

2 table spoon oil

1 teaspoon split Bengal gram

½ table spoon red chilli powder

A pinch of asafetida

1 table spoon tamarind juice

Salt to taste

METHOD

.    1.  Wash and wipe the okras clean, cut them into small discs  about ½ inch long.

2.            Heat the oil in a pan. Add mustard seeds and split Bengal gram. Once it splutters, add curry leaves, asatoefida. Now add chopped onion Fry this for a minute until onion becomes tanslucent.

3.            Now add okra and fry in oil for few minutes, add salt , chilli powder and tamarind juice and cook it covered in a low flame until okra becomes soft.

        Add coriander leaves and mix well.

4.            serve as a side dish for sambar rice or rasam rice or chapathi

SPICY CHICKEN CURRY WITH POPPY SEEDS AND COCONUT

INGREDIENTS

½ kg medium chicken pieces

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

1 table spoon poppy seeds

4 cloves

1” cinnamon

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a kadai, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add chicken pieces, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook covered in a medium flame until the chicken turns to soft.

4. serve it with a chapathi or dosa or idli steamed rice

HEIGHT TO WEIGHT CHART FOR INDIANS IN KGS

Source: http://doctorsdunia.in/files/2010/03/BMI_Chart1

TOMATO CHUTNEY

INGREDIENTS

3-4 tomato chopped

2 medium sized onion chopped

2-3 green chilli cut length wise

½ red chilli powder

8-10 garlic pods

1 sprig curry leaves

1 tea spoon mustard seeds

1 table spoon split Bengal gram

A pinch asafoetida

1/2 table spoon sugar

2 table spoon oil

METHOD

  1.     Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add
The asafoetida, curry leaves and split Bengal gram. Sauté till the split Bengal and black gram   turn lightly browned.

2.  Add gatrlic paste , fry for few seconds. Now add green chillies, onion and tomato fry for few       more minutes, add chilli powder and salt and fry , now sprinkle few drops off water and ½ spoon sugar and cook covered in   a medium flame  untill tomato and onion become soft.

3. serve it as side dish for chapathi or dosa  

           

MUSHROOM BIRIYANI

INGREDIENTS

100 grams mushroom

1 cup rice  

2 medium size onion cut into length wise

3-4 green chillies cut into length wise

1 tomato chopped

4-5 sprig  mint leaves chopped

½ table spoon red chilli powder

1 tea spoon garam masala powder

1 table spoon curd

1 table spoon ginger garlic paste

6-8 cashew nuts

4-5 cloves

2-3 bay leaves

½ tea spoon mustard seeds

3 table spoon oil

Fresh coriander leaves for garnishing

 

METHOD

1. Heat up oil in a pressure cooker, add mustard seeds, when they start to splutter, add cloves, bay leaves and cashews, fry  for few seconds until cashews becomes golden yellow colour. Now add mint leaves and ginger garlic paste, sauté for few seconds.

2. Add onion, green chillies and tomato, fry for few minutes until onion becomes translucent. Add mushroom, chili powder,  garam masala powder, curds and salt , fry for few more minutes.

3. Now add 2 ½ cups water and mix well, cook it until water starts to boil, when the water starts to boil add rice and mix well. Close the pressure cooker and cook for 2 whistles.

4. once the pressure goes away , open the lid and serve hot with raita.