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.