Ingredients
Preparation Method
Dry roast the dal till the raw smell goes off.
Wash rice and dal. Add water, salt and cook for 3 whistles in a pressure cooker or in electric cooker.
Serve hot with vankaya pachi pulusu and kobbari pachidi.
Ingredients
Preparation Method
Take a pan and dry roast the green gram until the raw smell goes off.
Pressure cook rice and green gram with 2 ½ cups of water and 1 cup of milk for 4 whistles.
Simultaneously add the jaggery in a cup water and keep on a low flame till the jaggery melts.
Strain the jaggery to remove the dirts if any.
Keep the syrup again the stove and boil till the consistency of the syrup becomes thick and sticky.
Pour this in the pressure cooker which has the cooked rice mixture, salt and mix till all blends well.Add 1 tbsp of ghee.
Fry the cashew nuts and raisins in ghee & mix with rice.
Add a dollop of ghee & Serve hot.
Variation
Word of Caution
The jaggery syrup should be one string consistency. If you take the syrup in between your thumb and forefinger, it should form a thin string
To make you look strong, healthy and young, protein is the keyword.
So make sure that protein is there in your diet daily. All pulses, peanut, yeast bread, milk, beans, cheese, egg white and chicken has lot of protein.
2. Energy giving carbohydrate!!!
One normal person’s 60% of daily energy comes from carbohydrate. Boiled potato, whole wheat bread and hand pound rice are full of carbohydrates. So don’t avoid carbohydrate thinking that it will increase your weight.
3. Take calcium, to become slim!!!
Take a cup of curd/ yoghurt made from skimmed milk. About 1000 milligram of calcium intake daily surely helps in reducing the weight. Women should take skimmed milk, to avoid bone related problems like osteoporosis and all.
4. Need a silky skin?
Vitamin ‘A’ contributes majorly for healthy skin and it helps to build immunity against cancer disease.
Fish, liver, egg yolk, orange, papaya, mango, tomato, watermelon, green leafy vegetables are full of vitamin ‘A’.
5. To avoid nerve weakness!!!
Vitamin B, B1, B2, B3, B6, and B12 all gives lot of benefits for our health. They work for cell maintenance, strengthen the nerves, bone joints and the teeth gums. So when you go for market next time buy foods with full of Vitamin B like whole wheat, banana and fish.
6. To look young always!!!
Vitamin ‘C’ always keeps you healthy and makes you look young. Citrus fruits like lemon, orange, mosambi are full of vitamin ‘C’. so always include lemon in your salads.
Drink tomato juice with a dash of lemon juice and garnished with mint leaves.
Start your day with an orange/mosambi juice, which always keeps you energetic
7. Eat five times a day!!!
Are you a person who eats full stomach 3 times a day? Try to eat the same into five portions a day. This maintains your blood sugar in same level.
Eat regularly in a particular time. Try these two; you can see an increase in your energy level.
8. Say goodbye sugar!!!
You know the other name for sugar is “white poison”. It adds only calorie to the dishes and increases your per day calorie intake. So instead of sugar try using honey. It has lot vitamins, minerals and mainly it increases the immunity. It also kills the bad bacteria’s in the stomach.
9. Clean up your body internally!!!
Try taking herbal tea (1 or 2 cups a day), lot of drinking water, fresh raw vegetables, fresh juices. You can see increase in your energy level. It excretes the toxins from your body, which improves your glow and softness of the skin.
10. No oil please!!!
Don’t get tempted while seeing fried items like chips, curries which uses lot of oil, because it will make your body shapeless. So eat only steamed vegetables. Oil will be a must ingredient in some dishes. In that case use less oil and cook in low flame so that the vegetable retains all its vitamins and mineral sources.
11. Eat lot of dark color vegetables!!!
Dark color vegetables like tomato, beetroot, red/orange/yellow color carrots, broccoli, spinach, cooked apple all these have lot of vitamins. Take these in the form of salad or juice. Even cancer also won’t come near if you take this daily.
12. Want to wake up fresh in the morning!!!
When you have heavy dinner and go to sleep, the metabolism of cell rejuvenation gets affected. Because of that indigestion, bloating face, tired looking eyes and glow less skin happens. So have your dinner 2 hours before going to bed!!!
13. To live longer!!!
Take a handful of mixed badam, pistachio, cashew nuts, walnuts, sesame seeds and peanuts/ground nuts without frying in oil daily. Not only it’s good for your health, it helps you to live longer!!!
14. Avoid drinking aerated cool drinks!!!
The cool drink just adds calories; it has no health benefits, which naturally increases your weight.
15. Exercise daily!!!
The exercise can be of any type which suits your lifestyle interest and most important your health condition. So choose any one like walking, yoga, jogging, swimming and cardio & do it daily or at least thrice a week.
Ingredients
Preparation Method
Clean the tamarind and soak in 2 cups of water for half an hour.
In the meantime, take a pan and slightly roast the green chillies till the color changes.
Finely chop the onions, green chillies and coriander leaves.
Extract the juice from the tamarind.
Strain the tamarind juice in a vessel and add onions, green chillies, cumin/ jeelakara powder, coriander leaves and salt.
Stir thoroughly. Cover & keep it for some time.
Serve with hot rice and muddha pappu.
Ingredients
To Temper
To Garnish
Coriander leaves
Preparation Method
Take any two or three available vegetables. Soak in water for some time. Wash & cut into cubes.
Wash dal in and pressure cook in a pan with 2 cups of water, 2-3 drops of oil, till 3-4 whistles and mash it smooth with wood masher/pappuguthi. Keep it aside
Take a vessel with 1 cup of water. Add the vegetables, onions, tomatoes and green chillies.
Cook it medium flame for 10-15 minutes. Once the vegetables are half coked add tamarind paste, turmeric powder, red chilli powder and salt as required.
Wait till the raw smell goes off and add mashed dal. Adjust water and salt.
Allow it boil for 10-15 minutes.
Keep a pan in the stove & pour oil for tempering. Add mustard seeds. Wait until it crackles.
Now add urad dal, cumin seeds, red chillies, asafoetida & curry leaves. Stir fry for about 4-5 seconds.
Pour the popu in the pappu chaaru. Add sugar and keep it in the low flame for 2-3 minutes.
Turn off the heat and garnish with coriander leaves. Cover and leave for some time.
Serve with hot rice and odiyalu/papad of course with ghee.
Variation
Half of the onion and tomato can be added during popu and fry till it has become translucent.
Ingredients
To Roast & Grind
Preparation Method
Take chicken with bones. Dice into big pieces, wash thoroughly and remove the excess water from it.
Marinate chicken pieces with ginger-garlic paste, turmeric powder and chilli powder for minimum of 2 hrs.
In meantime dry roast and grind the grinding ingredients given.
Heat a heavy bottom pan & pour oil. Add curry leaves, wait until it becomes crisp, add onions and fry until it has turned light brown.
Now add the marinated chicken pieces fully with the remaining in the dish.
Let it get fried till it has turned from pinkish color & water starts releasing from it.
Add the masala powder made, kashmiri chilli powder and sauté for some more time.
Pour 2 cups of water, salt & bring it to boil and simmer down for about 10- 15 minutes.
Cover with a lid and stir often. Do add more water for gravy consistency.
Add the coriander leaves and cook the chicken until it starts leaving the oil.
Serve with hot Steamed Plain Rice, Jonna Roti or Ragi Sankati.
Ingredients
To Grind
To Temper/Talimpu/ Popu/ Tadka
Preparation Method
Wash dal and gongura separately under running water.
Chop the gongura. Dry roast and make a paste of coriander seeds, cumin seeds and garlic pods.
Add dal, gongura, onion, green chillies, turmeric powder and the ground paste in the cooker.
Now pour 400ml of water and pressure cook for 4-5 whistles. Gongura takes more time to get cooked.
Now cool and open the pressure pan lid.
Mash the dal with pappuguthi/wood masher.
Add water, according to the desired consistency.
Keep a pan in the stove & pour oil for tempering. Add mustard seeds. Wait until it crackles.
Now add urad dal, cumin seeds, red chillies, asafoetida & curry leaves. Stir fry for about 4-5 seconds. Pour the popu in the cooked dal. Add salt, mix well & remove from flame once it starts boiling.
Garnish with coriander leaves. Cover and leave for some time.
Serve with hot rice and odiyalu/papad of course with ghee.
Variations
Only Sengapappu/ Bengal gram dal can used instead of toor dal/Kandipappu.
With all the same ingredient, add 1 tsp of red chilli powder and don’t mash the dal too mushy.
Ingredients
To Temper/Talimpu/ Popu/ Tadka
Preparation Method
Wash dal and palakkura separately under running water.
Chop the palakkura.
Add dal, palakkura, onion, green chillies, red chilli powder and turmeric powder in the cooker.
Now pour 300ml of water and pressure cook for 4 whistles.
Cool and open the pressure pan lid.
Mash the dal with pappuguthi/wood masher.
Add water, according to the desired consistency.
Keep a pan in the stove & pour oil for tempering. Add mustard seeds. Wait until it crackles.
Now add urad dal, cumin seeds, red chillies, crushed garlic, asafoetida & curry leaves. Stir fry for about 4-5 seconds. Pour the popu in the cooked dal. Add salt, mix well & remove from flame once it starts boiling.
Garnish with coriander leaves. Cover and leave for some time.
Serve with hot rice, vegetable vepudu, avakai pachadi & vadiyallu of course with ghee.
Variations
Pesarapappu/Moong Dal can be used instead of kandipappu/ Toor dal to make Pesara pappu.Instead Spinach/ palakkura, you can use any green leafy vegetables like menthikura,Thotta kura and koyikura. Tomato can be added to all other akkura’s except palak.
Ingredients
Preparation method
Take a litre water in a vessel and mix rice flour, maida, rava. The mixture should be loose. The mixture should be soaked for not less than 1 hour.
Add salt, grated coconut, grated carrot, pepper, jeera, green chillies and ginger in the batter.
Heat oil in a pan and temper with mustard seeds & chopped cashew nuts can be added.
Heat the tawa, make sure it’s very hot. As batter is loose (not should be like normal dosa batter).
The pouring of batter in the tawa should be reverse of making the normal dosa batter.
Start pouring batter from outside in a circular manner continuously without break and come towards centre. It is not spread from the centre to the outside like ordinary dosai – it is the reverse.
Pour mixture of oil and ghee over outside the dosa. Keep the flame high. Once the dosa starts turning brown, reduce the flame to medium. The dosa takes more time than ordinary dosa.
When the bottom is turned brown, turn it over and cook on the other side.
Wipe the tawa with clean cloth dipped in water.
Keep the tawa hot before making next dosa.
Garnish with coriander leaves and Serve with coconut chutney.
Variations
Onion can be chopped into small pieces. Spread the onion in the tawa first and pour the batter over it.
Ingredients
Preparation Method
For Batter
Take a vessel, mix besan, rice flour, water, salt and cooking soda.
The batter should be semi-liquid. Keep it aside.
Make a slit in the center of the chilli, so that it doesn’t split into half. Remove the seeds and boil in hot water for 2 minutes, so as to reduce the hotness of the mirchi. Remove and keep it aside
Prepare the filling using any one of the types described below.
Filling Type I
Take a pan with little oil. Fry onion for a while and then add the masala powders and potato. Mix well, sauté for some time till the raw smell goes off. Keep it aside.
Filling Type II
Grind all these ingredients with little water into smooth paste. Keep it aside.
Filling Type III
Dry roast sesame seeds, coriander seeds & cumin seeds. Grind in a mixer with little water into smooth paste. Keep it aside.
Filling Type IV
Roast the chana dal & cumin seeds and grind it into smooth paste.
Making Bajji’s
Now fill all the chillies with the filling prepared. 1 tsp of ajwain can be added in all the fillings.
Heat the oil in a deep frying pan.
When it’s ready hot, take one chilli, dip it in the batter.
Make sure the chilli has been coated with the batter fully.
Remove from the batter and drop in the oil immediately.
Deep fry the chilli in the oil by rotating all the sides till it turns into golden brown.
Take it out from the oil, once cooked properly and keep it in a kitchen towel to remove excess oil. Repeat the same for remaining chillies.
Serve hot bajji’s topped with chopped onions & tomato sauce.
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