MUSHROOMS CURRY WITH PEAS

INGREDIENTS : 

Mushrooms  :  250 gms
Peas   :  50 gms
Onions  :  2
Tomatoes  :  2
Coriander or Dhaniya powder  :  2tsp
Green chillies :  2
Red chilli powder :  1 tsp
Turmeric Powder
Salt to taste
Ginger Garlic Paste  :  1 tsp
Cloves & Cinnamon
Garam Masala : 1 Tsp


Heat Oil in a sauce pan and add Cloves & Cinnamon. Then add chopped onions and green chillies and little salt which it helps to bring out moisturizer from onions. When onions were half cooked, then add ginger garlic paste and stir it well, add tomatoes and turmeric powder. keep it stirring.

 when tomatoes become mushy then add mushrooms and peas, add dhaniya powder, red chilli powder and stir it well. Close with a lid.

Then Water comes out from mushrooms, after 5mins water will evoporate and add enough water for well cooking of mushrooms and peas. Keep stove on a low flame and cook until mushrooms becomes soft, then add garam masala powder and coriander leaves.
  

This dish is good combination with Rice, Pulav & Roti.

MOONGDAL & TOMATO CURRY

INGREDIENTS :

Moong Dal  :  1 Cup
Tomatoes    :  3 Medium
Green chillies :  3
Onion         :    1
Coriander leaves
Tamarind or Tamarind Paste   :   1tsp
Tadka / Popu  :
Oil or Ghee  :  2 Tsp
Red Chilli
Musturd Seeds  :   1/2 tsp
Zeera  :   1/2 tsp
Pinch of Hing
Garlic -  2 Cloves

      Pour a cup of moongdal into a bowl and wash throughly.  Cut onions & green chillies into long pieces. Chop tomatoes into Small pieces. Add chopped pieces to moongdal, add tamarind paste and enough water and cook the dal in a pressure cooker until done.
                  Heat oil or Ghee in a kadai and add all tadka items into it. When popu seeds states poping add crushed garlic to tadka. Nice flavour comes out from popu then pour boiled moong dal mixture and add salt, chilli powder & turmeric powder and stir it well. To get right curry consistency add water if needed. Stir occasionally, after 10 mins check the seasoning and atlast add chopped coriander leaves and serve with roti or rice.

BREAD HALWA

              Bread halwa is very simple and easy to make and delicious to devour. Can make this dessert quite quickly with simple ingredients at any time. For small parties at ur home u can try this recipe as one of the best. Try this mouth watering recipe.

INGREDIENTS :

White Bread : 10 slices

Milk  : 2cups

Sugar  : 2 cups

CashewNuts & badam : 4 tsp

Ghee :  10 tsp

Elachi Powder : 1/4 tsp (Optional)

•  Remove the bread edges out.
• Add 2tsp of ghee in a pan and fry nuts and keep it aside
• Also add bread pieces in ghee and fry until they gets slight brown colour.
• Mean while in another bowl, boil milk, add sugar, elachi powder and stir it occasionally.
• Add fried bread pieces and remaining ghee and keep stirring until ghee sucks out.
• Garnish with fried nuts. 

DAL FRY

INGREDIENTS : 

Whole moong dal :   1 Cup

Tomatoes   :   2 Medium

Onions       :   1 Big

Green chillies  :  4

Red chilli Powder  :  1 Tsp

Salt 

Turmeric  : ¼ tsp

Ginger garlic paste  :  ½ tsp

Hing of a Pinch

Coriander Leaves

For Tadka / Popu  :

Urad dal     :  ½ tsp

Mustard seeds : ¼ tsp

Zeera  : ¼ tsp

Curry leaves

Red chilli

 Pampers Baby Fresh Wipes, 720-count Box

1. Wash moongdal properly, then boil moongdal in a pressure cooker until it becomes soft.
2. Meanwhile chop onions, green chillies and tomatoes.
3.  Heat oil in a kadai and add urud dal, mustard seeds, let them pop. Then add zeera, curry leaves, red chilli.
4.  In tadka add ginger garlic paste & hing.
5. Then add onions and fry until they become transulent.
6. Add tomatoes, salt,turmeric, red chilli powder and fry them for 4 mins.
7. Then add cooked dal in to it. Add enough water and keep lid on it.
8. Stir occasionally. Cook for 10 mins, then check the seasoning.
9. Add  chopped coriander leaves.
10.  serve with steamed rice or roti.

BEETROOT COCONUT FRY

 HEALTH BENEFITS  : 

                               Beetroot is a symbol of health. There are many benefits for health with beetroot. This vegetable is a good tonic food for health. It contains carbohydrates, mainly in the form of sugar, and it has a little protein and fat. Beet is taken in a variety of ways. They are widely used in salads and in the preparation of pickles and chutney. They are also baked like potatoes or boiled, steamed or cooked. They should be thoroughly washed before boiling and the skin should be removed before use. The leaves, like all green vegetables, should be cooked with a small amount of water and for only a short time. The fresher the beets, the better the flavor and the Quicker they cook. The beet juice is considered as one of the beSt vegetable juice. It is a rich source of natural sugar. It contains sodium, potassium, phosphorus. calcium, sulphur. chlorine, iodine, iron, copper, vitamin B1, B2. niacin. B6, C and P. This juice is rich in easily digestible carbohydrates, but the calorie content is low. The protein factors or amino acids are good in both quality and quantity. 

    

• Take 1 glass of beetroot juice every day .
• Extract is a natural source of vitamins and minerals
• Beetroot is used traditionally as a blood building food
• Beetroot may aid the natural process of elimination and support detoxification processes
• Beetroot has liver, spleen, gall bladder and kidney cleansing properties
• Beetroot is particularly rich in Vitamin C, calcium, phosphorus and iron
• Beetroot provides a good source of anthocyanadins, a natural antioxidant that contributes to its deep red colour.
• Beetroot juice contains betalains, a type of antioxidant that helps relax the mind and also prevents oxidative stress. Tryptophan, found in chocolate, is also found in beetroot juice, and it contributes to a sense of well being.
• Beetroot juice has the power to raise good cholesterol levels and lower bad cholesterol levels in the body

        Not only healthy benefits with beetroot and also having benefits for external beauty also.

                If u take daily 1 glass of beetroot juice, u may notice the changes in ur skin and hair. Beetroot rich in iron , so it helps to grow ur hair.

U can use beetroot for making curries, chutneys, salads and juices. In this curry i used coconut also, it is also very good for health & beauty. Normally people uses coconut for healthy hair.

                          INGREDIENTS :                                      

  Beetroot :  2 


Onion  :  1 Medium


Green chillies : 2 


Grated coconut  :  1/4 cup

For Tadka / Popu  :

      Oil  :  2tsp

                                       Urud dal  : 1/2 Tsp

                                    Mustard Seeds  :  1/4 Tsp
                                  
                                   Zeera  :  1/4 Tsp

                                  Red chilli   : 1

                                 Curry Leaves

                                 Coriander leaves


                              First peel and wash beetroot ,  Chop beetroot in to small pieces and boil them.  Chop onion & green chillies  in to small pieces. Heat oil in a fry pan and add urud dal, let them fry for 20 seconds, then add mustard seeds, zeera, red chilli,turmeric  and curry leaves, let them pop. Add finely chopped onions and green chillies and fry them until they become transulent. Add boiled beetroot pieces and stir them for 4 mins and then add salt, red chilli powder and fry for another 2 to 3 mins, then add freshly grated coconut and mix it well. Stir it for 3 mins. Atlast add chopped coriander leaves and serve with rice or roti.

EGURU KARAM

              Eguru karam' this is specially used for fry curries. It gives good taste to fry curries. Try it !!!

 INGREDIENTS :


Red chillies    :     100 gms

Garlic            :    1 full

Zeera            :     1tsp

Salt               :    3/4 tsp



                     Take all ingredients in to mixie jar and grind them to make a powder .  Use this in fry curries.

GARAM MASALA

      Garam masala is a blend of dry-roasted aromatic spices which originated in India. We are using garam masala in so many varieties. With out garam masala our kitchen is not complete. Normally we uses garam masala in non-veg curries, biryanies, in some veg curries and chats. Homemade masala tastes  very good. I learnt this masala preparation from my mom. I used to bring  from home everytime, but this time I only prepared this. It is very easy to prepare and it takes a few mints.

INGREDIENTS  :

Dhaniya / coriander seeds   :    100 gms

Cinnamon  :   10 gms

Cloves       :   10 gms

Zeera / Cumin seeds  :    1tsp

 poppy seeds ( khus khus, gasagasalu)  :   25 gms

Ghee  :  1tsp

Garlic (optional)   :    4,5 cloves

  Heat 1 tsp of ghee in a fry pan and add cloves, zeera, cinnamon and dhaniya fry them for 2 mints. ( Don't fry until it becomes dark colour, if fries like that ur masala colour will be dark. ) Change them in to mixie jar. Then fry poppy seeds also for 2 mints. Blend them to a fine  powder. If ur using immediately then only add garlic cloves. Adding garlic cloves gives good flavour and tastes to ur masala as well as to ur curry. U can store this masala for several months in a air-tight container. ( When ur storing masala don't add garlic.)

EGG KURMA

                    Egg kurma  is a good combination with any type of rice items like  veg.biryani ,  coconut rice, pulaos and white rice .   I got this recipe from andhra cuisine.              


 INGREDIENTS  :

Eggs  :  5

Onions  : 3

Green chillies :  3

Oil   :   3tsp

Ginger garlic paste   :   2tsp

Tomatoes    :   2

Salt according to u r taste

Red chilli powder :  1tsp

Coriander powder :  1 tsp

Coconut paste  :   1/2 cup.


    Chop onions roughly and make  a paste and keep it separately. Make a smooth paste of coconut.

     Heat  oil in a wide bottomed pan and add onions paste and fry until its become light brown colour and add ginger garlic paste and stir it well.

 Add finely chopped tomato pieces and fry until it becomes mushy.

 Add salt, red chilli powder, coriander powder and coconut paste.

 Saute well for 5 mins. When the curry consistency is semi-liquid, smash the eggs and pour it in to the masala. Don't stir it and let it be for 2 to 3 mins. Then change it into other side.

 After u get the desired curry consistency, change egg kurma into another bowl.

Serve with biryani.

FISH CURRY / ANDHRA CHEPALA PULUSU

                    FISH is a healthiest diet.  It is important to include fish in healthy diet atleast two servings per  week. Chepala pulusu or fish curry  is just making fish in tamarind sauce along with spicy ingredients.

HEALTHY BENEFITS OF EATING FISH:


Seafood provides protien, fats and oils, vitamins and minerals. Fish is a unique source of the omega 3 fatty acid. It is helps to prevent heart disease,  lower blood pressure and reduce the risk of heart attacks and strokes. Eating fish prevents breast and colon cancer.  Eating fish during pregnancy may help reduce the risk of delivering a premature baby. Fish may help people with diabetes mange their blood sugar levels. So many healthy benefits  are there in eating fish. So start eating fish atleast twice a week .  :-)

      Now i am explaining how to preapre fish curry or chepala pulusu in andhra style. Chepala pulusu is one of the famous and favourite recipes in  andhra. It's very very tasty and yummy recipe. This curry is truly delicious. Try it your self !!!

Compare to other non-veg curries fish curry  is very easy to prepare.

INGREDIENTS : 

Fish ( Any type of fish )

Oil   -   4 tbsp

Cloves -  4

Cinnamon -  2

Onions  -  3 big

Green chillies -  3

Ginger & garlic  paste -  2 tsp

Turmeric -  1/2 tsp

Salt according to u r taste

Red chilli powder -  2 tsp

Tamarind paste  -   4 tbsp

Garam masala -  2 tsp

Coriander leaves  for gournishing.

•  Clean and wash fish throughly and keep it aside.

•  Take a wide pan  and heat oil and add cloves and cinnamon, let them pop.
•  Add finely chopped onions and green chillies, add little salt and turmeric to it.
•  When onions become transperant add ginger and garlic paste and stir well.

•  Add red chilli powder and salt to it and mix it well. 
• For making tamarind juice take a cup of water and add tamarind paste in it and mix it well or u can use freshly squeezed tamarind juice also.

•  Add tamarind juice in onions mix. Add fish pieces in tamarind sauce and keep u r stove in low flame and cook it for up to 20 mins. Don't stir after adding fish pieces.
• . Check the seasoing if need add salt. Add coriander leaves for gournishing.

• Serve with steam rice.

MINT ( PUDINA) & TOMATO CURRY

          Normally we uses pudina in biryani recipes. We can use pudina in so many recipes,  we can do chutneys  and curry also. Now i will tell how to prepare pudina curry with the combination of tomato.  This is very special curry  and also easy to make. Try this !!!

INGREDIENTS  : 

Mint    :    2 bunches

Tomatoes   :   2 big

Onions      :    4

Green chillies   :   2

Redchilli  powder  : 2  tsp

Salt to taste

Turmeric    :   1/4 tsp

For tadka /  seasoning /  popu  :

Oil  : 4 tsp

Musturd  seeds : 1/2 tsp

Zeera    :   1/2   tsp 

Urud dal  : 1/2  tsp

Red chilli  : 1

Curry leaves 

         Clean  and wash pudina leaves thoroughly  and keep it aside.

Heat 1 tsp of  oil in a fry pan   and add mint leaves and fry them  for 6 mins. Then remove from stove and keep it aside.

Heat  oil in a sauce pan  and do the seasoning or popu. Add  green chillies & onions and fry them until they become translucent. Add tomato pieces,  salt and turmeric. Cover it with a lid.  Stir it occasionally.

Let them  cook for  15 mins and add coriander pwd and stir it well.

At last add fried pudina in to the curry and mix it well.

  Add chilli pwd  and add salt if needed.  Stir it for 2 mins.

Serve with  white rice.