Pongal || katte pongal || ven pongal

Pongal is very traditional and famous recipe in Tamil Naidu. It is easy and simple to cook with less ingredients. Its my kasturi peddamma's(aunty) favorite dish. Whenever we visit her home, she prepare ven pongal, coconut chutney and vada 😋😋😋 for breakfast. Talking about calories,
200 calories in 1 cup of pongal. You can eat pongal with chutney, sambar and gostu. Pongal taste good whe served with Coconut chutney .Check out my coconut chutney recipe too.

                 Pongal - katte pongal

 Prep Time : 5 mins
 Cook Time : 15 min
 Serves: 4
 Recipe Category: Breakfast
 Recipe Cuisine: South Indian
 Author: Aruna

     Ingredients needed:

Raw Rice - 1 glass
Moong dal -1/4 cup
Salt -as needed
Water -4 glasses
Ghee - 1 tsp

For seasonings:

Jeera - 2 tsp
Curry leaves -1tsp
Ginger - 1tsp
Pepper - 1tsp
Hing - 1 pinch
Ghee 2-3 tsp.

Preparation:

* Wash rice and moong dal well and soak in water for 10 min.Drain the water and keep it ready.

* Take a pan, add 1tsp ghee and fry kaju until turn golden brown.

Method :

1. Take pressure cooker add 1 tsp of ghee add soaked rice and dal fried it for few seconds. Now add water, salt and pressure cook it for 4 whistles in medium flame.

2. Take a pan/ kadai add 2 tsp of ghee then add ginger fry for a second . Now add pepper, jeera, curry leaves fry it and switch off the flames. Add fried cashew nuts, fry it and add the mixture to the boiled pongal and mix it.

Ven pongal ready to eat 😋😋😋

                             Notes

* You can fry ginger before frying rice and dal.

* You can add green chillies, crushed pepper and jeera to get kara pongal.

* You can cook it without keeping whistles.

                              Tips

◆ To avoid leakage of liquid while coming whistle - after adding water to the rice and dal, cook it without keeping lid .

◆ Add melted ghee on pongal before eating.


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Coconut chutney || kobbari pachadi || Thengai chutney

Coconut chutney is famous recipe in chutney varities. We can prepare 'n' number of varities with coconut like by combining with groundnuts, fried gram, onions, tomatoes, pudina, mango etc., Today i am posting basic, simple and easy plain coconut chutney. This chutney goes well with idli, dosa, pongal, vada and upma. Talking about calories in 100 grams of coconut we have 354 calories.

Let's start the recipe..

      Coconut chutney-kobbara pachadi

 Prep Time : 10 mins
 Cook Time : 5 min
 Serves: 2
 Recipe Category: chutney
 Recipe Cuisine: South Indian
 Author: Aruna

     Ingredients needed:

Fresh grated or chopped or scraped coconut-1cup
Green chillies-3
Ginger-1tsp
Tamarind - pinch
Coriander leaves -1 tsp
Curry leaves - 1 spig
Salt - as per taste
Oil - 1 tsp
Water as needed

For seasoning

Mustard seeds - 3/4 tsp
Jeera - 1 tsp
Urad &  chana dal -1tsp
Red chilli -1
Curry leaves -1tsp
Hing  as per taste(pinch)

Preparation:

* Grate or scrap fresh coconut ready.

Method:

1. Take a pan add 1/2 tsp of oil then add green chillies, fry it. switch off the flames, add tamarind and saute it .

2. Add scraped coconut, fried green chillies, coriander leave, ginger, tamarind and salt.

3. Grind it for a second, mix the ingredients with spoon once and very little water and grind .

4. Add 1 and half tsp oil  to the same pan. Now add mustard seeds once it splutters add jeera saute it once, then add urad nd channa dal, curry leaves, hing and red chill. Fry it well  and switch off the flames. Now add this to chutney, and mix well. Garnish with coriander leaves.

Easy and simple Coconut chutney ready...🤗

Notes:

 * I always prefer using scraped coconut instead of grated, because it adds good taste to chutney.

* Adding ginger gives good taste, as it's simple plain chutney.

* You can also squeeze lemon but it taste different.

Tips:

◆ Do not water at first, to get getti chutney. If you want can add later.

◆ To get chutney in color - Donot  scrap the coconut with brown part.

◆ I heard that adding little milk also gives white color to chutney( i never try i will let you know once i used 😉 )


Health benefits of using coconut:


● Reduces high blood pressure

● Helps to maintain cholesterol levels

● prevents wrinkles and rejuvenate skin.

● Good for Hair and Skin

● Supports strong bones & teeth

● Promotes Thyroid function

● Boosts energy

● Excellent for immunity Anti-viral, Anti-Fungal, Anti-Bacterial

I will update all chutney varities soon...


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Raw plantain(banana) curry || Aratikay mudda Koora || Valakkai thenga curry

Raw plantain(banana) curry || Aratikay mudda Koora || Valakkai thenga curry

Raw banana recipes are south Indians favourite food. Not only raw banana we like recipes done with banana stem,flower too. And it gives a heavenly feeling when you eat hot rice with ghee and all items in banana leaf 😋😋😋. Talking about calories 105 calories in 1 medium banana. I usually prepare raw banana fry(Aratikaya fry), bajji,instant chips,pulusu,aratikaya manchiga pulusu ,ava pettina aratikay koora🤗. Today i am posting aratikaya mudda koora (Raw banna curry).It come as gravy , we can serve rice and roti's.

Raw Banana Curry-Aratikaya mudda koora

 Prep Time : 10 mins
 Cook Time : 15 mins
 Serves: 2
 Recipe Category: Side Dish/gravy
 Recipe Cuisine: South Indian
Author:Aruna

   Ingredients needed:

Raw plantain-1 big size
Onion -1 cup (roughly sliced)
Green chillies-3
Garlic - 4 to 5 cloves
Mustard -1tsp
Cumin seeds -1 tsp
Urad & chana dal -1 tsp
Curry leaves -1 sprig
Coriander leaves- 2 tsp
Salt as per taste
Oil- 3tsp
Water as per cooking

Process:

*Wash banana and cut it 3 pieces.  Take a pressure cooker place raw banana pieces and pour water until it dip. Add salt,pinch tumeric powder and cook it for 4 whistles.

*Take boiled bananas in a plate cool it for sometime and then peel the skin.cut the boiled raw banana into pieces or mash it .

Method:

1.Take a pan/kadai add 1 tsp oil. Add garlic cloves fry until brown (so that the raw smell goes) and keep it aside.

2.Now add mustard seeds,when it splutters add cumin seeds along with urad dal,chana dal nd curry leaves, green chillies one by one. Fry it until dal changes to golden brown.

3.Add roughly sliced onions and salt and fry it for few seconds.Cook until it changes to pink color.

4.Now add mashed or  pieces of  raw banana, red chilli powder, fried garlic and fry it. Add 1 small glass of water or per required to curry. Mix all the ingredients well and close the lid for 5-10 minutes in medium flame to get good gravy. Stir the curry in-between, otherwise it stick to the bottom of the pan and taste also changes.

5.Once the curry cooks as gravy, stop the flame. Take raw banna gravy in a bowl and garnish with coriander leaves.

Notes:

*You can also add ginger, and squeeze lemon in the curry. When you use these 2 ingredients use hing instead of garlic.

*Instead of using pressure cooker to boil plantain,You can also cook directly by peeling  the raw banana into pieces and add enough water to dip,add turmeric powder then cook until the pieces boil.when you are in hurry you can use pressure cooker to save time.

Tips:

◆ Apply cooking oil to your hands and knife lightly so that raw banana won't stick to ur hands and knife.

◆ Inorder to maintain the color of banana add 1/2 tsp turmeric powder in water and then dip raw banana pieces until you cook.

Health benefits of using Raw Banana:

●Helps to cure kidney problem

●High fiber content

● Rich in potassium and calcium

● probiotic bacteria

● Has rich sources of vitamins like vit B6,Vit C and more.

● Helpful for Diarrhea Treatment

● Diabetic Diet etc.,

Will post all raw banana recipes soon...

                               Matar fry

              Malai Matar paneer

         Paneer Lababdar/ Jeera Rice

     Hyderabadi Mirchi ka salan

               Punjabi Dum aloo

                              Kaju curry

               paneer butter masala

                          Kadai Paneer

                      khova paneer 

          Stuffed paneer capsicum

        Aratikaya mudda koora

                             Peas Pulao

                      Jeera rice

                         Carrot Rice

 Potato Spring Onion Fry

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ArunaSaraschandra☺️

Ladies finger(Okra) dry coconut curry || bendakaya kobbari Koora || vendakkai thengai curry

Ladies finger(Okra) dry coconut curry || bendakaya kobbari Koora || vendakkai thengai curry

Ladies finger is one of my favourite vegetable. This dry coconut curry goes well with sambar rice,rasam rice,plain rice even we can have it chapathi's too. Sometimes we face problem while cooking okra because of its slime quality. Few simple tips: wash the okra well, then pat it with dry cloth before cutting. After cleaning I will keep it under fan for few minutes. My MIL keep it under shade for few minutes after cleaning. While buying okra,check the tail part by breaking ,if it breaks it's good one. Select the tender okras.

    Ladies finger dry coconut curry

Prep Time : 10 mins
Cook Time : 30 mins
Serves: 2
Recipe Category: Lunch/Side Dish
Recipe Cuisine: Indian
Author:Aruna

Ingredients needed:

Ladies finger -500 grams (tender ones)
Dry coconut -1small cup
Oil-4tsp
Red chilli powder -2tsp
Salt as per taste
Garlic 5-6 pods
Turmeric powder-1/4 tsp
Coriander leaves to garnish

Process:

Wash okra/ladies finger well and wipe it with dry cloth. Cut the base and tip,and cut okra into 1 pieces.

Method:

•Add tsp oil in a pan, add garlic fry it until brown  and keep it aside.

•In the same pan add 3tsp oil and add ladies finger,keep the flame in high for 2 min and  saute it once.

•cover the pan with lid and keep it in medium flame for 10 min.As you cleaned the okras before cutting you won't get much stickiness.Once okra half cooked and turns brown, add tumeric powder, salt and saute it. Fry okra in slow flame in open,nfry it in between otherwise it will burn.

•Ladies finger will become crisp when it cook in low flame. Now add grated dry coconut,red chilli powder,fried garlic and saute it for a minute.Take the curry in a bowl and garnish with coriander leaves.

Ladies finger dry coconut curry ready..

Notes:

*You can skip garlic and use hing.Using garlic in your daily food solves digestion problem.

*Instead of dry coconut you can add fresh grated coconut but it tastes different.

Health benefits of using ladies finger:

°Reduces risk of heart diseases

°Helps to prevent diabetes

°High in fibre

°Prevents constipation problems

°High in vitamin A,C & fibre

°Promote health skin

°Regulate body temperature
Etc.,

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Poha Upma||Atukulu Upma||Aval Upma

Poha is made from paddy,it also known as pressed rice or flattened rice.Aval upma/Poha Upma/Atukula upma is one of the easiest and quick fix breakfast recipe.Its much loved indian breakfast food in different parts of India.Sometimes even i had it as lunch and dinner also(when i plan for diet).We can make many sweet nd hot(snack)recipes.Sweet or hot any item done with poha taste good , and it is easily digestible.There are two types of Poha-- thin & thicker,thin Poha used for chudwa and thick Poha used for upma,lemon rice,pulihogare etc..north indian use to eat poha with potatoes .I will post all varieties of poha very soon.
Talking about calories,there are 270calories in 1cup of poha.If you are planning for diet use Poha items in our diet to reduce the calories.

Let's start the recipe..
   
 Prep Time : 5 mins
 Cook Time : 10 mins
 Serves: 1
 Recipe Category: Breakfast
 Recipe Cuisine: South Indian
 Author:Aruna

Ingredients needed:

 Aval /Poha (flattened rice)- 1 cup
 Onion - 1
 Green chilli -2 finely chopped
 Ginger - 1/2 tsp finely chopped
 Turmeric powder - a pinch
 peanuts - 2 tbsp
 Channadal-1/2 tsp
 Uraddal-1/2 tsp
 Lemon juice - 1/2 tsp

   For the seasoning:

  Oil -2 tbsp
  Mustard seeds - 1 tsp
  Cumin seeds/jeera - 3/4 tsp
  Hing - pinch(optional)
  Curry leaves - a sprig

   For garnishing:

 Finely chopped coriander leaves -1 tbsp

Process:

*Take a poha in a bowl and add water.Soak it for 3-4 minutes and then wash the poha once like  rice.Drain the water and keep it aside,d't Squeeze the poha alot it will mash.Just press the poha  to take excess water out.

*Dry roast peanuts and keep it aside.If u have roasted peanuts skip this step.

Method:

1.Take a pan add 2tsp of oil,add mustard seed when it splutter s add cumin seeds, chanadal,uraddal,hing,green chillies and curry leaves fry it.

2.Now add chopped onions,ginger,turmeric powder and salt.Fry the onions until it cook.

3.Add poha/atukulu/aval,roasted peanuts and mix well.close the lid , cook for 2-3 minutes and remove from flame.

4.Add few drops of lemon juice,mix it well.

5.Garnish with coriander leaves.

Poha upma is ready..


Note:

You can use fresh grated coconut.

You can roast the groundnuts while adding chanadal nd uraddal.But I prefer to fry  groundnuts seperately.

Health benefits of using poha:

* Low In Calories.

* Rich In Iron.

* Easily Digestible.

* A Good Source Of Healthy Carbohydrates.

* Controls Blood Sugar Levels.

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Curry leaves powder|| karivepaaku podi || karuveppilai podi

Curry leaves powder|| karivepaaku podi || karuveppilai podi

Hi friend,

Here I'm posting curry leaves powder.Famous in podi varieties,for mainly south Indians. I take this karivepaaku podi in my food daily in some or other way.we can serve this podi with rice,idli and dosas.It is easy to prepare in less time and we can store it in tight container for one month,we can keep it in refrigerator.We can prepare this powder in many ways,i will post other varities too ..Whenever I'm alone nd lazy to cook lunch, I prepare curry leaves powder rice(karivepaaku podi Annam),and enjoy  😋😋. I will share karivepaaku podi rice recipe soon.Trust me once u taste this  podi,it will become your favourite podi 🙂. Moreover curry leaves is rich in vitamin A and calcium.I will mention benefits of using curry leaves in the ending of this post(health benefits of using curry leaves)check it out...

Let's start curry leaves powder recipe...

Prep Time : 10 mins
 Cook Time : 20 mins
 Yields: 1 Cup
 Recipe Category: Podi Recipes
 Recipe Cuisine: South Indian

   Ingredients:

Curry leaves-1 cup tightly packed

Urad dal-1 big spoon(or 2tsp)

Channadal-1 big spoon(or 2tsp)

Cumin seeds-1tsp

Pepper-5

Tamarind-small lemon sized

Red chillies-8 (I used small size)

Garlic-4 cloves

Dry coconut-2 tsp

Salt as per taste

Oil -1 tsp


Process:

1.Wash curry leaves well, clean it with cloth to remove excess water from it.Spread the washed curry leaves on cloth in shade for 30min or more. Check if moisture not there on leaves, otherwise the powder can't stay for more days.

2.Take a pan add 1/2tsp oil and add channadal,saute it for few seconds then add urad dal fry it well untill you get nice aromatic smell and dal turns into golden brown.

3.Now add cumin seeds,pepper fry it for few seconds and take it in a plate.

4.Add 1/2 tsp of oil and fry red chillies,garlic and tamarind for few seconds and take it to plate.

5.Roast curry leaves well,untill it becomes crisp.Donot burn it,switch off flames.Let the leaves for some time to cool ,so that the leaves will break when crushed with figures.

6.After cooling the above fried items. Firstly grind the dal,redchilli,cumin,pepper,coconut then add curry leaves and grind everything slight coarse.Atlast add garlic cloves and grind for two seconds.

Tasty curry leaves powder is ready to serve.Take a tsp of this powder with hot rice, add ghee and eat...
😋😋😋

Note:

*Instead of using oil you can dry roast the ingredients.
*We can use hing instead of garlic.(or use both).
*We can add jaggery too..

Health benefits of using curry leaves:

*It's good for hair,it controls hair fall nd hair greying
*It's good for eyesight.
*Protects liver
*Good source of antioxidant.
*Great for skin care.
*Stops diarrhoea.
*It's has anti- diabetic bproperty
*It lowers cholesterol levels
*Fights against leukaemia, prostate and     colorectal cancers..
Etc..

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Drumstick Tomato curry||Munagakaya Tomato kura||Muringa Thakali curry

Drumstick Tomato curry||Munagakaya Tomato kura||Muringa Thakali curry

Hi friends,

This is my second blog.Thanks for your support.

Today  I am posting drumstick tomota curry it comes as gravy.

Drumstick tomato curry  is simple dish.Its very famous dish in south and in other places.As the combination of onions and tomato gives good gravy. We can serve this curry with rice or chapathi's.We can prepare many dishes with drumstick like sambar, rasam,pickel and as side  dish for special rice item.Even drumstick leaves are also used to prepare curry,thats very good for health. I will be posting all varieties of drumsticks nd drumstick leaves in my upcoming posts,keep visiting my blog :)

Drumstick Tomato curry

Recipe Type:curry/gravy
Cusine :South Indian
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 3

Ingredients:

Drumsticks- 2 to 3(roughly peel it and cut into 2 inch long pieces)
1 cup finely sliced onions
1 cup finely chopped tomatoes
4tsp oil
Salt as taste
3 to 4 garlic cloves crushed (optional or we can use hing)
1 tsp red chilli powder
1/4 tsp tumeric powder
1tsp coriander powder
1 spring curry leaves
2-3tsp freshly chopped coriander leaves
Pinch of mustard
Pinch of cumin seeds
2 green chillies
Water as needed to cook

Let's start the process

1.Take a pan add oil and heat it, add mustard & cumin seeds.Allow them to splutter,add curry leaves nd chopped green chillies and garlic  saute it.

2.Add onions ,sprinkle salt (as per taste) and fry it untill onion changes to golden colour.

3.Now add drumstick pieces, saute it for 2-3 min,to remove the raw smell of drumsticks.

4.Add tomatoes and fry it well.cook it without covering lid so that you will good taste and tomato will become pulpy.

5.Add tumeric powder, coriander powder,red chilli powder and saute it well.

6.Add some water into the pan inorder to cook the drumsticks.Keep it medium flame and cook it 5-10 min.( Instead of water some ppl add few tsp of oil to get rich look.But I use water,it's an option)

7. Stir it in middle so that the curry won't stick to pan.cooking in medium flame will gives good taste to the curry.Now check the drumstick piece,if it becomes tender or not.

8.Once. drumsticks become tender,garnish the curry with coriander leaves.

That's it tasty drumstick tomato curry ready to serve.

Note:

*You can use ginger garlic paste after frying onions.But I d't like that  taste and smell much,so I added crushed garlic.If you d't like garlic smell, fry garlic first to slight golden colour,it's raw smell goes & then add mustard and cumin seeds.
*You can replace garlic with hing.And using coriander powder is also optional(I used in this).
*It's important to maintain medium flame while cooking to add taste nd texture to the curry.

Health benefits of drumsticks:

*It builds strong bones.
*It purifies blood.
*It helps in digestion.
*Regulate high BP level.
*Reduces hypertension.
*Reduces high cholesterol levels.
*Good for kidney,heart.
*Prevent diabitie....
(got this information from Google).

So use drumsticks and drumstick leaves in ur food and stay healthy.

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