Watermelon Juice -- Simple yet healthy Watermelon Juice

Slowly the climate is heating and it is summer now in India. A full hot and scorching Sun is making the temperatures hot inside and out. To make ourselves cool and to avoid from dehydration we need to take lot of liquids. Who doesn't want natural and healthy of them?? Everyone wants only natural. So, let us spend some time to make healthy drinks and keep ourselves fit to face coming summer.
This watermelon juice is very simple, needs no extra ingredients and takes less time. 
I took one watermelon and cut it into two halves. One I used for making juice and the other half I cut and enjoyed the fruit.

Ingredients:

Watermelon - 1/2 portion

Procedure:

There is no specific procedure is required to make it.
Just cut into small pieces. Blend it in the juicer and  make juice.
Sieve it through the juice sieve. 
That's all, simple yet healthy and natural watermelon juice is ready to serve.
Do not think of taking the seeds from the fruit. 
They are also healthy, some where I heard that they control Blood Pressure in the body. Though I do not know exactly about that, but they also have some nice taste.
Right is it not simple!!
For more healthy juice please keep visit. 

Sweet Potato Curry -- Chilagada Dumpa Kura

Sweet potato curry is a new trial, normally I use sweet potato to make a sweet. I have collected this recipe from a news paper, I thought let me give a try.  So, is the dish, it turned out very tasty.
A very simple and easy dish, can be consumed with rice or we can consume it as a small time snack also.
As it is the first time I tried this curry I made it very little portion. I took two sweet potatoes and made the curry. 

Ingredients:

Sweet Potato - 100 grms
Salt - to taste
Turmeric Powder - 1 tsp
Curry Masala - 2 tbsp

For Tempering:

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Black Gram - 1/2 tsp
Bengal Gram - 1/2 tsp
Red Chilli - 1
Curry Leaves - 3 to 5

Ingredients for Curry Masala:

Coriander Seeds - 1/2 tbsp
Black Gram - 1/2 tbsp
Bengal Gram - 1/2 tbsp
Dry Coconut - 1/2 tbsp
Red Chilli - 3 to 4
Fenugreek Seeds - 1/4 tsp
Oil - 1 tsp

Procedure:

Heat oil in a small wok, add all the ingredients and roast them till the grams turn into light brown shade.

Grind it to a coarse powder. Store it in an air tight container.

This powder can be stored for future use also.  

Procedure:

Peel sweet potatoes and cut them into cube shape.
Heat oil in a kadai, add all the ingredients under 'For Tempering'. 
Once they start spluttering add sweet potato pieces. Put turmeric powder, salt and little water. 
Cover it and cook for a while or till the sweet potatoes cooked.
Add curry masala and mix well. That's all sweet potato curry is ready to serve!! right!!
Serve it with rice or can consume it like a snack also.

Tomato Coconut Rasam Recipe -- How to make Tomato Coconut Chaaru

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make tomato coconut rasam recipe.

The recipe I have learned it from my mom. It is very easy and simple dish. Here I am posting a video related to this recipe, so that it will be helpful to you. Hope you all liked my videos, please do like, share and subscribe to my channel.

Telagapindi -- Powder from Sesame Seeds Residue

Sesame Seeds and Sesame Seed oil are very healthy food. We get lot of folic acid from the seeds and Omega 6 and Omega 3 fatty acids from this oil. The oil has long shelf live. It is used in pickles in India. 
The residue from the sesame seeds, after taking out the oil is known as Telagapindi. Normally it is used to feed cattle. But we make powder out of it. We use this powder in curries without adding salt and chilli powder. 
We get this powder very rarely in Hyderabad. It is available in the North Eastern parts of Andhra Pradesh, my in-laws place. I came to know about this recipe only after my marriage. My in-laws like it very much. 
Earlier we use to get it in the form of cake. We have to grind it and sieve it to make powder and mix all the necessary ingredients. Thanks to new techniques, we are getting it in powdered form nowadays. So just mix the necessary ingredients and make another tasty dish. A very simple and easy recipe, only if we get the powdered telagapindi. :P
I have learned to make this powder very recently. Some people make curry with it also. I will learn and try that also. 

Ingredients:

Powdered Telagapindi - 100 grms
Salt - to taste
Red Chilli Powder - 1 or 2 spoon
Carom Seeds/Ajwain/Vamu - 1 tsp
Garlic Pods - 7 to 10
Sugar - 1 spoon

Procedure:

Take garlic pods, carom seeds and sugar in a mixer jar. 
Just press pulse in the mixer for one minute, do not over press it. Make coarse powder of it. 
Add salt to the above mixture. Now mix this to the powdered telagapindi. 
Mix well. That's all tasty Telagapindi is ready to serve, serve it with rice.

Raw Banana Stir Fry -- Arati Kaya Fry -- How to make Arati Kaya Fry

Raw Banana is not the usual banana fruit available in the market. This is specially meant for cooking, as we do not cook fruit banana. Both of them have their own qualities. We use this for making different varieties of curries. Raw Banana curry, Banana Pindimiriyam, Raw Banana Powder for which it should be a bit ripen. 
This is a simple dish. This is also very healthy dish, People suffer from dysentery it is the best treatment. This is also needs very less ingredients like potato stir fry. It is a best accompaniment to the rasam rice.

Ingredients:

Raw Banana - 2
Salt - to taste
Red Chilli Powder - 1 tsp
Oil - 1 tbsp

Procedure:

Peel the skin of the bananas, Cut them into small pieces. Drop them in water so that they do not loose their color. 
Heat oil in a kadai till the fumes comes up. Then slowly drop the banana pieces. Be careful while dropping oil may spill over. We need not use lot of oil, use only above mentioned amount of oil.

Immediately fry them using a spatula. I always prefer to use only spatula for stir frying. With it the pieces of curry won't stick to each other and we get separate pieces.

Once the banana pieces turn soft add salt and red chilli powder. 

Serve raw banana stir fry with rasam rice. Kids love it very much.

Potato Stir Fry -- How to make Simple Potato Fry -- Potato Fry Recipe

Potato stir fry or Aloo Fry is a very simple dish. It can be consumed with rasam rice or with rice or can be munched with any dal. Kids like them very much. I too love it very much. It takes very less ingredients. 

Ingredients:

Aloo - 3 or 5 Large sized
Salt - to taste
Red Chilli Powder - 1 tsp
Oil - 2 tbsp

Procedure:

Peel the potatoes. Wash and chop as small pieces as possible.
Heat oil in a kadai. Heat it till the fumes comes out. Need not pour oil, use only 2 tbsp or maximum 3 tbsp of oil. 
Drop the chopped potatoes slowly in the hot oil.
Allow it to rest for a while.
Then stir fry it with a spatula. Do not use any other spoons other than spatula.
Stir fry them till the potatoes softens. 
Add slat and red chilli powder. 
Again stir well. Switch off stove as soon as redchilli powder added to the curry. This spreads the spicy aroma into the air very fast. This causes uneasiness. 

All Flour Vada || Vada with All Flours

All flour vada or vada with all flours is a healthy snack item for anybody. We can make it instantly. The only important thing is we should have all of them on hand.
This recipe I got a clue from Maharastrian Bajan flour. We have to prepare it with whole grains. But this vada we can use the flours directly. 
Very simple and tasty and of course healthy evening snacks. We can shallow fry them or we can also toast them toaster grill. I made them in both ways. Kids also love them very much.

Ingredients:

Rice Flour - 2 tbsp
Jowar Flour - 2 tbsp
Maize Flour - 2 tbsp
Wheat Flour - 2 tbsp
Salt - to taste
Onion - 1 Large
Green Chillies - 2 
Coriander Leaves - fistful
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1 tsp

Procedure:

We can add some more vegetables also like grated carrot, mint leaves, peas etc..
Chop onions, green chillies and coriander leaves. 
Mix all the flours add salt, red chilli powder and garam masala powder. 
Add chopped onions and green chillies to the above flour mix. 
Add water and make dough out of it. 
Make small patties or vadas and fry them in the oil. We can toast them also. 
I fried some of them in the oil and toasted some in the toaster. Anyone can find the difference. 
That's all all flour vadas are ready to serve. Serve them with tomato sauce.

Fenugreek Powder/Methi Seeds Powder/Menthi Podi

Cuboid shaped, yellow colored fenugreek seeds are frequently used in Indian Cuisine. They have bitter and flavorful taste. They are roasted to reduce their bitterness. They are used whole or powdered in preparation of pickles, dals, and also in some spice mixes.  

We do not Sun dry them to make powder but we dry roast them.We use it more in this season for pickles. Normally we do not get it in stores, so we have to prepare it at home only. 
The one we get it in the stores is directly powdered. It is used only in beauty tips. Fenugreek seeds are very healthy spices. 
They have lot of fibers, which are useful in digestion. People with constipation take one spoonful full of fenugreek seeds, soak them in buttermilk overnight and gulp them in the early morning before taking anything else along with a glass of water. This will improve the bowl movement perfectly.

Soaked fenugreek seeds paste is useful for glowing and strong hair. Apply it over the scalp, allow it to rest for half an hour. Then wash out with warm water.  It acts as a good conditioner. 
Diabetic people should consume one spoonful of fenugreek powder to keep blood sugar levels under control.

Ingredients:

Fenugreek Powder - 100 grms

Procedure:

Heat a kadai and add these seeds, dry roast them for two to three minutes. 
Roast them till the aroma of fenugreek seeds comes out.
Do not over roast as they will become dark and the powder does not taste good. The fried fenugreek seeds color should be like that as shown in the picture below.

Allow them cool down completely. Grind them to a fine powder. Normally we do not sieve it as we get fine powder. 
Store it in a clean and dry container. 

Cauliflower Avakaya

This is the season for pickling. We do a lot of them, like Tomato Avakaya, Nimmakaya Uragaya, Korivi Karam, Dosavakaya, Cauliflower Avakaya, Kothimeera Pachchadi, Usirikaya Avakaya, Usirikaya Thokku, and Chinkaya Thokku in this season. But, for all of them I thank Saraschandra who make them, my thoTikodalu or Co-Sister. Normally we do only these but some people prepare them with other vegetables also, but we do not like.
My mother-in-law likes it very much, so she used to prepare it very tasty. She used to make it twice or three times in this season. I also tried to learn it from her but failed, so Saraschandra took that job. She makes all most all pickles very tasty. I normally do not enter into this section, only helps her in giving the necessary utensils and ingredients. 
After February we won't get nice thick cauliflower. So, it is right time to make it. I requested her to make it, nice of her she immediately accepted my request and made it. With her due permission I am posting for my viewers. 
Coming to the recipe, it can be consumed within one month, do not store it for more than that. It looses its color and taste. 

Ingredients:

Cauliflower - 100 grms
Salt - to taste
Red Chilli Powder - 2 1/2 tbsp
Mustard Powder - 2 tbsp
Turmeric Powder - 1 pinch
Fenugreek Seeds - 1 tsp
Garlic Pods - 10 to 15
Lemon Juice - 2 tbsp
Sunflower Oil - 250 ltr
Asafoetida - 1 

Procedure:

Discard cauliflower into small florets. Wash them in hot water and dry them in shade for six to eight hours. It is better to dry them overnight on a cloth. 

Add all the ingredients except oil in a wide plate and mix well. Now mix the cauliflower florets in the spicy mixture. 
Add oil, while adding oil be careful do not add all of it at once. Add slowly and mix it. 
Check whether oil is sufficient or not. If it is not sufficient then only add some more. Oil should come up. Now add lemon juice and again mix it well.
Store it in a clean and dry glass jar. Keep the lid tightly.
Serve Cauliflower Avakaya with hot rice. 
Rule:
Use only dry and clean spoon for serving.
Mix well before serving, so the oil mixes with the pickle properly.  

Cumin Seeds Powder -- Jeera Powder -- Jeelakarra Podi

Cumin Seeds or Jeera is very much integral part of Indian cuisine. Without it Indian cuisine is incomplete. Cumin Seeds are tiny in size but they have a strong flavour. They are used as seasoning in most of Indian curries and dals. They are powdered and also used in some recipes. 

Besides its culinary uses Cumin Seeds are known for its medicinal properties. They are better known for curing digestion problems, boosts immune system and also excellent source of iron. 

Take a spoon full of cumin seeds and boil them in a glass of water. Boil till the water reduces to half portion. Drink it twice a day for three days. This water will reduce excess gases in the tummy to make us feel very light.

If tiny tots are unable to drink milk due to indigestion problem mix a pinch of roasted cumin seed powder in their milk and give.  This will help to digest. This is a home remedy used by many of us for our kids. Before taking them to doctor we prefer to try these simple home remedies. We give them even with rice also. Mix it with the first spoon of rice and make a small pebble sized ball and make them eat it.  For it we use roasted cumin seeds powder.

Now coming to this post it is again a simple process. Just as we made coriander powder we make jeera powder also. But it is made in two ways one roasted and the other is directly grind it. 

The roasted one is used for health benefits and the later one is used in cuisine. I am going to post both ways of making it as both are useful. 

Cumin Seeds Powder:

Ingredients:

Cumin Seeds - 100 grms 

Procedure:

Dry them under sun for one or two hours. This will make it more aromatic. Grind it to make a smooth and fine powder. For once we do not get smooth powder, for that we need to sieve it. Sieve and grind it till we get smooth powder. 

Store it in an air tight container. This can stored for six months, but to have fresh and aromatic one make lesser portions.

Roasted cumin seeds powder:

Ingredients:

Cumin Seeds - 50 grms

Salt - to taste

Procedure:

Heat kadai and roast them till the aroma comes out.

Allow them to cool it. Grind it to make a fine powder. We need not sieve it. Add salt and store it in an air tight container.

Coriander Powder/Dhania Powder/Dhaniala Podi

Till recently I have the habit of buying ready made spice powders. I thought it is easy use them, but when I come to know about their adulteration, I have decided to make them at home. 

As Indian cuisine is dealt with different varieties of spices like Coriander Powder or Dhania Powder, Jeera Powder or Cumin Seed Powder, Methi Powder or Fenugreek Powder, Black Pepper Powder or Kala Mirchi Powder, of course Garam Masala, Sambar Powder and Rasam Powder tops the list.

Coriander Powder/Dhania Powder/Dhaniala Podi is not a recipe I am posting. It is a procedure. I stay in a sunny climate area I prefer to follow sundry method to make them. We can make it by dry roasting also. Both the ways the taste and aroma of the spice powder is same, some  times differs a little bit depends on the way we fry them. 

Take one cup or the required quantity of coriander seeds. I prefer to take less quantities so that we can always have fresh powder. 
Normally we get cleansed and dusted seeds only. So we can use them directly, otherwise we need to sift.

Sun dry them for two or three days. 

Grind them in dry mixer grinder till we get a smooth powder. 

I normally sieve  and grind it to get a fine powder. 

That's all!! natural and aromatic home made coriander powder ready to use. 

Store it in an air tight container. It can be stored for a quite long period like six months or more. 

Ingredients:

Coriander Seeds - 250 grms or can take any amount as per our requirement.

Procedure:

Sun dry them for two to three days. 

Grind them using dry grinder. 

Sieve the grounded powder and grind it repeatedly till we get smooth powder.

Store it in an air tight container. 

Aloo Capsicum Curry || Potato Capsicum Curry

Aloo Capsicum Curry is mainly a North Indian dish to be precise Punjabi. It is a good accompaniment for roti, chapathi and rice. I have learnt it from one of my Punjabi friend but I have changed a little bit like adding onions and not adding amchur powder kind offs. I rarely make North Indian dishes, but like them very much. A very simple and easy recipe. 

Ingredients:

Aloo - 4 to 5 Medium sized
Capsicum - 4 to 5 Medium Sized
Onion - 1 small sized
Salt - to taste
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp
Red Chilli Powder - 1 tsp
Bay Leaf - 1 small
Cumin Seeds - 1/2 tsp
Cinnamon Stick/Dalchini- 2" long
Oil - 1 tbsp

Procedure:

Peel the skin of potatoes and cut into cubes. Cut capsicum also.
Heat oil in a kadai add oil. Add bay leaf, cumin seeds and cinnamon stick. When they crackle add aloo and capsicum.
Add turmeric powder. Allow capsicum to soften a little bit then add salt to it. 
Add salt only once capsicum softens otherwise it will releases water, it doesn't taste good. 
Saute them nicely so that they absorb oil and salt properly. 
Cover them with a lid for 2 to 3 minutes. 
Check whether potato boiled completely or not. 
Once potatoes and capsicum cooked completely add garam masala, red chilli powder. Mix well. 
Aloo Potato Curry is ready to serve. Serve it with roti or dal rice. 

Daliya Dosa -- Godhuma Rawa Dosa -- Dosa with Broken Wheat

Daliya dosa or godhuma rawa dosa or dosa with broken wheat is another variety of dosa. This is new to me. Yesterday when I was searching for something else in my cook book, I found this recipe. I found it very interesting and different. Thought of giving a trial, successfully made them for today's breakfast. Very interesting and I served it with potato curry, onion chutney and peanut chutney.

I liked it very much. 

Ingredients:

• Godhuma Rawa/Daliya/Broken Wheat - 1/2 cup
• Urad Dal - 1/2 cup
• Rice - 1/2 cup 
• Fenugreek Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Green Chillies - 2
• Salt - to taste
• Onion - 1 Large

Procedure:

1. Wash and soak rice, urad dal, broken wheat and fenugreek seeds for 4 to 5 hours.
2. Grind them to a fine paste to make batter. This batter should be in thick consistency. 
3. Grind cumin seeds and green chillies and add them also to the batter. Of course it is optional as I did not added. 
4. Allow it to ferment it for 10 hours. Add salt to it. 
5. Chop onion and fry them till they become soft. 
6. Heat dosa tawa. Take one ladle full of batter and spread the batter with the ladle in circular motion as we do it for normal dosa. 
7. Pour one spoonful of oil. Cook for one minute and flip it. 
8. Cook the other side also. Once both sides cooked put chopped onions and fold it. (this is my own idea, it was not given in the recipe.)
9. Serve it with potato curry and peanut chutney, onion chutney.

Potato Brinjal Curry Recipe -- How to make Potato Brinjal Curry

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make potato brinjal curry recipe.

Potato brinjal Curry is a classic, simple and less spicy curry. Brinjal Potato is the best combination. For that matter, anything combine with brinjal tastes really good. Today's recipe is special to Andhra and it is made mainly in my family circles. Rather I have seen it in my family circles only. Very easy to make and can consume with hot piping rice. We make two varieties of brinjal potato curry. One is I am presenting here and another is by adding koora powder. The combination of brinjal and potato increase the volume of the curry. So prepare the curry according to our necessary and consumption.