South Indian Recipes | Healthy Recipes | Vegetarian Chicken Egg Breakfast Recipes

Crispy Namkeen Mathri Raita or Yogurt raita recipe is an instant and easy side dish. Today will see how to make dahi raita for biryani, usually any Raita recipe suits better for pulao, biryani, flavoured rice varieties and this is one such unique variety. Raita is made using vegetables, fruits, snacks such as boondi and mildly flavoured with spice powders such as red chilli powder, jeera powder etc and will be very creamy in texture. There are many varieties of such as Onion Raita, Cucumber Raita, Pineapple Raita, Boondi Raita etc.

How to make Namkeen Mathri Raita for Biryani or pulao

Once I prepared Tomato Biryani, I wanted to eat Boondi Raitha but I didn't have boondi in home. My eyes fell on these namkeens and I came out with this awesome recipe.

I used disc shaped namkeens of-course they were store brought, you can use any of your choice such as kaarappusa, sev, small ring fryums etc. Namkeen Raita is any how a new one in its race bcoz its my own creation and I don't think any one have tried it before, I bet you will definitely love this recipe because Namkeens are thick and more crispier when compared to boondi so you will enjoy the crispiness with dahi even you are late for dinner.

Also curd aka dahi is very good for health and it is advised to include in our daily routine as it is rich in proteins. Yogurt increases immunity system, decreases acidity. So when you eat any heavy and spicy meal do eat a cup of curd. It cools and soothes stomach from acidity.

Also read: How to make Boondi Raita

Let us discover how to make dahi raita with Namkeen Mathri

Namkeen Mathri Raita - Ingredients

1. Namkeens - 5 to 6 (I have used disc shaped, you can use any of your choice)
2. Curd - 1/2 cup
3. Mustard Seeds - 1/4 tsp
4. Cumin Seeds - 1/4 tsp
5. Channa Dal - 1/2 tsp
6. Split Urad Dal - 1/2 tsp
7. Salt - To taste
8. Turmeric Powder - 1/8 tsp
9. Red Chilli Powder - 1/2 tsp
10. Oil - 1 tsp
11. Water - 1/2 cup

How to make dahi Raita for Biryani or Pulao - Procedure

1. In a bowl mix water to curd and whisk it to remove lumps if any
2. Heat oil in a small tadka pan
3. When oil is hot, add mustard, cumin, channa dal and split urad dal
4. When dals turn colour slightly, add turmeric powder, salt and red chilli powder, mix once and switch off the flame
5. Pour this tadka in bowl of whisked curd and mix nicely
6. Now dip and soak namkeens in this raitha, add namkeens in to the raitha just a 10 minutes before serving
7. So that namkeens will be soft and slightly crunchy and tastes good while eating
8. If you add namkeens much before serving then they will become soggy and won't taste much good
9. I made this Namkeen Mathri Dahi Raita for Tomato Rice or Biryani. You can serve this with any rice variety and it best suits for veg biryani.

Potato Kurma for Poori and Chapathi is a andhra style spicy gravy recipe made using coconut paste. This Alu Kurma or curry also goes well with flavourd rice varieties and sometimes with rice too. In Tamil Puri Kurma is called as Puri Kizhangu, in Hindi it is called as Puri Bhaji, in telugu alugadda kura or bangaladumpa koora. I make puri with Alu Kurma mostly on sundays or while inviting guests as this stands as a rich and heavy duty recipe so filling and also equals a brunch.

Aloo Kurma - Potato kurma for Poori an Andhar Style curry

In south Indian hotels Aloo Curry gravy and Chapathi are most commonly served.
I have already posted a Kurma recipe which suits better for Puris.

In that recipe "Besan" (gram flour) is the main ingredient whereas in our current recipe "Aloo" (Potatoes) is the main ingredient. Where as my earlier post Potato Masala served with Dosas is a different recipe, it is the masala curry which is served in hotels for dosas.

Potato Kurma for Poori and Chapathi - Ingredients

1. Potatoes - 250gms (I took baby potatoes you can use big potatoes also)
2. Onions - 2
3. Green Chillies - 2
4. Curry Leaves - 1 sprig
5. Coriander Leaves - 2 to 3 sprigs
6. Ginger Garlic Paste - 1 n 1/2 tsp
7. Turmeric Powder - 1/2 tsp
8. Salt - To Taste
9. Red Chilli Powder - 1 tsp
10. Garam Masala Powder - 1 tsp
11. Coriander Powder - 1/2 tsp
12. Dry Coconut Powder - 4 to 5 tsps
13. Oil - 2 to 3 tsps
14. Mustard Seeds - 1/2 tsp
15. Cumin Seeds - 1/2 tsp
16. Hing - 1/4 tsp
17. Water - 1 cup

Potato Kurma for Poori or Aloo Curry Andhra style - Procedure:

1. Boil, peel and cut potatoes into pieces and heat oil in a pan

2. Add mustard and cumin seeds, once they splutter add green chilli and onion pieces
3. When they are fried nicely add curry leaves, ginger garlic paste, turmeric powder and cook for a minute
4. Now add potatoes, cover and cook till they become soft
5. Now add dry coconut powder and fry for 2 minutes, add water and let it cook for 5 more minutes

6. Now add salt, red chilli powder, coriander powder, garam masala powder and cook till oil oozes out probably for 5 more minutes
7. Now switch off and garnish with coriander leaves, this Aloo Kurma tastes awesome with hot n puffy pooris.

alugadda kura - Bangaladumpa Koora - Urligadda Gravy

If you like this Aloo kurma andhra style recipe do share this with you friends and they will definitely say vahrehvah kya recipe hai.

Notes:

Do check my "Poori Kurma" recipe which I have posted long back and suits better for Poori and roti.

And You can check my post to know the recipe of potato masala served for dosas which is different from the Alu Kurma recipe for puris.

Boondi Laddu Recipe is yummy and most preferred among other Laddu recipes. It is a must to be present sweet in the Lunch menu of Indian weddings and festivals like Pongal/sankranthi/Diwali. Laddoos are basically a round ball shaped sweet made using flour, sugar and oil of-course. Unlike other Laddus it is very difficult to make.

Learn how to make boondi ladoo at home step by step. First you need to have a good hands on experience in making boondi recipe.

Later comes shaping the Laddoos into round balls while the stuff is still warm, which is the most difficult part in making this sweet recipe.

Boondi Laddu Recipe - Ingredients

1. Besan Flour - 200 gms
2. Sugar - 150 gms
3. Water - As needed
4. Cashews - 25 gms
5. Raisins - 25 gms
6. Cardamom Powder - 1 tsp
7. Oil - For Deep Frying

How to make Boondi Ladoo at home step by step

How to make Boondi:

1. Heat oil for deep frying in a heavy bottomed pan or kadai
2. In a bowl, add water to besan flour and mix nicely without any lumps
3. Consistency of the batter is very much important for making Laddoos. Batter should neither be too thin nor too thick

4. To check the proper consistency of the batter, When oil is hot put a small drop of the batter into hot oil
5. This small drop of batter should immediately puff up into a bubble and should come up and float on top of the oil. This bubble is referred to as Boondhi. Hence the recipe named Boondi Laddu.

6. Also the boondi should not have any tail i.e. it should be round in shape
7. If boondi is not properly round in shape, then later when you pour a ladle full of batter, each boondi formed will stick to each other while frying, which is not desired
8. For making Laddu recipe we need to use 2 ladles which have holes. One ladle should be bigger in size and another a bit smaller one

9. If you are sure with the consistency then start making boondi. For this hold big ladle with holes on top of hot oil pan and pour a cup full of batter on it
10. Batter oozes out from holes of the ladle and fall into hot oil
11. As soon as they fall in hot oil they puff up as bubbles and float on top of oil
12. When these bubbles float on oil, using a smaller ladle with holes remove the bubbles from oil and drain them in a strainer

13. Likewise make boondi using entire batter in many batches
14. When the batter is finished now proceed to make sugar syrup or paakam

Must Read other healthy sweet recipes:

- Raagi/Finger millets laddu with dates and dry fruits
- Nutritious and Delecious WAlnut rolls recipe

How to make Sugar Syrup for Boondi Laddu Recipe:

15. Put sugar in a separate pan and add water till the sugar is immersed in water. Heat this till 2 string consistency of the sugar syrup is obtained
16. Switch off the flame for sugar syrup, add cardamom powder and boondi prepared into the sugar syrup. Also fry dry fruits cashews, raisins and add them too

17. Mix the whole thing and let it cool down for 10 to 15 minutes. It should be warm enough but not completely cooled down
18. Now wear plastic gloves, grease them with ghee and roll the stuff into Laddu when the stuff is warm
19. Wearing gloves is mandatory because we should roll them when stuff is still warm

20. Take some stuff in hand, squeeze it, oil and sugar syrup will squeeze out and roll it into round ball

21. After rolling Laddoos keep them in open air for 10 to 15 minutes. This is also important because if you store immediately after rolling they might break after sometime. Keeping them in open air for some time helps them become firm

22. Also keeping Laddus in open air help the moisture if any in them to dry up and thus prevents formation of fungus after storing

23. Boondi Laddu recipe andhra style is ready. Store them in a container, shelf life is 10 to 15 days.

south indian boondi ladoo recipe

Also Read similar festival recipes,

- How to make ariselu andhra style

- How to make Kobbari Kajjikayalu or karigadabu or Coconut-Gujjia

Dahi Poha Recipe is a tasty combination of regular poha(Flattened Rice flakes) and curd. This recipe is named as Thayir Aval in Tamil, Perugu Atukulu in Telugu and Mosaru Avalakki recipe in Kannada and Dahi Poha in hindi. Flattened Rice flakes also called as Beaten Rice is made out of regular rice. So like rice, Rice flake is also a nice filling ingredient. Slight tanginess in curd gives a nice refreshing taste to the recipe and makes it an interesting and thriving for more recipe. As Rice flakes is made out of Rice it contains all the nutrients present in Rice. It is rich in carbs and vitamins whereas curd is rich in calcium and magnesium, improves immunity system.

dahi poha recipe - mosaru avalakki - curd poha

So in this best poha recipe is a very nutritious and healthy food with less or even minimal spices. Adding Potato and Tomato to the recipe gives a healthy and tasty touch.

In North and South India people include this recipe in their daily breakfast menu as they are rich in nutritional values and also is very filling. Am gonna share many different types of easy poha recipes in this space but for now relish the tangy and yummy taste of Dahi Poha Recipe. Note that there are 2 varieties in Poha thick and thin. Here I used Thick Poha for this recipe. Thin Poha is generally used in making snack mixture.

Dahi Poha Recipe - Ingredients

1. Thick Poha - 125 gms
2. Curd (Yogurt) - 1 n 1/2 cup
3. Green Chillies - 4 to 5
4. Onion - 1
5. Tomato - 1
6. Potato - 1 small
7. Peanuts - 3 tsps
8. Roasted Channa Dal - 3 tsps
9. Curry Leaves - 1 sprig
10. Coriander Leaves - 2 to 3 sprigs
11. Salt - To taste
12. Turmeric Powder - 1/4 tsp
13. Mustard Seeds - 1/2 tsp
14. Cumin Seeds - 1/2 tsp
15. Oil - 2 to 3 tbsps

Must Read other recipes with Dahi/Curd:

- How to make Boondi raita
- Namkeen Mathri Dahi Raita for Pulao

How to make Dahi Poha Recipe or Mosaru Avalakki or Curd Poha Recipe - Procedure:

1. Wash poha under water for a minute to remove any dirt and drain immediately
2. Now add a pinch of salt to curd, pour this curd over washed poha and mix nicely

Flattened Rice Flakes - Beaten Rice - Poha - Aval - Atukulu - Chiwda

3. Poha should absorb the curd. After absorbing curd, poha should be dry it should not be mushy. You can add more curd if you want it to be mushy it depends on your taste. As per the given measurements poha will absorb entire curd and remains dry

4. Now heat oil in a pan, once oil is hot add mustard and cumin seeds
5. Once they splutter, add chopped green chillies, peanuts, roasted channa dal, onion and curry leaves

6. When onion pieces turn transparent, add diced potato and fry nicely
7. When potato is fried, add chopped tomato, salt and turmeric powder and let tomato pieces cook till they mash up completely
8. Now add poha soaked in curd and mix nicely, cover and cook for 2 to 3 minutes on
low flame

Mosaru Avalakki - Indori Poha - Dahi Poha

9. Now dish out, garnish with coriander leaves and serve hot steaming Dahi Pohe or Mosaru Avalakki for your breakfast.
10. It tastes yummy, you can add mixture also on top of Curd Poha Recipe and serve.

Thayir Aval - Perugu Atukulu - Indori Poha - Maharashtrian Poha

Regi Pandu Chikki recipe with sugar or Jujube fruit fudge-Brittle is a tasty, easy and healthy recipe and most people like this sweet.It is a unique fudge recipe made with green jujube yet similar to dry fruit chikki recipe. Regipandu or Jujube is a tasty berry fruit available in markets during winter, so I thought of making these chikkis for this pongal or sankrati festival.Regipandu or Regi pallu as it is referred to in Telugu or Regi pandu in english is called as jujube fruit, available in different sizes, colors and tastes.

Brittle - Chikki - Fudge - Jujube Fudge - Dry Fruit Chikki

Bigger size fruits which are almost the size of plums are referred to as Seema Regi pandu or Ganga Regipandu in Telugu language are also rich in nutrients but they won't taste as much good as the smaller ones.

This fruit is initially green in colour and as they ripe they change to brownish colour. The firm white colored pulp inside the fruit changes to gooey and creamish in colour. The Jujube fruit as it ripens increases in its nutrient values too.

So most people doesn't like to eat the bigger ones. The bigger jujubes are really not of much taste. I wanted to make some recipe using the bigger seema regi pandu so that I can enhance its taste. And that is how I discovered this unique recipe.

Jujube - Regipandu - Ganga Regipandu - Seema Regipandu

Ingredients:

Regipallu or Regi Pandu Chikki recipe with sugar

1. Regi Pandu (Jujube) - 2
2. Ghee - 2 tbsps
3. Sugar - 6 tsps
4. Almonds - 1 tsp
5. Cashews - 1 tsp

Must read: How to make Mango Burfi or Fudges

Procedure:

How to make Regi PanduChikki recipe with sugar

1. Wash, deseed and chop jujube fruits into small chunks
2. Heat a pan, add ghee
3. Once ghee is melted, add jujube chunks and fry for about 5 minutes till chunks shrink and change to pale in colour
4. Now roast nuts in the ghee, add sugar and keep mixing
5. Let the sugar cook till 2 string consistency is reached
6. Now switch off the flame and pour this into a plate greased with ghee
7. Let it cool down or you can refrigerate it
8. When it becomes stiff cut into squares and serve
9. Yummy and easy chikkis using jujube fruit is ready
10. Shelf life is 2 days when refrigerated

Regipandu Chikki - Jujube Brittle - Jujube Fudge - Fruit Chikki

Spicy Pulao Recipe with Carrots and green Peasalso called mutter or matarpulao recipe or Gajar Mataranwale Chaul in hindi (Chaul means Rice and Matar means Peas) is a quick and easy to make rice recipe. In tamil it is know asPattani Sadam. This Carrot Peas Pilaf is rich n spicy one pot meal and suits better for any special occasion. It is healthy too as carrots and green peas both are highly nutritious. Green Peas is a winter season crop. Peas are rich in fibre, act as anti-oxidants, good source of folic acid which is good for expectant mothers as folic acid is a vital nutrient which prevents neural defects in new born babies. Carrots are rich source of Vitamin A, K, B6, Folate, Manganese, Thiamin, Niacin. They are good for eye sight, improves complexion, hemoglobin in blood etc.

Carrot Peas Spicy Pulao Recipe - Gajar Mataranwale Chaul

This Recipe for Peas Pulav with nutritious carrots is a healthy dish for kids hence we can make this less spicy for them, you can pack this rice for their lunch box and Instead of dicing carrots to small cubes, I have grated them because some kids don't like to eat carrots.

If you dice the carrots to small pieces they will keep carrot pieces aside and eat just the rice. Whereas if you add grated carrot then they won't have any chance to omit carrot and will eat the whole rice.

You kid is still not comfortablewith carrots? try this simple peas pulao recipe without carrots.

I have also prepared Dum Aloo gravy recipe for peas pulavand it tasted really awesome, I will post it soon. Meanwhile you can check my Potato Kurma recipe to pair up with this rice. You can also serve it with any kind of raitas,

Must try these Carrot and Peas pulao side dishes,

- How to make Boondhi Raitha for pulao and biryani

- How to make Namkeen Raitha for pulao

Ingredients:

Carrot Peas Spicy Pulao Recipe - Pattani Sadam

1. Rice - 2 cups
2. Carrots(Gajar) - 1 cup grated
3. Green Peas (Pattani) - 1/2 cup
4. Green Chillies - 4
5. Curry Leaves - 2 sprigs
6. Mint Leaves - 2 to 3 sprigs
7. Coriander Leaves - 2 to 3 tsps
8. Onion - 1 big sliced
9. Tomatoes - 2 to 3 medium sized
10. Ginger garlic paste - 1/2 tsp
11. Red Chilli Powder - 1 tsp
12. Turmeric Powder - 1/2 tsp
13. Salt - To taste
14. Garam Masala Powder - 1 tsp
15. Bay Leaf - 1
16. Cinnamon - 1 inch stick
17. Cardamom - 3 pods
18. Peppercorns - 3 to 4
19. Cumin Seeds - 1 tsp
20. Oil - 4 tsps

Also you must try this, How to make carrot beans poriyal recipe

Procedure:

How to make Recipe for Peas Pulav with carrots

1. Soak 2 cups of rice in 4 cups of water for 20 minutes
2. Heat oil in a pan, add bay leaf, cinnamon stick, cardamom pods, peppercorns and cumin seeds
3. When they are fried and nice aroma comes, add green chillies, onion pieces, curry leaves and fry till onion pieces turn transparent
4. Add ginger garlic paste, mint leaves and fry for a minute
5. Add grated carrot and fry till it shrinks for about 2 to 3 minutes
6. Add green peas, tomatoes, salt, turmeric powder, red chilli powder, garam masala powder and fry till tomato pieces become soft
7. Now add soaked rice along with the water, mix once, cover and cook in low to medium flame till rice is cooked properly
8. Switch off the flame, garnish with coriander leaves and Spicy Pulao Recipe or Pattani Sadam is ready to serve with any gravy or raitha.

Carrot and Peas Spicy Pulao Recipe - Pattani Sadam

Other recipes to try with green peas or matar,

- How to make Mushroom Green Peas masala Gravy Recipe

- How to make Matar ki Ghugni Recipe or Pattani Sundal Recipe

Shahi Dum Aloo is yet another spicy and tasty Gravy recipe, so lets learn how to make Dum aloo gravy recipe with small Baby Potatoes. We can make Dum Aloo using diced big aloo pieces. But a Baby Aloo as a whole looks even more appetizing and suits better for this recipe as you can have a whole Aloo in the saucy n creamy Aloo gravy. Dum aloo without onion and garlic is preferred during fasting days.

Dum Aloo - Baby Potatoes Gravy - Shahi Dum Aloo

Shahi Dum Aloo Gravy Recipe

It is called as Shahi Dum Aloo as Cashew and Onion paste is used in this recipe where cashew is a key ingredient in any shahi recipes.

There are many variations in Dum aloo gravy recipes such as Punjabi Dum Aloo, Kashmiri Dum Aloo and Bengali Dum Aloo. In these recipes Khova is used also along with cashew and onion paste. Tomatoes and green chilli paste is also used in these variations.

You can serve Shahi Dum Aloo with Naan, Chapathi, Pulaos etc. I served it as a side dish for Carrot Peas Pulao recipe.

Do visit other aloo gravy recipes,

- Potato (aloo) Kurma for chapathi and poori

- Potato (aloo) Capsicum Sabzi for Chapati

Shahi Dum Aloo - Ingredients:

For Boiling and Frying Potatoes:

1. Baby Potatoes - 10
2. Water - As needed
3. Oil - 5 to 6 tbsps

For Grinding:

1. Oil - 2 tsps
2. Onion - 2
3. Cashews - 10 to 12

For Preparation:

1. Ginger Garlic Paste - 1/2 tsp
2. Cumin Seeds - 1 tsp
3. Curd - 1/2 cup
4. Water - As needed
5. Oil - 3 tsps
6. Garam Masala Powder - 2 tsps
7. Red Chilli Powder - 2 tsps
8. Turmeric Powder - 1/2 tsp
9. Coriander Powder - 1 tsp
10. Cumin Powder - 1 tsp
11. Salt - To taste
12. Hing - 1/2 tsp
13. Kasuri Methi - 1 tsp

Procedure:

How to make Dum aloo gravy recipe with Baby Potatoes

1. Boil Baby potatoes, peel and prick them using a fork, drain on a tissue before frying so that excess moisture if any may drain up
2. Pricking with a fork helps the oil enter aloo and it gets cooked evenly and quickly
3. Heat oil for frying baby potatoes, place baby potatoes in the oil and fry nicely till the outer layer of aloo becomes crisp and golden in colour. Keep turning potatoes while frying using tongs so that they get fried evenly on all sides.

4. After frying nicely, drain baby potatoes on tissue so that excess oil oozes out

5. Heat oil in a pan, add onion pieces and cashews, fry nicely
6. When they are fried, cool down and grind to a fine paste, keep aside

7. Heat oil in a pan, add cumin seeds, once they splutter add ginger garlic paste, hing and cook for a minute
8. Add fried baby potatoes, onion cashew paste and mix nicely
9. Add all the spices i.e. Garam Masala Powder, Red Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Salt and mix nicely

10. Add beaten curd and water and mix nicely
11. Simmer the flame, cover and cook till gravy thickens to creamy texture

12. Add crushed Kasuri Methi, mix nicely, switch off and your Shahi Dum Aloo gravy recipe is ready to serve.

Shahi Dum Aloo - Punjabi Dum Aloo - Kashmiri Dum Aloo

Baby Potatoes curry recipe

Green peas puri recipe is yet another easy tasty and Healthy Recipe of Puri which I tried using fresh green peas. Green Peas are abundantly available in markets during this winter. So I thought of trying much more new recipes using green peas. I made this recipe and it came out very well. It is much more tasty than I have expected. I have made it for the first time and my hubby fell in love with the puffed up green puris. So beautiful the colour was and also so refreshing and appetizing. Also called asHare Matar ki Puri in hindi.

Green Peas Puri is a quick andeasy puri recipe, you just need to grind green peas using very few ingredients which adds spice to the puri and have to mix this paste with flour and make a soft dough.

Roll into discs and fry, Pooris puffed up like ping pong balls are ready in your plate. I served them with pickle, you can serve it with any mildly flavored chutneys. Since it is already spicy I felt no need to use any curry or gravy as sides for this Green Peas Puri.
Ingredients:

Easy Puri Recipe with green peas

1. Green Peas - 1 cup
2. Coriander - 3 to 4 sprigs
3. Spring Onion Leaves - 3 to 4 sprigs
4. Green Chillies - 3 to 4
5. Carom Seeds(Ajwain) - 1/4 tsp
6. salt - To Taste
7. Wheat Flour - 2 to 3 cups
8. Oil - For deep frying
9. Water - As needed
10. Bombay Rava - 1 tbsp

Other must try green peas recipes,

- Carrot Peas Pulao Recipe

- Mushroom Green Peas(Matar) gravy recipegravy recipe

Procedure:

How to make Healthy Recipe of Puri with Green Peas

1. Blend in mixer ingredients from 1 to 6 to a fine paste using little water

How to make puri dough with green peas

2. In wheat flour add bombay rava, salt, blended paste and knead to a fine dough, add water if needed

3. Now pinch small lemon sized balls from the kneaded dough and roll as small discs i.e. as pooris and deep fry in hot oil

4. Hot Spicy and easy puri recipe with green peas are ready, you can serve this recipe of puri with any chutneys or pickles. Since it is already spicy I feel no need to use any curry or gravy as a side dish. But you can try these dishes Potato or Alu masala or Puri Kurma.

Easy Puri Recipe - Recipe of Puri with Matar

Most of us know thebenefits of drinking green tea in the morningbutare unaware on healthy benefits of drinking green tea before bed time and really it has positive results.

Before that let us know few facts about green tea. The antioxidants in tea help to boost immune system and reduce the risk of diseases like cancer, it can fight respiratory infections. Some people also make green tea gargling as a habit.

3 Benefits of drinking green tea before bed time

According to research and studies drinking green tea at evening time may reduce the flu upto good extent.

Flavonoids in green tea help to fight against internal inflammations.

Making a habit of drinking tea before bed will relax us by soothing nerves and muscles.

It's best to have green tea 30 minutes before your meals and not after else it dilutes the gastric juices resulting in improper digestion.

Does green tea help you lose weight?

Yes, then let us know how does green tea burns fat. If you take green tea with honey before bed time after the meals it boosts metabolism by stimulating natural bowel movements and helps to burn fat and which has now become the daily routine drink for weight loss aspirants. When you visit the supermarket you will find many brands of green tea, then you should know what kind of tea helps you lose weight which will be discussed later in a different topic.

Can green tea lower blood pressure?

Yes, because now days we have short sleep durations due to busy and hectic life but usually a person should have sound sleep of at least 7-8 hours. Short sleep may increase high blood pressure and less than 5 hours may have 3 times increased risk of heart attacks.

How often should you drink green tea?
One cup in the morning, one before your lunch, one in evening and one before dinner. But make sure you take in smaller amounts because anything over the limit is not good. Caution taking excessive green tea may lead to anxiety and I have seen how my friend suffered from that.

Making kasuri Methi at home is very simple and easy to store. Methi leaves nutrition is very good for health. Kasoori Methi Powder which is available in markets is nothing but dried fenugreek leaves. Let us know the difference between methi and kasuri methi, methi leaves are cooked by itself as a vegetable or can be mixed with others vegetables or moong dal, where as this methi powder is used for seasoning to enhance the flavor generally used in north indian recipes.

It is most commonly used in gravy recipes. It gives a nice flavor and
aroma to the recipe and also gives a restaurant like look and feel. Kasoori Methi is crushed in palm and added to the recipes which mostly contain milk cream as one of the ingredient.

I have shown sun dried procedure. You can wash, pat dry and roast the leaves to make the instant version. But sun dried version stays for longer time.

Methi Leaves Nutrition facts

Methi leaves are rich in vitamins and mineralsincludes carbohydrates, protein, calcium, iron. As it is rich source of calcium it is good for arthritis and iron is good for treating anemic condition.

Methi in pregnancy

Good for lactating mothers as it increases breast milk production. Reduces labour pain, but caution, excess intake may cause miscarriage or premature child birth. Include this veggie in diet as its is good source of iron because women are more prone to iron deficiency during pregnancy

How to make Kasuri Methi at home - Procedure

(Makes: 50 gms of Powder)

1. Take 10 small bunches of Fenugreek Leaves
2. Wash and spread mint leaves along with stems in a plate
3. Put the plate in sunlight for 1 or 2 days
4. The leaves should become very crisp because of the hot sunlight
5. Now crush the mint leaves along with their stems using your hands and store them in
an air tight container

Also try this recipe:
Methi Moong Dal - Fenugreek Leaves with Green gram

Kasuri methi recipes:

We can also make parathas and puris using this Methi powder.
It is also used in many recipes like Methi Matar Malai, Methi Chicken, Methi Paneer, Aloo Methi etc.

Homemade Kasuri Methi leaves powder and its nutrition facts

Sorakaya Pulusu Recipe. Sorakaya/Anapakaya/Lauki in english is called bottle gourd and Pulusu means mild flavoured tamarind juice brewed along with some spices. Also referred as Anapakaya Pulusu.

Sorakaya Pulusu Recipe - Anapakaya Pulusu andhra Style Recipe

I love south indian bottle gourd recipes a lot and this Sorakaya Pulusu recipe is one of my favourite.

I love the aromas coming out of the pan when it is brewed. Steamed Rice, Dal Tadka and this Bottle gourd in Tamarind Gravy tastes heavenly. Bottle gourd pieces nicely cooked in tangy tamarind gravy will be soft, juicy and yummy.

There are many other stew recipes using different vegetables such as Bendakaya Pulusu using Ladies Fingers, Yam Pulusu using Yam, Mukkala Pulusu i.e. pieces such as carrot pieces, Potato, Sweet Potato pieces, Brinjal Pieces etc. Forgot to mention two more tasty recipes, Egg Pulusu and Onion Pulusu.

Sorakaya Pulusu Recipe -Ingredients

1. Bottle gourd (Lauki or Sorakaya) - 250 gms (Peel skin, Chop to 1 inch pieces,
remove seeds and gooey part on each piece)
2. Onion - 1 Large (Slice vertically)
3. Tomatoes - 2 Medium sized (Slice vertically)
4. Green Chillies - 4
5. Curry Leaves - 2 sprigs
6. Spring Onion Leaves - 2 to 3 sprigs (Finely chopped)
7. Coriander Leaves - 5 to 6 sprigs (Finely chopped)
8. Mustard Seeds - 1/2 tsp
9. Cumin Seeds - 1/2 tsp
10. Fenugreek Seeds - 1/4 tsp
11. Tamarind - A big lemon sized
12. Garlic Pods - 6
13. Turmeric Powder - 1/2 tsp
14. Red Chilli Powder - 1 tsp
15. Coriander Powder - 3/4 tsp
16. Salt - To Taste
17. Fenugreek Powder - 1/4 tsp
18. Hing - 1/2 tsp
19. Oil - 3 to 4 tbsps
20. Water - 1 n 1/2 glass (To soak tamarind)

Procedure:

How to Prepare Anapakaya Pulusu andhra Style

1. Wash and soak tamarind in water for 1/2 hour
2. After 1/2 hour, squeeze and extract thick tamarind juice and keep aside
3. Heat oil in a pan, when oil is hot add mustard, fenugreek seeds
4. Crush garlic pods and cumin seeds together, add this too
5. Now add green chilli, onion pieces, spring onion leaves fry till onion pieces turn
transparant
6. Add Fenugreek powder, hing, add Bottle gourd pieces, cover and cook for 5 minutes
till they become soft and tender
7. Now add tomato pieces, salt, turmeric powder, red chilli powder, coriander powder and mix, cover and cook for 2 minutes till tomatoes become soft and gooey
8. Now add tamarind juice, curry leaves along with their sprigs, finely chopped coriander leaves, mix once, cover and cook on medium flame for 10 minutes
9. Keep stirring meanwhile, after 10 minutes, switch off the flame and your tangy recipe is ready.

Bottle Gourd Nutrition Facts and Health Benefits:

- Rich in fibre and is a low calorie veggie. 14 Calories per 100 gms
- Aids in digestion and acidity
- Helps in hypertension, liver diseases, weight loss and Grey hair
- Treats Urinary disorders

Things you should know:

1. 1 large onion should be added for pulusu as it gives a nice creamy texture
2. Tamarind juice should be thicker. For pachi pulusu we use only small jujube sized tamarind soaked in 1 glass water and we get thinner juice. Whereas for pulusu we used 1 big lemon sized tamarind soaked in the same amount of water i.e. 1 glass to get thick juice.
3. Adding Fenugreek seeds and fenugreek powder give a nice taste and refreshing aroma to the recipe
4. For Pulusu, sambar, pachi pulusu and Dals we use only crushed garlic not ginger and garlic paste. Ginger n garlic paste is used for curries, gravies, Frys, some sort of flavoured rice varieties and all non-veg recipes
5. Adding curry leaf sprigs while it is boiling gives a nice flavour to the recipe, this is also a point to be noted while preparing these recipes. You can remove these sprigs later while eating

Sorakaya Pulusu or Anapakaya Pulusu is ready to serve, you can serve it with steaming hot rice and any dhal of your choice.

Read more Dhal recipes:

   Gangavalli Kura Pappu
   Methi Pesarapappu or Methi Moong Dal

Hi friends,I am happy to announce my 100th post on how to make Thandai Recipea flavoured milk recipe in my beautiful blog space. Though it took a lot of time for me to post my 100th recipe, so far the journey with my beautiful blog is awesome. After creating a blog space to post my recipes, my interests in cooking increased, I learnt a lot of new recipes in this process.I have celebrated this occasion by preparinga tasty almonds (badam)flavoured milk drinkwith thandai masala powder also called"Sardai" on the occasion of Holi.

Thandai is a flavoured milk drink which is also prepared during Mahashivrathri festival. Thandai by name means a drink which is served chilled andis a nice Summer Coolant.
A day before Holi I was googling to know the special recipes for Holi. I came to know that Thandai and Gujiya are popular in North India andwe will learn how to make thandai recipe. Coming to Gujiya, it is a time taking process. I don't want to spend much time cooking as I have to play Holi and enjoy the day. So I felt this is an easy to make recipe and it doesn't take much time.

Thandai cools down the body and acts as a nice refreshing agent. I prepared this drink on the day of Holi and my hubby loved it a lot.He asked me to make the this at least once a week during the whole summer. Fennel Seeds and Cardamom add a nice flavour and cool refreshing feel to the drink.

Also read other sweet recipes:

Gujiya with Coconut Stuffing also called Kobbari Kajjikayalu in telugu.

How to makeMango Burfi or Mango Halwa or Mango fruit Fudges

How to make delicious Walnut Rolls

Thandai Recipe - Ingredients

1. Milk - 1/2 ltr
2. Sugar - 1 n 1/2 tbsps
3. Saffron - Few strands

How to make Thandai Powder or Thandai Masala

1. Almonds or Badam - 20
2. Melon Seeds - 1 tsp
3. Poppy Seeds - 1 tsp
4. Fennel Seeds (Saunf) - 1 tsp
5. Cardamom - 5 to 6
6. Peppercorns - 10

For Garnishing:
1. Pistachios - 2 to 3 finely chopped per serving
2. Saffron Strands - 2 to 3 per serving
3. Rose Petals - 1 to 2 per serving

Procedure:

How to make Thandai recipe with homemade Thandai Powder or Masala

1. Take all the ingredients under "To Grind" list in a bowl and soak for 10 minutes
2. Meanwhile boil milk along with sugar
3. Once sugar melts, switch off the flame and cool the milk completely
4. Grind soaked ingredients to a fine paste along with the water used for soaking
5. Mix the paste in milk and refrigerate the milk for some time
6. Once the milk becomes chilled, strain the milk and discard the pulp of the ingredients
7. Pour the strained Thandai in small glasses and garnish with saffron strands, rose petals and chopped pistachios
8. Saunf and cardamoms give a nice refreshing flavour to the milk
9. Almonds and poppy seeds give a light creamy texture
10. Your chilled "Thandai Recipe" or "Sardai"is ready.

How to make Thandai Powder or Masala at home

Sun Dried Curd Chillies Recipeor Sukhi Dahi Mirchi or Challa/Majjiga Mirapakayalu is one of my favourite fryum varieties. Curd is called as Challa, perugu or Majjiga in telugu and Green Chillies as Mirapakayalu. It is also called Sukhi Dahi Mirchi in Hindi and Sun Dried Curd Chillies in english. These are usually made during hot and scorching summers as it is the perfect time for the chillies to get dried up completely.

How to make Sun Dried Curd Chillies Recipe - Sukhi Dahi Mirchi

I hate summers because of the scorching heat but I do love it as summer is the season which I enjoyed a lot during my childhood.
We cousins used to go to our grandma's place during the long summer holidays of our school. My grandpa used to bring mangoes which is the king of all fruits. We cousins used to fight for mangoes, we use to hide our mangoes saying we didn't get any and cry for more.

Everywhere around there would be a festive atmosphere, my grand mom, mom and my aunts used to be very busy making different varieties of vadiyams, like challa mirapakayalu, sago vadiyams, gummadi vadiyams etc. They also make different varieties of pickles such as mango pickle, lemon pickle etc and also many special recipes using mangoes such as halwas, juices, ice creams and what not. After holidays we used to come back to our homes and fall into our daily routine meanwhile cherishing those unforgettable and lovely holidays. Well my childhood ended long back now let us jump into our current recipe post.

Challa Mirapakayalu or Dahi Mirchi Recipe:(Stays good for 1 year)

Curd Chillies - Ingredients:

1. Green Chillies - 250 gms (Dark green coloured and tall and straight chillies should be selected as dark green colored chillies will be more spicy than light colored chillies)
2. Curd - 500 gms
3. Salt - To Taste

Find few more recipes which tastesawesome withthisdry recipe,

Dal recipes:
Gangavalli kura pappu
Menthikura Pesarapappu/Methi Moong Dal
Radish Moong Dal | Mullangi Pesara Pappu

Rasam recipes:
Pachi Pulusu Recipe
Sorakaya Pulusu Recipe - Anapakaya Pulusu andhra Style - Bottle Gourd Recipe

Procedure:

How to make Sun Dried Curd Chillies Recipe - Sukhi Dahi Mirchi

1. Wash and wipe green chillies using a dry cotton cloth
2. Once you are done with wiping green chillies now make a slit on each chilli lengthwise keeping the stalks and ends intact as shown in the pic. You can keep the seeds or remove it is your wish, but I prefer keeping the seeds

3. Now in a blender add curd and salt and blend till nice buttermilk is obtained. Buttermilk should neither be too thick nor too thin
4. You can add very little water while making buttermilk but it is purely optional. Don't add too much water as water decreases the taste

5. Pour the buttermilk in a flat bottomed vessel and immerse the slit green chillies
completely in the buttermilk
6. Put the vessel in sun light throughout the day, bring back the bowl during evenings and cover it with a plate. Covering with a plate during nights is nothing but to protect chillies and buttermilk from any insects etc

7. Repeat this procedure of putting vessel in sunlight during daytime and bringing it back and covering throughout the night, till all the buttermilk in the bowl is evaporated or dried up
8. Meanwhile you will notice the green chillies start turning pale and whiter in colour
9. Once the buttermilk is dried up completely, spread a paper or plastic sheet and place each chilli on it

10. Drag this paper or plastic sheet along with chillies over it into the sun light in your balcony every morning and bring it back every evening
11. Repeat this procedure till each chilli becomes completely crisp and whiter
12. This whole drying procedure may take 10 to 15 days depending upon sunlight
13. Now store these curd chillies in an airtight container
14. While using, heat some oil in a pan and fry each curd chilli, it turns to dark brown in colour after frying
15. Serve these Sun Dried Curd Chillies recipe with rice, dal and rasam or with any of your favourite dishes.
16. Most people like eating curd chillies with curd rice and Mango Pickle.

Balushahi Recipe is my dad's favorite sweet andis one of the easiest Diwali sweet recipes. Today we will learn how to make recipe of balushahi in hindi also called Makhan Bada (Vada) and known as badusha or badushah in telugu and tamil languages, Khurmi, Muni Pendawala etc in other north indian languages. Since Makhan (Butter) is used in its preparation Badusha is also called as Makhan Bada.

For beginners making Balushahiperfectly is a really difficult task.
Obtaining flaky texture inside each balushahi, frying them on a low flame and waiting patiently for them to get cooked properly and making sugar syrup in the right consistency are the 3 key points to be noted while making Badushas. I made them for the very first time and was successful. I learnt all those techniques correctly and followed them properly. I was so happy with their taste and texture. My hubby loved them a lot, he asked me to pack them in his lunch box so that he can serve to his colleagues and get appreciations for me.

Other festivalsweet recipes,

How to make Boondi Ladoo at home
Raagi Laddu - Finger Millet Ladoos
Karjikai Recipe - Kobbari Kajjikayalu Recipe
Ariselu Andhra special Sweet - Adhirasam in tamil

Ingredients for Balushahi Recipe - Makhan Bada

(Makes 20 pieces)

1. All purpose flour (Maida) - 2 n 1/2 cups
2. Baking soda - 1/4 tsp
3. Ghee / Butter - 1/4 cup
4. Curd - 1/2 cup
5. Oil - For deep frying

Ingredients for Sugar Syrup:

1. Sugar - 1 n 1/2 cups
2. Water - 3/4 cup i.e. half of the sugar
3. Lime Juice - 1/4 tsp

Kneading dough:

1. In a bowl, take maida, add baking soda and ghee
2. Mix nicely, maida comes to a crumbled texture
3. Now add curd and mix nicely
4. Don't add water to knead, use only curd
5. The dough would be rough and not smooth like chapathi dough
6. Cover the dough and allow it to rest for 20 minutes

Making Sugar Syrup:

1. Heat a pan, add sugar and water
2. In medium flame keep stirring the sugar solution
3. When the sugar syrup boils up initially you will find bigger bubbles
4. As sugar solution thickens bubbles become smaller and whiter in colour
5. Now check the consistency of the sugar syrup
6. One string consistency is enough just like for gulab jamun
7. When one string consistency is obtained switch off the flame and allow the sugar syrup to cool down
8. Add lime juice to the sugar syrup and stir once

Must read easysweet recipes,

Regi Pandu Chikki - Regipallu - Jujubes Recipe
Mango Burfi or Halwa - Mango fruit fudge
Carrot Halwa - Gajar ka Halwa
How to make delicious Walnut Rolls

Procedure:

How to make Balushahi recipe in hindi style

1. Heat oil for deep frying badushas in a thick bottomed pan
2. Heat oil on a low flame, because for frying them oil should be lightly hot
3. Unlike puris and pakodas, oil should be mildly hot for badushahs just like for kachoris
4. Now pinch some dough i.e. a lemon sized ball and press it flat, make a small dent in middle
5. The lemon sized ball should be rolled roughly to form rough edges
6. The ball and the edges should not be kneaded much, i.e. they should not be smooth this is the trick for making balushahis
7. If the edges are rough then while frying oil reaches deep into it and forms layers i.e. the flaky texture is obtained inside each piece
8. Make such badushas and fry in oil
9. When you drop a small mustard seed sized dough in oil then the dough should not float on top of oil

10. It should come slowly to the top and only 1 or 2 bubbles should be formed around it while coming on to the top
11. This is the proper heating point of oil
12. Now drop in few badushas into the oil and fry till they become golden brown
13. It takes almost 10 to 12 minutes for them to get fried
14. They double in size while getting fried in oil
15. Keep rotating it upside down to fry them evenly
16. Once they double their size and golden brown colour is obtained, take them out from oil and put them into the sugar solution
17. Likewise make all, they absorb the sugar syrup within 5 minutes, take care sugar syrup should be warm enough while adding them
18. Take them out and cool them completely, you can store them in an air tight container, they stay fine for 10 days
19. Crispy from outside and soft and juicy from inside yummy and mesmerizing Balushahis are ready to relish their yumminess

Tipsto follow while making Balushahi Recipe - Makhan Bada

1. While kneading dough, ghee should be mixed first and then only curd, otherwise ghee doesn't get mixed properly in the maida
2. Don't add water to knead, use only curd this tastes better, water reduces the taste
3. The dough would be rough and not smooth like chapathi dough

4. Oil for frying badusha should be mildly hot, otherwise they doesn't get cooked properly from inside
5. Correct heating point of the oil is, When you drop a small mustard seed sized dough in oil, the dough should not float on top of oil
6. It should come slowly to the top and only 1 or 2 bubbles should be formed around it while coming on to the top

7. Badushas should be rolled roughly, don't knead too much, the rough outer edges allows oil to enter inside and helps to get cooked properly and this is how a nice flaky texture is formed inside each piece
8. Take care sugar syrup should be warm enough while adding them
9. In Makhan Bada or Balushahi recipe no flavors are added such as cardamom powder, rose essence, saffron etc, just plain sugar syrup is enough.

Bobbarlu Dosa or Lobia Recipe is a healthy Dosa Recipe for Breakfast as it is rich in protiens, fibre and Vitamin B12. Also known as lobia in hindi, bobbarlu in telugu and lobia in english is called black eyed beans or Cowpea beans.Babberkayais most common in telangana region usually available in early summers, you can buy and de-seed thembut dry seeds are available through out the year in grocery stores. If fresh black eyedbeans are not available then you can soak dry seeds overnight and use them in yourrecipesbut fresh seeds taste much better.

I served this Lobia dosa with pudhina chutney. You can serve it with any chutney of your choice. Thechutney need not be spicy, even a mildly flavoured one will also suits better because we add spices in the dosa batter itself.

Ingredients:

Bobbarlu Dosa - Lobia Recipe in Hindi or Black Eyed Beans Dosa in english

1. Fresh Bobbarlu(Lobia/black eyed beans) - 1 and 1/2 cup (extracted from 500 gms of Babberkaya)
2. Green Chillies - 3
3. Coriander Seeds - 1 n 1/2 tsps
4. Cumin Seeds - 1 tsp
5. Rice - 1/2 cup
6. Salt - To taste
7. Water - As needed
8. Oil - As needed

Must read other bean recipes,

Chick Pea Beans Stir Fry or Sondel

Hyacinth Beans Stir Fry or Sondel

Also read other healthy Dosa recipes for breakfast,

How to make Ragi Dosa with Onion

Sprouts Dosa

How to make Adai Dosa Recipe

Rava Dosa Recipe-Ravvattu-Semolina Crepes

Procedure:

How to make Bobbarlu Dosa - Lobia Recipe (in Hindi and Black Eyed Beans Dosa in english)

1. Wash and soak lobiya (Bobbarlu) for 1 hour

2. Also wash and soak rice for 1 hour separately
3. In a mixer, add drained lobia and rice, also add green chillies, coriander and cumin seeds

4. Add little water as needed and grind to a fine paste
5. Take batter into a bowl, add salt and water as needed to get a proper dosa batter
consistency

6. Heat a griddle, add a spoonful of oil, take a laddle full of batter and make dosa
7. Roast dosa on both the sides and take it into a plate

8. Like wise make all dosas using the batter and serve it with any chutney or pickle of your choice.

Hot Bobbarla Dosa or Lobia Recipe is ready to serve.

Chicken Hariyali Recipe or Chicken Hirwa Masala or Hara Masala Murgh is yet another tasty and yummy chicken recipe. It is a medium spicy green chicken gravy curry. Hirwa or Hariyali means green colour, hence the name Chicken Hirwa Masala or Chicken Hariyali. It is also called as Coriander Chicken as we use coriander in a considerable amount.

Coriander, Mint Leaves, green chillies, give a really nice green colour to the recipe hence called hariyali chicken recipe in hindi. I wanted the recipe to be in nice green colour so I added turmeric powder in very less amount and also used whole garam masalas instead of using garam masala powder. Also I skipped Red Chilli Powder as all these ingredients may change the colour of the recipe. Chicken Hariyali Recipe if prepared into a thick gravy consistency i.e. masala just stick to the chicken pieces and not more, it can be served as a starter too.

Ingredients for Chicken Hariyali Recipe
1. Chicken - 500 gms
2. Onions - 4
3. Green Chillies - 4
4. Coriander Leaves - 1 bunch
5. Mint Leaves - 1/2 bunch
6. Ginger - 1 inch piece
7. Garlic - 3 to 4
8. Turmeric Powder - 1/4 tsp
9. Salt - To taste
10. Lemon Juice - 1 tsp
11. Oil - 2 tbsps
12. Butter - 1 tbsp
13. Curd - 200 gms

Whole Garam Masalas:
1. Cinnamon - 1 inch stick
2. Cloves - 2
3. Cardamom - 2
4. Bay Leaf - 1

Other Chicken Recipes:

How to make Chicken Tikka - Murgh Tikka - Yogurt chicken recipe

Hakka Chilli Chicken Recipe

Chicken Dum Biryani

How to make Chicken Do Pyaza - Murgh Do Pyaaza

How to make Chiken 65 Cripsy and Crunchy

Procedure to make Chicken Hariyali Recipe:

1. In a mixie jar, add green chillies, coriander leaves, mint leaves, curd, garlic, ginger, salt as need and grind to a fine paste. This is called "hariyali paste" because it will be green that is hara in colour

2. Heat a pan, add butter and oil, add whole garam masalas and fry nicely
3. Now add onions, fry till they become transparant
4. Add washed chicken pieces, turmeric powder and fry till chicken pieces are nicely cooked

5. When chicken becomes soft and tender and is nicely cooked, add ground hariyali paste and mix nicely
6. Add salt as needed and cook till the hariyali paste leaves raw smell and oil floats on top of chicken
7. Switch off the flame, add lemon juice and serve Chicken Hariyali Recipe or Chicken Hirwa Masala with steamed Rice, Roti, Naan, Rumali Roti etc.

Chole Bhature Recipe Punjabi Style is a popular dish in north india and is known as chola batura or chana bhatura or chole bhature in hindi. It is one of the mouth watering, spicy and exotic dishes from punjabi cuisine. Chole stands for a spicy and semi gravy curry where chickpeas(Channa) are simmered in tangy onion-tomato gravy along with spices and bhatura stands for fried flat bread. The crispy puffed bhature and spicy hot chole curry makes an excellent combination.

Looks wise Bhatura resembles Poori, but it differs in taste and texture. Bhatura will be a bit more thicker compared to poori its also called as Chola Batura Recipe. Lets learn how to make chole bhature at home.

Baking soda makes the dough of bhature to puff up and makes it soggy in texture. Also puris will be rolled round in shape whereas bhature will be rolled in oval shape.

Garbanzo beans i.e. chick peas (Chole) are a great source of protien and fibre, and also are very low in calories. Helps in weight reduction too. But bhatura is not that good for health as baking soda is used in it. But if consumed occasionally then it is fine. In whole, it can be consumed as both breakfast and brunch menu recipe.

Ingredients for Chole Bhature Recipe Punjabi Style

Bhature Dough:

1. Wheat Flour - 3 cups
2. Semolina - 1 tbsp
3. Salt - A pinch
4. Baking Soda - 1/4 tsp
5. Oil - 1 tsp
6. Water - As needed

Chole or Chana:

1. Chole (Chana/Garbanzo) - 2 cups
2. Oil - 4 tbsps
3. Onion - 1 large
4. Tomatoes - 2 medium sized
5. Green Chillies - 2
6. Curry Leaves - 2 sprigs
7. Coriander Leaves - 4 to 5 sprigs

Spices:

8. Bay Leaf - 1
9. Mustard Seeds - 1/2 tsp
10. Cumin Seeds - 1/2 tsp
11. Shahjeera - 1/2 tsp
12. Cardamom - 2
13. Cinnamon Stick - 1/2 inch
14. Cloves - 3

Powders:

15. Salt - To Taste
16. Red Chilli Powder - 1 tsp
17. Turmeric Powder - 1/2 tsp
18. Coriander Powder - 1 tsp
19. Garam Masala Powder - 1 tsp
20. Hing - 1/2 tsp
21. Aamchur Powder - 1/2 tsp

Other similar recipes:

Potato Kurma for Poori - Aloo Curry Andhra style

Green Peas Puri - Healthy Recipe of Puri with Matar

Potato Masala or Alu Masala for Dosa Puri Parotta Chapathi

Puri Kurma

Procedure:

How to make Chana Bhatura or Chola Batura Recipe at home

1. Mix all the ingredients for making bhature and knead properly
2. Keep it covered for 2 hours
3. Pinch the dough to lemon sized balls and roll them thickly as bhature
4. Fry them in hot oil, puffed up bhature are ready to serve

How to prepare chole for bhature

1. Wash and soak chana seeds overnight

2. Boil chana seeds by adding little salt

3. Heat a pan, add oil once oil is hot add ingredients under spices list
4. Once they splutter, add green chillies, curry leaves, onion paste and fry and cook till oil oozes out

5. Now add tomato paste, and cook nicely
6. Now add boiled chana seeds, all ingredients under Powders list and cook nicely

7. Add a cup of water and cook for 5 minutes
8. Now dish out the curry and garnish with coriander leaves

9. Serve Chola Baturawith chopped onion pieces, coriander leaves and lemon wedges
10. The key ingredients for Chole Bhature Recipe Punjabi Style which enhances the taste further are the garnishing ingredients i.e. coriander leaves, onion pieces and lemon juice.

Kaddu ki Kheer Recipe, know how to make Kaddu ki Kheer Hyderabadi style which is a popular dessert in marriages or in any special occasions. It is a very tasty, yummy and easy to make dessert recipe. Bottle gourd is a very nutritious vegetable and tastes subtle which has many health benefits.

Its Known aslauki ki kheer or doodhi ki kheer or kaddu ki kheer recipe in hindi and Sorakaya payasam recipe in telugu, unlike other payasams this is made using bottle gourd. It is a vegetable with lower number of calories in count. If you are diet conscious then try to incorporate bottle gourd as much as possible in your diet.
It helps in weight reduction too. Tender bottle gourd doesn't have much seeds in it, grating it will be easy. So always choose a tender one to make any recipe which involves grating it.

Ingredients for best hyderabadi kaddu ki kheer recipe:

1. Tender Bottle gourd - 1 cup grated
2. Milk - 2 cups (Full cream milk is preferred)
3. Ghee - 4 to 5 tsps
4. Sugar - 3/4 cup
5. Water - 1 cup
6. Almonds - 10 (finely chopped)
7. Raisins - 10
8. Melon Seeds - 1 tsp
9. Cashews - 10
10. Condensed Milk - 2 tbsps (Optional)
11. Green Food Colour - A Pinch (Optional)

Other kaddu Recipes:
Sorakaya Pulusu - Anapakaya Pulusu andhra Style - Bottle Gourd Recipe

Procedure:

How to make kaddu ki kheer hyderabadi style

1. Wash, peel and grate tender bottle gourd
2. Heat ghee in a pan, add raisins, cashews, melon seeds and chopped almonds till nice
aroma comes
3. Dish out the nuts and add grated bottle gourd in the leftover ghee
4. Fry it till nice aroma comes, grated bottle gourd becomes transparant and turns soft
5. Now add boiled full cream milk, water and cook for 5 to 10 minutes
6. Grated bottle gourd becomes soft and milk thickens a little
7. Now add sugar and condensed milk and cook for 2 more minutes
8. Add fried nuts give a mix and switch off the flame
9. Tasty and yummy Kadhu Ka Kheer is ready to serve. Always serve the dessert when it is
hot
10. During marriages or in hotels, little amount of green food colour is added to get a beautiful green colour to the dessert. Kaddu ki Kheer Recipe is ready to serve.

Thotakura Fry andhra style or Chaulai Saag or Mulai Keerai Poriyal is a tasty version with sesame seeds. Thotakura in english is known as Amaranth leaves and thotakura in hindi is also known as chaulai or tambdi or rajgira or Mulai Keeraiin tamil. Also in some places of Telangana, Amaranth with smaller sized leaves is referred to as Kalegura and bigger sized leaves is referred to as Thotakura.

Thotakura Fry Andhra Style with sesame seeds powder

Thotakura/Amaranthis a super green and it is a powerhouse of Iron, minerals and vitamins.
Also sesame isrich in calcium and iron. Iron increases heamoglobin in our blood, helps in hair growth, produces heat in the body. Since they produce heat these 2 foods are not advised to eat during pregnancy as lot of heat inside the body may lead to miscarriages. But for non pregnant woman both these foods are good for health.

Chaulai/Mulai Keerai/Rajgira plant seeds are pounded and flour is prepared using which we can make many recipes such as Rajgira Rotis, parathas, laddus etc.

Thotakura - Chaulai - Mulai Keerai - Amaranth Leaves

Other Nutritious leafy vegan recipes:

How to make Kasuri Methi at home

Purslane or Watercress leaves dal - Gangavalli kura pappu

Fenugreek Leaves with Green gram - Methi Moong Dal

Ingredients for Thotakura Fry - Chaulai Saag - Mulai Keerai Poriyal:

1. Thotakura (Amaranth Leaves) - 2 to 3 small bunches or 2 cups (loosely packed)
2. Sesame Seeds - 1 laddle full or 30 to 40 gms (As shown in the pic)
3. Dry Red Chillies - 8
4. Garlic - 5 to 6 pieces
5. Mustard Seeds - 1/2 tsp
6. Cumin Seeds - 1/2 tsp
7. Salt - To Taste
8. Turmeric Powder - 1/4 tsp
9. Red Chilli Powder - 1 tsp
10. Oil - 2 tsps

Procedure:

How to make Thotakura Fry Andhra Style recipe

1. Dry roast sesame seeds till nice aroma comes, switch off cool the stuff and pound to a fine powder, set a side
2. Heat oil in a pan, add mustard and cumin seeds

3. Once they splutter add dry red chillies, crushed garlic and fry for a minute
4. Now add chopped amaranth leaves and fry till the leaves are nicely cooked

How to make Thotakura fry - Mulai Keerai Poriyal

5. Add salt, turmeric and red chilli powder and fry for 2 more minutes
6. Finally add pounded sesame seeds powder, mix nicely and cook for 2 more minutes

7. Switch off the flame and your Thotakura Fry Andhra Style or Mulai KeeraiPoriyalis ready to serve. You can serve Chaulai Saag with rotis, naans or with steamed rice as well.

Chaulai Saag - Mulai Keerai Poriyal - Thotakura Nuvvula Iguru

Almond Chicken Gravy recipe or Chicken Badami Korma recipe or Murgh Badami Khorma is a Mughalai recipe popular in muslim countries. It is a delectable chicken recipe where chicken pieces are cooked with almond paste and whole spices. This rich almond and yoghurt based chicken gravy is served hot mostly with naan as a special party treat. It tastes great with breads like chapathis, parathas and with ricevarieties as well. It is also referred to as curried chicken in almond sauce.

Badami Murgh Khorma and Badami Murgh Pasanda are both different recipes. Don't get confused by the names. Khas khas and coconut powder are present extra in Badami Murgh Khorma whereas these 2 ingredients are not added in Badami Murgh Pasanda. If you replace red chilli powder with green chillies and skip turmeric powder in the process then this curry will appear white in colour.

Ingredients:

Almond fried chicken with gravy recipe

1. Onions - 1 large
2. Green Chilli - 1
3. Curry Leaves - 2 strands
4. Coriander Leaves - 3 strands
5. Ginger Garlic Paste - 1/2 tsp
6. Kasuri Methi Powder - 1 tsp
7. Garam Masala Powder - 1/2 tsp
8. Coriander Powder - 1 tsp
9. Hing (Asafotieda) - 1/4 tsp
10. Oil - 3 tbsps
11. Mustard Seeds - 1/2 tsp
12. Cumin Seeds - 1/2 tsp
13. Curd - 1/2 cup
14. Water - 2 cups

Whole Garam Masalas:
1. Bay Leaf - 1
2. Black Cumin Seeds - 1/2 tsp
3. Cinnamon - 1 inch stick
4. Cardamom - 2
5. Cloves - 3
6. Star Anise - 1/2 piece

To Marinate:
1. Chicken - 500 gms
2. Turmeric Powder - 1/2 tsp
3. Red Chilli Powder - 3 tsps
4. Salt - 3 tsps
5. Ginger Garlic Paste - 1 tsp

To Grind:
Khas Khas - 2 tsps
Almonds (Badam) - 15
Coconut Powder - 3 tsps
Onions - 1 small
Green Chillies - 2

Almond fried chicken with gravy recipe

Other Chicken recipes:

Hakka Chilli Chicken Recipe

Chicken Roast

How to make Chiken 65 Cripsy and Crunchy

Hariyali chicken recipe - Green chicken gravy curry

Chicken Tikka - Murgh Tikka - How to make dry chicken tikka recipe

Procedure:

How to make almond chicken gravy recipe

1. Wash chicken and take into a bowl
2. Add ingredients under "To Marinate" list, i.e. red chilli powder, salt, turmeric
powder and ginger garlic paste to the chicken
3. Mix well and keep covered aside, allow it to rest for 30 minutes

4. Now heat a pan, dry roast ingredients under "To Grind" list except onion and
chillies
5. Roast almonds, once skin of almonds changes the colour, add khas khas and
fry till nice aroma comes. Also called as almond fried chicken with gravy recipe
6. Now add coconut powder and fry for a minute

7. Now switch off the flame and cool down all this stuff and add onion and chillies and fry to a fine paste by adding little water. Hey wow my onions are looking like iphone 6s onions right

8. Heat a thick bottomed pan, add oil, once the oil is hot add whole garam masalas
along with mustard and cumin seeds

9. Once they splutter, add chopped onions, green chilli, curry leaves, hing and ginger garlic paste

10. Now add marinated chicken and mix well, cover and cook till the chicken properly
fried

11. Now add the finely ground paste along with curd and give a stir
12. Add garam masala powder and coriander powder

13. Add water mix nicely and allow it to boil till oil floats on top of the chicken
14. Once it is done, switch off the flame, add crushed kasuri methi powder and finely
chopped coriander

15. Take out into a bowl and Almond Chicken Gravy Recipeor Chicken Badami Korma Recipe is ready to serve and it tastes better with steamed rice, roti and puri.

Chicken Badami Korma Recipe - Murgh Badami Khorma