Raw Plantain groundnut fry(Aratikaya fry)

Preparation of Aratikaya(Raw Plantain) fry using Ground nuts:

Plantain tends to be firmer and lower in sugar content than "dessert" bananas. Bananas are almost always eaten raw, while plantains tend to be cooked or otherwise processed, and are used either when green or unripe (and therefore starchy) or overripe (and therefore sweet). An average plantain has about 220 calories and is a good source of potassium and dietary fiber. Plantain is a carbohydrate source.

Now lets see how to prepare this recipe with combination of ground nuts.

Ingredients

Raw Plantain-2

Ground nuts-1/2 cup

Curry leaves-few and fresh

Lemon-1

Ginger paste-1 tsp

Green chillies-2

For Seasoning

Oil-3 tsp

Cumin seeds-1/2 tsp

Mustard-1/2 tsp

Urad dal-1/2 tsp

Chana dal-1/2 tsp

Hing-a pinch

Red chillies-1(broken into small pieces)

Procedure

On a medium flame add 3 tsp of oil and heat it for some time. Now add cumin seeds, mustard, urad dal, chana dal, red chilli pieces, Ground nuts, hing. Fry until the above ingredients turn into goled brown color.

Now add curry leaves, green chillies(cut into length wise), ginger paste. Cook for few seconds.

Then add chopped Raw plantain pieces. Cook for 5 minutes and add salt as required. Raw plantain pieces turn into golden brown color.

Switch off  flame and add lemon juice. Tasty Raw Plantain fry is ready. Serve it hot with rice. 

Note: Raw Plantain pieces must chopped into water only otherwise they turned into blackish color.

Aloo Capsicum fry

Preparation of Aloo Capsicum fry:
The English word potato comes from Spanish patata (the name used in Spain). The potato is a starchy, tuberous crop. The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BCE. It has since spread around the world and become a staple crop in many countries. Humans can actually survive healthily on a diet of potatoes supplemented only with milk or butter, which contain the two vitamins not provided by potatoes (vitamins A and D).

Capsicum species are native to the Americas where they have been cultivated for thousands of years. In modern times, it is cultivated worldwide, and has become a key element in many regional cuisines. In addition to use as spices and food vegetables, capsicum has also found use in medicines.The generic name is derived from the Greek word κάπτω (kapto), meaning "to bite" or "to swallow."The name "pepper" came into use because of their similar flavour to the condiment black pepper.

Now lets see our yummy recipe

Ingredients:

Aloo-2(small size)

Capsicum-2(small size)

curry leaves-fresh and few

Green chillies-2(chopped into pieces)

Onion-1

For seasoning

Cumin seeds-1/2 tsp

Mustard-1/2 tsp
Oil-2 tsp

time-15minutes
serves-3

Procedure:

Chope aloo,capsicum,green chillies and onion.

Now take a pan,add 2 tsp of oil and heat it.

Add cumin seeds,mustard. After that add onions, curry leaves, green chillies. Fry until onions turn into golden brown color.

Now add chopped aloo and capsicum. Fry for some time.

Finally add salt and red chille powder. Garnish with coriander leaves. Serve hot with rice.

Try it and leave a comment how it is :-). I wish U a safe and yummy cooking.

Preparation of lemon dal

The average lemon contains approximately 3 tablespoons (50 mL) of juice. Lemons and limes have particularly high concentrations of citric acid, which can constitute as much as 8% of the dry weight of these fruits (about 47 g/L  in the juices); the juice of the lemon is about 5% to 6% citric acid. These values vary depending on the cultivar and the circumstances in which the fruit was grown.Lemons left unrefrigerated for long periods of time are susceptible to mold.

Lets see the preparation of lemon dal.

Ingredients

Lemon-big size 1(if small requires 2)

green chillies-2(choped finely)

toor dal-1/2 cup

water-1 cup

turmeric-pinch

salt-1 tsp(as required)

curry leaves-few and fresh

serves-3

time-15 min

for seasoning

cumin seeds-1/2 tsp

mustard-1/2 tsp

red chillies-1 chilli broken in to small pieces

hing-pinch

oil-1 tsp

procedure

Wash toor dal for 2 times. 

Add 1 cup of water and pressure cook it with turmeric powder. 

Wait for 3 whistles. Now switch off the stove.

Meanwhile of the above process extract the lemon juice. 

Then add curry leaves and chopped green chillies to the lemon juice.(bcz green chillies and curry leaves will absorb lemon juice. So that the entire dal flavours lemon taste).

After some time add prepared lemon juice to dal and also add required amount of salt to it.

For seasoning

Heat oil in a pan. Then add cumin seeds, mustard,red chillies, hing. Now add this to our dal.

Our final product is ready to eat.

I wish U a yummy and safe cooking :-)

Preparation of Spinach/Palak Dal

Spinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant, which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions.

It is a rich source of vitamin A(and especially high in lutien), vitamin C, vitamin E, vitamin K, 

magnesium, manganese, folate, betaine, iron, vitamin B₂, calcium, potassium, vitamin B₆, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach.

Lets see the preparation of palak dal

Ingredients

toor dal-1/2 cup

spinach-2 cups

water-1 cup

salt-1 tsp

turmeric power-a pinch

garlic-4cloves

tamarind juice-1/2 tsp

For Seasoning

cumin seeds-1/2 tsp

mustard-1/2 tsp

red chillies- 1 chilli broken in to small pieces

green chillies-1 finally chopped

Hing-a pinch

oil/ghee-1 tsp

Procedure

Wash spinach well, remove the stalks and chop it finely.

Wash dal for 2 times. Then pressure cook dal and spinach with turmeric powder.

Wait for 3 whistles. Then switch off the stove.

Now add tamarind juice.(soak tamarind in 1/4 cup of water for 10 minutes)

For seasoning

Heat oil/ghee first put 1/2 tsp cumin seeds, mustard, red chillies, hing, green chillies, garlic(chop it into small pieces).

Now add spinach dal and seasoning and simmer for 5 minutes.

That's it spinach dal is ready to eat. Serve it hot with roti/rice.

 Wish u a yummy and safe cooking :-)

Preparation of green tea

Some information about green tea:

Green tea originates in china.Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting that regular green tea drinkers may have a lower risk of developing the heart diseases and certain types of cancer. This picture shows the appearance of green tea in 3 different stages from left to right.

Lets see the preparation of green tea.

Ingredients
water-1 cup
sugar-1/2 tbsp
green tea powder-2-3 leaves
serves-1
time-10 minutes

Procedure
Take a cup of  water into the vessel. Add half table spoon of sugar. When the water boils switch off the stove and add 2-3 GREEN TEA leaves to it and close the vessel with lid. Leave it for 3minutes. Then filter it and serve hot. Initially it is better to add sugar(slowly avoid the sugar and add honey).

Wish U a safe and yummy cooking :-)

Preparation of tea

Though it is easy to prepare tea so many of us may do not know it. Lets start

Ingredients

Milk-1 cup

water-1 cup

ginger paste-2 tbsp

sugar-2 tbsp

tea powder-1 tbsp

elaichi-2

Procedure

First of all add 1 cup of milk and 1 cup of water(if u do'nt want to water then add milk.Ratio must be 1:1). Then put it on stove. Now add 1 tbsp of tea powder,1tbsp of sugar,ginger paste,elaichi powder. Boil it for some time. Then switch off the stove and filter it. Serve it hot with biscuts,pakodi,samosa. Tea and Osmania biscuts are good combination.

 Wish u a safe and yummy cooking :-)

Preparation of dal(Andhra mudha papu)

Preparation of dal is easy and takes less time. I am going to write only toor dal. In telugu mudha papu. Generally in Andhra people used to take it with avakaya(mango pickel).It goes well with both roti and rice. I liked it very much.

Ingredients

Toor dal-1/2 cup

Water-1 cup

Turmeric-pinch

 Salt-1 tbsp

Preparation time-10 minutes

Serves-2

Procedure:

First wash dal for 2 times. Then pour 1 full cup of water and pinch of turmeric. Then keep the vessel in pressure cooker. Wait for 3 whistles. Then switch off the stove. After some time open the lid of cooker. Ur dal is ready. Now add 1 tbsp of salt to it. Dal is ready to eat. Take it in rice with the combination of ghee and mango pickle.

Preparation of ghee

We know how to prepare butter at home. Now we will see how to prepare ghee at home. The following are the steps

Step-1: Heat kadai. Then put the butter. 

 

Step-2: Then U will observe the bubbles with sound.

 Step-3: After some time the bubbling sound subsides and it will start foaming at the top.

Step-4: Then the liquid becomes clear and transparent. It turns to nice golden brown color. Final product is ready. Take the ghee into a clean container.

Step-5: To avoid smell we can add 4-5 fenugreek seeds.

Preparation of butter at home

  Today we will see how to prepare butter at our home.The process is simple and takes less time.The below are the following steps....

  Step-1: First of all we must store the Fresh cream-layer of curd in a box for 1 week(as u wish). (We can also use milk cream layer instead of curd). Store it in refrigerator.

Step-2: Next take the mixer jar. Then fix butter extractor blade to it.

Step-3: Now put the cream into the jar and add some water to it. Then start blending it for 3-minutes. Now you will notice cream which seems like ice-cream. The next stage to it is butter.
Step-4: Again blend it for 2 more minutes. Now our final product is ready.

Step-5: Now separate the butter and water. Here water means butter-milk.

 Home made butter is ready. With this we can prepare ghee also.