Thotakura (Amaranth) Pulusu

Preparation of Thotakura Pulusu :

Thotakura Pulusu is an amazing dish that tastes tangy, spicy, sweet and a natural earthly flavor.Thotakura which is referred as Amaranth (in english) is a delicious green leafy vegetable related to spinach family and is used a lot in traditional Andhra cooking – stir fry’s, stews and dal. It blends very well with most of the vegetables and dals (lentils). Thotakura pulusu (stew) is a very simple and tasty dish spiced up with chillies and sweetened with jaggery. Pulusu is a clear broth (tamarind) cooked with vegetables and a spice is served as a side dish along with rice. Basic ingredients in such stew always stays same only the additional ingredients either vegetables or lentils keeps changing.

Thotakura is loaded with nutrition and packed with proteins. These leaves contain a very good source of vitamins including vitamin A, vitamin B6, vitamin C, riboflavin, and rich in dietary minerals and the stem contains a good amount of fiber. Amaranth is also known as Red spinach and Chinese spinach.

Lets see the preparation of this recipe

Preparation Time : 10 min

Cooking Time :25 min

Serves : 2

Good Combination : With Rice 

Ingredients

Thotakura - 1 cup

Tomato - 1 

Onion - 1

Green Chillies - 2

Rice Flour - 1 tsp

Water - 1/2 cup

Tamarind juice - 2 tsp

Jaggery - small piece

Turmeric - little

Salt as required

For Seasoning

Oil - 2 tsp

Mustard - 1/2 tsp

Cumin Seeds - 1/2 tsp

Red Chilli - 1

Hing - a pinch

fenugreek seeds - 1/4 tsp

Procedure

Wash and chop thotakura. Now boil it and keep aside.

Now chope tomatoes, Onions and green chillies into length wise. Take heavy bottomed vessel , add water to boil chopped vegetables along with jaggery, turmeric, tamarind juice and required salt.

Now add boiled Amarnath to the boiled vegetable mix. Cook for some time.

Take 1 tsp of rice flour and mix with 2 tsp of water without forming lumps and add this to the above thotakura mix. 

Now heat oil in seasoning pan. Add mustard seeds let them pop, add cumin seeds and fenugreek seeds. Then add broken red chilly pieces and finely hing.

Now add above seasoning to the thotakura stew.

Thotakura Stew is ready. Serve with hot rice.

Note : U can also change consistency of stew by increasing or decreasing water. But keep an eye on other ingredients taste while increasing or decreasing water. 

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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Pulusu (Stews)

List of some Stews :

Here I am going list some varieties of stews in telugu pulusu. In Andhra meals stew is a common side dish for rice. We can made different types of stews with  vegetables. It takes long time of cooking but tastes good and also it takes low cost. Below are some varieties of stews.. 

Thotakura Pulusu (Amarnath Stew)

Majjiga/Challa Pulusu 

Telagapindi Papu-Powdered Sesame Seeds Dal

Preparation of Telagapindi Papu :

Bored with routine dal recipes? Then try this new one. Telagapindi is the cake that comes when the oil is taken out from sesame seeds. It increases lactation for feeding mothers. We can also prepare ridge gourd, snake gourd and bottel gaurd curries with this telagapindi.

Lets see the preparation of this recipe

Preparation Time - 5 min

Cooking Time - 20 min

Serves - 4 

Ingredients

Telagapindi - 1 cup

Toor Dal - 1/2 cup

Curry Leaves - few and fresh

Water - 11/2 cup

Salt as required

For Seasoning

Oil - 1 tsp

Mustard - 1/2 tsp

Cumin Seeds - 1/2 tsp

Hing - a pinch

Red Chillies - 1 broken into small pieces

Procedure

Wash and boil the toor dal.

Now transfer the boiled toor dal into a kadai.

Add 1 cup of telagapindi and required salt to toor dal and mix them well. Cook for 3 min.

Now take oil in a seasoning pan. Add cumin seeds after they sizzel add mustard seeds, hing red chilli pieces and curry leaves. Saute for few seconds.

Add this seasoning to above dal.

Telagapindi papu is ready. Serve hot with steamed rice.

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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Raw Mango Coconut Chutney-Kobbari pachi mavidikaya chutney

Preparation of Mango Coconut Chutney :

Mango coconut chutney is a traditional summer favorite recipe. This chutney is a combination of fresh coconut and raw mango with a pleasant sweet-tangy taste. This is very easy to prepare and takes less time. This is one of the Andhra raw side dish which is healthy and flavorful. 

Lets see the preparation of this recipe

Ingredients

Grated Coconut - 1 cup

Mango - 1/2 cup

Green Chillies - 3

Salt as required

For Powder

Oil - 2 tsp

Urad dal - 1/2 tsp

Channa dal - 1/2 tsp

Mustard - 1/4 tsp

Red Chillies - 2

Procedure

Heat oil in a kadai. Fry Urad dal, channa dal, mustard and red chillies. Saute for few minutes. When they done keep them aside.

Now clean and peel the skin of mango and make it into small pieces. 

Grind green chillies, grated coconut, raw mango pieces with sufficient salt.

Now grind the fried items into powder.

Add the above powder and coconut mango mix. Now grind for 1 more minute.

Raw Mango Chutney is ready.

This is a good side dish for sambar and also with idlies, dosas.

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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How to plan pregnancy

How to plan pregnancy :

Pregnancy is something, which would alter your life forever. Having a baby is god’s blessing, however, raising a baby is not easy. It takes a lot of effort and sacrifice from your part. Having a baby should not be a day’s decision and should be made after a lot of consideration and planning. You need to think about a lot of things before you plan pregnancy so that you would be able to provide your baby a healthy and stimulating environment to grow up into. The following are some of the tips for planning pregnancy.

Tips :

1. The most important thing, which you have to ask you and your husband, is that whether you are ready to get pregnant or it’s just a momentary rush.
2. Sometimes we tend to lean towards pregnancy planning because of the pressure from family.Remember that it is not a good reason to plan pregnancy, as ultimately it would be you and your husband who would be taking care of the baby.
3. Remember that it should be a joint decision and both the spouse should be ready for the child.
4. Your job and financial conditions also plays an important role.
5. Another wrong reason to plan pregnancy is that either or both of you want to revive the relationship and think of a child as a tool for that. You need to plan pregnancy only when you and your partner are in healthy, monogamous, and loving relationship.
6. You also need to reconsider when you have had a miscarriage or abortion recently. Ask your gynecologist to suggest you about the best time to conceive. Generally, a health care provider may tell you to wait for four to six months after you had a miscarriage.
7. If one or both the partners have smoke or booze or any kind of drug addictions, then U need to quit these before planning pregnancy.
8. After you have thought about conceiving, visit your doctor for thorough checkup, and let your doctor know about your decision of conceiving especially if you are on some kind of medications. Your doctor would help you plan your pregnancy better.
9. For healthy pregnancy leave junk food and also U must be tension free.

The above are some tips for planning pregnancy. 

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Future Moms

Future Moms : 

My Future Mom section gives a week by week look at the nine months of pregnancy leading up to childbirth, labor and delivery. 

How to plan pregnancy

Symptoms of Pregnancy 

How to make Basic Dosa Recipe

Preparation of  Dosa :

Dosa is a favourite breakfast for kids. It is a common breakfast item in South India. It is served with chutney and sambar. There are number of varieties in dosa but before going to all that I wanted to give the basic dosa recipe.

Lets see the preparation of basic dosa recipe..

Dosa Batter Preparation

Ingredients

Whole White Urad dal - 1 cup

Raw Rice - 2 cups

Fenugreek - 1/2 tsp

Salt as required

Procedure

First clean urad dal and rice. Then soak them with fenugreek seeds for 5-6 hrs.

Drain water. Grind above ingredients by adding suffecient amount of water until smooth and fluffy. The consistency of the batter should neither be thick nor be thin. 

Finely add required salt and mix them well. Transfer batter into larger container and leave it for 4-5 hrs for fermentation. Do not place it in cold place it will take long time to ferment. Now Ur batter is ready

Dosa Preparation 

Ingredients

Dosa batter

Nonstick/Cast iron tawai

Oil

Procedure

First heat tawai. Grease it with oil.

Take a laddel of batter,pour it in the center of tawai and spread it in circular motion.

Drizzel a tsp of oil around the dosa. Add chopped onions(optional)

When it is cooked, filp it over to the other side, drizzel little oil and cook till done.

Now fold it and serve with sambar or chutney.

Chutney Recipe  Click here..

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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Dosa Varities

List of Dosa Varities :

Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Karnataka, Andhra Pradesh, Tamil Nadu and Kerala, as well as being popular in Sri Lanka and Singapore. Dosa originated in Udupi, Karnataka.

Dosa, a common breakfast dish and street food,is rich in carbohydrates, and contains no sugar or saturated fats. Since its constituent ingredients are rice and lentils, it is gluten-free and contains protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits.

Here I am going to post some different varities of dosas.

                                                                                    Image courtesy by Wikipedia

Basic Dosa Recipe

Moong Dal Dosa

Earth Day Anthem

Anthem For Earth Day :

                                          !!!!HAPPY EARTH DAY TO ALL MY READERS!!!!

Joyful joyful we adore our Earth in all its wonderment
Simple gifts of nature that all join into a paradise
Now we must resolve to protect her
Show her our love throughout all time
With our gentle hand and touch
We make our home a newborn world
Now we must resolve to protect her
Show her our love throughout all time
With our gentle hand and touch
We make our home a newborn world

Sri Rama Navami Recipies

                             !!!! HAPPY SRI RAMA NAVAMI TO ALL MY READERS !!!!

Sri Rama Navami is a Hindu festival, celebrating the birth of Lord Rama. Ram is the 7th incarnation of the Dashavatara of Vishnu. The SreeRama Navami festival falls in the Shukla Paksha on the Navami, the ninth day of the month of Chaitra in the Hindu calendar. Thus it is also known as Chaitra Masa Suklapaksha Navami, and marks the end of the nine-dayChaitra-Navratri celebrations. 

In South India,in Bhadrachalam the day is also celebrated as the wedding anniversary of Sri Rama and his consort Sita (Sitarama Kalyanam). 

Some highlights of this day include

• Kalyanam, a ceremonial wedding performed by temple priests
• Panagam, a sweet drink prepared on this day with jaggery and pepper.
• Procession of murtis in the evening, accompanied by playing with water and colours.

These are some recipies of Sri Rama Navami click the below links

Vadapapu

Panakam

Vadapapu

Preparation of Vadapapu :

Vadapapu is normally offered to God as just the dal. Then it is seasoned and offered to everybody.

Now lets see the preparation of this vadapapu..

Ingredients

Yellow Split Moong Dal - 1/2 cup

Coconut - 2 tsp

Green Chilli - 1

Ginger - small one

Salt as required

Lemon juice - 1/4 tsp

Procedure

First clean and soak yellow split moong dal for half an hour. Then drain it.

After it was offered as prasadam, prepare salad.

To this moong dal add grated coconut, chopped green chillies, chopped ginger pieces, lemon juice and salt. Mix all them well.

Vadapapu is ready.

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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Panakam

Preparation of Panakam :

On Sri Rama Navami Panakam will be distributed in every temple after completion of Sita Rama Kalyanam. It is made up of jaggery and black pepper. It is one such a drink that it cools the body while at the same time providing us with much needed energy and minerals mainly iron.

Surely children like this drink very much. In summer try to avoid soft drinks and encourage this type of home made and healthy sherbets.

Lets see the preparation of  Jaggery drink...

Ingredients

Jaggery - 1/2 cup

Water - 1 1/4 cup

Lemon juice - 1 tsp

Dry Ginger Powder/Sonti - 1/2 tsp

Cardamom Powder - a pinch

Procedure

Take grated jaggery and soak it in water for 15 minutes. Here I used grated jaggery so it dissolves fastly in water. Then filter it to removw impurities. Here I used purified jaggery which is very famous in Andhra i.e., Burugupally Bellam So I skiped this step. 

Now add dry ginger powder, cardamom powder, lemon juice and mix all these ingredients well.

Panakam is ready. Serve chilled.

Note : According to your preferences increase or decrease above ingredients.

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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Home Made Mosambi Juice

Preparation of Mosambi Juice :

Mosambi is also known as sweet lime. We know Mosambi are excellent source of Vitamin C, iron and copper. It cheers up our energy level & quench the thirst  on a hot day.Also,  a glass of Mosambi juice makes a delectable combo with morning breakfast as it has virtually minimum calories.

Lets see the preparation of homa made mosambi juice

Ingredients

Mosambi - 2 big size

Sugar - 2 tsp

Water - 1 cup

Procedure

Wash and cut mosambi into halves.

Extract juice by using citrus juice squeezer.

Strain in a glass.

Add sugar and water to the juice.

Stir well.

Mosambi juice is ready.

Serve it chilled.

Ridge gourd Jaggery Curry (Beerakaya curry)

Preparation of Ridge gourd Jaggery curry :

The Ridge Gourd is an extremely popular vegetable in the African, Asian and the Arabic countries. It is also known by other names such as loofah, luffa, turai, turiya, tori etc. Originally believed to be originated in the Arabic desserts, this vegetable has spread throughout the world. It is a dark green, ridged vegetable having white pulp with white seeds embedded in spongy flesh. All species of ridge gourd/loofah are edible, but they must be consumed before they mature, or else they will be too woody and fibrous to eat.

Many of us doesn't show interest to eat ridge gourd but it is very healthy vegetable. This recipe is very tasty Ur children will also like this curry. 

Lets see the preparation of this recipe

Ingredients

Ridge Gourd - 5

Jaggery - 1/4 cup

Oil - 3 tsp

Tamarind juice - 1/4 cup

Turmeric -  a pinch

Salt as required

For Powder

Red Chillies - 4

Channa dal - 1 tsp

Urad dal - 1 tsp

Mustard - 1/2 tsp

Hing - a pinch

Oil - 3 tsp

Procedure

Heat oil in a kadai. Then add mustard seeds after they spultter add channa dal, urad dal, red chillies and hing. Saute for few minutes until they turn into golden brown color.

Grind all the above ingredients into a powder.

Peel the skin of ridge gourd and chop them into round shape pieces.

Now heat oil in a kadai and add these pieces. Saute for few seconds.

Add jaggery and tamarind juice. Cover it for some time.

If Ridge gourd pieces are smooth then add salt and grounded powder.

Ridge gourd Jaggery curry is ready. Serve it hot with rice.

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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