Vamu Podi

Vamu is a medicine from kitchen. It has so many health benefits like improves digestion,reduces vomittings,and stomach aches caused by indigestion.Also useful to clear heart problems.Have a tsp of vamu in the mouth, chew it and retain it in your mouth.The juice of vamu will clear the throat problems. Vamu podi will reduces the indigestion problem. It is very easy and takes less time to prepare. Today we will see the preparation of this healthy powder.

Ingredients

Vamu - 2 tsp

Salt - 1 1/4 tsp

Procedure

Fry Vamu with out adding oil/ghee.

Bring it to room temperature and grind it to a fine powder with salt.

Store it in a clean glass container so that fragrances remains same.

Take(1-2 tsp) it daily with ghee and handful of cooked rice while having meals. In a short span your indigestion or gastric trouble will be cleared.

 

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

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Podi Specials - Podi Recipes

When you run out of time or do not have the mood to cook or feel lazy to cook, then these podi recipes will come handy. You can prepare it when you find time and store it in a dry bottle and use it whenever you want.

Vamu Podi 

Dry Fruits Kova Bullets

If one starts to list down the Indian sweets made of milk, am sure they’ll sit typing the list for hours. So many varieties of desserts are made using dairy products in India. All these milk sweets and desserts, why even many Indian curries which are rich and creamy are made by adding this milk product – Kova/Mawa – formed by condensing milk to certain consistency depending on the recipe to be made. Today we will see how to make this sweet bullets from kova :-)

Ingredients

Milk -  1 liter

Sugar - 100 gms

Elachi Powder - a big pinch

Grated Dry fruits - 1/4 cup

Ghee - 3 tsp

Procedure

Take the 1 liter milk in a heavy bottomed wide mouthed vessel or kadai. In Medium-High heat bring it to boil (Takes 10 minutes) [Stay near the stove and be watchful if you work with medium-high heat. If you have a non-stick vessel you can use since milk will scorch in later stages of cooking.]

Once the milk boils, reduce flame to Medium-Low. Scrap the sides of the vessel and stir the content from time to time.

In next 20 minutes, the milk reduces to half. Remember to stir and scrap the dried milk from time to time.

In next 15-20 minutes, the milk again halves changing into a pale yellow color. Take extra care from this stage since the milk tends to burn/scorch very fast if you’re careless watching it. So stir and scrap the milk solids very frequently. In this stage most of the water vaporizes from the milk turning it into a thick consistency with a granular texture. Here we are going to add sugar and cardamom powder in this stage and mix well.

In next 10 minutes, the milk starts to solidify. Turn flame to Low since the solidifying milk can quickly get burnt if overlooked. Do not forget about stirring frequently.

In next 10 minutes the color of the milk changes to creamy yellow and thickens more.

In next 5-10 minutes, almost all of the water content evaporates from the milk and solidifies the milk completely. Now, when you stir, the content stir together firmly into a single mass. Switch off the stove. 

Now grease plate with ghee and transfer this kova. Allow to cool till you can handle the mixture with your hand. 

Shape the kova into bullets and dip it in grated  dry fruits.

Dry Fruit Kova Bullets are ready to eat.

 

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

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Chilli Soya Chunks Curry

Chilli soya chunks is a simple and tasty recipe made with protein-rich soy nuggets. Soya is a great meat substitute for vegetarians. If you are looking for a healthy low-carb and low fat diet, soya chunks make a great choice.

Soya chunks or soya nuggets has lot of health benefits. It is an excellent source of protein and is also rich in vitamin B and Omega-3 fatty acids. It is very  nutritious and also easy to prepare.You can make a variety of dishes with it and also add it to your regular biryani or pulao or vegetable kurma. They have the tendency to  absorb any flavor that it is cooked with. Today let us learn how to make chilli soya chunks curry. 

Ingredients

Soya Chunks - 1 cup

Onion - 1 (medium size)

Capsicum - 2

Ginger-Garlic paste - 1/2 tsp

Tomato - 1 (medium size)

Green Chilli - 2

Garam Masala - 1/4 tsp

Turmeric - pinch

Salt as required

Mustard Seeds - 1/2 tsp

Jeera Seeds - 1/2 tsp

Oil - 2 tsp

Procedure

Bring water to a boil in a pot. Switch off the flame. Add the soya chunks and let this remain covered for around 1/2 hour.

Chop all the vegetables.

Heat oil in a pan. Add mustard seeds, jeera seeds after they pop add onions, green chillies. Saute for few seconds.

Now add tomatoes and ginger-garic paste, cook for some time. Then add capsicum pieces, turmeric powder, garam masala. Cook for some time.

Finally add soya chunks and required salt and cook for some time.

Chilli Soya Chunks curry is ready to eat.

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 Mango Jam

Preparation of Mango Jam :

Home made mango jam takes less time and requires less ingredients. My little one likes it a lot, he enjoyed while eating this jam. I am sure U will also like this recipe.. try and share Ur experience.

Lets see the preparation of this recipe.

Ingredients
Ripe Mango - 1 big (approx 1.5 cup)
Sugar - 1/4 cup
Lemon Juice - 1 tsp

Procedure
Clean and peel the skin of mango. Chop it roughly.

Grind the mango pieces in a mixer until smooth.

In a nonstick pan , add mango puree, sugar and lime juice. Keep stirring for atleast 15-25mins the water mixture will collect to a jam consistency.  

The mixture will turn glossy at this stage.Switch off.

Cool completely and store in a clean airtight container. Keep refrigerated after a day(if your jam is not over ) :) 

Yummy Mango Jam 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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Raw Mango Chutney - Mamidikaya Roti Pachadi

Preparation of Mamidikaya Roti Pachadi :

Avakaya, Menthi Baddalu, Magayi are general pickles made with mangoes. But in this post you will see a different recipe with mango. This chutney needs less oil, salt and spice and also less shelf life. For making of this chutney I used a grindstone it gives additional taste to chutney.

Lets see the preparation of this recipe.

Ingredients

Raw Mango - 1

Green Chilli - 2

Coriander Leaves - few & fresh

Turmeric - a pinch

Salt as required

For Powder

oil - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - few

Urad dal - 1/2 tsp

Channa dal - 1/4 tsp

Hing - a pinch

Red chilli - 1

Procedure

Clean and peel the skin of mango and chop it roughly. Add turmeric powder, required salt, coriander leaves to these pieces and grind them. Keep it aside.

Now heat oil in a pan. Add mustard seeds let them pop. Then add cumin seeds, channa dal, urad dal, fenugreek, red chilli and hing. Saute for few seconds. Bring them to room temperature and grind them.

Now combine above powder and mango paste. Again grind them once again.

Mango Chutney is ready to be served. Serve with hot rice with dollop of ghee.

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

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Bottle Gourd Dal

Preparation of Bottle Gourd Dal :

Bottle gourd is very common in India and many dishes can be prepared with bottle gourd like kofta, halwa , Curry, Stew, Chutney etc. It is low in fat and cholesterol, rich in fiber, easy to digest and effective against constipation. Because of its high water content, it has cooling properties. It is a simple and comforting dish which is also low in calories. This goes well with rice or any Indian bread .

Lets see the preparation of this recipe.

Ingredients

Bottle gourd - peel the skin, remove seeds and cut into cubes -4 cups
Tur dal -1/4 cup
Turmeric Powder - a pinch

For Seasoning

Ghee or oil - 2 tsp
Mustard - 1/2 tsp
Cumin seeds -1 tsp
Red chillies -1

Hing - a generous pinch
Green chillies -2 ( finely chopped)
Ginger -1 inch piece ( finely chopped)
Curry leaves - Few & Fresh

Procedure

Pressure cook dal (Basic Dal) with little turmeric powder.

Cook bottle gourd in water till soft. After it is cooked, add cooked dal and salt. Bring it to boil.

Heat ghee/oil, add mustard seeds, when they splutter add cumin seeds, hing, red chillies, green chillies, ginger and curry leaves. Saute them for few seconds. After that add it to the bottle gourd dal.

Bottle gourd dal is ready to be served.

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

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Murri Mixture - Andhra Bhel puri

Preparation of Murri Mixture :

Murri mixture is Andhra street food. While many regions in India have their own versions of puffed rice mixture the most famous being the bhelpuri, the south indian version (andhra) is called murri mixture where puffed rice forms the base of the mixture.

Lets see the preparation of this recipe.

Ingredients
puffed rice - 3 cups
Tomato - 1 chopped
Onion - 1 chopped
Green Chilli - 1 chopped
Chilli Powder - 1 tsp (optional)
Roasted Peanuts - 3 tsp
Roasted Greenpeas - 2 tsp
Coriander leaves/mint leaves - 1 tsp
Salt to taste
Lemon Juice - 1 1/2 tsp

Procedure
Take all chopped vegetables in a bowl.

Now add puffed rice, chilli pwd, lemon juice, roasted peanuts and greenpeas. Mix them well.

Finely garnish with coriander or mint leaves.

Murri Mixture is ready to taste. Eating Murri mixture out of news paper package has its own fun so dont miss it :-).

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

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Cucumber Yogurt Salad

Preparation of Cucumber Yogurt Salad : 

We eat a lot of hot and spicy dishes, a great way to cool the palate is with the delicious combination of yogurt and cucumber. This easy-to-make cucumber salad, also called “tzatziki”, is a refreshing accompaniment to spicy dishes. Here I used Courgelet(Keera Dosakaya) for this salad.

Lets see the preparation of this recipe

Ingredients

Cucumber - 1

Tomato - 1 (small)

Salt as required

Mint - 1/2 tsp

Yogurt - 1/2 cup

Lemon Juice - 1 tsp

Fresh Grounded Pepper - to taste

Olive oil - 1 tsp (optional)

Procedure

First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the bitterness is reduced.

Cut Cucumber into triangle shape small pieces so that you can eat them easily.

Combine yogurt, lemon juice, pepper, and  mint in a medium bowl. Stir in the oil briskly.  

Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.

Finely garnish with sliced tomato pieces. 

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

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Salads

List of Salads, Jams :

Here you will find some list of Indian vegetarian salad and fruit Jam recipes.

Cucumber Yogurt Salad 

Home Made Mango Jam 

Instant Menthi Baddalu/Mukkala Pachadi

Preparation of Menthi Baddalu/Mukkala Pachadi :

This is a very simple and easy to make recipe. In every Spring when the mangoes are just available in the market my mother always made the first pickle of the year with these spring mangoes. This recipe of mango get its name as "Menthikaya/Menthi Baddalu/Mukkalu"  meaning methi flavored pieces. Methi powder used in this recipe gives a nice flavor to this pickle.

Lets see the preparation of this pickle

Ingredients

Raw Mango - 1 

Red Chillies - 5

Mustard - 1 tsp

Fenugreek - 1 tsp

Hing - 1/4 tsp

Oil -1/2 cup

Salt as required

Procedure

Peel the skin off the mango and cut it into small cubes.

Now with out adding oil fry mustard, fenugreek and red chillies. Bring them into room temperature and grind them into powder.  

Heat oil in a pan till it reaches smoking point. Now add hing to this oil and turn off the flame.

Take the mango pieces in a bowl. Add grounded powder and required salt.

When the oil temperature comes down a bit(it should still be little hot) add this oil to the above pieces.

Menthi Baddalu is ready. This pickle tastes good when served as a side dish with daal rice or can be served with parathas. It can be eaten with hot rice and also as a condiment for yogurt 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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Symptoms of Pregnancy

Top 10 Symptoms of Pregnancy :

If you're extremely tuned in to your body's rhythms, you may begin to suspect you're pregnant soon after conception. But most women won't experience any early pregnancy symptoms until the fertilised egg attaches itself to the uterine wall, several days after conception. Others may notice no signs of pregnancy for weeks and begin to wonder "Am I pregnant?" only when they miss a period. Below is a list of some of the first signs of impending motherhood. You may experience all, some, or none of these symptoms of pregnancy

1. Food cravings.

Yes, it's a cliche, but food cravings sometimes can be a sign of pregnancy. Don't rely on them as a sure symptom (it may be all in your head, or even a sign that your body is low on a particular nutrient), but if cravings are accompanied by some of the other symptoms on this list, start counting the days from your last period.

2. Darkening of your areolas.

If the skin around your nipples gets darker, you may have successfully conceived, though this may also signal a hormonal imbalance unrelated to pregnancy or be a leftover effect from a previous pregnancy.

3. Implantation bleeding or cramping.

About eight days after ovulation, you may experience implantation spotting, a slight staining of a pink or brown colour, as well as some cramping. This is caused by the egg burrowing into the endometrial lining. You might also see some spotting around the time you expect your period.

4. Frequent urination.

Once the embryo implants and begins producing the hormone human chorionic gonadotropin (hCG), you may find yourself going to the bathroom more often.

5. Fatigue.

Feeling tired? No, make that exhausted. High levels of the hormone progesterone can make you feel as if you've run a marathon when all you've done is put in a day at the office. Fatigue is a hallmark of early pregnancy, though probably not a surefire symptom on its own.

6. Tender, swollen breasts.

If you're pregnant, your breasts will probably become increasingly tender to the touch, similar to the way they feel before your period, only more so. Once your body grows accustomed to the hormone surge, the pain will subside.

7. Altered sense of taste.

You may notice that your sense of taste changes. Some women say they have a metallic taste in their mouth, others that they cannot stand the taste of coffee, tea, or a food they usually like.

8. Morning sickness.

If you're lucky, morning sickness won't hit you until a few weeks after conception. (A lucky few escape it altogether.) But as early as a couple of days following conception, you may begin feeling nauseated and queasy. And not just in the morning, either -- pregnancy-related nausea can be a problem morning, noon, or night.

9. A missed period.

If you're usually pretty regular and your period is late, it's worth trying a pregnancy test. A missed period is the surest sign of pregnancy in a woman of childbearing age who usually has regular periods.

And finally...

10. A positive home pregnancy test.

If you've waited to test until at least the first day of a missed period and a blue line appears in the home pregnancy test window, you're most likely to be in the family way.

Make an appointment with your doctor to confirm the good news.

 

Hanumath Jayanthi

Hanuman Jayanthi Recipes

!!!HAPPY HANUMAN JAYANTHI!!!

Hanuman Jayanti or Hanumath Jayanti is celebrated to commemorate the birth of Hanuman, the Vanara god, widely venerated throughout India. It is celebrated on the 15th day of the Shukla Paksha, during the month of Chaitra. Hanuman is an ardent devotee of Lord Rama, and is worshipped for his unflinching devotion to the god. From early morning, devotees flock Hanuman temples to worship him.

Hanuman Jayanti is an important festival of Hindus. Hanuman is the symbol of strength and energy. He is worshipped in folk tradition as a deity with magical powers and the ability to conquer evil spirits. Hanuman was born into Vanara community and was in reddish orange color. So in all the Hanuman temples we see Hanuman colored in different hues of reddish orange color. On this day, in a Hanuman temple spiritual discourses are started at dawn. Hanuman was born at sunrise. At that time the spiritual discourse is stopped and the offering of food (Prasad) is distributed to everyone. 

Spiritual discourses are organised in most of the Hindu temples on this day. Hanuman was the most powerful in the three people the Heaven people, the Hell people, and the Land people. All these Gods had blessed him when he was just a 1/2-year old child.

Below are some recipes of hanuman jayanthi click below links

Appalu (Rice Flour Delicacy)