Puffed Rice (Murmura) Upma

Ingredients :

• Puffed rice (murmura) : 2 cups
• Onion : 1 medium chopped
  
• Roasted Ground nut powder : 1/4 cup
• Green chili :5 chopped
• Red chili : 2 broken 
• Mustard : 1 tsp
• Cumin : 1 tsp
• Urad dal : 1 tsp
• Channa dal : 1 tsp
  
• Curry leaves
  
• Coriander leaves
  
• Lemon : 1
  
• Oil as required 
• Salt to taste

Preparation Process :

• Wash puffed rice very well and soak in water for 5 minutes. Meanwhile, cut onion, green chilies into fine pieces.
• In a pan, heat the oil and add the mustard seeds. When they splutter, add the cumin seeds along with the Bengal and Black grams and fry till the dals turn golden brown in color. Then add the curry leaves and fry well.
• Then add the chopped onion and green chilies and fry very well until they appear cooked and soft. Keep the flame on medium setting.
• Later, squeeze the water out of the soaked murmura and add it to the pan along with turmeric, lemon juice and salt. Mix well. Add some water if needed. Cover and leave it for some time.
• After some time remove the lid and stir the upma well and check if the puffed rice is cooked.Now add ground nut powder and coriander leaves mix well, place a lid for 2-3 min. Switch off the flame once it is cooked and all the water is absorbed. Leave it for 5 minutes.
• Serve hot with any chutney you like.  

 Note : Instead of ground nut powder you can add tomato along with onions.

Vermicelli Masala Vada

Ingredients :

• Vermicelli : 1 cup
• Yogurt : 1 cup
• Red chilies : 8
• Ginger Garlic paste : 1 tsp
• Cloves : 4-5
• Onion : 1 big chopped
• Cooking  soda  a pinch
• Curry leaves :  Finely chopped
• Coriander leaves : Finely chopped 
• Salt to taste
• Oil for frying

Preparation Process :

• Soak vermicelli in yogurt for one hour. 
• Grind ginger garlic, red chillies, cloves, and salt finely. 
• Mix this with the soaked vermicelli. 
• Add chopped onions, curry leaves, and coriander leaves to this. 
• Make small balls and deep fry in oil.
  Serve hot with ghee and desired chutney or pickle or curds. 

Mint Pakodas

Ingredients :

• Bengal gram dal - 1 cup
• Finely chopped fresh mint leaves - 1 cup
• Chopped coriander leaves - 1/3  cup
• Green  chili  paste : 2 tsp
• Ginger garlic  paste  :  1  tsp 
• Cooking  soda  a  pinch  
• Salt to taste 
• Oil to deep fry
  

Preparation Process :

• Soak dhal for 2 hours in water.Drain water completely.Grind very coarsely with salt.
• Add ground paste, mint leaves, coriander leaves, chili paste, ginger garlic, cooking soda and mix well.
• Make into medium sixed balls and deep fry in hot oil till crisp.
• Serve hot with desired chutney.  

Poha ( Atukulu/Avalakki ) Upma

Ingredients :

• Poha (Atukulu/Avalakki) : 2 cups
• Onion : 1 medium chopped
• Ground nuts : 1/4 cup
• Green chili :5 chopped
• Red chili : 2 broken
• Mustard : 1 tsp
• Cumin : 1 tsp
• Urad dal : 1 tsp
• Channa dal : 1 tsp
• Curry leaves
• Coriander leaves
• Tamarind juice or Lemon juice
• Oil as required
• Salt to taste

Preparation Process :

• Take the poha under the cold water and rinse it of twice. Put the poha immediately in the colander and drain the excess water. Keep a side for 15-20min.
• In a deep bottomed pan add a tablespoon of oil followed by urad dal, channa dal, ground nuts, red chili, mustard seeds, cumin.When slightly brown add the green chili and curry leaves. Then add the onions, a pinch of salt, turmeric and cook till onion becomes soft.
• If your using tamarind(lemon is not required) then add the extracted juice now itself and cook till it gets thick paste, add sugar to it.
• Once the onions are soft add the poha, followed by salt. Reduce the heat to low and cook the poha for five to seven minutes. Once done add some lemon juice and chopped coriander.

NOTE:Its important to use thick poha for this recipe, if not poha will become mushy.

Idly Bonda

Ingredients :

• Idly Batter : 3 Cups
• Rice Flour : 1 Cup
• Maida : 1/4 Cup 
• Onion : 1 Cup 
• Cooking soda : a pinch 
• Green Chilly Paste : 2 tbsp
  
• Salt to taste
• Oil for frying.

Preparation Process :

• Mix Idly batter, Rice flour, Maida, Onion, salt and Green Chillies, Cooking soda to get a semi solid batter.
• Take small balls and deep fry it in Oil. If needed, coconut shreddings can be added to the batter.
• Remove from the frying pan after the balls become golden in colour. Serve it with Coconut Chutney.

Tips For School Lunches

1.Start with the lunch box:

Even small children have distinct preferences about what they carry.It can be the cartoon favourite of the season or the colour they like most.Some children would eat anything you put in her favourite coloured Lunch Box unquestioningly.Take your little one with you to select his own lunch box.

2.Get kids to participate:

Keep lots of healthy food in the house,and let your child include whatever he likes best in his lunch box.

3.What will it be?

Are you planning a snack or a meal?If its a mid morning meal and your little one has breakfast at home before leaving, you can pack a small sandwich or a cookie for his meal.But if its a lunch meal, then, you need to pack more substantial meal.Seek your child's help in planning that meal.Ask her what she would prefer to eat and work with that.If she wants to eat a paratha, ask her if she would like some vegetable or curds with that.Add a fruit or cookie or a milkshake of her choice to that.The goal is to pack a protein, a grain, and a fruit or vegetable.Dessert should not be an everyday item, and milk or juice with no additives is the ideal drink.Some kids do not like messy foods and prefer finger foods.Others cant eat dry stuff.

4.Presentation:

Presentation is also important when selecting and preparing foods.Kids like fun shapes,colors, and textures.You can make a sandwich more appealing by decorating the wrapping with a sticker or by cutting the sandwich with a cookie cutter.Cut the veggies using cookie cutters so that your child will learn while he's eating...cut out his/her name in carrots,capsicum or any other firm vegetables.

5.Dont Overpack:

Too much food can be,well,just too much.If your child tends to eat half a sandwich,then just send half a sandwich.That way she wont feel pressured to eat more than she needs.

6.Find Out What Other Parents Are Sending To School:

Peer pressure is a big issue,try to coordinate lunches with parents of your child's friends.This stops competition,and its fun for the kids to discover they have identical meals.

7.Include A Few Surprises:

Think of the lunch you pack as your child's one connection to home during the day.Let her find a new pencil, key chain, or a few stickers-something totally unexpected.Personal notes and non-edible treats are big hits,because they remind kids that parents are thinking of them during school day.You can also include labels on food as your child is learning to read.

A Simple To Do-Home Manicure

Taking care of your hands is important as well as easy.Even those who think that they have no time for such treatments, can manage to take out about 5 minutes from their busy schedule, and pay some attention to those poor, neglected hands.

To make your hands look pretty as well as well-kept, start with manicure.It takes about 15 minutes, and once a week is quite enough.Once your hands are manicured, all you need is a little natural oil to keep it moisturised.

A Simple To Do-Home Manicure:
Things You Require:

For your manicure, take a small bowl of warm, soapy water.A small hand towel, a nail file, cotton wool, coconut oil for moisturizing, nail polish remover, and polish.It is much nicer to prefer pink and pearlies shades, for the daytime.Nail polish is best applied before you go to bed so that you do not have to worry about badly kept nails in the morning.Purple, violet and other dark shades, are a bit too extreme for formal dressing, but if you find that they suit your personality, as a lady with a mind of her own, please go ahead! After all, individual tastes, differ.

Manicure Steps:

A.First, remove your older nail polish and then file your nails.Long nails are best suited to people with long slim fingers, and if you have short, sturdy singers, please make sure that your nails are shaped to an oval, and not more than 1/16 th of an inch past the fingertip.

B.Next, soak your hands in the soapy water, for 2 minutes.Press back the cuticles, very gently with your towel.They are very delicate, and need moisturizing.To remove any soap deposit, wipe your nails again with nail polish remover.

C.Apply a base coat, beginning with the thumb.Base coats are normally transparent nail polishes, which are either strengtheners, or just present to stop the chemical products of the nail polish, to yellow your nails.

D.After it has dried, apply nail polish.Use only 2 light coats, allowing the first to dry completely before applying the second.

E.Finally, when the polish is completely dry, massage the coconut oil/ Almond oil/ olive oil into your hands up to the wrist.

A manicure once a week keeps your hands feeling good.As it is always preferable to use natural products, rather than expensive creams and moisturizers, go back to nature and every night, use a bit of milk cream, or milk as a natural moisturizer.A little bit of salt added to it will bleach your hands beautifully.

If you have to use your hands for washing up, gardening, or any work which needs hand care, it is always best to use hand gloves.And if you think that it is too tiresome, what is to stop you from oiling your hands too well, with coconut oil, or milk, and then washing up? For gardening, always make sure that little soap pieces are placed under your nails, so that dirt does not get caught between fingertips and nails.

Remember that very hot and very cold water is disastrous for hands.Make sure, the water is at room temperature.In the winters, it is always preferable to wash your face and hands in cold water, to keep the naturally moisturizing oil in, but make sure, you apply some oil after a wash.

Exercise For The Fingers And The Wrist:Fingers are best kept supple by exercising upon an imaginary keyboard.Put your hands out, and flap them like wings of an ostrich, then rotate your wrists, clockwise and anticlockwise.If you happen to be doing a lot of writing work, exercise your fingers by clenching your fists, and then opening out your fingers, fast.This close-open, close-open exercise can not only relieve finger fatigue, but it's also useful in keeping your fingers from gaining deposits at the joints.

A Simple To Do-Home Pedicure

Now that ladies have become more trendy, and like to experiment with skirts, and shorts, beautiful legs are about a must.Shapely and beautiful legs usually depend on the shape and length of the legs.The one test of beautifully shaped legs, is standing with feet together, and see if you can hold a coin, between your ankles, another between your calves, and another between your knees, all at the same time!Beautiful legs normally have a space between ankle and calves and between calves and knees, and a small space above the touching knees.But that does not automatically mean that just because your legs do not pass these tests, they are not attractive and well shaped.Many ladies think that their legs are too fat or too thin.Unfortunately, the actual shape of your legs cannot be easily changed.However, with exercise you can improve muscle tone, and make them look better.

Lose fat by going on a sensible diet, by cutting down on potatoes, rice and adding up on cheese, fresh fruits and vegetables.

A Simple To Do-Home Pedicure:
Ways To Have Beautiful Legs:

1.If you have too thin legs, improve them with exercises.The legs can look much more shapely with exercises.

A.Put your heels together.Rise on your toes.Sink to the ground.Bending your knees back, straight and then get up slowly.This exercise has to be repeated three times, and it is sheer cruelty!But it works.

B.Walking and bicycling are wonderful exercises for shapely legs, at the office, walk up the stairs, instead of taking the lift!.

2.Sometimes, legs may not be fat, but look heavy, because of bad circulation.Put your legs and feet up.In case, you have a feeling of water retention, drink about 6 glasses of water, and get the wastes out.

3.Smooth legs look more appealing than fuzzy legs.Creams can be used as hair removers, and there are quite a number of ladies' shaving tools present in the market.But the best natural depilatory is a turmeric paste, applying before a bath, and left onto dry.After a bath, make your skin feel good by moisturizing it.

The Perfect Simple Pedicure:

1.Preparatory Stage:�

A.Position a chair behind a clean, wide bucket filled with hot water.
B.Fold a bath towel into a square and place it at the bottom of the bucket.This will give your feet a comfortable surface to rest on when you soak them.
C.Add half a cup of Epsom salt, a natural disinfectant. You can also throw in a few cupfuls of Herbal Vapors, readily available in the markets.The best would be one that contains rosemary, eucalyptus and menthol -- three therapeutic, cleansing herbs that make the room you're in smell just like a spa.

2.Grooming Stage:�

A.Use a cotton pad soaked with nail-polish remover to take off old polish.
B.If your cuticles are dry, add a drop of olive oil to the pad before using it on your nails.
C.Clip your toenails straight across with clippers.
D.Use a nail file to smooth the edges, including the sides. Best shape: square with rounded edges.

3.Soothe Your Soles:�
A.Soak your feet in the hot water for five minutes, then rest them on the edge of the bucket.
B.Dip a foot file, in the water, then use it to smooth your heels, the balls of your feet and the outsides of your pinkie toes.
C.Pat feet dry with a towel.
D.To get cuticles under control: Use the edge of the nail file to push your cuticles back, then a nail brush dipped in an ex foliating scrub, to clean the area where your nail meets your skin.
E.If you feel that you must get rid of your cuticles, have a pro do it in a salon so you don't end up with painful, ingrown toenails.
F.Rinse, then dry feet and apply a generous amount of super-moisturizing foot lotion or cream. Massage it into your feet and calves.
G.Wash the moisturizer off your toenails with soap and water and let them dry.

4.Applying Nail Polish:�
A.Create space between toes with a foam toe separator.
B.Apply one coat of base coat, two coats of color and one coat of top coat.
C.Confused about which color to go for? For summer, say good-bye to burgundies and browns. The hot shades are bright. Think coral with a sheen to it, hot pink and orangy-red.
D.Use a Q-tip moistened with nail-polish remover to remove any polish that missed the mark.
E. Let your polish dry for a few hours before putting on close-toed shoes.
F.Apply one coat of top coat three days after your pedicure, then every third day after that to keep polish from chipping.
G. If your feet are going to be in the sun, use a top coat with sunscreen, to keep the polish from fading.

Exercises For Your Tired Feet:

Exercise 1.
a.Sit on the edge of the stool.
b.With legs raised, clasp your hands around your bent knees.
c.Rotate your feet, first outwards and then inwards, then upwards and finally downwards.
d.Repeat 30 times.

Exercise 2.
a.Sit on the edge of a stool.
b.Place a talcum powder container on the floor.Put your right foot on it and roll it backwards and forwards from the tips of the toes to the heel.
c.Repeat with other foot.
d.Do it 10 times with each foot.

Exercise 3.
a.Sit on the floor.Bend your knees and keep back straight.
b.Clasp the right foot with the right hand and left foot with the left hand.
c.Raise left and right feet alternatively.
d.Repeat 10 times.

Exercise 4.
a.Lie on your back with your legs raised resting against a wall.
b.Try to form a right angle between your legs and your body.
c.Stay in this position until you feel refreshed.

Nail Care

Nail Damage And Prevention:

1.The simplest way to avoid nail damage is to wear gloves.

2.If you can't wear gloves, you could at least use a long handled mop-this allows you to keep your hands off water and your nails will definitely benefit.

3.If you do get your hands wet, remember to rinse them well and dry them carefully after the work is done.

4.Then apply ample amounts of a moisturising cream.

5.You must also take certain other precautions:
A.Use a pencil to operate the dial;
B.Use a tin-opener to open tins;
C.Use gardening gloves;
D.Avoid contact with strong chemicals;
E.Use moisturisers liberally.

6.Wear Polish-It works as a barrier for your nails and use acetone-free nail polish remover.

7.File in one direction only-Filing back and forth is bad because this frays and weakens the nails.File your nails in one direction only for the best results.

8.Keep your nails short.

9.Manicure after a bath.It is best to do your manicure after a bath because your nails are soft.

Pamper Yourself-Manicure & Pedicure:

Cosmetics To Disguise Nail Defects:
If your nails are deformed, the first thing to do is to visit your dermatologist-a number of nail problems are temporary and improve as the new nail appears and only a very few are permanent.The appearance of your nails can also be improved considerably by the use of cosmetics-for instance, ordinary nail enamel can camouflage a number of nail defects.A broken or split nail can be mended using what are called nail-mending fluids.To do this, a piece of thin tissue is placed over the crack or break in the nail.The nail mending fluid is thenm applied.When the product dries and sets, the nail can be painted with the nail enamel.

Common Nail Problems:

1.Brittle Nails:
Brittle nails and flaking of nails are very common due to excessive dryness of the nail plate.The nail plate is made up of dead keratin cells held together by a natural glue of fats and water.Any loss of fats and water causes the cells to separate and results in flaking and brittleness of the nails.
A.Many of our domestic chores remove the natural fats from the nails resulting in brittle nails, so do wear gloves.
B.Nail polish removers also have a dehydrating effect.If you have brittle nails avoid removing your nail polish too frequently.You can use a colourless polish or a base-coat or a top-coat, because then you can keep touching it up quite happily, without having to use the remover very frequently.
C.Regular massage around the nail-base with cream can have a good effect on brittle nails.

2.Hangnails:
Hangnails are tears in the skin of the nailfolds and the cuticle.The cuticle and the nailfolds have a tendency to stick to the nail plate as it grows forward; the stretched cuticle may eventually tear.Sometimes the skin of the nailfolds also cracks, particularly if it is dry.Nervous nail biting habits, chewing nails, and picking the cuticle all encourage the developement of hangnails.
A.To avoid such conditions, keep the cuticles soft by massaging in creams and regularly loosening it from the nail-plate.
B.Clip off existing hangnails.
C.Avoid pulling off slivers as this can be very painful and can even cause infection of the nailfolds.

3.In-Growing Toe-Nails:
If the toenail is not cut properly, it penetrates into the nail-fold as it grows, causing redness, swelling and pain.
A.Don't cut them too short;
B.Don't ever cut down the side of the nail;
C.Always follow the shape of the toe;
D.Once the pain has started, try to push the nail-fold away from the sharp edge of the skin.

4.Fungal Infections Of The Nail:
When fungus infects the nails, they become thickened, broken and discoloured.Fungal infection can be easily treated- griseofulvin is given for milder infection and ketoconazole for more severe types-but let your doctor treat you.

Massage In Pregnancy

Massage Therapy: A Step By Step Guide Massage In Pregnancy: Many women suffer from aches and pains, stiffness and tension during pregnancy.Gentle massage can often help to relieve problems such as backache, sleeplessness, edema, headaches, and other minor complaints. Before Birth: Back pain is extremely common in pregnancy (as well as during the period of breastfeeding, or having to carry small children).It can be relieved by massage to the whole of the back area, the neck, legs, and feet, and by gentle stroking of the abdomen.Poor circulation also affects many pregnant women, and can be helped by a general body massage, which stimulates and improves the blood flow throughout the body.Leg massage, stroking from the ankles up toward the thighs, can help relax the body, relieve pain and reduce swelling in the legs(but avoid working directly over varicose veins).For women who develop problems sleeping, the soothing effects of massage can help relax and calm.Some pregnant women claim that lightly massaging the abdomen can even help to send the foetus to sleep.As well as relaxing and soothing away physical symptoms, massage can be a wonderful way of including your partner and children in the course of your pregnancy. Pregnant women should check with their physician before having a massage.In cases where the physician recommends that the lower back and abdomen area should be avoided, massage the face, hands, arms, and feet to assist in relaxation. When And How To Massage: Although some schools recommend avoiding massage during the first three months of pregnancy, many women find gentle massage throughout their pregnancy to be very beneficial.When massaging a pregnant woman you must be very gentle, particularly on the abdomen and lower back.Avoid using deep pressure and percussive strokes. Aromatherapy Oils- You may add a few drops of essential oil to the carrier oil. Oils For Use During Pregnancy Are: 1.Mandarin 2.Neroli 3.Petitgrain 4.Tangerine 5.Ylang-ylang 6.Geranium 7.Lemon 8.Sandalwood 9.Tea Tree Oils Which Are Not Suitable For Use In Pregnancy Are: 1.Aniseed 2.Arnica 3.Basil 4.Clary sage 5.Cypress 6.Fennel 7.Jasmine 8.Juniper 9.Marjoram

Massage For Babies

Massage Therapy: A Step By Step Guide

Babies And Children:

Babies And Children usually enjoy being massaged as much as adults, but will often only keep still for a short space of time.The strokes you have learned can be used on babies and children - just adapt them to allow for their size and the fact that their little bodies will not have built up the same chronic tensions that adults can suffer from.Just explore and discover what your child likes best.

Front Of The Body:

Massage Steps:

1.Starting with the child on their back, gently stroke their face, starting in the middle of the forehead and working out to the temples.

2.Stroke across the cheeks from nose to the ears and then from the cheeks down to the chin.Gently stroke across the eyebrows, and back around under the eye.Make gentle circles around the temples.

3.Stroke up the front of the body and out along the arms.

4.Make clockwise circles around the navel using both hands.Do gentle wringing strokes across the abdomen and up the body.

5.Lift arms one at a time and stroke the length of the arm from shoulder to the hand.Use one hand to squeeze the arm, starting from the shoulder and moving down the arm.

6.Massage the hand and squeeze and rotate each of the fingers in turn.

7.Repeat for the other arm.Gently drain up the leg.Wring or squeeze up the leg.

8.Stroke down the leg using a light, feathering stroke.

Back Of The Body:

Massage Steps:

1.Turn the child on their front and gently stroke their back.Stroke up and over the back and along the arms.

2.Gently knead the child's shoulders.

3.Make a gentle wringing stroke up over the body.If your child is a baby, massage their rear using a gentle kneading or pinching strokes.

4.Smooth down the spine using alternating hands, starting at the base of the neck and working down to the base of the spine.Use gliding strokes down the legs.Bend the knee up and work on the foot.

5.Work around the anklebone with your fingertips.Sandwich foot between heels of hand and massage, moving both hands in a circular motion.

6.Gently squeeze the heel with one hand and massage up the sole of the child's foot using the thumbs of your other hand.

7.Massage the toes, gently squeezing, rotating and pulling each one in turn.Sandwich the foot between your hands and hold it firmly for a few seconds.Turn the baby over.

8.Stroke from one foot up the leg, across the sacrum(base of the spine), and back down the other leg.Use light strokes down the body, starting from the top of head right down to the feet.

Massage Caution:

Be very gentle when working with babies and children.Do not pursue the session if the child begins to fidget.

Massage Tip:

As a general rule, the strokes you use will need to be much lighter on children.The younger the child, the smaller and more delicate the strokes will need to be.If the child you are working on is very young, then you can sit on the floor and massage him or her on your lap.Otherwise spread a towel on the floor or any safe, raised surface.

Tender Tamarind Leaves Dal / Chinta Chiguru Pappu

Ingredients:

• Tender Tamarind Leaves : 2 cups
• Toor Dal : 1 1/2 cups
• Onion : 1 small sliced
• Green Chiles : 6-8
• Turmeric Powder : 1 tsp
• Fenugreek Seeds a pinch
• Garlic : 4 - 6 pods (lightly mashed)
• Mustard Seeds : 1 tsp
• Cumin Seeds : 1 tsp
• Broken Dried Red Chiles : 2
• Curry Leaves
• Oil as required
• Salt to taste

Preparation Process :

• Wash toor dal and pressure cook in 3 cups of water for 3 whistles.
• Wash thoroughly and chop Tender Tamarind leaves.
• Remove stems, wash and slit the green chilies.
• Heat oil in a pan, add red chili, garlic pods, mustard, cumin, curry leaves.
• When seeds start to jump, add chopped tamarind leaves, green chilies, onions and salt.
• Fry the leaves until they wilt and soft.
• Then add cooked dal, turmeric powder and a cup of water if necessary.
• Bring to a bubble and simmer for 2-4 minutes.
• Serve hot with rice or roti.

Note: Do not pressure cook dal with leaves any time, because all the protiens and vitamins, especially iron is lost from these leaves.
Make sure tamarind leaves are perfectly cooked.

Egg Potato Kurma

Ingredients:

• Eggs : 4(boiled)
  
• Tomato : 1 cup
  
• Potato : 1 cup(boiled and cut into cubes)
  
• Onions : 1 cup
• Ginger garlic paste : 1 tbsp
  
• Red chili powder : 1-2 tbsp
  
• Coriander powder : 1 tbsp
• Cinnamon : 2 inch stick
  
• Cardamom : 5
• Cloves : 6-8
  
• Bay leaf : 2
  
• Poppy seeds : 1 tbsp
• Coconut (dried or fresh) : 2-3 tbsp
  
• Turmeric powder a pinch
  
• Curry leaves : Finely chopped
  
• Coriander leaves : Finely chopped
• Oil as required
  
• Salt to taste
  

Preparation Process :

• Heat oil in a pan and add onion and let fry, add ginger garlic paste and fry till the raw flavor comes out.
• Add tomato's to it and saute till its skin comes out.
• Ground poppy seeds, coconut, cinnamon, cardamom, cloves into a paste with little water and add this to the fried tomato's and turmeric powder, salt.
• Let it cook till the oil comes out.
• Now add bay leaf, curry leaves, coriander leaves, potato's to the gravy and place a lid and cook in a low flame for 4-5min, add cut boiled egg pieces and cook for a minute.
• Serve hot with rice or puri, chapathi, naan, roti.

Sorrel Leaves Dal/Gongura Pappu

Ingredients:

• Sorrel Leaves : 2 cups
  
• Toor dal : 1 cup
• Onion : 1 small sliced
  
• Green chilies : 5
  
• Turmeric Powder a big pinch
• Red chili : 2
  
• Mustard seeds 1/2 tsp
• Cumin seeds 1/2 tsp
• Asafoetida a pinch
• Curry Leaves
  
• Oil as required
• Salt to taste

Preparation Process :

• Wash toor dal and pressure cook in 2 cups of water for 3 whistles.
• Wash thoroughly and chop sorrel leaves.
• Remove stems, wash and slit the green chilies.
• Heat oil in a pan, add red chili broken, mustard, cumin, curry leaves.
• When seeds start to jump, add chopped sorrel leaves, green chilies, onions and salt.
• Fry the leaves until they wilt and soft.
• Then add cooked dal, turmeric powder and a cup of water if necessary.
• Bring to a bubble and simmer for 2-4 minutes.
• Serve hot with rice or roti.

Note: Do not pressure cook dal with leaves any time, because all the protiens and vitamins, especially iron is lost from these leaves.

Ragi Roti

Ingredients :

• Ragi Flour : 3 cups
• Rice flour : 1/2 cup
• Onion : Chopped 1 cup
• Sesame seeds : 2 tbsp.
• Cumin seeds : 2 tbsp
  
• Chana dal or Urad dal : 1/4 cup
• Green chili paste : 1-2 tbsp.
• Curry leaves : Finely chopped
• Coriander leaves : Finely chopped
• Oil as required
• Salt for taste

Preparation Process :

• Take ragi flour, rice flour, add onion, green chilli paste, dal(soaked for 30min), sesame seeds, cumin seeds, curry leaves, coriander, salt.Mix like chapathi mixture.
• Now take a thick polythin cover, apply little bit of oil to it, take a hand full of flour mixture n make a ball out of it, place it on the cover n lightly spread on it, now place another thin cover on it n spread it like chapathi(or directly make it on a pan putting some oil).
• Slowly remove the cover n sprinkle some oil on it.
• Heat the pan with some oil n put the roti on the pan coming the cover upside.
• Place this for 2min n slowly remove the above cover.
• Now roast the roti two sides sprinklying oil equally n delicately with a medium flame.
• Serve hot with some ghee on it n with some pickle n curds.

Spicy Carrot with Fresh Peas

Ingredients:

• Carrot : 4 medium sized
• Fresh Peas (shelled) : 1/2 cup
• Onion : 1 large
• Green Chiles : 2
• Garlic : 1 clove
• Ginger : 1 inch piece
• Turmeric Powder a pinch
• Cumin Powder : 1/2 tsp
• Coriander Powder : 1 tsp
• Red Chile Powder : 1 tsp
• Garam Masala : 1/2 tsp (optional)
• Sugar a big pinch
• Salt to taste
• Urad Dal : 1/2 tsp
• Cumin Seeds : 1/2 tsp
• Mustard Seeds : 1/2 tsp
• Curry Leaves
• Coriander Leaves : Finely chopped
  
• Oil as required
  

Preparation Process :

• Peel, remove ends and dice the carrots (abt. 2 cups).
• Peel, remove ends and finely chop onion.
• Remove stems, wash and slit the green chiles.
• Peel and finely chop garlic clove.
• Peel and finely chop ginger.
• Heat oil in a pan, add urad dal, mustard, cumin, curry leaves.
• When dal changes color, add chopped garlic, ginger, green chiles and onion.
• Once onion becomes little soft, add diced carrots.
• Then add turmeric, cumin powder, coriander powder, red chili powder, garam masala (if using), sugar and salt.
• Stir for a minute and add fresh peas.
• Pour about quarter cup of water and cook covered on low flame for few minutes or until the carrot and peas are cooked.
• Now add fresh chopped coriander leaves at last.
  
• Serve hot with steamed rice or with chapati and yogurt.

Note: If using frozen peas, add them at end.

Cooking Glossary

Cooking Glossary

English —————————————->Telugu/ Hindi

• Tempering ———----------> Talimpu, Popu/ Tadka
• Chana Dal———————– > Pacchi Senaga pappu
• Urad Dal ————————-> Minapa Pappu
• Mustard Seeds ————— > Avalu
• Cumin Seeds —————— > Jeela Karra
• Broken Red Chillies ———> Tumpina Endu Mirapakayalu
• Dried Red Chillies ———–> Endu Mirapakayalu
• Hing/ Asafoetida ————> Inguva
• Carom Seeds——————-> Vaamu
• Fenugreek Seeds————–> Menthulu
• Curry Leaves——————–> Karivepaku
• Garlic—————— ————> Vellullipaya
• Garlic Pods———————–> Vellulli Rebbalu

Leaves—————-> Akulu

• Coriander leaves—————-> Kothimera
• Mint Leaves———————–> Pudina Aku
• Fenugreek Leave ————–> Menthi Kura
• Spinach————---————-> Pala Kura
• Malabar Spinach— ———–> Bacchali Kura
• Sorrel Leaves——————–> Gongura
• Amarnath Leaves————-> Thotakura

Vegetables————-> Kura Kayalu

• Cucumber—-——————–> Keera Dosakaya
• Plantain— - ——————–> Aratikaya
• Brinjal—- ————————> Potti Vankaya
• Eggplant————————-> Podugu Vankaya
• Bringle —————————> Vaakkaya
• Colcesia —--——————-> Chaama dumpalu
• Capsicum ———————–> Bengulooru Mirapakaya, Butta Pacchimirapakaya
• Palmyrah ———————–> Tati kaaya
• Potato— ————————> Bangala Dumpa/Aloo
• Onion— ————————-> Ullipaya
• Tendli—————————-> Dondakaya
• Ladyfinger—— —————> Bendakaya
• Bittergourd— -—————> Kakarakaya

Lentils—————> Pappulu

• Whole Green Gram—---—> Pesalu/ Whole Moong Dal
• Bengal Gram —-————-> Senaga pappu/ Chana Dal
• Green Gram———————> Pesara pappu/ Moong Dal
• Red Gram ———————–> Kandhi pappu/ Toor Dal
• Roasted gram —————–> Gulla senaga pappu
• Split Black Lentils——— –> Pottu Minapa Pappu
• Chick peas ———————> Senagalu

Flour—————-> Pindi

• Rice Flour————————-> Biyyam Pindi
• Wheat Flour----------------> Goduma Pindi
  
• Gram Flour———————–> Senaga pindi/ Besan
• Corn Flour ———————–> Mokkajonna Pindi
• Plain Flour————————> Maida Pindi

Spices————–> Masala Samagri

• Bay Leaf —————-———-> Masala Aku / Biryani aaku
• Cinnamon ———— ———–> Dalchini chekka
• Cloves ——————————> Lavangam
• Coriander Seeds —-———–> Dhaniyalu
• Cardamom————————-> Elaichi
• Poppy Seeds ———————> Gasagasaalu
• Sesame Seeds—————— > Nuvvulu
• Tamarind———————— —> Chintapandu/ Imli
• Jaggery ———————— —-> Bellamu
• Neem Flower———————-> Vepa Puvvu
• Broken Wheat————— —-> Erra Godhuma Nooka
• Wheatlets————————–> Thella Godhuma Nooka/ Sooji
• Puffed Rice————————-> Maramaralu
• Poha———————————–> Atukulu
• Yogurt ————— ————–> Perugu

Mushroom biryani / Mushroom rice

Ingredients :

• Mushroom : 200 grams
• Basmati Rice : 2 cups
• Onion : 1
• Tomato : 2
• Coriander leaves
• Mint leaves
• Bay leaf : a small leaf
• Lemon extract : 3 to 4 drops
• Ghee and Oil : 4 to 5 tsp
• Salt to taste
• Coconut milk : 1 to 2 cups (Optional)
• Grind and make a paste of:
• Sauf : 1/2 tsp
• Cinnamon : 2 inch stick
• Cloves : 4
• Green chilies : 4 to 5
• Ginger garlic paste : 1 tsp

Preparation process :

• Slice Onion into length-wise. Chop Tomatoes finely. Cut Mushroom into pieces. Grind and make a paste of the above mentioned ingredients. Soak Basmati rice for 15 minutes. Keep everything ready.
• Heat Ghee and Oil in a pan. Add Bay leaf and fry for a minute. Add Onion and fry till it turns into golden brown in color.
• Add grounded paste and fry till raw smell goes off.
• Add Chopped Tomatoes and fry till it becomes soft. Add little salt which makes the tomatoes soft quickly.
• Add Mushroom pieces and fry till it becomes little soft and the size of the mushroom pieces are reduced noticeably.
• Add Chopped Coriander and Mint leaves and fry till it becomes wilted.
• Then add soaked Basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.
• Now Transfer this mix to the rice cooker.Add 3 cups of water(either Coconut milk+water or water), Salt and Lemon extract. Cover and cook.
• Serve hot with raita.

Baby corn capsicum curry

Ingredients :

• Baby corn : 3 sticks
• Capsicum : 1
• Onion : 1
• Tomato : 1
• Ginger garlic paste : 1 tsp
• Chilli powder : 1 tsp
• Turmeric powder : a pinch
• Masala Powder : 1 tsp
• Coriander powder : ½ tsp
• Grated coconut : 3 tsp
• Mustard seeds : 1 tsp
• Cumin seeds : 1 tsp
  
• Curry leaves
  
• Salt and oil : As required

Preparation Process :

• Cut Baby corn, Capsicum, Onion and Tomato into small pieces.
• Cook Baby corn pieces by adding Turmeric powder and little salt in pressure cooker.
• Heat a pan. Add oil, Mustard seeds and Cumin seeds. Once it splutters, add Curry leaves, Onion and capsicum.
• Fry all the above items till it become golden brown in color. Then add Tomatoes and fry for sometime till it becomes soft.
• Then add Ginger Garlic paste, Chili powder, Masala powder, Coriander powder and salt.
• Once the raw smell of masala goes, add the cooked Baby corns and fry for sometime. Then add the required Water and cook for sometime.
• Finally add the Coconut milk(Take it by grinding coconut with water) into the Baby corn gravy.
• Serve hot with chapathi, naan, roti, parata.
  

Kadai Paneer

Ingredients:

• Paneer : 250 gms
• Hot water : 1 cup
• Ghee : 3 tbsp
• Onion : 1 medium(Chopped)
• Ginger Garlic Paste : 1/2 tsp
• Chili Powder : 2 tbsp
• Turmeric Powder : 1/4 tsp
• Tomato puree : 1 cup
• Tomato : 1 medium (Diced)
• Capsicum : 1 medium (Diced) optional
• GaramMasala : 1/4 tsp
• Salt to taste
• Water : 1/2 cup
• Coriander leaves & Butter - for garnishing

Preparation Process :

• Cut Paneer in to cubes.
• Add 1 tsp of ghee & saute paneer till it turns golden brown, then remove it.
• Drop Paneer cubes in hot water. After 5 minutes, drain the water and keep aside.
• Heat little oil in a pan. Add Onion and fry till it turns into golden brown. Then grind and make a paste of this fried onion.
• Heat ghee in a kadai(deep pan), add Onion paste and fry it well.
• Add Ginger Garlic Paste, Turmeric powder, Chili powder, Salt and fry till the smell of masala goes.
• Add Tomato puree and saute it for 5 minutes. Then add Paneer cubes, cover and cook for 2 to 3 min.
• Add 1/2 cup of water, Garammasala, Capsicum, Tomatoes and saute it well. Cover and cook for 5 min.
• Finally garnish with coriander leaves & butter flakes.
  
• Serve hot with roti, naan, chapathi.
  

Palak Channa (Chickpeas in Spinach puree)

Ingredients :

• Spinach : 250 grams or a bunch
• Chickpeas : 1 cup
• Green Chili : 2 finely chopped
• Garlic : 1 clove
• Sauf : 1/4 tsp
• Cumin seeds : 1/2 tsp
• Brinji leaf : a small leaf
• Onion : 1
• Ginger Garlic Paste : 1/2 tsp
• Tomato : 3
• Turmeric powder : 1/4 tsp
• Chili Powder or Masala Powder : 1/2 to 1 tsp (Depends on your spice level)
• Cumin powder : 3/4 tsp
• Coriander powder : 1 ½ tsp
• Lemon juice : 1 tsp
• Salt to taste
• Oil as required
  

Preparation Process :

• Soak Chickpeas in water for 6 to 8 hours. Cook Chickpeas till they are tender. If you are using pressure cooker, cook till 3 to 4 whistles.
• Finely Chop Green chilies, Onion and Tomatoes. Keep all this aside.
• Heat a tspn of Oil in a pan. Add Green Chilies and Garlic, fry till garlic turns into golden brown. Add Spinach and saute till all the leaves are wilted.
• Remove from heat and let this mix cool for at least 10 minutes. Then grind this mix in a blender. Now the spinach puree in ready.
• Heat 1 or 2 tspns of Oil in a pan. Add Sauf, Cumin seeds and Brinji leaf. Once it starts spluttering add Onion and fry till it turns into golden brown.
• Add Ginger Garlic Paste and fry till the raw smell goes.
• Add Tomatoes and fry till they are soft. Then Add Turmeric powder, Chili powder, Cumin powder, Coriander powder and fry till the smell of masala goes.
• Add Spinach puree, Salt, Lemon juice and very little Water(water used to cook chickpeas) to it. Cover and cook for 5 minutes. Stir this once in a while to avoid burning the bottom.
• Finally add Chickpeas. Again, Cover and cook for 5 minutes.
  
• Remove from heat and serve hot with chapathi, parata, roti.