Thotakura Pulusu Kura

This is a savoury and tangy curry made with tender thotakura leaves.Sorry i dont know what this green leafy vegetable is called in english.But i found a pic of it in mahanandi blog...so just wanted to give u an idea of how it looks like

http://www.nandyala.org/mahanandi/archives/category/indian-vegetables/thotakura-amaranth/

It is cooked in the similar way to spinach and can be used in stir frys,dals etc.This is a simple recipe as all the the ingredients are put togeather in a pan and bought to a boil and once cooked nice tadka is added to the curry.

Such simple recipes are easy to cook and time saving and healthy as well as less oil is used..



Ingredients:

1 medium bunch Thotakura
1 medium size onion chopped fine
1 small tomato chopped fine
3 green chillies
1 lemon size tamarind soaked in 1 cup water n pulp extracted
1/2 tsp turmeric
1 1/2 tsp chilli pwd
salt
1 tsp mustard
1 tsp jeera
3 dry red chillie broken into halfs
few curry leafs
2 pods garlic crushed

Method:

Wash n clean the thotakura by seperating the leaves from the stem.

Now finely chop the leaves and the tender parts of the stem(the remaining stem which is bit thick u can chop them into 1" size pc's and store it in a zip lock bag and use it in beerakaya pulusu etc)

Add chopped thotakura into a saucepan.

To the same pan add the chopped onions,chopped tomatoe,slit green chillies,salt,turmeric,chilli powder and the tamarind pulp along with the 1 cup water in which it was soaked.

Cover and cook until the thotakra and onions turn tender.Now remove the lid and let some of the water evaporate until u get ur desired cocnsistency.

Now in a small pan heat some oil,to this add the mustard,jeera,dry red chillies,crushed garlic and few curry leaves.

To this tadka add the boiled thotakura mixture and mix.

Serve it with warm rice

A Simple Meal

Usually when its a weekend there is always some party,get togeathers,potlucks...etc where we tend to eat lot of spicy and oily food....n when sunday night comes we start craving for a light meal with not much oil or masala's....On such occassions i prepare these type of meals which are simple to make and appealing on the palete,as they are made with very less oil n seasonings

So last sunday our meal consistted of mudda pappu,vankaya pachi pulusu,chikkuda ginjalu curry,avakaya n curd rice.

Vankaya Pachi Pulusu i posted the recipe already so here is the link

http://coffeenconvy.blogspot.com/2009/07/vankaya-pachi-pulusu.html



Mudda Pappu

Pressure cook 1/2 cup toor dal with 1 1/3 cup water and pinch of turmeric until soft(i.e upto 3-5 whistles),Once soft remove n mash it into a smooth paste,add some salt and if its a bit watery keep it on the stove for few mins until it thickens(usualy when it cools down it becomes bit thick)

In Charlotte we have this wonderful farmers market(will blog about it more in detail later) located close to my house....Its one stop shopping for all the vegetables including the indian varietys like thotakura,bachali aku,menthi aku ,gongura,drumsticks,aartipuvvu,dosakaya,potlakaya,dondakaya,bendakaya,kakarkaya,mint,curry leafs,green chilies etc...

When i visit the farmers market i visit most of the stalls to see what new variety they have.....on such visits i found a yellow watermelon...n zipper beans.This is how they look like.



Just remove the seeds from the beans,then peel the skin of the seeds and keep aside as shown below....at home amma used to use the peeled skins as fodder for the cattle or throw it around the plants as a composte.



Now heat some oil on medium heat ,to this add 1 tsp Mustard,1 tsp jeera,3 dry red chillies broken into 2,few curry leafs,dash of hing.Next to this add the peeled beans add salt and 2 tbsp water mix cover and cook for 3 mins.Then remove the lid and let the water evaporate.Remove n serve hot with rice n dal as a side dish.




Serve it with Hot rice

Amma used to make another curry with the seeds cooked along with drumsticks and bit of milk.

Vankaya Vepudu

Ingredients:

12 small purple brinjals
1/3 cup roasted peanuts coarsley powdered
1 tbsp roasted sesame seeds
3 dry red chillis broken
few curry leafs
2 garlic pod's crushed
hing

Make a masala powder of the following:

1 tbsp coriander seeds
1 tbsp jeera
1/2 tsp mustard
6 peppercorns
pinch of turmeric
2 tbsp red cilli pwd
salt

Method:

Wash the brinjals and wipe them dry with the paper napkin.

Heat some oil on medium heat to deep fry the brinjal pc's.

Cut each brinjal into 4 quarters and immediately add it to the oil,until they turn golden yellow in color.

Once fried remove onto a plate lined with paper napkin.

Now heat few tbsp of oil in a pan add the red chilli's,curry leafs,hing,crushed garlic and the fried brinjals.

Add the prepared masala powder along with peanut powder.

Just before removing sprinkle the roasted sesame seeds.

Serve with warm rice goes well with sambar or pappu charu as well.

Note:Before frying the brinjals make sure that there is no water on the brinjal because if there is any water on it then when u drop it into hot oil the oil will splatter all over the place.

Mixed Vegetable Curry

I never knew making a mixed vegetable curry was so easy...the other day all the vegetables in the fridge were over except for a frozen mixed vegetable packet in the freezer and I was in a daze of what to cook that goes well with rotis for dinner....

As usual i started on a quest on the net in the hope of finding something healthy n easy...N there i was on http://www.manjulaskitchen.com

I found manjulas recipe for navaratan kurma...but in the start i was like why even have a look at the recipe....because i knew that Navaratan kurma has cream n cashew...But again i thought why not just have a look at it.....

Thanks to manjula ji....she made it without any onions n cream...she instead used milk n cornflour to get the gravy.

Apart from mine and amma's recipes...just wanted to blog about the various recipes i try from other blogs....so that acts a reference for me as well.



Ingredients

1 1/2 cups mixed vegetables(carrot,beans,cauliflower,peas,potato)
3 green chilli chopped fine
1/2" ginger grated
1/2 tsp turmeric
1 tsp coriander pwd
1 tsp chilli pwd
1/2 tsp jeera
1 bay leaf
2 cloves
1 cup milk
1 tbsp cornflour
few curry leafs
chopped cilantro
hing
salt

Method:

Parboil the vegetables with pinch of salt and keep aside.

Dissolve the cornflour in little milk(make sure they are no lumps in it)n keep aside

Next in a small bowl add the chopped green chillies,grated ginger,turmeric,coriander pwd,chilli pwd with 1/2 cup water n keep aside

Heat some oil in an pan,to this add the jeera,hing,curry leafs,bay leaf n cloves.

Next add the dissolved masala mixture into the pan n mix.

Immediately add the parboiled vegetables and let the vegetables coat with the masala's.Add some salt.

Next add the milk and also cornflour n milk mixture n mix.

U will notice that the gravy starts to thicken then add the cilantro leaves/kasuri methi.

Remove and serve with roti's.

Note:I always keep a packet of frozen mixed veggies in my fridge so that it comes handy in times like this...u can either make a quick curry,veg cutlets,pav bhajji with the mix veggie packet.

This curry is an easy recipe for bachelors or for people who are very tired after the days work n dont want to stress out in the kitchen.

Kobbari palu Munagkaya Kura(Coconut milk drumstick curry)

Ingredients:

1/2 packet frozen drumsticks(cut into 1"pcs)
1 coconut milk(i used tin coconut milk which is very thick)
1" cinnamon
5 cloves
4 green chillies slit
1 tsp jeera
1 tsp mustard seeds
1 medium size onion chopped
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp ginger garlic paste
1/2 tbsp besan
few curry leaves
salt

Method

Put the cut drumsticks into saucepan with enoguh water so that they are submerged in the water add pinch of salt,let it come to a boil n cover n cook for 10 mins.Strain n keep aside.

Coarsley crush the cinnamon n cloves n keep aside.

Heat some oil in a pan n add the jeera,mustards seeds n the crushed cinnamon n cloves

When nice aroma starts to come add the green chillies and curry leafs.

Next add the chopped onion pcs and let it fry for sometime until it turns transparent.

Then add the turmeric and ginger garlic paste.

Next add the coriander pwd,salt and besan n mix.

Add the drumstick pc's and saute for sometime

Then add the coconut milk n stir frequently n add 1/3 cup water and cover n cook for 3 mins.

U will notice that the gravy becomes to thicken.Then remove and garnish with coriander leaves.

Serve with rice

Perugu Bendakaya(Dahi Okra)

This is a yougurt based curry which is simple to prepare and goes well with roti.



Ingredients:

1 lb tender baby okra(ends trimmed)
1/2" ginger
1/2 tsp peppercorns
1 tsp mustard
1 tsp jeera
3 dry red chillies
4 green chillies slit
1 1/2 tbsp besan
1 1/2 cup thick buttermilk.
1/2 tsp turmeric
1 tsp coriander pwd
few curry leafs
salt
pinch of hing.

Method:

Preheat the oven to bake mode at 350F

Line a tray with foil n rub some oil onto it,spread the okra on it evenly n put it into the preheated oven.

Let it cook for 10-15 mins.Alternatively u can a tbsp of oil into a pan and add the okra and cook.remove and keep aside once done.

Crush the ginger n peppercorns togeather n keep aside.

Heat some oil in a pan and add the mustard,jeera,red and green chillies an curry leafs and hing.

Then add the cooked okra to this n mix.

Next add the ginger n pepper paste n besan n fry for 2 mins.

Add the turmeric pwd and coriander pwd.

Add salt n mix n turn the heat to the lowest as possible.

Once on very low flame(the heat should come down) add the buttermilk and mix.

Let it cook for 3 mins,when u get the required gravy consistency switch of the stove n garnish with cilantro leaves.

Serve hot with roti or rice.

Note:

alternatively u can also add onions to the tadka n fry for sometime n then add the okra(but i like mine without the onions).Brcareful while adding the buttermilk....there should be not heat at at all,so if ur useing the electric stove just remove the pan keep aside and add the buttermilk,if ur useing a gas stove then just keep the flame very low.

Mirchi Ka Salan

This curry goes well with the Hyderabadi Biryani served along with raita....

Ingredients:

4 fingerhot chillies(the long thin variety)
1/2 cup dry roasted peanuts
1 tbsp sesame seeds
2 tbsp dry coconut pwd
1/2 onion sliced
1 lemon size tamarind soaked n in 1 cup water
1 tbsp red chilli pwd
1/4 tsp turmeric
1/2 tsp coriander pwd
1/2 tsp jeera pwd
1/2 tsp ginger garlic paste
3 cloves
5 peppercorns
1 bay leaf
salt
pinch of sugar or jaggery

Method:

Make slits in the middle of the chillies n if u cant take the heat from them remove the seeds from it,stir fry in tbsp of oil n keep aside.

Next dry roast the peanuts,sesame seeds,coconut pwd and grind it to a paste n keep aside.

Next add few tbsp of oil in a pan and add the sliced onions n cook till brown in color.Add this to the ground paste n grind again.

Heat oil in a pan then add the bay leaf,cloves,peppercorns and ginger garlic paste n saute.

To this add the ground paste,add the turmeric,chilli pwd,coriander n jeera pwd n fry for some time.

Next add the tamarind water n salt the consistency should be little watery...let it come to a boil.

Once it comes to a boil add the Green chillies n keep mixing so that the gravy doesnt stick to the pan.

At this time u will notice that it starts splattering n oil starts oozing out...

Then check for salt n spice level,then add the sugar/jaggery n switch of the stove n garnish it with cilantro leaves.

Spinach Dal(Palakura Pappu)

Ingredients:

1 cup moong dal(pesara pappu or any dal like toor dal is also good)
1/2 cup chopped fresh/frozen spinach
4 green chillies split
1/2 onion chopped
1/2 tsp turmeric
few curry leaves
2 cloves garlic crushed
1 tsp mustard seeds
1 tsp jeera
1 tsp urad dal
4 dry red chillies broken into half
salt
pinch of hing

Method:

Put the dal in a pressure cooker,add the chopped onion,slit green chillies,chopped spinach, add the turmeric n tsp of oil,and 1 1/2 cup water n pressure cook upto 2 whistles.

Once the pressure comes down,smash until the dal is soft.

To this add the salt.

Do the tadka,heat 2 tbsp oil to this add the urad dal,mustard seeds,jeera,hing,red chillies,curry leafs n crushed garlic.

Add this to the Dal and mix n cover.

Serve hot with rice or roti.

Note:They are several variations to the making the dal,some people like to add chilli pwd , some add bit of tamarind for tangyness...But personaly i like it this way...as it retains the original flavours of the spinach.

Gutti Dondakaya Fry

In Karnataka, Kannada speakers refer to it as "Tondekayi". In Maharashtra, they are referred as "Tondli". In Andhra Pradesh, south India, Telugu speakers refer to this vegetable as dondakaya. In Tamil Nadu, south India, Tamil speakers refer to it as kovakkai. In Kerala it is known as kovakka(കോവയ്ക്ക). In Assam it is known as kunduli. It is eaten as a curry, by deep-frying it; stuffing it with masala and sauteing it ; or boiling it first in a cooker and then frying it. It is also used in sambaar, a vegetable- and lentil-based soup.

In India, ivy gourd is often recommended to diabetics due to its low glycemic index and its possible ability to help regulate blood glucose.





Ingredients:

25 Whole tender ivy guard(Dondakaya),Tindora
1 tsp tamarind paste
1 big onion chopped fine
3 dry red chilli broken into halfs
1 tbsp chilli pwd
1/2 tsp turmeric
1/2 tsp corinder pwd
1/2 tsp mustard seeds
1/2 tsp jeera
few curry leafs

Method:

Slit the ivy guard just like we do for gutti vankaya curry,but dont let the ivy guard seperate...it should be able to hold its shape.

Now let 4 cups water to a boil,to this add pinch of salt,turmeric n the tamarind paste n let it come to a boil again.

To this add the ivy guard n boil until ivy guard is tender(approx 10 min's).

Strain the liquid from the ivy guard n reserve the water n ivy guard's.

Heat some oil in order to deep fry the boiled ivy guard,Once u fry all the ivy guard until golden yellow remove n keep aside on a plate covered with tissue paper.

Next heat few tbsp oil in a saute pan next add the mustard seeds n jeera,when they start to splutter add the red chilli's n curry leafs

Add the chopped onion when they start to become transparent add the turmeric pwd,red chilli pwd,coriander pwd.

Next add the fryed ivy guard,mix n cook on medium heat for 5 mins.

Next add 3tbsp's of the reserved tamarind juice.

Add salt n mix n cook until it starts to turn into brown color.

Remove n serve with hot rice.

Cabbage n Channa dal Stir Fry

Ingredients:

1/2 cup channa dal soaked for 30 mins
1/2 cabbage chopped fine
2 tbsp fresh grated coconut
5 green chillis slit
3 dry red chillis split into half
1/2 tsp jeera
1/2 tsp mustard seeds
1 tsp urad dal
pinch of hing
few curry leaves
cilantro chopped
salt
few drops of lemon juice

Method:

Pressure cook the channa dal with 1 cup water upto one whistle (so that it retains its shape).Once cool drain the water n reserve the dal.

Next heat some oil,add the urad dal once they start to become brown,add the mustard n jeera.

Next add the green chillis n dry red chillis,pinch of hing n few curry leaves.

Next add the sliced cabbage,add some salt ,mix n cover n cook.

Once the cabbage turns bit soft add the channa dal .

Switch off the stove n add the grated coconut ,chopped cilantro n lemon juice.

Serve hot with rice.

Cluster beans curry

Usually when i go for grocery shopping,i make sure that i include one/two indian vegetables along with carrots/cabbage/cauliflower/beets/beans n leafy vegetables like spinach/methi leaf...

So on the whole my weakly menu concsists of a choice of the above vegetables along with dals/chickpeas/rajma,eggs n chicken once a week

Cluster Beans is one of those vegetables that i get once in a while




Ingredients:

1/2 lb of cluster beans(washed n chopped into 1/2 inch pc's)
1 medium onion chopped
1 1/2 tbsp fresh grated coconut
1/2 tsp turmeric
1/2 tsp mustard seeds(avalu)
1 tsp jeera
2 red chillies split into 2halfs
few curry leafs
2 cloves crushed garlic
salt

Dry Roast n make a powder of the following

1 1/2 tbsp channa dal
1 tsp coriander seeds
1/2 tsp jeera
4 red chillies split into halfs
1 tbsp seasame seeds
few curry leafs

Method

Pressure cook or boil the cluster beans with salt upto one whistle or until tender
Heat oil in a pan then add the mustard seeds,jeera dry red chillies n few curry leaves.

Next add the chopped onions n let it fry until golden yellow

Add the boiled cluster beans,turmeric salt n mix,let it fry until the moisture evaporates from it...

Next add the ground powder along with fresh grated coconut n mix,so that the beans get coated well with the mixture.

Note:u can adjust the chillie according to ur spice level

Tomato Egg Curry

I cant debate on the fact that whether the chicken came first or the egg...But one thing i know for sure is that eggs are available at a less price n is very nutritious form of food.

Eggs add protein to one's diet, as well as various other nutrients.



Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans,and provide several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also an inexpensive single-food source of protein.

All of the egg's vitamin A, D and E is in the egg yolk. The egg is one of the few foods which naturally contain Vitamin D. A large egg yolk contains approximately 60 Calories (250 kilojoules); the egg white contains about 15 Calories (60 kilojoules).

A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol,it contains all of the fat in the egg and slightly less than half of the protein and much of the nutrients. It also contains all of the choline. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development.

It is a good source of nutrients for growing kids,who make a fuss while eating vegetables.

So over all the egg whites are more healthy than the yolk(yellow).But you dont need to avoid completely eating the yolk...u can eat the yolk once in a while(atleast once or twice a week) to get most of its nutrients.

I saw a video on showmethecurry.com about various tips on eggs here is the link to it
http://showmethecurry.com/2009/05/19/egg-fun-facts-tip-tuesday/

Eggs are a permanent resident in my fridge...because they come in handy whenever i am in a dilemma to what to cook.So whenever i notice they are getting over i replace them immediately.

Whenever i have some unexpected guests or whenever i am lazy i make this curry because its ready in a jiffy.My husband tells me that this egg curry was they staple food as bachelors when they came to USA to do they MS...My mom used to make this curry but with a slight variation she adds drumsticks(munnagkkai).For cooking eggs with drumsticks i follow sailusfood recipe http://www.sailusfood.com/2007/05/30/kodi-guddu-munagakaaya-kura-egg-drumstick-curry/




Ingredients:

4 hardboiled eggs
1 big onion chopped finely
3 big tomatoes chopped/1 can of crushed tomato
4 elaichi
3 red chillies broken into two
1/2 tsp turmeric
1 tsp coriander pwd
1 tbsp chilli pwd
1 tsp ginger garlic paste
1 tsp jeera
few curry leaves
chopped cilantro
pinch of garam masala
salt

Method:

Boil the eggs,peel the shell n make slits on it(i additionaly stir fry the eggs in bit of oil until its skin turns golden yellow n remove n keep aside.)If ur not into it u can skip the stir frying step.

Heat oil in a pan,then add the jeera,elaichi n red chillies

Next add the chopped onions,curry leaves,once they turn golden yellow add turmeric n ginger garlic paste.

Next add the chopped tomatoes and salt,mix and cover with a lid.Once they turn mushy remove the cover.

Next add the boiled eggs to the gravy n mix so that the eggs coated with the masala.

Next add the coriander pwd,chilli pwd n fry until oil starts oozing out.

Once done sprinkle some garam masala pwd n cilantro.

Serve with rice

Aloo Gobi

Aloo gobi आलू गोभी or aloo gobhi, is a dry Indian dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, and cumin. A number of variations and similar dishes exist, but the name remains the same.

It is eaten regularly by North Indians and Punjabis, especially in winter when cauliflowers are in season.This curry is usually eaten with a phulka or roti.



Ingredients:

1 whole cauliflower(cut into florets n soaked in salt water for few min's)
1 big russet potatoe(cut it into medium pc's)
1 small onion
1 medium tomatoe
3 green chillies
1 tsp mustard seeds
1 tsp jeera
1 tbsp ginger garlic paste
1/2 tsp turmeric
1 tsp chilli powder
1/2 tsp coriander pwd
1/4 tsp jeera pwd
1/4 tsp amchur pwd/chaat masala
1 1/2 tbsp crushed kasuri methi
1/2 tsp garam masala pwd
salt
cilantro leaves

Method:

Coarsley crush the onions,green chillies n tomatoes n keep aside.

Heat some oil in a pan add the jeera,mustard n when they splutter add the ginger garlic paste n turmeric.

Next add the coarsley ground paste n fry until the oil starts oozing out.

Next add 1/2 cup water,then add the corainder pwd,jeera pwd,chilli pwd,amchur pwd,salt n kasuri methi.

Next add the cauliflower n potato pc's mix so that all the pc's get coated with the masala's.

Cover with a lid n cook on medium heat.

When the cauliflower n potato pc's became tender remove the lid .If there is any water left this will get evaporated.Dont keep mixing as this will break the cauliflower pc's

Once the curry becomes dry sprinkle some garam masala pwd n chopped cilantro n mix.

Serve with hot phulka or rotis or even rice

Spinach and Moong Dal Stir Fry

Once in a while i prefer to make these simple and easy meals which are pakced with a lot of nutrients and one of them is this dish which my mom used to make.It has all the good nutrients from the spinach n the lentils(moong dal),another good thing is it needs very less amount of oil.

Ingredients:

1 box of Birds Eye chopped frozen spinach/1 bunch of fresh spinach

1/2 cup soaked moong dal/pesarapappu

1/2 tsp mustard seeds

1/2 tsp jeera

1 tsp urad dal

1/2 tsp chana dal

4 dry red chillies broken into half

4 cloves of garlic (each cut into 2 halfs)

4 green chillies cut lengthwise

few curry leaves

salt

Method:

• Soak the moong dal for 30 mins and then drain away the water
• If useing frozen spinach just put it in the microwave for 4 mins or u can let it to defrost at room temperature as well.But if ur useing fresh spinach wash it thoroughly and chop it very finely.
• Heat some oil in a pan on medium heat.
• To this add the urad dal,channa dal when they turn light brown add the mustard,jeera,garlic,green chillies,dry red chillies and few curry leaves.
• Once they are fried a bit add the spinach,add some salt
• Keep mixing it so that it doesnt stick to the pan,once the raw smell of the spinach goes of
• Then add the drained moong dal,keep mixing it .If u think it is sticking to the pan then add the few tbsp of water

Note:- I always prefer birds eye frozen spinach for this type of dish,as i can skip the process of cleaning n cutting the spinach finely .I did not use any onions for the dish but alternatively u can add chopped onions before adding the spinach and let it fry for some time and then add the spinach.If u dont prefer the moong dal u can avoid it but i personally feel that it gives a nice crunch to the dish.

It goes very well with rice.

Nimmakaya pappu(Lemon Dal)

Ingredients:

1 cup moong dal/pesarapappu
1 tsp urad dal
1 tsp channa dal
1 tsp mustard seeds/avalu
1 tsp jeera
4 red chillies
1 tsp turmeirc pwd
few curry leaves
pinch of hing
1 lemon
few cilantro leaves

Method:

• Pressure cook the moong dal with 2 cups water upto 3 whistles
• Let it cool and smash it till soft
• Heat oil in a pan,then add the urad dal,channa dal,mustard seeds,jeera,red chillies,curry leaves n hing
• Becareful dont burn the tadka items.
• Add the turmeric,add the cooked dal to the tadka
• Add the lemon juice to the dal,add salt mix n let it come to a slight boil.
• Remove and garnish with chopped cilantro leaves.
• Serve hot with rice or roti's.

Note:

Alternatively u can do the tadka with ghee for more taste.Add the lemon according to ur taste until u get the sourness in the dal.

Betroot curry

Beets, known as beetroot in many areas of the world, seems to be one of those vegetables you either love or hate. The rich maroon flesh of this root vegetable is naturally sweet and nutritious.

beetroot belongs to the same family as spinach and chard, the difference being that with beetroot both the leaves and root can be eaten . Beet greens (use in salads and stir frys) are higher in nutritional value than the roots as they are a richer source of calcium, iron and vitamins A & C. The roots are a very good source of folic acid, fibre, manganese and potassium, whereas both the greens and roots are rich in magnesium, phosphorous, iron and vitamin B6.

The health benefits of beetroot include their stimulating effects on the liver's detoxification processes. The betacyanin content gives beetroot its rich purple - crimson colour and is a potent cancer - fighting agent. Beetroot's fibre promotes both healthy cholesterol levels and bowel function.Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to intensify the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets and breakfast cereals.

Beet juice can help lower blood pressure. Research published in the American Heart Association journal Hypertension showed drinking 500ml of beetroot juice led to a reduction in blood pressure within one hour.

Ingredients:

2 Big Beetroots
4 green chillies slit lengthwise
2 Tbsp grated fresh/frozen coconut
1/2 tsp coriander pwd
1/2 tsp jeera pwd
pinch of garam masala
1 tsp urad dal
1 tsp chana dal
1/2 tsp mustard/avalu
1 tsp jeera
few curry leaves
1/2 tsp hing

Method :

• Wash and pressure cook the whole beetroots as it is i.e without peeling in 2 cups of water for 2 whistles.
• Once the pressure comes down let them cool for sometime,then peel the skin(the skin easily comes off),chop them into small pc's and keep aside
• Heat 2Tbsp of oil then add the urad n channa dal when they start to turn light brown add the mustard,jeera,hing,green chillies n curry leaves.
• Once nice aroma starts to come add the beetroot pc's sprinkle some salt,let it cook uncovered for 5 mins .
• Then add the fresh grated coconut.Serve with rice or roti
  
  

Note:

Alternatively u can skip the beetroot boiling process n instead just peel n chop them into pc's.But when u add it to the tadka u have to cover n cook it until they turn tender.I didnt use any onion's but u can also add onions to the tadka n let let them fry for sometime n then add the beetroot.U can also garnish it with some lime juice n coriander.I use the water in which the beetroots were boiled to make rasam as well.

Beets are naturally very sweet,n since we are not adding any chilli pwd,u can increase or decrease the green chillies according to ur taste.N try omitting the onions to avoid more sweetness.

But if ur using onions use the red onions or white onions rather than the yellow onions(yellow onions are also sweet n not apt for indian cooking)

Dondakaya(ivy guard) curry

I really love this vegetable be it a fry or a curry .It's one of the things that i liked a lot and used to eat as a kid.Even to this day i like cooking and eating this vegetable.

Ingredients:

dondakaya sliced long n thin/cut into thin rounds
1 medium onion chopped finely
1/2 tsp turmeric
1 Tbsp chilli pwd
salt
1 tsp mustard seeds/avalu
1 tsp jeera
1/2 tsp urad dal
4 red chillies
few curry leaves
1 garlic pod crushed

Method:

• Heat oil then add the urad dal,mustard(avaalu),jeera,red chillies.
• Then add the chopped onion and curry leaves let it fry for 2 min's .
• Now add the dondakaya(ivy guard) add pinch of salt and turmeric and mix
• On medium heat cover the pan with a lid and in between keep mixing it,so that it doesnt stick to the pan.This will ensure that the dondakaya pc's will become soft n cooked.
• Once the pc's become tender n soft add the remaining salt , chilli powder and the crushed garlic and mix
• Remove n serve hot with rice

Methi Channa Dal curry

I was always scared to use methi in my dishes as i thouhgt it will give out a slight bitter taste,but no i was wrong instead it adds more flavor to the dish.It has a lot of good nutrients in it.I recently started cooking with methi leaves(Fenugreek) both the fresh and dry ones(kasuri methi).Surprisingely it adds a lot of flavour to the dish be it vegetables,dals or chicken etc.

Fenugreek is used both as an herb (the leaves) and as a spice (the seed). Methi seeds are used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.
In India during the good old days, fenugreek seeds are mixed with yogurt and used as a conditioner for hair. It is one of the three ingredients of dosa . Methi seeds mixed with thick yogurt and swalloed is used as a digestive aid.

The active constituents of fenugreek seed include iron, vitamin A , vitamin B1, vitamin C , phosphates, flavonoids, steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin), trigonelline, and other alkaloids. The seed also contains fiber and protein high in lysine and l-tryptophan.It also helps to lower cholestrol and blood sugar levels.
Ingredients:

1 bunch of fresh methi / 2 cups frozen methi thawed at room temperature
1 cup channa dal soaked for 3mins
2 garlic pods crushed
2 medium size tomatoes chopped
2 green chillies slit
1 tsp jeera
1/2 tsp hing
1/2 tsp turmeric
1/2 tsp coriander pwd
1 Tbsp chilli powder
salt
oil

Method:

• In a pressure cooker add 1 cup channa dal n 2 cups water , cook for upto 1 whistle,turn off heat n let it rest until the pressure comes down.NOTE--the dal should retain its shape so dont cook more longer than that.
• Let it cool, drain the water from the channa dal,(U can use that water to make any rasam) keep the cooked channa dal aside
• Heat oil then add the jeera and crushed garlic
• Next add the hing,green chillies and tomatoes,mix for few min's and cover with lid for 2 mins.
• Remove the lid u will notice that the tomatoes turn mushy n the oil starts oozing out .
• Now add the methi leaves and let fry for sometime until the raw smell disappears n the methi leaves are cooked.
• Next add the turmeric,coriander pwd,salt n chilli powder n mix
• Now add the boiled channa dal ,mix and let it cook until its a bit dry.

NOTE:- U can substitue the methi leaves for spinach as well

Spinach Potatoe curry

Spinach is known as a rich source of iron and calcium. According to the United States Department of Agriculture, a 180 gram serving of boiled spinach contains 6.43 mg of iron, whereas one 6 oz. (170 gram) ground hamburger patty contains at most 4.42 mg. Thus spinach does contain a relatively high level of iron, compared to other vegetable and meat sources.

Spinach also has a high calcium content.Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and lutein), vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid (Vitamin B9), and this vitamin was first purified from spinach.

Ingredients:

1 bunch fresh spinach/1 small box of chopped frozen spinach thawed

4 medium sized potatoes boiled until soft n cut into pc's

1 medium onion chopped finely

2 green chillies also chopped finely

1 tsp of chopped garlic

1 big tomatoe pureed

few curry leaves

1/2 tsp turmeric

1 tsp jeera pwd

1 tsp chilli powder

1/2 tsp garam masala

salt as recquired

3 tbsp oil

Method:

First bring one cup of water to a boil then add fresh spinach to this and let it wilt ,remove and let it cool n then make a paste out of it.Alternatively if using frozen spinach microwave it on high for 3 mins n then puree it.

• Now heat some oil add the chopped garlic n green chillies.To this add the chopped onion
• When the onion is turning golden yellow add the pureed tomatoe n fry till oil oozes out.
• To this add the turmeric powder,jeera powder and chilli powder and half cup of water.
• Once the spices are fried,this takes about a min then add the pureed spinach,fry for some time until oil oozes out a bit.
• To this add the boiled and chopped potatoes.Add salt and garam masala powder.
• Cook until ur desired gravy consistency.
• Serve with roti or plain rice with salad on the side

Bagara Baingan

I love this hyderabadi dish that goes so well with the hyderabadi biryani or even white rice.I prepare it once in a while because its very rarely that we can get fresh purple small brinjal's in my place.While in india whenever we used to go the market my mother used to spend a lot of time selecting the brinjals..i used to laugh at her seeing her criteia for selecting them.But now i began to realise why she spent so much time on them because even i began to do the same thing after all i have the same genes.


So i thought ok i can share my knowledge about selecting brinjals or eggplant whatever u call it..

First thing is that the brinjals should be a bit sleek,not too fat then the colour .It should be bright purple in color and the skin should be shinny not dull, Next it should not have any holes or dents on the skin.Be sure that when u cut the small brinjals look inside them to make sure they are good.I preferably cook my brinjals within day 2 or 3 from the time of purchase or even more earlier than that ,because i feel it has its freshness only for that long.

Ingredients:

10 or 12 small purple brinjals

Dry roast and make a paste

1 cup peanuts

1/2 cup seasame seeds

1/3 cup grated coconut

8 red chillies
1/2 tsp methi seeds

1 tbsp coriander seeds

1 tsp jeera

Gravy

1 big onion chopped finely

3 green chillies slit lengthwise

few curry leaves

1 tbsp chilli powder(adjust according to ur spice level)

1/2 tsp turmeric

1/2 tsp garam masala pwd(elaichi,cloves and cinnamon pwd)

1 cup tamarind juice

1 tsp ginger garlic paste

1/2 tsp mustard seeds(avalu)

salt

1 tbsp jaggery/sugar

Method:

• Make 4 slits on the brinjal but keep it intact . Then deep fry the brinjal's in hot oil for 3 mins remove n keep aside. Alternatively u can line a baking sheet with foil paper and arrange the brinjals on it n spray some oil on them bake them in the oven at 350F for 15-20mins.If u still want to avoid this u can directly put the slit brinjals in the gravy but taste will differ slightly
• Heat some oil in the pan add mustard,curry leaves and let them le.
• Then add slit green chillies,chopped onions n fry until they turn light golden yellow color
• Then add turmeric and combine ,then add the ginger garlic paste n fry till raw smell goes out.
• Next add some chilli powder and garam masala pwd ,salt,add 1/2 cup of water to make sure that spices do not burn,once the oil oozes out
• Add the grinded paste n combine fry for 3 mins ,then add 1 cup water and the tamarind water
• U can add the raw brinjals at this point combine n cover with lid.but if ur adding fryed brinjals or the oven baked brinjals u have to add them at a later stage
• Be careful because the gravy will be splurting all around,mix once in a while because it will start sticking to the pan if u dont mix for too long
• Remove the lid u can add the fryed brinjals at this point.Be near the stove n mix once in a while until the oil oozes out.,add the sugar/gaggery
• When the oil oozes out remove onto a dish and garnish with cilantro