Capsicum Curry

Capsicum Curry:

Today Capsicum recipe it is very tasty to eat chapati,rote,parota are any rice item it is very tasty to eat.This recipe is i like so much to eat,i usually make it weekly once.My family members are also like so much to eat this recipe.This capsicum recipe very useful to health and this helps in easy to digestion.

This green recipes look likes a bit of creamy  because  we added ground nut powder in it. it  Healthy and to eat. 

Ingredients:

Capsicum-1

onion-1

Tomato-1

Ground nut paste-1 tsp

Chilli powder-1/2 tsp

Salt to taste

Mustard seeds-1 tsp

Oil-2 tsp

Curry leaves-5

coriander powder-1/2 tsp

Method:

First take Capsicum  vegetable  and chopped it small pieces and also take Onion and cut into small pieces and take tomato chopped it.  

1. Heat 2 table spoons of oil during a pressure cooker.

2.Splutter mustard seeds.and curry leaves fry it 1 min.

3.Take and Fry onions and capsicum for five min.

4.Add chopped tomato and mix well.Pressure cook the same on a medium flame up-to one whistle. don't add water.Remove from flame.

5.When cool, open the cooker.Add coriander powder, chilly powder and groundnut paste into the mixture &amp, heat it for a few more time.

Serve hot with chappathis. style of any vegetable lies once it's cooked on a low flame while not adding water. you can add coconut instead of groundnut paste.

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Poha Recipe

Poha Recipe:

Ingredients:

Medium poha-3 cups

onion-1

green chilli's-3

mustard seeds-1/4 tsp

turmeric pwd-A pinch

Grated coconut-1/2 cup

salt to taste

rasam pwd-1 tsp(optional)

jaggery-a small piece 

cumin seeds-1/4 tsp

oil-3 tsp

black gram dal-1/2 tsp

Method:

1. green chillies and onions chop fine as shown within the image above.

 2.mix jaggary, tamarind in 1/2 cup water and bring it to boil and keep it aside.

3. Place a pan with 4-5 teaspoons of oil in it on a medium flame. On heating add mustard seeds to that. On sputtering add blackgram dkl as well.

4.To this add chopped green chillies, curry leaves and chopped onions . also add turmeric powder and needed amount of salt to that and fry untill onions turn clear stiring ocassionally.

5. once onions turn clear add washed poha masala mixture from step one and jaggery-tamarind mixture from step three to it and stir well.

6.Enjoy masala poha with either Masala peanuts,or any mixture of your choice.

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Grape Juice Recipe

Grape Juice Recipe:

It has several health benefits........

Control the blood clots

Control the level of LDL cholesterol

It prevents degeneration of muscles that happens with age

cholesterol. This prevents blockage of arteries and therefore the heart remains healthy.

Resveratrol found in fruit juice prevents the formation of tumors

in the body. so this prevents cancer. Purple-colored fruit juice

prevents breast cancer.

By drinking this juice, the degree of gas is increased in the

body that reduces the formation of clots in blood vessels. This reduces chances of heart attacks. Drinking fruit juice daily helps in lowering blood pressure.

harm has anti-aging properties and it also helps to

reduce weight.

Antioxidants gift in grape juice repair damaged cells and

also forestall them from further damage.

Cough and acidity stay far from the one that drinks

grape juice often.

Taking fruit juice within the morning without sugar helpsin curing headache. it's a good home remedy for migraine.

grape juice cures blood disorders and may be a very good setup of blood. It flushes out harmful toxins from the body.

fruit juice additionally cures constipation problem because it acts as a good laxative

Antioxidants gift in fruit juice will help in preventing aging

related problems like Alzheimer’s sickness.

The purple fruit juice helps in fighting arterial sclerosis .

Antioxidants present in fruit juice boost the immune syste

Ingredients:

Grape's-1/4 kg

Sugar--5 tsp

Method:

1 Pick the grapes and clean it well.

2.Add 2 cups of water and boil it.

3.keep it over night.

4.next day grind it mixer or squeeze with hands.

5.Add the suger into that squeezed grape and mix well.

6.Allow to coll  grape juice into the refrigerator. 

7.serve it chilled.

Healthy grape juice is ready to drink

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Idle Upma Recice

Idle Upma Recice:

As the name clearly suggests, it's upma made with idli. this can be the proper way to pack up leftover idlis. What do you do with the idlis lying in the icebox from the previous night's dinner and is rock solid within the morning? straightforward, it transforms into this delicious upma for breakfast. It's morphed so well that it tastes higher than the actual idlis. There ar such a lot of ways that to prepare this upma. you'll be able to simply dice the idlis into tiny items, do some tempering and fry the idlis. Add some vegetables thereto or prepare a tomato-onion gravy and mix the pieces of idli thereto and even more. the following technique is my grandmother's version of preparing idli upma with few changes by me.

Ingredients:

Idle's-7

oil-2 tsp

chana dal-1 tsp

curry leaves-8

mustard seeds-1/4 tsp

raw peanuts-

toor dal -1 tsp

onion-1 chopped

green chilli-2

grated ginger-1 tsp

turmerick pwd-pinch
salt to taste

Method:

1.Take 7 Idle's Break it from your hand and mix it well to prepare Idle upma.keep it a side.

2.Take a pan and Add 2 tasp spoons of oil and leave it for 2 min it will hot and addMustard seeds and chopped onions and green chilli's leave it some time it turn gold colour.

3.After that add raw peanuts,chana dal,toor dal,turmerick pwd,salt to taste,grated ginger 1 tsp
and leave it for 2 min.

4.last you will Add breaked Idle into that pan and mix it well until warm.

5.hot hot special idle upma ready to eat.

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Maramaralu Upma Recipe

Maramaralu Upma Recipe:

Maramaralu upma, that is also called mandakki upma, puffed rice upma, or pori upma, is one in every of the puffed rice recipes that may be ready in no time. If you're about to make an instant breakfast or a lightweight evening food, then the maramaralu upma may be a cooking that may meet your wants.

The dry cereal upma wants solely the everyday ingredients. What about the taste? it's wonderful. Add the roast gram powder to scale the style of this food even higher.

Garnish the dish with coriander leaves and recent coconut gratings and with a few drops of juice to add another tasty dimension to the current instant upma.

Ingredients:

maramaralu-8

oil-2 tsp

chana dal-1 tsp

urad dal-1/2 tsp

mustard seeds-little bit

turmeric pwd-2 pinch

green chilli-2

onion -1

curry leaves-10

 lemon juice-to taste

for garnish coriander leaves

Method:

Look for burned dry cereal or rice husk that will be gift within the maramaralu / puffed rice and discard such rice.

Add maramaralu to implement utensil with regarding 5 to 6 cups of water.

Rinse the maramaralu within the water utensil.

If you use Mysore puri / puffed rice (thick variety), soak it in water for about 5 minutes.

Remove the maramaralu from the water, using your hand(s) and press the ingredient tightly to get rid of excess water.  

Keep the maramaralu on a plate. when removing all the maramaralu from the water, discard it.

Rinse the maramarulu in water once more and repeat Step three.

Chop the onion and green chilies.

Heat oil in a thick-bottom vessel.

Add mustard seeds. once these begin to splutter, add channa dal and urad dal.

Fry until the dals turn golden-brown.

Add curry leaves, sliced onion and green chilies.  

Fry until the onion chops become golden brown.  

Add turmeric.

Keep preparation till there is no raw smell of turmeric.

Add puffed rice and salt.

Mix slowly until maramaralu becomes hot.

Add juice. Mix.

Switch off the stove.

Garnish with coriander leaves and coconut gratings

Maramaralu / pori / mandakki upma is ready.

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Onion Pakoda Recipe

Onion Pakoda Recipe:

For most for us Indians, the proper and comforting food throughout cold weathers or season could be a very popular and comforting Indian snack, Pakoda or Pakodi. Best enjoyed over a hot cup of tea, the cripsy and spicy Pakodi makes tea time one thing special, almost sort of a bonding time between family and friends.
Its not simply atmospheric condition or rains that makes American state crave for pakodas, I will have all year around as area unit|they're} not solely tasty however may be ready in an exceedingly bit and with ingredients that are sometimes offered within the pantry.
Prepared from a batter of besan , rice flour, onions, curry leaves and inexperienced chillis, Pakodas area unit deep deep-fried until they attain a fine looking golden brown color. each soft pakodas and exhausting pakodis  may be ready from a similar batter and its the feel of the batter that makes them soft or exhausting.

Go to any busy crossing in an exceedingly city or town and one is certain to search out streets  lined by hawkers, preparation the food right before your eyes and commerce hot pakodis. Here in Andhra, a well-liked snack that sells alright is that the the tender kind of pakodi called gatti ulli pakodi, wherever the batter is ready by exploitation little or no water. The less water wont to combine the flours, the more durable the batter is, to arrange crisp gatti pakodi which may be keep in air tight containers for many days.

Ingredients:

1 1/2 cups Gram dal pwd

½ cup rice flour

5 green chillis, finely chopped

4 large onions, sliced

2 spring onions (optional)

2 tbsp melted ghee

15 sprigs curry leaves

salt to taste

pinch of baking soda

oil for deep frying

Method:

1Combine each the flours with salt, soda, green chillis, curry leaves and onions. Add the liquefied ghee and blend well with fingers. mix well until u have a breakable texture.

2 Add few tablespoons of water and blend well that it forms a tough batter. Don’t add too much water.

3. Heat enough oil in a very deep pan. It ought to be piping hot. Use your fingers to drop the batter within the oil to create small fritters. reduce heat to medium and deep fry until they turn golden brown. Use a ladle to stay turning the fritters in order that it cooks on all sides.

 4.Once they turn golden brown, take away them on to absorbent paper. Store in air tight containers and function evening snacks over a hot cup of masala chai.

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Bellam Payasam / jaggery Payasam

Bellam Payasam / jaggery Payasam:

Learn how to form Senaga Pappu Payasam recipe at home. Senaga pappu payasam may be a traditional Andhra dish that we tend to prepare for several festivals. Preparation of Senaga pappu payasam is  simple and takes very less time to try to to.

If you discover this Senaga Pappu Payasam formula is useful then please share together with your friends. Here we've got given list of ingredients and procedure on the way to create Senaga Pappu Payasam recipe, so anyone will create this Senaga Pappu Payasam terribly simply with none experiance on creating this recipe.

Ingredients:

Senaga pappu-1 cup

jaggery-1 cup

milk-2 cup

cardamon pwd-1/2 tsp

cashew nuts-5 gm

ghee-3 tsp

Method:

1.Preparation of Jaggery payasam.

2.Soak Senga pappu in water for15 min, and cook in pressure cooker for up to 3 whistles (soft).

3.Heat a pan, add ghee and toast the cashew haywire and raisins until golden brown. take away from pan, keep aside.

4.In a significant round-bottom vessel, add the jagghery powered and water and let it cook for 7-8 minutes on low flame.

5.Add the toasted chana decalitre together with left over liquid and let it slowly simmer for 6-7 minutes, stirring it once in a while.

6.Turn off heat. Add the low fat milk and mix. On low flame, allow the payasam to cook for 4-5 minutes.

Add the cardamom powder cooked cashews. Serve heat or chilled.

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Chakara Pongali Any Festival Special

Chakara Pongali Any Festival Special:

Ingedients:

sugar-half cup

raw rice-1 cup

ghee-3 tsp

dal-1/2 cup

cashew nuts-10 gm

raisin-5 gm

a pinch of edible camphoe(pachha karupuram)

Method:

1. In a pan, heat a teaspoon of ghee on medium flame. Add and roast the moong dal till light-weight golden color. turn off the flame and put aside. 

2. place the rinsed rice, cooked moong dal andadd 3  cups water in a pressure cooker and cook until 3 whistles. 

3. shut down the flame and wait till the pressure go off. 

4. Heat the ghee in an exceedingly pan. Add and fry the cashew batty and raisins. put aside once the nuts turn golden brown color.

5. combine the sugar and 1/2 cup of water in an exceedingly vessel and cook on a low flame until the sugar melts. 

6. currently add the deep-fried rice, edible natural resin, deep-fried cashews, raisins and clarified butter and blend well. 

7.Cook for five minutes and turn off the flame. chakara pongal is ready

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Home Made Sorakaya Pappu Curry

Home Made Sorakaya Pappu Curry:

Ingredients:

sorakay--1/2 kg

moong dal-1 cup

green chilli-6

cumin seeds-1/2 tsp

zeera-1/4 tsp

salt for taste

termeric pwd-1 tsp

oil-3 tsp

curry leaves-10

onion-1

tomatoes-3

tarmarind-take lemon size

Method:

1.Take Sorakaya clean it, peel it and chopped into small species .

2.Take  moong dal,soak it for 10 min and clean it, next light a stove keep dal into that stove and add chooped sorakaya and add water into that leave it for 15 min.

3. After that Add green chili's,termerick powder,tomatoes and tamarind leave it for 10 min it will be cooked

4.put off the stove and add salt for taste blend it for thick paste well mix the above cooked vegetables.

5.take a pan put it into the stove and add  3 spoons of oil and heat it for 2 min after that add onions chopped and cumin seeds,curry leaves and leave it for 3 min it will turn redish color.

6.after add the sorakaya paste into the oil and leave it 2 min.sorakaya pappu is ready to eat rice or chapati or roti..   

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Egg Curry Recipe

• Egg Curry Recipe:

Egg Curry may be a hearty, delicious recipe that will amaze both your family and friends. straightforward to prepare and cook, this direction is that the good selection for vegetarians or all healthy food lovers. Loaded with vitamins and nutrients, this Egg curry may be a veritable supply of health and energy, whereas using rather low-cost ingredients and an uncomplicated method.

Notes of coriander and turmeric are delivery a spinach puree back to life, jazzed up with tomatoes and recent cream and topped  with delicate fragrances of cumin and  ginger. This dish is to die for!

Ingredients:

• 5 eggs, boiled hard
• 2 bunches of spinach leaves, 
• 3 medium tomatoes, pureed
• ½ tsp of red chilli powder
• 1 tsp of coriander powder
• ¼ tsp of turmeric powder
• ½ tsp of cumin powder
• 1 pinch of salt or as per taste
• 2 tbsp of ginger paste
• 2 tbsp of garlic paste
• 4 medium onions, chopped
• 2 tbsp of oil

Method:

1. Place a pan over medium heat and add the oil. once the oil is heated, add in the garlic paste and also the ginger paste. provides it a good stir and cook the mixture till the ginger paste and garlic paste fragrance disappears, then add the onion paste and cook the mixture till golden brown.

2. Add within the tomato puree and let it simmer for a while, until the oil separates from the mixture.

3. when the water has gaseous, add the spinach puree and provides it a decent stir. Cook the mixture for concerning five to six minutes or as required.

4. Add within the masalas: the red chili pepper powder, coriander and turmeric powder, cumin powder, then salt as per style. provide the mixture a powerful stir therefore all the spices are going to be evenly spread at intervals the curry. Cook it for one more a pair of or three minutes, whereas not forgetting to often provides it a stir, because it has the tendency to stick to the pan.

5. Meanwhile, slice the eggs lenghtwise and set them aside.

6. provide the curry another stir, then add the recent cream and provides it another vigorous stir.

7. Gently place the egg halves within the pan, over the curry and convey the mixture to a boil.

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gutti vankaya recipe

gutty vankaya recipe:

Ingredients:

Brinjals - 1/4 kg
Coconut - 1 cup grated 
Onions - 1

Thick Tamarind extract - 1 tbl spn.

Sambhar Powder -  5 tsp
Bengal gram dhal - 1 tsp
Garlic - 3 flakes 
Salt - as required
Oil

curry leaves

Method:

Select tender even sized brinjals and take away the stem.  Cut every brinjal into four halfway through from bottom so that brinjal remains whole.  Keep them immersed in water.  Cut onion into fine square pieces.  Grind coconut, garlic, salt and sambhar powder along into a paste. combine this paste with tamarind water and keep side.

Heat oil in a kadai and add mustard seeds and bengal gram dhal and fry until the dhal turns light-weight dark-brown and take away from fire.  Add this to the bottom paste beside the onions. combine it well and stuff this into the brinjals.

Heat oil in kadai (at least two tbl spoons) and arrange brinjals in it in such the simplest way that the stuffed portion faces upwards.  If there's any masala remaining, add it on high of the brinjals.  Add regarding cup of water and shut with a lid.

Keep the flame reduced in order that the masala does not stick with the bottom.  Keep stirring in between and check if the brinjals became soft and therefore the water is absorbed fully as this is a dry curry. take away from fire and serve.

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Bread Upma Recipe

Bread Upma Recipe:

Ingredients:

Bread--9

tomato-2

onion -1

green chilli-2

cumin seeds-1/4 tsp

turmeric pwd-pinch

oil-4 tsp

salt to taste

curry leaves

Method:

Cut bread into squares or break into small pieces. Heat 2 tsp of ghee and roast the bread until golden. Turn off and let the bread is in the heat of the pan. (If the outer brown crust was removed is optional) 

Cut the onions lengthwise. 

method: 

Heat oil in a pan, add mustard seeds, when babbles, add onion, ginger, green chilies, curry leaves and saute until onions become transparent. 

Then add the chopped tomatoes, turmeric powder, sambar dust, salt needed and cook until tomatoes are soft. 

Then add bread crumbs and stir until bread masala is well coated. 

Serve hot.You need no garnish for this upma. You can have this even as a tea time snack.

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Pala Kova Sweet At Homemade

Pala Kova Sweet At Homemade:

Ingredients:

milk--5 cup

sugar-2 cup

badam-10 gm

cashew nuts--10gm

Method:

1. Take the five cups of milk in a heavy bottomed wide mouthed vessel. In Medium-High heat bring it to boil (Takes 15 minutes) [Stay close to the stove and be watchful if you're employed with medium-high heat. If you have got a non-stick vessel you can use since milk can scorch in later stages of cookery.]

Once the milk boils, scale back flame to Medium-Low. Scrap the perimeters of the vessel and stir the content from time to time.

2. In next twenty minutes, the milk reduces to  bear in mind to stir and scrap the dry milk from time to time.

In next twenty minutes, the milk reduces to  bear in mind to stir and scrap the dry milk from time to time.

3.In next 15-20 minutes, the milk once more halves turning into a pale yellow color. Take extra care from this stage since the milk tends to burn/scorch in no time if you’re careless observance it. so stir and scrap the milk solids terribly frequently. in this stage most of the water vaporizes from the milk turning it into a thick consistency with a granular texture (as shown within the image to your Right). [If you would like to create paal kova, add 2 tbsp. sugar and 1/8 tsp. cardamom powder during this stage and blend well and continue with 

4. In next ten minutes, the milk starts to solidify. flip flame to Low since the natural process can quickly get burnt if unmarked. don't ditch stirring oftentimes.

Solidifying milk – close-up shot.

5. In next ten minutes the color of the milk changes to creamy yellow and thickens additional. add sugar stirr it[Be watchful. Stir. As milk gets firmer and firmer it'd burn quickly if you do not stir frequently] 

6. In next 5-10 minutes, most of the water content evaporates from the milk and solidifies the milk utterly. Now, after you stir, the content stir along firmly into one mass. switch off the stove. Bring it to temperature.add cashew nuts and badam choped, Fresh, homemade Indian Khoya/Koa is now ready! Khoya/Mawa thickens more once it reaches temperature (Takes around 20-25 minutes). Transfer the khoya into a dry container. close it and refrigerate the koya if not exploitation immediately.

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Puff Pastry Recipe

Puff Pastry Recipe:

This formula is for purists who insist on home-baked ingredients. creating your own puff pastry from scratch isn't troublesome, however may be a long and conscientious method. arrange on 3 days to create this puff pastry because the 1st and last steps need long refrigeration. Once you browse through the directions, you'll arrange to merely use the ready puff pastry from the deep freezer case at the market!

Prep Time: thirty six hours, 10 minutes

13 ounces (390 g) general flour

Ingredients:

1-1/2 tsp (7 ml) salt

3 ounces (90 g) tasteless butter, cold

7 fluid ounces (210 ml) water, cold

10 ounces (300 g) tasteless butter, softened

Preparation:

To form the detrempe, sift the flour and salt along in a very massive bowl. Cut the cold butter (3 ounces) into tiny items then cut the items into the flour till the mixture resembles coarse meal. 

Make a well within the center of the mixture and add all the water promptly. employing a rubber spatula or your fingers, step by step draw the flour into the water. combine till all the flour is incorporated. don't knead. The detrempe ought to be sticky and shaggy-looking.

urn the detrempe out onto a gently floured surface. Knead the dough many times by hand, misreckoning it into a ball. Wrap the dough tightly in plastic and chll long. 

To appear the butter, 1st prepare the softened butter by inserting it between 2 sheets of wrapping. Use a kitchen utensil to roll the softened butter into a parallelogram, roughly five inches by eight inches (12.5 centimeters by twenty centimeters). it's vital that the detrempe and butter be of virtually equal consistency. If necessary, permit the detriment to take a seat at temperature to melt or chill the butter in brief to harden. 

On a gently floured board, roll the detriment into a parallelogram roughly twelve inches by fifteen inches (30 centimeters by thirty seven.5 centimeters). elevate and rotate the dough as necessary to stop protruding. 

Use a dry pastry brush to brush away any flour from the dough's surface. Loose flour will cause grey streaks and might stop the puff pastry from rising properly once baked. 

Peel one piece of wrapping from the butter. Position the butter within the center of the parallelogram and take away the remaining plastic. Fold the four edges of the detriment over the butter envelopment it utterly. Stretch the dough if necessary; it's vital that none of the butter be exposed. 

With the bifold aspect facing up, press the dough many times with a kitchen utensil. Use a rocking motion to make ridges within the dough. Place the kitchen utensil in every ridge and slowly roll back and forth to widen the ridge. Repeat till all the ridges area unit doubled in size. victimization the ridges as a place to begin, roll the dough out into a sleek, even parallelogram roughly eight inches by twenty four inches (20 centimeters by fifty centimeters). take care to stay the corners of the dough as right angles. 

Use a dry pastry brush to get rid of any loose flour from the dough's surface. Fold the dough in thirds, sort of a letter. If one finish is broken or in worse condition, fold it in first; otherwise, begin at very cheap. This completes the primary flip. 

Rotate the block of dough ninety degrees so the bifold edge is on your left and also the dough faces you wish a book. Roll out the dough once more, repetition the ridging technique. Once again, the dough ought to be during a sleek, even parallelogram of roughly eight inches by twenty four inches (20 centimeters by sixty centimeters). 

Fold the dough in thirds once more, finishing the second flip. cowl the dough with wrapping and chill for a minimum of half-hour. Repeat the rolling and folding technique till the dough has had a complete of 5 turns. don't perform over 2 turns while not a resting and chilling amount. cowl the dough utterly and chill long before shaping and baking. 

Yield: a pair of pounds (1 kg) 

Approximate values per 1-ounce (30 g) serving: Calories one hundred twenty, total fat nine g, saturated fat vi g, steroid alcohol twenty five mg, atomic number 11 a hundred and ten mg, total carbohydrates nine g, macro molecule one g, fat-soluble vitamin V-day. 

Notes: it's not necessary to figure with the complete block of dough once creating bouchées, cookies or form. Cut the block into thirds or quarters and work with one among these parts at a time, keeping the remainder chilled till required. 

Puff pastry sheets could also be frozen. Fold finished rectangles in thirds and wrap tightly before freeze. dethaw within the icebox before victimization.

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