Coriandor rice

Ingredients

• Cooked Rice           3 cups
• Coriander leaves      3cups
• Green mutter          1 cup
• Green chili              3 slit straightway
• Cashew                  5 fry in ghee
• Oil                          4tsp

Procedure

1. Cook rice and take it in a vessel.
2. Wash and paste coriander leaves half way in a mixer grinder.
3. Take oil in a thick bottom vessel and fry coriander paste and green chili for a while add green mutter and mix well.
4. Keep it with a lid and cook till the mutter cooked soft.
5. Add cooked rice and salt. Mix well on the flame. Serve with onion salad or masala curry. 

Jilledikayalu

Jilledu kayalu is a dish which we offfer to Lord Ganesh. It is made of rice flour stuffed with coconut sweet or Chena dal poornam. 

Chena dal poornam 

Chena dal poornam

•  Bengal gram dal(Senga pappu)/chana dal- 1 1/2 cups
•  Sugar - 1 1/2 cups
• Cardamom powder 1/2 spoon

 poornam 

1. Cook the Bengal gram dal in a pressure cooker till it become soft. 
2. Drain the excess water. Mesh dal while it is hot (grind the whole mixture till it becomes smooth.)  let the dal cool down for few minutes.
3. Add sugar and cardamom powder. 
4. Transfer the poornam in  a pan and cook on stove in very low medium heat it til the excess water in the poornam will evaporate.
5. This makes the poornam dry and easy to roll as round balls. Make equal round balls.

Coconut sweet

kobbari poornam

Kobbari poornam for stuffing

Grated coconut     2cups
Sugar                    11/2cups
crushed cardamom

1. Heat  thick bottom cooking bowl.
2. Add grated coconut, sugar and half cup of  water, mix well.
3. Mix continuously in low flame and cook till the water in the mixture evaporates.
4. Make equal proportions and keep it aside.

Rice Four Dough

Picture 1

 .Ridce flour dough

Rice flour       3 cups

Water           3 1/2cups   ( 3+1/2) 

Salt              1 pinch

1. Bring water to boil  in a thick bottom vessel or nonstick vessel. Add salt and rice flour to the boiled water.
2. Cover with a lid and cook for five minutes on low flame.
3. Remove the lid and mix well.
4. Cook for it till the rice flour dough not sticking to our wet hands. 
5. Remove from flame. Allow it to cool. Keep the dough in a wet cloth and press it with wet  hands to become  the dough smooth.  (picture 1)
6. Devide the dough into equal proportions round balls. (with oil greased hands.. Cover a wet cloth on it.

Process of Jilledikayalu

Picture 1

1.Take a opened plastic cover put some oil on it. Take rice flour dough  and spread it roundly  

Picture 2

  keep it in jilledukayala pressing machine,
 put coconut sweet or chana dal poornam in the centre (picture2) and  press it.(picture 3) 

picture 3

picture 4

Remove the remaing rice flour dough(picute 4 ). Remove the jelledukaya from the machine and keep it aside.Contenue the process (picutre 5 )

Pur 3 jilledikayalu on a wet cloth covered idli  tray (Picture  ) and cover jilledikayalu with remaining colth.

Put another tray in  the same process. ( See above pictures )

Jilliedukayaly steaming

1. Take 2to3 cups of water in a vessel and keep the idly  stand in it and cook  for 5 to10 minutes.
2.  Remove them from the steamer carefully, allow to cool for 5 minutes, remove from the wet cloth carefully and place them in a plate. (picture 4). Repeat the process with rest of the jilledu kayalu.
3. Jilledikaya is ready to eat.

Soft Chekodies

Ingredients

• Rice flour 3 cups
• water       61/2 water
• Til seeds   1/4cup
• Red chilli powder  
• salt to taste
• Oil for deep fry

Procedure

1. Heat water in a thick bottom vessel. Add salt, chili powder and rice flour to the boiled water.
2. Cover with a lid and cook for five minutes on low flame.
3. Remove the lid and mix well.
4. Cook for it till the rice flour dough not sticking to our wet hands. 
5. Remove from flame. Allow it to cool. 
6. Divide the dough into equal proportions round balls. (with oil greased hands)
7. Take til seeds and rice dough cooked balls in a plate and turn round the plate. so that the til seeds stick to the round balls. 
8. Cover with wet cloth to prevent the dough from getting dried.
9.  Now roll the each ball into a thick rope with oil greased hands on flat surface. 
10. To make it circle press the both ends together.
11.  Heat oil in a pan and Gently slide the rings or chakodis
12. .Fry till the chekodis become crispy. 

Boondi in Yogurt (Curd)

Ingredients

• Kara Boondi         1 cup
• Yogurt                2 cups
• Tomato               1 chopped
• cumin powder      one pinch
• chilly powder       one pinch
• coriander leaves 
• Onion                 1 chopped
• salt to taste

Procedure

1. Take curd in a big bowl. Add all ingredients and mix well.
2. Decorate with coriander leaves. 
3. Serve in small bowls.

Easy method to cook minimum rice without pressure cooker

Ingredients

• Rice               1cup
• water             3 1\2 cup
• Thick bottom vessel

Procedure

1. Wash rice. Boil water along with washed rice in a thick bottom vessel.
2. When boiling starts  Cook  it on a low flame with a closed lid slightly opened. 
3. The rice will cook with steam generated inside. 
4. Cook  till the water in the  rice fully  evaporates. 
5. Stir one or two times during the process.

(In this process u can cook minimum rice, save energy, without cooker.)

Bengal gram dal Curry

Ingredients

• Bengal gram dal     1cup
• Potato                   1( peal and cut into pieces)
• Onion                    1(cut into pieces)

For seasoning:

•  Red chili                1
•  Mustard seeds       1 tsp
•  Cumin seeds          1/2 tsp
•  Green chillies          2
•  Oil                         1 tsp
• Garlic cloves            4-5

Procedure

1.  Wash and soak Bengal gram dal in water for 5 minutes.
2.  Cook dal in pressure cooker along with potatoes.(add 2 1/2 cups water) for 2 whistles. 
3.  Heat oil in a cooking vessel, seasoning with garlic cloves red chili, mustard seeds, cumin seeds and green chili, add onion and saute for 5 minutes. 
4.  Add cooked dal to the seasoning, add salt and mix well. Cook for 5 minutes.
5.  Serve with rice or roti. 

Baby Spinach Dal

Ingredients

• Baby spinach        1 bunch
• Red gram dal        1 cup
• Tomato pieces      1 cup
• Onion pieces         1cup
• Tamarind pulp       1 \4 cup
• Turmeric powder  1 pinch
• salt to taste

Seasoning:

•  Mustard seeds      1 tsp
•  Cumin seeds         1/2 tsp
•  Green chillies        2
•  Oil                       1 tsp
• Garlic cloves          4-5

Procedure

1. Cook dal in pressure cooker.  Mesh it.
2. Heat oil in a thick bottom vessel and sesoning with mustard seeds cumin seeds green chiilli and garlic cloves. Add baby spinach and dal, tomato, salt and turmeric powder to the seasoning. 
3. Mix well and cook till baby spinach becomes soft in low flame.
4. Serve with rice or roti.

Brinjal, peas curry

Ingredients

• Brinjal                         2 cut into pieces
• Green or yellow peas   1cup
• Salt to tase

For seasoning: 

•       Mustard seeds                 1 tsp
•        Cumin seeds                   1/2 tsp
•        Green chillies                   2
•        Oil                                 1 tsp
•       Garlic cloves, crushed      4-5 crushed

Procedure

1. Soak green peas for night in sufficient water. Remove from water.
2. Take green peas and brinjal in cooker adding 2 cups of  water.
3. Cook till mutter become soft. (whistles 2). Mesh slightly.
4. Add red chili powder, salt, coriander powder and cumin powder and mix well. 
5. Seasoning with mustard, cumin and garlic cloves.  Mix well.
6. Cook for 5 minutes.
7. Serve with rice or roti.

potato, curd chatney

Ingredients

•  Potatoes          2
•  Curd                1 cup
•  Salt to taste

 Seasoning:

•  Red chili                  1
•  Mustard seeds         1 tsp
•  Cumin seeds            1/2 tsp
•  Green chillies            2
•  Curry leaves
•  Oil                             1 tsp

Procedure

1.  Take curd in a bowl.
2.  Cook potatoes in a cooker. Remove from cooker, peel and mesh the potatoes.  Add it  to the curd.
3.  Heat oil in a small pan and seasoning with red chili, mustard seeds, cumin seeds, green chili and    curry leave.
4. Add the seasoning and salt to the potatoe and curd mix. Mix well.
5. Serve with roti or rice.

chatt

INGREDIENTS:

• 1 cup dried yellow peas
• 2 potatoes
• 1 large tomato, chopped
• 1 medium onion
• 1" ginger
• 2 cloves garlic
• 4 green chillies
• 1 tsp cumin seeds
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Chopped coriander leaves to garnish
• Salt to taste
• 4 cups water
• 1 tbsp oil

PROCEDURE

1. Soak the dried peas overnight in water.
2. Peel the potatoes and cut into small pieces. 
3. In a pressure cooker, cook the peas and the potatoes with 2 cups of water.
4. Grind the onion, garlic, ginger to a fine paste.
5.  Heat oil in a pan. Add cumin seeds. when the seeds begin to splutter, add onion pieces. let the onions saute.
6. Add the onion-garlic paste, fry till the paste and the oil separates. 
7. Add the cumin powder, coriander powder, red chilli powder, turmeric powder, salt and tomatoes and mix well.
8. Add the boiled peas , potatoes and suffiecient water mix well and cook for 10 minutes.  Garnish with coriander leaves and serve with rice or roti

CHAAT

Take2 cups of  guguni in a  bowl add 1cup karampoosa or sev , dice  onion, tomato, green chilies, tomoto sauce, coriander/cilantro leaves, chat masala, little salt.. Add everything to a large bowl and mix throughly.

Rajma Curry

Ingredeints

• Rajma                  2cups
• Tomato                1 chopped
• Onion pieces         2 Cups (finely chopped)
• Chili powder        1/2 tsp
• Coriander powder 1/2 tsp
• Cumin powder       1/4tsp    
• Salt to taste

For seasoning:

•  Mustard seeds                               1 tsp
•  Cumin seeds                                   1/2 tsp
•  Green chillies                                  2
•  Oil                                                  1 tsp
• Garlic cloves                                    4-5

Procedure

1. Soak  rajma overnight in water with sufficient water. 
2. In a pressure cooker, cook the rajma with 3 cups of water (3 whistes).
3. Heat oil in  a thick bottom pan and seasoning with garlic cloves, mustard seeds, cumin seeds, and green chilies. 
4. Add onion pieces saute for awhile, add tomato pieces, coriander powder and cumin powder and saute for 2 minutes. Now add cooked rajma and salt.
5.  Mix well. Cook for another 2 minutes.

pallak panner

Ingredients

• Palak ( spinach)           2 bunches
• paneer                          250gms cut into cubic pieces                   
• Garlic cloves                5                     
• Onion pieces                 2 cups   
• Tomato pieces              1 cup
• Green chillie                 2 cut into pieces  
•  red chilli powder           1/2 tbs              
• Coriander powder          1/2tsp
• Cumin powder                1/4tsp
• salt to taste
• Oil for deep  fry

Procedure

1. Cook palak in a thick bottom vessel with minimum water for 5 minutes. Remove from water( keep water)  and past it in a mixi jar. Keep it aside. 
2. Heat  oil in a deep pan and fry paneer till they become light brown colour. keep paneer aside.
3. Heat little oil in cooking vessel and seasoning with garlic and cumin seeds.
4.  Add onion, green chili and saute for a while. Add tomato and saute it.
5.  Now add palak saute for 3 minutes.
6.  Add sufficient water, cumin powder, coriander powder, red chili powder, salt and paneer.
7.  Mix well and allow to boil for 5 minutes in low flame. 
8. Serve with rice roti. 

Raskora , Rabri and koava muddakudumulu

Raskora

Picture 1

Raskora 

Ingredients 

Grated coconut        6 cups

Sugar                      2cups

Cardamon powder    1 pinch

Procedure

1. Heat  thick bottom cooking bowl.
2. Add grated coconut, sugar and half cup of  water, mix well.
3. Mix continuously in low flame and cook till the water in the mixture evaporates. (picture 1)
4. Switch off the stove and allow to cool. 
5. Make equal proportional small balls with Ghee applied hands.

Rabri

Picture

Rabri 

Ingredients 

• Thick Milk                  2 litres (minimum 1litre) 
• Sugar                         1cups (depends upon ur taste and milk thick ness)
• Cardamon powder       1 pinch

Procedure

1. Take milk in a thick bottom  deep bowl and heat  until the milk  reduces to half.( Mix contentiously in medium low flame.)
2. Add sugar and mix well. Again cook till the it becomes a medium  thick paste.
3. Mix cardamon powder and remove from the flame.
4.  Serve hot or cold.

Koava Muddakudumulu

Picture 1

picture 2

Ingredients

• Raskoras 8
• Rabri      4 cups

Procedure

1. Take rabri in a  thick bottom bowl and  cook on stove on  low medium heat , till the excess water in the rabri will evaporates.
2. This makes the koava dry and easy to roll . Make equal portions.
3. Now take a opened plastic cover put some ghee on it.  
4. Take kowava  dough spread it little bit on ghee applied plastic coverr, then put the raskora ball ( picture1 )and close it.
5. Make  balls with Ghee applied hands  as shown in the (picture 2.)
6. Serve after  minimum 15 minutes. 

Pregnecy and Postpartum Diet

Postpartum Diet

Different culture across the world follow different postpartum diets. Each of those diets are focused on providing nutrition, improve healing on labour savaged women" s bodies and also enhance milk supply to the milk ducks.Following recipes r for diets commonly followed( mostly in South India) by new mothers. they r typically followed for the first twenty one days after delivery.

Dry Ginger  Powder

Dry Giger

                              Dry Ginger  Powder

Eating foods that generate heat in the body is recommended for quick healing of the uterus. Dry ginger powder (2to3tsp) mixed with ghee should be heated in microwave or on stove until it reaches its boiling point. This ginger mix should be taken with rice and salt before consuming any other foods during lunch. you can also mix jaggery if you prefer sweets option. Dry ginger powder is available in most grocery shops. (Heat dry ginger and ghee seprately for 1minute in microwave)


Ridge gourd fry

Ridge gourd fry

Ingredients

• Rid gourd  2 (cut into pieces)
• Salt to taste

For seasoning

• Garlic cloves         8
• Mustard seeds   1/2tsp
• Cumin seeds      1/2tsp
• Red chili            2
• Til oil                 3 tsp

 Procedure

1. Heat oil in a thick bottom pan, seasoning with garlic, mustard seeds cumin seeds, red chili. Add rid gourd pieces. Mix well and lid it (don’t add water).
2.  Cook till the rid gourd pieces become soft. Add salt, mix well, fry for few minutes. 
3. Serve with roti or rice.

Garlic cloves karam

Garlic cloves karam

Ingredients

• Garlic cloves      ½ cup
• Till oil                1 cup
• Red chili powder 1 tsp
• Salt to tas

Procedure

1. Heat oil Iin a pan and add garlic cloves. 
2. Fry them till its colour become brown. 
3. Remove from flame. 
4. After a while add red chili powder and salt, mix well.
5.  Eat daily with rice or roti.

Red gram dal kattu

Red gram dal kattu

Ingredients

• Toor dal                     1cup
• Turmeric powder        1 pinch
• Salt  to taste

For seasoning

• Garlic cloves         8
• Mustard seeds   1/2tsp
• Cumin seeds      1/2tsp
• Red chili            2
• Curry leaves
• Til oil                 1 tsp

Procedure

1. Cook toor dal in a pressure cooker. Mesh it slightly.
2.  Heat oil in a thick bottom vessel and seasoning with garlic cloves, red chili, mustard seeds, cumin seeds and curry leaves.
3. Add dal turmeric powder and salt, cook till it  boil. Cook for 5 minutes. 
4. Remove from flame.
5. Serve with hot rice or roti. 

Raw garlic clove kaaram

Raw garlic clove kaaram

Red gram dal chatni

Red gram dal chatni

Ingredients:

• Toordal           1 cup
• Red chili          1
• Cumin seeds    1 tsp
• Salt to taste
• Oil                  2 tsp
• Garlic cloves    3 (option)

Procedure :

1.  Heat oil in a pan add red chili saute for 1 minute add toordal , sauté it till its colour becomes light brown.
2.  Add cumin seeds and sauté for few minutes.
3.  Remove from the flame , allow it to cool.
4.  Take dal in a grinder jar. Add salt and garlic.Grind it till it becomes light rough paste (add sufficient water while grinding.)
5.  Take chatni in a bowl. 
6.  Serve with rice or roti

     (It can be prepared with Green gram dal and also with Bengal gram dal by the same   process)




Tindora Fry

Ingredients

• Tindora (Small size)   30 cut into pieces
• Oil  Garlic cloves         8
• Mustard seeds   1/2tsp
• Cumin seeds      1/2tsp
• Red chili            2
• Til oil                 3 tsp
• Salt to taste

Procedure

1.  Cook tindora pieces in a pressure cooker adding little water (for two whistles). Remove from the cooker. Keep it aside.
2.  Heat oil in a thick bottom pan, seasoning with garlic, mustard seeds cumin seeds and red chili.
3.  Add  cooked tindora pieces, and salt, mix well. Lid it for few minutes.
4.  Remove the lid  and fry till the tindora pieces become light brown in colour. Serve with roti or rice.

Toordal Chutney

Ingredients:

• Toordal           1 cup
• Red chili          1
• Cumin seeds    1 tsp
• Salt to taste
• Oil                  2 tsp
• Garlic cloves    3 (option)

Procedure :

1.  Heat oil in a pan add red chili saute for 1 minute add toordal , sauté it till its colour becomes light brown.
2.  Add cumin seeds and sauté for few minutes.
3.  Remove from the flame , allow it to cool.
4.  Take dal in a grinder jar. Add salt and garlic.Grind it till it becomes light rough paste.
5.  Take chatni in a bowl. 
6.  Serve with rice or roti

     (It can be prepared with Green gram dal and also with Bengal gram dal by the same   process)

Coconut Rice

Ingredients

• Cooked rice          2 cups
• Grated coconut     1cup
• cardamon             4
• Cinnamon             1 inch piece
• Cloves                 4
• Oil                       3tsp

• Bengal gram dal           1/2 tea spoon
• Black gram Dal            1/2 tea spoon
• Mustard seeds             1/4 tsp
• Cumin seeds -             1/4 tsp
• Red chili                     2
• Green chili                  2
• Curry leaves          

Procedure

1. Cook rice and keep it to cool.
2. Heat oil in a pan, saute cinnamon, cloves, cardamon, fry for two minutes, add  bengal gram dal, urad dal, mustard seeds, cumin seeds, red chili, green chili and curry leaves and saute for few minutes.
3. Add grated coconut and mix well, saute coconut for a while. Add this to the cooked rice.
4. Add salt and mix well.
5. Serve with masala curry.