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.