Amazing benefits using Curry Leaves

Curry leaves are natural flavouring agents with a number of important health benefits, which makes your food both healthy and tasty along with pleasing aroma. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver.

The plant is native to India and is usually found in tropical and subtropical regions. It is cultivated in various other countries such as China, Australia, Nigeria and Ceylon. Height of the plant ranges from small to medium. The most useful parts of this plant are the leaves, root and the bark. The leaves, with their vast herbal properties, are used in various local cuisines across India and other parts of Asia as flavoring agents.
The main nutrients found in curry leaves are carbohydrates, energy, fib…

Aratikaya Bajji/Raw Banana Bajji/Kela Bajji recipe

Ingredients:1 Raw banana1 cup Besan (gram flour)2 tsp rice flourA pinch of Baking soda1 tsp red chilli powder1/2 tsp Ajwain (vaamu)Salt for tastOil for deep fry Procedure:Peal the raw banana and chop to medium size slices.Mix the besan flour and rice flour in a bowl.Add salt, red chilli powder, Baking soda and crushed ajwain.Mix it with sufficient water into a pancake batter consistency and leave it for 5 minutes.Heat sufficient oil in a pan for deep fry.Dip each banana slice in the batter and care fully leave slowly and fry in hot oil.Fry until golden brown, drain the excess of oil.You can fry 4 or 5 at a time.Serve hot with ketchup or any chutney.

Preparing of Chegodis

INGREDIENTS:1 cup Rice flour1 cup Water½ tablespoon Cumin seeds1 teaspoon Sesame seeds1 teaspoon Red chilli powder1 tablespoon ghee or oilSalt to tasteOil for deep frying HOW TO MAKE THEM?In a deep bottom pan, add the water and bring it to boil.In another bowl add rice flour, chilli powder, sesame seeds and salt mix well.Then mix the flour with boiled water and stirring it well with a spoon or spatula.Knead the dough till smooth, then cover with lid and keep aside for 5 to 10 minutes.Test the dough for salt before preparing chegodis.Grease your fingers and flat surface, take a lemon sized dough then with your fingers roll the dough into thick rope which is approx 3-4 inches in length and form a ring by pressing the ends. Make sure the ends are firmly pressed.Repeat this process to remaining dough. Place them on a plate and cover with a wet cloth so they don't dry.Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, place the chegodis one by o…

How to make Sev Laddu?

INGREDIENTS:250 grams - Gram flour2 cup (400 grams) - Jaggery (crumbled)Salt as needed2 tablespoon - MilkOil - for deep fryingWater as needed
METHOD OF PREPARATION:Firstly we will knead dough to prepare Sev.Mix Gram flour with salt. Then add a tablespoon of oil and enough water to make a stiff paste.Cover the dough and keep it aside for 15 minutes and then make sev from it.Heat a wide heavy bottomed vessel with enough oil for deep frying.Place a portion of the dough in a medium size muruku mould (the fried sev must be about ¼ cm thick) and pressing the mould in a circular fashion in the oil so that you cover the oil fully in the pan. The dough comes outs thin strands (like noodles) which are directly dropped into hot oil.When it turns golden in color on both the sides and the bubbles in the oil subsides, remove from oil and allow it to drain on a paper towel.Repeat the same process with the rest of the dough.Once the Sev is ready, we will make laddu with them.Now we will prepare syrup …

Crispy fried Moong dal snack

INGREDIENTS:¼ cup Moong DalSalt as neededPepper as needed (Optional)Oil - for deep frying

METHOD OF PREPARATION:Wash and soak the moong dal for about 1-2 hours. Drain and air dry for a few minutes.Heat oil for deep frying in a heavy bottomed kadai or pan.Roast it on medium heat stirring occasionally till the dal turns crispy and changes color to light golden brown.Sprinkle salt and pepper then mix well.Let it cool and store in air tight container.

Nuvvula Pachadi / Sesame Seeds Chutney recipe

INGREDIENTS:1 cup Sesame seeds2 tablespoon Tamarind pulp½ teaspoon Mustard seeds½ teaspoon Cumin seeds½ teaspoon Urad dal3 dry Red chilliesSalt to tasteFew Curry leavesHOW TO PREPARE?Heat the oil, then roast the Sesame seeds, dry red chilies (green chilies instead if not using dry chilies) and saute on medium flame for 2 minutes till you start getting a nice fragrance. Keep aside.Grind roasted ingredients with tamarind with little water to smooth paste. Add water as needed. Once done, transfer the chutney to serving bowl.In small pan heat 1 teaspoon oil add mustard seeds, cumin seeds, urad dall and let them splutter, add curry leaves and saute until dal becomes golden brown, pour over prepared chutney and mix well. Serve with breakfast like dosa, idlies.

Eggless chocolate cake receipe - using pressure cooker

INGREDIENTS:1 cup All purpose Flour / Maida¼ cup Ghee or Oil½ cup Sugar powder1 teaspoon Cocoa Powder (Chocolate powder)¾ cup Milk½ teaspoon Baking Powder¼ teaspoon Vanilla Essence PREPARATION METHOD:Sieve together refined flour, baking powder and cocoa powder and keep aside.In a separate bowl, beat Sugar powder & oil (or ghee) and stir well until sugar is dissolve.Add milk, Vanilla Essence and flour mixture and mix well. The consistency of batter should fall like a thick ribbon. If not add little more milk and mix well. Now the cake batter is ready. Add Preheat pressure cooker over medium heat for 5 minutes.Grease cake tin well using ghee or butter or cooking oil. Then pour the prepared batter into the greased cake tin.Now place the tin inside the pre-heated pressure cooker over the separator plate and close with the cooker's lid.Cook without the pressure (do not place the regulator or whistle) on medium the flame and let cook till done (about half an hour).Check after 30 mi…