Ulundu Vada

Ulundu vadai is a famous Andhra breakfast recipe. Ulundu vada is a smooth and crispy snack, it is also simple to prepare as it need very less ingredients.

Ingredients:

Urad Dal – 1 cup

Corn flour – 1 tsp.

Curry leaves – few

Green chillies (finely chopped) – 2

Salt – to taste

Oil – For deep fry


Method:

• Soak urad dal for one hour.
• Drain water and grind to smooth paste.

Note: Don’t add water, excess water will absorb more oil.

• Add corn flour while grinding just before you are about to transfer to bowl.
• Cover this paste with a lid and refrigerate for 20 – 30 minutes.
• Add chopped green chillies, curry leaves and salt just before you deep fry.

Tip: For puffy ulundu vada beat the batter with hands for a while.

• Take a portion of the batter on a polythene paper and make a flat pat and put a hole at the centre.
• Deep fry until you get golden brown.
• Transfer them to tissue paper so that excess oil will be absorbed.
• It taste great with sambar or coconut chutney.

 Nutritional facts of ulundu vadai:

• Urad dal is a good source of energy as it replenishes the body iron storage.
• It is rich protein source. It helps in building muscles and overall body development.
• It is rich in fiber content and helps in digestion.
• It is rich source of magnesium and folates, which boosts heart health.
• Apart from all the above it helps in reducing cholesterol levels in the body.

Tandoori Kandhari

Tandoori Kandhari is a north Indian style chicken recipe. It is coated with spices and marinated to get delicious taste. Learn how to cook chicken kandhari recipe with simple steps.

Ingredients:

Chicken joints – 4

Cashew paste – 100 gms.

Green chillies – 50 gms.

Ginger garlic paste – 1 tsp.

Lemon juice – 1 tsp.

Mint leaves – 2 tsp.

Salt – Required

Butter or refined oil – little

Method:

• Grind green chillies to fine paste.
• Add cashew paste, chilli paste, ginger garlic paste and lemon juice to chicken pieces and let it marinate for an hour.
• Transfer marinated chicken pieces to oven and cook for 20-25 minutes.
• For every 5 minutes, coat the pieces with butter and flip them so that it will be cooked whole.
• Once it is done, garnish tandoori kandhari with coriander leaves and serve hot.

Nutritional facts of tandoori kandhari:

• High in proteins, vitamins, minerals, amino acids and low in fat and cholesterol, make chicken a major component of a healthy diet.
• It is packed with various vitamins, minerals and all nine essential amino acids.
• It provides you with 40 percent of the daily requirement of selenium.
• When it comes to its micro nutrients, iron and zinc content in chicken dark meat is much higher than that in white meat.
• Its meat also contains significant amounts of phosphorous and potassium
• The cashew nut’s high magnesium content also takes the credit for its healthy heart qualities
• High copper content in cashew nut, helps the body utilize iron, eliminate free radicals, develop bone and connective tissue, and produce the skin and hair pigment melanin.
• Lemon is abundantly filled with vitamin C, it treats infections like tonsillitis, asthma and sore throat.
• Regular consumption of lemon juice is good for liver and helps in digestion.

Cheese Soup

Cheese Soup is one of the healthy recipes. It is rich in calcium and requires very less ingredients and time. Learn how to make cheese soup in Andhra style.

Ingredients:

Cheese – 1 cup

Garlic cloves – 8 no.

Butter – required

Maida – 8 tsp.

Milk – 10 cups

Water – 4 cups

Onion (sliced) – 1 cup.

Salt – required

Method:

• Heat butter and let it melt, add maida and fry.
• Grind garlic cloves and make a paste.
• Add this paste to milk and mix well.
• Distil milk and pour into maida mixture stirring continuously.
• Once it is cooked, add water and cheese (grated).
• Add salt and onions, cook further until cheese melts and onions get cooked.
• Cheese soup is ready, serve hot.

Nutritional facts of cheese soup:

• Cheese has high quantity of calcium and helps in curing osteoporosis.
• It helps in bone strengthening, cavity and cancer prevention.
• It helps in gaining weight as it has lot of natural fats.
• It has nutritional elements like vitamin A, B12, riboflavin, zinc and phosphorus.
• People suffering from BP should avoid it.
• Butter is a rich source of Vitamin A and is present in a simple absorb form
• It is a good source of anti-oxidants
• Raw, crushed garlic is an anti-fungal, however it can produce skin blistering
• Garlic has been touted to treat the cold
• Milk is the best source of calcium supply to our body.
• Milk is an excellent source for dental health, as it protects the enamel surface against acidic substances.

 Chocolate Brownies

Chocolate brownies are always kid’s favourite dessert. Learn how to make chocolate brownies soft and yummy with our simple steps. Make your own homemade healthy desserts with our hassle free steps.

Ingredients:

Margarine – 500 gms.

Sugar powder – 800 gms.

Water – 400 ml.

Soda bicarb – 6 gms.

Cashew pieces – 400 gms.

Salt – Required.

Caramel – 6 gms.

Maida/ All-purpose flour – 800 gms.

Egg white – 400 gms.

Vanilla essence – few drops.

Baking powder – 10 gms.

Milk powder – 100 gms.

Coco powder – 100 gms.

Chocolate essence – 4 ml.

Method:

• Add sugar powder and margarine to make cream.
• Beat egg white and vanilla essence until you get foam
• Mix egg white to the cream, stirring fast and do creaming.
• Filter maida, baking powder, milk powder and salt
• Add chocolate essence and caramel to water.
• Now add little maida, coco powder to cream followed with little water.
• Follow this sequence and all powder and water to the cream.
• Add cashew nuts to the mixture.
• Pour the above mixture into the tin and heat in an oven at a temperature of 175 degree fareinheat for 20 minutes.

Nutritional facts of chocolate brownies:

• Cashew have a relatively high fat content (12 grams per ounce, 2 grams saturated fat), but it is considered “good fat.”
• They have a fatty acid, which lower the risk of heart disease
• They have a high energy density and high amount of dietary fiber
• High copper content in cashew nut helps the body utilize iron, eliminate free radicals, develop bone and connective tissue, and produce the skin and hair pigment melanin.
• Eggs are a good source of high-quality protein
• It boost brain health
• When consumed as breakfast, it controls weight loss
• Helps in preventing blood clots
• Milk is the best source of calcium supply to our body.
• Milk is an excellent source for dental health, as it protects the enamel surface against acidic substances

Chicken Korma Recipe

Chicken Korma recipe is one of the delicious creamy yogurt based recipe. This recipe is prepared in Andhra style; it is usually served accompanied with pulao or rice. Recipe for chicken korma is prepared by adding cashew paste and other nutritional ingredients.

Ingredients:

Chicken – 1 kg.

Onions – 4 no.

Green chilli – 6

Coconut (fresh) – 1/4 piece

Yogurt/ curd – 1 cup

Salt – Required

Turmeric powder – 1 pinch

Red chilli powder – 3 tsp.

Coriander powder – 2 tsp.

Fennel – 1/2 tsp.

Poppy seeds – 2 tsp.

Cloves – 6 no.

Cinnamon – 6 no.

Cardamom – 4 no.

Cashew – 50 gms.

Coriander leaves – 2 tsp.

Oil – 150 gms.

Ginger garlic paste – 2 tsp.

Bay leaf – 1


Method:

• Wash skinless chicken pieces thoroughly
• Powder fresh coconut, poppy seeds and half cashew in a mixer grinder.
• On other hand fry coriander seeds, fennel, 4 cloves, 4 cinnamon, 2 cardamom pieces and powder them.
• Cut green chilly in long side and keep aside.
• Grind 2 onions and keep aside.
• Now cut the remaining onions into thin slices.
• Add salt, turmeric powder, red chilli powder, onion paste, ginger garlic paste, yogurt, coconut cashew paste to chicken and let it marinate for 30 minutes.

Tip: Mix all the ingredients and cover with the lid or aluminium foil and refrigerate.

• Heat oil in a pan and add onions and sliced green chilli pieces
• Add marinated pieces and fry for a while.
• As we have added yogurt and other pastes, water present in them is enough for cooking.
• On other hand heat oil on a non-stick pan and add bay leaf, cloves, cardamom, cinnamon and fry for a while.
• Using skillet remove chicken pieces leaving gravy part aside and fry in little oil separately until it turns its colour
• Once it is done, add  the gravy and 1 cup water and cook further for a while and serve hot garnishing with coriander leaves
• Chicken korma recipe tastes great with pulao, rice and Chapati.

Nutritional facts of chicken korma recipe:

• Cashew have a kind of fatty acid, which lower the risk of heart disease
• It has high energy density and high amount of dietary fiber
• Its high magnesium content also takes the credit for its healthy heart qualities
• It provides you with 40 percent of the daily requirement of selenium.
• When it comes to its micro nutrients, iron and zinc
• Its meat also contains significant amounts of phosphorous and potassium
• Coconut is a good nutritional source of quick energy
• Improves insulin secretion and helps in proper utilization of blood glucose.
• Improves magnesium and calcium absorption and helps in development of strong bones and teeth.
• Curd helps in improving digestive system
• It helps in strengthening the immune system
• It helps to improve capacity to absorb minerals, vitamins and other micro nutrients from the food we take.
• Turmeric powder is a natural antibacterial and antiseptic.
• It works as a natural detoxifier agent for liver
• Recipe chicken Korma is packed with various vitamins, minerals and all nine essential amino acids.

Mango Cashew Curry

Mango cashew curry is sweet and tangling delicious Andhra style recipe. It is one of the summer special mango curry recipe. It can be prepared with general kitchen ingredients.

Ingredients:

Mango – 1 no.

Cashew – 50 gms.

Onion – 1

Green chilli – 3 no.

Turmeric powder – 1 pinch

Salt – Required

Chilli powder – 1/2 tsp.

Oil – 4 tsp.

Curry leaves – 1 tsp.

Coriander leaves – 1 tsp.

Water – 2 cups.

Method:

• Soak cashew for an hour in prior.
• Mince onions and chilly.
• Cut mango into small pieces.
• Heat oil in a pan and fry onions and chilly, once onions turn their colour add cashew.
• After 5 minutes, add mango pieces, curry leaves and salt. Mix well.
• Once it is cooked, add turmeric powder, chilli powder and little salt.
• Add 2 cups of water.
• Once you find thick gravy garnish with coriander leaves and serve hot.

Nutritional facts of mango cashew curry:

• It is rich in Vitamin c, thiamine, Riboflavin, Niacin, Vitamin B-6, Vitamin E
• They are also having Fatty acids, total polyunsaturated
• They are also rich in Amino acids
• They also have iron, copper, Manganese, selenium and zinc
• They not only increase body weight but are also best natural disinfectant for the body.
• High vitamin content gives you instant energy and provides you good stamina.
• Cashew do have a relatively high fat content (12 grams per ounce, 2 grams saturated fat), but it is considered “good fat.”
• Cashew have a fatty acid, which lower the risk of heart disease
• Cashew have high energy density and high amount of dietary fiber

Mitha Khaja

Mitha khaja is one of the delicious special Diwali sweets recipes. Mitha Khaja recipe is described in north Indian style; it can be prepared with regular kitchen ingredients.

Ingredients:

Plain flour – 1 ½ cups

Jaggery – ½ cup

Ghee – 1 tsp.

Water – 1 cup

Cardamom powder – ¼ tsp.

Ghee – For deep fry

Method:

• Add jiggery to the water and heat until it dissolves.
• Filter the dust particles and let it cool.
• Add 1 tsp. of ghee and cardamom powder to plain flour.
• Knead the mixture with the help of jiggery liquid.

Tip: Make sure that the dough is stiff and elastic

• To the above quantity you can make around 20 parts.
• Press the ball with hand gently so that it bulges 4 inch width
• Pierce with fork or slit with knife around the ball.
• Keep them on a clean cloth for about one hour so that they can dry and absorb less oil
• Heat ghee on a frying vessel and deep fry the balls until they turn golden brown.
• Mitha Khaja become crispy and hard once they are cooled.
• Store them in an air tight container.

Nutritional facts of mitha khaja:

• Jaggery is made in the natural way and no chemicals are used for its processing
• Magnesium present in jaggery strengthens our nervous system
• Jaggery also has selenium which acts as an antioxidant
• Potassium and low amount of sodium present in jaggery helps maintain the acid balance in the body cells
• Jaggery is pure form of sugar, it is also called medicinal sugar. It purifies blood, helps indigestion and also shown good results on dry cough
• Ghee is considered to stimulate the secretion of stomach acids which help in digestion
• Ghee is used in Indian medicinal practice to help with ulcers, constipation, skin care and to promote healthy eyes
• Ghee is also said to memory retention power