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

Bitter Gourd Fry

Bitter gourd fry is a spicy and healthy vegetarian recipe. Bitter gourd fry recipe is made in Andhra style (kakarakaya fry) where you can eliminate bitterness.

Ingredients:

Bitter gourd – 1/4 kg.

Onion – 1

Garam masala – 1 tsp.

Turmeric powder – A pinch

Red chilli powder – 1/2 tsp.

Oil – 4 tsp.

Curry leaves – 1 tsp.

Coriander leaves – 1 tsp.

Ginger garlic paste – 1 tsp.

Salt – Required

Method:

• Cut Bitter gourd into small pieces and soak for 10 minutes in salt water. This removes bitterness.
• Make paste of onions.
• Heat oil in a pan, mean wile drain water from bitter gourd and cook.
• Once it is half cooked, add onion paste, ginger garlic paste and curry leaves.
• After a while add salt, turmeric powder, garam masala and chilli powder. Mix well.
• Once every thin is fried, garnish with coriander leaves.

Nutritional facts of bitter gourd fry:

• Bitter gourd is known for its anti-diabetic effect as it lowers blood glucose levels.
• It is low in calories.
• It is an excellent source of Vitamin C, foliate and flavonoids.
• Helps in stimulation of digestive enzymes.
• It also has minerals like Zinc, magnesium, potassium and manganese
• Turmeric powder is a natural antibacterial and antiseptic.
• It works as a natural detoxifier agent for liver
• Ginger may provide migraine relief
• Ginger has long been used as a natural heartburn remedy
• Garlic has an ability to help control our blood pressure by thinning our blood

Sarson ka saag

Sarson ka saag is a traditional north Indian dish. It is made from mustard green and spinach. Sarson ka saag recipe goes well with Makki Ki Roti or paratha.

Ingredients:

Mustard leaves (sarson) – 1 bunch

Spinach – 1 bunch

Maize flour – 1 tsp.

Green chillies – 3 no.

Ginger (grated) – ½ tsp.

Garlic (grated) – ½ tsp.

Onion – 1 no.

Garam masala – ½ tsp.

Paneer – 1 tsp.

Ghee – 2 tsp.

Lemon Juice – ½ tsp.

Oil – 1 tsp.

Salt – Required


Method:

• Chop mustard leaves and spinach, wash and drain
• Put oil in a pressure cooker, add green leaves and green chillies.
• Add grated ginger, garlic, little salt and 1 cup water.
• Cook until it’s done. (For about 2 whistles).
• Mash well.
• On other hand heat ghee on a pan and fry onions until they turn golden brown.
• Add other ingredients including paneer and green mash.
• Cook until oil gets separated and paneer turns golden brown.
• Sarson ka saag is ready. Serve hot with Tandoori Roti or Makki Ki Roti.

Nutritional facts of sarson ka saag:

• Mustard green has good levels of vitamin A, flavonoid and anti-oxidants.
• It has disease prevention properties.
• It provides high amount of vitamin K with respect to other leafy vegetables.
• Fresh green has minerals like calcium, magnesium, iron, zinc, manganese and selenium.
• Spinach contains a substance that helps to prevent thickening and hardening of arteries.
• It helps in stabilizing blood sugar among diabetics.
• It is filled with antioxidant and anti-cancer agent.
• Spinach is known as anti-aging vegetable.
• Ginger has long been used as a natural treatment for colds and the flu
• Garlic has been found to be helpful to those dealing with impotence
• Lemon helps in losing weight and increasing your immune system.
• Ghee is considered to stimulate the secretion of stomach acids which help in digestion
• Paneer is the store house of calcium making your bones stronger.

Tomato Pulusu

Tomato Pulusu is one of the simple and easy to digest Andhra style recipe. Many people use tomato pulusu recipe as a starter as it activates our digestive system and soothes.

Ingredients:

Tomato – 1/4 kg.

Onions – 2

Green chilli – 4

Curry leaves – 2 tsp.

Salt – 1 tsp.

Chilli powder – 1/2 tsp.

Turmeric powder – 1 pinch

Oil – 4 tsp.

Coriander leaves – 1 tsp.

Water – 1 1/2 cups.


Method:

• Slice onions, tomatoes and green chilly separately and keep aside.
• Heat oil and fry onions, green chilli and curry leaves.
• When onions change its colour, add tomatoes and salt.
• Once they are cooked, add turmeric powder and chilli powder. Mix well.
• Add 1 1/2 cup water and boil for 2 minutes.
• Garnish with coriander leaves.

Tip: If you have cooked dal then you can add to this tomato pulusu or you can even cook separately and add to this. It tastes great.

Nutritional facts of tomato pulusu:

• Different studies have shown that tomatoes and its products lower the risks of the different kinds of cancers like lung, pancreatic, breast, bladder, cervical, and skin cancer.
• Eating it with a small amount of fat makes our body fight diseases.
• They are low in saturated fats, cholesterol, and sodium.
• It has antioxidants, which protects the body cells from damage.
• They are also a good source of thiamine, chromium, vitamin E, vitamin K, manganese and copper
• Dietary fibre lowers cholesterol levels, and helps keep blood sugar at a lower level.
• Onions are good source of Vitamin B, C, K
• They are rich source of Sulphur which is good for liver.
• They also contain antioxidants in the form of flavonoids which enhance our immune power
• Coriander leaves are good source of iron, magnesium and dietary fiber.

Gobi 65

Gobi 65 is one of the famous and yummy Indian starters. It is spicy and crunchy; it is sometimes served as a tea time snack. It tried to illustrate this gobi 65 recipe in Andhra style.

Ingredients:

Cauliflower – 1

Corn flour – 100 gms.

Ginger garlic paste – 1 tsp.

Garam masala – 1 tsp.

Salt – 1 tsp.

Oil – For deep fry approximately 1/4 kg.

Red colour

Method:

• Cut the florets into medium size and boil for 5 minutes.
• Add corn flour, ginger garlic paste, garam masala, salt and red colour. Mix well.
• Heat oil in a frying pan and put the mixture as bajji (taking small lumps and put it in the oil)
• Once they are deep fried, place them on a tissue paper so that excess oil gets absorbed.
• Gobi 65 is ready, serve hot.

Nutritional facts of gobi 65:

• Cauliflower 65 is an excellent source of fiber
• It contains properties, which can improve heart health and reduce the risk of strokes
• It contains a chemical called selenium, that works well with Vitamin C to strengthen the immune system
• It is often recommended that women who are pregnant or may become pregnant must eat significant amounts of cauliflower in order to help their unborn children develop properly.
• Ginger has anti-inflammatory properties and is a powerful natural painkiller.
• Ginger has long been used as a natural treatment for colds and the flu
• Ginger may provide migraine relief
• Garlic has an ability to help control our blood pressure
•  by thinning our blood
• Garlic has been found to be helpful to those dealing with impotence

Rasam Masala

Rasam masala is a famous and simple south Indian recipe. It is usually consumed with rice and in many places it is also used as a starter as this helps in digestion and increasing metabolism. It is spicy and light so it has slight resembling with soups.

Ingredients:

Coconut (grated) – 5 tbsp.

Chana Daal seeds – 4 tbsp.

Black Pepper – 2 tbsp.

Red Chillies – 8

Asafoetida – 1 tsp.

Coriander Seeds – 3 tbsp.

Ghee – 3 tbsp.

Method:

• In order to enhance flavour, roast chana dal, asafoetida and black pepper
• Once dal turns its colour add chillies.
• If you are making Rasam masala powder for instant use then it’s better to have fresh coconut.
• Add all the ingredients and make fine paste.
• If you are making for future use then better adds dry coconut as moisture may reduce its life.

Nutritional facts:

• Pepper reduces respiratory illnesses
• It helps asthmatics breathe more easily
• It can control and often cure sinus and nasal passage problems
• 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.
• Ghee is considered to stimulate the secretion of stomach acids which help in digestion

 Beerakaya Pachadi

Beerakaya Pachadi is a green and high fiber recipe which can be consumed directly with hot rice or with breakfast recipes. Many of us throw away the skin of rigid gourd but it can be turned out as a delicious recipe.

Ingredients:

Beerakaya peel – 2 cups

Garlic – 2 cloves

Coriander powder – a pinch

Red chilli powder – 1/2 tsp.

Turmeric powder – A pinch

Salt – As per your taste

Curry leaves – 2 tsp.

Oil – 1 tsp.

Cumin seeds and mustard seeds – 1/2 tsp.

Method:

• Add two cups of water and boil beerakaya peel by adding little salt
• Drain water and keep aside.
• Fry few slightly mashed garlic cloves, cumin seeds and mustard seeds.
•  Add boiled beerakaya peel and fry for a while
• Add coriander powder, red chilli powder, turmeric powder and salt and cook for a while

Tip: Don’t try to overcook the peel, it may degrade perfect taste.

• Beerakaya pachadi tastes great with hot rice.
• Garnish with coriander leaves.

Nutritional facts:

• Ridge gourd has a property to clean our blood
• It is low in cholesterol and saturated fats.
• It is a rich source of fiber. It also has Vitamin C, Beta carotene and has a property to lose your weight. And has many micro nutrients like zinc, iron, manganese, magnesium etc.
• It helps people suffering with hepatitis and also has a habit of consuming alcohol as it is an antidote for alcohol intoxication.
• Raw, crushed garlic is an anti-fungal, however it can produce skin blistering
• Garlic has been touted to treat the cold
• Raw, crushed garlic is a powerful antibiotic
• It raises good cholesterol levels and prevents bad cholesterol in our body.
• Turmeric powder is a natural antibacterial and antiseptic.