Avalakki Puliogare

Ingredients:

Attakalu / Poha / flattenned rice - 1 cup
Puliogare paste - 1 cup
Oil - 2 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing / Asafoetida - 1/4 tbsp
Curry leaves - 6
Green chillies - 4
Onion - 1/2 cup chopped
Coriander leaves - 1/4 cup

Method:

1) Wash attakalu properly, and soak it for around 30 mins or until soft.
2) In a pan, add oil, mustard, chana dal, urad dal, hing, curry leaves, green chillies, onion.
3) Mix well and fry until onions turn golden brown.
4) Now add Puliogare paste and mix well.
5) Now add the soaked attakulu. Mix and heat around 2 mins. Garnish it with coriander leaves.

Tasty Avalakki Puliogare is ready to be served.

Note:

1) Onion can be avoided.

Batani fry

Ingredients:

Fresh Batani / Peas - 1 cup (Chopped)
Coconut - 1/4 cup
Salt - As required
Red chilly powder - 1/4 tbsp
Coriander powder - 1/4 tbsp
Cumin powder - 1/4 tbsp
Turmeric Powder - 1/4 tbsp
Garlic cloves - 2
Coconut Oil - 2 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - few

Method:

1) Wash and cut vegetable.
2) In a pan, add oil, mustard, jeera, chana dal, Urad dal, hinga and curry leaves.
3) Add Peas to the pan and fry until it is 3/4 roasted.
4) Now add crushed garlic to the pan and fry vegetable until completely done.
5) Add all the powders and coconut and mix well.

Peas Fry is ready to be served with Rasam, Rice and Andhra Poppu.


Note:

1) Lemon juice can also be added.
2) Onion can be added too.
3) Spices can be adjusted according to taste. I prefer to just add to coat the vegetable.
4) Vegetable can also be soft. I prefer to be chrisp.
5) Coriander leaves can also be added.
6) Dry coconut powder is preferable.

Gorikayi Fry

Ingredients:

Gorikayi- 1 cup (Chopped)
Coconut - 1/4 cup
Salt - As required
Red chilly powder - 1/4 tbsp
Coriander powder - 1/4 tbsp
Cumin powder - 1/4 tbsp
Turmeric Powder - 1/4 tbsp
Garlic cloves - 2
Coconut Oil - 2 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - few

Method:

1) Wash and cut vegetable.
2) In a pan, add oil, mustard, jeera, chana dal, Urad dal, hinga and curry leaves.
3) Add Gorikayi to the pan and fry until it is 3/4 roasted.
4) Now add crushed garlic to the pan and fry vegetable until completely done.
5) Add all the powders and coconut and mix well.

Gorikayi Fry is ready to be served with Rasam, Rice and Andhra Poppu.


Note:

1) Lemon juice can also be added.
2) Onion can be added too.
3) Spices can be adjusted according to taste. I prefer to just add to coat the vegetable.
4) Vegetable can also be soft. I prefer to be chrisp.
5) Coriander leaves can also be added.
6) Dry coconut powder is preferable.

Nuchchina Unde

Ingredients:

Toor dal - 1 cup
Grated coconut - 1/4 cup 
Coconut pieces - 2 Tbsp
Green chillies - 4 to 6
Salt - As required
Ginger chopped - 1 inch
Curry leaves - 2 twig
Cilantro / Coriander leaves- 1/4 cup (Finely chopped)
Onion - 1 medium (Optional)
Dill / methi leaves - 1/4 cup (Finely chopped)

Method:

1) Wash and soak the toor dal in 3 cups of water for an hour.
2) Drain the water and coarsely grind the dal along with chilies, ginger and salt. Make sure not to add any water when grinding.
3) Add the onion, dill leaves, mint, cilantro to the grinded mixture and mix well.
4) Grease the Idly plates or any plate which you would use to steam. 
5) Take 2 to 3 TBSP of the mixture, make it like a oval shape ball and arrange it on the plate.
6) Place the plates in a cooker with out whistle or idly cooker and steam cook for 12 to 13 minutes on medium high heat 
7) Turn off flame and allow it to cool a bit.

Nuchchina unde is ready to be served hot with coconut chutney or with ghee.


Note:

1) Ginger - can be grated, chopped finely or added to grind it.
2) Add this unde to majjige huli. For recipe follow link 

Nuchchina Unde majjige huli

Ingredients:

Sour Buttermilk / Beaten Curd - 1 cup or slightly more
Salt  - As required
Bengal Gram / channa dal - 3 teaspoons 
Grated coconut - 1/2 cup
Green chillies - 4-6 
Coriander Seeds / Dhania - 2 tsp
Cumin Seeds / jeera - 1/2 tsp
Ginger -1 inch piece
Turmeric / haldi - 1/2 tsp
Asafoetida / Hing - 1/2 tbsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Broken Red Chilly - 1
Curry leaves - few
Nuchchina unde - Steamed 

Method :

1) Soak channa dal in little water for 20 minutes or until soft.
2) Grind the soaked bengal gram, coconut, green chillies, coriander seeds, jeera, ginger turmeric, hing to a very very smooth paste adding little water.
3) Add masala paste , salt in a vessel. Boil for 2 mins.
4) Now add buttermilk and mix such that  the masala and buttermilk blends well.Add some water to get the desired consistency. Let the mixture to come to a boil. You will see that as it boils, the gravy thickens.Stir for 1-2 mins and switch off. 
5) Heat oil in a small pan . Temper with mustard seeds ,hing & curry leaves.When the mustard crackles,pour the tempering over the curry.
6) Add the Nuchchina Unde before serving.

Nuchchina Unde majjige huli is ready to serve.

Enjoy it with steamed rice along with some sun dried chillies / spicy pappad / spicy chutney .

Note:

1) Instead of soaking chana dal and grinding, you can use few tsps of besan too. Add it by dissolving in curd / buttermilk such that no lumps are formed.
2) The amount of chana dal changes the consistency of the final product .The more the chana dal thicker the gravy.
3) Majjige huli tastes best when the yogurt is sour, so do not use fresh curds in this recipe.
4) Don't over boil this curry.It will curdle the curry and loose its creamy texture.If you are reheating also ,do it mildly.
5) Don't forget to grind the masala to a very very smooth paste. This helps in blending well.
6) Coriander and jeera can be replaced with sambhar powder too.
7) Nuchchina Unde can also be added and served later, taste doesn't change.
8) Make sure to adjust salt and spice level as per your taste and make sure to balance as both Nuchchina Unde and majjige has masala's in them.
9)  To make Nucchina unde follow the link 

Drumstick leaves Palya

Ingredients:

Drumstick Leaves - 2 cups (Finely chopped)
Cooked dal - 1/2 cup
Salt - As Required
Red Chilly - 1
Oil / Ghee - 1 tbsp
Garlic pods - 2
Sambhar powder - 1/4 tbsp (Optional)

Method:

1) In a pan add oil, add crushed garlic and Red chilly and fry until its completely done.
2) Now, add Chopped Dill leaves and fry until its done. Add salt  and mix well.

Note:

1) Red chilly can be replaced with Green chilly too.
2) Garlic can be avoided too.

Green Tomato chutney / Kayi Tomato Chutney

Ingredients:

Green Tomato - 4
Green chilies - 6
Urad dal - 1 tbsp
Chana dal - 2 tbsp
Curry leaves - few
Ginger - 1 inch
Garlic - (Optional)
Salt - As required

Method:

1) Chop tomato finely and Fry everything until soft
2) Once it cools down, grind it into fine paste.

Note:

1) Onion can also be added.
2) Curry powder can be added for extra flavor.

Dill Leaves Fry

Ingredients:

Dill Leaves - 2 cups (Finely chopped)
Garlic pods - 2
Salt - As Required
Red Chilly - 1
Oil / Ghee - 1 tbsp

Method:

1) In a pan add oil, add garlic and Red chilly and fry until its completely done.
2) Now, add Chopped Dill leaves and fry until its done. Add salt  and mix well.

Note:

1) Red chilly can be replaced with Green chilly too.

Palak Fry

Ingredients:

Spinach - 2 cups (Finely chopped)
Garlic pods - 2
Salt - As Required
Red Chilly - 1
Oil - 1 tbsp

Method:

1) In a pan add oil, add garlic and Red chilly and fry until its completely done.
2) Now, add Chopped Spinach and fry until its done. Add salt  and mix well.

Note:

1) Red chilly can be replaced with Green chilly too.

Ladies finger / Bendekayi Palya

Ingredients:

Bendekayi - 1 cup (Finely Chopped)
Coconut - 1/4 cup
Salt - As required
Red chilly powder - 1/4 tbsp
Turmeric Powder - 1/4 tbsp
Coconut Oil - 2 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - few

Method:

1) Wash and cut vegetable.
2) In a pan, add oil, mustard, jeera, chana dal, Urad dal, hinga and curry leaves.
3) Add Bendekayi to the pan and fry until it is 3/4 roasted.
4) Add all the powders and coconut and mix well.

Bendekayi Palya is ready to be served with Rasam Rice or Sambhar Rice

Note:

1) Lemon juice can also be added.
2) Onion can be added too.
3) Spices can be adjusted according to taste. I prefer to just add to coat the vegetable.
4) Vegetable can also be soft. I prefer to be crisp.
5) Coriander leaves can also be added.
6) Dry coconut powder is preferable. Tastes good with fresh coconut too.
7) Any vegetable can be used.
8) Red chilly powder can be replaced with Red chilies or Green chilies.
9) Red chilly powder can be substituted with sambar powder.

Gorikayi Palya

Ingredients:

Gorikayi - 1 cup (Finely Chopped)
Coconut - 1/4 cup
Salt - As required
Red chilly powder - 1/4 tbsp
Turmeric Powder - 1/4 tbsp
Coconut Oil - 2 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - few

Method:

1) Wash and cut vegetable.
2) In a pan, add oil, mustard, jeera, chana dal, Urad dal, hinga and curry leaves.
3) Add Gorikayi to the pan and fry until it is 3/4 roasted.
4) Add all the powders and coconut and mix well.

Gorikayi Palya is ready to be served with Rasam Rice or Sambhar Rice

Note:

1) Lemon juice can also be added.
2) Onion can be added too.
3) Spices can be adjusted according to taste. I prefer to just add to coat the vegetable.
4) Vegetable can also be soft. I prefer to be crisp.
5) Coriander leaves can also be added.
6) Dry coconut powder is preferable. Tastes good with fresh coconut too.
7) Any vegetable can be used.
8) Red chilly powder can be replaced with Red chilies or Green chilies.

Alasandalu Thalimpu charu / Black eyed beans curry and rasam

Ingredients:

Alasandalu / Alasande kalu / Black eyed beans -1 1/4  cup
Onion - 2 medium
Garlic cloves - 2 to 3
Red chillies - 3
Mustards seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Hing - 1/2 tbsp
Salt  - As required
Tamarind pulp - 1/4 cup
Curry leaves - few
Coconut Oil  - 4 tbsp
Fresh coconut - 1/2 cup
Rasam / Sambhar powder - 1 tbsp
Cilantro leaves - 1/2 cup

Method:

1) Wash the Alasandalu  at least twice and let it soak for a minimum of 8 hours in 5 cups of water or until it completely sinks.
2) After 8 hours, do not discard the water used for soaking.
3) Pressure cook the soaked Alasandalu  along with the water used for soaking for two  whistles. (Or until the lentils are completely cooked).
4) Grind 1/4 cup of cooked Alasandalu into a fine paste along with fresh Coconut and  sambhar powder and keep it aside.
5) Separate water from cooked Alasandalu. 
6) Mix the grinded paste with separated water. Add tamarind pulp, salt and allow it to boil for few minutes.
7) Add cilantro leaves, seasoning and turn off the flame.
8) In a pan, add oil. When the oil is hot, add the mustard seeds, cumin seeds, hing, curry leaves and red chilies. Break the red chilies into small pieces before adding.
9) Fry for a minute and then add the chopped onion and garlic. Fry until its completely done.
10) Now add cooked Alasandalu, salt, cilantro leaves, grated coconut and let it cook for 2 mins.


Alasandalu Thalimpu charu / Black eyed beans curry and rasam is ready to be served with steaming Rice.

Note:

1) You can make sambhar with out separating the water and Alasandalu.
2) Other lentils can also be used using same procedure
3) Crush garlic before frying it for nice flavor.

Tips to utilise the whey

Whey is the slightly yellowish liquid that gets leftover when you make cottage cheese (paneer). It’s also the liquid component in yogurt (dahi ka pani) – if you strain yogurt to make it thicker, the water you are left with is whey

Have you been throwing away this all these years?

Please stop doing this. This liquid is loaded with natural proteins and has several health benefits:
• Builds muscle strength.
• Provides cellular energy.
• Improves immunity.
• Prevents diseases like cancer and HIV.
• Lowers blood pressure to healthy levels without side effects, unlike blood pressure medications.
• Reduces the risk of thrombosis, thereby helping to prevent heart attacks and strokes.
• Improves prostate health and prevents prostate cancer.
• Promotes healthy gut bacteria and inhibits harmful bacteria.
• Cleanses the bladder and helps prevent bladder infections.
• Corrects hormonal imbalances.
• Slows down ageing.
• Promotes weight loss.
• Improves digestion, in a manner similar to fibre.
• Supports healthy kidney function.

The protein in whey is so precious that many gym-goers and body builders consume whey protein powder on a daily basis. That is artificial whey however, which has both health benefits and side effects. The whey in paneer and yoghurt is a natural and healthy form of whey that has no side effects.

Whey can be stored only for 3 days.

Use it to knead roti ka atta.

Instead of using water to make your dough (atta), use whey instead. Your rotis will have an extra helping of protein. Same goes for thepla, or any other atta.

Add it to fruit and vegetable juices.

If you drink juice every morning, use the whey to make the juice instead of water.

Add it to Indian gravies.

Most Indian gravies have a sour element that comes from either tomatoes, amchur, imli, kokam or dahi. You can use whey to substitute any of these elements.

Use it to cook rice, pasta or veggies.

If you have lots of whey and need to use it up quickly, use it to boil your rice, pasta or veggies.

Incorporate it into your baking.

If you’re baking something, replace the water content in the recipe with whey to make it a little healthier. Cakes, pancakes, breads or muffins – whey goes well with all of them!

Add it to soups.

If you’re making soup, use whey as the base instead of water or stock

Rinse your hair with it.

The protein in the whey will do wonders for your hair! Shampoo your hair and then apply the whey to it. Rub it into your scalp and hair gently, let it sit for 10 minutes and then rinse it off with lukewarm water. Comb your hair as it dries, to prevent it from sticking together.

Take a whey bath to soften your skin.

Some spas actually offer whey baths, because whey cleanses, softens, moisturises and tones the skin. It is gentle, anti-microbial and slightly acidic, which is good for the pH balance of your scalp, hair and skin. If you have a bathtub, put 1 – 2 cups of whey in your bath water and soak in it for 20 minutes. If you don’t, soak a towel in whey and apply it to your skin. Let it be for 15 – 20 minutes and then rinse it off. Repeat as necessary.

Feed it to your dogs.

Add some whey to your dog’s food to give him/her an extra protein boost. The whey can be added to dry dog food or a cooked meal for your pooch.

Pour it into the plants.

Dilute the whey with water and pour it into your plants. Diluting it is important because whey is too acidic by itself and could burn your plants

Helps to make soft rasagulla 


Boil the milk and pour the whey water to break the milk. The same process of paneer. Knead well and make it into small balls. Soak it in sugar syrup until it doubles in size

Wash silver 

Can be used to wash silver. Silver utensils would turn to be new when washed in Whey.

Dahi Jamoon / Dahi Kofta

Ingredients:

Gulab Jamoon mix - 1 packet
Oil - As required
Chillies (Green / Red) - 2
Onion (finely chopped) - 1 medium
Garlic (finely chopped) - 2 cloves
Ginger (finely chopped) - 1 inch
Yogurt / Curd - 1/4 cup
Salt - As required
Amchur powder - 1/4 tbsp
Chat masala - 1/4 tbsp
Cumin seeds(Jeera) - 1/4 tbsp
Mustard (Sasive) - 1/4 tbsp
Urad dhal / Black Gram - 1/4 tbsp
Bengal Gram / Kadale Bele - 1/4 tbsp
Curry leaves - few

Method:

1) Mix gulab jamoon mix in water. Make small balls out of the mixture. 
2) Fry the balls in oil in medium flame.
3) Add some oil / Ghee in a pan. Add Cumin seeds, Mustard, urad dhal / Black Gram, Bengal Gram /  Kadale Bele, Curry leaves, chillies, onion, garlic, ginger one by one.
4) Now add the jamoon prepared. Then add amchur powder, chat masala, salt and mix properly.
5) Add curd to the pan and mix thoroughly. Add some water if the curd is too thick. 

Dahi Jamoon is ready to eat.

Note:

1) Curd and water can be added as required to give the gravy consistent.
2) Onion, garlic and ginger can be made into fine paste as well. You can also add tomato paste.

Tomato dosa

Ingredients:

Rice - 1 Cup
Avvalakki - 1/4 cup
Tomatoes - 5
Ginger - 1 inch
Jeera - 1 tsp
Salt - As required 
Chillies - 3/ 4


Method:

1) Soak the rice and avvalakki  for 4-5hours
2) Grind the rice, avvalakki, tomatoes, finger, chillies salt into fine paste. Add water accordingly as tomatoes would have enough water content in it.
3) Once we have the dosa batter ready, add the jeera
4) Make tasty dosas and enjoy.

Jackfruit seeds and spinach sambhar

Ingredients:

Jackfruit Seeds -1/2  cup (Chopped pieces)
Spinach - 1 bunch
Sambhar powder - 2 tbsp
Coconut - 1/4 cup (Grated) 
Tamarind Pulp - 1/4 cup
Salt - As required
Turmeric - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Channa Dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 1/4 tbsp
Oil - 1/2 tbsp
Toor dal - 2 tbsp
Coriander / Cilantro - 1 tbsp (Finely chopped)

Method:

1) Pressure cook the Toor dal, Jackfruit Seeds and spinach along with the water used for soaking for three whistles. (Or until the lentils are completely cooked).
2) Add Tamarind pulp to the cooked Green leafy vegetable.
3) Mix sambhar powder, salt to this mixture. Adjust consistency by adding water.
4) Place the pan with the mixture on stove and boil well / for 5 mins in medium flame.
5) Meanwhile, in a pan, add oil and when it heats up. Add Mustard, jeera, channa dal, urad dal, hing, curry leaves.
6) Top this seasoning on sambhar . Boil for another 2 mins.
7) Turn off the flame and add grated coconut and chopped coriander / cilantro.


Jackfruit seeds and spinach sambhar is ready to be served.

Cleaning microwave

Cleaning Stains and removal of odour in microwave is one of the difficult task in kitchen.

Below tip would help you attain a stain and odour free microwave.

1) Cut a lemon half
2) Put it in a bowl of 1 1/4 cups water inside the microwave
3) Turn microwave on for 10 mins
4) It is now Easy to wipe down dirt as its loose

Instant Oats Upma - Version 2

Ingredients:

Quick rolled Oats - 1 cup

Fine Semolina - 1 Cup

Salt - As Required

Turmeric powder - 1/4 tbsp

Sugar - a pinch

Green chilies - 2 (Finely chopped)

Dry Coconut - 1/4 cup

Pepper powder - 1/4 tbsp

Coconut Oil - 1 tbsp

Curry leaves - few

Method:

1) In a pan, dry roast oats and Coarsely grind oats into powder. Keep it aside.

2) Dry roast Semolina until golden brown.

3) Take another pan and add Coconut oil followed by green chilies and curry leaves and fry until golden brown.

3) Add this to coarsely grinded oats and semolina.

4) Add Salt, Sugar, red chilly powder, pepper powder, dry coconut, turmeric powder and mix well.

Instant oats Upma Mix is ready to be served.

Note:

1) Mixture can be stored in a air tight container for 2 weeks.

2) Can also add fried vegetables. Make sure to chop vegetables finely. This would only stay good for a week.