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.