Koora podi 2

Indregients:
1. Dhaniyalu: 1/2 cup
2. nuvvulu: 1/2 cup
3. sounpu: 1/4 cup
4. rendu mirchi: 20
5. minappppu: 1/4 cup
6. senaga pappu: 1/4 cup
7. pallilu/veru senaga pappu: 1/4 cup

Procedure:

1. Dry roast each spice separately, let them cool.
2. Grind them together with Salt.
3. Store it in a dry airtight container.

Mukka avakai / Makkala pachadi : Raw Mango Pickle

Ingredients:

1. 1 large raw, sour mango- not peeled and cut into very small pieces.
2. 4 to 5 spoons of fenugreek, roasted evenly and powdered fine.
3. 4 spoons of salt
4. 4 spoons of red chilli powder
5. pinch of turmeric

Ingredients for seasoning:

6. 5 spoons of sesame oil
7. 2 spoons of mustard seeds
8. pinch of fenugreek seeds
9. 2 whole red chillies
10. 4-5 dashes of hing

Process:

1) Take a medium sized bowl and add finely chopped mango pieces.

2) Add turmeric, salt, chilli powder and fenugreek powder. Mix thoroughly. Cover
and leave for 3 hrs.

The mango mixture becomes slightly moist as salt dissolves.

3) Do the tampering with ingredients 6-10. Let the seasoning come to room
temperature before adding to the mango mixture.

Serve with hot rice and drop of ghee.

Eggless banana cake

Ingredients:
1. 2 cups Maida/self raising flour
2. 1 cup Sugar
3. 1 cup Butter
4. 2 bananas (mashed)
5. 1 tsp baking powder
6. 1/2 tsp soda bi carbonate
7. 1/2 cup Milk

Prcedure:
1) Mix maida, baking pd, soda and sieve them together.
2) In a bowl mix sugar and butter and fold them
3) Add maida mixture slowly with milk. Also add mashed bananas in this mixture
4) Just fold all ingriedents in one direction
5) Now put the batter in greased and dusted baking tin
6) Bake for 20 to 30 min at 180 °C
7) Check with a knife by from center ,if knife comes out clean then cake is baked, if not then give it some more time.
8) when baked , let it cool and then remove from tin as if you remove it hot then it will not come out whole.

Vankaya Pachi Pulusu

Ingredients:
1. Aubergine/ pedha vankaaya: 1
2. Onions: 1
3. Green chilles: 2
4. Tamarind: lemon size / thick extract
5. jaggery: 4 tsp.
6. salt to taste
7. Urad Dal: 1tsp
8. mustard seeds: 1 tsp
9. cumin seeds: 1 tsp
10. red chillies: 1
11. curry leaves: a few
12. asafoetida: 1 pinch

Procedure:
1) Roast the Aubergine over low flame on the stove.
2) Remove from heat when its soft enough, remove the skin.
3) Remove the skin and mash the aubergine and add to a bowl.
4) Add finely chopped onions and green chilles to the bowl.
5) Add tamarind extract, jaggery and salt.
6) Combine well to form a thick paste. See that the jaggery is completely dissolved.
7) Add water to form a flowing consistency.
8) Heat oil in a pan, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, hing and curry leaves, fry for a few more seconds.
9) Add this to the bowl.
10) Serve with hot rice and Vadiyalu.
Note: Add the seasoning just before serving for best taste.

Vangibath

Ingredients:
1. Vangi/Bringal: 1/2 kg.
2. Onions: 3.
3. Capsicum: 2.
U can use any others veggies u want but i prefer only capsicum.
4. Rice: 2 cups.
5. Vangi bath powder: 4 tsp
6. Turmeric: 1 tsp.
7. Curry leaves: 1 bunch
8. Green chillies: 3 slit lengthwise.
9. Salt as per taste.
10. Chilli powder: 1 tsp.

Seasoning:
1. Senaga pappu: 2 tsp
2. Minappapu/Urad dal: 2 tsp.
3. Aavalu/ Mustard Seeds: 1 tsp
4. Jeelakarra/ Cumins seeds: 1 tsp.

Procudure:
1) Cook rice with a little less water than normal rice.
2) Heat oil in one Kadai. Add the seasoning and let the crackle.
3) Add turmeric, curry leaves, green chillies.
4) Add Onions and let them fry till transparent.
5) Add capsicum and brinjal, let them fry till soft.
6) Once veggies are cooked add salt.
7) Add Rice and mix well.
8) Once rice is blend properly add Vangibath powder, chilli powder and mix well.
9) Serve Hot with your favorite chutney or Raita.

Pineapple Kesari Recipe

Ingredients:
1. Pineapple pieces: 1 1/2 cup.
2. Semolina/Ravva: 1 cup.
3. Water: 1 cup.
4. Color: 1 tsp dissolved in 2 tsp milk.
5. Sugar: 1 cup.
6. Dry fruits: fried in ghee as toppings.
7. Ghee: 1/2 cup.
8. Salt: 1 pinch.
9. Cardamom: 3 powdered.

Procedure:
1) Fry ravva till brown in 2 tsp ghee and set it to cool.
2) Boil pineapple in 1 cup of water with a pinch of salt.
3) After pineapple is cooked, add ravva slowly so that lumps are not formed.
4) If needed add water/sugar in between so that its has sufficient wet.
5) Add remaining ghee and mix well.
6) Add the color mixed in milk and fold well.
7) Add cardamom powder and mix well.
8) Do topping with dry fruits and serve hot / cold.

Kothimeera parsley/ (MALLI Leaves) KOTHIMBIR(DHANIYA)

Clean your kidneys... with KOTHIMBIR (DHANIYA)

Years pass by and our kidneys are filtering the blood by removing salt, poison and any unwanted entering our body. With time, the salt accumulates and this needs to undergo cleaning treatments and how are we going to overcome this?

It is very easy, first take a bunch of parsley (MALLI Leaves) KOTHIMBIR(DHANIYA)and wash it clean

Then cut it in small pieces and put it in a pot and pour clean water and boil it for ten minutes and let it cool down and then filter it and pour in a clean bottle and keep it inside refrigerator to cool.

Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination also you will be able to notice the difference which you never felt before.

Parsley is known as best cleaning treatment for kidneys and it is natural!