moongdal parata

Ingredients:

moongdal 1 cup
wheat flour 2 cups
chopped greenchillies 2 tsp
chopped ginger 2 tsp
garam masala powder 1/2tsp
turmeric powder 1/4 tsp
coriander powder 1 tsp
gram flour 2 tsp
salt to taste

Procedure:

1.For the dough, knead the wheat flour with the required amount of water. Use warm water or 4tsp milk for soft paratas.
2.Wash and cook moong dal in about 1.5 cups of water in a pressure cooker for about 2 whistles or till the dal is cooked but separate (not mushy).
3.Heat the oil in a non-stick pan. Add the mustard seeds,chopped green chillies and ginger fry for a minute.
4.Now,add the moong dal and sauté for a couple of minutes till slightly dry.
5.Mix in the gram flour, spice powders, salt to taste. Ensure no lumps of the powders are left and mix the masala well.
6.Continue to roast covered with stirring at regular intervals . If the mixture sticks to the bottom of the vessel, sprinkle 1-2 tablespoons of water.
7.Turn off the heat when done and make it to cool for 10min.
8.When cooled, crumble the masala like a chutney powder. This filling is ready – it can be stored refrigerated and made into parathas whenever you want.












9.To make parathas, divide the dough into balls and Place a spoonful of the moong filling.
10.Bring the edges together to completely cover the filling and make paratas.
11.Heat a tava , Roast the paratha on medium heat till done on both the sides with one tsp of oil.

Make all parathas this way.
Serve with curd or pickle.

Calories in fruits,vegetables and indian food

watermelon 100gms 17
1 onion 50
aloo chat 150gms 150
aloo paratha 290
american chopsey 1bowl 373
apple 59
atukulu upma 250gms 400
banana 110
basundi 150gms 390
beetroot 43
bhatura 235
bhindi 150gms 120
blackforest cake 318
blue grapes 100gms 58
boiled chana dal 150gms 111
boiled egg 85
boiled moongdal150gms 104
boiled noodles 1bowl 145
boiled turdal 150gms 100
bourbon biscuit 63
bread 1 slice 38gms 95
bread butter 1 slice 91
bread jam 86
bread upma 150gms 176
brinjal 150gms 103
brown bread butter slice 66
butter 1tsp 33
buttermilk 100
cantaloupe 1cup 60
cashew 6 to 8 (15gms) 50
chana dal masala 150gms 290
chickpeas 200gms 728
coconut rice 1plate 368
coconut water 1 glass 48
cocunut chutney 4tbsp 200
coffee 1cup 98
cold coffee 1 big glass 210
coconut water 200ml 100
cooked moongda 150gmsl 150
cooked turdal 150gms 150
cooldrink 150
cornflakes 1cup 80
cucumber 1 stuck 13
curd 150ml 90
curd rice 1 plate 190
dahi wada 1 plate 300
dal makhani 150gms 200
dates 100gms 280
drum stick 150gms 213
egg burji 150gms 195
ghee 1tsp 100
malai kofta 140gms 450
ground nuts 1tbsp (15gms) 80
idly 60
kadhi pakoda 150gms 150
khoa 100gms 420
kichidi 1plate 135
kulcha 107
lemon 57
lemon rice 185
lettuce 100gms 21
lichee 61
maggie 400
mango 74
marie biscuit 28
masala dosa 283
medu vada 130
milk 1 cup 100
mix veg raita small cup 60
oil 1tsp 120
omlette 130
omlette sandwich 1plate 290
onion pakoda 1 32
onions 45
orange 48
orange cream biscuit 50
orange ice stick 20
orange juice 250ml 160
palak paneer 150gms 284
pineapple 1 slice 44
puri 112
ravva dosa 200
basmati cooked rice 200gms 205
parata 250
strawberries 1 4
upma 150gms 166
uttapam onion 80gms 235
veg biriyani 250gms 400
veg kurma 300
wafers 3 170
yogurt 100gms 70
chapati 40
papaya 1cup 32
sonamasori 250gms raw rice 800
coconut 1 tsp (15gms) 54
pistachio 30 88
carrot rice 200gms 150
poha upma 150gms 200
yard long beans 100gms 47
karela 1cup 25
moong sprouts 100gms 90
brocoli cooked 300gms 90
sweet corn 150gms 130
1 cherry 4
1cup chinese fried rice 320
pasta 100gms cooked 150
pasta 100gms raw 368
alu gobi masala 250gms 250

Dal Makhani

Ingredients:
Rajma 1/2 cup
Whole urad dal 1 cup
butter 3 tsp
onion 1
ginger garlic paste 3 tsp
greenchillies 4 or 5
curd 2 tsp
tomato 1
cumin powder 1 tsp
turmeric 1/4 tsp
corainder powder 1 tsp
red chilly powder 1 tsp
kitchen king masala powder 1 tsp

Procedure:
1.Soak Rajma and whole urad for 8 to 10 hours(overnight).
2.Pressure cook the dals for 3 to 4 whistles.
3.Now heat kadai with 3 tsp butter and add onion paste,ginger garlic paste,chopped greenchillies and fry till onions turn brown colour.
4.Now add chopped tomatoes,masala powders,curd and cook for 5 min by closing lid.
5.Finally add the cooked dals in gravy including water,it contains lots of proteins.
6.Serve with roti or puris.

Carrot Parata

Ingridents:

For The Carrot Stuffing:
Grated Carrot:1.5 cups
Onion:1 medium(finely chopped)
Salt to Taste
Green chillies 3 or 4
Chilli Powder:1 tsp
Cumin Powder:1 spn
Corainder Powder:1 spn
Ginger Garlic Paste:1.5 spns
Oil:2-3 spns
For Paratha Dough:
Wheat Flour:2 cups
Salt:Acc to Taste
Milk:1 cup(may vary)
Oil:3 spn











Procedure:
For Making the Dough:
1.Take wheat flour in a bowl,add half of the oil ,salt and make a soft dough by adding milk.
2.Knead the dough well and add the remaining oil on top and keep it covered for 30 mins.
For Making Carrot Stuffing:

1.Take a pan,add oil and when hot add the chopped onions and fry till the onions become brown.When done add the ginger garlic paste,greenchillies and fry till the raw flavor ie removed.
2.Now add the salt,chilli powder, cumin and coriander powder,mix well and
fry for a minute.
3.Add the grated carrot and fry till the raw flavor of the carrot is removed and carrot becomes smooth.
4.Remove from flame when the carrot mixture is cooked well.Let it cool down for easy handling while making parathas.
5.When the mixture is cooled,knead the paratha dough once again.
2.Now make small parata and put the carrot stuffing and pull in the edges of the parata and make sure that you cover all the sides of the stuffing and be careful that the stuffing will not come out,seal it properly.
5.Put a tawa on flame and when hot, fry the parathas using oil/ghee.
6.Serve them hot with any pickle or thick curds or sauce.

Methi Parata

Ingredients:

Methi leaves 1 bunch
wheat flour 2 cups
cumin powder 1 tsp
ginger garlic greenchilly paste 3 tsp
red chilly powder 1 tsp
turmeric 1/4 tsp
salt to taste
oil 2 tsp

Procedure:

1.Make dough with flour,methi leaves,cumin powder,ginger garlic greenchilly paste,red chilly powder,turmeric,salt,oil and keep it aside for 30min.
2.Now take equal size balls and make paratas.
3.Pre-heat the griddle (tawa). Turn it and spread little oil or butter and shallow fry over low heat. Turn it again and spread butter/oil on the other side. Cook both sides till golden brown.
4.Serve methi ka paratha with butter.

Chole Batura

For Chole curry
Chole 1cup
onion 1
tomato 1
ginger garlic paste 2 tsp
green chillies 3or4

chole masalapowder 4 tsp
coriander powder 1 tsp
red chilly powder 1 tsp
cumin powder 1tsp
curd 3 tsp
Procedure:
1.Soak chana in water for about 5to 6 hours.
2.Pressure cook the chana for 3 whistles.
3.Grind the onion,greenchillies to make paste.
4.Now heat a pan with 2 tsp of oil,add onion paste,ginger garlic paste and fry till onion turns brown colour.
5.Add the tomato puree,masala spices,salt,curd and cook for 5 minutes.
6.Now grind some cooked chana to make paste.
7.Add this chana paste to onion gravy and add 1/2 cup of water to it.
8.Finally add cooked chana and boil for 5min,garnish with corainder leaves.
9.Serve with roti or poori or batura.

For Batura
Maida 1cup
ghee 1tsp
salt to taste
sugar 1tsp
curd 2tsp
godhum ravva 2tsp
oil for deepfry
Procedure:
1.Mix all the above ingredients with little water like chapati dough and roll it in a wet cloth for 4to5 hours.
2.Now divide the dough into equal parts and make like puris. (Use little ghee for dusting)
3.Now heat a pan and add oil to fry batura.
3.Serve batura with chole curry.

chocolate kalakand

Ingredients:
Milk 1 liter
chocolate powder 2 to 3 tsp
Cashew nuts and almonds 1/4 cup
Ghee 1/4 cup
Sugar 3/4 cup

Procedure:
1.Take a big vessel add milk and boil till it becomes thick(It takes more than one hour.)and dont forget to stir in middle.
2.When it becomes thick,add sugar,choclate powder and stir continously to avoid lumps.
3.Now cut the dryfruits and fry for 2minutes.
4.Now take one plate and greese with one tsp of ghee.
5.Add the Kova mix to the plate and cut into pieces when it is hot and decorate with fried nuts.
6.Finally put into fridge for 4 to 5 hours and serve it cool.

paneer capsicum curry

Ingredients:

150 gms paneer
1 capsicum
cashew nuts 1/4cup
milk 1/2 cup
cinnamon 1/2 inch
cloves 3 or 4

ginger garlic greenchilly paste 2 tsp
onion big 1
tomato 1
saunf 1 tsp
red chilly powder 1 tsp
turmeric 1/4tsp
cumin powder 1 tsp
coriander powder 1 tsp
ghee or butter 1 tsp

Procedure:
1.Soak cashew nuts in milk for about one hour.
2.fry onion,saunf,cinnamon,clove till brown and grind it to make paste.
3.Now heat a pan with ghee,fry capsicum and keep separately.
4.Fry paneer till golden brown and put in hot water for 20min to soften paneer.
5.Now heat kadai and add onion paste,ginger garlic paste,tomato puree,masala powders,water and boil for 5minutes.
6.Grind the cashew nut paste and add to the onion gravy.
7.Finally add capsicum and paneer to the gravy.

Now paneer capsicum is ready to eat.......

Fried Rice

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
3 tsps mutter
2 Carrot Finely Chopped
1 Capsicum(red or green)
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
1/2tsp Ajinamoto
Salt & pepper to taste

How to make chinese fried rice:
Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
Boil water, add rice and little salt.
Cook uncovered on low heat till rice is tender.
Take care not to overcook the rice. Each grain of rice should be separate.
When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
Cook for 3-4 minutes.
Take care that vegetables are not overdone, they should be crisp.
Mix salt,ajinamoto,pepper and soya sauce to it.
Add the cooked rice and mix well.
Cook the chinese fried rice for 2-3 minutes and serve hot.

Bisibelebath

Ingredients

Raw Rice- 2 cups
Thoor dal- 1 cup
Turmeric powder- ¼ tsp
Asafoetida- ¼ tsp
Peas- ½ cup
Onions 1
Tomatoes-2 cut finely
Carrot -1 chopped into small pieces
Beans- 10 chopped finely
Potatoes-1 chopped into small pieces
capsicum-1
Green chillies- 3
Sambar powder- 1 tsp(optional.
Tamarind – 1 small lemon sized.
Salt to taste
Ghee- 5 tsp
Coriander leaves- 3 tsp chopped

To roast and grind

Channa dal- 2 tsp
Thoor Dal – 1 tsp
Urad dal- 1 tsp
Coriander seeds- 3 tsp
Jeera- 1 ½ tsp
Pepper- ½ tsp
Fenugreek seeds- ½ tsp
Saunf/Aniseeds- ½ tsp
Curry leaves- a few
Red chillies- 3( the one I have is very spicy so I add little) or acc to taste
Cinnamon- 2 one inch pieces
Cloves- 5
Coconut- 3 to 4 tsp

Heat 1 tsp of oil in a pan and add all the spices except coconut and fry for 2 minutes. Then add coconut finally and fry for a minute. Cool it and grind it to a fine paste by adding water.

For seasoning

Oil- 3 tsp
Mustard seeds- ½ tps
Broken urad dal- ¼ tsp
Fenugreek seeds- ¼ tsp
Curry leaves- a few

Method

Pressure cook the dal with turmeric powder and asafetida and set aside. Soak the tamarind in water and squeeze the juice.
In a cooker or big vessel, add 10 cups of water(1:5 ratio) . when it boils add the rice and the vegetables. When the rice is ¾ th cooked. Add the dal and salt.mix properly and add the ground paste , tamarind juice, sambarpowder and ghee. Partly Cover and cook for a few minutes in reduced flame.Heat oil in another pan and add the seasonings one by one.Fry the onions and capsicum separately. Now add this to the rice. Garnish with coriander leaves. Serve hot with papads and ghee on top.

Malai Kofta curry

Ingredients:
For koftas:

Paneer 100gms
potatoes 2
carrot 2
peas 1/4 cup
sweet corn 1/4 cup(optional)
beans 50gms
corn starch 2 tsps
raisins and cashews 4 tsps
greenchillies 3
oil for frying

For Gravy

Milk 1/2 cup
cashew nuts 1/4 cup
poppy seeds 2 tsps
onion 2
tomato 1
ginger garlic paste 3 tsp
coriander powder 1tsp
cumin powder 1 tsp
red chilly powder 1 tsp
kitchen king masala 1tsp

Procedure:
To make koftas
1.Boil potatoes,peas,carrot,beans,sweetcorn in a pressure cooker.
2.Mash the boiled vegetables except potatoes.
3.Squeeze the water from mashed vegetables using cloth.
4.Grate the paneer.
5.Take a bowl and mix grated paneer,potatoes,mashed vegetables,chopped greenchillies,raisins and broken cashews.
6.Now make the balls and dip in corn starch powder and deep fry in oil.

For Gravy
1.Soak cashew and poppy seeds in milk for 1 hour.
2.Heat oil in a pan,add chopped onion,greenchillies,ginger garlic paste and fry for few minutes.
3.Now add tomato,masala powders and fry for 2minutes.
4.Cool the mixture and grind it to make paste.
5.Now again grind the soaked cashew and poppy seeds to make thick paste.
6.Again heat the pan and add onion paste,1/2 cup water and boil for 5minutes.
7.Now add the cashew nut paste.It makes gravy thicker.
8.Finally add the koftas before serving.

Carrot Rice

Ingredients:
3 Carrots
1 tomato
1 onion
3 tsp mutter
bay leaf 2
green chillies 4 or 5
Ginger and garlic paste 2 tsps
cashew nuts 2 tsps
groundnuts 2 tsps
coriander powder 1 tsp
cumin powder 1 tsp
red chilly powder 1 tsp
turmeric 1/2tsp
garam masala 1 tsp
ghee 3 tsps

Procedure
1.Wash the rice and cook the rice with one tsp of ghee and 2 cups of water.
2.Heat pan with 2 tsp of ghee add onion,bayleaf,green chillies,ginger garlic paste and add salt to it.
3.When onion turns brown,add cashew and ground nuts and fry for a minute.
4.Add tomato,grated carrot,mutter,masala powders and close lid for 10 minutes and stir occasionally.
5.Cool the mixture and add to rice.
6.Serve hot with curd raita

Pesara Ravva upma

Pesara Ravva Upma

Making pesara biyyam ravva : Grind 1cup broken pesalu,2cups rice

Ingredients
1 cup Pesara biyyam ravva
2 cups water
3 green chillies
2 red chillies
1tsp uraddal
1 tsp zeera
1 tsp mustardseeds
2tsp curryleaves
ginger chopped 1tsp
salt to taste

Preparation
1.Take one bowl add 2 cups of water and boil for 2minutes.
2.Take the pan with 2 tsp oil,fry the seasonings zeera,mustard seeds,urad dal,red chillies,greenchilles,ginger,curryleaf and add them to water bowl.
3.After boilingwater, add pesara nuka ,salt and stir for a while.
4.put the vessel in a cooker
5.Boil the upma with steam(with out whistle) for 15minutes.

Drumstick rasam

Drumstick rasam
Ingredients:2 drumsticks
1 tsp rice flour
2 tsp sesame seeds
2 green chillies
salt
curry leaves
zeera 1tsp
1 red chillie
1 tsp mustard seeds


Process:Cut the drumstick into length wise pieces.
Boil drumstick pieces in a vessel with 3 glasses of water.
Grind sesame seeds,greenchillies,salt,riceflour with some 1/2 cup of water and make it paste.
Add seasonings into boiled drumsticks and add the paste.
Mix the paste properly to avoid lumps.
switch off the gas after 5min.
Serve hot with rice

Gujji vankaya curry--bagara baigan--eggplant masala

Ingredients:
500 gms small size brinjal
2 onions
3 tsp sesameseeds(nuvulu pappu)
1/4cup peanuts
1/4cup fresh or dry coconut
3 tsps chana dal(senagapappu)
3 tsps urad dal(menapappu)
3tsp jeera
3tsp coriander seeds
5 redchillies
ginger 1inch piece
1 tsp jaggery
3 tsp tamarind pulp
1/4tsp turmeric powder
Salt to taste
 Process:
1)Cut the brinjals as shown in picture and put a pinch of salt inside each brinjal.

2)Fry above dals each one separately(sesame,chanaginger ldal,urad dal,coriander seeds,jeera,groundnuts,coconuts) with 2tsp of oil.
3)Chop the onions,red chillies,ginger and fry them separately in 2tsp of oil.
4)Grind all the fried items,tamarind,jaggery,turmeric,salt and make a thick paste with some water.
5)Take a pan,add 5tsp of oil, put the brinjals in oil and fry them in a lowflame till brinjal becomes tender.
6)Stuff some paste into fried brinjals and keep remaining paste aside.
7)Heat a pan and add the remaining paste with little water and boil the gravy for 2min.
8)Add the stuffed brinjals to the gravy and cook for 5minutes
9)serve it hot with rice or roti.