Usirikaya ( gooseberry) karam

Usiri kaya, also known as the gooseberry, is rich in vitamin C and has antioxidant properties. Several times, my grandmother used to make this delicious and healthy dish. I'm going to show you this Usirikaya karam here.

Usirikaya karam/ Gooseberry karam

                        

  The Indian gooseberry recipe, also known as usirikaya karam, is prepared in a liquid form, whereas gooseberries are dipped in the liquid gravy. Enjoy this meal by mixing it with rice.

You can check out my other recipes by clicking on the links below:

Mango ginger slice recipe/mamidi allam mukkalu

Gongura Pulusu | Roselle leaves soup

Tomato rasam

Pepper flavoured (Miriyala) charu or Rasam

Coriander Lemon Chutney Recipe- Kothimeera nimmakaya karam Recipe

 

       Ingredients :

• Mustard seeds -2 tsps
• Methi seeds    -2 tsps
• Red chillies  -2
• Asafoetida -1 tsp
• Green chillies -4
•  Usirikaya (gooseberry) -10 nos
• Oil -3 tsps
• Salt to taste

Method ;
          First of all ,take a pan and  add mustard seeds methi seeds fry in a low flame without oil and make sure without burn it .Let it cool.Grind to a fine powder.Then wash the gooseberry fruit and wipe with a clean towel.Cut them without remove its seeds.Fry them in oil and add some salt and put it in  pressure cooker until 3 vigils come.Take a pan and  add mustard seeds,  Jeera (cumin seeds),,Asafoetida ,and red chilli pieces ,in a low flame.Add some green chillies to it  and fry well.Remove the usirikaya from cooker and add the talimpu to it.If we add some sesame powder the  taste will enhance..Try this recipe with dal.

   
 

Curd rice

One of the best ways to detoxify your body is by consuming curd rice. Curd rice is a form of detox food that is made of curd, which is a product of fermentation of milk and other ingredients. When you take curd rice, you can expect a myriad of health benefits. Curd rice is a real treat that you should try. 

  Curd rice is also known as daddojanam in telugu language. Curd rice or daddojanam recipe is also a festive season recipe.The curd rice is a traditional spicy Indian dish that is made by mixing yogurt with water, salt, and other spices. This curd rice is a traditional Indian food made with curd and rice. It helps in digestion and cooling down the body after consuming spicy food. It is also a good source of protein and calcium. The ingredients are all easily available in any grocery store.   Curd rice is a dish which is prepared with less ingredients but still tastes delicious. It is made with rice, curd, green chillies and tempering. It tastes even better if you mix some pomegranate seeds.This dish is delicious because of the creamy and tangy taste it leaves in your mouth. There are many different varieties of curd rice dishes, but this dish is one of the most popular.

INGREDIENTS:

Boiled rice -1 cup

Curd /yoghurt -1 cup

Green chilies -3 to 4

 A small piece of ginger

Red chili- 1

A sprig of curry leaves  

coriander leaves

Pomegranate seeds

Cashewnuts -handful

Salt as required

FOR seasoning :

Mustard seeds - 1/2 tsp

Cumin seeds -1 tsp

A pinch of asafoetida (hing)

Oil or Ghee -1 tbsp

Urad dal -1 tsp

Chana dal -1 tsp

Method:

1. Firstly whisk the curd with beater.

2. Cook one cup of boiled rice.

3. Combine the boiled rice along with whisked curd in a vessel.Add salt to it and mix again.

4.Heat oil or ghee in a tadka pan. Add mustard seeds in oil to crackle. 

5. Then add asafoetida, urad dal, chana dal, cashewnuts, cumin seeds, broken red chili and sau'te for few seconds.

6.Then add the chopped green chilies, ginger slices, curry leaves and fry well.

7. Pour the tadka over the curd rice and combine with a laddle.

8. Garnish with coriander leaves and pomegranate seeds.

9. Serve chilled after refrigerate.

10. The curd rice is accompanied with lemon pickle.

We hope you enjoyed the blog post about detoxifying body with curd rice. We know that everyone is looking for ways to detoxify their body, but this may be difficult or expensive without the use of the best detoxifying food. We are here to tell you about a great food that can help detoxify your body and really help you feel better! If you want to learn more about healthy recipes,4 varieties of curd chutneys

Curd chilies

visit  https://homecookingempire.blogspot.com. 

You might also like  other curd recipes here. 

  Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!

#thayirsadam

#dahichaval

#southindiancurdrice

#curdrice

Pudina kothimeera pachadi

 Mint coriander chutney, How to make pudina kothimeera chutney?Mint and coriander chutney can be prepared with mint leaves, coriander leaves, tamarind.Adding tamarind makes this chutney more tangy. If you don't want to be sore skip tamarind, instead of add tomatoes..Here I have included both of them.  Mint coriander chutney can be eaten not only in all breakfast items but also in rice. Consider making more than just Palli Chutney and Putnala Chutney in tiffins. You can store this chutney in the refrigerator for up to 4 days.

Pudina kothimeera chutney

 Mint leaves are known to promote digestion, reduce inflammation and soothe the stomach. In addition to making chutney delicious, coriander also boosts immunity and digestion! As both mint and coriander leaves are known to be digestive aids, it is not surprising that this chutney is served with most fried foods.

 My other chutney recipe links are below.Please have a look.

Roasted dal or( Putnala pappu) and Coconut chutney

Mint Coriander Chutney 

coriander lemon chutney/ Kothimeera nimmakaya kaaram

Tomato chutney

Gongura pachadi/Red sorrel leaves chutney

Dondakaya kothimeera pachadi,

mamidikaya turumu chutney

 Ingredients for Mint and Coriander chutney:

Mint leaves - 1 bunch

Coriander - a bunch

Green chilies - 4

Tomato-1

Tamarind - Lemon size

Herbs-4

Red chili - 1

Mustard - 1/2 teaspoon

Cumin - 1/2 teaspoon

Asafoetida - 1 pinch

Salt -  enough to taste

Oil - three teaspoons

Curry leaves

Preparation:

First remove the coriander roots and rinse clean and set aside.

Wash the mint leaves.

Wash and slice the tomato.

Chop the green chillies.

Heat oil in a pan and add mustard seeds, cumin seeds, chopped red chili,  hing and curry  leaves, fry and set aside. Tempering is ready.

Now in the same pan add two more spoons of oil and fry the tomatoes, along with the mint leaves and cilantro leaves.  Add  tamarind and fry for few minutes.

After cooling,  grind in mixer.

Place the ground paste in a bowl  and add the tempering to it.

That's it. Very tasty coriander, mint chutney ready.

Besides Idli, vada, and dosa, this chutney is also good with rice.

Mirchi ka salan recipe

                                  Mirchi ka salan recipe
 Mirchi ka salan recipe | How to prepare mirchi ka salan recipe

 Mirchi ka salan recipe is an accompaniment to biryani. This recipe is prepared  with green peppers and a thin gravy of sesame seeds and peanuts . This recipe is an authentic recipe of  Hyderabad and the best side dish for biryani and pulav. 

Mirchi ka salan recipe

 Ingredients:

•  Bajji mirchi - 6 or 8 no.
• Sesame seeds (nuvvulu) - handful
• Coconut - half shelf
• Peanuts  ( groundnuts ) - handful 
• Coriander powder - 1 tsp
• Red chili powder  - 2 tsps
• Kasur methi powder or roasted methi powder - 1 tsp
• Ginger garlic paste - 1 tsp
•  Onion - 1 big sized
•  Extract of Tamarind juice ( lemon sized)
• Salt - as needed
• Chopped  coriander leaves

 Method :

1.  Dry roast the groundnuts, coconut and sesame seeds.
2.  Make a fine powder after cool down.
3. Wash , wipe and cut the green chilies intact and remove seeds.Fry the chilies and set aside.
4. In the same pan fry the onions,gingergarlic paste .
5.  Add the ground powder and mix thoroughly.
6.  Add coriander powder , red chili powder ,salt and a pinch of methi powder or kasur methi to the above mix.
7.  Add tamarind juice and and a glass of water , bring to boil for 2 to 3 minutes.
8.  Now add the fried green chilies , put the lid and cook for 3 to 4 minutes in a low flame. 
9.  Garnish with chopped coriander leaves.
10. Serve hot with biryani, pulav or rice.

my you tube video is below: