Greek yogurt parfait with fresh berries and honey:

  Breakfast is the most important meal of the day and can significantly affect your health and energy levels. Eating a healthy breakfast is a great way to boost your metabolism, stay full longer, and get the nutrients your body needs to start your day off right. In this article, I will be sharing delicious and nutritious breakfast recipe which is both easy to make and will leave you feeling satisfied and energized throughout the morning. Whether you’re looking for a quick on-the-go breakfast or have a leisurely weekend brunch planned, I’ve got you covered with a variety of options for every taste and dietary preference. Let's get started!

Greek yogurt parfait with fresh berries and honey:

yogurt parfait
Source:Royalty-free berry parfait photos free download | Pxfuel

This delectable Greek yogurt parfait is the perfect healthy breakfast or snack option that will leave you feeling satisfied and energized all day. Made with layers of creamy Greek yogurt, fresh seasonal berries, and a drizzle of sweet honey, this recipe is packed with protein and antioxidants. The tangy yogurt perfectly complements the tartness of the berries, while the honey adds a touch of natural sweetness. Whether you're looking for a quick, on-the-go breakfast or a nourishing snack, this Greek yogurt parfait is a must-try. Check out  my blog for more recipes.

Breakfast Items

Greek Yogurt Parfait with Fresh Berries and Honey: A Refreshing and Healthy Breakfast Option

You can use any variety of fresh fruits you like. Try using mangoes, kiwis, or pineapples for a tropical twist. To make the granola even more delicious and nutritious, you can add some unsweetened coconut flakes, pumpkin seeds, or dried fruits. If you prefer a sweeter yogurt, you can add more honey or maple syrup.

This Greek yogurt parfait is not only perfect for breakfast, but it also makes a great snack or dessert.

For a vegan variation, substitute the Greek yogurt with coconut yogurt or any other plant-based yogurt.

Greek yogurt parfait with fresh berries and honey is a modern twist on an ancient Greek recipe. Yogurt has been a staple of Greek cuisine for over 4,000 years, with mentions of it appearing in Ancient Greek literature, such as Homer's Odyssey.

Traditionally, Greek yogurt was made by straining regular yogurt through cloth or cheesecloth, which removes most of the liquid, leaving a thicker, creamier yogurt with a higher protein content. This process is still used today to create the classic version of Greek yogurt.

In recent years, Greek yogurt has gained popularity as a healthy breakfast or snack option, and it's often combined with fresh fruits, nuts, and honey to add flavor and nutrition. The combination of Greek yogurt, fresh berries, and honey in a parfait is a perfect example of how traditional Greek ingredients can be used in modern, healthy recipes.Today, Greek yogurt is widely available in many different flavors and varieties, but it remains a beloved staple of Greek cuisine and continues to be enjoyed by people all over the world.

Greek yogurt, with its thick and creamy texture and tangy flavor, has become a staple food in many households. Rich in protein, calcium, and probiotics, Greek yogurt is not only delicious but also packed with nutrients. A popular way to enjoy Greek yogurt is in a yogurt parfait, layered with fresh fruits, nuts, and honey. In this article, we will explore how to make a delicious Greek yogurt parfait with fresh berries and honey, perfect for a refreshing and healthy breakfast option.

Ingredients:

• 1 cup of plain Greek yogurt
• 1 tablespoon of honey
• 1 cup of mixed fresh berries (such as strawberries, blueberries, and raspberries)
• ⅓ cup of granola
• 1 tablespoon of chopped nuts (such as almonds or walnuts)

Instructions:

1. Start by washing and chopping the fruits. Mix them in a bowl, sprinkle with a little bit of honey, and set aside.
2. In another bowl, mix the Greek yogurt with one tablespoon of honey until it’s fully incorporated.
3. Grab a glass or a jar, and start layering the ingredients. Begin with a layer of the honey-sweetened Greek yogurt, then add a layer of the mixed fruits.
4. Repeat the process until you fill the jar or glass. Top with a layer of granola, and sprinkle some chopped nuts on top.
5. Serve immediately, or you can store it in the fridge for a couple of hours, allowing the flavors to meld together.

In conclusion, a Greek yogurt parfait with fresh berries and honey is an easy, healthy, and delicious breakfast option. It's a great way to start your day with a boost of protein, fiber, and vitamins. Plus, it looks beautiful in a glass jar, making it a perfect treat for a brunch or a picnic. Give it a try and enjoy this tasty and nutritious dish!

 

Mango dal recipe/ Mamidi kaya pappu

 

Mango dal/ Mamidikaya pappu

Raw mangoes

 Raw mango or green mango is a versatile fruit that can be used in a plethora of recipes, from appetizers to desserts. It is a staple in Indian cuisine, where it is used in chutneys, pickles, and curries. Raw mango has a sour and tangy taste that can add a fresh and zesty flavor to your recipes. Here are some easy and delicious raw mango recipes that you can try. Green mangoes are rich in nutrients  with many health benefits. Green mangoes are  high in Vitamin C, Vitamin A, calcium, and magnesium which are useful for releasing toxins from your body.

We can make various dal   recipes with green mangoes in summer season.

You might like my other dal recipes also here:

Vakkaya Pappu / Pickleberry dal

Tomato pappu ( Dal with tomato)

Totakura pappu with Moong dal

 Mango dal with toor dal: This recipe combines the goodness of toor dal with the sourness of mangoes, resulting in a delicious and nutritious dish.

Mango dal with moong dal: This recipe is a slightly lighter version of the above recipe, as moong dal is used instead of toor dal. It has a slightly different taste and texture, but is equally delicious.

Mango chana dal: In this recipe, chana dal is cooked with mangoes and a variety of spices to create a hearty and flavorful dish that is perfect for a cold evening.

Raw mango dal: This recipe uses raw mangoes instead of ripened mangoes, resulting in a tangy and delicious dal that is perfect for summer.

Sweet mango dal: This recipe combines the sweetness of ripe mangoes with the savory flavors of dal to create a unique and tasty dish that is perfect for any time of year.

Spicy mango dal: For those who like their food spicy, this recipe combines chilies and other herbs and spices with the sweetness of mangoes to create a flavorful and zesty dal that is guaranteed to please.

Mango sambar: This South Indian dish is a variation of the traditional sambar, with the addition of ripe mangoes adding an extra layer of sweetness and flavor.

Mango coconut dal: In this recipe, coconut milk is added to dal to create a creamy and flavorful dish that is perfect for serving over rice or with Roti.

Mango peanut dal: This recipe combines the sweetness of mangoes with the nutty flavor of peanuts to create a hearty and delicious dish that is perfect for lunch or dinner.

Mango rasam: This tangy and spicy dish is a South Indian specialty, with the addition of mangoes adding a sweet and sour twist to the traditional recipe.

In addition to that raw mango salad, aam panna, raw mango curry, raw mango pickles are more popular in different regions of India. These recipes are easy to make and perfect for summer season.

For making mango dal or mamidikaya pappu required ingredients are here:

Ingredients:

• Green mangoes - 2 medium sized
• Green chilies - 3 or 4
• Red chili - 1
• 1 sprig of Curry leaves 
• Turmeric powder - 1tsp
• A pinch of hing - 
• Salt as needed
• Oil - 1tbsp
• Mustard seeds- 1 tsp
• Cumin seeds - 1tsp

Method:

1.Wash and soak 1 cup of toor dal for 30 minutes.

2.In a pressure cooker, add the soaked dal, 2 cups of water, 1/4 tsp turmeric powder, and a pinch of salt. Cook for 3-4 whistles or until the dal is soft and cooked.

3.Peel and chop 2 green mangoes into small pieces.

4.In a pan, heat 2 tbsp oil and add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, chopped red chili, a pinch of hing (asafoetida), 8-10 curry leaves, and 2-3 green chilies chopped.

5.Add the chopped mangoes and cook for 2-3 minutes until they are slightly soft.

6.Add the cooked dal to the pan with the mangoes and mix well.

7.Add salt to taste and simmer for 5-7 minutes until the dal and mangoes are well combined.

8.Serve hot with rice or chapatis. Enjoy your raw mango toor dal with Sun dried Curd Chili Recipe - Majjiga Mirapakayalu - Voora mirapakayalu or Boodida Gummadi Kaya Vadiyalu Recipe - Ash Gourd Vadiyalu  as a side dish.

 

Panipuri recipe

 

Pani puri/
Photo source :yusuke kawasaki via wikimedia commons

Pani puri is a popular food item in India, Pakistan, and other South Asian countries. It is also known as golgappa, phuchka or puchka, bataasha, and gupchup in different regions. It is a street food that is sold in small stalls, especially during the evening or night-time. Pani puri is a snack that consists of a hollow, crispy shell called puri, which is filled with spicy, tangy, and sweet water called pani, along with a mixture of potatoes, chickpeas, onions, and chutneys.

The puri shell is made of wheat flour or semolina and is shaped like a small, round ball. The shells are fried in oil until they become crisp and then stored in an airtight container to maintain their freshness. The pani is made of a mixture of tamarind, cumin, mint leaves, green chili, and fresh coriander leaves. This water is prepared fresh daily to maintain the authenticity of the taste.

The filling is prepared by mixing boiled and mashed potatoes, boiled and mashed chickpeas, finely chopped onions, and a sprinkle of spices such as chaat masala and cumin powder. The chutneys used in pani puri can vary, depending on the region and personal preference. Usually, there are three types of chutneys: sweet chutney made of tamarind and dates, green mint chutney, and red chili garlic chutney. These chutneys add a burst of flavor and tanginess to the pani puri.

To enjoy pani puri, you start by taking one puri shell and making a small hole in the center with your finger. You then fill the puri with the potato and chickpea mixture and a drizzle of the chutneys. Finally, you dip the puri in the pani and put the whole thing in your mouth. The taste of the crispy shell, the spicy and tangy pani, and the flavorful filling all come together to create a delicious burst of flavours that makes it a mouthwatering snack.

In conclusion, pani puri is popular street food that is enjoyed by people of all ages. The combination of the crispy shell, tangy water, and spicy filling makes it an irresistible snack. Pani puri is a must-try for anyone who visits India or other South Asian countries.

You can check out my other snack items here:

6 Home made South Indian Style | Snacks Recipes ideas for kids Murukku | jantikalu

Samosa recipe / Punjabi samosa recipe

Ragi flour chips recipe

Simple potato cake

VEG MANCHRIAN

Gobi manchurian

To prepare panipori at home, needed ingredients list is here:

Ingredients:

1 cup Semolina (Sooji)

1/4 cup All-purpose flour (Maida)

1/2 tsp Salt

Water

Oil for frying

1 cup boiled potatoes, mashed

1/2 cup boiled chickpeas, mashed

1/4 cup finely chopped onions

1/4 cup finely chopped coriander leaves

1/2 tsp Cumin powder

1/2 tsp Chaat masala

Salt to taste

Tamarind chutney

Green chutney

Sev (crispy chickpea noodles)

Instructions:

In a mixing bowl, combine semolina, all-purpose flour, and salt. Add water in small amounts and knead into a stiff dough. Cover with a damp cloth and keep it aside for 20-30 minutes.

In a pan, heat oil for frying. Meanwhile, divide the dough into equal portions and roll each portion into small puris.

Deep fry these puris in hot oil until they puff up and become golden brown. Remove and place on a paper towel to absorb excess oil.

To prepare the filling, mix mashed potatoes, chickpeas, onions, coriander leaves, cumin powder, chaat masala, and salt in a bowl.

Make a small hole in the center of each puri using a finger. Stuff about 1-2 teaspoons of the filling into the puri.

Top it up with a drizzle of tamarind chutney, green chutney, and some sev. Serve immediately.

Panipuri is a popular street food in India and can be enjoyed as an evening snack or a party starter. Enjoy your homemade panipuri!

Roasted Brinjal Chutney

How to make big brinjal chutney?/ Roasted egg pant chutney.

Brinjal is also known as egg plant. It is one of the weight loss vegetables. This eggplant chutney is often made in Telugu homes. A favorite dish in our family too..This chutney has a smoky flavor. Because eggplants are burnt on the stove top. Thats why its called smoked brijal chutney or burnt brinjal chutney. In telugu it is known as kalchina vankaya  pachadi or vankaya iguru pachadi. Minapa vadialu(urad dal fryums) is a good combination for this dish. I am sharing andhra style roasted brinjal/eggplant chutney here. 

Ingredients Required:

Bajji eggplants are large - 3

Green Chillies – 4

Chillies – 1

For seasoning:

Mustard - half teaspoon

Cumin - one teaspoon

chana dal- 1 tsp

urad dal - 1 tsp

Black pepper-one

oil - 1tbsp

Salt per taste

A sprig of curry leaves and coriander leaves

Preparation Method:

1.Wash the eggplants. After that, keep it in salted water for a while. Doing this will remove the chemical residue.

2.  Cut green chillies into thin slices.

3.Wipe the washed eggplants with a cloth, apply oil and roast them on the stove until the skin turns black.

4.After it cools down, peel it.

5.Mix all the pulp inside in a plate.

6.Light the stove and add oil in a pan and after it heats up, add talimpu seeds, asafoetida and red chillies and fry.

7.Now add green chillies and curry leaves and fry.

8.Along with the fried talimpu in the eggplant pulp, add salt and coriander leaves and mix.

9.This chutney is delicious when mix it up with hot rice.. It is also one of the favorite flavors of Telugus.

Note: While buying eggplants, carefully examine the pods. Any pitting means there is a roundworm. Do not take such things.

 My youtube channel link is here: https://www.youtube.com/@homecookingempire8707/videos

                                             

Here is video:

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.

   
 

Mango ginger slice recipe/mamidi allam mukkalu

Mango ginger recipe / mamidi allam mukkalu recipe

Mango Ginger slice Recipe is a vintage recipe. This mango ginger looks like regular ginger. But the smell is with green mango flavor. Mango ginger is not related to mango, or ginger. Which is a variety of Turmeric. Curcuma amada is the scientific name of Mango Ginger. Spicy with green mango flavor. Winter is the season for this vegetable. Telugu households make this recipe.

Mango Ginger slice/  mamidi allam mukkalu recipe

For dal rice, this recipe is the best. It is prepared by soaking mango ginger pieces in lemon juice, adding green chili slices and adding salt

Studies have also demonstrated the health benefits of mango ginger, and individuals who have consumed this spice have reported relief from arthritis, colds, flu, cough, and other ailments. It aids in the elimination of harmful toxins from the body and boosts a person's immune system, allowing them to effectively combat various diseases and health issues. It has the ability to significantly lower blood pressure, mango ginger is an excellent option for people who suffer from the condition.Therefore, if you want to reap the benefits of mango ginger, you should take the recommended amount or as 

directed by your doctor. 

Check my other recipes here:

Dosakaya Mukkala Pachadi Recipe | Yellow Cucumber Chutney Recipe

Dosa avakaya ( yellow cucumber)

ginger chutney

Mamidikaya pesarapappu pachadi recipe

INGREDIENTS:

• 1 Cup of sliced mango ginger 
•  Juice of 3 lemons
• Salt : as required
• Green chilies : 5 sliced  or according to the spice taste

                                                                   Instructions :

1. To begin, thoroughly wash in water to remove soil-borne dirt.
2. Peel the skin and slice them.
3. Now slice the green chilies similarly.
4. In a bowl, add the mango ginger slices, green chili slices, lime juice, salt, turmeric powder and mix well. 
5. If store it in refrigerator, the pickle will be remain fresh for up to 2 weeks.
6. It can be consumed well as a side dish with mudda pappu annam, ( dal rice). Additionally, it can be a delectable complement to curd rice.

Tags:

#mamidi allam mukkalu

#mango ginger spicy recipe

Palli Chutney/peanut chutney

   Palli chutney is also known as groundnut chutney, peanut chutney, verusanga pappula chutney, sankkaya chutney in different parts of south India. We can make this chutney in various types. Palli chutney has a distinctive tangy taste that is due to the presence of tamarind. It can be made using raw peanuts, roasted peanuts, raw or roasted gram or urad dal, raw mango, onion, garlic, chana dal and a small piece of jaggery or sugar (This is purely optional). To make this chutney, all the ingredients are blended together into a smooth paste. This chutney is also very good with served with a side of roti, poori, and steamed rice.

Palli chutney/peanut chutney

Palli chutney is a traditional South Indian delicacy that has been enjoyed by generations. It is a fragrant and unique chutney made with tamarind, and other spices. The combination of the ingredients creates a unique flavor that is not found in other chutneys. This chutney is a popular accompaniment to idli, dosa, and other South Indian dishes. It is also commonly served as a dip for snacks like pakoras and bhajiyas. Palli chutney is easy to make and can be stored in the refrigerator for up to five days. Its robust flavor, delicious aroma, and health benefits make it a popular condiment among South Indian households. Palli chutney is a delicious and healthy condiment that can be enjoyed with a variety of dishes.

You can check my other chutney recipes also here. Pudina kothimeera chtney

Tomato palli chutney

Roasted dal and coconut chutney

Tomato Chutney

Ginger chutney (4varieties)

Mint Coriander chutney

Tomato pudina chutney

Tomato Chutney

Tomato onion chutney /Onion tomato chutney

 The palli chutney I am referring to is made with roasted gram dal and green chilies which gives it a unique flavor. I had the privilege of learning this recipe from a street food vendor and realized that it had a very distinct taste unlike other variants of chutney. I would encourage everyone to try this delicious palli chutney in their home cooking, as it is sure to surprise your family with its incredible taste.In this chutney variant I didn't add tamarind and garlic. I have prepared this chutney with minimal ingredients as reffered by a street food vendor.

Ingredients:

• Pallies - 1 cup
• Roasted gram dal -1/2 cup
• Green chilies - 5 or 6 (according to your taste)
• Salt as required

For tadka:

• Mustard seeds- 1 tsp
• Cumin seeds (jeera) - 1 tsp
• Oil - 1 tbsp
• A sprig of curry leaves

Method:

In a skillet dry roast the groundnut in medium flame. Remove the skin when cool. Remove the crowns of green chilies. In a vessel boil the green chilies for 10 minutes to remove the raw smell. Let them cool. In a mixer grind the roasted pallies, roasted gram dal boiled green chilies by adding salt. Make a fine paste. In a pan heat oil and splutter the mustard seeds. Then add cumin seeds and curry leaves one by one, fry well. Add this tadka to chutney.

Serve with any breakfast items like idli, dosa, vada, poori, upma, pongal.

Tags:

#Andhra style peanut chutney

#street food style palli chutney

#groudnut chutney

#palli and roasted gram chutney

Sorakaya attu/Bottle gourd dosa

Sorakaya attu: The best accompaniment for steamed rice served with a dollap of ghee.. , a spicy South Indian dish: A blog post with suggestions on what to have with your rice.

Sorakaya attu/ Bottle gourd dosa

Sorakaya attu/bottlegourd dosa

 Bottle gourd also known as, aanapakaya, Lauki, white guard, trumpet guard, in various regions.

Bottle gourd  contains up to 90% water. It also reduces bad cholesterol. It contains only 15% calories. Sothat, it can be included in weight loss recipes without any objection. It includes soluble and insoluble dietary fiber.

 

 Many types of curries are made with bottle gourd. Some of the curries I have written on my blog can be found here. bottle gourd curry -1 

Bottle gourd curry -2

 Dosas are also made with bottle gourd. They are also good as breakfast and evening snacks. But, the recipe I'm going to share here goes well with rice. Apart from that, it is very tasty as a snack.

 

Ingredients:

Bottlegourd - 1

Urad dal - 1 cup

Asafoetida ( hing) - 1 tsp

Green chilies- 6 or per taste

Salt - as required

Oil - 1 tbsp

Method :

1.Firstly soak the urad dal for 1 hour. Take skin less urad dal to soak quicker.

2.Grind the soaked urad dal finely by adding asafoetida and salt. Set aside.

3.Remove the skin of bottle gourd with peeler.

4.Cut them finely.

5.Chop the green chilies as well.

6. In a vessel, combine the  chopped bottle gourd,green chilies with urad dal batter thouroughly.

7.Heat a tava and pour and spread the batter slightly thicker than a batter spread for dosa. The method of making this dosa should be like Utappam.

8.Add a spoon of oil around the dosa . Cook for 2 to 3 minutes until the bottom the dosa turns golden brown.

9.Now flip the dosa for 2 to 3 minutes.

10.Drizzle 1 more spoon of oil around the dosa.

11.Serve with steamed rice.

12.Cut a slice of this dosa and eat it with rice.

 Sorakaya attu or aanapakaya attu is a delicious Indian side dish that goes well with rice. The recipe is simple but tastes miles better once prepared. A recipe worth trying out at home! Let us know what you think. If you have any questions or comments, please don't hesitate to reach out  at Home Cooking Empire. Thank you for reading, would love to hear from you!

 #sorakayaattu

#bottlegourddosa

#laukidosa

#Anapakayaattu

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

Palli karam podi/ peanut spice powder

 The spice palli karam, which is also known as peanut powder, adds a very special flavor to any dish it is added to.

 The palli karam goes well with upma, pongal, dosa, and idli and avoids the need for chutney. A powdered palli karam can also make rice tasty. The spice is commonly used in South Indian cuisine. You can check Kura karam podi recipe also.

Ingredients:

 Raw Peanuts - 1 cup

Red chilies - 12 

Coriander seeds - 1 tbsp

Cumin seeds - 1 tsp

Chana dal ( gram ) - 1 tbsp

Urad dal - 1 tbsp

Peeled garlic pods - 6

Salt - 1 tbsp or as needed

Oil - 1 tbsp

Directions:

1. Dry roast the peanuts in a kadai. Set aside to cool.
2. In the same pan, heat some oil, fry chana dal, urad dal,  coriander seeds, cumin seeds, red chilies,salt and garlic pods by adding one by one.
3. After cooling, grind the above ingredients to a powder.
4. Then add the peanuts and make a coarse powder.
5. The powder should be transferred to an airtight jar.
6. It can be stored approximately for 1 month at room temperature. When refrigerated, it will remain fresh for an additional month.

Tomato onion curry recipe

 A tomato curry with onions is a tasty and tangy side dish for chapathi and rice.How to prepare Tomato onion curry or Tomato onion kura, Tomato tokku/gujju curry?

Tomato onion curry

Telugu refers to tomato as rama mulaga or tomato, while Hindi calls it tamatar. It was a tomato curry/koora in the andhra style that I prepared today for rice.It turned out very well.  I thought I would share it with you here. Minimal ingredients are required for this curry. Preparing this curry is quick and easy. On my blog you will find other popular curry recipes. Please find the links below. Check them out.

Mealmaker green sorrel leaves curry/ chukka koora meal maker curry recipe

Brinjal masala curry 3 types

Mirchi ka salan recipe

Capsicum Masala Curry Recipe

Potato Upma Curry Recipe

3 bean curry | Protein rich Curry with Black eyed ,Rajma and Soya beans

Cauliflower and Potato curry- Aloo Gobi Curry

Beetroot curry

vankaya kothimeera karam curry

Bottle gourd curry -1

Bottle gourd curry -2

How to make tomato onion curry ? Tomato Gujju curry/ tomato gravy curry or tomato onion curry can be prepared so easily. Here are the recipe ingredients and preparation instructions.

Ingredients:

• Tomatoes - 4
• Onions - 2
• Red chili powder - 2 tsps
• Salt - 1 or 2 tsps or according to your taste
• Turmeric powder - 1 tsp
• Ginger garlic paste - 1 tsp
• Roasted fenugreek powder/ methy powder - 1/2 tsp
• Curry leaves
• Coriander leaves
• Desiccatedcoconut powder - 2 tsps
• Roasted coriander and cumin powder
• Garam masala - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Chana dal - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Preparation:

1. Firstly cut the tomatoes and onions in desired shape.
2. Heat oil in a kadai, add the mustard seeds, when they crackle, add urad dal, chana dal and cumin seeds.
3. Then add ginger garlic paste, fry until nice aroma appears.
4. Add chopped, tomatoes and onions, fry until mushy.
5. Then add ,curry leaves to the above fry.
6. After that add fenugreek powder, coriander cumin powder,turmeric powder,desiccated coconut powder, garam masala, red chili powder and salt in batches.
7. Stir fry for few minutes.
8. Finally add coriander leaves and mix well.
9. Serve hot with rice, chapathi or dosa.

Mamidikaya pesara pappu pachadi

 Mamidikaya pesarapappu pachadi recipe/ Raw mango moong dal chutney.

A popular telugu recipe is mango pesarappu pacchadi. Besides being simple to prepare, it also tastes delicious. Most of your body's protein requirements are met by lentils, which are protein-rich.This chutney is also made in two types. One method is grind the moong dal along with mango slices after roasting and cooling. A second option is to soak the pesara pappu/ moong dal and grind it with chunks of mango. Either way, the chutney is delicious. So let me share both methods in more detail. 

Mangoes are excellent for making a variety of dishes in summer. If you like to visit my other raw mango recipes, please click the links below.

Ava baddalu/Instant mango avakaya

Allam avakaya/ Allam vellullui avakaya recipe

Magaya pickle

Nuvvula avakaya recipe/mango sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Pesara Avakaya recipe

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Here are the ingredients and method for making mango pesera pappu chutney.

First method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilies -  4 or 5
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Mustard seeds- 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Firstly, dry roast the moong dal and set aside. 
2. After that dry roast the red chilies. Let them cool.
3. Grind the moong dal and red chillies into a coarse powder in a mixer jar.
4. Wash the mangoes , remove the outer skin with peeler.
5. After adding the mango and salt to taste, grind the mixture into a little coarse paste using water.
6. Transfer  the above paste to a bowl .
7. Heat oil in a pan, crackle the mustard seeds. Then  add cumin seeds, hing, and curry leaves. 
8. Add the tempering to the above chutney.
9. Now the mamidikaya pesarapappu/ raw mango moongdal  chutney is ready to serve.
10. It will not be kept at room temperature for one day. In the refrigerator, this can be stored for up to four days.

2nd method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilie - 1 broken
• Red chili powder - 1 tbsp
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Coriander leaves
• Mustard seeds- 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Wash the mango and  use the vegetable peeler to remove the skin off the mango.
2. Chop the mango  into cubes.
3. Wash and soak the moong dal for about 15 minutes. Grind the chopped mango, soaked moong dal along with red chili powder and salt to a coarse paste.
4. Heat a kadai with oil, add mustard seeds, let them splutter, then add cumin seeds, urad dal, broken red chili, hing   and curry leaves afterwards. 
5. Mix this tempering to the ground paste. Mix the grated coriander with the chutney.
6. Serve with steamed rice along with ghee.

# Mamidikaya pesarapappu pachadi recipe/ Raw mango moong dal chutney.

A popular telugu recipe is mango pesarappu pacchadi. Besides being simple to prepare, it also tastes delicious. Most of your body's protein requirements are met by lentils, which are protein-rich.This chutney is also made in two types. One method is grind the moong dal along with mango slices after roasting and cooling. A second option is to soak the pesara pappu/ moong dal and grind it with chunks of mango. Either way, the chutney is delicious. So let me share both methods in more detail. 

Mangoes are excellent for making a variety of dishes in summer. If you like to visit my other raw mango recipes, please click the links below.

Ava baddalu/Instant mango avakaya

Allam avakaya/ Allam vellullui avakaya recipe

Magaya pickle

Nuvvula avakaya recipe/mango sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Pesara Avakaya recipe

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Here are the ingredients and method for making mango pesera pappu chutney.

First method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilies -  4 or 5
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Mustard seeds- 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Firstly, dry roast the moong dal and set aside. 
2. After that dry roast the red chilies. Let them cool.
3. Grind the moong dal and red chillies into a coarse powder in a mixer jar.
4. Wash the mangoes , remove the outer skin with peeler.
5. After adding the mango and salt to taste, grind the mixture into a little coarse paste using water.
6. Transfer  the above paste to a bowl .
7. Heat oil in a pan, crackle the mustard seeds. Then  add cumin seeds, hing, and curry leaves. 
8. Add the tempering to the above chutney.
9. Now the mamidikaya pesarapappu/ raw mango moongdal  chutney is ready to serve.
10. It will not be kept at room temperature for one day. In the refrigerator, this can be stored for up to four days.

2nd method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilie - 1 broken
• Red chili powder - 1 tbsp
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Coriander leaves
• Mustard seeds- 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Wash the mango and  use the vegetable peeler to remove the skin off the mango.
2. Chop the mango  into cubes.
3. Wash and soak the moong dal for about 15 minutes. Grind the chopped mango, soaked moong dal along with red chili powder and salt to a coarse paste.
4. Heat a kadai with oil, add mustard seeds, let them splutter, then add cumin seeds, urad dal, broken red chili, hing   and curry leaves afterwards. 
5. Mix this tempering to the ground paste. Mix the grated coriander with the chutney.
6. Serve with steamed rice along with ghee.

Tags:

#Mamidikaya pesara pachadi recipe

#Pesara pappu mamidikaya chutney recipe

#Mango moongdal chutney recipe

#Roti pachallu