Potato

A potato is a starchy edible tuber native to South America and cultivated all over the world. Potatoes have been domesticated for over 10,000 years, and over one thousand varieties are known, although only a fraction of this number are cultivated commercially.

Vitamins A and C can be found in abundance in the potato, along with some other vitamins and minerals.The tubers are prepared in a number of ways, but are always eaten cooked. Fried potato products such as French fries and potato cakes are popular in many parts of the world, but potatoes are also baked, roasted, boiled, and stewed.

Here are some tips that will help you in reducing the loss of potato nutrients:

1. Avoid peeling the potatoes before cooking them. The outer shell provides a good protection against nutritional loss during the cooking process. The protein and mineral content beneath the skin is very high and if you cook the potatoes after peeling them, most of these proteins and minerals are lost.

2. When you boil potatoes, first heat the water to its boiling point and then add potatoes. This will reduce the cooking time and help you maintain Vitamin C content.

3. Minimize frying as 75% of Vitamin C is lost during frying. You can use other cooking methods such as baking and steaming. On a different note, have you ever tried barbecue roasted potatoes?

Potato With Kotimeera Karam

Ingredients :
Potatoes 6
Green chillies 5
Coriander chopped 1 cup
Salt to taste
Pasupu pinch
Oil 2 tbsp
Method :
Boil potato, peel them, and cut the in cubes.
Take a pan put some oil.
After the oil heats add the boiled potato cubes and fry.
Then add the grinded paste of coriander and green chilli.
And fry for 5 minutes and remove from the fire.
Serve with hot rice or chapattis.

Potato Ulli Karam

Ingredients :
Potatoes 6
Onion paste 1 cup
Salt to taste
Red chilli powder 2 spoons
Pasupu pinch
Oil 2 tbsp
Method :
Boil potato, peel them, and cut the in cubes.
Take a pan put some oil.
After the oil heats add the boiled potato cubes and fry.
After the potato fries keep them aside.
Then again oil to the pan and fry the onion paste.
After the paste fries add salt and chilli powder and mix well.
Then add the boiled and fried potato cubes.
And fry for 5 minutes and remove from the fire.
Serve with hot rice or chapattis.

Potato Upma Kura

Ingredients :
Potatoes 6
Lemon 1
Salt to taste
Pasupu pinch
Poppu :
Mustard ¼ th spoon
Mina pappu ½ spoon
Senaga pappu ½ spoon
Red chilli 2
Hingu pinch
Curry leaves little
Oil 1 spoon
Method:
Boil potato, peel them, and smash themand keep it aside.
Take a pan put some oil.
After the oil heats add the poppu ingredients and fry.
Then add the boiled and smashed potatoes with salt and pasupu.
Smash and mix well.
Then add the juice of the lemon and mix well and remove from the heat.
Serve with hot rice.

Potato Fry

Ingredients :
Potato pieces 2 cups
Oil 2 spoons
Salt to taste
1 table spoon menti gunda
Curry leaves little
Method :
Take a pan and heat the oil.
Add the pieces of potato to the oil with salt.
Putting the lid on the pan fry the pieces till they cook and become soft.
After it fries add menti gunda and curry leaves and mix well.
Goes well with hot rice.

Dondakai ( Tindora )

Tindora is a type of gherkin, which is also known as Kundru in U.P. Dondakai in Telugu, Tondekayi in Kannada, Telakuch in Bengali, and Kovakai in Malayalam.It is not the tastiest of dishes and is considered to be a distant cousin of the Parwal. In fact the Tindora Zhunka was one of the better tindora dishes I ever had.Well, the point of the post was that Kundru or the Tindora can help reduce blood sugar. Tindora is a good food for diabetics to eat, because it has very little carbohydrate and therefore will not raise your blood sugar dramatically, like potatoes for example.

Dondakai Ulli Karam

Ingredients :
dondakai small ones 2 cups.
Onion paste 1 cup
Chilli powder 1 spoon
Salt to taste
Oil 3 spoons
Mehtod :
Slit the dondakai ¾ th of it length wise.
Take a pan fry add oil and heat it.
Add onion paste and fry for 5 minutes till it leaves the oil.
Add salt to taste, chilli powder, and pasupu pinch.
Mix the onion paste and stuff the paste in the dondakai.
Fry these stuffed dondakai in the oil for 15-20 minutes till it becomes soft.
Serve it with hot rice.

Dondakai With Coconut

Ingredients :
2 cups chopped dondakai
Salt to taste
Coconut scrape ¼ th cup
Popu :
Mustard ½ spoon
Jeelakara ¼ th spoon
Senaga pappu ½ spoon
Red chill piece 1 spoon
Hingu pinch
Oil 1 spoon
Curry leaves few
Method :
Boil the dondakai in the cooker and strain the water.
Take a pan add oil to heat.
Add the popu ingredients and fry till 1 minute.
Then add the boiled dondakai and salt to the pan.
After the water evaporates add coconut scrape.
Serve the curry with hot rice.

Dondakai Jeelakara Karam

Ingredients :
Dondakai small ones 2 cups.
Jeelakara karam 2 spoons
Salt to taste
Oil 3 spoons
Mehtod :
Slit the dondakai ¾ th of it length wise.
Then boil them in the cooker and drain the water.
Take a pan fry add oil and heat it.
Add the boiled dondakai and fry for 15 minutes till they become cryspy.
Add salt to taste and jeelakara karam powder.
Fry them in the oil for 5 minutes till it mixes well.
Serve it with hot rice.

Dondakai Fry

Ingredients :
Dondakai pieces 2 cups
Oil 2 spoons
Salt to taste
1 table spoon menti gunda
Curry leaves little
Method :
Take a pan and heat the oil.
Add the pieces of dondakai to the oil with salt.
Putting the lid on the pan fry the pieces till they cook and become soft.
After it fries add menti gunda and curry leaves and mix well.
Goes well with hot rice.

Chamadumpa ( Taro - Root )

Chamadumpa Fry

Ingredients :
Boiled and peeled chamadumpa 3 cups
Oil 2 tbsp
Menti gunda 2 tbsp
Salt to taste
Method :
Take a non sticky pan and put some oil to heat.
Add the bolied chamadumpa and fry till the color changes to golden brown.
While frying if it becomes sticky add some more oil and fry.
Then add salt and menti gunda and mix well and remove from the fire.
Serve with hot rice and sambar.

Carrot

Carrots are low in fat and calories and high in fiber, making them a great snack with staying power. They are high in vitamin A and low in sodium and have no cholesterol.

Vitamins & Minerals
Carrots are an extremely good source of vitamin A. One serving contains 20,380 IUs, or 408 percent of the FDA's recommended daily value. Vitamin A promotes healthy eyes, intestinal and urinary tracts, and mucous membranes. Carrots are also high in vitamins C and K, and potassium.
One serving of carrots---about one cup of carrot sticks---supplies 50 calories. Carrots contain very few calories for their bulk, so they make a great snack between meals.

Carror With Coconut

Ingredients :
2 cups chopped carrot
Salt to taste
Coconut scrape ¼ th cup
Popu :
Mustard ½ spoon
Jeelakara ¼ th spoon
Senaga pappu ½ spoon
Red chill piece 1 spoon
Hingu pinch
Oil 1 spoon
Curry leaves few
Method :
Boil the carrot in the cooker and strain the water.
Take a pan add oil to heat.
Add the popu ingredients and fry till 1 minute.
Then add the boiled carrot and salt to the pan.
After the water evaporates add coconut scrape.
Serve the curry with hot rice.

Carrot Fry With Onion

Ingredients :
2 cups chopped carrot
Oil 2 spoons
Chilli powder 1 spoon
1 cup onion chopped
1 spoon jeelakara
Salt to taste
Method :
Take a pan and put some oil to heat.
Then add the chopped cabbage and fry until they become soft.
Add onion and jeelakara fry for 5 minutes.
After it fries add salt to tatse and chilli powder.
Serve it with hot rice.

Cabbage

Cabbage With Nuvulu Podi

Ingredients :
2 cups chopped cabbage
Salt to taste
Popu :
Mustard ½ spoon
Jeelakara ¼ th spoon
Senaga pappu ½ spoon
Red chill piece 1 spoon
Hingu pinch
Oil 1 spoon
Curry leaves few
2 spoons nuvulu podi
Method :
Boil the cabbage in the cooker and strain the water.
Take a pan add oil to heat.
Add the popu ingredients and fry till 1 minute.
Then add the boiled cabbage and salt to the pan.
After the water evaporates add nuvulu podi.
Serve the curry with hot rice.

Cabbage With Green Peas and Carrot

Ingredients :
Chopped cabbage 1 cup
Carrot pieces ½ cup
Beans pieces ½ cup
Salt to taste
Coconut scrape 1 cup
Poppu :
Mustard ¼ th spoon
Mina pappu ½ spoon
Senaga pappu ½ spoon
Red chilli 2
Hingu pinch
Curry leaves little
Oil 1 spoon
Method :
Boil all the vegetables drain water and keep it aside.
Take a pan put some oil.
After the oil heats add the poppu ingredients and fry.
Then add the boiled vegetables with salt.
After the water evaporate add the coconut scrape and remove from the fire.
Serve with hot rice.
Note : Instead of coconut scrape you can add ginger and green chilli paste.

Cabbage Fry With Onion

Ingredients :
2 cups chopped cabbage
Oil 2 spoons
Chilli powder 1 spoon
1 cup chopped onion
1 spoon jeelakara
Salt to taste
Method :
Take a pan and put some oil to heat.
Then add the chopped cabbage and fry until they become soft.
Add onion and jeelakara fry for 5 minutes.
After it fries add salt to tatse and chilli powder.
Serve it with hot rice.

Cabbage Pappu Kura

Ingredients :
Cabbage chopped 2 cups
Pesara pappu ½ cup
Salt to taste
Turmeric pinch
Poppu :
Mustard ¼ spoon
Minapappu ½ spoon
Senaga pappu ½ spoon
Red chilli 2
Oil 1 spoon
Curry leaves little
Hingu little
Method :
Boil cabbage pieces and dal in the cooker sprinkling little water on it.
After boiling drain the water from it and keep aside.
Take a pan put some oil and fry all the poppu ingredients.
Then add the boiled cabbage with pappu, salt and little turmeric.
Fry till the water it becomes dry.
This curry goes well with sweet pulusu and fried perugu mirapakayalu

Cabbage With Coconut

Ingredients :
2 cups chopped cabbage
Salt to taste
Coconut scrape ¼ th cup
Popu :
Mustard ½ spoon
Jeelakara ¼ th spoon
Senaga pappu ½ spoon
Red chill piece 1 spoon
Hingu pinch
Oil 1 spoon
Curry leaves few
Method :
Boil the cabbage in the cooker and strain the water.
Take a pan add oil to heat.
Add the popu ingredients and fry till 1 minute.
Then add the boiled cabbage and salt to the pan.
After the water evaporates add coconut scrape.
Serve the curry with hot rice.

French Beans

French Beans with nuvulu podi

Ingredients :
2 cups chopped beans.
Salt to taste
Popu :
Mustard ½ spoon
Jeelakara ¼ th spoon
Senaga pappu ½ spoon
Red chill piece 1 spoon
Hingu pinch
Oil 1 spoon
Curry leaves few
2 spoons nuvulu podi
Method :
Boil the beans in the cooker and strain the water.
Take a pan add oil to heat.
Add the popu ingredients and fry till 1 minute.
Then add the boiled beans and salt to the pan.
After the water evaporates add nuvulu podi.
Serve the curry with hot rice.

French Beans With coconut

Ingredients :
2 cups chopped beans.
Salt to taste
Coconut scrape ¼ th cup
Popu :
Mustard ½ spoon
Jeelakara ¼ th spoon
Senaga pappu ½ spoon
Red chill piece 1 spoon
Hingu pinch
Oil 1 spoon
Curry leaves few
Method :
Boil the beans in the cooker and strain the water.
Take a pan add oil to heat.
Add the popu ingredients and fry till 1 minute.
Then add the boiled beans and salt to the pan.
After the water evaporates add coconut scrape.
Serve the curry with hot rice.

Bendakai ( Okra )

Stuffed Bendakai ( okra)

Ingredients :
Bendakai small ones 10 no.
Onion paste ½ cup
Chilli powder 1 spoon
Salt to taste
Oil 3 spoons
Mehtod :
Slit the bendakai ¾ th of it length wise.
Take a pan fry add oil and heat it.
Add onion paste and fry for 10 minutes till it leaves the oil.
Add salt to taste, chilli powder, and pasupu pinch.
Mix the onion paste and stuff the paste in the bendakai.
Fry these stuffed bendakai in the oil for 10 minutes till it becomes soft.
Serve it with hot rice.

Bendakai Fry ( Okra)

Ingredients :
2 cups chopped bendakai
Oil 2 spoons
Jeelakara karam 1 spoon
Salt to taste
Method :
Take a pan and put some oil to heat.
Then add the pieces of bendakai and fry until they become soft and crispy.
After it fries add salt to tatse and jeelakara karam.
Serve it with hot rice.

Beerakai ( Ridge Gourd )

Beerakai Nuvulu Podi ( ridge gourd )

Ingredients
Pieces of beerakai 2 cups
Salt to taste
Pinch of pasupu
1 table spoon nuvulu podi (seesame seed powder)
Poppu :
Mustard ¼ th spoon
½ spoon mina pappu
½ spoon senaga pappu
Curry leaves little
oil 1 spoon

Method :
Boil the beerakai in a vessel adding little water.
Drain the water after the beerakai is cooked.
Take a pan and fry the poppu ingredients well in the oil.
Add the boiled beerakai pieces, salt and pasupu.
After the water evaporates add the nuvulu podi and mix well.
Serve this curry with hot rice.

Beerakai Tokku Pachadi ( ridge gourd skin )

Ingredients :
Beerakai skin 1 cup
Tamarind paste 1 spoon
Salt to taste
Pasupu pinch
Popu :
Avalu 1 spoon
Mentulu ½ spoon
Mina pappu 1 spoon
Red chilli 2 no.
Oil 1 spoon

Method :
Take a pan fry put some oil and after the oil heats add the popu ingredients.
After the popu fries add the beerakai tokku and fry till it becomes soft.
Then grind the above mixture adding little water with tamarind paste, salt and pasupu.
Pachadi is ready to serve with hot rice.

Beerakai Menti Gunda

Ingredients :
Beerakai pieces 2 cups
Oil 2 spoons
Salt to taste
1 table spoon menti gunda
Curry leaves little

Method :
Take a pan and heat the oil.
Add the pieces of beerakai to the oil.
Fry the pieces till they cook and become soft.
After it fries add menti gunda and curry leaves and mix well.
Goes well with hot rice.

Beerakai Ulli Muda ( Ridge Gourd )

Ingredients :
Beerakai pieces 2 cups
Onion paste 1cup
Oil to fry
Salt to taste
Chilli powder 2 spoons
Jeelakara 1 spoon
Pasupu pinch

Method :
Take a pan and add some oil.
After the oil heats fry the beerakai pieces and keep it aside.
Then again put some oil in the pan and fry the onion paste adding chilli powder, pasupu and salt.
Fry till the paste leaves the oil and then add the fried beerakai and fry for 5 minutes.
Serve with hot rice.

Beerakai Pappu Kura ( Ridge Gourd )

Ingredients :
Beerakai pieces 2 cups
Pesara pappu ½ cup
Salt to taste
Turmeric pinch
Poppu :
Mustard ¼ spoon
Minapappu ½ spoon
Senaga pappu ½ spoon
Red chilli 2
Oil 1 spoon
Curry leaves little
Hingu little

Method :
Boil beerakai pieces and dal in a vessel adding one cup water.
After boiling drain the water from it and keep aside.
Take a pan put some oil and fry all the poppu ingredients.
Then add the boiled anapkai with pappu, salt and little turmeric.
Fry till the water it becomes dry.
This curry goes well with sweet pulusu and fried perugu mirapakayalu

Artikai ( Raw Banana )

Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. A banana a day may help to prevent high blood pressure and protect against atherosclerosis. The potassium found in bananas may also help to promote bone health. Bananas have long been recognized for their antacid effects that protect against stomach ulcers and ulcer damage. Bananas are a very good source of vitamin B6 and a good source of vitamin C, potassium, dietary fiber, and manganese.

Artikai Upma Kura

Ingredients :
Artikai pieces 2 cups
Lemon 1
Salt to taste
Pasupu pinch
Poppu :
Mustard ¼ th spoon
Mina pappu ½ spoon
Senaga pappu ½ spoon
Red chilli 2
Hingu pinch
Curry leaves little
Oil 1 spoon
Method :
Boil artikai and drain water and keep it aside.
Take a pan put some oil.
After the oil heats add the poppu ingredients and fry.
Then add the boiled artikai with salt and pasupu.
Smash well and mix well.
Then add the juice of the lemon and mix well and remove from the heat.
Serve with hot rice.

Artikai Ava Petti Kura

Ingredients :
Artikai pieces 2 cups
Poppu :
Mustard ¼ th spoon
Mina pappu ½ spoon
Senaga pappu ½ spoon
Jeera ¼ th spoon
Curry leaves little
Oil 1 spoon
For Paste :
Mustard 1 table spoon
Rice 1 table spoon
Red chilli 3
Note : Soak the above paste ingredient in little water for 5 minutes. Then grind to paste.

Method :
Boil the artikai pieces.
Take a pan and heat the oil.
Add the poppu ingredients in the pan and fry.
To this poppu add the boiled artikai with salt and pinch of pasupu.
After the water evaporates add the grinded ava paste and mix well.
This goes well with hot rice.

Artikai Fry

Ingredients :
Artikai pieces 2 cups
Oil 2 spoons
Salt to taste
1 table spoon menti gunda
Curry leaves little

Method :
Take a pan and heat the oil.
Add the pieces of artikai to the oil with salt.
Putting the lid on the pan fry the pieces till they cook and become soft.
After it fries add menti gunda and curry leaves and mix well.
Goes well with hot rice.

Anapkai ( Bottle Gourd )

It is energetic to heart, veins and muscles in body.
• Helps for increasing effeciency of heart and bring immune in body.
• Helps with skin problems .
• Maintain cholesterol level in blood.
• Aids in prevent tooth decay.
• Great for constipation and keeping the bowels open.
• Is non-allergenic.
• Is an energizer for body and mind.
• Helps for weight loss.

Anapkai With Nuvulu Podi

Ingredients
Pieces of anapkai 2 cups
Salt to taste
Pinch of pasupu
1 table spoon nuvulu podi
Poppu
Mustard ¼ th spoon
½ spoon mina pappu
½ spoon senaga pappu
Curry leaves little
oil 1 spoon

Method :
Boil the anapkai in the cooker and drain the water.
Take a pan and fry the poppu ingredients well in the oil.
Add the boiled anapkai pieces, salt and pasupu.
After the water evaporates add the nuvulu podi and mix well.
Serve this curry with hot rice.

Anapkai Tokku Pachadi

Ingredients :
Pieces of anapkai skin 1 cup
Salt to taste
Turmeric little pinch
Tamarind 1 lemon ball size
Poppu :
Mustard ¼ th spoon
Mina pappu 1 spoon
Jeera ¼ th spoon
Curry leaves little
Oil 1 spoon
Hingu little

Method :
Take a pan fry the poppu ingredients well in the oil.
Then add the anapkai skin pieces to the pan.
And fry till the skin cooks.
(We can use the middle of the anapkai also with the skin that is seeds).
Then add the salt, tamarind ball and turmeric pinch then remove from the fire.
After cooling grind to paste.
This goes well with hot rice.

Anapkai Ava Petti Kura

Ingredients :
Anapkai pieces 3 cups
Salt to taste
Turmeric little

Poppu :
Mustard ¼ spoon
Mina pappu ½ spoon
Senaga pappu ½ spoon
Oil 1 spoon
Curry leaves little
Hingu little

For Paste :
Mustard 1 table spoon
Rice 1 table spoon
Red chilli 3
Note : Soak the above paste ingredient in little water for 5 minutes. Then grind to paste.

Method :
Boil the pieces of anapkai in the cooker.
Drain the water after boiling and keep it aside.
Take a pan put some oil after it heats add the poppu ingredients and fry.
After the poppu fries add the boiled anapkai, salt and turmeric.
After the water dries from the curry add the ground paste to the pan with curry.
Mix well after adding the paste and remove from the fire.
This curry goes well with rice and sambar.
Note : After adding the paste don’t keep the curry over the flame more than 2 minute or else it will taste bitter.

Anapkai Pappu Kura

Ingredients :
Anapkai pieces 2 cups
Pesara pappu ½ cup
Salt to taste
Turmeric pinch
Poppu :
Mustard ¼ spoon
Minapappu ½ spoon
Senaga pappu ½ spoon
Red chilli 2
Oil 1 spoon
Curry leaves little
Hingu little

Method :
Boil anapkai pieces and dal in the cooker sprinkling little water on it.
After boiling drain the water from it and keep aside.
Take a pan put some oil and fry all the poppu ingredients.
Then add the boiled anapkai with pappu, salt and little turmeric.
Fry till the water it becomes dry.
This curry goes well with sweet pulusu and fried perugu mirapakayalu.