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Reflexology, or zone therapy, is an alternative medicine involving the physical act of applying pressure to the feet, hands, or ears with specific thumb, finger, and hand techniques without the use of oil or lotion. It is based on what reflexologists claim to be a system of zones and reflex areas that they say reflect an image of the body on the feet and hands, with the premise that such work effects a physical change to the body.

Reflexology for Feet



Sri Virodhi Naama Ugadi Subhakanshalu

Ingredients:

  • 1 cup Small pieces of raw mango
  • 1 tbsp neem tree flowers
  • 1 cup grated jaggery
  • 3 -4 tbsp tamarind paste
  • red chilli pwd
  • salt to taste

Thayaru cheyu padhathi :


Soak tamarind in water for few minutes. Squeeze the pulp, the consistency should be little thick (if u feel it’s too thick, u can always add water). Now add jaggery, mango, neem flowers, red chillie powder and salt.

Bhakshalu is a sweet dish made specially for Ugadhi the festival of new year for telugu people. Ugadi we also prepare the Ugadi pachadi along with the bhakshalu.





Ingredients:

  • 1 cup of Shanaga papu(channa dal)
  • 1/2 cup of grated bellam (or) sugar
  • 1 cup maida
  • ½ cup wheat flour
  • 4-5 cinnamon(elachi)
  • ghee
  • 1 cup water



Preparation Method:

  • Take channa dal along with water and pressure cook it till the dal is very soft.
  • Grate the bellam ,keep the flame to slow and add the grated bellam to the chana dal and start mixing it.
  • The bellam (or) sugar starts melting and becomes a paste.
  • Grind the elachi and sprinkle the powder into the mixture. Let it cook for some time and remove it from flame. Let it cool.
  • Make small balls of it.
  • In a bowl mix maida and wheat flour with sufficient water and make to a soft dough.Make small balls of the dough for pressing into a puri.
  • Now take a plastic sheet and grease it with oil and press the maida ball into a puri with hands slowly.In the middle of the puri place the bellam pakkam ball and cover it on all sides with maida.Now evenly press the ball into a circular shape.
  • Heat a pan and place this bhaksha and let it cook with some ghee added along the sides of the pan.
  • Serve with ghee.



Can you find a better recipe of oven orange chicken than this? I am challenging you to. If it is an impressive main dish that you require, then this dish is the answer. The primary ingredient in oven orange chicken is always chicken. Treat your friends to this oven orange chicken and let them know its taste.


Ingredients 

  • 2 1/2 to 3-lb. frying chicken, cut up 
  • 1/4 cup chopped onion 
  • 1/4 cup chopped green pepper 
  • 1/3 cup orange juice 
  • 1/3 cup catsup 
  • 2 tablespoons all-purpose flour 
  • 2 tablespoons soy sauce 
  • 1 teaspoon prepared mustard 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon garlic powder 
  • 1/4 teaspoon pepper 
  • 2 oranges, sliced




Cooking Directions
1. Place chicken pieces, skin side down and thick edges toward outside, in 2-quart (12×7) glass baking dish. Sprinkle on onion and green pepper. Combine remairing ingredients, except orange slices, in small mixing bowl; pour over chicken. Cover with plastic wrap.
2. Microwave on HIGH for 20 minutes. Turn chicken over; place orange slices on top, and continue cooking on HIGH for 5 to 6 minutes or until fork tender. Let stand 5 minutes before serving.



Can you find a better recipe of oven orange chicken than this? I am challenging you to. If it is an impressive main dish that you require, then this dish is the answer. The primary ingredient in oven orange chicken is always chicken. Treat your friends to this oven orange chicken and let them know its taste.


Ingredients 

  • 2 1/2 to 3-lb. frying chicken, cut up 
  • 1/4 cup chopped onion 
  • 1/4 cup chopped green pepper 
  • 1/3 cup orange juice 
  • 1/3 cup catsup 
  • 2 tablespoons all-purpose flour 
  • 2 tablespoons soy sauce 
  • 1 teaspoon prepared mustard 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon garlic powder 
  • 1/4 teaspoon pepper 
  • 2 oranges, sliced




Cooking Directions
1. Place chicken pieces, skin side down and thick edges toward outside, in 2-quart (12×7) glass baking dish. Sprinkle on onion and green pepper. Combine remairing ingredients, except orange slices, in small mixing bowl; pour over chicken. Cover with plastic wrap.
2. Microwave on HIGH for 20 minutes. Turn chicken over; place orange slices on top, and continue cooking on HIGH for 5 to 6 minutes or until fork tender. Let stand 5 minutes before serving.

Ingredients:
1 kg chicken, cut into medium-sized pieces
1 cup small onions, shallots (sambar onions preferred)
1 cup chopped tomatoes
1/2 tsp turmeric powder
10-12 curry leaves
1 cup thick coconut milk (approx 400ml)
Fresh coriander leaves for garnish
Salt to taste
2 tbsp oil


To make paste:
2 green chillies
8 -10 garlic flakes
1 inch ginger
1 tsp poppy seeds (soaked in warm water for 10 minutes)


Roast and make powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1 cinnamon
6-7 curry leaves
1/2 tsp oil

Method
  1. Heat 1/2 tsp oil in a pan and dry roast the ingredients listed for powder and keep aside.
  2. Grind all the ingredients listed for paste and keep aside.
  3. In a pressure cooker, add 2 tbsp oil, curry leaves and onions and fry.
  4. Once onion is translucent, add the ground paste and fry so that the raw smell goes away.
  5. Now add chicken and fry for 4 to 5 min.
  6. Add tomatoes, turmeric, salt and fry for 4 to 5 min. (Do not cover)
  7. Add coconut milk and cover with lid to pressure cook for 3 to 4 min/1 whistle.
  8. Once the pressure comes down, add the ground powder and cook for 2 to 3 min.
  9. Garnish with coriander leaves and serve hot.
Chettinad Chicken Curry

Ingredients:

Chicken : 1 kg

onions : 1 cup
Chilli Powder : 1 tbs
Tomatoes : 2  (small, finely chopped)
Turmeric powder : 1/2 tsp
Coriander leaves : 2 sprig
Coconut milk : 1 cup
Salt to taste
Oil : 1 tbsp

For grinding :
Cumin seeds : 3/4 tsp
Fennel seeds : 3/4 tsp
Coriander seeds : 11/2 tbsps
Dried red chillies : 7-8 or to your spice level
Pepper corns : 1 tsp
Cardamoms : 3 pods
Cloves :  2 nos
Cinnamon : 1″ stick
Curry leaves : 1 sprig
Oil : 1/2 tsp
Green chillis : 3-4
Garlic : 5-8 cloves
Ginger : 2″ piece
Poppy seeds(
gasagasaalu) : 1 tsp

Method of Preparation :

1. Wash and cut chicken into medium sized pieces.
2. Soak poppy seeds in warm water for 10 mts.
3. Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
4. Heat a frying pan to medium-high, add 1 tsp oil. When hot, add the cumin seeds, coriander seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom, cloves dried red chillis,curry leaves, stirring constantly until lightly roasted. Cool and grind to a powder.
5. Heat oil in a large saucepan over a medium-high heat.shallots/small onions and curry leaves and saute till transparent.
6. Add the chilli powder and turmeric powder and just stir for few seconds.








7. Add the grounded ginger,garlic,green chillie and poppy paste. Continue to stir and fry for about 4 minutes, drizzling little water to prevent sticking.
8. Add chicken and cook on high heat,stir until they are well coated with the masala for about 4-5 minutes.
9. Reduce to medium heat, add salt,tomatoes and combine well.
Cook the chicken for 4-5 mts, uncovered, Now add the coconut milk and 1/2cup of water allow to boil.
10. Turn the heat to medium low, cover and simmer until the chicken is almost cooked, about 20-25 minutes. Open lid and combine well.
11. Finally add the ground masala powder and cook for 3 mts. Turn off heat.
12. Garnish with coriander leaves.Yummy chettinad chicken curry is ready.
13. Serve hot with white steamed rice, biryani, chapatis.

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