Varieties Of Aavakaaya

This pickle is very popular in South India, especially in the states of Andhra Pradesh and Tamil Nadu.

There are a wide variety of Mango pickles.

1. Aavakaaya (The default one made with mustard seeds powder)
2. Menthu aavakaaya (Includes fenugreek)
3. Nuvvulu aavakaaya (Includes sesame)
4. Maagaya (Made with raw, peeled and unstoned mango)
5. Thokku Maagaya (Maagaya including the mango peel)
6. Thurum Maagaya (Maagaya with grated mango)
7. Uduku Maagaya (Maagaya with boiled rather than raw mango)
8. Bellam Aavakaaya (A sweet variant of Avakaya made with jaggery)
9. Allam Aavakaaya (A spicy variety including ginger-garlic paste)
10. Vellulli Aavakaaya (Aavakaaya with Garlic)
11. Senagala Aavakaaya (Aavakaaya with Bengal Gram or Chana)

Gongoora Pickle (Andhra Special)

Ingredients:

1. Gongoora : 3 cups -
2. Green chillies : 4 nos.
3. Red chillies : 4 nos.
4. Urad dal : 2 spoons
5. Mustered seeds : 2 spoons
6. Oil : 200 ml - 7. Salt : to taste
8. Curry leaves : fistful
9. Tamarind paste : 2 spoons
10. Garlic bulbs :10 nos

Procedure:
1. To a shallow pan add some oil and heat. Add cleaned gongoora and fry well.
2. Grind fried gongoora, tamarind, salt and red chillies in to a paste;
3. Add remaining oil to a frying pan, add Urad dal, mustered seeds, chopped green chillies, curry leaves, Garlic bulbs and saute well.
4. Add this to the gongoora paste and mix well.

Gongoora Chutny is Ready.

Chepala Pulusu (Fish)

Most of the non-vegetarians will love to have Fish and even everyone knows how to prepare it also.

But , eventhough I just want to share my attamma's recipe with you. We prepare in a couple of ways, this is one of it's kind. In my future posts, I'll try to post them also.

I don't have much knowledge of the the fish variety which we get here - let me just get a quick note -- Salmon, Cat Fish, Tilapia, Rahoo etc. Generally, I use Rahoo or Cat Fish, since I find these similar to what we get in India.

Ingredients:
Fish - 1.5 to 2 lbs
Onion - 1 big size(chopped in big pieces
Garlic Cloves - 4 to 5
Corriander Seeds - 2 tbsp
Methi Seeds - 1 tsp
Dry Coconut - 3 tsp(grated)
Dry Red Chillies - 10 to 15(as per your taste)
Tamrind extract
Salt, Turmeric Powder, Oil , Karipatta

Method:
First wash the fish with salt and turmeric so as to remove the bad smell of the fish.

Dry roast corriander seeds, methi seeds and red chillies.

Take 1 to 2 tsp of oil in a pan and roast the onions also just for 2 to 3 mts.

Mix all of the above mixture including onion-garlic paste and the above dry grinded powder adding salt and turmeric to it.

Now take the dry grinder and grind red chillies, coconut, methi seeds and corriander seeds and keep aside.

Next take roasted onions and garlic in a food chopper and just grind into coarse mixture.

Coming to the final step, Take about 3 tbsp of oil in a wide pan, the reason why i am specifically asking for a wide pan is that there should be enough room for each fish slice, never cook in a small vesel....the reason if cooked in small vessel, more chances of fish becoming bajji-bajji.

Now , take the oil in a pan and add karipatta(karvepaku) and the grinded mixture and fry well for more than 5 minutes. At this point add the tamrind extract about 3 tbsp(depending on one's wish they can increase or decrease the content of tamrind extract) and 2 to 2.5 cups of water to it.

Cook the fish on medium heat only. Check the uppu, karamu (salt and spicyness) and then lastly add the fish pieces to the gravy. Add salt and turmeric little bit of less only, as you had already applied to fish before.

Cover it with a lid and make sure it's on medium heat and don't turn the pieces with spoon, just shake the pan, make sure that the fish pieces should dip in the gravy and its ready to be have in 15-20 mts.

Cooking Methods

The term "cooking" encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor or digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.

Cooking requires applying heat to a food which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties. Cooking proper, as opposed to roasting, requires the boiling of water in a container, and was practiced at least since the 10th millennium BC with the introduction of pottery. There is archaeological evidence of roasted foodstuffs at Homo erectus campsites dating from 420,000 years ago.

Food Sources

Almost all foods are of plant or animal origin, although there are some exceptions. Foods not coming from animal or plant sources include various edible fungi, including mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods such as leavened bread, wine, beer, cheese, pickles, and yogurt. Many cultures eat seaweed, which is a protist, or blue-green algae (cyanobacteria) such as Spirulina.

Additionally, salt is often eaten as a flavoring or preservative, and baking soda is used in food preparation. Both of these are inorganic substances, as is water, an important part of human diet.

The Different Types Of Food

Carbohydrates, proteins, fats, vitamins and minerals are the six main types of food.

Carbohydrates are present mainly in sugary and starchy foods such as fruits, jam, bread, cakes, potatoes, rice, pasta etc. One gram of carbohydrates yields approximately 17kJ of energy. In plants, carbohydrates are stored as starch in their storage organs, example potato. In animals, the main carbohydrate food reserve is glycogen.

Fats are also called lipids. Food containing fats include butter, cooking oil, meat etc. One gram of fat can produce 38kJ of energy. This a very important food group for both animals and plants as the amount of energy generated in more than any other food. Fat is stored as fatty tissue under the skin of animals and acts as an energy reserve and insulation against loss of heat.

Proteins can be found mainly in meat, fish, eggs and lentils. This food group is needed by animals and plants for growth and repair of damaged tissue. Proteins yield around 17kJ of energy per gram. Proteins are broken up to chemicals called amino acids. Ten essential amino acids are needed by humans. Proteins from animal sources such as meat and fish contain all 10 essential amino acids.

Vitamins and minerals have no energy value but are essential for growth and health.

Chicken Curry Recipe

Ingredients
1/2 chicken breasts, skinned and boned
3 garlic, cloves, crushed
1/4 tsp ginger
1 cup low sodium chicken broth
1 onion, chopped finely
1 tsp olive oil
1 cup water
1/2 tsp cummin seeds powder
1 tsp coriander seeds powder
1/4 tsp garam masala
1/2 tsp turmeric powder
1 green chilli, finely chopped
2 tbsp coconut milk
3 tbsp finely chopped coriander leaves

Method
Make pieces of chicken breasts .Heat oil in a pan .Saute chicken pieces until golden from
both sides
Remove and drain .Add onion and ginger-garlic and fry till golden brown .Add all the
powders, and saute for a minute
Add chicken broth and water .Let it boil for 2 minutes .Add chicken pieces .Cover the pan
and let it cook for approx 30 mins.
Then add coconut milk .Cook for another 1 min. Serve with rice

Andhra Recipes

Every state of India has its own specialty. Food from Andhra Pradesh is famous for the rich seasoning and lots of variety. One can get vegetarian as well as non-vegetarian food. Though the taste changes from place to place because of the influence of other states, the main features of Andhra food are: -

Staple food
. Rice is the staple food of Andhra Pradesh because rice is produce here in large quantity. Idli, dosa, vada and uttapam are made of rice and are mostly consumed with rice for daily diet. There are varieties in these also like there are sada dosa, masala dosa, rava dosa, Rava idli, masala idle etc.
. There are many varieties of rice, which are cooked with spices, vegetables and meat.
. Pesarattu has the feeling of upma eaten with chutney.
. Tamarind rice is very popular.

Vegetarian and non vegetarian
. The Andhra food is basically vegetarian, which is eaten on a banana leaf.
. In the coastal region fish is eaten with rice.
. They make use of all the vegetables but brinjal, potatoes and tomatoes are quite popular.

Spicy
. A lot of spices are produced in south region and hence Andhra food is rich in spices.
. They make use of cinnamon and black pepper.
. They are seasoned with a lot of herbs and the curry is served hot.

Hydrabadi
. Hydrabadi biryani is the specialty of hydrabad, which is seasoned with vegetable and meat.
. It uses black pepper a lot.
. One can find the influence of Indian and mughal taste in the Andhra food. A lot of variety is available in biryani.
. Kababs, keema and their types are also very popular.

Pickles and chutneys
. They are famous for some instant and preserved pickles.
. The chutneys (sauces) of chilly, ginger, coconut and other vegetables are very popular.
. They are served with all the meals.
. They are very tasty, aromatic and spicy.

Desserts
. Kheer and savayin are very famous which are specially made during the month of ramzaan.
. Sweets made up of milk are widely eaten.
. Special sweets of almond, eggs, apricot, mangoes and other fruits are equally popular.

Foods that Control Diabetes

In 1550 BC, the famous Ebers Papyrus advised treating diabetes with high fiber wheat grains. Not much has changed since then. Plant foods are the drug of choice for treating diabetes. There are large numbers of scientific research findings to confirm the effectiveness of plant foods in managing this disease. Through the centuries, more than 400 plants have been identified, used, and prescribed as diabetic remedies.

Raw onions and garlic have been long been favorite anti-diabetic drugs in Europe, Asia and the Middle East. The vegetable bitter gourd and the herb ginseng have been widely used for treating diabetes since the ancient time in India and China. Common mushroom is widely used in parts of Europe to lower blood sugar. Barely bread is a popular treatment for diabetes in Iraq. Other foods, used in different countries, in the treatment of diabetes include beans, cabbage, cinnamon, coriander seeds, cucumber, fenugreek seeds, Indian gooseberry and lettuce.

All these foods have anti-diabetic properties. Scientific research has confirmed that most of these foods, or their compounds, either lower blood sugar, or stimulate insulin production. Some of the more important foods that help to lower blood sugar or stimulate insulin production in diabetes patients are discussed here.

Artichoke is a tuberous root with a top like a sunflower. This vegetable contains good amounts of potassium, a fair amount of calcium and some iron and sulphur, all of which are needed by the body for maintaining good health.

Artichoke is beneficial in the treatment of diabetes because of its high insulin content. A fully ripe artichoke is said to contain more than two percent of insulin. Ripe artichokes are generally available only during autumn or fall. The insulin is converted into sugar in winter. Artichokes are most effective when eaten raw in salads. It cooking is required; they should be boiled, unpeeled, in a small quantity of water for about 10 minutes. Artichokes can be effectively combined with other vegetables.

DIET TIPS

Try the following 5 diet tips and lifestyle modifications to gain weight and achieve your goal -


1. Set all realistic goals and make realistic targets to gain around ½ - 1 kg per week which is easy to achieve. This has to be done by including approximately 6 caloric dense meals in a day instead of 2 - 3 meals.

2. To include calorie dense foods in the diet it is important to know what the options are - the listed foods are high in calories and other nutrients - nuts and oilseeds are in general loaded with healthy calories, so you can include nuts like almonds, walnuts, pistachio nuts cashew nuts, groundnuts, sesame seeds, poppy seeds or any other nuts or oilseeds according to your choice. Dried fruits are also excellent choice or can be good fillers in between meals these include - seedless black dates, dried figs, raisins and apricots. You can choose a dry fruit milkshake like cashew and fig milkshake is very palatable. Other fruit shake like banana milkshake, mango milkshake and sapota milkshake topped with dry fruits would also be a good choice.

3. Other caloric dense foods include fats, oils, butter, sweets, sugar, jam, and cream. You can include these foods in healthy amounts and ways.
For example you can choose all the full fat dairy products as they will also provide proteins and other nutrients along with the possible fat in the diet. But say a strict NO to junk foods, processed and excess oily foods. These foods will be very attractive way to gain weight but once you develop any wrong eating habits then it will be difficult to get away with.

4. Also include proteins along with fats to gain weight; good proteins can be gained from fish, eggs, dairy products, pulses, beans, sprouts, lean meat and poultry.

5. Many people think that exercise is only for losing weight, but sadly this is a myth. Daily exercise can help to increase your muscle mass and tone your fat portion in the body thus improving your body composition. Moreover it also works to improve your appetite and thus your food intake.

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