Amazing benefits using Curry Leaves

Curry leaves are natural flavouring agents with a number of important health benefits, which makes your food both healthy and tasty along with pleasing aroma. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver.

The plant is native to India and is usually found in tropical and subtropical regions. It is cultivated in various other countries such as China, Australia, Nigeria and Ceylon. Height of the plant ranges from small to medium. The most useful parts of this plant are the leaves, root and the bark. The leaves, with their vast herbal properties, are used in various local cuisines across India and other parts of Asia as flavoring agents.

The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. It also contains various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids. Also, nearly zero fat (0.1 g per 100 g) is found in curry leaves.

The following are benefits using Curry Leaves
  • Curry leaf juice is good for digestion and to control acidity. A decocotion of curry leaf root and ginger is beneficial for stomach ache. Curry paste leaf mixed with buttermilk is very effective for a stomach upset.
  • Curry leaf juice with cardamom powder is said to be a home remedy for urinary problems.
  • The green leaves eaten raw helps people with dysentry and the infusion of washed leaves stops vomiting.
  • The branches of the plant can be used as a brush to clean teeth as they strengthen the gums.
  • Adding curry leaf powder to lemon juice with a little jaggery is a natural home remedy to control morning sickness.
  • Dried curry leaves consumed with hot water or milk helps to cure chronic anaemia.
  • The leaves are applied to bruises and eruptions on the skin for quick cure. They should be applied as a poultice on the affected areas.
  • Mixture of curry leaf paste and fresh turmeric rhizome is a very effective home remedy for allergies due to respiratory problems.
  • Add curry leaves to your hair oil and boil it for a few minutes till it becomes a blackened residue. This is a good hair tonic and helps hair growth and premature greying.
Read more ...

Aratikaya Bajji/Raw Banana Bajji/Kela Bajji recipe


  • 1 Raw banana
  • 1 cup Besan (gram flour)
  • 2 tsp rice flour
  • A pinch of Baking soda
  • 1 tsp red chilli powder
  • 1/2 tsp Ajwain (vaamu)
  • Salt for tast
  • Oil for deep fry


  1. Peal the raw banana and chop to medium size slices.
  2. Mix the besan flour and rice flour in a bowl.
  3. Add salt, red chilli powder, Baking soda and crushed ajwain.
  4. Mix it with sufficient water into a pancake batter consistency and leave it for 5 minutes.
  5. Heat sufficient oil in a pan for deep fry.
  6. Dip each banana slice in the batter and care fully leave slowly and fry in hot oil.
  7. Fry until golden brown, drain the excess of oil.
  8. You can fry 4 or 5 at a time.
  9. Serve hot with ketchup or any chutney.
Read more ...

Preparing of Chegodis


  • 1 cup Rice flour
  • 1 cup Water
  • ½ tablespoon Cumin seeds
  • 1 teaspoon Sesame seeds
  • 1 teaspoon Red chilli powder
  • 1 tablespoon ghee or oil
  • Salt to taste
  • Oil for deep frying


  1. In a deep bottom pan, add the water and bring it to boil.
  2. In another bowl add rice flour, chilli powder, sesame seeds and salt mix well.
  3. Then mix the flour with boiled water and stirring it well with a spoon or spatula.
  4. Knead the dough till smooth, then cover with lid and keep aside for 5 to 10 minutes.
  5. Test the dough for salt before preparing chegodis.
  6. Grease your fingers and flat surface, take a lemon sized dough then with your fingers roll the dough into thick rope which is approx 3-4 inches in length and form a ring by pressing the ends. Make sure the ends are firmly pressed.
  7. Repeat this process to remaining dough. Place them on a plate and cover with a wet cloth so they don't dry.
  8. Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, place the chegodis one by one into the hot oil.
  9. Let the chegodis fry on medium flame till they rise to the surface.
  10. When chegodis turn golden remove from the oil using a slotted laddle onto tissue paper to observe excess oil.
  11. Store them in an airtight container.
Read more ...

How to make Sev Laddu?


  • 250 grams - Gram flour
  • 2 cup (400 grams) - Jaggery (crumbled)
  • Salt as needed
  • 2 tablespoon - Milk
  • Oil - for deep frying
  • Water as needed


  • Firstly we will knead dough to prepare Sev.
  • Mix Gram flour with salt. Then add a tablespoon of oil and enough water to make a stiff paste.
  • Cover the dough and keep it aside for 15 minutes and then make sev from it.
  • Heat a wide heavy bottomed vessel with enough oil for deep frying.
  • Place a portion of the dough in a medium size muruku mould (the fried sev must be about ¼ cm thick) and pressing the mould in a circular fashion in the oil so that you cover the oil fully in the pan. The dough comes outs thin strands (like noodles) which are directly dropped into hot oil.
  • When it turns golden in color on both the sides and the bubbles in the oil subsides, remove from oil and allow it to drain on a paper towel.
  • Repeat the same process with the rest of the dough.
  • Once the Sev is ready, we will make laddu with them.
  • Now we will prepare syrup for the laddu .
  • Place jaggery and ¼ cup water in a pan. Stir the water until jaggery melts completely.
  • Once Jaggery is melted; now add milk into it. By adding milk, impurities in jaggery can easily be separated. Remove the froth forming on the top with help of a ladle.
  • Break the sev in small pieces. Now add sev into jaggery syrup.
  • Take off the pan from flame as we need to make it bit cool.
  • Mean while, the syrup is nicely absorbed in the sev.
  • Now we will make laddu from it. Wet your hands with some amount of ghee/ water take little amount of mixture and place it on your hands. Roll the mixture giving it shape of laddu as per your choice.
  • Like wise prepare all laddu .
  • Keep the laddus as it is for 2 hours so that they dry up. You can consume these laddus after 2 hours. Store sev laddus in air tight container and enjoy eating for up to months.
Read more ...

Crispy fried Moong dal snack


  • ¼ cup Moong Dal
  • Salt as needed
  • Pepper as needed (Optional)
  • Oil - for deep frying


  1. Wash and soak the moong dal for about 1-2 hours. Drain and air dry for a few minutes.
  2. Heat oil for deep frying in a heavy bottomed kadai or pan.
  3. Roast it on medium heat stirring occasionally till the dal turns crispy and changes color to light golden brown.
  4. Sprinkle salt and pepper then mix well.
  5. Let it cool and store in air tight container.
Read more ...

Nuvvula Pachadi / Sesame Seeds Chutney recipe


  • 1 cup Sesame seeds
  • 2 tablespoon Tamarind pulp
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Urad dal
  • 3 dry Red chillies
  • Salt to taste
  • Few Curry leaves


  • Heat the oil, then roast the Sesame seeds, dry red chilies (green chilies instead if not using dry chilies) and saute on medium flame for 2 minutes till you start getting a nice fragrance. Keep aside.
  • Grind roasted ingredients with tamarind with little water to smooth paste. Add water as needed.
  • Once done, transfer the chutney to serving bowl.
  • In small pan heat 1 teaspoon oil add mustard seeds, cumin seeds, urad dall and let them splutter, add curry leaves and saute until dal becomes golden brown, pour over prepared chutney and mix well.
  • Serve with breakfast like dosa, idlies.
Read more ...

Eggless chocolate cake receipe - using pressure cooker


  • 1 cup All purpose Flour / Maida
  • ¼ cup Ghee or Oil
  • ½ cup Sugar powder
  • 1 teaspoon Cocoa Powder (Chocolate powder)
  • ¾ cup Milk
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Vanilla Essence


  • Sieve together refined flour, baking powder and cocoa powder and keep aside.
  • In a separate bowl, beat Sugar powder & oil (or ghee) and stir well until sugar is dissolve.
  • Add milk, Vanilla Essence and flour mixture and mix well. The consistency of batter should fall like a thick ribbon. If not add little more milk and mix well. Now the cake batter is ready.
  • Add Preheat pressure cooker over medium heat for 5 minutes.
  • Grease cake tin well using ghee or butter or cooking oil. Then pour the prepared batter into the greased cake tin.
  • Now place the tin inside the pre-heated pressure cooker over the separator plate and close with the cooker's lid.
  • Cook without the pressure (do not place the regulator or whistle) on medium the flame and let cook till done (about half an hour).
  • Check after 30 minutes whether the cake is done. To do this just inserts a toothpick or knife into the cake's center. If the toothpick or knife comes out clean, then it means the cake is cooked, if not cook for some more minutes.
  • When you smell the cake, it is ready, now remove from flame and allow it to cool.
  • Cut the cake into pieces & enjoy!!
Read more ...

Bansi Rava Kesari (Broken wheat) recipe

Broken Wheat Rava also known as Bansi Rava (or) Bansi sooji. Broken wheat is a wheat product made from Whole Raw Wheat Kernels which are crushed or cut into smaller pieces. The Durum Broken makes several popular dietary supplements in many cultures. It is highly nutritious, as it does not undergo refining.


  • 1 cup Bansi Rava/Broken Wheat
  • 1 cup powdered Jaggery (or Sugar)
  • 3 cups Water
  • 3 tablespoon Ghee
  • ½ tablespoon Cardamom Powder
  • Few Kismis / raisins
  • Few Cashew / Almonds


  1. Take a Pan/ Kadai roast the cashew in 3 tablespoon of ghee and keep aside.
  2. Then fry the Bansi Rava in the same pan for about 5 minutes. Then keep aside the Rava.
  3. Then take a heavy bottom Kadai / pan heat 3 cups of water.
  4. Once the water boiled add powered jaggery mix well for 5 minutes.
  5. Once the Jaggery is boiled and dissolved completely, add the Bansi Rava fry to the water and mix well on low flame.
  6. Add the cardamom powder and mix well.
  7. Add the fried cashews and the raisins and remove quickly.
  8. Tasty Bansi Rava Kesari is ready to eat.
Read more ...