RECIPES

VANKAYA TOMATO/BRINJAL TOMATO CURRY



VANKAYA TOMATO/BRINJAL TOMATO CURRY

  • 1/4 KG BRINJAL/VANKAYA
  • 2 TOMATO (WELL CHOPPED)
  • 1 BIG ONION (WELL CHOPPED)
  • 4 GREEN CHILIES (WELL SLICED)
  • 2 tbsp OIL
  • 1 Tea spoon MUSTARD SEEDS
  • 1 Tea spoon JEERA/CUMIN SEEDS
  • 5 CURRY LEAVES
  • 1 Tea spoon TURMERIC POWDER
  • SALT (PER TASTE)
  • 2 tbsp RED CHILLY POWDER
  • CORIANDER LEAVES (WELL CHOPPED)
  • 1/4 Tea spoon GARAM MASALA
  1. Wash brinjals well in running water and chop it finely and keep aside

    Now take Onion and tomatoes and chop it well and slice the green chillies and keep aside

    Now take a pan and add oil and warmth it well on a coffee flame and add mustard seeds,cumin seeds,curry leaves wait till seeds splutter.

    Now add chopped Onions,green chillies and saute it for couple of minutes until onions become light brownish .

    Now add chopped brinjal and saute it for few seconds and add red chilli powder , turmeric powder and garam masala and saute it during a low flame for couple of minutes.

    Add well chopped tomatoes and blend and saute it well for few seconds and add salt per your taste and canopy it and cook for couple of minutes until tomato turn soft.

    After few seconds add cup of water and blend it well and canopy it cook in low flame for 10 to fifteen minutes.

    And watch recipe been properly cooked or not and transfer the recipe into a bowl and garnish it with well chopped coriander leaves.

    Now serve with hot boiled Rice or chapati/Roti

HERBS AND SPICES

TULSI/BASIL THE QUEEN OF HERBS


What is HERBS?

Herbs came from a leafy and green part of the plant and used as natural medicines ( Ayurveda) and some we used in our recipes.

TULSI / BASIL

Basil/ Tulasi or Tulsi is a sacred plant in India and most of Indians worship this plant planting in their house in a special pots and this tradition been used from thousand of years. And this ancient herb is considered a scared and workship as a form of goddess Mahalakshmi and also Tulasi is called as THE QUEEN OF HERBS.
In India Holy Basil / Tulasi used for medicine and used as an offering to God, This is considered most important herb in Ayurveda because these leaves are nerve tonic and help sharpen memory and increase retention power.

BENEFITS OF TULASI

Holy Tulasi/Basil Leaves afford significant protection against stress and chewing twice or thrice a day helps from stress and purifies our blood.
Holy Tulasi/Basil leaves strengthen the stomach and help in respiratory diseases.
These Holy leaves has strengthening effect on kidney and reqularly taking the basil leaves juice with honey for 5 to 7 months helps expel the stones via urinary tract.
This holy leaves makes a good medicine for headache and flu.
These holy leaves works as appetizer and promotes digestion by helping in secretion of digestive enzymes.
Holy tree root powder also cure diabetes , add these powder in water overnight and take it in early morning daily. It helps maintain insulin level in the body and works as natural cure for diabetes.

LIST OF HERBS

ENGLISH

  • ALLSPICE
  • ALOE VERA
  • ANISE
  • ARNIKA
  • ARALIA
  • APPLEMINT
  • AVOCADO
  • ASTRALAGUS
  • BASIL
  • BAYLEAVES
  • BAYBERRY
  • BEEBALM
  • BORAGE
  • BURDOCK ROOT
  • BURNET
  • CARDAMOM
  • CALIFORNIA BAY
  • CALAMINT
  • CALENDULA
  • CARAWAY
  • CAYEENE
  • CELERY
  • CHICORY
  • CHIVES
  • CHAMOMILE
  • CHERVIL
  • CINNAMON
  • CICELY
  • CLOVE
  • CORIANDER
  • COSTMARY
  • COTULA
  • COMFREY
  • CUMIN
  • CURRY TREE
  • DILL
  • DANDELION
  • FENNEL
  • GARLIC
  • LAVENDER
  • LEMON BALM
  • LEMON GRASS
  • LICORICE
  • LOUREL
  • MACE
  • MARJORAM
  • MINT
  • MUSTARD
  • NUTMEG
  • PAPRIKA
  • PARSLEY
  • PLANTAIN
  • ROSEMARY
  • SPRING ONION
  • STAR ANICE
  • SAFFRON
  • SAVORY
  • SWEETGRASS
  • THYME
  • TURMERIC
  • WATERCRESS

HINDI

  • KABAB CHINNI
  • GHRIT KUMARI
  • SHOPA
  • ARNIKA
  • AYALIA KA POUDA
  • SEB PUDINA
  • AVACADO PATTA
  • EK PRAKAR KI SABJI
  • TULASI
  • TEJ PATTA
  • KAFAL
  • BEE BALM
  • ADHA PUSPI
  • BARADOK JAD
  • JALANEKE PATTI
  • ELAICHI
  • KALIFORNIA BE
  • KAILAMINT PAUDA
  • KAILENDULA PAUDA
  • GAJAR
  • KAINEE MIRCH
  • AJAVAAYAN
  • CHIKORI
  • CHIVAS
  • CHAMOMILE PAUDA
  • CHEVEL PAUDA
  • DHALCHIN
  • CICILY PAUDA
  • LAUANG
  • DHANIYA
  • VESHYA
  • COTULA
  • SANKOOTAN
  • JEERA
  • KAREE KA PEDH
  • SOA
  • SINHAPARNEE
  • SAUMPH
  • LAHSUN
  • LAVENDER KA PAUDA
  • NIMBU BALM
  • NIMBU KA GAAS
  • NADIYA PAN
  • LOREL
  • GADA
  • KUTHARA
  • PUDEENA
  • SARSOON
  • JAAYA PHAL
  • LAL SHIMLA MIRCH
  • AJAMOD
  • KELA
  • ROJMERY
  • HARA PYAJ
  • CHKRA PHOOL
  • KESAR
  • DILKASH
  • BACH
  • AJAVAYAN KA PHOOL
  • HALDI
  • GANGAVALI

WHAT IS SPICES

We knows the leaf and green parts of the plant are called Herbs and now the other part of the plant like roots , dried bark , berries, twigs and seeds are considered a spice.

Most of these spices like herbs used in dishes and herbel medicines like Kashayam drinks and used in Ayurwedic medicines

ENGLISH

  • ASAFOETIDA
  • BAY LEAF
  • BLACK PEPPERCORNS
  • BLACK SALT
  • CARDAMOM
  • CARAM SEEDS
  • CHIA SEEDS
  • CHILLI POWDER
  • CINNAMON
  • CLOVES
  • CUMIN
  • CORIANDER SEEDS
  • CURRY LEAVES SEEDS
  • DILL WEED
  • DRY GREEN MANGO POWDER
  • FENNEL
  • FENUGREEK
  • FLAXSEED
  • GARLIC POWDER
  • GINGER POWDER
  • MACE
  • MUSTER SEEDS
  • NIGELLA SEEDS
  • NUTMEG
  • POMEGRANATE
  • POPPY SEEDS
  • DRIED ROSE PETTALS
  • SAFFRON
  • SESAME SEEDS
  • STAR ANICE
  • TAMARIND
  • TURMERIC POWDER
  • PAPRIKA SEEDS
  • CAYNEE PEPPER
  • CAROM SEEDS
  • GALANGAL ROOT

HINDI

  • HING
  • TEJ PATTA
  • KAALA MIRCH KA DAANE
  • KAALA NAMAK
  • ELYACHI
  • AJAVAIN
  • SABJA
  • MIRCHI POWDER
  • DALCHIN
  • LAUNG
  • JEERA
  • DHANIA
  • KADI PATTA
  • SOA
  • AMCHOOR
  • SAUMPH
  • MENTHI
  • ALSI
  • LAHASUN
  • SONTH
  • GADA KA MASALA
  • SARASON KA BHEEJ
  • KALI KALONJI
  • JAAYA PHAL KI BEEJ
  • ANNAR KA BEEJ
  • KASHKASH
  • SHOOKE GULAB KE PANKUDIAYAN
  • KESAR
  • KALE¬† TEL
  • CHKRA PHOOL
  • IMALEE
  • HALDI
  • LAL SHIMLA MIRCH KA BEEJ
  • LAL MIRCHI
  • AJOWAN
  • KULANJAN