Ingredients:
Suji - 2 Cups
Green chillies - 5-6
Ginger - 1/2 " Chopped finely
Onions - 2 (sliced)
Cinnamon - 1/2" piece
Garlic Cloves - 2-3
Cashew nuts - 1/4th Cup (broken)
Coconut milk - 2 cups
Roasted Poppy seeds - 1/2 tsp
Salt to taste
Pepper corn - 5-6
Ghee/Oil
Mustard seeds - 1/2 tsp
Curry leaves
Coriander leaves
Method:
- Roast the suji with one tsp of ghee. Put aside.
- Grind pepper corns, cinnamon, poppy seeds, chillies, garlic and ginger to make paste.
- Roast cashew nuts in ghee. Remove and keep aside.
- In the same kadai, add more ghee or oil, add mustard seeds and curry leaves.Fry till mustard crackles.
- Add sliced onions, fry till golden brown.
- Put nuts and then masala and slowly pour coconut milk and bring it to simmering point.
- Add salt then put suji slowly and stir continuously without lumps.
- Close the lid and cook in low flame till fully cooked. Stir occasionally.
- Lastly add coriander leaves then remove from fire.
- Serve hot.
Ingredients:
Condensed Milk - 1 tin
Sugar - 1 1/2 cups
Water - 1/2 cup
Butter - 2 tbsp
Liquid Glucose - 1 tbsp
Vanilla essence - 1 tsp
Walnuts - 1/2 cup (chopped)
Method:
- Mix all the above ingredients except walnuts and vanilla in a sauce pan.
- Keep stirring in very low flame until it reaches 238 F or to a soft ball stage.
- Remove from heat and add walnuts and vanilla essence. Mix well.
- Pour this on to a greased plate and cool.
- Cut into pieces.
Ingredients:
Eggs - 6
Onions - 4
Green Chillies - 6
Milk - 1 cup
Turmeric - 1/4 tsp
Red chilli powder - 2 tsp
Salt to taste
Garam Masala - 1/2 tsp (optional)
Oil - 2 tbsp
Mustard & Cumin seeds - 1/2 tsp
Curry leaves
Coriander leaves for garnishing
Method:
- Finely chop onions and slit green chillies.
- Heat oil in kadai, add cumin, mustard seeds and curry leaves. When mustard crackles add chopped chillies and onions.
- Fry till onions are transparent. Add turmeric, salt and chilli powder and mix well.
- Then add milk, cook for 2 minutes.
- Now break eggs one by one and add to curry. Do not stir immediately. Wait till eggs are set or wait for 2 minutes. Gently mix and sprinkle garam masala and coriander leaves.
- Serve with rice or roti.
Ingredients:
Prawns - 500 gms (Shelled, de-veined and cleaned)
Onions - 4
Green Chillies - 4-5
Ginger garlic paste - 1 tbsp
Turmeric - 1/2 tsp
Salt to taste
Red chilli powder - 2-3 tsp
Garam Masala - 1 tsp
Grated coconut - 1 tbsp
Oil - 2 tbsp
Coriander leaves
Method:
- Wash and boil prawns in salt and turmeric water till they are tender. Drain the water and keep aside.
- Finely chop onions and slit the green chillies.
- Heat oil in kadai, add chopped onions, green chillies and ginger garlic paste. Saute till onions are transparent and golden brown.
- Add boiled prawns, salt, turmeric and red chilli powder. Mix well and fry for few minutes.
- Add grated coconut, garam masala and coriander leaves and cook another 5 minutes in low flame.
- Remove from fire and serve with rice.
Ingredients:
Coriander leaves - 300 gms
Tamarind - 100 gms
Jaggery - 150 gms
Red chillies - 15
Garlic pod - 1
Salt to taste
Mustard seeds - 1 tsp
Asafoetida - a pinch
Oil - 3 tbsp
Method:
- Cut the edges of coriander leaves. Wash and clean.. Drain the water completely using strainer.
- Soak tamarind in little hot water for 15 minutes.
- Dry roast chillies.
- Heat 1 tbsp of oil, add coriander leaves and fry for 2 minutes.
- Grind coriander leaves, chillies, tamarind along with water, salt, garlic cloves,jaggery to make paste.
- Heat oil in kadai, add asafoetida, mustard seeds.Fry till mustard crackles. Remove from fire.
- Add coriander paste and Mix well.
- Cool and transfer to bottle.
- It can be stored for one month in a refrigerator.
- Serve with rice.
Ingredients:
For Dough:
Wheat Flour - 50 gms
Maida - 50 gms
Salt to taste
Oil - 2 tbsp
For Cutlets:
Potatoes - 5-6 (Boiled and mashed)
Carrot - 1 (grated)
Capsicum - 1/4th cup (finely diced)
Cabbage - 1 cup (finely chopped)
Onion - 1 (finely chopped)
Corn flour - 2 tbsp
Salt and chilli powder to taste
Oil for frying
Method:
- Combine flour, salt and oil. Add sufficient water and knead into a dough.
- Mix mashed potato, carrot and capsicum, salt and chilli powder and corn flour.
- Shape the mixture into cylindrical cutlets and deep fry till golden colour. Remove and keep aside.
- Now take dough, divide it into big lemon size balls.
- Roll them with rolling pin and cook the chapatties both sides.
- Remove from pan, place the cutlet, few sliced onions and spread grated cabbage over it.
- Roll the chapati and cut into 2.
- Do the same with all chapatties.
- Serve hot.
Ingredients:
Mutton - 500 gms
Chinta Chiguru - 150 - 200 gms
Ginger garlic paste - 1 tbsp
Green chilies - 5-6
Onions - 3
Coriander powder - 1 tbsp
Garam Masala - 1 tsp
Red chilli powder - 3 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 -3 tbsp
Cardamom - 2
Cinnamon - small piece
Cloves - 3
Coriander leaves -few
Method:
- Remove stems from chinta chiguru. Take only leaves. Wash and boil the leaves.
- Drain the water and grind it to make paste.
- Finely chop onions and green chillies.
- Heat the oil in pressure cooker, add cardamom, cinnamon and cloves.Fry for one minute.
- Add chopped onions, green chillies and ginger garlic paste. Cook till onions are transparent.
- Add mutton pieces, salt, turmeric, red chilli powder, coriander powder and mix well.
- Cook in medium flame for 5 minutes then add cup of water and close the lid.
- cook till mutton pieces are well cooked.
- Open the lid, add chinta chiguru paste, garam masala and coriander leaves.
- Cook for 5 minutes or till the gravy is little tick.
- Serve with rice.
Ingredients:
Nuvvulu (Gingelly Seeds) - 50 gms
Onions - 2
Green Chillies - 3
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tbsp
Method:
- Clean and soak gingelly seeds for 15 minutes then grind to make fine paste.
- Finely chop onions and green chillies.
- Heat oil in kadai, add mustard and cumin seeds, curry leaves. Fry till mustard crackles.
- Add chopped green chillies and onions and saute till they are transparent. Add turmeric, salt and red chilli powder. Mix well and fry for 1 minute.
- Add gingelly paste, 1 cup of water, coriander leaves. Cook for 5 minutes or till the curry is little dry.
- Serve with rice.
Ingredients:
Urad dal - 1 cup
Idli Rava - 2 cups
Salt to taste
Channa dal - 1 tbsp
Green chillies - 4
Onions - 2
Mustard seeds - 1/4 tsp
Oil - 1 tbsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Method:
- Soak urad dal and Idli Rawa separately for 4 hours.
- Wash and grind urad dal by using sufficient water to make soft and frothy batter. Transfer to mixing bowl.
- Squeeze water from rava and add this to batter and mix well. Ferment the batter overnight.
- Soak channa dal for 1 hour. Add this to Idli batter without water.
- Finely chop onions and green chillies.
- Heat oil in a pan, add mustard sees, curry leaves and fry till mustard splutters.
- Add chopped onions, green chillies, coriander leaves. Saute for 2 minutes.Remove and cool.
- Now add this to the batter. Add salt and mix well.
- Fill the Idli plates with 3/4th of the batter.
- Steam cook in high for 10 minutes and 5 minutes in low flame.
- Serve hot with chutney.
Ingredients:
Besan - 2 cups
Rice flour- 1 cup
Ajwain - 1 tsp (powder)
Salt to taste
Red chilli powder - 1/4 tsp
Butter - 1- 2 tsp
Oil for frying
Method:
- Sieve besan and rice flour.
- In a mixing bowl, add besan, rice flour, salt, ajwain, red chilli powder and sufficient water to make dough.
- The dough should not be to hard,
- Heat oil in kadai in high flame until oil becomes very hot then put in medium flame.
- Wet your hands and take sufficient dough to fill in karappusa pressing machine and press it in hot oil.
- Fry both sides by turning it gently till golden colour.
- Remove and strain the oil completely.
- Do the same with remaining dough.
- Cool and store in airtight container.
Ingredients:
Coconut oil - 1 litre
Jasmines - 1 kg
Method:
- Pour coconut oil in glass jar.
- Add fresh jasmines to oil and close with lid.
- Keep the oil directly to the sunlight for one month.
- Then open the lid strain the oil. Squeeze oil from jasmines with hands.
- Store and apply daily to hair.
Ingredients:
Sugar - 1 cup
Butter - 1/2 cup
Water - 1/4th cup
Cashew nuts - 1 Cup (finely chopped)
Dark Chocolate
Salt - a pinch
Method:
- Put sugar, butter, water, salt in a vessel and bring it to cook in low flame.
- Cook till sugar dissolves and the syrup is little thick.
- Add 1/2 cup of cashew nuts and stir continuously till the syrup is thick.
- Remove from fire and immediately transferred to greased plate.Spread it thinly.
- Melt the the chocolate in microwave or in double boiler method.
- Pour 1/2 of the chocolate on spread.
- Immediately spread remaining cashew nuts evenly on chocolate.
- Lastly pour the remaining chocolate and tap lightly. So the chocolate spread evenly.
- Cool and cut into pieces.
Ingredients:
Cashew nuts - 250 gms
Sugar - 250 gms
Ghee - 2 tbsp
Baking Soda - a pinch
Method:
- Roast cashew nuts with 1 tbsp of ghee and keep aside.
- Pour sugar and 1 cup of water in thick vessel and bring it to boil.
- Cook till the syrup is one string consistency i.e., like a ball. Remove from fire.
- Immediately add remaining ghee, baking soda and cashew nuts to the syrup. Mix well.
- Pour this in greased plate and cut them into pieces.
- Cool and store in airtight container.
Ingredients:
Flattened Rice (Atukulu) - 250 gms
Milk - 500 ml
Sugar - 150 gms
Cardamom Powder - 1/4 tsp (optional)
Method:
- Boil the milk in vessel and remove from fire.
- Immediately add sugar, flattened rice and cardamom powder and mix well.
- Serve hot.
- This is good and healthy food for children.
Ingredients:
Maida - 2 cups
Rava - 1 cup
Rice Flour - 1 cup
Green Chillies - 2-3 (Finely chopped)
Cumin seeds - 1/2 tsp
Salt to taste
Oil
Method:
- Mix all the ingredients except oil, add sufficient water to make thin batter. Mix well without lumps.
- Heat pan and grease with oil.
- Pour ladle full of batter, shake the pan slightly so that batter spread thinly.
- Cook both sides by applying oil. Rava dosa should have holes.
- Serve hot with chutney.
My daughter and her friends prepared Taj mahal model with thermocol for their school educational fare.They prepared this beautiful model with in short period.
Ingredients:
Spinach - one bunch
Green chillies - 3-4 or as per taste
Curd -1/2 cup
Salt to taste
Cumin seeds - 1/2 tsp
Garlic cloves - 4
Turmeric - 1/6 tsp
Oil - 2 tsp
Method:
- Wash and chop green chillies and spinach.
- Heat the oil, add chillies and spinach and fry till spinach is tender and soft. Remove from fire and cool.
- Now grind all the ingredients except curd to make chutney.
- Lastly add curd and mix well.
- Serve.
Ingredients:
Tomatoes - 200 gms (diced)
Tomato Paste - 1 tbsp
Vegetable stock - 2 1/2 cups
Red Kidney beans - 1/2 can (rinsed and drained)
Pasta - 1 cup
Oregano - 1/2 tbsp (chopped)
Parsley - 1 tbsp (chopped)
Sea salt to taste
Freshly ground pepper to taste
Method:
- In a pan, combine vegetable stock, diced tomatoes and tomato paste.
- Bring it to boil, then add beans and pasta and cook till pasta becomes soft.
- Stir through herbs and seasoning.
- Serve.
Ingredients:
Basmati rice - 750 gms
Mutton - 750 gms
Onions - 250 gms
Curd - 400 gms
Almonds - 50 gms
Cashew nuts - 50 gms
Milk - 1 cup
Ginger garlic paste - 1 tbsp
Lemon - 1
Green chillies - 8
Turmeric Powder - 1/2 tsp
Salt to taste
Red chilli powder - 2 tsp
Cardamom - 4
Cinnamon - 3-4 pieces
Cloves - 6
Mint leaves - few
Bay leaves - 2
Saffron - few strands
Shajeera - 1 tsp
Oil/Ghee- 100 ml
Method:
- Wash, clean and cut mutton.
- Slice the onions and green chillies and fry them in little oil till golden brown. Cool and grind them to make paste.
- Mix curd, ginger garlic paste, onion paste,salt, red chilli powder, turmeric in a bowl.
- Now add mutton pieces and mix well.
- Keep aside this marinated mutton for 2 hours.
- Soak saffron in milk.
- Fry almonds and cashew nuts in ghee and keep aside.
- Heat oil in pressure cooker or dekchi, add bay leaves, cinnamon, cardamom, cloves and shajeera. Fry for few seconds.
- Add chopped mint leaves, saute few seconds.
- Add marinated mutton and cook for 5 minutes in medium flame then add 1 cup of water and close the lid. Cook till it is done.
- In the meantime cook rice, salt, lemon juice with more water till it is 3/4th done then drain the water completely.
- Take thick bottom vessel, layer mutton with rice, garnish with remaining ghee, saffron soaked milk, cashew nuts, almonds.
- Line the lid with dough and the seal the vessel.
- Put the vessel on an iron griddle and cook in low flame for 25 minutes.
- Serve.
Ingredients:
Milk - 2 litres (fresh thick milk)
Sugar - 200 gms
Ghee - 2 tsp
Method:
- Take a thick wide brass or stainless steel vessel. Pour the milk into it.
- Cook in low flame and keep stirring.
- Cook the milk till it thickens into semi solid. Add sugar and keep on stirring till the sugar mixes well.
- Remove from fire.
- Pour this into greased plate. Cool and cut them into square pieces or make round balls.
Ingredients:
Basmati Rice - 250 gms
Mutton - 500 gms
Onions - 3
Green chillies - 7-8
Cream - 50 ml
Curd - 1 cup
Chilli Powder - 2 tsp
Salt to taste
Ginger garlic paste - 25 gms
Ghee - 100 gms
Cloves - 5-6
Cinnamon Sticks - 3
Cardamom - 5-6
Bay leaf - 3
Mace and cardamom Powder - 1 tsp
Rose water - 1 tbsp
Kewra water - 1 tsp
Shajeera - 1 tsp
Mint leaves - 1/4 cup
Lemon Juice of 1
Ginger Julienne - 1 tbsp
Saffron - few strands
Wheat flour dough for dum
Method:
- Wash and soak rice for 15 minutes.Boil water in a vessel, add 1/2 of whole spices, salt and lemon juice.
- Add rice and cook till 2/3rd done.
- Slice the onions and fry them till they are brown. Cool and paste 2/3rd of onions and keep remaining separately.
- Heat ghee in thick kadai, add remaining whole spices, mint leaves. Fry few seconds.
- Add onion paste, ginger garlic paste and fry for 1 minute. Then add mutton pieces and saute for a while.
- Add beaten curd and saute till oil separates. Add chilli powder, mace and cardamom powder. Mix well.
- Add sufficient water and cook till mutton well cooked.
- Now take thick bottom vessel, layer the cooked mutton with boiled rice.Mix ghee and cream. Pour this on rice.
- On top garnish with mint leaves, ginger julienne, brown onions, rose water, kewra water, saffron soaked in water.
- Line the lid with dough and seal the vessel.
- Put the vessel on an iron griddle and cook for 25 minutes in low flame.
Ingredients:
Ripe bananas - 6
Sugar - 200 gms
Dates - 100 gms
Coconut Milk - 500 ml
Cashew nuts - 50 gms
Ghee
Cardamom Powder - 1/2 tsp
Method:
- Peel and chop bananas into small pieces. Remove stones from dates and chop them into small pieces.
- Heat ghee in a pan, fry banana pieces, dates and cashew nut pieces.
- Bring it to boil the coconut milk, add sugar and mix well. When it starts boiling add banana, date and cashew nut pieces and cardamom powder.
- Stir continuously and cook till it becomes little thick.
- Serve hot.
Ingredients:
Carrots - 500 gms
Roasted Channa dal - 100 gms
Onions - 2-3
Ginger - small piece
Green chillies - 10 - 12
Cloves - 2
Garlic cloves - 5-6
Coriander leaves - small bunch
Salt
Bread Crumbs - 1 cup
Oil
Method:
- Peel,chop and boil carrots till they are tender.
- Finely chop onions, green chillies and coriander.
- Grind ginger, garlic and cloves to make paste. Add boiled carrots and grind once again to make paste.
- Grind roasted channa dal to make powder.
- Now mix all the ingredients except bread crumbs and make cutlets. Roll them in bread crumbs.
- Heat the oil, fry the cutlets till golden brown.
- Serve hot with chutney or ketchup.
Ingredients:
Yam - 100 gms
Red chillies - 5-6
Rice - 1 cup
Channa dal - 1/4 cup
Salt to taste
Oil
Method:
- Wash, peel and grate yam and keep aside.
- Soak rice and channa dal for 2 hours.
- After 2 hours wash rice and dal properly, then grind along with grated yam and red chillies to make fine batter. Add salt and sufficient water to the batter.
- Heat dosa pan, grease with oil and pour ladle full of batter to make dosa.
- Cook both sides by applying oil.
- Serve hot.
Ingredients:
Roasted Channa dal - 2 Cups
Dry Coconut - 1/2
Red chillies - 10
Garlic pod - 1
Cumin seeds - 1 tsp
Salt to taste
Method:
- Grate the coconut and dry roast red chillies.
- Now grind all the ingredients to make karam.
- Store in airtight container.
- Serve with Idli, Dosa, rice with ghee.
Ingredients:
Mutton - 1/2 kg
Onions - 2
Green chillies - 5-6
Ginger garlic paste - 1 tbsp
Cinnamon - 1" pieces (2)
Cloves - 4
Cardamom - 4
Salt to taste
Red chilli powder - 2 tsp or more
Turmeric - 1/2 tsp
Tamarind - lemon size or as per taste
Coriander leaves
Method:
- Wash and chop mutton into pieces. Pressure cook mutton along with ginger garlic paste,salt, turmeric and red chilli powder. Cook till pieces are tender.
- Finely chop onions and green chillies.
- Extract juice from tamarind and keep aside.
- Heat oil in kadai, add cardamom, cloves and cinnamon, fry for one minute.
- Add chopped green chillies, onions and fry till onions are soft.
- Then add cooked mutton pieces with water. Cook in medium flame for 5 minutes.
- Add tamarind juice and coriander leaves and cook till the gravy becomes little thick.
- Remove and serve.
Ingredients:
Aakakarakayalu - 1/2 kg
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 1/2 tsp
Garlic - 1 tbsp (chopped)
Curry leaves - few
Oil - 2-3 tbsp
Method:
- Wash and chop aakakara kayalu into small pieces.
- Heat the oil in kadai, add chopped garlic and curry leaves. Fry few seconds.
- Add chopped aakakarakaya pieces, salt and turmeric. Mix well and cook in low flame.
- Close with lid and stir occasionally.Cook till the pieces are cooked.
- Add red chilli powder and mix well.
- Cook for few minutes or till they are fried.
- Remove from fire.
Ingredients:
Maida - 60 gms
Cocoa Powder - 25 gms
Sugar - 115 gms (powered)
Eggs - 4
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Vanilla essence - 1 tsp
Hot water - 1/4 cup
Method:
- Sieve twice maida, cocoa powder, baking powder and baking soda. Keep aside.
- Beat sugar and eggs together in a bowl for 3-4 minutes with electric beater or till the batter turns frothy and whitish.
- Add hot water slowly while beating. Add vanilla essence.
- Fold in the flour slowly, little by little and mix well.
- Pour this mixture into greased tin.
- Bake in preheated oven for 25 -30 minutes.
- Now insert the needle and if it comes out clean, cake is baked.
- Let it cool for 5 minutes before removing from pan.
Ingredients:
Carrot - 1 cup (grated)
Coconut - 1 cup (grated)
Ghee - 1 cup
Sugar - 2 cups
Vanilla essence - few drops
Method:
- Heat the ghee in kadai, add grated carrot, coconut. Cook them in low flame till soft.Stir continuously.
- Add sugar and mix well.
- Cook till sugar dissolves and it becomes thick. Ghee leaves the sides.
- If there is any excess ghee floats, drain it and use it for other dishes.
- Add vanilla essence and mix well.
- Transfer to greased plate and cut them into square pieces.
- It is ready to serve.
Ingredients:
Ragi flour - 1 cup
Maida - 2 cups
Butter - 60 gms
Milk - 1/4 cup
Baking soda - 1/4 tsp
Sugar - 300 gms (powder)
Method:
- Sieve maida and ragi flour separately.
- Blend sugar and baking soda in butter till it is soft.
- Add milk and blend again.
- Now slowly fold ragi flour and maida to the batter.Make a soft dough.
- Make small balls, lightly press and arrange them in greased baking tray.
- Bake in preheated oven for 15 to 20 minutes.
- Cool and store in airtight container.
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