Ingredients:
Chicken - 1 medium size
Tomatoes - 2 (chopped)
Onions - 2 (chopped)
Cashew nut paste - 1/4 cup
Ginger garlic paste - 1 tbsp
Turmeric - 1 tsp
Salt to taste
Ghee - 3/4 cup
Masala Paste:
Kashmiri Red Chillies - 12
Peppercorns - 1/4 tsp
Cloves - 4
Cinnamon - 2 sticks
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Method:
- Dry roast masala ingredients. Cool and grind to make powder.
- Cut chicken into large pieces and smear with salt and little turmeric. Keep aside for 1 hour.
- Heat ghee in kadai add onions and fry till golden brown. Add ginger garlic paste and saute for 1 minute.
- Add ground powder and fry till aroma comes.
- Add chopped tomatoes and cashew nut paste. Fry for few minutes.
- Stir in chicken pieces and add 2 cups of water.
- Cook in low flame till chicken pieces are tender and gravy is little thick.
- Serve with garnished coriander leaves.
Ingredients:
Carrots - 1 kg
Sugar - 1 1/2 kgs
Cardamom Powder - 1/2 tsp
Lemon Juice - 1 tsp
Almonds - 15 (blanched)
Method:
- Peel and cut carrot into thick pieces. Pour sugar over the pieces in a bowl. Cover and keep it aside for 7-8 hours.
- Prick the carrots with fork.
- Cook the carrots in low flame till tender and sugar syrup is of 1 string consistency.
- When cool add lemon juice and cardamom powder.
- Garnish with almonds.
- Store in a glass jar.
Note:
- This murabba is rich in Vitamin A. It is also good for heart.
Ingredients:
Cluster Beans - 250 gms
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
For Masala:
Dry red chillies -8
Roasted Channa dal - 2 tbsp
Dry coconut - 2 tbsp
Garlic cloves - 5-6
Method:
- Trim the edges and cut cluster beans into 1" pieces. Boil them in water till tender. Drain the water completely.
- Powder the masala ingredients and keep aside.
- Heat oil in a pan, add cumin seeds, mustard seeds and curry leaves. Fry till mustard crackles.
- Add beans, salt and turmeric. cook in medium flame for 5 minutes.
- Add spice powder, mix well and fry for few minutes.
- Serve with rice or roti.
Ingredients:
Red Pumpkin - 250 gms
Potatoes - 200 gms
Tamarind - lemon size
Jaggery - 1 tbsp (grated)
Oil - 2 tbsp
Salt to taste
Turmeric - 1/2 tsp
Curry leaves - few
Coriander leaves
For Spice Powder:
Red chillies - 8
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Peppercorns - 1/4 tsp
Fenugreek seeds - 1/8 tsp
Coriander seeds - 1 tsp
For Gravy:
Poppy seeds - 1 tsp
Fresh coconut - 1/2 (grated)
Roasted Channa dal - 2 tbsp
Onion - 1 (chopped)
Method:
- Peel and cut pumpkin and potato into medium size pieces.
- Dry roast spice powder ingredients and grind them to make powder.
- Grind the gravy ingredients to make paste, add spice powder and grind once.
- Heat oil in kadai, add mustard seeds and curry leaves, fry till mustard crackles.
- Add potato piece and fry for 2 minutes then add water and cook till half tender.
- Add pumpkin pieces and cook till vegetables are tender.
- Add tamarind juice, jaggery, ground paste, salt and turmeric.
- Cook till the gravy is little thick.
- Lastly add chopped coriander leaves.
- Serve with rice or roti.
Ingredients:
Carrots - 100 gms
Water - 1 1/2 cup
Rice - 1/4 cup (uncooked)
Onion - 1/4 cup (chopped)
Flour - 1 tbsp
Vegetable stock - 1 cup
Butter - 2 tbsp
Milk - 1 1/2 cup
Salt and pepper to taste
Method:
- Saute rice and onion in butter till onions are soft. Keep aside.
- Dice and cook carrot s in water until tender. Drain the carrots and reserve the liquid.
- Return the rice and onion to heat, add flour and cook in medium flame for 5 minutes.
- Add liquid reserve and vegetable stock
- Cook till rice is soft. Cool and blend to make puree.
- Strain the mixture in a sieve and pour again into the pan to heat. Stir until hot.
- Blend in milk and cook but don't boil.
- Season with salt and pepper.
- Serve hot
Ingredients:
Moong Dal - 250 gms
Sugar - 250 gms
Fresh Coconut - 1/2 (grated)
Ghee/ Oil for frying
Cardamom powder - 1/2 tsp
Method:
- Soak Moong dal for 2 hours. Wash and drain the water. Grind dal by using little water to make fine thick batter.
- Add grated coconut and sugar. Mix well.
- Bring it to cook, stir continuously. Cook for 15 -20 minutes or till the mixture is thick.
- Wet the cotton cloth and spread it on platform. Spread the mixture evenly on cloth.
- Let it cool then cut into square pieces.
- Heat ghee in kadai, fry the pieces few at a time till golden colour.
Ingredients:
Potatoes - 500 gms
Sesame seeds - 1 tbsp
Salt to taste
Green chillies - 15-20
Method:
- Peel and grate potatoes with grater.
- Add 1 tbsp of water to grated potato and steam the potato for 15 minutes.
- Grind green chillies to make paste.
- Now mix all the ingredients to boiled potato.
- Make very small balls and put them on plastic sheet.
- Dry them directly to sunlight till dry.
- Store in airtight container up to 6 months.
Ingredients:
Bananas - 2
Beetroot - 1 (boiled)
Almonds - 10 (blanched and thinly sliced)
Cashew nuts - 10 (chopped)
Raisins - 10
Mint leaves - 1 tsp (chopped)
Honey - 4 tsp
Method:
- Cut bananas and beetroot into cubes.
- In a mixing bowl, mix all the ingredients well.
- Serve cold.
Ingredients:
Boneless Chicken - 500 gms
Turmeric - 1 tsp
Ginger garlic paste - 2 tbsp
Lemon juice - 1 tbsp
Salt to taste
Oil for frying chicken pieces
For spice paste:
Coriander seeds - 1 tbsp
Cumin seeds - 2 tsp
Dry red chillies -3-4
Peppercorns - 7-8
Cinnamon - 1" piece
Cardamom- 4-5
Nutmeg - 1/2
Vinegar - 2 tbsp
Method:
- Dry roast the ingredients of the spice paste and cool.
- Grind these ingredients along with vinegar to make paste.
- Sprinkle salt and turmeric on chicken pieces and keep aside for 10 minutes. Drain the excess water.
- Heat the oil in kadai, deep fry the chicken pieces few at a time till they are golden brown. Drain out the excess oil on paper napkin.
- Remove the oil from kadai and keep only 3 tbsp of oil. Add ginger garlic paste and fry for minute.
- Mix in spice paste and continue to cook in low flame for 2-3 minutes till aroma comes.
- Add chicken pieces and continue to stir, Cook on low flame for 7-8 minutes.
- Lastly add lemon juice and remove from fire.
Ingredients:
Raw Bananas - 2
Onions - 4
Tamarind - 2 strips
Coriander seeds - 1 tsp
Red Chillies - 15
Dry Coconut - 1 tbsp (grated)
Turmeric - 1/4 tsp
Salt to taste
Oil - 4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Method:
- Peel and cut bananas into small pieces. Keep them in salt water.
- Chop onions and grind along with tamarind, coriander seeds, red chillies, coconut to make paste. Keep aside.
- Heat the oil in kadai, add mustard seeds and curry leaves. Fry till mustard crackles.
- Add banana pieces, salt and turmeric and cook in low flame till half done. Add ground paste and fry till done.
- Serve with rice or roti.
Ingredients:
Chema Dumpalu - 250 gms
Butter milk - 1 cup
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2-3 tbsp
Method:
- Peel and cut chema dumpalu into slices. Soak the slices in butter milk for 10 minutes.
- Remove and wash in plain water. Dry them with dry cloth.
- Heat oil in kadai, add pieces and fry them in low flame.
- When they completely fried, add salt, turmeric and chilli powder.
- Mix well, remove from fire.
Ingredients:
Tender Bitter Gourds - 10 (small)
Tamarind - lemon size
Coconut - 2 tbsp (grated)
Green Chillies - 5-6
Dry red chillies - 2-3
Curry powder - 1 tsp
Salt to taste
Asafoetida - a pinch
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Mustard & Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Curry leaves - few
Method:
- Scrap, slit into lengthwise and boil the bitter gourd in salt water till tender. Drain the water.
- Soak tamarind in hot water then extract juice from it.
- Heat oil in kadai, add asafoetida, red chillies, urad and channa dal, Cumin and mustard seeds, curry leaves. Fry till mustard crackles.
- Add chopped green chillies, bitter gourd pieces, coconut, salt, curry powder. Fry them for 2 minutes.
- Add tamarind juice and cook in low flame for 10 minutes or till it becomes little thick.
- Serve with rice.
Ingredients:
Eggs - 6
Cheese - 2 tbsp (grated)
Onion - 1 (chopped)
Potato - 1 (boiled and grated)
Spring Onion - 1 (finely chopped)
Spinach leaves - 2 (chopped)
Salt and pepper to taste
Olive oil - 2 tbsp
Method:
- Combine all the ingredients in a mixing bowl except oil.
- Heat oil in a flat frying pan and pour the egg mixture into it.
- Lower the flame and cook till eggs are done. Turn and cook the other side.
- When done, serve hot with bread.
Ingredients:
Noodles - 200 gms
Garlic Cloves - 8-10
Fresh Green Garlic - 25 gms
Spring Onions - 4 -5
Salt to taste
Soya Sauce - 1-2 tbsp
Vinegar - 1 tbsp
Ajina Moto - 1/2 tsp
Oil - 5-6 tbsp
Method:
- Peel and chop garlic into very tiny pieces.
- Cut the fresh garlic with its leaves also into tiny pieces.
- Cut the spring onions lengthwise but chop some of its green leaves into tiny pieces.
- Boil and drain the noodles.
- Rub the noodles with oil so that they do not stick to each other.Heat oil in wok.
- Add the garlic and spring onions,and fry till they are golden brown.Add salt to taste.
- Lower the flame and add the boiled noodles together with the Ajina moto,soya sauce and vinegar.
- Continue to cook on a low flame,stirring occasionally.
- Cook for another 5 minutes and serve hot.
Ingredients:
Ash Gourd - 200 gms
Red chillies - 10
Tamarind - few strips
Garlic cloves - 4-5
Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Oil - 2 tsp
For Tempering:
Oil - 1 tsp
Red chilli - 1
Mustard seeds - 1/4 tsp
Curry leaves - few
Method:
- Peel and chop ash gourd into small pieces.
- Heat oil in a pan, fry red chillies and remove from pan. Add gourd pieces in the same oil and cook till tender. Cool.
- Now grind all the ingredients to make chutney.
- Heat oil in a pan, add red chilli, mustard seeds and curry leaves. Fry till mustard crackles.
- Pour this over Chutney.
- Serve with rice.
Ingredients:
Maida - 1 1/2 cups
Moong Dal - 1/2 cup
Milk - 4 cups
Sugar - 2 1/2 cups
Paneer - 4 tbsp ( crumbled)
Almonds - 15
Raisins - 25 gm
Almond essence - few drops
Yellow colour - few drops
Saffron - few strands
Ghee
For Garnishing:
Silver Varakh - 2 sheets
Rose petals - few
Method:
- Dry roast and powder the moong dal.
- Blanch, peel and grind almonds to make paste.
- Soak raisins and grind them to make paste.
- Mix flour, moong dal powder, raisin paste and 3 tbsp of ghee. Add enough water and knead to a stiff dough. Keep it aside for 20 minutes.
- Heat milk and almond paste on low heat, stirring continuously, so that it does not stick to the bottom of the vessel, cook till little thick consistency.
- Add sugar, yellow colour, almond essence, crumbled paneer and saffron.
- Simmer for 15 minutes more. Keep it aside.
- Make balls from dough and roll them with rolling pin to make puri's.
- Deep fry them in hot ghee till golden in colour.
- Now arrange them in a plate. Pour the rabdi over and cool.
- Garnish with silver varakh and rose petals.
- Serve cold.
Ingredients:
Semolina - 2 cups
Curd - 1/2 cup
Green peas - 2 tbsp (boiled)
Tomato - 1 (chopped)
Peanuts - 2 tbsp
Channa dal - 1 tbsp
Green chillies - 3 (finely chopped)
Dry red chilli - 1
Eno Fruit salt - 1 tsp
Salt to taste
Mustard seeds - 1 tsp
Oil - 1 tsp
Method:
- Mix semolina, curd and salt and 1/2 cup of water. Keep aside for 10-15 minutes.
- Heat oil in a pan, add red chilli, channa dal and mustard seeds. Fry till mustard crackles.
- Add peanuts, peas, chilli pieces, chopped tomato, salt. Saute for 2 minutes. Remove from fire and cool.
- Add eno salt to semolina mixture. Add vegetables to it and mix well.
- Pour mixture in greased idli moulds and steam for 10 - 15 minutes.
- Serve with chutney.
Ingredients:
Rusk Biscuits - 6-7
Cheese slices - 6-7
Capsicum - 1
Mushroom - 50 gm
Milk - 1/2 cup
Maida - 1 tbsp
Pepper - 1 tsp (freshly ground)
Salt to taste
Butter - 1 tbsp
Oil - 1 tbsp
Method:
- Chop capsicum and mushroom into very tiny pieces.
- Mix maida in to milk to form a smooth paste
- Heat the butter and oil in a pan and saute the mushrooms and capsicum for 2 minutes.
- Add salt and pepper and keep aside.
- Place a slice of cheese on each rush biscuit and trim the cheese slice to the size of a biscuit.
- Top with the cooked capsicum mixture and serve.
Ingredients:
Maida - 1 1/2 cups
Grated Cheese - 3 tbsp
Milk - 1/2 cup
Butter - 1 tbsp
Pinch of salt
Baking Powder - 1 tbsp
Method:
- Sieve the flour, baking powder and salt.
- Rub in the butter. Add cheese and milk and make a smooth dough.
- Roll out into 2 cm thick scones, cut to the required size and bake in a hot oven for 15 minutes.
Ingredients:
Wheat Flour - 1250 gms
Gram Flour - 175 gms
Tomatoes - 500 gms
Chilli Paste - 1 tbsp
Chilli powder - 1 tsp
Coriander leaves - 1/4 cup (chopped)
Sesame seeds - 1 tsp
Salt to taste
Sugar - 2 tbsp
Oil/Ghee
Method:
- Blanch tomatoes in hot water for 5 minutes. Remove and peel off the skin. Grind the tomatoes to make puree. Add sugar and other ingredients. Mix well to make batter.
- heat oil in a flat frying pan, pour ladle full of batter and spread evenly to make dosa.
- Cook both sides and serve hot with chutney.
Ingredients:
Semolina - 2 cups
Corn - 1 cup (grated)
Green Chili paste - 1 tsp
Onion - 1 (chopped)
Buttermilk - 1 cup
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Oil
Method:
- Boil corn in one cup of water. Cool.
- Now mix all the ingredients to make thick batter.
- Keep aside for one hour to ferment.
- Heat the griddle and pour ladle full of batter to make thick pancake.
- Sprinkle oil and cook both sides.
- Serve hot with chutney.
Ingredients:
Spinach - 2 cups (chopped)
Oats - 1 cup
Ginger and chilli paste - 1 tbsp
Salt to taste
Chilli powder - 1/2 tsp
Curry leaves - few
Cumin seeds - 1/4 tsp
Hot water
Oil for frying
Method:
- In a mixing bowl, put oats and soak them in sufficient hot water for 10 minutes.
- Now add all other ingredients and mix well.
- Heat oil in kadai, drop spoon full of batter in hot oil to make pakodi's.
- Fry till golden brown and serve hot.
Ingredients:
Raw Mango - 3 Cups (grated)
Sugar - 6 Cups
Chilli Powder - 1 Cup
Salt - 1 tbsp
Turmeric Powder - 1 tbsp
Cumin Seeds - 1 tbsp
Method:
- Mix grated mangoes, granulated sugar, salt and turmeric in broad vessel. Mix thoroughly and tie with a cloth over the vessel and keep it directly to the sun for at least 10-12 days.
- Roast cumin seeds lightly and powder coarsely.
- Now mix cumin powder, chilli powder to mango pickle. Mix well and transfer to dry jars.
- This pickle lasts for 1 year.
Ingredients:
Cooked Rice - 2 cups
Tomatoes - 2 cups
Green Chilies - 10
Sesame Seeds - 1/2 tbsp
Salt to taste
Method:
- Grind green chillies, chopped tomatoes and salt to make paste. Add rice and sesame seeds and grind again to make coarse paste.
- Take Jantikalu Pressing machine, put some paste inside and press it on Plastic sheet. Do the same with remaining paste.
- Dry them directly to the sunlight till dry.
- When it is completely dried store in airtight container.
- Fry them in hot oil and serve as side dish with rice and dal.
Ingredients:
All purpose flour - 2 cups
Sugar - 2 cups
Rolled Oats - 3 cups
Baking powder - 4 tsp
Salt - 1 tsp
Nutmeg - 1 tsp
Eggs - 2
Shortening - 1 cup
Orange rind - 4 tsp (grated)
Orange juice - 2 tbsp
Method:
- Sieve flour, baking powder, salt and nutmeg.
- Beat shortening with sugar and eggs till soft. Stir in orange juice and rind. Add sifted flour and mix well.
- Stir in oats.
- Drop tablespoons of batter on greased baking tray 2" apart.
- Bake 12 to 15 minutes.
Ingredients:
Flour - 500 gms
Curd - 1/2 cup
Dry Yeast - 1 tsp
Salt
Sugar - 1/2 tsp
For Filling:
Potatoes - 500 gms
Green Peas - 100 gms
Dry pomegranate seeds - 1 tsp
Cumin seeds - 1 tsp
Green chillies - 3
Salt to taste
Ghee - 2 tbsp
Method:
- Mix flour, curd,salt and sugar. Soak yeast in warm water. Add this water to make dough. Keep it in warm place for 3-4 hours to rise.
- Boil and mash potatoes and green peas.Grind pomegranate seeds and green chillies together.
- Heat ghee in kadai, add cumin seeds and allow it to splutter.
- Add mashed potatoes and peas, ground paste, salt and mix well.
- Cool.
- Divide dough into equal portions, make into shapes of cups, fill with mashed potatoes, cover with the edges turned over.
- Roll them very lightly into thick naans and place them on greased tray.
- Brush on top with ghee and bake in hot oven till done.
Ingredients:
Green Apple - 1
Roasted Channa dal - 2 tbsp
Green chillies - 10
Fresh Coconut - 1/2 (grated)
Sugar - 1 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
For Tempering:
Oil - 2 tsp
Channa dal - 1/2 tsp
Mustard seeds -1/4 tsp
Curry leaves - few
Method:
- Peel and chop green apple into small pieces.
- Now grind all the ingredients except green apple to paste.
- Add apple pieces and grind for few seconds. Transfer to bowl.
- Heat oil in a pan, add channa dal, mustard seeds and curry leaves. Fry till mustard crackles.
- Pour this over chutney.
- Serve.
Ingredients:
Brinjals - 300 gms
Green Chillies - 25 gms
Capsicum - 1
Fenugreek seeds - 1/4 tsp
Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Curd - 1 cup
Tamarind paste - 1 tbsp
Oil for frying
For Masala powder:
Cashew nuts - 2 tbsp
Peanuts - 1 tbsp
Sesame seeds - 1 1/2 tsp
Pepper corns - 1/2 tsp
For Tempering:
Oil - 1 tbsp
Red chillies -4
Mustard seeds - 1/2 tsp
Desiccated coconut - 1 1/2 tbsp
Method:
- Dry roast masala ingredients. Cool and grind to make powder.
- Cut the brinjal into 4 pieces and slit green chillies.
- Shallow fry brinjal pieces and green chillies and keep aside.
- Thinly cut capsicum.
- Heat 1 tbsp of oil in kadai, add fenugreek seeds, ginger garlic paste. Saute.
- Add chilli powder, coriander and cumin powder, garam masala, turmeric and whisked curd.
- Cook for 2 minutes then add 1 glass of water.
- When the gravy is bubbling add brinjal, capsicum and green chillies, tamarind paste, salt. Close the lid and cook in low flame.
- Heat oil in another pan, add red chillies, mustard seeds and desiccated coconut. Saute for 1 minute then pour on gravy.
- Cook till gravy becomes little thick.
- Serve hot with rice or roti.
Ingredients:
Raw Mango - 1
Onion - 1 (big)
Red chillies - 4-5
Jaggery - small piece or as per taste
Salt to taste
Cumin seeds - 1/2 tsp
Curry leaves - few
Oil - 2 tsp
Method:
- Peel and cut mango into pieces. Boil them till tender and soft. Mash into pulp.
- Heat oil in a pan, add red chillies, cumin seeds and curry leaves. Fry them.
- Cool and crush them coarsely.
- In a bowl, add mango pulp, crushed powder, salt and jaggery, chopped onions. Add 3-4 glasses of water depending on the sourness of mango. Mix till jaggery dissolves.
- Serve with rice.
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