Liquids

This category contains liquid items like Tea, Coffee and Fuit Juices Preparation method including Videos.

Traditional Recipes

This category contains Indian Traditional Recipes like Ariselu, Bobbattlu, Kaza, Biscuts, Laddus and more including preparation videos.

Salads

This category contains Healthy Salad preparation methods including Videos.

Health Tips

This category contains Health tips and remedies preparation method including Videos.

Vegetarian Recipes

This category contains vegetarian items like veg biryany, veg fried rice, vegetarian curries and more.

Vegetable Pulav Recipe


Ingredients :

Basmati rice or ordinary raw rice -2 cups
Onion - 1
Green chili - 4
Ginger garlic paste - 2 tsp
Tomato - 1
Mint leaves - handful
Mixed Vegetables - (beans-6-7 , potato -1, carrot  )
Peas - 1/3 cup
Oil -2 tsp + ghee - 1 tsp
Water -3 Cups for 2 Cups of Rice
Coriander leaves
Turmeric powder - a pinch
Chilli powder - 1 tsp
Salt as required.

For the seasoning :

Cinnamon -1 inch piece
Cardamom -1
Bay leaf -1
Cloves -2

Preparation Method :

1. Soak rice for 20 minutes. Drain the water well and keep it aside.
Cut the vegetables lengthwise.

2. Take a pressure cooker or a pan, heat ghee+ oil, add the ingredients mentioned under seasoning (whole spices). After it splutters, add onions and saute till they turn transparent.

3. Add ginger garlic paste and saute for a few more minutes.

4. Add green chilli, mixed vegetables, peas, turmeric powder, chilli powder, salt, mint leaves, drained rice and saute for a few minutes.

5. Then add 2 cups of hot water, lemon juice and close the Lid. Keep it in medium flame.

6. After it is half cooked, stir the contents and close the Lid with weight. Simmer for 4-5 minutes and switch it off.

7. Hot Vegetable pulao is ready to be served with side dish of your choice. Garnish with coriander leaves.

Vegetable Manchurian


Ingredients :

Step 1 :
Grated Carrot - 1 Cup
Grated Cabbage - 1 Cup
Chopped Beans - 1 Cup
Maida/Alpurpose Flour - 1/2 Cup
Corn Flour - 4 Tsp
Ginger Garlic Paste - 1 Tsp
Coriander Powder - 1 Tsp
Red Chily Powder - 1 Tsp
Salt - 1/4 Tsp or To Taste
Orange Food Color(optional) - 1 Pinch
Water - 2 Tsp
Oil - For Deep Fry

Step 2 :
Big Onion(Chopped) - 1
Green Chily (Sliced) - 4
Ginger(Chopped) - 1 Inch
Garlic Pods(Chopped) - 8
Chili Sauce - 1 Tsp
Tomato Sauce - 2 Tsp
Soya Sauce - 1 Tsp
Vinegar - 1 Tsp
Cornflour - 1/2 Tsp(Mixed in Water)
Pepper Powder - 1/4 Tsp
Coriander - 1 Small Bunch
Oil - 2 Tsp

Preparation Method :

1. Take a Bowl add all the ingredients except Oil. Mix the Mixture Well. and after take a Small Dough and done like Small Ball. Prepare the Batter like Small Balls. Keep it aside.

2. Take a Deep Kadai add Oil for Deep Fry, after Heat Oil fry all the Veggie Balls on Medium Flame until turns Brown. Remove From Oil and Kept aside.

3. Then take Kadai add 2 Tsp Oil, then add Chopped Ginger and Garlic fry For 1 min. then add Sliced Onion and Chily. Saute for a While. then add chili, Tomato,Soya Sauce and Vinegar. Saute Well.

4. Add Cornflour Mixture Mix Well until turns Thick then add Fried Veggies and after Sprinkle Pepper Powder. Fry for 1 Min. then Switchoff the Flame.

5. Sprinkle some Coriander and Serve With Hot With Lemon and Onion Slices.

* Easy & Tasty Vegetable Manchurian Ready.

Cabbage 65


Ingredients :

Chopped Cabbage - 2 Cups
Rice Flour - 3-4 Tsp
Corn Flour - 2 - 3 Tsp
Ginger Garlic Paste - 1 Tsp
Red Chily Powder - 1 Tsp
Salt - To Taste
Coriander Powder - 1/4 Tsp
Cumin Powder - 1/4 Tsp
Orange Food Colour (Optional) - 1 Pinch
Oil - For Deep Fry
Curry Leaves - 1 Bunch
Coriander Leaves - 1 Bunch

Preparation Method :

1. Take a Bowl add Chopped Cabbage, Rice Flour, Corn Flour, Ginger Garlic Paste, Chily Powder,Salt, Cumin, Coriander Powder, Curry Leaves and Coriander Leaves. Mix It Well. Then Add Sufficient Water like Pakodi Batter.

2. Take a Kadai add Oil for Deep Fry, after Heat Oil.

3. Now drop the batter in oil as small fritters and fry them in oil until they turn to nice golden red. Take into a Plate with Paper Towel.

* Its a great side dish for sambhar and Dal Recipes.


Coconut Jaggery Laddu / Kobbari Undalu


Ingredients :

Fresh Greated Coconut - 1 Cup
Jaggery - 1- 1 1/2 Cup
Fresh Cardamom Powder - 1 Tsp
Water - 1 Small Glass
Cashew Nuts - For Garnish

Preparation Method :

1. Take a Bowl add Jaggery and Add Some Water, After 5-10 Min. Jaggery Purely Melt, and Bubbles Will Come and becoming thick Consistancy, in that Time add Grated Coconut and Stir Well.

2. After Stirring of 5 Min. add Cardomom Powder and Mix Well.

3. If The Mixture is  looking dry Cook until the mixture comes close/thick.

4.  Turn off the heat and keep it aside for few minutes. When the mixture is still warm grease your palm with ghee/oil and start making small rolls like Laddu Shape.

5. You can garnish these rolls with cashew nuts.

* Yummy Coconut Jaggery Ladoos is Ready.

RiceFlakes/Poha Pulihora


Ingredients :

Poha / Riceflakes - 1 Cup
Turmeric - 1/2 Tsp
Peanuts - 2 Tsp
Chana Dal - 1 Tsp
Urad Dal - 1/2 Tsp
Red Chily - 4
Greeen Chily - 6
Curry Leaves - 4
Ginger - 1 Inch
 Oil - 3 Tsp
Sesame - 2 Tsp
Tamarind Juice - 1/2 Cup
Jaggery - Small Lemon Size
Hing - 1/4 Tsp

Preparation Method :

1. Soak RiceFlakes in Water after Strain into Strainer.Sliced the Greeen Chilies and Ginger.

2. Dry Roast the Fenugreek Seeds and Sesame  Seeds. After Cool Grind to Make Powder.

3. Take a Pann add Oil then add Peanuts, Chana Dal, Urad Dal and Mustard Seeds. After add Green Chilies and Curry Leaves.

4. Fry Red Chily Slits after add Tamarind Juice and Hing. then add Jaggery to Taste.

5. After add strained Poha / Riceflakes. Then Lastly add Sesame Powder. Mix Well. and Switch Off the Stove.

* RiceFlakes / Poha Pulihora Ready. Serve Hot.

How to Make KFC Style Fried Chicken


Ingredients :

Chicken drumsticks - 3

Ginger garlic paste - 1tbsp

All purpose flour / Maida - 1/2 cup

Red chilli powder - 2tbsp

Salt - To Taste

Bread crumbs - as much as you want

Coriander powder - 1tbsp

Tomato ketchup - 2tbsp

Freshly grounded pepper - 1 tbsp

Eggs - 2

Cornflakes Powder or Corn Powder - 2 Tsp

Oil- for deep frying

Preparation method :

1. Make thin slits to the chicken with a sharp knife.

2. Marinate the chicken in ginger garlic paste,chilli powder,salt,coriander powder,tomato ketchup,pepper for at least 5 hours.

3. Take a plate and mix all purpose flour,salt,chilli powder and bread crumbs.Bash the corn Powder into tiny pieces and mix them to the flour mixture.

4. Crack the Eggs in a plate and beat it well with milk.

5. Dip each drumstick into egg mixture and dip in the flour mixture.

6. Repeat the above step until the chicken is coated well.Egg makes to bind the flour mixture with chicken well and keep the juices inside tact.

7. Now heat oil for deep Fry and fry the chicken drumsticks until golden crisp.

8. The chicken pieces are cooked well inside. Remove From Oil and Keep in Paper Towel.

9. Serve with some onion Rings and lemon.

* KFC Style Chicen Drumsticks are Ready.








Coconut Rice / Kobbari Annam


Ingredients :

Coconut (big) - 1
(Small - 2)
Basmati Rice - 500 g
G & G Paste - 2 Tsp
Cloves - 5-6
Bay Leaves - 2
Cardomom - 3
Cinnamon Stick - 2 Inch
Star Anise - 1
Javitri - 1 Inch
Cashew Nuts - 1 Cup(small)
Oil or Ghee - 3 Tsp
Green Chily - 10
Salt - To Taste
Coriander Leaves - 1 Bunch
Mint Leaves - 1 Bunch

Preparation Method :

1. Soak Basmati Rice for 10 Min. after Strain Water. and Keep aside.

2. Take Coconut into Small Pieces then Grind With Some Water and Strain the Coconut Mixture into Cloth or Strainer. Take Coconut Water into a Bowl and Keep aside.

3. Take a Deep Kadai add Ghee after Ghee Melts add Cashew, Masala Spices, fry for 2 Min. then add Chilies, Saute Well.

4. Add G&G Paste fry for 1 Min. then add Strained Basmati Rice after that add Coconut Milk( Rice: 1 Cup and Coconut Milk - 2 Cups). Mix Well after Keep a Lid .

5. After 5 Min. Keep the Flame on Low until Rice Will be Cooked. add Chopped Mint and Coriander Leaves. Turn off the Flame.

* Coconut Rice is Ready. Serve with Hot.

Capsicum Rice


Ingredients :
Capsicum - 4 Nos.
(Cut into CubesI
Boiled Rice - 1/4 Kg
Ghee or Butter or Oil - 3 Tsp
Ginger Garlic Paste - 1 Tsp
Coriander Leaves - 1 Bunch
Masala Powder

Ingredients for Masala Powder :

Red Chily - 6 Nos.
Mustard Seeds - 1/2 Tsp
Urad Dal - 1/4 Tsp
Coriander Seeeds - 1 Tsp
Cumin seeds - 1/2 Tsp
Ground Nuts - 1 Tsp
Sesame Seeds - 1 Tsp
Curry Leaves

Preparation Method :

1. Take a Pan then Dry Roast Red Chilies on Low Flame. Afyer 1 Min. add Mustard Seeds, Urad Dal, cumin and Coriander. Then add Ground Nuts and Sesame Seeds. Off the Stove. After Cool Make a Powder. and Keep aside.

2. Take a Pan add Ghee After Ghee Melts add Cubed Capsicum, add Some Salt and Fried well. Then Fry for 2-3 Min.  add G &G Paste Fry for 2-3 min. add Turmeric, Masala Powder and Fry Well.

3. After 5 Min. add Rice, then Saute Well.  and Garnish With Fresh Coriander Leaves and Off the Stove.

4. Tasty Capsicum Rice is Ready.

Chicken with sorrel Recipe / Gongura Chicken


Ingredients :

Chicken : 1/2 Kg
Sorrel Leaves - 2 Cups
Onions - 3
Green Chily - 4
G & G Paste - 1 1/2 Tsp
Turmeric - 1/4 Tsp
Red Chily Powder - 2 Tsp
Salt - To Taste
Masala Paste or Garam Masala - 1 Tsp
Curry Leaves
Coriander Leaves - 1 Bunch

Making of Masala Paste :

Poppy Seeds - 1/2 Tsp
Cloves - 4
Cardamom - 2
Cinnamon Stick - 1 Inch
Cumin Seeds - 1/4 Tsp
Coriander Seeds - 1/4 Tsp

Preparation Method :

1. Take a Bowl add Chicken after Add Turmeric, Salt, G&G Paste, and Chily Powder Mix it Well and Marinate for 30 Min.

2. Chopped Onions, Chilies, Coriander and Sorrel Leaves. Grind the Masala Paste With Masala Ingredients.

3. Take a Pan add Oil then add Sliced Onions, Chily and Curry Leaves Saute for 2 Min.

4. Add Marinated Chicken mix it Well and Covered with a Lid for 5 Min. Then add Garam Masala paste Fry for 1-2 Min. then add One Glass of Water if Required.

5. Remove the Lid then then add Chopped Sorrel Leaves. Mix Well and Keep a Lid.Now Its Time For Chicken Will be Well Cooked.Switch off the Flame.

* Serve Hot With Hot Rice or Chapathis.

Tomato Pickle / tamatar Achar


Ingredients :

Tomatoes - 1 Kg
Tamarind - 100g
Red Chily Powder - 200g
Salt - 200g or To Taste
Fenugreek Powder - 1 Tsp
Mustard Powder - 1 Tsp
Oil - 3 tsp

For Popu / Tadka :

Sesame Oil / Ground Nut Oil - 1/4 Kg
Garlic Cloves - 20
Dry Red Chily - 5
Mustard Seeds - 1/4 Tsp
Curry Leaves - 1 Bunch (small)

Preparation Method :

1. Wash the Tomatoes and after cored and thinly sliced. Keep aside.

2. Take a Pan add Oil After Heat Oil add Sliced Tomatoes, Keep on Medium Flame and Keep a Lid. AFter 10 Min. Remove The Lid add Tamarind, Mix Well & Keep a Lid.

3. After 10 Min. Tomato are Mashy, Remove the Lid and Switch Off the Stove. Tomatoes Will be Cool Down.

4. Take a Pan Dry Roast Fenugreek & Mustard Seeds after Cool Make a Fine Powder and Keep aside.

5. Take a Mixie Jar or Blender add Boiled Tomato and Make a Paste. After Take a Bowl add Tomato Paste, then add Red chily Powder, Salt, Fenugreek and Mustard Powder. Mix Well.

Take a Pan add Oil, then add Garlic Pods, Fry Until Light Brown, Then add Mustard Seeds, Curry Leaves, and Red Chily, Fried Well Next add Tomato Paste into the Oil. Off the Stove.

7. Tomato Pickle is Ready. It Goes Well With Chapathi and Hot Rice.

Note :
* Always keep your hands, ingredients and the utensils dry, free from moisture while preparing pickles.
 * If using water to soak the tamarind always use only boiled and cooled / warm water.
* Always use a dry spoon to serve the pickles and store them in a dry and cool place.