Upma Preparation

Ingredients :

Suji - 1cup
Onion - 1 no
Green Chillies - 2no
Mustartd Seeds - 1/2 spn
Chana Dal - 1 Tsp
Coriander leaves
Blackgram Dal - 1/4 Tsp
Salt to your taste
Oil - 3 Tsp
Water - 2 Cups

Preparation Method :

1. Take a Pan Add 1 Tsp Of Ghee /Oil Then Fry Suji/Rava for 5 Minutes On Low Flame.

2. Then In a tawa heat 1spn oil Chana Dal and Blakgram Dal then  add mustard seeds ones they splutter add finely chopped green chillies , onions, curry leaves.

3. Add 2 cups of water and let them boil by adding salt.

4. Now add suji to the boiling water by continously stirring water with spatula, ones you add the suji stop stirring it and let it cook until water evaporates.

* Serve Hot with Chutny.

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Spicy Curry Leaves Powder

Ingredients :

Tamrind Piece 1Small
Curry Leaves 1Cup
Pepper Corns 1Tablespoons
Fenugreek Seeds 1Tablespoons
Cumin Seeds 1/4Cup
Corainder Seeds 1Lbs
Salt To Taste
Red Chilli Whole 8Piece
Garlic 2Piece

Preparation Method :

1. take a frying pan and add all the ingredients except TAMRIND PEICE,SALT,GARLIC & CURRY LEAVES to the pan, roast them stilll u observe nice roasted aromatic smell of them.roast them in a medium flame,mix well while roasting...

2. then add curry leaves roast them still all the moisture of curry leaves goes out then let all the contents cool .

3. (NOTE: garlic means 2 pieces of garic from 1 whole garlic ,generally a garlic contains 10 t0 12 pieces) then take a mixer grinder and powder all the ingredients along with salt,garlic n tamrind.

4. Then store it in a air tight container,if u want to add oil add some to the powder and store it...........sesame oil.

* Tastes good for this powder.

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Chicken Biryani

Ingredients :

Basmati rice-2cups
Chicken-500gms
Green chillies-4(Slit length wise)
Onions-2(chopped long slices)
Ginger & Garlic paste-1 tbsp
Red chilli powder-1/2tbsp
Coriander powder-1 tbsp
Tomato-1
Yogurt/Curd-1/4cup
Dry coconut powder-1 tbsp
Turmeric-1/2tbsp
Salt as required
Oil-5tbsp
Chicken masala powder-1/2 tbsp(optional)
Lemon-1
Cloves-3
Cinnamon stick-1″
Cardamom-2
Shah jeera-1tbsp
Pepper corns-8 to 10

Ingredients to cook rice:

Basmati Rice-2cups
Cloves-2
Cardamoms-1
Cinnamon stick-1/2″
Bay leaves-2
Marathi mogga-1
Star anise-1
Mint leaves-1tbsp(chopped)
Oil-1tbsp
Salt-1tbsp
Water as required

Preparation Method :

1. Wash and soak the rice in water for 30 mins.

2. Cook the rice in lots of water along with bay leaves,cloves,cinnamon,cardamom,marathi mogga, star anise,chopped mint & coriander leaves,oil &salt till its almost cooked.

3. Wash the chicken pieces and drain it.

4. Now add the red chilli powder,turmeric,biryani masala powder,salt,yogurt and ginger & garlic paste.Mix well.

5. Marinate the chicken pieces for about 2 hours.

6. Heat a pan add 2 tbsps of oil. Add some of the finely chopped onions and fry them till golden brown.keep aside.If you want to add any nuts,you can fry them with onions.

7. To prepare the curry ,take 4 spoons of oil in an another pan. Add the shahjeera,green chillies,finely chopped onions,tomato,tumeric powder and fry them.

8. After they start spluttering add the cloves,cinnamon, and bay leaves.Now add the marinated chicken pieces and stir well.Add coriander powder,dry coconut powder, salt as per your taste.

9. Cover the pan with a lid and cook for about 15 minutes or till water evaporates.
(If you want to add any biryani masala which you can get it in the market,add it now. This is optional.)

10. Add the coriander leaves and turn off the stove.

11. Now take an Aluminium tray.Grease the tray with some oil or butter.Layer the rice first followed by a layer of curry and some coriander leaves.And also add some lemon juice.Repeat this step to make the other layers.

12. If you want you can also add the food color.Now cover the tray with a foil.

13. Finally keep it in oven at 400F for 20 mins and 300F for 10 minutes.Total time is 30 mins to bake the biryani in oven.

14. Turn off the heat and do not open the lid for 10 mins.After 10 mins, open the lid , mix it gently.

15. Garnish with boiled eggs and the fried onions.

Serve hot with raita.

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Moong Dal Rasam (Pesara Pappu Charu)

Ingredients :

Pesara pappu-1cup
onion-1medium size
green chilles-5 to 6
Tomato-1 cut into 4parts
Turmeric  - 1/4 Tsp
Salt as per taste
Tamarind - Lemon size

For Popu / Tadka :

Jeera - 1/2 Tsp
Mustared seeds - 1/2 Tsp
curryleaves - 1 String
oil-1tbspn
Garcic Cloves - 6
Dry red chillies-2


Preparation Method :

1. Take a pressure cooker , add 1cup moong dal and 2cups water, pressure cook it till until comes 2whistels.

2. Now takeout from pressure, allow to cool and grind it with adding some water.

3.Now Add Onions, Green Chilies, Tomatoes, and Turmeric into Dal. Heat for 5 Minuts.

4. Then add 4 Tamarind Juice, If you Want thick add Less Water.( 1 Cup Dal 4 Cups Water).Heat in 5 to 10 Minutes.

5. For Popu, Then Take a Pan and Heat Oil add Garlic Cloves,after Mustard Seeds Cracjled, add Cumin Seeds,Curry Leaves, and Red Chily add into Dal.

* Sercve Hot With Rice, Roti or Chapatis.

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Dosa Preparation / Dose

Ingredients :

Urad Dal-1cup

Rice-2cups

Fenugreek Seeds-1tspn.

Preparation Method :

1. First soak the urad dal, rice and fenugreek seeds for 4 hours  then after grind all those things  into a smooth batter.

2. Next add some salt and mix well the batter again. Ferment For 3-4 Hours.

3. After 4 Hours Now Dosa Batter is ready to make dosa.

4. Heat the dosa pan ,when the pan is hot then take some batter and spread it round layer and cook both sides with sprinkle some oil. Take Dosa into a Plate.

* Serve with Coconut Chutny or Ginger Chutny.

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Chicken Biryani Restaurant Style

Ingredients :

Basmati Rice 500Grams

Chicken 1000Grams

Yogurt 1Cup

Turmeric 1/4Teaspoons

Salt To Taste

Ginger Garlic Paste 1Tablespoons

Cumin Powder 1Teaspoons

Coriander Powder 1Tablespoons

Red Chilly Powder 2Tablespoons

Golden Fried Onions 150Grams

Mace 2Numbers

Pepper Corn 6Numbers

Lichen (kalpasi) 1Teaspoons

Shahi Jeera 1Teaspoons

Cardamom 6Numbers

Cloves 3Numbers

Cinnamon Sticks 2Numbers

Star Anise 3Numbers

Bay Leaf 3Numbers

Coriander Chopped 1Bunch

Mint Chopped 1Bunch

Green Chilly 5Numbers

Oil 1/2Cup

Lime Juice 2Tablespoons

Preparation Method :

1. First make a powder of all the spices.

2.  Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night.

3. Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice.

4. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.

5.  First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame.

6.  After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.

* Serve Hot.

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Puri Preparation

Ingredients :-

Atta flour – 1cup

Salt as required

Oil for deep fry

Preparation Method :-

1. Take a bowl and add the flour , salt & oil mix it well for 2mins.

2. Then add some water and make a smooth dough , set a side that dough for 20mins.

3. Now heat the oil for deep fry, take a small dough and roll  small chapathis and deep fry in oil both sides.

* Serve with Aloo curry.

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Tri Colour Cake Witout Oven (మువ్వన్నెల కేకు)

Happy Inndependence Day

Ingredients :

Alpurpose Flour (maida) - 2 1/2 Cups

Eggs - 4

Sugar Powder - 2 Cups

Baking Powder - 2 Tbsp

Venilla Essence - 2 Tbsp

Refined Oil (or) Butter - 1 1/2 cup or 1 Cup

Food Colours (Orange and Green)- 1 Pinch

Preparation Method :

1. Mix eggs and venilla  grind well.

2. Griend the sugar as Smooth Powder.

3. Now add baking Powder, Maida and Sugar Powder and mix it into eggs Venilla paste.

4.Take Three Bowls ,The Batter is in Three Parts.one is orange..Second One is White,and another Green like Our Indian Flag Colours.

5.  Now Take A Iron pan, Pour the Sand on That Pan.Placed on Gas Stove.

6. After Heat The Pan(5 or 10 Minutes Later) Take a Deep Bottemed Bowl (Steel or Alluminium).

7. apply Butter or Oil To That Bowl Pour Cake Batter into That Bowl.(Firstly Orange, Secondly White and The Third is Green).and Place the Bowl on Sand Pan.

8. Place the lid  & Cook for 1 hour.

* Now the  Tri Colour Cake is Ready.

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Names of Indian Vegetables

ENGLISH	TELUGU
Brinjal/Egg plant	Vankaya
Potato	Bangala dumpa
Bitter gourd	Kakarkaya
Teisel gourd	AAkakarkaya
Snake gourd	Potlakaya
Ridge gourd	Beerakaya
Bottle gourd	Anapakaya/Sorakaya
Pointed gourd	Parval/protons
Cluster beans	Goru chikkudu
Tindoora/Gherkins	Dondakaya
Okra	Bendakaya
Cucumber	Dosakaya
Radish	Mullangi
Raw Jackfruit	Panasapattu
Drumstick	Mulakada
Suran/Yam	Kanda gadda
Tapoica	Karra Pendalam
Colacasia	Chemadumpa/Chemagadda
Spinach	Palakura
Chinese Spinach	Bachalikura
Amaranthus	Thotakura
Sorrel leaves	Gongura
Curry leaves	Karivepaku
Fenugreek leaves	Menthi kura
Coriander leaves	Kothimeera
Green chilli	Pachi mirapakaya

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Sweet Dosa Preparation

Sweet Dosa :

Ingredients :

All Purpose Flour - 1cup
Wheat Flour / Atta - 1cup
Rice Flour - 1/4 cup
Curd - 1/2 cup
Sugar - 1 1/2 cup or can be varied according to your taste
Salt a pinch

Preparation Method :

1. Take a large bowl and mix all of these together with a little water a dosa batter.

2.Let it marinate for one hour.

3. Heat dosa pan and pour one laddle of batter do as we do for a dosa, but dont make it too thin or too  thick sprinkle a little oil.

4. let it fry until it turns golden color on both sides of the dosa.

* Now Hot Hot Sweet Dosa is Ready to Eat.

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