Pulihora Recipe

Ingredients: 

* Cooked rice - 2 cups
* Salt to taste
* Turmeric powder - 1/2 tbsn
* Mina pappu - 1 tbsn
* Chana dal (shanaga pappu) - 1 tbsn
* Mustard seeds (avalu) - 1 tbsn
* Hinguva - small pinch
* Ground nuts ( pallilu) - 2 tbsn
* Green Chillies - 2
* Red chillies - 3
* Curry leaves - 1 stalk
* Oil  - 4 tbsn

Preparation Method: 

Step 1: Add turmeric, salt to taste and 1tbsn oil in to the cooked rice and keep aside.
step 2: Heat the oil in a kadai,add mustard seeds, chana dal, mina pappu and red chilies . let it fry 1minute.
step 3: Add curry leaves, green chillies, ground nuts and small pinch of turmic powder and fry or a few minutes.
Step 4:  Add the tamarind extract and cook atleast 7 minutes. it will be a thick paste. Turn off the stove.
Step 5: Add the cooked tamarind mixture and mix well such that its spread throughout the rice.
Step 6: Finally add small pinch of hinguva and mix well. Let stand for at least 4 hours to allow flavors are in.

Now Pulihora is ready to serve 

02:42 Share:

Undrallu Recipe With Rice Rava

Ingredients: 

* Rice Ravva - 1 cup
* Water - 3 cups
* Chana Dal - 3tbsn
* Ghee - 2tbsn
* Salt to taste

Preparation Method: 

Step 1: Wash and soak chana dal in water
Step 2: After 30 minute drain and keep aside
Step 3: Heat the ghee in to a bowl and add chana dal . Fry it for a minute
Step 4: Add water to the mixture and let it boil
Step 5: After boiled the mixtyre add salt to taste and rice rava and mix well until no lumps.
Step 6: Simmer for a while, until the rava is well cooked and the mixture is dried with all the water. Turn off the flame.
Step 7: Set aside and wait for it to cool a little. Wet hands with water and make lemon sized balls out of it and place in a pot.
Step 8: Arrange them in a pot, leaving some space between them, as it bulge after steaming. Steam for 15 minutes.

Now undrallu is ready 

00:19 Share:

Home Made Spicy Chicken Pakoda Recipe

Ingredients :

Bone less chicken - 1/2 kg
Turmeric powder - 1/4 tbsn
Red chilli powder - 2 tbsn
Ginger garlic paste - 1 tbsn
Chicken Masala - 1/2 tbsn
Coriender powder - 1/2 tbsn
Corn flour - 5 tbsn
Food color(red) - 1 pinch
Lemon juice - 2 tbsn
Salt to taste
Oil for deep frying

Method :

Step 1: Wash the boneless chicken

Step 2: Take the chicken in a bowl add the  turmeric, red chilli powder, ginger garlic paste, coriender powder, chicken masala, salt and red food color. Mix well and marinate or atleast 1/2 hour.

Step 3: Add Corn flour into the chicken and mix well.

Step 4: Heat oil for frying. When the oil is hot, place the chicken pieces.

Step 5: When the chicken pieces turn golden, turn off stove.

Now chicken pakoda is ready to serve with lemon juice.

04:57 Share:

saggubiyyam semiya payasam with milkmaid

Ingredients   :

Semiya - 1/2 cup

Sabudana(saggubiyyam) - 1/2 cup

Milk - 2 cups

Sugar - 1 cup

Elachi powder - 1 tbsn

Cashew nuts - 10

Ghee - 1 tbsn

Processor :

Step 1: Wash and soak the saggubiyyam (sabusana) at least 4hours.

Step 2: Fry the semiya with 1tbsn ghee and keep it aside.

Step 3: keep the bowl on the stove top, add the milk.

Step 4: Once boiled the milk add soaked sabudana (saggubiyyam) and mix well.

Step 5: After 4 minutes cooking add semiya into the mixture and cook for 5 minutes.

Step 6: Then add the elachi powder and roasted Cashew nuts, turn off stove.

Now Semiya payasam with saggubiyyam is ready to serve

00:38 Share:

How To Make Purnalu At Home

Ingredients:

Bengal gram/shanaga pappu - 1/2kg
Jaggery (Bellam) - 1/2kg
Cardamom (elachi) powder - 1tbsn
Black Gram dal(mina pappu) - 1/4kg
Rice - 1cup
Salt to taste
Oil for deep frying

Method:

Step 1: Wash and soak Black gram dal and rice for 5 hours. Grind both fine paste along with salt, add little water.The paste should be thick.

Step 2: Wash and soak Bengal gram dal(shanaga pappu) for  2hours.

Step 3 : Grate the jaggery(bellam).

Step 4: First cook the Bengal gram dal(shanaga pappu).

Step 5: Once cooked the Bengal gram dal then add jaggery (bellam) and cook it well.

Step 6: Now we get a smooth paste. Let it  cool.

Step 7: The paste divide into same size balls.

Step 8: keep the kadai on the stove top, add oil

Step 9: once the oil is hot, then dip each ball in the Black gram dal batter.

Step 10:  When the balls turn golden, turn off stove. Let  it take into a bowl.

purnalu is ready to serve

02:27 Share:

How To Make Carrot Halwa At Home

Ingredients:
Fresh Carrot - 5
Milk - 2 cup
Sugar - 1 Cup
Ghee - 5tbsn
Cashew nuts – 10
elachi Powder - 1/2 tbsn

Method: 

Step1: First wash peel and grate the carrots, either with a hand held grater or in a food processor.

Step2: keep the kadai on the stove top, add 4tbsn ghee

Step3: Then add greate carrot and mix well

Step4: Fry until the carrots turn pale, this process takes around 10minutes. Add 2cups milk and mix well.

Step5: Let the carrot get cooked well in the milk. This process takes around 20 minutes.

Step6: Now we add to the 1cup of sugar and mix well.Reduce flame to Medium and  we need to wait until the mixture turns thick

Step7: Roast the cashews will 1 tsp. ghee.

Step8: we get the carrot mixture became thick. Now add cashew nuts and elachi Powder

Step9: After 2minutes it take into a plate.

 Now it is ready to serve 

00:54 Share:

How To Prepair Home Made Cold Coffee

Ingredients:

Milk - 2 glass
Vanila ice cream - 2 Spoons
Coffee - 2 sachet
Ice - 1cup
Sugar - 4tbsp
Chocolate sauce for garnish

Method:

Step1 - Add all ingredients in blender 

Step2 - And mix them all well 

Step3 - Then serve it by adding chocolate sauce

10:57 Share:

Moong Dal Halwa Recipe With Khoya

Ingredients:

Split green gram skinless   soaked and ground to a coarse paste1 cup
Ghee 1 cup
Gram flour (besan) 1 tablespoon
Milk 1 1/2 cups
Sugar 1 cup
Khoya/mawa 3/4 cup
Green cardamom powder a pinch
Almonds cut into slivers10-12
Chandi ka varq 1 sheet
Saffron (kesar) for garnish

Method:

1: Heat ghee in a nonstick pan. Add gram flour and mix well. Add moong dal, lower the heat and mix well.
2: stirring constantly, until golden brown or 20-25 minutes.
3: Heat ½ cup milk in a nonstick skillet. Add generous pinch of saffron and mix well for 1 minute. Turn off the heat.
4: Heat the sugar and 1 cup water in another nonstick pan. Cook until the sugar is completely dissolved.
5: Add the saffron milk moong dal and mix well.
6: Add the remaining milk and khoya in pan stirring.Add keep saffron milk, mix and heat for 2 minutes.
7: Add moong dal to khoya mixture alongwith cardamom powder, and some almond slivers 8: Mix well, cover and simmer for 5 minutes, stirring once while.Remove a lid, mix once. Turn off heat and transfer to a serving dish.

9: Serve hot garnished with Varq chandi ka, saffron and other almond slivers.

03:49 Share:

How To Make Home Made Paneer

06:33 Share:

Ras Malai Sweet Recipe At Home

06:31 Share:

Palak Paneer Recipe At Home

Ingredients:

1 kg spinach
250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter)
1 tsp cumin seed
3 to 4 bay leaf
4 tomatoes (blanched in hot water, peeled and pureed)
2 onions
1 inch piece of ginger
7-8 garlic flakes
2 green chili
Pinch of sugar granules
1/2 tsp salt
1/2 tsp turmeric powder
3/4 tsp red chili powder
1/2 tsp coriander powder
3/4 tsp garam masala
3/4 tsp dry mango powder
3 tsp oil
1 tsp butter
1 tsp fresh cream 

Method:

*Remove spinach leaves from the stem and wash the leaves well.

*Take 2 cups of water, when it starts to boil, then add the spinach, onion, green pepper, garlic and ginger with a hint of sugar granules to it. Boil for 10-15 minutes.

*Switch from heat and let cool spinach.

*Mix the spinach in a blender and mixer make a thick spinach pasta.

*Heat a heavy-bottomed wok; add oil and butter to it, when the cumin seed oil is hot add and laurel leaves.

*When cumin seeds begin to crackle add the tomato paste and cook for 5-6 minutes over medium heat.
*Then add the spinach pasta with spices like turmeric powder, red chilli powder, coriander powder, garam masala and dried mango powder; more cook for another 5 minutes.

*Add the fried pieces of cottage cheese and mix well. Cook and cover and simmer for 4-5 minutes.

*Take it out in a serving bowl and garnish with fresh cream.

Serve hot with roti or steamed rice.

06:28 Share: