Professional Documents
Culture Documents
1 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
VANTALU
Posts Feed
Comments Feed
Telugu and Hindi movies are posted on request!! Post your requests to TELUGUSINEMA@GMAIL.COM
Online Movies
Live TV
MP3 Songs
Technology
Computer Games
E-Books
Vantalu
Contact Us
Blog Archive
September 2010 (9)
August 2010 (23)
July 2010 (22)
June 2010 (22)
May 2010 (31)
April 2010 (30)
March 2010 (30)
February 2010 (27)
January 2010 (29)
December 2009 (23)
November 2009 (18)
Ingredients:
October 2009 (23)
fresh coconut half
green chillies-4 to 5
curry leaves
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
2 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Ingredients:
6 oz can of tomato paste- 1
rasam powder- 1 1/2 tsp
sugar- 1/2 tsp
water- 3 1/2 cups
cilantro
few curry leaves
Procedure:
Mix the tomato paste in water and keep it a side. Now do the popu or tadka (1
tsp oil, few mustard seeds, 1 tsp jeera, 1 dry red chillie, pinch of hing and
curry leaves). Add the tomato paste with water, rasam powder, salt and sugar
to the popu. Boil the rasam in the medium low heat for about ten to fifteen
minutes. By now the rasam should look some what like a thick liquid. Taste
and reseason accordingly, with chopped cilantro on top.
This rasam can be eaten as soup also. But really goes well with rice and all
you need is some potatoe chips on the side.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Ingredients:
1 cup rice (uncooked)
1 large green mango (grated)
about 8 green chillies
few curry leaves
cilantro
peanuts and
salt
Procedure:
Cook the rice with two cups of water. Remove the lid and let the rice dry a
little bit.
Grate the mango using a food processor or any other grater you have.
In a pan put some oil and fry the peanuts till they become crisp. Once done,
remove and keep them a side.
In the same pan add few more tsps of vegetable oil and prepare the popu or
tadka( few mustard seeds, 1 tsp chana dal, 1/2 tsp urad dal, few curry leaves
and three pinches of Asafetida ).
Now add the green chillies. once the chillies are fried add the grated mango ,
cook just for a minute and turn off the heat.
9/9/2014 9:44 AM
Vantalu
3 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Add the peanuts, cooked rice, cilantro and salt to the above mixture and
serve.
Note: If the mango is not sour, you can add some lemon juice to the rice.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Pappu Garelu
Ingredients:
MoongDal(PesaraPappu) ---2 Cups
Onions --- 2 Large(Finely Chopped)
ChanaDal(Senaga Pappu) ---1/2 Cup
CurryLeaves --- 1 Leaflet
Spinach(Palak) --- 7-8 Leaves(Optional)
GreenChilies --- 5-6
RedChilliPowder --- 1 TbSp
Salt --- Approx 1 Tbsp( as desired by you)
Preparation Method:
*Soak Moong Dal and ChanaDal for about 3-4 hours.
*Grind the moong dal.Add all other ingredients to the grinded moong dal in a
wide bowl.
*Make small balls from the above mix.
*Place these onto a wet cloth on a flat surface and press the balls slightly with
hand.
*Pour sufficient oil in a hallow pan, such that the pressed balls can be
immersed in it.
*Heat the pan with oil sufficiently.
*Put each of the pressed ball into the pan, and fry them until they turn into
golden brown.
*During this frying process, make sure your turn the pressed flattend balls
both sides.
*Serve them hot with any combination of chutney you desire.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
4 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Ingredients:
Ridge gourds(beerakaya)---2
Eggs--3 onion---1
largegreen chillies---3 to 4
jeera---1tbsp
red chilli powder(kaaram)---1tbsp
salt---as required
coriander powder(daniyala Podi)---1tbsp
coriander leaves(kottimeera)
procedure:
*Take the ridge gourds(beerakaya) and peel them.
*Clean them and cut into small pieces.
*Now take a pan , pour oil of 3-4 tbsp and heat it.
*Add the jeera(jeelakarra) ,chopped onions and then the green chillies.
*cover the pan with a lid and let the ridge gourd(beerakaya) get cooked.
*After it is cooked add the red chilli powder and salt.
*Now break the eggs in a bowl and beat them properly.
*Add the eggs to the ridge gourd(beerakaya) in the pan and cover with lid.
*After 3-5 minutes stir the curry properly.
*After the eggs are cooked properly add the coriander powder(daniyala Podi)
and coriander leaves(kottimeera).
*Now our curry is ready.It tastes great with rice,chapathi.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Popu annam
Popu annam is the common dish made in Telangana.It is very tasty and easy
to make.Popu is toasting the listed ingredients in oil and annam means rice.
Here is the recipe...
Ingredients:
Rice---2cups
1 big onion
5 to 6 green chillies
Curry leaves--5 to 6
9/9/2014 9:44 AM
Vantalu
5 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
Ingredients:
shrimp---500gms
curd---1 cup
tumeric powder---1/2 tbsp
garam masala---1 tbsp
coriander powder---1 tbsp
Red chilli powder--1 tbsp
Ginger-garlic paste---1tbsp
salt---as required
oil---4tbsp
Preparation Method:
*Wash the shrimp properly with curd and tumeric powder.
*Add the red chilli powder,coriander powder , garam masala powder and keep
aside for about 1 hour.
*Heat oil in a flat pan,then saute chopped onions and ginger garlic paste.
*Let the masala cook on a low flame until the oil seperates.
*Now add shrimp (it takes very little time to cook) at this stage, mix well to
coat the masala.
*Fry the shrimp properly and finish the dish.
*Finally add the coriander leaves
*Serves great with chapathi and rice.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Sabudana Upma
9/9/2014 9:44 AM
Vantalu
6 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Sabudana" is the Hindi/Marathi word for pearl sago. Sabudana "grains" look
like tapioca and are small dry, white balls. When cooked they turn from their
opaque white color to translucent, and become soft and spongy. In North and
western India it is most commonly used in fasting dishes, such as sabudana
khichdi and sabudana wada. In South India they are used to make small
pappadam wafers, wadas and also for making a variant of a sweet semi liquid
desert called Payasam or kheer.
Ingredients:
1 cup sabudana
1 big onion finely chopped
2-3 green chilies finely chopped
A pinch of turmeric powder
red chilli powder ---1 tbsp
salt(as required)2 cups
dalia (putana dal/putnala Pappu)
jeera(jeelakara)---1/2 tbsp
Curry leaves(karivepaku) --3 to 4
Tomato--1(finely chopped)
Preparation Method:
*Soak the sabudana for about 5 minutes in water.
*Drain the water from the sabudana using a mesh.Leave it about 2 hours.
*The sabudana now turns into big soft,transparent balls.
*Make powder from putana dal(putnala pappu) and red chilli powder.
*Take oil of about 3 to 4 tbsps in a pan.
*Add jeera,green chillies,tomato and onions.
*After they are fried well add the turmeric powder.
*Then add sabudana and mix well.
*Finally add the salt ,powder made from putnala pappu and red chilli.
*Garnish with coriander leaves.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
7 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Ingredients:
pudina--1 bunch
red chillies---5 to 6
1 small ball size of tamarind
Urad dal(Minna pappu)--1 tbp
Sesame seeds(Nuvvulu)---1 tbsp
Coriander seeds(daniyalu)---1 tbsp
oil---3 to 4 tbsp
salt---as required
Preparation Method:
*Take a pan and roast the seasame seeds and coriander seeds.
*Now take another pan and add some oil.
*Add the urad dal ,red chillies ,fry them and keep aside.
*Then add some oil in the pan add the pudina leaves and tamarind.
*Cover the pan with a lid and fry pudina well.
*After it is fried well turn off the stove and allow it to cool.
*Now grind all the ingredients finely.
*Our spicy pudina chutney is ready.Tastes great with rice.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Mirchi Curry
Ingredients:
Green chillies---5 to 6
Sesame(Nuvvulu) or peanuts(palli)---1tbsp
Red chillies---5 to 6(depends on spicy how u eat)
Coriander seeds---1tbsp
Jeera----1tbsp
Tomato---3 to 4
Coriander leaves---1tbsp
Preparation Method:
*Slit the mirchi and remove the seeds and cut to 2 inch pieces.
*Put them in salt water till u have made the ingredients for about 10min.
*Make a powder of nuvvulu or palli along with red chillies,salt,dhaniya,jeera
added .We can use tomato or tamarind for the gravy.
*Put oil in pan, add the popu ,add the mirchis and let it cook on slow flame
with the lid.
*Now make a paste of tomato by grinding it or a thick paste of tamarind.
*When the mirchi colour turns from dark green to light shade,add the powder
9/9/2014 9:44 AM
Vantalu
8 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
Ingredients:
poha--1 cup
1 boiled potato
sooji(upma rava)---2tbsp
bread slice--2
green chillies (finely chopped)--2
red chilli powder--1/2 tbsp
salt to taste
lemon juice --2 tbsp
turmeric powder--1/2 tbsp
garam masala--1/2 tbsp
fresh coriander leaves (chopped)
oil for deep fry
Preparation Method:
*Wash the poha in running water.
*Then take in a bowl and add water as much that the poha can soak.
*Now the poha becomes soft.Mash it finely.
*Also mash the boiled potato and bread slices in it.
*Add the rest of all the ingredients.
*Make small balls of it and flatten it.
*For frying the cutlets heat the oil really well and don't keep them too long in
the oil as they may break.Fry on medium flame.
*Serve hot with tomato ketchup.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
9 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
10 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Capsicum Curry
Ingredients:
Capsicums---5 to 6
Onions--1
Green chillies---3 to 4
Red chilli powder---1/2 tbsp
Sesame(Nuvvulu)--1 tbsp
Coconut powder--1 tbsp
Coriander Leaves
Salt as required
Preparation Method:
*Cut the capsicums into small pieces.
*Roast the sesame seeds on a low flame .Grind them and make powder.
*Take some oil in a pan .Add jeera ,green chillies,onions and fry them.
*Now add the chopped capscium ,stir well and cover the pan with a lid.
*After the capsciums are cooked well take off the lid , add red chilli
powder,salt and fry till the oil comes out.
*Then add the coconut powder,sesame powder and fry for some more time.
Finely add the coriander leaves.
*Serve hot with rice or chapathi.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Khichdi
Ingredients:
Rice---2 cups
Channa dal(senaga pappu/bengal gram)--1/2 cup
9/9/2014 9:44 AM
Vantalu
11 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
water---4 cups
Green chillies----4 to 5
1 inch cinnamon---2
cloves--3
curry leaves--4 to 5
2 bay leaves
Turmeric--1/2 tbsp
cumin seeds--1/2 tbsp
Ginger garlic paste--1 tbsp
carrots(finely chopped)---1 tbsp(optional)
tomato--1(optional)
spring onions or onions---1
red chilli--3 to 4
Preparation Method:
*Heat oil in a pan which is hallow and wide enough to cook the rice.
*Now add bay leaves,cinnamon and cloves.
*Then add the cumin seeds,curry leaves,carrots,tomato,onions,tumeric
powder and ginger garlic paste and allow them to fry for a few seconds.
*Meanwhile wash the rice and dal and keep them in water.Then add salt for
taste.
*Finally add the rice and dal along with water and allow it to cook.
*De-steam pappy biyyam and serve hot with raita.
TIP:If you want to cook in a electric cooker.Wash the rice and dal and add
sufficient water to cook and all the ingredients which we have fried above in
the pan.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Kakarakaya Pulusu
Ingredients:
1/2 kg- kakarakayalu(karela)
1 cup- onions
1 cup- chinthapandhu pulusu(tamarind pulp)
3 tsp- nuvvula podhi.
1 tsp-menthi podi(or kasturi methi)
2 tsp-karam
2 tsp- bellam(grated)
1 tsp- dhaniya podi
1 tsp-allamveluli paste
few curry leaves
salt as per taste
9/9/2014 9:44 AM
Vantalu
12 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
Springonion Curry
Ingredients:
2 cups - ulli kadhalu(spring onions)
1 cup chanaga pappu(channa dal)
1tbsp - jeelakara
1tbsp - avvalu(mustard seeds)
2tbsp - oil
1tbsp - karam podi
1tbsp - turmeric powder
1tbsp - ginger garlic paste
salt per taste
Procedure
*Soak the chana dal for 1 hour.
*Cut the ullikadha(spring onions) into 1/2 inch length.
*In a pan heat oil and add jeera, mustard seeds, turmeric powder.
*Now add the chana dal and ullikadha and stir well.
*Cover the pan with lid and cook for 5 minutes.
9/9/2014 9:44 AM
Vantalu
13 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
*Now add the ginger garlic paste, chilli powder and salt.
*Cover the pan again with a lid and cook for 10 minutes stirring in between.
*Remove from heat and serve hot with white rice and ghee
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Lemon Cups
Ingredients:
2 teaspoons lemon zest
4 to 5 lemons
3/4 cup fresh lemon juice (from the lemons)
3 1/2 cups water
1 1/4 cups sugar
Mint leaves and lemon zest for garnish
Instructions:
1.Scrape the 2 teaspoons of zest from one of the lemons, then cut all of the
lemons in half and juice them. Measure 1 cup, reserving the rest for another
use.
2.Use a melon baller to remove any remaining pulp. Slightly trim the bottom of
each lemon cup so it sits flat, then set them on a plate, cover, and place them
in the refrigerator.
3.In a medium saucepan, combine the water and sugar over medium heat,
stirring until the sugar has dissolved. Bring the water to a boil, then add the
lemon juice and zest and boil for 2 minutes.
4.Transfer the liquid to a mixing bowl and allow it to cool to room temperature.
Place the bowl in the freezer until the mixture begins to freeze, several hours
or overnight. Use a fork to break up the ice, then stir it until fluffy.
5.Spoon 1/2 cup of the slush into each lemon half, then cover them and
freeze until you're ready to serve. Garnish with a mint leaf and lemon zest
before serving, if you like. Serves 8 to 10.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
14 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Ingredients:
3 tablespoons vegetable or light olive oil
2 tablespoons soy sauce
2 tablespoons sugar
1 teaspoon mild curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon grated lemon zest
1 cup coconut milk
3 pounds chicken wings
1 cup flaked sweetened coconut
Instructions:
1.In a large bowl, whisk together the first seven ingredients, then whisk in the
coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in
two containers.
2.Cut off the tips of the wings (reserve them for stock or discard), then halve
the wings at the joint. Place them in the bowl and toss them with the
marinade. Cover the bowl with plastic wrap and refrigerate it for at least an
hour, but preferably overnight.
3.Just before grilling the wings, toast the coconut in a medium-size skillet over
medium heat, stirring constantly until golden brown, about 10 minutes. Pour
the flakes onto a plate and allow them to cool, then lightly crumble the flakes
with your fingers and set them aside.
4.Prepare the grill for cooking and oil the grates. Grill the wings 8 to 10
minutes per side, turning once, or until the meat is no longer pink inside. Use
one container of the reserved marinade to baste the meat at each turn.
5.As the wings finish cooking, warm the other container of reserved marinade
in a small saucepan until heated through.
6.Transfer the cooked wings to a platter and coat them with the warmed
marinade. Sprinkle the wings with the toasted coconut and serve them
immediately. Serves 6 as a main dish or 12 as an appetizer.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
15 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
- 10
-
-
-50 .
, ,
, ,
0 C OM M EN TS
, ,
P OS TED B Y M O DE R ATO R
-1
- 150
- 125
- 50
-25
- 2
- 1
-
, ,
P OS TED B Y M O DE R ATO R
. , ,
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
16 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
- 200
- (
- 200
- 200
- 25
, , ,
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
( ) -
- 10
9/9/2014 9:44 AM
Vantalu
17 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Semiya Upma
Ingredients:
-> 2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown
-> 1 finely sliced large onion
-> 3-4 slit green chillis
-> 1 ginger finely chopped
-> 1 large tomato, chopped
-> 1 tbsp chopped coriander leaves (optional)
-> 1/2 tbsp oil
-> 1 tsp ghee or butter
-> salt
For seasoning:
-> 1 tsp mustard seeds
-> 1/2 tbsp split blackl gram
-> 1/2 cinnamon stick (optional)
-> 12-15 curry leaves
1 Boil 4 cups of water and add the vermicilli along with 1/4 tsp salt and 1 tsp
oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn
off heat, pour the vermicilli into a colander to drain completely and pour cold
water over it and keep aside.
1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter.
Add the black gram and curry leaves and saute them till the dal turn slightly
brown and a nice aroma emanates the kitchen.
9/9/2014 9:44 AM
Vantalu
18 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
2 Add the sliced onions, green chillis and ginger and saute for 2 mts.
3 Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to
taste (remember you have already added salt to the boiling vermicilli, so add
accordingly).
4 Now, add the cooked semiya to the sauteed onion-tomato base and mix it
lightly and see that no lumps form and it combines well. Add a tsp of ghee or
butter and combine well. Garnish with coriander leaves.
5 Serve hot with chutney or pickle of your choice.
Note:
For variation, garnish with grated coconut and add 1 cinnamom stick (during
seasoning). You can added roasted cashews too.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Bread Upma
Ingredients:
Whole grain bread - 10 - 12 slices cut into cubes
Red Onion - 1 large thinly sliced length wise
Yellow pepper - 1 julienned
Green Chillies - 4 sliced length wise (take the seeds out if you want it to be
less spicy)
Mustard Seeds - 1 tsp.
Cumin Seeds - 1 tsp.
Salt - to taste
Oil - as needed
Procedure:
- Heat oil in a wok. Add mustard and cumin seeds.
- Once they start to sputter, add green chillies, onions and pepper and saute
till soft.
- Season with salt and add cut bread pieces to this mixture.
- Turn the flame to medium-low to low and cook the bread to make sure it
forms a crust all around with the help of the heat from the wok.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
19 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Ingredients:
Whole grain bread - 8 slices
Eggs - 4 large + 2 egg whites
Onions - 1 small cut into circles
Tomato - 1 small cut into circles
Romaine Lettuce - few leaves
Mayonnaise - 1 Tbsp.
Spicy Mustard - 1 Tbsp.
Chilli Oil - dash ( optional)
Salt and pepper - per taste
Oil - as needed.
Procedure:
- In a bowl, whisk 4 eggs and the 2 egg whites with slat and pepper.
- Make an omelette with the eggs in a wide skillet. You can do individual small
ones. I made one big one and cut it into 4 parts.
- Mix mayo, mustard and chilli oil.
- Toast bread and spread the mayo mixture on one or both sides as you need.
- Arrange omelette on one side and lettuce, tomatoes and onions on the other.
- cut in triangles and serve.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Ingredients:
Rigatoni - 1/2lb
Roma Tomatoes - 3 chopped
Garlic - 3 cloves minced
Shallots - 1 minced
Red Bell Pepper - 1 finely diced
9/9/2014 9:44 AM
Vantalu
20 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
Goruchikkudukaya Koora
Ingredients:
Cluster Beans - 1 Lb
Red Onion - 1 cup finely diced
Green Chillies - 6 (increase or decrease this per your spice level)
Garlic - 3 cloves crushed
Curry Leaves - 8
Putnala Pappu (Dhalia) - 2 Tbsp.
Senagapappu (Chana Dal) - 2 Tbsp.
Cumin Seeds - 1 tsp.
Mustard Seeds - 1Tsp.
Turmeric - Pinch
Oil - as needed
Salt - Per taste
Procedure:
- Roast Senagapappu and putnala pappu.
- Grind it with green chillies and half the curry leaves.
- Heat oil in a pan. Add mustard, cumin seeds,curry leaves and garlic.
- Saute for 30 seconds and add onions.
- Season with salt and turmeric and saute till onions are soft.
- Add the beans and half cup of water.
- Cover and cook on medium to low heat till the beans are fully cooked.
- Add the ground putnalapappu powder to this and mix well.
- Saute till all the water is evaporated and beans are well mixed with the
masala.
9/9/2014 9:44 AM
Vantalu
21 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Remove from heat and serve with hot rice and some sambar or pappu.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Ingredients:
Zuchhini - 2 grated
Onion - 1 small chopped fine
Cannelini beans - One 8 Oz can drained and smashed (not puree)
Garlic powder - 1/2 tsp.
Chilli Powder - 1 tsp.
All purpose Flour - 1/2 to 1 cup
Baking powder - pinch (optional)
Salt and pepper - to taste
Oil - for pan frying
Procedure:
- Heat oil in a wide skillet
- Mix all the ingredients except flour.
- Add flour little bit at a time to get the Zucchini batter to a thick consistency. It
should be thicker than usual pancake better.
- Make patties and pan fry them turning after 20 to 30 seconds on each side.
Serve hot with any hot and sour sauce.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
22 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Ingredients:
Black Beans - 1 can ( 8 Oz)
Corn Kernels - 1 cup ( If using frozen kernels, microwave them for 1 minute)
Tomatoes - 1/2 cup seeded and diced fine
Red Bell Pepper - 1/2 cup diced fine
Yellow Bell Pepper - 1/2 cup diced fine
Red Onion - 1/2 cup diced fine
Jalapeno - 1 seeded and diced
Balsamic Vinegar - 2Tbsp.
Olive oil - 1 tsp.
Salt and freshly ground black pepper - to taste
Procedure:
Mix all the ingredients in a bowl and serve chilled :).
So easy even a caveman can do it;)
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
23 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
3 Heat oil in a pan, add mustard seeds and let them pop, add the split gram
dal, chana dal and let it turn red. Add the curry leaves, red chillis and
asafoetida and toss for a few seconds. Turn off heat and pour over the
coriander-curd mixture. Combine.
4 Serve with white rice or rotis.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Ingredients:
Cauliflower medium size - 1
Potatoes - 3-4
Tomatoes - 3-4 OR Tomatoe Puree - 1 cup
Mustard - 1/4 tsp
Onion - 1 small
Green Chillies - 2 slit
Curry leaves - 1 reem
Chilly powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch
Oil - 1 tbsp
Procedure :1. Peel the Potatoe skin and cut into medium size cubes.
2. Make the Cauliflower into small florets
3. Add oil in a heated Kadai/Pan, allow msutard to splutter and then add cut
onions, green chillies, curry leaves adn saute til onions turn slightly brown.
4. Add the Cauliflower and Potatoe peices, red chilly powder, salt, and mix
well to give an even coat of all ingredients.
5. Sprinkle some water and cover with lid to cook the vegies in steam for
about 15- 20 minutes.
6. Keep mixing periodly to add more water if reqiured.
7. Once the vegies are almost cooked add the tomatoe puree, mix well.
8. Cook for another 5 minutes or till the vegies absorb the tomatoe flavour into
them.
9. Add the finely chopped corainder leaves just before removing from heat.
Allow this preparation stand for some time till all the combinaton sets, to really
enjoy that soury taste of tomatoes.Serve with rotis or rice
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
24 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Ingredients:
1 lb tender chopped bhindi
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1 medium finely chopped onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 medium size finely chopped tomatoes
salt as per taste
finely chopped coriander leaves for garnish
Method:
1. Chop the ladyfingers, onion, green chillies, tomatoes and keep aside.
2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them
splutter. Add curry leaves, green chillies and chopped bhindi pieces, mix well,
fry for 10 minutes(uncovered), stirring between on low heat.
3. Add chopped onions, mix well, fry till transparent. Add turmeric powder and
ginger garlic paste, mix, cook for more 3 minutes. Add chopped tomato
pieces, mix, cook for more 5 minutes, add salt. Mix, again cook for more 5
minutes and sprinkle the finely chopped coriander leaves and turn off the
heat.
4. Serve with white rice or chapatis
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Cauliflower-Tomato Curry
Ingredients:
1 medium sized cauliflower (washed in salted warm water)
1 tbsp oil or butter
2 tbsp oil
9/9/2014 9:44 AM
Vantalu
25 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
Paneer-Methi pulav
Ingredients
* Basmati rice - 2 cups
* Fenugreek leaves - 2 cups
9/9/2014 9:44 AM
Vantalu
26 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
Tomato Chutney
Ingredients:
9/9/2014 9:44 AM
Vantalu
27 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Preparation:
Cut tomatoes into two halves and make few slits on green chillies and keep
them aside.
In a pan add 1 spoon oil and fry the green chillies and keep them aside.
Then fry the tomatoes also on a medium heat till they turn soft as shown
above and allow them to cool down.
In another pan dry fry the sesame seeds till they pop up which will take about
one minute.
Now in a mixer jar add these fried tomatoes, green chillies, sesame seeds,
tamarind, 1 tsp cumin, garlic and salt and grind them to make a coarse paste.
Tomato chutney is ready to be served with hot steamed rice or ulli dosas
(Onion dosa).
Season it if you like. For seasoning, take 2 spoons oil and preheat it and
keep the stove on medium heat.
Add mustard seeds, 1 tsp cumin and black gram and toss them till they pop
up.
Now add dried red chillies and curry leaves and fry them till the seasoning
starts smelling good, this will take few seconds only.
Add the above to the chutney and serve.
Tip : Raw tomatoes tastes amazing for this chutney. Pan fried sesame seeds
are optional to this chutney. These are added to give a smoky flavour to the
chutney.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Ingredients :
9/9/2014 9:44 AM
Vantalu
28 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Chop onions and chillies into small pieces and keep them ready.
Cut brinjal and sweet potatoes into bigger pieces as shown in the picture
above.
Now in a pan add 3 spoons of oil and preheat it.
Add fenugreek seeds to the oil and fry it for few seconds, when it starts
smelling good and turns golden add chopped onions and chillies and fry them
well till they turn golden.
Add vegetables (brinjal and sweet potato pieces) now to the above and fry
them for about 8 minutes.
Now add turmeric powder, red chilli powder, salt to taste and mix them well.
Add pulusu to the above. Pulusu or tamarind purie is made by soaking
tamarind in water.
Let it cook in medium heat for about 10 minutes and stop the stove.
Garnish it with fresh green corriander leaves and serve it hot with hot
steamed rice.
Tip: Fenugreek seeds are very important for this recipe as it adds a flavour
and aroma to the curry. Add pulusu only when the vegetables are cooked well
in the oil.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Dondakaya Chutney
Ingredients:
9/9/2014 9:44 AM
Vantalu
29 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
Mushroom Curry
Ingredients:
Mushrooms - 250 gms
Onions - 3 nos.
Green chillies - 3 nos.
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil for frying
Fresh corriander leaves for garnishing
Ingredients for Masala paste:
Cumin - 1 tsp
Poppy seeds - 1 tsp
Corriander seeds - 1 tsp
Whole cloves - 5
Cardamom pod - 1
Ginger - small piece or 1 tsp paste
Garlic - 2 cloves or 1 tsp
Preparation:
Wash and cut mushrooms into small pieces or keep them whole if button
mushrooms.
Chop onions and green chillies into small pieces.
Now in a pan add 3 spoons oil and preheat it.
Add onions and chillies to the oil and fry till they get golden brown.
Now add mushrooms, red chilli powder, turmeric powder and salt to taste and
fry them for about 5 minutes.
Add 1/4 cup of water to it and on medium heat let it cook for another 2
minutes.
9/9/2014 9:44 AM
Vantalu
30 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Grind the masalas mentioned above into fine paste and add it the curry and
let it cook for another 5 minutes.
Once oil starts oozing out, stop the stove.
Add fresh chopped corriander leaves for garnishing and serve it hot.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Gongura Mamsam
Ingredients
Mutton-250g-chopped into pieces
Cinnamon-1 inch piece-broken
Bay leaves-2
Cloves-3
Cardamom-4 pods
Anise-2
Onion-2 large
Potato-1 large-cubed
Green chillies-5(slitted)
Tomato-1(optional)
Gongura-100g(cleaned & chopped-usually more quantity is added)
Coriander leaves-a bunch
Cumin seed-1/2 tsp
coriander powder-1tsp
Chilli powder-1 tsp
Ginger-garlic-50g(ground into a coarse paste)
Curry leaves-A sprig
Oil/butter-as required
Salt-as required
Method:
Cook Mutton with half the quantity green chillies, ginger garlic paste,turmeric
powder,chilli powder and salt along with potato cubes.Keep it aside.(I
pressure cooked it with some water).Now heat oil in a pan.Add curry leaves,
bay leaves, cinnamon, cardamom,cloves,star anise.Saute it for a couple of
minutes.Add the onion pieces& tomato and saute it till it becomes
transluscent.Add the ginger-garlic paste to it and fry till golden
brown.Meanwhile cook 'gongura' leaves and chillies separately and grind it to
a paste and keep it ready.(I did not grind for I didnt wish the flavour to
dominate too much).Add the cooked mutton pieces and salt to it. Add all the
powders to the mutton and finally, add the gongura paste and allow it to cook
for 4 minutes. Serve it hot with hot rice and drizzle of ghee....Beware!You
wouldnt know the rice vanishing from your plate,but the stomach will tell u!!
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
31 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
32 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
33 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
9/9/2014 9:44 AM
Vantalu
34 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
Maida Chips
9/9/2014 9:44 AM
Vantalu
35 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Salt - 1 tsp
ajwain/carmom seeds - 1 tsp
ghee - 1 tsp
oil for deep frying
1. Take a large bowl and mix maida, salt and ajwain seeds. Add ghee and to
this and mix well .
2. Make a well in the center and add water slowly while mixing, till it forms a
pliable dough.
3. Knead the dough till smooth (about 4 - 5 mts), cover and leave it for 10 - 15
mts.
4. Divide the dough into 2 halves and roll out into thin puris.
5. Cut each puri into long strips 1 cm wide and then again diagonally into
diamond shape.
6. Heat oil in a deep kadhai (To check if oil is ready for frying, a pinch of
dough dropped in should pop up/float immediately on top) and fry these
diamonds in batches till golden brown
7. Serve with a hot cup of tea or soup of your choice. These can be stored in
air tight containers and their shelf life is longer too.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Cauliflower Masaledar
Ingredients
cauliflower - 1 (cut them into florets)
onions - 2 (chopped)
capsicum - 1
tomato - 1 (chopped)
cloves - 3 (lavangalu)
elaichi - 1
dalchini - 1 small stick (cinnanmon stick)
poppy seeds - 2 tb sps (khus khus)
dhaniyalu - 1 tb sp (coriander seeds)
jeera - 1 tsp
ginger - 1 inch piece
9/9/2014 9:44 AM
Vantalu
36 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
garlic - 2 cloves
chillie powder - 1 1/2 tb sps
salt to taste
oil - 3 tb sps
Preparation
1. Add 1 tsp of salt in hot water and soak cauliflower florets for 3 mts.
2. Drain water and set aside.
3. Heat 1 tb sp of oil in a pan and add half of chopped onions. Fry for 3 mts in
low flame. Add all of the chopped capsicum to it and fry till onions and
capsicum turn their color. Switch of the flame and allow them to cool.
4. Grind tomato, poppy seeds, cloves, elaichi, dalchini, dhaniyalu, jeera,
ginger and garlic, fried onions and capsicum to smooth paste. set aside.
5. Heat 2 tb sps of oil in a pan, fry remaining onions till golden brown. Add
cauliflower florets, mix well and cook with lid covered for 3 mts in low flame.
6. Add ground paste, 1 1/2 tb sps of chillie powder, salt to taste and 3 cups of
water. mix well. Turn to high flame and bring to boil. Allow to cook with lid
covered till gravy turns thick and cauliflower pieces are well cooked.
7. Garnish with coriander and serve hot with rice, chapathis or roti.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Goruchikkudu Curry
Ingredients:
1 lb Guvar beans (chop them into 1 inch size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 medium onion, chopped
5 green chillies (adjust, slit them length wise)
1 tsp turmeric powder
1 tsp ginger garlic paste
2 medium ripe tomatoes, chopped
salt to taste
3 tbsp finely chopped coriander leaves for garnish
9/9/2014 9:44 AM
Vantalu
37 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Method:
1. Chop beans into 1 inch size pieces, boil them in hot water for 10 minutes or
till slightly tender and drain them and keep aside.
2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them
splutter on low heat.
3. Add curry leaves, green chillies and chopped onions, saute till transparent
on low heat.
4. Add turmeric powder and ginger garlic paste, fry for few seconds. Add
boiled guvar beans , mix, covered, stirring between, cook for 5 minutes.
5. Add chopped tomatoes and salt, mix well, covered, stirring between, cook
for more 10 minutes or till done.
6. Add finely chopped coriander leaves and turn off the heat.
7. Goes very well with white rice and also with chapati.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Prawns Fry
Ingredients:
2 lb prawns (cleaned)
1 big chopped onion
4 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
few curry leaves
3 tbsp cashewnuts
1 tsp turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder
salt to taste
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole garam masala powder
2 tbsp finely chopped coriander leaves for garnish
Method:
1. Add 2 cups of water to prawns and bring to a boil and cook for more 10
minutes on low heat, drain and keep aside.
2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them
splutter. Add cashewnuts and curry leaves, saute for few seconds on low
9/9/2014 9:44 AM
Vantalu
38 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
0 C OM M EN TS
MATAR PANEER
Ingredients:
1/8 cup fresh or frozen green peas
1/2 cup paneer cubes
12 roasted cashewnuts
1 medium onion
2 big ripe tomatoes
3 tbsp oil
1 tsp ginger garlic paste(GG Paste)
1/2 tsp turmeric powder
1 tbsp red chilli powder (adjust)
1 tsp whole garam masala powder (adjust)
salt to taste
1/2 cup milk (adjust)
1/2 cup water (adjust)
2 tbsp finely chopped fresh coriander leaves
Method:
1. Make fine powder of roasted cashewnuts and keep aside.
2. Finely chop a medium onion, coriander leaves and 2 big ripe tomatoes and
keep aside.
3. Heat oil in kadai, lightly fry the paneer cubes till light golden color and keep
aside. In the same oil, add finely chopped onions, saute till transparent. Add
GG paste and fry for few more seconds on low heat.
4. Next add finely chopped tomatoes, mix, covered, cook till soft, when
pressed with the back of the spoon.
9/9/2014 9:44 AM
Vantalu
39 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
5. After spoon-mushing tomato pieces, add turmeric powder, red chilli powder,
cashewnuts powder, whole garam masala powder, fresh or frozen green
peas, fried paneer cubes and salt. Add 1/2 cup milk and 1/2 cup water, mix
and simmer covered for about 10 minutes or until the gravy thickens.
6. Finally add finely chopped coriander leaves and turn off the heat.
7. Serve hot with Butter Naans or Chapatis or Rotis.
8. I served with butter naans. Really yummy combo with naans and enjoyed a
lot. Thanks Indira.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Murukulu
Ingredients:
2 cups rice flour
1/2 cup besan (gram flour)
1/4 cup sesame seeds
1 tsp red chilli powder
salt to taste
water to mix the dough
Method:
1. Mix all the above ingredients in a big bowl except water, prepare dough
adding water gradually. Dough should not be too stiff.
2. Take a small amount of dough, keep in muruku machine, press gently in hot
oil, deep fry them and remove into a paper towel.
3. Crunchy and delicious murukus will be ready to serve.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
VAANGI BHAAT
9/9/2014 9:44 AM
Vantalu
40 of 41
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
Ingredients:
1 cup basmati rice
6 small brinjals
2 tbsp ghee or oil
3 bay leaves
1 big onion chopped finely
5 tbsp of green leaves (mixed of coriander and mint)
salt to taste
4 green chillies (slit them length wise)
few curry leaves
1/2 tsp turmeric powder
1/2 tsp cumin seeds powder
1/2 tsp coriander powder
For masala paste:
1/2 cup onion (chopped big slices)
1/2 cup fresh coconut
1/2 tsp peppercorns
1 tsp ginger garlic paste
3 cloves
3 cardamom pods
1 small piece of cinnamon stick
salt to taste
3 dried red chillies
1 tsp oil
Method:
1. Wash the brinjals, remove the stems, slit part way into quarters and keep in
salt water.
2. Wash and soak the basmati rice for 30 minutes.
3. Heat 1 tsp oil in a kadai, add all above masala paste ingredients, roast
lightly, turn off the heat. Let them cool completely and then make paste with
little water.
4. Stuff above masala paste into brinjals and keep aside.
5. Heat oil, add bay leaves, onions, curry leaves and green chillies, saute till
transparent. Add turmeric powder, cumin powder, coriander powder and green
leaves, fry for few more seconds on low heat.
6. Add remaining masala paste and stuffed brinjals, fry for 5 minutes, add
soaked rice, fry for more few seconds, then add water and salt, mix, covered,
cook till done.
7. Garnish with any vegetable gravy dish. I prepared aloo gravy as combo for
this vaangi bhaat. Really enjoyed lot.
P OS TED B Y M O DE R ATO R
0 C OM M EN TS
Newer Posts
Home
Older Posts
9/9/2014 9:44 AM
Vantalu
http://telugusinma4.blogspot.in/search?updated-max=2010-05-18T12:41...
41 of 41
9/9/2014 9:44 AM