Ingredients : Rice - 1 cup (Grind rice.You can grind rice in mixie or coffee grinder.) Moong dal - 3 tbl spoons (Soak in water) Onion (cut into slits) - 1 Green Chillies - 6 Curry leaves Oil - 2 tbl spoons Mustard Seeds - 1 tbl spoon Urad dal - 1 tbl spoon Chana Dal - 1 tbl spoon Salt - to taste Water - 1 1/2 cup Process : 1. Heat 1 tbl spoon oil in a pan and add chana dal, urad

Ingredients : Toor Dal - 1 1/2 cup Ribbed Gaurd - 1 Tomatos - 2 Onion - 1 Green Chillies - 5 Tarmarind - Lemon size Turmeric Powder - Pinch Red chilli powder - 1tbl spoon Salt - to taste Water - 3cups Oil - 2 tbl spoons Mustard Seeds - 1 tbl spoon Curry Leaves - 5 Red chillies - 2 Procedure : 1.Take bowl and add toor dal and wash. 2.Now add ribbed gaurd (peeled and cut into

3 tb Water 4 Ripe mangoes 1/2 cup Sugar 1 1/2 cup cream, whipped roasted pistachios finely cut Peel and pit mangoes. Puree flesh in a blender or food processor. You should have 3-1/2 cups puree. Place mango in a large bowl; add sugar. Stir until the sugar dissolves. Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. Remove from

1 cup sweetend condensed milk 1 cup evaporated milk coarsly ground dry fruits like kaju, pista, badam etc. 1tsp. cardamom pdr. earthern pots to fill .. combine all the ingredients in the blender except dry fruits and mix smoothly untill all of them get blended with each other.then add dry fruits to it. mix. pour this mixture into the small earthern pots and put them in vertical

6 cups creamy milk 9 cardamoms 2/3 cup sugar 1/4 cup chopped/sliced almond flakes of almond cardamom seed Add Cardamom to milk and bring it to boil.Reduce the heat and keep simmering the milk until it is reduced by one-third.Take cardamom out of milk by using strainer. Add almond and sugar.Pour the mixture into container with lid.Freeze until firm. Stir the mixture every 30 minutes.Remove

4 cups milk 8 tsp. sugar or to taste 1/2 tsp. ground green cardamom seeds (chotti elaichi) 1tbsp. skinned pista (pistachios), thinly sliced 1tbsp. skinned badam (almonds), finely ground (optional) Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/

4 cups milk 1 tin condensed milk 100g khoya 1 tbsp maida flour 1/2 tsp kesar powder 10-12 chopped and blanched almonds Mix together condensed milk, milk, maida, and khoya. Bring to boil, stirring constantly. Reduce heat and cook for 5 minutes, stirring constantly. Remove from fire and cool. Add almonds and kesar dissolved in 1 tsp of water. Fill into kulfi moulds and freeze overnight.

1 litre milk 1 tsp cornflour 1 cup sugar 1/2 tsp cardamom powder A few saffron strands For the strawberry sauce 1/2 cup strawberries, crushed 4 tsps sugar, powdered Soak the saffron in a little warm milk and keep aside. Dissolve the cornflour in one tablespoon of milk and keep aside. Boil the milk and let it simmer over medium flame, stirring continuously till the milk reduces to

Cottage cheese (paneer), grated 1 cup Processed cheese, grated ½ cup Green cardamom powder 1½ teaspoons Garam masala powder 1 tablespoon Fresh mint leaves, chopped 1 tablespoon Khoya/mawa, grated ½ cup Chicken mince (keema) 600 grams Egg 1 Salt to taste White pepper powder 1 teaspoon Oil to shallow fry Chaat masala 1 teaspoon Method Soak the satay sticks in water for a while.Take paneer,

Chicken breasts 4 (800 grams) Green chillies 4-6 Ginger 1 inch piece Garlic 5-6 cloves Yogurt 2/3 cup Processed cheese, grated ¼ cup Fresh cream ¼ cup Nutmeg powder ½ teaspoon Garam masala powder 2 teaspoons Honey 1 tablespoon Lemon juice ½ tablespoon Salt to taste Butter ¼ cup Method Clean, skin, de-bone and cut each breast into two. Grind green chillies, ginger and garlic into a smooth

Spinach 10 leaves Green peas, boiled and mashed ¾ cup Potatoes, boiled and grated 3-4 medium Green chillies, chopped 3 Ginger, chopped 2 inch piece Fresh coriander leaves, chopped 2 tablespoons Chaat masala 1 teaspoon Salt to taste Cornflour 2 tablespoons Oil to deep fry Method Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh and squeeze out

Fresh green asparagus 250 grams Green peas, shelled ¾ cup Chaat masala 1½ teaspoons Milk 1 litre Vinegar 2 tablespoons Oil 2 tablespoons + to shallow fry Cumin seeds ½ tsp Ginger paste 2 teaspoons Garlic paste 2 teaspoons Green chillies, finely chopped 5 Coriander powder 2 teaspoons Turmeric powder ½ teaspoon Gram flour (besan) 3 tablespoons Garam masala powder ½ teaspoon Salt to taste Lemon

Mutton 800 grams Salt to taste Red chilli paste 3 tablespoons Garlic paste 1 tablespoon Yogurt 1 cup Pure ghee 1/2 cup Bay leaves 2 Green cardamoms 5-6 Black cardamoms 2-3 Whole dry red chillies, broken 3-4 Cinnamon 2 one-inch sticks Cumin seeds 1 tsp Garlic, sliced 5-6 cloves Onions, sliced 3 medium Coriander powder 2 tbsps Red chillies, crushed 5-6 Whole dry red chillies, for garnish 4

yoghurt 2 cups condensed milk 3/4 cup mango puree 1/2 cup mango essence 1/2 tsp Put yoghurt in a muslin cloth and hang it for an hour to remove all the whey. Blend this along with mango puree, condensed milk and mango essence till smooth.serve chilled decorated with chopped nuts..

pear 1 medium roughly chopped apple 1 medium roughly chopped apricot reserve 2 tbsp yoghurt 2 cups honey 2 tbsp fresh mint leaves 4 Add chopped pear and apple and blend. add yoghurt,apricot reserve,honey and blend again. now add mint leaves and crushed ice cubes and blend again till smooth. serve chilled.

Whole wheat flour (atta) 2 cups Salt 2 teaspoons Baking powder 1/4 teaspoon Desi ghee 1/2 cup + for soaking Take atta in a bowl. Add salt, baking powder and half a cup of desi ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C.Take lemon sized portions. Press firmly and roll into round balls.Grease a baking tray. Place the baatis on it. Press them

Split green gram (moong dal) 1/2 cup Split Bengal gram (chana dal) 5 tablespoons Salt to taste Turmeric powder 1 teaspoon Ginger, finely chopped 2 one inch pieces Ghee 2 tablespoons Cumin seeds 1 teaspoon Asafoetida a pinch Whole dry red chillies, halved 3 Onion, finely chopped 1 large Red chilli powder 1 tablespoon Dry mango powder (amchur) 1 1/2 teaspoons Soak moong dal and chana

12 Pav buns 2 Onions 3 tsp Dhania Powder 5 Tomatoes 2 tsp Jeera Powder 3 Potatoes 2 tsp Chilli powder 1 cup Peas 4 tsp Pav Bhajji masala 1/2 cup Carrot Salt to taste 1/2 cup Beans 1/2 cup Coriander for garnish 1/2 cup Cabbage 2 tsp Lemon Juice 1/2 cup Capsicum 1 cup Cauliflower 1' piece Ginger Garlic optional 2 Green chillies finely chopped Heat a pan with oil & add the onions. Fry

1 Large block of Paneer 1 onion 1 Capsicum 1 Tomato Few Mushrooms Finely chopped Coriander leaves To Marinade: 1/2 cup Curd (plain yogurt) 1 tsp Garlic paste 1 tsp Ginger Paste 2 tsp Tandoori powder 1 tsp cumin powder 2 tsp Chaat masala powder Salt to taste Red chili Powder to taste Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade

250 gms Paneer 1 cup Chickpea Flour (Besan) 2 tsp Oil 1 1/2 tsp Salt 1/2 tsp Red chili powder 1-2 Chopped Green Chillies 1/2 cup Water Mix besan,oil,salt,chillie powder and green chillies and beat well to make the batter fluffier.Let batter rest 1/2 hour in a warm place Cut the paneer into thick cubes or rectangles. Sprinkle little salt, chili powder on the cubes. Dip each paneer peice in

2 cups pre-soaked matar (dried whole peas) 1/2 tsp baking soda A pinch of asafoetida Tamarind chutney Green chutney 2 potatoes (boiled, peeled and chopped) 1large onion (finely chopped), optional 1 tomato (chopped) 1 small cucumber (peeled and chopped) Lemon juice Chaat masala Salt to taste Pounded or ground red chilies Garam masala powder Black salt Ground roasted cumin (jeera) Place dried

6 large baking potatoes, cut into strips Oil for deep frying Salt Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels. Heat oil in deep fryer to about 375°. Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden

350gms Gram flour (Besan) 1cup Curd (Stirred) 1tsp Green Chilies (paste) 1tsp Ginger (paste) Salt to taste 1tsp Soda bi-carb / Eno fruit salt 1 Lemon juice 1/2 tsp. turmeric powder 1tbsp Oil For Tampering Few Curry leaves 1tsp Mustard Seeds 2tsp Oil Coriander leaves (chopped) 2-3 green chilies (vertically slit) In a bowl add gram flour (besan), Curd and water. Mix well and make a smooth

1 Cup Urad daal Salt to taste Oil to fry 1 kg Dahi (yogurt) 1/2 tsp grated Ginger Finely chopped coriander leaves 1-2 green chilies chopped Salt to taste 2 tsp Roasted cumin powder Red chili powder to taste Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown. Take the hot vadas

3/4th cup urad dal 4 cups Flour 1 green chili chopped 1/2tsp Salt Oil for deep frying 1tbsp aniseeds (Saunf) 1tsp coriander seeds 1tsp white cumin seeds 1/2tsp red chili powder 1/4th tsp asafoetida powder Soak the dal in water overnight then rinse and drain. Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes. Grind

2 cups All purpose flour (Maida) 1 cup Yogurt 2 tbsp Vegetable Oil Salt to taste 100 gm boiled peas or chick peas 1/2 tsp Ginger paste 1/2 tsp Garlic paste 1 tsp Cumin seeds 2 tbsp Oil 6-7 Mint leaves 1/2 tsp Turmeric Powder 1/2 tsp Chilly Powder 2-3 Bay Leaves 2-3 Cloves 1/2 tsp Garam Masala 1 Medium-sized finely chopped onion 1 Big tomato 1 1/2 cup Water Salt to taste

2 Big Potatoes (boiled and mashed) 7-8 Bread Slices Coriander leaves finely chopped Green chilies (chopped) Red Chili powder to taste 1/4th tsp Garam Masala powder Oil for frying Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by

Ingredients : Rice - 1 cup (250 gms) Yellow Lemon - 1 Oil – 2 to 3 tbl spoons Mustard seeds - 1 tbl spoon Urud Dal - 2 tbl spoons Chana Dal - 2 tbl spoons Turmeric powder - pinch Curry leaves - 5 Green chillis - 5 Red chillis - 2 Cashews - 1 tbl spoon Ground nuts - 1 tbl spoon Salt Procedure : 1.Cook Rice with 2cups water, Separate Grains and keep it aside. 2.Heat oil in Pan.

Ingredients : Idli batter (Idly Batter) Onions - 2(chopped) Green chillies - 3(chopped) Chana Dal - 1 tbl spoon Urad Dal - 1 tbl spoon Mustard Seeds - 1 tbl spoon Curry Leaves - 5 Oil - 2 to 3 tbl spoons Procedure : 1.Heat oil in Pan and add mustard seeds,chana dal,urad dal, curry leaves.And now add chopped onion,green chllies and fry for 3mins. 2.After frying for a few minutes, mix

Ingredients : Baby Potatos - 6(Boiled) Onions - 2 Green Chillies - 4 Lavang - 2 Elachi - 1 Red Chilli Powder - 1 to 1 1/2 tbl spoon Turmeric Powder - Pinch Salt - to taste Tarmarind - lemon size(soak in water) Oil - 3 to 4 tbl spoons Procedure : 1.Grind Lavang, Elachi. And then add onion pieces and grind it. 2.Take Pan and heat oil and add onion paste, green chillies fry it well. 3

Ingredients : Basmati rice - 1 Cup (250 Gms) Corainder Leaves - 1 1/2 bunch (only leaves) Mixed vegetables - 1 cup Ginger garlic paste - 1 tbl spoon Cloves - 2 Cinnamon - 2 Oil - 2 tbl spoon Cashews - 5 Ghee - 2 tbl spoon Tomato - 1 (sliced) Chaat Masala - 1/2 tbl spoon Water - 1 1/2 cup Procedure : 1.Take Pan and add heat ghee and fry cashews. 2.Take out the cashews and add oil. 3

Punjabi chole masala Ingredients: dry chick peas 1cup 1 tea bag soda bi carbonate 1tsp annardana paste(optional) amchur powder(dry mango powder) garam masala for paste cloves 6 cinnamon stick 1 green chillies 5 ginger black pepper for dry masala tej patha(bay leaf) mustard seeds 1tsp jeera 1tsp methi 1tsp(fenugreek seeds) cloves 2 red chilli 3 Method: soak chana overnight with soda and

Ingredients : Pavs - 8 Butter - to fry pavs. For Bhaji : Potato - 3 (boiled and mashed) Onions - 2 Tomatoes - 2 French Beans - 1/4 cup Carrots - 1/4 cup Green Peas - 1/4 cup Capsicum - 1 Ginger Garlic Paste - 1 to 2 tbl spoons Butter - 2 tbl spoons Pavbhaji masala - 2 to 3 tbl spoons Chilli powder - 1 to 1/2 tbl spoon Salt - to tasteLemon juice - 1/2 tbl spoon Water To Garnish :

Ingredients: For Puri : Wheat Flour - 1 Cup (125 gms) Oil - 2 tbl spoons Salt - to taste Water - for soft dough For curry : Onions - 4 (slices) Boiled Potatos - 2 Green Chillies - 5 Salt - to taste Besan Powder - 1/2 to 1 tbl spoon (mix besan powder with little water) Turmeric Powder - pinch Mustard Seeds - 1 tbl spoon Chana Dal - 1 tbl spoon Urad Dal - 1 tbl spoon Red Chillies

Ingredients: whole milk 2cups soaked badam 1/4 cup cashew 1/4 cup sugar 1 1/2 cup cardamom powder Method: make a paste with soaked badam and cashew.keep aside.boil milk in a pan add sugar and badam-cashew paste,cardamom and mix

Ingredients: Besan(bram flour) 2cups big green chillies 6 jeera 1tsp salt to taste cooking soda 1/2 tsp onion 1 red chilli powder juice of 2 lemon oil to deep frying

Ingredients: 1cup besan(gram flour) 1cup milk 1cup grated coconut(fresh) 1cup ghee 3cups sugar cashew nuts to garnish Method: Fry gram flour in a pan till nice aroma comes.keep aside.let cool.add

Ingredients: Rice - 1 tea cup Milk - 7 tea cups Grated Jaggery - 2 1/2 to 3 tea cups (more or less depending on how much sweet you want it) Cashew Nuts - 2 to 3 tbl spoons Ghee - 2 tbl spoons Procedure: 1.Take Pan heat ghee and add cashew nuts and fry it. 2.Wash rice and add milk and pressure cook 3 whistles. 3.After that when it is hot add jaggery and mix it well. 4.Now add cashew

Ingredients: Tindora - 1/2 kg Onion - 1 Mustard Seeds - 1 tbl spoon Turmeric Powder - pinch Red Chilli Powder - 1/4 to 1/2 tbl spoon Coconut Grated - 1/4 to 1/2 cup Salt - to taste Curry leaves - 5 Oil - 3 to 4tbl spoons Procedure: 1.Cut the tindora in lengthwise. 2.Take Pan and add oil and heat it and add mustard seeds, curry leaves. Add onion slices and fry till golden brown. 3.

Ingredients : Chicken - 1/4 kg Ginger Garlic Paste - 1 tbl spoons Red Chilli Powder - 1 to 1/2 tbl spoons Salt - to taste Cloves - 4 Daniya - 2 tbl spoons Red chllies - 8 ( If it is spicy then add 4 to 5) Cardamoms - 2 Cinnamon Sticks - 1 Mustard Seeds - 1 tbl spoons Curry Leaves - 5 Onions - 2 (small) Oil - 2 to 3 tbl spoons Procedure : 1. Wash Chicken and add ginger garlic

Ingredients: Chicken - 4 to 6 Leg Pieces Basmati Rice - 2 Cups (250 gms) Onion - 1 (slices) Green Chillies - 4 Ginger Garlic Paste - 3 tbl spoons Garam Masala - 1/2 tbl spoon Biryani Powder - 3 tbl spoons Red Chilli Powder - 1/4 tbl spoon Turmeric Powder - Pinch Salt - to taste Curd - 1/2 to 1 tea cup Lavang - 4 Elachi - 3 Biryani Leaves - 3 Water - 3 Cups Oil - 5 to 7 tbl spoons

Ingredients: Carrots - 4 Beans - 20 Cabbage - half (finely chopped) Green chillies - 10 Ginger garlic paste - 3 tbl spoons Corn flour - 10 tbl spoons Maida - 8 tbl spoons Salt - to taste Onions - 4 (chopped finely) Pepper - 1 tbl spoon Sugar - 1/2 tbl spoon Soya Sauce - 2 tbl spoons Oil - for frying Procedure : 1. Take one bowl and add carrot pieces, beans pieces, cabbage, greenchillies

Ingredients: Grated Coconut - 1 cup ( 125 gms ) Bengal Gram - 1/2 cup Onions - 1 Green Chillies - 4 Red Chillies - 4 Turmeric Powder - pinch Currry Leaves - 3 Mustard Seeds - 1/4 tbl spoon Oil - 2 to 3 tbl spoons Procedure : 1. Wash and pressure cook bengal gram in 1 cup water . Allow to cook until one whistle. Drain the excess water if any. 2.Heat oil in a Pan and add mustard seeds,

Ingredients: Basmati rice - 2 cups ( 250 gms ) Tomatos - 4 Green Peas - 1/2 cup (Soaked and half boiled) Potato - 1 Onion - 2 Green Chillies - 4 Ginger garlic paste - 1 1/2 tbl spoon Cloves - 5 Elachi - 3 Bay Leaves - 3 Sambar powder - 1 1/2 to 2 tbl spoon Salt - to taste Corainder Leaves - as you wish Procedure : 1.In a Pressure Cooker heat the oil and add the cloves, elachi, bay

Ingredients : Fish Pieces - 4 Red Chilli Powder - 2tbl spoons Salt - to taste ( 1/2 tbl spoon ) Oil - for deep frying Procedure : 1. First wash fish pieces and drain water completely. 2. Now add redchilli powder and salt and mix it and marinate it for 30mins. 3. Deep fry the fish pieces in oil and drain . Now serve it.

Ingredients : Capsicums - 2 (cut into length wise pieces) Onions - 2 Green Chillies - 5 Red chilly powder - 1 tbl spoon Coriander seeds - 1 tbl spoons Sesame seeds - 1/4 cup Peanuts - 1/2 cup Grated dry coconut - 1/2 cup Mustard seeds - 1/4 tbl spoon Fenugreek seeds - A pinch Tamarind - 1 lemon size (soaked in water) Salt - to taste Oil - 3 tbl spoons Coriander Leaves Procedure

Ingredients : Cauliflower - 1 ( cut into flowers ) Onions - 2 onions ( chopped finely ) Ginger garlic paste - 2 tbl spoons Red Chilli Powder - 2 tbl spoons Turmeric Powder - 1/2 tbl spoon Salt - to taste Green Chilli Paste - 3 tbl spoons Corainder Leaves - 1/2 bunch ( chopped finely ) Red Food Colour - a pinch Soya Sauce - 2 tbl spoons Corn Flour - 2 tbl spoons ( in that 1 1/2 tbl

Ingredients : For samosa dough : Maida - 1 cup Ghee - 1/2 cup Baking powder - 1/4 tbl spoon Salt water For filling : Potatoes - 2 ( large boiled, peeled, mashed ) Onion finely chopped - 1 Green peas - 1 tea cup Green chillies- 2 Ginger garlic paste - 1 tbl spoon Coriander leaves finely chopped Lemon juice - 2 tbl spoon Turmeric powder - 1/2 tbl spoon Garam masala - 1/2 tbl spoon

Ingredients : For boondi: Gram flour - 2 cups ( 250 gms ) Cardamom - 6 to 8 A fine holed utensil Ghee - 2 tbl spoons Cashew nuts - 1/4 cup Dry Grapes - 1/4 cup Baking Soda - 1/2 tbl spoon Oil - for frying boondi For Syrup: Sugar - 2 to 2 1/2 cups Water - 1 cup Procedure : For syrup: 1.Put sugar and water in a vessel and boil until sugar dissolves. 2.Boil for 5

Ingredients : Boiled Eggs - 5 Oinons - 5 Green Chillies - 3 Garlic Cloves - 3 Ginger - small piece Cinnamon sticks - 2 Red Chilli Powder - 1 tbl spoonSalt - to tasteCorainder Powder - 1 tbl spoon Garam masala - 1/4 tbl psoon Corainder Leaves - 1 bunch Process : 1. Graind Green chillies, garlic cloves, ginger pieces, dalchin chekka. 2. Take Pan add oil and heat it. Now add onion pieces

Your recipes look lovely, wish they were posted in English.

ఇంత దూరం వచ్హింది..ఆ ఆరోగ్యం ఆహారం ఏమైనా ఉందేమో నని..కాని mouth started watering after looking at all those receipes and wonder when you would start those ..

అయ్యబాబోయ్, నిజంగా అచ్చు తప్పే. కొత్తగా వంట నేర్చుకునేవాళ్ళూ నన్ను నమ్మి ఇలాగే వండి తింటే ఉత్త పుణ్యానికి చచ్చేవాళ్ళు కదా! లోన్ సంగతి దేవుడెరుగు.ధాంక్స్..విహారి( కొత్త విహారా, పాత విహారా???)

ధనియాల పొడి మూడు కేజీలే?ఇలాగయితే చికెన్ వండెటప్పుడల్లా బ్యాంకు లోనుకు అప్ప్లై చెయ్యాల్సిందే :-)అచ్చు తప్ప్స్.-- విహారి

can we mix barley powder in making chapathis

ఇంటెర్నెట్ లో తెలుగు వంటకాలు కూడా వ్రాయడం చాలా ఆశ్చర్యకరంగా ఉంది. నేను ఈ మధ్య నే తెలుగు వాడుతున్న ఆది ఈ www.quillpad.in/telugu వలన. ఇలాంటివి ఇంకా పోస్ట్ చెయ్యండి

sorry anjali for replying late..i was little busy these days.. the masala powders normally hv dals in them which has somewhat distinct and hot taste..which may not be liked by all specially children. so to make these powders more tasteful and less spicy i hv added dals..we can eat these powders in bread, chapathi, rice and also in fried curries. only the taste changes..for storing the powders we

Your recipes for podulu is really go and when i looked into telugu.com recipes for poludu, kothimeera karam and pudina karam, daniyala karam etc do not ahve any Dals in it but your recipes contained Dals , Is there any significant use of podulu with Dals and withoutEx: Podi containing Dals can be eaten with Rice and without Dals should be used in curries(Dondakaya ,bendakaya etc.,) also any

very tasty,really awesome

ammaa, chepalanu votti vuppu kaaram to veyiste neechu vaasanostu maha daridram ga vuntayi...dayachesi ilanti recipes rayakandi..vanta teliyani vaallu meeru cheppina vidham gane chesuku tinte anthe sangatulu

jyothi garu,Dhokla ela cheyyalo cheptara please.

జ్యోతి గారు,చాలా thanks.ఈ రోజు పప్పు చారుచేశాను. super simple, super hit మీరు చాలా బాగా రాస్తున్నారు. చదువుంటే తినాలనే కాదు, చెయ్యాలని కూడా అనిపిస్తోంది.

సూపర్ హిట్టండి. మీ లిస్ట్ ప్రకారం ఈ రోజు కర్రీ చెసా ఇంకా సిల్వర్ జూబ్లీ ఆడుతుంది. నేను జపాన్ లొ ఉంటాను. అందుకె స్వయంపాకం. ఇక్కడ వీళ్ళు అన్నం తప్పా అన్నీ తింటారు లేండి.అందుకే Hotelకి వెళ్ళలేము. ఇంక ఎమైనా మంచి కర్రీస్ ఉంటె పొస్ట్ చేయండి.

ఈ బొమ్మ నేను వండిన బిర్యానిది కాదు గానీ నేను చేసిన బిర్యానీ ఫోటో తీస్తే ఇంకా అందంగా నోరూరిస్తూ ఉంటుంది. ఇది నిజం..

ఈ బిర్యానీ బొమ్మ మీరు ఇంట్లో వండిందా?

రమ గారూ!మీ రెసిపీ చాలా బాగుంది.కాకపోతే చిన్న కరెక్షన్.దీని పేరు "పావ్ బాజీ". "బజ్జి" అనే పదం తప్పు.బాజీ : అంటే "కూర" అని అర్దం.మీరు పొరపాటున అలా రాసుంటారని అనుకుంటున్నాను.

hi..., vankaya masala curry,fry ela cheyalo chepthara?Thanks

amazing!Reminded me of a silly thing I did long long ago. When my mom was away, to surprise her, with a 'green guava' and 2 bananas, some sugar, water I prepared a smoothie. The (resultant) green paste was left untouched by everyone, including me..

హాయ్ మీ చుపుతున్న వేరియీటి వంటకాలు చాలా బాగున్నయీ.నాకు వెజిటబుల్ బిరియాని యెలా చెయలొ తెలపగలరు.లెకుంటె దం బిర్యని యెల చెయలొ తెలుపగల

this is Telugu one of the native languages of India...

je voudrais demander ce que t'utilise sur ton blog? quelle langue? i would like to ask what you are using in your blog? what language?

Hi, You are doing these many types of dosas? really wondering by seeing your site. But really wonderful pics. Till now i dont know that these many types of dosas. Mainly Egg dosa is very new for me. Let me try. Thanks for sharing.

మిర్చి బజ్జి చేయటం చెప్పండి. అందులొ మసాల చేయడం మరచిపోయాను. చింతపండు, నువ్వులు, గసగసాలు వంటివి వేసి చేస్తారు. ప్లీజ్, చెప్పండి.

బెంగుళూరు లో సెట్ దోస ఎక్కువ తింటారు. నాదో సందేహం. 3 లేద 4 కలిపి అమ్ముతారనా దీని పేరు సెట్ దోస? ఒకటి తింటే కడుపు నిండే ప్రశక్తే లేదా..

అట్టు అనుంటే ఇంకా బాగుడేది. :)దోస అరవ శబ్ధం కాదా ? ఈ సారి అట్టేసేముందు ఈ టపా చదువుతా...

దీన్నే మేము "చలిబిండి" అంటామట! అయితే ఇది నేను తిన్నదే!--ప్రసాద్ http://blog.charasala.com

thanx for your wishes.

Thank you Bhaskar garu. Nenu Chicago lo vuntunnanu.

రమ గారు...బ్లాగు చాల బాగుంది. మీరు విదేశాలలో నివసిస్తున్నార?భాస్కర్

అడగంగానే చలిమిడి వండినందుకు థ్యాంక్స్!--ప్రసాద్ http://blog.charasala.com

thanku bhavani.

అక్కాయ్, అదేదో ఓ కథలో నాయకి "చలిమిడి" చేసి తినిపిస్తుంది. నాయకుడు అది చాలా బావుందంటాడు. నేనెప్పుడూ ఇది వినలేదు. అదేంటో చెప్పి ఎలా చేయాలో చెప్పరూ!--ప్రసాద్ http://blog.charasala.com

హ! అలాగా నేను మొన్నోసారి నీళ్ళు పోసి ఉడికించేశా.. మాములు ఉప్మా లాగా.ఈ సారి మీరు చెప్పినట్టు చేసి చూస్తా.

vachee raani vanta tho thantaalu pade vaariki meeru nijamga mee blog dwara goppa melu chesthunnaru.

all the best...

thanku so much.

slide show bagundi...

ఈ సారి best telugu blogger award కోసం మిమ్మల్నే nominate చేస్తాను.మీ వంటకాలన్నీ పోటోలతో సహా వేసి మంచి పని చేస్తున్నారు

try it.its good.

let me try this one

chicken lo water poyyankunda paettali.ante idly ela pedataamu alaaga pettaali,kakapothe 2whistles raanivvali.

చేసి చూద్దాం.థాంక్స్

thanx alot.

chicken lo water poyyakunda cooker lo pedithe vudukutunda.

nenu try chesanu baaga vachindi.

mee vantalu maaku baaga nacchutunnaayi.inka pettandi.

intha easy aaa....

పప్పు మమిడికాయ అంటె నాకు చాలా ఇష్టం. ఇది కుడా అలాగే వుంటుంది అంటున్నారు కాబట్టి ఇది కూడా చేస్తాను.

intha easy ga cheseayachha allam pachhadi.

hmm...tasty.