Saturday, October 9, 2010

Pizza-Recipe

INGREDIENTS FOR PIZZA Recipe :

1) Pizza base - 1.
2) Onions - 2.
3) Capsicum - 2.
4) Tomatoes - 2.
5) Oil - 2tbs.
6) Tomato sauce - 3tbs.
7) Butter - 5tbs.
8) Coriander leaves - to garnish.

HOW TO PREPARE PIZZA Recipe:

1) Cut the onions,capsicum,tomatoes in round shape.
2) Pour oil in to pan and add the chopped pieces of vegetables and fry for 2mts.
3) Take the pizza,add tomato sauce,butter to the base and arrange the fried vegetables commonly and sprinkle the coriander leaves.
4) The prepared pizza was baked for 10mts in oven.(If oven is not available fry them on pan for 5mts in light flame).

http://lakshmifoods.blogspot.com/2010/10/pizza.html

KAMJU BIRYANI

INGREDIENTS FOR KAMJU BIRYANI :

1) Kamju - 2.
2) Rice - 2cups.
3) Ginger - small piece.
4) Garlic - 4flakes.
5) Coconut - small piece.
6) Coriander leaves - some.
7) Coriander seeds powder - 2tbs.
8) Tomatoes - 3.
9) Oil - 5tbs.
10) Ghee - 5tbs.
11) Cinnamon,cloves powder - 2tbs.
12) Chopped onions - 2.
13) Salt - to taste.
14) Mint leaves - some.
15) Chilly powder - 2tbs.
16) Turmeric powder - 1tbs.

HOW TO PREPARE KAMJU BIRYANI:

1) Rice is soaked for 10mts.
2) Prepare the paste by using ginger,garlic,coconut pieces,coriander leaves,coriander seeds powder.
3) Prepare the tomato paste.
4) Take a cooker,pour oil and heat.
5) Fry onions until to golden brown and add cinnamon,cloves powder,coconut paste,fry for 10mts.
6) To this add tomato paste prepared and fry for 5mts.
7) After this add the kamju (cleaned) and fry for another 5mts.
8) Then add four glass water along with soaked rice,mint leaves,chilly powder,turmeric powder and ghee in certain quantity.
9) Boil them up to two whistles and remove the pressure.
10) Serve hot-hot kamju biryani with curd chutney.

Thursday, August 19, 2010

CORIANDER LEAVES CHUTNEY

INGREDIENTS FOR CORIANDER LEAVES CHUTNEY:

1) Coriander leaves - 1cup(finely chopped)
2) Tamarind - lemon size.
3) Onions - 2( chopped thick and long)
4) Oil/ghee - 5tbs.
5) Red chillies - 10.
6) Salt - to taste.

HOW TO PREPARE CORIANDER LEAVES CHUTNEY:

1) Soak tamarind in a water for juice of tamarind.
2) Coriander leaves,red chillies,onions are separately fry with oil/ghee.
3) In the mixi,grind the red chilly,salt,and tamarind juice first.Add coriander leaves to it.
4) After grinding for 2mts,finely add onions and grind for 5seconds.
5) Coriander leaves chutney serve with rice.

Wednesday, August 18, 2010

MENTHI PAPPU

INGREDIENTS FOR MENTHI PAPPU:

1) Toor dal - 1/2cup.
2) Red chillies - 20.
3) Tamarind - lemon size.
4) Onions - 2.(chopped)
5) Mustered seeds - 1tbs.
6) Jeera seeds - 1tbs.
7) Coriander seeds - 1tbs.
8) Fenugreek seeds - 1tbs.
9) Garlic - 5pieces.(crushed)
10) Curry leaves - 6.
11) Turmeric powder - 1tbs.
12) Oil/ghee - 1/4cup.
13) Salt - to taste.

HOW TO PREPARE MENTHI PAPPU:

1) Take a cooker,pour the oil and heat it.
2) Put mustered seeds,jeera seeds,coriander seeds,fenugreek seeds,onions,red chillies,garlic,curry leaves and toor dal in the same order.Fry it until golden brown colour.
3) Add water,turmeric and tamarind.Close the lid.Keep it for 4whistles.
4) After the cooker pressure comes down,add salt and smash the dal.(with pappu guthi)
5) If the dal is too thick you can add little hot water.
6) Serve menthi pappu with rice and rote.

Wednesday, July 28, 2010

SHORBHA

INGREDIENTS FOR SHORBA :

1) Chanadal -1/2 cup
2) Tamarind -lemon size.
3) Onions -2.
4) Tomatoes - 3.
5) Brinjal - 5.
6) Oil - 5tbs.
7) Cinnamon,cloves powder - 1tbs.
8) Ginger,garlic paste - 2tbs.
9) Salt - to taste.
10) Turmeric powder - 1tbs.
11) Chilly powder - 3tbs.
12) Chillies - 5.
13) Coriander powder - 2tbs.
14) Coriander leaves - some.
15) Mint leaves - some.

HOW TO PREPARE SORBHA :

1) Boiled yellow gram and smashed as paste.
2) Soak tamarind in a water for juice of tamarind.
3) Chopped onions,tomatoes,brinjal.
4) Take a cooker with oil,cinnamon,cloves powder,ginger,garlic
paste,onions,tomatoes,brinjal,chillies,tamarind juice,yellow gram paste,salt,turmeric
powder,chilly powder,coriander powder, coriander leaves,mint leave,required water and wait it for two whistles.
5) Serve sorbha with mutton kushka.

in Telugu Terminology:
Recipe name in Telugu known as "దాల్చా లేదా షేర్వా "
The items names in Telugu are as below:
The Telugu name for chanadal is known as "సెనగపప్పు"
The Telugu name for tamarind is known as "చింతపండు"
The Telugu name for cinnamon is known as "దాల్చినచెక్క"
The Telugu name for cloves is known as "లవంగ"
The Telugu name for ginger,garlic is known as "అల్లం,వెల్లుల్లి"
The Telugu name for coriander powder is known as "ధనియాలపొడి"
The Telugu name for coriander leaves is known as "కొత్తిమీర ఆకులు"
The Telugu name for mint leaves is known as "పుదినా ఆకు"

Wednesday, May 5, 2010

GROUND NUT,TOMATO CHUTNEY

INGREDIENTS FOR GROUND NUT,TOMATO CHUTNEY:

1) Tamarind - full hand.
2) Ground nuts - 1cup.
3) Tomatoes - 4.
4) Onions - 4.
5) Oil - 8tbs.
6) Coriander leaves - required.
7) Mint leaves - required.
8) Chillies - 15.
9) Salt - to taste.
10) Mustered seeds - 1 tbs.
11) Curry leaves - some.
12) Garlic - 4pieces.

HOW TO PREPARE GROUND NUT,TOMATO CHUTNEY:

1) Soak tamarind in a water and get take the juice of tamarind.
2) Fried ground nuts and clean them.
3) Clean all the chopped tomatoes,onions,chillies with a water in a bowl .
4) Take a pan with an oil,tomatoes,onions,chillies,coriander leaves,mint leaves.
5) Fry all the above items for 15mts till all the items are well boiled.
6) Grind the fried ground nuts,above fried items,tamarind juice,salt in a mixer grinder and make it as a paste.
7) Take a pan with 2tbs of oil , mustered seeds , curry leaves , smashed garlic and the above paste in the pan . Fry all the things for 5 minutes.
8) Now the Ground nut,tomato chutney ready to serve with rice.

In Telugu Terminology :
Recipe Name in Telugu known as "టొమాటో చట్ని" .
The Items names in telugu are as below :

The telugu name for Tamarind is known as "చింత పండు" .
The telugu name for Ground nuts is known as " వేరు శనగలు " .
The telugu name for Coriander leaves is known as "కొత్తిమీర ఆకు".
The telugu name for Mint leaves is known as "పొదిన ఆకు".
The telugu name for Mustered seeds is known as "ఆవాలు".
The telugu name for Curry leaves is known as "కరివేపాకు".
The telugu name for Garlic is known as "వెల్లుల్లి".

Saturday, April 24, 2010

BASELLA ALBA BHAJJI

INGREDIENTS FOR BASELLA ALBA BHAJJI :

1) BASELLA ALBA leafs - required
2) Swad Besan (Gram Flour)powder - 1cup.
3) Salt - to taste.
4) Red Chilly powder - 3tbs.
5) Cooking soda - 1tsp.
6) Oil - to deep fry.

HOW TO PREPARE BASELLA ALBA BHAJJI:

1) Take enough leaves of BASELLA ALBA .
2) Pour Water in a bowl and put BASELLA ALBA leafs in the bowl and clean it neatly.
3) Take two two or three spoons of Gram Flour powder,salt,chilly powder,cooking soda in a bowl and mix it well.
4) Dip BASELLA ALBA leafs in the above mix and fry in the oil till it gets fried .
5) Fry them slightly till it comes brown colour .
6) Now the Bhajji is ready to serve .

In Telugu Terminology :
Recipe Name in Telugu known as బచలాకు బజ్జి
The telugu name for BASELLA ALBA is "బచలాకు"
Swad Besan (Gram Flour)powder in telugu known ఇస్ "శనగ పిండి".

MUTTON KHEEMA,CAPSICUM CURRY

INGREDIENTS FOR KHEEMA,CAPSICUM CURRY:

1) Mutton Kheema - 1/4kg.
2) Capsicum - 4.
3) Chilly powder - 3tbs.
4) Turmeric powder - 1tbs.
5) Salt - to taste.
6) Oil - 5tbs.
7) Onions - 2.
8) Fenugreek Leaves (మెంతి ఆకు ) - 1 bunch.
9) Coriander powder - 1tbs.
10) Garlic - 3pieces.

HOW TO PREPARE KHEEMA,CAPSICUM CURRY:

1) Take the water in a bowl .
2) Put the Mutton kheema in a water bowl and clean it well and take the kheema from the bowl and place it on the plate.
3) Chop the capsicum into small pieces with the knife.
4) Add chilly powder,turmeric,salt,oil to Mutton kheema .
5) Half boil the kheema till all the water evaporates in the pressure cooker.
6) After then add capsicum,chopped onions,chopped menthi leaves with required water then wait for two whistles of cooker.
7) Finally add Coriander (Danya) powder , smashed garlic to it. Wait till water evaporate.
8) Serve kheema capsicum curry with rice.

In Telugu Terminology :
Recipe Name in Telugu known as "కీమ ,కాప్సికం కర్రీ " .
The Items names in telugu are as below :

The telugu name for Capsicum is known as "బెంగుళూరు మిరపకాయ " .
The telugu name for Turmeric is known as " పసుపు " .
The telugu name for Fenugreek Leaves is known as "మెంతి ఆకు".
The telugu name for Coriander is known as "దనియల పొడి ".
The telugu name for Garlic is known as "వెల్లుల్లి".

CABBAGE FRITTERS / PAKODI

INGREDIENTS FOR CABBAGE PAKODI:

1) Chopped Cabbage - 1 cup.
2) Onions - 4.
3) Green chillies - 5.
4) Coriander leaves - some.
5) Curry leaves - some.
6) Salt - to taste.
7) Cooking soda - 1tsp.
8) Oil - to deep fry.
9) Basin powder - 1cup.

HOW TO PREPARE CABBAGE PAKODI:
1) Take two cabbages in a pan and clean it with water.
2) Take that cleaned cabbages and chop into small pieces in a plate.
3) Chop onions and green chillies into small pieces
4) Have some coriander leaves, curry leaves, one spoon of salt, cooking soda ,3tbs of hot oil, water, basin powder and mix it up well in a bowl.
5) Heat oil for deep fry in pan and sprinkle that mix like a pakodi into oil.
6) Hot-hot cabbage pakodi is ready to eat.

Hibiscus cannabinus GONGURA PICKLE

INGREDIENTS FOR Hibiscus cannabinus గోంగూర PICKLE:
1) Hibiscus cannabinus (గోంగూర) - 2bunches.
2) Mustered seeds - 1tbs.
3) White gram - 1tbs.
4) yellow gram - 1tbs.
5) Curry leaves - required
6) Red chillies - 2.
7) Garlic - 4peices.
8) Turmeric powder - 1tbs.
9) Chilly powder - 2tbs.
10) Salt - to taste.
11) Mustered seeds -1tbs.
12) Fenugreek Seeds (మెంతులు) - 1tbs.

HOW TO PREPARE GONGURA PICKLE:

1) Take a bowl with water and put the Hibiscus cannabinus (గోంగూర) leaves in water
and clean it well.
2) Take a pan and keep on the stove and heat it slowly till it is heated for small temparature
3) Now take the mustered seeds ,Fenugreek Seeds (మెంతులు) in a pan and grind them like powder.
4) Now take another pan and put oil , mustered seeds , white gram , yellow gram , curry leaves,red chillies,smashed garlic as required. Fry them all lightly. then add gongura,turmeric,chilli powder,salt,mustered seeds,menthulu powder.
5) Fry it well on slight flame ( Sim) till gongura turns black.
6 Serve gongura pickle with rice.

ALASANDA VADALU RECIPE

INGREDIENTS FOR ALASANDA VADA:

1) Alasandalu - 1cup.
2) Oil - to deep fry.
3) Ginger - small piece.
4) Garlic - 5pieces.
5) Salt - to taste.
6) Green chillies - 5.
7) Onions - 3.
8) Coriander leaves - some.

HOW TO PREPARE ALASANDA VADALU:

1) Take alasandalu in a bowl and pour water into it for 6 hours.
2) Clean them neatly with out water.
3) Grind ginger,garlic,salt,green chillies,onions as kachapacha and add alasandalu,coriander leaves into it.
4) Take that mix and make it like small vadas.
5) Dip them into oil till they turn brown.
6) Serve them with natukodi pulusu.
7) This recipe not only taste, also it has excellent Nutrients.

Sunday, January 31, 2010

TOMOTO EGG CURRY

INGREDIENTS FOR TOMATO EGG CURRY:

1) Eggs - 3.
2) Oil - 5tbs.
3) chekka,lavanga powder - 1tbs.
4) Curry leaves - some.
5) Chopped onions - 3.
6) Chopped chillies - 4.
7) Chopped tomatoes - 3.
8) Coriander leaves - some.
9) Garam masala - 2tbs.

HOW TO PREPARE TOMATO EGG CURRY:

1) Take the three eggs , take small dish and pour some 3 or four glass of water .
2) Place the eggs into the dish and keep it on the stove for five to ten minutes .
3) Check the eggs until they are hard boiled. When the eggs are completely hard boiled take it from the dish and keep it on a plate .
4) Peal the three eggs and make each egg in two pieces by cutting it equally.
5) Take oil in the pan,add chekka,lavanga powder,curry leaves,chopped onions,chillies,tomatoes,coriander leaves fry it lightly add required water.
6) Lastly add garam masala to it. Wait till water evaporate.
7) Serve tomato egg curry with rice and rote.