Grocery Items Names Telugu to English Translation

Grocery Items Names English to Telugu


This article helps you in understanding the ingredients names in Telugu to English. Below are the translated names of vegetables, fruits, and list of Grocery items names English to Telugu.

Telugu తెలుగు English
Paalu పాలు Milk
Vullipayalu ఉల్లిపాయలు Onions
Pachi mirchi పచ్చిమిర్చి Green Chilli
Chintapandu చింతపండు Tamarind
Vellulli వెల్లుల్లి Garlic
Jeelakarra podi జీలకర్ర పొడి Cumin Powder
Dhaniyala podi ధనియాల పొడి Coriander Powder
Dhaniyalu ధనియాలు Coriander
Garam Masala Podi గరం మసాలా పౌడర్ Garam Masala Powder
Lavangalu లవంగాలు Cloves
Dalchinachekka దాల్చినచెక్క Cinnamon
pacha yalukalu గ్రీన్ యాలుకలు Green Cardamom
Jeedi pappu జీడి పప్పు  Cashew Nut
Kismiss కిస్ మిస్ Kismis
Yalakula podi యాలుకల పౌడర్ Cardamom powder
nalla yalukalu నల్ల యాలుకలు Black Cardamom
Neyyi నెయ్యి Ghee
Biryani aakulu బిర్యానీ ఆకులు Bay Leaves
Anaasa puvvu Star Anise అనాస పువ్వు
Biryani masala podi బిర్యానీ మసాలా పౌడర్ Biryani Masala Powder
perugu పెరుగు  Yogurt
kothimeera కొత్తిమీర Coriander Leaves
Allam Vellullu Paste అల్లం వెల్లుల్లి పేస్ట్ Ginger Garlic Paste
Allam అల్లం Ginger
Oil ఆయిల్ Oil
Tasting Salt టేస్టింగ్ సాల్ట్ Tasting Salt/Ajinomoto
Kallu Vuppu కళ్ళు ఉప్పు Crystal Salt
Vuppu ఉప్పు Salt
Karam కారం Red Chilli Powder
Pasupu podi పసుపు పొడి Turmeric Powder
Munaga kayalu మునగకాయలు Drumstick
Biyyam బియ్యం Rice
Garam masala dinusulu గరం మసాలా దినుసులు Garam Masala Spices
Pudina పుదీనా Mint Leaves
Paalu పాలు Milk
Thota koora తోటకూర  Asparagus
Aratikaya అరటి కాయ Raw Banana 
Tamato టమోటో Tomato
Gasagasalu గసగసాలు Poppy Seeds
Avalu ఆవాలు Mustard Seeds
Karivepaku కరివేపాకు Curry Leaves
manchi neellu మంచి నీళ్లు Water
Pachi sanaga pappu పచ్చి శనగ పప్పు Bengal Gram
Verusanaga gullu వేరు శనగ గుళ్ళు Peanuts
Sayi minapappu సాయి మినప పప్పు Urad Dal
Endu mirchi ఎండు మిర్చి Red Chilli
Kobbari కొబ్బరి Coconut
Gongura గోంగూర Mesta
Bangala dumpalu బంగాళాదుంపలు Potatoes
Panchadara పంచదార Sugar
Badam Pappu బాదాం పప్పు Almond Nut
Maida Pindi మైదా పిండి Maida flour
Biyyam Pindi బియ్యం పిండి Rice flour
Majjiga మజ్జిగ Buttermilk
Venna వెన్న Butter
Vantasoda వంట సోడా Baking soda
Vanta Soda వంట సోడా Cooking Soda
Jeelakarra జీలకర్ర Cumin Seeds
Kodimamsam కోడి మాంసం Chicken
Marati Mogga మరాటి మొగ్గ Kapok Buds
Royyalu రొయ్యలు Prawns
Yerupu Rangu Food Color ఎరుపు రంగు ఫుడ్ కలర్ Red Food Color
Kashaya Rangu Food Color కాషాయ రంగు ఫుడ్ కలర్ Saffron Food Color
Kodi gruddulu కోడి గ్రుడ్డులు Eggs
Sanagapindi శనగ పిండి Gram Flour
Cabbage క్యాబేజీ Cabbage
Simla Mirapakaya కాప్సికం/సిమ్లా మిరపకాయ Capsicum
Carrot క్యారెట్ Carrot
Chikudukayalu బీన్స్/చిక్కుడుకాయలు Beans
Cailiflower కాలీఫ్లవర్ Cauliflower
Pachi batanilu పచ్చి బటానీలు Green Peas
Shahjeera షాజిర Sajeera
Ajinamoto అజినొమొటొ Ajinomoto
Nalla Miriyala Powder నల్ల మిరియాలు పౌడర్ Black Pepper Powder
Nalla Miriyalu నల్ల మిరియాలు Black Pepper
Pachi mamidi Podi అమ్చుర్ పౌడర్ (పచ్చి మామిడి పొడి) Amchur Powder
Thandoori Masala తందూరి మసాలా Tandoori Masala
Kasoori Methi కసూరి మేతి Kasoori Methi
Meegada మీగడ Creamed
Nimma Rasam నిమ్మ రసం Lemon juice
Nimmakayalu నిమ్మ కాయలు Lemon
Kobbari Mukkalu కొబ్బరి ముక్కలు Shredded Coconut
Soya sauce సోయా సాస్ Soy Sauce
Venigar వెనిగర్ Vinegar
Vandina Annam వండిన అన్నం Cooked Rice
Mokkajonna Pindi మొక్కజొన్న పిండి Corn Flour
Bombayi Ravva బొంబాయి రవ్వ Bombay Rava
Inguva ఇంగువ  Asafoetida/Hing
Vankayalu వంకాయలు Eggplants/Brinjal
Vaamu వాము Ajwain
Pesalu పెసలు Mung
Gummadikaya గుమ్మడికాయ Pumpkin
Bellam బెల్లం Jaggery
Chilli Sauce/Pachi mirchi sauce చిల్లి సాస్/పచ్చిమిర్చి సాస్  Chili Sauce
Tomato Sauce టమాటో సాస్ Tomato Sauce
Godhuma Pindi గోధుమ పిండి Wheat flour
Chukka Kura చుక్క కూర Red sorrel
Meal Maker/Soya Chunks మీల్ మేకర్/సొయా  చంక్స్ Meal Maker/Soya Chunks
Pesarapappu పెసర పప్పు Moong Dal
Nuvvulu నువ్వులు Sesame
Tomato Rasam టమాటో రసం  Tomato juice
Menthulu మెంతులు fenugreek
Menthi podi మెంతి పొడి Fenugreek Powder
Kandhi pappu కందిపప్పు Toor Dal
Bendakayalu బెండకాయలు Okra/Ladies Fingers
Pacha Vulli kadalu పచ్చ ఉల్లి కాడలు Green Spring Onions
Thella Vulli Kadalu తెల్ల ఉల్లి కాడలు White Spring Onions
Green Chilli Sauce గ్రీన్ చిల్లి సాస్ Green Chilli Sauce
Chilakada dumpa చిలకడ దుంప Sweet Potato
Bread బ్రెడ్ Bread
Condensed Milk కన్దేన్సేడ్ మిల్క్ Condensed Milk
Palakoora/Bachali Koora పాలకూర/బచ్చలికూర Spinach
Thurimina Kobbari తురిమిన కొబ్బరి Grated Coconut
Basumathi Biyyam బాసుమతి బియ్యం Basmati Rice
Japatri జాపత్రి Mace
Marati Moogga మరాటి మొగ్గ    Marathi bud
Anasa Puvvu ఆనాస పువ్వు Anasa flower
Paneer పనీర్ Paneer
semiya సేమియా Vermicelli
Megada మీగడ Fresh Cream
Thulasi Aakulu తులసి ఆకులు Basil Leaves
Atukulu అటుకులు  Poha
Poka vakka పోక వక్క Areca nut
Sabja Ginjalu సబ్జా గింజలు Sabja Seeds
Ice Gaddalu ఐస్ గడ్డలు Ice Cubes
Kharbooja ఖర్బూజా kharbuja
Sompu సొంపు Saunf/Aniseed
Rose water రోజ్ వాటర్ Rose Water
Jajikaya జాజికాయ Nutmeg
Kumkuma Puvvu కుంకుమ పువ్వు Saffron
Padam pappu బాదాం పప్పు Almond nuts
Sorakaya సొరకాయ Bottle gourd
Veyinchina sanagapappu వేయించిన శనగ పప్పు Roasted Chana Dal
French Beans ఫ్రెంచ్ బీన్స్ French Beans
pachi bataneelu పచ్చి బటానీలు Frozen Green Peas
Kashmiri Karam Podi కాశ్మీరీ రెడ్ చిల్లి పౌడర్/ కాశ్మీరీ కారం పొడి  Kashmiri red chili powder
Allam Podi అల్లం పొడి Ginger Powder
Sanna karappusa సన్న కారప్పూస Sev
Tomato Puree టమోటా హిప్ పురీ Tomato Puree
tomato ketchup టమోటా కెచప్ tomato ketchup 

If we have missed any grocery names or if you need any help for translation feel free to ask us in the comments section.


Prawns Curry Recipe Preparation


How To Make Prawns Curry


 Prawns curry is one of the easy and tasty recipes it is also called as Royyala Iguru, that can be prepared in just 20 minutes and to make prawns curry we just need the basic ingredients that would be available in most of the Asian kitchens. To make it tastier we need a mild Garam masala powder.

Ingredients Required:

Prawns – ½ kg (cleaned)
Onions – 3 (finely chopped)
Green chilies – 6(sliced)
Ginger – Garlic paste – 1 tablespoon
Salt to taste
Turmeric powder – 1 pinch
Red chili powder – 1 tablespoon
Few coriander leaves
Poppy seeds – ¼ teaspoon
Cashew nuts – 8
Oil – 2 tablespoons
Coconut – small piece (grind poppy seeds, cashew nuts and cashew nuts to a fine paste)
Garam Masala powder – 1 tablespoon






Preparation method:

Switch on the stove and heat a pan.
Then add 2 tablespoons of oil and heat it.
Then add chopped onions and sliced green chilies into the oil and mix it well.
Cover and cook the onions for 2 minutes.
Then mix once again and cook it by covering the pan.
Then add cleaned prawns and salt as per taste into the onion mixture.
Now add a pinch of turmeric powder and mix it well.
Cover and cook the prawns for 2 minutes.
Then add a tablespoon of Ginger – garlic paste into the mixture and mix it well.
Cover and cook the prawns for 2 more minutes.
Then add a tablespoon of red chili powder and mix it well.
Now add enough water in order to cook the prawns further.
Cover and cook it well for 2 minutes.
Then add a tablespoon of Garam masala powder into the mixture and cook it well.
Cover and cook it on a medium flame for 2 more minutes.
Then add poppy seeds paste into the prawn's curry and mix it well.
Cover and cook the prawns curry for 5 more minutes.
Then add chopped coriander leaves into the curry and mix it well.
Cover and cook for another 2 more minutes.
Cook it till the oil oozes out from the sides and then switch off the stove.
Then transfer the curry to a serving bowl.

Tasty and spicy Prawns curry is ready to serve now.

Serving suggestion:

Serve this Village style Prawns curry steaming hot along with the side assortment of biryani or with fried rice or you can serve this curry with plain rice

Nutritional facts:

Serving size: 3 oz. (85g)

Total fat – 1g
Sodium – 190mg
Potassium – 155mg
Protein – 18g
Vitamin A – 4%
Vitamin C – 3%



Masala Peanuts Recipe

How To Make Masala Peanuts Recipe


Masala peanuts recipe is a south Indian snack item, which is very easy to prepare as it takes 15 minutes to prepare. You can serve these masala peanuts as a snack item with tea. You can store these masala peanuts for a week and it is a perfect snack item for kids.

Ingredients required:

Peanuts – 1 cup(125g)
Gram flour – 2 tablespoons
Rice flour – 1 tablespoon
Garam masala powder – 1 teaspoon
Ginger – Garlic paste – ½ teaspoon
Red chili powder – 1 tablespoon
Asafetida – 1 pinch
Coriander powder – 1 teaspoon
Oil for deep fry
Salt to taste




Preparation method:

Switch on the stove and heat a pan.
Then add enough oil to deep fry.
Allow the oil to heat up; in the meanwhile prepare the mixture.
Now take a mixing bowl and add a cup of peanuts into it.
Then add 2 tablespoons of gram flour, a tablespoon of rice flour, a tablespoon of red chili powder, a teaspoon of Garam masala powder, a teaspoon of coriander powder, a pinch of Hing, ½ teaspoon of Ginger – Garlic paste and salt as per taste.
Mix all the ingredients well.
Then add enough water and make it like tight dough.
If required add one more tablespoon of gram flour and make it as a tight dough.
Drop small balls into the hot oil carefully and fry till the peanuts are golden brown in color under medium flame.
Once one side of the peanuts turns golden brown, then turn over the peanuts to the other side and fry until golden brown as well.
Once the fritters or peanuts have turned golden brown on both sides scoop them out with a drainer to drain the excess oil.
Make sure that all the peanuts must get coated with gram flour.
Fry all the peanuts under medium flame.
Peanuts will get color change very fast under high flame whereas they absorb the oil under low flame, so it is very important to keep fry under medium flame evenly.
Notice that these fried masala peanuts should make a sound when we shake the drainer.
Spread a paper napkin on a plate and transfer the drainer into the plate layered with oil absorbing kitchen paper napkin.
Finally, transfer the masala peanuts to a serving plate.
Repeat the same process till the rest of the dough is done.

Tasty, crispy and Delicious Masala Peanuts are ready to serve now

Serving Suggestion:

These masala peanuts can be served as evening snacks.
Serve the hot peanuts with tomato sauce or with any sauce of your choice.
It keeps well for a week.

Nutrition facts:

Serving size: 100g

Total fat – 50g
Sodium – 489mg
Total carbs – 20g
Dietary fiber – 10g
Sugars – 4g
Protein – 24g
Vitamin C – 4%
Calcium – 8%
Iron – 39%



Chicken Pakora Recipe

How To Make Chicken Pakora


Chicken Pakora is also known as chicken pakodi. This recipe is usually used as a side dish for the rice items; you can also eat this pakora as snacks in the evening times. Chicken pakoras are famous for its spiciness and taste.

Ingredients Required:

Chicken – ¼ kg(boneless and chopped into small pieces)
Gram flour – 1 cup
Corn flour – 1 tablespoon
Rice flour – 1 tablespoon
Red chili powder – ½ tablespoon
Turmeric powder – 1 pinch
Onion – 1 (chopped into small pieces)
Green chilies – 3(sliced)
Curry leaves – 2 bunches
Few coriander leaves
Salt to taste
Garam Masala powder – 1 tablespoon
Ginger – Garlic paste – 1 tablespoon
Red food color – 1 pinch




Preparation Method:

Take a mixing bowl and add boneless chicken to the bowl.
Then add a cup of gram flour, a tablespoon of corn flour and a tablespoon of rice flour into the chicken pieces.
Then add ½ tablespoon of red chili powder, a pinch of turmeric powder, a tablespoon of Garam Masala powder, chopped onions, green chilies, curry leaves and coriander leaves into the pieces.
Now add salt as per taste and mix all the ingredients well.
Then add a tablespoon of ginger – garlic paste into the mixture and mix it well.
Then add water to the food color and then pour the food color into the pieces.
Mix everything well.
Marinate the chicken for about an hour.
Then switch on the stove and heat a pan.
Then pour enough oil to deep fry the pieces and heat it.
After oil gets heated then add chicken pieces one by one in that pan.
Keep turning the chicken pieces side by side so that it cooks on all sides evenly.
Fry the chicken pieces in medium flame until they change to golden brown color.
Using a slotted spoon scoop the fried chicken pieces and places them on a drainer so that it drains the excess oil.
Then keep the drainer containing fried pieces in a bowl.
Then repeat the same process till the rest of the chicken pieces are done.
Finally, transfer the chicken pieces to a serving bowl.
Garnish with coriander leaves and onion rings.

Tasty and crispy chicken pakoras are ready to serve now

Serving suggestion:

Serve this chicken Pakora steaming hot along with side assortment of biryani or with fried rice or you can serve these pakoras as starters.

Note:

Food color is optional.
To make it tastier add few drops of lemon juice to the chicken pakoras.
To increase the spiciness, you can add more green chilies.

Nutrition Facts:

Total fat – 11g
Sodium – 1,005mg
Potassium – 610mg
Total carbs – 22g
Dietary fiber – 3g
Sugars – 9g
Protein – 44g



Kajjikayalu recipe

How To Make Kajjikayalu  


Kajjikayalu is a traditional Andhra sweet which can be prepared during the festival seasons like Sankranti; it may take a lot of time to prepare this delicious dish but tastes awesome. It can be stored for a couple of weeks.

Ingredients:

Maida Flour – 2 cups
Bombay Rava – 1 cup
Sugar – 1 cup
Sesame seeds – ½ cup
Salt – 1 Pinch
Jaggery – 1 cup (Grated)
Oil – For deep frying
Cardamom Powder – 1 Tablespoon
Coconut – 1 cup (Grated)




Preparation Method: 

1. First, take a Kadai and switch on the stove.
2. Let the Kadai get heated and then add 3 tablespoons of oil.
3. Now take a mixing bowl and take 2 cups of Maida into the bowl. Take some quantity of Maida for coating into a small bowl and keep it aside.
4. Then add salt to the mixing bowl and mix it well.
5. Now oil gets heated and then pour that heated oil into the mixing bowl. By adding oil to the Maida flour we get crispy kajjikayalu.
6. Now mix well.
7. Now add little amount of water to the mixing bowl and make it like a chapatti dough. Now let the Maida dough rest for some time.
8. Now take a pan and switch on the stove. After the pan gets heated add ½ cup sesame seeds and let it fry until its flavor comes out and turns into light brown color, and then transfer these sesame seeds to another plate.
9. Now add a cup of Bombay rava into the same pan and fry it until its flavor comes out, and then transfer this fried Bombay rava to another plate.
10. Now add a cup of grated coconut to the same pan and fry it until the water in the coconut gets evaporated. And transfer this coconut to another bowl.
11. Now take a blender and add fried sesame seeds and grind it to a fine powder.

Stuffing Preparation:

Now take a mixing bowl and add fried Bombay rava, sesame seeds powder. By the addition of this sesame seeds powder, the taste of kajjikayalu will be increased.
We can also take fried groundnuts powder instead of sesame seeds powder which also gives more taste.
Now add fried grated coconut to the mixing bowl and 1 cup sugar, 1 cup grated jaggery. By adding both sugar and jaggery stuffing becomes much tastier.
Now also add 1 tablespoon cardamom powder and mix all the ingredients well. And take this stuffing into another bowl.
Now take the Maida dough and make it into small balls.
Now you have to make these small Maida dough balls like a roti by coating it with dry Maida flour. These rotis must be equally kneed all sides not much thinner and not much thicker.
Now take Kajjikayalu mould and cover it with dry maida flour, so that kajjikayalu will easily separate from the mould.
Now take this Maida roti’s into the mould and then add stuffing on the roti in kajjikayalu mould and press it with a spoon so that we can easily make kajjikayalu.
You have to apply water at the edges of the kajiikayalu, so that it will get pressed firmly. Then close the mould and press it, remove the excess roti. You have to press the kajjikayalu very carefully so that it won’t get open in the oil.
Now remove the kajjikayalu from the mould and keep it on a plate. And repeat the same process for remaining dough.
Now take another kadai and switch on the stove and pour enough oil for deep frying. You need more oil for preparing kajjikayalu.
After the oil gets heated, drop each kajjikayalu carefully. Take care while dropping these kajjikayalu into oil, so that it does not open.
Fry these kajjikayalu until it turns into golden brown. Scoop them out with a slotted spoon in order to drain the excess oil.
Repeat the same process for all the kajjikayalu.
Then transfer the fried kajjikayalu into a serving bowl.

Tasty and delicious homemade kajjikayalu are ready to serve now.

Note:

This kajjikayalu can be stored in an airtight container in cool and dry places.
Adjust the sugar and jaggery to suit your taste.

Nutrition facts:

Total fat – 2g
Total carbs – 16g
Protein – 1g


Jeera Rice Recipe

How To Make Jeera Rice Recipe


Jeera rice is one of the most commonly ordered flavored rice dish in an Indian restaurant. It is prepared with basmati rice, jeera, and other spices; you can serve this jeera rice with non-veg and vegetable side dishes. Jeera rice is not a complicated recipe, it is best for afternoon lunch.

Ingredients Required:

Basmati rice – 225g (1cup)
Cumin seeds – 1 tablespoons
Onion – 1
Green chilies – 5
Coriander leaves – 2 bunches(finely chopped)
Mint leaves – 2 bunches(fresh leaves and finely chopped)
Salt to taste
Cashew nuts – 1 tablespoon
Ghee – 2 tablespoons
Ginger – Garlic paste – ½ teaspoon




Preparation method:

Cut the onion into slices and cut the green chilies into small pieces.
Now wash the basmati rice thoroughly and drain the water from the basmati rice.
Then soak the basmati rice in 2 cups of water for half an hour, so that the basmati rice grains extends and cooks fast.
Now switch on the stove and heat a pan.
Then add 2 tablespoons of ghee to the pan and heat it.
Then add a tablespoon of cumin seeds and fry them.
Now add ½ tablespoon of ginger – garlic paste to the cumin seeds and mix it well.
Fry it till the raw smell goes from the ginger- garlic paste.
Now add sliced onions and mix it well.
Then add chopped green chilies and mix it well.
Cover and cook the ingredients on low flame for 2 minutes.
After 2 minutes open the lid and mix the onions once.
Once again cover the pan and cook it for another 5 more minutes.
Then 2 tablespoons of cashew nuts and mix it well.
Then add chopped mint leaves and coriander leaves into the mixture and mix it well.
Cover and cook the mixture for 2 minutes.
Then mix it once and add salt as per taste and stir it.
Then add soaked basmati rice along with water.
Mix it well and then close the lid and cook it.
Cook it on high flame for 2 minutes.
After 2 minutes mix it carefully and check the taste whether the salt is sufficient or not.
Then cover the lid and cook it on a medium flame for 3 more minutes.
After 3minutes open the lid and if you find the moisture in the rice then cook it for another 7 more minutes on low flame.
After 7 minutes, mix it once and then switch off the stove.
Then transfer the jeera to a serving plate.

Tasty and delicious Jeera Rice is ready to serve now
Garnish with deep fried sliced onions

Serving Suggestion:

Serve this Jeera rice hot with chicken butter masala or chicken tikka masala or even with dal makhani.

Nutrition Facts:

Serving size: 1.0(1 cup)

Total fat – 6g
Sodium – 200mg
Total carbs – 24g
Protein – 2g
Iron – 4%




Lemon Rice Recipe

How To Make Lemon Rice Recipe


Lemon rice is a delicious south Indian recipe prepared with the steamed rice and lemon juice. It is usually eaten with Onion Raita or Pickle. Lemon rice is a simple and easy recipe and you can prepare it with carrot and cucumber. Adding ginger to the lemon rice keeps fresh for hours and to make a good refreshing Lemon rice always try to use fresh lemons.

Ingredients Required:

Rice – 200g
Lemons – 3 (sliced)
Peanuts – 3 tablespoons
Bengal gram – 2 tablespoons
Split Urad dal – 2 tablespoons
Coriander leaves – 2 bunches (finely chopped)
Curry leaves – 3 bunches
Salt to taste
Green chilies – 3 (sliced)
Oil – 6 tablespoons
Turmeric powder – ½ teaspoon
Mustard seeds – ½ teaspoon
Cashew nuts – 10
Hing – 1 pinch
Red chilies – 3
Ginger -  1 teaspoon(finely chopped)




Preparation method:

Wash the rice and add enough water to cook.
Then switch on the stove and cook the rice, add a tablespoon of oil into the rice and mix it well.
Adjust the flame to medium while cooking the rice.
When ¾ parts of the rice are cooked, drain out the remaining water.
Then spread the rice on a wide plate and set aside.
Now extract the lemon juice without seeds and keep it aside in a bowl.
Now switch on the stove and heat a pan.
Then add 5 tablespoons of oil into the pan and heat it.
Then add ½ teaspoon of mustard seeds and peanuts into the oil and fry them in medium flame.
Then add 2 tablespoons of Bengal gram into the tempering and fry them in low flame.
Then add 2 tablespoons of urad dal and fry them.
Now add finely chopped ginger into the mixture and mix it once.
Then add sliced green chilies and Hing into the mixture and fry them.
Then add curry leaves into the tempering and mix it well.
Then add cashew nuts and mix it well.
Now add red chilies and mix all the ingredients once.
Now add salt as per taste and mix it well.
Then add chopped coriander leaves and ½ teaspoon of turmeric powder into the mixture and mix it well.
Finally, add cooked rice into the tempering and mix it well.
Then add lemon juice into the mixture and mix it well.
Cook it for 2 minutes in low flame and then switch off the stove.
Then transfer the lemon rice or Nimmakaya Pulihora to a serving plate.

Tasty and Delicious Lemon Rice is ready to serve now
Garnish with roasted peanuts and add grated coconut

Serving Suggestion:

Serve this Lemon Rice with Onion Raita.
You can serve this Lemon rice as a morning breakfast or you can have it in the afternoon as a lunch.

Nutrition facts:

Serving size: 1plate (150g)

Total fat – 20g
Sodium – 709mg
Total carbs – 94g
Dietary fiber – 4g
Sugars – 1g
Protein – 14g
Vitamin A – 3%
Vitamin C – 13%
Calcium – 10%
Iron – 22%

Mysore Bonda

How To Make Mysore Bonda Recipe


Mysore Bonda is one of the most famous breakfast recipes. Making of Mysore Bonda is a simple and easy recipe, which is a popular street food in some cities of Telugu States and can be prepared with a few ingredients like Maida, green chilies, Rice flour, ginger, coriander leaves, cumin seeds, cooking soda and buttermilk. Maida is the main ingredient for the preparation of Mysore Bonda. You can prepare Bondas with idly or Dosa batter.
      Mysore Bonda is basically a savory snack and can be served as morning breakfast or as evening snacks, only the consistency of the batter being the most important aspect of preparing the perfect Bonda.

Ingredients Required:

Maida – 1 cup
Rice flour – ¼ cup
Green chilies – 2
Ginger – 1 inch
Coriander leaves – 2 bunches(finely chopped)
Cumin seeds – ¼ teaspoon
Cooking soda – ¼ teaspoon
Oil for deep fry
Salt to taste
Buttermilk – 1 glass




Preparation method:

In a mixing bowl add a cup of Maida and ¼ cup of rice flour.
Mix it well with a spoon and then add salt as per taste.
Mix it well by gradually adding buttermilk.
Make it to a thick batter and ensure that no lumps are formed.
Now set it aside for 30 minutes by covering it with a plate.
Now take a blender and add chopped ginger and green chilies and grind it to a coarse paste.
Keep the paste aside in a small bowl.
After 30 minutes add coarse paste of ginger and green chilies into the batter.
Then add cumin seeds, chopped coriander leaves and ¼ teaspoon of cooking soda into the mixture.
Then mix all the ingredients well.
Now switch on the stove and heat a pan.
Then pour enough oil for deep fry and heat it.
Now wet your hands and take small portions of this batter and slowly drop it into the oil.
Stir and fry until golden brown color in medium flame.
Then scoop them with a drainer and transfer them to a paper napkin to absorb the excess oil.
Then repeat the same process till rest of the batter is done.
Transfer them to a serving plate.

Tasty and easy Mysore Bonda is ready to serve now.

Serving suggestion:

Serve the Mysore Bondas hot with coconut chutney or with peanut chutney or with any chutney of your choice.

Nutrition facts:

Serving size: 1(1 ball- 30g)

Total fat – 1g
Sodium – 45mg
Total carbs – 13g
Dietary fiber – 1g
Sugars – 1g
Protein – 3g

Dondakaya Fry Recipe

Dondakaya fry (Tindora Fry)


Dondakaya Fry is an easy stir-fry made in Andhra style with basic ingredients. Dondakaya fry goes well with white rice or can be served as a dish for dal curry or sambar. Here are the simple and easy instructions to prepare the Dondakaya, peanut and coconut fry.

Ingredients Required:

Tindora – ½ kg(finely chopped)
Onions – 1 (finely chopped)
Green chilies – 4 (sliced)
Ginger – Garlic paste – 1 tablespoon
Salt as per taste
Few Curry leaves
Few Coriander leaves (finely chopped)
Garam Masala powder – 1 tablespoon
Coconut – small piece (grate it)
Urad dal – 1 tablespoon
Bengal gram – 2 tablespoons
Mustard seeds – ¼ teaspoon
Peanuts – 1 tablespoon
Cumin seeds – ¼ teaspoon
Red chilies – 4
Garlic pods – 5
Turmeric powder – 1 pinch
Oil – 2 tablespoons




Preparation Method:

Switch on the stove and heat a pan.
Then pour 2 tablespoons of oil into the pan and heat it.
Then add ¼ teaspoon of mustard seeds, ¼ teaspoon of cumin seeds, a tablespoon of peanuts, 2 tablespoons of Bengal gram and a tablespoon of urad dal.
Fry all the ingredients well for 2 minutes on medium flame.
Then add cleaned curry leaves into the tempering and cover the pan for a minute.
Then add chopped onions and green chilies into the tempering and mix it once.
Cover and cook the onions for a minute.
Then add chopped Tindora into the onion mixture and mix it once.
Now add garlic pots into the Tindora mixture and mix it well.
Then add salt as per taste and mix it well.
Cover and cook the Tindora for a minute.
Then add turmeric powder into it and mix it well.
Now add Ginger – Garlic paste into the mixture and mix it well.
Cover and cook for 2 minutes.
Stir it frequently.
Cook the Tindora until it is cooked completely.
Then add a tablespoon of Garam Masala powder and mix it once.
Cover and cook the Tindora for 2 more minutes.
Then remove the lid and add grated coconut into the mixture and mix it well.
Cover and cook it well for 2 minutes.
Then add chopped coriander leaves and mix it well.
Now switch off the stove and then transfer the Dondakaya fry to a serving plate.

Tasty Dondakaya Fry is ready to serve now

Nutrition facts:

Serving size: 1 cup

Total fat – 4g
Sodium – 300mg
Potassium – 306mg
Total carbs – 10g
Dietary fiber – 1g
Sugars – 1g
Protein – 1g
Vitamin C – 2%
Calcium – 2%
Iron – 2%

Chocolate Cake in Pressure Cooker

How To Bake Chocolate Cake in Pressure cooker


Making chocolate cake in a pressure cooker is very easy and simple and it is a kid friendly Indian dessert. You can prepare this kind of chocolate cake at home for any occasions such as birthday parties, anniversary functions as it does not require any special appliances like microwave oven, making this chocolate cake at home is very healthy and hygienic also.

Ingredients Required:

Maida – 125g or 1 cup
Sugar – 125g or 1 cup
Cocoa powder – 2 tablespoons
Melted butter – 100g
Eggs – 2
Vanilla essence – 4 0r 5 drops
Milk – 50ml
Baking powder – ½ tablespoon




Preparation method:

Take a mixing bowl break the eggs and whisk it well by a whisker or a spoon until well combined.
Then add melted butter into the egg mixture.
Mix it well until well combined.
Then add a cup of sugar and mix it well.
Instead of crystal sugar, you can use sugar powder.
Then add 4-5 drops of vanilla essence into the egg mixture.
Mix it well with a spoon.
Now pour a cup of Maida, ½ tablespoon of baking powder and 2 tablespoons of cocoa powder in a sieve.
Then sieve it to get a fine mixed powder of Maida, baking powder and cocoa powder.
Then add the fine smooth powder into the egg mixture and mix it well.
Mix it well by gradually adding milk.
While mixing you will come to know if the batter is going to be thick or too thin.
Whisk to a smooth batter.
Now take a pressure cooker and fill it with sand and place it on the stove.
Then switch on the stove and close the cooker without keeping whistle.
Now take a wide bottomed vessel and grease it with butter.
Then sprinkle Maida flour on the greased vessel and gently tap the sides.
Then pour the batter in the vessel, fill the ¾th part of the vessel with the cake batter.
Gently tap the sides of the vessel.
After 5 minutes open the pressure cooker and then place the vessel containing the batter and close it without keeping whistle.
Adjust the flame to medium and bake the cake for 10 minutes.
After 10 minutes open the cooker.
Then remove the vessel from the cooker carefully with a holder.
Then check if it was done, insert a toothpick or sharp knife in the center of the cake, it should come out clean or with a few cake crumbs.
Let the cake become warm or cool down at room temperature then remove the cake gently from the vessel.
Cut the edges of the cake and gently invert the cake onto a plate.
Cool completely, slice and serve.

Tasty and delicious Chocolate Cake is ready to serve now.

Note:

You can also frost the cake with any icing.
Refrigerate the leftovers.

Nutrition facts:

Serving size: 1 slice

Total fat – 11g
Sodium – 214mg
Potassium – 128mg
Total carbs – 35g
Dietary fiber – 2g
Protein – 3g


Semiya Payasam Recipe

How To Make Semiya Payasam Recipe


Semiya payasam is also called as bambino vermicelli payasam. This is one of the most traditional sweets and can be prepared at home in an easy manner. You can offer this sweet as a prasadm to gods during festivals and also, you can serve this to the guests. 

Ingredients required:

Full cream milk – ½ liter
Semiya – ½ cup or 50g
Sago – 2 tablespoons
Sugar – 125g
Ghee – 50g(Desi ghee)
Cashew nuts  - 12
Kismis – 12
Pistachio nuts – 8
Almonds – 6
Cardamom powder – 1 teaspoon
A pinch of salt
Water – 1 glass




Preparation method:

Soak the almonds in water for 1 hour and wash the sago, and then soak it in water 15 water.
Now peel off the almonds and cut them into small pieces. 
Then cut the pistachio nuts into small pieces.
Now switch on the stove and heat a pan.
Then add 2 tablespoons of ghee and heat it.
Then add a half cup of semiya into the ghee and fry it.
Adjust the flame to low and stir it frequently. Fry it till changes to lite red color and keep it aside on a plate.
Now in the same pan add kismis and fry them.
Fry them till it becomes double in size and keep it aside on a plate.
Then in the same pan add cashew nuts and fry them.
Keep it aside in a plate.
Then it’s time to fry almonds, fry the almonds in the same pan and keep it in the fried cashew nuts bowl.
Now switch on the stove and heat a vessel.
Then pour full cream milk along with a glass of water into the vessel and allow it boil.
Then adjust the flame to low and then add soaked sago into the boiled milk and mix it once.
Cook the sago for 5 minutes and then add fried semiya into the milk and mix it well.
Now adjust the flame to medium and allow it to cook.
Cook the semiya for 5 minutes; keep stirring to prevent the semiya payasam from burning.
Then add a cup of sugar and mix it well.
Now add cardamom powder and fried dry fruits into the semiya payasam and mix it well.
Then switch off the stove and add a pinch of salt to the payasam and mix it well. Salt gives a nice taste to the payasam.
Then transfer the semiya payasam to the serving bowl and garnish with fried nuts and raisins.

Tasty and delicious Semiya Payasam is ready to serve now

Serving Suggestion:

Serve this semiya payasam hot or warm as a snack item for the kids.
You can offer this payasam to the gods as prasadam during festivals.

Note: 

As per your requirements, you can add more or less sugar.
If you want to make thick semiya payasam add less milk or else add more milk.
You can add a pinch of saffron which gives a nice taste and color to the payasam.

Nutrition facts:

Serving size: 1 cup

Total fat – 7g
Sodium – 215mg
Total carbs – 45g
Dietary fiber – 2g
Sugars – 35g
Protein -11g

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