Showing posts with label Vegetarian Recipes. Show all posts
Showing posts with label Vegetarian Recipes. Show all posts

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.


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%



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%

Coriander Rice Recipe

How To Make Coriander Rice Recipe


Coriander Rice is also called cilantro rice; it is a famous Indian recipe. Telugu people used to call it as kothimeera rice; it is a colorful rice dish with many vegetables in it. As coriander paste is added into the rice which gives bright green color to the rice.
     
        Coriander rice recipe with step by step process is explained here. Coriander leaves are also called as Chinese parsley which is well known for its healing and medicinal properties. Here is a very simple and easy recipe with fresh coriander leaves and you do not need many ingredients to prepare this delicious dish. 

Ingredients Required:

Cooked rice- 2 cups
Coriander leaves – 2 cups
Tomato – 1 cup (finely chopped)
Onion – 1 (finely chopped)
Mustard seeds – ¼ teaspoon
Urad dal – 1 tablespoon
Peanuts – 1 tablespoon
Peanut Green Lentil – 1 tablespoon
Hing – 1 pinch
Cardamom – 4
Few cashew nuts
Oil – 2 tablespoons
Ginger – garlic paste – 1 tablespoon
Salt to taste
Green chilies – 6




Preparation method:

Take a blender and add coriander leaves, green chilies.
Grind it to a smooth paste and keep it aside.
Now switch on the switch on the stove and heat a pan.
Then add 2 tablespoons of oil into the pan and heat it.
Now add ¼ teaspoon of mustard seeds, a tablespoon of urad dal, a tablespoon of peanut green lentil and a tablespoon of peanuts.
Fry them evenly.
Then add cashew nuts and cardamom into the tempering and fry them.
Now add chopped onion and tomato pieces into the mixture and mix it well and fry them.
Cover and cook the mixture for 2 minutes.
Then remove the lid and stir the mixture once.
Now add a tablespoon of Ginger- garlic paste and a pinch of Hing to the mixture.
Mix all the ingredients well.
Now add coriander paste into the mixture and mix it well.
Cover and cook the coriander mixture for a minute.
Then add salt as per taste and mix it well.
Finally, add cooked rice into the coriander mixture and mix it well.
Allow it cook for a minute on low flame and then switch off the stove.
Then transfer the coriander rice to a serving plate and garnish with cashew nuts.

Tasty and delicious Coriander Rice is ready to serve 

Serving suggestion:

Serve Coriander Rice with raita or with any curry as per your wish.
Also, serve with lemon slices and raw onion rings.

Nutrition facts:

Serving size: 1 plate

Total fat – 4g
Sodium – 170mg
Total carbs – 41g
Dietary fiber – 1g
Sugars – 1g
Protein – 5g


Instant Rava Dosa Recipe

How To Make Instant Rava Dosa


Rava Dosa is a popular south Indian Dosa recipe prepared with semolina, Rava dosa is a crispy and tasty dosa recipe. it is a perfect quick breakfast recipe. Rava dosa does not require any soaking, grinding and fermentation process. 

Ingredients Required:

Bombay Rava – 1 cup
Rice flour – 1 cup
Maida – ½ cup
Buttermilk – 1 glass
Onion – 1(finely chopped)
Green chilies – 2 (finely chopped)
Coriander leaves – 2 tablespoons (finely chopped)
Curry leaves – 1 tablespoon (finely chopped)
Salt to taste
Grated carrot – 2 tablespoons
Oil for preparing the dosa
Cumin seeds – 1 teaspoon



Preparation method:

Take a large mixing bowl and add a cup of Bombay Rava, a cup of rice flour, ½ cup Maida and salt as per taste.
Mix it well.
Then add a cup of grated carrot, chopped green chilies, finely chopped curry leaves, coriander leaves and cumin seeds into the Rava mixture and mix it well.
Then add a glass of buttermilk into the mixture and mix all the ingredients well and make sure no lumps are formed.
The batter has to be thin and flowing. 
If the batter looks like thick consistency then add more water.
Then add finely chopped onions into the mixture and mix it well.
Cover and rest the batter for 10 minutes.
Then mix the batter once before preparing dosas.
Now switch on the stove and heat a non-stick tawa.
Then with a small bowl pour the Rava dosa batter on the tawa and spread it like dosa around the tawa.
Then pour oil around the dosa and allow it to cook for 2 minutes on medium flame.
Then gently flip the dosa on another side and cook for another 2 minutes or until it changes to golden brown color.
Then fold the dosa and transfer it to a serving plate.
Repeat the same process till rest of the batter is done.

Tasty and crispy Rava Dosa is ready to serve.

Serving suggestion:

Serve Rava dosa with coconut chutney or with any chutney of your choice.

Note:

The batter should have pouring buttermilk like consistency; this is how it differs from normal dosa.
Add more water if required and attain the pouring consistency.
To attain more taste and rich flavor you can also use sour curd.
You can use the Rava dosa batter for 2-3 days.

Nutrition facts:

serving size: 1 Rava dosa

Total fat – 2g
Sodium – 66mg
Potassium – 18mg
Total carbs – 13g
Dietary fiber -1g
Protein – 2g

Chakodilu recipe

How To Make CHAKODILU RECIPE


Chakodilu is a snack recipe which is the most favorite and like the recipe for many of us. Preparing this chakodilu takes less than 30 minutes and you can try this recipe at home and serve it. These are lovely savory munchies and make a great teatime, travel or entertaining snack.

Ingredients Required:

Maida flour – 1 cup
Butter –  2 tablespoons
Salt to taste
Turmeric powder – 1 teaspoon
Hing – 1 pinch
Ajowan – 1 teaspoon
Oil for deep fry




Preparation method:

Take a mixing bowl and add a cup of maida flour and salt as per taste and mix it well.
Then add a teaspoon of turmeric powder, a pinch of hing, a teaspoon of ajowan and 2 tablespoons of butter into the maida flour.
Mix all the ingredients well.
Add water gradually and prepare the mixture as chapatti dough.
Now the dough is ready for making chakodilu.
Now switch on the stove and heat a pan.
Pour enough oil to deep fry the chakodilu.
Then take a small portion of the dough and make small gooseberry sized balls.
Then roll the ball to form a strip and join the edges to form a ring.
Make it as chakodi shape as per your choice.
Repeat the same process with rest of the dough is dough.
Now test the oil by dropping the small piece, if it is floating then oil is ready for frying the chakodies.
Then start frying the chakodies.
Drop the chakodies one by one into the oil and deep fry them till it turns golden brown.
Turn both sides and fry them carefully under medium flame.
Under high flame, chakodies will get dark color and won’t get fry

properly.
Under the low flame, chakodies will absorb too much of oil quantity.
Fry them on medium flame.
Keep frying them till they change to golden color.
As we added turmeric powder so we should not judge by the color.
Fry them until oil sizzling sound stops.
Scoop them out with a drainer and you can also notice the chakodies will make a sound when we shake the drainer.
Place the fried chakodies on a paper napkin so that excess oil will get absorbed.
Then finally transfer the chakodies to a serving plate.

Tasty, delicious and crispy chakodies are ready now
This chakodies can be served as evening snacks

Note:

Before frying the chakodies, make sure that oil is sufficiently hot.
Based on the size of the vessel, deep fry the chakodies and don’t overcrowd the vessel with too many chakodilu.
Cool them completely before storing in an airtight metallic container.


Nutrition facts:

Servings: 1 chakodi

Total fat – 1g
Sodium – 3mg
Total carbs – 95g
Dietary fiber – 3g
Proteins – 13g
Iron – 8%
Calcium – 2%


Onion - Tomato chutney

How To Make Onion Tomato Chutney


Onion tomato chutney is one of the famous chutneys in south India. It is a perfect side dish for idly or dosa and some other snack recipes. Onion tomato chutney is a delicious chutney recipe prepared with onion, tomato and red chilies.

Ingredients Required:

Onions – 2(big size and finely chopped)
Tomatoes – 4 (big size and finely chopped)
Red chillies – 1 cup
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Bengal gram – 1 tablespoon
Urad dal – 1 tablespoon
Tamarind – small lemon size
Garlic – 5
Curry leaves – 2 bunches
Coriander leaves – 2 bunches(finely chopped)
Hing – 1 pinch
Salt to taste
Oil – ½ cup(50 ML)




Preparation method:

Switch on the stove and heat a pan.
Add 2 tablespoons of oil and heat it.
Then add red chilies into the pan and fry them for a minute.
Then keep them aside in a plate and switch off the stove.
Allow it to cool.
Now switch on the stove and heat a pan, then add 2 tablespoons of oil.
Heat the oil and then add chopped onions,  and fry them.
Cover and cook the onions for 3 minutes on low flame.
Stir it once and then add chopped tomatoes and mix it well.
Now add tamarind into the tomato onion mixture and mix it once.
Now add salt as per taste and cover the pan.
Allow it cook for 2 minutes and then stir it once again.
Then cover and cook for 5 minutes on low flame and switch off the stove.
Allow it cool.
Now take a blender and add fried red chillies and salt as per taste and grind it to a coarse powder.
Then add fried tomatoes and onions pieces and grind it to a fine paste.
No need to add water while grinding the onion tomato chutney.
Then keep it aside in a bowl.
Now switch on the stove and heat the same pan.
Then add 2 tablespoons of oil into the pan and heat it.
Then add ¼ teaspoon of mustard seeds, ¼ teaspoon of cumin seeds and crushed garlic cloves.
Fry them once and add a tablespoon of Bengal gram and urad dal and fry them.
Then add a pinch of hing and mix it once.
Then add curry leaves into the tempering and cover the pan for a minute.
Now add red chilies into the tempering and mix it.
Now transfer the onion tomato chutney to the pan containing tempering and mix it.
Then switch off the stove and transfer the chutney to a serving bowl and garnish with chopped coriander leaves.

Tasty and spicy onion tomato chutney is ready now

Serving suggestion:

Serve this onion tomato chutney with idly, dosa or vada.

Nutrition facts:

Servings: 1 tablespoon

Total fat -2 g
Sodium – 17.8 mg
Total carbs – 8.1 g
Sugars – 2.3 g
Protein – 1.7 g

Tomato bath Upma

How To MakeTomato bath upma


Tomato Bath Upma or Tomato Bath is a south Indian breakfast recipe; tomato upma is one among the upma varieties. This tastes best when served hot with coconut chutney or with peanut chutney. This can also be served as nighttime dinner and just takes 20 minutes to prepare.

Ingredients required:

Bombay Rava – 1 cup
Tomato – 1 cup (finely chopped)
Green chilies – 5(finely chopped)
Onion – 1 (sliced)
Carrot – 1 small size(chopped)
Few coriander leaves
Curry leaves – 2 bunches
Salt as per taste
Turmeric powder – 1 pinch
Peanuts – 2 tablespoons
Oil – 2 tablespoons
Few cashew nuts
Urad dal – 1 tablespoon
Peanut green lentil – 1 tablespoon
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Ginger – small piece(peeled and finely chopped)




Preparation method:

Switch on the stove and heat a pan.
Add a cup of Bombay Rava and fry it on low flame.
Stir it until Rava should become fragrant and start to look dry. Then keep it aside in a bowl.
Now switch on the stove and heat another pan.
Add 2 tablespoons of oil and heat it.
Then add ¼ teaspoon of mustard seeds when they start crackling,  then add ¼ teaspoon of cumin seeds,  2 tablespoons of Bengal gram, a tablespoon of urad dal and 2 tablespoons of peanuts.
Fry all the ingredients well.
Then add curry leaves and cover the pan for a minute.
Then add cashew nuts into the tempering and fry them.
Now add onions, green chilies, chopped ginger, and carrot.
Now cover and cook for 2 minutes and then add chopped tomato pieces.
Stir it once and fry them for 2 more minutes.
Now add salt as per taste, and a pinch of turmeric powder. Then mix it well.
Then add 3 cups of water and bring it to boil.
Then add fried Bombay Rava and immediately stir and mix it well.
Mix it well so that no lumps are formed.
Then cover the pan and cook it for a minute.
The Bombay Rava grains absorb water and thus swell and get cooked.
Mix it once and add chopped coriander leaves and mix it once again.
Now switch off the stove and transfer the tomato bath upma to a serving bowl.

Tasty and easy Tomato Bath Upma is ready now

Serving suggestion:

Pour a tablespoon of ghee on each serving.
Serve tomato bath upma hot with coconut chutney or peanut chutney or with lemon pickle.

Nutrition facts:

Servings: 1(cup cooked)

Total fat: 2g
Sodium – 68mg
Total carbs – 53g
Dietary fiber – 8g
Sugars – 5g
Protein – 7g


Mirchi Bajji

How To Make Mirchi Bajji


Mirchi bajji is a traditional Indian dessert and a popular south Indian tea time snack. Once fried in oil; they turn out to be flavorful, crispy and tasty. During rainy or winter season, having bajji along with hot tea can never go wrong.

Ingredients Required:

Gram flour – 1 cup(250g)
Green chilies – 8
Salt to taste
Ajwain -  2 tablespoons
Cooking soda – 1 teaspoon
Turmeric powder – 1 pinch
Coriander powder – ½ teaspoon
Red chili powder – 1 teaspoon
Oil for deep fry




Preparation Method:

Wash the green chilies and slit them in the center, if required deseed them otherwise not required and set them aside on a plate.
In a blender add ajwain and grind it into a coarse powder and keep aside in a bowl.
Then add a teaspoon of salt and 2 teaspoons of gram flour into the coarse powder and mix it well.
Then take a green chili gently open the slit and fill it with ajwain mixture and place it on a plate.
Then stuff all the remaining green chilies with the ground ajwain coarse powder.
Then switch on the stove and heat it.
Now pour enough oil for deep fry and heat it.
In the meanwhile, take a mixing bowl add a cup of gram flour, a teaspoon of red chili powder, cooking soda, a pinch of turmeric powder, ½ teaspoon of coriander powder and salt as per taste.
Mix all the ingredients well.
Gradually add enough water to make the batter of not too thick or too thin consistency.
If you make the batter too thick it will not coat or holds onto the Mirchi, if you make it too runny the batter begins to drip off the Mirchi.
Now dip each sliced Mirchi coated well with batter and swipe of the excess batter and drop in oil.
Fry them till golden color and crispy on both sides.
Once the bajjis have turned golden color on both sides, then scoop them out with a slotted spoon.Spread a paper napkin on the plate and transfer the fried bajjis into a plate layered oil absorbing paper napkin.
Then repeat the same process for the remaining batter and fry them until golden color.

Tasty and crispy Mirchi bajji is ready now
Serve them with tomato sauce or coconut chutney and enjoy with tea/coffee!

Note:

Don’t add too much of baking soda.
Mix chopped onions, coriander leaves, fried peanuts and lemon juice. And garnish Mirchi bajjis with this mixture.

Nutrition facts:

Servings: 1 serving (1 bajji)

Total fat – 6g
Sodium – 310mg
Total carbs – 17g
Dietary fiber – 3g
Sugars – 6g
Protein – 5g
Vitamin A – 1%
Vitamin C – 19%
Calcium – 2%
Iron – 7%



Vegetable Fried Rice

How To Prepare Vegetable fried rice

Vegetable fried rice is a simple and healthy food, and the dish is made with fresh vegetables like carrot, capsicum, cabbage, ginger, and garlic. You can make this vegetable fried rice with leftover rice. It is a perfect lunch box recipe and anyone can make this simple rice dish.

Ingredients Required:

Basmati rice – 300grams
Carrot – ½ cup (finely chopped)
Capsicum – 1 cup (finely chopped)
Frozen green peas – 3 tablespoons
Cabbage – 1cup(finely chopped)
Spring onion bulbs – 3 tablespoons
Green spring onions – 4 tablespoons (finely chopped)
Coriander – 1bunch (chopped)
Green chilies – 4(finely chopped)
Ginger – garlic paste – 1 tablespoon
Ginger – ½ teaspoon (finely chopped)
Garlic – 1 tablespoon (finely chopped)
Soya sauce – 2 tablespoons
Vinegar – 1 tablespoon
Salt as per taste
Garam masala powder – 1 teaspoon
Crushed black pepper powder – 1 tablespoon
Red chili powder – 1 tablespoon
Oil – 5 tablespoons




Preparation method:

Wash the basmati rice and soak in water for 30 minutes.
After 30 minutes switch on the stove and boil enough water in a vessel.
Add salt as per taste and a tablespoon of oil into the water and mix it once.
Cover the vessel with a plate and boil it for 4 minutes.
Then add soaked rice into the boiled water and mix it once.
Cover and cook the rice for a minute and then remove the plate and stir it once.
Allow cooking the rice till al dente.
Then switch off the stove and drain the rice through a strainer.
Allow it to cool.
Then switch on the stove and heat a pan.
Then add 5 tablespoons of oil, finely chopped ginger and garlic and fry them for a minute.
Then add chopped spring onion bulbs and green chilies.
Mix all the ingredients well.
Cover and cook the vegetables for 2 minutes on low flame.
Then stir it once, then add ginger- garlic paste and fry them.
Now add chopped cabbage, carrot, frozen green peas and fry them.
Then add chopped capsicum and green spring onions and mix it once again.
Now add salt as per taste and mix it.
Then cover and cook the vegetables for 5 minutes on low flame.
Then stir it once and add crushed black pepper powder, a tablespoon of red chili powder.
Mix all the ingredients well.
Cover and cook for a minute.
Then stir it once again.
Now add steamed rice into the cooked vegetables.
Now toss the rice and stir continuously in order to cook all the vegetables evenly.
Then add 2 tablespoons of soya sauce, a tablespoon of vinegar and toss it once again.
Finally, add a tablespoon of Garam masala powder and chopped coriander leaves into the fried rice and toss it again.
Now transfer the fried rice a serving bowl and garnish with coriander leaves and spring onions.

Tasty and spicy vegetable fried rice is ready

Serving suggestion:


  • Serve this coriander rice steaming hot along with the side assortment of raita or with any non-veg curry of your choice.


Nutrition facts:

Servings: 1 cup

Total fat – 12g
Sodium – 740mg
Potassium – 185mg
Total carbs – 38g
Dietary fiber – 2g
Sugars – 2g
Protein – 11g
Vitamin A – 30%
Vitamin C – 15%
Calcium – 30%
Iron – 70 %

Rava Punugulu

How To Make Rava Punugulu


Rava Punugulu is a savory snack, which is a popular street food in some cities of Andhra. These crunchy bites are often served with tomato chutney. Punugulu can also be made with idly / dosa batter and this is an easy snack to make.

Ingredients required:

Bombay rava – 1 cup (200grams)
Maida flour – 50grams
Curd – 1 cup (100ml)
Cooking soda – ¼ teaspoon
Salt to taste
Oil for deep fry
Coriander leaves – small bunch
Curry – 2 bunches
Ginger – ½ inch piece
Onion – 1 (small size)
Green chilies – 3




Preparation method:

In a blender add chopped green chilies and ginger (peeled and chopped).
Grind it to a coarse paste and keep it aside on a plate.
Now chop the onion into small pieces and chop the coriander leaves.
In a mixing bowl add a cup of Bombay rava, ¼ cup of Maida flour, ¼ teaspoon of cooking soda and salt as per taste.
Mix all the ingredients with a spoon and then add chopped onions, a coarse paste of green chilies and ginger, finely chopped coriander leaves and curry leaves.
Then mix it once again with a spoon.
Now add a cup of curd into the mixture and mix all the ingredients evenly with hands.
Adjust the consistency of the batter and add water gradually.
Make a paste which is neither too thick nor too thin and ensure that no lumps either.
Then leave it aside for 15 minutes.
Then add water if required because the Bombay rava observes the moisture.
Once you get the right consistency of the batter then surely you will get the right texture and crispiness of the fritter.
Now switch on the stove and heat a pan.
Pour enough oil for deep fry and heat it.
Then shape the batter into round balls and drop them into the hot oil.
Don’t crowd the vessel with too many fritters.
Fry them on medium flame.
Once one side of the fritters turn to golden color, then turn over the fritters to the other side and fry them.
Fry them until they change to the golden color on both sides.
Scoop them using a drainer or spatula to drain the excess oil.
Spread a paper napkin on a plate and then transfer the fried fritters into a paper napkin which absorbs the extra oil.
Repeat the same process and fry them until golden color.
Transfer the Punugulu to a serving plate.

       Tasty and crispy Rava Punugulu is ready now

Serving suggestion:

Serve them hot with spicy coconut chutney or peanut chutney as a morning breakfast or as evening snacks.

Nutrition facts:

Serving size: 1 cup (Bombay Rava)

Total fat – 6.5g
Total Carbs – 26.6g
Protein – 5.1g

Coconut Chutney

How To Make Coconut chutney


Coconut chutney is simple, healthy and tasty chutney and can be made with very few ingredients like green chilies, tamarind, garlic cloves, cumin seeds and freshly chopped or grated coconut. Don’t keep the chutney outside for a long time; chutney has to be consumed freshly.

Ingredients required:

  • Coconut - half
  • Roasted chana dal – half cup
  • Green chilies – 10
  • Garlic cloves – 4
  • Red chilies – 2
  • Curry leaves – 2 bunches
  • Coriander leaves – 2 bunches(finely chopped)
  • Tamarind – small lemon size 
  • Urad dal – 1 tablespoon
  • Chana dal – 1 teaspoon
  • Cumin seeds – ¼ teaspoon
  • Mustard seeds – ¼ teaspoon
  • Oil – 4 tablespoons
  • Asafetida – 1 pinch
  • Salt as per taste



Preparation method:

Chop the coconut into small pieces and then wash the coconut pieces in water.
Now switch on the stove and heat a pan.
Add 2 tablespoons of oil and heat it.
Then add green chilies into the oil and fry it.
Then Cover the pan and cook the chilies for a minute.
Adjust the flame to low.
Then open the lid and stir the chilies once again and then close the pan for a minute.
Then transfer the chilies to a plate and keep it aside.
Now take a blender and then add chopped coconut and grind it.
Then add a half cup of roasted chana dal, fried chilies, tamarind, finely chopped coriander leaves, few curry leaves and salt as per taste into the ground coconut powder.
Then scrape the sides and grind it by adding water gradually into the coconut mixture.
Then transfer the chutney to a serving bowl.

Tempering process:

Now switch on the stove and heat a pan.
Add 2 tablespoons of oil and heat it.
Then add ¼ teaspoon of mustard seeds.
When the seeds begin to splutter add cumin seeds, smashed garlic, a tablespoon of urad dal, a teaspoon of chana dal and fry them.
Then add chopped red chilies and fry them.
Now add hing/ asafetida into the tempering process and fry it.
Now add few chopped curry leaves and cover the pan.
Fry them till they change to golden brown.
The tempering process must be done under low flame.
Then add ground coconut chutney into the tempering.
Mix it well and then switch off the stove.
Then transfer the coconut chutney to a serving bowl and garnish with chopped coriander leaves.


Tasty and healthy coconut chutney is ready now

Serving suggestion:

Serve this coconut chutney with Idly, Dosa or Bonda.

Nutrition facts:

Servings: 1 tablespoon

Total fat – 5g
Sodium – 393mg
Total carbs – 3g
Dietary fiber – 1g
Sugars – 1g
Protein – 1g
Vitamin A – 4%
Vitamin C – 14%
Calcium – 2%
Iron – 7%

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