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%


*** Is This Recipe Description Helpful?