Tasty Flavours

Capsicum Egg Curry - Restaurant style

noreply@blogger.com (Satya) — Tue, 31 Jan 2017 09:03:00 +0000

Ingredients

Capsicum - 4
Onion - 2
boiled eggs - 2
ginger garlic paste - 2 spoons
Garam masala - 2 spoons
Cashews - 4
dry coconut - small piece
(grind cashew & Coconut piece to fine powder)

Method :

1. Take a pan, add 2 spoon oil, finely chopped onions. Fry them till golden brown colour.
2. Add ginger garlic paste, fry for 5 min. Now add capsicum pieces, salt, turmeric and fry for 5-10 min
3. Add garam masala, chilli powder and fry 5 min
4. Add water, close with lid
5. After water evaporate, add cashew,coconut powder. Mix well.
6. Add boiled eggs, coriander leaves and fry till oil oozes out.
7. Serve hot with rice or chapati

NTR Beach Festival 2017 Aquarium Show

noreply@blogger.com (Satya) — Sat, 14 Jan 2017 15:42:00 +0000

NTR Beach Festival 2017 Bangalore Flower and Fruit Show

noreply@blogger.com (Satya) — Sat, 14 Jan 2017 15:16:00 +0000

NTR Beach Festival 2017 kadiyapulanka Flower Show

noreply@blogger.com (Satya) — Sat, 14 Jan 2017 14:43:00 +0000

NTR Beach Festival 2017 Photos Kakinada

noreply@blogger.com (Satya) — Sat, 14 Jan 2017 14:09:00 +0000

Easy Aratikaya fry

noreply@blogger.com (Satya) — Thu, 18 Sep 2014 04:52:00 +0000

Time to cook : 10 min

Ingredients:

raw banana (aratikaaya)- 2 (cut into small pieces)
salt - as required
tumeric - pinch
chilli powder - 1 teaspoon
curry leaves - few

Method:
1. Pour oil in pan, add raw banana pieces and saute for 2 minutes
2. Add curry leaves, tumeric, salt, chilli powder and fry for 2 min
3. Stir occasionally for another 6 min
4. Serve hot with rice and rasam

Easy Prawns Fry

noreply@blogger.com (Satya) — Sat, 13 Sep 2014 03:40:00 +0000

Ingredients:

Prawns – 1/2 kg
green chilli – 1
onions – 3 (make fine paste)
ginger garlic paste – 2 spoons
garam masala powder – 2 spoons
coriander powder - 1 spoon
salt – to taste
chilli powder – 2 spoons
turmeric – pinch
coriander leaves – for garnishing

Method:
1. Pour oil, add prawns, add little salt & tumeric and fry on medium flame. let the water comes from prawn evaporate (this helps to remove the smell of prawns)

2. Now take nonstick pan, add oil, chilli, onions paste & fry till onions turn golden brown
3. add ginger garlic paste & fry for a minute
4. add prawns, salt, chilli powder and fry for 2 min
5. add garam masala, coriander powder and fry for 2 min
6. add water and keep lid
7. Stir the mixture occasionall till the water completely get evaporate and oil comes out
8. add coriander
9. Serve hot with rice and sambar

Easy Chicken Joints Fry at Home

noreply@blogger.com (Satya) — Fri, 12 Sep 2014 11:41:00 +0000

Ingredients:

Chicken joints -2 or 3
green chilli - 1
onioins - 2
ginger garlic paste - 2 teaspoons
garam masala powder - 2 teaspoons
salt - as required
chilli powder - 2 spoons
tumeric - a pinch
oil - 4 spoons
coriander leaves

Method:

1) Marinate chicken joints with 1 spoon ginger garlic paste, 1 spoon garam masala, 1 spoon chilli powder, salt, tumeric for 15 min
2) Meanwhile, grind onions in to fine paste
3) Take a pressure pan, add the marinated chicken joints and add one cup of water and let it whitsle 5 times
4) Let it cool down
5) Take a nonstick pan, add oil, add onion paste and fry till it turn golden brown
6) add leftover ginger garlic paste, green chilli, garam masala and fry for 2 min
7) add boiled chicken joints to the mixture and fry for 5 min
8) Wait till oil oozes out. add coriander leaves before switching off the stove
9) Yummy chicken joint is ready. Serve hot with rice and rasam.

Dondakaya fry

noreply@blogger.com (Satya) — Sat, 26 Jul 2014 06:08:00 +0000

Ingredients:
dondakaya - 1/2kg
oil - 4 spoons
chilli powder - 1 1/2 spoon
salt - as per taste
tumeric - a pinch
curry leaves
channa dal - 1/2 spoon
urad dal - 1/2 spoon
jeera - pinch
mustard seeds - pinch
red chilli - 1

Method:
1. Take Pan, add oil, curry leaves, channa dal, urad dal, jeera, mustard seeds, red chilli for few minutes

2. Add dondakaya pieces and fry constanstly

3. After 15 min, the pieces will become soft

4. Now add salt, tumeric and fry constanstly
5. After 15 min, add chilli powder and fry constanstly
6. Keep lid and stir constanstly
7. After dondakai became crispy, switch off the stove

8. Serve hot with white rice

Onion Pakodi

noreply@blogger.com (Satya) — Wed, 16 Jul 2014 10:13:00 +0000

INGREDIENTS

3 large onions, finely sliced
1 teaspoon red chilli powder
½ teaspoon sugar
Salt to taste
Juice of 1 lemon
A few sprigs fresh cilantro, finely chopped
½ cup gram flour (besan)
3 cups vegetable oil

METHOD

1. In a mixing bowl, combine sliced onions with chilli powder, sugar, salt, lemon juice and cilantro and mix well. Keep aside for 10 to 15 minutes to allow onions to sweat.
2. Mix gram flour into the onions.
3. Heat oil in a kadhai (or wok) over medium flame.
4. Divide onion mixture into lime-sized pieces and carefully drop in the hot oil. Deep fry till golden and crisp. Remove and drain on absorbent paper.
5. Serve hot with any chutney or tomato sauce.

Gulab Jamun

noreply@blogger.com (Satya) — Wed, 09 Jul 2014 09:26:00 +0000

Ingredients:
MTR Gulab jamun mix - 200 gm packet
elachi - 4
For sugar syrup :
Sugar - 400gm
Water - 400 ml
For frying jamuns:
Ghee

Method:

1. Take Gulab jamun mix in a bowl
2. add little by little water and knead in to a soft dough
3. keep lid and set aside for 5 min
4. Meanwhile, make sugar syrup(take a lid and mix sugar & water)
5. Heat the syrup and stir occasionally until sugar dissolves completely in water. Also add elachi powder. Switch the stove off.
6. Now make the jamun by rolling into small balls. Apply ghee to your hands
7. Take a pan, add ghee and wait till it is heated
8. Add the jamun and fry till they turn golden brown color
9. Take jamun in a plate and let it cool down
10. Now add cooled jamuns to the sugar syrup and keep lid
(Note: If sugar syrup is hot, jamun should be cool, vice versa)
11. Keep it in refrigerator
12. Enjoy chilled Gulab Jamuns

Lemon rice

noreply@blogger.com (Satya) — Wed, 09 Jul 2014 09:03:00 +0000

Ingredients:
1 cup raw rice, cook rice with each grain separate
lemon - juice of 3 lemons
oil - 4 spoons
salt - to taste
green chilli - 2
red chilli - 2
channa dal - 1/2 spoon
urad dal - 1/2 spoon
curry leaves
roasted groundnuts - few
mustard seeds - few
tumeric - 1/2 spoon

Method:
1. Take pan, add oil, curry leaves, channa dal, urad dal, mustard seeds, green chilli, red chilli, roasted groundnuts, tumeric and fry for few minutes
2. Take boiled rice in a dish and pour the above mixture on it
3. Now mix it till the white rice mixed up
4. Now take lemon juice and mix it with salt
5. add to rice little by little and mix well
6. Serve hot with curd or any pickle

Vegetable special Upma

noreply@blogger.com (Satya) — Tue, 08 Jul 2014 06:57:00 +0000

Ingredients:

karachi ravva or wheat ravva - 2 cups
onion - 1
green chilli - 1
curry leaves - few
channa dal - 1 spoon
mustard seeds - few
jeera - few
salt - to taste
carrot - optional

Method:
1. Take Pan, add oil, green chilli, onions and fry till golden brown
2. Now add curry leaves, jeera, mustard seeds, carrot and fry for a min
3. Pour 4 glasses of water and let it boil
4. add salt and mix well
5. add upma ravva or karachi or wheat ravva to the boiling water
6. dont pour ravva all at a once. add little by little by stirring to avoid lumps.
7. mix well and keep lid for few minutes
8. Serve hot with chutney or sugar or pickle

Yummy jeera omlette

noreply@blogger.com (Satya) — Tue, 01 Jul 2014 06:25:00 +0000

Ingredients:
Eggs - 2
Onions - 1
salt - to taste
chilli powder - 1 spoon
tumeric - a pinch
jeera - 1/4 spoon
green chilli - 1
Carrot(optional)
coriander

1. Take a bowl,add onion, salt, chilli powder, tumeric, green chilli, jeera,coriander and mix well
2. Now add eggs and beat well
3. Take a pan, add oil, pour the mixture, sprinkle carrot
4. Turn other side and let it cook as well
5. Serve hot with roti, tomato ketchup, rice.

Masala Egg burji or masala kodi guddu vukkiri

noreply@blogger.com (Satya) — Tue, 01 Jul 2014 06:21:00 +0000

Ingredients:
Eggs - 4
Onions - 3
salt - to taste
chilli powder - 2 spoons
tumeric - a pinch
tomato - 1 (optional)
ginger garlic paste - 2 spoons
garam masala - 1 spoon
dania powder - 1 spoon

Method:
1.Take a Pan,add oil, onions, ginger garlic paste and fry till onions,tomato turn golden brown color
2. Add eggs, salt, tumeric and fry for 2 min
3. Now add garam masala, dania powder, chilli powder and fry for 2 min
4. Stir occasionally until the egg cooked and oil oozes out.
5. Serve hot with rice or roti

Easy Andhra Egg Curry

noreply@blogger.com (Satya) — Mon, 30 Jun 2014 12:03:00 +0000

Ingredients:
Eggs - 4
Onions - 4
salt - to taste
chilli powder - 1 1/2 spoon
tumeric - pinch
tamarind - size of half lemon

Method:
1. Add oil, fry onions till golden brown color
2. Add salt, tumeric, chilli powder and fry for 2 minutes
3. Add water, eggs(make a slit on egg) and keep lid
4. After the water boils, add tamarind juice and keep lid
5. Stir occasionally until the oil oozes out from the curry
6. Serve hot with rice

verusenaga tomato pachadi or andhra peanut tomato chutney

noreply@blogger.com (Satya) — Sat, 28 Jun 2014 07:28:00 +0000

Ingredients:

Peanuts or verusenaga gullu - 2 cups
red chilli - 1
salt to taste
Urad dal or minapa pappu - 2 spoons
channa dal - 2 spoons
tamarind - small gooseberry size
tomato -1
jeera - a pinch

To Temper:
Oil -2 tsp
Mustard - 1/4 tsp
Urad dal - 1 tsp
Curry leaves - few

1. Fry peanuts and let them cool down
2. Take a pan, pour a spoon oil and fry channa dal, Urad dal, red chilli, jeera, tomato, add tamarind last
3. Now take small jar and mixer it(except peanuts)
4. Now add salt, peanuts and make into powder
5. add water slowly and make in to fine paste
6. Now Temper with the items given under ‘To temper’ table and mix it to the chutney we ground.
7. Serve hot with idli, vada, dosa

Sweet Lassi

noreply@blogger.com (Satya) — Wed, 25 Jun 2014 12:21:00 +0000

Ingredients

Curd
Sugar
Salt - a pinch
Viva or Horlicks
Nuts
Cool water

Method:

Take a vessel and whisk curd
Now add cool water, sugar, salt
Whisk again
now filter the lassi with tea strainer
take a glass and pour lassi
add a spoon viva or horlicks,nuts, little sugar on the top
Enjoy the cool lassi.....and beat the summer

Kitchen Tip:
Make curd in mud pot for more taste....

Mutton Mango Curry

noreply@blogger.com (Satya) — Fri, 20 Jun 2014 04:22:00 +0000

Ingredients:

Mutton - 1/2 kg
green mango - 1
onions -4
green chilli -1
ginger garlic paste - 1 spoon
salt - totaste
chilli powder - 2 spoons
tumeric - a pinch
coriander leaves

Method:

1. Take pressure pan, add oil, green chilli, onions, ginger garlic paste and fry till golden brown color
2. Now add mutton, salt, tumeric and fry till water from the meat evaporates
3. Now add mango pieces or scraped mango to the curry and fry for 2 minutes
4. Now add chilli powder and fry for 2 minutes
5. add water and pressure cook for 5-6 whistles
6. later on medium flame stir curry occasionally til oil oozes out.
7. add coriander leaves
8. Serve hot with rice or roti

Goruchikkullu masala curry cluster beans masala curry

noreply@blogger.com (Satya) — Thu, 19 Jun 2014 04:45:00 +0000

Ingredients:

goruchikkullu - 1/4 kg
onion - 2
tomato - 1
dania powder - 1 spoon
garam masala - 1 spoon
chilli powder -1 spoon
salt - to taste
tumeric - a pinch

Method:

1. Take a pressure pan, add oil, onions and fry till they turn golden brown color
2. Now add tomato and saute till they turn soft
3. now add goruchikkullu, salt, tumeric and fry for 2 min
4. now add chilli powder, dania powder & garam masala and fry for 2 min
5. now add water and whistle for 6 times
6. let the pan cool and remove the lid
7. keep medium flame and let the curry become thick
8. when oil oozes, your delicious curry is ready
9. serve hot with rice

lady's finger fry bendakai fry

noreply@blogger.com (Satya) — Wed, 18 Jun 2014 05:28:00 +0000

Ingredients:

Lady's finger bendakai - 1/4 kg
oil - 4 spoons
salt - to taste
tumeric - a pinch
chilli powder - 1 spoon

Method:
1. Take pan, add oil and lady's finger(cut in to small pieces)
2. Keep medium flame and fry continuosly so that the viscous nature will go and it turn soft (if you wont fry, all piece will mixed up & it will become paste)
3. now add tumeric, salt and fry the pieces
4. now add chilli powder and again fry them till the ladys finger turn golden brown or dark green color
5. Serve hot with rice or chapati

Semya payasam

noreply@blogger.com (Satya) — Tue, 17 Jun 2014 06:36:00 +0000

Ingredients

Semiya/ Vermicelli 1/2 cup heaped

Sugar 1/2 cup levelled

Milk 1/2 cup

Ghee 2 tsp

Cashew nuts 6

Raisins(optional) 12

Elachi 1

Salt a pinch

Water 2 cups

Method

Heat a pan, add ghee and fry cashews into golden yellow in colour. If using raisins, fry them as well in ghee until it fluffs up. Keep aside. In the same pan, roast vermicelli in Medium-low flame with constant stirring.

The vermicelli should turn golden here and there. Set aside. Bring water to boil in a large bowl Add the roasted vermicelli. Cook for 4-5 minutes until soft.

Add sugar. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil for 2 minutes. Add the milk.

Add milk and bring to boil. Boil for a minute, add a small pinch of salt and switch off the stove. As it cools down, it gets thicker.

Garnish with fried cashews and raisins.

Easy andhra mutton curry

noreply@blogger.com (Satya) — Mon, 16 Jun 2014 06:58:00 +0000

Ingredients:

Mutton - 1/2 kg
onions - 6
green chilli - 1
salt - to taste
red chilli powder - 2 spoons
turmeric - a pinch
MTR dhaniya powder - 2 spoons
garam masala - 2 spoons
ginger garlic paste - 2 spoons
water - one glass
coriander leaves

Method:
1. Take pressure pan, add oil, onions, green chilli
2. fry for 5 minutes and add ginger garlic paste
3. fry till the mixture turn golden brown color
4. Now add mutton, salt, turmeric, saute for 5 minute
5. now wait until the water evaporates from the mutton
6. now add red chilli powder, dhaniya powder, garam masala and saute for 5 minutes
7. now add one glass water and pressure cook for 7-8 whistles
8. after it cool down, keep in low flame, add coriander leaves and let the oil oozes out
9. Serve hot with rice or roti or vada

Ladys finger prawns curry or bendakai royyalu kura

noreply@blogger.com (Satya) — Thu, 12 Jun 2014 04:48:00 +0000

Ingredients:

Prawns – one cup

lady's finger – 1/2 kg

Onion - 1

tumeric - pinch

salt – to taste

chilli powder – 1 1/2 spoon

garam masala – 1 1/2 spoon

1. Take a kadai, add oil, prawns, tumeric, little salt and fry till water evaporates. This will remove the prawn smell.

2. Now take pressure pan cooker, add oil, add onions and fry for 2 minutes

3. Now add prawns, lady's finger, salt, tumeric and saute for 2 min
4. Now add chilli powder, garam masala and fry for 2 min
5. Add water and whitsle for 3 times
6. Let it cool and remove the lid
7. Now stir occasionally on low flame till oil oozes out
8. Garnish with coriander and serve hot with rice

Spinach fry thota kura fry

noreply@blogger.com (Satya) — Wed, 11 Jun 2014 05:59:00 +0000