Month: September 2018

RAVA APPALU

INGREDIENTS Bombay rava – 1/2 cup Grated jaggery – 1  1/2 cup Water – 1 1/2 cup Cow ghee – 1/2 tsp Oil for deep frying Appalu is the main neivedyam for lord hanuman. It has a crunchy outer layer and soft smooth inside….

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PULAGAM (ATTESARU)

INGREDIENTS Rice – 1/2 cup Moong dal – 1/4 cup Water – 2 1/2 cups Turmeric powder – generous pinch Salt to taste Small jaggery pieces – 2 Cow ghee -1 tsp Pulagam is an Indian traditional dish made with rice and dal. It is…

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PARAMANNAM ( RICE PAYASAM )

INGREDIENTS Rice – 1/2 cup Milk – 6 to 7 cups (cows milk if making naivedyam) Grated jaggery – 1 cup Cow ghee – 1tsp (cows ghee if making naivedyam) Cashewnuts and raisins – optional Ghee for frying nuts METHOD Wash rice several times…

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CHICKEN FRY WITH MASALA PASTE

INGREDIENTS Chicken – 1 kg FOR MASALA PASTE Small onion – 1 Cloves – 25 Cardamom – 4 Cinnamon – 1 1/2 inch piece Poppy seeds – 1/2 tbsp Ginger – 2 inch piece Garlic – 12 or ginger garlic paste 1 1/2 tbsp…

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PALALLO UNDRALLU (PALATALIKALU )

INGREDIENTS FOR RICE FLOUR DOUGH Rice flour – 1/2 cup Water – 1 1/2 cup Grated jaggery – 1/4 cup TO MAKE PALALLO UNDRALLU Milk – 2 1/2 cups Water – 1/2 cup for diluting dough Grated jaggery – 3/4 cup to 1 cup…

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METHI RICE

INGREDIENTS  Basmathi rice  – 1 cup Cloves – 3 Cardamom – 3 Cinnamon – 1 inch piece Star anise – 1 Garlic cloves – 8 Ginger garlic paste – 1 tsp Finely chopped methi leaves – 1/2 cup Finely chopped mint leaves – 1/4…

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