Ingredients

Wheat flour – 2 Cups

Coconut Powder – 2 Cups

Sugar – 2 Cups

Kova – 1 Cup

Ghee – According to the requirement

Preparation of Sweet Poori:

1.  

      1.   Make wheat flour as Chapatti mixture.

2.    2. Make sugar powder using mixy.

3.     3.Now mix sugar, kova and coconut powder.

4.     4.Then place it on the stove.

5.     5.The mixture gets thicken.

6.     6.Make this mixture into small balls.

7.     7. Now make poori’s with these balls.

8.     8. Fry them in ghee.

9.     9.Therefore, sweet poori is ready.

Tasty Biscuits

Ingredients:

Bambino rava – 1 Cup

Maida – 2 Cups

Wheat Flour – 2 Cups

Sugar – 5 Cups

Chopped Coconut – 3 Cups

Kova – ½ Cup

Ghee – According to the need

Preparation of Biscuits:

1.     1. Fry Bambino Rava in ghee.

2.    2. Fry wheat flour and maida separately.

3.    3. Now take a wide bowl and add sugar, coconut, bombai rava, wheat flour, kova and maida flour.

4.   4.  Knead them finely.

5.   5.Now mold this mixture as biscuits.

6.   6.  Then roll these biscuits in coconut and sugar.

7.    7.  Then fry them in ghee.

8.    8. Therefore, Biscuits are ready.

Yummy Colorful Ladoo

Ingredients

Rice flour - 1/2 cup
Chana flour - 1/2 cup
Corn flour - 1/2 cup
Jaggery - 1/4 Kg
Elachi Powder / Cardamon - 4
Food color - (4 to 5 types) Little
Kiss mis -little
Kaju - little
Ghee - 4 spoons
Milk - 4 spoons
Oil - According to the need

Preparation of Yummy colorful Ladoo:


1. Take Rice flour, chana flour, corn flour in a bowl and mix them finely.
2. How many colors you have choose so make the mixture into those many parts.
3. Now mix colors in milk separately with every color and mix them in the parts of the mixture by using water.
4. Therefore, the mixture must be slippery.
5. Boil oil in a wide bowl.
6. Take a bowl which contain holes and drop the mixture from the holes of the bowl in the wide bowl and fry them as bhoondi.
7. Therefore, colorful bhoondi is ready.
8. Now take another bowl and add ghee in it.
9. Then fry kaju and kismiss.
10. Remove kaju and kismiss into a bowl and keep them aside.
11. Now add chopped jaggery, cup of water and make jaggery thick syrup.
12. Then add jaggery syrup , elachi powder and bhoondi in it.
13. Now add kaju and kismiss.
14. After it get cool then make the mixture in ladoo form.
15. Therefore, yummy colorful ladoo are ready.

Milk powder Halwa

Ingredients:


Milk Powder - 2 Cups
Kismiss - 2 spoons
Kova / Paneer - 100g
Ghee - Little
Milk - 1/2 Litre
sugar - 400g


Preparation of Milk Powder Halwa:


1. Finely chop kova or paneer according to your availability.
2. Fry kaju, kismiss in ghee.
3. Now place a wide bowl on the stove and add milk in it.
4. After milk gets boil then add Milk powder, kova, and sugar.
5. Mix them finely.
6. When the mixture becomes thicker then add kaju and kismiss in it.
7. Then off the flame.
8. Now place this mixture in ghee applied plate.
9. After the mixture gets bit harden then cut into pieces in your desired shapes.
10. Therefore, Milk powder Halwa is ready.

Mango moongdaal vadoyala curry / Maamidi pesara vadiyala Kura

Ingredients:

Moongdal / Pesara Vadiyalu - 1 1/2 cup

Onions - 2

Mango - 1

Green chili - 6

Turmeric powder - 1 Pinch

Salt - according to taste

Chili powder - 1/2 spoon

Oil - 4 spoon

Preparation of Mango moongdaal vadoyala curry / Maamidi pesara vadiyala Kura:

1. Fry moong Dal vadiyalu in oil and take them on a plate.

2. Now finely chop onions and green chili.

3. Remove the skin of mango and finely chop mango.

4. Now boil oil in a wide bowl.

5. Then add finely chopped onions, green chili, turmeric powder.

6. Let them fry for some time.

7. Then add chopped mango in it.

8. After sometime add fried vadiyalu and water in it.

9. Then close it with a lid.

10.After the mango and vadiyalu cook finely and completely then add salt, chili powder and sprinkle chopped coriander on it.

11. Therefore, Mango moongdaal vadoyala curry / Maamidi pesara vadiyala Kura is ready.

If you have this curry with rice then the taste will be amazing.

Cabbage Kootu

Ingredients:

Finely chopped cabbage - 2 cups

Dry piece, chana, ground nut - all 1/2 cup

Toor Dal - 1 Cup

Dry chopped coconut - small piece.

Dry chili - 8

Daniyalu / coriander seeds - 4 spoons

Chenna - 1 Spoon

White gram / white lentil s- 1 Spoon

Salt - according to taste

Inguva / asafoetida - 1 Pinch

Mustard seeds - 1/2 spoon

Tamarind - little

Curry leaves - 4 stems

Oil - 4 spoons

Zeera / cumin seeds - 1 Spoon

Ingredients for seasoning - 2 spoons

Preparation of Cabbage Kootu:

1. Soak channa, dry coconut in water before day.

2. Next day, take toor dal, chopped cabbage, chenna, peas, ground nuts, tamarind and  water in cooker.

3. Place the cooker on the stove and half the flame after 3 whistles.

4. Now place a bowl on the stove and add oil in it.

5. Then fry 7 red dry chilies, coriander seeds, chana, white lentil and zeera.

6. Then make them into powder.

7. After it gets cool then mix this powder in the mixture which is cooked in the cooker.

8. Now place another bowl on the stove and add remaining oil in it.

9. Then add mustard seeds,asafoetida , curry leaf, ingredients of seasoning.

10. Let them for few minutes.

11. Now mix this in the cooker mixture.

12. After 10 minutes off the flame.

13. Therefore, cabbage kootu is ready.

Arati Pandu Poornalu

Ingredients:

Banana - 6
Chopped coconut - 1 Cup
Sugar - 1 spoon
Elachi Powder - 1Spoon
Kaju and Kismiss - Little
Maida - 4 Spoons
Oil - According to requirement
Ghee - 2 Spoons
Salt - 1 Pinch

Preparation of Arati pandu poornalu:


1. Place banana's on steam.
2. After they get cool then peel the skin of them and cut it in to round shape.
3. Now place a bowl on the stove and add ghee in it.
4.Let the ghee melt finely
5. Add banana pieces, sugar, elachi powder, finely chopped coconut, kaju, kismiss and close the lid.
6. After 4-5 minutes off the flame.
7. When it gets cool then smash the mixture with the hands.
8. Now make this mixture as balls.
9. Then mix salt in maida and make it slippery mixture by using water.
10. Now place a bowl on the stove and add oil in it for deep fry.
11. Then take banana mold dip it in slippery mixture. Then drop in the heated oil.
12. Let it fry until they change their color to golden brown color.
13. Therefore, Arati Padu poornalu ready.

Special sweet made of Badam - BADAM HALWA

Ingredients:

Almond - 2 cups
Ghee - 2 spoons
sugar - 2 cups
Badam - 1 spoon
Saffron - little
Kis miss - 1 spoon

Preparation of Badam halwa:

1. Soak almonds in water before day.
2. Now peel the skin of them and grind them in a mixy.
3. Place another bowl on the stove, then add some water and sugar.
4.Wait until the sugar gets completely melted.
5. Now fry almond past which we prepared before.
6. After some time mix the sugar syrup in the almond paste.
7. When the mixture gets harden then off the flame and serve it into a serving plate.
8. Bow fry saffron, badam, and kismiss in ghee separately.
9. Then garnish the mixture which we took in the serving bowl with saffron, badam and kis miss.
10. Therefore the badam halwa is ready and it looks colorful.

About the Badam Halwa Recipe:
This is a sweet which every one favors to consume it as if you keep this sweet in your mouth, automatically it gets melted off. Badam and saffron are good for skin as they have some special characters. The Badam Halwa recipe is very easy to prepare and tasty to have. Mostly kids love to have it. I hope you all try and enjoy the taste of it.

Dark chocolate Mousse

Ingredients:

Sugar - 150g
water - 1 1/2 cup
Eggs - 4 ( yellow yolk only)
egg - 5
dark chocolates - 350g
Cream - 540g

Preparation of Dark chocolate Mousse :

1. Place a bowl on stove, add some water and sugar.
2. Then mix them finely and wait until the sugar gets melts completely.
3. Now add egg yolk in that sugar syrups.
4. Mix them finely.
5. After the mixture gets cooled.
6. Now take another bowl and melt chocolate in it.
7. When this chocolate mixture gets cooled and cream in it.
8. Now add this chocolate cream mixture in sugar syrup which we prepared before.
9. After it gets mixed. then stop the flame.
10. Now take the mixture in a bowl and place it in the refrigerator.
11. When the mixture get cooled.
12. Take it out of refrigerator.
13. Therefore, Dark Chocolate Mousse is ready.

About Dark Chocolate Mousse:

I hope this will be liked by every one. Syrup and the chocolate are the main ingredients on this snack. So be careful while using them to prepare this. Having this snack in hot summer will be a happy feeling. I wish you try it and enjoy the cool Dark Chocolate Mousse.

Strawberry Maza

Ingredients:

Fresh cream - 1 liter.

Sugar - 200g

Gelatin - 15g

Vanilla essence - 4 - 5 drops

Fresh Strawberry - 1/2 Kg

Preparation of Strawberry Maza :

1. Soak gelatin in a small cup by adding water.

2. Now place a bowl on stove.

3. Add cream, sugar, vanilla essence .

4. Wait until the sugar completely melts.

5. Now melt gelatin separately.

6. Then add the melted gelatin in the cream which was prepared as mixture before.

7. Now take another bowl and place it on the bowl in which strawberry in it .adding on sugar on strawberry.

8. When strawberries gets smoother, we should cool it.

9. Now take a glass bowl and add some strawberry mixture at the bottom.

10. Pour the cream which we prepared before.

11. Now keep it in refrigerator for 5 to 6 hours.

12. After 5-6 hours take the glass cups out and garnish it with strawberry pieces. 

13. Therefore, strawberry Maza is ready.

About the Strawberry Maza:

This is very easy recipe to prepare. Every one will like and love this. There is no necessary to go to shops and purchase then waste money. In home itself we can prepare fast foods like strawberry maza in less bu-jet and very hygienic. I hope you all try it and enjoy the taste.

Microwave oven special - Zanjeer cream Magic Recipe

Ingredients:

Fresh cream - 1 Liter
Eggs - 12 ( Yellow yolk only)
Sugar - 180g
Chopped Ginger - 30g

Preparation of Zanjeer Creem Magic:


1.  Place a wide bowl on stove and heat cream in it.
2. Now add chopped ginger to it.
3. After 10 minutes off the flame and filter the mixture.
4. Now add yellow yolk and sugar to the filtered mixture then mix them thoroughly.
5. Now filter the mixture again.
6. Then place this filtered mixture in proof vessel.
7. Now take a big proof bowl and add water to half of it.
8. Then place the vessel with the mixture in the water.
9. Now set the temperature for 170 degrees and bake it for 40 minutes.
10. After 40 minutes place it in the refrigerator.
11. After it gets cook then take it out of the refrigerator and sprinkle custard sugar on it.
12. Therefore, Zanjeer cream magic ready.

About Zanjeer cream magic recipe:


It is a very simple and easy recipe to make. It is very tasty. Every one will like to have. Having it with the combination of vanilla or fruits will give amazing taste. I hope you try it and enjoy the taste.

Uses of Ragulu / Red Millet

Use of Ragulu / Red Millet


1. The calcium present ragulu / red Millet help in strengthening of bones.
2. Most of doctors suggest us to feed 6 months baby by red millets. we can avoid Osteophytosis health problem.
3.Tryptophan amino acid which is present in the red millet will reduce our hunger. So this will help in controlling the weight.
4. Ragulu gives less calories to our body. This helps in reducing our stress.
5. Red Millet contains Anti oxidants characters and phytochemicals. These make the digestion process slow. This keeps our sugar levels in control.
6. Ragulu contains more fiber compared to wheat and rice.
7. Ragulu reduces fat in liver and solves cholesterol problems in control.


Note: People Who are suffering from high blood pressure should reduce salt content in Ragi Soup / Red Millet soup.

Pelala Pindi / Popcorn powder

Ingredients:

Ragulu / Red Millet - 1 Cup
Ralla Salt / Salt crystals - little

Preparation of Pelala Pindi / Popcorn powder:


1. Soak Ragulu / Red Millet in water before day.
2. Next day remove water and dry  them  by placing on the cloth.
3. After they get dry, fry them in a bowl.
4.Therefore, Pelala Pindi / Pop Corn Powder is ready.

We can have these by mixing 5 spoons of Ragipindi, 1 green chili and 1 spoon of water.
The taste will be amazing and heavenly.

Yummy traditional sweet - Ragi Pindi / Red Millet flour Ladoo

Ingredients:

Ragi pindi / Red Millet flour - 1/2 Kg
Ghee - 100g
Sesame seeds - 50 g
Water - 1 Cup
Jaggery - 1/2 Kg
Ground nut - 50g

Preparation of Ragi Pindi / Red Millet flour Ladoo:


1. Fry sesame seeds and ground nut separately without oil.
2. Now mix ghee in ragi pindi and fry it in a wide bowl.
3. Then prepare jaggery syrup.
4. When ragi pindi gives a sweet smell then mix fried sesame seeds and ground nut in it.
5. Mix them for 2-3 minutes then add jaggery syrup in it.
6. Mix it finely and mold the mixture into round ladoo.
7. Therefore, Ragi Pindi ladoo is ready.

These Ragi Pindi / Red Millet flour Ladoo's can be stored for more days.

Red Millet flour / Ragi Pindi Roti

Ingredients:

Ragi pindi / Red Millet flour - 1 Cup
Onion - 1 Big
Zeera - 1 spoon
Finely chopped Dry coconut - 1 table spoon
Chopped coriander - 1 spoon
salt - according to taste.
Oil - little

Preparation of Red Millet flour / Ragi pindi Roti:


1. Mix slightly chopped onions , green  chili pieces in ragipindi like chapathi using milk.
2. Apply oil to  the pan and hand then place the pan on the stove.
3. Make the mixture into small balls.
4. Now take one ball and place it on the pan.
5. Then press with your hands so that it will become like chapati.
6.Now place the pan on the stove.
7. Let it fry and there is no need to fry on both the sides.
8.Remove the chapati after it get fry.
9. Then let the pan get cool and gain do the same process that is place another ball on the pan and press and fry it on one side.
10. Therefore, Red Millet flour / Ragipindi Roti is ready.

The taste will be amazing if we have these Ragipindi roti with curd. We will a heavenly feeling

Red Millet flour / Ragi Pindi cake kitchen

Tasty Ragipindi Cake looks like fruit.

Ingredients:

Red Millet / Ragulu - 1 cup
Oil - 2 spoons
sugar - taste
Milk - 1/2 cup
Poppy seeds - 1 Spoon

Preparation of  Tasty Ragipindi cake 

1. Soak red millet / ragulu before day in water.
2. Now remove some water from it and grind them finely.
3. Then we need to crush this mixture and extract milk from it.
4. Now add some water in it and crush it and take milk from it.
5. Therefore, the milk will be 1/2 cup.
6. Except poppy seeds take remaining ingredients in a bowl and then mix them finely.
7. Now place it on the stove.
8. Then reduce the flame and sir continuously so that the mixture does not stick to bowl.
9. Let the mixture  become thicker.
10. Then take a plate and apply oil to it.
11. Now off the flame.
12. Then pour the mixture on the plate.
13. After it get cool then sprinkle poppy seeds on it.
14. Then cut the mixture into pieces.
15. Therefore, Tasty Red millet flour cake is ready

If we keep this in mouth it melts automatically. We can store it for few days and children love to eat.

Cake Kitchen by Cooking in Micro oven - Red Millet Cake Recipe

Ingredients:

'Ragi pindi / Red millet flour - 1 Cup
Butter - 1 Cup
Sugar - 1 cup
Eggs - 3
Vanilla essence - 1 Spoon
Cooking soda - 1/2 spoon

Preparation of  Red Millet Cake:


1. Mix cooking soda in red millet flour and then sieve.  
2. Now take egg yolk in another bowl and finely beat until foam forms.
3. Now mix butter, sugar, finely beaten egg yolk and red millet flour.
4. Then mix until the sugar in this dissolve completely.
5. Then add vanilla essence.
6. Heat oven for sometime.
7. In the mean while apply dalda to a proof bowl.
8. Then pour the mixture in it.
9. Then place this bowl in the oven for  half an hour.
10. Therefore, Red Millet cake is ready.

Yummy sweets - Mango Kesari

Ingredients:

Mango - 1 (Finely chopped)
Ghee - According to the requirement
Kismiss and kaju - 1 hand full.
Rava - 1/4 Kg
Sugar - 1/4 Kg
Water - According to the need
Sweet Kova - 1/4
Salt - little
Cherries
Food color

Preparation of Mango Kesari:

1. Take a bowl and place it on the stove.
2. Now add ghee in it for deep fry.
3. Then fry kaju and kismiss in it.
4. After kaju and kismiss get fry, remove them into a bowl and keep aside.
5. Now add rava in the bowl with the ghee which is on the stove.
6. Let it fry for sometime.
7. After they get fry then take them into a plate and keep them aside.
8. Then fry chopped mango in it.
9. Remove the mango from it.
10. Now add water in that bowl.
11. After water get boil then add rava in it and then add kaju and kismiss.
12. After some time add sugar, food color and little salt.
13. Mix them finely.
14. Then add sweet kova in it.
15. Mix them finely so that there won't be any lumps.
16. Let it cook for 5 to 6 minutes.
17. Then add chopped mango and mix finely.
18. Now take it on to the serving plate and garnish with chopped mango and cherries.
19. Therefore, Mango Kesari is ready.

Milk Cake

Ingredients:

Milk - 1 liter
Tartaric powder - 1/2 tea spoon
Lime juice - 2 tea spoon
Sugar - 100g
Corn flour - 1 tea spoon
Saffron - 6 petals ( soaked in 1 table spoon water)
Elachi powder / Cardamon powder - 1/2 tea spoon
Pista powder - 1 table spoon
Ghee - According to the requirement.

Preparation of Milk Cake :

1. Add milk and sugar in a bowl and place it on the stove.
2. Now keep on stirring until the milk becomes half of the bowl.
3. Now add tartic powder in lime juice then add this mixture in the milk which is on stive.
4. Then the milk breaks.
5. Now take some milk in a small bowl and add cornflour in it.
6. Now add corn flour and elachi powder in the bowl of milk which is on the stove.
7. Let it boil for 4 to 5 minutes.
8. Then off the flame.
9. Now apply ghee on a plate.
10. Now pour the mixture in the plate and spread it equally.
11. Sprinkle pistha powder on the mixture.
12. Then cut it into pieces.
13. Therefore, milk cake is ready.

Lakhnavi Biryani

Ingredients:

Mutton - 1Kg
Basmati rice
Onions - 2
Ginger Garlic - 50g
Chili powder - 1 tea spoon
Curd - 1Cup
Milk Cream - 50g
Clove - 5
Elachi / Cardamon - 5
Badam - 50g
Dalchina chekka / cinnamon - 2 inch piece
Salt - According to taste
Saffron - 1 tea spoon
Rose water - 1 tea spoon

Preparation of Lakhnavi Biryani :

1. Wash mutton pieces thoroughly with water.
2. Chop onion vertically and finely.
3. Grind ginger garlic finely and take its juice.
4. Now add elachi / cardamon, clove, dalchina chekka and grind them into fine powder.
5. Wash basmati rice thoroughly and let soak for an hour.
6. Now place a wide bowl on the stove.
7. Add ghee upto half of the bowl.
8. Then add chopped onions and fry them finely.
9. Then remove fried onions from  the bowl.
10. Now add chopped badam, mutton pieces, ginger garlic juice, chili powder, salt, masala powder and curd.
11. Mix them finely.
12. When the mutton pieces started cooking then add 4 cups of water in it.
13. Then reduce the flame.
14. When the mutton completely boiled then remove water from the bowl.
15. Now place a pan on the stove and apply ghee to it.
16. Now fry mutton pieces in the pan.
17. Now take those fried mutton pieces in a bowl and place it aside.
18. Then add remaining ghee in the pan.
19. Now add washed rice in it.
20. Let it boil for 5 minutes.
21. Then take half rice from the pan.
22. Then add mutton on it.
23. Now spread rice on the mutton.
24. Now mix saffron and rose water.
25. Sprinkle this mixture on the rice.
26. Then add the mutton boiled water in it and close the bowl with a lid.
27. Let it cook for 30 minutes in simmy flame.
29. Therefore, Lakhnavi Biryani is ready.

khybhar Biryani - Amazing in taste

Khybhar Biryani is a Pakisthani dish. The taste of this is amazing and wonderful. Let us look at it recipe.

Ingredients:

Mutton Pieces - 1kg
Salt / Uppu - According to the taste
Ginger paste/ Allam mudda -2 table spoons
Onions Ullipayalu- 3 (Made into fine paste/ methaga rubbukovali)
Coriander seeds / Daniyalu -2 table spoon (Fried and made into powder)
Elachi powder / Cardamon powder - 1/2 tea spoon
Miriyalu podi / pepper powder - 2 tea spoons
Zeera / cumin seeds - 1 tea spoon
Dhalchina chekka podi / Cinnamon powder - 1 tea spoon
Saffron / Kumkuma puvvu - 1 Pinch
Fresh Curd / thaja perugu- 1 1/2 liter
Drinking water/ Manchineelu - 2 cups
Ghee / neyyi- 1/4 kg
Lavangalu / Clove - 20
Basmati rice - 1 kg

Preparation of Khybhar Biryani :

1. Cut the mutton into small pieces.
2. Then wash those pieces finely and thoroughly.
3. Now add salt, ginger paste to those mutton pieces and let them soak for  2 hours.
4.Take a bowl, add Dhaniyala powder, Dalchina cheykka powder,  elachi powder, pepper powder, zeera, saffron, curd, 1 cup water and mix all of these finely.
5. We need place mutton pieces inside the pan and we need to spread this mixture equally.
6.Now place another another bowl on the stove and add ghee upto half of the bowl.
7. Then the ghee boil for  few minutes then add cloves / Lavanga in it and fry them for sometime.
8. After the cloves get fry add the cloves with the ghee on to the mutton pieces in the pan.
9. After adding this clove and ghee, do not mix or stir.
10. Take cup of water in a bowl and add salt in it.
11. Then the salt completely dissolve in water.
12.Now mix this salt water in rice and then wash the rice thoroughly 2 time.
13. Then add remaining half liter curd in the rice.
14. Now spread this rice on the mutton pieces.
15. Then close the bowl with a lid and adjust the flame in to middle level.
16. Let them cook for some time.
17. When the steam starts coming out then we need to reduce the flame to simmy.
18. After the curd completely get mix in the mixture then add remaining ghee in it.

Note : Khybar Biryani will cooked only with curd and it should not be cook with water.

Kacchi Biryani - Steps to make tasty kacchi Biryani

Here a mouth watering dish called Kacchi Biryani. This is a Hyderabadi dish. Mostly prepared in few occasions.

Ingredients:


Ghee - 100g
Onions - 3
Chopped unripe Papaya - 1 table spoon
Mutton - 1kg ( cut it into small pieces)
Milk -1/4  liter
Curd - 1/4 Liter
Red dry chili past - 1 tea spoon ( boil dry boiled red chili and then made it into paste)
Garam masala -  1 tea spoon
Shahjeera -1 tea spoon
finely chopped Garlic -  2 tea spoon
Finely chopped Ginger - 1 tea spoon
Basmati Rice - 1Kg
Elachi (cardamon) - 4
Clove (Lavanga) - 4
Dhalchina Chekka (Cinnamon) - 2 inch piece
Saffron - 1 tea spoon
Coriander - 1 Bunch
Green Chili - 6
Wheat powder - 1/4kg
Elachi Powder ( cardamon) - 1 tea spoon


Preparation of Kacchi Biryani :


1. Place a bowl on the stove and add ghee in it.


2. After ghee get heated then fry finely chopped onions in it.


3. Now take some onion pieces and grind them and it form as paste.


4. Mix curd, Red dry chili paste, salt, garam masaala, shahjeera, finely chopped 


Ginger Garlic, Fried onions in Finely chopped unripen papaya.


5. Let this mixture soak for sometime.


6. While soaking, try to mix the mixture.


7. Take a bowl add basmati rice and water.


8. Now wash the rice finely and let them soak for 20 minutes.


9. Later remove the water from rice.


10. Place cooker on the stove and add water so that  sufficient to cook rice.


11. In the mean while add elachi, clove, dhalchina chekka, salt.


12. Then add rice in it and then off the flame when the rice gets half boiled.


13. Take the rice cooked water in another bowl and keep it aside.


14. Now place pan on the stove and spread mutton pieces in it.


15. Then pour milk and rice cooked water on the mutton pieces.


16. Then add fried onion pieces in it.


17. Mix saffron in the remaining milk and add in the pan.


18. Now sprinkle chopped coriander, elachi powder, clove, dhalchina chekka, pudeena, green 


chili on mutton pieces.


19. Now spread the half of the cooked rice on the mutton pieces.

20. Now sprinkle remaining Elachi powder, lime juice,salt and then spread remaining half of the 

cooked rice.

21. Close the bowl with a lid so that the steam won't come out.

22. Now take little wheat powder and water, then mix them and prepare as chapathi mixture.

23. Now using this chapati mixture stick the lid which is mentioned about.

24. Then keep the flame in the middle level and let it cooked 20 minutes.

25. After 20 minutes then reduce the flame and let it cook for half an hour.

26. After half an hour, check whether the mutton pieces properly cooked or not.

27. Then if there is still water inside then let it cook some more time so that the water will 

evaporate.

28. Now off the flame.


29. Therefore, Kacchi Biryani is ready.

Special desert - Samya Beat root Burfi

Most of us use BeatRoot as a vegetable only but we never use it in any other manner. Today I will introduce a new recipe Samya Beat root Burfi. Which was discovered by a chef of hotel.

Ready in - 45 minutes

Ingredients:

Ghee - According to the need
Beat Root - 4 ( Finely chopped and squeezed water from beatroot)
Samya - 1glass
sugar - according to your taste
Badam -8 ( finely chopped)


Preparation of Samya Beat root Burfi :

Preparation time - 10 minutes
Cooking time - 30 minutes

1. Place a pan  on the stove and add ghee in it.
2. Add finely chopped beat root in it.
3. Then add samya in it and them fry finely.
4. Now add sugar to it and stir it until it completely melts.
5. Now apply ghee to a plate and pour beatroot mixture in it.
6. Garnish it with  finely chopped badam pieces and then this mixture into pieces.
7. Therefore, Samya Beat Root Burfi is ready.

Potato Bread Triangle

My favorite kind of recipe made of bread is Potato Bread Triangle.  This is a veg snack dish. Made with bread and potato.

Ready in - 1

Ingredients:

Bread Slices - 4
Potatoes -4
corn flakes - 1 cup
Chili powder - 2 Spoons
Ginger Garlic Paste - 2 spoons
finely chopped coriander - 1/4 cup
Pudeena - 1 bunch
Red orange food color - 1/4 tea spoon
Oil - According to need

Preparation of Potato bread Triangle:

1. Smash bread slices.
2. Boil the potatoes, peel its skin and then smash them.
3. Now mix the smashed bread and smashed potato.
4. Then add corn flour, chili powder, red orange food color, ginger garlic paste, salt, coriander and chopped pudeena
5. Knead them finely.
6. Sprinkle water if needed.
7. Now mold these mixture into different shapes as you desire.
8. Then role these shapes in bread powder and fry then in oil.
9. Then place them on the tissue paper. so that the extra oil will be absorbed by the tissue paper.
10. Then take on to the serving bowl.
11. Therefore, Potato bread triangle is ready

About Potato Bread Triangle:

The taste will heavenly if we have them with combination of tomato sauce.

Indian snack - Saggubiyyam Vada / Sabudana Vada

Most of us make Kheer / Payasam with saggubiyyam / Sabudana. But here am Introducing a new recipe with it. That is Saggubiyyam Vada / Sabudana Vada. Saggubiyyam vada is a  Indian cuisine dish mostly consumed in Maharashtra. This is a staple food a part from Idlis, Dosa, upma, pongal etc. This is a very easy and simple recipe. Actually sabudana has been extracted one from the plants roots. Saggubiyyam vada we call it as Saggubiyyam garelu in telugu language.

Ready in - 1 1/2 hour

Ingredients:

Saggu biyyam / Sabudana  - 1 cup
Maida - 3/4 cup
Butter Milk - 2 cups
Rice Powder - 1/2 cup
Onions - 1 ( Finely chopped)
Green Chili paste - 1 Spoon
Curry leaf - 4 stems
Curd - 1/2 cup
Zeera / Cumin Seeds - 2 spoons
Cooking soda - 1 Pinch
Salt - According to taste
Oil - According to need

Preparation of Saggubiyyam Vada:

1. Soak saggu biyyam in butter milk.
2. After 2 hours add maida , curry leaves, Onions, zeera, green chili paste and salt.
3. Knead them finely.
4. Place a wide bowl on the stove.
5. Add oil in it  and let it boil for sometime.
6. In the mean while make the mixture into small biscuit form.
7. Now fry these in the oil until they change into golden color.
8. The taste and crispy Saggubiyyam Vada is ready.

The taste will be amazing having these with ginger chutnee

Carrot Cake

Here a western cousine made of carrot. This is filled with dry fruits. We can have this as a break fast and evening snack. The Specialty of this cousine is low fat.

Ready in  - 1 Hour

Ingredients:

22g Maida

7g Cooking soda

375g Sugar

2 Cinnamon

4 Eggs

235ml Oil

120g Wall nut

250g Carrots

200g cheese

Icing sugar

Lime pieces

Preparation method of Carrot cake:

Preparation time - 20 minutes

Cooking time - 40 minutes

1. Take a wide bowl, add Oil, sugar, egg yolk.

2. Now mix them thoroughly.

3. Then add maida, cooking soda, sugar, cinnamon, wall nut and mix all these items finely.

4. Now chop carrot into tiny pieces and add it to the mixture.
5. Now take a proof bowl and spread tissue paper in it.
6. Now pour the mixture on to the tissue paper..
7. Then place this proof bowl in the oven.
8. Now set the temperature of the oven 170 degrees.
9. Let it bake for half an hour.
10. After it get bake, then take it out from the oven.
11.Then place this baked mixture in the refrigerator for few minutes.
12. After sometime, take out  the baked mixture from the refrigerator.
13. Therefore, carrot cake is ready.

Now we need to decorate the cake with Icing. To prepare Icing we need about ingredients.

Preparation of Icing:

1. Take a bowl and add cheese, Icing sugar, cream, lemon pieces.
2. Mix them finely.
3.Therefore, Icing is ready.
4. Now apply Icing on the cake.

Therefore, Carrot Cake is completely ready with Icing.

About Carrot Cake:

After preparing Carrot Cake with Icing we can garnish it with dry fruits, cherries. This is amazing in taste. Carrot Cake looks much attractive as it is decorated with Icing and dry fruits. Mostly Children love to have it.  It takes very less time to prepare carrot cake. The people who hate to have carrot, if they taste this cake, they will definitely love to have it.  I wish you try it and enjoy the taste. Now there is no need to rush towards shops for cake. we can prepare them in our home itself. If you have any experience with the recipe Carrot Cake please let us know through your comments.

Cream Tiramisu

Cream Tiramisu is tasty and chocolaty in taste. The vanilla is the main ingredient which gives much taste. The people who love have ice creams will definitely love to have this.  I hope you will also try the recipe given and enjoy the taste.


Ingredients:

Eggs - 4 ( Yellow yolk)
Sugar - 240g
Cheese - 720g
Gelatin -15g
Cream - 600g
Coffee powder - 20g
Sugar Syrup - 500g
Vanilla Sponge - 1

Preparation of Cream Tiramisu :

1. Soak gelatin  in water for some time.
2. Place a bowl on stove and add sugar and egg yolk in it.
3. After sugar completely gets melt then stop the flame.
4. Finely stir until it get cool.
5. After it gets cool add cheese in the mixture.
6. After few minutes add cream and the gelatin.
7. Then mix them thoroughly.
8. Take a bowl.
9. Now add some sugar, water and coffee powder.
10. Then place this mixture on the stove.
11. Therefore, coffee syrup is ready.
12.Now take a cup pour some coffee syrup and then pour cream which we prepared before.
13. Now keep vanilla  sponge on the cream.
14. Then again pour cream mixture on the vanilla sponge and place it in the refrigerator.
15. When it is in refrigerator then sprinkle chocolate powder on it.
16. Therefore, cream Tiramisu is ready.


If you have any experiences with this recipe Cream Tiramisu please share with us through your comments.

Sand Wich

Ingredients:

Ciabatta bread - 2
Tulasi leaves juice - 2 Spoons
Lettuce leaves - 30g
Slightly chopped and fried capsicum - 1/2 cup
Fresh Vegetable leaves - 30g
Salami slices - 8
chopped pharmacy cheese - 1/2 cup
Pepper powder - little

Preparation of Sandwich :

1. Fry bread slices in oil deeply.
2. Then apply tulasi leaves juice to the fried slices.
3. Then spread salami slices on it.
4. Then add capsicum pieces and chopped cheese.
5. Then sprinkle pepper powder on it.
6. Now place another bread slices on it.
7. Now cut this into 2 and serv it with vegetables.
8. Therefore, sandwich is ready.

This can be prepared very easily and even good for health. This is best food as break fast.

Greek Salad

Ingredients:

Kheera / cucumber - 3 (Little big pieces)
Finely chopped Feta cheese - 1 1/2cup
Black Olive - 1 Cup
Hybrid tomato chopped - 3 cups
Red Onions - Half ( In wheel shape)
Sun dried tomato - 1/4 Cup less than

Preparation of Greek Salad :

1. Take a wide salad bowl.
2. Add all the ingredients and mix them finely.
3. Keep in the refrigerator until  we have it.
4. Therefore, Greek salad is ready.

Potato fry

Ingredients:
Potatoes
oil - According to the requirement
cumin seeds / zeera - 1 spoon
mustard seeds - 1 spoon
dry chili - 3
curry leaves - 2 stems
chili powder - 1 spoon
Turmeric powder - 1 pinch
salt - according to taste


Preparation of Potato fry:

1. Take a bowl and place it on the stove.
2. Now add oil in it.
3. Then add cumin seeds / zeera in it.
4. Then add mustard seeds, dry chili, curry leaves.
5. Let them fry for some time.
6. Then add potato pieces.
7. Then add a pinch of turmeric powder and chili powder.
8. Mix them finely then add salt.
9. Then mix them and close the bowl with a lid.
10. After few minutes mix and close the lid.
11.Check whether potatoes are cooked or not.
12. Therefore, Potato fry is ready.

Sambar

Ingredients:

Loki - 1 piece
Tomtato - 2
Onions - 1
Green Chili - 2
Mustard seeds - 1 spoon
Cumin seeds - 1 spoon
Curry leaves - 4 stems
Tamarind juice
Drum stick - as you wish
Lady finger - 2
Boiled Toor dal - As you wish
Zeera ( cumin seeds) - 1 spoon
Red chili - 4
Radish - 1
Carrot - 2

Preparation of Sambar:

1. Place a bowl on the stove.
2. Add Oil in it.
3 Let it heat for few minutes.
4. Then add Mustard seeds, red chili, Chopped Onions and curry leaves.
5. After they splutter then add chopped tomato.
6. Wait until the tomato get fry completely.
7. Then Add Tamarind juice.
8. Now add Finely chopped Radish, Loki, Carrot, Lady finger and Drum stick.
9. Let them cook for 2 minutes and then add boiled toor dal / Kandi Pappu.
10 Then add sambar powder / Kandi podi in it.
11. Now crush the ginger and drop it in the sambar and then drop Green chili with out cutting.
12. close the bowl with a lid.
13. After 15 minutes, the smell of the sambar starts travelling and then off the flame and sprinkle finely chopped coriander.
14. Therefore, Sambar is ready.

Sambar is a south Indian special dish. very tasty.

Bangala Dumpa Ullikaram

Ingredients:

Potatoes - 5

onions - 2

oil - According to need

mustard seeds - 1 spoon

cumin seeds - 1 spoon

dry red chili - 1 tea spoon

salt - According to taste

red chili powder - 1 tea spoon

Tomato -2 

Preparation of Bangala dumpa Ullikaram:

1. Take a bowl and place it on the stove.

2. Add water and boil potatoes in it.

3. Now peel the skin and smash the boiled potatoes.

4. Now place wide bowl on the stove and add oil in it.

5. Then add cumin seeds, mustard seeds, dry red chili, Onions - finely chopped  and finely chopped tomato.

6 Let them fry for few minutes and then add smashed potato in it..

7. Then add salt and chili powder.

8. Mix finely and stop the flame.

9. Therefore, Bangala Dumpa Ullikaram is ready.

This can be have with rice and chapati. The taste will be amazing.

Portal Fry / Potels fry

Ingredients:

Portals / Potels
chili powder - according to need
Salt - according to taste
curry leaves - 3
Mustard seeds - 1 spoons
Oil - 3 spoons

Preparation of Portal Fry / Potels Fry:

1. Portals are mostly color with color to make them look more green and fresh. So we need to remove the out skin of it lightly.
2. Then finely wash them
3. Then chop them vertically.
4. Place a bowl on the stove and add oil in it.
5. After oil get heated then add mustard seeds, red chili and curry leaves.
6. Let them fry for some time until they splutter.
7. Now add finely chopped Portal / Potels in it.
8. Let them fry until the color changes.
9. Then add salt and chili powder in it.
10. Therefore, Portal Fry / Potels fry is ready

Kaakara kai koora / Bitter gourd curry

Ingredients:

Kaakara kai  / Bitter gourd
Oil - According to the necessity.
Red chili - 2
curry leaves - 3 stems
Mustard seeds - 1 spoon


Preparation of Kaakara kai koora / Bitter gourd:

1. Take Kaakara kai and wash it finely.
2. Then chop to into pieces.
3. Then place a bowl on the stove and add oil in it.
4. Now add mustard seeds, red chili and curry leaves.
5. Then add the chopped Kaakara kai / Bitter gourd/
6. Let it fry until it change its color.
7 Then add salt.
8. Therefore, Kaakara kai koora / Bitter gourd curry is ready

Lady finger Fry / Bendakaya vepudu koora

Ingredients:

Lady fingers / Bendakayalu - 1 kg
Oil - According to the requirement
Onion - 1 (finely chopped vertically)
Red chili - 4
Curry leaves -3 stems

Preparation of Lady finger Fry / Bendakaya vepudu koora:

1. Finely wash and wipe the Lady fingers.
2. Then chop them.
3. while chopped, see the pieces whether there are warms or not.
4. Now place a bowl on the stove and add oil in it.
5.  Add chopped onions in it.
6. Then red chili.
7. Let them fry finely.
8. Then add curry leaves.
9 Now add chopped lady finger in it.
10. Let them fry for sometime and change their color.
11. Then add salt.
12. Therefore, Lady finger Fry / Bendakaya vepudu koora ready.

Akaakarakaya Fry

Ingredients:
Akaakarakaya
Oil - 3 spoons
mustard seeds 1 spoons
Dry chili - 4
curry leaves - 3 stems
Salt - according to taste

Preparation of Akaakarakaya Fry:

1. Wash akaakarakaya finely and then remove the skin.
2. Then chop them finely.
3. Place a bowl on the stove.
4. Add 3 spoons of oil in it.
5. Now add mustard seeds, dry chili, chopped onion and curry leaves.
6. Let them fry for sometime.
7. Then add chopped Akaakarakaya in it.
8. Let them fry until they change  the color,
9. Then add salt.
10. Therefore, Akaakarakaya Fry is ready.

Veg Noodles

Ingredients:

Noodles
Ginger- finely chopped
Ginger garlic paste- 1 spoons
Oil - 2 spoons
Vegetables like Tomato, cabbage, onion, coriander, capcicum etc
Zeera - 2 spoons
Chili sauce - 2 spoon


Preparation of Veg Noodles:

1. Place bowl on the stove and add water in it.
2. let the water boil for sometime.
3. Place a pan on the stove.
4. Add 2 spoons of oil in it.
5. Then add chopped ginger, ginger garlic paste and zeera.
6. let them fry for few minutes.
7. After water boiled, stop the flame and add noodles in it.
8. So noodles get heated with the heat of water.
9.In the mean while add all the vegetables which you have chopped.
10. Let them fry for some time.
11. Now noodles may got boiled. So drain the noodles using filter.
12.Then add the noodles in the pan and fry and mix until the mixture in the pan mix the noodles.
13. Then add salt and Chili sauce in it.
14. Therefore, Veg Noodles are ready.
15. Before having just sprinkle chopped onion on the noodles.

Kosambari

Ingredients:


Moong Dal (Pesara pappu) - 2 cups
Kheera (cucumber) - 1
Finely chopped Green chili - 1 tea Spoon
Finely chopped Ginger - 1 tea spoon
Lime juice - 1 tea spoon
Finely chopped Coriander - 1 table spoon
Salt - According to taste.
Finely chopped coconut - 2 table spoon


Ingredients for seasoning:


Olive oil or any other oil which you use for cooking - 1 tea spoon
Mustard seeds - little
Zeera (cumin seeds) - little

Asafoetida (Inguva) - 1Pinch

Preparation of Kosambari :

1. Place a bowl on the stove.

2.Then add mustard seeds, zeera and Inguva.

3. Let them fry until they splutter.

4. Then add  chopped ginger.

5. Let them fry.

6. Now add moong dal, finely chopped kheera and chopped coconut.

7. Mix them finely and then off the flame.

8. Then add salt, garnish with chopped coriander and sprinkle lime juice.

9. Therefore, Kosambari is ready. 

Robusta Banana Chips / Aratikaaya chips

Ingredients:
Robusta / Aratakai- 2
Oil - sufficient for deep fry
Salt - According to taste
Chili powder - According to taste

Preparation of  Robusta Banana Chips / Aratikaaya chips:

1. Take robusta and first wash it finely with water.
2. Then remove its  skin.
3. Then cut it into slices as chips.
4. Now place a bowl on the stove.
5. Add enough oil for deep fry.
6. Then on the flame.
7. Now slowly drop the robusta slices and fry them finely.
8. Take a bowl and place tissue paper in it.
9. After the chips fry then remove them from the bowl and place them in the bowl where tissue paper is places. so that tissue paper will absorb the oil of the robusta chips.
10. After the oil get absorb then take a air tight tin and place these chips in it.
11. Whenever needed take few of the chips in a bowl and add salt and chilly powder.
12. Therefore,  Robusta Banana Chips / Aratikaaya chips is ready.

Rich Gourd Chutney / Beera kai patchadi

Ingredients:

Oil - 2 spoons
Dry red chili - 4
Garlic - 6
Dhaniya seeds ( coriander seeds) - 2 spoons
Rich Gourd  / Beera kai - 2 (Fine chopped into pieces)

Preparation of Rich Gourd Chutney / Beera kai patchadi:

1. Take a pan and place it on the stove.
2. Add oil in it and let it heat for 2 minutes.
3. Then add dry red chili's and let them fry.
4. Now remove these fried chilies and place them in mixy jar.
5.  Now again add garlic petals into the pan and let them fry.
6. Now add these fried garlic petals into the mixy jar.
7. Then fry mustard seeds, curry leaves and Coriander seeds.
8. Now add these all into the mixy jar.
9. Now grind them finely.
10. Then fry rich gourd  pieces until the oil get separated from the pieces.
11. In the mean while soak some tamarind in water and smash the tamarind then take the juice.
12. Add this tamarind juice in the mixy jar.
13. Then add fried rich gourd pieces.
14. Now grind all these which are in the mixy.
15. Therefore, Rich Gourd Chutney / Beera kai Patchadi is ready.

Basan chutney / Bombay chutney

Ingredients:

Ginger - small piece ( finely chopped)
Onion - 1
 Curry leaves - 2 stems
 red dry chili - 4
Mustard seeds - 1 spoon
Water - little
Turmeric powder - 1 pinch
Salt - According to taste
Zeera ( cumin seeds) - 2 spoons

Preparation of Basan chutney / Bombay chutney:

1. Place a bowl on the stove.
2. Add oil in it.
3. Then add mustard seeds, red chili, zeera, curry leaves, ginger, Onions.
4. Let them fry for some time.
5.Now add in it  then add basan in it and mix so that there wont be any lumps (undalu kattatam).
6. Then add salt and turmeric powder.
7. Now stir it for few minutes so that they mix finely.
8. If you are interested, you can add tomato also for better taste.
9. Therefore, Basan chutney / Bombay chutney is ready.

Upma

Ingredients:

Oil - 4 spoons
Mustard seeds - 1 spoons
Cumin seeds - 2 spoons
Curry leaves - 2 stems
Onions - 1
Kaju - 2 spoons
upma rava (Bambino) - 1 Glass
Ghee - 1 spoon
Green Chili - 3

Preparation of Upma:

1. Place a pan on the stove.
2. Then add Oil in it.
3. Now add mustard seeds, cumin seeds, curry leaves, onions, green chili and add kaju.
4. Then add 3 glasses of water and 1 glass of upma rava and salt .
5 Stir it continuously, until it the water get evaporate and then add one spoons of ghee.
6. Therefore Upma is ready.

Corn Flakes And Rice Flakes Jelly

Ingredients:

Rice Flakes ( Attukulu)- 1 cup
saggu biyyam - 1 cup
Sugar - 1 cup
Badam powder - 2 spoons
Elachi powder - 1/2 spoons
Ghee - 2 spoons

Preparation of Corn Flakes And Rice Flakes Jelly :

1. Place a bowl on the stove and add 4 cups of water in it.
2. Let them boil for sometime.
3. After water get boil add saggu biyyam in it.
4. After saggu biyyam get cook completely then add rice flakes.
5. After some time add sugar in it.
6.Mix until the sugar completely dissolve in the mixture.
7. Now the mixture will form as sugar syrup.
8. Then add ghee, cornflakes, badam powder and Elachi powder.
9. Mix them finely.
10. Then off the flame.
11. Now garnish with badam.
12. Therefore, Corn Flakes and Rice Flakes Jelly is ready.

About Corn Flakes and Rice Flakes Jelly:

If we have this  with honey it will be more tasty and amazing.

Peas Pakoda

Ingredients:

Maida - 1 cup
wheat flour - 1/2 cup
Peas - 1/2 cup
Ginger paste - 1 spoon
Soap zeera (somp) - 1 spoon
Green chili - 4
Salt - taste
Oil - fry

Preparation of Peas Pakoda :

1. Take green chili in mixy jar and make its paste by using mixy.
2. Take a bowl, add some water and soap.
3. Place a wide bowl on the stove and boil 2 spoons of oil in it.
4. Now add ginger paste, soap and Green chili paste.
5. Let them fry for some time.
6. After 2 minutes add peas and salt.
7. After some time off the flame.
8. After peas get cooked then grind it finely. Then add sufficient salt and water. So that mixture will be slippery.
9. After 1/2 hour drop this mixture as pakoda in the bowl.
10. Therefore, Peas Pakoda is ready.

Mixed Vegetable Curry

Ingredients:

Chopped coconut - 2 to 3 spoons
Cumin seeds - 1 spoon
Red chili - 5
Turmeric powder - 1 pinch
Toor Dal - 1 Spoon
Coconut Oil - 1 Spoon
Salt - According to the taste
Curry leaf - 4 stems
Carrot-1
Cabbage - 1/2 cup
Peas - 1/2cup

Preparation of Mix vegetable curry:

1. Take a cooker.
2. Add peas, cabbage, carrot finely chopped.
3. Let them cook for sometime.
4. Now add chopped coconut, cumin seeds and red chili.
5. Then boil coconut oil in a bowl and then fry toor dal, mustard seeds, curry leaves, turmeric powder, green chili.
6. When these get deeply cooked then add vegetables in it.
7. After sometime add masaala coconut powder in it and mix them finely.
8. Then off the flame.
9. Therefore, Mixed vegetable curry is ready.

Corn Flour Burfi

Ingredients:

Corn flour
Milk
Sugar
Kaju
Kismiss

Preparation Corn Flour Burfi :

1. Take a bowl and add milk in it.
2. Take another bowl and add cornflour in it.
3. Add sugar in the milk which is building.
4. Let the sugar dissolve completely.
5. Now mix this cornflour in the sugar and milk mixture.
6. Then add ghee in it.
7. Now take a plate and spread this mixture.
8. Garnish it with dry fruits  which we fried in ghee.
9. After 10 minutes, the mixture get tighten.
10. Then take a knife and cut the mixture in to pieces.
11. Therefore, Corn Flour Burfi is ready.

Egg Pickle

Ingredients:

Eggs - 12
Chili powder - 1/4 kg
Salt - 200g
Turmeric powder - 2 spoons
Fenu greek seeds - 1 spoon
Cumin seeds - 1 spoon
Dry chili - 6 or 7
Tamerind - 1/4 kg
Oil - 1/4 kg
Garlic petals - Few

Preparation of Eggs Pickle:

1. Take a bowl.
2. Add fenu greek seeds and fry them.
3. Then grind these fried fenu greek seeds by using mixy.
4. Now boil the eggs and then  remove egg shell.
5. Now fry these eggs in oil.
6. Now take another bowl and add chili powder, turmeric powder, salt, tamarind puri, fenu greek seeds powder and oil.
7. Then mix them finely.
8.Now add fried eggs in it and mix them again.
9. Boil remaining oil add mustard seeds, red chili, cumin seeds for seasoning.
10. Now mix this seasoning mixture in the egg mixture we prepared before.
11. Garnish with garlic petals.
12. Therefore, Egg Pickle is ready.

Strawberry Panna Cotta

Ingredients:

Cream - 30 ml
Gelatin - 5g
Sugar - 10g
finely beated cream - 30 ml
Strawberry Puree - 10ml
Cream cheese - 20g
Fresh strawberries - 100g

Preparation  of Strawberry Panna cotta:

1. Take a pan  and add cream and sugar in it.
2. Then place it on the stove and mix these finely.
3. When the sugar melts completely then add gelatin in it  and then off the flame.
4. Let the mixture cool for 15 minutes.
5. Then add strawberry puree and cream cheese.
6. Mix them finely.
7. Now take this mixture into serving bowl and decorate with strawberries.
8. Therefore, strawberry panna cotta is ready.