Recipe -------- ¾ cup - toor dal (kandi pappu) 1½ to 2 cups - finely cubed bottle gourd (Sorakaya, Dudhi) ¼ cup - coarsely chopped onion ½ teaspoon each (or to taste)- red chilli powder and turmeric Marble ball sized tamarind Preparation for popu or tadka -------------------------------- 1 tablespoon ...

Recipe: Rava (semolina)- 1 cup Coconut -1/2 (grated) Sugar – 1/2 to 3/4th cup (adjust acc to your taste) Ghee- 1/4th cup or as desired milk- few teaspoons Cardamom- 3 (Powdered) Few cashews and raisins Procedure: Using a mixer make fine powder of the sugar. In a pan ...

Ingredients :   Milk - ½ litre Rice soaked for an hour - ¾ cup Saffron soaked in lukewarm water Sugar - 4 cups Cardamom – 3 cashew nuts & dried grapes - ¼ cup Ghee - 30 gms Preparation : Heat some ghee in a pan and add the ...

Recipe: Gongura leaves- about 4 cups a handfull of peanuts dry red chilles- 5 tamarind juice – 1tsp (adjust depending upon how tangy the gongura is) onion- 1/4th Tempering/ Talimpu: oil- 1tsp mustard seeds- 1/2 tsp chanadal, urad dal, cumin seeds- 1/4th tsp each few curry leaves dry red chille-1 pinch of ...

Hyderabadi Biriyani,Cooking,Hyderabadi Biryani recipe,vantalu,Andhra foods,Andhra Vantalu,Biriyani

Ingredients: 1/2-kg lamb meat 1/2-tsp turmeric powder 10-cloves of garlic 1/2-inch piece of ginger Salt to taste For the curry: 3-tblsp cooking oil 4-cloves 4-whole green cardamoms 2-bay leaves 1-large cinnamon stick 200gms-gongura leaves 1-large onion thinly chopped 1-stem large curry leaves 4-green chilies coriander Leaves Salt to taste How to make gongura mutton: Boil the mutton and ginger ...