Pine Painting

Description:

Pine painting with acrylic colors.

Colorful Butterfly Muggu

Description:

Colorful Butterfly Muggu with 8 X 8 dots.

Emboss Painting - Dance

Description:

Emboss Painting - Dancing Team.

Tamarind Pulihora Paste

Description:

Tamarind Pulihora Paste is famous south Indian traditional recipe. This stays long by storing in refrigerator. Having this ready always Tamarind Pulihora can be prepared easily and fast. This tastes yummy.

Ingredients:

Tamarind : 100 gms
Oil: 5 tbsps
Mustard: 1Spoon
Urad Dhal : 1Spoon (Minapappu)
Channa Dhal : 1Spoon (Pachi Senaga Pappu)
Red Chilies : 6
Green chillies: 6(Sliced)
Curry Leaves : 20 leaves
Turmeric Powder: 1tsp
Salt: As required

Method of Preparation:

1. Soak the tamarind in hot water for 15mins and extract the paste by draining with drainer or by squeezing with hand and keep aside.
2. Heat oil in tava.
3. Once oil is heated.
4. Add Channa Dhal, Urad Dhal, Mustard, Red Chillies, Green Chillies, Curry Leaves to tava and fry it.
5. Add tamarind paste to tava.
6. Add turmeric and salt to the content and fry it till it comes closer and thick. Make sure oil should come out.
7. Tamarind pulihora paste ready for making Tamarind Pulihora.

Pine Painting

Description:

Pine painting with acrylic colors.

Palli Pachadi (Groundnut Chutney)

Description:

Palli Pachadi made of ground nut. This is also called as ground nut chutney. This can be served along with Idle/Dosa/Pesaratu. Spicy Andhra Pachadi.

Ingredients:

Ground nuts: 50gms
Fried Chana Dal: 25gms
Green Chilies: 12
Tamarind: Little
Garlic: 4 cloves
Jeera: ¼ spoon
Salt: As required
Oil: 3 tablespoons

Method of Preparation:

1. Heat Oil in tava, fry ground nuts.
2. Add Green chilies and fry it.
3. Once above items are cooled then grind garlic, salt, Jeera, Fried Chana Dal, Tamarind and above fried items to fine paste with water.
4. Ready.

Bobbattu

Description:

Bobbatu is Andhra special. Its made of maida and jaggery. It tastes delicious yummy.

Ingredients:

Maida: ¼ Kg
Bengal Gram or Channa dal : ¼ Kg (1cup)(Pacchi senaga pappu)
Jaggery: ¼ Kg(1Cup) (Belam)
Cardamoms: 3
Oil: As required
Ghee: As required

Method of Preparation:

1. Take a bowl add maida, 5 tablespoons of ghee, 4 tablespoons of Oil and mix it till it becomes dough by adding little water (Dough should be soft and non-sticky).
2. Cover it and keep aside for half-hour.
3. Wash the Bengal gram. Pressure cook Bengal gram by adding sufficient water (1:2 ratio) for four whistles.
4. Once pressure comes down. Open the cooker and remove the left out water.
5. Grate Jaggery, powder the Cardamoms and add it to boiled dal.
6. Once jaggery is added it becomes bit liquid. So cook it till it comes closer and as dough and keep aside.
7. Take cooked Bengal gram dough and make as small balls.
8. Take little of maida dough and make it as small round chapati with hand. Place the bengal gram dough ball and cover it completely with maida dough.
9. Take a plate, place a cover on it. Apply ghee to it. Place the ball and place one more cover on it and make it as round chapati with hand as bobatlu. (Repeat same procedure for remaining balls).
10. Heat tava on stove and roast Bobatlu with ghee on both sides. Make sure it is roasted only slightly so it remains soft.
11. Ready…to EAT.

Chakalu

Description:

Chakalu is Andhra special snack item. Stays fresh and crispy by storing in air tight container.

Ingredients:

Rice flour Powder : 1 glass(250 gms) (Biyyam pindi)
Green Gram : ½ cup or 3 table spoons (Pesara pappu or Moong dal)
Green Chilies : 10
Ginger : little piece
Ghee : 2 table spoons
Oil : ½ Kg
Salt : As required
Water : 1¼ glass.

Method of Preparation:

1. Grind ginger and green chilies and keep aside.
2. Add 1¼ glass of water in a bowl.
3. Boil water and add Green Gram. Boil for some more time.
4. Add salt (as required), ghee, ginger green chilies paste and mix well.
5. Add Rice flour and mix it well untill it become dough. Switch off the stove.
6. When above dough is slightly cooled, take small quantity and make it to balls.
7. Take a polythene cover and apply little oil on it.
8. Heat the oil in tava.
9. Place the ball on polythene cover and press the balls with palms to make it thin circle (or any shape).
10. Deep fry it till becomes golden brown color.
11. Ready…to EAT.

Long Stitching - Village View

Description:

Village view anchor long stitching. Anchor Stitch kit contains the printed canvas, sufficient embroidery thread, needle, and instructions. Follow the long stitching instructions. Once completed we can frame it as double frame and get a lovely village view ready...

Bath Powder

Description:

Using Bath Powder makes skin feel soft, glow and fresh.

Ingredients:

Green Gram Powder : 500 grams (Pesara pappu)
Rice floor Powder : 250 grams (Biyyam pindi)
Popy Seeds powder : 10 grams (Gasagasaalu)
Kasturi Turmeric Powder : 10 grams
Dried Neem Leaves powder : 30 grams (Vepa akku)
Dried Rose Petal Powder : 100 grams
Dried Orange Peel Powder : 50 grams
Sandal Powder : 10 grams
Camphor Powder – 4 cubes (Karpooram)
Dried Lemon Peel Powder : 30 grams

Method of Preparation:

1. Mix all above ingredients.
2. Store it in air tight bottle.
3. One Kilo Bath Powder READY…

Pine Painting

Description:

Pine painting with acrylic colors.

Aloo Deep Fry

Description:

Aloo Deep Fry can be served as evening snack item. Especially kids will like it. Can be served with steamed white rice and also as side dish with Rasam/Sambar. This can be stored in air tight bottle/ tupperware for long stay (3-4 weeks) and fresh taste always.

Ingredients:

Potatoes : ½ kg
Salt : 10 gms (As required)
Chilli Powder : 10 gms (As required)
Jeera : 10 gms
Curry Leaves : 10- 20 leaves
Cashew nuts : 50 gms
Ground Nuts : 50 gms
Oil : Sufficient for deep fry.

Method of Preparation:

1. Grind the salt, chilli powder and Jeera for 3 rounds and keep it aside.
2. Peel the Potatoes.
3. Grate the potatoes and place it in the water.
4. Heat the oil in tava and squeeze the grated potatoes with hand for removing water in it.
5. Take sufficient quantity of grated potatoes and fry it in oil. Wait until it becomes brown in color, remove it from oil and keep it aside.
6. Fry ground nuts, cashew nuts, curry leaves in little oil in tava and mix it with above fried grated potatos.
7. Add sufficient grinded mixture (Salt, chilli powder and Jeera) to the above fried grated potatos and mix it well.
8. Ready…to EAT.

Pine Painting

Description:

Pine painting with acrylic metallic color.

Annavaram Prasadam/Cracked Wheat Halwa

Description:

Annavaram Prasadam is special prasadam served at annavaram temple which is located in Andhra. It is also known as Cracked Wheat Halwa.

Ingredients:

Cracked Wheat: 1 cup (Godhuma Rava)
Water: 3 cups
Jaggery: 1 ¼ cup
Sugar: ½ cup
Cashew: Handful
Ghee: 3 tablespoons
Cardamom Powder: ½ spoon (Elaichi / Yaalakkaya)

Method of Preparation:

1. Add water in pan and boil it.
2. When water starts boiling add cracked wheat cook it for some time.
3. Cook it till water evaporates.
4. Add Jaggery and Sugar into the pan and stir the content.
5. Cook until jaggery and sugar melts and content comes closer.
6. Add cardamom to the above content.
7. Meanwhile fry the cashews in the ghee and add fried cashews along with ghee to the content and mix it.
8. Ready…to EAT.

Majjiga Charu Pakodi

Description:

Majjiga Charu pakodi is Andhra special. It is also called as Majjiga pulusu. This can be served with steamed white rice. Soaked Pakodi in majjiga charu will taste yummy.

Ingredients:

Yogurt: 500 ml
Gram flour: ¼ kg
Onions: ¼ Kg
Green Chilies: 8
Potato: 1 (Big)
Carrot: 1 (Big)
Tomato: 2
Curry Leaves: 10 leaves
Salt: As required
Oil: 250 ml
Mustard: 1 spoon
Jeera: 1 spoon
Red Chiles: 2

Method of Preparation:

1. Mix 3 table spoon of Gram flour in little water and mix it without lumps.
2. Take remaining gram flour in a bowl and mix with Onions(cut 2 Onions), green chilies(4), Salt, Chili powder along with little water and mix until it becomes soft dough (It should not be sticky).
3. Heat enough oil in Pan. Put the small amout of batter in the oil and fry till it turns golden brown color as pakodi.
4. Cut remaining Onions, green chilies, Tamota and keep aside.
5. Cut Potato and carrot into medium pieces.
6. Pressure cook Potato, Onions, Tamota, Green Chilies and Carrots for one whistles.
7. Make buttermilk from curd (add enough water).
8. Add Gram flour water into buttermilk, Chili powder, Turmeric, Salt and mix it well.
9. Add cooked items (Potato, Carrot, Onion, Tamotos and Green Chilies Pieces) and mix it well.
10. Place the Bowl with buttermilk on the stove and boil it for 10 minutes.
11. Then add Pakodi’s into boiled content and boil for little time.
12. Heat oil (3 tablespoons) in tava, add Red Chilies, Curry Leaves, Jeera, Mustard and fry it.
13. Add above Talimpu to it.
14. Mix well and check salt for taste.
15. Ready…to EAT.

Mehndi Design

Description:

Simple mehndi design for feet.

Mehndi Design

Description:

All of a sudden felt like working on mehndi designs. Just started with this one today...will be posting more mehndi designs further.

Pine Painting

Description:

Pine painting with acrylic paints. Tips with metallic gold color.

Ghee

Description:

Fresh homemade ghee recipe which is made from the curd cream. Ghee is used in most of the sweets and in many more recipes.

Ingredients:

Milk: As required.

Method of Preparation:

1. Boil milk and make it into curd.
2. Keep curd in refrigerator so thick cream will be formed on top.
3. Daily store the curd cream in a box and place it in refrigerator.
4. Once the box is filled. With buttermilk churner (Mixer also can be used) churn the curd cream to separate the butter content.
5. Now take butter in palm and remove excess water. Collect the butter in a separate vessel.
6. Heat butter in non-stick pan. Melt the butter on low flame only.
7. Stir the content very slightly since the residue should not mix in ghee.
8. Once the content gets turned out in golden yellow color and which gives sweet aroma.
9. Turn off the stove. And let the content gets cooled so residue gets to bottom.
10. Strain the ghee using a tea strainer.
11. Ready…to EAT.

Sesame Seeds Sweet

Description:

Sesame Seeds Sweet in telugu is called as Chimili. Easy and fast to prepare and more tasty.

Ingredients:

Sesame Seeds: 200 gms(Nuvvulu)
Jaggery: 150 gms

Method of Preparation:

1. Grate the Jaggery.
2. Fry Sesame Seeds in pan till golden brown.
3. Once cooled, grind fried Sesame Seeds in Mixer.
4. Add grated jaggery in mixer and grind it for some more time.
5. Take out the mixture in a bowl and make round balls.
6. Ready…to EAT.

Pine Painting

Description:

Pine painting with acrylic paints. Tips with metallic gold color.

Fish Fry

Description:

Fish fry tastes yummy with steamed white rice. Also can be served as starter.

Ingredients:

Fish : ½ Kg fish slices
Ginger Garlic paste : 2 tablespoons
Chilli powder : 1 ½ spoons
Salt : As required
Garam Masal : 2 tablespoons
Turmeric : ¼ spoon
Egg : 1
Oil : ½ kg
Coriander leaves : little (Kothimeera)

Method of Preparation:

1. Clean the fish slices.
2. Apply turmeric, salt, chilli powder, garam masal, ginger garlic paste to the fish slices.
3. Apply egg white to the slices.
4. And marinate for 30min.
5. Boil the oil in tava.
6. And fry (deep) the fish slices in boiled oil.
7. Garnish the fried fish slices with coriander leaves.
8. Ready…to EAT.

Chicken Briyani

Description:

The below recipe is purely Andhra style Chicken Briyani. Chicken Briyani and raitha is best combination.

Ingredients:

Chicken : ½ Kg
Green Chilies : 5
Onion : 1 (Big size)
Oil : 4 Tablespoons
Ghee: 1 Spoon
Cloves : 8 (Lavangam)
Cardamom : 8 (Elaichi / Yaalakkaya)
Cinnamon : 5 pieces (Dalchina chekka or Dalchini)
Bay Leaf: 4 (Masala Aku / Biryani aaku)
Capers : 4 (marati muggu)
Mace : 4(japatri)
Star anise: 4(Anasapuvvu)
Cashew Nuts: 25g (Jeedi pappu)
Ginger Garlic Paste : 2 Spoons
Salt : As required
Basmati Rice : ½ Kg
Biryani Masala : 2 Spoons
Coriander Leaves : As required

Method of Preparation:

1. Clean and wash chicken pieces and keep aside.
2. Cut green chilies and Onions into slices and keep aside.
3. Heat oil and ghee in cooker, and fry Cloves, Cardamom, Cinnamon, Bay Leaf, Capers, Mace, Star anise and Cashew Nuts.
4. Add green chilies pieces, Onion slices and fry it with above items.
5. Add Ginger Garlic paste to it and fry it.
6. Later add cleaned chicken pieces and fry it for some time.
7. Add Salt and fry it for some time.
8. Add the Biryani rice and fry a little.
9. Add enough water and mix well. (Generally we use 1:2 ratio for any rice preparation. As we already have some oil we can reduce water based on liquid already present).
10. Close the cooker and Cook till 2 whistles. Remove cooker from stove.
11. Wait till pressure reduces, open the cooker.
12. Add Biryani Masala and Coriander Leaves and mix carefully.
13. Keep cooker on stove at low frame and wait for 5 minutes.
14. Ready…to EAT.