Mamidikaya Pulihora (Raw Mango Tamarind Rice)

A must-have tangy rice dish during Ugadi!

Ingredients:

• Cooked Rice – 2 cups

• Grated Raw Mango – ½ cup

• Green Chilies – 3 (chopped)

• Mustard Seeds – ½ tsp

• Curry Leaves – 1 sprig

• Chana Dal – 1 tbsp

• Urad Dal – 1 tbsp

• Turmeric Powder – ¼ tsp

• Hing – a pinch

• Salt – to taste

• Oil – 2 tbsp

Preparation:

1. Heat oil in a pan and add mustard seeds, chana dal, urad dal, and hing.

2. Once the dal turns golden, add green chilies and curry leaves.

3. Add grated mango and sauté for a minute.

4. Mix in turmeric and salt, then add the cooked rice.

5. Stir well and serve with papad or chutney.

Ugadi Special Recipe | Ugadi pachadi

 Ugadi Pachadi (The Traditional Festive Mix)

Ugadi Pachadi is the most important dish, symbolizing life’s different emotions with six flavors.

how to make ugadi pachadi?

Ingredients:

• Raw Mango – 2 tbsp (chopped)

• Tamarind Pulp – 2 tbsp

• Jaggery – 2 tbsp (grated)

• Neem Flowers – 1 tsp

• Green Chilies – 1 (chopped)

• Salt – ½ tsp

• Water – ½ cup

Preparation:

1. In a bowl, mix all the ingredients together.

2. Adjust sweetness, tanginess, or spice as per taste.

3. Serve fresh as part of the festival meal.

Raju Gari Garelu (Medu Vada with Special Chutney)

 Raju Gari Garelu (Medu Vada with Special Chutney)

Crispy urad dal vadas with a special coconut-peanut chutney.
Ingredients:

• 1 cup urad dal (soaked for 4 hours)
• 2 green chilies
• 1-inch ginger
• ½ tsp pepper
• Salt to taste
• Oil for frying
• Chopped curry leaves and coriander

Instructions:

1. Grind urad dal with green chilies, ginger, and salt to a fluffy batter.
2. Add chopped coriander and curry leaves.
3. Shape into vadas and deep fry until golden brown.
4. Serve with coconut-peanut chutney.

Raju Gari Pongal (Pepper-Cashew Pongal)

 Raju Gari Pongal (Pepper-Cashew Pongal)

A rich and flavorful ghee pongal loaded with pepper and cashews.
Ingredients:

• 1 cup rice
• ½ cup moong dal
• 1 tsp black pepper
• 1 tsp cumin seeds
• 2 tbsp ghee
• 10 cashews
• Curry leaves
• ½ tsp turmeric

Instructions:

1. Dry roast moong dal and rice.
2. Cook with 3 cups water until soft.
3. Heat ghee, fry cumin, pepper, cashews, and curry leaves.
4. Mix into pongal and serve hot.

Raju Gari Pulihora (Temple-Style Tamarind Rice)

 Raju Gari Pulihora (Temple-Style Tamarind Rice)

A tangy and spicy tamarind rice loaded with flavors.
Ingredients:

• 2 cups cooked rice
• 2 tbsp tamarind pulp
• 1 tsp mustard seeds
• 2 dry red chilies
• 1 tbsp peanuts
• ½ tsp turmeric
• 1 tbsp jaggery
• 2 green chilies
• 1 tsp ginger, finely chopped
• Curry leaves
• 1 tbsp sesame powder

Instructions:

1. Heat oil, add mustard seeds, red chilies, peanuts, ginger, and curry leaves.
2. Add tamarind pulp, turmeric, jaggery, and salt.
3. Cook for 5 minutes until thick.
4. Mix with rice and sesame powder.
5. Serve with papadam and curd.

Raju Gari Karam Dosa

 How to Prepare Raju Gari Karam Dosa?

A spicy, crispy dosa layered with flavorful red chutney and butter.
Ingredients:

• 2 cups dosa batter
• 1 tbsp red chili garlic chutney
• 1 tbsp ghee or butter
• ¼ cup chopped onions
• 1 tsp gunpowder (karam podi)

Instructions:

1. Heat a dosa pan and pour a ladle of dosa batter.
2. Spread red chutney evenly on the dosa.
3. Sprinkle onions and karam podi.
4. Drizzle butter or ghee and roast till crisp.
5. Serve with coconut chutney and sambar.

Raju Gari Pesarattu (Upma Pesarattu) with chutney also called as Andhra pesarattu

 

A royal twist to the classic Andhra pesarattu, served with Upma and Chutneys.

Ingredients:

• 1 cup whole green gram (moong dal)
• 2 tbsp rice
• 2 green chilies
• 1-inch ginger
• Salt to taste
• Oil for frying
• ½ cup finely chopped onions
• ¼ cup chopped coriander leaves
• Upma (semolina cooked with spices)

Instructions:

1. Soak green gram and rice overnight.
2. Grind with chilies, ginger, and salt into a smooth batter.
3. Heat a pan, pour the batter, and spread it like dosa.
4. Sprinkle chopped onions and coriander on top.
5. Cook until golden brown.
6. Serve with coconut chutney and upma.

Double Ka Meeta Recipe: A Traditional Hyderabadi Delight

 Double Ka Meeta Recipe: A Traditional Hyderabadi Delight

Double Ka Meeta is a classic Hyderabadi dessert made with fried bread slices soaked in flavored milk and garnished with dry fruits. This royal sweet dish is a must-try for those who love rich and aromatic desserts. Let’s dive into the recipe and learn how to make this delicious treat at home.

Ingredients:

• 6 slices of white bread

• 1 cup sugar

• 2 cups full-fat milk

• 1/2 cup water

• 1/4 cup ghee (clarified butter)

• 1/2 teaspoon cardamom powder

• 1/4 cup condensed milk (optional for extra richness)

• 2 tablespoons chopped almonds

• 2 tablespoons chopped cashews

• 2 tablespoons raisins

• A few saffron strands (soaked in warm milk)

• 1 teaspoon rose water (optional)

Instructions:

Step 1: Prepare the Bread

1. Cut the bread slices into triangles or small squares.

2. Heat ghee in a pan and shallow-fry the bread pieces until they turn golden brown and crispy.

3. Remove and place them on absorbent paper to drain excess ghee.

Step 2: Make the Sugar Syrup

1. In a saucepan, mix sugar and water and bring it to a boil.

2. Add cardamom powder and stir until the sugar dissolves completely.

3. Keep the syrup warm while preparing the milk mixture.

Step 3: Prepare the Flavored Milk

1. Heat full-fat milk in another pan and let it simmer for about 10 minutes.

2. Add condensed milk (if using) and saffron strands.

3. Stir well and let it cook for a few more minutes until it thickens slightly.

Step 4: Assemble the Double Ka Meeta

1. Dip the fried bread pieces in the sugar syrup for a few seconds.

2. Arrange them in a serving dish.

3. Pour the warm flavored milk over the soaked bread.

4. Sprinkle chopped dry fruits and drizzle rose water on top.

5. Cover and let it sit for at least 30 minutes to allow the flavors to blend.

Step 5: Serve and Enjoy

• Serve warm or chilled, garnished with extra nuts for a rich experience.

Tips for the Best Double Ka Meeta:

• Use fresh white bread for the best texture.

• Fry the bread in ghee for an authentic taste.

• Let the dessert rest for some time before serving to enhance the flavors.

How to prepare Raju Gari Royyala Iguru (Spicy Prawn Curry)

Raju Gari Royyala Iguru (Spicy Prawn Curry)🍤🔥  

Ingredients:  

- 500g Prawns (cleaned & deveined)  

- 2 Onions (finely chopped)  

- 2 Tomatoes (pureed)  

- 2 Green chilies (slit)  

- 1 tbsp Ginger-Garlic paste  

- ½ tsp Turmeric powder  

- 1 tsp Red chili powder  

- 1 tsp Coriander powder  

- ½ tsp Garam Masala  

- 1 tsp Black Pepper powder  

- ½ cup Thick Coconut Milk  

- 2 tbsp Ghee + 2 tbsp Oil  

- Salt to taste  

#### **Whole Spices:**  

- 1 Bay leaf  

- 2-inch Cinnamon stick  

- 3 Cloves  

- 2 Cardamom  

- 1 tsp Mustard seeds  

#### **Preparation:**  

1. **Marinate Prawns** with turmeric, salt, and a little chili powder. Let it rest for 15 minutes.  

2. **Heat oil & ghee** in a pan, add mustard seeds and whole spices.  

3. Add **onions** and sauté until golden brown.  

4. Add **ginger-garlic paste** and fry until raw smell disappears.  

5. Mix in **tomato puree** and cook until oil separates.  

6. Add **coriander powder, garam masala, and black pepper powder**.  

7. Add marinated **prawns** and cook for 5-7 minutes.  

8. Pour **coconut milk**, simmer for 2 minutes, and turn off the heat.  

9. Garnish with **fresh coriander** and serve hot with rice or roti.  

This **Raju Gari Royyala Iguru** is perfect for a Sunday treat! Let me know if you need another special dish. 😊

Raju gari kodi Pulao also known as Andhra Chicken Pulao

Raju Gari Kodi Pulao, also known as Andhra Chicken Pulao, is a flavorful and aromatic dish that combines tender chicken with fragrant basmati rice and a blend of spices. Here's a recipe to guide you through preparing this delectable dish:

Ingredients:

For the Fried Cashews:

• 1 teaspoon oil
• 1/4 cup cashews

For the Brown Onion Paste:

• 2 tablespoons oil
• 1/2 cup sliced onions
• A pinch of salt
• 2 tablespoons water

For the Ginger-Garlic-Green Chilli Paste:

• 6 green chillies
• 2 garlic cloves
• 2-inch piece of ginger
• 2 tablespoons water

Other Ingredients:

• 2 cups basmati rice
• 3 tablespoons oil
• Whole spices: 2 bay leaves, 2 cardamom pods, 1 star anise, a small piece of mace, 3 cloves, 1-inch cinnamon stick
• 2 sprigs of curry leaves
• 1/4 cup shallots
• 1/2 cup plain yogurt
• 1 kg chicken with bones, cut into pieces
• Salt to taste
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 1/2 teaspoon garam masala
• 1 cup coconut milk
• 1.5 cups water
• 1 tablespoon ghee

Instructions:

1. Fry the Cashews: Heat a teaspoon of oil in a pan over low flame. Add the cashews and roast until golden brown. Remove and set aside.

2. Prepare the Brown Onion Paste: In the same pan, add 2 tablespoons of oil and the sliced onions with a pinch of salt. Sauté until golden brown. Let them cool, then grind with 2 tablespoons of water to a smooth paste.

3. Make the Ginger-Garlic-Green Chilli Paste: Grind 6 green chillies, 2 garlic cloves, and ginger with 2 tablespoons of water to a smooth paste.

4. Soak the Rice: Rinse the basmati rice and soak it in water for 15-20 minutes. Drain and set aside.

5. Cook the Spices and Shallots: Heat 3 tablespoons of oil in a pressure cooker. Add the whole spices and sauté until aromatic. Add curry leaves, shallots, and whole green chillies (for flavor, not heat). Sauté until shallots soften.

6. Combine Pastes and Yogurt: Add the ginger-garlic-green chilli paste to the cooker and sauté for a few minutes. Then, add the brown onion paste and mix well. Whisk the yogurt and add it to the mixture, stirring to combine.

7. Add Chicken and Simmer: Introduce the chicken pieces and salt to the cooker. Simmer for about 15 minutes to allow the chicken to cook thoroughly.

8. Incorporate Herbs and Liquids: Add mint leaves, coriander leaves, and garam masala to the chicken mixture. Pour in the coconut milk and water, maintaining a rice-to-liquid ratio of 1:1.5. Bring the mixture to a boil.

9. Cook the Rice: Once boiling, add the drained rice and mix well. Drizzle ghee on top and sprinkle the fried cashews. Cover the pressure cooker and cook on medium flame for 5-6 minutes, or until two whistles. Remove from heat and let the pressure release naturally.

10. Serve: Fluff the rice gently and serve the Raju Gari Kodi Pulao hot, garnished with additional coriander leaves if desired.