Sajja Rotte with Nuvvula Podi & Jaggery | Winter Special Recipe

 

Sajja Rotte (Pearl Millet Roti) is a traditional Telangana & Andhra dish made with sajjalu (bajra) – ideal for cold weather as it generates warmth in the body. Combined with nuvvula podi (sesame powder) and bellam (jaggery), it's a nutritious and delicious winter delight.

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📝 Ingredients:

For Rotte:

• Sajja Pindi (Bajra Flour) – 1 cup

• Warm water – as needed

• Salt – a pinch

• Ghee – 1 tsp (optional for softness)

For Nuvvula Podi:

• White Sesame Seeds – ½ cup

• Dry red chilies – 2

• Garlic – 2 cloves

• Salt – as needed

Sides:

• Bellam (jaggery) – crushed or grated

• Homemade butter or ghee – 1 tsp per roti

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👩‍🍳 Preparation Steps:

1. Make the Nuvvula Podi:

• Dry roast sesame seeds until light golden.

• Add red chilies, roast for 30 seconds.

• Cool and grind with garlic & salt to a coarse powder.

2. Prepare Sajja Rotte:

• Mix bajra flour, salt, and warm water slowly to make a soft dough.

• Divide into balls and pat them into thick rotis using your palms (use wet hands to prevent sticking).

• Cook on a hot tawa, flipping both sides, applying little water on top to retain moisture.

• Optional: apply ghee after roasting.

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🍽️ Serving Suggestion:

• Serve hot Sajja Rotte with nuvvula podi, a spoon of ghee, and jaggery on the side.

• Also goes well with ulavacharu, chintakaya pachadi, or country chicken curry.

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❄️ Why It's Great for Winter:

• Bajra keeps the body warm and improves digestion.

• Sesame is rich in healthy fats and good for joints.

• Jaggery boosts immunity and iron levels.

Easy Veg Cutlet Recipe | Crispy & Tasty Evening Snack

 Veg Cutlets are a crispy, golden brown snack made with mixed vegetables and spices. Perfect for kids, parties, or chai-time cravings! Let’s make them easily at home.

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📝 Ingredients:

• Boiled & mashed potatoes – 2 medium

• Chopped carrots (boiled) – ½ cup

• Chopped beans (boiled) – ¼ cup

• Boiled peas – ¼ cup

• Bread crumbs – ½ cup (plus extra for coating)

• Ginger-garlic paste – 1 tsp

• Green chilies (finely chopped) – 1

• Chopped coriander leaves – 2 tbsp

• Salt – as required

• Red chili powder – ½ tsp

• Garam masala – ½ tsp

• Corn flour or maida – 2 tbsp (for slurry)

• Water – 2-3 tbsp (for slurry)

• Oil – for shallow or deep frying

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👩‍🍳 Preparation Steps:

1. Boil veggies – Boil potatoes, carrots, beans, and peas until soft. Drain and mash them lightly.

2. Make the mixture – In a large bowl, mix all veggies with:

   • Salt, chili powder, garam masala

   • Ginger-garlic paste

   • Green chili and coriander

   • Add bread crumbs for binding

3. Shape cutlets – Take a portion, shape it into oval or round patties.

4. Prepare slurry – Mix corn flour and water to make a thin paste.

5. Coat cutlets – Dip each cutlet in slurry and roll in breadcrumbs.

6. Fry – Shallow fry in hot oil until golden brown on both sides. You can also air fry or bake for a healthier version.

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🍽️ Serving Suggestion:

Serve hot with tomato ketchup, green chutney, or a cup of hot tea.

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📝 Tips for My Blog Readers:

• You can use leftover veggies or even add grated beetroot for color.

• For extra crispiness, double-coat in breadcrumbs.

• Kids love it with cheese inside – try adding a small cube!

Masala Pakora + Chai Combo (Rainy Day Special)

 Masala Pakora + Chai Combo (Rainy Day Special)

1. Onion Masala Pakora (Crispy Fritters)

Ingredients:

• 2 onions (sliced thin)

• 1 cup besan (gram flour)

• 2 green chilies (chopped)

• A handful of coriander leaves (chopped)

• ½ tsp ajwain (carom seeds)

• ½ tsp red chili powder

• Salt to taste

• Water (very little – just enough to bind)

• Oil (for deep frying)

Steps:

1. Mix all ingredients (except oil) in a bowl. Don’t add much water — let the onions release moisture.

2. Heat oil in a kadai.

3. Drop small amounts of the mix into the oil.

4. Fry until golden brown and crisp.

5. Serve hot with chutney or tomato ketchup.

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☕ 2. Masala Chai (Spiced Indian Tea)

Ingredients:

• 2 cups water

• 1 cup milk

• 2 tsp tea powder

• 1-inch ginger (crushed)

• 2–3 cardamom pods (crushed)

• Sugar to taste

Steps:

1. Boil water with ginger and cardamom.

2. Add tea powder and let it simmer for 2–3 minutes.

3. Add milk and sugar. Simmer for another 3–4 minutes.

4. Strain and serve hot.

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✅ Optional Add-Ons:

• Bread pakora, aloo bonda, or sweet corn chat

• For dessert: Try sooji halwa or hot gulab jamun if you have them

 How to Make Masala Corn Pakora (Corn Fritters)

Ingredients:

• Sweet corn kernels – 1 cup (boiled)

• Besan (gram flour) – 1/2 cup

• Rice flour – 2 tbsp (for extra crispiness)

• Onion – 1 (finely chopped)

• Green chilies – 2 (finely chopped)

• Coriander leaves – a handful (chopped)

• Ginger – 1 tsp (grated)

• Red chili powder – 1/2 tsp

• Garam masala – 1/4 tsp

• Ajwain (carom seeds) – 1/2 tsp

• Salt – to taste

• Water – as needed

• Oil – for deep frying

🍳 Instructions:

1. Mash the boiled corn slightly with a spoon or pulse in a mixer for a coarse texture.

2. In a bowl, mix corn, onion, chilies, ginger, coriander, and all spices.

3. Add besan and rice flour. Mix well. Add just enough water to make a thick batter.

4. Heat oil in a deep frying pan. Drop spoonfuls of batter into the oil.

5. Fry on medium flame until golden and crispy.

6. Drain on paper towels.

🍋 Serve With:

• Green chutney or tomato ketchup

• A hot cup of masala chai!

Recipe of the Day: Gutti Vankaya Kura (Stuffed Brinjal Curry – Andhra Style)

Stuffed Brinjal Curry | Gutti Vankaya Kura

Prep Time: 20 mins

Cook Time: 30 mins
Serves: 4

🧺 Ingredients:

For the masala stuffing:

• 6–8 small brinjals (vankaya)

• 2 tbsp peanuts

• 1 tbsp sesame seeds (nuvvulu)

• 2 tbsp grated dry coconut

• 1 tbsp coriander seeds

• 1 tsp cumin seeds

• 1 tsp poppy seeds (optional)

• 3–4 dry red chilies

• 1 medium onion (chopped)

• 3 garlic cloves

• 1-inch ginger

• Salt to taste

• 1/2 tsp turmeric

• Tamarind pulp – 1 tbsp (or a small lemon-sized ball soaked in water)

For tempering:

• 2 tbsp oil

• 1/2 tsp mustard seeds

• 1/2 tsp cumin seeds

• Few curry leaves

• 1 chopped onion (optional)

🍳 Instructions:

1. Prepare the brinjals:

   • Wash and slit the brinjals in an 'X' shape without cutting fully. Keep the stalk intact.

   • Soak in salted water to avoid discoloration.

2. Roast the masala:

   • In a dry pan, roast peanuts, sesame seeds, coriander seeds, cumin seeds, poppy seeds, and red chilies until golden and aromatic.

   • Let them cool, then grind with coconut, onion, garlic, ginger, turmeric, and tamarind pulp into a thick paste. Add little water as needed.

3. Stuff the brinjals:

   • Carefully fill each brinjal with the masala paste. Keep the remaining paste aside.

4. Cook the curry:

   • Heat oil in a deep pan. Add mustard, cumin seeds, curry leaves, and chopped onion (if using).

   • Gently place the stuffed brinjals in the pan. Sauté for 5 minutes on medium heat.

   • Add the leftover masala paste and 1/2 cup water. Cover and cook for 20–25 minutes, turning occasionally, until brinjals are soft and oil separates.

5. Garnish & serve:

   • Garnish with fresh coriander leaves.

   • Serve hot with steamed rice or jowar roti.

 🍅 Andhra Style Tomato Pappu (Tomato Dal)

Ingredients:

• Toor dal – 1 cup

• Tomatoes – 2 medium (chopped)

• Green chillies – 2 (slit)

• Turmeric – ¼ tsp

• Salt – to taste

• Tamarind pulp – 1 tsp (optional)

• Water – 3 cups

Tempering (Tadka):

• Oil or ghee – 1 tbsp

• Mustard seeds – ½ tsp

• Cumin seeds – ½ tsp

• Garlic – 4 crushed cloves

• Dry red chilli – 1

• Curry leaves – 1 sprig

• Hing – a pinch

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🔥 Method:

1. Wash and pressure cook toor dal with turmeric, tomatoes, green chillies, and 2½ cups water for 3-4 whistles.

2. Let pressure release. Mash the dal well.

3. Add salt and tamarind pulp. Simmer for 5 mins.

4. In a small pan, heat oil/ghee. Add mustard, cumin, garlic, red chilli, curry leaves & hing.

5. Pour this tadka over the dal and mix.

6. Serve hot with rice and ghee.

 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.

Hyderabadi Haleem Recipe – Authentic & Flavorful

Hyderabadi Haleem Recipe – Authentic & Flavorful

 

Hyderabadi Haleem is a rich and hearty dish made with wheat, lentils, and succulent meat, slow-cooked with aromatic spices. It is a Ramadan favorite but can be enjoyed anytime. Here’s how you can make this delicious dish at home.

Ingredients:

For the Haleem Base:

• 1 cup broken wheat (dalia)
• ¼ cup chana dal (Bengal gram)
• ¼ cup masoor dal (red lentils)
• ¼ cup toor dal (pigeon peas)
• ¼ cup moong dal (yellow lentils)
• 2 liters water

For the Meat Mixture:

• 500g boneless mutton or chicken (with bones for extra flavor)
• 2 large onions (sliced)
• 2 tbsp ginger-garlic paste
• 2 green chilies (chopped)
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• ½ tsp garam masala
• 1 tsp black pepper powder
• 2 tbsp ghee or oil
• Salt to taste

For the Tempering & Garnish:

• 2 tbsp ghee
• 1 tbsp lemon juice
• ½ cup fried onions
• ¼ cup chopped coriander leaves
• ¼ cup chopped mint leaves
• 8-10 cashews (fried)

Instructions:

Step 1: Cook the Wheat & Lentils

1. Wash and soak the broken wheat and lentils for 2 hours.
2. In a large pot or pressure cooker, add the soaked wheat and lentils with 2 liters of water.
3. Cook until soft (if using a pressure cooker, cook for 6-8 whistles).

Step 2: Cook the Meat

4. Heat 2 tbsp ghee or oil in a heavy-bottomed pan.
5. Add sliced onions and fry until golden brown.
6. Add ginger-garlic paste and sauté until raw smell disappears.
7. Add chopped green chilies, turmeric, chili powder, coriander powder, salt, and garam masala.
8. Add the meat and cook for 10-15 minutes until browned.
9. Add 2 cups of water, cover, and cook until the meat becomes tender (or pressure cook for 5-6 whistles).

Step 3: Blend & Mix

10. Once the wheat mixture is soft, blend it using an immersion blender or mash it well with a spoon.
11. Shred the cooked meat and mix it into the wheat-lentil mixture.
12. Let it cook on low heat, stirring continuously, until it reaches a thick consistency.

Step 4: Final Touch

13. In a separate pan, heat 2 tbsp ghee and fry cashews.
14. Pour the ghee and cashews over the Haleem.
15. Garnish with fried onions, lemon juice, coriander, and mint leaves.

Serving Suggestion:

Serve hot with naan or enjoy it as a wholesome meal on its own!

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Hyderabadi Haleem Recipe , Best Haleem Recipe , Traditional Haleem at Home

Here’s a delicious Saturday lunch recipe: Spicy Chicken Fry with Jeera Rice & Raita

 Here’s a delicious Saturday lunch recipe  

Spicy Chicken Fry with Jeera Rice & Raita  

Ingredients:  

For Spicy Chicken Fry:  

- 500g chicken (boneless or with bone)  

- 2 tbsp oil  

- 1 onion (finely chopped)  

- 2 tomatoes (pureed)  

- 1 tbsp ginger-garlic paste  

- 1 tsp turmeric powder  

- 1 tsp red chili powder  

- 1 tsp garam masala  

- ½ tsp black pepper  

- Salt to taste  

- Curry leaves & coriander for garnish  

For Jeera Rice:

- 1 cup basmati rice  

- 2 cups water  

- 1 tbsp ghee  

- 1 tsp cumin seeds (jeera)  

- Salt to taste  

For Raita:

- 1 cup yogurt  

- ½ cucumber (grated)  

- ½ carrot (grated)  

- Salt & black salt to taste  

- ½ tsp roasted cumin powder  

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Instructions: 

1. Prepare Spicy Chicken Fry:

1. Heat oil in a pan, add onions & sauté until golden brown.  

2. Add ginger-garlic paste & cook until raw smell goes.  

3. Add tomato puree & cook for 5 minutes until oil separates.  

4. Add turmeric, chili powder, garam masala, salt & mix well.  

5. Add chicken & cook for 15-20 minutes until done.  

6. Garnish with curry leaves & coriander.  

2. Cook Jeera Rice:  

1. Wash & soak rice for 15 minutes.  

2. Heat ghee in a pan, add cumin seeds & let them splutter.  

3. Add drained rice, salt & water, cook covered for 10 minutes.  

4. Fluff up & serve hot.  

3. Prepare Raita:  

1. Mix yogurt, grated cucumber & carrot in a bowl.  

2. Add salt, black salt & roasted cumin powder.  

3. Stir well & serve chilled.  

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This meal is flavorful, easy, and perfect for a satisfying Saturday lunch! Would you like a vegetarian alternative? 😊

Spicy Chicken Fry Recipe – Crispy & Flavorful 🍗🔥  

If you're craving a delicious, crispy, and spicy non-veg dish, this **Spicy Chicken Fry** is perfect for you! It's easy to make and packed with bold flavors.  

#### **📝 Ingredients:**  

✅ 500g Chicken (bone-in or boneless, cut into pieces)  

✅ 1 tbsp Ginger-Garlic Paste  

✅ 1 tsp Turmeric Powder  

✅ 1 tsp Red Chili Powder  

✅ 1 tsp Garam Masala  

✅ 1 tsp Coriander Powder  

✅ 1 tsp Cumin Powder  

✅ 2 tbsp Lemon Juice  

✅ 2 tbsp Curd (Yogurt)  

✅ 2 tbsp Corn Flour (for extra crispiness)  

✅ Salt to taste  

✅ Oil for deep frying  

✅ Curry Leaves (for garnish)  

#### **🔥 Instructions:**  

1️⃣ **Marinate the Chicken:** In a bowl, mix chicken with **ginger-garlic paste, turmeric, chili powder, garam masala, coriander powder, cumin powder, lemon juice, curd, corn flour, and salt**. Let it marinate for at least **30 minutes (or overnight for better flavor).**  

2️⃣ **Heat Oil:** Heat oil in a deep pan for frying.  

3️⃣ **Fry the Chicken:** Once the oil is hot, deep-fry the marinated chicken in batches on **medium heat** until golden brown and crispy.  

4️⃣ **Toss with Curry Leaves:** In the same pan, fry some **curry leaves** for extra flavor and toss them with the fried chicken.  

5️⃣ **Serve Hot:** Enjoy with **onion slices, lemon wedges, and mint chutney!**  

💡 **Pro Tip:** Add **crushed pepper or extra chili powder** for a spicier kick! 🔥  

📌 **Perfect as a snack, starter, or side dish for biryani!**  

Let me know if you need more recipes! 🍽️😋

Sabudana Khichdi (Sago Pearl Pilaf) Maha Shivaratri Special

 Today, February 26, 2025, coincides with the celebration of Maha Shivratri, a significant Hindu festival dedicated to Lord Shiva. Devotees often observe fasts and prepare special dishes that align with traditional fasting guidelines. Here's a vrat-friendly recipe you can feature on your Blogspot to honor this auspicious day:

Sabudana Khichdi (Sago Pearl Pilaf)

Ingredients:

• 1 cup sabudana (sago pearls)
• 1/2 cup roasted peanuts, coarsely ground
• 2 medium-sized potatoes, peeled and diced
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 2 green chilies, finely chopped
• A few curry leaves
• Rock salt (sendha namak) to taste
• Fresh coriander leaves, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Preparation: Rinse the sabudana under running water until the water runs clear. Soak them in water for about 4-5 hours or overnight. Once soaked, drain any excess water and set aside.
2. Cooking Potatoes: Heat 1 tablespoon of ghee in a pan over medium heat. Add the diced potatoes and sauté until they are golden brown and cooked through. Remove and set aside.
3. Tempering: In the same pan, add the remaining ghee. Once hot, add cumin seeds and let them splutter. Add chopped green chilies and curry leaves, sautéing for a few seconds.
4. Combining Ingredients: Add the soaked sabudana, cooked potatoes, and ground peanuts to the pan. Season with rock salt and mix well.
5. Cooking: Cook the mixture on medium heat, stirring occasionally, for about 5-7 minutes until the sabudana turns translucent and is cooked through.
6. Serving: Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.

This Sabudana Khichdi is a light yet nutritious dish, perfect for those observing the Maha Shivratri fast. It's flavorful and provides the necessary energy during the fasting period.

Note: Ensure that all ingredients used comply with the fasting guidelines you follow, as practices may vary.

For more vrat-friendly recipes and insights into Maha Shivratri celebrations, you can refer to NDTV Food.

Wishing you a blessed and joyful Maha Shivratri!