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  

---

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!

How to make Spicy Paneer Butter Masala

 Spicy Paneer Butter Masala

spicy paneer butter masala

Introduction:
Paneer Butter Masala is a rich and creamy North Indian dish made with soft paneer cubes cooked in a tomato-based gravy. Perfect for pairing with naan or jeera rice!

Ingredients:

• 200g paneer (cubed)
• 2 tbsp butter
• 1 tbsp oil
• 1 cup tomatoes (pureed)
• 1 onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 1/2 cup fresh cream
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp sugar
• Salt to taste
• 1/2 cup water

Instructions:

1. Heat butter and oil in a pan. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook until the raw smell disappears.
3. Pour in the tomato puree and cook until the oil separates.
4. Add turmeric, red chili powder, garam masala, salt, and sugar. Mix well.
5. Add water and simmer for 5 minutes.
6. Stir in fresh cream and kasuri methi. Mix well.
7. Add paneer cubes and let them soak in the gravy for 2-3 minutes.
8. Garnish with coriander leaves and serve hot with naan or rice.

Tips:

• For extra creaminess, add a little cashew paste.
• You can replace fresh cream with milk or curd for a lighter version.

Enjoy your delicious Paneer Butter Masala! 😋

Top 10 Most Delicious Sweets in india || Top 10 sweets in india

 

India is known for its diverse and delicious range of sweets. Here are the top 10 sweets that are popular across the country:

1. Gulab Jamun: Soft, spongy balls made from khoya (reduced milk) and soaked in sugar syrup.

2. Jalebi: Crispy, spiral-shaped sweets made from fermented batter and dipped in sugar syrup.

3. Rasgulla: Spongy, white cheese balls soaked in light sugar syrup, originating from Bengal.

4. Ladoo: Round, ball-shaped sweets made from various ingredients like besan (gram flour), boondi, or coconut.

5. Kaju Katli: Thin, diamond-shaped slices made from ground cashews and sugar, often garnished with silver leaf.

6. Barfi: Dense, milk-based sweets available in various flavors such as pista, coconut, and chocolate.

7. Rasmalai**: Soft, flattened cheese balls soaked in sweetened, flavored milk.

8. **Peda**: Soft, fudge-like sweets made from khoya, sugar, and flavored with cardamom or saffron.

9. **Mysore Pak**: A rich, buttery sweet made from gram flour, sugar, and ghee, originating from Karnataka.

10. **Sandesh**: Delicate, Bengali sweets made from fresh paneer (cottage cheese) and flavored with cardamom or saffron.