Telugu Updates

Friday, 25 February 2011

Telangana Vantalu

ulli akku kurra(springonion curry)

  • 2 cups - ulli kadhalu(spring onions)
  • 1 cup chanaga pappu(channa dal)
  • 1tbsp - jeelakara
  • 1tbsp - avvalu(mustard seeds)
  • 2tbsp - oil
  • 1tbsp - karam podi
  • 1tbsp - turmeric powder
  • 1tbsp - ginger garlic paste
  • salt per taste

  • Soak the chana dal for 1 hour.
  • Cut the ullikadha(spring onions) into 1/2 inch length.
  • In a pan heat oil and add jeera, mustard seeds, turmeric powder.
  • Now add the chana dal and ullikadha and stir well.

  • Cover the pan with lid and cook for 5 minutes.
  • Now add the ginger garlic paste, chilli powder and salt.
  • Cover the pan again with a lid and cook for 10 minutes stirring in between.
  • Remove from heat and serve hot with white rice and ghee

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karakkaya pulusu


  • 1/2 kg- kakarakayalu(karela)
  • 1 cup- onions
  • 1 cup- chinthapandhu pulusu(tamarind pulp)
  • 3 tsp- nuvvula podhi.
  • 1 tsp-menthi podi(or kasturi methi)
  • 2 tsp-karam
  • 2 tsp- bellam(grated)
  • 1 tsp- dhaniya podi
  • 1 tsp-allamveluli paste
  • few curry leaves
  • salt as per taste
  • oil for poppu
  • 1 tsp- jeelakarra
  • 1 tsp- avvalu
  • 1 tsp- pasupu
Preparation Method:
Cut the kakarakaya into 3 pieces and put in salt water and remove the seeds with a spoon.

  • Take a pan and heat it.
  • Dry roast the nuvvulu, cool it and grind the nuvvula podi.
  • Soak the tamarind and remove the pulp .
  • Now, take a thick bottom pan and add the oil .
  • Add jeera,avallu ,onions,pasupu,kakarakaya pieces.
  • Let the kakarakaya pieces colour change to light green.
  • Add the karam,dhaniya podi to the pieces and mix it well.
  • Now add the tamarind pulp and let it boil for 15 minutes.
  • Next add the salt,bellam,allam velipaya paste and let it boil for another 10 minutes.
  • Once the pulusu starts becoming thick ,add nuvvula podhi, methi podhi and curry leaves.
  • Continue till oil starts appearing on the surface. once the colour and consistence looks good remove from heat and serve with rice.

Contributed By:
Sandhya Deshineni
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In Telangana region in Andhra Pradesh “Bathakamma” is the most popular festival to the female community in Hindus. It is done after “Boddemma” which is done in nine days Bhadrapada month by young and teenage girls. All women in the community play the festival “Bathakamma” which means Live (not to die).
There is a legend for this festival in Telangana region i.e. In olden days a king was very prominent for his genorisity and kindness. He did not have any children for a got a baby girl after along time for his age offering Rajas for the goddess ‘Parvathi’ But the girl was active she was with severe disease.
The women in the kingdom performed Pujas for nine day with different kinds and colours of flowers for the goddess ‘durga’ (Parvathi) to bless the girl saying “Bathakamma.” Bathakamma means O girl live ‘not die’ it is one of the Hindu’s culture.

“In nine days the women play in every evening in a particular place or in a temple with offring special pujas and songs, and nine different sweets in every day. They make the Bathakamma with different flowers in a plate all bring and set them a place and do as said above. In the last (night) day the bathakamma is done as sending off singing the songs come again in the next year.

Actually in Hindu religion this festival is done to kill the demon ‘Ravana’ in the tenth day of “Aswayuja month” first nine days offering special pujas and kaming Durga be confident to kill the demon in the tenth day the goddess Durga kills the demon it is named as “Dasera.”

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Karapu Annam(Chilly Rice)

Karapu Annam is a dish in which the rice is mixed with the powder made of red chilles,coriander seeds and jeera .It is traditional dish made in Telanagana region of Andhra Pradesh,India.Its a very good dish for the spicy lovers and also it takes very less time for preparation.
  • Rice---2cups
  • Red chillies---100gms
  • peanuts---1tbsp
  • Green chillies---5 to 6
  • Channa dal----2tbsp
  • Garlic---1 small
  • Turmeric powder---1/2tbsp
  • Oil
  • Salt as required
  • Coriander leaves---50gms
  • Jeera---25gms
  • A few Curry Leaves
Preparation Method:
  • Cook the Rice.
  • First to prepare the powder,slightly roast the coriander leaves,red chilles and jeera.
  • Allow them to cool .Grind them and add the crushed garlic along the salt as required as shown below.
  • Now take a pan with the 2 tbsps of oil and fry the green chilles,curry leaves,peanuts and channa dal.
  • Take the rice in a dish which is wide enough to mix the rice.
  • Add the mixture from the pan to the rice.
  • Also add 2tbsps of powder which we prepared along with the salt if it is required as we havealready added to the powder.Mix well.
  • Our spicy karapa annam is ready.Tastes great with ommlete.
Note:We can store this powder for almost a month.
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Mulakayya(Drumstick) tomato curry

  • Drumsticks---3 medium sized
  • Tomatoes---2 medium sized
  • Jeera---1 tbsp
  • Onion---1 (finely chopped)
  • Green chillies----4 to 5
  • Red chilli powder---1 tbsp
  • Coriander powder--1 tbsp
  • Tumeric powder--1/2 tbsp
  • Ginger-garlic paste--1 tbsp
  • Salt as per taste
  • Oil
Preparation Method:
  • First peel the skin , wash the drumsticks and cut them into small pieces as shown below.

  • Now finely chop the onions,green chillies and tomatoes.
  • Take 3 tbsp of oil in a pan and let the oil get heated.
  • Now add the jeera, onions,green chillies and fry them.
  • After then add the tomatoes,ginger-garlic pastes and tumeric powder.Stir well and keep the flame low.
  • Now add the drum sticks and water if needed.Cover the pan with a lid and let them cooked for about 20 minutes.
  • After they are cooked add the red chilli powder,salt and coriander powder .Allow them to stay on a low flame for about 10 minutes and turn off the stove.
  • Garnish with coriander leaves and serve hot with rice.

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Sakinalu are the known traditional snacks made in Telangana Region.Even many people in Andhra pradesh does not know about this dish.Usually they are made for the sankrathi festival.Sakinalu are made of rice flour and seasame.

  • Rice---4 cups
  • Ajwain seeds(oma,vaamu)--1/4 cup
  • Sesame(nuvvulu)--1/2 cup
  • Salt
  • oil
Preparation Method
  • Soak the rice with enough water for about 3-4 hrs.
  • Drain the water using a mesh and leave the rice in the mesh for about 3 hrs so that it gets dried.
  • Now grind the rice in a grinder till it becomes fine powder.
  • Roast the sesame(nuvvulu) lightly on a low flame.
  • Now add the Sesame,Ajwain and salt to the rice flour.Make a dough with the help of water as you do for chapathis.
  • Take small quantity of the dough in hand and make circles with thin lines on a cloth as in the below picture.

  • Repeat this process to make all the sakinalu.Don't worry this will take some time but on pratice you can do it.
  • After they are done allow the sakinalu to dry.

  • Now take a hallow pan with oil to fry.
  • Take the sakinalu slowly with help of a flat plate and fry them in the oil till light brown colour.
  • Finally your sakinalu are ready.
  • These snacks can be preserved upto 1 month in a air tight container.
Contributed by Anitha sudhati
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Egg Pulusu

Egg Pulusu is a typical andhra dish where boiled eggs are cooked in onions and tamarind gravy and tempered with mustard seeds,methi seeds,garlic and curry leaves.It is generally served with hot steaming rice.
  • Boiled eggs--5
  • 1 big lemon sized tamarind
  • green chillies---3
  • red chilli powder--1 tbsp
  • 2 medium sized onions(finely chopped)
  • few curry leaves
  • methi seeds(menthulu)--1/2 tbsp
  • jeera(jeelakara)--1/2 tbsp
  • Mustard seeds--1/2 tbsp
  • Ginger garlic paste--1 tbsp
  • turmeric --1/2 tbsp
  • salt for taste
  • oil
Preparation Method:
  • Boil the eggs.
  • Soak the tamarind in water for about 20 minutes and extract juice from it.
  • Roast the methi seeds and the jeera lightly on a low flame and grind them.
  • Now take a pan with 3 to 4 tbsp of oil and add the mustard seeds.
  • After they splutter add the the green chilllies,curry leaves,ginger garlic paste,turmeric and onions and fry them .
  • Then add the tamarind juice and allow it to boil .
  • Now add the red chilli powder,the powder(methi seeds+jeera),coriander powder and salt.
  • Finally add the boiled eggs and allow the pulusu on a medium flame for about 5 -10 minutes.
  • Serve the dish after 30 min so that the eggs get a good taste.This tastes great with rice.
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Chamadumpa Vepudu

Chama dumapalu are starchy tropical tubers, rich in carbohydrates, similar to potatoes in texture and flavor. This is called Ghuiyan in hindi and taro root or arum root in english.

  • Medium chama dumpalu----6
  • green chillies---5
  • onions--1
  • curry leaves--5 to 6
  • coriander powder--1 tbsp
  • cumin seeds(jeelakara)--1 tbsp
  • mustard seeds(aavalu)--1 tbsp
  • ginger garlic paste--1 tbsp
  • tumeric powder
  • salt
  • oil

Preparation Method:
  • Firstly boil the Chama dumpalu in cooker with sufficient water for about 10-15 minutes.
  • Then peel the skin as we do for potatoes and chop them into small thin pieces so that they get fried well.
  • Now take some oil in a pan for seasoning and add mustard seeds.
  • Then add the chopped onions,green chillies,ginger garlic paste,turmeric powder and the curry leaves.
  • Now add the chama dumpalu and mix well.
  • Finally add the red chilli powder,salt,coriander powder.
  • Cook on mediun heat untill it gets fried well.
  • Your curry is ready now and tastes great with rice.

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Chinthapandu Pulihora(Tamarind Rice)

Tamarind Rice is a special dish prepared in South India.It is a tangy flavoured rice mixed in tamarind sauce and spices.

  • Rice --2 cups(cooked)
  • Tumeric powder(haldi,pasupu)--1/4 tbsp
  • Curry leaves(karivepaku)--10
  • peanuts(pallilu)--1/2 cup
  • Tamarind--100g
  • channa dal(sanaga pappu)--1 tbsp
  • mustard seeds ( aavalu)--1/2 tbsp
  • cumin seeds (jeera)--1/2 tbsp
  • medium dry red chili--5
  • green chilis slit length wise--4
  • oil--3 to 4 tbsp
  • salt
Preparation Method:
  • Soak the tamarind in water for about 30 minutes and extract the juice free of all the pulp and seeds.
  • Now heat oil in a deep vessel.Add the mustard seeds and let them splutter.
  • Then add peanuts,dry red chillis,cumin seeds,channa dal and fry for 15-20 seconds till light brown.
  • Now add the slit green chillis and curry leaves and fry for 10 seconds.
  • After then add the tamarind extract .Cook untill the raw smell disappears and all water evaporates.
  • Cook the rice(make sure the rice doesn’t get stick) and once it is cooked spread it out in a wide bowl/dish to cool slightly may be for 5 minutes.
  • Now add the above tamarind extract to the rice and also add salt as required. Add the tamarind extract as per your taste
  • Serve hot with any curry you like.

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Pav Bhaji

Pav bhaji or pao bhaji is a specialty Indian dish with origins in Mumbai, India.In Hindi pav means bread and bhaji means a curry and vegetable mix.It can be consumed as a part (or sole meal) of breakfast, lunch or dinner meal.In India we find pav bhaji on hand-pulled carts popularly known as Pav bhaji ki Gaadi.It is also available in almost all local food-stalls and restaurants in India. The connection of pav bhaji is to western India is similar to that of pizza to Italy and hot dog to USA.

  • Potatoes-- 2(boiled and mashed)
  • onions--2(finely chopped)
  • tomatoes--1
  • green peas--1 cup(boiled)
  • Pav bhaji masala--2 tbsp(of any brand like everest,mtr..)
  • red chilli powder--1 tbsp
  • lemon --1
  • coriander leaves
  • salt for taste
  • butter or oil
  • pavs (squarish soft buns about 4" x 5" size)
Preparation Method:
  • Heat butter or oil in a pan.To reduce the fat you can use oil also ,but tastes good with butter only.
  • Add onions and fry untill transparent keeping aside 1 cup of onions for garnishing.
  • Add the tomatoes and fry for 2 minutes.
  • Then add the green peas,mashed potatoes and any vegetables you like.
  • Add the pav bhaji masala ,red chilli powder ,salt and some water.
  • Add some water if you like the bhaji thin.
  • Bring to boil.Remove from flame and add coriander and butter.
  • Cut the pavs along one edge horizontally.
  • Apply butter (as desired) and toast it on a griddle or on a pan till hot and soft with the surface crisp on both sides.
  • Serve hot with bhaji,chopped onion and lemon.
  • Try out the recipe and send in your comments and suggestions.
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Snakegourd(Potlakaya) Curd Chutney

  • 2 medium sized snakegourd
  • 2 cups of curd
  • 3 to 4 green chillies
  • 2 garlic cloves
  • 4 to 5 curry leaves
  • 1/2tbsp of mustard seeds
  • a pinch of tumeric powder
  • coriander leaves
Preparation Method:
  • Cut the snakegourd into small pieces and allow them to cook in a bowl with sufficient water.
  • After they are cooked allow them to cool and squeeze the water from the snakegourd pieces with the help of hands.keep it aside.
  • Make a paste of the green chillies,garlic cloves and curry leaves.
  • Now take 2 tbsps of oil in a pan , add mustard seeds and allow it to splutter.
  • Then add the paste which we have made earlier and also add some tumeric powder.
  • Add this seasoning to the snakegourd pieces.
  • After then add the curd and salt as per the taste.
  • Finally garnish with coriander leaves.
  • Tastes great with rice.
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Hyderabadi Chicken Biryani

Hyderabadi biryani is a popular-tasty desi recipe from India.When we think of hyderabad,we will remember the most unique and mouthwatering Hyderabadi biryani.Bawarchi,Madina,Paradise..are some of the top biryani eat-outs in hyderabad.Biryani is a combination of rice with chicken or meat or vegetables.Don't be afraid by the long list of ingredients, it is really an easy dish to prepare and tasty too.


  • basmathi rice--5 cups
  • whole chicken--500gms
  • green chillies---7
  • onions(finely chopped)-2
  • cloves--6
  • cinnamon--1
  • shajeera(caraway seeds)---1/2 tbsp
  • small bay leaves--4
  • ginger garlic paste--1 tbsp
  • red chilli powder--1/2tbsp
  • coriander powder--1 tbsp
  • tomato--1
  • yogurt--1/2tbsp
  • dry coconut powder--1 tbsp
  • tumeric powder--1/2tbsp
  • salt as required
  • oil
  • garam masala--1/2tbsp
  • chicken masala(optional)--1/2 or 3/4
  • lemon--1
Preparation Method:
  • Wash the rice ,add about 6 1/2 cups of water and cook the rice.
  • Wash the chicken pieces.
  • Now add the red chilli powder,tumeric powder,garam masala,salt,yogurt and ginger garlic paste.Mix well.
  • Marinate the chicken pieces for about an hour.

  • Now take a pan with 2 tbsps of oil.
  • Add some of the finely chopped onions and fry them till golden brown.keep aside.If you want to add any nuts,you can fry them with onions.
  • To prepare the curry ,take 4 spoons of oil in an another pan.(you can we use the ghee or butter).
  • Add the shajeera,green chillies,finely chopped onions,tomato,tumeric powder and fry them.

  • After they are done add the cloves,cinnamon,coriander powder,coconut powder and bay leaves.
  • Now add the marinated chicken pieces and stir well.
  • If desired add some red chilli powder and salt as per your taste.
  • Cover the pan with a lid and cook for about 15 minutes or till water evaporates.
  • If you want to add any biryani masala which you can get it in the market,add it now.Anyway this is optional.
  • Add the coriander leaves and turn off the stove.
  • Now take an Aluminium tray.
  • Grease the tray with some oil or butter.
  • Layer the rice first followed by a layer of curry and some coriander leaves.And also add some lemon juice.
  • Repeat this step to make the other layers.
  • If you want you can also add the food color.
  • Now cover the tray with a foil.
  • Finally keep it in conventional oven at 350F for about 30 minutes.
  • Garnish with some boiled eggs ,coriander leaves and the fried onions.
  • Serve hot with raitha

Contributed by
Anitha Sudhati
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Pachi Pulusu(Raw Rasam)

Pachi Pulusu is a common dish made in Telangana.It is usually served cold with hot rice.The word Pachi means raw.It is prepared using the tamarind juice.
  • Tamarind---1 big lemon sized ball
  • onion --1 small(finely chopped)
  • red chillies--4
  • Mustard seeds--1 tbsp
  • Curry leaves--1 tbsp
  • Jeera--1 tbsp
  • Coriander leaves(kothimera)
Preparation Method:
  • Soak the tamarind in 3 cups of water .Extract the juice and add salt to it.
  • Now add the finely chopped onions to it.
  • Take some oil in a pan add add the mustard seeds.
  • After they splutter add the red chillies,jeera and curry leaves.
  • When they are almost fried add the coriander leaves and turn off the stove.
  • Now add this seasoning to the tamarind extract.
  • This tastes great with rice with a combination a dal.
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Cracked Wheat Upma

Upma is the least favourite dish for many of us.I also used to feel the same thing till i heard about the Cracked wheat Upma.It takes very less time and is also easy to cook.I felt it very nutritous and thought share with u guys.To make it a more healthy dish, you can add what ever vegetables you like.

  • Cracked Wheat--1 cup
  • green chillies--4 to 5
  • 1 medium size onion
  • finely chopped carrot--2 tbsp
  • few curry leaves
  • 1 small tomato
  • green peas---1 tbsp
  • urad dal---1 tbsp
  • mustard seeds--1 tbsp
  • salt --1/2 tbsp
  • Corainder leaves to garnish
  • Roast the Cracked Wheat till the color changes from cream to gloden brown.You can avoid this step,but roasting adds the extra flavour.
  • Now take 3 to 4 tbsp of oil in a pan and add the mustard seeds.
  • As the mustard seeds start to splutter ,add all the ingredients expect the cracked wheat and allow them to fry.
  • Then add 2 cups of water and 1/2 tbsp of salt.Cover the pan with a lid and allow it to boil.
  • Once the water starts boiling reduce the heat and add the Cracked Wheat slowly ,stirring continously to avoid forming lumps.
  • You can also add roasted cashews nuts.On a low flame cook the upma till all the water is absorbed and upma becomes soft.
  • Turn the stove off and let it sit for a few minutes ,covered.
  • Serve hot with mango or lemon chutney.

You can repeat the same procedure to prepare the upma with semolina or suji .
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Chole Curry


  • Chickpeas(Senagalu)--2 cups
  • Tomato---1
  • onion-1
  • Jeera--1/2 tbsp
  • Tamarind--small ball size
  • green chillies ---3 to 4
  • red chilli powder--1/2 tbsp
  • Channa( or chole) masala powder--1 tbsp
  • tumeric powder---1/2 tbsp
  • ginger garlic paste--1/2 tbsp
  • green peas(optional)---1 tbsp
  • cilantro
Preparation Method:
  • Soak the chick peas in water overnight for about 6 hours.
  • Take them in a pressure cooker and pressure cook for two whistles.
  • Drain the water and separate one cup of chickpeas.
  • Blend these into a smooth paste with little water.
  • Heat oil in a pan over medium heat.
  • Add the chopped onions,green chillies,tomatoes,green peas and fry them.
  • Meanwhile soak the tamarind and after it becomes soft extract the juice.
  • After the veggies are fried add the tumeric powder and ginger garlic paste.
  • Then add the red chilli powder,salt and the channa masala.
  • Now add the grinded paste of chickpeas and stir well.
  • To this add the chickpeas and water as required.
  • Also add the tamarind juice.
  • Raise the heat and bring this mixture to a boil, then reduce the heat and simmer, partially covered for about 20 minutes or until slightly thickened. Taste and adjust the seasoning.
  • Finally add the cilantro.
  • Tates great with chapathi,puri and rice.

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Pappu biyyam(Khichdi)


  • Rice---2 cups
  • Channa dal(senaga pappu/bengal gram)--1/2 cup
  • water---4 cups
  • Green chillies----4 to 5
  • 1 inch cinnamon---2
  • cloves--3
  • curry leaves--4 to 5
  • 2 bay leaves
  • Turmeric--1/2 tbsp
  • cumin seeds--1/2 tbsp
  • Ginger garlic paste--1 tbsp
  • carrots(finely chopped)---1 tbsp(optional)
  • tomato--1(optional)
  • spring onions or onions---1
  • red chilli--3 to 4
Preparation Method:
  • Heat oil in a pan which is hallow and wide enough to cook the rice.
  • Now add bay leaves,cinnamon and cloves.
  • Then add the cumin seeds,curry leaves,carrots,tomato,onions,tumeric powder and ginger garlic paste and allow them to fry for a few seconds.
  • Meanwhile wash the rice and dal and keep them in water.Then add salt for taste.
  • Finally add the rice and dal along with water and allow it to cook.
  • De-steam pappy biyyam and serve hot with raita.
TIP:If you want to cook in a electric cooker.Wash the rice and dal and add sufficient water to cook and all the ingredients which we have fried above in the pan.
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Lemon Rice(Nimmakaya Pulihora)

Pulihora is a dish we prepare for most of our festivals in South India. It is also called Chitrannam in Tamil Nadu and Karnataka.It is easy to make and also good for health.

  • Rice---2 cups
  • Lemons--3 t0 4
  • Few Curry Leaves
  • Channa Dal---1 tbsp
  • Peanuts---1 tbsp
  • Mustard seeds-- 1 tbsp
  • Green chillies-- 5 to 6
  • Garlic cloves-- 3 to 4
  • Tumeric powder--1/2 tbsp
  • Salt as required
Preparation Method:
  • Cook the rice and allow it to cool.
  • Take some oil in a pan .Add the mustard seeds and allow it to splutter.
  • Then add the green chillies,channa dal,peanuts,garlic cloves and curry leaves.
  • After they are fried add the tumeric powder and turn off the stove.
  • Now finally take a hallow deep bowl and put the rice in it.
  • Squeeze the juice from the lemons and add it to the rice.
  • Add the mixture from the pan and salt .Mix well.
  • Our spicy lemon rice is ready.
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Capsicum Curry

  • Capsicums---5 to 6
  • Onions--1
  • Green chillies---3 to 4
  • Red chilli powder---1/2 tbsp
  • Sesame(Nuvvulu)--1 tbsp
  • Coconut powder--1 tbsp
  • Coriander Leaves
  • Salt as required
Preparation Method:
  • Cut the capsicums into small pieces.
  • Roast the sesame seeds on a low flame .Grind them and make powder.
  • Take some oil in a pan .Add jeera ,green chillies,onions and fry them.
  • Now add the chopped capscium ,stir well and cover the pan with a lid.
  • After the capsciums are cooked well take off the lid , add red chilli powder,salt and fry till the oil comes out.
  • Then add the coconut powder,sesame powder and fry for some more time.
  • Finely add the coriander leaves.
  • Serve hot with rice or chapathi.

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Masala Idli--Allam Chutney(Ginger Chutney)

Ingredients for Masala Idly:
  • Idly rava--2 cups
  • Urad dal---1 cup
  • Finely chopped spring onions
  • Grated carrot
  • Coriander leaves
  • 4 to 5 green chilles
  • Mint leaves(pudina)
  • Few curry leaves(karivepaku)
  • Salt for taste
Preparation Method:
  • First we need to prepare the Idly batter.
  • Soak the urad dal for about 3-4 hrs and grind it to a smooth batter.
  • Then add the rava add and keep it overnight for fermentation.
  • Now take some oil in a pan , add the spring onions,coriander leaves,mint leaves,grated carrot,finely chopped green chilles and fry them well.
  • After then add this mixture to the idly batter and some salt for taste.
  • Now grease the Idly plates with oil and pour the batter.Repeat this for all the idli plates.
  • Place the idly stand in a idly cooker and steam them for about 20 minutes.
  • After they are done remove the idlies with the help of a spoon.
  • Serve hot with coconut chutney or ginger chutney.
Ingredients for Allam Chutney:
  • Ginger(allam) - 250 gm
  • Tamarind(chintapandu) - 500 gm
  • Jaggery(bellam) -200 gm
  • Red chilli powder- 1 tbsp
  • Salt as required
  • Methi powder -1 tbsp
For seasoning:
  • Mustard seeds - 1 tbsp
  • Cumin Seeds - 1 tbsp
  • Urad dal as required
Preparation Method:
  • Soak tamarind in water of about 350ml.
  • Peel and cut ginger into small pieces.
  • Grate the jaggery and keep it aside.
  • Now grind the tamarind,ginger,red chilli powder and methi powder into a fine paste.
  • Then add the grated jaggery and grind for some more time.
  • Dont add any water.Be sure that all the ginger pieces have been ground fine.
  • Now add some oil in a pan ,add mustard seeds and urad dal.
  • When the Mustard seeds splutter add the ground paste to it and fry for a few seconds.
  • Tastes great with dosa,idli.
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Poha Cutlet(Atukula Cutlet)

  • poha--1 cup
  • 1 boiled potato
  • sooji(upma rava)---2tbsp
  • bread slice--2
  • green chillies (finely chopped)--2
  • red chilli powder--1/2 tbsp
  • salt to taste
  • lemon juice --2 tbsp
  • turmeric powder--1/2 tbsp
  • garam masala--1/2 tbsp
  • fresh coriander leaves (chopped)
  • oil for deep fry
Preparation Method:
  • Wash the poha in running water.
  • Then take in a bowl and add water as much that the poha can soak.
  • Now the poha becomes soft.Mash it finely.
  • Also mash the boiled potato and bread slices in it.
  • Add the rest of all the ingredients.
  • Make small balls of it and flatten it.
  • For frying the cutlets heat the oil really well and don't keep them too long in the oil as they may break.Fry on medium flame.
  • Serve hot with tomato ketchup.

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Mirchi Curry

  • Green chillies---5 to 6
  • Sesame(Nuvvulu) or peanuts(palli)---1tbsp
  • Red chillies---5 to 6(depends on spicy how u eat)
  • Coriander seeds---1tbsp
  • Jeera----1tbsp
  • Tomato---3 to 4
  • Coriander leaves---1tbsp
Preparation Method:
  • Slit the mirchi and remove the seeds and cut to 2 inch pieces.

  • Put them in salt water till u have made the ingredients for about 10min.
  • Make a powder of nuvvulu or palli along with red chillies,salt,dhaniya,jeera added .We can use tomato or tamarind for the gravy.
  • Put oil in pan, add the popu ,add the mirchis and let it cook on slow flame with the lid.
  • Now make a paste of tomato by grinding it or a thick paste of tamarind.
  • When the mirchi colour turns from dark green to light shade,add the powder made from nuvvulu and others and mix it well.
  • Now add tomato and let it boil and thicken,if needed add some water,or else use it like that only.
  • Tastes great with chapathi or rice.
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Pudina Chutney(Mint Chutney)

  • pudina--1 bunch
  • red chillies---5 to 6
  • 1 small ball size of tamarind
  • Urad dal(Minna pappu)--1 tbp
  • Sesame seeds(Nuvvulu)---1 tbsp
  • Coriander seeds(daniyalu)---1 tbsp
  • oil---3 to 4 tbsp
  • salt---as required
Preparation Method:
  • Take a pan and roast the seasame seeds and coriander seeds.
  • Now take another pan and add some oil.
  • Add the urad dal ,red chillies ,fry them and keep aside.
  • Then add some oil in the pan add the pudina leaves and tamarind.
  • Cover the pan with a lid and fry pudina well.
  • After it is fried well turn off the stove and allow it to cool.
  • Now grind all the ingredients finely.
  • Our spicy pudina chutney is ready.Tastes great with rice.
Hope you like this recipe.
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Mamidikaya pulihora(Mango Rice)

  • Rice--3cups
  • 2 big mangoes
  • 5 to 6 green chillies
  • 3 garlic cloves(Vellulli)
  • Mustard seeds(aavalu )--1 tbsp
  • peanuts(pallilu)--2 tbsp
  • channa dal(sanaga pappu)---2 tbsp
  • curry leaves(karivepaku)--5 to 6
  • A pinch of turmeric powder
  • salt --as required

Preparation Method:
  • Cook the rice with 6 cups of water.After it is cooked allow it to cool.
  • Peel the skin of the mangoes and grate them.
  • Now take a pan ,add 3tbsp of oil and allow it to get heated.
  • Add the mustard seeds and allow them to splutter.
  • Then add the green chillies,garlic cloves,peanuts,channa dal,curry leaves,turmeric powder and allow them to fry.
  • After there are fried enough add the grated mango, allow to stay on the stove for about 5 minutes. Turn off the stove.
  • Now take the rice in a wide,hallow vessel.
  • Add the above mixture from the pan to the rice.Also add the salt as required for the taste .
  • Mix well so that all the ingredients get mixed well.
  • Serve With any curry you like.
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Bhakshalu is a sweet dish made specially for Ugadhi the festival of new year for telugu people. This dish mainly is prepared with bellam (jaggery) along with channaga pappu (channa dal) which harvests at this period of time It is considered to be healthy to eat the freshly prepared bellam which has several benefits .On Ugadhi we also prepare the Ugadhi pachadi along with the bhakshalu.

  • 1 cup of chana dal 1
  • 1/2 cup of grated jaggery(bellam)
  • 1 cup maida
  • ½ cup wheat flour (atta)
  • 4-5 cinnamon(elachi)
  • ghee to grease
  • 1 cup water
Preparation Method:
  • Take channa dal along with water and pressure cook it till the dal is very soft.
  • Grate the bellam ,keep the flame to slow and add the grated bellam to the chana dal and start mixing it.
  • The bellam starts melting and becomes a paste.
  • Grind the elachi and sprinkle the powder into the mixture. Let it cook for some time and remove it from flame. Let it cool.
  • Make small balls of it.
  • In a bowl mix maida and wheat flour with sufficient water and make to a soft dough.Make small balls of the dough for pressing into a puri.
  • Now take a plastic sheet and grease it with oil and press the maida ball into a puri with hands slowly.In the middle of the puri place the bellam pakkam ball and cover it on all sides with maida.Now evenly press the ball into a circular shape.

  • Heat a pan and place this bhaksha and let it cook with some ghee added along the sides of the pan.
  • Serve with ghee.
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Sabudana Upma

Sabudana" is the Hindi/Marathi word for pearl sago. Sabudana "grains" look like tapioca and are small dry, white balls. When cooked they turn from their opaque white color to translucent, and become soft and spongy. In North and western India it is most commonly used in fasting dishes, such as sabudana khichdi and sabudana wada. In South India they are used to make small pappadam wafers, wadas and also for making a variant of a sweet semi liquid desert called Payasam or kheer.

  • 1 cup sabudana
  • 1 big onion finely chopped
  • 2-3 green chilies finely chopped
  • A pinch of turmeric powder
  • red chilli powder ---1 tbsp
  • salt(as required)2 cups
  • dalia (putana dal/putnala Pappu)
  • jeera(jeelakara)---1/2 tbsp
  • Curry leaves(karivepaku) --3 to 4
  • Tomato--1(finely chopped)
Preparation Method:
  • Soak the sabudana for about 5 minutes in water.
  • Drain the water from the sabudana using a mesh.Leave it about 2 hours.
  • The sabudana now turns into big soft,transparent balls.
  • Make powder from putana dal(putnala pappu) and red chilli powder.
  • Take oil of about 3 to 4 tbsps in a pan.
  • Add jeera,green chillies,tomato and onions.
  • After they are fried well add the turmeric powder.
  • Then add sabudana and mix well.
  • Finally add the salt ,powder made from putnala pappu and red chilli.
  • Garnish with coriander leaves.
Tastes great when served hot.
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Shrimp Fry(Royyala Vepudu)


  • shrimp---500gms
  • curd---1 cup
  • tumeric powder---1/2 tbsp
  • garam masala---1 tbsp
  • coriander powder---1 tbsp
  • Red chilli powder--1 tbsp
  • Ginger-garlic paste---1tbsp
  • salt---as required
  • oil---4tbsp
Preparation Method:
  • Wash the shrimp properly with curd and tumeric powder.
  • Add the red chilli powder,coriander powder , garam masala powder and keep aside for about 1 hour.
  • Heat oil in a flat pan,then saute chopped onions and ginger garlic paste.
  • Let the masala cook on a low flame until the oil seperates.
  • Now add shrimp (it takes very little time to cook) at this stage, mix well to coat the masala.
  • Fry the shrimp properly and finish the dish.
  • Finally add the coriander leaves
  • Serves great with chapathi and rice.
Contributed by
Parvathi Dadigala

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Goru Chikkudukaya Curry

Goru Chikkudukaya is also called Gawar in hindi.Even in telugu it is called with different names in Kosta and Rayalaseema regions like Mattikayalu... .This is a nutritious curry made of Goru chikkudukaya and soya granules.We can find these soya granules in the Indian grocery shops.

  • Goru chikkidukaya(finely chopped)---3cups
  • 1 onion
  • 6 to 7 greenchilles
  • 1 tbsp jeera(jeelakarra)
  • soya granules---1 cup
  • coconut powder---1 tbsp
  • salt----as required
Preparartion Method:
  • Cut the goru chikkudukaya into small pieces and boil them with sufficient water .
  • After is it cooked drain the water.
  • Now take a pan , pour oil upto 3tbsp and add jeera,onions,greenchilles.
  • Don't add red chilli powder.This curry tastes with green chilles only.
  • Then add the Goru chikkudukaya and fry for about 5 minutes.
  • Now add the soya granules and allow it to fry untill all the water goes out.
  • After they are fried well add salt as per your taste and fry for 10 more minutes.
  • Finally add some coconut powder,coriander leaves .Our spicy Goru chikkudukaya fry is ready.
Tastes great with chapathi and rice.
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Popu annam

Popu annam is the common dish made in Telangana.It is very tasty and easy to make.Popu is toasting the listed ingredients in oil and annam means rice.
Here is the recipe...


  • Rice---2cups
  • 1 big onion
  • 5 to 6 green chillies
  • Curry leaves--5 to 6
  • Coriander leaves---1 cup
  • turmeric powder--1 pinch
Preparation Method:
  • Cook the rice with 4 cups of water and allow it to cool.
  • Chop the onions finely and cut the green chillies.
  • Now take the oil of 4 to 5 tbsps in a hallow pan.
  • Add jeera,green chillies,onions,curry leaves and tumeric powder.Fry them.

  • Now add the rice and and stir properly and allow it for 10 minutes on the stove.

  • Your Popu annam is ready.
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Sarvapindi, one of the exclusive telangana snack dish widely known with different names as sarvappa,ginnappa etc.It is a very popular snack among the telangana people. Its delicious,tastier and more chewy.
The name ginnappa/sarvapindi, is originated based on the cooking method involved in preparing this snack.Ginne or Sarva, means deep hallow cooking bowl, and appa or pindi means snack. I enjoy this snack more from my sisters kitchen, and reason I guess is that, the more number of times you prepare this snack, the more tastier and delicious it would be.
Lets get started....with the ingredients...
  • Rice Flour - 2 cups
  • Red Chilli Powder - 1 tsp (or)Green chillies--7 to 8
  • Salt - 1/2 tsp
  • Turmeric - a pinch
  • Curry leaves - 4 or 5 leaves
  • Channa Dal - 2 tbsp
  • Jeera - 1/2 tsp
  • Coriander leaves finely chopped - 2-3 tbsp
  • Spring onions(finely chopped)----1cup
  • Seasame(Nuvvulu)---1tbsp
Preparation Method:

  • Mix all the ingredients together.
  • Mix the flour mixture with enough water to make it to chapati flour consistency.

  • Divide the dough into equal parts.
  • Grease a frying pan with a little cooking oil.
  • Take one of the dough ball and flatten it all along the inside wall of the frying pan,till about 1/4 inch thick.
  • Make about 3-5 holes at the center of this pan cake before frying, so that it cooks evenly.
  • Fry on medium heat till it is golden brown at the bottom.

  • It does not have to be turned over, add a little more oil if needed on the holes and to the sides.
  • By this time oil starts collecting into the holes made into the appa turn off the fire.
  • Enjoy the servappa! It tastes equally good hot or cold.

Hope you enjoy this recipe.
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Chepala Pulusu(Fish Curry)

Chepala Pulusu is a well known aqua food cuisine. It constitutes of fish simmered in tamarind extract with fresh ginger garlic paste and Indian spices.This is one of the favourite telanagana dish of many people.I have this recipe from my sister's kitchen.I love her cooking style.When we go to their place,she prepares delicious food items with lot of love.I would like to share this recipe with everyone.
  • Catfish--3 (whole fish.U can use any kind of fish).
  • 2-3 meduim size onions finely chopped.
  • 1 Tomato sliced.
  • Tamarind---1cup(or 2 spoons of tamarind pulp)
  • 1 tbsp red chilli powder.
  • ¾ tbsp turmeric powder.
  • 1tbsp salt(as required)
  • 1 tbsp garam masala powder.
  • Fresh Coriander leaves to garnish.
  • 2-3 tbsp oil.
  • Curry leaves.
  • 1 tbsp jeera
  • 1/2 tbsp methi seeds(Menthulu).
Preparation Method:
  • Cut the fish into pieces and wash them properly.
  • Soak the tamarind in water and extract the tamarind juice.
  • Make a powder from i/2 tbsp of jeera and 1/2 methi seeds.
  • Here we can also use the tamarind pulp by adding enough water.
  • Take a wide pan , add oil to it when the pan is hot , add 1/2 tbsp of jeera,onions when the oil gets hot.
  • Later add ginger garlic paste and sliced tomatoes.
  • When they are half cooked add tomato sliced and cook for a while.
  • When the onion and tomato are cooked add the tamarind juice extracted and cook it for 10 minutes, Later add red chilli powder, turmeric powder,salt, powder of menthulu (methi seeds) and jeera to the pan and cook it well.
  • After the tamarind juice gets boiled enough add the fish pieces and cook till the fish is cooked .
  • Later add the garam masala powder and cook for 1-2 minutes. Remove from the stove and add fresh coriander leaves and garnish.
  • Your chepala pulusu is ready to eat.
Tastes great with rice. Do try this receipe and tell me how did u like it.
contributed by
Parvathi Dadigala
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Egg Masala Curry

There are many ways of cooking eggs.Almost many of us don't like to eat the plain boiled eggs.So here is a good recipe to make the boiled eggs cook in a masala gravy.


  • Eggs---6
  • onions--2
  • tomatoes--2
  • green chilli--5
  • gram masala powder--1/2tbsp
  • ginger-garlic paste--1tbsp
  • tumeric powder--1/4tbsp
  • coriander powder(daniyala Podi)--1tbsp

Preparation Method:
  • Boil the eggs and cut them into two pieces.
  • Now take a pan and add some oil of about 4 to 5 tbsp.
  • Now add the green chilli and onions .
  • Fry the onions well untill it turns into golden brown colour.
  • Also add the tomatoes and fry untill they become soft.
  • Then add the ginger garlic paste and turmeric powder.
  • Fry the ingredients in the pan untill the oil comes out of the gravy.
  • Then add the garam masala,coriander powder,salt and stir well so that they get mixed well.
  • Finally add the eggs and cover the pan with a lid and allow for about 10 minutes.
  • Now slowly add to mix the eggs with gravy so that they are not breaked.
  • Garnish with coriander leaves(kottimeera).
  • Hot Hot... Egg Masala Curry is ready.

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Egg Fried Rice

Egg Fried Rice is a quick and easy meal.When i was in India there use to be a Chinese Take-away near the corner of my house .The food was very delious.On the weekend we use to get the food from there.Really i miss those days.Now i will tell you the recipe of Egg Fried Rice which will tastes just like they make in our corner Chinese Take-Away.
Chinese Cuisine is a very popular cuisine in india .A number of Indian Kitchens,Five star hotels ,restaurants and sideway dhabas are serving this.Our Egg fried Rice involves a different cooking style .We cook with our India herbs and spices like green chillies,coriander etc and using chinese cooking methods like soya sauce,vinegar,chilli/hot sauce.This combination of food tastes great.

  • Basmathi Rice----2 cups
  • Eggs---3
  • carrots---1/4 cup
  • green peas---1/4 cup
  • onions-----1
  • green chillies---3 to 4
  • cabbage----1/2 cup
  • soya sauce---1 tbsp
  • vinegar-----1 tbsp
  • chiili sauce/hot sauce---1tbsp
  • coriander leaves---1/4 cup
  • Ajinamoto (A salt which can be bought in Chinese or Indian grocery)--1/2 tbsp
  • salt--(as required).
Preparation Method:
  • Cook the basmathi rice and allow it to cool.
  • Now take the eggs and beat them in a bowl.
  • Take a pan that is hallow enough to mix the rice and pour oil of 5 to 6 tbsp.
  • Add the beaten egg into the pan , make the egg into small pieces and fry.
  • After the egg is fried well add all the vegetables, green chillies,green peas and fry them untill they become soft.

  • Then add the soya sauce,vinegar and Ajinamoto
  • Also add the chiili sauce/hot sauce.You can avoid the green chillies even if add enough chilli sauce.
  • Now add salt and allow it for 5-6 minutes.
  • During this process make sure you stir the rice oftenly.
  • Finally add the coriander leaves.Serve hot.

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    Potato Kurma Curry

    Yesterday we were looking to eat something spicy so i thought to prepare the spicy potato kurma curry .Spicy Potato Korma is an Andhra speciality which is mostly made in our andhra parties or any party. It takes very less time to prepare.Everytime I have made it has never failed to impress my guests and my husband.Now-a-days iam feeling very happy to blog my recipes.This goes great with chapathis and rice.

    • Potatoes(alu gadda/Bangala dumpa)---5
    • Tomatoes---1
    • Green peas---3 to 4tbsp
    • Ginger garlic paste---1tbsp
    • Jeera(jeelakara)---1/2tbsp
    • dry coconut powder---1tbsp
    • tumeric powder--1/4tbsp
    • onions----1
    • green chilles---3 to 4
    • red chilli powder---1tbsp
    • coriander powder---1tbsp
    • coriander leaves(kothimeera)
    Preparation Method:
    • Boil the potatoes with sufficient water untill they cooked properly.
    • Take out the potatoes from the boiled water and make keep them aside untill they are cooled.
    • Now take the skin of the boiled potatoes and cut them into small pieces.
    • Take oil in a pan and some oil of 3-4tbsp and allow it to heat heated.
    • Add jeera ,onions(finely chopped),green chilles,green peas,tomatoes and allow them to fry for about 3-5 minutes.
    • Now add the ginger-garlic paste,tumeric powder,potatoes and stir so that they get mixed well.
    • After then add the red chilli powder,salt and add some water of half cup (for the gravy) and allow it for 5-10 minutes.
    • Finally add the coriander powder,coconut powder,coriander leaves.
    • Serve hot with chapathis and rice.

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      Pappu Garelu:

      Pappu Garelu is a well known telangana dish with many alias names in differnt areas. This is also considered as one of the primary dish for many festivals like dasara,etc and other special occasssions. This spicy and delicious dish is one my of all time favorites. This is mainly made with Moong Daal(PesaraPappu).
      • MoongDal(PesaraPappu) ---2 Cups
      • Onions --- 2 Large(Finely Chopped)
      • ChanaDal(Senaga Pappu) ---1/2 Cup
      • CurryLeaves --- 1 Leaflet
      • Spinach(Palak) --- 7-8 Leaves(Optional)
      • GreenChilies --- 5-6
      • RedChilliPowder --- 1 TbSp
      • Salt --- Approx 1 Tbsp( as desired by you)
      Preparation Method:
      • Soak Moong Dal and ChanaDal for about 3-4 hours.
      • Grind the moong dal.Add all other ingredients to the grinded moong dal in a wide bowl.

      • Make small balls from the above mix.
      • Place these onto a wet cloth on a flat surface and press the balls slightly with hand.
      • Pour sufficient oil in a hallow pan, such that the pressed balls can be immersed in it.
      • Heat the pan with oil sufficiently.
      • Put each of the pressed ball into the pan, and fry them until they turn into golden brown.
      • During this frying process, make sure your turn the pressed flattend balls both sides.
      • Serve them hot with any combination of chutney you desire.
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      Berakaya Egg Curry:

      Today’s recipe is very simple, quick to make and tasty, where ridge gourd is cooked with egg.Ridge gourd is a vegetable which is cooked by us Andhras.My mother quite oftenly makes this curry.Ridge gourd is a vegetable which is cooked by us Andhras usually as a pachadi, stir fry (vepudu), cooked in milk (Beerakaya Paalu Posina Kura), with lentils (Beerakaya Pappu, another classic Andhra dish) or cooked with egg. Ingredients:
      • Ridge gourds(beerakaya)---2
      • Eggs--3 onion---1
      • largegreen chillies---3 to 4
      • jeera---1tbsp
      • red chilli powder(kaaram)---1tbsp
      • salt---as required
      • coriander powder(daniyala Podi)---1tbsp
      • coriander leaves(kottimeera)
      • Take the ridge gourds(beerakaya) and peel them.
      • Clean them and cut into small pieces.
      • Now take a pan , pour oil of 3-4 tbsp and heat it.
      • Add the jeera(jeelakarra) ,chopped onions and then the green chillies.
      • cover the pan with a lid and let the ridge gourd(beerakaya) get cooked.
      • After it is cooked add the red chilli powder and salt.
      • Now break the eggs in a bowl and beat them properly.
      • Add the eggs to the ridge gourd(beerakaya) in the pan and cover with lid.
      • After 3-5 minutes stir the curry properly.
      • After the eggs are cooked properly add the coriander powder(daniyala Podi) and coriander leaves(kottimeera).
      • Now our curry is ready.It tastes great with rice,chapathi.

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