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HARIKA'S KITCHEN
After a while check the curry it should be cooked 70% now at this point add the cooked paneer cubes and again cook for 2 min by closing lid. Add water if necessary at this point. Now open the lid and put the flame low and add garam masala mix and then add cream and HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: ONION DOSA Ingredients:-Rice flour - 1 cup All purpose flour / maida - 1/4 cup Wheat flour- 1/2 cup Sooji - 1/2 cup Onion - 1 big chopped finely Saltto taste
HARIKA'S KITCHEN: FISH NAME TRANSLATION FROM ENGLISH TO TELUGU Fish name translation from english to telugu. Fish name translations from english to telugu:-. King fish - Vanjaram chepa, Konemu. Croaker/ Jew fish - pullipana, tella, gorasa. Red snapper - Koramemu, thunduva,rangu. Mullet fish - Bontha chepa, koniga. White mullet /milk fish -
HARIKA'S KITCHEN: FISH NAMES IN TELUGU Fish names in telugu. Salmon fish - Pandukappa. Sardine fish - Kavalu. Butter fish - Bonke. Tuna fish - Toora chepa. Yellow fin tuna - Surai. Goat fish - Goolivinda. Eel fish - Malugu chepa. Croaker - HARIKA'S KITCHEN: CARAMEL PUDDING 3-Now in a pan add sugar and 2 tbsp of water and boil the sugar until it turns into light brown. 4-Now in a oven safe bowl add the caramel and spread it even and pour the mixture on it. HARIKA'S KITCHEN: POTATO KORMA Ingredients:- Potatoes - 3 boiled and peeled Green chili - 2 sliced Onion - 1 large finely minced Cumin seeds - 1 tbsp Curry leaves- HARIKA'S KITCHEN: SPINACH RICE ( PALAK RICE) 4-Then add the spinach paste to it and fry until the raw smell disappears. Now add the rice and saute for a min and mix carefully. HARIKA'S KITCHEN: STRAWBERRY JAM (SPREAD) 3-Now take a pan add the straw berry paste and also add sugar , lemon and bring into a boiling point until bubbles appear in high flame. HARIKA'S KITCHEN: MY HUBBY BIRTHDAY CAKE Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper.HARIKA'S KITCHEN
After a while check the curry it should be cooked 70% now at this point add the cooked paneer cubes and again cook for 2 min by closing lid. Add water if necessary at this point. Now open the lid and put the flame low and add garam masala mix and then add cream and HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: ONION DOSA Ingredients:-Rice flour - 1 cup All purpose flour / maida - 1/4 cup Wheat flour- 1/2 cup Sooji - 1/2 cup Onion - 1 big chopped finely Saltto taste
HARIKA'S KITCHEN: FISH NAME TRANSLATION FROM ENGLISH TO TELUGU Fish name translation from english to telugu. Fish name translations from english to telugu:-. King fish - Vanjaram chepa, Konemu. Croaker/ Jew fish - pullipana, tella, gorasa. Red snapper - Koramemu, thunduva,rangu. Mullet fish - Bontha chepa, koniga. White mullet /milk fish -
HARIKA'S KITCHEN: FISH NAMES IN TELUGU Fish names in telugu. Salmon fish - Pandukappa. Sardine fish - Kavalu. Butter fish - Bonke. Tuna fish - Toora chepa. Yellow fin tuna - Surai. Goat fish - Goolivinda. Eel fish - Malugu chepa. Croaker - HARIKA'S KITCHEN: CARAMEL PUDDING 3-Now in a pan add sugar and 2 tbsp of water and boil the sugar until it turns into light brown. 4-Now in a oven safe bowl add the caramel and spread it even and pour the mixture on it. HARIKA'S KITCHEN: POTATO KORMA Ingredients:- Potatoes - 3 boiled and peeled Green chili - 2 sliced Onion - 1 large finely minced Cumin seeds - 1 tbsp Curry leaves- HARIKA'S KITCHEN: SPINACH RICE ( PALAK RICE) 4-Then add the spinach paste to it and fry until the raw smell disappears. Now add the rice and saute for a min and mix carefully. HARIKA'S KITCHEN: STRAWBERRY JAM (SPREAD) 3-Now take a pan add the straw berry paste and also add sugar , lemon and bring into a boiling point until bubbles appear in high flame. HARIKA'S KITCHEN: MY HUBBY BIRTHDAY CAKE Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. HARIKA'S KITCHEN: ONION DOSA Ingredients:-Rice flour - 1 cup All purpose flour / maida - 1/4 cup Wheat flour- 1/2 cup Sooji - 1/2 cup Onion - 1 big chopped finely Saltto taste
HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: FISH FRY Ingredients:- Pomfret fish- 1 Ginger garlic paste- 1 1/2 tbsp Salt - 1 tbsp lemon/lime - 1/2 Chili powder - 1/2 tbsp or as per needed Cilantro - finely chopped - 2 tbsp HARIKA'S KITCHEN: CARAMEL PUDDING 3-Now in a pan add sugar and 2 tbsp of water and boil the sugar until it turns into light brown. 4-Now in a oven safe bowl add the caramel and spread it even and pour the mixture on it. HARIKA'S KITCHEN: POTATO KORMA Ingredients:- Potatoes - 3 boiled and peeled Green chili - 2 sliced Onion - 1 large finely minced Cumin seeds - 1 tbsp Curry leaves- HARIKA'S KITCHEN: SALMON HEAD FRY 5-Now place them in a covered bowl and keep it in the refrigerator. so it marinates well and each piece sticks the masala. 6-Now in a frying pan add oil heat it and shallow fry until the fish is cooked. HARIKA'S KITCHEN: STEAMED ASPARAGUS Ingredients:-Asparagus- 1 bundle fresh Salt to Taste Pepper- 1/2 tbsp Oil - 1tbsp Lemon- 1 tbsp Procedure:-1-First clean and cut the base of the each asparagus 1/3 HARIKA'S KITCHEN: SHRIMP FRY WITH BREAD CRUMBS 2-Now take the shrimp and add salt, chili powder, turmeric ,cumin seeds, Ginger garlic paste and mix well keep aside for 5 min. 3-Now heat the oil in medium flame. HARIKA'S KITCHEN: ROASTED VERMICELLI SEMIYA KHEER Procedure:-1-First take a pan heat it add ghee then fry the semiya in medium flame until brown and then add little more ghee and fry all the dry fruits badam etc and keep aside keep aside. HARIKA'S KITCHEN: 03/07/11 5-Now place them in a covered bowl and keep it in the refrigerator. so it marinates well and each piece sticks the masala. 6-Now in a frying pan add oil heat it and shallow fry until the fish is cooked.HARIKA'S KITCHEN
After a while check the curry it should be cooked 70% now at this point add the cooked paneer cubes and again cook for 2 min by closing lid. Add water if necessary at this point. Now open the lid and put the flame low and add garam masala mix and then add cream and HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: ONION DOSA Ingredients:-Rice flour - 1 cup All purpose flour / maida - 1/4 cup Wheat flour- 1/2 cup Sooji - 1/2 cup Onion - 1 big chopped finely Saltto taste
HARIKA'S KITCHEN: FISH NAME TRANSLATION FROM ENGLISH TO TELUGU Fish name translation from english to telugu. Fish name translations from english to telugu:-. King fish - Vanjaram chepa, Konemu. Croaker/ Jew fish - pullipana, tella, gorasa. Red snapper - Koramemu, thunduva,rangu. Mullet fish - Bontha chepa, koniga. White mullet /milk fish -
HARIKA'S KITCHEN: FISH NAMES IN TELUGU Fish names in telugu. Salmon fish - Pandukappa. Sardine fish - Kavalu. Butter fish - Bonke. Tuna fish - Toora chepa. Yellow fin tuna - Surai. Goat fish - Goolivinda. Eel fish - Malugu chepa. Croaker - HARIKA'S KITCHEN: CARAMEL PUDDING 3-Now in a pan add sugar and 2 tbsp of water and boil the sugar until it turns into light brown. 4-Now in a oven safe bowl add the caramel and spread it even and pour the mixture on it. HARIKA'S KITCHEN: POTATO KORMA Ingredients:- Potatoes - 3 boiled and peeled Green chili - 2 sliced Onion - 1 large finely minced Cumin seeds - 1 tbsp Curry leaves- HARIKA'S KITCHEN: SPINACH RICE ( PALAK RICE) 4-Then add the spinach paste to it and fry until the raw smell disappears. Now add the rice and saute for a min and mix carefully. HARIKA'S KITCHEN: STRAWBERRY JAM (SPREAD) 3-Now take a pan add the straw berry paste and also add sugar , lemon and bring into a boiling point until bubbles appear in high flame. HARIKA'S KITCHEN: MY HUBBY BIRTHDAY CAKE Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper.HARIKA'S KITCHEN
After a while check the curry it should be cooked 70% now at this point add the cooked paneer cubes and again cook for 2 min by closing lid. Add water if necessary at this point. Now open the lid and put the flame low and add garam masala mix and then add cream and HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: ONION DOSA Ingredients:-Rice flour - 1 cup All purpose flour / maida - 1/4 cup Wheat flour- 1/2 cup Sooji - 1/2 cup Onion - 1 big chopped finely Saltto taste
HARIKA'S KITCHEN: FISH NAME TRANSLATION FROM ENGLISH TO TELUGU Fish name translation from english to telugu. Fish name translations from english to telugu:-. King fish - Vanjaram chepa, Konemu. Croaker/ Jew fish - pullipana, tella, gorasa. Red snapper - Koramemu, thunduva,rangu. Mullet fish - Bontha chepa, koniga. White mullet /milk fish -
HARIKA'S KITCHEN: FISH NAMES IN TELUGU Fish names in telugu. Salmon fish - Pandukappa. Sardine fish - Kavalu. Butter fish - Bonke. Tuna fish - Toora chepa. Yellow fin tuna - Surai. Goat fish - Goolivinda. Eel fish - Malugu chepa. Croaker - HARIKA'S KITCHEN: CARAMEL PUDDING 3-Now in a pan add sugar and 2 tbsp of water and boil the sugar until it turns into light brown. 4-Now in a oven safe bowl add the caramel and spread it even and pour the mixture on it. HARIKA'S KITCHEN: POTATO KORMA Ingredients:- Potatoes - 3 boiled and peeled Green chili - 2 sliced Onion - 1 large finely minced Cumin seeds - 1 tbsp Curry leaves- HARIKA'S KITCHEN: SPINACH RICE ( PALAK RICE) 4-Then add the spinach paste to it and fry until the raw smell disappears. Now add the rice and saute for a min and mix carefully. HARIKA'S KITCHEN: STRAWBERRY JAM (SPREAD) 3-Now take a pan add the straw berry paste and also add sugar , lemon and bring into a boiling point until bubbles appear in high flame. HARIKA'S KITCHEN: MY HUBBY BIRTHDAY CAKE Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. HARIKA'S KITCHEN: ONION DOSA Ingredients:-Rice flour - 1 cup All purpose flour / maida - 1/4 cup Wheat flour- 1/2 cup Sooji - 1/2 cup Onion - 1 big chopped finely Saltto taste
HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: FISH FRY Ingredients:- Pomfret fish- 1 Ginger garlic paste- 1 1/2 tbsp Salt - 1 tbsp lemon/lime - 1/2 Chili powder - 1/2 tbsp or as per needed Cilantro - finely chopped - 2 tbsp HARIKA'S KITCHEN: CARAMEL PUDDING 3-Now in a pan add sugar and 2 tbsp of water and boil the sugar until it turns into light brown. 4-Now in a oven safe bowl add the caramel and spread it even and pour the mixture on it. HARIKA'S KITCHEN: POTATO KORMA Ingredients:- Potatoes - 3 boiled and peeled Green chili - 2 sliced Onion - 1 large finely minced Cumin seeds - 1 tbsp Curry leaves- HARIKA'S KITCHEN: SALMON HEAD FRY 5-Now place them in a covered bowl and keep it in the refrigerator. so it marinates well and each piece sticks the masala. 6-Now in a frying pan add oil heat it and shallow fry until the fish is cooked. HARIKA'S KITCHEN: STEAMED ASPARAGUS Ingredients:-Asparagus- 1 bundle fresh Salt to Taste Pepper- 1/2 tbsp Oil - 1tbsp Lemon- 1 tbsp Procedure:-1-First clean and cut the base of the each asparagus 1/3 HARIKA'S KITCHEN: SHRIMP FRY WITH BREAD CRUMBS 2-Now take the shrimp and add salt, chili powder, turmeric ,cumin seeds, Ginger garlic paste and mix well keep aside for 5 min. 3-Now heat the oil in medium flame. HARIKA'S KITCHEN: ROASTED VERMICELLI SEMIYA KHEER Procedure:-1-First take a pan heat it add ghee then fry the semiya in medium flame until brown and then add little more ghee and fry all the dry fruits badam etc and keep aside keep aside. HARIKA'S KITCHEN: 03/07/11 5-Now place them in a covered bowl and keep it in the refrigerator. so it marinates well and each piece sticks the masala. 6-Now in a frying pan add oil heat it and shallow fry until the fish is cooked.HARIKA'S KITCHEN
After a while check the curry it should be cooked 70% now at this point add the cooked paneer cubes and again cook for 2 min by closing lid. Add water if necessary at this point. Now open the lid and put the flame low and add garam masala mix and then add cream and HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: MIXED VEGETABLE CURRY Ingredients:- For curry Potatoes- 2 medium chopped into cubes cauliflower- 1/2 cup florets Green peas - 1/2 cup washed Beans cut into 1 inch length wise- 1/2 cup Panneer - 1/4 cup cut into cubes Carrot - 1 cut into pieces For gravy- Tomato - 1 medium blend into smooth paste onion - 1 medium chopped finely Cashews- 13- 14 count saoked and make into fine paste Cumin seeds- 1/4 tbsp Kasturi HARIKA'S KITCHEN: BUNS Ingredients:-All purpose flour- 2 cups Salt -1 tbsp Egg - 1 beaten Sugar - 1 tbsp Yeast - 11/2 tbsp Butter - 1/2 cup Warm milk - 3/4 cup Procedure:-1-First take flour in a mixing bowl and add salt. HARIKA'S KITCHEN: PULIYOGARE 2-Take a pan add oil heat it and add all the tempering ingredients and saute well then add the tamarind juice to it and thicken it then add turmeric and salt and mix well. HARIKA'S KITCHEN: VEGETABLE SPRING ROLL Procedure:-1-First clean all the vegetables and cut them. 2-Then take a pan add oil heat it and then add all the cut vegetables and add salt,pepper, chilli sauce, chat masala, chicken masala and tomato sauce mix well and close the lid and cook them in simmer. HARIKA'S KITCHEN: CHOCOLATE CHIP COOKIES 2-In a bowl combine butter , white sugar and brown sugar and use electric mixer or with hand mix it until fluffy in slow speed. then add eggs, vanilla extract and salt and again mix it HARIKA'S KITCHEN: BROWNIE Ingredients:- All purpose flour - 1/4 cup Unsweetened cocoa powder - 1 1/4 cup Butter melted - 2 sticks (8 ounces) Vanilla essence - 2 tbspEggs - 4
HARIKA'S KITCHEN: VEGGIE FRANKIE ROLLS Ingredients:- For Making dough:- All purpose flour - 1 cup Salt to taste Water to mix the dough For stuffing :-Paneer – 4 oz / 100 gms Potatoes – 2 small, boiled, peeled and grated HARIKA'S KITCHEN: FISH NAMES IN TELUGU Fish names in telugu. Salmon fish - Pandukappa. Sardine fish - Kavalu. Butter fish - Bonke. Tuna fish - Toora chepa. Yellow fin tuna - Surai. Goat fish - Goolivinda. Eel fish - Malugu chepa. Croaker -HARIKA'S KITCHEN
After a while check the curry it should be cooked 70% now at this point add the cooked paneer cubes and again cook for 2 min by closing lid. Add water if necessary at this point. Now open the lid and put the flame low and add garam masala mix and then add cream and HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: MIXED VEGETABLE CURRY Ingredients:- For curry Potatoes- 2 medium chopped into cubes cauliflower- 1/2 cup florets Green peas - 1/2 cup washed Beans cut into 1 inch length wise- 1/2 cup Panneer - 1/4 cup cut into cubes Carrot - 1 cut into pieces For gravy- Tomato - 1 medium blend into smooth paste onion - 1 medium chopped finely Cashews- 13- 14 count saoked and make into fine paste Cumin seeds- 1/4 tbsp Kasturi HARIKA'S KITCHEN: BUNS Ingredients:-All purpose flour- 2 cups Salt -1 tbsp Egg - 1 beaten Sugar - 1 tbsp Yeast - 11/2 tbsp Butter - 1/2 cup Warm milk - 3/4 cup Procedure:-1-First take flour in a mixing bowl and add salt. HARIKA'S KITCHEN: PULIYOGARE 2-Take a pan add oil heat it and add all the tempering ingredients and saute well then add the tamarind juice to it and thicken it then add turmeric and salt and mix well. HARIKA'S KITCHEN: VEGETABLE SPRING ROLL Procedure:-1-First clean all the vegetables and cut them. 2-Then take a pan add oil heat it and then add all the cut vegetables and add salt,pepper, chilli sauce, chat masala, chicken masala and tomato sauce mix well and close the lid and cook them in simmer. HARIKA'S KITCHEN: CHOCOLATE CHIP COOKIES 2-In a bowl combine butter , white sugar and brown sugar and use electric mixer or with hand mix it until fluffy in slow speed. then add eggs, vanilla extract and salt and again mix it HARIKA'S KITCHEN: BROWNIE Ingredients:- All purpose flour - 1/4 cup Unsweetened cocoa powder - 1 1/4 cup Butter melted - 2 sticks (8 ounces) Vanilla essence - 2 tbspEggs - 4
HARIKA'S KITCHEN: VEGGIE FRANKIE ROLLS Ingredients:- For Making dough:- All purpose flour - 1 cup Salt to taste Water to mix the dough For stuffing :-Paneer – 4 oz / 100 gms Potatoes – 2 small, boiled, peeled and grated HARIKA'S KITCHEN: FISH NAMES IN TELUGU Fish names in telugu. Salmon fish - Pandukappa. Sardine fish - Kavalu. Butter fish - Bonke. Tuna fish - Toora chepa. Yellow fin tuna - Surai. Goat fish - Goolivinda. Eel fish - Malugu chepa. Croaker - HARIKA'S KITCHEN: APRIL 2020 Jahangiri is a famous sweet in india. It is called in different names in different parts of india.. please follow the link below for therecipe in youtube.
HARIKA'S KITCHEN: MIXED VEGETABLE CURRY Ingredients:- For curry Potatoes- 2 medium chopped into cubes cauliflower- 1/2 cup florets Green peas - 1/2 cup washed Beans cut into 1 inch length wise- 1/2 cup Panneer - 1/4 cup cut into cubes Carrot - 1 cut into pieces For gravy- Tomato - 1 medium blend into smooth paste onion - 1 medium chopped finely Cashews- 13- 14 count saoked and make into fine paste Cumin seeds- 1/4 tbsp Kasturi HARIKA'S KITCHEN: BUNS Ingredients:-All purpose flour- 2 cups Salt -1 tbsp Egg - 1 beaten Sugar - 1 tbsp Yeast - 11/2 tbsp Butter - 1/2 cup Warm milk - 3/4 cup Procedure:-1-First take flour in a mixing bowl and add salt. HARIKA'S KITCHEN: PULIYOGARE 2-Take a pan add oil heat it and add all the tempering ingredients and saute well then add the tamarind juice to it and thicken it then add turmeric and salt and mix well. HARIKA'S KITCHEN: VEGGIE FRANKIE ROLLS Ingredients:- For Making dough:- All purpose flour - 1 cup Salt to taste Water to mix the dough For stuffing :-Paneer – 4 oz / 100 gms Potatoes – 2 small, boiled, peeled and grated HARIKA'S KITCHEN: VEGETABLE SPRING ROLL Procedure:-1-First clean all the vegetables and cut them. 2-Then take a pan add oil heat it and then add all the cut vegetables and add salt,pepper, chilli sauce, chat masala, chicken masala and tomato sauce mix well and close the lid and cook them in simmer. HARIKA'S KITCHEN: AUGUST 2011 Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: MARCH 2015 Ingredients:- Whole wheat flour - 2 cups Tomato hot n sweet ketchup - 2 tbsp Chicken - boneless n skinless cut into thin pieces salt to taste Black pepper to taste HARIKA'S KITCHEN: EGG PARATHA 4-Now roll it and fry on the pan then it forms layers. Now carefully with the help of knife lift the layer and add the egg mixture. Andclose it.
HARIKA'S KITCHEN: SEPTEMBER 2011 Ingredients:-Chicken bone less- 1 lb Shrimp- 1/2 lb Coconut- 1/2 cup Cashew whole - 10 count Cardamoms - 3 Cloves - 3 Cinnamon stick- 1 Garam masala - 1 tbspHARIKA'S KITCHEN
After a while check the curry it should be cooked 70% now at this point add the cooked paneer cubes and again cook for 2 min by closing lid. Add water if necessary at this point. Now open the lid and put the flame low and add garam masala mix and then add cream and HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: BUNS Ingredients:-All purpose flour- 2 cups Salt -1 tbsp Egg - 1 beaten Sugar - 1 tbsp Yeast - 11/2 tbsp Butter - 1/2 cup Warm milk - 3/4 cup Procedure:-1-First take flour in a mixing bowl and add salt. HARIKA'S KITCHEN: PULIYOGARE 2-Take a pan add oil heat it and add all the tempering ingredients and saute well then add the tamarind juice to it and thicken it then add turmeric and salt and mix well. HARIKA'S KITCHEN: VEGETABLE SPRING ROLL Procedure:-1-First clean all the vegetables and cut them. 2-Then take a pan add oil heat it and then add all the cut vegetables and add salt,pepper, chilli sauce, chat masala, chicken masala and tomato sauce mix well and close the lid and cook them in simmer. HARIKA'S KITCHEN: CHOCOLATE CHIP COOKIES 2-In a bowl combine butter , white sugar and brown sugar and use electric mixer or with hand mix it until fluffy in slow speed. then add eggs, vanilla extract and salt and again mix it HARIKA'S KITCHEN: BROWNIE Ingredients:- All purpose flour - 1/4 cup Unsweetened cocoa powder - 1 1/4 cup Butter melted - 2 sticks (8 ounces) Vanilla essence - 2 tbspEggs - 4
HARIKA'S KITCHEN: VEGGIE FRANKIE ROLLS Ingredients:- For Making dough:- All purpose flour - 1 cup Salt to taste Water to mix the dough For stuffing :-Paneer – 4 oz / 100 gms Potatoes – 2 small, boiled, peeled and grated HARIKA'S KITCHEN: FISH NAMES IN TELUGU Fish names in telugu. Salmon fish - Pandukappa. Sardine fish - Kavalu. Butter fish - Bonke. Tuna fish - Toora chepa. Yellow fin tuna - Surai. Goat fish - Goolivinda. Eel fish - Malugu chepa. Croaker - HARIKA'S KITCHEN: EGG PARATHA 4-Now roll it and fry on the pan then it forms layers. Now carefully with the help of knife lift the layer and add the egg mixture. Andclose it.
HARIKA'S KITCHEN
After a while check the curry it should be cooked 70% now at this point add the cooked paneer cubes and again cook for 2 min by closing lid. Add water if necessary at this point. Now open the lid and put the flame low and add garam masala mix and then add cream and HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: BUNS Ingredients:-All purpose flour- 2 cups Salt -1 tbsp Egg - 1 beaten Sugar - 1 tbsp Yeast - 11/2 tbsp Butter - 1/2 cup Warm milk - 3/4 cup Procedure:-1-First take flour in a mixing bowl and add salt. HARIKA'S KITCHEN: PULIYOGARE 2-Take a pan add oil heat it and add all the tempering ingredients and saute well then add the tamarind juice to it and thicken it then add turmeric and salt and mix well. HARIKA'S KITCHEN: VEGETABLE SPRING ROLL Procedure:-1-First clean all the vegetables and cut them. 2-Then take a pan add oil heat it and then add all the cut vegetables and add salt,pepper, chilli sauce, chat masala, chicken masala and tomato sauce mix well and close the lid and cook them in simmer. HARIKA'S KITCHEN: CHOCOLATE CHIP COOKIES 2-In a bowl combine butter , white sugar and brown sugar and use electric mixer or with hand mix it until fluffy in slow speed. then add eggs, vanilla extract and salt and again mix it HARIKA'S KITCHEN: BROWNIE Ingredients:- All purpose flour - 1/4 cup Unsweetened cocoa powder - 1 1/4 cup Butter melted - 2 sticks (8 ounces) Vanilla essence - 2 tbspEggs - 4
HARIKA'S KITCHEN: VEGGIE FRANKIE ROLLS Ingredients:- For Making dough:- All purpose flour - 1 cup Salt to taste Water to mix the dough For stuffing :-Paneer – 4 oz / 100 gms Potatoes – 2 small, boiled, peeled and grated HARIKA'S KITCHEN: FISH NAMES IN TELUGU Fish names in telugu. Salmon fish - Pandukappa. Sardine fish - Kavalu. Butter fish - Bonke. Tuna fish - Toora chepa. Yellow fin tuna - Surai. Goat fish - Goolivinda. Eel fish - Malugu chepa. Croaker - HARIKA'S KITCHEN: EGG PARATHA 4-Now roll it and fry on the pan then it forms layers. Now carefully with the help of knife lift the layer and add the egg mixture. Andclose it.
HARIKA'S KITCHEN: BOMBAY RAVVA UPMA Ingredients:-Bombay ravva- 1 cup Water - 2 cups Green chillis- 2 chopped Curry leaves- 5 count Coriander leaves chopped Green peas- 1/4 cup Onion- 1/2 sliced HARIKA'S KITCHEN: MOONG DAL POWDER( PESARA GUNDA) Ingredients:- Moong dal (pesarapappu) - 1 cup Dry Red chili - 4 -5 whole( Depends upon spice u eat) Coriander seeds whole - 1/2 tbspHing- A pinch
HARIKA'S KITCHEN: FISH FRY 4-Now marinate the fish for 15-20 min not more than that because we are adding lemon in it so the fish may turn into bitter. 5-Now fry the fish by spreading oil in a pan in medium flame and if possible close the lid until the fish cooks and then remove the lid and fry for a min so it comes out crispy. HARIKA'S KITCHEN: CHICKEN BIRYANI Ingredients:- For Marination:- Chicken - 1 lb (cut and cleaned) Yogurt (curd) - 1 cup Ginger Garlic paste - 2 tbsp Chicken masala- 1 1/2 tbsp Chili powder - 1 1/2 tbsp HARIKA'S KITCHEN: MULLI ROTI(RADISH CHAPATHI) Ingredients:-For Dough :-Wheat flour - 2 cups salt to taste Oil - 1 tbsp sugar - 1 tbsp Water as needed For stuffing:-Radish(medium) - 1 grated Salt to taste HARIKA'S KITCHEN: HOW TO PREPARE VARI/BIYAM NOKA( RICE NOKA) First wash the required quantity ( yours choice) of rice and then dry them by spreading them on a news paper for whole night or 7-8 hours. then when the grains are dry take some and grate them in blender so it forms in this way. This is how it should look like. This is the stage to grind the rice. This vari noka is used to make break fast HARIKA'S KITCHEN: RAJMA CURRY IN SOUTH INDIAN STYLE Salmon fish - Pandukappa Sardine fish - Kavalu Butter fish - Bonke Tuna fish - Toora chepa Yellow fin tuna - Surai Goat fish - Gool HARIKA'S KITCHEN: METHI DAL WITH FRESH METHI LEAVES Ingredients: - Toor dal-1 cup washed Fresh methi leaves-1 cup only leaves dont use stems Green chilli-2 chopped Mustard seeds-1/2 tbspZee
HARIKA'S KITCHEN
After a while check the curry it should be cooked 70% now at this point add the cooked paneer cubes and again cook for 2 min by closing lid. Add water if necessary at this point. Now open the lid and put the flame low and add garam masala mix and then add cream and HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: BUNS Ingredients:-All purpose flour- 2 cups Salt -1 tbsp Egg - 1 beaten Sugar - 1 tbsp Yeast - 11/2 tbsp Butter - 1/2 cup Warm milk - 3/4 cup Procedure:-1-First take flour in a mixing bowl and add salt. HARIKA'S KITCHEN: ONION DOSA Ingredients:-Rice flour - 1 cup All purpose flour / maida - 1/4 cup Wheat flour- 1/2 cup Sooji - 1/2 cup Onion - 1 big chopped finely Saltto taste
HARIKA'S KITCHEN: ALOO PARATHA 2-Now take the wheat flour and add little salt, oil and a pinch sugar and make a soft dough with the help of water and set aside for 5 min. HARIKA'S KITCHEN: VEGETABLE SPRING ROLL Procedure:-1-First clean all the vegetables and cut them. 2-Then take a pan add oil heat it and then add all the cut vegetables and add salt,pepper, chilli sauce, chat masala, chicken masala and tomato sauce mix well and close the lid and cook them in simmer. HARIKA'S KITCHEN: FISH NAME TRANSLATION FROM ENGLISH TO TELUGU Fish name translation from english to telugu. Fish name translations from english to telugu:-. King fish - Vanjaram chepa, Konemu. Croaker/ Jew fish - pullipana, tella, gorasa. Red snapper - Koramemu, thunduva,rangu. Mullet fish - Bontha chepa, koniga. White mullet /milk fish -
HARIKA'S KITCHEN: SALMON HEAD FRY 5-Now place them in a covered bowl and keep it in the refrigerator. so it marinates well and each piece sticks the masala. 6-Now in a frying pan add oil heat it and shallow fry until the fish is cooked. HARIKA'S KITCHEN: 03/28/11 1-First break the eggs and add them in bowl then add milk, salt andwhisk it fine.
HARIKA'S KITCHEN: MAY 2011 Boondi Ladoos. Hi friends today i am back with one of my favourite sweet boondi ladoos..HARIKA'S KITCHEN
After a while check the curry it should be cooked 70% now at this point add the cooked paneer cubes and again cook for 2 min by closing lid. Add water if necessary at this point. Now open the lid and put the flame low and add garam masala mix and then add cream and HARIKA'S KITCHEN: MASALA PAPAD Ingredients:-Papad of u r choice - 2 (zeera papad or lizat papad) Onion - 1/2 chopped finely Tomato - 1/4 cup chopped finely Cilantro -chopped finely
HARIKA'S KITCHEN: BUNS Ingredients:-All purpose flour- 2 cups Salt -1 tbsp Egg - 1 beaten Sugar - 1 tbsp Yeast - 11/2 tbsp Butter - 1/2 cup Warm milk - 3/4 cup Procedure:-1-First take flour in a mixing bowl and add salt. HARIKA'S KITCHEN: ONION DOSA Ingredients:-Rice flour - 1 cup All purpose flour / maida - 1/4 cup Wheat flour- 1/2 cup Sooji - 1/2 cup Onion - 1 big chopped finely Saltto taste
HARIKA'S KITCHEN: ALOO PARATHA 2-Now take the wheat flour and add little salt, oil and a pinch sugar and make a soft dough with the help of water and set aside for 5 min. HARIKA'S KITCHEN: VEGETABLE SPRING ROLL Procedure:-1-First clean all the vegetables and cut them. 2-Then take a pan add oil heat it and then add all the cut vegetables and add salt,pepper, chilli sauce, chat masala, chicken masala and tomato sauce mix well and close the lid and cook them in simmer. HARIKA'S KITCHEN: FISH NAME TRANSLATION FROM ENGLISH TO TELUGU Fish name translation from english to telugu. Fish name translations from english to telugu:-. King fish - Vanjaram chepa, Konemu. Croaker/ Jew fish - pullipana, tella, gorasa. Red snapper - Koramemu, thunduva,rangu. Mullet fish - Bontha chepa, koniga. White mullet /milk fish -
HARIKA'S KITCHEN: SALMON HEAD FRY 5-Now place them in a covered bowl and keep it in the refrigerator. so it marinates well and each piece sticks the masala. 6-Now in a frying pan add oil heat it and shallow fry until the fish is cooked. HARIKA'S KITCHEN: 03/28/11 1-First break the eggs and add them in bowl then add milk, salt andwhisk it fine.
HARIKA'S KITCHEN: MAY 2011 Boondi Ladoos. Hi friends today i am back with one of my favourite sweet boondi ladoos.. HARIKA'S KITCHEN: BOMBAY RAVVA UPMA Ingredients:-Bombay ravva- 1 cup Water - 2 cups Green chillis- 2 chopped Curry leaves- 5 count Coriander leaves chopped Green peas- 1/4 cup Onion- 1/2 sliced HARIKA'S KITCHEN: MOONG DAL POWDER( PESARA GUNDA) Ingredients:- Moong dal (pesarapappu) - 1 cup Dry Red chili - 4 -5 whole( Depends upon spice u eat) Coriander seeds whole - 1/2 tbspHing- A pinch
HARIKA'S KITCHEN: FISH FRY 4-Now marinate the fish for 15-20 min not more than that because we are adding lemon in it so the fish may turn into bitter. 5-Now fry the fish by spreading oil in a pan in medium flame and if possible close the lid until the fish cooks and then remove the lid and fry for a min so it comes out crispy. HARIKA'S KITCHEN: CHICKEN BIRYANI Ingredients:- For Marination:- Chicken - 1 lb (cut and cleaned) Yogurt (curd) - 1 cup Ginger Garlic paste - 2 tbsp Chicken masala- 1 1/2 tbsp Chili powder - 1 1/2 tbsp HARIKA'S KITCHEN: RAJMA CURRY IN SOUTH INDIAN STYLE Salmon fish - Pandukappa Sardine fish - Kavalu Butter fish - Bonke Tuna fish - Toora chepa Yellow fin tuna - Surai Goat fish - Gool HARIKA'S KITCHEN: CHICKEN KODI SHERWA Ingredients:- Chicken- 1 lb Mustard seeds- 1/2 tbsp (avvalu) Zeera- 1tbsp(jilakara) Oil required Red dry chilli-3 pieces Zeera powder- 1tbsp Dhaniya powder- 1 tbsp HARIKA'S KITCHEN: HOW TO PREPARE VARI/BIYAM NOKA( RICE NOKA) First wash the required quantity ( yours choice) of rice and then dry them by spreading them on a news paper for whole night or 7-8 hours. then when the grains are dry take some and grate them in blender so it forms in this way. This is how it should look like. This is the stage to grind the rice. This vari noka is used to make break fast HARIKA'S KITCHEN: METHI DAL WITH FRESH METHI LEAVES Ingredients: - Toor dal-1 cup washed Fresh methi leaves-1 cup only leaves dont use stems Green chilli-2 chopped Mustard seeds-1/2 tbspZee
HARIKA'S KITCHEN
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Feb
1
FISH FRY
INGREDIENTS:-
Pomfret fish- 1 Ginger garlic paste- 1 1/2 tbspSalt - 1 tbsp
lemon/lime - 1/2
Chili powder - 1/2 tbsp or as per needed Cilantro - finely chopped - 2 tbsp Curry leaves - finely chopped - 1 tbsp Chicken masala - 1tbspTurmeric - 1/2 tbsp
Paprika powder - 1 tbsp (optional)Rice flour - 3 tbsp
oil for frying
PROCEDURE:-
1. Firstly clean and cut the fish into desired size pieces and then wash it several times by adding salt in it. This makes the fish cleanfrom smelling.
2. Now take a bowl add all the spices except rice flour and fish. 3. Mix them well and add little bit of oil in the spices and make likea paste.
4. Now apply this mixture on all the slices of the fish slices andmassage well.
5. Then let it sit about 30 min aside just to make sure all the spices go well into the fish. 6. Now heat up a wide saucepan add 3 tbsp of oil heat it up. In the mean while add the rice flour on the fish and mix well. This makes the fish fry crispier. Now place the slices of the fish on the pan and start frying up the fish well on both the sides until they are well cooked and golden brown as shown in the picture. Enjoy it hot with cut onion slices with lemon squeezed and salt on top of the onions and soak for few minutes. Posted 1st February 2019 by Harika baratam0
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Sep
10
CHICKEN FRIED RICE
INGREDIENTS:-
FOR PREPARING CHICKEN FOR FRIED RICE:- Chicken bone less cut into length wise-1 cupCorn starch- 3 tbsp
Egg white - 1
Soya sauce-1 tbsp
Salt - 1 tbsp or according to tastePepper - 1/2 tbsp
Mix all the above ingredients and marinate for about 30 mins INGREDIENTS NEEDED FOR RICE:- Basmati Rice - 2 cups soaked for 30 minWater - 4 cups
oil as needed
Salt to taste
Pepper- 1 1/2 tbsp
Capsicum - finely chopped half cup Cabbage - thinly chopped length wise Carrot - 1/2 cup finely chopped Spring onions - 1 small bunch finely chopped Onions - 1/2 cup finely chopped Ginger and garlic - finely chopped 1 tbsp eachEggs - 2
China salt(ajinomoto)- 1 tbspPROCEDURE:-
Firstly cook the soaked rice by adding 4 cups of water ,salt and 3 tbsp of oil to it and cook it. Make sure you make the rice totallycool.
Now cook the marinated chicken on the pan by adding oil and cook both the sides until golden color a.d keep aside. Then in a wok add oil and cook the marinated chicken until golden color and take aside. Now in a bowl add eggs and add salt and pepper and whisk it well then add some oil in a wok and pour the egg mixture and cook it as scrambled egg shouldn't be cooked excess. Then take it out in a bowl and keep aside. Now add oil in the Same wok and add the ginger and garlic pieces and cook for a min then start adding rest of the veggies and cook in the high flame . Now add the chicken and cooked egg to it and mix well. Time for adding the rice and carried on with salt , china salt and pepper mix well. Now check the salt n spice level if needed add some . And its ready to serve. Enjoy the home made fried rice with good restaurant style taste. Posted 10th September 2018 by Harika baratam Labels: Chicken specials0
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Aug
10
SALMON FRY
INGREDIENTS:-
Salmon fish - cut into pieces Lemon juice - 1/2 sliceSalt to taste
Cilantro/coriander leaves - 1/4 cup chopped finely Mint leaves - 1/4 cup chopped finely Curry leaves - 10 count chopped finely Chili powder - 1/2 tbsp according to your spice levels Turmeric powder - 1/4 tbsp Ginger garlic paste - 1/2 tbsp Fish masala - 1 tbsp (Any brand is fine. I used MDH brand) Curd/Yogurt - 1/2 cup (or 4 tbsp)METHOD:-
Take a bowl add all the above ingredients excluding fish and mix them properly check the spice levels and salt. It should be in little bit higher level in spices because we need to marinate the fish in that mixture so when the fish sucks the juices in marination process itwill be adjusted .
Now add the fish in that mixture and let it sit in that mixture for about 40 mins or an hour if you have time. And remember make sure you make the marination process in the refrigerator so the masala sits onthe fish.
Now time to cook them. Take a wide pan and add 2 tbsp of oil and cook the fish in a low flame until its cooked both the sides and inside the fish. Serve it with rice or as an starters . It goes well in eitherway. Enjoy.
Posted 10th August 2018 by Harika baratamLabels: Dal Powders
Fish
specials
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Jun
20
EGG PLANT PACHADI
INGREDIENTS:-
Egg plant- 1 thinly sliced in round shapeYogurt- 2 cups
Cilantro - as neededSalt to taste
Chili powder - 1/4 tbsp Chat masala - 1/4 tbspOil for deep fry
FOR TEMPERING:-
Oil - 1 tbsp
Mustard seeds- 1/4 tbsp Cumin seeds - 1/4 tbspHing - 1 pinch
Green chili - 3
Curry leaves - few
PROCEDURE:-
1-First take a bowl add the yogurt and add all the spices like salt, chili powder, chat masala, cumin powder and also followed by coriander powder and mix well and keep aside. If your curd is home made no need of adding water but if store bought you need to add water to make the curd little runny not much. It should not be more thick or thin . should be in a medium consistency. 2-Now heat the oil for deep fry in the mean while cut the egg plant in circles and fry them in oil until they are golden color. Now place them in a tissue so it sucks the access oil. 3- Then add the fried ones in the curd mixture and mix them. Now check the salt levels and spice . 4-Now in a pan add a tbsp of oil and heat up and add all the tempering ingredients and add this into the cued mixture. Mix well n ready toserve.
This recipe is one of the easiest and tasty one. I love to make it with rice. Please do try and let me know in the comments below how itturned out.
Posted 20th June 2018 by Harika baratam0
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Jun
6
CHICKEN BIRYANI
_
_ _INGREDIENTS:_-
_FOR MARINATION_:-
Chicken - 1 lb (cut and cleaned) Yogurt (curd) - 1 cup Ginger Garlic paste - 2 tbsp Chicken masala- 1 1/2 tbsp Chili powder - 1 1/2 tbspLemon - 1 small
Salt to Taste
Garam Masala - 1/2 tbsp_FOR BIRYANI:-_
Basmati rice - 2 1/2 cupsWater - 5 cups
Cardamoms- 5 count
Cloves - 5 count
Cinnamon stick- 1 (2 inches size)Biryani leaf- 2
Star anise - 1
Green chilis - 3 sliced Onion - 2 medium thinly slicedCashew - few
Oil - 1 tbsp
Ghee - 2 tbsp
Cilantro - chopped s needed Mint leaves - few chopped_PROCEDURE:-_
_
_ 1-First take a bowl clean chicken and add all the marination ingredients to it and mix well and marinate it for 30 mins. Also soak the basmati rice at the same time so they will be ready to cook at thesame time.
2-Now take a wok and add oil and ghee together and add the whole garam masala ingredients cloves, cardamoms, cinnamon, star anise, biryani leaf and also green chilis saute for a min or so and then add the cashew fry for a min or so then add onions and fry well until they turn slight brown color and then add the marinated chicken to it and cook well close the lid and simmer it and then wait until the water oozes out from the chicken . 3-Now let the chicken cook properly like 80% of it . Then take out the lid and cook for 5 more mins and then add the washed and soaked basmati rice to it and fry for 5 min . 4-Once you start seeing the dryness in the pan add the water in it then followed by salt and also chopped cilantro and mint leaves andmix well.
5-Now taste the water for checking the salt levels. It must beslightly salty .
6-close the lid and let it cook properly until 10-15 min in mediumflame.
7-Now check in between to make sure it is well cooked. Now once the rice is cooked off the flame . Now its ready to serve. Posted 6th June 2018 by Harika baratam Labels: Chicken specials0
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May
30
FISH CURRY
INGREDIENTS:-
Fish - (Any kind of your choice) I used Pompano fish- 1 Ginger Garlic paste- 1 tbspTurmeric- 1/2 tbsp
Chili powder - 1 tbspSalt to taste
Lemon- 1/2 slice
FOR MASALA PASTE:-
Onion- 1 Big size slicedTomatoes- 1 chopped
Snauf(somp) - 1/2 tbsp Grated coconut- 1/4 cupOil - 1-2 tbsp
FOR GRAVY:-
Curry leaves- few
Ginger garlic paste- 1 tbsp Onions - 1/4 cup chopped finely Cilantro - few chopped finelySalt to taste
Chili powder - 1/2 tbsp Paprika powder - 1/2 tbsp Chicken masala - 1/2 tbspTurmeric - 1/4 tbsp
PROCEDURE:-
1-First take the fish add salt n turmeric and wash them properly until the smell of the fish reduces. 2-Now marinate the fish by adding salt, turmeric, lemon, chili powder and ginger garlic paste and mix them properly and marinate itfor 10-15 min.
3-Now take wide pan add oil and fry snauf once its starts releasing the aroma add the onions suate them until golden color then add the grated coconut and cook for a min or so then dd the chopped tomatoes and fry until the tomatoes are mushy. Now cool the mixture and blend it into a fine paste. 4-Now in the same pan add oil fry the fish slightly not fully or else while cooking the curry the fish starts to turn mushy. so be carefulwhile doing this.
5-Now add oil in the pan add onions and curry leaves and saute them then add ginger garlic paste fry until the raw smell goes. Then add the masala paste cook it for 5 mins add all the spices. then add little water if necessary then let it cook now add the fish and mix it gently and then close the lid and simmer it. let it cook for 10 min.
6-Check the masala n spice level n salt and garnish with cilantro.Ready to serve.
Posted 30th May 2018 by Harika baratamLabels: Dal Powders
Fish
specials
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May
28
TIGER SHRIMP FRY
Hello viewers, here i am back to my blogging. Its been long time I stopped posting recipes in my blog. But now i decided to post the recipes back as many of them started asking me post new recipes. So here you go i am back with a very tasty and easy recipe ...the recipeas follows
INGREDIENTS:-
Tiger shrimp- 7–8 count Lemon- half lemon if medium size(full if small)Ginger- 1/2 inch
Garlic- 5-6 cloves
Curry leaves - few chopped Fenugreek seeds- 1/4 tspTurmeric- 1/2 tbsp
Salt - as needed
Chili powder- 1 tbsp For color paprika powder- 1 tbsp (optional)Pepper- 1 tbsp
Oil - 2-3 tbsp to shallow fry 1- clean the shrimp and leave the head and legs on i would prefer that. Now cut the top part on to the end and take the waste and veins out and it should be cut like butterfly open . So we can stuff themasala into it.
2- Take all the ingredients except prawns and curry leaves and make them into a fine paste with the help of blender. 3- check the spice levels and salt by tasting the paste. Then add the curry leaves into the paste and mix well. 4- Now apply this paste gently on the shrimp both the sides and massage it all over and marinate it minimum for 30 min. 5- Take a pan add oil and heat the pan and fry the prawns both the sides and they are ready to serve. You can add lemon on that ifdesired.
Posted 28th May 2018 by Harika baratam0
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Apr
2
CREPES
These crepes are very famous in france. These are also cslled french crepes. Thare are so many version in making of crepes . Today i am sharing the sweet version with fresh fruits in it. Servings :- makes 5-6 crepesINGREDIENTS:-
Eggs - 2
All purpose flour - 1/2 cupMilk - 3/4 cup
salt - a pinch
FOR TOPPING :-
Straw berry or banana cut into circles - 1/2 cup confectioner sugar / sugar powder - 1 tbsp to sprinkle on top whipping cream - store bought spray / can make at home. I prepared itfresh
Almond flakes few to sprinkle chocolate nutella spread - lightly warm it to spread it easily.PROCEDURE:-
First take a pan shen hot spread butter and pour little batter and roatate the pan so the batter spreads easilg n into thin layer. Cook both the sides. It cooks very fast. Then plave it in a pan upside down and spread the nutella all over then spread banana only on one side so it will be easy to close. Now on top whipping cream and close the crepe . Now spread the sugar powder with help of tea net all over the top then little bit of whipping cream on the center and top with almond flsjes and some more nutella jyst sprinkle on top. Ready to njoy. They are very easy to make and yummy too. Posted 2nd April 2015 by Harika baratam3
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Mar
18
HEALTHY CHICKEN WRAPSINGREDIENTS:-
Whole wheat flour - 2 cups Tomato hot n sweet ketchup - 2 tbsp Chicken - boneless n skinless cut into thin piecessalt to taste
Black pepper to taste FOR STUFFING WRAPS:- Onion - thinly sliced 1/ 2 Lettuce - thinly sliced 1/2 cup Tomato - 1/2 sliced without seeds cucumber - 1/4 cup thinely slicedCilantro chopped
sesame seeds
FOR DRESSING IN A BOWL ADDvinegar - 2 tsp
soy sauce - 2 tsp
water - 3tbsp
salt n sugar a pinchpepper - 1/4 tbsp
mix all these together in a bowl and add the vegetables which are chopped and mix well and keep aside. Now add salt n pepper in chicken and let it sit for 15 min then in a pan add tbsp of oil and cook it both the sides and keep aside. Now chicken n veggies are ready to stuff. Now lets make the roti base. knead the flour by adding salt n water like a chapathi dough and let it sit for a while. Now again knead it and take a boll size dough and start rolling it with rolling pin and should be little bigger than chapathi because we need to stuff in it. Now heat the pan and fry this chapathos on higher flame make it fast or they may burn. now start stuffing. First in a plate place the chapathi take a lettuce leaf place it first on top add chicken then the veggies then ketchup then fold both the edges and start folding one side then squeeze on and roll to the other end . Now turn it and cut in the center and ebjoy the rolls. Posted 18th March 2015 by Harika baratam Labels: Chicken specialsSnack items
Soup
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Mar
17
CHOCOLATE SPONGE CAKEINGREDIENTS:-
All purpose flour - 1 1/2 cupWhite Sugar - 1 cup
Eggs - 3
Unsweetened cocoa powder - 1/4 cup Baking powder - 1tbspSalt - 1/4 tbsp
Unsalted butter melted - 1/3 cupMilk - 1 1/4 cup
vanilla extract - 1/4 tbspPROCEDURE:-
First take all the dry ingredients all purpose flour, baking powder, salt, sugar , cocoa powder in a sieve add all purpose flour, baking powder and coaoa powder sift them in a bowl and in a another separate bowl all the wet ingredients first beat the eggs and then add the vanilla extract, melted butter and milk and combine them well. Now mix both the wet n dry ingredients together and beat it well. now in square or round shape baking tray spay oil or grease the pan and pour the batter to it and bake it for 30-35 min at 400 f . check the cake by inserting a toothpick in it if it comes out clean then the cake is ready. remove it from oven and place it on a cooling rack and serve it with vanilla icecream and chocolate syrup on top. Posted 17th March 2015 by Harika baratam Labels: Cake specials2
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View my recipes enjoy and try them. U can also subscribe, comment ,mail ,suggest and follow my blog. For following my blog just click on follow which is on the right side then add id. Thank u for visiting my blog. View my recipes enjoy and try them. U can also subscribe, comment ,mail ,suggest and follow my blog. For following my blog just click on follow which is on the right side then add id. Thank u forvisiting my blog.
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32
* Chutneys(pachadi)
11
* Crab specials
2
* Dal Powders
3
* Dal varieties
6
* Desserts
14
* Different types of salads3
* Egg specials
8
* Event of may Create n Carve ~ Fruits and vegetables1
* Fish Name Translation to Telugu2
* Fish specials
13
* Fry items
10
* Grilled Specials(veg and non-veg)1
* Guest post
1
* How to make homemade rice noka1
* Ingredients Glossary2
* Jam( spreads)
1
* Mushroom Specials
4
* Mutton specials
5
* My lovely Awards
6
* My mehndi Art
2
* Pasta 1
* Pickles
1
* Rice varieties
13
* Salads 2
* Sand wich
4
* Shrimp Specials(prawn)8
* Snack items
46
* Soup specials
5
* South indian Breakfast items29
* Sweets 14
* Tips and remedies for health and beauty2
* Veg curries
27
* Vegeterian specials39
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