Indian Spices

Indian Spices

ENGLISH	TELUGU
Yellow Lentils/Toor dal	Kandi Pappu
Black gram	Minapappu
Green gram	Pesarapappu
Bengal gram dal	Senagapappu
Roasted dal	Gulla senagapappu/Putnala pappu
Whole green gram dal	Pesalu
Chick peas	Senagalu
Dry red chillies	Yendu mirchi
Garlic	Velluli
Turmeric powder	Pasupu
Mustard seeds	Avaalu
Cumin seeds	Jilakarra
Coriander seeds	Dhaniyalu
Asafoetida	Inguva
Fenugreek seeds	Menthulu
Sesame seeds	Nuvvulu
Semolina/Cream of wheat	Upma rava
Sago	Saggubiyyam
Rice flour	Biyappindi
Wheat flour	Goduma pindi
All purpose flour	Maida pindi
Peanuts/Groundnuts	Veru senagapappu
Cashew nuts	Jeedi pappu
Rice Flakes	Atukulu
Jaggery	Bellam
Cloves	Lavangalu
Cardamom seeds	Yelakulu
Cinnamon	Dalchini chekka
Nutmeg	Jazi kaya
Saffron	Kumkuma puvvu
Bayleaf	Biryani aaku
Tymol seeds	Vamu
Dry ginger	Sonti
Poppy seeds	Gasagasalu
Onion seeds	Ullithnam

Bread Rolls

Bread Rolls Ingredients: Bread slices: 3-4 (soakd in water) Potatoes: 1/2 cup (boiled and peeled) Coriander Leaves: 1/2 tbsp (chopped) Green Chillies: 2-3 (finely chopped) Oil: for deep fry Salt: to taste How to ake Bread Roll: 1.To make thebread soft,dip breads one by one in water and take them out immediately. 2.Slightly press the bread in between the palms to squeeze out the excess water. 3.Now make the mixture by mixing potatoes,coriander leaves,salt and green chillies all together in a bowl. 4.Now place the potato mixture in the center of the bread and roll over the sides to cover the mixture, 5.Refrigerate for 20 mins. 6.Heat oil in a pan for deep frying the rolls. 7.Serve them hot with tomato sauce.

Kakarakaya Fry

Kakarakaya Vepudu 

Ingredients:

Bitter gourd (peel, slice into rounds) : 1/4 kg

Turmeric powder: 1/2 tbsp 

Tamarind paste (adjust) :1 1/2 tbsp onions (finely sliced) : 2

Jaggery powder: 1-2 tbsp

Oil: 1 1/2 tbsps

Salt: to taste

Mustard seeds: 1/2 tbsp 

Curry leaves: 5-6

Red chilli powder: 1 tbsp

Method :

·        Add 2 cups of water, tamarind paste, turmeric powder and salt to the peeled bitter gourd rounds.Cook in a cooker up to 3 vigils. Drain the remaing water.

·     Take pan and heat the oil, add mustard seeds,curry leaves and stir for a few seconds.Add the sliced onions and fry for 6-7 mins till they turn golden brown.Add chilli powder,salt.

·         Add the cooked bitter gourd and stir till they fry on medium heat.Keep frying up to 15 mins.

·         And serve hot with rice

Pav Baji

Ingredients:

For The Preparation of Pav:

Pavs: 4

Butter: 4 tbsp

Salt: 1 tbsp

Red Chilli Powder: 1 tbsp

For The Preparation of Baji:

Butter: 4 tbsp

Capsicum (finely chopped): 1/2 cup

Tomatoes (finely chopped): 1/2 cup

Potatoes (boiled and smashed): 1 cup

Onion (chopped): 1/2 cup

Water: 1/2 cup

Turmeric Powder: 1/2 tbsp

Chilli Powder: 1/2 tbsp

Salt: 1/2 tbsp

Ginger Garlic Paste: 1 cup

Pav Baji Masala: 1 tbsp

Coriander (chopped): for garnishing

Lemon: for garnishing and 1/2 tbsp

Onion: 1 for garnishing

Method to Prepare Baji:

• Boil the potato till it is soft by adding solt in water.Drain out the excess water.
• Take large pan add the 3-tbsp butter and heat it, then add the capsicum pices. Cook for 2 mins.
• After that add choped onions and after 2 mins add the chopped tomatoes. Then add water to it.
• Add turmeric powder, chilli powder, salt and pav baji masala cook for 2 mins.
• Add the boiled potatoes, add some more 1-tbsp butter and smash it with pav baji smasher. If needed add water for cooking.
• Add the coriander leaves and 1/2 tbsp lemon juice to it.

Method to Prepare Pav:

• Take another pan heat it and add butter, salt red chilli powder.
• Slice the pav into 2 horizontal pieces and then rub it on the pan that the butter will apply fully for pav both sides.

Names Of Telugu Vegetables In English

Names Of  Telugu Vegetables In English:

ENGLISH	TELUGU
Brinjal/Egg plant	Vankaya
Potato	Bangala dumpa
Bitter gourd	Kakarkaya
Teisel gourd	AAkakarkaya
Snake gourd	Potlakaya
Ridge gourd	Beerakaya
Bottle gourd	Anapakaya/Sorakaya
Pointed gourd	Parval/protons
Cluster beans	Goru chikkudu
Tindoora/Gherkins	Dondakaya
Okra	Bendakaya
Cucumber	Dosakaya
Radish	Mullangi
Raw Jackfruit	Panasapattu
Drumstick	Mulakada
Suran/Yam	Kanda gadda
Tapoica	Karra Pendalam
Colacasia	Chemadumpa/Chemagadda
Spinach	Palakura
Chinese Spinach	Bachalikura
Amaranthus	Thotakura
Sorrel leaves	Gongura
Curry leaves	Karivepaku
Fenugreek leaves	Menthi kura
Coriander leaves	kothi mera
Green chilli	Pachi mirapakaya

Baby Aloo Manchurian

                                 Baby Aloo Manchurian 

Ingredients:

baby potatoes : 1/2 kg

media/all purpose flour : 1 cup

corn flour : 1/4 th cup

green chillis paste : 1 tbsp

ginger paste : 1 tbsp

salt : 1/2 tbsp
pepper : 1 tbsp

water : 1/2 cup

oil : 2 tbsp

capsicum pieces : 1/2 cup

tomato sauce : 3 tbsp

soya sauce : 2 tbsp

oniens : 2 small 

coriander leaves : 1/4 th cup

Preparation Of Aloo Manchurian Recipe :

1.Mix the potato cubes, corn flour ,maida ,salt,ginger pate and pepper by mixing some water. 

2.Deep fry it and drain out the excss oil on a tissue paper.

3.Hat 2 tbsp oil and add capsicum and cook for 10 mins.

4.add the soya sauce,tomato sauce and mix well.

5.Add the fried potato pieces.

6.Add very less water and allow it to cook for 2 mins.

7.Switch off the stove and add coriander leaves,oniens.

Semiya Payasam In Telugu

Semiya Payasam

For two members

Ingredients :

vermicelli-1 tea cup

sugar- 1tea cup

milk -1/ 2 liter

cardamom-3

ghee-5tbsp

cashew nuts-7-8/needed

Procedure :

1.Heat the 2 tbsp ghee in a pan, add the cashew nuts and allow them to fry, remove and keep a side.

2.Add reaming ghee in to the pan and add the vermicelli and fry them up to they turn in to golden brown,after that remove and keep a side.

3.Heat the milk in a pan, heat the milk,when milk boils then add the roasted vermicelli.

4.Cook until the vermicelli be is well cooked and soft,the mixture becomes thickening.

5.Then add the sugar/sugar powder in the mixture,cook it up to 2 mins. 

6.Then add the cardamom powder.

7.Serve it with the roasted cashews.