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Veg fried rice recipe in telugu language origin

Veg fried rice recipe in telugu language origin

Take grain right into a bowl, add water and wash it. Discard water and add 200gms of freshwater towards the grain. Put the grain bowl in pressure oven and prepare. After first whistle lower the flame and prepare the grain for ten minutes. Take away the grain bowl in the oven when the oven cools lower. Spread the cooked grain inside a plate and add 1/2tsp ghee. Mix the grain having a fork to coat with ghee. Mixing having a fork won't result in the grain mushy.Crush garlic clove clove (one or two), cinnamon stick cloves inside a mortar and pestle. Take this spice crush right into a plate and canopy it till use.

Have a microwave safe bowl and add potato cubes, carrot cubes, eco-friendly peas and sliced french beans. Add 30ml water towards the vegetables and put this bowl in oven. Cover the bowl partly and prepare on high power for five minutes. Mix well having a spoon and add 25ml water (or as needed) and put this bowl in oven covering it partly. Prepare on high power for several minutes. Allow 2 minutes standing time before taking out the bowl from oven.

Fry cashew nuts till golden colored. Similarly fry the raisins till they swell. Keep these fried ingredients aside for garnishing.

Heat a pan and add oil into it. When oil is hot add caraway seeds and fry till they splutter. Adding sliced onions and fry till they're crisp. Adding the spice crush, turmeric powder, red chili powder and cooked vegetables. Mix all well and add salt. Mix again and prepare covered on low flame for one minute. Adding the cooked grain and blend to coat the spices well. Cover the pan and prepare for one minute. The dish is able to serve. Garnish with fried cashew nuts and fried raisins.

Suggests Notice:

Cut the vegetables evenly—so they prepare well as well as look great.

Garlic clove smell enthusiasts will add two or more garlic clove cloves.

Red chili powder gives color in addition to taste towards the dish. However eco-friendly chilies might be replaced for red chili powder. But don't forget to fry the eco-friendly chilies well in oil to create lower the hotness.

Take away the grain from oven when it cools lower. Immediately spread the grain inside a plate and add ghee. The grain grains won't stick when ghee is added. Mix the grain having a fork. Mixing having a fork won't result in the grain mushy.

Cover the spice crush till use to support the aroma.

In pulaos we generally put whole spices, during Biriyanis we put powdered (ground to stick) ones. This dish tastes like what Biriyani family but appears like a Pulao. Serve this dish hot with any paneer gravy dish or cucumber raita.

This is actually the first North-Indian dish I've sampled. Within our family i was unfamiliar with eating garlic clove. Then when we prepared a Biriyani recipe with the masalas—it was too pungent for all of us. So my dad recommended major changes and my mother prepared this milder form of Biriyani. My dad wanted us to savor this north-indian taste also. Though we've cut lower a lot of spices yet it gave a distinctive taste for this grain dish. Not surprisingly we enjoyed reading this dish greatly. There after this was once a normal dish within our house so we appreciate it with onion raita. And So I gave a reputation for this recipe as NANNA (FATHER IN TELUGU) BIRIYANI. Despite my marriage I regularly get this to NANNA BIRIYANI and my loved ones people appreciate it.

My dad died in October 2008 and that i dedicate this recipe like a tribute to him.

Chaala baagundani vegetable fried grain

August 23, 2011 2:42 PM

Hello Gayatri garu:

Lately I prepared vegetable grain also it arrived on the scene perfectly. Thank you for discussing the recording. I have to admit, this website has an excellent assortment of videos and particularly your narration, which is extremely detailed.
Once more many thanks for posting the videos.

December 13, 2010 8:12 PM

Dear Gayatri garu

How r you? I attempted your Mixed Vegetable Grain recipe. Thankyou a lot for discussing this recipe. It will likely be very helpful to organize in social gatherings particularly when aged persons attend. It sampled very tasty with very less ingredients.

Your strategies for preserving Curry,Coriander and Mint leaves labored out perfectly. I attempted a lot of tips but nothing labored out. Especially mint leaves preserving in fridge is a huge headache in my experience. I stored mint leaves according to your tip. Mint leaves continued to be fresh for 10days. I'm very gratefull for you for discussing these pointers.

I made lemon pickle together with your measurements. It sampled perfectly. Measurements are great.

Gayatri garu are you able to please publish Tomato Pachadi which normally our elders make by drying tomato pieces in sunlight Or atleast tomato pachadi which we are able to store for Minimum 2 several weeks.

Once more many thanks

Feb 18, 2010 1:15 PM

Hello Gayatri garu,
I had been so happy after i found this website couple of several weeks ago. This is actually the first site to supply the standard andhra recipes. I really like cooking and that i found most of the recipes helpful in everyday cooking. Interesting effort.
Would you please provide some savoury snack recipes like chegodeelu and various kinds of janthikalu, murukulu etc. I discovered couple of like karappusa etc.
Thanks,
Bhuvana.

Feb 18, 2010 4:54 PM

Hi Gayatri aunty,

i love to call at your website and also have also prepared a couple of recipes out of your website. are you able to please show us the recipe to organize pizza? thanks.

Feb 21, 2010 12:35 AM

hi gayatri garu
iam snigdha
ur recipes are extremely good
i've attempted most of them
it had been excellent
can u pls send me how you can do vegetable biryani pls
thanks
snigdha

May 15, 2009 4:03 PM

Namaste gayathri garu,

mee website chala chla bawundhi.
vanta raani wallu kuda chala easy ga nerchukowacchu. nenu ee site chala mandi ki recommend kuda chesanu.
vegetable fried grain video mee site lo ledu adhi ela cheyalo video mee site lo pedithe bawutundhi

October 5, 2010 4:50 PM

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