Gulab Jamun Rabri Sweet Recipe How to Prepare

Hi friends today I have come up with a sweet recipe Gulab Jamun Rabri. The following process will show you how to make this yummy delicious sweet.
Ingredients:

• Gulab jam powder 200 grams
• Sugar 3 cups
• Cashew Nuts 1 cup
• Almonds 1 cup
• Cream Milk 1 ltr

Method:

1. First take a pan add 2 spoons of ghee, then add cashew nuts, almonds to fry it. After frying move it to a jar grind into crush.
2. First take a bowl add gulab jam mixture mix it with help of water for a soft dough. Make it into small balls.
3. Now take a pan add 2 cups of sugar, 1 glass of water rinse this mixture one thread consistency sugar syrup and leave it a side.
4. Next take a wok add oil for deep fry to heat, after heating add those gulab jams balls for fry it them till brown color. 
5. When the Gulab jams are fried, then move them to sugar syrup allow it to soak.
6. Take a boiling vessel, add full cream milk to boil. (Don't for get to mix continuously) Allow it to boil till it became's half of the actual.
7. When the milk is boiled it came thick cream, then add cashew & almond crush to this cream milk mix it . 
8. Now add 1 cup sugar to this mixture and mix it well for 2 minutes. Sugar will totally melted then move it to gulab jam mixture.
9. Now move it the gulab jam mixer into the  refrigerator and cool it for 1 to 2 hours a day. After 2 hours serve it cool....... 

That's it friends, so yummy tasty Gulab jamun Rabri is ready to serve... You can serve it coollll in summer...... And don't forget to subscribe our channel for more recipes.. Also do hit like and share friends.... :-).....    

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Chukka kura Leaves Chicken Curry Recipe How to Prepare

    Hi, today recipe Chukkakura chicken recipe.. Its a desi curry recipe, in Andhra we prepare this recipe.. We prepare leafs heavy in your daily recipes.. Like chukkakura pappu, chukkakura pulla kura, chukkakura chicken chukkakura prawns.. like to prepare.. Not only this leaf, we prepare another leaf is gongura also... Its very famous in Andhra, "We called it Gongura Pachadi Andhra Matha" its very famous... We prepare pachadi with chukka kura also it so tasty.. In Andhra we eat spicy heavy... Today we prepare with chicken with chukka kura (Spinach Sorrel leaves) this is sour leaf that's y we use this leaf.. The secret to a great tasting chukka kura chicken curry lies in using the below prepared garam masala.

  My amma prepared this tasty recipe in your home its great taste. My amma prepare so many varieties in non veg.. & veg. My amma prepare this recipe monthly twice.. Its so good to eat, the taste aslo so different, some spicy and sour taste, and also so juice.. In this curry we prepare to use bone chicken we use in this recipe.. We use some garam masala powder, onions & tomatoes in this recipe.. This is a traditional chicken recipe from Andhra using sorrel leaves .It is slightly on the tangy side but the chilies and spices render an unique flavor. The addition of sorrel leaves to this dish increases it’s nutritional value. So lets see the ingredients to prepare the process.......

Ingredients :-

• Chicken 1/2 kg
• Boiled Chukka kura leaves paste 1 cup 
• Onions 2
• Tomato 1
• Red chili powder 3 tbsp
• Turmeric powder 1/2 tsp
• Coriander powder 1 tbsp
• Ginger garlic paste 2 tsp
• Green chilies 5
• Garam masala powder 1, 1/2 tbsp
• Oil 10 tbsp
• Coconut Poppy seeds paste 1 cup
• Coriander & curry leafs

Preparation :-

1. First take a bowl add chicken, salt, red chili powder 2 tbsp, coriander powder 1/2 tbsp, turmeric powder, ginger garlic paste 1 tbsp then mix it well and then soak it for 15 minutes.
2. Next take a wok add oil to heat, when oil is heated then add finely chopped onions, green chilies, curry leafs and fry it for golden color.
3. Then add turmeric powder again mix it well, now add ginger garlic paste, salt and mix it well for.  Now add red chili powder again mix it well.
4. And now add marinated chicken mix it well, put the lid to cook the chicken for 10 minutes in medium flame.
5. When chicken is boiled then add boiled chukka kura paste, tomato pieces and then mix it well again put the lid... boil it for 5 minutes in low flame.
6. After 5 minutes move the lid mix it well, then add coconut & poppy seeds paste mix it well and fry it for 5 minutes for oil will oozes out.
7. When oil is oozes out, then add 1/2 glass of water to  boil it the curry. Boil it for 5 more minutes. The curry is thick then add garam masala powder mix it well.
8. Then add chopped coriander leafs, and then mix it well and put it to cook for 1 minute and then move it to a bowl and serve it...

Now the tasty and delicious recipe "Chukka Kura chicken" curry is ready to serve.. We can serve it with White rice, chapathi, Pulka, Naan, Roti. So friends try this recipe in your home and enjoy to eat this recipe...... :-)

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Cashew Nut Paneer Curry Recipe How to Make

  Cashew Paneer is also called as Kaju Paneer. It is a spicy and sweet paneer Indian recipe. It must be prepared using the main ingredient, namely cashew nuts and this makes the dish a little creamy and heavy to digest easily. This dish is the favorite of many people as it is rich, creamy and tasty. Paneer and cashews compliment each other very well and this recipe brings out the prefect taste pairing them beautifully well. The softness of paneer and the bite in the cashews mixed with a silky soft gravy bring out flavors that will satiate your taste buds. I am sure this will not disappoint anybody for choosing it I had this curry.  Actually I saw this recipe in your local tv channel.. Actually this program is that restaurant program, in our Nellore. Nice curry but I miss the process to prepare hhhhhmmm!!!! After one my ask to use today we went to restaurant.. Then went that restaurant, so we ordered Kaju-paneer curry with masala kulcha and felt that was an awesome combi. I couldn't get the taste off my mind so tried making it today. I eat this recipe first time wow its great combination.. Really so good taste.. Then my sister told to me why don't you prepare this recipe in your home, I ask to akka to prepare.. She told to me smell it first, then taste it then you guess it... So I taste it wow awesome... Next day I wrote that all in a book.. Next I tried first in my home some better 2nd time tried now I add some spices extra wow it totally good great taste.. It was just a wild guess of ingredients and process and it turned out perfect. Yes I did a copycat version and it turned out perfect.  It was perfect as I would want to put it. The right texture, right spice, right consistency and right color made it present itself in a very pleasant manner. All four us enjoyed every bite of food.  So lets have a look to prepare this recipe ingredients here.....

Ingredients :-

• Paneer Cubes 1 cup
• Onions 2
• Tomato puree 1 cup
• Cashew nut paste 1/2 cup
• Butter 3 cubes
• Ginger garlic paste 1 tbsp
• Garam masala powder 1 tbsp
• Red chili powder 1 tbsp
• Green chilies 5
• Yogurt 3 tbsp
• Salt to taste
• Turmeric powder 1/4 tsp
• Oil 8 tsp
• Coriander leafs
• Kasuri methi little bit 

Preparation :-

1. First take a pan add oil, butter 2 cubes to heat it, when oil is heated then add finely chopped onions, kasuri methi crush to fry. 
2. When onions are fried then ginger garlic paste, chopped green chilies and fry it for 1 minute. Now add tomato puree and mix it well. 
3. Now take a wok add oil to heat, when oil is heated then add paneer pieces to fry. Fry it for lite golden color and move it to a bowl.
4. When the tomato puree is boiled then add fried paneer pieces and mix it well, and put the lid to boil it for 1 minute in medium flame.
5. After 1 minute, add yogurt, cashew nut paste and mix it well for. Cook it in low flame only, then it release oil oozes out. 
6. When oil is oozes out, then add 1/2 glass of water and mix it well, and boil it for thick consistence, then add garam masala powder and mix it well and put it for 1 minute and then add chopped coriander leafs and then move it to a bowl..... 

And the tasty recipe "Cashew Nut Paneer Curry" is ready to eat.. It good to eat with fried rice, roti, chapati, pulka, naan... Very  tasty and delicious recipe little bit sweet and spice recipe.. So friends try this recipe in your home and this tasty recipe........ :-) And don't forget to send feed back to me........ Have a great day......

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Dondakaya Nuvvula Fry How to Prepare Andhra Style

    Hi friends, today recipe is Dondakaya Nuvvula fry (Tindora Poppy seeds powder fry). In Andhra we prepare this tasty recipe in our regular vegges... So many varieties to prepare this tindora (dondakaya). Stuffed tindora, tindora fry, tindora masala curry.. etc..., The taste also so good.. Tindora veg is prepared as a gravy, curry, fry.. But today we prepare fry. Its so good to eat side dish are eat with steamed rice also.. Actually we eat this fry with pappu, pappu pulusu, rasam its so good to eat it.. This is very tasty and delicious recipe... This is a "tasty, easy n good looking" way to cook dondakaya, which i usually neglect to buy because of the time and efforts to chop this hard veg, as well as the long cooking time. But recipe cuts down all those efforts to half. In this recipe I chop the veg length wise into half, chopping is done. Then dondakaya boil it for then use it to make fry. And coming to the cooking time, I use little more oil than we usually use, just for quick frying to avoid constant stirring on medium flame. Cook the veg on higher heat with good amount of oil and add the taste makers in the end. To many, dondakaya is an unusual vegetable, not very common, unlike in our parts of India where its pretty popular. You will find extremities with regard to the popularity of dondakaya, where one either hates this vegetable or just loves it. I, for one love this vegetable and prepare it regularly at home and why not, its available in abundance, fresh, cheap, healthy and tasty. Its preparation also so easy. So lets see the process to make the fry....

Ingredients :-

• Dondakaya (Tindora) 250 grams
• Poppy seeds 4 tbsp
• Turmeric powder 1/4 tsp
• Urad dal 1 tbsp
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Dry Red chilies 2
• Garlic cloves 5
• Red chili powder 2 tbsp
• Cumin seeds powder 1 tsp
• Salt to taste
• Curry leafs 
• Oil 10 tbsp

Preparation :-

1. First take dondakaya clean it, then cut it into small and straight pieces. Then take a cooking bowl add 1 glass water, salt, turmeric powder, dondakaya pieces and boil it for 10 minutes.
2. After 10 minutes, move it the dondakaya pieces, to strain water and put it a side for start next process...
3. Take a wok add oil to heat, when oil is heated then add urad dal, mustard seeds, cumin seeds to fry. Then add red chili pieces, curry leafs and fry it for.
4. Next add garlic clove pieces to fry, then add boiled dondakaya pieces to fry it for 5 more minutes. Fry it the dondakaya red color, then add red chili powder and mix it well.
5. Next take a wok add poppy seeds for dry roast, when the poppy seeds are fried then move it to a jar and grind it fine powder....
6. When the dondakaya is fried then add fried poppy seeds powder, cumin seeds powder, little bit salt and then mix it well for. 
7. Fry it for 2 minutes and then move it to a serving bowl and then serve it.....

And now the tasty and delicious recipe 'Dondakaya nuvvula fry' is ready to serve... You can serve this recipe with rice, roti, chapati... And also serve this recipe with side dish also... Like pappu, rasam its great combination........  

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Kakarakaya Vellulli Karam (Bitter Gourd) Recipe

    Hi friends, today one interesting and different recipe.. Kakarakaya Vellulli Karam (Bitter gourd Garlic red chili powder) fry recipe.. This for side dish to eat with rice, pappu (tur dal) pappu pulusu, rasam.. Its great combination to eat this kakarakaya vellulli karam.. In Andhra and Telangana people we eat regularly in your vegges recipes.. My amma prepare this recipe regularly. I love to eat this recipe... My amma prepare this bitter gourd like fry, pulusu, stuffed etc.., I remember days when my amma buys kakarakaya, I make a big fuss at meal time. ( I have a sweet tooth and mainly Guntur and Krishna dist are famous of adding jaggery in certain dishes). The hot and mild sweetness of the dish just complements each other and a tasteful treat to our appetite. But in Nellore side we are not use sugar are jaggary.. In fry, we use only for pulusu.. I will that recipe also.. But know the recipe is fry.. This totally dry item recipe..  When told it was kakarakaya vepudu, I asked for a second helping.Then I had this stuffed kakarakaya made by my mom , as I am getting it into my mouth, I am praying please don’t be bitter and with the first bite my eyes opened just wide, yesss….it’s not bitter infact it was delicious, then my appetite increased and I ate one after another. Wonderful thing about this dish is…it looks like very dry fry..but because of the stuffing you can eat the whole rice with 3 of these. I love to eat this recipe.. Actually we prepare it 2 to 3 type fry recipes today I will share to you Vellulli karam (Garlic cloves red chili powder) stuffed to the kakarakaya... So carefully to cook this kakarakaya... So lets see the process to prepare fry...

Ingredients :-

• Bitter Gourd 250 grams
• Tamarind puree 1/2 cup
• Turmeric powder 1/2 tsp
• Garlic cloves 10
• Red chili powder 4 tbsp
• Salt to taste 
• Cumin seeds 1 tsp
• Oil 15 tbsp

Preparation :-

1. First take a jar add red chili powder, garlic cloves, salt and grind it smooth powder.
2. Next take kakarakaya (bitter gourd) cut it into small pieces (If you take small size bitter gourd don't cut small pieces just cut side only for stuffed the karam. Are you take big size cut it into 2 pieces and then cut it for side for stuffed).
3. Next take a cooking bowl add kakarakaya pieces, turmeric powder, tamarind juice, salt and boil it for. (Boil it for the water will evaporate) boil it in medium flame only..
4. Then take a wok add oil 10 tbsp to heat, when oil is heated then add boiled kakarakaya pieces to fry it for brown color.. (Fry it in medium flame only).
5. When  kakarakaya is fried  then move it a side... Then cool it for 5 minutes.
6. Next take kakarakaya pieces and stuffed garlic and red chili mixture into it and stuff it.. Same to do all  kakarakaya..
7. Next take same wok take add oil to heat it again, then add stuffed kakarakaya pieces and fry it for 1 minute and then add curry leafs also and fry it then move it to a bowl and serve it.......

Now the taste and delicious spicy dish Kakarakaya karam fry is ready to eat... Its so good taste.. You will eat this recipe with steam rice and ghee to eat this wow soooooo... What should  I told friends try this and taste this :-).....  

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Cashew Nut Chicken Curry Recipe Andhra style

     Cooking with cashew nuts isn’t new to an Indian household; it’s been a symbol of affluence since the times in history. All rich and delicate cooking in the house of the kings or riches would use exotic dry fruits and Cashews would remain integral to both the savories and the sweets. And why not, the sweet, dense and mellow flavours of the cashew nuts is what makes it unique and a  must have ingredient in our pantry. Cashew nut Chicken curry is the one of common delicacy non-vegetarian curry in India. It is having large amount of regional variation, with many variations on the basic chicken curry recipe. This recipe is one of the my special version which is coming from special spice. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices.  So, it’s my adaptation of a legend, having said that I must say that most great cooks or the ones I know of (like, my mom or grand mom’s) rely on simple approximations, which has never turned out any less perfect than a measured list of ingredients. Now, this chicken cashew curry Is neither mild nor sweet, it’s just soft and mellow with the hint of spices and chilies intact; that is to say it’s just the way we Indians love to have it.  Best described as succulent chicken cooked in a silky sauce of onions, cashews and spices…this dish is  nutty and flavorfully spicy without being fiery hot. The cashew paste contribute to make the nutty, creamy texture of this gravy. The process of making it and the flavors you can achieve making it at home however is a lot easier than it seems…well worth your time over ordering take out :-)  So lets see the ingredients and process to make the Cashew nut Chicken Curry.......

Ingredients :-

• Bone less chicken Chicken 250 grams
• Cashew nuts paste 1/2 cup
• Ginger garlic paste 1 tbsp
• Red chili powder 3 tbsp
• Turmeric powder 1/2 tsp
• Onions 2
• Bay leafs 2
• Cloves 5
• Coriander powder 1 tsp
• Garam masala powder 1 tbsp
• Salt to taste
• Cream 6 tbsp
• Oil 10 tbsp
• Butter cubes 3
• Coriander leafs 

Preparation :-

1. First take a wok add 6 tbsp of oil to heat, when oil is heated then add chicken, salt, 2 tbsp red chili powder, Turmeric powder little, Ginger garlic paste 1 tbsp and then mix it well and add 1/4 glass water and then put the lid and cook it for chicken boiled...
2. Next take a wok add oil, butter to heat it, when oil is heated then add bay leafs, cloves and fry it for.
3. Then add crush grind onion paste, ginger garlic paste and mix it well, fry it for good smell.
4. When the onion is came good smell, then add cashew nut paste and mix it well, put it in sim flame fry it also good smell.. When cashew nut is fried then oil will oozes out.
5. Oil is oozes out, then add turmeric powder, red chili powder, coriander powder, salt, garam masala powder mix it well.
6. Then add 1, 1/2 glass of water and mix it well for it.. It will be boiled one boil... When cashew nut paste is cooked then add boiled chicken and mix it well for....
7. And boil it for 10 minutes in medium flame.. Boil it for oil will oozes out then add  fresh cream coriander leafs mix it well for.. Then move it to a bowl add coriander leafs, fried cashew nuts and then serve it for..... 

Now the tasty and delicious recipe spicy yummy "Cashew nut Chicken Curry" is ready to serve... You can serve it with steam rice, roti, chapati, etc.., Its very tasty and spicy kids will love it so much... So friends try this recipe today and enjoy your Sunday....... :-) 

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