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7/29/2019 Telugu Recepies
1/72
Soups
EASY MEDIUM DIFFICULT AUTO COOK MENU* KIDSKA
7/29/2019 Telugu Recepies
2/72
TOM YAM GOONG - THAI SPICY PRAWN SOUP
PREPARATION TIME: 5 mins
COOKING TIME: 7 mins
SERVES: 4
METHOD
Put the stock, lemon grass and kaffir l ime leaves in
the MWO on HIGH for 5 minutes. Add the prawns
and mushrooms. Microwave for a fur ther 2 minutesuntil the prawns are cooked. Remove. Add chill i,
lemon juice and fish sauce. Taste and add more
lemon juice or f ish sauce if needed; the soup should
be spicysour and a litt le salty. Garnish with fresh
coriander. Serve hot.
* Frozen p rawns are f ine. Defrost and pat dry before
use. Buy large or jumbo prawns.
sV RWsV gRiWLig`i c V \|qs{qs L]RV xqsWmsR RWLkiNTP xms[ xqssV RVLi: 5 ssV.NRPVNTPLigi xqssV RVLi: 7 ssV.xqsLi*V: 4
xmsRsVry, sVs gRiT sVLjiRVV NRPzmsL`i \sV ANRPVsV
FssVRVJ(MWO)
[ 5 ssVuyV \ | [ DLiRLiT.L]RVV sVLjiRVV xmsog]RVgRiVV @LiRV[ s[RVLiT.L] RVV DTZNP[sLRiNRPV sVL][ 2 ssVuyV \ sVN][s[s [ RVLiT. RVNTP d RVLiT. d, sVs qs sVLji RVV zmnstsQ ry qsNRPxmsLiT. LRiV RWzqs, @sxqsLRi\sV[ sVLjiLiR sVs qs [NRPzmnstsQ ry qs NRPx msLiT; xqsWms NSLRiLigS c xmsogS sVLji RVV NSxqsDxmsgS DLiy. y N]dsVLRi][ gSLjitsQ [ RVLiT.i s[TgSsTLiRLiT.
* bdPRdNRPLjiLis L] RVV xmsLRiy[RV. yRsNTP sVVLiRV
TFnyqs [ RVLiT sVLji RVV R F~TgS [ RVLiT. |msR [NRPLi[ L] RVV N]sLiT.
INGREDIENTS
3 cups Chicken stock
3 Kaff ir lim e leaves
3 Lemon grass stalks
5 -6 M edium to large praw ns, peeled,
cleaned and deveined*
15 pcs Butto n mu shrooms, cleaned and cut
in to 2
5 Green and red b ird ' s eye chillies
(or 3-4 ordinary green chil l ies)
4 tbsp Lemon ju ice
t bsp Fish sauce
Handful of fresh coriander leaves
Salt to taste
xmsLSV3 NRPxmsV ZNP s sVry3 NRPzmsLi \sV ANRPVV3 sVs gRiT FRV5 -6 sVR \|qs sVLiT |msR L] RVV, ss,
aRPVxmsLRis sVLji RVV sgS DLi[ LRiNRPyLidzqss[zqsss* s
1 5 sVVNRPV s xmsog]RVgRiVV, aRPVxmsLjisssVLji RVV 2gS NRP [zqsss
5 ANRPVxmsR sVLji RVV FsLRiVxmso lLi LiQ= H
sVLRixmsNS RVV ([y 3c4 sWsVWV xmssVLRixmsNS RVV)
4 [V xqsWsV ssVLRixqsLi [V xqsWsV zmnstsQ ryqsgRiV|msRV N]dsVLRiLRiV N][xqsLi DxmsV
For cut vegetables, make sure pieces are of equal size for equal cooking.
15
7/29/2019 Telugu Recepies
3/72
A
HOT & SOUR SOUP
PREPARATION TIME: 3 mins
COOKING TIME: 12 mins
SERVES: 4
METHOD
Soak mushrooms in enough wate r to cover .
Microwave on HIGH for 3 minutes. Remove. Let it
rest for 1 minute. Drain and squeeze out excessliquid . Discard stems and finely shred caps. Beat eggs
with 1tsp sesame oil. Place stock, mushrooms, tofu,
sugar, vinegar, pepper and soy sauce in a larg e bow l.
M icrow ave, covered, on HIGH for 5 m inut es. Remo ve.
Stir in blended cornflour. Microwave on HIGH for 1
minute. Remove. Pour beaten egg mixture into soup
in a steady stream. M icrow ave on HIGH for 1 min ute.
Remove. Stand for 1 minute. Pour into soup bowls.
St ir in spr ing on ion and chi l l i oi l .
& rL`i xqsWmsR RWLkiNTP xms[ xqssV RVLi: 3 ssv.NRPVNTPLigi xqssV RVLi: 1 2 ssv.xqsLi*V: 4
xmsRsVVgjigRiysNTP RgjisLiR ds[ xmsog]RVgRiVsV yLiT.\|[ 3 ssVuyV \ sVN][s[s [ RVLiT. RVNTP d RVLiT. 1ssVxtsQLi @ DLiRLiT. dsLRiV sLi s[ RVLiT, @Rsxmso dsszmsLiRLiT. NSRV FyLRis[ RVLiT, NSmssV xqssgS RLRigRiLiT. 1[V xqsWs sVso* sWs][ gRiVRsV gS NRPLiT. ryNP,xmsog]RVgRiVV, [xmnsQp, RZNPLRi, ssgRiLi, sVLji RWV sVLji RVVr RW ryqs INRP |msR FyR[NTP dxqsVN][LiT. sVWR|ms, \|[5 ssVuyV \ sVN][s[s [ RVLiT. RVNTP d RVLiT. NRPzmsDLiRVNRPVs NSLiFnLi s[zqs gS NRPxmsLiT. \|[ 1 ssVx tsQLi\sVN][s[s [ RVLiT. RVNTP d RVLiT. NTP DLiRVNRPVs gRiVRVsVNRP=LisV x qsWms[ sVgS F RVLiT. \|[ 1 ssVx tsQLi\sVN][s[s [ RVLiT. RVNTP d RVLiT. 1 ssVxtsQLi AgRiLiT.xqsWms NRPxmsV[ F RVLiT. RLjigjis DNSRV sVLji RVV dALiVV s[zqs NRPxmsLiT.
INGREDIENTS
6 Dried Chinese mushroom s
2 Eggs
1 tsp Sesam e oil
1 l it re Sto ck, veg/non -veg
1 cups Tofu (bean curd) cut into thin
slices/cubes
2 tsp Sugar
3 t b sp Cid er vin eg ar/ Ch in ese vin eg ar
1 tsp Wh ite pepper2 tb sp Soy sauce (dark)
2 t bsp Co rn flo ur blen ded w it h 2 tb sp w at er
2 tbsp Spring onion , finely chopp ed
1 tbsp Chil l i oi l
xmsLSV6 FsLiRV \dsqs xmsog]RVgRiVV2 gRiVRV1 [V xqsWs sVso* sWs1 dLRiV sVry, s/yscs1 NRPxmsV xmsVRs |qsxqsVV/NRPWVVgS NRP [zqss
[xmnsQp (ds= |msLRiVgRiV)2 [V xqsWsV RZNPLRi3 [V xqsWsV \|qsRLi ssgRiLi/\dsqs ssgRiLi1 [V xqsWsV sVLji RWV2 [V xqsWsV r RW ryqs (yLi)2 [V xqsWsV lLiLiRV [V xqsWs ds[ NRPzmss NSLiFnLi2 [V xqsWsV xqssgS RLjigjis D NSRV1 [V xqsWsV d ALiVV
Use less water as there isless evaporation in themicrowave.
16
7/29/2019 Telugu Recepies
4/72
A
TOMATO & BASIL SOUP
PREPARATION TIME: 8 mins
COOKING TIME: 20 mins
SERVES: 4
METHOD
In a bowl, combine tomatoes, onion, gar l ic and
vegetabl e stock . M icrow ave, covered, on HIGH for 15
minutes or until soft, stirr ing often. Process tomato
mixture unt i l smooth in a food processor or mixer.
Return to bowl. Add tomato pure, basi l , salt and
pepper. Microwave, covered, on HIGH for 3 minutes,stirr ing on ce. Garnish w ith b asil. Serve hot or chilled .
* Place tomatoes w i thout any water in the MW O on
HIGH for 4 minutes. The skin will blister and peel off
easily.
sW[sVLji RVV RVzqs xqsWmsR RWLkiNTP xms[ xqssV RVLi: 8 ssv.NRPVNTPLigi xqssV RVLi: 2 0 ssv.xqsLi*V: 4
xmsRINRP FyR[, sW[V, DFy RVV, sV sVLji RVVsV ryNP NRPxmsLiT. sVWR|ms, \|[ 15 ssVuyV [NRPsVR[sLRiNRPV, @xmsVRxmsVRV NRPRVRVRW, \sVN][s[s[ RVLiT. xmso F|qsx qsLi [y sVNRP=Li[ sVRgS sW[sVaRPsVLi R RWLRiV [ RVLiT. Ljigji FyR dxqsVN][LiT. sW[sVaRPsVLi, RVzqs, Dx msV sVLji RVV sVLji RWV [LRiLiT.sVWR|ms, \|[ 3 ssVuyV \ sVN][s[s [ RVLiT., INRPryLjiNRP RVLiT . RVzqs ANRPV][ gSLjitsQ [ RVLiT. s[TgS [NRPRgS xqsLi* [ RVLiT.
* sW[sV dsLRiV [NRPVLiy 4 ssVuyV \ |[ \ sVN][s[sIss[ DLiLiT. y RLRiLi F~LigRiVRVLij sVLjiRVVxqsVLigS ET sxqsVLij.
INGREDIENTS
1 kg Rip e t om at oes, sk in ned an d ch op ped
fine*
1 Onion, chopped
2 c lo ve s G ar li c, cr ush ed
2 50 ml Veg etable st ock
cup Basi l , torn
1 tbsp Tom ato pure
tsp Pepper
Salt to taste
xmsLSV1 kg Rip e t om at oes, sk in ned an d ch op ped
fine*
1 Onion, chopped
2 c lo ve s G ar li c, cru sh ed
2 50 ml Veget ab le stock
cup Basil, torn
1 tbsp Tomato pure
tsp Pepper
Salt to taste
17
7/29/2019 Telugu Recepies
5/72
A
QUICK SWEET CORN SOUP
PREPARATION TIME: 2 mins
COOKING TIME: 7 mins
SERVES: 4
METHOD
Pour bo th the corns into a large dish. Add stock and
grated ginger. Mix well . Microwave on HIGH for 7
minutes. Remove. Stir well, removing any lumps.
Garnish w ith spr ing on ions. Serve steaming ho t w ith
chill i vinegar.
NTP*N`P {qs* NSL`i xqsWmsR RWLkiNTP xms[ xqssV RVLi: 2 ssv.NRPVNTPLigi xqssV RVLi: 7 ssv.xqsLi*V: 4
xmsRINRP |msR FyR[NTP lLiLiRV NSLisV dxqsVN][LiT. ryNP sVLji RVV@iLi sVVR s[ RVLiT. gS NRPxmsLiT. \|[ 7 ssVuyV\sVN][s[s [RVLiT. RVNTP d RVLiT. G\sy sVVRV[NRPVLiy gS NRPxmsLiT. RLjigjis D NSR][ gSLjitsQ [ RVLiT.F~gRiVNRPNRPVRVLiRgS, d ssgRiLi][ xqsLi* [ RVLiT
INGREDIENTS
1 pkt Corn
1 large t in Cream ed-style sw eet corn
1 tsp Grated ginger
2 cups Vegetable stock
1 Spring onion , finely chopp ed
xmsLSV1 FyZNP NSLi1 |msR sV NUPsVc|qs {qs* NSLi1 [V xqsWs sVVR[zqss @iLi2 lLiLiRV NRPxmsV sV sVry1 D NSR, xqssgS RLjigjisj
18
7/29/2019 Telugu Recepies
6/72
A
CHINESE CHICKEN & MUSHROOMSOUP
PREPARATION TIME: 15 mins
COOKING TIME: 12 mins SERVES: 4
METHOD
Soak al l the dr ied mushrooms overnight. Next
morning, wash them several t imes. Slice mushroomsthinly. Take a microwave-proof bowl, add chicken
ju li en nes an d 2 cu ps o f w at er. Bo il in M W O fo r 2
minutes. Remove chicken and keep it aside. Take
another bowl, add al l the sl iced mushrooms and
bokchoy. Add both soy sauces, seasoning and stir
well . Add chicken to this. Mix well . Add sesame oi l .
Microwave for 3 minutes. Top it up with chopped
coriander. Serve hot.
\dsqs ZNPs sVLji RVVxmsog]RVgRiV xqsWmsR RWLkiNTP xms[ xqssV RVLi: 15 ssv.NRPVNTPLigi xqssV RVLi: 1 2 ssv. xqsLi*V: 4
xmsRFsLiRV x msog]RVgRiVsV @sLis LSRLiy ysLiT.sVLRiVxqs DRRVLi, ys @s[NRPryLRiV NRPRgRiLiT.
xmsog]RVgRiVsV xqssgS RLRigRiLiT. \ sVN][s[sc@sVNRPW FyRdxqsVNRPVs, @LiRV[ ZNPs sVVNRPV s[zqs, 2 NRPxmsV dsF RVLiT. \sVN][s[s[ 2 ssVuyV DTNTPLiRLiT. ZNPssV RVNTP dzqs x msNRPs |msLiT. sVL]NRP FyR dxqsVN][LiT,@LiRV[ RLjigjis xmsog]RVgRiVV @sLis sVLjiRVV[NP][ V s[ RVLiT. lLiLiRV LRiNS r RW ryqsV, sVry@LiRV[s[zqs, gS NRPx msLiT. ksNTP ZNPs NRPxmsLiT. gSNRPxmsLiT. sVso* sWs s[ RVLiT. 3 ssVuyV \ sVN][s[s[ RVLiT. ks\|ms RLjigjis N]dsVLRi RLiT. s[TgS x qsLi*[ RVLiT.
INGREDIENTS
5 0 gm Ch icken ju liennes
1 0 gm Shiitake mushroom
1 0 gm W h it e f un gu s, in sm all p ieces
1 0 gm St raw m ush ro om , sliced
1 0 g m Fresh m u sh ro om , sliced
1 0 g m Bo kch oy/ Ch in ese cab bag e
2 gm Ginger ju l iennes
2 gm Coriander leaves
2 m l Soy sauce (ligh t )
2 m l Soy sauce (dark)
2 gm Seasoning
5 m l Sesam e oil
2 gm Black pepper
2 gm Salt
xmsLSV5 0 gS. ZNP s sVVNRPV1 0 gS. ztsQZNP[ x msog]RVgRiVV1 0 gS. \ s xmnsLigRiqs, s sVVNRPVgS1 0 gS. xmsV RgS ry xmsog] RVgRiVV1 0 gS. xmsVRgS RLjigj is y xmsog]RVgRiVV1 0 gS. [NP][ V/\dsqs NS[2 gS. @Li }msx qsV2 gS. N]dsVLRi ANRPVV2
sV.d. r RW ryqs (\ )2 sV.d. r RW ryqs (yLi)2 gS. yLix mso gjiLiV5 sV.d. sVso* sWs2 gS. s sVLji RWV2 gS. DxmsV
19
7/29/2019 Telugu Recepies
7/72
LEEK & POTATO SOUP
PREPARATION TIME: 10 mins
COOKING TIME: 25 mins
SERVES: 4
METHOD
Put leeks , po ta toes and bu t te r in to a la rge
microwave-proof bowl. Cover wi th p last ic wrap.
Pierce the wrap several t imes. Microwave on HIGH
for 10 min utes. Ad d m ilk, stock, thym e, bay leaf, salt
and pepper . Microwave on HIGH for another 7
minutes. Al low to cool sl ight ly. Remove bay leaf.
Pour soup into a blender or food processor and
pure unt i l smooth. Place mixture back in to the
bowl. Microwave on HIGH for 3 minutes more.
Garnish with chives and sour cream, i f desired.
Serve hot.
dN`P sVLji RVV LigSRVLixmsxqsWmsR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 2 5 ssv. xqsLi*V: 4
xmsRINRP |msR \sVN][sscxmnsQpmns FyR[ dN`P=, LigSRVLixmsVsVLjiRVV ss s[RVLiT. INRP FyzqsN`P NRPsLRiV][ sVWRVLiT.@s[NRP ][ NRPsLRiVNRPV LRiLiyV [RVLiT. \|[ 10 ssVuyV\sVN][s[s [RVLiT. FyV, ryN`P, \sV, [ dmns, DxmsVsVLjiRVV |msxmsL`i. \|[ sVL][ 7 ssVuyV \sVN][s[s[RVLiT. N]RgS RRdsRVLiT. [ dmns dzqss[RVLiT.xqsWmssV LiRL`i [y xmnsQo` F|qsxqsL`i[ Fzqs sVRgS@[V [RVLiT. sVNRP=L`isV Ljigji FyR[ s[RVLiT.\|[ sVL][ 3 ssVuyV \sVN][s[s [RVLiT. @sxqsLRi\sV[D NSRV sVLjiRVV rL`i NUPsV][ gSLjitsQ [RVLiT. s[TgSxqsL`i* [RVLiT.
INGREDIENTS
3 Leeks, th in ly sliced
3 cu p s Po t at o es, d ice d
3 tbsp Butter
2 cups M ilk
1 cu ps Ch icken st o ck
1 Bay leaf
tsp Thym e
Salt and pepper to taste
Chopp ed chives (hara pyaz), optio nal
Dol lop of sour cream, opt ional
xmsLSV3 dNP=, xqssgS RLjigjiss3 NRPxmsV LigS RVLixmsV, sVVNRPVgS RLjigjiss3 [V xqsWsV ss2 NRP xmsVV FyV1
NRPxmsVV ZNPs sVry ZNPs ryNP1 [ dmns [V xqsWsV \sVLRiV N][xqsLi DxmsV sVLji RVV sVLji RWVRLjigjis D NSRV (xms Dys RVV N]jgS rLi NUPsV, sNRPLi
20
7/29/2019 Telugu Recepies
8/72
SPLIT PEA SOUP
PREPARATION TIME: 15 mins
COOKING TIME: 55 mins
SERVES: 4
METHOD
Combine al l ingredients except ham in a deep
casserole. Microwave on HIGH for 45 minutes,
st irr ing at least 2 or 3 t im es dur ing cookin g. Add hot
water if necessary, during cooking. Chop ham and
stir into soup. Microwave for 3 minutes longer. Let
set for 5 m inut es. Serve hot w ith crou ton s, if desired.
s xmsxmsV xqsWmsR RWLkiNTP xms[ xqssV RVLi: 15 ssv.NRPVNTPLigi xqssV RVLi: 5 5 ssv.xqsLi*V: 4
xmsRsV Rx ms sVgjiy x msyLSssLis INRP [\ s FyR[NRPxmsLiT. NRPVNTPLig`i xqssVRVLi[ NRPdsxqsLi 2 [NRP 3 ryLRiVNRP RVRVRW, \ |[ 45 ssVuyV \ sVN][s[s [ RVLiT.NRPVNTPLigi xqssV RVLi[ @sxqsLRi\sV[ s[T ds F RVLiT. sVsVsVVNRPV [zqs xqsWms[ s[ RVLiT. sVL][ 3 ssVuyV \sVN][s[s[ RVLiT. 5 ssVuyV @ sjs[ RVLiT. NSysVNRPVLi[NRPWs=][, s[TgS xqsLi* [ RVLiT.
INGREDIENTS
1 or 2 sl ices Ham, " thick
1 cup Split peas, w ashed and drained
cup Celery, chopped
1 M edium -sized carrot , scrubbed and
sliced th in
1 Sm all-sized onion, chopped
tsp Salt
tsp Pepper
6 8 cups Hot w ater
xmsLSV1 [NRP 2 sV |qsqsV, " sVLiRLi1 NRPxmsV s xmsxmsVV, NRPTgji ALRiss NRPxmsV |qsLki, RLjigjisj1 sVRLRiNRPLi \|qs NSlLi, ]NRPdzqs xmsVRgS RLjigjiss1 s \|qs DFy RVV, RLjigjiss [V xqsWsV DxmsV [V xqsWsV sVLji RWVss6 8 NRPxmsVV s[T dsLRiV
21
7/29/2019 Telugu Recepies
9/72
Starters/Snacks/Salads
EASY MEDIUM DIFFICULT AUTO COOK MENU* KIDSKA
7/29/2019 Telugu Recepies
10/72
A
23
KHAMAN (Yellow) DHOKLA
PREPARATION TIME: 20 mins
COOKING TIME: 15 mins
SERVES: 4
METHOD
Soak the dal in water to cover, overnight. In themo rning , grind it a litt le coarsely. Let it stan d covered
overnight again. Once the dal has fermented, add
half t he oil, salt, asafoetid a, green chill i paste, ging er
and soda bicarbonate m ixed w ith a l i t t le w ater. Beat
thoroughly once again. Grease a large microwave
baking dish (2" deep) with a l i t t le oi l . Spread the
mixture in i t to a thickness of 1". Stand in another
dish of hot water. Microwave, covered, on 600W for
12 min ut es. To check t he Dho kla fo r readiness, pierce
it with a fork. When done, the fork wil l come out
clean. Once the Dhokla is cool, cut int o 1 " cubes.
Combine remaining oi l and mustard seeds, add curry
leaves. Microw ave on HIGH for 2 minut es and pou r
over the Dhokla. Garnish with grated coconut and
chopped coriander leaves. Serve warm or cold.
sVs (xmsxqsVxmso xmsRs) ][NSR RWLkiNTP xms[ xqssV RVLi: 20 ssv.NRPVNTPLigi xqssV RVLi: 1 5 ssv.xqsLi*V: 4
xmsR
sVVslgi[ dsFzqs xmsxmsVsV LSRLiy ysLiT.DR RVLi, N]jgS xmsVNRPV DLi[ ys LRiVLiT. sVd ysINRP LSRLiy @lgi[ sVWzqs DLiRLiT. xmsx msV x msozqssRLRiVyR, xqsgRiLi ALiVV, Dx msV, BLigRiVs, xmssVLRixmsNS RV}msxqsV, @Li sVLjiRVV ry \NSL][s[ s[zqs N]jgSds][xqs BLiRV[ NRPxmsLiT. sVL][ryLji gS d [ RVLiT.INRP |msR \sVN][s[s [NTPLigi FyR [x ms (2" [\sj) N]jgSsWs xmsp RVLiT. C sVaRPsWs A FyR[ 1" sVLiRLigSxmsLRiRLiT. sVL][ s[T ds FyR[ |msLiT. sVWR|ms, 660RV [ 12 ssVuyV \sVN][s[s [ RVLiT. ][NS R RW\lLiLiRs
xmsLkiOTPQLiRysNTP, ys FnL`i][ gRiVRLiT. xmspLji@LiVVsxmsVRV, FnLi NUPsgS RVNTP sx qsVLij. ][NS RTsRLRiVyR, 1 " NRPWVgS NRP [ RVLiT. sVgjis ALiVV,AyV sVLji RVV NRPLji s[FyNRPV NRPx msLiT. \|[ sVL][ 2 ssVuyV \sVN][s[s [zqs, ][NSQ\|ms F RVLiT. RVLjisVs N]LRisVLjiRVV RLjigjis N]dsVLRi ANRPV][ gSLjitsQ [RVLiT.sVsRgS [NRP RgS xqsLi* [ RVLiT.
INGREDIENTS
2 cups Chana Dal
tsp Soda b icarbonate
2 cups Water
t sp Asafoet ida (h ing)
4 Green chillies, m ade in to paste
" pc Ginger
5 tbsp Oil
Salt to taste
FOR TEMPERING t sp M u st ard seed s (sarso n)
8 Curry leaves (kari patta)
FOR GARNISHING
cup Coriander leaves, chopp ed
cup Coconut, grated
xmsLSV2 NRPxmsVV ZaPsgRii xmsxmsV [V xqsWsV ry \NSL][s[2 NRPxmsVV dsLRiV [V xqsWsV BLigRiVs (zLigi)4 xms sVLRixmsNS RVV, }msqsgS [zqsss " sVVNRP @sVV5 [V xqsWsV ALiVVLRiV N][xqsLi DxmsV
Fxmso s[ RVsNTP [V xqsWsV AyV (xqsLRirs)8 NRPLjis[FyNRPVV (NRPLji xmsy)gSLjiztsLigi N][xqsLi NRPxmsV N]dsVLRi ANRPVV, RLjigjiss NRPxmsV N]Lji, RVLjisVsjs
7/29/2019 Telugu Recepies
11/72
ALOO KAND CHAAT
PREPARATION TIME: 10 mins
COOKING TIME: 15 mins
SERVES: 4
METHOD
Combine the potatoes, kand and butter in a bowl.
Add 1tsp of water. Mix well . Microwave on HIGH for
6 m inut es. Stir on ce in-betw een after 3 m inut es. Takeout and let i t cool. When potatoes and yam are
cooled, add onions, coriander, mint and the mixed
masala. Mix well . Garnish with fresh cor iander
leav es. Serve.
AW NSLi` R RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 5 ssv.xqsLi*V: 4
xmsRLigS RVLixmsV, NSLi sVLji RVV sssV INRP FyR[NRPxmsLiT. 1 [V xqsWs dsLRiV NRPxmsLiT. gS NRPx msLiT.
\|[ 6 ssVuyV \sVN][s[s [ RVLiT. sVR[ 3 ssVuyRLRiVyR INRPryLji NRPxmsLiT. RVNTP dzqs RRds RVLiT.LigS RVLixmsV sVLji RVV RWsV RTs RLRiVyR,DFy RVV, N]dsVLRi, xmsoks sVLji RVV sVNP= sVryNRPxmsLiT. gS NRPxmsLiT. y N]dsVLRi][ gSLjitsQ [ RVLiT.ixqsLi* [ RVLiT.
INGREDIENTS
1 cu p Po tat oes, p eeled an d cu bed
1 cu p Pu rp le ya m (k an d ), p eel ed an d cu bed
cup Chopped onions
cup Chopped coriander
2 tb sp Chopped m int leaves
1 tsp Butter
MIX INTO A MASALA
t sp Ch illi pow der1 t sp Ro ast ed cu m in seed s (jeera ) p ow d er
t sp Dried m ang o po wd er (am chur)
tsp Black salt
tsp Sugar
xmsLSV1 NRPxmsV LigS RVLixmsV, s sVLji RVV NRPWVgS
NRP [zqssss1 NRPxmsV xmsLRi RWsV (NRPLi), s sVLji RVV
NRPWVgS NRP [zqsss NRPxmsV RLjigjis DFy RVV NRPxmsV RLjigjis N]dsVLRi2 [V xqsWsV RLjigjis xmsoky1 [V xqsWsV ss
INRP sVr gS NTPLijs NRPxmsLiT [V xqsWsV NSLRiLi F~T1 [V xqsWsV L][qs [zqss NRPLRi (LS) F~T2 [V xqsWsV FsLiRV sWsVT F~T (AsVRWLi) [V xqsWsV NP ry [V xqsWsV RZNPLRi
24
7/29/2019 Telugu Recepies
12/72
A
POHA
PREPARATION TIME: 25 mins
COOKING TIME: 30 mins
SERVES: 4
METHOD
Heat oi l ( ref ined oi l) in a microwave-proof bo w l for 2
minutes. Soak chewra in lukewarm water for 2
minutes. Drain the water, keep aside. Add cumin and
mustard seeds. Microwave again for 1 minute. Add
chopped onion, ginger, green chill ies, curry leaves,
turmeric powder, red chill i powder, green peas,
peanuts and cashew nuts. Microwave again for 1
minute. Add chewra. Mix well with spoon. Spr inkle
coconut oi l and half of the grated coconut. Add
2tbsp of water. Cover bowl with plast ic wrap.
Microwave again for 1 minute. Remove the plast ic
w rap. Add lemon juice. Garnish w ith g rated coconut .
SPECIAL NOTES: While heat ing o i l , the bowl
becomes very hot. Please be careful and always use
oven gloves for holding t he bow ls.
xmspR RWLkiNTP xms[ xqssV RVLi: 25 ssv.NRPVNTPLigi xqssV RVLi: 3 0 ssv.xqsLi*V: 4
xmsR@LiVV (Lji\|mnss ALiVV) sV \ sVN][s[scxmspmns FyR[ 2ssVuyV s[T [ RVLiT. @VNRPVsV g][LRiVsRs ds[ 2ssVuyV ysLiT. ds sLi, x msNRPs |msLiT. NRPLRisVLji RVV AyV NRPxmsLiT. RLRiVyR 1 ssVx tsQLi \ sVN][s[s
[ RVLiT. RLjigjis DFy RVV, @Li, x mssVLRixmsNS RVV,NRPLjis[FyNRPVV, x msxqsVxmso F~T, FsLRi NSLRiLi F~T, x ms dsV,s[LRiVZaPsgRi gjiLiV sVLji RVV Tx msxmsV NRPx msLiT. RLRiVyR 1ssVxtsQLi \ sVN][s[s [ RVLiT. @VNRPVV NRPxmsLiT. x qsWsV][gS NRPxmsLiT. N]Lji sWs sVLji RVV xqsgRiLi N]Lji RVLRiVsVVNRPLjiLiRLiT. 2 [V xqsWs dsLRiV NRPxmsLiT. INRP FyzqsNPNRPsLRiV][ FyRsV sVW RVLiT. RLRiVyR 1 ssVxtsQLi \ sVN][s[s[ RVLiT. FyzqsNP NRPsLRiV dzqss[ RVLiT. ssVLRixqsLi NRPxmsLiT. iRVLjisVs N]Lji][ gSLjitsQ [ RVLiT.
xms[NRP gRisVsNRPV: sWssV s[T [}qsxmsVRV, FyR y s[T
@soRVLij. R RV[zqs gRiRgS DLiRLiT sVLji RVV FyRsVxmsVNRPVs[xmsVRV FsxmsVRV Iss g][s= DxmsWgjiLiRLiT.
INGREDIENTS
1 0 0 g m Fla tt en ed r ice (ch ew ra )
2 0 gm Green peas
1 5 gm Peanuts
1 5 gm Cashew nuts (kaju)
3 gm M ustard seeds
2 gm Cum in seeds
2 0 gm Chopped onion
5 gm Curry leaves
2 gm Ginger2 gm Green chillies
2 gm Coriander
1 Lemon, squeezed
2 0 gm Grated coconut
2 gm Red chill i pow der
2 gm Turm eric pow der
2 0 m l Refined o il
2 0 m l Coconut o il
Salt to taste
xmsLSV1 0 0 gS. @VNRPVV (y)20 gS. xms dsVs15 gS. s[LRiVZaPsgRi gjiLiVi1 5 gS. TxmsxmsV gjiLiV
(NS)3
gS. AyV2 gS. NRPLRi gjiLiV20 gS. RLjigjis
DFy RVV5 gS. NRPLjis[FyNRPVV
2 gS. @sVV2 gS. xms
sVLRixmsNS RVV2 gS. N]dsVLRi1 ssVNS RV, zmsLiTsj20 gS. RVLjisVs N]Lji2 gS. FsLRi NSLRiLi F~T2 gS. xmsxqsVxmso F~T20 sV.d. Lji\|mnss ALiVV20 sV.d. N]Lji sWsLRiV N][xqsLi DxmsV
25
7/29/2019 Telugu Recepies
13/72
A
IDLI
PREPARATION TIME: 1 0 ssv.COOKING TIME: 20 ssv.SERVES: 4
METHOD
Soak the r ice and dal separately overnight in water
to just cover. The next morning, gr ind well and mix
the two. The bat ter w i l l look l ike a th ick, gra iny
custard. Add salt . Leave in a large bowl to ferment
for 6 hours. I t wi l l r ise and double in volume. To
cook, l ight ly grease small glass bowls/microwave-
proof id l i s tand. Microwave on HIGH for 6 minutes
for 6 idl is. I t is best to arrange the cups in a circle
on the MWO turntable. You wi l l have to make the
idl is in ba tches.
INGREDIENTS
2 cups " Bo iled" rice
1 cup Dhu li Urad DalSalt to taste
Alternatively, you can use a ready-made mix that
is available in the market. Mix according to
instruct ions on the packet and fol low cooking
instructions below.
26
BUR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 2 0 ssv.xqsLi*V: 4
xmsRR sVVslgi[ dsFzqs RVLi sVLjiRVV xmsxmsVsVLSRLiy ysLiT. sVLRiVxqs DRRVLi, gS LRiVLijsVLjiRVV lLiLiTLis NRPxmsLiT. C LRiVs zmsLiT NRPs,gRiRV gRiRVgS Ds |msLRiVgRiVgS NRPszmsxqsVLij. DxmsVs[RVLiT. INRP |msR FyR[ DLi, xmsoRVysNTP 6 gRiLiVDLiRLiT. Bj \|msNTP DVRVLij sVLjiRVV xmsLjisWLilLiLiTLiRV @soRVLij. NRPVN`P [RVysNTP, s gSxqsVFyRV/\sVN][s[scxmspmns BU ryLi`NRPV N]jgS sWsxmspRVLiT. 6 BUNRPV 6 ssVuyV \|[ \sVN][s[s[RVLiT. NRPxmsVsV \sVN][s[s L`i[V\|ms gRiVLiRLigSDLiRLi sVLij. dsVLRiV BUsV yRVV yRVVgSRRWLRiV [RVszqs DLiVLij.
xmsLSV2 NRPxmsVV DxmsVRV [zqss RVLi1 NRPxmsV F~Vdzqss sVsxmsxmsxmsVLRiV N][xqsLi DxmsV
xmsysW RVLigS, dsVLRiV sWlLi[ Li[lLiUcsVNP= DxmsWgjiLiRsRV. FyZNP\|ms DsxqsWRs xmsNSLRiLi NRPxmsLiT sVLji RVV NTPLij NRPVNTPLigixqsWRsV FyLiRLiT.
7/29/2019 Telugu Recepies
14/72
A
CHICKEN 65
PREPARATION TIME: 15 mins
COOKING TIME: 20 mins
SERVES: 4
METHOD
Take a bow l and mix th e gingergar l ic paste, 2tsp oi l ,
chi l l i powder and salt with a l i t t le water to form athick paste. Add chicken pieces to the batter.
Marinate for about 1 hour. Mix in the cornf lour,
spread on a tray. Cook in preheated CONVECTION
mode on HIGH for 12 minutes, turn ing once.
Remove. Place the remaining oil and curry leaves in
a bowl. Microwave on HIGH for 2 minutes. Add
chillies, curd and tsp salt. Stir w ell. M icrow ave on
650W for 4 minutes. Remove. Add lemon juice,
garam masala and chicken pieces. Microwave on
65 0W again for 1 m inute. Remove. M ix w ell . Garnish
w ith onions.
* For a m ore vibrant red colour w hich is characterist ic
of Chicken 65, soak a few Kashmiri chill ies in warm
water for 7 minutes. Remove water and gr ind to a
fine p aste. For m ore heat , use a spicier variety of red
chillies.
ZNPs 65R RWLkiNTP xms[ xqssV RVLi: 15 ssv.NRPVNTPLigi xqssV RVLi: 2 0 ssv.xqsLi*V: 4
xmsRINRP FyR[ @LicsV }msxqsV, 2 [V xqsWs ALiVV, NSLRiLi
F~T, Dx msV sVLji RVV NRPs }msx qsVgS R RWLRis*ysNTP N]jgSds NRPxmsLiT. C }msx qsV[ ZNPs sVVNRPV s[ RVLiT. 1 gRiLiFyV ELRids RVLiT. NSLiFnLi NRPzms, INRP [[ xmsVRgSxmsLRiVsLiT. {ms{ NRPs*QORPQs sW[ \|[ 12 ssVuyV NRPVNP[ RVLiT, INRPryLji xmsLiT. RVNTP d RVLiT. sVgjis ALiVVsVLji RVV NRPLjis[FyNRPVV INRP FyR[ s[ RVLiT. \|[ 2 ssVuyV\sVN][s[s [ RVLiT. xmssVLRixmsNS RVV, |msLRiVgRiV sVLji RVV 1/2[V x qsWs DxmsV NRPxmsLiT. gS NRPxmsLiT. 650 RV[ 3ssVuyV \ sVN][s[s [ RVLiT. RVNTP d RVLiT. ssVLRixqsLi,gRiLRiLi sVry sVLji RVV ZNPs sVVNRPV NRPxmsLiT. RLRiVyR 650
RV[ 1 ssVxtsQLi \sVN][s[s [ RVLiT. RVNTP d RVLiT. gSNRPxmsLiT. DFy RV][ gSLjitsQ [ RVLiT.
* ZNPs 65 NRPV xms[NRP ORPQ\sVs gS N]sV NRPszmsLi[FsLRi LRiLigRiV N][x qsLi, N]j NSbdPLki sVLRixmsNS RVV g][LRiVsRsds[ 7 ssVuyV ysLiT. ds dzqss[zqs sVRs }msxqsVgSLRiVLiT. sVLjiLiR NSLRiLigS DLiRsNTP, FsNRPVs NSLRiLigS DLi[sVLRixmsNS RVV yRLiT.
INGREDIENTS
50 0 gm Chicken th ighs, boneless, sk in less, cut
into 1" pieces
1 tsp Garam masala pow der
1 tsp Garlic paste
cup Oil
2 tsp Salt
1 tsp Ginger paste
2 t sp Re d ch il li p o w d er (o r red c hi ll i p ast e)*
2 tsp Cornf lour1 cup Curd, w hisked
2 Green chillies, slit
3 tsp Lem on ju ice
cup Curry leaves
2 Onions, cut into rounds
xmsLSV5 0 0 gS. ZNPs ]RV, FssVVNRPV sVLji RVV ][V [sj
sVLji RVV 1 " sVVNRPVgS NRP [zqssj1 [V xqsWsV gRiLRisV sVry F~T1 [V xqsWsV sV }msxqsV NRPxmsV ALiVV2 [V xqsWsV DxmsV1 [V xqsWsV @Li }msxqsV2 [V xqsWsV FsLRi NSLRiLi F~T ([NRP FsLRi NSLRiLi }msxqsV)*2 [V xqsWsV NSLiFnLi1 NRPxmsV |msLRiVgRiV, NTPsj2 xms sVLRixmsNS RVV, sVgS N][zqss3 [V xqsWsV ssVLRixqsLi NRPxmsV NRPLjis[FyNRPVV2 DFy RVV, gRiVLiRgS N][zqsss
27
7/29/2019 Telugu Recepies
15/72
A
K
VEGGIE MAYO ROLLS
PREPARATION TIME: 10 mins
COOKING TIME: 5 mins
SERVES: 4
METHOD
Take a mixing bowl and add al l vegetables except
asparagus. Sprink le olive o il. Take a m icrow ave-proo f
bow l and microw ave this vegetable mix for 1 m inute.
Remove. Keep the mixture in a perforated tray to
remove moisture. Spread mayonnaise on the pita
bread. Arrange vegetable mix lengthwise. Crumble
Feta cheese. Place the asparagus lengthwise and
sprinkle basil leaves. Now roll it t ightly. Microwave it
again for 30 seconds. Cut t his roll in roun ds. Arrang e
in a platt er. Serve w ith spicy sauce.
sgki sVW L][=R RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 5 ssv.xqsLi*V: 4
xmsR
NRPxmsysNTP INRP FyR dxqsVNRPVs @LiRV[ @ryLRigRiqs RxmssVgjis NRPWLRigSRVV @ds s[RVLiT. Ads sWsNRPLjiLiRLiT. \sVN][s[scxmspmns FyR dxqsVNRPVs, CNRPWLRigS RV sVaRPsWs 1 ssVxtsQLi \ sVN][s[s [ RVLiT. RVNTP d RVLiT. RT ALjiFsysNTP C sVaRPsWs INRPV gjis[ DLiRLiT. zms \|ms sV RWs[ xmsp RVLiT.F~RVsogS NRPWLRigSRV sVaRPsWs xqsLRiLiT. |mns dsVVNRPVgS s[RVLiT. @ryLRigRiqssV F~RsogS |msLiTsVLji RVV RVzqs ANRPVV RLiT. Bx msVRV ks gRigSRVLiT. RLRiVyR ks 30 |qsNRPsV \sVN][s[s [ RVLiT. CL][sV gRiVLiRLigS NRP [ RVLiT. INRP }msV[ xqsLRiLiT. \ |qs#{qsryqs][ xqsLi* [ RVLiT.
INGREDIENTS
2 0 gm Cab bag e, cu t in ju lien nes
5 0 g m Red bell pep per, cu t in ju lien nes
5 0 g m Yello w b ell p ep per, cu t in j ul ien nes
5 0 g m Cap sicu m , cu t in ju lien nes
5 0 gm Carro t, cu t in ju lien nes
1 0 Olives (zaitoon), cut in rounds
1 0 Gherk ins, chopped
2 0 gm Jala pe o p ep pers, ch op ped
4 pcs A sparagus1 0 Basil leaves
2 0 gm Green onion
2 gm Black pepper
1 0 m l Olive o i l
3 0 gm Feta cheese
3 0 g m Veg et arian m ayo nn aise
2 Thin p ita bread , 1 0 " size, ready-made
Salt to taste
xmsLSV
2 0 gS. NS[, xqsss F~LRiVgS RLjigjisj5 0 gS. lLi |msxmsLi, xqsss F~LRiVgS RLjigjisj5 0 gS. Fs[ |msxmsLi, xqsss F~LRiVgS RLjigjisj5 0 gS. NSzms=NRPsV, xqsss F~LRiVgS RLjigjisj5 0 gS. NSlLi, xqsss F~LRiVgS RLjigjisj1 0 As= (\Ws), gRiVLiRLigS NRP [zqsss1 0 lLi&VLjis=, RLjigjiss2 0 gS. |ms[ |msxmsLi=, RLjigjiss4 yVgRiV sVVNRPV AryLRigRiqs s1 0 RVzqs ANRPVV
2 0 gS. ANRPVxmsR DFy RVV2 gS. s sVLji RWV1 0 sV.d. Ads sWs3 0 gS. dqs c1 KsV=.3 0 gS. s[Lji RVs sV RWs[2 xmsVRs zms , 10 \|qs, lLiUcs[VLRiV N][xqsLi DxmsV
Always start off with theshortest cooking time listed in therecipe. This way vegetables willnot be overcooked. You can
always cook it for some more time if
required.
28
7/29/2019 Telugu Recepies
16/72
A
K
MINI PARATHAS (PANEER& GREEN PEAS)
PREPARATION TIME: 15 mins
COOKING TIME: 10 mins SERVES: 2
METHOD
In a large bowl, take wheat f lourand a pinch of salt . Add water.
Knead the dough t i l l medium
tight consistency. Cover dough
for 5 minutes wi th wet c lo th.
Divide it into small bal ls of 70 gm
(approx. 5tb sp). In a b ow l, mix al l
the stuffing ingredients. Stuff the
mixture in the dough. Make into
bal ls . Preheat the MWO on
MEDIUM mode. Roll the balls
into parathas with a rol l ing pin
and place on a tray. Turn it after
3 m inutes. Pour tbsp ghee or
butter. Repeat the same process
again by turning i t and adding
butter or ghee. Cook t i l l golden
brown. Serve hot parathas with
curd and your favour ite chutney
or with pickle.
sVds xmsLSV (xmsdsL`isVLji RVV dsV)R RWLkiNTP xms[ xqssV RVLi: 15 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv. xqsLi*V: 2
xmsRINRP |msR FyR[, g][RVsV zmsLiTsVLji RVV ZNPRV DxmsV dxqsVN][LiT. d
NRPxmsLiT. sVRLRiNRPLi gRigS gSNRP}qsV zmszqsNTP sVVR [ RVLiT. sVVR\|ms 5 ssVuyV RT gRiVR s[zqsDLiRLiT. ks 70 gS. (xqsVsWLRiV 5[V xqsWsV) s ssVVRVgS [ RVLiT. INRP FyR[,[xms DLiRszqss xqszmnsLigi xmsyLSV@ds NRPxmsLiT. C sVaRPsWssVVR[xms |msLiT. sVVRVgS[RVLiT. dsVTRVsV sW`[
\sVN][s[ssV {ms{ [RVLiT. CsVVRsV L] NRP][ xmsLSVgSL][ [zqs INRP [[ DLiRLiT. sVWRVssVuy RLRiVyR ks xmsLiT. [V x qsWs sLiVV [NRP sss[RVLiT. B[ xms Rs, xmsLisVLji RVV ss [NRP sLiVV s[ RVLi[xqsW sVd [RVLiT. LigSLRiVLRiLigRiVNRPV s[ sLRiNRPV NRPVNP [ RVLiT.|msLRiVgRiV sVLji RVV dsVNRPV Bx tsQ\sVs R
[NRP ELRigS RV][ xmsLSsV xqsLi*[ RVLiT.
INGREDIENTS
1 0 0 g m G ra t ed p an ee r (co tt a ge ch eese )
3 0 gm Green peas
1 Onion, chopped
2 0 g m Co rian der leaves, ch op ped
5 gm Ginger, g rated
1 0 gm Green ch illies, ch op ped
5 gm Red chill i pow der
3 gm Garam m asala pow der
3 gm Cum in pow der5 gm Chaat m asala
2 0 gm Ghee/Butter
Salt to taste
FOR DOUGH
2 0 0 gm W heat flo ur (att a)
A pinch of salt
xmsLSV1 0 0 sVVNRPV [zqss xmsdsLi (NS[ d)3 0 gS. xms dsVs1 RLjigjis DFy RV2 0 N]dsVLRi ANRPVV, RLjigjiss5 gS. @sVV, sVVNRPV [zqssj1 0 xms sVLRixmsNS RVV, RLjigjiss5 gS. FsLRi NSLRiLi F~T5 gS. gRiLRisV sVry F~T3 gS. NRPLRi F~T5 gS. y sVryLRiV N][xqsLi DxmsVzmsLiT sVVR N][xqsLii2 0 0 gS. \ s FnLiINRP ZNPRV DxmsVi
29
7/29/2019 Telugu Recepies
17/72
A
CHANA CHAAT
PREPARATION TIME: 10 mins
COOKING TIME: 20 mins
SERVES: 2
METHOD
Soak chana overnight in a bowl with baking soda
and salt . Wash it t horough ly. M icrow ave on LOW ti l l
it is soft and tender. Drain. Cool it in the refrigerator.In a large bowl, take the chana. Add chopped
tomatoes, onions and green chill ies. Add all the dry
spice powders and black salt . Mix well . Add lemon
ju ice to the ch aa t . G ar n ish w it h co ri ander le av es an d
spr ing onion.
Ry yIR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 2 0 ssv.xqsLi*V: 2
xmsRLSRLiy ZaPsgRisV [NTPLigi ry sVLji RVV Dx msV][ INRPFyR[ ysLiT. ys gS NRPRgRiLiT. sVRgS sVLji RVVsVXRVsogS @[VsLRiNRPV [ dsVR \sVN][s[s [ RVLiT. ds
ss[ RVLiT. lLizmnslLi[Li[ dss RLRiRLiT. INRP |msRFyR[NTP ZaPsgRiV dxqsVN][LiT. RLjigjis sW[V, DFy RVVsVLji RVV xmssVLRixmsNS RVV NRPxmsLiT. @s \ \|qs#qs F~RVVsVLjiRVV s DxmsV NRPxmsLiT. gS NRPxmsLiT.yNRPVssVLRixqsLi NRPxmsLiT. i N]dsVLRi sVLji RVV DNSR][gSLjitsQ [ RVLiT.i
INGREDIENTS
1 0 0 g m Ch an a (w h it e ch ick pea s)
1 Onion, chopped
2 0 gm Chopped tom atoes
2 0 g m Co rian der leaves, ch op ped
5 gm Ginger, g rated
1 0 gm Green ch illies, ch op ped
5 gm Red chill i pow der
5 gm Dried m ango pow der
3 gm Cum in pow der5 gm Chaat m asala
3 m l Lem on ju ice
5 gm Baking soda
Salt to taste/black salt to taste
xmsLSV1 0 0 gS. ZaPsgRiV (\s ZNPs {msqs)1 RLjigjis DFy RV2 0 gS. RLjigjis sW[V2 0 gS. N]dsVLRi ANRPVV, RLjigjiss5 gS. @sVV, sVVNRPV [zqssj1 0 gS. xms sVLRixmsNS RVV, RLjigjiss5 gS. FsLRi NSLRiLi F~T5 gS. FsLiRV sWsVT F~T3
gS. NRPLRi F~T5 gS. y sVry3 sV.d. ssVLRixqsLi5 gS. [NTPLigi ryLRiV N][xqsLi DxmsV/LRiV N][xqsLi s DxmsV
30
7/29/2019 Telugu Recepies
18/72
A
TOMATO CHUTNEY
PREPARATION TIME: 5 mins
COOKING TIME: 10 mins
SERVES: 3
METHOD
In a bow l, pour oi l . Add the dals
and curry leaves. Microwave on
LOW for 3 minutes. Remove.
Add on ions . M ic rowave fo ranother 3 minutes t i l l they turn
translucent. Add the chopped
tomatoes, green ch i l l ies,
tu rmer ic powder and sa l t .
Microwave for 2 more minutes.
Allow to cool completely. Pure
the m ixture for a few seconds in
a blender to get coarse, chunky
chutney.
sW[ RR RWLkiNTP xms[ xqssV RVLi: 5 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv.xqsLi*V: 3
xmsRINRP FyR[ sWs FRVLiT.xmsxmsVV sVLjiRVV NRPLjis[FyNRPVVs[RVLiT. [ dsVR 3 ssVuyV\sVN][s[s [RVLiT. RVNTPd RVLiT. DFy RVV [LRiLiT. @sFyLRiRLRi+NRPLigS RRWLRi[V sLRiNRPV\|[ sVL][ 3 ssVuyV \ sVN][s[s[RVLiT. RLjigjis sW[V,xmssVLRixmsNSRVV, xmsxqsVxmso F~TsVLji RVV DxmsV NRPx msLiT. sVL][ 2ssVuyV \sVN][s[s [RVLiT.xmspLjigS RRds RVLiT. N]j |qsNRPsVLiRLRiV[ s[zqs xmsVNRPV][ NRPWTsNRPs R @[V [ RVLiT.
INGREDIENTS
2 0 0 gm Tom atoes
5 0 gm Chopped onions
1 0 gm Green ch illies, ch op ped
3 gm Chana Dal
3 gm Urad Dal
3 gm Curry leaves
4 gm Turm eric pow der
5 gm Red chill i pow der
2 W hole green chillies1 5 m l Refined o il
Salt to taste
xmsLSV2 0 0 gS. sWV5 0 gS. RLjigjis DFy RVV1 0 gS. xms sVLRixmsNS RVV, RLjigjiss3 gS. ZaPsgRii xmsxmsV3 gS. sVsxmsxmsxmsV3 gS. NRPLjis[FyNRPVV4 gS. xmsxqsVxmso F~T5 gS. FsLRi NSLRiLi F~T2
xms sVLRixmsNS RVV s1 5 sV.d. Lji\|mnss ALiVVLRiV N][xqsLi DxmsV
Food continues to cook when removed from the microwave, by the heatgenerated within it. So always take into account standing time. Large or densevegetables and fruit need standing time rather than more microwave time.
31
7/29/2019 Telugu Recepies
19/72
A
MURGH TANGRI KABAB
PREPARATION TIME: 15 mins
COOKING TIME: 20 mins
SERVES: 4
METHODWash drumsticks well and pr ick them to al low the
marinade to seep through. Add al l the ingredients
(except melted butter) and gr ind to a smooth paste
in a blender. Marinate the drumsticks with the
ground paste. Keep in the refrigerator for 3-4 hours.
Preheat the crusty plate using the CRISP mode for 3
minutes with the turntable rotat ing. To GRILL the
drumsticks, remove them from the marinade and
place them on the crusty plate. Set the timer at 3
minutes, then turning the sides of
the drumsticks set the t imer for
anot her 3 m inut es. Turn t he sides of
the d rumst icks once aga in to
ensure even cooking and browning
and set the t imer for another 3
minu tes. Baste th e drum sticks w ith
the melted butter and serve hot
a long w i th M in t and Cor iander
Chutney and on ion roun dels.
sVVL`i RLigki NRPR RWLkiNTP xms[ xqssV RVLi: 15 ssv.NRPVNTPLigi xqssV RVLi: 2 0 ssv.xqsLi*V: 4
xmsR
RsVzqsNP=sV gS NRPRgRiLiT sVLji RVV sVry gS [x msNTPs[ LRiLiyV F~RsLiT. @s x msyLSsV (NRPLjigjiLisss Rxms) NRPzms, INRP LiRLi[ sVRs }msxqsVgS @[VsLRiNRPVLRiVLiT. LRiVs }msxqsVsV RsVzqsN`P=NRPV xmsLiRLiT.lLizmnslLi[L`i[ 3c4 gRiLiV DLiRLiT. NTP ms= sW`DxmsWgjiLi, Li[V LRiVgRiVRVLi[ NRP{qs }mssV 3ssVuyV {ms{ [ RVLiT. RsVzqsNP=sV gji [ RVysNTP,ys sWLjis[ sVLiT dzqs NRP{qs }ms[ |msLiT. \sVLisV 3ssVuyNRPV |qs [ RVLiT, RLRiVyR RsVzqsNP= xmsNRPsV zms\sVLisV sVL][ 3 ssVuyV |qs [ RVLiT. xqssWsLigS NRPVNP
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INGREDIENTS
8 Chicken drum sticks
cup Hung curd
1 5 cl ov es G arl ic, p eel ed
2 " pc Ginger, peeled
4 Green ch illies
cup Fresh coriander leaves
tsp Turm eric pow der
t sp M ace (javit ri) pow der
1 tsp Black pepper pow der
1 tsp Cum in pow der
3 tbsp Lem on ju ice
1 tsp Salt
2 tbsp Oil
2 tbsp Gram f lou r pow der
3 tbsp Cream
cup Butter, m elted
xmsLSV8 ZNPs RsVzqsNP= NRPxmsV x Ligi NRPLi1 5 Fy RVV sV, sss2 " sVVNRPV @sVV, ssj4 xms sVLRixmsNS RVV NRPxmsV y N]dsVLRi ANRPVV [V xqsWsV xmsx qsVxmso F~T [V xqsWsV xms (s) F~T1
[V xqsWsV s sVLji RW F~T1 [V xqsWsV NRPLRi F~T3 [V xqsWsV ssVLRixqsLi1 [V xqsWsV DxmsV2 [V xqsWsV ALiVV2 [V xqsWsV gSsV FnLi F~T3 [V xqsWsV NUPsVV NRPxmsV ss, NRPLjigjiLisji
32
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GARLIC PRAWNS
PREPARATION TIME: 10 mins
COOKING TIME: 10 mins
SERVES: 4
METHOD
Peel and devein praw ns, leaving tails intact. M arinat e
the prawns with al l the ingredients except chopped
parsley. Put prawns into a microwave-proof dish.
Microwave on HIGH for 5 minutes, st i r r ing
occasionally. Garnish with chopped parsley. Serve
with crusty bread and lemon wedge on side.
gSLjiN`P Fs=R RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv.xqsLi*V: 4
xmsRL] RVsV s, ss LRiNRPyV dzqss[ RVLiT, ][NRPV@lgi[ DLiRLiT. RLjigjis FyL`i{qs Rxms sVgjis @sxmsyLS][ L] RVsV sWLjis[ [ RVLiT. L] RVsV\sVN][s[scxmspmns FyR[ s[RVLiT. @xmsVRxmsVRWNRP RVjxmsVRW, \ |[ 5 ssVuyV \ sVN][s[s [ RVLiT.RLjigjis FyLi{qs][ gSLjitsQ [ RVLiT. NRP{qs ][ sVLji RVVssVNS RV sVVNRPV xmsNRP NTP xqsLi* [ RVLiT.
INGREDIENTS
50 0 gm Prawns (raw )1/ 3 cup Peanut o il2 c loves Gar li c, crushed o r m inced o r 2 t sp
from jar
2 tbsp Spr ing onions, w hi te part f inelychopped
2 tbsp Dry sherry
1 dash Taba sco sauce
25 gm Parsley, chopp ed
2 Lemons
Salt and pepper to taste
xmsLSV5 0 0 gS. L] RVV (xmss)1/ 3 NRPxmsV s[LRiVZaPsgRi sWs2 sV Fy RVV, sgRig]Ts [NRP xmnsWV
RgjiLiRTss [NRP Li sVLiT 2 [V xqsWsV2 [V xqsWsV D NSRV, gRiLi xqssgS RLjigjisj2 [V xqsWsV \Q |tsLkii1 ytsQ r ryqs2 5 gS. FyLi{qi, RLjigjisj2 ssVNS RVVLRiV N][xqsLi DxmsV sVLji RVV sVLji RWV
Choose a microwave container slightly larger than the dish required forcooking the recipe in a conventional oven. Make sure your container is labelledfor microwave use.
33
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PANEER TIKKA
PREPARATION TIME: 15 mins
COOKING TIME: 10 mins
SERVES: 4
METHOD
Mix paneer with turmeric, dry fenugreek leaves,
cumin powder, cor iander powder and salt . Marinate
in the refr igerator for 2 hours. Mix the batter
ing red ien ts , and dunk the
paneer in the marinade paste.
Arrange the pan eer on skew ers
a long w i th caps icum and
tomatoes. Preheat the crusty
plate. Drizzle oil on the crusty
plate. GRILL for 10 minutes.
Turn to ensure even browning.
Garnish w ith butt er (melt for 20
seconds in M WO o n HIGH) and
sprinkle chaat masala.
xmsdsL`i NSR RWLkiNTP xms[ xqssV RVLi: 15 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv.xqsLi*V: 4
xmsRxmsdsLisV xmsx qsVxmsoF~T, FsLiRV sVLi ANRPVV, NRPLRi F~T,N]dsVLRi F~T sVLji RVV Dx msV][ NRPxmsLiT. lLizmnslLi[Li[ 2gRiLiV s[VLjis[ [ RVLiT. Li xmsyLSsV NRPx msLiTsVLji RVV xmsdsLisV sWLjis[ }msx qsV[ sVVLiRLiT. NRPU\|ms
NSzms=NRPsV sVLjiRVVsW[][FyV xmsdsL`isVxqsLRiLiT. NRP{qs }msVsV {ms{[RVLiT. NRP{qs }msV\|msALiVV NRPLjiLiRLiT. 10
ssVxtsQLi gji [RVLiT.xqssWsLigS s @[VxmsLiT. ss][ (20 |qsNRPsV\sVN][s[s[ \|[ DLiNRPLjigjiLiRLiT) gSLjitsQ [ RVLiTsVLjiRVV y sVryRLiT.
INGREDIENTS
5 0 0 g m Pa neer ch un ks, cu t in t o 2"
FOR MARINADE
2 5 0 gm Hung curd
1 tbsp Dry fenugreek leaves (kasuri met hi)
1 tsp Cum in pow der
1 tsp Coriander pow der
1 tbsp Chi ll i pow der
1 tsp Garam masala pow der
1 tsp Turm eric pow der1-2 t sp Salt
FOR SKEWERS
1 Capsicum , cut in to 2 " d ice
2 Tom atoes, cut and halved ,
seeds removed
1 tsp Oil
2 tbsp Butter, m elted
1 tsp Chaat m asala
msLSV5 0 0 gSsVV xmsdsLi sVVNRPV, 2 NRP [zqssssWLjis[ N][xqsLi2 5 0 gS. xLigi NRPLi1 [V xqsWsV FsLiRV sVLi ANRPVV (NRPxqsWLji s[Vk)1 [V xqsWsV NRPLRi F~T1 [V xqsWsV N]dsVLRi F~T1 [V xqsWsV NSLRiLi F~T1 [V xqsWsV gRiLRisV sVry F~T
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gjiLiV dzqss[zqsss1 [V xqsWsV ALiVV2 [V xqsWsV ss, NRPLjigjiLisj1 [V xqsWsV y sVry
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35
Vc|q^s ZNPs xqs`R RWLkiNTP xms[ xqssV RVLi: 25 ssv.NRPVNTPLigi xqssV RVLi: 5 ssv.xqsLi*V: 4
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gRiLiV gRij DugRiR[ DLiRLiT. Rzqs=Ligi xmsyLSsLidsINRP s FyR[ NRPxmsLiT. gS s[gRiLigS NRP RVLiT. lLi |msx msLi, NSlLi, ][xqsNS RV, gkis zqsQLigi DFy RVVsVLji RVV |LisV INRP |msR xqsLji*Ligi }msLi[ }msLRiLiT.sVso* sWssV \sVN][s[s[ s[T @[VsLRiNRPV 1 ssVxtsQLi s[T[ RVLiT. ys\|ms ZNPs s[ RVLiT. \|[ 4 ssVuyV \sVN][s[s[ RVLiT. RVNTP dzqs, NRPWLRigS RV }msLi[ DLiRLiT.Rzqs=Lig`isV RLiT sVLjiRVV s[LiVVLis sVso*VNRPLjiLiRLiT. RLjigjis D V sVLji RVV d NRPLiQ=][ gSLjitsQ[ RVLiT. sLis[ xqsLi* [ RVLiT.
xmsLSV4 ZNPs yd gSV, ][V dzqss[zqssj, FssVVNRPV [sjsWLjis[ N][xqsLi NRPxmsV ssV LRixqsLi, y 2 xqsWs y V zmnstsQ ryqs2 Fy RVV sV, sgRig]ss2 Fy RVV sV, sgRig]ss1 [V xqsWsV RZNPLRi [NRP Li (gRiV)2 [V xqsWs N]dsVLRi, xqssgS RLjigjisjRzqs=Ligi N][xqsLi1
[V xqsWsV y V {qs* d ryqs1 [V xqsWsV =sVNP ssgRiLi2 [V xqsWsV ALiVV1 [V xqsWsV ryqs}msLi N][xqsLi1 lLi |msxmsLi, sRyV sVLji RVV gRiV dzqss[zqs,
xqsss F~LRiVgS RLjigjisj2 NSlLiV, xqsss F~LRiVgS RLjigjisj1 ][xqsNS RV, xqsss F~LRiVgS RLjigjisj2 gkis zqsQLigi DFy RVV, xmsVRgS sVLji RVV
gRiVLiRLigS RLjigjiss1 NRPxmsV y N]dsVLRi zqsQLigi=1 NRPxmsV y V RVzqs, HNRPLi3 [V xqsWs sVso*V, s[LiVVLiss
THAI-STYLE CHICKEN SALAD
PREPARATION TIME: 25 mins
COOKING TIME: 5 mins
SERVES: 4
METHOD
Flatten chicken fil lets slightly and cut each lengt hw ise
into two. Combine al l mar inade ingredients in a
shallow bow l. M ix w ell. Add chicken. Toss to coat. Set
aside, covered in a plastic wrap in the refrigerator
overnight or at room temperature for several hours.
Combine all the dressing ingredients in a small bowl.
Whisk well. Spread red bell pepper, carrot, cucumber,
green spring onions and herbs on a large serving
platter. Heat sesame oil in the M WO for 1 m inut e until
hot. Pour over the chicken. Microwave on HIGH for 4
minutes. Remove and p lace on the p lat ter o f
vegetables. Drizzle on the dressing and sprinkle the
roasted sesame seeds. Garnish with spring onion
curls or chilli curls. Serve immediately.
INGREDIENTS
4 Chicken breasts, skinless, bo neless
FOR MARINADE
cup Lemo n juice, fresh
2 tb sp Thai fish sauce
2 cloves Garlic, crushed
1 tbsp Brow n sugar or jaggery (gur)
2 tb sp Fresh corian der, finely chop ped
FOR DRESSING
1 tbsp Thai sweet chil l i sauce1 tbsp Balsam ic vinegar
2 tbsp Sesame oil
1 tb sp Soy sauce
FOR THE PLATTER
1 Red bell pepper, seed s and mem brane
removed, cut in jul iennes
2 Carrots, cut in jul iennes
1 Cucumb er, cut in jul iennes
2 Green spring onio ns, sliced and curled
1 cup Fresh coriand er sprigs1 cup Thai basil , opt ional
3 tbsp Sesame seeds, roasted
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PAIRING WINE WITH INDIAN FOOD
Indian food has loads of personality with a myriad of textures and flavours
at the same time. Rather than seeking specific wines for specific foods, it
to think of Indian cuisine broadly in terms of flavour groups. The emphasis
be on trying to match the overall intensity and strength of flavour of the d
keeping in mind the method of cooking which, in turn, influences the weight
dish.
SPICE
Spices such as cardamom,
cinnamon, cumin, coriander seeds,
star anise, cloves, onions, garlic,
etc, commonly known as GaramMasala, make Indian dishes full of
rich spice and flavour but not
necessarily chilli hot or spicy.
A classic preparation like the
Biryani is an example of a
flavourful dish which must be
paired with a wine that is equally
flavourful.
Served best with:Seagrams Nine Hills Viognier
SPICY
Spicy Indian food sets your taste buds on fire. This is a difficult flavour
pair effectively with wine, the reason being your tasting equipment your
is set ablaze making assessment and appreciation, both go out of the wind
Reach for ripe fruit forward, offdry (slightly sweet); unoaked, refreshin
with crisp acidity to counter balance the spiciness.
Served best with:Seagrams Nine Hills Shiraz Rose
SOUR
Dishes that use a lot of tamarind, vinegar, lemon or tomatoes have sourness
predominant flavour, like Goan Sorpotel, Vindaloo, Lemon Rice and other
vegetable/meat dishes that are cooked in a tomatobased gravy. The sourness
these dishes must be balanced off by pairing it with a wine having mouthwa
acidity levels. The highacidity levels of the food will make the highacid
taste sweeter, bringing out the fruit and, hence, will taste better.
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Served best with:Seagrams Nine Hills Sauvignon
blanc
SMOKY
Tandoor items like meat tikkas and kababs are
cooked on slow fire in clay oven, and have a
smoky flavour which best complements wines
with pronounced oak characteristics.
Served best with:Seagrams Nine Hills Reserve Shiraz
CREAMY
Creamy curries have a cashew nutsaffrononion, coconut or yoghurt base, oflaced with dollops of butter. Where there is a creamy component in a dish, t
food consideration is the texture, flavour and consistency of the curry and
choice of wine must support this feature.
Served best with:Seagrams Nine Hills Chenin blanc
FRIED/OILY
Foods that are panfried or deepfried must be paired with highacidity win
making the mouth water that helps cutthrough the grease and cleanse the
palate, thereby making the dish
enjoyable.
Served best with:Seagrams Nine Hills
Sauvignon blanc
SWEET
Indian sweets are usually rich with
ghee and sugar, and very dfficult to
pair. But dessert wines can be paired with those Indian desserts that are m
cottage cheese and those which are semisweet.
7/29/2019 Telugu Recepies
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Main Course
EASY MEDIUM DIFFICULT AUTO COOK MENU* KIDSKA
7/29/2019 Telugu Recepies
26/72
A
39
STUFFED BAKED POTATOES
PREPARATION TIME: 5 mins
COOKING TIME: 15 mins
SERVES: 4
METHOD
Prick the potatoes al l over with a fork. Wrap in
kitchen paper towels. Microwave on HIGH for about10 minutes unt i l soft when squeezed. Sli t the top of
each pot ato in to a cross. Scoop o ut som e of the flesh
into a bowl. Using a fork, mash with the butter. Mix
the capsicum and cheese with the potato mixture.
Pile back into shells. Place in a bowl. Microwave for
about 1 minu tes unt i l the cheese melts.
METHOD
Put corn in a bowl. Add water, sugar and salt .
M icrow ave for 4 minut es unt i l cooked but st i l l tender.
Add cheese spread, mixed herbs and mi lk.
M ic rowave fo r 1 -2 m inu tes t i l l you ge t the
consistency of a cheese sauce. Serve with jacket
potatoes.
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\|[ xqsVsWLRiV 10 ssVuyV \sVN][s[s [ RVLiT. xmsLigSRVLixms \|msgSs NSqs sWjLjigS dLiT. N]LiRNRPLiRsV RVNTP dzqs INRP FyR[ s[ RVLiT. FnLisVDxmsWgjiLi, ss][ NRPzms gRiVgS [ RVLiT. LigSRVLixms sVaRPsVLi[ NSzms=NRPsV sVLji RVV d NRPxmsLiT. LjigjiLigS RVLixms[s d[ dss DLiRLiT. INRP FyR[|msLiT. d NRPLjigji F[VLiRsLRiNRPV xqsVsWLRiV 11/2 ssVuyV\sVN][s[s [ RVLiT.
xmsR
INRP FyR[NTP NSLi dx qsVN][LiT. dsLRiV, RZNPLRi sVLji RVV DxmsVs[ RVLiT. DTZNP[sLRiNRPV, @LiVV[ BLiNS sVLiRgS DLi [, 4ssVuyV \ sVN][s[s [ RVLiT. d |qsQ, sVNP= |LiQ=sVLjiRVV FyV NRPxmsLiT. d ryqs VVNRP xqssVR*Lis[sLRiNRPV 1c2 ssVuyV \sVN][s[s [RVLiT. ZNPF~[qs][ xqsLi* [ RVLiT.
INGREDIENTS
4 Large potatoes, scrubbed
4 Knobs of butter
1 Capsicum , f inely d iced
1 cu ps G ra ted ch eese
OPTION: CHEESY CORN3 cu ps Fresh /f ro zen co rn nib let s
cup Water
1 tsp Salt
1 tsp Sugar3/4 cu p Plain ch eese sp read
1 tbsp Dried mixed herbs
cup M ilk
xmsLSV4 |msR LigS RVLixmsV, ][V dzqsss4 sVWR ss1 NSzms=NRPsV, xqssgS RLjigjiss1 NRPxmsV lgi[ d
HNRPLi: d NSLi3 NRPxmsVV y/bdPRdNRPLjiLis NSLi s= NRPxmsV dsLRiV1 [V xqsWsV DxmsV1 [V xqsWsV RZNPLRi3/4 NRPxmsV |msLiVVs d |qsQ1 [V xqsWsV FsLiRV sVNP= |LiQ= NRPxmsV FyV
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A
40
VEGETABLE LASAGNE
PREPARATION TIME: 25 mins
COOKING TIME: 30 mins
SERVES: 4
METHOD
Pour oi l in a bowl. Add gar l ic and onion. Microwave
on HIGH for 4 minutes. Add carrot and red bell
pepper wit h cup wat er. Microwave on HIGH for 4-5 minutes unt i l soft . Add most of the pasta sauce.
Stir. Season w ith salt and pepp er. Preheat the crusty
plate. GRILL aubergine slices with olive oil for 4
minutes, turning once. Of the remaining pasta sauce,
spread a small amount on the base of a f lat
m ic rowave-proo f d ish . Cover w i th a layer o f
aubergine, then a lasagne
sheet and bechamel sauce.
Repeat the layers. Finish
with a layer of bechamel
sauce. Spr inkle with the
cheese. Microwave on
CONVECTION mode for 15
minutes unt i l lasagne is
p ip ing ho t and cooked .
Leave to stand for 5
minutes before serving.
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METHOD
Pour oi l in a bowl. Add gar l ic and onion. Microwave
on HIGH for 4 minutes. Add carrot and red bell
pepper wit h cup wat er. Microw ave on HIGH for 4-
5 minutes unt i l soft . Add most of the pasta sauce.Stir. Season w ith salt and pepp er. Preheat the crusty
plate. GRILL aubergine slices with olive oil for 4
minutes, turning once. Of the remaining pasta sauce,
spread a small amount on the base of a f lat
m ic rowave-proo f d ish . Cover w i th a layer o f
aubergine, then a lasagne sheet and bechamel
sauce. Repeat the layers.
Fin ish wi th a layer of
bechamel sauce. Sprinkle
wi th the cheese.
M ic r o w a ve o n
CONVECTION mode for 15
minutes unt i l lasagne is
p ip ing ho t and cooked .
Leave to stand for 5
minutes before serving.
INGREDIENTS
2 tbsp Olive oi l
1 Large onion, chopped
2 cloves Garlic, crushed
1 Carrot, chopp ed
1 Red bell pepper, chopped
1 Large aubergin e (baingan ), cut into
half vertical ly and sl iced into rounds
2 tb sp O live o il fo r co ok in g a ub erg in e
60 0 gm Pasta sauce
22 5 gm Lasagne sheets (6 8 sheets)
60 0 ml Bechamel sauce
1 cu ps Ch ed da r ch eese
Salt and pepper to taste
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sVLji RVV gRiVLiRLigS RLjigjisj2 tb sp O li ve o il fo r co o kin g a ub erg in e
60 0 gm Pasta sauce
22 5 gm Lasagne sheets (6 8 sheets)60 0 ml Bechamel sauce
1 cu ps Ch ed d ar ch eese
Salt and pepper to taste
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A
41
STUFFED TOMATOES
PREPARATION TIME: 8 mins
COOKING TIME: 15 mins
SERVES: 4
METHOD
Slice the top of the tomatoes. Scoop out gently. Pour
oi l into a shallow, microwave-proof dish. Add the
onion and green chi l l ies. Microwave for 4 minutes.
Stir in the Feta cheese and parsley/coriander. Pile this
mixture into the to mat o. Preheat the crusty plate for
3 minu tes on 6 00 W + GRILL. Then GRILL tomat oes on
300W+GRILL on the high rack for 8 minutes.
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sVLji RVV gji dsVR 8 ssVuyV \| LSNP[ gji [ RVLiT
INGREDIENTS
4 Large red tom atoes, firm
1 tbsp Olive o il
cup Parsley/coriander, chopp ed fine
1 Onion, chopped
20 0 gm Feta cheese, crumbled
Green chil l ies to taste, f inely chop ped
Salt and pepper to taste
4 Large red tom ato es, firm
1 tbsp Olive o il
cup Parsley/coriander, chopp ed fine
1 Onion, chopped
20 0 gm Feta cheese, crumbled
Green chil l ies to taste, f inely chop ped
Salt and pepper to taste
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A
MATAR PANEER
PREPARATION TIME: 10 mins
COOKING TIME: 18 mins
SERVES: 4
METHOD
Put the oi l in a bowl. Add cumin seeds, turmeric,
cor iander and ch i l l i powders. Microwave for 2minutes. Add chopped onion, and ginger and gar l ic
pastes. Microwave for 6 minutes. Add tomatoes.
M icrow ave on HIGH again for 6 m inutes. Add paneer
and peas. Stir. M icrow ave, covered, on HIGH fo r 6
minutes. Stir twice. Stir in garam masala. Leave to
stand for 3-4 minu tes. Add salt . Serve hot w ith r ice or
chapatis.
* Place tomatoes w i thout any water in the MW O on
HIGH for 4 minutes. The skin will blister and peel off
easily.
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* sW[sV dsLRiV [NRPVLiy 4 ssVuyV \ |[ \ sVN][s[sIss[ DLiLiT. y RLRiLi F~LigRiVRVLij sVLjiRVVxqsVLigS ET sxqsVLij.
INGREDIENTS
3 tbsp Oi l
tsp Cumin seeds
1 tsp Coriander pow der
1 tsp Red chil l i pow der
2 Onions, chopp ed
1 tsp Ginger paste
1 tsp Garl ic paste
4 Large tom atoes, skin removed and
pured*
1 cups Frozen peas
3 cups Paneer, cubed
tsp Garam masala pow der
A pinch of turmer ic powder
Salt to taste
xmsLSV3 [V xqsWsV ALiVV [V xqsWsV NRPLRi gjiLiV1 [V xqsWsV Rs RW F~T1 [V xqsWsV FsLRi NSLRiLi F~T2 DFy RVV, RLjigjiss1 [V xqsWsV @Li }msxqsV1 [V xqsWsV sV }msxqsV4 |msR sW[V, ][V dzqss[zqsss sVLji RVV
aRPVxmsLjiss*1 NRPxmsVV bdPRdNRPLjiLis dsV3 NRPxmsVV xmsdsLi, sVVNRPVgS [zqssj [V xqsWsV gRiLRisV sVry F~TZNPRV xmsxqsVxmso F~TLRiV N][xqsLi DxmsV
42
Round dishes give moreeven cooking results thansquares or rectangles.
7/29/2019 Telugu Recepies
30/72
A
43
ALOO METHI
PREPARATION TIME: 20 mins
COOKING TIME: 10 mins
SERVES: 4
METHOD
In a bowl, put the cut potatoes in 1 cup water.
Microwave, covered, on HIGH for 7 minutes. Drain
the water. Pure the tomatoes in a blender unt i l
smooth. Put the pure in a bowl. Add green chi l l ies
and cumin. Microwave for approximately 6 minutes
until you get the consistency of a thick sauce. Youmay need to cook for a few m inutes longer since the
cooking t ime var ies according to the water content
of t he tom atoes. Add the po tatoes, fenugreek leaves
and salt . M icrow ave, covered, for anot her 2 minut es
on HIGH or unt i l the potatoes are soft , the gravy
thick, and the fenugreek leaves cooked but st i l l
green. In another bowl, pour 1tbsp oi l . Add the
crushed gar l ic . Microwave for 2 minutes, unt i l
golden. Pour over the potato mixture. Stir. Serve hot
with chapatis.
* Place tomatoes w i thout any water in the MW O on
HIGH for 4 minutes. The skin will blister and peel off
easily.
AW s[V jiR RWLkiNTP xms[ xqssV RVLi: 20 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv.xqsLi*V: 4
xmsRINRP FyR[, 1 NRPx msV ds[ RLjigjis LigS RVLix msVs[ RVLiT. sVWR|ms, \ |[ 7 ssVuyV \sVN][s[s [ RVLiT.ds sLis[ RVLiT. sW[sV LiRLi[ sVRgS @[V[ RVLiT. }msx qsVsV INRP FyR[ s[ RVLiT. xmssVLRixmsNS RVVsVLji RVV NRPLRi s[ RVLiT. NRP ryqs VVNRP xqssVR*Lis[sLRiNRPV xqsVsWLRiV 6 ssVuyV \sVN][s[s [RVLiT.sW[[ Ds dss NRPVNTPLiNP x qssV RVLi sWLRiVRVLijNS, dsVLRiV N]j ssVuyV FsNRPVs NRPVN`P [RVszqsDLiRsRV. LigS RVLixmsV, sVLi ANRPVV sVLji RVV DxmsVs[ RVLiT. \ |[ sVL][ 2 ssVuyV [NRP LigS RVLixmsVsVR[sLRiNRPV, lgi[ds NRP[sLRiNRPV sVLji RVV sVLi ANRPVVBLiNS x msRgS DLiV s[ DTZNP[sLRiNRPV sVWR|ms \ sVN][s[s[ RVLiT. sVL]NRP FyR[, 1 [V xqsWsV sWs F RVLiT.sgRig]s sV s[ RVLiT. LigSLRiV LRiLigRiVNRPV s[ sLRiNRPV 2ssVuyV \sVN][s[s [RVLiT. ks LigS RVLixmssVaRPsVLi\|ms F RVLiT. NRPx msLiT. RFyd] s[TgS xqsLi*[ RVLiT.
* sW[sV dsLRiV [NRPVLiy 4 ssVuyV \ |[ \ sVN][s[sIss[ DLiLiT. y RLRiLi F~LigRiVRVLij sVLjiRVVxqsVLigS ET sxqsVLij
INGREDIENTS
3 M edium-sized potat oes, cut into 1"
pieces
1 cup Water
6 Tom ato es, skin removed*
3- 4 Green chillies, slit
2 cups Fresh fenu greek leaves (met hi)
1 tbsp Vegetable oi l
1 tsp Cumin pow der
6 8 cloves Garl ic, crushed
Salt to taste
xmsLSV3 sVR \|qs LigS RVLixmsV, 1 sVVNRPVgS NRP
[zqsss1 NRPxmsV dsLRiV6 |msR sW[V, ][V dzqss[zqsss*3 -4 xms sVLRixmsNS RVV, sVgS N][zqss2 NRPxmsVV y sVLi ANRPVV (s[Vk)1 [V xqsWsV ssxqs1 [V xqsWsV NRPLRi F~T6 8
Fy RVV sV, sgRig]ssLRiV N][xqsLi DxmsV
7/29/2019 Telugu Recepies
31/72
A
KASUNDI BHINDI
PREPARATION TIME: 10 mins
COOKING TIME: 10 mins
SERVES: 2
METHOD
Wash and slit t he lady fing ers from th e centre. Fill the
sl i t with salt and red chi l l i powder. Heat oi l in a
microwave-proof container for 2 minutes. Take out
the bow l. Add lady f ingers. M icrow ave on HIGH for 2
minu tes. Remove lady f ingers from th e bow l, keep on
a plate and pour the Kasundi. Mix i t with a spoon
while it is stil l hot. Put onion, green chill ies andginger in the remaining oi l of fr ied lady f ingers.
Microwave for 30 seconds. Arrange the lady f ingers
in a circular pattern. Top it up w ith on ion garnish.
NRPxqsLiT LiTR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv.xqsLi*V: 2
xmsRLiRNS RVsV NRPTgji, sVR sVLiT dLiT. ds ][DxmsV sVLji RVV FsLRi NSLRiLi F~LiT sLix msLiT. @LiVVsV\sVN][s[scxmspmns FyR[ 2 ssVuyV s[T [ RVLiT. FyRsVRVNRPV dRVLiT. LiRNSRVV s[RVLiT. \|[ 2ssVuyV \ sVN][s[s [ RVLiT. FyR sVLiT LiRNS RVV RVNRPV dzqs, INRP }msV[ DLi NRPx qsLiT F RVLiT. BLiNSs[TgS DLiRgSs[ ys x qsWsV][ NRPxmsLiT. \|mns# [zqssLiRNSRV sVgjis sWs[DFyRVV,
xmssVLRixmsNS RVV sVLji RVV @Li s[ RVLiT. 30 |qsNRPsV\sVN][s[s [RVLiT. LiRNSRVsV gRiVLiRLigS xqsLRiLiT.ks\|mss DFy RV][ gSLjitsQ [ RVLiT.
INGREDIENTS
1 5 0 g m M e d iu m -si zed la dy f in gers
1 M edium -sized onion, cut in rings
3 0 m l Ka su nd i (Ben ga li mu st ard sa uce)
5 gm Red chill i pow der
3 0 m l M ustard o il
2 gm Ginger, cu t in ju lienn es
2 gm Green ch illies, cu t in ju lien nes
2 gm Salt
msLSV1 5 0 gS. sVR \|qs LiRNS RVV1 sVR \|qs DFy RV, RNSVgS RLjigjisj3 0 sV.d. NRPxqsLiT (LigSd sVxqsLi ryqs)5 gS. FsLRi NSLRiLi F~T3 0 sV.d. AssWs2 gS. @Li, xqsss F~LRiVgS RLjigjisj2 gS. xmssVLRixmsNS RVV, xqsss F~LRiVgS RLjigjisj2 gS. DxmsV
44
7/29/2019 Telugu Recepies
32/72
A
45
SIMPLE THAI RED CURRY
PREPARATION TIME: 10 mins
COOKING TIME: 15 mins
SERVES: 4
METHOD
In a large bowl, mix 1 cup of the coconut milk and
the red curry paste. M icrow ave, covered, on HIGH for
4 minutes. St ir well . Microwave vegetables with
cup water, covered, on HIGH for 3 minutes. Remove
veggies and drain water. Add the vegetables andremaining coconut milk, sugar, salt, kaffir l ime leaves
and chil l ies to the curry paste. Microwave on 600W
for 6 m inutes or unt i l th e vegetables are cooked but
not soft. Remove. Stir well. Garnish with Thai basil.
Serve with steamed rice.
zqsLixmso V lLi` NRPLkiR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 5 ssv.xqsLi*V: 4
xmsRINRP |msR FyR[, 1 NRPxmsV N]Lji FyV sVLji RVV lLi NRPLki}msxqsV NRPx msLiT. sVWR|ms, \ |[ 4 ssVuyV \ sVN][s[s[ RVLiT. gS NRPx msLiT. NRPWLRigS RVsV 1 NRPxmsV ds[,sVWR|ms, \|[ 3 ssVuyV \sVN][s[s [RVLiT.NRPWLRigSRVsV RVNTP dzqs dsLRiV sLis[RVLiT. CNRPWLRigS RVV sVLji RVV sVgjis N]Lji FyV, RZNPLRi, DxmsV,NRPzmnsLi \ sV ANRPVV sVLji RVV sVLRixmsNS RVsV NRPLki }msx qsV[s[ RVLiT. 600 RV dsVR 6 ssVuyV [NRP NRPWLRigS RVVsVRRNRPVLiy DTZNP[ sLRiNRPV \ sVN][s[s [ RVLiT. RVNTPd RVLiT. gS NRPxmsLiT. y V RVzqs ANRPV][ gSLji tsQ[ RVLiT. s[T @sLi][ xqsLi* [ RVLiT.
INGREDIENTS
4 cups Coconut milk
3 tb sp Th ai red cu rry p ast e
3 cu ps Ba by co rn (ro u gh ly ch op ped ),
mushrooms (halved) and broccoli (cut
into florets)
2 tsp Sugar
1 tsp Salt
6 Kaff ir lim e leaves, halved
2 Fresh red chil lies, each sliced
lengthw ise into 8 pieces
c up Th ai b asil lea ves, o pt io na l
xmsLSV4 NRPxmsVV N]Lji FyV3 [V xqsWsV y V lLi NRPLki }msxqsV3 NRPxmsVV [ NSLi (|msRsgS RLjigjiss) xmsog]RVgRiVV (xqsgRiLigS
RLjigjiss) sVLji RVV [NRP (xmspV xmspVgS RLjigjiss)2 [V xqsWsV RZNPLRi1 [V xqsWsV DxmsV6 NRPzmnsLi \sV ANRPVV, xqsgSsNTP RLjigjiss2 y FsLRi sVLRixmsNS RVV, xmsVRgS sF~RsogS 8
sVVNRPVgS RLjigjiss NRPxmsV y V RVzqs ANRPVV, HNRPLi
Covering food with a plastic wrap can help foods retain moisture andcook more evenly. Remember to allow a small gap between the food and thewrap, and leave one corner open to allow steam to escape.
7/29/2019 Telugu Recepies
33/72
A
PANEER PESHAWARI
PREPARATION TIME: 15 mins
COOKING TIME: 6 mins
SERVES: 4
METHOD
Combine cashew nuts, ginger, green chill ies, mawa
and 2 cardamoms. Blend to a fine paste in a mixer.
Keep aside. M ix the oi l , the remaining 1 cardamo m,
cloves and onion paste in a microwave-proof bowl.
Microwave on HIGH for 3 minutes. St ir once in-
between after 1 minutes. Add the prepared paste.
Mix well . Microwave on HIGH for 2 minutes. Add
w hite pepper pow der, milk, sugar and salt . M ix w ell .
Add paneer. Microwave on HIGH for 1 minute. Add
cream. M ix gently. Garnish w ith saffron and almond s.
Serve hot .
xmsdsL`i }mnsusLkiR RWLkiNTP xms[ xqssV RVLi: 1 5 ssv.NRPVNTPLigi xqssV RVLi: 6 ssv.xqsLi*V: 4
xmsRTxmsxmsVV, @Li, xmssVLRixmsNS RVV, sVy sVLji RVVlLiLiRV GNRPVsV NRPxmsLiT. sVNRP=Li[ sVRgS LRiVLiT. xmsNRPs|msLiT. INRP \ sVN][s[scxmspmns FyR[ sWs, sVgjis 1 GNRPV,sLigSV sVLji RVV D }msxqsVsV NRPxmsLiT. \|[ 3 ssVuyV\sVN][s[s [ RVLiT. sVR[ 1 ssVuy RLRiVyR INRPryLjiNRPxmsLiT. R RWLRiV [zqss }msxqsVsV NRPxmsLiT. gS NRPxmsLiT.\|[ 2 ssVuyV \sVN][s[s [ RVLiT. sVLji RW F~T,
FyV, RZNPLRi sVLji RVV DxmsV NRPxmsLiT. gS NRPxmsLiT. xmsdsLiNRPxmsLiT. \|[ 1 ssVx tsQLi \ sVN][s[s [ RVLiT. NUPsVVNRPxmsLiT. sVgS NRPxmsLiT. NRPVLiNRPVsV xmsoso* sVLji RVV RLi][ gSLjitsQ [ RVLiT. s[TgS sTLiRLiT.
INGREDIENTS
cup Paneer, cut into " cubes
1 tbsp Cashew nuts
tsp Chopped ginger
1 tsp Finely chopp ed green chil l ies
2 tbsp M aw a (khoya)
3 Cardamoms
2 Cloves
1 tbsp Onion paste
cup M i lk
1 tbsp Cream
2 tsp Oi l
A pinch of sugar
Salt to taste
A p inch of w hi te pepper powder
FOR GARNISHING
4 strands Saffron (kesar), di luted in 1 tsp of
water
2 tsp A lm ond (badam ) sl ivers
xmsLSV NRPxmsV x msdsLi, " sVVNRPVgS NRP [zqsss1 [V xqsWsV TxmsxmsVV [V xqsWsV RLjigjis @sVV1 [V xqsWsV xqssgS RLjigjis xms sVLRixmsNS RVV2 [V xqsWsV sVy ([ RW)3 GNRPVV2 sLigSV1 [V xqsWsV D }msxqsV
NRPxmsV FyV1 [V xqsWsV NUPsVV2 [V xqsWsV ALiVVINRP ZNPRV RZNPLRiLRiV N][xqsLi DxmsVZNPRV sVLji RW F~TgSLjiztsLigi N][xqsLi4 lLisVV NRPVLiNRPVsV xmsoso* (ZNP[xqsLi), 1 [V xqsWsV
ds[ NRPLjigjiLisj2 [V xqsWsV @[ (RLi) sVVNRPV
46
7/29/2019 Telugu Recepies
34/72
A
47
MAHARANI DAL
PREPARATION TIME: 5 mins
COOKING TIME: 50 mins
SERVES: 4
METHOD
Wash dal 4 times til l you get transparent water. Soak
overnight in warm water. Drain. Mix dal with 5 cups
of water in a very large bowl. Add salt . Microwave,
covered, on HIGH for 40 minutes unt i l the dal is
cooked. Mash the dal lightly. Add butter, ginger andgar l ic pastes, chi l l i powder and the tomato pure.
Microwave on HIGH for 6 minutes. St ir well . Add
cup cream. Microwave on 600W for another 3
minu tes. Serve hot w ith th e remaining cream o n to p.
Sprinkle garam masala.
sVLS R RWLkiNTP xms[ xqssV RVLi: 5 ssv.NRPVNTPLigi xqssV RVLi: 5 0 ssv.xqsLi*V: 4
xmsRds [gS NRPszmsLi[LiRsLRiNRPV xmsxmsVsV 4 ryLRiV NRPRgRiLiT.sRs ds[ LSLiRLiy ysLiT. ds ss[ RVLiT.INRP |msR FyR[ x msxmsVNRPV 5 NRPxmsV dsLRiV NRPxmsLiT. Dx msVs[ RVLiT. xmsxmsV DTZNP[sLRiNRPV, sVWR|ms, \|[ 40 ssVuyV\sVN][s[s [ RVLiT. xmsx msVsV N]jgS FssxmsLiT. ss, @LisVLji RVV sV }msx qsV, NSLRiLi F~T sVLji RVV sW[ }msxqsVNRPxmsLiT. \|[ 6 ssVuyV \ sVN][s[s [ RVLiT. gSNRPxmsLiT. NRPxmsV NUPsVV NRPx msLiT. 600 RV dsVR sVL][ 3ssVuyV \sVN][s[s [ RVLiT. \|mss sVgjis NUPsVV s[zqs s[TgSxqsLi* [ RVLiT. gRiLRisV sVry F~T RLiT.
INGREDIENTS
1 cup Black Urad Dal, w hole
3 cups Water
1 tsp Salt
cup Butter
2 tsp Ginger paste
3 tsp Gar lic paste
1 tsp Kashm iri chi l l i pow der
1 cup Fresh tom ato pure
cup Cream
tsp Garam masala pow der
xmsLSV1 NRPxmsV s sVsxmsxmsxmsV, ]NRP d RVss3 NRPxmsVV dsLRiV1 [V xqsWsV DxmsV NRPxmsV ss2 [V xqsWsV @Li }msxqsV3 [V xqsWsV sV }msxqsV1 [V xqsWsV NSbdPLki NSLRiLi F~T1 NRPxmsV y sW[ }msxqsV
NRPxmsV NUPsVV [V xqsWsV gRiLRisV sVry F~T
A microwave cooks foodusing its own moisture, so reducethe liquid used by almost half the
normal quantity.
7/29/2019 Telugu Recepies
35/72
BABY CORN HARA MASALA
PREPARATION TIME: 10 mins
COOKING TIME: 15 mins
SERVES: 4
METHOD
In a glass bow l, add the o i l and t he prepared paste.M icrow ave on HIGH for 1 m inute. Add baby corn, salt
and 2 tbsp of w ater. M ix w ell . M icrow ave, covered, on
HIGH for 6 m inutes. Add lemon juice and sugar. M ix
wel l . Garn ish wi th s l iced tomatoes and lemon
w edges. Serve hot .
[s NSL`i xLS sVrR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 5 ssv.xqsLi*V: 4
xmsR
INRP gSxqsV FyR[, sWs sVLji RVV R RWLRiV [zqss }msxqsVsVNRPxmsLiT. \|[ 1 ssVxtsQLi \ sVN][s[s [ RVLiT. [ NSLi,DxmsV sVLji RVV 2 V x qsWsV ds NRPxmsLiT. gSNRPxmsLiT. sVWR|ms, \|[ 6 ssVuyV \ sVN][s[s [ RVLiT.ssV LRixqsLi sVLji RVV RZNPLRi NRPx msLiT. i gS NRPx msLiT.xmsVRgS RLjigjis sW[V sVLji RVV ssVR][ gSLjitsQ[ RVLiT. s[TgS sTLiRLiT.
INGREDIENTS
1 cu p Bab y co rn , cu t in to 4 len gt hw ise
1 tsp Lem on ju ice
1 tsp Sugar
2 tbsp Oil
Salt to taste
TO BE GROUND TO A PASTE
1 cup Chopped coriander
" pc Ginger
2 clo ves Garlic1 Green chilli
1 Onion, chopped
1 tsp Cum in seeds
FOR GARNISHING
1 tbsp Sliced tom atoes
4 Lemon w edges
xmsLSV1 NRPxmsV [ NSLi, F~RsogS 4 gS RLjigjiss1 [V xqsWsV ssVLRixqsLi1 [V xqsWsV RZNPLRi2 [V xqsWsV ALiVVLRiV N][xqsLi DxmsV}msxqsVgS LRiVsNTP1 NRPxmsV RLjigjis N]dsVLRi " sVVNRPV @sVV
2 Fy RVV sV1 xms sVLRixmsNS RV1 DFy RV, RLjigjisj1 [V xqsWsV NRPLRi gjiLiVgSLjiztsLigi N][xqsLi1 [V xqsWsV xmsVRgS RLjigjis sWV4 ssV RV
48
7/29/2019 Telugu Recepies
36/72
49
BADAMI PANEER
PREPARATION TIME: 10 mins
COOKING TIME: 10 mins
SERVES: 4
METHOD
Combin e paneer, turm er ic pow der, tsp ch i l l i
pow der, 1tsp oi l and salt in a microw ave-proof plate.
Mix well . Microwave on HIGH for 40 seconds. Keep
aside. Combine the remaining oi l and the prepared
paste in a m ic rowave-proo f bow l . M ic rowave ,
covered, on HIGH for 3 minutes, stirr ing once in-
between af ter 1 minutes. Add tomato pure,
remain ing ch i l l i powder , garam masala, cumin
powder , cor iander powder and sa l t . Mix wel l .
Microwave on HIGH for 2 minutes. Add paneer,
cream/milk and sugar. Microwave on HIGH for 1
minute. Garnish with ginger and coriander. Serve
ho t .
sV xmsdsL`iR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv.xqsLi*V: 4
xmsRxmsdsLi, xmsx qsVxmso F~T, xqsWsV NSLRiLi F~LiT, 1 [VxqsWsV sWs sVLji RVV DxmsVsV INRP \sVN][s[scxmspmns }msV[NRPxmsLiT. gS NRPxmsLiT. 40 |qsNRPsV \|[ \sVN][s[s [ RVLiT.xmsNRPs |msLiT. INRP \sVN][s[scxmspmns FyR[ sVgjis sWssVLji RVV R RWLRiV [zqss }msxqsV NRPx msLiT. sVWR|ms, \|[ 3ssVuyV \sVN][s[s [RVLiT, sVR[ 1 ssVuy
RLRiVyR INRPryLji NRP RVLiT. sW[ }msxqsV, sVgjis NSLRiLiF~T, gRiLRiLi sVry, NRPLRi F~T, Rs RW F~T sVLji RVVDxmsV NRPxmsLiT. gS NRPxmsLiT. \|[ 2 ssVuyV \sVN][s[s[ RVLiT. xmsdsLi, NUPsVV/FyV sVLji RVV RZNPLRi NRPxmsLiT. \|[1 ssVxtsQLi \ sVN][s[s [ RVLiT. @Li sVLji RVV N]dsVLRi][gSLjitsQ [ RVLiT.i s[TgS sTLiRLiT.
INGREDIENTS3/4 cup Paneer, cut into " cubes
cup Tomat o pure, ready-made
tsp Chi ll i pow der
tsp Garam masala
tsp Cumin pow der
tsp Coriander pow der
1 tbsp Cream/m i lk
3 tbsp Oi l
A pinch of turmer ic powder
A pinch of sugar
Salt to taste
TO BE GROUND TO A SMOOTH PASTE
1 0 A lm onds
2 W hole dry Kashm iri red chil lies
cup Roughly chopped onions
" pc Ginger
tsp Roughly chopped gar l ic
FOR GARNISHING
tbsp Ginger jul iennes tbsp Chopped cor iander
xmsLSV3/4 NRPxmsV xmsdsLi, " NRPWVgS NRP [zqsss NRPxmsV sW[ }msxqsV, lLiUcs[V [V xqsWsV NSLRiLi F~T [V xqsWsV gRiLRisV sVry [V xqsWsV NRPLRi F~T [V xqsWsV Rs RW F~T1 [V xqsWsV NUPsVV/FyV3 [V xqsWsV ALiVV
ZNPRV xmsxqsVxmso F~TINRP ZNPRV RZNPLRiLRiV N][xqsLi DxmsVsVRs }msxqsVgS LRiVsNTP1 0 RLi2 FsLiRV NSbdPLki FsLRi sVLRixmsNS RVV NRPxmsV |msRsgS RLjigjis DFy RVV " sVVNRPV @sVV [V xqsWsV |msRsgS RLjigjis sVgSLjiztsLigi N][xqsLi
[V xqsWsV @Li }msxqsV [V xqsWsV RLjigjis N]dsVLRi
7/29/2019 Telugu Recepies
37/72
ZUCCHINI, ONION & TOMATO FLAN
PREPARATION TIME: 10 mins
COOKING TIME: 710 mins
SERVES: 2
METHOD
Slice zucchini in cm t hickness. Slice the to ma toes.
In a mixing bowl, add sl iced zucchini, add half of
grated Parmesan, crushed black pepper, chopped
basil leaves, olive oil. M ix gent ly. Take a b akin g d ish,
apply soft butter. Arrange the zucchini slices in aci rcu lar pat tern, green
and yellow alternately,
w i th tomato s l i ces
placed in-between them.
Spr ink le o f the
Parmesan. Microwave
for 2 minutes. Check
cooking af ter 1 minute
and rotate the baking
dish. Take out th e bakin g
dish. Sprinkle the rest of
the Parmesan and a few
fresh basil leaves. Dot
wi th tomato sauce and
tomato ketchup.
INGREDIENTS
1 0 0 g m Green zu cch in i
1 0 0 g m Yello w zu cch in i
1 0 0 gm Tom atoes
5 0 gm Parm esan ch eese, g ra ted
5 gm Crushed b lack pepper
5 gm Chopped basil leaves
1 0 m l Olive o il
5 gm Butter
1 t bsp To m at o sa uce, rea dy-m ad e
1 t bsp To m at o ket ch up, rea dy-m ad e
2 gm Salt
50
s[ dLRiNS RV, DF RVVsVLji RVV sW[ FnsR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 7 1 0 ssv. xqsLi*V: 2
xmsRs[dLRiNSRVsV |qsLi. dsV. sVLiRLi][ RLRigRiLiT.sWsV xmsVRgS RLRigRiLiT. INRP NRP}ms FyR[, RLjigjiss[dLRiNSRVV, RVLjisVs xqsgRiLi x mslLi[aRPs, xmsgRig]s ssVLji RWV, RLjigjis RVzqs ANRPVV, As sWs NRPx msLiT.sVgS NRPx msLiT. INRP [NTPLigi FyR dx qsVNRPVs, sVRs ss
xmspRVLiT. s[dLRiNSRVxmsVRs sVVNRPsV,xmsRs sVLjiRVV xmsxqsVxmsoxmsRs INRPys RLRiVyRsVL]NRP DLi[, ysVR sW[ sVVNRPVDLi[ gRiVLiRLigS xqsLRiLiT. xmslLi[aRPs RLiT. 2ssVuyV \sVN][s[s[RVLiT. 1 ssVxtsQLiRLRiVyR NRPVNTPLig`isVxmsLkiOTPQLiRLiT sVLjiRVV[NTPLigi FyRsV xmsLiT.[NTPLigi FyRsV RVNRPVd RVLiT. sVgjis xmslLi[aRPssVLjiRVV N]s yRVzqs ANRPVV RLiT.
sW[ ryqs sVLji RVV sW[ ZNPRms @NRPRNRPy s[ RVLiT.
xmsLSV1 0 0 gS. xms s[ dLRiNSRVVs1 0 0 gS. xmsxqsVxmsoxmsR s[ dLRiNS RVV1 0 0 gS. sW[V5 0 gS. xmslLi[aRPs d, RVLjisVsj5 gS. xmsgRig]s s sVLji RWV5 gS. RLjigjis RVzqs ANRPVV1 0 sV.d. Ads sWs5 gS. ss1
[V xqsWsV sW[ ryqs, lLiUcs[V1 [V xqsWsV sW[ ZNPRms, lLiUcs[V2 gS. DxmsV
7/29/2019 Telugu Recepies
38/72
51
AUBERGINE TIAN
PREPARATION TIME: 10 mins
COOKING TIME: 15 mins
SERVES: 2
METHOD
Wash and dry aubergine. Cut it into round slices of cm. App ly salt , red chi l l i pow der and rub m ustard
oil on the slices. Leave for 10 min utes to rest, for th e
oil to soak into the aubergine sl ices. Add onion,
green chill ies, ginger, coriander, cumin powder, dry
coriander seeds and crushed red chill i in the hung
curd. Add salt. Take a microwave-proof plate and
arrange all aubergine slices separately. Microwave
each side on HIGH for 45 seconds by turning the
slices. Take a soak ing paper a nd put aubergin e slices
on it , one by one. Now take one sl ice of aubergine,
spread some curd fil l ing. Arrange another slice on
top, apply f i l l ing again and make a tower of 5-6
slices. M ake a quenelle of remaining curd dip and put
on top. Garnish i t with mint leaf. Decorate i t with a
few cut cherry tomato.
SPECIAL NOTES: The paper will absorb the excess
oil from the aubergine slices. The curd should be
hung overn ight to get good hung curd.
SLINS RV RWSR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 5 ssv.xqsLi*V: 2
xmsRsLiNSsV NRPTgji ALRiLiT. |qsLi.dsV. x msVRs gRiVLiRssVVNRPVgS RLRigRiLiT. sVVNRPNRPV Dx msV, FsLRi NSLRiLi F~TsVLji RVV AssWs xmsp RVLiT. sLiNS RV sVVNRP[NTP sWsBLiNTPF[V 10ssVuyV @sjs[ RVLiT. RLiTgS|msLRiVgRiV[ DFy RVV,
xmssVL Ri xmsNSRVV,@Li, N]dsVLRi, NRPLRiF~T, F~T Rs RWVsVLji RVV RLis FsLiRVsVLRixmsNS RVV s[ RVLiT.DxmsV s[RVLiT. INRP\sVN][s[scxmspmns }msVdxqsVN][LiT, @LiRV[ s L i N S R V s V V N R P s L i d ssTsTgS }msLRiLiT.sVVNRPsV xmsVRW
lLiLiRV\sxmso \ |[ 45ssVuyV \sVN][s[s[ RVLiT. rNTPLigi }msxmsLRiVdxqsVNRPVs sLiNSRVsVVNRP\|ms INRPys RLRiVyR sVL]NRP ]xmsVs s[ RVLiT. BxmsVRVINRP sLiNS RV sVVNRP dxqsVNRPVs, N]LiR |msLRiVgRiVsV ys\|ms xmsLRisLiT.sVL][ sVVNRPsV ysdsVR s[ RVLiT, sVd |msLRiVgRiV xmsLRisLiT, CsRLigS 5c6 sVVNRP][ sLi R RWLRiV [ RVLiT. sVgjis|msLRiVgRiVsV \|mss s[ RVLiT. xmsoky ANRPV][ gSLjitsQ [ RVLiT.ks NRP [zqss Lki sW[][ @LiNRPLjiLiRLiT.
xms[NRP gRisVsNRPV: }msxmsLRiV sLiNS RV sVVNRP sVLiT @Rsxmso
sWssV {ms s[xqsVLij. sVLi x Ligi NRPLi R RWLRiV [ RVysNTP|msLRiVgRiVsV LSRLiy s[Rk RVLiT.
INGREDIENTS
1 0 0 g m M e diu m -sized a ub erg in e
5 0 m l M ustard o il
2 gm Red chill i pow der
2 gm Salt
7 5 gm Hung curd
2 5 gm Chopped onion
5 gm Chopped green chil lies
5 gm Chopped g inger
2 gm Ch opped corian der leaves
2 gm Roasted cum in pow der
2 g m Cru sh ed an d ro ast ed co ria nd er seed s
(dhania)
1 W hole red ch illi, crushed
2 Cherry tom atoes
1 sprig M int leaves
xmsLSV1 0 0 gS. sVR \|qs
sLiNS RVV5 0 sV.d. AssWs2 gS. FsLRi NSLRiLi F~T2 gS. DxmsV7 5 gS. xLigi NRPLi2 5 gS. RLjigjis
DFy RVV5
gS. RLjigjis xmssVLRixmsNS RVV5 gS. RLjigjis @sVV
2 gS. RLjigjis N]dsVLRiANRPVV
2 gS. s[LiVVLis NRPLRiF~T
2 gS. sgRig]ssVLji RVV s[LiVVLisRs RWV (Rs RW)
1 RLis sVVR FsLRisVLRixmsNS RV
2Lki sWV1 lLisV xmsoky ANRPVV
7/29/2019 Telugu Recepies
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STIR-FRIED VEGETABLES
PREPARATION TIME: 13 mins
COOKING TIME: 10 mins
SERVES: 4
METHOD
In a bowl, pour oi l . Add ginger, spr ing onions and
gar l ic. Microwave for about 2 minutes. Add the
vegetables. Microwave for about 4 minutes. Quicklyadd the rest of the ingredients except the sesame oil.
St ir . Microwave on HIGH for another 3 minutes or
unt i l the mushrooms are cooked through and have
absorbed all the spices and seasonings. Just before
serving, add the sesame oil. Stir. Microwave for
another 1 minute. Stir. Serve warm.
zqsL`ic\|mns#` sV=R RWLkiNTP xms[ xqssV RVLi: 13 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv.xqsLi*V: 4
xmsRINRP FyR[ sWs F RVLiT. @Li, DNSRV sVLji RVVsV NRPxmsLiT. x qsVsWLRiV 2 ssVuyV \ sVN][s[s [ RVLiT.NRPWLRigS RVV NRPx msLiT. xqsVsWLRiV 4 ssVuyV \ sVN][s[s
[ RVLiT. sVso* sWs Rx ms, sLis[ sVgji x msyLSdsNRPxmsLiT. NRPxmsLiT. \|[ sVL][ 3 ssVuyV [NRPxmsog]RVgRiVV x mspLjigS DTNT sLiRsLRiNRPV sVLji RVV @s\|qs#qssV sVLjiRVV {qssLig`isV {msVNRPVsLiRsLRiNRPV\sVN][s[s [ RVLiT. xqsLi* [ RVysNTP xqsLjigS sVVLiRV, sVso*sWs NRPxmsLiT. NRPxmsLiT. sVL][ 1 ssVxtsQLi \sVN][s[s [ RVLiT.NRPxmsLiT. sRgS xqsLi* [ RVLiT.
INGREDIENTS
2 t bsp Oil, p referab ly g ro un dn ut
2 tsp Fresh g in ger, f in ely ch op ped
2 t sp Sp rin g o nio ns, f in ely ch op ped
2 tsp Garlic, f inely chop ped
3 cu p s Bu tt o n mu sh ro o ms, ca rr ot s, b o kch o y
and broccoli, al l diced
cup Chicken sto ck/w at er
2 tsp Schezw an sauce
2 tsp Dry sherry/rice w ine
2 tsp Soy sauce (dark)
tsp Sugar
tsp Salt
2 tsp Sesame oil
xmsLSV2 [V xqsWsV sWs, s[LRiVaRPsgRi sWs @LiVV[ sVLij2 [V xqsWsV y @Li. xqssgS RLjigjisj2 [V xqsWsV D NSRV, xqssgS RLjigjiss2 [V xqsWsV sV, xqssgS RLjigjiss3 NRPxmsVV s xmsog]RVgRiVV, NSlLiV, [ V
sVLji RVV [NRPd, @ds NRPWVgS NRP [zqsss NRPxmsV ZNPs ryNP/ds2 [V xqsWsV |qsys ryqs2
[V xqsWsV \Q |tsQLki/\lLiqs \ss2 [V xqsWsV r RW ryqs (yLi) [V xqsWsV RZNPLRi [V xqsWsV DxmsV2 [V xqsWsV sVso* sWs
52
7/29/2019 Telugu Recepies
40/72
53
MASALA MUSHROOMS
PREPARATION TIME: 5 mins
COOKING TIME: 10 mins
SERVES: 4
METHOD
Pour ol ive oi l in a bow l. Add gar l ic. M icrow ave for 3
minutes, unt i l golden. Roast the cumin on a pre-
heated crusty plate on GRILL for 30 seconds.
Remove, and add to the mushrooms and gar l ic.
Microwave on HIGH for 3 minutes. St ir . Add lemon
ju ice, ch il li es an d la st ly sa lt . M ic ro w ave fo r a furt her
2 minutes. Once cooked, toss in oregano. Stir well.
Serve hot w ith crusty whit e bread.
sVr sVtsQLRiWsV=R RWLkiNTP xms[ xqssV RVLi: 5 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv.xqsLi*V: 4
xmsRINRP FyR[ sWs F RVLiT. sV NRPxmsLiT. LigSLRiVLRiLigRiVNRPV s[ sLRiNRPV 3 ssVuyV \ sVN][s[s [ RVLiT. gji\|ms{ms{ NRP{qs }msV dsVR NRPLRisV 30 |qsNRPsV L][qs [ RVLiT. RVNRPV dzqs, xmsog]RVgRiVV sVLji RVV sV NRPxmsLiT. \|[3 ssVuyV \sVN][s[s [RVLiT. NRPxmsLiT. ssVLRixqsLi,sVLRixmsNS RVV sVLji RVV sLRigS DxmsV NRPxmsLiT. sVL][ 2ssVuyV \ sVN][s[s [ RVLiT. DTNTPs RLRiVyR, ysVVRLiT. gS NRPxmsLiT. NRP{qs \s ][ s[TgS xqsLi* [ RVLiT.
INGREDIENTS
cup Ol ive oi l
6 cloves Large garlic, ligh tly crushed
4 cups Button mu shroom s, cleaned
and cut into halves
1 tsp Oregano
1 tsp Cumin seeds
4 Kashmiri chillies, bro ken
1 tsp Sea salt (mot a nam ak)
Dash of lemon juice
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xqsgSsNTP RLjigjisss1 [V xqsWsV ysVV1 [V xqsWsV NRPLRi gjiLiV4 NSbdPLki sVLRixmsNS RVV, RLiss1 [V xqsWsV xqssVVR DxmsV (NRPV DxmsV)N]LisVV ssVLRixqsLi
7/29/2019 Telugu Recepies
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CORN IN CREAMY MILK
PREPARATION TIME: 15 mins
COOKING TIME: 17 mins
SERVES: 4
METHOD
In a f lat baking dish, put the corn and water. Add
1tsp of salt. Microwave, covered, on HIGH for 12minutes. Once cooked, don't throw away the water
in which i t was boiled. Gr ind the green chi l l ies,
ginger and cor iander. Add coconut cream to this to
make a paste. Add this paste to the water from the
corn. In a separate bowl, microwave the mustard
seeds in 1tbsp of o i l for 30 seconds. M ix this into t he
coconut gravy along with the curry leaves. Stir well.
Add the corn. Microwave, covered, on 600W for 4
minutes. Stir in the curd. Season to taste. Microwave
to heat for another 1 minute. Garnish with chopped
coriander. Serve hot with plain steamed rice.
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INGREDIENTS
4 Fresh sw eet co rn cobs, each broken
into 3
2 cups Water
1 tsp Salt
tsp Sugar
c up Co co nu t crea m (t h ick co co n ut m ilk )
1 tbsp Refined o i l
4 Green chillies
4 tb sp Fresh co ria nd er, ch op p ed
1 " pc Ginger
2 tsp M ustard seeds
8 Curry leaves
2 tbsp Curd, w hipped
cu p Co ria nd er, ch o pp ed , t o g arn ish
xmsLSV4 y {qs* NSLi NRPLiV, 3 gS sLRiss2 NRPxmsVV dsLRiV1 [V xqsWsV DxmsV [V xqsWsV RZNPLRi NRPxmsV N]Lji NUPsVV (NRPs N]Lji FyV)1 [V xqsWsV Lji\|mnss ALiVV4 xms sVLRixmsNS RVV4
[V xqsWsV y N]dsVLRi ANRPVV, RLjigjiss1 " sVVNRP @sVV2 [V xqsWsV AyV8 NRPLjis[FyNRPVV2 [V xqsWsV |msLRiVgRiV, NTPsj NRPxmsV N]dsVLRi, RLjigjiss, gSLjitsQ [ RVysNTP
54
After cooking, lift containerlids and wraps carefully andfacing away from you, so thathot steam is released safely. Be
careful not to burn yourself.
7/29/2019 Telugu Recepies
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55
BROCCOLI BENGALI STYLE
PREPARATION TIME: 10 mins
COOKING TIME: 6 mins
SERVES: 4
METHOD
Pour oi l in a b ow l. Add the panch ph oran, garl ic and
ging er. M icrow ave for 2 minu tes. Ad d broccoli, garam
masala, sal t and cup of w ater. M icrow ave,
covered, for 4 minutes. Serve hot.
* Panch phoran is a 5-spice mix of black mu stardseeds, onion seeds (kalonji), cumin seeds, fennel
seeds (saunf) an d fenugreek seeds.
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* FyLi FnLRis @Li[ s AyV, D gjiLiV (NRP[Li),NRPLRi, rxmso (rLixmso) sVLji RVV sVLiRVV NRPzqs DLiLiVV.i
INGREDIENTS
2 tbsp M ustard o il
2 tsp Panch pho ran, read y-m ade*
2 c lo ve s G ar li c, sl ice d
1 " Fresh ginger, peeled and cu t in to
matchsticks
4 cu ps Bro cco li fl oret s, n o t to o sm a ll
cup Water
t sp Garam masala pow der
Salt to taste
xmsLSV2 [V xqsWsV AssWs2 [V xqsWsV FyLi FnLRis, lLiUcs[V*2 sLigSV sV, RLjigjiss1 " y @Li, ][Vdzqs, xmsoVgS NRP [zqssj4 NRP xmsVV [NRPd sVVNRPV, sVLki ss NSRV NRPxmsV dsLRiV [V xqsWsV gRiLRisV sVry F~TLRiV N][xqsLi DxmsV
A tight cover is ideal for
foods that have little or noadded water, like whensteaming vegetables. Use a dish
with a tight lid or cover with cling film.
7/29/2019 Telugu Recepies
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CHINESE GREENS WITH OYSTERSAUCE
PREPARATION TIME: 10 mins
COOKING TIME: 7 mins SERVES: 4
METHOD
In a large bowl, place the Chinese greens in salted
w ater. M icrow ave for 3 m inutes, unt i l th e leaves and
stems are br ight and tender but wil ted. Drain
thoroughly. Place on a hot dish. In a separate bowl,
pour groundnut oi l , add gar l ic. Microwave for 3
minutes unt i l go lden. Pour over the greens.
Microwave the oyster sauce on HIGH for 30 seconds.
Then t ip th is over on the p latter of steaming, gar l ickygreens. Serve hot.
JxqsL`i rqs][ \dsqs gkis=R RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 7 ssv.xqsLi*V: 4
xmsRINRP |msR FyR[, \dsqs gkis=sV Dx msV ds[ dxqsVN][LiT.ANRPVV s