#recipe in telugu

[specialdesirecipes]

#ugadi #ugadipachadi #gudipadwa #bihu #baisakhi #shortvideo #shorts #sho...

Full recipes:https://www.specialdesirecipes.com/2021/04/ugadi-2021-gudi-padwa-2021-special-desi.html

[an-asuryampasya]

huh. I always associated chick peas with Mediterranean cooking more than any other cuisine - including my own - but then wiki tells me in 2019, India was responsible for 70% of global chickpea production.

which, huh.

something something numebrs REALLY add up even if it's a small fraction of a big number vs large fraction of a small number. a very basic concept but one I keep relearning somehow.

[jantanow]

ग्रामीण जन सेवा समिति किशनपुर बराल ने किया स्वास्थ्य शिविर का आयोजन

बागपत, उत्तर प्रदेश। विवेक जैन। सामाजिक और स्वास्थ्य सेवाओं में महत्वपूर्ण भूमिका अदा करने वाली जनपद बागपत की एनजीओ ग्रामीण जन सेवा समिति किशनपुर बराल द्वारा निशुल्क स्वास्थ्य शिविर का आयोजन किया गया। जनपद बागपत के गांव किशनपुर बराल में लगे स्वास्थ्य शिविर ( Health Camp ) का शुभारम्भ वेणु नेत्र अस्पताल नई दिल्ली की मैनेजिंग डायरेक्टर और कार्यक्रम की मुख्य अतिथि तनुजा जोशी ने फीता काटकर और शिविर…

[sravaniskitchen]

Check out this delicious and easy recipe for Crispy Onion Pakoda on Sravaniskitchen. Perfect for a quick snack or appetizer! Find the full recipe here: Crispy Onion Pakoda Recipe.

For more tasty recipes, visit Sravaniskitchen.

[hyderabadiruchulu]

🍠 చేమగడ్డ ఎల్లిపాయ కారం క్రిస్పీగా రావాలంటే 👉 రసం సాంబార్తో 🤩 Crispy Colocasia Fry Recipe 🤤 Arbi Fry

[hyderabadiruchuluvideos]

Garam Masala Avakaya Pachadi |పక్కా కొలతలతో పోపు లేకుండా నోరూరించే మసాలా ఆవకాయ

New Post has been published on https://www.hyderabadiruchulu.com/masala-avakaya-pachadi/

Garam Masala Avakaya Pachadi |పక్కా కొలతలతో పోపు లేకుండా నోరూరించే మసాలా ఆవకాయ

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Garam Masala Mango Pickle

Prep Time

1 hr

Resting Time

2 d

  Welcome to Hyderabadi Ruchulu! 🌟 Today, let's see how to prepare Garam Masala Avakaya Pachadi. Garam Masala Mango Pickle is a flavorful and tangy South Indian condiment that combines the tartness of green mangoes with the rich, aromatic spices of garam masala.

Course: Pickles

Cuisine: Indian

Ingredients

1 kg Green mango Pieces

250 gms Garlic Cloves (Crushed)

100 gms Garlic Cloves (Whole)

5-6 Cardamom

10-12 Cloves

1/2 tsp Shahjeera (Caraway Seeds)

4-5 Cinnamon Sticks (Small)

1 Bay Leaf

3 tbsp Thin Mustard Seeds

3 tbsp Coriander Seeds

3 tsp Cumin Seeds

4 tsp Fenugreek Seeds

1 tsp Fennel Seeds

1 tbsp Jaggery

200 gms Chili Powder

100 gms Salt

250 gms Oil (unheated groundnut oil or any other oil of choice)

Instructions

1. Prep Mangoes:

Cut off the tops, wipe off the sap, and cut into desired pieces.

2. Roast Spices:

Roast coriander seeds on low flame.

Add cardamom, cloves, shahjeera, cinnamon, and bay leaf. Roast briefly and transfer to a mixie jar.

In the same pan, roast cumin and fenugreek seeds until they change color. Add mustard seeds and roast until they start to pop. Add these to the mixie jar.

Add fennel seeds and jaggery to the mixie jar and grind into a fine powder.

3. Prepare Chili Masala:

Mix the ground spice powder with chili powder, salt, and crushed garlic.

4. Coat Mango Pieces:

Dip a handful of mango pieces in oil, then coat with the chili masala mixture.

Repeat the process until all the mango pieces are coated with chili masala mixture.

Place coated pieces in a jar, adding whole garlic cloves.

5. Assemble Pickle:

Add any remaining chili masala and oil to the jar. Mix well, close the lid, and let it sit for 2 days.

6. Serve:

The pickle is ready when oil floats on top after 2 days. Enjoy!

[3nn-express]

What are the benefits of eating dry fruits in the morning?

Dry fruits, also known as dried fruits, are fruits from which the majority of the original Water content has been eliminated naturally, using dehydrators or specialist dryers, or by sun drying. This dehydration process results in a concentrated form of the fruit that is not only rich in flavor but also packed with nutrients. Common types of dry fruits include raisins, apricots, figs, dates, prunes, and various nuts like almonds, walnuts, and cashews.

Article Source Link

[ajahbesti]

Jual Bubuk Es Krim GAFI TERMURAH, 089612821257

[specialdesirecipes]

#salad #sprouts #shorts #shortsvideo #youtubeshorts #youtube #food #foo...

[harisystems]

బీరకాయ బిర్యానీ | beerakaya biryani in telugu | Ridge Gourd Biryani | Sp...

[daydreaming-en-pointe]

birthday bomb bash!

a birthday gift for @hobiebrownismygod 💝 💗💗

Pairing: Maitreyi Jokhar (spidersona [not mine]) x Hobie Brown (romantic), Maitreyi Jokhar x Nikita Raina (spidersona [mine]) and the rest of the spider-gang (Pavitr + Gayatri, 1610!Miles, 42!Miles, Gwen, Margo) (platonic)

Type: Oneshot - Fluff

Word count: 1.4k

Warnings: translated Telugu, one cuss, less dialogue more description, mentions of eating & food, if you’re allergic to birthdays and mild chaos then this is not for you, and I didn’t even attempt Hobie’s accent this time lol

A/N: HAPPY (belated) BIRTHDAY ONCE AGAIN POOKS 😁 also let’s assume that Nikita and Maitreyi can understand each other when they talk in their own languages though Niki speaks Hindi and Maitreyi speaks Telugu <3

“Pavitr, stop giggling! You are a plant. Plants do not giggle.”

An unaware onlooker might have observed the scene — Nikita and Gwen struggling with neon banners and brightly-coloured streamers, Hobie trying his best to lay the table without dropping the cutlery piled up in his arms, Gayatri cursing loudly in the kitchen every time she spilled hot oil or got the recipe wrong, Miles using some sugary edible spray-paint to graffiti the cheesecake while the other Miles watched critically, and Pavitr posing as a plant with leaves in his hair and modelling Margo’s holographic wreath-like projections while she tapped away at her computer — and chalked it up to a regular day in a mental asylum.

But today was not a regular day, far from it. And they all didn’t belong in a mental asylum. Probably.

How do you tell someone you appreciate them for looking out for the entire group time after time? And yeah, she had done that, faithfully and patiently.

From small things like tucking someone into bed and helping them when they’re sick to larger instances like fighting to protect them and training with them to improve their skills so that they didn’t fall victim to a persistant villain.

Maitreyi Jokhar was no ordinary human being - though in a way, none of them were - and so she deserved a completely extraordinary birthday surprise.

The only problem? None of them knew how to plan a surprise birthday party.

Pavitr had called to wish her and almost spilled everything right then and there, only stopped by Gayatri clapping a hand over his mouth. Hobie had insisted on making his girlfriend’s favourite foods himself before realizing he had no idea how to cook Indian food (though Gayatri’s totally unintentional trash-talking might have played a role in that). Gwen tripped over the same damn low-hanging banner three times in a row somehow, and both Miles and Miles got into an argument about who should decorate the cake (Miles won).

Nikita had put herself in charge of wrapping the presents after a small mishap — turns out, none of them could be trusted with a sheet of wrapping paper and a roll of tape, because when she got back into the room she saw Pavitr and Hobie sheepishly standing next to 4 suspiciously people-shaped wrapped ‘statues’.

Gayatri bellowed another loud Hindi curse and Pavitr audibly gasped while Nikita covered her eyes. “What does that mea-” Hobie eagerly started, but Nikita cut him off with a glare. “Hobie, focus. If you break my plates I’ll break your knees.”

He turned his attention back to arranging the plates and spoons with a little bit of added caution.

Margo let out a loud whoop of satisfaction as she finally worked out the bugs in her code. She hit a button on her keyboard and strings of lights flickered around Pavitr, the little shining orbs slowly changing into little versions of them. And in the centre, mini-hologram-Maitreyi wore a neon purple crown and a bright yellow banner slung across her torso that read ‘BD@Y B!TCH’ in big block letters.

Nikita pinched the bridge of her nose to hold back a comment about the… interesting title. “Pavi! Ao aur meri madad karo please.” (Come and help me)

Since his amateur modelling job was done, he walked over and sat down cross-legged on the ground next to Niki. They both surveyed the gifts - a customisation chip that could be inserted into her wristwatch from Margo, who insisted that Maitreyi’s watch needed to look ‘classy’ and not boring, a new pair of gloves from Gwen, a set of knives varying in size from Gayatri and Pavitr, and a customised (spray-painted) suit from both Miles’.

Nikita and Hobie had schemed together for well over a month to figure out what to get Maitreyi. Of course, since they had basically inducted themselves into her found family - Hobie as her boyfriend and Nikita as somewhere in between her sister and the family pet - they wanted to make sure she would absolutely love their gifts.

So Nikita had decided on a more sentimental gift. She worked for a whole month, filling the biggest, thickest scrapbook she could find with photos of all the spider-teens (and more than just a few embarrassing texts Maitreyi had sent her in the first stages of her massive Hobie-crush) and little colourful annotations - poems, notes, references, and other random stuff.

On every photo of her, Maitreyi and Pavitr, she signed the words ‘the 3 idiots’ in the bottom corner - a reference to the movie she had convinced both of them to watch. There were more than half the pages left blank, ready to be filled in with more memories. She wrapped it up in purple wrapping paper and tied a (slightly messy) green ribbon into a bow to secure it.

Hobie had gone all out and bought Maitreyi all the clothes that she so much as looked at when they were walking along together, both in his universe and hers (and Nikita’s, on the times when she was third-wheeling with them).

“Hobie? Niki… Pavi? Where is everybody?”

Everyone’s eyes snapped towards voice that called out from behind the closed front door.

Fuck, Nikita thought, frantically glancing everywhere. Everything had been done properly — the banners were finally in place, the table had been laid with the food Gayatri had made, and the gifts had been wrapped, but they hadn’t thought far enough ahead to get to the actual reveal yet.

Everyone dived behind various objects in unison as a key turned in the lock and clicked open.

“Pavitr, ow,” Nikita hissed as he promptly sat on her toes. She moved slowly, using her stealth to sneak up on her best friend before leaping and covering her eyes from behind.

“Surprise! Happy birthd- MAITREYI! IT’S JUST ME!”

Maitreyi had spun around as she felt Niki’s hands on her eyes, grabbing her and almost swinging her into a wall before she recognised her.

“Niki? What-”

“Oh, that’s our cue,” came Hobie’s voice from behind a large potted plant. He and the others all leaped out and yelled, “Happy birthday!”

“Happy birthday, Maitreyi.” Nikita lunged forward and crushed her in a hug, drawing back to kiss her cheek affectionately. “We organised a whole surprise party for you! And got pani puri!”

“‘Ey, quit hogging her,” Hobie grinned, coming up to both of them. “Happy birthday, dove.”

“You know she loves me more than you, right?”

“Bollocks.” (for those of you who’ve never heard this word before, it’s another word for bullshit)

“But she does! Right, Maitreyi?”

They both turned expectantly to her, and she raised her eyebrows. “Nope, not getting involved in this one. Hi, Hobie.”

The lovestruck tone of her last two words made him shoot a smug smirk at Nikita as he stepped forward and enveloped her in a bone-crushing hug, planting a kiss on her forehead before making a show of having to bend down — so very much, since she was so very short — to kiss her lips.

“Worth a shot,” Nikita chuckled, pushing Maitreyi toward the table. “Look! Pani puri! And pav bhaji!”

Maitreyi’s eyes widened at the crisp mini-puris, the large containers of tamarind chutney and jaljeera pani, the neatly laid-out pav bhaji, and the large glass bottles of goli soda.

“We’re all going to have horrible stomachaches by the end of this but it’ll be so worth it.”

She turned and gave Nikita a large hug, affectionately ruffling her hair, which looked a little funny since she had to reach up a quite a bit to get to Niki’s head. “Thank you so much for all of this, I love everything and I love you for putting this all together.”

Nikita grinned at her. “Of course. And I love you too.”

“Anything for you, darlin’,” She added in an exaggeratedly suave tone, giving her a badly-executed wink.

“Stop trying to platonically rizz up your best friend in front of her boyfriend and come eat,” Pavitr interrupted, standing beside the pani puri and impatiently raising his eyebrows at all three of them. “I’m hungry. Being a plant model - which I absolutely crushed, by the way - isn’t easy, you know!”

“10 bucks that Gwen or Hobie are going to lose their shit when they try the food and realise how spicy it’ll be,” Margo murmured to Miles, who smirked slightly. “Deal. Which one?”

“Well, how about both?”

Nikita and Maitreyi shared a look and both burst into giggles.

“Meeru food order chesaaraa?” (Did you order the food?)

“Nahin. Gayatri ki sab banaiya.” (No, Gayatri made all of it)

“Appadu chaalaa kaarangaa untundi!” (Then it’ll be very spicy)

“Haan. Jab ve khaayenge to aashcharyachakit ho jaayenge!” (Yeah, they’ll be very surprised/get a nasty shock when they eat)

“Manam chaalaa cheddavaallam, kaadaa?” (We’re pretty evil, aren’t we?)

They both cackled deviously, and Nikita threw an arm around Maitreyi.

“Chalo, let’s get this party started!”

@l0starl @therealloopylupin2099

[spoonsomebiriyani]

 The Flavorful Journey of SpoonSome

Biryani: A Culinary Tale

Introduction:

SpoonSome Biryani, a culinary delight that transcends borders and unites taste buds, has a journey as rich and diverse as its aromatic flavors. From humble beginnings to becoming a symbol of culinary excellence, the story of SpoonSome Biryani is a testament to the passion and dedication of its creators.

Biriyani

Biryani, a fragrant and flavorful one-pot dish, has captured the hearts and palates of millions across India. Whether it’s a festive occasion, a family gathering, or a simple weeknight dinner, biryani graces the table with its aromatic presence. In this article, we’ll explore the rich history, diverse variations, and the magic behind this beloved culinary masterpiece.

Origin of Biriyani

Biryani’s origins are shrouded in mystery, with various theories tracing it back to Persia, the Mughal courts, or even ancient India. Regardless of its beginnings, biryani has evolved over centuries, blending local ingredients, spices, and cooking techniques.

The Mughals, known for their opulent feasts, elevated biryani to an art form. They combined Persian pilaf techniques with Indian flavors, creating a harmonious symphony of rice, meat, and spices.

Regional Variations

Hyderabadi Biryani: The Nizams of Hyderabad perfected this style. It’s a marriage of Mughlai and local Telugu flavors. The raw biryani involves layering marinated meat and partially cooked rice, sealing the pot, and slow-cooking it.

Lucknowi Biryani: Awadhi biryani is fragrant and delicate. It uses saffron-infused rice and slow-cooked meat, often garnished with fried onions and raisins.

Malabar Biryani: Kerala’s Malabar coast offers a spicy version with coconut milk, curry leaves, and a hint of sweetness.

Sindhi Biryani: Influenced by Pakistani cuisine, Sindhi biryani features marinated meat, potatoes, and aromatic spices.

Origin Story:

The tale of SpoonSome Biryani begins in the bustling streets of Trivandrum, where a young man named Vysakh honed their craft in the art of biryani-making. Inspired by the rich culinary heritage of the region, a group of young entrepreneurs set out to create a biryani experience like no other. Thus, SpoonSome Biryani was born, blending traditional recipes with modern innovation.

On streets in India, where flavors collide and cultures intertwine, there exists a biryani that defies convention. Spoonsome Biryani, born from the creative mind of entrepreneur Vysakh, is more than just a dish – it’s an experience.

Spoonsome, a maverick in the culinary world, envisioned a biryani that would transcend boundaries. Our journey began with a simple question: “What if we reimagine the classic biryani?”

Spoonsome Biryani emerged as the answer – a fusion of tradition and innovation, where every grain of rice tells a story.

Early Beginnings

Recipe Perfection:

At the heart of SpoonSome Biryani's success lies its signature recipe, carefully crafted over years of experimentation and refinement. The secret blend of aromatic spices, tender meat, and fragrant basmati rice creates a symphony of flavors that dance on the palate with every bite.

Each ingredient is meticulously selected to ensure the perfect balance of taste and texture, making SpoonSome Biryani a true culinary masterpiece.

Magic of Biriyani

Basmati Rice The canvas for Spoonsome Biryani, aged basmati rice, forms the foundation. Each grain absorbs the essence of spices and marinated meat.

Marinated Meat Whether succulent chicken, tender lamb, or fragrant fish, the choice of meat defines the biryani. Spoonsome secret lies in the marinade – yogurt, spices, and love.

Spices of Cinnamon, cardamom, cloves, and star anise dance together, creating a symphony of flavors. Spoonsome spice blend is a guarded treasure.

Herbs Fresh mint, cilantro, and curry leaves add brightness and balance. Their whispers infuse every layer.

Making Delicious Dums

Biryani’s magic lies in the “dum” method. The pot is sealed with dough or cloth, trapping steam and flavors. The slow, gentle heat ensures that every grain of rice absorbs the essence of the spices and meat.

The unveiling of a biryani pot is akin to opening a treasure chest – the aroma escapes, and anticipation reaches its peak.

The Lightness Within

Spoonsome challenges the notion that biryani must be heavy. His creation is a delicate balance – rich in flavor yet light on the palate.

No excessive oil or ghee here. Instead, he achieves depth through spices and technique.

The Aroma

As you approach spoonsome, the air changes. It becomes a canvas, painted with the fragrant strokes of cinnamon, cardamom, and cloves. The spices, carefully measured, release their essence – a promise of what’s to come. The aroma dances around you, teasing your senses.

Spoonsome Biryani: A Culinary Symphony of Flavor

In the heart of bustling markets, where the air is thick with spice and anticipation, lies a biryani that defies convention. Spoonsome Biryani, born from the creative genius of entrepreneur Vysakh, transcends mere sustenance. It’s an orchestra of taste, a symphony of fragrance, and a celebration of culinary artistry.

A Flavorful Feast with Hidden Health Benefits

Biryani, including the innovative Spoonsome Biryani, isn’t just a delightful dish; it also offers several health benefits. Let’s explore how this aromatic creation can positively impact your well-being:

Anti-Inflammatory Properties:

The spices used in biryani masala, such as cumin, turmeric, and coriander, possess anti-inflammatory properties.

These spices aid digestion, soothe the gut, and may even boost immunity.

Digestive Aid:

Cumin and cloves, present in biryani masala, have carminative qualities.

They help prevent bloating, neutralize acidity, and promote healthy digestion.

Metabolism Boost:

Indian spices in biryani masala are rich in phytonutrients.

These compounds accelerate metabolism, potentially aiding weight management.

Protein and Fiber Content:

Spoonsome Biryani, especially if it includes chicken or other meats, provides a good amount of protein.

Additionally, the rice contributes fiber, promoting satiety and supporting overall health.

Antioxidant-Rich Spices:

Biryani contains spices like ginger, cumin, and curcumin (from turmeric).

These spices have antibacterial, anti-inflammatory, and even antiviral properties, making them cleansing powerhouses.

Remember, enjoying biryani in moderation allows you to savor its flavors while reaping these hidden health benefits. So, the next time you indulge in a plate of Spoonsome Biryani, relish not only the taste but also the well-being it brings!

Expansion and Recognition:

As word of SpoonSome Biryani's delectable offerings spread, the brand quickly gained a loyal following, both locally and internationally. With a commitment to quality and authenticity, SpoonSome Biryani expanded its reach, opening outlets in major cities across India and beyond. The brand's dedication to excellence earned it numerous accolades and awards, solidifying its position as a leader in the world of biryani.

Beyond Borders

Spoonsome Biryani transcends regional boundaries. It’s not just Hyderabadi or Lucknowi; it’s a canvas where Spoonsome paints with flavors from Iran, Kerala, and beyond. Each bite is a passport to distant lands – a culinary wanderlust.

The Legacy Unveiled

Spoonsome Biryani isn’t just a dish; it’s a legacy. our passion infuses every grain, every spice, and every smile of a satisfied diner.

As the sun sets over our kitchen, we dream of a world where biryani knows no boundaries – where spoonsome becomes synonymous with joy.

In this culinary saga, Spoonsome has rewritten the biryani narrative. So, the next time you savor Spoonsome Biryani, remember that you’re tasting more than a meal – you’re tasting a dream realized.

Some Hidden Gems

Certainly! While Hyderabadi and Awadhi biryani are well-known and beloved, several lesser-known biryani varieties across India deserve attention. Let’s explore these hidden gems

Bangalore Dum Biryani

Originating from Bangalore, this biryani is usually made with lamb, fish, or chicken. It leans toward the milder side in terms of spice but promises delightful flavors in every spoonful. Often served at Muslim weddings, it’s a favorite among Bangaloreans.

Meen Biryani (Kerala Coastal Flavors)

Hailing from the coastal regions of Kerala, Meen Biryani celebrates the bounty of the sea. “Meen” means fish, and this biryani layers spiced fish with rice, fried cashews, caramelized onions, and aromatic spices. It’s a scrumptious ode to Kerala’s culinary heritage.

Thalassery Biryani (Kozhikode Biryani)

With its Arab origins, Thalassery Biryani is popular along the Malabar coast. It uses a distinct rice variety called Jeerakasala or Khyma, which is fragrant, short, and thin. The biryani is cooked with mouthwatering aromatics, and ghee, and topped with fried raisins and cashews, creating a royal touch.

Beary Biryani (Mangalorean Delicacy)

Contrary to the usual spicy biryanis, Beary Biryani is mildly spiced. Originating from the coastal areas of Dakshina Kannada, it’s a Mangalorean delight. The subtle aroma of fennel seeds sets it apart, and it tastes even better the next day.

Ulavacharu Biryani (Andhra Pradesh Specialty)

A household recipe from Andhra Pradesh, Ulavacharu Biryani is spicy and aromatic. It features fennel, cloves, star anise, and the unique biryani flower. A tip: Cook the rice in the same water where the chicken is boiled to enhance the flavors.

These lesser-known biryanis offer a delightful twist to the classic dish, each reflecting the rich culinary diversity of India. Next time you’re craving biryani, consider exploring these hidden treasures! 

Cultural Impact:

Beyond its culinary prowess, SpoonSome Biryani holds a special place in the hearts of food enthusiasts worldwide. Its ability to bring people together, regardless of background or beliefs, is a testament to the unifying power of good food. Whether enjoyed at a family gathering or a festive celebration, SpoonSome Biryani has become a symbol of shared joy and camaraderie.

Future Prospects:

As SpoonSome Biryani continues to captivate taste buds and inspire food lovers, the future holds endless possibilities for this beloved brand. With a commitment to innovation and a dedication to quality, SpoonSome Biryani is poised to embark on new culinary