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Majjiga Charu

Ingredients :

•Stirred yoghurt (Majjiga) - 1 bowl
•Dried red chillies - 4 nos.
•Bengal gram (Chana dal) - 1 spoon
•Black gram (Urid dal) - 1 spoon
•Fenugreek seeds (Menthi seeds) - 1 tsp
•Cumin seeds - 1 tsp
•Mustard seeds - 1 tsp
•Turmeric powder - 1/4 tsp
•Ginger - finely chopped as shown below.
•Curry leaves - few
•Onion - 1 small
•Green chillies - 4 nos.
•Oil - 1 spoon
•Corriander leaves for garnishing.
•Heat some oil in a pan and add chana dal, urid dal, menthi seeds, cumin, mustard seeds, red chillies and fry them for few seconds till they start smelling good.
•Now add curry leaves, finely chopped ginger and green chillies to the pan and fry them for few more seconds.
•Add a pinch of turmeric powder and salt to taste and pour this in the stirred yoghurt as shown in the picture.
•Now add finely chopped onion and corriander leaves to the yoghurt. Majjiga charu is ready.
Majjiga charu tastes good if the yoghurt is a bit sour. Majjiga charu is a good combination with gutthi vankai curry or any brinjal curry, aloo kurma etc.

Aratikaya Vepudu


•Raw banana (plantain) - 1
•Turmeric powder - 1/4 tsp
•Red chilli powder - 1/2 tsp
•Salt to taste
•Water for boiling
•Dried red chillies - 3
•Curry leaves - few
•Split black gram - 2 tsps
•Cumin - 1 tsp
•Mustard seeds - 1 tsp
•Tamarind paste - 1/2 tsp
•Oil for frying

•Cut raw banana into 4 pieces and boil in water for about 15 minutes.
•Once boiled peel the skin and grate it as shown above. Optionally after boiling banana can be thoroughly mashed to prepare this dish.
•Apply half teaspoon of tamarind paste thoroughly.
•Now in a pan take 3 spoons oil and preheat it.
•Add seasonings and wait for them to pop up. It will take only few seconds. Once these starts smelling good add turmeric powder.
•Immedietely add the grated banana to it and mix it well.
•Now add salt and red chilli powder as per taste and mix it well.
•Switch off the stove and serve it hot with sambar or any dal dish which is great combo for this.
Now for the tip:
Do not throw away the skin of the raw banana after boiling. This can be used to make chutney.. the recipe for this coming soon on the blog...till then happy cooking!!

Vankaya Dumpala Pulusu

Ingredients :

•Brinjal (Aubergine or eggplants) - 250 gms
•Sweet potato - 250 gms
•Onion - 1
•Green chillies - 2
•Tamarind paste - 1 spoon
•Fenugreek seeds - 1 tsp
•Turmeric powder - 1/4 tsp
•Red chilli powder - 1 tsp
•Water - 1 cup
•Oil for frying
•Salt to taste
•Fresh corriander leaves for garnishing

•Chop onions and chillies into small pieces and keep them ready.
•Cut brinjal and sweet potatoes into bigger pieces as shown in the picture above.
•Now in a pan add 3 spoons of oil and preheat it.
•Add fenugreek seeds to the oil and fry it for few seconds, when it starts smelling good and turns golden add chopped onions and chillies and fry them well till they turn golden.
•Add vegetables (brinjal and sweet potato pieces) now to the above and fry them for about 8 minutes.
•Now add turmeric powder, red chilli powder, salt to taste and mix them well.
•Add pulusu to the above. Pulusu or tamarind purie is made by soaking tamarind in water.
•Let it cook in medium heat for about 10 minutes and stop the stove.
•Garnish it with fresh green corriander leaves and serve it hot with hot steamed rice.
Tip: Fenugreek seeds are very important for this recipe as it adds a flavour and aroma to the curry. Add pulusu only when the vegetables are cooked well in the oil


1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed
Tie curd in a clean muslin cloth overnight. (6-7 hours).Take into a bowl, add sugar and mix.Keep aside for 25-30 minutes to allow sugar to dissolve.Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.Beat well till sugar has fully dissolved into curd.Pass through a big holed strong strainer, pressing with hand or spatula.Mix in cardamom powder and dissolved saffron and half nuts.Empty into a glass serving bowl, top with remaining nut crush.Chill for 1-2 hours before serving.

Plain Fried Rice

1 1/4 cup uncooked rice (approximately 250 grams)
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. each cumin and mustard seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water,cover with the lid and cook on medium low heat for half an hour. Garnish with cilantro/coriander leaves.

Green Beans & Potato Curry

French style cut green beans 1 lb.
onion, pureed 1
ginger paste 1 tbsp.
garlic paste 1 tbsp.
turmeric powder 2 tsp.
chilli powder 1 tsp.
cumin powder 1 tsp.
coriander powder 1 tsp.
potatoes, cooked and cubed 1 lb.
salt or to taste
coriander leaves a few
oil 2 tbsp.

Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders for five minutes.
Add potatoes, green beans, turmeric and chilli
powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes.
Garnish with cilantro/coriander leaves.

Kadhai Chicken

1) 1 whole chicken,cut into small pieces
2) 1/2 cup onions, sliced and Oil
3) 1 1/2 cups tomatoes, peeled and sliced
4) 2 tbsp fresh coriander leaves
5) 1 tbsp ginger paste, garlic paste
6) 4 teaspoons garam masala powder
7) 1 teaspoon red chili powder & 4 Red chilli

Procedure: Grind corriander seeds and whole red chillies into a coarse powder. Heat oil in a kadai.Add bay leaves. After about 30 seconds, add onions and saute till they turn light golden brown. Add ginger-garlic paste, Saute for 2 minutes on medium flame. Add prepared coarse powder, Stir properly. Add tomatoes and cook till they are fully cooked. Add chicken pieces, salt to taste and red chilli powder. Mix well. Cover the kadai. Cook till the chicken becomes tender. Sprinkle garam masala powder over the chicken. Garnish with corriander leaves and onion rings.

Carrot Pickle


2 kg carrots
1 cup oil
2 broken red chilies
2 tsp coriander powder
1 tsp mustard powder
1/4 tsp fenugreek powder
1/2 tsp cumin powder
A small lump jaggery
3 tsp lemon juice
2 tsp chili powder
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
a pinch each of asafetida
a Pinch turmeric powder
salt to taste
Curry leaves.

peel the carrots and cut them 1"long pieces.Heat oil in a wok add mustard, cumin, fenugreek. Once the seeds splutter add asafetida, broken red chilies and curry leaves.Add carrot pieces,and add all the powders and salt to it.Switch off the flame.
Then add the lemon juice to the wok, Mix well and store in an air tight bottle.
Carrot pickle is ready,if it marinate in the spices for some more days then also it tastes good.

Mint Rice (Pudina Pulav)

Mint - 1 Bunch (~20 leaves)
Basmati Rice - 2 Cups
Green Chillies - 2
Cardamom - 2
Cloves - 2
Cinnamon - 1 inch stick
Bay leaf - 1
Fried Cashews (optional)
Red Onion - 1 sliced
Peas & Carrots - 1 Cup
Coconut - frozen or fresh or dried - 1/4 cup
Coconut Milk - 1 cups
Water - 3 Cups
Oil - 4 Tbsp
Salt - As required


Grind mint, chillies, coconut and make into paste.
Heat oil in a pan and fry cardamom, cloves and cinnamon.
Saute onions in that till they turn transparent.
Add the mint paste, peas & carrots and fry till all the ingredients mix well. Add rice & saute for few more minutes.
Now pour coconut milk & water into the pan and bring it to boil.
Add salt and cook in Rice Cooker.
When rice is done, just stir it once with fork and add fried cashews and close it with lid for about 2 mins.

Prawns in Coconut Milk


8 (500 grams) prawns
1 cup sour preserved bamboo shoots
2 yellow chillies, sliced
2 cups coconut milk
4 bergamot leaves, torn up
1 stalk lemon grass, sectioned and pound
2 tablespoons fish sauce

Rinse prawns and drain. Shell the heads and cut the prawns lengthwise. Put coconut milk, bergamot leaves and lemon grass in a 2-quart container. Microwave, covered, at High (600-700 Watts) for 5 minutes. Remove from the oven, add prawns, bamboo shoots and yellow chillies to the container. Stir in fish sauce to taste and cook, covered, at High for 8 minutes. Serve with hot cooked rice as a dish of the whole meal or an appetizer.

Maggi Noodles

Maggi noodles - big pack ( has 4 sets of noodles)
Water - 3 cups
Carrot - 1 small diced
Green beans - 1/3 cup cut into small pieces
Corn Kernels - Handful
Napa cabbage - 4 leaves chopped
Onions - 1/4 cup
Zuchhini - 1/4 cup diced
Garlic powder - 1/2 tsp.
Red Chili powder - 1 tsp.
Cumin Seeds - 1 tsp.
Salt - to taste
Oil - 3 tsp.
Bring water to a boil in a deep vessel. Add the noodles and taste maker and cook till noodles soak up all the water and are soft to touch. Mix well so that the tastemaker masala gets into the noodles ( don't over do it though).Heat oil in a wide skillet . Add cumin, garlic and red chili powder.Add onions, and all other vegetables. Season with salt.Cover and cook on medium-low flame for 5 - 8 minutes till the veggies are soft.Once the vegetables are cooked, add the noodles to this mixture.Mix well so that noodles and veggies are blended in.
Check for seasonings.
Serve hot.

Karapu Annam


Red chillies---100gms
Green chillies---5 to 6
Channa dal----2tbsp
Garlic---1 small
Turmeric powder---1/2tbsp
Salt as required
Coriander leaves---50gms
A few Curry Leaves
Preparation Method:

Cook the Rice.
First to prepare the powder,slightly roast the coriander leaves,red chilles and jeera.Allow them to cool .Grind them and add the crushed garlic along the salt is required.Now take a pan with the 2 tbsps of oil and fry the green chilles,curry leaves,peanuts and channa dal.Take the rice in a dish which is wide enough to mix the rice.Add the mixture from the pan to the rice.Also add 2tbsps of powder which we prepared along with the salt if it is required as we havealready added to the powder.Mix well.Our spicy karapa annam is ready.Tastes great with ommlete.

Fish Biryani


• 2 Cups basmati rice
• 1 Cup tomato puree (preferably fresh)
• 1 Cup coconut milk
• 2 Cups of water
• 1 tsp Chili powder
• 1 tsp Garam masala(optional)
• 10-12 pieces of thorn less fish
• 1 Inch ginger
• 8 Flakes garlic
• 1 Cup yogurt
• 4-5 Green chilies
• 1 Bunch coriander leaves
• 1/2 tsp Turmeric
• 2 Onions sliced
• 2 tsp Oil
• Salt to taste

How to make Fish Biryani:
• For Marination:
• Grind ginger, garlic, green chilies, turmeric, and salt into a fine paste.
• And marinate the fish with it.
• Sprinkle with coriander leaves and keep aside for at least 30 min

Rice Preparation
• In a pan put 1 tsp oil and fry the rice for 2-3 min.
• Then add the tomato puree, coconut milk and 1-1/2 cups of water.
• Add salt, chili powder, garam masala and mix it very well.
• Cover the pan with a lid.
• Partially cook the rice (80%) on a slow flame.

Fish Preparation
• In a pan put 1 tsp oil and sauté the onions to golden color.
• Add marinated fish to it put some water and cover with the lid for 5-6 min
• Do not to break the fish pieces when stirring.
<>Final preparation
• Take a baking dish, layer the rice then arrange the fish with its gravy and then again layer of rice.
• Add the milk so that the rice doesn't dry.
• Cover with aluminum foil and keep it in the preheated oven for 7 min.
• Fish Biryani is ready.



11/2cup--sonamasoori rice
1medium size-raw green mango
3no.-green chillies-cut in to lenthwise
1tebsp--bengal gram
ground nus-1/4cup
dry red chillies-4
mustard seeds-1tesp
green chilli and ginger paste-1teasp
turmeric powder-1teasp
salt to taste
1.cook rice with turmeric and spread in a big plate.[cook rice with 3cups of water]
2.peal outer skin and grate mango and mix with green chilli and ginger paste and keep a side.
3.heat oil in a pan add mustard once mustard popup add ground nuts,channa dal cashews and fry till red colour. add green chillies,red chillies ,mango mix ,asafoetida stir fry for3-4 minutes and add to rice.
5.mix well mango mixture and rice to combine all the ingredients, mix well togather
mango rice is ready to serve,serve hot with curd and pickle.

Cashew Nuts Cake


1½ cups flour
1½ tsps. baking powder
1½ tbsps. coffee

1/2 cup milk
1 egg
1/2 cup butter
3/4 cup castor sugar

3/4 cup butter
3/4 cup brown sugar
1½ cups roasted cashew nuts, chopped
1/2 cup evaporated milk
3 tbsps. flour

Sift (1) 2 times, set aside. Add (2) to the bowl of Food Processor. Process 30 seconds.. Stir down sides of bowl. Add flour to processed mixture. Process to mix in flour, about 5 seconds. Pour into a 7 x 9-inch baking dish, lined with greased paper. Microwave 4 1/2 minutes at High.
To make the topping : mix all ingredients together in a medium bowl. Microwave uncovered at High for 4 1/2 minutes. Stir vigorously, add cashew nuts to the topping mixture. Spread over the cake.

Apple Rolls

3 cups all-purpose flour
1 tbsp. active dry yeast
½ cup warm milk
¼ cup warm water
2 tbsps. castor sugar
1 egg
1 tsp. salt
¼ cup butter, melted
2 drops yellow food coloring
½ cup coffee cookies, finely ground

Apple Filling
2 green apples, chopped
2 tbsps butter
1/3 cup castor sugar
2 tbsps. water
1 cup red, green cherries and raisins, chopped
½ cup almonds, chopped

Use the Food Processor to knead all ingredients until the dough holds a ball shape. Turn out and knead until smooth. Place in a greased bowl, turn ball over to coat all sides. Boil a cup of water in the microwave oven, place the bowl in microwave oven and let rise doubled in size for 30 minutes. Then punch down, divide the dough in half and roll each into 10-inch square. Spread the apple filling over the dough, roll up squares. Buttered the rolls and coat with cookie crumbs. Place on wax paper, let rise in microwave until doubled in size.
Microwave 2 ½ minutes each at High or until tops spring back when touched.
Let stand for 2 minutes..
To make the apple filling : place all ingredients in a mixing bowl, mix well.
Microwave 30 minutes at High.

Lamb Biryani

Ingredients :
Sliced lamb - 500gms
Basmati rice - 500gms
Water - as required
Mace powder - 1/2tsp
Green cardamom - 4nos
Black cardamom - 4nos
Cloves - 4nos
Bay leaves - 5
Oil - 200ml
Sliced onions - 50gm
Ginger-garlic paste - 5tsp
Salt - 2tsp
Chilli powder - 2tsp
Water - 1litre
Brown onion paste - 31/2tbs
Saffron - a few strands
Sliced onions - 60gms (fry the onions till brown and keep aside)
For the covering:
Flour - 1/2cup
Butter - 100gms

Method of Preparation :
Wash and soak rice in water for one hour. Drain and boil in sufficient water with mace powder, green and black cardamom, clovesand bay leaves till three-fourth done. Remove from heat, drain and keep aside.Heat oil in a pan and fry sliced onions till brown. Saute by adding ginger-garlic. Put the lamb pieces and fry for about 10 minutes. Add salt, chilli powder and water and cook for about 20 to 25 minutes on medium heat. Stir in the brown onion paste and cook till the lamb pieces are tender and the curry thickens. Remove from heat.Mix butter and flour. Knead to a smooth soft dough by adding enough water.In an oven proof vessel place alternate layers of rice and lamb curry. Sprinkle saffron and browned onions. Seal the vessel with the prepared dough and place in a moderately hot oven (150oC to 175oC) for 20 minutes or till the covering is cooked.

Chicken Korma

Ingredients :
Chicken pieces - 2 kg
Turmeric powder - 1tsp
Garam masala - 2 tsp
Ginger-garlic paste - 100gms
Green chilli paste - 50gms
Coriander powder - 2 tsp
Finely sliced onions - 1 kg
Yogurt - 500gms
Water - 1 cup
Desiccated coconut - 100gms
Pepper powder - 1/2 tsp
Oil - 300gms
Chopped coriander leaves - 1 sprig
Chopped mint leaves - 1 sprig
Salt - to taste

Marinate chicken pieces in turmeric powder, garam masala, ginger-garlic and green chilli paste, coriander powder and salt for 10 minutes.Heat oil and fry onions till golden brown. Add marinated chicken pieces and mix well. Stir well by adding yogurt and water. Add coconut pieces, pepper powder, chopped coriander and mint leaves. Cover and cook till done. Serve hot

Hyderabadi Samosa

Ingredients :
For the dough :
Flour - 500gm
Salt - 1/2tsp
Ginger juice - 1tsp
Garlic juice - 1tsp
Ghee - 3tbs
Milk - 1cup
For the Mince :
Minced chicken - 500gm
Ginger-garlic paste - 1tbs
Minced onion - 2nos (large)
Ghee - 2tbs
Coriander leaves - a handful Chopped
Mint leaves - 1tsp
Groundnut oil - for frying
To be ground :
Green chillies - 6nos
Peppercorns - 5
Coriander seeds - 1tbs
Cumin seeds - 1/2tsp
Cinnamon - a small piece
Green cardamom - 4nos

Method of Preparation :
Grind all the ingredients to be ground to a fine paste and keep aside. Boil the mince with ginger-garlic paste and salt till done.
Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside.
Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the milk, ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.
Divide the dough into 6-8 portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil.

Mirch Ka Salan

Ingredients :
Green chillies - 250 gms
Oil - 50 ml
Tamarind pulp - 30 gms
Beaten yogurt - 100 gms
Lemon juice - 2 tbsp
Salt - to taste
Roasted onions - 250 gms
Roasted peanuts - 35 gms
Grated coconut - 35 gms
Ginger - 10gm
Garlic - 10gm
Sesame seeds - 5gm
Chopped coriander leaves - a sprig

Grind roasted onions, peanuts, coconut, ginger, garlic and sesame seeds to a fine paste.
Heat oil and deep fry green chillies, remove and keep aside. Fry the ground paste in the same oil by stirring continuously. Pour little water at regular intervals while frying the paste. Stir well by adding yogurt, lemon juice and salt. Add tamarind pulp and stir well until the gravy is of sauce consistency.
Add fried chillies. Bring to a boil and remove from fire. Garnish with chopped coriander leaves and serve hot with biryani.


శనగపప్పు పరమాన్నం

బియ్యం 1 cup
శనగపప్పు 1/2 cup
పచ్చి కొబ్బరి 1/2 cup
యాలకుల పొడి 2 tsp
పాలు 1 కప్
బెల్లం 1 కప్
నెయ్యీ 5 tbsp

ముందుగా బియ్యం, శనగపప్పు కడిగి తగినన్ని నీళ్ళు పోసి కొద్దిగా నెయ్యి వేసి కుక్కర్లో ఉడికించాలి. తర్వాత దీనిలో బెల్లం వేసి మంట తగ్గించి నిదానంగా ఉడికించాలి. నెయ్యి వేడి చేసి పచ్చికొబ్బరిని తురుము దోరగా వేయించి అందులో కలిపి, యాలకుల పొడి వేసి పాలు కూడా వేసి బాగా కలుపుతూ అడుగు మాడకుండా నెమ్మదిగా దగ్గరపడేవరకు ఉడికించాలి. తర్వాత దింపేయాలి.కావాలంటే నెయ్యిలో వేపిన జీడిపప్పు కూడా వేసుకోవచ్చు. ఇది చాలా రుచిగా ఉంటుంది.

Veg biryani


Basmati Rice - 3 cups(soaked for about half an hour)
Oil - 2 tbps
Ghee - 2 tbps
Vegetables (peas,cauliflower florets, carrots, beans, potatoes,or any of your choice chopped into even 1" long pieces)
Onions- 2 medium (thinly sliced)
Chopped Corriander- 2 cups
Green chillies- 5-6 (or as per taste)
Mint leaves-1/2 cup (optional)
Thick curd-1 cup
Tomato Ketchup - 2 tsps
Red chilli powder- 1 tsp
Ginger paste- 2 tsps
Garlic paste- 2 tsps
Coconut milk of 1 cup fresh grated coconut( extract the milk twice)
Whole spices - cloves(4),cinnamon(1 1/2 " piece),bay leaves (4),cardomom(5)
Saffron- 5 thin strands(optional)
Fried cashewnuts(optional)
Salt (as per taste)

Make a paste of corriander,green chilles and mint.
Heat the oil and ghee in a pressure cooker.
Add the whole spices.
Add chopped onions.When onions turn slightly brown,add the ginger paste and garlic paste. Saute well.
Add the veg.Stir for 5 min.
Add the paste of corriander,green chilles and mint.Stir for 2-3 min.
Add the coconut milk and water(the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice).
Add ketchup and curd.
Add red chilli powder and salt.Mix well.
Reduce the flame to medium.When the mixture starts boiling add the soaked rice.
Pressure cook until 2 whistles.
Add saffron strands and fried cashew nuts before serving