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Doodh Pack

Ingredients :

Milk - 1 liter
Rice - 60 gm
Khoa - 125 gm
Sugar - 4 tbsp
Blanched almonds - 8
Cardamom powder - 1/2 tsp

Method :
Clear rice and sock for 2 hour. Drain well. Boil milk in a pressure cooker. Add the rice, stir for a min. and close the lid. Place the cooker on maximum heat and bring to full pressure. Reduce to medium heat and cook for 10-12 min. Open the cooker when cool. Add sugar and khoa and cook for 5 more min. Add cardamom powder and blanched almonds. Cool and serve.

Gujarati Green Beans

Green beans - 500gm
Oil - 4tbs
Mustard seed - 1tbs
Minced garlic - 4flakes
Coarsely crushed dried red chili - 1no
Sugar - 1/2tsp
Salt - 1tsp
Pepper powder - as required

Method of Preparation:
Clean the beans and cut them into 1"long pieces. Blanch (or use frozen beans), drain, cool, set aside.Heat oil in a large frying pan. Season the mustard seeds. When they begin to pop, add garlic and stir till light brown. Add crushed red chilly and stir for a few seconds.Add green beans, sugar and salt. Mix well. Simmer the flame, stir and cook for about 8-10 minutes or till they taste spicy. Sprinkle pepper powder, mix well and serve.

Patra Bhajia

Large patra leaves (colocasia leaves) - 15-20
Tamarind extract (juice) - 1/2 cup
Gram flour (besan) - 1 cup
Chilli powder - 3 tsp
Turmeric powder - 1/2 tsp
Asafoetida - 3-4 pinches
Crushed cumin seeds - 1 tsp
Powdered sugar - 3 tsp
Oil - 1tbsp
Salt to taste
For seasoning
Oil - 1 tbsp
Cumin & musard seeds - 1/2 tsp. each
Sesame seeds - 1 tsp
Coriander leaves finely chopped - 1 tbs
Coconut grated fine - 1 tbs

Method of Preparation:
Clean, wash and wipe leaves. Roll lightly with a rolling pin. Keep aside.
Mix all ingredients except those for seasoning to a thick paste. Take a leaf and place it backside up on a flat surface.Take a little paste and apply thinly all over leaf surface. Place another leaf over it. Repeat. Repeat the process on a set of 3-4 layered leaves, top layer being that of paste. Fold in the edges and roll the leaves, starting with their base towards tip. Make the roll tight and seal sides with some paste. Make more sets of 3-4 layered leaves until the paste is finished. Steam the rolls in a double boiler or steam cooker for 30-40 minutes. Cool and remove. Cut into 1/2" thick slices.
Heat oil, add cumin and mustard seeds, allow to splutter. Add sesame, coriander, and coconut. Add salt, chilli and sugar if needed. Mix well, serve hot or cold.

Nawabi Pulao (Hyderabadi Meal)


Chicken - 1/2 kg
Mutton - 1/4 kg
Curd - 1 cup
Milk - 1 cup
Rice - 1/2 kg
Eggs - 2
Onions - 3
Shelled green peas - 1/2 cup
Pod garlic - 1
Big piece of ginger - 1
Rose water
Oil - for frying
Salt - to taste

Wash rice and soak in water for 15 minutes. Cook it with salt and water.
Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only 1/3 of the gravy is left.
Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add 1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arranged alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven and cook until the rice grains are separate. Serve garnished with fried onions, quartered hard, boiled eggs and boiled green peas.

Sheer Korma

Ingredients :
Vermicelli - 100gms
Milk - 1.5litre
Sugar - 250gms
Chopped cashew nuts - 50gms
Chopped almonds - 50gms
Chopped dates - 50gms
Powdered cardamom - 6nos
Butter - 4tsp
Water - 250ml

Method of Preparation :

Fry nuts in 2tsp butter till light golden colour, drain and keep aside. Fry vermicelli in the remaining butter until golden brown. Make a sugar syrup (one string consistency).Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts.Serve hot or refrigerated

Pesara-potlakaya punukulu

* Green gram with husk - 1.5 cups
* Rice - 1/4 cup
* Chopped snake gourd - 1.5 cups
* Chopped onion - 1/4 cup
* Ginger root - 1 inch
* Chopped green chilies - 1/2 tbsp
* Cumin seeds - 1tsp (optional)
* Salt - acc to taste
* Oil - for deep frying

1) Soak the green gram dal along with rice in water over night. Grind the green gram, rice, green chilies and ginger root into a smooth paste adding very little water only if needed. Now add salt.

2) Mix the chopped onion and chopped snake gourd into the batter prepared in step 1.

3) Heat oil in a dutch oven/kadai. When the oil is hot enough take bite sized portions of the batter and fry them in oil(if you don't want to touch the batter with your hands, you can use cookie dough scooper).

They tasted really good with home made ginger pickle. Even Krishna loved them, ofcourse he was the reason I prepared these as I can't get him to eat snake gourd otherwise.

Dahi Poori

Paani Poori

Chat Masala


Gummadikaya Sambar

Gummadikaya Curry

Chicken With Aloo Curry

Brain Curry

Liver Fry

Non-Veg Fry

Crispy Corn Snack


1 ½ cups corn kernels
1 egg beaten slightly
enough cornflour to coat the corn kernels or seeds
1 tbsp maida(all-purpose flour)
1 tsp ginger-garlic paste
oil for deep-frying
pinch of pepper pwd/chilli pwd (optional)
chopped coriander leaves for garnish

Mix together the corn kernels,egg,cornflour,garlic-ginger paste and salt such that the steamed corn is well coated with this mixture.Heat oil in a vessel and deep fry the corn over high heat until golden brown.Drain on absorbent paper.Sprinkle pepper pwd/chilli pwd and garnish with chopped coriander leaves.
Note:You can try this variation.Fry some chopped spring onions with a little tomato sauce in 1 tsp of oil and combine with deep fried corn and garnish with coriander leaves.Believe me,it's a great tasting snack.

Sweet Pongal


1 cup raw rice
1/4 cup moong dhal (green gram lentil)
1 1/4 cup grated or powdered jaggery
5-6 cardamoms (powdered)
10-12 cashewnuts
8-10 raisins
2 tbsp ghee

Dry roast whole green gram dal till light brown in colour.Remove from fire.
Wash rice.Pressure cook the rice and dal till it becomes very soft and mushy.Alternately you can cook the rice and green gram dal with 3 1/4 cups of water in the microwave and set aside.Heat jaggery in half cup of water till it dissolves completely.Add the cooked rice and dal to the jaggery and cook on low flame for few minutes.Turn off heat.Heat ghee and add the cashewnuts and raisins and fry till brown and add these along with the ghee to the sweet pongal.Now add the cardamom powder and mix well.It can be served hot or cold.

Ulli Garelu


1 1/2 cup whole urad dal (black gram dal,minappappu)
1 tbsp raw rice
2" ginger very finely chopped
2-3 green chillies very finely chopped
1 big onion finely chopped
salt to taste
oil for deep frying

Soak whole black gram dal and 1 tbsp raw rice for 5-6 hours.
Strain the water from the dal and grind to a paste sprinkling little water and salt.Dont grind all the dal at once,use small portions to grind batch wise as its easier to grind into a soft paste.Add salt while grinding to a fluffy paste.
Then add chopped onions,finely chopped ginger and green chillies to the batter and mix well.
Take a deep frying vessel and add enough oil for deep frying and the oil should be really hot.
Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet or banana leaf.Make a hole in the centre of the vada or gare so that it cooks evenly all over.Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.Serve hot with chicken curry or mutton kurma, sambar or coriander chutney.

Kodi Gudu Pulusu - Boiled Eggs In Tamarind Gravy


6 boiled eggs make slits along the length of each egg and lightly fry them in 1 tbsp oil with a pinch of turmeric for approx 1-2 mts
2 onions chopped finely
3-4 green chillis slit length-wise
1 tsp red chilli powder
big pinch of turmeric pwd
3/4 tsp coriander pwd
1/4 tsp cumin pwd
1 tomato chopped (optional)
1 big lemon sized tamarind (soaked in warm water and pulp extracted)or 2-3 tbsp of tamarind paste (this can vary according to your choice)
1/2 tsp sugar
2 cups water
chopped coriander leaves for garnish
2 tbsp oil
1/2 tsp sugar
For tempering:1/4 tsp mustard seeds,big pinch of methi seeds(fenugreek seeds),3 flakes crushed garlic and few curry leaves

Heat oil in a vessel and mustard seeds and let them splutter.Now add methi seeds, curry leaves and fry for few seconds till methi turns brown.Add garlic and let it fry for 5 seconds.Dont brown the garlic...lightly fry it.Add chopped onions and green chillies and fry till they turn light brown.Now add chilli pwd,turmeric pwd,coriander pwd and cumin pwd,mix well and saute for few seconds.Add chopped tomatoes and fry for 4-5 mts.Add tamarind extract and 2 cups of water and bring to a boil.Add salt and sugar and reduce heat and let it simmer for 2-3 mts.Add the boiled and fried eggs and let it cook in the gravy for 10 minutes or till you get the required gravy consistency.Garnish with chopped coriander leaves.Serve this hot steamed rice or rotis

Kaakara Kaayi Pulusu (Bitter Gourd Gravy Curry)

3 medium sized ridge gourds
1 big onion sliced
2 green chillis slit lengthwise
3 tbsps thick tamarind paste
10-12 cloves garlic
2" ginger chopped
10-12 curry leaves
3/4th tsp chilli pwd
1 tsp dhania pwd
1/2 tsp jeera pwd
1/4 tsp turmeric powder
2 tsp sugar

Peel and deseed the ridge gourd i.e scoop out the seeds with a spoon and cut into 2" pieces.Boil these pieces in 2 cups of water and salt till three fourth cooked.Drain.
Heat 1 tbsp oil in a pan and fry the boiled ridge gourd pieces for 5-7 inutes.Remove from fire and keep aside.In the same pan add 1 tbsp oil and add the onions,garlic and ginger and fry till transparent.Cool and grind to a coarse paste.Heat 1 tbsp oil in the pan add curry leaves,green chillis and the coarse onion paste.Fry for 2 minutes.Add dhania pwd,jeera pwd,chilli pwd,turmeric and sugar.Mix well.Add the fried ridge gourd pieces and tamarind paste and mix well.Add 3 cups of water and let the ridge gourds cook well till you get a gravy consistency(pulusu consistency).Adjust salt and garnish with coriander leaves.

Miriyala Annam (Pepper Flavoured Rice)


3 cups of cooked white rice (each grain should be separate)
1 1/2 tbsp ghee (clarified butter)
1 tsp cumin seeds
3/4 tsp mustard seeds
1 1/2 tbsp black pepper corns
1 1/2 tbsp seasame seeds
10-12 curry leaves (fresh leaves only)
salt to taste

Dry roast the black pepper corns,sesame seeds and curry leaves in a pan for a few minutes on medium heat tossing them around till the flavors come out and you find a nice aroma emanates the kitchen.Once the seasame seeds change color you can turn off the heat and make a coarse powder.

Heat ghee in a pan and add the mustard seeds and let them pop.Add the cumin seeds and let them brown.Add the cooked rice and combine it with the tempering.Now add the ground spice pwd and salt and combine the rice with it such that the spices coat the rice well.The full flavor of the pepper is obtained on freshly ground pepper corns which enhances the taste of the rice giving it a sharper, more lively flavor than the pre-ground pepper powder and also by adding it towards the end of the cooking process which further enhances its taste.
Serve hot with any gravy curry or plain rasam ,appadam(papad) and curds.

Aloo Tamatar Subzi


4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)
1 large onion chopped finely
3 cloves garlic finely minced
1" ginger finely minced
1/2 tsp mustard seeds
2 dry red chillis
10-12 curry leaves
2 green chilli slit length wise
1 tsp red chilli pwd (adjust according to your choice)
1 tbsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp turmeric pwd
salt to taste
3 medium sized tomatoes finely chopped
1 1/2 tbsp oil
chopped coriander leaves for garnish
1 tsp jaggery or sugar (optional)

Heat oil in a cooking vessel and add the mustard seeds and let them pop.Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.Now add onions,ginger and garlic and saute till the onions turn light brown.Add the green chillis and all the pwds.Combine.
Add the tomatoes and stir fry till the oil seperates and it gets mushy.
Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.
Remove lid and cook further for another 3-4 mts stirring once in a while.
Add salt and enough water to cover the potatoes.
Bring to a boil and let it simmer on low heat till you get the desired curry consistency.Finally add the jaggery/sugar and combine.Turn off heat.Garnish with chopped coriander leaves.
Serve hot with rotis/chapatis/steamed white rice.