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Banana Lassi Recipe

Craving for a cool drink after a hot summer day? Make this simple and easy Banana Lassi by Hyderabadi Ruchulu at home to quench your thirst at home rather than with regular water.

  • 1 cup Curd
  • 3-4 tbsp Sugar
  • 1 Banana
  • 3-4 Ice Cubes (Optional)
  • 1/2 cup Chilled Milk

To a n=blender, add curd.

Add banana pieces, 1/2 cup milk.

Add 3-4 tablespoons sugar, 3-4 ice cubes.

Blend till it becomes a fine paste.

Garnish glass with rose syrup (optional).

Pour lassi into the serving glass.

Garnish with dry fruits.

That’s it, your tasty cool treat is ready to be served!

For more recipes, follow our YouTube channel Hyderabadi Ruchulu

The post Banana Lassi Recipe | Summer Special Lassi appeared first on Hyderabadi Ruchulu.

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Ugadi Special Recipes

Confused on what to make on Ugadi? Try these Ugadi Special Recipes by Hyderabadi Ruchulu. You can easily learn how to make Ugadi Recipes at home yourself!

In this video, I’ll be showing you all the specials that I make on ugadi

We’ll be making more items in less time

We have to pre plan and make a list of what we are going to do on that day since most recipes need preparation before hand

Today, we will be making sweet stuffed chepathi, vada, mango pickle, mango rice, aloo fry, kattu charu, curd and ugadi pachadi

To make the vadas, we need wash and to soak the gram in water for 2-3 hours

Here I soaked 1 1/2 cup gram.

Grate the mango before hand to make mango pickle and mango rice

For sweet stuffed chepathi, boil 1 cup washed bengal gram with 2 cups water in pressure cooker for 6-7 whistles

For mango rice, wash 2 cups rice and soak for 10 minutes

Boil potatoes also for the potato curry

Cut the potatoes in half for them to boil quickly. Put them over the rice bowl for them to cook at the same time

Put the rice in a cooker bowl, pour 2 glasses water in it, place the stand and cook for 3 whistles

In the meantime, let’s prepare dough for the sweet stuffed chepathi

Here I used 1 1/2 cup wheat flour. Add a pinch of salt and mix

Add water and knead it into a soft dough

Add 2 teaspoons oil and knead it

Close lid and put the dough aside for 10 minutes.

Peel and dice the boiled potatoes

Move the rice into a different bowl for it to dry a little bit

Also soak 2 tablespoons bengal gram for the mango rice

The bengal gram for sweet chepathi has been cooked for 6-7 whistles

Open lid and check it

Move the left over water into a different bowl to make kattu charu

This kattu charu is also ugadi special

Mash the bengal gram

This makes up for the stuffing of the seet chepathi

Place the cooker on low flame and add grated jagger

For 1/4 kg bengal gram, add 1/4 kg jaggery

Cook on low flame and stir regularly

Cook till the mixture becomes thick and add grated coconut

This step is optional. Here, chopped cashew nuts and raisins could also be added

Add 1/2 teaspoon cardamom powder and mix

Boil till the consistency becomes thick and cut off the stove

Let the stuffing cool down

In the mean time, make potato curry and kattu charu

Peel and dice the onions

Soak the tamarind in water for ugadi pachadi

Dice the tomatoes, mango, green chillies, garlic cloves, curry leaves and coriander leaves

To a bowl, add the water from the boiled bengal gram we previously put aside

Juice the tamarind and add it to the water

Add mango, onions, green chillies, curry leaves, coriander leaves and tomatoes

Add 1 1/2 teaspoon salt or salt to taste, 1 teaspoon chilli powder, 1/4 teaspoon cumin-fenugreek seeds powder and 1 teaspoon coriander seeds powder

Add 1 tablespoon of the sweet chepathi stuffing and mix

Simmer for 10-15 minutes

In the mean time prepare potato fry

Heat 1 tablespoon oil in pan

Add 1 1/2 teaspoon black gram, 1 1/2 teaspoon bengal gram and fry

Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds and fry

Add diced onions and fry till they turn transparent

Add diced 3-4 green chilli es and fry for a minute

Add 1/2 cup curry leaves and fry

Add 1/2 teaspoon turmeric powder, 1/2 teaspoon ginger garlic paste and mix

Add 1 teaspoon salt and mix

Add diced potatoes and cook on low flame for 5 minutes

Close lid and cook

Stir the kattu charu in the mean time

Add 1 tablespoon coconut powder and mix

Add coriander leaves and cut off the stove after a minute

To 1/4 glass water, add 2 tablespoons rice flour and mix

Add this mixture to kattu charu

Add more rice flour mixture you want the charu to be thicker and vice versa

Simmer for 5 minutes

Let’s prepare tempering now

Heat oil in a bowl

Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds and fry

Add 2-3 dried chillies and fry till they change colour

Add 1/2 cup curry leaves and fry

Add 1/2 teaspoon turmeric powder and mix

Cut off the stove and add this tempering to the kattu charu

In the same tempering pan, let’s prepare tempering for the mango rice

Heat 2 tablespoons oil

Fry 3 tablespoons groundnuts till they give out a nice aroma

Add 2 teaspoons black gram and fry

Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and fry

Add 2-3 dried chillies, green chillies and fry

Add 1/2 cup curry leaves and mix

Drain off the water form the soaked bengal gram and fry for 2-3 minutes

Add 1/2 teaspoon turmeric powder and mix

Add 1/2 teaspoon coriander seeds powder, 1 teaspoon sesame seeds powder, 1/4 teaspoon cumin-fenugreek seeds powder and mix

Mix and cut off the stove

Add 1 1/2 teaspoon salt or salt to taste, grated mango and mix

Mix and add the prepared tempering to rice and mix

To grated mango, add 1 teaspoon chilli powder, 1 teaspoon salt, 1 teaspoon sesame seeds powder, 1/4 teaspoon cumin-fenugreek seeds powder 1/2 teaspoon ginger garlic paste and mix

Let’s prepare tempering now

Heat 1 1/2 tablespoon oil and heat it

Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds and fry

Add 2-3 dried chillies and fry till they change colour

Add 1/2 cup curry leaves and mix

Add 1/2 teaspoon turmeric powder and mix

Add this tempering to the prepared mango pickle and mix

Mango pickle is ready

 

We’ll prepare vadas next

Grind the soaked black gram into a paste

Add 1/2 teaspoon cumin seeds, 1/2 teaspoon ginger pieces, chopped green chilli pieces, curry leaves, onion and mix

Onions and green chillies are optional

Mix the dough

Add salt to taste, a pinch of soda and mix

Let’s fry the vadas now

Heat oil for deep fry

Wet your hands, take a small amount of dough and press it lightly

Make a hole and drop it in oil

Cook on medium flame

Fry for a minute and flip

Flip and fry till they turn golden brown

Black gram vadas are ready!

 

Let’s prepare bobbatlu now

We already prepared the stuffing and dough required for it

Make balls of desired size of stuffing.

Knead the dough

Spread some oil on palms and make balls smaller than the stuffing balls out of the dough

Make round balls out of the dough and press it into small puris.

Stuff the filling and remove the excess dough.

Spread some oil on a plastic cover.

Press the stuffed dough evenly on all sides.

Heat 1/2 teaspoon clarified butter (ghee) on a pan

Oil also could be used.

Place the prepared chepathi on the pan

Add 1/2 teaspoon oil on top

Cook on medium flame.

Cook for 2-3 minutes and flip it. Cook till it turns light brown.

Let’s prepare ugadi pachadi now

Soak tamarind in water and juice it by sqeezing it.

Add required quantity of water.

Add a pinch 1/2 teaspoon salt, 1 1/2 teaspoon jaggery, 1/2 teaspoon neem tree flowers, 1/2 teaspoon soamp, ripe mango pieces and mix .

All the sweet stuffed chepathi, vada, mango pickle, mango rice, aloo fry, kattu charu, curd and ugadi pachadi are ready to be served now!

For more Festival special recipes, follow our YouTube channel Hyderabadi Ruchulu

The post Ugadi Recipes at Home | Ugadi Special Recipes appeared first on Hyderabadi Ruchulu.

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Rava Pulihora

Rava Pulihora by Hyderabadi Ruchulu is an interesting way to cook rava at home to make recipes other than regular upma. This recipe is not only simple and easy but also very tasty and filling which makes it an ideal breakfast for kids and adults alike.

  • 1 cup Rice rava
  • 2 tbsp Lemon juice
  • 1/2 cup Curry leaves
  • 3 Green chillies
  • 1/2 tsp Turmeric powder
  • 1 1/2 tsp Salt
  • 3 tbsp Oil
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Mustard seeds
  • 4 Dried chillies
  • 2 tbsp Groundnuts
  • 2 tsp Black gram
  • 2 tsp Bengal gram

To make rava pulihora we need to prepare rice rava first.

We can make this rava at home too.

Grinding the rice grains coarsly will make rice rava.

Heat a pan and add 1 1/2 cup water for 1 cup rice rava.

Add 1/2 teaspoon salt. to the boling water add 1 cup rava and mix.

Keep mixing and see that no lumps are formed.

Put the stove on low flame and close the lid for a minute.

Mix it, take it into a different bowl and let it cool down.

To a pan add 3 tablespoons oil and heat it.

Add 2 tablespoons groundnuts and fry till they give out nice smell.

Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2 teaspoons bengal gram, 2 teaspoons black gram and fry.

Add pieces of 4 dried mirchi, pieces of 3 green chilli and fry.

Add curry leaves, 1/2 teaspoon turmeric powder and fry.

To the previously cooked rava, add 1 teaspoon salt and mix.

Add the prepared tempering and mix.

Add 2 tablespoons lemon juice and mix

Serve hot!

For more breakfast recipes, follow our YouTube channel Hyderabadi Ruchulu.

The post Rava Pulihora | Rava Fry Recipe appeared first on Hyderabadi Ruchulu.

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Chicken Liver Fry Recipe

Chicken Liver Fry by Hyderabadi Ruchulu is a great way to get the healthy fat inside the body for kids and adults alike! Make this simple recipe at home yourself with easily available ingredients

  • 1/2 kg Chicken Liver
  • 1 1/2 cup Onions
  • 2 tsp Salt
  • 2 tsp Chilli Powder
  • 1/2 tsp Cumin Seeds Powder
  • 1 1/2 tsp Ginger Garlic Paste
  • 1 tsp Coriander Seeds Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Garam Masala
  • 2 Green Chillies
  • 1/2 cup Curry Leaves
  • 1/2 cup Coriander Leaves

Add washed liver to a mixing bowl

Add 2 teaspoons chilli powder & 1 teaspoon coriander seeds powder

Also add 1/2 teaspoon cumin seeds powder & 1 1/2 teaspoon ginger garlic paste

Add 1/2 teaspoon turmeric powder and mix.

Let it sit for 10 minutes

In the mean time, fry onions

Heat 2 tablespoons oil in pan

Add 1 1/2 cup onions

Close lid and fry till they become transparent

Add 2 green chillies, 1/2 cup curry leaves and fry

Close lid and cook till onions turn brown

Add marinated liver and mix

Add salt and mix

Cook on medium flame for 10 minutes

Add garam masala and mix

Sprinkle coriander leaves

Serve with rice or roti

For more non-vegetarian recipes, follow our YouTube channel Hyderabadi Ruchulu. 

The post Chicken Liver Fry Recipe appeared first on Hyderabadi Ruchulu.

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Saggubiyyam Payasam Recipe

Unexpected guests? Craving something sweet? Saggubiyyam Payasam is here for the rescue! Follow this quick and easy recipe on Hyderabadi Ruchulu to make it at home yourself!

  • 1 Cup Sago
  • 2 Cups Milk
  • 1/2 Cup Sugar
  • Fried cashew and raisins(in ghee)
  • 1/2 Tsp Cardamom Powder
  • 2 Tbsp Coconut Powder
  • 1 Tbsp Clarified Butter (Ghee)

Soak 1 cup sago in water for 1 hour.

To prepare cardamom powder, powder 1 teaspoon of sugar with 4-5 cardamoms.

Heat 2 cups water in a bowl.

As the water starts boiling, add the soaked sago to it.

Don’t cook the sago directly in milk, there’s a chance of milk getting spoiled.

Sago becomes transparent as it cooks, check it with the spoon.

Put this cooked sago aside.

To a different pan, add 2 cups milk and heat it.

Let the milk boil on low flame for 5 minutes.

Add cooked sago to the milk and mix.

Let it cook for 10 minutes.

As the milk starts to thicken, add 1/2 cup sugar and mix.

Add 1/2 teaspoon cardamom powder, 2 tablespoons coconut powder(optional), 1 tablespoon ghee, fried cashews and raisins and mix.

Serve hot!

For more dessert recipes, follow our channel Hyderabadi Ruchulu.

The post Saggubiyyam Payasam Recipe | Sago Dessert appeared first on Hyderabadi Ruchulu.

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Hyderabadi Ruchulu by Hydruchulu - 3w ago

Easy Egg Rolls Recipe

Trying to find a healthy way to a healthy way to feed all the veggies to kids? You have come to the right place! Make these easy Egg Rolls recipe by Hyderabadi Ruchulu packed with all the nutrients in the veggies and more!

  • 1 cup Wheat Flour
  • 2 Eggs
  • 1/2 cup Onions
  • Chopped green chillies
  • 1/2 cup Diced carrots
  • 1/2 cup Cabbage
  • 1/2 cup Capsicum
  • 1/2 tsp Salt
  • 1/2 tsp Pepper Powder

To make egg rolls, chepathis need to be prepared first.

To a bowl, add wheat flour, a pinch of salt and make it into a soft dough by sprinkling it with water

Oil also could be added.

Close the lid and let it sit for 10 minutes.

Prepare the curry in the meantime.

To a pan add 1 teaspoon oil, 1/2 cup onions and fry it till they become transparent.

Add chopped green chillies, diced carrot, 1/2 cup cabbage and let it cook.

Add capsicum pieces and other vegetables of your choice.

Let it cook for a minute and add 1/2 teaspoon salt, 1/2 teaspoon pepper powder and mix.

Let it cook for a couple of minutes.

Mix it ]and cut off the stove.

To a bowl, add 1-2 eggs, a pinch of salt, a pinch of pepper and beat it.

To make the chepathis, take a little dough, roll it into a ball and press it

Heat a pan and put the prepared chepathi on it.

Don’t let it cook for long.

To the same pan, add egg and spread it

Add the prepared curry and put the chepathi on top of it

Add 1 teaspoon oil and let it cook for a minute.

Flip the chapathi and roll it 

Serve with sauce or mayonnaise.

For more egg recipes, follow our YouTube channel Hyderabadi Ruchulu.

The post Easy Egg Rolls Recipe appeared first on Hyderabadi Ruchulu.

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Hyderabadi Ruchulu by Hydruchulu - 1M ago

Puffy Poori Recipe

Pooris not coming out the way you hoped? Just follow this Poori recipe by Hyderabadi Ruchulu to get puffy pooris every time!

  • 2 cups Wheat flour
  • 1/2 cup Bombay rava
  • 1/2 tsp Salt

To make soft and puffy poori; Let’s prepare the dough first.

To a mixing bowl, add 2 cups wheat flour, 1/2 cup bombay rava, 1/4 teaspoon salt and mix.

Make this mixure into a dough by adding water.

Let it sit for 10 minutes.

Make small balls of the dough and press it.

Press them into small pooris by spreading flour on the balls.

Heat oil sufficient for deep fry.

Fry the prepared pooris in oil.

By lightly pressing it with spoon while frying, it will become bubbly.

Flip the poori and fry the other side.

Serve with basin or curry.

For more breakfast recipes, follow our YouTube channel Hyderabadi Ruchulu.

The post Puffy Poori Recipe appeared first on Hyderabadi Ruchulu.

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Spring Onions with Egg Curry Recipe

Bored of the same old egg curry? Try this boiled egg curry with spring onions by Hyderabadi Ruchulu that would make a great side dish for chepati or rice. This recipe is very quick and easy to make with minimal ingredients.

  • 4 Boiled eggs
  • 2 tbsp Oil
  • 1/2 tsp Cumin seeds
  • 2 Diced onions
  • 2 cups Chopped spring onions
  • 6 Green chillies
  • 1 1/2 tsp Salt
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Ginger-garlic pastev
  • 1/2 tsp Chilli powder
  • 1/2 cup Coriander leaves

Boil 4 eggs and cut them into pieces.

To a pan add 2 tablespoons oil and heat it.

Add 1/2 teaspoon cumin seeds, 2 diced onions2and fry for 2 minutes.

Add 2 cups chopped spring onions and let it cook.

Add 6 chopped green chillies, 1 1/2 teaspoon salt and mix.

As the onions become transparent, add 1/4 teaspoon turmeric powder

Then add 1/2 teaspoon ginger-garlic paste and mix.

Add 1/2 teaspoon chilli powder and mix.

Add egg pieces and mix.

Close the lid and let it cook for 2 minutes.

Sprinkle coriander leaves.

Serve hot with chepathi or rice!

For more egg recipes, follow our YouTube channel Hyderabadi Ruchulu.

The post Spring Onions with Egg Curry Recipe appeared first on Hyderabadi Ruchulu.

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Bitter gourd Fry Recipe

Kids refusinig to eat bitter gourd? Try this Bitter gourd Fry  also known as Kakarakaya fry recipe by Hyderabadi Ruchulu that will completely change the way you cook bitter gourd fry at home. This recipe is not only very quick and tasty to make but also needs less oil than for normal vegetable Indian fry recipes.

  • 1/4 kg Bitter gourds
  • 3 tsps Oil
  • 1 1/2 tsp Salt
  • 1/2 cup Diced onions
  • 1/4 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1/2 tsp Coriander seeds powder
  • 1 tsp Sesame seeds powder
  • 7-8 Garlic cloves

Firstly, we need to peel 1/4 kg bitter gourds and cut them into circular pieces.

To a pan add 3 tablespoons of oil and heat it.

Fry the bitter gourd pieces in oil.

Add 1/2 teaspoon salt and fry.

This will remove the bitterness from bitter gourd.

Fry till they become light brown in color on medium flame.

Add 1/2 cup diced onions, close the lid and fry.

Then add 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder, 1 teaspoon salt, 1/2 teaspoon coriander powder, 1 teaspoon sesame seeds powder and mix.

Cook on low flame for 10 minuter.

Coarsely grind 7-8 garlic cloves and add it to the bitter gourd.

Cook for another two minutes and turn off the stove.

Serve with rice or roti.

Bitter gourd fry is a great combination with Challa Charu. Be sure to check out that recipe also.

For more vegetarian recipes, follow our YouTube channel Hyderabadi Ruchulu.

The post Bitter gourd Fry Recipe | Easy Bitter gourd Fry appeared first on Hyderabadi Ruchulu.

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Hyderabadi Ruchulu by Hydruchulu - 1M ago

Mint Rice Recipe

Mint rice or pudina rice is a fun way to cook mint leaves that kids not only love to take it as breakfast, but also love to pack it as lunch to school. Follow the simple instructions given below or in the video to make this tasty treat at home! 

  • 3 cup Cooked rice
  • 1 1/2 cup Mint leaves
  • 6 Green chillies
  • 7-8 Garlic cloves
  • 2 tbsp Clarified butter(ghee)
  • 4-5 Cinnamon stick pieces
  • 4-5 Cloves
  • 3 Cardamoms
  • 10 Cashew nut pieces
  • 4 Dried chillies
  • 1/2 cup Curry leaves
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 1/2 cup Coriander leaves
  1. Left over rice or freshly cooked rice could be used in this recipe

For 3 cups rice, we will need 1 1/2 cup mint leaves.

To a mixie jar, add 1 cup mint leaves, 6 green chillies, 7-8 garlic cloves

Grind it into a paste.

Heat 2 tablespoons clarified butter(ghee) on a pan.

Add 4-5 cinnamon stick pieces, 4 cloves, 3 cardamoms and fry.

Fry 10 cashew nut pieces till they become brown.

Add pieces of 4 dried chillies, curry leaves and fry.

Add 1/2 cup mint leaves and fry.

Add prepared mint leaves paste and let it cook on low flame till oil seeps out of it.

Add 1/2 teaspoon turmeric powder, salt to taste and mix.

Add cooked rice and mix.

Rice need not be freshly cooked.

Add coriander leaves and mix.

Serve hot with favorite chutney!

For more rice recipes in telugu, follow our youtube channel, Hyderabadi Ruchulu.

The post Mint Rice Recipe appeared first on Hyderabadi Ruchulu.

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