Posted by: rajanisrinivas on: August 9, 2009
Ingredients:- Rice- 1 cup Brinjals -5-6 Tamarind juice/Lemon juice- 1 tbsp Bhat powder- 2 tbsp Salt to taste Sugar- 1 tsp Coriander leaves(chopped)- 1 tbsp For Seasoning: Oil- 3 tbsp Mustard seeds- 1/2 tsp Urad dal-1/2 tsp Curry Leaves- 5-6 Red Chillies- 3-4 Turmeric powder- 1/4 tsp Method: Cook rice and cool slightly.Heat [...]
Posted by: rajanisrinivas on: August 8, 2009
Normally all the people will prepare GUNTAPONGADALU by using dosa dough but we can also prepare this delicious tiffin by using besan dal, moong dal, urad dal and rice …..This method normally used in KARNATAKA and it will be call ed as POHA INGREDIENTS:- Besan dal – 1 cup Moong dal – 1 cup Urad dal – 1/4 [...]
Posted by: rajanisrinivas on: August 8, 2009
Sakinalu is known traditional snacks in Telangana region,useually they are made by using riceflour and seasame. INGREDIENTS:- Rice – 4cups Ajwain seeds(oma) – 1/4 cup Sesame(nuvvulu) – 1/2 cup Salt Oil PROCEDURE:- Soak the RICE with enough water for about 3 – 4 hrs Drain the water using a mesh and leave the rice [...]
Posted by: rajanisrinivas on: August 7, 2009
Rajani’s Chicken Work Chicken Work is almost similar to Shadow work. Like Shadow work, Closed Herring Bone stitches are done on the wrong side of the fabric but the stitches are not done as perfectly as in Shadow work. In chicken Work, stitching is always done with white cotton rough thread and the fabrics used [...]
Posted by: rajanisrinivas on: August 7, 2009
Ingredients:- Bombay rava – 2 cups, rice flour – 1 cup Maida – 1 cup Jeera – 2 spoons Green chillies – 4 (finely chopped) Onions – 2 (finely chopped) Salt – to taste Butter milk – 2glasses Procedure:- Take a bowl and add bombay rava, rice flour,maida,jeera, green chillies,Onions,salt and butter milk Mix them [...]
Posted by: rajanisrinivas on: August 7, 2009
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