Telugu Cooking Recipes

 pulihara: cook 1/4 kg rice big tomato size tamarind soak and take juice keep taalimpu with pachhi chenagapapu, vepina chenaga palukulu, aavaalu, karivepaaku and pour in rice then fry 2 endu mirapakaayalu, 2 pachhi mirapakaayalu and pour tamarind juice and boil until thickens as mix. pour it in rice and mix it..

1) short period pickle stays fresh for 3 days  fry raw chilli fry tomato pcs  add tamarind - big lemon size add rock salt add zillakarra grind in stone or mixi keep taalimpu add pasupu in talimpu oil 2) Long period pickle - nilva pachhadi nilva wash tomato and wipe with towel to dry  1 kg tomato pcs 1/4 kg rock salt and 1 spoon pasupu soak over night moarning squeeze pcs and dry pcs alone seperately juice lo 1/4 kg tamarind vesi close and keep dry pcs for 2 to 3 days. then keep dried pcs in mixi and pour in tomato water mix 1/4 kg karam 1 small glass aavalu and fried menthulu 2 spoon make powder. keep taalimpu in 1/2 kg oil for 1 kg tomato..  or we can store it and keep talimpu little by little 

 

 

 

  mixed veg curry making

 

 

 

 

 

  yes we can https://www.speakingtree.in/blog/offering-food-to-god-going-beyond-rituals