Friday, March 06, 2015

Lemon pickle is a popular pickle recipe made with lemons cut into pieces.Lemon Pickle also called as  Nimmakaya Pachadi/(Nimbu ka Achar.This is the method to prepares Healthy and Tasty traditional Nimmakaya vuragaya.


  • Lemons – 5
  • Lemons for Juice – 6
  • Turmeric Powder – 1/2 tsp
  • Salt – 60 gms
  • Oil-1/2 cup
  • Fenugreek powder – 1 tbsp )
  • Mustard seed-1
  • Red dry chilies-3
For the preperation:
  1. Wash clean and dry lemons.
  2. Cut each leomon into 8 pieces, and remove if there are seeds.
  3. Take another 7 lemons, and extract juice from it with out seeds.
  4. To the lemon pieces add this extractes juice and salt mix it, cover with lid in a glass or ceramic vessel and keep it aside for 3 days with no contact with water.After 3 days lemon pieces will become soft.
For the Pickle preparation:
  1. Take large bowl, put the lemon pieces(which are stored  for 3 days) into it.  Add 1\2 cup red chilli powder, 1 table spoon Methi powder to it and check for salt. Mix well.
  2. Take a frying pan.  Heat 1\2 cup oil.  Add mustard seeds, Red chillies and Hing to it.  Let the mustard seeds splutter. Remove it from the flame and cool it.  Add the cooled thadka to the lemon pickle and mix well. Store it in a air tight jar. 
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Items needed:
Spray bottle,Baking soda,Cloth,Vinegar
The to clean oven: 
1 .Remove the oven racks
2. Mix spoons of baking soda with some water in the bowl. 
3. Spread the paste on the inside of the oven, Let sit over night. 
5. After one night take a wet cloth and wipe out the spread ed baking soda.
6. Put some vinegar in the spray bottle and spray on the surfaces where you still see baking soda, wipe with a wet cloth.
8. Keep the racks back in to the oven.
9. Turn on the oven on a low temperature for 15 mins, let it dry.

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Wednesday, March 04, 2015

Nuvvula karam podi is Andhra style spice powder made with roasted sesame seeds as main ingredient and Lentils mix, goes very well with hot rice and ghee 
  • Sesame Seeds(white)-150 gms
  • Urad dal-75 gms
  • Chana dal / Bengall gram-75 gms
  • Dry Red chilies-8
  • Cumin Seeds-1 tbsp
  • Coriander seeds-2 tbsp
  • Garlic cloves(crushed)-5
  • Dry coconut(grated)-2 tbsp/2 pieces
  • oil-1tsp
  • Salt-To taste
For the Preparation :

  • Take a pan dry roast cumin seeds,coriander seeds,garlic pods on a low flame and keep it aside
  • Add oil in a pan, Fry bengal gram,black gram,seasame seeds one after one on a low flame.Make sure don't burn them.
  • Allow the roasted stuff to cool down.
  • First start grinding  bengal gram and urad dal followed by dry red chilies,coriander,and cumin seed,garlic coarsely and keep it aside.
  • Add sesame seeds grind to coarse powder.
  • Mix all the grounded stuff and check for salt.Store in air tight container.
  • Serve with hot rice and ghee.
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Tuesday, March 03, 2015

Prawn Fry/Royala vapudu  is a Famous Recipe in Andhra pradesh, which is the easiest method. You normally don’t go wrong with this recipe as it’s that easy Fried Prawns with the flavor of curry leaves make the dish just perfect. 


  • Prawn/shrimp(Royalu-500 gms or 1 LB
  • Onion(grind to rough paste)-1 large
  • Green chilies stilted-3
  • Ginger garlic paste-1 tbsp
  • Chili powder-1 tsp
  • Turmeric powder-1/2 tsp
  • Coriander powder-1 tsp
  • Curry leaves(karivepaku)-1 spring
  • Garam masala powder-1/2 tsp
  • Coriander(chopped)-1/4 cup
  • Oil-3 to 4 tbsp
  • Salt-to taste 

For the preparation:

  1. First peel and clean the prawns.
  2. Take a pan add prawns, salt,turmeric powder cook on a low flame until all the water gets evaporate.
  3. Take another non stick pan, add oil.when oil gets heated add cooked prawns and fry for 10 Min's on a medium flame.
  4. Add ginger garlic paste and coriander powder, fry till the raw smell of ginger garlic paste leaves.
  5. now add roughly grind ed onion paste,silted green Chile's and curry leaves.Saute till the onions turn a light caramelized brown. It will takes up to 15 Min's.
  6. Add coriander, serve hot with rice.

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