Cravers Recipe

INTRODUCTION: Jackfruit Payasam is a delightful Kerala dessert made with ripe jackfruit, jaggery, and coconut milk. It is a traditional dessert (Chakka Pradhaman) part of Onam Sadhya which is a grand and traditional feast prepared during the Onam festival in Kerala, India. The combination of flavors creates a rich and aromatic dessert that will surely satisfy your sweet cravings. RECIPE IN A SHORT VIDEO: INGREDIENTS: Jackfruit - 250g, deseeded Jaggery - 200g Coconut - 225g, chopped to extract milk Water - 550ml Ghee - 2 tablespoon Cashewnut - 5, slit Coconut - 2 tablespoon, chopped to roast Cardamom powder - 1/4 teaspoon DIRECTIONS: 1. Cook the Jackfruit: Add the deseeded jackfruit arils and 50ml of water in a pressure cooker. Cook until 2 whistles on high flame. Allow the cooked jackfruit arils to cool down, then transfer them to a mixer and pulse for a second to make a coarse paste. 2. Extract Coconut Milk: In a blender, add the finely chopped coconut and 200ml water, grind for a mi

INTRODUCTION:  Kundapura Chicken Ghee Roast is a delicious South Indian dish that hails from the coastal town of Kundapura in Karnataka, India. It's known for its spicy and flavorful taste. Here's a simple recipe to prepare Kundapura Chicken Ghee Roast. RECIPE IN A SHORT VIDEO: INGREDIENTS: Chicken -500g Byadgi red chili -10 Guntur red chili - 5 Curry leaves - 1 sprig Cloves - 3 Fenugreek seeds - 1/8 teaspoon Coriander seeds - 2 tablespoon Cinnamon - 1 inch Tamarind - 1/2 lemon size Garlic - 10 cloves Cumin seeds - 1/2 teaspoon Pepper - 1/2 teaspoon Curd - 1 1/2 tablespoon Turmeric powder - 1/4 teaspoon Red chili powder -  1/4 teaspoon Onion - 1 small sized Ghee - 50 ml Water to make spice paste Salt to taste DIRECTIONS: Soak the Byadgi red chilies and Guntur red chilies in lukewarm water for 30 minutes. This step helps soften the chilies and makes them easier to blend. In a mixing bowl, add the chicken, turmeric powder, red chili powder, salt, and curd. Mix everything well to

INTRODUCTION: Welcome to the world of delectable flavors and healthy greens with our recipe for "Spiced Amaranth Bites". This delightful dish combines the goodness of nutrient-rich amaranth leaves with a harmonious blend of spices, creating bite-sized cubes that are both nutritious and utterly delicious. RECIPE IN A SHORT VIDEO: INGREDIENTS: Amaranth leaves (Thotakura/Mulaikeerai) - 160g Gram flour - 3 tablespoon (50g) Green chili - 4 Ginger garlic paste - 1 teaspoon Turmeric powder - 1/4 teaspoon Red chili powder - 1/4 teaspoon Cumin powder - 1/4 teaspoon Coriander powder - 1/4 teaspoon Cooking soda - 2 pinch Onion - 2 medium sized (130 g), finely chopped Tomato - 2 small sized (120 g), finely chopped Garam masala - 1/2 teaspoon Curry leaves - 1 sprig Salt to taste Oil - 4 tablespoon DIRECTIONS: Wash the amaranth leaves thoroughly, repeating the process 3 to 4 times to remove any dust or impurities. In a pan over medium heat, add the washed amaranth leaves and green chilies,

INTRODUCTION: Atukula (Poha/Aval) mixture is a popular evening snack in Telangana, made with thin flattened rice. This crispy and flavorful snack is loved by many for its delightful combination of textures and aromatic spices. It is easy to prepare and perfect to enjoy with a hot cup of tea or coffee. Let's learn how to make this delicious Atukula Mixture! INGREDIENTS: For Atukula Mixture: Thin flattened rice (atukulu/aval/poha) - 250g Peanuts - 50g Roasted gram - 25g Mustard seeds - 1/2 teaspoon Garlic cloves - 15, crushed Curry leaves - 2 sprigs Turmeric powder - 1 teaspoon Oil - 6 tablespoons Green chili - 8, slit Sugar - 1/2 teaspoon Salt to taste For Atukula Bhel: Onion - 1 (medium), finely chopped Tomato - 1 (small), finely chopped Coriander leaves - 2 tablespoon, finely chopped Lemon juice - 1/2 teaspoon DIRECTIONS: Preparing Atukula Mixture: Begin by sieving the thin flattened rice (atukulu/aval/poha) to remove any excess starch. This will help in making the flattened rice

INTRODUCTION: Indulge your taste buds in the divine flavors of bread halwa, a delightful and unique twist to the traditional Indian dessert. This recipe combines the rich aroma of roasted bread with the sweetness of sugar syrup, enhanced by the crunch of nuts and the unexpected addition of watermelon seeds. Whether you enjoy it warm or chilled, this bread halwa is sure to captivate your senses and leave you craving for more. INGREDIENTS: Bread - 7 slices Ghee - 5 tablespoons Cashews - 5, slit Almonds - 5, chopped Watermelon seeds - 1 tablespoon Sugar - 100g Water - 300ml Ground cardamom - 2 pinches Milk - 250 ml, boiled and cooled RECIPE IN A SHORT VIDEO: DIRECTIONS: Start by cutting the bread slices into small pieces and then grinding them coarsely in a mixer or blender. Heat 3 tablespoons of ghee in a pan over medium flame. Add the chopped cashews and almonds, and sauté them for about a minute until they turn slightly golden. Transfer the roasted nuts to a separate bowl. Using the sa

INTRODUCTION: Welcome to the realm of Erode-style Japan Chicken—a trendsetting dish that emerged from the creative spirit of Erode, Tamil Nadu. Despite its name, this unique creation is not related to Japanese cuisine but showcases the innovative fusion of flavors that captivated Tamil Nadu. RECIPE IN A VIDEO: INGREDIENTS: Chicken - 250gm,boneless Corn starch - 2 tablespoon Maida (Refined wheat flour) - 2 tablespoon Black pepper powder - 1/2 teaspoon Butter - 1 tablespoon Green chili - 2,slit Garlic - 4 cloves,finely chopped Milk - 250ml,boiled and cooled Sugar - 1 1/2 teaspoon Cashew - 12 Coriander leaves to garnish Water to prepare the batter Salt to taste Oil for deep fry DIRECTIONS: In a mixing bowl, combine the corn starch, maida (refined wheat flour), black pepper powder, and 1/4 teaspoon salt. Gradually add water to make a thin consistency batter. Add boneless chicken to the batter and mix well to ensure the chicken is evenly coated. Heat the oil in a deep pan or wok over medium

INTRODUCTION: Welcome to my food blog, where I explore the delightful world of culinary creations! Today, I invite you to discover the enchanting flavors of mushroom rice served in Indian marriages. This unique and delicious dish has captivated taste buds for every one, leaving many wondering about its preparation and the distinctive taste it offers. So, join me as we unravel the secrets behind this culinary gem and embark on a journey of flavors that are sure to leave you wanting more. Let's dive into the kitchen and uncover the magic of Indian marriage-style mushroom rice! RECIPE IN A SHORT VIDEO: INGREDIENTS: Mushroom - 200g, sliced to bite size Cooked basmati rice - 500g Mustard - 1 teaspoon Green chilies - 3, slit Onion - 2 small sized(100g), finely chopped Curry leaves - 1 sprig Ginger garlic paste - 1 tablespoon, equal ratio Turmeric - 1 teaspoon Red chilli powder - 1 teaspoon Coriander powder - 1 teaspoon Pepper powder - 1 1/2 teaspoon Capsicum - 40g , finely chopped Corian

  INTRODUCTION: Discover the irresistible crunch and flavors of Sabudana Vada! Join me as we unravel the secrets of this traditional Indian snack – a crispy, golden-brown delight made from soaked tapioca pearls, grated potatoes, and aromatic spices. Get ready to indulge in the perfect blend of textures and flavors with every bite. Let's dive into the world of Sabudana Vada and create a snack that will leave you craving for more! RECIPE IN A SHORT VIDEO: INGREDIENTS: For sabudana vada: Tapioca Pearls (Sabudana / Saggubiyyam/ Javvarisi) - 150g Potato -  200g (2 medium-sized), boiled and mashed Roasted peanuts 75g, skinned and coarsely ground Green chilies - 2, finely chopped Coriander leaves - 1 tablespoon, finely chopped Ginger - 1/2 inch, peeled and finely chopped Juice of half lemon Sugar - 1 teaspoon Cumin seeds - 1 teaspoon Salt to taste Oil for deep frying water to soak For Green Chutney: Coriander leaves (cilantro) - 1 handful, roughly chopped Roasted peanuts - 35g, skin