Cravers Recipe

INTRODUCTION: Embark on a journey of exquisite flavors and heartwarming comfort through our Carrot Sabudana Kheer. This cherished Indian dessert harmonizes the richness of boiled milk, the earthy sweetness of grated carrots, and the luxurious texture of sabudana (tapioca pearls) into a symphony of taste. RECIPE IN A SHORT VIDEO:  INGREDIENTS: Sabudana / Saggubiyyam / Javvarisi / sago (Tapioca Pearls) - 80g Carrot - 200g, grated Boiled milk - 500ml Ghee - 2 tablespoon Sugar - 100g Cashew nuts - 8 Cardamom powder - 1/4 teaspoon Water - 200ml     DIRECTIONS: Wash the sabudana thoroughly and soak in water for about 1 hour. On low flame, cook the soaked sabudana in a pot for 10 minutes or until they become translucent and soft. Once cooked, set them aside. Heat the ghee in a pan on low flame, add the cashewnuts and saute until golden. Transfer the cashewnuts to a seperate bowl. In the same pan, add the grated carrots and sauté for 10 minutes on low flame Add the cooked sabudana and boiled m

INTRODUCTION: Elevate mealtime with our Chicken Pepper Roast, uniting succulent chicken and fiery pepper for satisfying, bold flavors. A simple delight that's a must-try for all, from cooking enthusiasts to novices.   INGREDIENTS: Chicken - 500g Onion - 1(medium), 80g Tomato - 1(medium), 65g Curry leaves - 2 sprigs Cinnamon - 1 1/2 inch (crushed) Cloves - 4 (crushed) Ginger garlic paste - 1 tablespoon Coriander powder - 1/2 tablespoon Red chilli powder - 1 tablespoon Turmeric powder - 1/4 teaspoon Garam masala - 1/4 teaspoon Black pepper powder - 1 tablespoon Coriander leaves - 2 tablespoons Salt to taste  Oil - 3 tablespoons   DIRECTIONS: Heat the oil in a pan on low flame. Add the crushed cinnamon and cloves, sauté for 30 seconds allowing their delightful aromas to infuse the oil. Add the finely chopped onion to the pan on medium flame and sauté for a minute. Add the fresh curry leaves to the pan and sauté for 2 minutes, or until the onions transform into light golden shade. Add

INTRODUCTION: Welcome to a culinary adventure that brings together the allure of exotic spices, the comfort of creamy textures, and the unique charm of Makhana, also known as fox nuts. Join us as we explore the art of crafting a mouthwatering Makhana Curry that's bound to redefine your dining experience.   RECIPE IN A SHORT VIDEO:   INGREDIENTS: Makhana (fox nuts) - 25g Onion - 1 (big), 100g Ginger - 1 inch (peeled) Garlic - 8 cloves Green chilli - 5 Dry coconut - 1 tablespoon, 15g Black peppercorns - 1 teaspoon Cloves - 3 Cinnamon - 1 inch Green caradamom - 2 Poppy seeds - 1 tablespoon Tomato - 1 (big), 90g Curd - 4 tablespoon, 120g Tumeric powder - 1/4 teaspoon Coriander powder - 1 teaspoon Cumin powder - 1 teaspoon Coriander leaves - 2 tablespoon (finely chopped) Water - 300ml Salt to taste Oil - 6 tablespoon DIRECTIONS: Makhana Fry: Heat 2 tablespoons of oil in a pan over low flame. Add the Makhana and sauté for 15 minutes, or until the Makhana becomes crunchy. Transfer the roa

INTRODUCTION: Indulge your taste buds in a symphony of flavors with our exquisite Creamy Egg Curry recipe. This dish combines the rich creaminess of eggs with a tantalizing blend of aromatic spices, creating a culinary masterpiece that will leave you craving for more. Perfectly boiled eggs are nestled in a velvety gravy, infused with the warmth of spices and the subtle tang of yogurt. INGREDIENTS: For Egg Fry: Hard boiled eggs - 5, shell off Turmeric powder - a pinch Red chilli powder - a pinch Salt - a pinch Oil - 1 tablespoon   For Egg Curry: Onion - 2 medium, diced(175g) Green chilli - 6 Cashew nuts - 10 Ginger - 1 1/2 inch, peeled Garlic cloves - 8, peeled Black peppercorns - 6 Cinnamon - 1 inch Green cardamom - 2 Black cardamom - 1 Black pepper powder - 3/4 teaspoon Turmeric powder - 1/4 teaspoon Kasuri methi - 1 teaspoon Curd - 6 tablespoons (180g), whisked Coriander leaves - 2 tablespoons Water - 200ml Crystal salt - to taste Oil - 6 tablespoons   DIRECTIONS: Frying Eggs: Make

INTRODUCTION: Get ready to tantalize your taste buds with a dish that's a favorite in every Andhra household – Gongura Chicken. The tangy and flavorful gongura leaves, a beloved ingredient in Andhra cuisine, come together with succulent chicken to create a culinary masterpiece that's both comforting and exciting. Let's dive into the recipe and explore the magic of Gongura Chicken. RECIPE IN A SHORT VIDEO: INGREDIENTS: Chicken - 500g Gongura (Roselle leaves) - 200g Onion - 2 (medium), 150g Red chili - 2 Green chili - 2 Garlic cloves - 2, chopped Cumin seeds - 1 teaspoon Fennel seeds - 1 teaspoon Cinnamon - 1 inch Cloves - 3 Cardamom - 2 Bay leaf - 1 small Red chili powder - 3/4 tablespoon Turmeric powder - 1/2 teaspoon Coriander powder - 3/4 tablespoon Ginger garlic paste - 1 tablespoon Curry leaves - 2 sprigs, finely chopped Coriander leaves - 2 tablespoon, finely chopped Salt - to taste Water - 200ml Oil - 7 tablespoons   DIRECTIONS: Wash the chicken thoroughly and soak it

  INTRODUCTION:  Jigarthanda, meaning "cool heart" in Tamil, is a beloved and iconic cold beverage that hails from the vibrant city of Madurai in Tamil Nadu, South India. Renowned for its refreshing taste and unique blend of ingredients, Jigarthanda has earned a special place in the hearts of locals and travelers alike. RECIPE IN A SHORT VIDEO: INGREDIENTS: For Sugar Syrup: Sugar - 100g Boiled water - 100ml For Almond Gum Jelly: Almond gum (Badam pisin) - 5g Water - 80ml For Kova/Koya: Full fat milk - 500ml Sugar - 2 tbsp For Chilled Sweetened Milk: Full fat milk - 500ml Sugar - 2 tbsp Other Ingredients: Vanila ice cream - 6 tbsp Indian sarsaparilla (Nannari) syrup - 30ml (2 tbsp)     DIRECTIONS: 1. Preparing Almond Gum Jelly: Soak the almond gum with water overnight or for 8 hours to get the almond gum jelly. 2. Preparing Sugar Syrup: In a thick pan over low flame, add the sugar. Once the sugar melts and caramelizes, add the hot water and stir continuously to make sugar

INTRODUCTION: Puliyodharai, also known as Tamarind Rice, is a cherished South Indian delicacy with a tangy flavor. Served as prasadham in temples, it holds a special significance in spiritual and culinary traditions. Among the many variations, Srirangam Temple's rendition stands out for its unmatched taste, making it a favorite in Tamil Nadu and beyond. It is also called Pulihogare/Pulihogara in other southern states of India. RECIPE IN A SHORT VIDEO: INGREDIENTS: Uncooked Rice - 250g Tamarind - 125g Coriander seeds - 50g Black peppercorns - 1 tbsp (5g) Red chilli - 50g Fenugreek seeds - 50g Turmeric powder - 15g (2 1/2 tbsp) Asafoetida - 10g (1 tbsp) Mustard - 25g (2 1/2g) Gram dal - 75g (5 tbsp) Urad dal - 30g (2 tbsp) Hot Water - 1 litre Crystal Salt - 40g Gingelly Oil - 180g DIRECTIONS: Soak the tamarind in the 1 litre of hot water for an hour. After an hour, squeeze the soaked tamarind and strain to extract tamarind pulp into a separate bowl. Heat a pan on low flame and add t