INS Kurusura Submarine Museum Vizag Timings INS Kurusura is a submarine constructed by Russians in the year 1969. It reached Visakhapatnam in 1970 via the Baltic Sea and since then served the Indian Navy. INS Kurusura served the Indian Navy for 31 years and then it was decommissioned and turned into a museum in 2001.
Ingredients:
1] Mutton- 250gms
2] Ginger & garlic paste-1 tbsp
3] Salt- 3/4 tbsp, Red chili-1.5 tbsp, Turmeric-1/4tbsp, garam masala- 1/4 tbsp.
4] Coriander leaves.
How to Make:
1] Take a pressure cooker, turn on the flame and add washed mutton, then ginger 7 garlic paste, salt, red chili, turmeric, garam masala as mentioned above.
2] Salute well and add 1glass of water and close the lid.
3] Cook for 15 minutes until mutton is well cooked then turn off the flame.
4] Salute it and garnish with coriander leaves.
5] Talawa ghosh is ready to serve.
Hope you will enjoy this talawa ghosh[ Mutton fry] You can eat this with dal and rice it gives fabulous taste which you have never tasted.
If you like this recipe then hit on like button, share with your friends, and don’t forget to comment below.
Puri ingredient:2 cups all purpose flour / Maida 1/4 cup whole wheat flour 1/4 cup rava /sooji /semolina 1 tbsp oil 2 tbsp yogurt / curd 1/2 tsp salt water as needed (I used 3/4 cup) oil for deep frying
For Chole / Channa Masala
1 cup dried white chickpeas /250 grams (canned chic peas can also be used) 1 medium sized onion 2 tomatoes (200 grams) 1 inch fresh ginger 4 to 5 garlic pods 2 green chilies finely chopped 1 tbsp coriander powder 1&1/2 tsp red chili powder 1/4 tsp turmeric powder salt to taste 1/2 tsp garam masala 1 tsp crushed dry fenugreek leaves
Temper 3 tbsp olive oil or any other oil 1/2 tsp cumin seeds 3 to 4 cloves 1 inch cinnamon stick 1 black cardamom or 2 green cardamoms 1/2 bay leaf For Garnishing 1 tbsp coriander leaves
For Garnishing 1 tbsp coriander leaves For Bhature /Poori In a wide plate or bowl, take all sieved purpose flour, sooji/rava/semolina and wheat flour, mix well. To this add oil, salt and yogurt and mix well until crumbly in texture. Then add water little by little and knead a stiff dough. Once well kneaded cover the dough and set aside for 30 minutes. After 30 mins, knead the dough well and then divide the dough into equal portions. Meanwhile heat a pan with enough oil. Now roll it slightly thicker than the usual poori. Use the all purpose flour to dust the ball. (as shown in the picture) When the oil heats, turn the heat to medium and drop one poori in the hot oil.
Press the poori gently with a slotted ladle. Now poori will puff up. Flip it and fry the other side until it becomes golden in color as shown Drain the oil and place it over the tissue to remove the excess oil. Perfect Bhaturas without any soda or other raising agent are ready to serve. Serve Bhaturas with Channa Masala.
How to cook channa Rinse the white chickpeas twice in water and then soak the chickpeas in enough water overnight or for 6 to 7 hours. Next day drain all the water and cook the chole with 3 cups of water, 1tsp salt and 1/4 tsp asafoetida /hing powder in a pressure cooker for 6 to 7 whistle on medium flame or cook until you heard the first whistle and then reduce the heat to low and cook for another 3 minutes. Allow the pressure to release by itself before opening the cooker. If you use canned chickpeas, drain and then wash the chickpeas and keep it aside.
For Channa masala Chop onion, tomatoes, ginger and garlic roughly and place them in a blender, blend until a smooth paste. Meanwhile, heat a pan with oil over medium heat, when the oil heats, add all the ingredients given under 'temper' and fry until spluttering. Then add finely chopped green chilies and fry for a few seconds. Be careful of the hot oil because the chilies cause a lot of spluttering. Then bring the heat to low. Add coriander powder, red chili powder and turmeric powder, stir continuously till a nice aroma comes. It takes only a few seconds. Don't let it burn. Then add onion tomato paste and salt, saute continuously until the oil oozes out from the masala. It takes 8 to 10 mins. Then add fenugreek leaves and saute for few seconds. Also pour 1 & 1/2 cups of water, mix well and bring it to boil. Meanwhile, mash 2 tbsp of chickpeas and add it to the masala, mix well until combined. Then add the remaining chickpeas and then garam masala powder, close the pan with a lid and cook for 8 to 10 mins or until it becomes a thick gravy. Switch off the heat and finally, garnish it with coriander leaves
Today’s my recipe 30/07/22 is apple kheer
INGREDIENTS I HAVE USED
To make this Apple Kheer, I have used the following ingredients –
Apples
½ Ltr. Full Cream Milk
2 Tbsp Ghee
Cashew Nuts (Kaju)
1 cup Sugar
So, only these 5 ingredients and you will have a homemade delectable dessert ready in a seconds.
MAKING APPLE KHEER:
Apple Kheer unlike other Kheer or Payasam recipes is not made of rice. It’s rather made of freshly grated Apples.
So, the first step is to reduce the milk. I have used ½ ltr or Milk, which I have reduced to about ¼ ltr.
You need to place the milk in a non-stick kadhai and keep the flame to low, and then keep stirring at regular intervals, until the milk thickens.
As the Milk, is about to thicken, add the sugar, and mix well. Keep the FLAME LOW at all times.Meanwhile, Grate the Apples using a Box Grater.
It’s perfect to use a box grater because it gives you thick strings of shredded Apples.
Now, once the milk has reduced, take it off the kadhai.In the same Kadhai, add some ghee and as it melts, add some chopped Cashew Nuts.
Once it gets toasted, remove them from the Kadhai.Now, add some more ghee and add the shredded Apples.
Keep the flame on low and keep stirring at regular intervals.Once the Apples get toasty, get it out in a plate and cool it down.
It’s imperative that you cool the apples and mix it with the Milk, separately. If you mix Apples while they are still warm with the Milk, the milk will curdle because Apple has Maleic Acid and it will curdle the milk.
So, cool the Toasted Apples and the Milk and then just milk these two.
Mix the toasted Cashew Nuts and serve!Apple Kheer is truly one of the best ever desserts.
Be it for festivals or during other days, its one of the easiest ever Indian dessert recipes.
So, if you’re bored of the same boring rice kheer, try this Apple Kheer, this season. I’m sure you’re going to love it.
2 potatoes (boiled & mashed) ▢¼ cup peas / matar (boiled) ▢¼ tsp turmeric / haldi ▢1 cup bread crumbs ▢½ tsp kashmiri chilli powder ▢½ tsp coriander powder ▢oil for deep frying ▢¼ tsp cumin powder / jeera powder ▢¼ tsp pepper (crushed) ▢salt to taste ▢½ tsp ginger garlic paste ▢¼ cup thick poha / beaten
firstly, take 2 boiled and mashed potatoes, ¼ cup boiled peas and spices. combine everything and prepare patties. dip into maida paste and roll in bread crumbs. deep fry in hot oil or bake at 180 degree celsius for 20 minutes or till it turns golden and crisp. cut half the burger bun and spread a tsp of prepared burger sauce on both sides. on bottom side of bun place few lettuce followed by prepared aloo patties. again spread a tsp of burger sauce. place 2 slice of tomato and 2 rings of onion. cover with burger bun and press slightly. finally, serve aloo tikki burger .🍔
This hyderabadi katti dal is specially made on friday. The delicious and mouthwatering dal, I really love this dal with talawa ghosh. when this is made in home I eat a full meal on that day.
Toor Dal is one of the lentils that is widely used in India. It is also known as Pigeon Peas Lentils, Toovar dal, Tuvar Dal, Arhar Dal, Peeli Dal or Yellow Dal in various regions.
Ingredients:
1] Toor Dal -150grams
2] Tomato-1
3] Oil, Salt, Red Chilli powder, Turmeric powder, Tamarind water.
4] For tadka: Oil,Onion,Cumin seeds,Curry leaves.
How To Make:
1] Take a pressure cooker and Oil, washed toor dal-150grams, sliced tomato, Salt-1, red chili-2 tbsp, Turmeric-1/4tbsp, add 1.5 glass of water and close the lid. Turn on the flame.
2] Cook for 10-15 minutes. Turn off the flame then open the pressure cooker lid.
3] turn on the flame, Then Add 2 glass of water, Turmeric water-1/4 glass,and boil for 5 minutes until it give bubbles.
4] Then turn off the flame and take out that dal in the bowl and take another pan for tadka.
5] In pan add oil and 2-3 small slices of onion fry until it becomes brown then add cumin seeds fry for 2second the add curry leaves. {be careful while doing this its a fast process} Turn off the flame add this tadka to the tal and immediately close the lid of the bowl {closing the lid immediately gives complete smell & taste of tadka to the dal}.
6] Now finally hyderabadi katti dal is ready.
Hope you will enjoy this taste and You will also eat full meal.
Try this simple and easy recipe of hyderbadi style of katti dal. If you like this recipe then hit on like button, Share and Comment below.
falooda is a popular indian summer dessert drink made with various layered elements like milk, ice cream and rooh afza syrup. Served both in restaurant and even on the streets in many indian Cities , this popular Indian dessert is perfect for warmer weather . Here I am sharing the recipe of falooda.
ingredients: sabza seeds , rooh afza , vermicelli, milk , dry fruits, ice cream
Pencil.
Scissors.
Hot glue gun.
3 black paper.
2 pink paper.
Instructions:
How to make flower wall hanging craft?
•This design can be made at home just with some coloured paper, thread, scissors and glue.
USE OF THE THUMB PRINT ART:
The fingerprints help us grab objects; the 3D version of the ridges enables us to pick things up.
Patterns on the fingers play a very important role in the fine motor skills of the hands.
FINGER PRINT ART IS UNIQUE:
As the fetus moves, their fingers can rub against the side of the womb. These tiny forces push the skin as it grows.
Together, they mold the direction of the growing ridges. The result is a unique fingerprint unlike anyone else’s.
Usually we found this adrak ka murabba[Ginger Barfi] in trains. This barfi is really very tasty i really love it. So, I Thought why not we make it in home.
Ingredients:
1] Ginger- 250gms
2] Sugar -300gms
How to Make:
1] Take ginger of 250gms and grind it.
2] Take a pan and add ginger paste & Sugar stir continuously.
3] Cook until sugar melts completely. Turn off the flame and take a plate and greeze it with ghee and spread the paste on the plate.
4] keep it to dry for 2-3 hours. Then enjoy the Barfi[ adrak ka murabba].
5] Cut them into slices.
Hope you will enjoy the taste of barfi. Try this recipe.
Like share and comment below.
Mutton Chops fry are very delicious. Today I am here to Share a recipe of mutton chops.
Ingredients:
1] Mutton Chops- 1 kg
2] Ginger & garlic paste- 1Tbsp
3] Salt- 1.5 tbsp, Red Chili- 2 tbsp, turmeric-1/4 tbsp, Garam Masala- 1/4 tbsp.
How To Make:
1] Take Mutton Chops and wash them and drain water.
2] Add ginger & garlic paste, Salt, Red chili, Turmeric, Garam masala Mix them well. and Marinate for 30-60 minutes.
3] Take a pan with oil and deep fry the chops. or you can bake them in oven.
4] Now Chops are ready.
Hope you like this short and tasty recipe of chops.
Like, Comment, and share.