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Vyjayanthi's Cookbook

Saturday, March 20, 2010. Small Capsicum - 4. Fried Peanuts - 6 tspns. Nuvvulu - 6 tpsns. Dry coconut powder - 2 tspns. Cinnamon - 2 small peices. 1 Mix Peanuts, Nuvvulu, Coconut powder, Chillie powder, Jeedi pappu, Ginger garlic paste, cinnamon into a fine paste by adding little water. Add salt to this paste. 2 Cut capcisum into half. microwave it for 3-4 mins till tender. let it cool. 3 Stuff the masala into the capsicum. 5 Close lid and let it cook on low flame. Serve hot with Rice and ghee. 3 Grind 1...

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Vyjayanthi's Cookbook | vyjayanthi-p.blogspot.com Reviews
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Saturday, March 20, 2010. Small Capsicum - 4. Fried Peanuts - 6 tspns. Nuvvulu - 6 tpsns. Dry coconut powder - 2 tspns. Cinnamon - 2 small peices. 1 Mix Peanuts, Nuvvulu, Coconut powder, Chillie powder, Jeedi pappu, Ginger garlic paste, cinnamon into a fine paste by adding little water. Add salt to this paste. 2 Cut capcisum into half. microwave it for 3-4 mins till tender. let it cool. 3 Stuff the masala into the capsicum. 5 Close lid and let it cook on low flame. Serve hot with Rice and ghee. 3 Grind 1...
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Vyjayanthi's Cookbook | vyjayanthi-p.blogspot.com Reviews

https://vyjayanthi-p.blogspot.com

Saturday, March 20, 2010. Small Capsicum - 4. Fried Peanuts - 6 tspns. Nuvvulu - 6 tpsns. Dry coconut powder - 2 tspns. Cinnamon - 2 small peices. 1 Mix Peanuts, Nuvvulu, Coconut powder, Chillie powder, Jeedi pappu, Ginger garlic paste, cinnamon into a fine paste by adding little water. Add salt to this paste. 2 Cut capcisum into half. microwave it for 3-4 mins till tender. let it cool. 3 Stuff the masala into the capsicum. 5 Close lid and let it cook on low flame. Serve hot with Rice and ghee. 3 Grind 1...

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1

Vyjayanthi's Cookbook: March 2008

http://vyjayanthi-p.blogspot.com/2008_03_01_archive.html

Thursday, March 20, 2008. This curry is made from the big brinjal, eggplant. This dish is ery easy to make and good to relish with roti or pulav. 1 Bell pepper green. 1 Cut egg plant,potatoes, peppers into med size peices and set aside. Microwave potatoes for 5 mins. Cut one Tomato lengthe wise and the other into smaller peices. 2 Take oil in a pan, once hot add garlic. Then add chopped onion. Fry for a min. 5 Add salt and let the veggies cook for 2 mins in the gravy, add some water it required. 6 Leave ...

2

Vyjayanthi's Cookbook: December 2007

http://vyjayanthi-p.blogspot.com/2007_12_01_archive.html

Wednesday, December 26, 2007. Mulakkada chaaru (Drumstick Rasam). This is one of my favourite chaaru. If you get young drumsticks then it is a great dish to relish. Make this Rasam instead of the regular when you have guests at home. Drumstick - 6-8 peices. Tamarind - 2 tbspn fresh extract. Curry Leaves - few. 2 Now add tamarind juice and tomato, curry leaves. 3 Add very little Rasam powder. Extract of the drumstick should be the key thing in this. This is what gets the flavour. Eat with rice and papad.

3

Vyjayanthi's Cookbook: Kaakarakaaya Pachadi

http://vyjayanthi-p.blogspot.com/2010/03/kaakarakaaya-pachadi.html

Saturday, March 20, 2010. Finely cut kaakara kaay peices. Onions - 1 cup chopped. 1 Take oil in a pan and add chana daal, urad daal, jeer, turmeric, red chillies, vaamu and fry well. Take it out after frying. 2 Add finely cut kaakara kaaya peices in the same oil. Let them cook well. Add onion and fry them as well. 3 Grind 1 and 2 to a fine paste by adding tamarind pulp, Jaggery. 4 Season point3 with with curry leaves,hing and aavalu. Serve with Rice and Daal. Subscribe to: Post Comments (Atom).

4

Vyjayanthi's Cookbook: February 2008

http://vyjayanthi-p.blogspot.com/2008_02_01_archive.html

Wednesday, February 27, 2008. This recipe is made same as regular vada and we soak the vada in water for some time and then masala dahi so that it sinks in well into it. Then garnish it with you favourite chutney / boondi to relish. 1 Soak Urad daal for 3-4 hours, take off water and grind to a smooth thick paste. 3 Once the vada is ready and a little cool, drop it into a bowl of water. peirce with a tooth pick to make sure that the vada is ready to soak. I particularly like uthappam's because when you ca...

5

Vyjayanthi's Cookbook: Spinach Soup

http://vyjayanthi-p.blogspot.com/2010/01/spinach-soup.html

Friday, January 29, 2010. Palak - Fresh bunch. Tomatoes - 1 big one. Onion - 1 small cut into peices. Corn flour 1 tspn. 1 Take water and add palak leaves and tomatoes. Boil them and cool them. Grind this to a paste and filter this. 2 Take butter in pan and add jeera to it. Add the palak filter to this. 3 Boil this and add a little pepper powder. 4 Mix 1 tspn of corn flour in little water and add to point #2. 5 Once the soup thickens remove from heat and serve hot. Subscribe to: Post Comments (Atom).

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Vyjayanthi's Cookbook

Saturday, March 20, 2010. Small Capsicum - 4. Fried Peanuts - 6 tspns. Nuvvulu - 6 tpsns. Dry coconut powder - 2 tspns. Cinnamon - 2 small peices. 1 Mix Peanuts, Nuvvulu, Coconut powder, Chillie powder, Jeedi pappu, Ginger garlic paste, cinnamon into a fine paste by adding little water. Add salt to this paste. 2 Cut capcisum into half. microwave it for 3-4 mins till tender. let it cool. 3 Stuff the masala into the capsicum. 5 Close lid and let it cook on low flame. Serve hot with Rice and ghee. 3 Grind 1...

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