Telugu Vantalu In Telugu Pdf
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Take a large bowl combine the cake mix,eggs, water and oil. Beat on low speed for 30 seconds beat on medium speed for 2 minutes. Pour into a greased and floured 9 inch round baking pans. Bake it at 350 degrees for 25-30 minutes or until the toothpick inserted in the center comes out clean. Cool for 10 minutes and transfer it to the wire racks.
Take a large sauce pan combine the sugar, corn starch and salt stir in water and juice until smooth. Cook and stir over medium high heat thickened and bubbly. Reduce the heat and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling egg yolks return all to the pan string all it constantly. Bring a gentle boil cook and stir for 2 minutes.
Telugu Vantalu In Telugu Pdf English
Remove from heat and gently stir in lemon zest and butter cool completely. For meringue in a large bowl beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat with sugar 1 tbsp at a time on high until stiff peaks form. Cut each cake horizontally into two layers.
Place bottom layer on oven proof serving plate. Spread with a third of filling repeat layers twice. Top with remaining cake layer. Spread meringue over top and sides bake at 350 for 10-15 minutes or until meringue is turned brown. Store in the refrigerator. Take a large bowl add yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne,black pepper, ginger and salt mix it with chicken cover it and refrigerate it for 1 hour. Preheat a grill for high heat.
Lightly oil the grill gate. Thread chicken to skewers and discard the marinade Grill until juices run clear about 5 minutes on each sides.Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for one minute.
Season with 2 teaspoon cumin, paprika and 3 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickness about 20 mins.
Serve it and garnish it with fresh cilantro. Preheat the oven at 350 0 F and lightly grease and flour the muffin tin. In a large bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. Now add Vegetable oil and milk and stir it up to completely combined. Add eggs one at a time and stir it after each addition.
Add vanilla extract and stir it well. Add hot water and stir it until mixture is evenly combined.
Fill prepared muffin tin just over 2/3 of the way full. And bake at 350 F until 18-22 minutes. Allow cupcakes to cool completely before frosting.Chocolate Butter Cream Frosting. Take lychee pit lychees and discard the seeds. Now in a mixer put mint leaves, ginger and sugar. Now add 1/2 cup cubed watermelon lemon juice and lychee.
Blend to smooth puree and transfer it to the bowl. Blend the remaining watermelon to a smooth pure and combine this with the previous mixture and mix it well. Pour this into a sturdy freezer-safe container. Once frozen use a fork and start racking the mixture from sides first and proceed eventually.
Put it in the freezer once the entire mass is racked up. After 2 hours remove and repeat the racking process. Freeze still ready to serve. Heat oven to 350 degrees.
Cream the butter and sugars in a large bowl with an electric mixer or hand mixer in a high speed and add the egg and vanilla. Now add flour,cocoa, baking powder,baking soda and salt. On low speed add dry mixture to the butter mixture beat until fully mixed. Fold in the chocolate chips.
Vantalu Tayari
Form the dough into approximately 1 1/2 inch balls. Place on foil-lined baking sheet of 2 inches apart. Bake until the centers are just set about 12 minutes. Let cool on sheets for 5 minutes then transfer to serving plate.
Heat the oven at 350 degrees then grease 9/3 inch cake pan. Take a bowl add flour, baking powder, and salt mix it and keep it a side. Separate egg yolk and white one into separate bowls. Using a stand mixer or electric hand mixer whisk the egg yolks on high speed slowly stream 3/4 cup sugar to the bowl with egg yolks whipe until it's thick and pale in color. Continue whipping and add 1/3 cup milk and vanilla. Now add it in the dry ingredients and mix well don't mix it hard it may toughen the cake. Now back the mixer and beat the egg whits on high speed until its gloomy and foamy.
Now the remaining 1/4 cup of sugar and continue beating. Now mix the egg whites into egg yolks batter and combine. Pour the batter into the prepare baking pan until 35-40 minutes while the tooth pick is inserted in the center it should come out clean and keep it aside. Now take a jug and pour evaporated milk, condensed milk and whole milk in a jug. Now make wholes on the cake using tooth pick and pour the milk on the cake making sure that it is applied all over the cake and edges. Refrigerate the cake cake for 1 hour. When its ready to serve apply the whipped cream on the cake and sprinkle the cinnamon on the cake.This cake should be covered and refrigerated for 3 days.
Remove the kaju mixture from the pan and place it on plate. Now add the rose petals and ghee or oil to the cashew mixture. Flatten the kaju katli and place it on greased plate.
Now place a butter paper on the mixture and gently roll it with a rolling pin from all sides until it reaches 3-5 mm of thickness. Remove the butter paper and the let the dough cool. When it is completely cooled cut the cashew dough into daimond shape or square shape using a sharp knife. Now remove the kaju katli with a butter knife. Finally serve the kaju katli in a plate. Take a cooker and heat ghee now add black pepper, cinnamon stick, cloves, bay leaf, star, also add thinly sliced onion pieces and mix it well till the onion turn to gloden color now add ginger garlic paste and mix it well so that raw smell of the paste disappears now add tomatoes and green chili until they become soft.
Now add carrot and cauliflower and mix it well. You can add the vegetables you want. Now add soaked basmati rice and mix it well without breaking of rice grains. Now add chopped dill leaves and next pour 2 cups of water add salt and give a good mix. Cover the cooker for 2 whistles on medium flame. Finally it is ready and serve it with raita. Take 1 kg chicken clan it and cut it into medium sized pieces.
Take a bowl add turmeric powder, chili powder, coriander powder, vinegar/lemon juice, garlic & cloves, green chili, and salt for taste grind it and make a marination now mix the chicken pieces with the marination. And keep aside for an hour. Cut onions into very thin slices and fry them in a hot oil drain them and keep aside. Fry the chicken pieces in the oil until almost done. Keep the pan covered so that the pieces could not burn but is cooked inside drain them and keep a side.
Heat 2 tbsp of oil in another pan add green chilies and curry leaves sault it for 1 minute. Now add the prepared chicken and roast until it is dry. Make sure that all the chicken pieces are well coated with the tomato paste. Sprinkle garam masala and pepper powder and mix it well add lemon juice and mix well if needed add salt. Finally add the fried onions and mix well.