Maavantalu.com is a repository of various Indian Tasty food items. Basically this website is for food lovers, who love to make varieties of food items. Most of the recipes are narrated in detail with attractive photos. Currently these recipes are available in two languages (English and Telugu).
Your valuable suggestions for improvement and comments are most welcome. If you would like to add your recipes in our website, please send the recipes through ’’ Contact us ‘’ page.

Latest Recipes:

Paneer Procedure: 

1.In a pan heat 2 tsp of oil, fry pea nuts, sesame seeds, dry coconut powder and fry for a while.

2.Let all the ingredients cool down.

3.Grind the cool down ingredients along with water and make a paste.

4.Wash the  egg plants and take out the green stem.  Cut the egg plant in “ +” shape on the other side  where the egg plant is in circular shape.

5.Deep fry the prepared egg plans in hot oil, carefully.

6.Heat 2 Table spoons of oil, add masala ingredients, fenugreek seeds, mustard seeds and cumin seeds. Fry for a while.

7.Add chopped onions and fry for a while. Add ginger garlic paste,green chillies, curry leaves and fry together.

8. Add coriander powder, cumin powder, red chilli powder, turmeric  powder and salt and fry 1 minute . Add 3 or 4 cups of water and add grounded paste, curd and let it boil for 5 minutes.

9.Add jaggery and tamarind paste and boil for 5 mintes.

10.Add fried egg plants to the boiling masala and cover with lid and let it boil.

(Keep stirring now and then to avoid burning and boil till the masala thickens)

Delicious Bagara Bengan  is ready.  Eat along with rice/chapathi/cumin rice/ pulav. 

Ingredients: All purpose flour----2 cups Ghee / Dalda ---3 Tsp Soji -------1 Tsp Moong dal----3/4 cup Aum Chur powder ----1/4 tsp Coriander powder----1/4 tsp Garam Masala ---1/4 tsp Cumin powder----1/2 tsp Red chilli powder---1/4 tsp Salt-----enough Asafoetida----Pinch Green chillis ---2 Ginger ----small piece Oil ----2 cups ( for frying)

Kachori Masala Procedure: 

1.Wash moong dal and soak for 2 hours.

2.Heat little oil and fry cumin seeds, somp and asafoetida.

3.Drain out all the water in moong dal and add to the oil. Add ginger and green chilli pieces and fry for a while.

4.Add coriander powder, cumin powder, aum chur powder, garam masala powder, red chilli powder, salt and fry for 2 minutes.

5.Wait till the moong dal mix cools down.  Grind to powder in a blender and keep aside.

Now Kachori Masala is ready.

Kachori Procedure: 

1.In a vessel, mix all purpose flour, ghee/dalda, soji and salt. Add little water and make a dough to chapathi dough consistency. Leave aside for 3o minutes.

2.Knead all purpose flour dough and make small balls out of it.

3.Prepare small puris with the dough balls.

4.Place 2 spoons of kachori masala in the center of puri.

5.Fold the puri from all the sides and lock the kachori masala inside.

6.Press the stuffed ball in between both palms and make semi circular sphere.

7.Prepare all the Kachoris like this and keep them in a plate.

8.Heat oil in a pan and fry carefully all the Kachoris to golden brown color.

Delicious Kachoris are ready.  Eat with chilli sauce or coriander chutney.