#perugu

[minhosimthings]

Everyone needs a friend in their life like @jaeyunluvr and no I will not give Kayz to you SHE IS MINE BACK THE FUCK OFF

[filtercoffeeonsteroids]

True desi kid behaviour:

1. Stuffing the entire gol gappa in your mouth, and then asking for sukha puri

2. Stuffing an entire rasgulla Or two and trying to eat it with the chashni dripping down your chin

3. Eating kadhi chawal, but there are more pakoras on your plate than there is kadhi.

4. Arguing about the best maggi style

5. Putting garam masala in pasta because IT IS TOO BLAND

6. Eating dal chawal on a low day

7. Sham wali chai with rusk, while looking at the setting sun

8. Making the subah wali coffee when no one is awake

9. Lajpat nagar wali chowmein, which you eat while standing in the damn crowd

10. Sipping piping hot Badam milk in the winters

11. Eating Curd rice with spicy roasted aloo, and having the most amazing nap after

12. Eating Garma garam gulab jamun in the peak of winter

13. MALPUA RABRI

14. Gorging on falooda during those sweltering july days

15. Eating dhabe wali aloo parantha, makhan ke saath

16. MAKKI KI ROTI, SARSON DA SAAG

17. Getting drunk on Diwali wali daaru

18. Sneakily drinking bhang wali dood during holi

19. PANEER TIKKA

20. Eating momos with the tikhi chutney and dying because of the spice

21. HOT Dosa, which is crunchy on the outer edges, but soft on the inside, with spicy sambar and coconut chutney

22. Idlis from the steamer, with onion sambar and mulagapodi

23. Pappu annam and charu, on a Sunday, and then a 4 hour nap

24. Gongura annam, perugu pachadi, on a random saturday, because gongura leaves were leftover

25. That sweet and sour mango pachadi at the peak of mango season

26. Tirunelvelli halwa, fresh from the stove

25. Kesari, with filter coffee, after it has rained

(I'm hungry now)

[budugu]

last meal on earth? (27)

For this questionnaire

I want it to be very specific meal. If you are not a Telugu person you might not know some of the stuff.

First I want one or two purnalu ( it's a sweet dish).

Secondly two garelu(also known as Vada)

Then some plain white rice with lots and lots of ghee.

Some guttu vanakaya koora(a kind of Brinjal curry)

Some more rice with mudda pappu and avakaya ( a type of dal and mango pickle)

Some chicken 65 and one tangdi kebab with green pudina chutney.

Then some rice with pappucharu(Telugu version of sambar) and some appadalu(papads)

Then plain white rice with Perugu (curd) and meegada ( cream on top of curd) with some salt.

Lastly one sweet paan.

I hope that wasn't a weird last meal lol.

[mad-who-ra]

I see that Siv had a bad start to the day and if she had her anons on I would have sent this myself so could you convey this to her —

Your username might be budugu but you as cool and calming as perugu ✨

@budugu

I have a message for you

[tonsuredworld]

Chandramukhi lakakakkalalaka laka, Jyotika ki ha roju gundu geesisi unte e roju paalu perugu ammi pillalni champaka pothunde.., https://www.instagram.com/p/CpJxRLpAy5f/?igshid=NGJjMDIxMWI=

[easyvegrecipes]

Watch "Vanakaya Perugu Pachadi Recipe | How to make Vanakaya Perugu Pachadi | Baingan raita" on YouTube

Tasty and simple recipe for rice, roti and chapati

[melbournenewsvine]

One-day national conference on Trends in Biotechnology held at NITW

Published: Published Date – 07:06 PM, Wed – 19 October 22 Department of Biotechnology, National Institute of Technology (NIT), Warangal, has organised a one-day national conference on “Trends in Biotechnology” on Wednesday. Department of Biotechnology, National Institute of Technology (NIT), Warangal, has organised a one-day national conference on “Trends in Biotechnology” on Wednesday. Warangal: Department of Biotechnology, National Institute of Technology (NIT), Warangal, has organised a one-day national conference on “Trends in Biotechnology” on Wednesday. Prof NV Ramana Rao, Director, NIT Warangal, was the Chief Guest at the event. The head of department of biotechnology, Dr K Narasimhulu, Dean of Student Welfare, Prof Ravi Kumar Puli and the faculty advisor of Technical Association of Biotechnology (TAB), Dr Perugu Shyam, addressed the participants by giving an overview of the Department of Biotechnology and the Technical Association of Biotechnology (TAB). An expert lecture was delivered by Dr. Kaliprasad, who spoke on back pain and other Orthopaedic problems. He spoke about how the youth develop backaches due to improper posture while using electronic gadgets and the importance of maintaining a healthy body from a young age. Dr Pallu Reddanna delivered a speech on career opportunities in life sciences and case studies on Bio-Entrepreneurship. Source link Originally published at Melbourne News Vine

[dilsegourmet]

Hey Guys !!! I am sharing with you all the recipe of Snake Gourd Raita that is, Padavalakai Mosaru Bajji. This is a popular Andra recipe known as Potlakaya Perugu Pachadi.

Subscribe and hit the bill icon to see new recipes :

https://youtube.com/c/DilSeGourmet

[biohazard2017]

seriously its moments like this that convince me i have adhd or smth

[dkobayashiritch]

Potato in Yogurt (Potato Perugu Pachadi)

[purnasiri]

పెరుగును ఎన్ని రకాలుగా తోడు పెడతారో తెలుసా Watch this Video about How Prepare Curd easily. Perugu Thodu Pettukovadam Ela. Curd Preparation Method TeluguOne Food

[areumdaunviews]

i'm just gonna say it... eggplants are an underrated vegetable

[mana-voori-vantalu]

ఈ పెద్ద కాల్చిన వంకాయ పెరుగు పచ్చడి తింటే రోజూ కావాలంటారు | Vankayi Peru...

[neelu-homefood-recipes]

Cabbage Instant Pickle | క్యాబేజీ ఊరగాయ తయారీ

[filtercoffeeonsteroids]

Perugu annam with miriyalu pulusu / nimapandu oorugaya = swargam 💓

( translation: curd rice with pepper pulusu / lemon pickle = heaven 💓)

[yfukuoka]

【3134目①】2021-08-16 日本を代表するビリヤニ専門店が、超拡大リニューアル移転。満を辞して９月１日OPEN！ . ジョニーのビリヤニ＠金沢片町→野々市 ‪____________________________________ 店舗面積は旧店舗の何倍だろうか、大型店になるだけでなくメニューも拡大。まず、ビリヤニ専門ではなくなります。アーンドラ料理出ます。そしてそしてこれから……という裏事情を聞きながら、引越し前日、旧店舗の最後の料理をいただきました。 . 一足先に新メニューをご紹介（これらが実際に食べられるかどうかは知らないけど）。 “Andhra Chicken Meals”チキンミールス ※右から反時計回りに ＊Kodi Vepudu チリチキン ＊Kodi Kura チキンカリー ＊Pachi Pulusu ローラッサム ＊Pappu Charu アーンドラ式サンバル ＊Perugu ヨーグルト ＊Bendakaya Vepudu オクラフライ ＊Rice ライス ＊Podi & Ghee ポディとギー . ＊Qubani ka mitha アンズのスパイスシロップ漬け ＊Gulab Jamun グラブジャムン . テルグ語で料理名を言われてチンプンカンプン。さすが、東京外国語大学卒のインテリ脳のジョニー氏。ビリヤニ専門店を開業する前は、死ぬほどカレーを作っていたそうです。隠し扉を開いてくれてありがとう！ . 目が覚めるような爽快感のある辛さのチリチキン。辛さになれてくると隠された深い甘みに気がつきます。セミグレイビーのチキンカリーはとろっとリッチな舌触り。オイルたっぷりでちょっとアチャールのよう。馬鹿ウマイ…そんな言葉が似合う、人を虜にする鶏料理。 . パップーチャールは、タミル州やケーララ州でいうSambar、野菜と豆のカレーです。豆のカレーってそれだけでも美味しいのですが、チキンの美味しさを引き立てるバイプレイヤーの役割も。 大好物のパッチプルスは、非加熱のRasamゆえRaw Rasamとも呼ばれますね。火照った舌と胃袋を爽やかに整えてくれる、透き通った酸っぱいスープ。一口飲めばすっと体が整う味わいは暑い夏にピッタリ。北陸の寒い冬はどうするのかな。 . そんなこんなで、とっておきのアーンドラ料理がズラッと並んだプレートは「チキンミールス」と呼ぶそうです。東京や大阪ならまだしも、石川県でこれをやるか…。でも、ここは美食の街・金沢のお膝元（野々市は金沢の隣）、ベッドタウンの新しい台風の目になることは間違いないでしょう。僕も実家に帰るたびに通うことになること必至です。 . 最後にデザート。 ハイデラバード名物「クバニ・カ・ミタ」ドライ杏をシロップ漬けにして戻したものと、甘さ控えめの優しいグラブジャムン。こんなものまで作れるのか。ビリヤニを極めた男は、カレーもスイーツも極めた最強の南アジア料理人でした。 . あらためてリニューアル拡大オープンおめでとう！ . ____________________________________ 🇮🇳 #south #india #indianfood #asia #asianfood #foodpic #foodstagram #tasty #delicious #spice #curry‪ #インド #石川県 #金沢 #野々市 #アーンドラ #スパイス #カレー #カレー部 ‪#カレー好きな人と繋がりたい #‬フクドローン #ふくすたぐらむ ↓ジョニーのビリヤニ @johnnysbiryani (Johnny's Biryani) https://www.instagram.com/p/CTQhoAdBLVg/?utm_medium=tumblr