#kritunga

Jagavis Kritunga Restaurant is one of the best restaurants in Hyderabad, known for its delicious and authentic South Indian cuisine. And we offer a wide variety of dishes made with the freshest ingredients, including traditional favorites like ragi sangati, biryani, andJonna Roti, as well as a variety of tasty biryanis and curries. The warm and welcoming atmosphere of the restaurant, along with its friendly staff, make it the perfect place to enjoy a meal with family and friends. Whether you're in the mood for a quick bite or a leisurely dinner, Jagavis Kritunga Restaurant is the ideal place to satisfy your cravings for delicious South Indian food. With its commitment to quality and service, it's no wonder that it's become one of the most popular dining destinations in Hyderabad.

Yes, Jagavis Kritunga is a famous Rayalaseema cuisine in Hyderabad, we offer popular dishes like Pulihora, Gongura Pachadi, Chepa Pulusu etc. The restaurant is known for its blend of spices and flavors, and we offer tangy, spicy and flavorful dishes that are sure to delight the taste buds. Jagavis Kritunga has the best Rayalaseema cuisine is unique to the region and offers a range of dishes, including Pachi Pulusu, Koora, Gongura Mutton, Kodi Vepudu, Ragi Sangati, Chegodilu, Ariselu, and Pandu Mirapakaya Bajji. If you are in Hyderabad, be sure to visit Jagavis Kritunga and try our delicious Rayalaseema cuisine.

Blog will help you making step by step process

Jagavis kritunga restaurant has the best Gobi 65 Recipe blog. This dish is a delicious and easy to follow recipe that is perfect for any occasion. This blog will give you all the tips and tricks you need to make the perfect Gobi 65. Read on to find out more!

Are you interested in the delicious Gobi 65? 

Here are 65 best Gobi recipes from Jagavis Kritunga, that will delight your taste buds and satisfy all your Gobi cravings. Gobi is one of the vegetables that are eaten all over the world. Gobi is a staple ingredient in all other Indian dishes that are used daily and can be included in Sabji, Snacks or Paratha. Gobi 65 is a unique and delicious food suitable for all Indians.

Here is a recipe and step by step guide to prepare the best Gobi 65. Information on GOBI 65 

Gobi 65 is a delicious fried cauliflower. To prepare gobi 65, first clean the cauliflower by soaking it in cold water for a few minutes to remove any worms. Then, clean it well and mix it with flour, spices, herbs and yogurt into a paste. Mix well and cover well before frying until golden brown and crispy. It makes a great party or party meal and is always a hit with the kids.

It is recommended that you serve the gobi 65 hot to soften it. Adding curry leaves and greens while cooking gives this dish a wonderful taste. Gobi 65 is delicious, aromatic and addictive. Efrata wants - 

2 cups cauliflower, cut into florets 

For the marinade 

¼ cup corn flour 

¼ cup refined flour 

1 teaspoon garam masala 

Salt to taste 

4-5 curry leaves, chopped 

2 tablespoons red chili paste 

1 teaspoon ginger, chopped 

1 teaspoon garlic, minced 

For the sauce 

2 tablespoons of oil 

1 teaspoon mustard plant 

1 dry red chili, crushed 

Procedure - 

Clean the cauliflower, cut it into small florets, put it in soft water to get rid of worms if any.

Boil water and add powder, salt to it. Turn off, add the cleaned cauliflower florets to the hot water, cover and let sit for 5 minutes.

Drain the water and keep it aside. To make the marinade, combine all the ingredients in a bowl and mix well.

To get a thick paste, add water. Place the cooked cauliflower florets in the prepared marinade and cover well.

In a skillet, heat the oil. Fry marinated cauliflower until golden and crispy. 

Place on a slip of paper and remove. Heat oil in a pan for the sauce.

Leave to roast the mustard seeds and dried red chillies. Green chilies, ginger, garlic and curry leaves are now added.

Stir everything together for a minute. Cook for 2-3 minutes to add the schezwan sauce.

Pour in the yoghourt and mix well. Toss the fried cauliflower into the prepared sauce. Cook for another 5 minutes. Remove from heat and garnish with spring onions.

Serve immediately. Key points to keep in mind when cooking Gobi 65.

Always fry on medium heat, otherwise the gobis will absorb more oil and become cold. To cover the gobi bouquets well, make sure the batter is thick but not too thick.

Adding Kashmiri red chilli powder gives it a nice red colour without adding food colouring and reduces the heat. Baking soda softens the gobi and keeps it from being hard and shiny, which is why I recommend it.

It is not necessary for the standing time, but if you are preparing for a party, you can prepare the marinade in advance and refrigerate it. Fry it immediately before serving.

Sweet Corn Soup Recipe: 

Corn was a staple crop for many Native American tribes, making it a popular food in the United States. However, there is a belief that corn soup originated in China and continued with various changes. Different people share other stories about its origin. The sweet corn soup in India is not an authentic Chinese corn soup recipe. Sweet corn soup as we know it is one of those comfort foods (like American chop suey) created in the early 20th century when poor Chinese immigrants to the United States opened small restaurants eat cheap food. They use sweet corn, non-Chinese new world vegetables because it's cheap and easy to find in America. Most Americans know the taste of sweet corn,

When and why did sweet corn soup become popular in India?

It is believed that the sweet corn soup is often a restaurant dish and is not eaten at home by the Chinese people in Calcutta or Bombay as a solid food. According to this theory, the first Chinese restaurants in India had nothing to do with authentic Chinese food. They followed in the footsteps of American-Chinese restaurants. Chinese Americans created their menu based on the principles of Cantonese cuisine, eliminating the most expensive meats, simplifying the flavors, and focusing on noodles, vegetables, and rice because they are cheap and rich. mother.

How to Cook Sweet Corn Soup: Ingredients, Preparation, and Serving

Corn soup can be sweet or savory depending on the ingredients and the preparation method used. This recipe is used to make many corn soups. They can be served hot or cold, as a main course, or as a starter/starter. Healthy corn soups are also recommended by health experts because they contain few spices, and healthy vegetables are used to give you strength in times of illness. Without further ado, let's get to the delicious corn soup recipe. A soup base with added corn is a staple for any corn soup. Any additional ingredients can be added to give this main a special taste. Corn, butter, flour, water and eggs are common ingredients. Seasoning is usually done with salt and pepper. However, corn soup ingredients may vary from place to place. The delicious corn soup mentioned below is based on your preference and quantity based on your taste. Sweet corn soup recipe:

Corn

Black & white pepper

Salt to taste

corn starch

Garlic, green beans, carrots - finely chopped

chili paste

soy sauce

Dry white wine

Oil [optional]

A delicious corn soup recipe

Take a plate, add 2 teaspoons of oil, sweet corn, chopped vegetables and garlic, and sauté for five minutes.

Add salt, chili paste, soy sauce, black and white pepper, and white wine to the vegetables and stir until well mixed. Take the corn flour and soak it in a small bowl of water, add it to the vegetable mixture and let it soak.

Tada, the tastiest and easiest sweet corn soup, is at your service. Keep warm and make your winter better.