For Telugu People Around the World

1. Fry Cachew, Raisins with Ghee and keep it seperate

2. Add 2 cups of water to sugar and start boiling separately to make sugar syrup

3. Stir the above until you get one thread consistency and turn the stove off

4.Mix Basin with 2 1/2 cups of water

5.Put oil in a pan and make boondi with the above mix (step 4)

6.As the boondi fries, remove from the pan and add it to the sugar syrup right away

7.Make boondi mix by adding it to the sugar syrup

8.Continue until the basin mix is over.

9.Add the cachew, rasin mix along with elachi powder into boondi mix

10. Keep it for 10 min so the bonndi mix will dry and make small round balls

1. Mix all purpose flour, salt, sugar, milk, 2 table spoons of oil and baking powder in a bowl
2. Continue mixing and keep adding small quantities of water until the dough becomes soft enough
3. Add the remaining 2 table spoons of oul and allow the dough to settle for 15 minutes. cover it with a cloth
4. Knead the dough one more time and leave it for about 2 hours
6. Turn on the oven
5. Make small balls of the doughand allow rest for 3-4 minutes
6. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting
7. Shape each ball of dough with the palm so it is flat and oval shaped
8. Bake it until it turns golden brown
9. Serve while it is hot with your favorite curry

Telugu Association of Greater Chicago is celebrating sankranthi on 29th of January 2011 in Lemont Temple.

Sankranthi Celebrations will be held on Jan 22, 2011 (Saturday) at Sri Venkateswara Temple, Bridgewater, NJ. We will be organizing various competitions for children and adults.

Plese check http://www.tfasnj.org/ for more details

Please joins us to celebrate Diwali.

for more details, please check

http://www.bata.org/site/events/2010/Deepavali/Deepavali.htm

Here’s our Tentative schedule for 2011. Please check back soon. We’ll be updating the below schedule with changes and confirmations as soon as we receive them. I hope to see you at a festival next summer. Hare Krishna!

***March 5 and 6———-Miami, Florida***
May 29———-Jacksonville, Florida
June 4 and 5———-Atlanta, Georgia—Pani Hati & Ratha-yatra
***June 11———-New York City, New York***
June 18———-Baltimore, Maryland
June 23 through 26———-Bondville, Vermont/Wanderlust Festival, or June 25———-Detroit, Michigan
July 4———-Washington D.C.
July 9 and 10———-Montreal, Quebec, Canada
July 16 and 17———-Toronto, Ontario, Canada
July 19———-Thunder Bay, Ontario, Canada—Krishna Culture Tour
July 23———-Edmonton or Calgary, Alberta, Canada
July 24———-Calgary or Edmonton, Alberta, Canada
***July 31———-Los Angeles, California***
August 7———-San Francisco, California
August 13 and 14———-Vancouver, B.C.-Ratha-yatra
August 21, Canada———-Vancouver, B.C.-Sri Krishna Janmastami
August 22———-Vancouver, B.C. Canada-Srila Prabhupada’s Vyasa Puja
August 27 and 28———-FOI is available for west coast locations
September 3 and 4———-Portland, Or./Lancaster, California
September 8 through 12———-Joshua Tree, California–BhaktiFest
September 17 and18———-Boston, Ma
September 24———-Philadelphia, Pa.
October———-Potomac, Md.Washington D.C.Sri RAMA VijayFest

Dates and Cities that are CONFIRMED are marked with an ***

1.Marinate the chicken for a couple of hours.

2. Dry roast the cinnamon, cloves and curry leaves and grind it to a powder.

3. Heat half the oil in a pan and saute the onions till they start turning brown.

4. Add the ginger garlic paste and stir for another few minutes.

5. Add coriander, cumin and pepper powder and let it cook on medium heat for another 2-3 minutes, then add the tomatoes. Cook for another 3-4 minutes.

6. Then take it off the heat, cool and set it aside.

7. Heat the rest of the oil in a wide bottomed pan and temper it with cumin seeds.

8. Then add the marinated chicken. Cook till they start turning brown.

9. Add the onion masala mixture, dry ground masala, salt and 1/2 cup water.

10. Cook on medium heat (closed lid) till the chicken turns soft.

11.Garnish with fresh cilantro leaves and serve warm with rice or chaptis.

1. Mix Dry Coconut, Green Chilli, Garlic, Ginger in a mixee

2. Cut Carrot into small pieces, Also cut tomato into small pieces

3. Cut onions and fry in oil pan

4. Add Tomoto pices to the pan for 5 or 6 minutes

5. Add the mixer (from step 1) to the pan

6. Add salt to your taste and boil it for another 10 minutes.

You can use this for Poori, Chapathi, or Set Dosa.