VAREVA LATEST EPISODES


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He makes poppy seeds powder and adds it to boiling milk. He adds garam masala, amchur and the required spices to it. He also prepares a mamidikaya sharbhath, a refreshing summer drink, as an accompaniment. He then makes green chilli and milk curry. He then introduces the first dish, paneer tadka, which he prepares in a tomato puree, a fusion. He then makes fenugreek powder and bhindi fry. He then highlights the importance of milk in old age.

After that, he proceeds with the second dish named Mexican rajma rice which is a blend of Mexican and Indian cuisine. Next, he fries them with potatoes and serves it with roti. Later, in his second segment, Chef prepares mullakada mamidikaya sambar, a sambar variant served with boiled rice. All along, he entertains with his humour and anecdotes. Chef Sanjay welcomes the audience before making the dishes. He fries the chillis till they are partially soft. He then makes amchur masala stuffed raw banana bhaji. He prepares paneer methi curry and illustrates the recipe for the viewers.

He then adds coconut milk and simmers it on low flame. The first dish is chicken kheema fry biryani where he cooks some rice, adds a few spices to the chicken mince and mixes them together. After it is prepared and served, he reiterates the recipe and moves on to the next dish, spinach and eggs with white sauce.

The host, Chef Sanjay gives the audience a warm welcome. He adds them to the milk. He then adds basmati rice and gives it a saffron oil dressing.

Lstest that, he cooks some guava mixed daddojanam, which is curd and flattened rice. He then adds chicken along with raw banana. He begins with a delicious and healthy recipe for mixed vegetable oats. Watch the chef prepare amazing dishes and get inspired to eat healthy and tasty food.

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Vah Reh Vah – Episodes After demonstrating the cooking process, he moves on to the second dish. Once done with the preparations, he urges the viewers to try making these tasty recipes at home.

In his first segment, Chef Sanjay shares his recipe for a dish made out of slow-cooked bitter gourd, kakarakaya podi kura. Click here to login. Once the first episodws is completed, he episodea on to the second dish which is ladies’ fingers and onion fry.

More Videos of Vah Reh Vah. Afterwards, he makes an evening snack, brinjal bhaji. He then serves it in a cut karbuza.

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He fries the tender coconut and chicken along with a garam masala powder. In the first segment, he shares his recipe for badam milkshake, followed by caramel custard with badam milk. Also, he shares his knowledge on why country chicken is tastier than the broiler chicken. He then makes amchur masala stuffed raw banana bhaji.

He then grinds fried toor dal with different spices and adds it to the beans. He then makes apple rabri.

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Later, in his second segment, he prepares thotakura mamidikaya kura, a dry curry made out of dried mangoes. The Chef Sanjay Thumma welcomes the audience and invites cooking competition winner, Salomi. He discusses the various spices and nuts that can be used to make the recipe tastier. He dpisodes the chillis till they are partially soft. He then introduces the first dish, paneer tadka, which he prepares in a tomato puree, a fusion.

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Host Chef Sanjay welcomes the viewers and informs them about the recipes for the day. He further goes on to his next segment to show us how to cook a healthy but delicious dish called, aratikaya rajgiri upma.

After finishing with this savoury dish, he moves on to a sweet dish called carrot coconut paneer honey halwa.

He demonstrates the recipe and also shares tips with the viewers to enhance the dish. Sweet, to remember all the good things in life and chilli powder to depict the anger. While preparing the recipe, he suggests ingredients which will improvise the flavour of the recipe. Next, he fries them with potatoes and serves it with roti. He slices the bhindi and stuffs fenugreek powder and fries it with spices.

Later, in his second segment, Chef prepares mullakada mamidikaya sambar, a sambar variant served with boiled rice. He grinds the meat to a fine consistency and then demonstrates the other procedures.

He slices raw varefa and stuffs masala with amchur powder between two pieces and fries them till golden brown. Next, he puts neem flower which represents the sorrows, mango, to remind of the sour experiences and salt to taste.

He introduces the episodse dish, mandi biryani. He cooks them together till they gain consistency.