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Polling in Andhra vs Telangana


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Polling concludes peacefully in Telangana

However, urban areas especially Hyderabad, Secunderabad and Malakajgiri parliamentary constituencies witnessed a lukewarm response from voters recording a poor poll percentage.

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Hyderabad: Polling for the 17 Lok Sabha seats and bypoll for the Secunderabad Cantonment Assembly segment in Telangana concluded peacefully at 6 pm on Monday.

The approximate voter turnout was recorded at 61.31 per cent by 5 pm in the State. Several voters who stood in queues before polling hours ended were allowed to cast their votes. The final voting percentage is expected to be released only on Tuesday.

After a high decibel campaign, polling began at 7 am amid tight security and concluded by 6 pm. Polling in 14 assembly segments falling in Adilabad, Peddapalle, Warangal, Mahbubabad and Khammam Lok Sabha constituencies categorised as left wing extremist segments came to an end at 4 pm. People woke up to a cool weather in peak summer in most parts of the State on Monday and lined up in large numbers to cast their votes in the initial hours.

However, urban areas especially Hyderabad, Secunderabad and Malakajgiri parliamentary constituencies witnessed a lukewarm response from voters recording a poor poll percentage.

As per the latest reports by 5 pm, Bhongir recorded the highest poll percentage of 72.34 per cent, followed by 71.91 per cent in Zaheerabad.

Hyderabad witnessed the lowest poll percentage of just 39.17 per cent, followed by 42.48 per cent in Secunderabad and 46.37 per cent in Malkajgiri. Chief Minister A Revanth Reddy, accompanied by his family members, cast his vote at a polling booth in Kodangal in Mahabubnagar constituency.

Leader of Opposition and BRS president K Chandrashekhar Rao along with his wife cast his vote in his native village of Chintamadaka in Siddipet district under Medak Lok Sabha constituency. BRS working president KT Rama Rao along with his family including his son and first-time voter Himanshu cast votes in Nandinagar of Hyderabad constituency.

Meanwhile, voters staged protests by boycotting voting at Kanumukkala village of Bhoodan Pochampally in Yadadri Bhongir district, in protest against the State government not purchasing their rain-soaked paddy.

Similar incidents were reported in a few villages of Adilabad, Nizamabad and Khammam parliamentary constituencies, with voters boycotting the polling demanding for addressing local issues ranging from power cuts, road connectivity and release of funds.

They withdrew the protests and cast their votes only after the officials assured to resolve their problems.

Sporadic incidents were reported in Nizamabad, Zaheerabad and Hyderabad parliamentary constituencies. A video went viral on social media, where Zaheerabad Congress candidate Suresh Shetkar’s brother Nagesh Shetkar, who was a polling agent, was seen kicking a voter for reasons unknown, triggering criticism.

In Nizamabad, BJP candidate D Arvind had a heated argument with the polling staff, demanding them to ask some burqa-clad women to remove their veil and verify their identity with their identity cards. He alleged that the staff were allowing the voters without verifying their identity.

Hyderabad BJP candidate K Madhavi Latha landed herself in trouble after the Malakpet police registered cases against her for demanding burga-clad women to show their faces to verify their identity.

Another case was registered against her in Mangalhat police station for obstructing the police from arresting two other BJP leaders and taking away dummy EVMs that were seized earlier after being allegedly used to manipulate voters in the locality.

Earlier, the mock polling was held at 5:30 am, the actual polling began at 7 am, an official said. Though there were reports of non-functioning of the Electronic Voting Machines (EVMs) at a few places, the election staff swung into action and replaced them immediately to ensure smooth voting.

In all, 525 candidates are in the fray for all Lok Sabha seats in the State. Secunderabad constituency has a maximum number of candidates at 45, while Adilabad (ST) constituency has lowest number at 12.

The counting of votes will be taken up on June 4 nationwide. The State had recorded a 62.11 per cent voter turnout in the 2019 Parliamentary elections. The BRS (then TRS) won nine seats, BJP secured four, Congress got three and AIMIM bagged one seat in 2019.

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‘‘ఇప్పుడు పల్నాడు జిల్లాలో జరుగుతున్న అల్లర్లు చూస్తే మా ఊరి గతం గుర్తుకొస్తోంది. 1995-96 సమయంలో ఇంత కంటే ఎక్కువగానే జరిగాయి. మండల పరిషత్ ఎన్నికలతో మొదలైన గొడవలు చాలా రోజులు నడిచాయి. మొదట్లో వీరావేశంతో బాంబులు వేసిన వాళ్లను హీరోలుగా చూశాం. బడులు ఎగ్గొట్టి ఆడుకున్నాం. మేము తోపులం అని ఒక్కొక్కరు కథలు చెబుతుంటే అలా ఉండాలి అనిపించేది. కానీ తర్వాత గొడవలు ప్రారంభమయ్యాయి. పంతాలు పెరిగాయి. కొట్లాటలో కొంత మంది చేతులు, కాళ్లు విరిగాయి. కొంతమంది తలలు పగిలాయి. కొందరి ప్రాణాలు పోయాయి. పోలీసులు ఇళ్లల్లో సోదాలు చేసేవాళ్లు’’ 

‘‘అందరూ ఊరి చివర తోటల్లో ఉండే వాళ్లు. వాళ్లకు భోజనాలకు బాగా ఇబ్బందిగా ఉండేది. ఇళ్లల్లో ఆడవాళ్లు బాగా ఇబ్బంది పడేవాళ్లు. పశువులకు మేత తేవడం కూడా కష్టమయ్యేది. దీంతో, చాలా మంది పశువులనూ అమ్మేసుకున్నారు. పదోతరగతి పాసైనవారి నుంచి డిగ్రీ చేసిన వాళ్ల వరకూ ఈ గొడవల్లో పడి జీవితాలు నాశనం చేసుకున్నారు. మంచి ఉద్యోగాలు దొరక్క, చిన్న చిన్న ప్రైవేటు ఉద్యోగాలతో సరిపెట్టుకున్నారు. కేసులతో, వాయిదాలతో చాలా కుటుంబాలు ఆర్థికంగా ఛిన్నాభిన్నం అయ్యాయి’’
 
‘‘మనిషి ముందు హీరోలా చూసినా వెనక మాత్రం రౌడీ, దుర్మార్గుడు అనుకునే వాళ్లు. ఒక తరమంతా ఇలా నాశనమైంది. ఊరి పేరు చెబితే పెళ్లి సంబంధం కూడా వచ్చేది కాదు. ఎటుచూసినా నష్టమే. రాజకీయ నాయకుల కోసమే మన జీవితాలు నాశనం అయ్యాయి. పల్నాటి కుర్రోళ్లకు ఒకటే చెబుతున్నా. గొడవలు పడకండి. ఈ రోజు మా ఊళ్లో పోలింగ్ ప్రశాంతంగా జరిగింది. మీరు కొట్టుకుని నష్టపోకండి. ఇదీ మా ఊరి అనుభవం. మా ఊరు రొంపిచర్ల’’ అని రాసుకొచ్చారు.

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Andhrites are so backward and savage still stuck in stone-age casteism and factionalism they ought to learn a lot from people in TG how to be civilized, decent and honest!

పల్నాడులో టీడీపీ గుండాల అరాచకాలు పచ్చని పల్నాడుపై పగపట్టిన అమరావతి ముకలు 10 వ తరగతి కూడా పాస్ కానీ వారికీ సీట్లు ఇచ్చిన లోకేష్, చంద్రబాబు గతంలో 15 మర్డర్లు చేసిన వారికే ఎమ్మెల్యే టిక్కెట్లు ఇచ్చిన టీడీపీ వ్యాపారాలు పూర్తిగా దెబ్బతినే పరిస్థితి టీడీపీ పెత్తందారి వ్యవస్థ ఏమిటో నిన్న ప్రజలు కళ్లారా చూసారు టీడీపీ చేతిలో పల్నాడు నాశనం భయానికి గురి అవుతున్న ప్రజలు

:emoji-sad:

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TDP supporter kills his mother for voting YSRCP in #AndhraPradesh Police claim Venkatesh was in an inebriated state when he found out his 45YO mother Vaddi Sunkamma voted for @ysjagan's party, & attacked her with iron rod before fleeing from Anantapur Kambadur police have registered a case, search operation launched. News comes amid a spate of post poll violence in Andhra Pradesh with election commission summoning the DGP

:emoji-sad:
 

Maybe she voted for Jagan because her son was not caring for her as much as Jagan was with welfare schemes?!

 

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Uneasy calm prevails in Palnadu and Tirupati

In Palnadu, security was beefed up in sensitive areas and police conducted vehicular inspections to monitor any suspicious activity.

Police deployed to divert heavy vehicles in Tirupati on Wednesday Photo | Madhav K

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GUNTUR/TIRUPATI: An uneasy calm prevailed in Palnadu district after clashes between YSRC and TDP workers were reported in several places, including Narasaraopet, Gurazala, Macherla, and Sattenapalli Assembly constituencies, on Monday and Tuesday.

Normal life was affected as CrPC Section 144 was still in place and police took complete control of the district by deploying additional forces. As a precautionary measure, influential leaders of both parties in all constituencies were put under house arrest. Shops and offices were shut, while local transport services were suspended due to the curfew.

In Palnadu, security was beefed up in sensitive areas and police conducted vehicular inspections to monitor any suspicious activity.

Speaking to mediapersons, Palnadu SP Bindu Madhav, who is camping in Macherla since Tuesday night, maintained that the situation is totally under control as no violent incident was reported in the district on Wednesday.

Further, he said persons, who were involved in incidents of violence in Macherla and Narasaraopet on May 13 and 14, were identified and booked under relevant sections. He added that Section 144 will be in place for the next few days to ensure peace in the district.

In Tirupati, police have reportedly taken some people into custody for questioning in connection with the attack on TDP Chandragiri MLA contender Pulivarthi Nani at Sri Padmavati Mahila Visva Vidyalayam campus on Tuesday.

The attempted murder of Nani has sparked controversy, with his wife Sudha Reddy accusing the SP of reneging on promises to swiftly apprehend the culprits. Voicing her grievances while staging a dharna in front of the Tiruchanoor police station, Sudha criticised the police’s handling of the situation. “Despite providing evidence, they failed to arrest those who attacked Nani. Instead they have arrested our people under preventive detention,” she rued.

In Tadipatri after the face-off between JC Prabhakar Reddy’s men and YSRC candidate Kethireddy Pedda Reddy, both the leaders were reportedly sent away from the town. Prabhakar Reddy was admitted to a private hospital in Hyderabad, as he fell ill reportedly after inhaling tear gas. Additional forces were deployed to prevent any untoward incidents.

Meanwhile, in Kadapa district, Jammalamadugu DSP Yashwant said they have identified the person who attacked YSRC candidate Dr M Sudheer Reddy on May 13.

He said Gona Krishna Reddy from Goriginuru village hurled a stone at Sudheer Reddy during the polling process.

A case was registered against Krishna Reddy and sent to remand. It may be noted that Krishna Reddy was also booked for a similar attack on the MLA during the 2019 elections.

Three gunmen were allocated to Sudheer Reddy and BJP MLA candidate C Adinarayana Reddy to ensure their safety.

Furthermore, special police forces have been deployed at party offices within Jammalamadugu Municipality limits, and in rural areas, besides setting up of police pickets to prevent untoward incidents. Section 144 has been implemented.

In Mydukuru, police have apprehended eight individuals on Wednesday for attacking Kuchhupapa Vinod Kumar and his brother Ugra Narasimhudu, serving as agents for the Telugu Desam Party, at Polling Booth No. 168 in Chinna Guravaluru village, Chapadu mandal.

According to Mydukuru DSP T Venkateswarlu, the brothers were physically assaulted, subjected to verbal abuse with casteist slurs and removed from the polling booth.

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Bombs seized in Palnadu - Pinnelli: పల్నాడు జిల్లాలో బాంబుల కలకలం

16-05-2024 Thu 12:37 | Andhra

ఎన్నికల సందర్భంగా పిన్నెల్లిలో రెండు వర్గాల మధ్య గొడవ

విచారణకు వెళ్లిన పోలీసులు గ్రామస్థుల ఇళ్లల్లో తనిఖీలు

వైసీపీ నేతల నివాసాలలో పెట్రోల్ బాంబులు గుర్తించిన పోలీసులు

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ఆంధ్రప్రదేశ్ అసెంబ్లీ, లోక్ సభ ఎన్నికల సందర్భంగా పల్నాడు జిల్లా పిన్నెల్లిలో ఉద్రిక్తత నెలకొంది. గ్రామంలో వైసీపీ, టీడీపీ నేతలు కార్యకర్తల మధ్య గొడవలు చెలరేగాయి. దీంతో పోలీసులు అదనపు బలగాలను మోహరించి ఎన్నికలు ప్రశాంతంగా ముగిసేలా చర్యలు చేపట్టారు. పోలింగ్ ముగిసిన తర్వాత ఇరు వర్గాల మధ్య మరోసారి ఘర్షణ వాతావరణం నెలకొనగా.. పోలీసులు రంగప్రవేశం చేసి గొడవ సద్దుమణిగేలా చేశారు. అయితే, ఇరు పార్టీల నేతల ఫిర్యాదుతో గొడవకు కారణమైన నాయకులను అరెస్టు చేసేందుకు గ్రామంలో గురువారం సోదాలు నిర్వహించారు. ఈ క్రమంలో వైసీపీ నేతల ఇళ్లల్లో పెట్రోల్ బాంబులు, నాటు బాంబులు బయటపడడంతో పోలీసులు నివ్వెరపోయారు. పెద్ద సంఖ్యలో ఉన్న ఆ బాంబులను కనుక పోలింగ్ రోజు ఉపయోగించి ఉంటే గ్రామంలో భారీ విధ్వంసం జరిగేదని తెలిపారు.

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మాచవరం మండలంలోని పిన్నెల్లి గ్రామం అత్యంత సమస్యాత్మకమైన ప్రాంతమని ఎన్నికల అధికారులు చెబుతున్నారు. 2019లో వైసీపీ ప్రభుత్వం ఏర్పాటయ్యాక గ్రామంలో గొడవలు పెరిగాయి. వైసీపీ, టీడీపీ నేతల మధ్య తరచూ ఘర్షణలు మొదలయ్యాయి. టీడీపీ నేతలపై దాడులు పెరిగాయి. పోలీసులు కూడా రక్షణ కల్పించలేక పోవడడంతో టీడీపీ నేతలు పలువురు గ్రామంలో ఉండలేక హైదరాబాద్, గుంటూరు వెళ్లిపోయారు. చివరకు హైకోర్టు ఆదేశాలతో పోలీసులు రక్షణ కల్పించాక టీడీపీ నేతలు గ్రామానికి తిరిగి వచ్చారు.

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ECI action on police: ఏపీలో హింసపై ఈసీ సీరియస్... పల్నాడు, అనంతపురం ఎస్పీలపై సస్పెన్షన్ వేటు... తిరుపతి ఎస్పీ బదిలీ

16-05-2024 Thu 21:09 | Andhra

ఏపీలో కొనసాగుతున్న ఎన్నికల హింస

సీరియస్ గా పరిగణిస్తున్న ఈసీ

ఇవాళ సీఎస్, డీజీపీలను ఢిల్లీ పిలిపించిన ఎన్నికల సంఘం

ఏపీ ప్రభుత్వానికి కీలక ఆదేశాలు

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ఏపీలో జరుగుతున్న హింసాత్మక ఘటనలపై కేంద్ర ఎన్నికల సంఘం తీవ్రంగా స్పందించింది. ఇవాళ రాష్ట్ర సీఎస్, డీజీపీల నుంచి వివరణ అందుకున్న ఈసీ... పోలింగ్ రోజు, అనంతర హింసాత్మక ఘటనలపై ఆగ్రహం వ్యక్తం చేసింది. 

పల్నాడు, తిరుపతి, అనంతపురం, అన్నమయ్య, చిత్తూరు, గుంటూరు, నంద్యాల జిల్లాల్లో హింసాత్మక ఘటనలు జరిగాయని నిర్ధారించింది. ఈ దాడుల్లో ప్రభుత్వ, ప్రైవేటు ఆస్తులు ధ్వంసమైనట్టు నివేదిక అందిందని ఈసీ వెల్లడించింది. స్థానిక అధికారులు నిర్లక్ష్యం వహించినట్టు సీఎస్, డీజీపీ తెలిపారని స్పష్టం చేసింది. 

ఈ క్రమంలో ఈసీ కఠిన చర్యలు తీసుకుంది. పల్నాడు జిల్లా కలెక్టర్, తిరుపతి ఎస్పీలపై బదిలీ వేటు వేసింది. పల్నాడు, అనంతపురం జిల్లాల ఎస్పీలను సస్పెండ్ చేసింది. అదే సమయంలో, తాడిపత్రి డీఎస్పీ గంగయ్య, సీఐ మురళీకృష్ణలపై ఈసీ సస్పెన్షన్ వేటు వేసింది. 

పల్నాడు, అనంతపురం, తిరుపతి జిల్లాల్లోని 12 మంది సబార్డినేట్ అధికారులపై శాఖాపరమైన చర్యలు తీసుకోవాలని స్పష్టం చేసింది. ఈ మేరకు  ఈసీ రాష్ట్ర ప్రభుత్వానికి ఆదేశాలు జారీ చేసింది. 

హింసాత్మక ఘటనలపై ప్రతి కేసును ప్రత్యేకంగా తీసుకోవాలని స్పష్టం చేసింది. ప్రతి కేసుపై సిట్ వేసి రెండ్రోజుల్లో నివేదిక అందించాలని తన ఆదేశాల్లో పేర్కొంది. 

హింసాత్మక ఘటనలు జరిగిన చోట 25 కంపెనీల సాయుధ బలగాలను కొనసాగించాలని కేంద్ర హోంశాఖకు నిర్దేశించింది. లెక్కింపు పూర్తయిన 15 రోజుల తర్వాత కూడా బలగాలు కొనసాగించాలని ఎన్నికల సంఘం తన ఆదేశాల్లో వివరించింది.

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3 hours ago, Vijay said:

no doubt about it looking at the violent factionalism incidents during elections.

it doesn't matter which party was involved - it is what it is.

:emoji-sad:

while telangana's polling went peacefully without incident! there used to be communal riots in the past in the combined AP but after the partition, TRS controlled it and reduced it to zero.

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చంద్రబాబుకు భయపడి ఇళ్లల్లో తల దాచుకుంటున్నారు!! ~ లక్ష్మీపార్వతి 🔥

Laxmi Parvathi

 

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Palnadu District: పల్నాడు జిల్లాలో హింసాత్మక ఘటనలపై భారీగా కేసుల నమోదు... వివరాలు ఇవిగో!

18-05-2024 Sat 19:55 | Andhra

పల్నాడు జిల్లాలో పోలింగ్ నేపథ్యంలో భారీగా అల్లర్లు

కొనసాగుతున్న సిట్ దర్యాప్తు

ఒక్క గురజాల నియోజకవర్గంలోనే 100 కేసులు... ఎఫ్ఐఆర్ లో 192 పేర్లు

కారంపూడి ఘటనల్లో 11 మంది వైసీపీ, 8 మంది టీడీపీ నేతల అరెస్ట్

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పల్నాడు జిల్లాలో పోలింగ్ నేపథ్యంలో జరిగిన హింసాత్మక ఘటనలపై పోలీసులు భారీ సంఖ్యలో కేసులు నమోదు చేశారు. పోలింగ్ రోజు, ఆ తర్వాత రాష్ట్రంలో అల్లర్లపై సిట్ దర్యాప్తు జరుగుతున్న నేపథ్యంలో, ఇవాళ కీలక పరిణామాలు చోటుచేసుకున్నాయి. పోలీసులు వైసీపీ, టీడీపీ ఇరుపక్షాల వారిపై కేసులు నమోదు చేయడమే కాదు, కొందరిని అరెస్ట్ చేశారు. 

ఒక్క గురజాల నియోజకవర్గంలోనే 100 కేసులు నమోదు చేసి, ఎఫ్ఐఆర్ లో 192 మంది పేర్లు చేర్చారు. దాచేపల్లి మండలంలో 70, పిడుగురాళ్ల మండలంలో 67 మందిపై ఐపీసీ 307, 324, 323 సెక్షన్ల కింద కేసులు నమోదు చేశారు. 

సత్తెనపల్లి నియోజకవర్గంలో 34 కేసులు నమోదు చేసిన పోలీసులు, 70 మంది నిందితులను గుర్తించారు. పెదకూరపాడు నియోజకవర్గంలో ఐదు కేసులు నమోదు చేసిన పోలీసులు, 99 మంది నిందితులను గుర్తించారు. నరసరావుపేట నియోజకవర్గంలో 20 కేసులు నమోదు చేసిన పోలీసులు, 60 మంది నిందితులను ఎఫ్ఐఆర్ లో చేర్చారు. 

నరసరావుపేటలో జరిగిన దాడుల్లో 11 మందిపై ఐపీసీ 147, 148, 324 సెక్షన్ల కింద కేసు నమోదు చేశారు. పోలీసులు దాడులు, ఘర్షణల వీడియోలు పరిశీలించి నిందితులను గుర్తిస్తున్నారు. మరింత ఫుటేజి అందుబాటులోకి వస్తే ఎఫ్ఐఆర్ లలో మరికొందరి పేర్లు చేర్చే అవకాశం ఉంది. 

ఇక, అత్యంత సమస్యాత్మక మాచర్ల నియోజకవర్గం కారంపూడి ఘటనలకు సంబంధించి పోలీసులు పలువురిని అరెస్ట్ చేశారు. వైసీపీకి చెందిన 11 మందిని, టీడీపీకి చెందిన 8 మందిని పోలీసులు అదుపులోకి తీసుకున్నారు. 

పల్నాడు ఎన్నికల హింసపై సిట్ దర్యాప్తు ప్రారంభమైంది. నరసరావుపేట టూ టౌన్ పోలీస్ స్టేషన్ లో సిట్ బృందం విచారణ షురూ చేస్తోంది.

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124 out of 1,370 accused arrested in Andhra Pradesh over poll violence

Andhra Pradesh police have arrested 124 accused persons out of the 1,370 allegedly involved in the recent election day and post-poll violence in the three districts of Palnadu, Anantapur and Tirupati, an official on Monday.

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124 out of 1,370 accused arrested in Andhra Pradesh over poll violence violence

Amaravati (Andhra Pradesh): Andhra Pradesh police have arrested 124 accused persons out of the 1,370 allegedly involved in the recent election day and post-poll violence in the three districts of Palnadu, Anantapur and Tirupati, an official on Monday.

A Special Investigation Team (SIT), headed by Inspector General of police Vineet Brijlal, formed to investigate the riots submitted a 150-page report to DGP Harish Kumar Gupta, according to which 1,152 accused persons were yet to be arrested.

“A total of 33 cases were identified…SIT sub-teams camped at the districts concerned and thoroughly reviewed the cases identified regarding investigation done so far,” Brijlal said in a press release.

The teams visited the sites of offences, interacted with investigation officers, aggrieved persons, verified physical evidence, witnesses’ statements and also checked if appropriate sections of law were applied or not.

They also checked if all the incidents were registered as cases, accused persons identified and whether arrests were made or not, among others.

Of the arrested persons, 94 were served notices under CrPC Section 41 A and the SIT told the investigation officers to ‘complete pending arrests at the earliest.’

According to Brijlal, many of the offences, which occurred in the Assembly constituencies of Narasaraopeta, Macherla, Gurajala, Chandragiri, Tirupati and Tadipatri in these districts were of extremely serious nature.

They involved multitudes of miscreants brazenly rioting in two groups and pelting stones indiscriminately which could have led to serious injury or even death.

Further, he observed that the SIT identified many lapses in investigation while probing these cases.

The Inspector General said special teams were formed to identify and apprehend the accused persons at the district level and added that investigation officers have been directed to file a memo in the courts concerned to add appropriate sections of law.

Andhra Pradesh went to polls on May 13 for 25 Lok Sabha and 175 Assembly seats.

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    • Madhuri
         0 comments
      This summer has been so harsh with mercury soaring and shooting through the roof!
      Here are a dozen summer drink recipes to keep you cool and hydrated..
      1. Citrus Sunrise Juice recipe
      Here's a simple and refreshing recipe for a summer juice called "Citrus Sunrise Juice":
      Ingredients:
      2 oranges 2 grapefruits 2 lemons 2-3 tablespoons honey or sugar (optional) Ice cubes Fresh mint leaves for garnish (optional) Instructions:
      Wash the oranges, grapefruits, and lemons thoroughly under running water. Cut each fruit in half and juice them using a citrus juicer or a manual juicer. If you don't have a juicer, you can also use a handheld citrus reamer or simply squeeze the fruits by hand. Once all the fruits are juiced, strain the juice through a fine mesh sieve to remove any pulp or seeds. If desired, sweeten the juice with honey or sugar. Start with 2 tablespoons and adjust according to your taste preferences. Stir the sweetener into the juice until it's fully dissolved. Fill serving glasses with ice cubes and pour the citrus juice over the ice. Garnish each glass with a fresh mint leaf for an extra burst of flavor and aroma. Serve immediately and enjoy the refreshing and tangy taste of Citrus Sunrise Juice! This citrus juice is not only delicious but also packed with vitamin C and other essential nutrients, making it a perfect choice for staying hydrated and refreshed during the summer months. Feel free to customize the recipe by adjusting the sweetness or adding other citrus fruits such as limes or tangerines.
       
      2. Watermelon Mint Cooler recipe
      Here's a refreshing and simple recipe for a summer drink called "Watermelon Mint Cooler":
      Ingredients:
      4 cups seedless watermelon, cubed 1/4 cup fresh mint leaves 2 tablespoons honey or sugar (adjust to taste) Juice of 1 lime or lemon 2 cups cold water Ice cubes Mint sprigs and watermelon slices for garnish (optional) Instructions:
      In a blender, combine the cubed watermelon, fresh mint leaves, honey or sugar, and lime or lemon juice. Blend until smooth and well combined. Strain the watermelon mixture through a fine mesh sieve into a large pitcher to remove any pulp or seeds. Add cold water to the pitcher and stir well to combine. Taste the watermelon cooler and adjust sweetness or tartness by adding more honey or lime juice if needed. Fill serving glasses with ice cubes and pour the watermelon mint cooler over the ice. Garnish each glass with a sprig of fresh mint and a slice of watermelon if desired. Serve immediately and enjoy the refreshing taste of summer! This watermelon mint cooler is not only hydrating and delicious but also packed with nutrients from the watermelon and fresh mint. It's perfect for staying cool and refreshed on hot summer days. Feel free to customize the recipe by adding a splash of sparkling water or a hint of ginger for an extra zing!
       
      3. Mango Juice recipe
      Here's a simple and delicious recipe for a refreshing mango juice:
      Ingredients:
      2 ripe mangoes, peeled and chopped (about 2 cups) 2 cups chilled water 2-3 tablespoons sugar or honey (adjust to taste) Juice of 1 lime or lemon (optional, for added tartness) Ice cubes Fresh mint leaves for garnish (optional) Instructions:
      In a blender, combine the chopped mangoes, chilled water, and sugar or honey. Blend the mixture until smooth and well combined. If you prefer a thinner consistency, you can add more water. Taste the mango drink and adjust the sweetness by adding more sugar or honey if needed. If you prefer a tangier flavor, you can also add the juice of one lime or lemon. Once you're satisfied with the taste, add a few ice cubes to the blender and blend again briefly to chill the drink. Pour the mango drink into serving glasses. Garnish each glass with fresh mint leaves for an extra burst of freshness and aroma. Serve the mango drink immediately as a refreshing beverage to enjoy on a hot day. Feel free to customize your mango drink by adding a pinch of cardamom powder or a splash of rose water for additional flavor. You can also blend in some yogurt or coconut milk for a creamier texture. Enjoy the tropical goodness of homemade mango drink!
       
      4. Pineapple Juice recipe
      Here's a simple recipe for making fresh pineapple juice at home:
      Ingredients:
      1 ripe pineapple Water (optional, for adjusting consistency) Sugar or honey (optional, to taste) Ice cubes Fresh mint leaves for garnish (optional) Instructions:
      Start by preparing the pineapple. Cut off the top and bottom of the pineapple, then stand it upright and slice off the tough outer skin. Cut the pineapple into chunks, discarding the core. Place the pineapple chunks in a blender or food processor. Blend the pineapple until smooth. If the mixture is too thick, you can add a little water to help it blend more easily. Alternatively, you can strain the blended pineapple through a fine mesh sieve or cheesecloth to remove any pulp, if desired. Taste the pineapple juice and adjust the sweetness if needed by adding sugar or honey to taste. Blend again to combine. Once you're satisfied with the taste, pour the pineapple juice into serving glasses filled with ice cubes. Garnish each glass with fresh mint leaves for a burst of freshness, if desired. Serve the pineapple juice immediately as a refreshing and tropical beverage. Feel free to customize your pineapple juice by adding other fruits such as mango or lime for a tropical twist. You can also blend in some coconut water or ginger for added flavor. Enjoy the sweet and tangy goodness of homemade pineapple juice!
       
      5. Fruit Juice recipe
      Here's a simple and versatile recipe for a refreshing fruit juice that you can customize based on your favorite fruits:
      Ingredients:
      Assorted fresh fruits (such as oranges, apples, pineapples, grapes, berries, mangoes, etc.) Water or ice cubes Sugar or honey (optional, to taste) Lemon juice (optional, for added tartness) Instructions:
      1. Wash and prepare your chosen fruits. Peel and remove seeds or pits as needed.
      2. Cut the fruits into smaller pieces that will fit into your juicer or blender.
      3. If using a juicer:
      Pass the fruits through the juicer according to the manufacturer's instructions to extract the juice. Collect the fresh juice in a pitcher or container. 4. If using a blender:
      Place the fruit pieces in the blender along with a little water or ice cubes. Blend until smooth. Strain the blended fruit mixture through a fine mesh sieve or cheesecloth to remove any pulp or seeds, if desired. Collect the fresh juice in a pitcher or container. 5. Taste the fruit juice and adjust the sweetness if necessary by adding sugar or honey, stirring until dissolved.
      6. For added tartness, you can squeeze some fresh lemon juice into the fruit juice and mix well.
      7. Chill the fruit juice in the refrigerator for at least 30 minutes before serving, or serve immediately over ice.
      8. Garnish with a slice of fruit or a sprig of mint, if desired.
      Enjoy your refreshing homemade fruit juice! Experiment with different fruit combinations to create your favorite flavor combinations. You can also add a splash of sparkling water or coconut water for a fizzy twist.
       
      6. Lassi recipe
      Here's a simple and classic recipe for traditional Indian lassi:
      Ingredients:
      1 cup plain yogurt (curd) 1/2 cup chilled water 2-3 tablespoons sugar (adjust to taste) A pinch of cardamom powder (optional) Ice cubes Fresh mint leaves for garnish (optional) Saffron strands for garnish (optional) Instructions:
      In a blender, combine plain yogurt, chilled water, sugar, and cardamom powder (if using). Blend the mixture until smooth and frothy. Taste the lassi and adjust the sweetness by adding more sugar if needed. You can also adjust the consistency by adding more water for a thinner lassi or more yogurt for a thicker lassi. Once you're satisfied with the taste and consistency, add a few ice cubes to the blender and blend again briefly to chill the lassi. Pour the lassi into serving glasses. Garnish each glass with fresh mint leaves and a few saffron strands for an extra touch of flavor and aroma. Serve the lassi immediately as a refreshing beverage to enjoy with your meal or as a standalone drink. Feel free to customize your lassi by adding other flavors such as rose water, mango pulp, or blended fruits like strawberries or bananas. You can also top it with a dollop of whipped cream or a sprinkle of ground pistachios for a decadent twist. Enjoy the cool and creamy goodness of homemade lassi!
       
      7. Falooda recipe
      Falooda is a popular and refreshing Indian dessert drink that's perfect for summer. Here's a traditional recipe for making Falooda at home:
      Ingredients:
      For Falooda Vermicelli:
      1/2 cup falooda sev (thin vermicelli) Water, for boiling Ice water, for rinsing For Rose Milk:
      2 cups milk 3-4 tablespoons rose syrup (adjust to taste) 1-2 tablespoons sugar (optional) 1/4 teaspoon cardamom powder (optional) A few drops of rose water (optional) For Assembling Falooda:
      1/4 cup soaked sabja seeds (sweet basil seeds) 1/4 cup cooked and chilled falooda sev 1/4 cup chopped mixed nuts (almonds, pistachios, cashews) 1/4 cup chopped mixed fruits (such as mango, strawberry, banana) 2 scoops of vanilla ice cream Rose syrup, for drizzling Cherries or fruit slices, for garnish (optional) Instructions:
      1. Prepare Falooda Vermicelli:
      Boil water in a pot and add falooda sev. Cook according to package instructions until the sev is soft but still holds its shape. Drain the cooked falooda sev and rinse it under cold water or ice water. This helps to stop the cooking process and prevents the sev from sticking together. Set aside. 2. Prepare Rose Milk:
      In a saucepan, heat milk over medium heat until it comes to a gentle boil. Add rose syrup, sugar (if using), cardamom powder (if using), and rose water (if using). Stir well until everything is combined. Let the rose milk cool down to room temperature or chill it in the refrigerator until ready to assemble the Falooda. 3. Assemble Falooda:
      In serving glasses, start by adding a tablespoon of soaked sabja seeds at the bottom. Layer cooked and chilled falooda sev on top of the sabja seeds. Add a tablespoon of chopped mixed nuts and fruits. Pour chilled rose milk over the falooda layers, leaving some space at the top of the glass. Add a scoop of vanilla ice cream to each glass. Drizzle rose syrup over the ice cream. Garnish with a cherry or fruit slice, if desired. 4. Serve Falooda immediately with a spoon and a straw. Mix all the layers together while enjoying the creamy, fruity, and refreshing flavors!
      Feel free to adjust the ingredients and quantities according to your taste preferences. You can also add other toppings such as jelly cubes, agar agar, or kulfi for a richer Falooda experience. Enjoy this delightful dessert drink on a hot summer day!
       
      8. Lassi Falooda recipe
      Lassi Falooda is a delightful combination of two popular Indian drinks: lassi, a creamy yogurt-based beverage, and falooda, a refreshing dessert drink made with vermicelli, sabja seeds, and rose syrup. Here's a recipe to make Lassi Falooda at home:
      Ingredients:
      For Lassi:
      2 cups plain yogurt (curd) 1/2 cup milk 4 tablespoons sugar (adjust to taste) 1/2 teaspoon cardamom powder Ice cubes For Falooda:
      1/2 cup falooda sev (thin vermicelli) Water, for boiling Ice water, for rinsing 1/4 cup soaked sabja seeds (sweet basil seeds) Rose syrup, for drizzling For Garnish (optional):
      Chopped mixed nuts (almonds, pistachios, cashews) Cherries or fruit slices Instructions:
      1. Prepare Lassi:
      In a blender, combine plain yogurt, milk, sugar, and cardamom powder. Blend until smooth and creamy. Taste the lassi and adjust the sweetness if needed by adding more sugar. Transfer the lassi to a pitcher and refrigerate until ready to serve. 2. Prepare Falooda:
      Boil water in a pot and add falooda sev. Cook according to package instructions until the sev is soft but still holds its shape. Drain the cooked falooda sev and rinse it under cold water or ice water. Set aside. 3. Assemble Lassi Falooda:
      In serving glasses, start by adding a tablespoon of soaked sabja seeds at the bottom. Layer cooked and chilled falooda sev on top of the sabja seeds. Pour the chilled lassi over the falooda layers, leaving some space at the top of the glass. Drizzle rose syrup over the lassi. 4. Garnish the Lassi Falooda with chopped mixed nuts and a cherry or fruit slice, if desired.
      5. Serve Lassi Falooda immediately with a spoon and a straw. Mix all the layers together while enjoying the creamy, fruity, and refreshing flavors!
      Feel free to adjust the sweetness and thickness of the lassi according to your taste preferences. You can also add other toppings such as jelly cubes, agar agar, or kulfi for a richer Lassi Falooda experience. Enjoy this delightful fusion drink as a refreshing treat on a hot day!
       
      9. Strawberry Sharbat recipe
      Here's a simple and delicious recipe for Strawberry Sharbat:
      Ingredients:
      1 cup fresh strawberries, hulled and chopped 1/4 cup sugar (adjust to taste) 1/2 cup water Juice of 1 lemon 2 cups chilled water or sparkling water Ice cubes Fresh mint leaves for garnish (optional) Sliced strawberries for garnish (optional) Instructions:
      In a small saucepan, combine the chopped strawberries, sugar, and 1/2 cup water. Bring the mixture to a simmer over medium heat, stirring occasionally, until the strawberries are soft and the sugar has dissolved. Once the strawberries are soft and the sugar has dissolved, remove the saucepan from heat and let the mixture cool slightly. Transfer the strawberry mixture to a blender or food processor. Blend until smooth. Strain the blended strawberry mixture through a fine mesh sieve to remove any seeds or pulp. Transfer the strained strawberry puree to a pitcher. Add the lemon juice to the pitcher and stir well to combine. Add chilled water or sparkling water to the pitcher and stir again. Taste the Strawberry Sharbat and adjust the sweetness or tartness by adding more sugar or lemon juice if desired. Fill serving glasses with ice cubes and pour the Strawberry Sharbat over the ice. Optionally, garnish each serving glass with fresh mint leaves and sliced strawberries. Serve immediately and enjoy the refreshing and fruity taste of homemade Strawberry Sharbat! Feel free to customize this recipe by adjusting the sweetness or adding other flavors such as mint or basil for a unique twist. You can also blend in some ice cubes with the strawberry mixture for a slushy consistency.
       
      10. Rooh Afza Sharbat recipe
      Rooh Afza Sharbat is a popular and refreshing drink, especially during the summer months. Here's a simple recipe to make Rooh Afza Sharbat at home:
      Ingredients:
      1 cup Rooh Afza syrup 4 cups chilled water Juice of 1 lemon Ice cubes Fresh mint leaves for garnish (optional) Sliced fruits (such as lemon, cucumber, or strawberries) for garnish (optional) Instructions:
      In a large pitcher, combine Rooh Afza syrup and chilled water. Stir well to mix. Squeeze the juice of one lemon into the Rooh Afza mixture. Stir again to combine. Taste the mixture and adjust the sweetness or tartness by adding more Rooh Afza syrup or lemon juice if needed. Add ice cubes to the pitcher to chill the Sharbat further. Optionally, garnish each serving glass with fresh mint leaves or slices of fruit before pouring in the Rooh Afza Sharbat. Serve the Rooh Afza Sharbat immediately, or refrigerate it until ready to serve. Stir the Sharbat before serving to ensure that all the flavors are well combined. Enjoy the refreshing and aromatic taste of homemade Rooh Afza Sharbat! Adjust the ingredients according to your taste preferences, and feel free to experiment with additional garnishes such as basil leaves or slices of orange.
       
      11. Mohabbat Ka Sharbat recipe
      Mohabbat Ka Sharbat, also known as Love Potion, is a popular summer drink from the streets of Old Delhi. Here's a simple recipe to make it at home:
      Ingredients:
      1/4 cup sweet basil seeds (sabja seeds) 2 cups chilled milk 1/4 cup rose syrup 2 tablespoons sugar (optional) Ice cubes Rose petals for garnish (optional) Instructions:
      Soak the sweet basil seeds (sabja seeds) in 1 cup of water for about 30 minutes, or until they swell up and become jelly-like. In a large pitcher, combine the soaked sweet basil seeds, chilled milk, rose syrup, and sugar (if using). Stir well until the ingredients are thoroughly mixed. Taste the mixture and adjust the sweetness by adding more sugar or rose syrup if desired. Add ice cubes to the pitcher to chill the Mohabbat Ka Sharbat further. Optionally, garnish each serving glass with rose petals before pouring in the Sharbat. Serve the Mohabbat Ka Sharbat immediately, or refrigerate it until ready to serve. Stir the Sharbat before serving to ensure that all the flavors are well combined. Enjoy the refreshing and delightful taste of homemade Mohabbat Ka Sharbat! It's perfect for beating the summer heat and indulging in a sweet treat.
       
      12. Rose Sharbat recipe
      Here's a classic recipe for a refreshing Rose Sharbat, a popular summer drink in many parts of the world:
      Ingredients:
      1 cup rose petals (washed and cleaned) 4 cups water 1 cup sugar (adjust to taste) 1/2 teaspoon cardamom powder 1/2 teaspoon saffron strands (optional) 1-2 tablespoons rose water Ice cubes Fresh mint leaves for garnish (optional) Instructions:
      In a saucepan, bring 4 cups of water to a boil. Add the washed rose petals to the boiling water. Let it simmer for 5-7 minutes. Turn off the heat and allow the rose water to cool down to room temperature. Once cooled, strain the rose water using a fine mesh sieve or cheesecloth to remove the rose petals. Press the petals gently to extract all the flavor. Return the strained rose water to the saucepan and place it back on the stove over medium heat. Add sugar to the rose water and stir until the sugar completely dissolves. Let it simmer for another 5 minutes, stirring occasionally. Add cardamom powder and saffron strands (if using) to the syrup. Stir well to combine. Turn off the heat and let the syrup cool down. Once the syrup has cooled, add rose water and mix well. Transfer the prepared Rose Sharbat to a clean glass bottle or jar and store it in the refrigerator until chilled. To serve, fill a glass with ice cubes and pour the chilled Rose Sharbat over the ice. Garnish with fresh mint leaves (optional) and serve immediately. Enjoy your homemade Rose Sharbat, a delightful and fragrant summer cooler! Adjust the sweetness and flavorings according to your taste preferences. You can also add a splash of lemon juice for a tangy twist.
       
      Bonus recipe (if you wanna keep things simple)..
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      You cannot go wrong with this simple Banana Juice. It doesn't need any sugar.
      Ingredients:
      2-3 bananas Ice cubes Water Instructions:
      Peel bananas and cut them into 2-3 pieces each. Place the banana pieces in the blender along with ice cubes and a little water. Blend until smooth. Serve it immediately Enjoy your homemade banana juice.
       
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    • Madhuri
         0 comments
      Here's a simple and flavorful recipe for Paneer Curry:
      Ingredients:
      250g paneer, cubed 2 tablespoons oil or ghee 1 onion, finely chopped 2 tomatoes, finely chopped 1 green chili, slit (optional) 1 tablespoon ginger-garlic paste 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon garam masala powder Salt to taste 1/4 cup fresh cream (optional) Fresh coriander leaves for garnish Instructions:
      Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Add chopped tomatoes and green chili. Cook until the tomatoes become soft and mushy. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook for a couple of minutes until the spices are fragrant. Add cubed paneer to the pan and gently mix it with the masala. Pour in 1/2 to 1 cup of water to adjust the consistency of the curry. Add salt according to taste. Let the curry simmer for 5-7 minutes on low heat, allowing the flavors to meld together and the paneer to absorb the spices. If using fresh cream, add it to the curry and mix well. Simmer for another minute. Garnish with fresh coriander leaves. Serve hot with naan, roti, rice, or any Indian bread of your choice. Enjoy your delicious homemade paneer curry! You can adjust the spices and consistency according to your taste preferences.
      Here are a few videos for your inspiration..
      నోట్లో వెన్నలా కరిగిపోయే హోటల్ స్టైల్ పనీర్ గ్రేవీ కర్రీ😋Paneer Curry In Telugu👌Paneer Masala Recipe
       
      పక్కా ఢాబా స్టైల్ పనీర్ కర్రీ👉అన్నం,చపాతీ,రోటి లోకి👌గా తినేయచ్చు😋 Dhaba Style Paneer Curry Telugu
       
      ఎక్కువ మసాలాలు లేకుండా చపాతీలోకి త్వరగా చేసుకొనే సూపర్ కర్రీ😋 Paneer Bhurji Gravy👌Dhaba Style Recipe
       
      కాజు పన్నీర్ మసాలా ఇలా చెయ్యండి రైస్ చపాతీ దేనిలోకినా అదిరిపోద్ది Kaju Paneer Curry
       
      Paneer Masala Dhaba Style Recipe in Telugu | Paneer Masala | Paneer Recipes | Paneer Curry
       
    • Madhuri
         0 comments
      Sambar is a delicious South Indian dish made with lentils, vegetables, tamarind, and a unique blend of spices. Here's a traditional recipe for making sambar:
      Ingredients:
      For Sambar Powder:
      2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon chana dal (split chickpeas) 1 tablespoon urad dal (split black gram lentils) 1 teaspoon fenugreek seeds 4-5 dried red chilies (adjust to taste) 1/2 teaspoon whole black peppercorns 1/2 teaspoon mustard seeds 1/4 teaspoon turmeric powder For Sambar:
      1 cup toor dal (pigeon peas), rinsed and soaked for 30 minutes 2 cups mixed vegetables (such as carrots, potatoes, drumsticks, eggplant, pumpkin), chopped 1 small lemon-sized ball of tamarind, soaked in warm water 2 tomatoes, chopped 1 onion, chopped 2-3 green chilies, slit 1 tablespoon jaggery or sugar (optional) A handful of fresh curry leaves 2 tablespoons oil or ghee 1 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds A pinch of asafoetida (hing) Salt to taste Fresh coriander leaves for garnish Instructions:
      1. Prepare the Sambar Powder:
      Dry roast coriander seeds, cumin seeds, chana dal, urad dal, fenugreek seeds, dried red chilies, black peppercorns, and mustard seeds in a pan until fragrant and lightly browned. Allow the roasted spices to cool, then grind them into a fine powder along with turmeric powder. Set aside. 2. Cook the Toor Dal:
      Pressure cook the soaked toor dal with enough water until soft and mushy. Mash the cooked dal well and set aside. 3. Prepare the Tamarind Extract:
      Soak the tamarind in warm water for about 15 minutes. Squeeze the tamarind to extract the juice and discard the pulp. 4. Make the Sambar:
      In a large pot or kadai, heat oil or ghee over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter. Add chopped onions and slit green chilies. Sauté until onions turn translucent. Add chopped tomatoes and cook until they turn soft and mushy. Add the mixed vegetables and cook for a few minutes. Pour the tamarind extract into the pot. Add salt and jaggery (if using). Let it simmer until the vegetables are almost cooked. 5. Add the Sambar Powder:
      Stir in the prepared sambar powder and mix well. Cook for a couple of minutes to allow the flavors to blend. 6. Add Cooked Toor Dal:
      Add the mashed toor dal to the pot and mix well. Adjust the consistency by adding water if needed. 7. Finish the Sambar:
      Add fresh curry leaves and a pinch of asafoetida (hing) to the sambar. Let it simmer for a few more minutes until the flavors meld together. 8. Garnish with fresh coriander leaves and remove from heat.
      Your delicious and aromatic sambar is ready to be served! Enjoy it hot with steamed rice, idli, dosa, or any South Indian delicacy of your choice. Adjust the spice levels and consistency according to your taste preferences.
      Here are a few videos for your inspiration..
      సాంబార్ ఎప్పుడు చేసిన ఒకేలా రుచిగా రావాలంటే😋Sambar Recipe In Telugu👌How To Make South Indian Sambar
       
      అసలైన ఆంధ్రా సాంబార్ అన్నంలో పోసుకుని తింటే ఉంటద్ధి.... Andhra Sambar Recipe Telugu
       
      Function Style Sambar😋 ఎప్పుడు చేసిన సాంబార్ పర్ఫెక్ట్ టేస్టీగా రావాలంటే..👌| Sambar Recipe in Telugu
       
      తమిళ అమ్మాయి చేసిన తమిళనాడు సాంబార్ ఈజీగా కుక్కర్లో👌😋|
       
      పెళ్లిళ్ల సాంబార్ రుచి కోసం ఇవి టిప్స్ | Wedding style sambar recipe at home in Telugu@Vismai Food
       
      Hotel Style Tiffin Sambar |టిఫిన్ ఏదైనా ఈ సాంబార్ తో కమ్మగా తృప్తిగా తినేయచ్చు| Sambar Recipe Telugu
       
    • Madhuri
         0 comments
      Rasam is a flavorful South Indian soup made with tamarind, tomatoes, spices, and herbs. It's often served as a part of a meal or consumed as a soothing drink. Here's a simple recipe for making rasam:
      Ingredients:
      1 small lemon-sized ball of tamarind 2 medium-sized tomatoes, chopped 2 tablespoons pigeon peas (toor dal), cooked and mashed (optional) 1 teaspoon cumin seeds 1 teaspoon black peppercorns 1 teaspoon mustard seeds 2-3 dried red chilies 1 sprig curry leaves 1/2 teaspoon turmeric powder 1 tablespoon ghee or oil Salt to taste Fresh coriander leaves for garnish Instructions:
      Soak the tamarind in 1 cup of warm water for about 15 minutes. Squeeze the tamarind to extract the juice and discard the pulp. In a blender, grind the cumin seeds, black peppercorns, mustard seeds, and dried red chilies into a coarse powder. In a pot, add the chopped tomatoes, tamarind juice, mashed pigeon peas (if using), turmeric powder, and salt. Bring it to a boil and then simmer for about 10-15 minutes until the tomatoes are soft and mushy. Add the ground spice powder to the pot and mix well. Allow it to simmer for another 5 minutes. In a small pan, heat the ghee or oil. Add the curry leaves and let them splutter. Pour this tempering over the rasam and mix well. Garnish the rasam with fresh coriander leaves. Serve hot as a soup or as an accompaniment to rice. Enjoy your delicious and comforting homemade rasam! You can adjust the consistency and spiciness according to your preference by adding more water or adjusting the amount of spice.
      Here are a few videos for your inspiration..
      టమాటో రసం| easy tomato rasam recipe | How to make tomato rasam telugu| Tomato rasam by vismai food
      10M views
       
      టమాటో రసం 5 ని||ల్లో 👉ఇలా పెడితే రుచి అదిరిపోద్ది😋| Tomato Rasam In 5 Mins | Tomato Rasam In Telugu
       
      టమాటో మిరియాల రసం అదిరిపోయే రుచితో👉జలుబు దగ్గులకి మంచి ఉపశమనం | Tomato Pepper Rasam In Telugu
       
      Rasam without tomatoes
      ప్రతి రోజు నేను ఇంట్లో చేసేటటువంటి రసం అన్నం పక్కన పెట్టి రసమే తాగేస్తారు Daily Rasam Recipe Telugu
      10M views
       
    • Madhuri
         0 comments
      Making a birthday cake from scratch can be a delightful experience. Here's a basic recipe for a simple vanilla birthday cake:
      Ingredients:
      For the cake:
      2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, softened 2 large eggs 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar or lemon juice) 2 teaspoons vanilla extract For the frosting:
      1 cup unsalted butter, softened 4 cups powdered sugar 2-3 tablespoons milk or heavy cream 1 teaspoon vanilla extract Food coloring (optional) Instructions:
      Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the milk or cream and vanilla extract, and beat until light and fluffy. If desired, add food coloring to achieve the desired color. Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a layer of frosting over the top of the first layer. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Decorate the cake with sprinkles, candles, or any other decorations of your choice. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and serve the birthday cake to celebrate! Feel free to customize your birthday cake by adding different flavors, fillings, or decorations according to your preferences and the birthday person's tastes. Enjoy the celebration!
      Here are a few videos for your inspiration..
      ఎలాంటి క్రీం లేకుండా అన్నిఇంట్లోవుండేవాటితోనే ఈజీగాఇలా Birthday Cake చేసే..👌😋| Lockdown Eggless Cake
       
      ఒవేన్ బీటర్ బటర్ లేకుండా మిక్సీ పట్టిచేసే సాఫ్ట్ స్పాంజి కేక్😋Vanilla Sponge Cake Recipe In Telugu
       
      వీడియో చూస్తే chocolate కేక్ చేయడం ఇంతా ఈజీ నా అని మీరే అంటారు | Eggless Chocolate cake Without oven
       
      EGGLESS SPONGE CAKE|Super Moist & Spongy|ఎగ్ లేకుండా ఎంతో సులభంగా బేకరీ కంటే బెస్ట్ కేక్ గారంటీ
       
      స్పాంజీ కేక్ ఓవెన్ లేకుండా ఎగ్గు వేయకుండా ఇంట్లోనే ఈజీగా తయారు చేసుకోవచ్చు EGGLESS SPONGE CAKE
       
      ఒవేన్ లేకుండా మిక్సీలో బేకరీ స్టైల్ ఎగ్ లెస్ స్పెషల్ కేక్😋 Eggless Vanilla Cake Recipe Without Oven
       
      పిల్లలు కేక్ అడిగినప్పుడు, స్వయంగా మీ చేతులతో మీరే ఇలా హెల్తీగా కేక్ చేసి పెట్టండి 😋 |Ravva cake
       
    • Madhuri
         0 comments
      Ugadi Pachadi is a traditional dish made during Ugadi, the Telugu and Kannada New Year festival celebrated in South India. It symbolizes the different flavors of life - sweet, sour, salty, bitter, and tangy, representing the different experiences one encounters throughout the year. Here's a simple recipe to make Ugadi Pachadi:
      Ingredients:
      1 small raw mango, peeled and diced 1 tablespoon tamarind pulp 3 tablespoons jaggery (adjust to taste) 1 tablespoon neem flowers (optional) 1 tablespoon chopped fresh coconut (optional) 1/2 teaspoon ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground mustard seeds 2 cups water Salt to taste Instructions:
      In a small bowl, soak the tamarind pulp in 1/4 cup of warm water for about 10-15 minutes. Then, strain the tamarind water and discard any solids. In a saucepan, combine the diced raw mango with 1 cup of water. Bring it to a boil and then simmer until the mango pieces are soft and cooked through. Add the tamarind water to the cooked mango along with jaggery. Stir well until the jaggery is dissolved. Cook for a few more minutes until the mixture thickens slightly. In a separate small pan, dry roast the neem flowers for a minute or two until they become slightly crispy. If using, add them to the mango-tamarind mixture. Add chopped coconut (if using), ground black pepper, ground cumin, ground mustard seeds, and salt to the mixture. Mix well. Adjust the consistency of the pachadi by adding water if necessary. It should have a semi-thick consistency. Let the Ugadi Pachadi cool down to room temperature before serving. Serve Ugadi Pachadi as a part of your Ugadi feast or celebration. It can be served either as a side dish or as a dessert. Enjoy the unique flavors of Ugadi Pachadi, symbolizing the various facets of life!
      Here are a few pachadi and festival specials videos for your inspiration..
      శాస్త్రీయమైన నిజమైన ఉగాది పచ్చడి | Traditional Ugadi Pachadi recipe | Ugadi pachadi @VismaiFood
       
      అసలైన ఉగాది పచ్చడి👉శాస్త్రం ఉగాది పచ్చడి ఎందుకు తినమంటుంది🤔 Ugadi Pachadi In Telugu😋 Ugadi Recipes
       
      నోరూరించే ఉగాది స్పెషల్ రెసిపీస్👉ఈటిప్స్ తో ఇలా ఈజీగా పర్ఫెక్ట్ గా చేసేయచ్చు| Ugadi Special Recipes
       
      ఉగాది స్పెషల్ రెసిపీస్ ఎక్కువ శ్రమలేకుండా సింపుల్గా చేసుకోండి Ugadi Special Recipes Telugu
       
      Here are some of the best Muggu/Rangoli patterns for Ugadi..
       
      Post your recipe requests in this blog post as comments..
       
    • Madhuri
         0 comments
      Hyderabadi Bagara Rice is a flavorful and aromatic rice dish from the Hyderabadi cuisine, known for its rich taste and spices. It goes well with anything like chicken, mutton, potatoes, vankaya, gutti vankaya, etc. Here's a simple recipe and method to make Bagara Rice:
      Ingredients:
      1 cup Basmati rice 2 cups water 2 tablespoons ghee or oil 1 onion, thinly sliced 2-3 green chilies, slit lengthwise 1-inch piece of ginger, finely chopped 2-3 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) 1 teaspoon garam masala powder 1/2 tablespoon Shah Jeera seeds (REQUIRED) 1/2 tablespoon black pepper 5 cloves 5 green cardamom pods 1 black cardamom 1 cinnamon stick Salt to taste Chopped coriander leaves for garnish (REQUIRED) Chopped mint leaves for garnish (REQUIRED) Fried onions for garnish (optional) NOTE: If the ingredients marked as REQUIRED above are not available, make Bagara Rice some other time when they are available. These are MUST.
      Instructions:
      Wash the rice under running water until the water runs clear. Soak the rice in water for about 30 minutes. Drain and set aside. Heat ghee or oil in a deep pan or pressure cooker over medium heat. Add Shah Jeera seeds, cloves, green cardamom, black cardamom, black pepper and cinnamon stick. Sauté for a minute until fragrant. Add sliced onions to the pan and sauté until they turn golden brown. Add chopped ginger, minced garlic, and slit green chilies. Sauté for a couple of minutes until the raw smell disappears. Add chopped coriander and mint leaves Add turmeric powder, red chili powder, and garam masala powder. Mix well and cook for another minute. Add the drained rice to the pan and gently stir to coat the rice with the spices. Pour water into the pan and add salt according to your taste. Stir gently. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let the rice cook for about 15-20 minutes or until the rice is fully cooked and the water is absorbed. If using a pressure cooker, cook for 1 whistle on medium heat. Once the rice is cooked, remove the pan from the heat and let it sit covered for a few minutes. Fluff the rice gently with a fork. Garnish with chopped coriander leaves and fried onions, if using. Serve hot Bagara Rice with your favorite curry or raita. Enjoy your delicious and aromatic Bagara Rice!
      Here are some videos for your inspiration:
      Bagara Hua Khana | బగారా అన్నం | తెలంగాణా పెళ్ళిళ్ళ స్పెషల్ | వెజ్ నాన్ వెజ్ కర్రీ లోకి పర్ఫెక్ట్
       
      TELANGANA FAMOUS MUTTON CURRY & BAGARA RICE by @PICHEKKISTABOBBY
       
      ఘుమ ఘుమలాడే హైదరాబాదీ స్టైల్ బగారా రైస్ Hyderabadi Style Bagara Rice Telugu
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Here's a simple and delicious recipe for Vegetarian Fried Rice:
      Ingredients:
      2 cups cooked rice (preferably leftover rice, chilled) 2 tablespoons vegetable oil 2 cloves garlic, minced 1 small onion, finely chopped 1 carrot, diced 1 bell pepper (capsicum), diced 1/2 cup frozen peas 2 green onions, thinly sliced 2 tablespoons soy sauce 1 tablespoon oyster sauce (optional) Salt and pepper to taste 2 eggs, beaten (optional, for egg fried rice) Sesame oil (optional, for flavor) Instructions:
      If using eggs, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour the beaten eggs into the skillet and scramble them until cooked through. Remove the scrambled eggs from the skillet and set aside. In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and chopped onion. Sauté until the onion becomes translucent and fragrant. Add diced carrots, diced bell pepper, and frozen peas to the skillet. Stir-fry for a few minutes until the vegetables are tender-crisp. Add cooked rice to the skillet. Break up any clumps of rice with a spatula and stir-fry with the vegetables until heated through. Drizzle soy sauce and oyster sauce (if using) over the rice mixture. Stir well to combine and evenly distribute the sauces. If using scrambled eggs, return them to the skillet. Stir-fry everything together until well mixed. Season the fried rice with salt and pepper to taste. If desired, drizzle a little sesame oil over the rice for added flavor. Garnish the vegetarian fried rice with sliced green onions. Serve hot as a main dish or as a side dish alongside your favorite Chinese or Asian-inspired meal. Enjoy your homemade vegetarian fried rice! Feel free to customize the recipe by adding other vegetables such as broccoli, mushrooms, or corn. Adjust the seasoning according to your taste preferences.
      Here are a few videos for your inspiration:
      వెజ్ ఫ్రైడ్ రైస్| veg fried rice | How to make veg fried rice by vismai food| fried rice recipe
       
      వెజ్ ఫ్రైడ్ రైస్👉రెస్టారెంట్ టేస్ట్ తో 10ని||లో రెడీఅయిపోతుంది👌 Vegetable Fried Rice In Telugu
       
      Street Style Veg Fried Rice|వెజ్ ఫ్రైడ్ రైస్|ప్రతీ వీధి చివర బండి మీద చేసే రుచికరమైన ఫ్రైడ్ రైస్
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Vegetarian dum biryani is a flavorful vegetarian version of the traditional biryani, where fragrant basmati rice and assorted vegetables are cooked together with aromatic spices. Here's a recipe to make Vegetarian dum biryani:
      Ingredients:
      For Marination:
      2 cups mixed vegetables (such as carrots, beans, cauliflower, peas), chopped 1 cup plain yogurt 2 tablespoons ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon biryani masala powder 1 teaspoon garam masala powder Salt to taste Juice of 1 lemon For Rice:
      2 cups basmati rice, washed and soaked for 30 minutes 4 cups water 4-5 green cardamom pods 4-5 cloves 2-inch cinnamon stick Salt to taste For Biryani:
      3 onions, thinly sliced 3 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 1/2 cup ghee or oil 2 tablespoons ghee or oil for frying onions 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the vegetables: In a large bowl, mix together chopped vegetables, yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, garam masala powder, salt, and lemon juice. Let the vegetables marinate for about 30 minutes. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. In the same pan, add chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and oil starts to separate. Add marinated vegetables to the pan and cook on medium heat until the vegetables are almost cooked through. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked vegetable masala. Repeat the layers until all the rice and vegetables are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 15-20 minutes on dum (slow cooking) until the rice is fully cooked and flavors are well infused. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your flavorful Vegetarian dum biryani! Adjust spices according to your taste preferences.
      Here are a few videos for your inspiration:
      Veg Dum Biryani | Quick and Easy Homemade Hyderabadi Veg Dum Biryani Recipe in Telugu @Vismai Food
       
      వెజ్ దమ్ బిర్యానీ | Veg Dum Biryani Recipe in Telugu | Hyderabadi Vegetable Dum Biryani
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Here's a simple and delicious recipe for egg fried rice:
      Ingredients:
      2 cups cooked rice (preferably leftover rice, chilled) 3 eggs, beaten 2 tablespoons vegetable oil 1 onion, finely chopped 2 cloves garlic, minced 1 carrot, diced 1/2 cup frozen peas 2 tablespoons soy sauce 1 tablespoon oyster sauce (optional) Salt and pepper to taste 2 green onions, thinly sliced (for garnish) Sesame oil (optional, for flavor) Instructions:
      Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs to the skillet and scramble them until cooked through. Remove the scrambled eggs from the skillet and set aside. In the same skillet, add the remaining tablespoon of vegetable oil. Add chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant. Add diced carrots and frozen peas to the skillet. Stir-fry for a few minutes until the vegetables are tender. Add the cooked rice to the skillet. Break up any clumps of rice with a spatula and stir-fry with the vegetables until heated through. Drizzle soy sauce and oyster sauce (if using) over the rice mixture. Stir well to combine and evenly distribute the sauces. Return the scrambled eggs to the skillet. Stir-fry everything together until well mixed. Season the fried rice with salt and pepper to taste. If desired, drizzle a little sesame oil over the rice for added flavor. Garnish the egg fried rice with sliced green onions. Serve hot as a main dish or as a side dish alongside your favorite Chinese or Asian-inspired meal. Enjoy your homemade egg fried rice! Feel free to customize the recipe by adding other vegetables or protein like chicken, shrimp, or tofu. Adjust the seasoning according to your taste preferences.
      Here is a video for your inspiration:
      మిగిలిపోయిన అన్నంతో ఎగ్ రైస్ Perfect Egg fried rice with Leftover rice recipe in Telugu@VismaiFood
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Egg Dum Biryani is a delightful variation of the traditional biryani, where hard-boiled eggs are layered with fragrant basmati rice and aromatic spices. Here's a recipe to make Egg dum biryani:
      Ingredients:
      For Marination:
      6 hard-boiled eggs, peeled and slit 1 cup plain yogurt 2 tablespoons ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon biryani masala powder 1 teaspoon garam masala powder 1 teaspoon coriander powder Salt to taste Juice of 1 lemon For Rice:
      2 cups basmati rice, washed and soaked for 30 minutes 4 cups water 4-5 green cardamom pods 4-5 cloves 2-inch cinnamon stick Salt to taste For Biryani:
      3 onions, thinly sliced 3 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 1/2 cup ghee or oil 2 tablespoons ghee or oil for frying onions 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the eggs: In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, garam masala powder, coriander powder, salt, and lemon juice. Add the boiled eggs to this marinade, ensuring they are well coated. Let them marinate for about 30 minutes. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. In the same pan, add chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and oil starts to separate. Add marinated eggs to the pan and cook on medium heat for a few minutes. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked egg masala. Repeat the layers until all the rice and eggs are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 15-20 minutes on dum (slow cooking) until the rice is fully cooked and flavors are well infused. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your flavorful egg dum biryani! Adjust spices according to your taste preferences.
      Here are a few videos for your inspiration:
      ఎంతో ఈసీ ఎగ్ ధం బిర్యానీ | How to make Hyderabadi Egg Dum Biryani at home in Telugu @VismaiFood
       
      Hyderabadi Egg Dum Biryani | ఇలాచేస్తే రెస్టారెంట్ కంటే మించిన రుచి😋👌 | Egg Dum Biryani In Telugu
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Prawn / Shrimp dum biryani is a delicious variation of the traditional biryani, where succulent prawns (shrimp) are layered with fragrant basmati rice and aromatic spices. Here's a recipe to make prawn dum biryani:
      Ingredients:
      For Marination:
      500g prawns, cleaned and deveined 1 cup plain yogurt 2 tablespoons ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon biryani masala powder 1 teaspoon garam masala powder 1 teaspoon coriander powder Salt to taste Juice of 1 lemon For Rice:
      2 cups basmati rice, washed and soaked for 30 minutes 4 cups water 4-5 green cardamom pods 4-5 cloves 2-inch cinnamon stick Salt to taste For Biryani:
      3 onions, thinly sliced 3 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 1/2 cup ghee or oil 2 tablespoons ghee or oil for frying onions 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the prawns: In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, garam masala powder, coriander powder, salt, and lemon juice. Add prawns to this marinade, coat well, and let it marinate for about 30 minutes. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. In the same pan, add chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and oil starts to separate. Add marinated prawns to the pan and cook on medium heat until the prawns are almost cooked through. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked prawn masala. Repeat the layers until all the rice and prawns are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 15-20 minutes on dum (slow cooking) until the rice is fully cooked and flavors are well infused. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your flavorful prawn dum biryani! Adjust spices according to your taste preferences.
      Here is a video for your inspiration:
      How to make Prawns Dum Biryani at home in Telugu || Easy Dum Biryani recipe || @VismaiFood
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Hyderabadi Fish Dum Biryani is a delightful variation of the traditional biryani, where fragrant rice is layered with succulent fish pieces. Here's a simple recipe to make Hyderabadi fish dum biryani:
      Ingredients:
      For Marination:
      500g fish fillets (such as tilapia, cod, or any firm white fish) 1 cup plain yogurt 1 tablespoon ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala powder 1 teaspoon coriander powder Salt to taste For Rice:
      2 cups basmati rice, washed and soaked for 30 minutes 4 cups water 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For Biryani:
      2 onions, thinly sliced 2 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 3 tablespoons ghee or oil 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the fish: In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, coriander powder, and salt. Add fish fillets to this marinade, coat well, and let it marinate for about 30 minutes. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. Add cumin seeds to the remaining onions in the pot. Once they crackle, add chopped tomatoes and green chilies. Cook until the tomatoes are soft and oil starts to separate. Arrange the fish: Place the marinated fish pieces in the pot along with chopped coriander and mint leaves. Cook on medium heat until the fish is almost cooked through and the gravy is thickened. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked fish masala. Repeat the layers until all the rice and fish are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil and place it on a very low flame. Let it cook for 10-15 minutes until the rice is fully cooked and aromatic, and the fish is tender. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your delicious fish biryani! Adjust spices according to your taste preferences.
      Here is a video for your inspiration:
      Hyderabadi FISH DUM BIRYANI|ఫిష్ బిరియాని|ఈ టిప్స్ ఫాలో అయితే వంటరాని వారు కూడా ఈసీ గా చేస్తారు
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Hyderabadi Mutton Dum Biryani is a classic Indian dish where marinated mutton (goat meat) and aromatic basmati rice are cooked together in layers, resulting in a flavorful and richly spiced one-pot meal. Here's a traditional recipe to make Hyderabadi mutton dum biryani:
      Ingredients:
      For Marination:
      1 kg mutton, cut into pieces 1 cup plain yogurt 2 tablespoons ginger-garlic paste 2 teaspoons red chili powder 1 teaspoon turmeric powder 2 teaspoons garam masala powder 2 teaspoons coriander powder Salt to taste Juice of 1 lemon For Rice:
      3 cups basmati rice, washed and soaked for 30 minutes 6 cups water 4-5 green cardamom pods 4-5 cloves 2-inch cinnamon stick Salt to taste For Biryani:
      3 onions, thinly sliced 3 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 1/2 cup ghee or oil 2 tablespoons ghee or oil for frying onions 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the mutton: In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, coriander powder, salt, and lemon juice. Add mutton pieces to this marinade, coat well, and let it marinate for at least 4-6 hours, preferably overnight in the refrigerator. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. In the same pan, add marinated mutton along with chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook on medium heat until the mutton is almost cooked through and the gravy is thickened. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked mutton masala. Repeat the layers until all the rice and mutton are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 30-40 minutes on dum (slow cooking) until the rice is fully cooked, mutton is tender, and flavors are well infused. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your flavorful Hyderabadi mutton dum biryani! Adjust spices according to your taste preferences.
      Here are a couple of videos for your inspiration:
      అసలు వంటరాని వారు కూడా చేసేలా తిరుగులేని మటన్ ధం బిర్యానీ | 1 Kg Mutton Biryani in telugu@VismaiFood
       
      HYDERABAD MUTTON DUM BIRYANI with Perfect Masalas & Clear cut explanation by #PICHEKKISTABOBBY
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Hyderabadi Chicken Dum Biryani is a classic dish from the region of Hyderabad, India, known for its rich flavors and aromatic spices. Here's a traditional recipe to make Hyderabadi chicken dum biryani:
      Ingredients:
      For Marination:
      500g chicken, cut into pieces 1 cup plain yogurt 2 tablespoons ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon biryani masala powder 1 teaspoon garam masala powder 1 teaspoon coriander powder 1 teaspoon cumin powder Salt to taste Juice of 1 lemon For Rice:
      2 cups basmati rice, washed and soaked for 30 minutes 4 cups water 4-5 green cardamom pods 4-5 cloves 2-inch cinnamon stick Salt to taste For Biryani:
      3 onions, thinly sliced 3 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 1/2 cup ghee or oil 2 tablespoons ghee or oil for frying onions 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the chicken: In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, garam masala powder, coriander powder, cumin powder, salt, and lemon juice. Add chicken pieces to this marinade, coat well, and let it marinate for at least 2-4 hours, preferably overnight in the refrigerator. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. In the same pan, add chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and oil starts to separate. Add marinated chicken to the pan and cook on medium heat until the chicken is almost cooked through and the gravy is thickened. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked chicken masala. Repeat the layers until all the rice and chicken are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 30-40 minutes on dum (slow cooking) until the rice is fully cooked and flavors are well infused. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your flavorful Hyderabadi chicken dum biryani! Adjust spices according to your taste preferences.
      Here are a few videos for your inspiration:
      HYDERABADI CHICKEN DUM BIRYANI In Telugu |చికెన్ దం బిర్యానీ | Nizams Hyd Chicken Biryani@VismaiFood (10M views)
       
      Hyderabadi Chicken Biryani | हैदराबादी चिकन दम बिरयानी | Chicken Dum Biryani | Chef Ranveer Brar
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Please post all your recipe requests as comments on this blog entry here..
      Thanks
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