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Instant Rava Appam Recipe - How to make Rava Appe - Sooji Appam Recipe
Instant Rava appams or Semolina Appe prepared with sooji and veggies are so devouring that everyone just love having them. This quick to make snack can be served in breakfast or in supper with any chutney or dip. Ingredients Semolina – ½ cup (100 grams) Curd – ½ cup (whisked) Oil – 2 tbsp Green peas – ¼ cup Cauliflower – ¼ cup (finely chopped) Green chilly – 1 finely chopped Ginger – ½ inch baton (1 tsp paste) Salt – ½ tsp or to taste Mustard seeds – ¼ tsp Curry leaves – 7 to 8 (chopped) Baking soda – ¼ tsp Directions Getting ready: 1.Take semolina in a big mixing bowl. Making: 2.Now add whisked curd to it and mix really well. 3.To the batter add finely chopped cauliflower, peas, finely chopped green chilies, ginger paste and salt. Mix everything really well. If the batter appears to thick then add some water to it. 4.Cover and keep the batter aside for 10 to 15 to rest. Use it later to make appams. 5.Batter is now ready. Add mustard seeds to it. For this, heat 1 tsp oil in a small wok or pan and add mustard seeds to it. When the seeds splutter, add curry leaves into it. Saute for a while. 6.Pour this tempering to the batter and mix well. 7.Now in the end, add baking soda to the batter and mix gently. Don’t over whisk the batter. 8.Preheat an appam maker and pour little oil in its each mold. 9.Fill each mold with the batter. 10.Cover and let them simmer for 3 minutes on low-medium flame. 11.When the appams get golden brown from beneath, flip the side and continue cooking until golden brown from this side as well. It can take 2 minutes. Cook the appams until they get golden brown on both the sides. 12.Take out the roasted appams in a plate and similarly prepare the rest as well. Serving: 13.Scrumptious and mouth drooling rawa appams are ready. Serve them steaming hot with green coriander chutney, sweet chutney, tomato sauce or any other chutney as per your desire and taste and relish eating. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 02 May 2016
Homemade Tandoori Masala Powder Recipe - Tandoori Spice Mix
Tandoori masala is best spice used for making many tandoor dishes like tandoori veggies, tandoori chaap, tandoori mushroom and tandoori paneer and many more. This tangy tongue tickling spice is easily available in markets but you can very easily at home as well. Ingredients Whole spices – 4 tbsp (20 grams) Red chilly – 7 to 8 (5 grams) Cumin seeds – 1 tbsp (7 grams) Fenugreek seeds – 1 tsp (5 grams) Black peppercorns – 1 tsp (5 grams) Brown cardamom – 4 (5 grams) Cinnamon stick – 2 to 3 (3 grams) Clove – 15 to 16 (2 grams) Green cardamom – 6 to 7 (2 grams) Mace – 4 to 5 (2 to 3 grams) Nutmeg – 1 (4 grams) Ratanjot – 3 grams Turmeric powder – 1 tsp (3 grams) Ginger powder – 1 tbsp (7 grams) Directions Getting ready: Coarsely ground the nutmeg first for making the tandoori masala first. Making: Take ground nutmeg, whole coriander seeds, red chilly, cumin seeds, fenugreek seeds, black pepper, ginger powder, turmeric powder. Mace, green cardamom, brown cardamom, clove, cinnamon and ratanjot in a mixture jar. Finely ground the spices till you get a fine powder. Strain the ground masala through a sieve. Grind the remaining spices again. Mix it to the masala. You can also reuse it with fresh masala again. Tandoori masala is ready. Serving: With this much ingredients 65 grams of masala can be prepared. Store the prepared masala in any air tight container. Use it for making any tandoori dish. Tandoori masala can be used for up to 6 months. For 65 grams of masala Time – 20 minutes Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 30 April 2016
Idli Dhokla Recipe - South Indian Idli Dhokla Recipe
This Idli dhokla is not just the dhokla in the shape of Idli. Its outer layer is as firm as that of idli. Therefore, this Idli dhokla is super delicious. Ingredients Chickpea flour – 1 cup (150 grams) Semolina – ½ cup (75 grams) Curd – ¾ cup Fresh coconut – 2 tbsp (grated) Green coriander – 1-2 tbsp (finely chopped) Oil – 3-4 tbsp Mustard seeds – ½ tsp Curry leaves – 15-20 Sugar – 3 tsp Eno fruit salt – ¾ tsp Salt – more than 1 tsp or to taste Ginger paste – ½ tsp Lemon – 1 Turmeric powder – ¼ tsp Directions Getting ready: 1. Sieve chickpea flour in a big bowl 2. Take the idli stand and grease its mould with some oil. 3. Place idli maker utensil on stove. Pour as much water as needed in the utensil for steaming idlis. Making: 4. Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them together to prepare a lump-free batter. 5. Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with add 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set. 6. After 10 minutes, add eno fruit salt to the raised idli batter. Mix it. 7. Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand. 8. Place the stand in the water filled vessel. Put the lid on and cook it on medium flame so that the water doesn’t get evaporated quickly. 9. Let it steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. Poke a knife in an idli if it comes out clean this means they are perfectly cooked. 10. Put the flame off. Take the stand out and let it cool for a while. 11. Meanwhile prepare the tempering, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds. Now add curry leaves and saute it for a while. 12. Pour ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely. 13. Separate the idlis from mould with the help of a knife. Transfer them on a plate. 14. Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve. Serving: 15. Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney, coconut chutney, tomato sauce or any other chutney you like and enjoy! Suggestions • Idli batter should not be too thick or too runny. • Don’t whisk the batter too much after adding eno fruit salt to it else the air created in the batter will get released and the Idli will neither rise nor will become spongy. • Cover the vessel properly so the steam doesn’t escape. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 27 April 2016
Instant Mango Pickle Recipe - Aam Ka Achar Instant Recipe - Mango Namkeen Launji
Instant Mango Pickle Recipe or Aam Ka Achar Instant Recipe is a quick and easy way of preparing delicious, tangy and delectable mango pickle at home. Ingredients Raw mango – 600 grams (5) Salt – ¼ cup (60 grams) Fenugreek seeds – ¼ cup (50 grams) Fennel seeds – ¼ cup (30 grams) Mustard oil – ¾ cup (200 grams) Dry whole red chilly – 10-12 Red chilly powder – 2 tsp Turmeric powder – 2 tsp Asafoetida – ¼ tsp (1 or 1.5 grams) Directions Getting ready: 1.Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed. 2.Cut the mango pulp into long pieces. Making: 3.Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down. 4.Grind the cooled fennel seeds in a mixture jar. 5.Then dry roast fenugreek seeds and take it out on another plate. 6.Pour mustard oil in the wok. When oil starts to fume, low down the flame and add raw mango pieces and stir it for 2 minutes. 7.Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly, salt and asafoetida. Mix it well. Stir continuously for 2-3 minutes and let the masala mingle with mangoes. 8.Put the flame off, cool it down. Spicy raw mango launji is ready. 9.You can serve it right then or store it in an airtight container for at least 3 days. This way mango will absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle thoroughly once everyday with the help of a spoon. Serving: 10.Serve this tangy, mouth-watering and spicy raw mango launji as an accompaniment with paranthas or any meal. Suggestions •Wash the container in which you are storing the launji into the boiling water and dry it completely under the sun or in the oven. Container should not be moist at all. •No dirt or moisture should enter the launji. Use a clean and dry spoon to have it. •To increase the shelf life of the raw mango launji, heat the oil until it starts to fume. Cool it down and pour the oil in its container. Make sure the launji is immersed in oil. Raw mango launji can be stored for an year. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 25 April 2016
Aaloo Palak dry recipe - Aloo Palak Sookhi Sabzi - Aloo Palak Saag
Aloo Palak Sookhi Sabz is prepared with very less ingredients but it taste super scrumptious and can be prepared instantly. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 22 April 2016
Aloo Paratha Recipe - Dhaba Style Punjabi Aloo Paratha - Potato Stuffed Paratha
Aloo paranthas make a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. So mouthwatering! The potato stuffing sautéed with peppy desi spices make them so tempting. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 20 April 2016
Mirchi Vada Recipe - Rajasthani Mirchi Vada - Mirchi ke Pakode - Mirchi Bhajji
Rajasthani Mirch vada or Mirchi Bhajia is a popular street food stuffed with potato masala, coated with batter and deep fried. Recipe in Hindi - http://nishamadhulika.com/1391-rajasthani-mirchi-vada-recipe.html Recipe in English - http://indiangoodfood.com/1046-rajasthani-mirchi-vada.html Ingredients Green chilly – 11 (250 grams) Gram flour – 1 cup (100 grams) Boiled potatoes – 3 (250 grams) Green coriander – 2 to 3 tbsp (finely chopped) Cumin seeds – ½ tsp (coarsely ground) Turmeric powder – ¼ tsp Red chilly powder – ½ tsp Coriander powder – 1 tsp Ginger paste – ½ tsp Green chilly – 1 (finely chopped) Garam masala – ¼ tsp Mango powder – ½ tsp Carom seeds – ½ tsp Baking soda – ½ pinch Salt – 1 tsp or to taste Oil – for frying Directions Getting ready: 1. In a big mixing bowl take gram flour. Add water to it in small parts and stir well until the lumps dissolve completely and you get little thick and dense batter. 2. For making the stuffing, peel the boiled potatoes and mash them finely. 3. Slit the chilies from center keeping it joined at the other end. Likewise slit all the chilies. Making: 4. To it then add ½ tsp salt, carom seeds and ¼ tsp red chilly powder. Mix well. Cover and keep the batter aside for 10 to 15 minutes to set. 5. Heat 2 tsp oil in a wok or a pan and splutter cumin seed first. 6. Then add the following ingredients to the pan - add turmeric powder, coriander powder, finely chopped green chilly, ginger paste and saute the spices. 7. Now add mashed potatoes to the pan, followed by salt, red chilly powder, mango powder and garam masala. Mix well and saute the potatoes for 2 minutes. 8. Then turn off the flame and mix some coriander sprigs to the stuffing. Transfer it to another bowl. 9. Stuff each chilly with the prepared chilly and place them on a plate. Next, dip the chilly in the batter and then drop it gently to the hot oil. 10. Deep fry until crispy and golden brown from all sides. Drain out the fried chilies on a plate or basket covered with paper kitchen towels to remove excess oil. 11. Steaming hot and super scrumptious Rajasthani chilly vadas are ready. Serving: 12. Serve them with any Indian chutney or dip like green coriander chutney, mint chutney, sweet chutney or tomato ketchup and enjoy. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 18 April 2016
Kurkuri Bhindi Recipe- Crispy Okra - Bhindi Kurkuri - Spicy Deep fried Bhindi
Kurkuri bhindi is a zingy-spicy crispy deep fried okras served sprinkled with chaat masala. Recipe in Hindi - http://nishamadhulika.com/1389-kurkuri-bhindi-recipe.html Recipe in English - http://indiangoodfood.com/1043-kurkuri-bhindi-recipe.html Ingredients for Kurkuri Bhindi Okra – 250 grams Lemon juice – 1 tsp Salt – ½ tsp Red chilly powder – ¼ tsp Gram flour – 2 tbsp Cumin powder – ½ tsp Coriander powder – ½ tsp Turmeric powder – ¼ tsp Gram flour – 2 tbsp Chaat masala – ½ tsp Oil – to deep fry Directions Getting ready: 1. Rinse the okras well and place them in a sieve to dry. 2. Then chop off the stalk at both ends and divide the okra into two equal haves. Further slice down these chunks in 3 to 4 thin chunks. 3. Remove the seeds. Similarly chop each okra. Making: 4. In a big mixing bowl take the chopped okras, followed by some salt and lemon juice. Mix well. 5. Then to it add the following ingredients to it – red chilly powder, cumin powder, coriander powder, turmeric powder and gram flour. Mix well until the okra is coated nicely. 6. Heat enough oil in a wok or pan and drop the okras to it, as much as possible. Don’t over flood the oil. 7. Deep fry till they little brown on high flame. After this, reduce the flame to medium-low and continue frying until the chunks get crispy and golden brown in color. 8. Drain out the fried okras on kitchen paper towels to remove excess oil. Similarly fry the rest. Crispy, tangy and lip smacking crispy Bhindi is ready. Serving: 9. Sprinkle some chaat masala and kurkuri Bhindi is now ready to serve. Have it with your meals or serve them as an appetizer. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 15 April 2016
Sabudana Khichdi Recipe - Sago Khichdi - Non sticky Sabudana khichdi
Recipe in Hindi - http://nishamadhulika.com/1387-sabudana-khichdi-recipe-for-vrat.html Recipe in English - http://indiangoodfood.com/1040-sabudana-khichdi.html Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 13 April 2016
Paneer Bread Balls Recipe - Bread Paneer roll recipe
Paneer bread balls are crispy from outside and stuffed with bread crumbs, spices and paneer. This healthy appetizer can be made easily at home. Recipe in Hindi -http://nishamadhulika.com/1386-paneer-bread-balls-recipe.html Recipe in English - http://indiangoodfood.com/1035-paneer-bread-balls-recipe.html Ingredients Bread – 8 slices Paneer – 200 grams Refined flour – 2 tbsp Green coriander – 2 tbsp (finely chopped) Milk – less than 1 cup Cashews – 10 to 12 (coarsely ground) Ginger – 1 tsp (paste) Black peppercorns – ¼ tsp (coarsely ground) Green chilly – 2 (finely chopped) Red chilly powder – ¼ tsp Mango powder – ½ tsp Coriander powder – 1 tsp Salt – 1 tsp or to taste Directions Getting ready: 1.Break bread slices in a mixture and grind finely to make bread crumbs. Transfer them to a mixing bowl. 2. Grind two more slices for coating the balls later. Making: 3. In another mixing bowl, add crumbled paneer, followed by salt, coriander powder, mango powder, red chilly powder, finely chopped green chilly, coarsely ground black peppercorns and ginger paste. Mix everything really well. 4. To the bread crumbs add some milk and knead dough. To it then add paneer mixture, followed by green coriander and coarsely ground cashews. Mix everything really well. 5. Now mix some water to refined flour and stir to dissolve lumps. Add some more water to make a batter with thin consistency. 6. Pinch some small portion from the mixture and roll it into round and oval shape. 7. Dip this to the refined flour batter and coat with bread crumbs. Place them on a plate and likewise make balls for the entire mixture. 8. Heat some oil in a wok or pan. When the oil is medium hot, drop 4 to 5 balls and deep fry until golden brown and crispy. 9. Drain out the fried paneer balls on kitchen paper towels to remove excess oil. Likewise fry the rest of the balls as well. Serving: 10. Serve these tempting and lip smacking paneer bread balls with any Indian dip or chutney like green coriander chutney, mint chutney or tomato ketchup. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 12 April 2016
Sabudana Vada Recipe - Crispy Deep-Fried Sago Wada for Vrat
Sabudana vada - the crispy, fried vada made from sabudana pearls, mashed potatoes and peanuts. Recipe in Hindi - http://nishamadhulika.com/1382-sabudana-vada-recipe-in-hindi.html Recipe in English - http://indiangoodfood.com/1018-sabudana-vada-recipe-for-vrat.html Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 09 April 2016
Chakli Recipes – Instant Chakali Recipe - Rice Chakali – Murukku Recipe
Recipe in Hindi - http://nishamadhulika.com/1380-instant-rice-chakli-recipe.html Recipe in English - http://indiangoodfood.com/1008-chakli-recipe.html Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 07 April 2016
Simla Mirch Aur Aloo Recipe - Potato Capsicum Recipe
Recipe in Hindi - http://nishamadhulika.com/1379-aloo-shimla-mirch-recipe.html Recipe in English - http://indiangoodfood.com/995-aloo-capsicum-recipe.html Ingredients Potatoes – 4 (250 grams) Capsicum – 2 (250 grams) Tomatoes – 1 Oil – 2 to 3 tbsp Green coriander – 2 to 3 tbsp Green chilly – 1 to 2 Ginger – 1 inch piece Turmeric powder – ½ tsp Coriander powder- 1 tsp Cumin seeds – ½ tsp Asafoetida – 1 pinch Red chilly powder – ¼ - ½ tsp Salt – 1 tsp or to taste Directions Getting ready: 1.Wash the green chilies thoroughly and chop finely. Rinse the ginger well, peel and slice down thinly. 2.Now rinse the capsicums and potatoes as well. Peel the potatoes and chop each potato in 8 chunks. 3.Remove the seeds from the capsicum and remove the stalk as well. Chop the capsicum into big chunks. 4.Finely chop the green coriander and tomatoes as well. Making: 5.Heat some oil in a pan and splutter cumin seeds first. Then add asafoetida, turmeric powder, coriander powder and finely chopped green chilly. Saute the spices for a while. 6.Add the potatoes to wok and stir well. Cover and let the potatoes cook through. Keep the flame low and cook the potatoes for 5 minutes. 7.Check and stir the potatoes. If needed, add 1 to 2 tbsp water. Cover again and let them cook for 2 to 3 more minutes. 8.Now add capsicum, salt, red chilly powder and finely chopped ginger to the wok. Mix everything really well. 5.Cover again and cook for 3 to 4 minutes. Stir and check the sabzi at regular intervals. 9.When the potatoes get tender, add chopped tomatoes and some green coriander to it. Mix well. 10.Cover the wok again and let the sabzi simmer on low flame for 1 to 2 minutes. Sabzi is ready, turn off the flame. Serving: 11.Transfer the sabzi to a serving bowl or tray and garnish with some coriander sprigs. 12.Serve this lip smacking and super tempting potato shimla mirch sabzi piping hot with paranthas, naan, chapatti or poori. 13.Everyone will relish eating this sabzi for sure! For 3 to 4 members Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 05 April 2016
Golgappa Puri Recipe / Pani Puri Recipe / Puchka gupchup Recipe
Recipe of Golgappa Panipuri chat, everything has been explained very clearly. Golgappa Recipe in Hindi - http://nishamadhulika.com/1377-golgappa-puri-recipe.html Golgappa Recipe in English - http://indiangoodfood.com/985-golgappa-panipuri-recipe.html Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 02 April 2016
Pani for Pani Puri - golgappa Masala Water Recipe - Fuchka Spicy Water
Recipe in Hindi - http://nishamadhulika.com/1375-golgappa-masala-water-recipe.html Recipe in English - http://indiangoodfood.com/974-pani-for-pani-puri.html Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 31 March 2016

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