where recipes are made …
Kuthi Vangaya Kurra is a brinjal curry popular in the region of Andhra. This gravy is rich in flavor and taste with its smooth paste blending together the south Indian spices and cooked alongside Indian eggplants a.k.a violet brinjals. The same recipe can be followed with green Mirchi replacing brinjal. Though I have tried the …
I have been growing up watching my mom doing chutneys with different kinds of vegetables and even their skins. Those were the days when we would eat coconut chutney, once in a week, while our cuisine is very much popular with the coconut chutney. Trust me she is an awesome cook and loves to explore. …
Apart from the curry, kulambu, poriyal – kootu varieties that occupy our palette every day, there are some days of the week when the taste buds just need some subtle powders and thokku. One such is the Dal powder a.k.a paruppu podi. Hailing from the southern state of Andhra (O.k. Telengana? – O.K. No comments. …
Puliogare is one variety rice that pops up in mind when ever I think of it. Being a south- Indian with various options for one pot meal, Puliogare stands first when we are planning travel or a potluck. Though it is a known recipe for every one, there are numerous ways of preparing it. In Tamil …
Gongura / Sorrel leaves are an important ingredient in Indian cuisine especially in the regions of Andhra and Telangana. If you visit any Andhra restaurant or mess, the complimentary spice caddy will be filled up with goodies like gongura pachadi, Andhra parupppu podi, and Avakkai. There are also various dishes from Pappu to Gongura mamsam …
Vankaya Bhajji is an Andhra delicacy that is very simple to make. Pulusu, Bhajji is usually served in the lunch menu in many Telugu households. I tasted this Vankaya bhajji at a restaurant a few years back in Chicago. Though there was a lot of menu in the buffet, this one tasted very yummy. I …
Ivy Gourd/ Tindora/ Tendli/ Kovaikkai is one least looked on vegetable. It is not very commonly seen in my grocery store. However, when I find them, I grab some of them to make poriyal, chutney, and this Dondakaya Vepudu. The first time I tasted this Dondakaya Vepudu was in an Indian restaurant back in Chicago …
Spinach is a super food rich in Iron. The rich green color it renders to any dish is always eye pleasing in addition to the loads of nutrients it has. Spinach can be used in many ways in smoothies, pastas, stir fry and in Indian dishes too. I usually use it in dosas, coot, poriyal …
Guthi Vangaya Pulusu is a very famous pulusu made in Andhra. Pulusu is a very common tamarind based curry made in Andhra regions. Generally vegetables are slow cooked in tamarind broth with basic masalas and finally tempered. Brinjal is a very favorite vegetable commonly used in Andhra cuisine and brinjal in pulusu tastes great. Some …
Pesarattu is a very healthy and wholesome breakfast option. It is a very famous breakfast/ tiffin from Andhra Cuisine. It is called Andhra Pesarattu, Pesara – means green moong bean and Attu means Dosa or crepe. It is also called Pesara Dosa or Cheeldo. Pesarattu is rich in proteins and is very filling. It is …
Gummidikaya Pulusu or Dappalam as it is locally called is made with yellow pumpkin on a tangy tamarind broth. This is similar to the kulambu variety made without dal. The pulusu is generally not very thick as sambar or pappu. This dappalam is made generally made with country vegetables like drumsticks, sweet potato, yellow pumpkin. …