An evergreen, universal favorite owing to its richness and gentle sweetness . Also very easy to prepare. Ingredients: 1 cup of cashews3/4 cup (or slightly less if you prefer) of sugar1/4 cup of water Yields about 20 diamonds. Method: 1. Finely grind the cashews to a powder. A coffee grinder does a great job of this. …
Tag: Recipes
Gongura pachadi
This can easily be said to be the identity of Andhra, claiming a super royal status in Telugu cuisine, along with Avakaya and kandipodi (gunpowder). Made using the tinglingly sour leaves of Gongura (Sorrel) leaves, this signature pickle is loved by every serious Andhrite☝️ There are actually two varieties of these gongura – called tella(white…
Mochai kaara kuzhambu
Mochaikottai kaara kuzhambu can be said to be unique to TN. This spicy gravy with an enticing aroma of ground masala and nutty flavor of mochaikottai (field beans) is a delightful accompaniment to rice and also idly, dosa, pongal even chapati etc., Belonging to the legume category these nutritious beans are great sources of protein…
Onion Pakoda
Onion pakoda is undoubtedly the most beloved evening snack to go with coffee or tea in south India. Spicy, crunchy, with an irresistible aroma of onion and slight whiff of garlic, it is also extremely simple to prepare with ingredients we always have at hand. Even in North India Pakora is popular chai snack made…
Adai
Adai is a very tasty protein powerhouse that is also rich in fibre. A crisp, pancake-like savory dish, that is common to both Kerala and Tamilnadu makes frequent appearance in south Indian dinner menu because of its excellent nutritional value and equal taste. Protein food and fitness are the order of the day as everyone…
Usirikaya pappu
This simple and tasty preparation using chinna usirikaya (star gooseberry) and moong dal has a nice comforting tanginess that tastes delicious when mixed with hot rice and some ghee. In our childhood these were sold outside our school by roadside vendors who would spread a variety of items for school kids to buy during their…
Vankaya karam kura/ Gutti vankaya
By far the most celebrated curry in Andhra, this always finds a prime place in the menu of functions and festivals. Panasa pottu (minced tender jackfruit) kura is the other festival favorite but panasa pottu is available only during a certain season while brinjal the “king of vegetables” is available all through the year. Tender…
Majjiga pulusu
Majjiga pulusu is a classic gravy that can transform a simple meal into a rich and special one, when teamed with mudda pappu or pappu kura and hot rice, with an appadam or odiyam and challa mirapakaya, with a drop of ghee. Ammamma’s majjiga pulusu used to be a very looked forward to dish, though…
Thotakura pulusu
Regular side dish for rice that is made at least once in 10 days. Tamarind and spices spike the earthy flavour of this leafy green and lend it a wonderful taste. Since leafy greens are among the super-foods with their vitamin, mineral and fiber richness we try to use them at least once a week…
Avakaya
Here comes the emperor of Andhra food 🤴 Loved by one and all, this fiery wonder can magically transform any food it accompanies into a lip-smacking speciality. Breakfast, lunch, dinner and even snacks are enjoyed with this sovereign pickle. Come summer, households get into a frenzy of preparing pickles and odiyams. It is the time…
A Spring in your Step 