Vegetarian and Vegan Recipes from Across the World!
If there is one thing that people associate with Andhra Pradesh, it is this simply awesome pickle called Avakai or Avakaya. It is omnipresent in most Andhra households and many homes have several variations of it; regular Avakai, Bellam Avakai, Endu Avakai, with Garlic, with Senagalu (whole Bengal gram)…. And every
Macaroni Patata (also called Macrolyun Patata or Macaron Alu) is a Sindhi dish made with Macaroni and Potato. It is mixed with rice or eaten with chapati.
So one of those days when you want a delicious carb overdose, THIS is the dish for you. 🙂
This is a recipe for Black Chickpea Hummus with Black Sesame Tahini.
This Hummus is nuttier and richer in taste than the traditional chickpea version.
I served it with Lavash.
Bellam Paramannam is a traditional kheer made in Andhra Pradesh with rice, jaggery, and milk.
This rice and jaggery payasam is a must during weddings and all important festivals.
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Nuvvula Chintapandu Pulihora is a variation of the ever popular Tamarind Rice that uses roasted sesame powder as a flavouring agent.
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Ugadi celebrations begin with Ugadi Pachadi. This pachadi incorporates the six tastes found in nature; sweet, sour, tangy, spicy, bitter, and salty.
The six tastes (shadruchulu) represent the various experiences we have in life, and having Ugadi Pachadi reminds us that we should face life with equanimity.
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