Goru Chikkudu Kura Vellulli Palli Podi Kura is quite a mouthful to say.
It is just Gawar ki Sabzi flavoured with roasted peanut powder and garlic.
This cluster beans stir-fry is delicious and nutty, and gets done is less than 30 minutes.
Gawar Sabzi with Peanuts and Garlic | Goru Chikkudu Vellulli Palli Podi Kura
Andhra Peanut Chutney | Palli Pachadi | Verusenaga Pachadi for Idli and Do
Palli Pachadi (also called Verusenaga Pachadi) is a traditional Peanut Chutney made in Andhra Pradesh and Telangana as an accompaniment to Idli and Dosa.
This creamy, nutty chutney is a favourite of mine because it gets done in less than 30 mins.
Idli with Idli Rava (With Tips to Make Perfect Idli Batter)
In Andhra Pradesh and Telangana, Idlis are often made with Idli Rava or Rice Rava.
In this post, you will find a detailed recipe to make the perfect batter and the perfect soft white idlis.
Zirke: A Spicy, Garlicky Peanut and Sesame Gravy from Nashik
I learnt this recipe for Zirke from a video posted by Being Marathi Recipes.
This spicy, garlicky peanut and sesame gravy from Nashik in Maharashtra is just what the doctor ordered when you are looking for something to excite your palate.
The best way to describe this dish in Marathi would be to call it Shengdana ani Tilachi Amti.
Cauliflower Fry | Phool Gobi ki Sabzi | Cauliflower Kura
Cauliflower Fry is a simple sabzi we make often at home. Contrary to its name, there is not too much frying involved because the cauliflower cooks in the steam released by its own water content.
I used just chilli powder to flavour this Phool Gobi ki Sabzi. You could add other spices like garam masala.
Vada Pappu or Kosambari – Rama Navami Naivedyam
Vada Pappu (called Kosambari in Karnataka) is a soaked moong dal, cucumber and coconut mix made as naivedyam for Rama Navami in Andhra Pradesh and Telangana.
Panakam | Bellada Panaka | Panagam
Panakam (called Bellada Panaka in Karnataka and Panagam in Tamil Nadu) is a drink of jaggery dissolved in water spiced with pepper and dried ginger powder.
While it is offered as naivedyam on Rama Navami, I also make it often during summers because of its cooling properties.
Pesara Kattu | Pesara Pappu Kattu | Andhra Moong Dal
Pesara Kattu (also called Pesara Pappu Kattu) is a simple moong dal recipe from Andhra Pradesh and Telangana.
This simple dal gets its flavour from the ginger and green chilly in the tempering, and is light on the stomach.
Ragi Ambli | Ambali | Ragi Malt with Buttermilk: A Summer Cooler
Ragi Ambli (also called Ambali or Ragi Malt) is my go-to breakfast, especially in summer.
Very cooling in nature, it helps combat body heat. The dietary fibre in it makes it a filling drink while the nutrients like calcium, iron, potassium and amino acids, makes it nutritious.
Kanchipuram Idli: Prasadam at Varadaraja Perumal Temple
Kanchipuram Idli is a special kind of idli that is served as prasadam in the famous Varadaraja Perumal Temple in Kanchi.
It has a distinctive flavour because of the spices used in the tempering that is added to the batter.
Majjiga | Spiced Buttermilk from Andhra Pradesh
Majjiga is Andhra’s version of spiced buttermilk that is similar to Neer Mor from Tamil Nadu.
Made by adding grated ginger, crushed green chilli and curry leaves to diluted curd, Majjiga is not only a good digestive, it also alleviates acidity and cools the body.
Ugadi Recipes | Celebrate the Telugu New Year (March 25, 2020)
! Ugadi Shubhakankshalu! Ugadi, the Telugu New Year, is a time of celebration with family and friends. This year, Ugadi falls on April 6, 2017. As with any festival, Ugadi celebrations involve a lot of food. Here are a few Ugadi Recipes that will help you celebrate the festival with fun and fervour. Some Ugadi Recipes…
