About Kitchen
About Kitchen
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Kaaram petti koora/Koora podi koora (basically, "dish with curry powder added"): sautéed greens cooked with curry powder or paste, served for a stable mass. The vegetables is often filled with curry powder or paste and are frequently cooked entire.
Dabbakaya – A lesser-recognised pickle to the current era. Designed away from Indian grapefruit. Typically consumed to be a modati mudda product. Buttermilk blended with the tender dabbakaya leaves (dabbaku majjiga) is designed to quench extreme thirst throughout the very hot summer season months.
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The ivy gourds are thinly sliced after which stir-fried with nuts and spices right up until they accomplish an exquisite combination of textures – a little crunchy on the surface although retaining a smooth Chunk inside.
Whether served in a feast or as being a handle on typical days, these ladoos are very seriously addictive and normally leave you wanting much more of the delicious foods item.
This wide range is quite popular for its spice and colour. A handful of modifications to this pickle contain combos of Pandu Mirapakaya with gongura orPandu Mirapakaya with raw tamarind fruit (chintakaya).
Spine gourd (Akakara): It resembles bitter gourd in form but will not be as bitter. It is used in sambhars or curries in Andhra cuisine.
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Image – Wikimedia commons Kheer, a scrumptious concoction of milk, rice and sugar, has become a Portion of the Indian lifestyle for time immemorial. The several states across India have their type of kheer.
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Korivi Khaaram – The spiciest with the pickles and a singular andhra product far too. It is actually produced by grinding ripe crimson chillies (Pandu Mirapakaya) with tamarind and salt. Pandu mirapakaya is developed in abundance rice bowls from the palnadu location of Andhra (Guntur district along with the encompassing regions).
Tiyya pulusu – Mild and sweet veggies like pumpkin or sweet potato cooked in light-weight tamarind juice with jaggery