1. most common breakfast in many households. The batter is usually prepared the previous night to allow it to settle. Idlis can be made in various shapes round and square! .....
2. The sound of water sprinkled onto the pan is legendary! You feel hungry the moment you hear that . Unlike Idli, this batter can be prepared in the morning itself. Preparing the batter the previous night would result in the lip-smacking pullattu mostly savoured in AP only! .....
3. Another regular breakfast at many households perhaps because of the ease with which it can be made. Typically made with Bombay ravva a.k.a sooji or godhuma nooka (wheatlets) or with biyyam ravva (rice flour). .....
4. This is the single most innovative design of a sheer genius. What else can he/she be called who came up with the idea to slowly spread the batter, make a hole in the middle and deep fry it in oil? .....
6. Affectionately referred to as the Pedda Aadapaduchu (the eldest daughter) of Telugus in our home! No Telugu meal is complete without a jar of Gongura pachadi on the dining table. It .....
8. Did you know that you can make yummy chutney out of ridge gourd skin? This is something only a Telugu grandmother can think of. While the gourd, cut into small cubes is saut .....
9. This is the mother of flavoured rice and the right taste can be enjoyed only in Andhra Pradesh. Every festival/function at home, every special occasion means only one thing we have Pulihora that day! There are some variations to this simpler versions made with lemon/mango. The main idea is tangy taste, so when the pulusu (thick paste made with tamarind as main ingredient) is not readily available, easy to squeeze a couple of lemons or add gra .....
12. This is a must have in any function! Only a genius could have come up with such an idea cut the round brinjals to stuff, and cook them in lip smacking gravy! Poetry has been written about Brinjal in Telugu and that illustrates the importance brinjal has for us and this Gutti Vankaya is the most craved curry. Tender Brinjals gently swimming in gravy loaded with telugu syle spices is a sight that can jumpstart your salivary reflexes. .....
13. For the non-vegetarian lovers (or fanatics ;)) this is the day we wait for! Masala powders are typically made at home with an assortment of condiments. Depending on the condiments you choose the taste and flavour changes. But any combination is just superb remember we love spicy food so this is not for those who cannot withstand the spice! A small trade secret Priya Non-Veg masala paste is God send! .....
14. a tamarind flavoured liquid item that goes well with only a few vegetables (like Bhindi, chamadumpa/arbi) and fish! This item is unique to Andhra Pradesh. There is a buttermilk version of this too majjiga pulusu that is a favorite amongst many households and it can be called a typical Andhra dish too! No tamarind in majjiga pulusu though.
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16. Dal, curries, pulusu and chutneys are incomplete without a fresh, crunchy popu/thalimpu (seasoning/tadka). 2 teaspoons of oil, a pinch each of mustard and cumin seeds, few chilli seeds if you like it spicy, make it all splutter in hot oil and add it to the pappu/pulusu. .....
17. Kajjikayalu are fried sweets puris are rolled out of wheat flour and filled with a variety of powders and deep fried in oil. Very filling, so do make sure you have some space left! Another simple and easy sweet to prepare is malleeda muddalu (rice flour roti stuffed with a mixture of jaggery, ghee, grated coconut and poppy seeds), a Telangana favourite. .....
18. Made with roasted chickpeas (putnaalu/daliya). A simple preparation with roasted chickpeas, chilli powder, salt, jeera and garlic ground to a fine powder. Tastes heavenly when had with steaming hot rice mixed with a dollop of ghee. .....
20. Preparation is very similar to dhaniyala podi, but has curry leaves (yeah, baby! You read it right) as the main ingredient. Even the staunchest of curry-leaf haters can .....
21. Pesarattu or childaa is a crepe-like bread unique to Telugu cuisine that is similar to dosa. It is made with batter of green gram (moong dal), but unlike a dosa, it does not contain urad dal. Pesarattu is eaten both in breakfast and as snack that popular in Andhra Pradesh state in India. It is typically served with ginger or tamarind chutney. Green chillies, ginger and onions are used in different variants of this snack. .....
22. Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. .....
23. Chapathi is an unleavened flatbread (also known as roti) from Nepal, Bangladesh, India and Pakistan. It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa in countries such as Somalia but Somali flatbread is different from the Indian chapati and is more like a paratha, Kenya, Tanzania, and Uganda, with the laobing flatbread s .....
24. Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices. .....
25. Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the wo .....
26. Papadam, pronounced as poppadum also known as Papad in Northern India or Appadam in Telugu, Appalam in Tamil, Appalla in Kannada and Pappadum in the rest of South India; spellings vary) is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served a .....
27. Pachadi(Chutney/Raitha) and Ooragaya(Pickle) are two broad varieties used at times with rice. Pachadi is typically made of vegetables/greens and roasted green/red chilies. It is prepared fresh and is consumed within a day or two. Ooragaya is prepared in massive amounts seasonally and uses liberal amounts of chilli powder, methi (fenugreek) powder, mustard powder and oil. For a typical Andhrite, no meal is complete without this very essential item .....
28. Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chilles and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone. Curry leaves play an important role in the flavor. .....
30. Bhajji or bhaji is a spicy Indian snack similar to pakora or potato fritters, with several variants. It is usually used as a topping on various Indian meals but has become popular to eat alone as a snack.[citation needed] It is a popular street food in Maharashtra, India and can be found for sale in street-side stalls, especially in dhabas on highways.Apart from being a must in the traditional Maharashtrian Hindu meal on festivals and the like, b .....
31. Vadai also known as wada or vade or vadai or bara (pronounced vah-daa, vah-dey, baraa or vah-die), is a savoury fritter-type snack from South India. .....
32. Sakinalu is a special type of snack prepared in Telangana region. It is a concentric circular shaped item made of rice flour and fried in oil. It is prepared during Makar Sankranti festival by all people irrespective of Caste and Creed. Sakinalu are also given to the groom's by the bride's parents for distributing among their relatives and friends. .....
33. Sunnundalu is Andhra Pradesh's famous laddu. Minapappu or Urad Dal is first roasted dry until it turns golden brown and then is sieved. Ground sugar, cardamom seeds, ghee is added and mixed well and then with a handful of butter it is made to a round shape. .....
34. Boorelu is the traditional sweet Indian dish in the Telugu festivals. It is made of balls of rice flour stuffed with coconut, sugar, and dried fruits. It is often served hot with ghee. .....
35. Poornalu is the traditional sweet in the Telugu festivals. It is made of rice flour stuffed with jaggery mixed dal paste, dry fruits. It is often served hot with ghee. It is called as Poornalu in Telangana region and Boorelu in Andhra region.
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36. Ariselu and Arsa in Uttarakhand is a South Indian sweet dish from Andhra Pradesh and Odisha. Arisa or Arisalu is a Telugu word which means rice. It is also called kajaya in Kannada. A similar sweet in Tamil Nadu called adhirasam is prepared for pujas. .....
37. Kakinada Khaja is a sweet delicacy of Andhra Pradesh, India. Kakinada, a coastal city in Andhra Pradesh, is popular for Khajas, hence the name. Kaja originated in the Samarkand area of Uzbekistan. The word khaja originated from Arabic, probably meaning pure or sacred. Like Gulab Jamuns, Khajas and Jhangris were introduced to Andhras by Muslim Vikings. In the northern part of India, khajas come in hundreds of varieties. Kakinada Khaja is just a re .....
38. Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. .....
39. Gavvalu is one of the typical sweets made in Andhra Pradesh, and is a mixture(dough) of rice flour and water or milk. The prepared dough is shaped into small rounds, which are flattened and rolled (on a special tool) so as to take the shape of gavvalu (cowrie shells). These shells are fried in oil or ghee and can be set aside for some time until the diners are ready to eat them. When eaten, these shells are poured into sugar or jaggery syrup. .....
40. Boondi is a Rajasthani snack food made from sweetened, fried chickpea flour. Being very sweet, it can be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi laddu are preferred. There is also a savory version, called Khara or Tikha. .....
41. Palathalikalu is a sweet dish made during Sankranthi in Andhra Pradesh, India. It is said to be very delicious. It is more popular in Guntur district. .....
42. Kobbari Lavuju is a famous sweet in Godavari and Krishna districts in the state of Andhra Pradesh. The key ingredients are grated coconut, sugar, jaggery and spices like elaichi. This is a traditional dish prepared especially on festival days and other auspicious days. .....
43. Pootharekulu or Poothareku (singular) is a popular sweet from Andhra Pradesh, India. 'Pootha' is coating and 'Reku' (plural Rekulu) is sheet in Telugu. PoothaRekulu are also known as .....
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