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What to Eat in Andhra Pradesh
The biryani ,Pickles and chutneys, called pachchadi in Telugu are particularly popular in A.P.
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!
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!
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. Gaarelu or Vada
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?
How on earth did the genius know that you can make both chapatis and pooris from the same flour?!
6. Gongura Pachadi
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
7. Vankaya pachadi
This chutney of brinjal is slightly similar to the North Indian Baingan ka bhartha but has more spices and it isn
8. Beerakaya Pachadi
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
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 grated mangoes when in season. The pulusu used for this is actually difficult to cook perfectly because you never know how the tamarind reacts. Usually prefer old tamarind which has a stronger tang. If asked one piece of advice on its preparation, we
Ah, the famed biryani J. But this biryani is not the famed one, because we typically do not make dum biryani at home. If it
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