Delicious Recipes from AndhraAndhra cuisine can best be described in one word: tantalizing. Whether it is the tangy, sour pulusu, the flaming hot chutneys and pickles, or the mouth-watering sorrel (gongura), the flavours of Andhra Pradesh whip up your appetite again and again. A traditional Andhra meal is a gourmet’s delight. A splendid five-course affair, it begins with a chutney, powder or pickle (avakkai), followed by rice of course, a curry (rasam or sambhar), a pulusu and finally, the cooling yoghurt (perugu). This book brings you over a 100 authentic vegetarian and special non-vegetarian Andhra delights, all detailed with step-by-step instructions. Along with exciting your palate, it proves that cooking Andhra food can be as great a pleasure as eating it. |
Contents
Coconut Chutney Kobbari Pacchadi 7 Ginger Chutney Alia Pacchadi 8 Green Chillies Chutney Pacchimirapakai Kharam | |
Berry Chutney Vagkkai Pacchadi BengalGram ChutneySenagappu Pacchadi 16 17 Groundnut Chutney Verusenaga Pappu Pachadi | |
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Common terms and phrases
½ cup ½ kg ¼ kg 1tbsp 1tsp 2tbsp Add salt ANDHRA CUCUMBER asafoetida Banana bengal gram Boil brinjal cardamom cashewnuts chilli powder Chop green chillies Chop onions CHUTNEY Clean coconut Cool coriander Coriander leaves cup water cups of water Curry leaves Dosa Drumstick Fenugreek seeds fried Fry black gram Fry masala Fry mustard frying pan garam masala garlic Ghee GONGURA Gram flour green gram Grind groundnuts INDIAN GOOSEBERRY INGREDIENTS Raw INGREDIENTS Rice INGREDIENTS Tur gram Jaggery KOORA kootu Laddu low heat mango minutes Mustard ½tsp Mustard powder Mustard seeds onions PACCHADI PAPPU Peeled black gram PICKLE pinch Salt Poha PULUSU puris Red chillies Refined oil salt and turmeric Salt to taste Salt totaste METHOD semolina small pieces snakegourd soft Sorrel sour stem Oil STEW Stir sugar tamarind juice tbsp tbsp Chilli powder tbsp Salt tsp Cumin seeds tsp Green tsp Mustard seeds tsp Oil Turmeric Vagkkai vegetables WADA yoghurt