Nirmala April 25, 2018

1. Idli :

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. Chicken or Mutton :

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!

3. 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

4. Vankaya pachadi :

This chutney of brinjal is slightly similar to the North Indian Baingan ka bhartha but has more spices and it isn

5. Papadum :

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 as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.

6. 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

7. Pulihora :

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