ALUGADDA ELLIPAYA KARAM
mycurryveda
by Shravani Abhishek
2y ago
          Staying in Seattle you get used to graying weather in winter months every single day. I mean literally every day. And this gloomy weather makes me crave more spicy foods and this dish tops the quick-cooking foods. Alugadda ellipaya Karam or Garlicky Potato fry is a quick and easy stir-fry served as a side dish.              This Telangana Style Potato Roast is a gluten-free, vegan, spicy side dish. It gets ready in under 15 minutes and makes a perfect winter dish to cook on busy weekdays. The reason why I say it’s perfect f ..read more
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Godhuma pindi bajjilu
mycurryveda
by Shravani Abhishek
2y ago
Ingredients: Wheat Flour: 1 Cup Rice Flour: 2 Tablespoons Salt: 1/2 a Teaspoon or as needed Cumin Seeds: 1/2 a Teaspoon Green Chilies: 2 to 3 finely chopped Ginger: 1 finely chopped Curry Leaves: 1 Teaspoon finely chopped Curd: 1 Cup (Sour Curd is preferable) Soda: a Pinch Coriander Leaves: 2 Tablespoons finely chopped Oil: as needed for deep frying Method of Preparation: To a mixing bowl add a Cup of Wheat Flour, 2 Tbs of Rice Flour for Punugulu to be crisp. Add 1/2 a Tsp of Cumin Seeds, 12 a Tsp of Salt, or as needed. Add 2 to 3 finely chopped Green Chilies, 1 Tsp of finely chopped Ginger. A ..read more
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SALLA MIRAPAKAYALU
mycurryveda
by Shravani Abhishek
2y ago
              SALLA MIRAPAKAYALU, also known as buttermilk/curd chilies is one of the most loved pantry items from South Indian Kitchens. Now buttermilk chilies don’t refer to some kind of chilies, but it’s a preservation process. Mildly spicy chilies are slit and soaked in buttermilk, and then sun-dried during the day. This process is repeated for about a week until the chilies absorb as much buttermilk cure as possible and the chilies are dried to a crisp by the sun.          During this preservation process, the chilies develop a ..read more
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QUINOA OATS DOSA
mycurryveda
by Shravani Abhishek
3y ago
     This Instant Quinoa oats dosa is one of my favorite and go-to recipe when I am in a hurry to make something healthy and delicious. Being a South Indian and a Dosa fanatic, I get these cravings of Dosa frequently and this recipe is a perfect option.         This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles. But as we are adding few fenugreek seeds, it not only helps in digestion but also helps in fermentation if you like ..read more
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GIL-E-FIRDAUS
mycurryveda
by Shravani Abhishek
3y ago
               Gil-e-firdaus, a classic Dakhni dessert from the kitchens of Hyderabad has its presence in wedding feasts, celebrations and gatherings. A luscious and melt in the mouth dessert made with Sabudana, bottle gourd, khoya, cashew paste and milk. I remember having this dish during my stay in Hyderabad, I fell in love with this kheer instantly. This divine dessert can be served chilled or warm and traditionally served in earthen bowls, which lends an earthy taste. Hence the name GIL-E-FIRDAUS, meaning clay of paradise.      ..read more
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PALLI CHUTNEY
mycurryveda
by Shravani Abhishek
3y ago
             Palli chutney, an utterly creamy and nutty peanut condiment served alongside Dosa, Idli, Wada and other South Indian tiffins. The green chilies and garlic lends a bit of heat and spice to the creamy peanuts. Then we add a crackling tempering of mustard seeds, curry leaves, and dry red chilies that elevates the flavor and aroma. This Palli chutney / peanut chutney is equally loved by adults and kids, because of it’s nutty and creamy taste.            Chutneys are a quintessential accompaniment to every Indian meal, w ..read more
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DIBBA ROTTE
mycurryveda
by Shravani Abhishek
3y ago
      An irresistible savory cake with a crispy exterior like Dosa and a soft interior like an Idli, yes I’m talking about this classic Andhra Breakfast DIBBA ROTTE. Serve this delicious Dibba rotte with Aavakaya, chutney, or sambar, this recipe is filling and delicious to make for any meal of the day. Dibba rotte is a classic recipe that is very easy to make and a crowd-pleaser.                      Traditionally Dibba rotte is made with freshly ground Idli batter, and Idli Rava or Rice Rava is used here. The Telugu-speakin ..read more
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BASAVA KAJJAM
mycurryveda
by Shravani Abhishek
3y ago
Basava Kajjam, a divine dessert and one of the ancient recipes from the Land of Telangana. Tiny wheat flour balls cooked in milk and creamy moong dal, sweetened with jaggery and topped with roasted nuts. Any Celebration is incomplete without a nice sweet dish to relish, and this dessert is just the one to brighten your day. The people of Telangana savor a special porridge/pudding kind of preparation made of moong daal, wheat flour, milk, sugar and dry fruits. This delicious dish has a nice rich aroma that is enhanced with the use of fresh ghee.  Making the godhuma pindi undalu, tiny whea ..read more
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KANDA GADDA BAKSHALU
mycurryveda
by Shravani Abhishek
3y ago
Kanda gadda bakshalu is an authentic sweet potato stuffed flatbread savored on Maha Shivaratri in the Telangana region. These Bakshalu have an utterly creamy, healthy and divine sweet potato stuffing, and my kid absolutely loved it. Sweet potatoes are a great source of fiber, vitamins, and minerals. Additionally, they support Healthy Vision, enhance Brain Function and Boost Your Immune System. Sweet potatoes have a dense fiber composition, and it satiates the hunger for longer periods. Hence, in Indian subcontinent we widely use it as fasting food. On Maha Shivaratri, majo ..read more
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BANKA LADDU
mycurryveda
by Shravani Abhishek
3y ago
Banka laddu, made using edible gum resin (banka/gond), cashews, almonds, khajoor, and all the wintery goodness. A quintessential winter food, which is utmost divine, delicious and nourishing which keeps you warm in chilly winters. These energy balls are rich in calories and nutrients and hence ideal for kids and the elderly. Also, these are given to Lactating or postpartum mothers to regain strength, helps in speedy recovery and provides nutrition. Hence these laddus are more of a medicinal confection than indulgent food. What is Banka or Gond ? Banka or Gond is an edible gum collected from h ..read more
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