This is the last post from Journey through the cuisine where I did A to Z Andhra Cuisine/Dishes for the entire month of April.
Z – Zafrani Pulao
30 Saturday Apr 2016
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in30 Saturday Apr 2016
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inThis is the last post from Journey through the cuisine where I did A to Z Andhra Cuisine/Dishes for the entire month of April.
30 Saturday Apr 2016
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inYalukala Paalu/Cardamom milk is made with 3 simple ingredients milk, cardamom/Elachi/yalukkaya powder and sugar.
28 Thursday Apr 2016
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inCheck out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
26 Tuesday Apr 2016
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inWarqui Kheema Lukhmi is a traditional starter of Hyderabad. It’s simply a local variation to samosa which normally is shaped in a square but some places they shape in a triangle.
26 Tuesday Apr 2016
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inVankaya Bajji is an Andhra pachhadi where Vankaya/Eggplant is roasted vs fried. No tools are used to make this Bajji.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
24 Sunday Apr 2016
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inUggani is a popular dish from Rayalaseema region in Andhra where it’s served as breakfast or snack along with mirchi bajji and/or other vegetable bajji’s.
23 Saturday Apr 2016
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inCheck out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
22 Friday Apr 2016
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inCheck out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
20 Wednesday Apr 2016
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inRagi Laddu is a healthy Laddu that is high in iron, calcium and fiber. My grandma makes these Laddoos and used to feed them to my grand father who has diabetes as they are made with Jaggery.
20 Wednesday Apr 2016
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inQubani ka Meetha is a sweet dish that is very famous in Hyderabad.