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Query from: naresh kumar, India, 04/05/09
Topic: RECIPES      Submitted on: Ammas.com
Subject: famous food dishes in telangana with recipes

famous food in telangana with recipes varity dishes

Attachments:  recies.doc (19.968k)
Top experts' rating:   Rate = 2.5 (10 ratings)
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Response from: M Parvati,   
Council Member on Ask Agent
Source: http://food-advisor.blogspot.com/20…
A simple spelling wont make much of a difference to the region in Andhra Pradesh, some people spell it telangana and some spell it telengana. Keeping that aside, Telangana cuisine has its origin from a region called the telengana region in Andhra Pradesh a state in south India. This is a dry regon and the food prepared is a lot spicy compared to the other regions in South India. Find below five of the popular dishes from the telengana cuisine.

* Chapala Pulusu : Pulusu is a gravied preparation and chapala is fish. It is a fish gravy and is usually served as an accompaniment with steamed rice. Click here for its recipe * Kodi Koora : Another gravied preparation this time using chicken instead of fish. Kodi is chicken in telugu language, the language spoken in the state of Andhra Pradesh. Click here for its recipe * Telengana Rasam : It is a soupy preparation which is served as an accompaniment to steamed rice. Soup is usually drunk seperately, a rasam is a deviation from soups by having more spices. Click here for its recipe * Billavakka : A deep fried snack prepared using rice flour. Click here for its recipe * Saboodana Vada : Saboodana is otherwise called sao in hindi and javvarisi in tamil. A batter of saboodana is deep fried and called vada. This is served as a snack with accompaniments like chutney. Click here for its recipe

To view all the popular dishes and recipes you can visit by clicking here

Top experts' rating:   Rate = 3.5 (6 ratings)
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Response from: Mrs. Sai Sai,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
naresh kumar,

Please see this Recipe of Murg Biryani

http://www.ifood.tv/recipe/hyderaba…

Ingredients :

Basmati Rice - 5 cups (cup = rice cooker cup), Chicken Breasts - 4, Mint (Pudina) - 1 bunch, Cilantro (Coriander) - 1 bunch, Onions - 2 large (Cut into thin long strips), Yogurt - 2 cups, Juice of lime - 5 tbs

Spices:

Bay leaves - 6, Cinnamon Sticks - 4 medium sized, Cloves - 8, Shajeera - 1/2 tsp, Whole Black Cardamoms - 2, Star Anise - 3, Mace - 3, Nutmeg - 1/4th piece of a whole nutmeg, Dhaniya (Coriander) powder - 2 tsps, Garam Masala powder - 1 tsp, Ginger Garlic paste - 2 tsps, Salt and Chilly powder - to taste

Method :

Wash Chicken and cut them into large cubes. Puree Mint and Cilantro into a paste.

Marinade Chicken in yogurt, pureed mint & cilantro, ginger garlic paste, dhaniya powder, garam masala powder, juice of lime, salt and chilly powder for about 7 - 8 hours (I leave it overnight).

Cut 2 large onions into thin long strips. Heat 6 tbs oil in a deep vessel, fry onions until brown. Remove onions. Keep aside.

In the same vessel, add bay leaves, cloves, cinnamon sticks, whole cardamoms, star anise, mace, nutmeg & shajeera. Saute until bay leaves turn light brownish. Remove the spices. Keep aside.

Wash Basmati Rice, add the fried spices. Add water and cook either in rice cooker or on stove.

In the same deep vessel used previously, add another 5 tbs oil/ghee (clarified butter). Add the marinated chicken pieces along with yogurt etc, cover with lid and cook until chicken turns tender. Remove lid and continue cooking until water evaporates and chicken turns sort of dry. But do leave some gravy with the chicken. Keep aside.

Once the basmati rice is cooked, you can remove the spices if you want to, else keep it. (I prefer to keep them).

In the deep vessel, at the bottom spread a layer of chicken with gravy and top it with some fried onions. Spread some cooked rice over this layer.

Again spread a layer of the remaining chicken with gravy and top it with some more fried onions. Spread the remaining cooked rice over this layer. Top it with the remaining fried onions.

Cover tightly with lid. Do not let any steam escape. (You can take a wet cotton cloth & tie it tightly around the lid of the vessel). Cook on very low flame for 10 minutes. Remove from flame.

Serve Hot with Raita.

You can also see

http://www.youtube.com/watch?v=D_FX…

http://goodtimes.ndtv.com/lifestyle…

Please see this Recipe of kodi koora

http://telenganafood.blogspot.com/2…

Ingredients :

Chicken (cleaned and cut into medium sized pieces) - 1/2 kg, Ginger garlic paste - 1 tbsp, Shallots (Small Onions)- 1 cup, Cardamom - 2 Nos, Cloves - 6 Nos, Cinnamon - 1 Inch, Star aniseed - 1 No. ,Water - 2 cups, Salt to taste, Oil, Chopped coriander leaves for garnish

For paste:

Coriander seeds - 1 tbsp, Dry red chillies - 6 Nos, Fennel (saunf) - 1 tsp, Cardamom - 2 Nos, Cloves - 4 Nos, Cinnamon - 1 Inch

Method :

Chop shallots finely and keep aside. Dry roast dry red chillis,coriander seeds,elachi,dalchini,cloves,saunf and make a paste adding some water.

Heat 3 tbsps of oil in a skillet and add whole spices. Now add the coarsely ground onions and fry till brown. Add ginger garlic paste and chicken and fry for 3-4 minutes. Now add the ground paste and salt and mix well. Cover and cook till the mixture leaves oil. Now add 2 cups of water and cook till done. Garnish with chopped coriander leaves.Serve with rice or rotis

Please see this Recipe of chegodilu

http://www.sailusfood.com/2008/10/2…

Ingredients :

1 cup rice flour, 1 cup water, 1 1/2 tbsps yellow moong dal/pesara pappu (soak in water for an hour), 1/2 tbsp cumin seeds, 1 tsp sesame seeds, 1 tsp red chilli powder,1 tbsp ghee or oil, salt to taste, oil for deep frying

Method :

Boil water, add salt, ghee and moong dal. Add the rice flour, combine with water by stirring it in and turn off heat immediately. Cover with lid and keep aside.

Once cool, add chilli powder, sesame seeds and cumin seeds and combine with the rice dough. Knead the dough till smooth. Test the dough for salt before preparing chegodis. Apply oil to your fingers and pinch a small lemon size ball of the dough and roll into a thick rope which is approx 3-4 inches in length and form a ring by pressing the ends of the rope firmly. Prepare chegodis in this manner and place lid over them so that they don’t dry.

Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, place the chegodis one by one into the hot oil, you will find the oil froth up in bubbles. Let the chegodis fry on high flame till they rise to the surface.

Once the chegodis rise to the surface, turn heat to medium flame and cook the chegodis till they turn a golden shade. Remember the frying has to be done on medium flame to achieve that golden color and crispness. It does take a while to fry the chegodi, hence patience is required. If you reduce flame to low, the chegodis will absorb a lot of oil so remember to keep flame on medium to high.

When they slowly turn to a golden color, turn them over gently to the other side and cook to a golden shade. Use a slotted ladle to remove onto an absorbent paper and cool. Cool completely before storing in an air tight metallic container.

Please see this Recipe of Ambali

Ingredients

2-3 cups sorghum or millet flour 4-5 cups water

Method

Bring water to boil. Mix the flour in cold water.Add to the boiling water in small amounts. Stir to prevent lump formation.Cook until thick.

Leave overnight to ferment. Add water or buttermilk. Mix well and serve.

Please see this Recipe of Khubani Ka meetha

http://radhiskitchen-radhi.blogspot…

Ingredients :

Dried apricots-1cup, Sugar-1/4cup approximately, Water-to soak apricots

Method:

Wash and soak the apricots in water for 5-6hrs or overnight. De-seed the apricots and crush them with fingers or hand blender in the water. Put it in a pan and add sugar according to taste, as apricots are already sweet. Cook over medium heat till the apricots are fully cooked and the color changes from light brown to dark brown. (When you break the seeds you get a small nut that can be chopped and garnished over the dessert before serving.)

You can also see

http://www.ifood.tv/recipe/khubani_…

You can also see these links for Recipes

http://telangana-vantalu.blogspot.c…

http://food-advisor.blogspot.com/20…

http://hyderabadi-food.blogspot.com…

http://www.ammas.com/ar/home.cfm?r=…

Top experts' rating:   Rate = 3.5 (6 ratings)
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Thank this advisor   
 
Response from: sweta prabhakar,   
Council Member on Ammas.com
Source: www.indianfoodforever.com…
I'll give u some famous andhra dishes.

Dish name : pesarattu

Preparation Time : 10 minutes Cooking Time : 20-25 minutes Serves / Makes : 10 dosas Ingredients For the dosas: Moong dal picked : 1 cup Onion : 1 medium sized Ginger : 1/4 inch piece green chillies : 4-5 no.s salt to taste Rice flour : 1 1/2 tablespoon

For Topping: Finely chopped onions : 3/4 cup finely chopped green chillies : 3-4 no.s cumin seeds : 1/2 teaspoon oil : 1 tablespoon

Ingredients for Ginger chutney: Red chillies : 3-4 no.s black gram dal : 2 tsps chopped ginger : 1 1/2 tablespoon freshly grated coconut : 1 1/2 tablespoon a little jaggery a little tamarind salt to taste. Method For Dosas: Wash moongdal 2 or 3 times, and soak it in water for 2 hours. After 2 hours, drain the moongdal and grind it with onion , ginger and green chillies to a smooth batter. To it,mix in the rice flour, without forming lumps.Add salt to taste . Heat oil and fry the cumin seeds till they splutter, then saute the finely chopped onions and green chillies for 2-3 minutes.Set aside.

Heat a dosa pan. When sufficiently hot, pour the batter and spread it from the centre.Add a little oil around. On the dosa, sprinkle a little of the topping mixture, and slightly press with the flat ladle. Cover the dosa pan with a lid, and fry till the dosa becomes crisp on the bottom,and cooked on the other top.(There is no need to turn over) Fold and serve hot with ginger chutney, and Sambar.

Procedure for ginger chutney: Heat a little oil and fry red chillies, black gram dal and then ginger.Grind with coconut,jaggery, tamarind and salt. Heat a teaspoon oil . When it is hot, add 1/2 teaspoon mustard seeds. After they splutter, garnish the chutney with this tadka. Serve with pesarattu.

Dish name : hyderabadi biriyani

Ingredients:

350 gms Basmati Rice 200 gms Potatoes 200 gms Carrots 100 gms Onions 4 Green Chilies 30 gms Ginger 20 gms Garlic 1/2 tsp Turmeric Powder 1 tsp Red Chili Powder 1 cup Curd 1 tsp Saffron 2 tbsp Milk 1/3 cup Mint ( Pudina leaves ) 1/3 cup Coriander Leaves 4 tsp Rose Water 50 gms Cashewnuts 50 gms Almonds 25 gms Raisins 120 gms Ghee Salt To taste

How to make hyderabad biryani :

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan. Bring the rice to a boil and cook until the rice is done. Drain and keep aside. Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves. Soak the almonds in water for half an hour and keep aside. Beat the curd in a bowl and divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle. Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute. Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked. Add the dry fruits and nuts when the vegetables are done. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice. Place a moist cloth on top, cover the lid tightly so that it gets sealed. Put the handi on dum in a pre-heated oven for 15-20 minutes. Serve the hyderabadi biryani hot with mint chutney and other vegtables.

Dish name : gongura pickle

Ingredients:

4 bunches of Gongura leaves, sepeareted, cleaned, and washed 3 tsp Sesame seeds, 3 tsp. Urad dal, 1 tsp. Fenugreek seeds, (methi dana) 1 tsp. Coriander seeds, (sabut dhania) 1 tsp. Cumin seeds, (jeera dana) 4-5 dry whole Red Chillies, 4 Green Chillies, 2 tbspn. Oil Salt to taste For Seasoning:- Heat 1 tbspn. oil in a pan, when it gets hot put mustard seeds. When they splutter put 1/2 tspn. of chana dal and urad dal together and 1-2 dry red chillies. Let them become brown in colour. Then put off the stove.

How to make gongura pickle: Deep fry the gongura leaves and chilies. Grind them into a paste and keep aside. Now roast the all the whole seeds and whole red chilies, grind and mix it with the gongura leaves. Season with salt and a fry of mustard seeds.

dish name : karapodi

Ingredients:

1 large bunch of curry leaves 5 dry whole red chilies (sabut lal mirch) 1 tsp coriander seeds (khara dhania) 1 tsp cumin seeds (jeera) 5 cloves of garlic 1 tsp tamarind pulp Salt to taste.

How to make karapodi: Heat a pan without oil and dry roast the curry leaves in it. Now add rest of the ingredients except the salt and tamarind and roast well. Take off the heat and grind well with the tamarind. Add salt to your taste and store away.

Top experts' rating:   Rate = 3.5 (6 ratings)
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Thank this advisor   
 
Response from: Harneet A,   
Featured Member on Ammas.com
Source: http://telenganafood.blogspot.com…
Recipes for Cooking - Telengana/telangana Cuisine

A simple spelling wont make much of a difference to the region in Andhra Pradesh, some people spell it telangana and some spell it telengana. Keeping that aside, Telangana cuisine has its origin from a region called the telengana region in Andhra Pradesh a state in south India. This is a dry regon and the food prepared is a lot spicy compared to the other regions in South India. Find below five of the popular dishes from the telengana cuisine.

* Chapala Pulusu : Pulusu is a gravied preparation and chapala is fish. It is a fish gravy and is usually served as an accompaniment with steamed rice. Click here for its recipe * Kodi Koora : Another gravied preparation this time using chicken instead of fish. Kodi is chicken in telugu language, the language spoken in the state of Andhra Pradesh. Click here for its recipe * Telengana Rasam : It is a soupy preparation which is served as an accompaniment to steamed rice. Soup is usually drunk seperately, a rasam is a deviation from soups by having more spices. Click here for its recipe * Billavakka : A deep fried snack prepared using rice flour. Click here for its recipe * Saboodana Vada : Saboodana is otherwise called sao in hindi and javvarisi in tamil. A batter of saboodana is deep fried and called vada. This is served as a snack with accompaniments like chutney. Click here for its recipe

To view all the popular dishes and recipes you can visit by clicking here

Alternatively you can choose to visit the blog - http://telenganafood.blogspot.com…

Top experts' rating:   Rate = 3 (6 ratings)
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Response from: i carly,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
hi

check this web site you will get more thelangana recipes

http://food-advisor.blogspot.com/20…

Top experts' rating:   Rate = 3 (6 ratings)
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Response from: Rashmi Kapoor,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
Telangana, which is in the west of Andhra Pradesh, has dishes like Ambali, jonna rotte (Jowar bread), Sajja Rotte (bread from sajja grains), and Hyderabadi biryani (which is mainly influenced by Islamic culture and a favorite across the nation).

RECIPE -----

AMBALI: Ingredients RAAGI pindi[millet] 2 tsp rice starch[ganji] 1/2 ltr curd 2 cup salt as per water Directions 1] boil water and in cold water dissolve ragi malt and add to boiling water till it is cooked, 2]remove and add rice starch and let it stand for whole night in early in the morning add curd and salt and drink it.

Top experts' rating:   Rate = 2.5 (8 ratings)
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Thank this advisor   
 
Response from: SHYAM ADKAR,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
THANKS FOR GIVING US THE RECIPIES LIST

please visit www.bawarchi.com… for the food recipies.

Top experts' rating:   Rate = 2.5 (7 ratings)
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Response from: Ansari Arif,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
hi, nice a good source of information. i like it. there is huge database of telangana food and recipes. a good source of information for beginners and professional. thanks

Top experts' rating:   Rate = 2 (5 ratings)
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