Andhra Food: 9 Special Telugu Recipes You Must Try
Do you like spicy food? Then you have to try Andhra food because Andhra food recipes are recognized for its spicy taste. The Andhra food preparation is wealthy in spices. A number of the famous Andhra cuisines contain Biryani, chutneys, desserts and pickles.
9 Classic Rayalaseema and Coastal Andhra Food Recipes Ever:
You can get vegetarian as well as non_vegetarian food in Andhra food.
1. Crispy Bendakaya Recipe:
Dry heat the jeera, peanuts, dhania, chana dal plus red chillies and crush them mutually. Blend in the crushed garlic, coconut plus salt. Deep fry the bhindi as well as dust the masala over it. Combine well and dish up hot.
2. Pesarattu Recipe:
This is a dosa like preparation local to Andhra Pradesh. It is prepared with green grams consumed as a snack otherwise a breakfast meal. Drain the soaked moong dal and rice mixture and crush roughly. Combine in the chillies, onions salt and coriander to make the batter. Carry on creating like dosas, so heat griddle, splattering some water over it and right away pour some batter plus scattering out. Place oil all around plus a little bit on top. Dish up through coconut chutney.
3. Andhra Pepper Chicken:
Pickle the chicken drumsticks by turmeric, green chilli paste, salt ginger garlic paste plus lemon juice. Fry cumin seeds, onions, curry leaves, crushed pepper, and coriander leaves for 2 minutes. Put in marinated chicken with some water with stirring cook for 15minutes. Dust chopped coriander leaves and boil for 2 minutes.
Read: Food Recipes in Bengali
4. Masala Pakodi:
Mix besan powder otherwise sanaga Pindi, ginger garlic paste, oil, green chillies pieces, jeera, and oil for deep fry and 1big onion long pieces. Make a smooth batter and heat the oil in pan and make small Pakories and deep fry them in low heat. Serve hot with green chutney or curd.
5. Boorelu (Deep Fried Sweet Dumplings):
This is a round of rice flour puffy with coconut plus chana dal. Grind the soaked urad dal plus rice to make a fine paste adding up sufficient water to create a broad batter. Go to ferment all night in a hot place. Boil the channa in water. Mix the sugar plus coconut to the dal and fry on a low flame until the mixture is thick. Adding cardamom powder mash and make small ball from them. Coat them in batter. Deep fry dumplings until golden plus serve up warm.
6. Gutti Vankaya Kura:
This is a customary brinjal curry. Fry cardamoms, cloves and dal chini and mix green chillies, cumin, garlic and mustard seeds, chopped onions, curry leaves, turmeric, and adding tomato cook for 2 min. Put in the red chili powder, cumin powder, coriander powder and coconut paste. Then adding salt cook it till gets dry consistency. Mix some tamarind removal and water. Then add fried brinjals. Allow it to boil for 5_7 minutes till the gravy becomes thick.
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7. Peanuts Podi or Chutney:
Blend in mixer dry roast cumin seeds, peanuts coriander seeds, peanuts, Garlic cloves, chilli powder salt and create a coarse powder. Stock up the peanut powder in a sealed container. Dish up it alongside with ghee plus hot rice otherwise chapati.
8. Vermicelli Uttapam:
Boil roasted vermicelli for 2 min. Mix all_purpose flour, baking powder, sooji rava, and curd to make uttapam batter. Pour this batter on a hot pan with some oil. On the top put finely chop onions, coriander leaves, carrot, green chillies, and cook on low flame. Turn and fry from both sides.
Read: Traditional Punjabi Food Recipes
9. Gongura Mamsam:
Boil the meat with turmeric powder, ginger garlic paste, plus salt. Fry cloves, cumin seeds, cardamoms plus chopped onions, ginger garlic paste, red chilli powder, gongura leaves, coriander powder, boiled meat, water and salt. Combine well and cook for 5 minutes.