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Recent questions in Andhra & Telangana Specifics
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Andhra & Telangana Specifics
asked
Jun 11
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What is the process of making 'gavvalu' (sweet shells) to ensure they are crispy and hold their shape after being dipped in syrup?
dish & culinary
andhra & telangana specifics
making gavvalu
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by
cookwithfem
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602k
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Andhra & Telangana Specifics
asked
Jun 11
4
views
How can one replicate the taste of 'Irani chai' served in Hyderabad, specifically the 'malai' and condensed milk balance?
dish & culinary
andhra & telangana specifics
irani chai
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by
cookwithfem
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Andhra & Telangana Specifics
asked
Jun 11
4
views
What makes the 'katt' (spicy soup) of a Hyderabadi Khatti Dal different from the dal itself?
dish & culinary
andhra & telangana specifics
hyderabadi khatti dal
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by
cookwithfem
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602k
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Andhra & Telangana Specifics
asked
Jun 11
3
views
In making 'vankaya batani' curry, how do you ensure the peas and eggplant are cooked to the same degree of tenderness?
dish & culinary
andhra & telangana specifics
vankaya batani
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by
cookwithfem
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602k
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in
Andhra & Telangana Specifics
asked
Jun 11
3
views
What is the technique for making the perfect soft and fluffy 'dibba rotte'?
dish & culinary
andhra & telangana specifics
dibba rotte
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by
cookwithfem
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602k
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in
Andhra & Telangana Specifics
asked
Jun 11
3
views
How do you prepare 'chinta chiguru' (tender tamarind leaves) for use in dals and mutton curries?
dish & culinary
andhra & telangana specifics
chinta chiguru
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by
cookwithfem
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602k
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in
Andhra & Telangana Specifics
asked
Jun 11
4
views
Why is peanut powder a common thickening agent in Rayalaseema cuisine, and how does it change a gravy's profile?
dish & culinary
andhra & telangana specifics
peanut powder
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by
cookwithfem
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602k
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Andhra & Telangana Specifics
asked
Jun 11
4
views
What is the difference in the masala base for a Hyderabadi 'korma' versus a 'salan'?
dish & culinary
andhra & telangana specifics
korma vs salan
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by
cookwithfem
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602k
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Andhra & Telangana Specifics
asked
Jun 11
4
views
How to get the perfect brown crust on 'karjikayam' without the filling leaking or the pastry becoming too hard?
dish & culinary
andhra & telangana specifics
brown crust
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by
cookwithfem
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602k
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in
Andhra & Telangana Specifics
asked
Jun 11
4
views
What is the traditional combination of dals used in a Telangana-style 'pappu charu'?
dish & culinary
andhra & telangana specifics
pappu charu
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by
cookwithfem
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602k
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Andhra & Telangana Specifics
asked
Jun 11
4
views
My Beerakaya (ridge gourd) curry is releasing too much water. How should I cook it to get a thicker gravy?
dish & culinary
andhra & telangana specifics
beerakaya curry
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1
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by
cookwithfem
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602k
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in
Andhra & Telangana Specifics
asked
Jun 11
4
views
What is the role of sesame oil in Andhra pickles, both for flavor and as a preservative?
dish & culinary
andhra & telangana specifics
sesame oil
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by
cookwithfem
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602k
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in
Andhra & Telangana Specifics
asked
Jun 11
3
views
How do you achieve the characteristic sour and spicy flavor profile of a Nellore-style fish curry?
dish & culinary
andhra & telangana specifics
nellore fish curry
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1
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by
cookwithfem
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602k
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in
Andhra & Telangana Specifics
asked
Jun 11
4
views
What is the secret to a well-balanced 'pappu' (dal) where the flavor of the vegetable (e.g., tomato, spinach) shines through?
dish & culinary
andhra & telangana specifics
well-balanced pappu
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1
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by
cookwithfem
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602k
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in
Andhra & Telangana Specifics
asked
Jun 11
4
views
How do you properly cook 'bheja' (brain) for Bheja Fry to ensure it has a creamy texture and is not grainy?
dish & culinary
andhra & telangana specifics
cook bheja
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1
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by
cookwithfem
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602k
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Andhra & Telangana Specifics
asked
Jun 11
5
views
In Hyderabadi cooking, what is the difference in application between 'potla' (cubed) and 'kheema' (minced) meat in various dishes?
dish & culinary
andhra & telangana specifics
potla vs kheema
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by
cookwithfem
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602k
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in
Andhra & Telangana Specifics
asked
Jun 11
4
views
What gives Qubani ka Meetha its distinct tangy flavor and glossy appearance?
dish & culinary
andhra & telangana specifics
qubani ka meetha
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by
cookwithfem
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602k
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in
Andhra & Telangana Specifics
asked
Jun 11
3
views
How do you make the yogurt-based 'majjiga pulusu' without it curdling upon being heated?
dish & culinary
andhra & telangana specifics
majjiga pulusu
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by
cookwithfem
(
602k
points)
in
Andhra & Telangana Specifics
asked
Jun 11
4
views
My pootharekulu (paper sweet) are cracking and not holding their shape. What is the mistake in preparing the rice batter 'jaya'?
dish & culinary
andhra & telangana specifics
pootharekulu cracking
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by
cookwithfem
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602k
points)
in
Andhra & Telangana Specifics
asked
Jun 11
4
views
What's the technique to get the perfect texture in Munakaya (drumstick) sambar where the drumstick is cooked through but not disintegrated?
dish & culinary
andhra & telangana specifics
munakaya sambar
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