Recent questions in Andhra & Telangana Specifics

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 13 views

What is the function of 'gummadikaya' (yellow pumpkin) in certain Andhra recipes, and how does it affect the texture of the gravy?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 11 views

My Chepala Pulusu (fish curry) tastes overwhelmingly of tamarind. How do I balance the sourness against the spices and sweetness?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 13 views

What is the traditional fat used in Hyderabadi Haleem, and how does it contribute to the final 'ghotai' (mashing) process?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 10 views

What is the correct consistency of the rice flour batter for Sarva Pindi to make it cook through on the 'kadai' without burning?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 13 views

How do you make perfectly round and crispy Sakinalu without them breaking during the frying process?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 16 views

In preparing Pachi Pulusu, what is the key to balancing the raw tamarind juice with jaggery and green chilies for a harmonious flavor?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 12 views

Why is my Ulava Charu not achieving its characteristic thick, dark, and rich consistency?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 12 views

What is the purpose of using horse gram ('ulavalu') for Ulava Charu, and how does its flavor profile differ from other lentil-based soups?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 12 views

How do you prevent the stuffed eggplants in Gutti Vankaya Kura from breaking apart or becoming mushy during the cooking process?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 11 views

My Gutti Vankaya (stuffed eggplant) stuffing is either too dry or too pasty. What is the ideal consistency for the peanut-sesame filling?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 15 views

What is the science behind the 'kacche gosht' (raw meat) method for Hyderabadi biryani, and why is it considered superior in flavor development?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 10 views

How can I achieve the authentic smoky aroma in Hyderabadi Marag without using the traditional 'dhungar' (charcoal smoking) method?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 8 views

What is the role of roasted fenugreek seed powder ('menthi podi') in Andhra pickles and pachadis, and how does it affect preservation?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 15 views

How do I achieve the perfect 'pull-apart' texture in Gongura Pachadi without turning it into a completely smooth paste?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 11 views

My Gongura Mamsam (mutton) curry turned a dark, almost black color. What causes this oxidation and how can it be prevented?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 9 views

What is the best way to clean and process Gongura leaves to minimize their sourness while retaining their characteristic flavor for pachadi?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 13 views

What is the technical difference in preparation and flavor between a standard Pesarattu and an MLA Pesarattu?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 8 views

How can I reduce the inherent bitterness in Pesarattu batter without compromising its authentic taste?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 13 views

Why does my Pesarattu sometimes stick to the pan, even on a well-seasoned cast iron 'penam'?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 10 views

What is the ideal ratio of whole green moong to rice for a Pesarattu batter that is both crispy and holds its shape?

0 like 0 dislike

1 answer

Recent questions in Andhra & Telangana Specifics

Categories