Recent questions in Dish & Culinary

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

What is the technique for making the perfect soft and fluffy 'dibba rotte'?

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

How do you prepare 'chinta chiguru' (tender tamarind leaves) for use in dals and mutton curries?

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

Why is peanut powder a common thickening agent in Rayalaseema cuisine, and how does it change a gravy's profile?

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

What is the difference in the masala base for a Hyderabadi 'korma' versus a 'salan'?

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

How to get the perfect brown crust on 'karjikayam' without the filling leaking or the pastry becoming too hard?

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

What is the traditional combination of dals used in a Telangana-style 'pappu charu'?

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

My Beerakaya (ridge gourd) curry is releasing too much water. How should I cook it to get a thicker gravy?

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

What is the role of sesame oil in Andhra pickles, both for flavor and as a preservative?

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

How do you achieve the characteristic sour and spicy flavor profile of a Nellore-style fish curry?

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

What is the secret to a well-balanced 'pappu' (dal) where the flavor of the vegetable (e.g., tomato, spinach) shines through?

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

How do you properly cook 'bheja' (brain) for Bheja Fry to ensure it has a creamy texture and is not grainy?

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by cookwithfem (602k points) in Andhra & Telangana Specifics asked Jun 11 14 views

In Hyderabadi cooking, what is the difference in application between 'potla' (cubed) and 'kheema' (minced) meat in various dishes?

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

What gives Qubani ka Meetha its distinct tangy flavor and glossy appearance?

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

How do you make the yogurt-based 'majjiga pulusu' without it curdling upon being heated?

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

My pootharekulu (paper sweet) are cracking and not holding their shape. What is the mistake in preparing the rice batter 'jaya'?

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

What's the technique to get the perfect texture in Munakaya (drumstick) sambar where the drumstick is cooked through but not disintegrated?

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

How can I control the heat level of Guntur chilies in a curry to get their flavor without excessive spiciness?

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

What is the purpose of adding 'saggubiyyam' (sago) to some Andhra vadiyalu (sun-dried fritters)?

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

My Ariselu are hard instead of being chewy on the inside and crisp on the outside. Is this a jaggery syrup or rice flour issue?

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

What is the traditional method for clarifying ghee to be used in Hyderabadi desserts for the best aroma?

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