Recent questions in Dish & Culinary

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

In making Bagara Rice, how do you infuse the flavor of the whole spices into the rice without the spices themselves being overpowering?

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

Why did my Avakaya pickle develop mold? What are the critical preservation mistakes to avoid?

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

What is the best variety of mango to use for an authentic 'Avakaya' pickle, and at what stage of ripeness?

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

How is Telangana 'jonna rotte' (sorghum flatbread) made soft and pliable without it cracking at the edges?

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

What is the key to a perfectly spiced and non-greasy Hyderabadi Keema Lukhmi filling?

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

My Royyala Vepudu (shrimp fry) turned rubbery. At what stage and for how long should the shrimp be cooked?

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

How does the addition of stone flower ('dagad phool') impact the aroma of Hyderabadi and Telangana gravies?

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

What is the authentic method for making the 'potli ka masala' for Hyderabadi biryani?

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

When making Dosakaya Pachadi, how do you prevent the cucumber pieces from becoming watery and diluting the chutney?

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

How do I get the perfect thin, flaky layers in a Hyderabadi 'luqmi'?

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

What is the role of poppy seeds ('gasagasalu') in Andhra kurmas, and how do they contribute to the gravy's thickness and flavor?

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

My Double ka Meetha bread slices became soggy instead of crisping up. What step in the frying or soaking process did I miss?

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

What are the key ingredients in a Telangana-style 'nati kodi pulusu' (country chicken curry) that differentiate it from a standard broiler chicken curry?

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

How do you achieve the bright red, pungent 'kodi vepudu' (chicken fry) without burning the chili powder?

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

What is the difference between Hyderabadi Khatti Dal and Andhra Pappu Charu in terms of ingredients and cooking method?

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

When making Bobbatlu/Puran Poli, how do I ensure the sweet filling doesn't ooze out while rolling?

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

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

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

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

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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?

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

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

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