ఉల్లిగడ్డ కూర ..పులుసు కాదు మరి తప్పక చూడండి… మరి ఎందుకు ఆలస్యం మీరు ట్రై చేసి చూడండి…. మరిన్ని వంటల కొరకు http://lathachannel.blogspot.in/ ను చూడగలరు మరియు మా యొక్క ఛానల్ నచ్చినట్లయితే వెంటనే Subscribe కాగలరు మీ యొక్క సలహాలు సూచనలను lathachannel@gmail.com నకు ఈ మైల్ చేయగలరు ..
Curries are the most recognized part of the Indian cuisine. Most Indian dishes are usually curry based, made by adding different type of vegetable, lentils or occasional meats in the curry. The content of the curry and style of preparation varies as per the region. Most curries are water based, with occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and are eaten along with steamed rice and variety of Indian breads.
Andhra Pradesh and Telangana[edit]
See also: Telugu cuisine
The food in general from Andhra Pradesh and Telangana, both with Telugu-speaking natives, is considered the hottest in India. The state, being the leading producer of red chilli and green chilli, influences the liberal use of spices, making their curries, chutneys, savories and pickles the hottest and spiciest in taste.
Chutney ( Hindi/ Nepali – “चटनी” also transliterated chatney or chatni, Sindhi: چٽڻي) is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip; whereas in an offshoot that took root in Anglo-Indian cuisine, is usually a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara or brown sugar) and vinegar that traditionally aims to give a long shelf life so that fall fruit can be preserved for use throughout the year, as are jams, jellies and pickles, or else to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is usually eaten with a Cheddar type cheese or with cold meats and fowl typically in cold pub lunches.[1] Nowadays, some of the making of pickles and chutneys that at one time in India was done entirely in people’s homes has partly passed over into commercial production. The disadvantage of commercial chutneys and those produced in western style with vinegar and large amounts of sugar is that the main aim of sugar and vinegar as preservatives is to make the product safe for long term consumption. Regular consumption of these products by those who are unaware of food content can add to total sugar consumption being increased to unhealthy levels.[2]
In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year, or – more usually are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator, to add variety to a meal.
-~-~~-~~~-~~-~-
Please watch: “Quick & Easy Masala Bhindi Recipe for School Children lunch box | School lunch ideas for kids”
-~-~~-~~~-~~-~-
Video Rating: / 5
eating pumpkin curry and fried fish with rice . also cake . aj mein bahat hi tasty sabji banaya hain , maza ageya khane mein .
Video Rating: / 5