Mukkalu pulusu doesn’t need any introduction to Andhra person, as it is commonly cooked recipe. Mukkala pulusu is basically a vegetable stew tangy and sweet. Out of the million ways of preparing mukkalu pulusu, today I came up with my grand mother’s version of making it. I personally like this recipe as it has many…
Dhaniyala Charu(coriander Rasam):
Charu or Rasam is one such dish which is a part of south Indian Kitchen culinary since ages. South Indian meal is incomplete without charu/Rasam. If we have a list of comforting food, Rasam would be on the top. Dhaniyalu charu, is a distinct recipe from our usual Tomato charu. The procedure of making is…
UTHAPPAM (with Atukulu) :
Uthappam is commonly cooked for breakfast in South Indian states. It is a dosa like dish but unlike dosa which is thin and crisp, Uthappam is a thick pan cake which can be topped with veggies. Uthappam is usually made with Urad dal (minnapappu) and Rice (biyyam). The making of Uthappam differs from region to…
AARADI(Rice flour pudding):
Desserts have a very unique place in the Indian food culture.Preparation of delectable desserts mark the onset of festivals and it is an inseparable part of our culinary heritage.The popularity of Indian Desserts , ranging from Gulab Jamuns to payasam shows how much we Indians love those yummy recipes. For the nostalgic food lovers ,…
ULAVACHARU (WITH MANGO):
Ulavalu (Horse Gram) are widely used in Andhra kitchen. Ulavacharu is loved by most of the Telugu people. It take hours to make the tasty Ulavacharu,But its worth the wait and hard work. The technique that go into making this recipe differs from region to region. The techniques might differ but the burst of flavor…
The Journey Begins
Thanks for joining me! Good company in a journey makes the way seem shorter. — Izaak Walton
grandma's magical 