Hi there! Welcome to Cooking With Siri and Thanks for dropping by! Check out the recipe index for some new recipe ideas while you're here. If you like what you see, subscribe here for free updates, or you can
Cooking With Siri on FB, , Add me on Pinterest, Instagram or Follow on Bloglovin .

Friday, April 18, 2014

E for Erra Karam Dosa Recipe | Andhra (Rayalaseema) Style Dosas with Red Chilli Chutney

Learn how to make a dosa recipe topped with one of the simplest yet delicious red chilli chutney and lentil powder. Coming from a Telugu speaking family, I was saddened and surprised for the fact that I never tasted this type of dosa until I made especially for this A to Z Blogging series. If you are bored of the usual everyday sada dosas, you will be thrilled by these and make them at least once a week, like us.

Tuesday, April 15, 2014

D for Dibba Rotti | Minapa Roti | Andhra Style Crispy Uttappam Recipe

Learn how to make Andhra style crispy rotti or 'dibba (fat) rotti' as we call in Telugu. It is one of the beloved breakfast recipes and I remember devouring it as a kid. It is so filling that with just two mini rottis (or one big one), you will not feel hungry until many many hours. 

Saturday, April 12, 2014

C for Charu Podi | Andhra Style Rasam Powder | Andhra Recipes

Learn how to make rasam (charu) powder at home with few easily available ingredients. There are many versions of it in South Indian cuisine and the proportions & its taste vary by household. Today's recipe is just like my mother makes and also included at the end is her famous 15 minute rasam recipe

How to make Andhra Style Charu Podi (Rasam Powder) recipe

Friday, April 11, 2014

The Jeelani Diaries at Vivanta by Taj, Begumpet

My earliest food memory is a time when I dreamt day and night of the luxurious food served in the expansive Hyderabadi Nizami kitchens in their good old days. I was just then finished reading a book on Hyderabad + its rich heritage & history and as a foodie by heart, I was most fascinated about their grand feasts, flair for food and intricately prepared dishes with such complex flavors. The cuisine by itself is meat-centric with various kinds of rustic haleems and kheemas with their khansamas (royal cooks) treated with high regard, often accompanying the Nizams themselves to far away places. Lest you think why so much talk about Nizami food today, let me tell you that today's post is about an exquisite event "The Jeelani Diaries" I attended at Vivanta by Taj, Begumpet and the end of the post has details on how you can experience the same while you are in the city. 

Related Posts Plugin for WordPress, Blogger...