F for Feni (Pheni) Besan Laddu (Shredded Vermicelli Chickpea Flour Ladoo) + 2-minute Feni Payasam Recipe


Learn how to make two super simple dessert recipes with an ingredient called Feni (or Pheni/Sevai) available pretty much in every other shop in Hyderabad's Charminar area. It looks like thin vermicelli usually roasted/fried in ghee. One dish is a scrumptious laddu recipe made with chickpea flour, coarsely ground feni and sugar; Another is a payasam or kheer dish that can be put together in literally 2 minutes. :-) 

F for Feni (Pheni) Besan Laddu and Feni Payasam

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.


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. 

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

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. 


B for Bangaladumpa Pulusu | Potatoes and Tamarind Stew | Andhra Recipes


Learn how to make an easy and zingy stew very commonly made in Andhra kitchens. I added potato for today's recipe but this is such a forgiving recipe that almost anything can be added to increase the flavor quotient. Best part --> it's vegan!


A for Aratikaya Ava Pettina Kura | Raw Banana (Plantain) Curry in Mustard Paste | Andhra Recipes


Learn how to make a simple and easy dry curry recipe popularly made in many coastal Andhra households. It is a process where we cook any vegetable in a mustard paste which add an extra zingy flavor. Eons ago, I wrote about a version which uses cabbage and to this date it is one of the most popular of all curry recipes published on the blog. Many mustard lovers out there. Eh?


 
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