Today's Featured
Chintapandu Pulihora
Chintapandu Pulihora is one of the famous festival and picnic item in Andhra. Cooked rice mixed with tamarind paste and fried peanuts along with other ingredients has a unique tangy taste, and last upto a day with refrigerating.
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Rice bathed with tomato and cooked along with some ginger garlic and other spices. Serves as a quick lunch or dinner recipe, goes good with raita or by itself.
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Marinated prawns cooked with a variety of spices, layered with semi cooked basmati rice and cooked again to perfection.
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Hyderabadi Dum Biryani is one of the most popular biryanis in south India. Chicken marinated with spices over night and dum cooked with basmati rice, incorporating the flavors in to rice.
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Thai fried rice, also called Khao Pad(Khao means rice, and Pad means to fry) is very easy and fast to prepare. Cooked jasmine rice seasoned with soy sauce, sugar, salt, possibly some chili sauce, fish sauce, oyster sauce and basil leaves.
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Hot Pongal is one of my favorite breakfast/dinner recipe. This is also served as prasadam in temples. Rice and Moongdal cooked with ghee, black peppers gives it a nice aroma and spicy taste. Serve hot with coconut chutney.
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Quick and easy tangy rice, made with grated green mango and turmeric. You can also substitute the mango with freshly squeezed lemon juice.
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Traditional pulav rice, made with mild spices , coconut and white rice. This is a very mild dish, tastes good with any Kurma.
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