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Curry ( /ˈkʌri/) is a generic description used throughout Western culture to describe a variety of spiced dishes, especially from Indian, Pakistani or other South Asian cuisines. Three spices found in most curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (meats, fish, lentils, rice, etc.).[1] The word “curry” is analogous to “soup” or “stew” in that there is no particular ingredient that makes something “curry.”

Curry’s popularity in recent decades has spread outward from the Indian subcontinent to figure prominently in international cuisine. Consequently, each culture has adopted spices in its indigenous cooking to suit its own unique tastes and cultural sensibilities. Curry can therefore be called a pan-Asian or global phenomenon with immense popularity in Thai, British, Japanese and Jamaican cuisines.

Andhra Chicken Pickle (ఆంధ్ర కోడి ఊరగాయ, मुर्गी की अचार )

chicken pickle

Andhra Chicken Pickle (ఆంధ్ర కోడి ఊరగాయ, आंध्र मुर्गी की अचार) The name itself speaks, it is pickling of chicken, using it as a preserve, so that it can be enjoyed yearlong at any time, avoiding that hassle of preparation. This pickle is worth to taste as it is very much different from other pickle, the […]

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Chicken Curry (चिकन (मुर्गी) करी, కోడి కూర, கோழி கறி, তরকারি)

chicken curry

Chicken Curry (विशुद्ध भारतीय चिकन (मुर्गी) करी, కోడి కూర, கோழி கறி,  তরকারি) As we know chicken curry is prepared with different variations all around the world. But below mentioned recipe is what prepared in many Indian homes, with excluding one or two ingredients. This curry is enjoyed with either rice or with chapathi. As this […]

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Cluster Beans peas Curry ( గోరుచిక్కుడు పప్పు కూర, கொத்தவரை பருப்பு சுற்றி, गवार फली दाल कड़ी)

goruchikudukayapappu

Cluster Beans peas Curry ( గోరుచిక్కుడు పప్పు కూర, கொத்தவரை பருப்பு சுற்றி, गवार फली दाल कड़ी) it is very famous recipe in east godavari dist in Andhra pradesh. It is very famous in hotels. Regional Dish : Andhra; Tamilnadu; South India. Cuisine Style : Andhra | Cooking Time 20 minutes | Take with rice | Type […]

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Tangy Amaranth leaves stew (తోటకూర పులుసు, முளைக் கீரை குழம்பு, चावली पत्ते कड़ी)

totakurapulusukura_desibantu

Tangy Amaranth leaves stew (తోటకూర పులుసు, முளைக் கீரை குழம்பு, चावली पत्ते कड़ी) is an amazing dish that tastes tangy, spicy, sweet and a natural earthly flavor. Made of Thota kura also known as Amaranth leaves are very popularly cooked in most of the south Indian homes.Pulusu is a clear broth (tamarind) cooked with vegetables and […]

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