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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.

Amaranth leaves Curry (తోటకూర కూర, தொட்டகுற கறி, ऐमारैंथ करी)

thotakuracurry_desibantu

Amaranth leaves Curry (తోటకూర కూర, தொட்டகுற கறி, ऐमारैंथ करी) is called as thotakura in Andhra Pradesh, these leaves are enjoyed in various dishes in all parts of South India. Amaranth leaves ares packed with nutrition and is a source of good fiber and is available all through the year in different varieties. Regional Dish: Andhra […]

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Beetroot Tomato Curry (బీట్రూట్ టమోటో కూర, பீட்ரூட், தக்காளி குழம்பு, चु चुकंदर टमाटर करी)

beetroot_tomato_curry_desibantu

Beetroot Tomato Curry (బీట్రూట్ టమోటో కూర, பீட்ரூட், தக்காளி குழம்பு,  चु चुकंदर टमाटर करी) is filled with color and burst of taste that comes from sweetness of beets with tanginess of tomatoes. This recipe goes well with chapathis.The health benefits of Beets are immense. They provide protection against Heart Disease, Beets’ Betaine Helps Lessen Inflammation, increases […]

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Goru Chikkudukaya Kobbari Fry (గోరుచిక్కుడుకాయకొబ్బరి వేపుడు, கொத்தவரைதேங்காய் பரி, गवारफली नारियल तलना )

goruchikudukaya_kobbari_fry_desibantu

Goru Chikkudukaya Kobbari Fry (గోరుచిక్కుడుకాయకొబ్బరి వేపుడు, கொத்தவரைதேங்காய் பரி, गवारफली नारियल तलना ) this curry is prepared mailing in Andhra Pradesh and many parts of North India. In Hindi it is called as gavar phalli, in English it is called as field beans. This curry is rich in good fiber with helps in digestion, and absorption […]

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Egg Masala Curry ( గుడ్డుమసాల కూర, ஏகக்மசாலா கறி, अंडा मसाला सालन)

egg_masala_desibantu

Egg Masala Curry ( గుడ్డుమసాల కూర, ஏகக்மசாலா கறி, अंडा मसाला सालन)  is delicious with creamy texture which goes well with chapathi as it mild, sweet and tangy in taste. Regional Dish: Enjoyed all over India with some variations. Cuisine Style: Andhra | Cooking Time 30 minutes | Take with chapati | Type Curry | Shelf […]

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Beans Coconut Fry (బీన్స్ కొబ్బరి కాయ వేపుడు, பீன்ஸ் தேங்காய் பரி, ಬೆಂಸ್ ತೆಂಗು ಫರ್ಟ್, बीन्स नारियल तलना)

Beans_coconut_desibantu

Beans Coconut Fry (బీన్స్కొబ్బరికాయ వేపుడు, பீன்ஸ் தேங்காய் பரி, ಬೆಂಸ್ತೆಂಗುಫರ್ಟ್, बीन्सनारियलतलना) is a typical South Indian curry that is served as a side with rice preparations. Regional Dish : Andhra; Tamilnadu; Karnataka; Kerala; South India; some places in North India. Cuisine Style : Andhra | Cooking  Time  20 minutes| Take it as Side Dish | Type fry | […]

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Potato lemon curry (బంగాళాదుంప నిమ్మరసం కూర, உருளைக்கிழங்கு சுற்றி, आलू नींबू का रस करी)

Lemon_potato_curry_desibantu

Potato lemon curry (బంగాళాదుంప నిమ్మరసం కూర, உருளைக்கிழங்கு சுற்றி, आलू नींबू का रस करी) is  prepared in any form is enjoyed by all , this curry is very simple with a twist of lemon juice which gives it a tangy and fresh feel. It can be enjoyed with rice, roti and dosa. Regional Dish : Andhra […]

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Three Bean Vegetarian Soup

three-bean-vegetarian-soup-desibantu

Three Bean Vegetarian Soup is a healthy and hearty soup that is very filling and can be enjoyed in any season. It is very nutritious as it is packed with high protein, good fiber and carbohydrates. Regional Dish: America, Europe, South America Cuisine Style: International | Preparation Time:  1hour 35mins | Take it as such […]

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Kashmiri Haak ( collard greens)

haak

Kashmiri Haak ( collard greens)  is a daily dish in Kashmir. Collard greens are slowly cooked in water for half an hour to one hour till tender. Haak is rich in nutrients and generally eaten with plain steamed rice. Here, the recipe for haak is quite simple, fast and flavorful without too many ingredients. Regional […]

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Dhansak

dansak

Vegetable Dhansak  is a popular Indian dish, especially popular among the Parsi Zoroastrian community. In Parsi homes, dhansak is traditionally made on Sundaysowing to the long preparation time. Dhansak consists of lentils, vegetables, spices, cumin seeds, ginger, and garlic together with meat and pumpkin. Within the Parsi community, dhansak usually contains goat meat or mutton; […]

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