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Everything posted by prasad2

  1. Defenitely on Andhra pickles will have my mom sit next to me and start putting these recipes together and start sharing. Yum, we never buy pickles, they are always home made.
  2. Hello Suvir and Indiagirl and the rest of the forum. Well, the Gunpowder the Andhra name is Korivikaram. Thanks for the Tamil version of the powder, I am going to try. Gongura ! Love it with steamed sticky rice with a touch of sesame or peanut oil and sliced red or spanish onion. Try doing a meat dish with gogura pickle. Tastes fantastic, i have tried it in the past. On the pickles of the south or the so called Andhra pickles, cloves of garlic with skin on, soaks in oils, lemon juice and the rest of the ingredients, gives it a great flavor, believe I always look for those cloves of garlic in the pickles. They taste very good, that soury tangy pickly flavor. This is garlic tasting so good with out roasting it. i do not believe the garlic influence is from the Nawabs, since Nawabs never hit on Andhra but were in charge of Hyderabad and Secunderabad.. Yes the Kayasthas family are a part of Hyderabad with Nawab's influence. I think the food varies in preperations from Maharashtra to tamilian to Andhra, except on the borders of these States. Even Andhra food, Telengana (A province of Andhra Pradesh) and Nawab food is totally different. Now, the pickles in Andhra Gongura Patchadi, Avakaya(Awa is mustard seeds and kaya is Mango), Allam patchadi (More of Ginger), Nimmakaya Patchadi (Lime Pickle) and many more. Pickles of Andhra
  3. Thanks Monica for welcoming me. GUNPOWDER. I literally enjoy this every other morning with South Indian Breakfast. Whole Coriander Seeds - 1 Cup Whole Red chillies - 1/2 Cup Whole Cumin Seed - 1/8 Cup Roasted Soft Lentil - 1 Cup Vegetable Oil - 2 Tblspn Garlic - 10 Cloves Urad Dal - 1 Tsp Salt Roast coriander seeds, red chillies, cumin seeds and the soft lentils, adding 1Tblspn of oil. In a dry blender grind coarsely and add salt. Using your knife blade, flatten garlic cloves. In a seperate pan temper urad dal with garlic and mix it with the powder. Now, the most important thing before you serve or eat, melt some butter or pure ghee. On your serving make a little well by filling it with ghee and mix and dip your idly or dosa. Hope you enjoy this recipe. Prasad
  4. I can give you the Andhra Gunpowder recipe from my mom's kitchen. Excellent with Idli, Uthappam and Dosa. Prasad
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