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Andhra Pradesh
Andhra pradesh __hydrabad
Features

   Rice is the staple food of the Andhra Pradesh
    and a lot of local food is rice based.
   The cuisine of Andhra Pradesh includes both
    the original south Indian as well as the
    mughlai influence.
History and Influences

The various dynasties that ruled the State of
  Andhra Pradesh, from the Pallavas,
  Chalukyas, Kakatiyas, Mughals, to the Asaf
  Jahis, all have contributed significantly to the
  State's rich cultural tapestry and and the
  cuisine.
Ingredients and spices

   This cuisine is distinguished by a greater
    emphasis on rice as the staple grain, a
    variety of pickles, and the liberal use of
    coconut and particularly coconut oil and curry
    leaves, Spices and tamarind.
Food Habits

   The food habits are quite assorted as there is
    a blend of both Hindu and Muslim styles. The
    Andhra cuisine is mainly vegetarian and only
    in the coastal areas seafood is preferred. The
    staple food of Andhra Pradesh is Rice, which
    is served with sambar. It is also served with
    other lentil preparations along with
    vegetables.
   Traditionally, the food is eaten on a banana
    leaf
   Idlis are commonly eaten as a breakfast item
    or as a full meal along with Coconut Chutney,
    and/or sambar.
   Dosa
   Order/sequence in Lunch
  Idlis
 Dosa

 Pesarattu

It is same as dosa, but the batter is made of
   green mung beans, the taste of which is
   unique. It is usually thin and crispy, with
   onions, green chillies, chopped ginger and
   coriander.
Vepudu
Vepedu are fried vegetables that are crispy in
 nature and consists of okra, tinda, Potato.
Pappu
Toor Daal or Moong Daal cooked with
 vegetables.
Bagara baigan
The brinjal is cooked in a spicy, tangy masala
  mixture that has tamarind and lots of spices.
Pulusu
A vegetable broth resembling sambar, but very
  different in preparation and taste.
Chaaru
Charu is a lighter version of Sambhar without
  vegetables.
   Bagara baigan
   The brinjal is cooked in a spicy, tangy masala
    mixture that has tamarind and lots of spices.
   Pulusu
   A vegetable broth resembling sambar, but
    very different in preparation and taste.
   Chaaru
   Charu is a lighter version of Sambhar without
    vegetables.
Hydrabad

   Hyderabad - The capital of Andhra Pradesh,
    located on the Deccan Plateau in the
    southern part of India. It is closely linked with
    Secunderabad, and these two are called as
    'Twin cities'. A man made lake, known as the
    Hussain Sagar Lake, separates the two
    cities.
Characteristics

   Rice is the staple diet, but wheat is also consumed and meat is a
    part of almost every meal.
   The salient features of Hyderabadi food are the key flavours of
    coconut, tamarind, peanuts and sesame seeds.
   The food is Fiery hot and oily, because of chillies, that are used
    in abundance and the oil literally floats on the top.
   The cuisine draws its flavour from two rich legacies - the Deccani
    cuisine of Nizams with its delectable biryanis, haleem kebabs etc
    and the Andhra style of food, laced with mustard, garlic and
    chillies and eaten with chutney and pickle.
   Hyderabad food is basically non- vegetarian,
    but it also boasts for a wide range of
    traditional vegetarian dishes, which are
    tempting to the core.
Ingredients and spices used

   Hydrabadi believes to use the best
    ingredients and utmost attention is given to
    selection of the right kind of spices, meat,
    rice etc.The addition of a certain herb, spice,
    condiment, coconut, tamarind, peanuts and
    sesame seeds or combination of all these
    add a distinct taste and aroma.
Cooking style

   Slow-cooking is the hallmark of Hyderabadi
    cuisine. There is a saying in Hyderabad,
    cooking patiently or ithmenaan se is the key.
    Traditional utensils made of copper, brass,
    earthen pots are used for cooking.
Specialities

Biryani
It is the aromatic long grained basmati rice
  cooked with mutton or chicken pieces. These
  meat pieces add a flavor of their own to the
  preparation.
Kababs
It is marinated meat/vegetable, cooked in
  different styles.
Kormas
Meat or vegetables preparation which is
   cooked in a pale but rich & creamy gravy.
Lukhmi
It is a Hydrabadi snacks that is actually a
   pastry, filled in center with spiced minced
   meat and deep fried.
 Methi Murg
It is a chicken preparation with fresh fenugreek
  leaves.

Haleem
Haleem is made from pounded wheat and
 mutton. this is cooked together then make to
 paste.
 Sheer Korma
 Popularly called as Seviyan,is the delicious
  'Kheer', made with 'Seviyan', dried fruits and
  dates.served during the festival day of Id-ul-
  Fitr.
 Ashrafi

These are coin shaped sweets made from
  Khoya. Previously it was used to have a print
  of Nizam’s gold coin.
  Badam-ki-Jhal
It is famous sweet made with almonds. It like a
   round sandwich made with marzipan and top
   layer is covered with silver varq.
 Dil-e-Firdaus

A rich, milk-based sweet also has doodhi,
   kjhoya and sugar.It is the widely eaten
   desserts and means Sweet from sugar.
 Double-ka-Meetha
A bread pudding prepared with fried bread
  slices, sugar, syrup, khoya, cardamom,
  pistas, rasins and is covered with raisins.

  Qubani-ka-Meetha
It is a stewed apricot dessert with cream and
   sugar and garnished with almonds.
Find out
   Mirch-ka-salan
   Tomato Qoot
   Ande-ka-Piyosi
   +++

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Andhra pradesh __hydrabad

  • 3. Features  Rice is the staple food of the Andhra Pradesh and a lot of local food is rice based.  The cuisine of Andhra Pradesh includes both the original south Indian as well as the mughlai influence.
  • 4. History and Influences The various dynasties that ruled the State of Andhra Pradesh, from the Pallavas, Chalukyas, Kakatiyas, Mughals, to the Asaf Jahis, all have contributed significantly to the State's rich cultural tapestry and and the cuisine.
  • 5. Ingredients and spices  This cuisine is distinguished by a greater emphasis on rice as the staple grain, a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves, Spices and tamarind.
  • 6. Food Habits  The food habits are quite assorted as there is a blend of both Hindu and Muslim styles. The Andhra cuisine is mainly vegetarian and only in the coastal areas seafood is preferred. The staple food of Andhra Pradesh is Rice, which is served with sambar. It is also served with other lentil preparations along with vegetables.
  • 7. Traditionally, the food is eaten on a banana leaf  Idlis are commonly eaten as a breakfast item or as a full meal along with Coconut Chutney, and/or sambar.  Dosa  Order/sequence in Lunch
  • 8.  Idlis  Dosa  Pesarattu It is same as dosa, but the batter is made of green mung beans, the taste of which is unique. It is usually thin and crispy, with onions, green chillies, chopped ginger and coriander.
  • 9. Vepudu Vepedu are fried vegetables that are crispy in nature and consists of okra, tinda, Potato. Pappu Toor Daal or Moong Daal cooked with vegetables.
  • 10. Bagara baigan The brinjal is cooked in a spicy, tangy masala mixture that has tamarind and lots of spices. Pulusu A vegetable broth resembling sambar, but very different in preparation and taste. Chaaru Charu is a lighter version of Sambhar without vegetables.
  • 11. Bagara baigan  The brinjal is cooked in a spicy, tangy masala mixture that has tamarind and lots of spices.  Pulusu  A vegetable broth resembling sambar, but very different in preparation and taste.  Chaaru  Charu is a lighter version of Sambhar without vegetables.
  • 12. Hydrabad  Hyderabad - The capital of Andhra Pradesh, located on the Deccan Plateau in the southern part of India. It is closely linked with Secunderabad, and these two are called as 'Twin cities'. A man made lake, known as the Hussain Sagar Lake, separates the two cities.
  • 13. Characteristics  Rice is the staple diet, but wheat is also consumed and meat is a part of almost every meal.  The salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds.  The food is Fiery hot and oily, because of chillies, that are used in abundance and the oil literally floats on the top.  The cuisine draws its flavour from two rich legacies - the Deccani cuisine of Nizams with its delectable biryanis, haleem kebabs etc and the Andhra style of food, laced with mustard, garlic and chillies and eaten with chutney and pickle.
  • 14. Hyderabad food is basically non- vegetarian, but it also boasts for a wide range of traditional vegetarian dishes, which are tempting to the core.
  • 15. Ingredients and spices used  Hydrabadi believes to use the best ingredients and utmost attention is given to selection of the right kind of spices, meat, rice etc.The addition of a certain herb, spice, condiment, coconut, tamarind, peanuts and sesame seeds or combination of all these add a distinct taste and aroma.
  • 16. Cooking style  Slow-cooking is the hallmark of Hyderabadi cuisine. There is a saying in Hyderabad, cooking patiently or ithmenaan se is the key.  Traditional utensils made of copper, brass, earthen pots are used for cooking.
  • 17. Specialities Biryani It is the aromatic long grained basmati rice cooked with mutton or chicken pieces. These meat pieces add a flavor of their own to the preparation. Kababs It is marinated meat/vegetable, cooked in different styles.
  • 18. Kormas Meat or vegetables preparation which is cooked in a pale but rich & creamy gravy. Lukhmi It is a Hydrabadi snacks that is actually a pastry, filled in center with spiced minced meat and deep fried.
  • 19.  Methi Murg It is a chicken preparation with fresh fenugreek leaves. Haleem Haleem is made from pounded wheat and mutton. this is cooked together then make to paste.
  • 20.  Sheer Korma  Popularly called as Seviyan,is the delicious 'Kheer', made with 'Seviyan', dried fruits and dates.served during the festival day of Id-ul- Fitr.  Ashrafi These are coin shaped sweets made from Khoya. Previously it was used to have a print of Nizam’s gold coin.
  • 21.  Badam-ki-Jhal It is famous sweet made with almonds. It like a round sandwich made with marzipan and top layer is covered with silver varq.  Dil-e-Firdaus A rich, milk-based sweet also has doodhi, kjhoya and sugar.It is the widely eaten desserts and means Sweet from sugar.
  • 22.  Double-ka-Meetha A bread pudding prepared with fried bread slices, sugar, syrup, khoya, cardamom, pistas, rasins and is covered with raisins.  Qubani-ka-Meetha It is a stewed apricot dessert with cream and sugar and garnished with almonds.
  • 23. Find out  Mirch-ka-salan  Tomato Qoot  Ande-ka-Piyosi  +++