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Telangana Cuisine
Telangana cuisine is the cuisine native to the Indian state of Telangana. The Telangana state lies on the Deccan plateau and its topography dictates more millets and roti based dishes. Jowar and Bajra features more prominently in their cuisine. Staple food Telangana in its cuisine, there is special place for rotis made from millet, such as ''jonna rotte'' (sorghum), ''sajja rotte'' (penisetum), or ''Sarva Pindi" and Uppudi Pindi'' (broken rice). In Telangana a gravy or curry is called ''Koora'' and ''Pulusu in based on Tamarind. A deep fry reduction of the same is called ''Vepudu''. ''Kodi pulusu'' and vepudu'' are popular dishes in meat. ''Vankaya (Brinjal)'', ''Aloogadda (potato) koora & fry'' are some of the many varieties of vegetable dishes. ''Telangana palakoora'' is a spinach dish cooked with lentils eaten with steamed rice and rotis. Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added. Popular Telangana curry dishes (known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian State
India is a federal union comprising 28 states and 8 union territories, with a total of 36 entities. The states and union territories are further subdivided into districts and smaller administrative divisions. History Pre-independence The Indian subcontinent has been ruled by many different ethnic groups throughout its history, each instituting their own policies of administrative division in the region. The British Raj mostly retained the administrative structure of the preceding Mughal Empire. India was divided into provinces (also called Presidencies), directly governed by the British, and princely states, which were nominally controlled by a local prince or raja loyal to the British Empire, which held ''de facto'' sovereignty ( suzerainty) over the princely states. 1947–1950 Between 1947 and 1950 the territories of the princely states were politically integrated into the Indian union. Most were merged into existing provinces; others were organised into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karimnagar District
Karimnagar district is one of the 33 districts of the Indian state of Telangana. Karimnagar city is its administrative headquarters. The district shares boundaries with Peddapalli, Jagityal, Sircilla, Siddipet, Jangaon, Hanamkonda district and Jayashankar Bhupalapally districts. Etymology Karimnagar was originally called ''Elagandala''. Later Kannada kingdoms such as Western Chalukyas ruled it. It was part of the great Satavahana Empire. Later, the ruling Nizams of Hyderabad changed the name to ''Karimnagar'', derived from the name of ''Shahenshah E Karimnagar Syed Kareemullah Shah Quadrii nithinvasi''. History After the districts re-organisation in October 2016, 3 new districts were carved out from the erstwhile Karimnagar district to form three new districts of Jagtial district, Peddapalli district and Rajanna Sircilla district. Few mandals were merged into other newly formed districts of Warangal Urban, Siddipet, Jayashankar Bhupalpally. Geography The district is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Telangana Cuisine
Telangana cuisine is the cuisine native to the Indian state of Telangana. The Telangana state lies on the Deccan plateau and its topography dictates more millets and roti based dishes. Jowar and Bajra features more prominently in their cuisine. Staple food Telangana in its cuisine, there is special place for rotis made from millet, such as ''jonna rotte'' (sorghum), ''sajja rotte'' (penisetum), or ''Sarva Pindi" and Uppudi Pindi'' (broken rice). In Telangana a gravy or curry is called ''Koora'' and ''Pulusu in based on Tamarind. A deep fry reduction of the same is called ''Vepudu''. ''Kodi pulusu'' and vepudu'' are popular dishes in meat. ''Vankaya (Brinjal)'', ''Aloogadda (potato) koora & fry'' are some of the many varieties of vegetable dishes. ''Telangana palakoora'' is a spinach dish cooked with lentils eaten with steamed rice and rotis. Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added. Popular Telangana curry dishes (known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In the United Kingdom, pancakes are often leavening agent, unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin Brittany, Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a ''palačinke'', a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sarva Pindi
Sarva pindi ( te, సర్వపిండి) is a savory, circular-shaped pancake made from rice flour and peanuts in Telangana, India. In the Warangal district, the item is known as "tappala chekka", while in Siddipet it is also known as "sarva pindi". "Ganju" means utensil or a round shaped bowl and "pindi" means flour in Telugu language. So, the phrase "Ganju Pindi" can be described as rice flour that is made like atta flour and stick to the round shaped pan. In Warangal, the dish is known as "ginnappa". The village Bollepally in Warangal district is particularly famous for ginnappa (sarva pindi), as the story about ginnappa first originated from the Challa Anasurya house in the village. Years ago, Anasurya was feeling very hungry in rainy season, but desired a new dish with less oil. As she had only rice flour in her home at the time, this led to the creation of the sarva pindi snack. She began to sell some in Bollepally village, Telangana district. Eventually the snack became ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roselle (plant)
Roselle (''Hibiscus sabdariffa'') is a species of flowering plant in the genus ''Hibiscus'' that is native to Africa, most likely West Africa and also found in India especially Maharashtra with local name ambali. In the 16th and early 17th centuries it was spread to the West Indies and Asia, respectively, where it has since become naturalized in many places. The stems are used for the production of bast fibre and the dried cranberry-tasting calyces are commonly steeped to make a popular infusion known as carcade. Description Roselle is an annual or perennial herb or woody-based subshrub, growing to tall. The leaves are deeply three- to five-lobed, long, arranged alternately on the stems. The flowers are in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout, conspicuous calyx at the base, wide, enlarging to and becoming fleshy and a deep crimson red as the fruit matures, which takes about six months. Names Asia Roselle is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyderabad
Hyderabad ( ; , ) is the capital and largest city of the Indian state of Telangana and the ''de jure'' capital of Andhra Pradesh. It occupies on the Deccan Plateau along the banks of the Musi River (India), Musi River, in the northern part of Southern India. With an average altitude of , much of Hyderabad is situated on hilly terrain around Hyderabad city lakes, artificial lakes, including the Hussain Sagar lake, predating the city's founding, in the north of the city centre. According to the 2011 Census of India, Hyderabad is the List of cities in India by population, fourth-most populous city in India with a population of residents within the city limits, and has a population of residents in the Hyderabad Metropolitan Region, metropolitan region, making it the List of metropolitan areas in India, sixth-most populous metropolitan area in India. With an output of 74 billion, Hyderabad has the fifth-largest urban economy in India. Muhammad Quli Qutb Shah established Hy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakinalu
Sakinalu (or sakinaalu, Chakinaalu Telugu: సకినాలు) is a special type of snack prepared in the northern region of Telangana, India. It consists of concentric circles made of rice flour dough, fried in oil. It is prepared during the Makar Sankranti festival. As per Telugu tradition, they are given to the groom's parents by the bride's parents to distribute among their relatives and friends. Ingredients Sakinalu is made of rice flour seasoned with small amounts of spices, sesame seeds, carom seeds (ajwain), and salt. Etymology The word "sakinalu" is believed to be originated from "chakinamu", which is based on "chakram", which means wheel or circle. This is because of its circular shape. The farmer community prepares this traditional festival cuisine during Makar Sankranti when the fresh crop of paddy has been harvested. Grade It is recognized as one of the Telangana Telangana (; , ) is a States and union territories of India, state in India situated on the so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snake Gourd
''Trichosanthes cucumerina'' is a tropical or subtropical vine. Its variety ''T. cucumerina'' var. ''anguina'' raised for its strikingly long fruit. In Asia, it is eaten immature as a vegetable much like the summer squash and in Africa, the reddish pulp of mature snake gourd is used as an economical substitute for tomato. Common names for the cultivated variety include snake gourd, serpent gourd, chichinda and padwal. ''Trichosanthes cucumerina'' is found in the wild across much of South and Southeast Asia, including India, Bangladesh, Nepal, Pakistan, Sri Lanka, Indonesia, Malaysia, Myanmar(Burma) and southern China (Guangxi and Yunnan). It is also regarded as native in northern Australia. and naturalized in Florida, parts of Africa and on various islands in the Indian and Pacific Oceans. Formerly, the cultivated form was considered a distinct species, ''T. anguina'', but it is now generally regarded as conspecific with the wild populations, as they freely interbreed: * ''Tric ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gongura
Puntikura/Gongura is the form of the roselle plant (''Hibiscus sabdariffa'') grown for its edible leaves in India and in other countries like Fiji. These leaves are used in south-central Indian cuisine to impart a tart flavour. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is a rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition.Indian Home Cooking, S. Saran and S. Lyness, 2004 ''Gongura'pacchadi'', a form of chutney or relish, is a quintessential part of Andhra cuisine. Telugu people, mainly from Andhra Pradesh, locally call it ' (mother Andhra) in Telugu due to its significance in their daily diet. While it has many culinary uses, the most popular version is the pickled form. Although Gongura is widely consumed in homes all over Andhra Pradesh, Gongura is more popular in hotels, restaurants, eateries and food joints. It is also grown in K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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