Traditional recipes

Raw Mango Rice ~ Spicy Tangy Traditional Recipe

March 29, 2012

The tanginess of raw mangoes combines with the sharp flavours of mustard in this recipe. A popular preparation in many South Indian homes during the seasons when raw mangoes are in abundance, raw mango rice is a simple and delicious recipe. Here is this recipe from Cooking at Home with Pedatha, our Vegetarian Cookbook of [...]

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Curry Leaf Powder ~ Healthy & Nutritious

January 15, 2012

Curry Leaves are an indispensable addition to South Indian Cuisine. They are said to have many medicinal properties such as an antidiabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leaves are also known to be good for hair, for keeping them healthy and long. Here we present this nutritious powder from our book “Cooking at [...]

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Brinjal Pasty Vegetable with Black Eyed Beans

October 15, 2011

Brinjal, Aubergine, Eggplant in English & Baingan, Vankaya, Kathrikai in regional Indian languages, this is a very popular & commonly used vegetable across India. What is amazing about Brinjal is its versatility and the array of dishes one can prepare with it. Here, we present a side-dish from “Cooking at Home with Pedatha, our Vegetarian [...]

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Yummy pickle with yellow cucumber

August 4, 2011

Nakka Dhosakaya (to be pronounced as Dhōsakāya) or Yellow Cucumber is native to state of Andhra Pradesh though variations can be found elsewhere in the country. It is very versatile as it is used to make Dal, Curry, Chutney and Pickle. The crunch of this cucumber makes all the difference. In non-mango season, it replaces [...]

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Traditional Menu from Vegetarian Cookbook at Femina

January 20, 2008

A vegetarian menu comprising of andhra recipes from “Cooking at Home with Pedatha” are featured in this annual supplement by Femina in an article titled “Amazing Andhra”. HERE IS THE INTRODUCTION AS GIVEN IN THE ARTICLE: Subhadra Krishna Rau Parigi’s (or Pedatha as she is known) culinary excellence and generosity as a hostess were well [...]

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