Ten Favourite Recipes of Telangana
It’s not an exaggeration to quote that Telangana features on every food lover’s bucket list. Tamarind, sesame seeds, red chilies, and asafoetida are common ingredients in both vegetarian and non-vegetarian dishes in Telangana cuisine, which is known for its spicy flavours. Curries and pickles both rely on roselle, an essential ingredient. Millet bread/roti is a mainstay in the state of Telangana and Hyderabad, the capital of Telangana, as one might expect, is famous for its biryanis and Karachi biscuits. A lot of people don't realize that Telangana cuisine is about so much more than that!
Some of the most well-known dishes from Telangana are?
With ingredients from each level of the food pyramid included in the recipe, Sarva Pindi is a great option for a nutritious breakfast or snack. With rice flour, chana dal, peanuts, and chili, this savoury pancake is cooked to perfection. To keep the recipe intact, it is important to poke holes in the rolled-out dough mixture before cooking it in a deep, round pan. Its preparation gives it the name Ginne Appa as well.
What if there is a practical way to use the leftover chapatis, repurposing it into a dish that is sweet, healthy, and delicious? People of Telangana have a way of seeing the bright side, and this dish is just one example of how we do it. Shaped into little balls, Malidalu consists of jaggery, cashews, pista, and ghee mixed with pieces of chapati. It is the ideal answer for anyone who wants something sweet after a meal & is nutrient-dense as well.?
Everybody loves a good, deep-fried snack now and then, right? Among the many grubs that the Telangana people have refined and renamed throughout the years, murukku, chakli, etc., is Sakinalu. While the aforementioned items and Sakinalu share a similar preparation, they are not the same. Rice and sesame seeds are the main ingredients of Sakinalu; there are no spices, so it's a mild and easy-to-make snack.
Garijalu, also known as Kajjikaya, is a crispy dessert with a sweet filling of sugar, dry grated coconut, and subtle cardamom flavours. Its shape is reminiscent of Karanji, a sweet dish from Maharashtra, and it is deep-fried. After stuffing the pastry with a filling, the crispy shell—made of maida—is rolled out into circles and folded to form a half-moon shape. The people of Telangana have taken pleasure in making these for generations.
Pachi Pulusu is a lifesaver on those mornings when you're too sick to cook or when you want Rasam but don't feel like going through the hassle of making it from scratch. The main distinction between Rasam and Pachi Pulusu is that Rasam involves a lot of cooking while Pachi Pulusu merely uses heat to temper the seasoning. In contrast to Rasam, which calls for boiling the tamarind, this recipe simply calls for soaking it in lukewarm water.?
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At last, something meat lovers can relish! The word "golichina" means "fry" in the Telugu language. Succulent chunks of mutton are cooked in a thick gravy that is packed with locally grown spices. The dish is simmered over a low flame for hours so the meat can absorb all the curry, just like in traditional Telangana cuisine. Chapati, rice, or dosa are the usual accompaniments. This dish has a mouthwatering flavour, indeed.
The Nizams of Hyderabad had such a profound impact on the state that their jewel-encrusted dish, Hyderabadi Biryani, is now famous all over the world. Pakki biryani and Kachchi gosht ki biryani are the two varieties. As the biryani cooks, the flat dough covering the marinated meat rises in the heat, signaling that it is ready to be devoured. The meat is cooked in layers of rice in a large handi. There is a vegetarian version of the biryani, too.
Chegodilu, a crunchy snack food that goes well with tea, is so addicting that it's hard to put down once you taste it. The toasted sesame seeds are the star of this deep-fried snack, lending it a distinctive nutty flavour that complements the subtle spiciness.
During special occasions like Ganesh Chaturthi, the recipe for Polelu—a very thin, flattened Indian bread filled with jaggery, channa dal, cardamom powder, and ghee—is often prepared. You can easily make it at home, and you can find it in stores in sealed plastic bags.
?The grandeur of any event is amplified with the help of Qubani Ka Meetha. To make this aromatic and delicious dessert, dried apricots are cooked until they become a compote. Then, sugar, ghee, saffron threads, and almonds are added. It goes well with a scoop of ice cream, custard, or even just malai.
Although you can find some of these dishes all over India, the genuineness of them originates from Telangana. Hence, every once in a while, let's swap out the regular dishes for something more authentic to Telangana culture!