Andhra pradesh __hydrabad


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Andhra pradesh __hydrabad

  1. 1. Andhra Pradesh
  2. 2. 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.
  3. 3. History and InfluencesThe 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 States rich cultural tapestry and and the cuisine.
  4. 4. 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.
  5. 5. 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.
  6. 6.  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
  7. 7.  Idlis Dosa PesarattuIt 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.
  8. 8. VepuduVepedu are fried vegetables that are crispy in nature and consists of okra, tinda, Potato.PappuToor Daal or Moong Daal cooked with vegetables.
  9. 9. Bagara baiganThe brinjal is cooked in a spicy, tangy masala mixture that has tamarind and lots of spices.PulusuA vegetable broth resembling sambar, but very different in preparation and taste.ChaaruCharu is a lighter version of Sambhar without vegetables.
  10. 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. 11. 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.
  12. 12. 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.
  13. 13.  Hyderabad food is basically non- vegetarian, but it also boasts for a wide range of traditional vegetarian dishes, which are tempting to the core.
  14. 14. 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.
  15. 15. 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.
  16. 16. SpecialitiesBiryaniIt 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.KababsIt is marinated meat/vegetable, cooked in different styles.
  17. 17. KormasMeat or vegetables preparation which is cooked in a pale but rich & creamy gravy.LukhmiIt is a Hydrabadi snacks that is actually a pastry, filled in center with spiced minced meat and deep fried.
  18. 18.  Methi MurgIt is a chicken preparation with fresh fenugreek leaves.HaleemHaleem is made from pounded wheat and mutton. this is cooked together then make to paste.
  19. 19.  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. AshrafiThese are coin shaped sweets made from Khoya. Previously it was used to have a print of Nizam’s gold coin.
  20. 20.  Badam-ki-JhalIt is famous sweet made with almonds. It like a round sandwich made with marzipan and top layer is covered with silver varq. Dil-e-FirdausA rich, milk-based sweet also has doodhi, kjhoya and sugar.It is the widely eaten desserts and means Sweet from sugar.
  21. 21.  Double-ka-MeethaA bread pudding prepared with fried bread slices, sugar, syrup, khoya, cardamom, pistas, rasins and is covered with raisins. Qubani-ka-MeethaIt is a stewed apricot dessert with cream and sugar and garnished with almonds.
  22. 22. Find out Mirch-ka-salan Tomato Qoot Ande-ka-Piyosi +++