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Monthly Archives: February 2015
Gongura royyalu (gongura prawns curry)
Gongura royyalu (in Telugu) means gongura prawns curry. Gongura (sorrel leaves) or khatti bhaji (in Hyderabad it is known like that) is very famous and very much used in Andhra Pradesh. Gongura is one of my favourite green leaves and is sour in taste. In restaurants which specialize in Andhra food, they serve gongura royyalu (gongura prawns curry) which is a popular dish in Andhra. In my home it is very rare we prepare gongura royyalu as we make gongura mamsam and gongura with boti (goats intestine) or gongura chicken.
Falooda
Falooda is a very popular Indian dessert/cold beverage with a variety of toppings/layers, ice cream or kulfi. Falooda is also very popular in Indonesia, Pakistan and Middle East but they prepare differently in different region and as per their taste. Traditionally, falooda is served in layers with a combination of basil seeds, jellies, fresh fruits, colourful vermicelli, rabadi (reduced milk), rose coloured and flavoured milk, ice cream or kulfi and for garnishing – cashews, almonds and pistachios.