Kitchen Studio

Indira Talasila

1|Page

Kitchen Studio

Indira Talasila

2|Page

Kitchen Studio

Indira Talasila

KITCHEN STUDIO Presents

45 Homestyle Recipes Directly from My Mother’s Kitchen that You Can Master

by

Indira Talasila

3|Page

Kitchen Studio

Indira Talasila

4|Page

Kitchen Studio

Indira Talasila

Published by Notion Press 2021 Copyright © Indira Talasila 2021 All Rights Reserved. ISBN 978-1-63920-924-8

This book has been published with all reasonable efforts taken to make the material error-free after the consent of the author. No part of this book shall be used, reproduced in any manner whatsoever without written permission from the author, except in the case of brief quotations embodied in critical articles and reviews. The Author of this book is solely responsible and liable for its content including but not limited to the views, representations, descriptions, statements, information, opinions and references [“Content”]. The Content of this book shall not constitute or be construed or deemed to reflect the opinion or expression of the Publisher or Editor. Neither the Publisher nor Editor endorse or approve the Content of this book or guarantee the reliability, accuracy or completeness of the Content published herein and do not make any representations or warranties of any kind, express or implied, including but not limited to the implied warranties of merchantability, fitness for a particular purpose. The Publisher and Editor shall not be liable whatsoever for any errors, omissions, whether such errors or omissions result from negligence, accident, or any other cause or claims for loss or damages of any kind, including without limitation, indirect or consequential loss or damage arising out of use, inability to use, or about the reliability, accuracy or sufficiency of the information contained in this book. All images used in this book are subject to copyrights and are the property of their respective owners. The Author doesn’t claim any copyright to the said content.

5|Page

Kitchen Studio

Indira Talasila

6|Page

Kitchen Studio

Indira Talasila

Dedication I dedicate this book to my parents Kodali SambasivaRao and Kodali Renuka Devi, and to my in-laws Talasila SubbaRao and Talasila Ganga Parvati.

7|Page

Kitchen Studio

Indira Talasila

8|Page

Kitchen Studio

Indira Talasila

ापणं हिवः व ै तेन ग ं

ा ौ णा तम् । कमसमािधना ॥

अहम् वै ानरो भू ा ाणीनाम् दे हमाि तः | म् चतुिवदम् || ाणापान समायु ः पचा The whole creation is the gross projection of Bramham, the Cosmic Consciousness itself; the food too is Bramham, the process of offering it is Bramhan; it is being offered in the fire of Brahman. He who thus sees Brahman in action reaches Bramham alone. I, the Supreme Spirit, abiding in the body of living beings as the Fire (Vaiswanara) in their stomach I am associated with their Praana and Apaana, digest the four types of foods (solids, fluids, semi-fluid, and liquid) which they eat.

9|Page

Kitchen Studio

Indira Talasila

10 | P a g e

Kitchen Studio

Indira Talasila

AUTHOR’S NOTE What made me want to write this book? I've seen my mother prepare a variety of delicious dishes in the kitchen since I was a kid, but I've never been inspired to try anything new. I enjoyed eating and knew nothing else. Since I finished my studies and got married, I realized that I had no idea how to plan something in the kitchen for a proper meal. My husband, on the other hand, enjoys cooking and used to experiment with various variations of conventional recipes. Since he works for the central government and we always had to move around to various cities every couple of years, so, I was able to live in various parts of the country (Gujarat, Kutch, Karnataka, Maharastra, and Andhra Pradesh). I was born in Andhra Pradesh's coastal area (East Godavari district Kakinada) and later moved to Maharastra where I completed my Graduation in (Microbiology and Biochemistry) Even though I spent so much time in Maharashtra (Nagpur), my interest or taste for Andhra cuisine didn't change. I didn’t realize when I fell in love with cooking and started experimenting with different variety of dishes, but what I realized is after doing so much research my love for Andhra cuisine has increased. I feel somewhere very strongly connected to my roots. All this has inspired me to write this book for true Andhra food lovers. People usually think it is very hard to prepare traditional recipes because they require lots of hard work, preparation, and are time-consuming. But I would proudly say they are very easy to prepare and the only thing is knowing the correct procedure, which you will be able to do by following the recipes in this book. I have focused only on the main course dishes in this book.

11 | P a g e

Kitchen Studio

Indira Talasila

I hope that, like me, you can discover these traditional Andhra recipes that are not only tasty but also easily accessible via this book. Do explore, just don't forget to have fun when doing so. This book is just a starting, there are several more recipes to come, which I will include in my forthcoming books, along with simple preparation strategies and tips. I welcome any questions, comments, and opinions. You can reach out to me at [email protected]. Also, check out my YouTube channel - Kitchen Studio by Indira Talasila.

12 | P a g e

Kitchen Studio

Indira Talasila

ANDHRA PRADESH CUISINE Andhra Pradesh is known for its fiery cuisine as well as its diverse cultural heritage. This cuisine comprises both traditional Andhra cuisine and Mughlai-influenced Hyderabadi cuisine. Andhra Pradesh's typical delicacies are perfectly delectable, with liberal use of spices. Every meal, whether it is snacks, lunch, dinner, or anything else, has its specialty. Since there is a combination of Hindu and Muslim food types, the eating patterns are very diverse. Andhra cuisine is mostly vegetarian, with seafood being favored along the coast. Food is traditionally served on a banana leaf with people seated on mats. A sprinkling of water across the banana leaf denotes that the meal is served and about to be eaten. Rice is served with a dollop of ghee. A whole traditional meal is made up of almost different kinds of dishes. Pulihara, or Tamarind Rice, is the state's signature dish, (refer to Chapter 4) with green chilies providing a kick of spice. Green leafy vegetables are cooked with a variety of masalas (spices) to give the dish a variety of flavors. Non-vegetarian foods, usually spicy and hot, are also a part of traditional Andhra cuisine. The food is dominated by red chilies, making it one of the hottest and spiciest. Guntur chilies are very famous for their chili and color. Pickles are also an important part of the food as is Podis, which is a powdered mixture of different ingredients that have been dried or broiled. They are usually eaten with a dollop of pure ghee. Pappu – Toor Daal (Kandi Pappu) or Moong Daal (Pesara Pappu) that has been cooked with a vegetable or green leafy vegetable is also popular (Refer to Chapter 3 Dal). Pulusu – Ullavacharu (cooked horse gram soup), which is served with fresh cream or ghee. (refer to chapter 5 Pulusu) A type of vegetable curry that is commonly exported to Western

13 | P a g e

Kitchen Studio

Indira Talasila

countries. Majjiga Pulusu – Buttermilk with turmeric and boiled vegetables cooked in it. (refer to chapter 8 for majjiga/curd). Finally, Majjiga (Buttermilk) or Perugu (yogurt) is served. This is how the Andhra platter is served.

14 | P a g e

Kitchen Studio

Indira Talasila

Groceries| Ingredients list Rice:   

Basmati rice Sona masuri Extra long grained rice

Pulses (Dal):  Tur Dal  Moong Dal  Masoor Dal  Chana Dal  Roasted Chana Dal (known as chana dalia)  Urad Dal (with skin and split)  Horse gram Spice powder:  Red chili powder  Black pepper powder  Rasam powder (MTR Rasam powder)  Garam masala powder  Cumin powder Spices:         

Black mustard seeds Black pepper whole Asafoetida (Hing) Bay leaf Fennel seeds Fenugreek seeds Cumin (jeera) Cinnamon Dried red chillies

15 | P a g e