Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This recipe is an adaptation of the traditional Alu Bhujia which is a savory snack made with potato puree and chickpea flour and is gluten free.Commonly made during festivals and as evening snacks.I have used the purple sweet potato for this recipe which gives the snack a light purple hue to it.Preparation time:60 minsServes: around... Continue Reading →
This was one of the fun cakes I made, my boss was leaving the company and I wanted to make a cake that reminds him of the company and us.So whats better than the company logo.My boss and all my colleagues were blown away by the idea, my boss repeatedly mentioned "oh my god this... Continue Reading →
This cake base goes well for recipes calling for caramel/butterscotch type of flavors.Preparation time:45 minutesServes:2 9 inch cakes.Ingredients:2 cups all-purpose flour2 teaspoon baking powder3/4 teaspoon salt2 sticks of butter, at room temperature1/4 cups granulated sugar1 cups light or dark brown sugar4 large eggs1 cups milk2 teaspoon pure vanilla extractProcedure:1.Preheat oven to 325 F(If using aluminum... Continue Reading →
Mac and Cheese is an american comfort food.Kids go bonkers for this dish,while the adults love a side of it with some BBQ and other meat.Instead of the processed mac and cheese available at the store, this is easy to make at home and way more delicious.I made this for my office potluck and it... Continue Reading →
Molten chocolate lava cake is an american favorite dessert, with a soft cakey exterior and molten chocolate interior.This is a great dessert for chocolate lovers, the addition of icecream on top gives a contrast of hot and cold foods and is a joy to the palette.Preparation time: 20 minutesServes:4Ingredients:2 oz unsweetened chocolate2 tablespoons butter1 egg... Continue Reading →
Godhuma Ravva is nothing but broken wheat also known as Fada.This dish is a savory breakfast pudding and unlike semolina this cereal has much more texture and taste to it and although the procedure is the same for semolina and broken wheat upma this recipe takes longer to cook when compared to semolina.This is a... Continue Reading →
Probiotics are a part of every culture.There a various kinds of probiotics like Indian yogurt, kombucha, saurekraut, kimchi, indian pickles,Jun, Ginger beer etc. Kefir is one such dairy based probiotic,Kefir improves digestion and over a period of time it can reduce problems like bloating, gas,flatulence etc. Kefir grains are a combination of bacteria and yeasts... Continue Reading →
Saggubiyyam Payasam or Sabudana Kheer/Sago Pudding was one of my favorite sweets during my childhood.Something about the texture of the sago pearls makes it very interesting to me and its super simple to make.Preparation time:30 minutesServes:6Ingredients:1 cup sabudana/saggubiyyam/sago soaked overnight in water2 cup full fat milk2 tablespoon ghee2 cup sugar -adjust based on desired level... Continue Reading →
This is a south indian delicacy and is often confused with Jalebi/Jilebi, although they look similiar Jangri is made with urad dal flour while jalebi is made with maida/all purpose flour.In this recipe the black gram is soaked in water overnight and ground to a smooth paste along with some food color and piped into... Continue Reading →
This dish works as a slide or can be stuffed inside a wrap/sandwich for added crunch with chicken or tofu/beans.Preparation time:20 minutesServes:4 cupsIngredients:2 cups napa cabbage thinly sliced/grated2 green apples grated1 cup grated carrot1 tablespoon sliced toasted almonds2-3 tablespoons mayonaise2 teaspoons vinegarpinch of saltpinch of paprika(optional)1 tablespoons craisins(optional)Procedure:1.Take all the ingredients in a bowl and... Continue Reading →
Prathima Koneru 