Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Kaarapposa is a fried dough savory preparation.It is made of spiced chickpea flour pressed into thin strings deep fried in oil to a crispy consistency.Preparation time:30 minutesServes:3 sheets of karappoosaIngredients:1 1/2 cups chickpea flour(besan)3/4 cup rice flour3/4 teaspoon salt1 teaspoon red chili powder1 teaspoon vaamu/ajwain/carrom seeds3 pinches hingoil for deep fryingProcedure:1.Heat oil for frying.Take all... Continue Reading →
Kajjikaya also called as Garjalu or Karanji is a preparation with flour rolled out into thin flat breads and stuffed with a delectable yet subtle coconut and semolina mixture with toasted nuts and sugar and deep fried.This decadence is usually made during festivals like Holi, Diwali and Sankranthi.Preparation time60 minutes Serves24 kajjikayasServing Size1 kajjikayaCalories Per ServingApproximately... Continue Reading →
This is a rich and chewy dessert dish made with ground cashew nuts and pistachios boiled in a milk,sugar and saffron mixture and condensed to a thick and luscious dessert.Preparation time:1 hourServes:30 piecesIngredients:2 Cups cashew nuts unsalted1 1 /3 cup pistachios unsalted (shelled )2 cups milk1/2 tin condensed milk1 pinch saffron1/2 teaspoon cardamom powder2 1/2-3... Continue Reading →
One of my friend had a baby recently and I was looking for a simple dessert to make for her.Kesari came to my mind,my mom makes it very well but I couldn't reach her by phone,so I experimented on this one and came out very good.Heres a variation of kesari with rose syrup commonly used... Continue Reading →
Egg Puffs are every Indians favorite snack food commonly sold in bakeries.These are boiled eggs stuffed in puff pastry and baked with some spices.Heres a simple recipe to make them at the convenience of your home.Preparation time:30 minutesServes:15Ingredients:1/2 teaspoon cumin powder1/2 teaspoon coriander powder1 teaspoon red chili powder1/4 teaspoon chaat masala2 medium onions dicedsalt to... Continue Reading →
Yucca is also known as Cassava or Pendalam in telugu and Kolli in Kannada and Kappa in Malayalam.This root vegetable is very woody and has a high starch content.Cubans use it widely with a garlic oil dip.We can steam or fry these.This recipe is prepared with boiled yucca which is then stir fried with a... Continue Reading →
A fun appetizer for kids and adults alike.Mashed potato with a combination of spices and peas formed into a patty , coated with bread crumbs and either pan fried or deep fried.Preparation time:30 minutesServes:20Ingredients:1/2 teaspoon cumin powder1/2 teaspoon coriander powder1 teaspoon red chili powder1/4 teaspoon chaat masala2 medium onions dicedsalt to taste1/4 cup peas2 teaspoons... Continue Reading →
Gongura Pachadi or Sorrel leaves chutney is every Andhrites favorite food.The leaves are sauteed in oil and ground along with a spicy tempering making it a tangy temptation.Preparation time:20 minutesServes:8Ingredients:4 cups loosely packed sorrel leaves(gongura)1 teaspoon roasted chana dal(putnalu)1/2 teaspoon coriander seeds1/2 teaspoon fenugreek seeds7 green chili7 red chilisalt to taste1 sprig curry leaves1 1/2... Continue Reading →
Fryums are any kind of sun dried starches fried in oil used for a crunch factor for the Indian Sambar,Rasam and Dal preparations.Sabudana fryums are one of my favoritesPreparation time:30 minutesServes: about 100 fryumsIngredients:1 cup sabudana(sago/Tapioca pearls)(soaked overnight in 3 cups water)less than 1/2 teaspoon salt1 teaspoon cumin seeds2-3 minced green chiliOil for fryingProcedure:1.In a... Continue Reading →
Kheema Mattar is an Indian ground goat curry with spices green peas.This delicious preparation is made commonly during Ramzan month.When I was a kid,I used to love this preparation from my mom and is probably the only way I ate goat meat.Preparation time:30 minutesServes:6-8Ingredients:1 pound ground goat meat1 cup diced onions3 medium ripe tomatoes diced1/4... Continue Reading →
Prathima Koneru 