Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This is a very popular Indian appetizer served in most restaurants and fast food chains.It is made by deep frying cauliflower coated in a mixture of spice and flour.Preparation time:30 minutesServes:6Ingredients:1 whole cauliflower cut into 1 inch florets2 tablespoons cornstarch2 tablespoons all purpose flour2 tablespoons rice flour2 tablespoons minced curry leaves+2 sprigs curry leaves2 tablespoons... Continue Reading →
This is my moms simple and basic garam masala recipe.This works very well for Chicken and other meatsPreparation time:20 minutesServes:multipleIngredients:100gms cloves100 gms cinnamonProcedure:1.In a pan dry roast the ingredients for 3-4 minutes and grind to a fine powder.Store in a dry container.Use in your favorite recipes.Tips:This stays on the rack for over a year.This recipe... Continue Reading →
I had my friend and roommate from Kansas city Visit me with her family last night.I had the ingredients for a custard handy and having already made custard I thought Ill add a spin to it,and who doesn't love chocolate.It turned out quite good.Preparation time:1 hourServes:8-10Ingredients:2 cup full fat milk2 oz bittersweet baking chocolate2 teaspoon... Continue Reading →
Spanakopita is a greek savory spinach pie.These are made in large sheets and then cut into individual servings or can be made into triangles like the Indian samosa.I added some sundried tomatoes and pine nuts for some extra flavor to the dish.Preparation time:60 minutesServes:24 spanakopitasIngredients:12 oz Spinach leaves(about 6 cups)1 medium onion diced3/4 stick butter... Continue Reading →
I am a big fan of Indo Chinese Street food.This is one such preparation with paneer tossed in chinese sauces for a sweet,tangy and spicy lip smacking food.Preparation time:30 minutesServes:6Ingredients:8 oz paneer(about half a block)4-5 green chili1 small capsicum cut lengthwise1/2 medium onion cut lengthwise6 spring onion stalks(optional)1/2 teaspoon ginger garlic paste1 egg1 tablespoon maida(all... Continue Reading →
Creme Brulee,also called as Burnt Creme or Trinity Creme is a french dessert made with cream and sprinkled with sugar on top and is burnt to form a caramelized layer on top.This egg based custard is a commonly served delicacy at most restaurants.Preparation time:1 hour 10 minutesServes:8Ingredients:2 cups heavy cream or full fat milk1 can... Continue Reading →
This is an Indian adaptation of an Italian recipe called Calabrese Eggplant by Giada Laurentiis from the food network.Preparation time:60 minutesServes:24Ingredients:1 large eggplant1/2 cup chickpea flour12 cup breadcrumbs1/2 cup paneer minced2 pinch baking sodasalt to taste3 green chili minced1/4 cup diced onion(optional)oil for deep fryingProcedure:1.Roast the eggplant until soft in an oven(400 F for 20... Continue Reading →
This is a simple,quick and protein filled stir fry for vegetarians.Preparation time:25 minutesServes:6Ingredients:1 block firm tofu(14 oz) diced1 pint mushrooms diced1/2 cup onions diced1 sprig curry leaves1/4 teaspoon turmeric powder1/2 teaspoon ginger garlic paste1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds1/2 teaspoon chana dal1/2 teaspoon urad dalsalt to taste1/2 teaspoon chili powder6 green chili minced2 teaspoons... Continue Reading →
Paneer is an Indian Cottage cheese commonly used in all curry preparations.This can be made at home with these simple steps.Preparation time:20 minutesServes:1 block of paneerIngredients:1 Gallon milk1/4 cup lemon juice or vinegarProcedure:1.Bring the milk to a boil in a large container.2.Add the lemon juice or vinegar and start stirring,the milk should start curdling.3.Take a... Continue Reading →
Rose water can be used as a flavoring agent in foods like baklava,noughat,rice etc or an excellent skin toner.You can make it at home and fresh with these simple steps.Preparation time:20 minutesServes:multipleIngredients:4 cups loosely packed rose petals(washed)2 cups waterProcedure:1.Bring the water to boil and add the rose petals and turn down the heat to simmer... Continue Reading →
Prathima Koneru 