Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This is a Tamil style Egg cooked in a spicy pepper sauce.This pepper sauce goes well with chicken or other seafood like prawns and fish as well.We visit a restaurant called Aachi Aapakadai which I love a lot and always try to understand their complex flavors of food.If you know me,I'm a big fan of... Continue Reading →
Mochi is a Japanese Rice cake. It is made from a rice called japonica glutinous rice which is soaked overnight in water and cooked and pounded to form the dough. We often eat out at this restaurant called Little Sheep Mongolian hot pot, where we ate this sweet potato yam cake. This is my attempt... Continue Reading →
This recipe is a simple way to roast beets that you can use in salads,risotto etc.Beetroots are extremely healthy ,they improve liver function and are used as a remedy for anemia when consumed daily.Preparation time:1 hourServes:VariesIngredients:3 Beetroots(3 inch diameter)Procedure:1.Preheat oven to 400 degrees F.2.Wraps each beetroot in an aluminium foil.3.Place them in the oven and... Continue Reading →
Drumstick leaves are used in south Indian preparations along with coconut or moong dal. They are slightly bitter and firm to taste as compared to other leafy greens.Preparation time:20 minutesServes:4Ingredients:2 cups Drumstick leaves(munagaku)-stems removed and washed1/2 cup grated coconut1/2 cup diced Onion1/2 teaspoon cumin powder3 garlic cloves1 sprig curry leaves(optional)1/2 teaspoon cumin seeds1/2 teaspoon mustard... Continue Reading →
I ran into this recipe when looking for Ghanian Red Red stew recipe.Normally it is a dish served with fried plantains,but i'm not a big fan of frying things so I decided to bake them.They tasted so good with the stew.Preparation time:25 minutesServes:2-3Ingredients:2 ripe plantainssalt to tastedash of black pepper powder1 teaspoon oilProcedure:1.Preheat oven to... Continue Reading →
Before you start wondering Ghana is a country in the African Continent.Plantains are a much celebrated ingredient in the African continent and are used in many of their dishes.This dish is a stew made with black eyed peas cooked in a spicy tomato sauce served with plantains and Injera.This is similar to Indian lobia curry... Continue Reading →
Ravioli is an italian pasta dish which is filled between two layers of pasta.There are a million varieties of filling ranging from meat,vegetables,cheeses etc.I will do a recipe on how to make homemade ravioli at a later time but this recipe uses pre made ravioli bought from the store.Preparation time:15 minutesServes:2Ingredients:2 cups ravioli(you can use... Continue Reading →
Tomatillos also called "tomate verde" are a staple of Mexican cooking. They are green in color and have a husk on them. They can be sour to sweet depending on their ripeness, I have used 2 inch diameter thick green tomatillos for this recipe.This recipe has carbohydrate,protein from the beans,fiber from the corn and tomato... Continue Reading →
Atukulu or Poha is flattened rice,this is a traditional recipe eaten for breakfast cooked with potatoes and tempering.Preparation time 25 minutesServes:4Ingredients:3 cups poha1/2 teaspoon red chili powder1/4 teaspoon aamchur powder1/2 teaspoon coriander powder8 green chili minced(adjust spice levels)1-1/2 cup diced potato1/2 cup diced onion1 teaspoon mustard seeds1 teaspoon cumin seeds1 teaspoon chana dal1 teaspoon urad... Continue Reading →
Sabudana is nothing but tapioca pearls, its playful texture makes it a great dish for Khichadi. This Maharashtra dish is usually eaten for breakfast but can be eaten for a carbohydrate in a main course. Tapioca pearls are sautéed in a tempering and served with a sprinkle of lemon juice and crushed peanuts.Preparation time:30 minutesServes:4Ingredients:1... Continue Reading →
Prathima Koneru 