Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Delicata squash is a small squash which isn't very sweet,so it works perfectly for a savory dish and is also tender which makes it perfect for serving in it as a dish.I was shopping around for thanksgiving and found these at trader joes ,they looked cute,so I got them home to give them a try.These... Continue Reading →
Mashed potatoes is a side dish served in the US which is made by boiling potatoes and mashing them and cooking them with milk or cream and butter to give a creamy texture.This recipe is a much lighter version without the use of dairy.This can be served as a side to meat dishes or can... Continue Reading →
Cranberry sauce is often eaten in conjunction with turkey for Christmas or Thanksgiving in the United States and Canada.There are myriad of variations of this recipe the most simplest being the cranberries boiled in sugar syrup.Preparation time:25 minutesServes:6Ingredients:1 12oz bag of cranberries1 1/2 cups sugar(adjust as per sweetness desired)1 cup orange juice1/4 teaspoon cinnamon1/4 teaspoon... Continue Reading →
Falooda is a cold is an Indian dessert assembled like a trifle with vermicelli,milk,basil seeds and icecream.This can be made in flavors like mango,rose,vanilla etc.Preparation time:20 minutesServes:6-8Ingredients:2 cups full fat milk4 tablespoons sugar5 tablespoons rose syrupfalooda sev 1 pack(available in indian stores) or 1 cup of vermicelli cut into 1 inch pieces2 tablespoons chia seeds... Continue Reading →
I first made banana bread after my brothers wedding.All the bananas called for in the ritual were sent home with us and I simply didn't know what to do with all of them.We were planning a trip to Tennessee for the long weekend and I made many loaves of this bread.It sold out in a... Continue Reading →
I remember the days when we were kids and I used to fight for the chicken livers in the curry with my brother. I had some dill leaves I needed to get rid off and was having my husband's friends over from Texas and they love non vegetarian food, so I whipped up this recipe... Continue Reading →
Kalakand is a Milk Burfee(fudge) with a creamy and grainy texture.Preparation time:1 hourServes:12Ingredients:8 cups full fat milk milk3/4 cup sugar3 tablespoons lemon juice 1 tablespoon sliced pistachioProcedure:1.Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally.Once the milk comes to a boil add the lemon juice and keep stirring... Continue Reading →
Do you buy tamarind paste from the store and often worry about the preservatives in it.With this recipe,you can make your own at home.Preparation time:1 1/2 hourServes:2 cups of tamarind pasteIngredients:2 blocks tamarind1 teaspoon salt1/2 teaspoon turmericProcedure:1.Heat 4 cups of water in a pot and add the 2 blocks of tamarind to it and let... Continue Reading →
Adavi Pitta Roast is a regional favorite of telangana region in Andhra pradesh,a variation of it with tomatoes is made in kerala.It is also called as quail in english.The quail meat is much tender than the chicken and absorbs flavors excellently.Preparation time:30 minutesServes:6Ingredients:6 bird small Quail (remove the backbone and chop each quail to 4... Continue Reading →
Quail is a game bird available in the US,It is also called as Kamzu Pitta in Telugu.This recipe uses the Quail eggs soft boiled and battered and deep fried.Truly a delicacy.Preparation time:25 minutesServes:10Ingredients:3 tablespoons all purpose flour+2 tablespoon for coating1/2 cup milk1 tablespoon butter1/3 cup panko bread crumbssalt to taste10 quail eggsoil for deep frying1/2... Continue Reading →
Prathima Koneru 