Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
My classmate in school loves the Indian Chai. She always keeps asking for Chai. In many of the Coffee Chains like Starbucks, Peets coffee etc Chai has become a famous drink.Although they call it Chai tea- which actually means tea tea, because Chai means tea. I remember waking up to my mom and dad with... Continue Reading →
The eggs found in a fish are called as Fish roe, they are found in sacs with millions of tiny eggs inside.My grandparents being from a coastal region this is a recipe that has been carried down in the family.We were to cut fish at culinary school and we all found fish roe in the... Continue Reading →
I think Tandoori dishes are the most popular of Indian Dishes any American would know. The word “Tandoor” actually means a clay/brick oven. So any dish cooked in the Tandoor would be a Tandoori dish like the Tandoori Chicken, Tandoori Naan etc.For Thanksgiving, we didn’t have a huge family that we could share a whole... Continue Reading →
With the holidays around the corner,Im sure we all are struggling with ideas to feed our guests and family.So heres a no stress guide to putting together a Cheese Plate.You can buy all the stuff on the cheese plate, all you need to do is assemble it and serve it with your favorite wine.I have... Continue Reading →
Ada is a lentil crepe like Dosa.Quite full of protein,gluten free and healthy too.This recipe uses Black Gram(Urad Dal), (senaga pappu) Chana Dal, Kandi Pappu(Toor Dal) and rice, needs no fermentation.Preparation time30 minutes Serves16 CrepesServing Size1 CrepeCalories Per ServingApproximately 70 per servingDifficultyMediumIngredients:1/2 cup Black Gram(Urad Dal) 1/2 cup Chana Dal(senaga pappu)1/2 cup Toor Dal (Kandi Pappu)1/2 cup... Continue Reading →
Boodida Gummadikaya or Ashgourd Halwa is a popular recipe from Andhra Pradesh in which grated ahgourd is cooked in milk and ghee and made into a sweetened pudding. Ashgourd is used as a symbol to ward off the evil eye and as a blessing to families and hence is made on festivals like Diwali.Preparation time30... Continue Reading →
Originating in Italy , this dish is simply a fried rice ball of risotto.Risotto made with Arborio rice is a creamy and nutty rice porridge from Italy.The leftover Risotto is shaped into balls with meat of stuffed with cheese and other flavorings and deep fried after coating in a flour, egg and bread crumb mixture.This... Continue Reading →
Im starting to incorporate the techniques learnt at Culinary school into the mainstream dishes now and already see it working,that makes me so exited that I am able to put out restaurant quality plates.This recipe is for Chicken Marsala, where chicken cutlets are pan fried and then soaked in a Marsala based sauce served with... Continue Reading →
Having settled in the US for quite a few years now, the few things we can never replace living here is the festivals and the fruits of India.Mango being the number one fruit I miss, this Jamun ranks the second "the Indian Blackberry" also called as Kalakhatta or Neredu Pandu in Telugu,Naga Pazham in Tamil,... Continue Reading →
Simple syrup is a combination of equal quantities of sugar and water often used to make desserts, ice cream, meringues etc in Pastry Kitchens.Preparation time10 minutes Serves2 cupsServing Size1/4 cupCalories Per ServingApproximately 193 per servingDifficultyEasyIngredients:2 cup sugar2 cup waterProcedure:Take sugar and water in a saucepan and bring it to a full boil.Turn of the stove, give... Continue Reading →
Prathima Koneru 