Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
A simple and decadent Chocolate fudge icing for icing cupcakes or cakes.Preparation time:20 minutesServes:1 cakeIngredients:1/2 cup (1 sticks) unsalted butter softened1/2 cup shortening2 cups powdered sugar1⁄3 cup cocoa1 teaspoon vanilla extractpinch fine sea salt1 tablespoons lukewarm milkProcedure:1.Start with whisking the butter and shortening in a bowl.2.Add 1 cup at a time of powdered sugar and... Continue Reading →
Piskota is a hungarian sponge cake rolled into a Roulade with a filling inside.This is a recipe with walnuts adding a bit of crunch to the cake.Serves a nice tea time snack.This is also a dark chocolate version without overpowering sweet.Preparation time:30 minutes for cake+10 minutes for decorServes:8 slicesIngredients:4 tablespoons all purpose flour1/8 teaspoon baking... Continue Reading →
Dappalam is a famous Andhra Recipe in which vegetables are simmered in a tamarind sauce with jaggery.Preparation time:40 minutesServes:4 Ingredients:1 cup sweet potato cut into 1/2 inch circles1 cup lauki cut into 1/2 inch cubes1 cup egg plant cut into 1/2 inch cubes1 medium Tomato chopped1/2 teaspoon Tamarind paste1 teaspoon Red chilli powder1/4 teaspoon Turmeric powdersalt... Continue Reading →
A south indian comfort food,A very ancient food,There is a scientific reason behind eating this.According to Ayurveda,the combination of ghee and peppercorns develops red blood cells in the body which get rid of anemia and other blood related problems,moong beans are the easiest to digest in vegetarian protein and the ghee is the easiest to digest... Continue Reading →
Preparation Time:20 minutesServes:6Ingredients:1 green raw mango3 cloves of garlic1 teaspoon mustard seeds1 spring curry leavespinch of asafetida1/2 teaspoon fenugreek powder1 teaspoon chili powder(adjust depending on spice needed)pinch turmeric powder1 green chili minced1/2 teaspoon lemon juice or vinegar1 teaspoon oilProcedure:1.Cut the raw mango into really small pieces, alternatively you can also grate the mango. Mix salt... Continue Reading →
Mushroom Risotto is an Italian comfort food that has a nice creamy and nutty flavor to it.Its perfect for a date night paired with a glass of wine.With the halloween coming up and plenty of availability of pumpkins for the fall seasonPreparation Time:40 minutesServing:2-3 peopleIngredients:6 cups chicken broth or vegetable broth1 cup pumpkin puree½ cup... Continue Reading →
This is the potato stuffing that is placed inside the famous Masala Dosa prepared in South India.Preparation time:30 minutesServes:4Ingredients:2 large Potato(boiled until soft-2 whistles in pressure cooker) and cut into 1/2 inch cubes2 teaspoons oil6 green chilis minced1/2 teaspoon ginger garlic paste1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds1 teaspoon chana dal1 teaspoon urad dal2 pinches... Continue Reading →
A protein rich healthy Lima bean crepe, ideal for a breakfast.Preparation time:20 minutesServes:2Ingredients:1 cup Lima beans with skin1/2 cup rice(white/red/brown)1/2 inch piece ginger3 green chilisalt to taste1 teaspoon oil1 teaspoon cuminProcedure:1.Soak the Lima beans and rice in water overnight.2.Grind the beans and rice along with the rest of the ingredients to a smooth batter.Do not... Continue Reading →
Idli is a south indian steam rice cake made with black gram and rice which is ground and let to ferment overnight which gives it a soft and airy texture.This is a variation in which you replace the rice flour with ragi flour(millet flour)Preparation time:30 minutes,Needs some prep the previous nightServes:Makes around 25 IdlisIngredients:1/2 cup... Continue Reading →
I first had these at florida when I met my brother and sister in law,My sister in law made these for the thanksgiving dinner and I absolutely loved those.Im sharing the same recipe with you.Preparation time:30 minutesServes:4Ingredients:12 Button mushrooms(white or brown)1 teaspoon olive oil2 cup spinach chopped1 tablespoon sour cream2 tablespoons bread crumbs+1 tablespoonsalt to... Continue Reading →
Prathima Koneru 