Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This is a snack from the region of Telangana in Andhra Pradesh.My mom is a teacher and her students used to get her these during sankranthi.She later enquired her friends how to do this and made it at home.Preparation time:30 minutesServes:4Ingredients:1 cup Rice Flour1/3 cup Chana Dal1 teaspoon Ginger garlic paste1 teaspoon oil1/4-1/2 teaspoon Red... Continue Reading →
This recipe is a pure milk fudge recipe.It originated from the town of Rajhamundry in Andhra Pradesh.This is a time taking recipe and needs patience. I'm also giving an alternative for those who do not have so much patience to make kova from scratch.But,trust me fresh made kova is so divine.Preparation time:1 hour 10 minutesServes:20Ingredients:1/2... Continue Reading →
Im sure most of us order kung pao chicken or tofu when we visit Chinese restaurants.This is one of my husbands favorite too.This dish originates from China and can be served with rice or noodles.Preparation time:20 minutesServes:2-3Ingredients:1/2 pound Tofu(you can use chicken or beef)1/3 cup white/yellow onion diced1/4 cup green pepper diced1/4 cup yellow pepper... Continue Reading →
Who doesn't drool on a hot plate of Thai red curry.You can also make it at your home. Originating from Thailand this dish is dominated by the coconut milk and red chili flavors used in it.Preparation time:20 minutesserves:4Ingredients:1.75 oz/50gms red curry paste3 teaspoons oil(I used sesame oil)1 1/2 coconut milk1/2 lb firm tofu or your favorite meat... Continue Reading →
My husband has this extreme confidence in me that I can use any ingredient and make a good dish out of it. This time it was a Huge Taro root and bean curd.I made this Taro root Gnocchi yesterday and fell in love with this vegetable, the taste is different from the small taro(arbi). My... Continue Reading →
Pronounced as Nyo-kee is an Italian soft dumpling used instead of pasta in Italian dishes.These can be cooked in a similar fashion like pasta and added to any pasta sauces like marinara,alfredo,garlic,vodka sauce etc.These are primarily done with potato and flour or ricotta and other cheeses.This is a vegetarian version using this beautiful Huge Taro... Continue Reading →
This dish is a stir fried egg and broccoli preparation tempered with Indian spices, served with rice or roti.Preparation time:20 minutesServes:4Ingredients:4 eggs1 cup chopped onions2 cup chopped broccoli1/2 teaspoon cumin seeds 1/4 teaspoon turmeric powder 1/2 teaspoon mustard seeds1 teaspoon chana dal1 teaspoon urad dal1 spring curry leaves3 green chillies minced3 garlic cloves mincedsalt to taste2 1/2 tsp oil1/2 teaspoon coriander powder1/2... Continue Reading →
This simple rice dish is an accompaniment with any curry. It is gentle in flavor and tasty so you can eat it with your favorite Curry.Preparation time: 40 minutesServings:4Ingredients:2 cups Basmati Rice 1 cup Coconut milk 1/2 cup chopped Onions 1/3 cup chopped Carrots 1/3 cup 1 cup Potatoes cubed(1/2 inch cube)1/4 cup Cashews split... Continue Reading →
Chole curry was the very first recipe I have tried. This is one dish I'm famous for and I think its quite simple provided the gravy is done right.Preparation time:40 minutesServes:6Ingredients:Chickpeas(cooked 3 cups)2 ripe medium tomatoes pureed1 1/2 medium onions pureed1 teaspoon chole masala(I recommend the Shan brand)2 teaspoons oil5 green chilies ground along with... Continue Reading →
This is a spicy preparation from andhra which uses ripe red chilies usually eaten by itself or combined with tomatoes to get a spicy tangy chutney.They look like the picture below or smaller.In the USA I think we can use habanaro peppers for a replacement for the spice they offer.Preparation time:30 minutesServes:6Ingredients:3 cups Ripe Red... Continue Reading →
Prathima Koneru 