Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Welcome to the basics of baking.For successful baking the below given tips would help to a great extent.These are tips I have learnt from my experience and mistakes. I'm still learning,so I will be updating my tips as and when I come across something new.1.Get ready for baking only when you have ample time,hurrying in... Continue Reading →
This recipe is best for those who like less sweeter and a touch of tangy taste in their desserts.Use fresh blueberries for this recipe, preferably at peak season.If you are new to baking make sure you read this link before starting.Preparation time50 minutesServes24 muffinsServing Size1 muffinCalories Per ServingApproximately 212 per servingDifficultyMediumIngredients:2 cups all purpose flour1... Continue Reading →
A protein rich healthy lentil crepe made with green moong beans,ideal for a breakfast or as a main course.Preparation time:20 minutesServes:2Ingredients:1 cup whole moong dal(with skin)1/2 cup rice(white/red/brown)1/2 inch piece ginger2 green chilisalt to taste1 teaspoon oil1 teaspoon cuminProcedure:1.Soak the moong dal and rice in water overnight.2.Grind the dal and rice along with the rest... Continue Reading →
A spicy Indian Chutney prepared with coconut and spices used as an accompaniment for dosas(crepes) or Idli and other Indian Breakfast Items.Preparation time: 20 minutesServes :4 personsIngredients:1 1/2 cup of freshly grated coconut1/4 cup peanuts1/4 cup putnalu(bhuna chana/roasted chana dal)1/2 teaspoon cumin seeds1/2 teaspoon mustard seeds1 teaspoon urad dal1 teaspoon chana dal4 dry red chilli1/2-1... Continue Reading →
This is a delicious and creamy, yet healthy mushroom curry perfect for the fall season.Preparation time:30 minutesServes:4 Ingredients:4 cups mushrooms diced1 cup savory pumpkin puree(boil the pumpkin pieces in water and mash)1/2 cup finely chopped onion 3 cloves Garlic minced1 teaspoon grated Ginger1/4 teaspoon Turmeric powder6 green chili mincedSalt to taste1 teaspoon Cumin seeds1 teaspoon mustard... Continue Reading →
Also called as Sabsige Soppu(dill leaves) in Kannada,this is a dish that I heard that is made in karnataka from my mother in law,I've never had it or made it before. I added Dosakay(apple cucumber) to it along with Tomato.Though it is traditionally made with moong beans I decided to make it with toor dal... Continue Reading →
This burger is a good source of protein, carbohydrates and vegetables, low in fat and vegan which can be served as a breakfast or entree item for burgers and sandwiches.Preparation time40 minutes Serves10 servingsServing Size1 servingCalories Per ServingApproximately 289 per servingDifficultyEasyIngredients:1 finely grated or mashed potato1 cup dry chick peas soaked overnight and boiled1 medium onion... Continue Reading →
This is a vegan version of the traditional mac and cheese.I came up with this recipe for my vegetarian husband.It turned out quite good,plus it has all the good protein from the moong dal.Preparation time: 40 minsServes: 4Ingredients:1 tablespoon of cashew paste1 cup cooked yellow moong daljuice from 1/2 lemon¼ cup nutritional yeast½ tsp. chili... Continue Reading →
The name "Bliss Pumpkin" can totally throw you off,I was shopping around in the farmers market yesterday and came across this cute pumpkin and wanted to get it.I had no idea how it is cooked,but I got it anyways.After coming home after a lot of research I came to know that this is a savory... Continue Reading →
A tamarind stew made with Amaranthus(Thotakura ) leaves and tempered with Indian spices, served along side rise or roti.Preparation:30 minutesServes:4Ingredients:6 cups Thotakura1/2 medium onion sliced1/4 teaspoon methi powder1 teaspoon cumin seeds1 teaspoon mustard seeds1/2 teaspoon tamarind pastesalt to taste5 green chilies minced4 red chilies split to 2 pieces2 teaspoons ghee/oil1/2 teaspoon red chili powder (optional)4... Continue Reading →
Prathima Koneru 