Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Lauki/Bottle Gourd/Sorakaya Halwa brings back fond memories of my dad to me.My mom had to go out of town and he had to engage both of us one afternoon. So he made sorakaya halwa with us. We were probably around 6 years of age, at that age it felt very exciting to cook with my... Continue Reading →
Waffles is a popular American breakfast item.This dish is inspired from the Pecan waffles the "Waffle house" chain of restaurants has.Preparation time:10 minutesServes:4 thin waffles(2 thick waffles-belgian)Ingredients:1 egg1 cup all-purpose flour3/4 cup milk1 tablespoon oil/butter2 teaspoons baking powderpinch salt1/2 teaspoon vanilla essence1/4 teaspoon cinnamon1/4 teaspoon nutmeg1 ripe banana, mashed1/2 tablespoon chopped walnutsProcedure:1.Heat the waffle iron.2.Mash... Continue Reading →
Preparation time 40 minutes Serves 4 portions Serving Size 1 portion Calories Per Serving Approximately 241 per serving Difficulty Intermediate Ingredients: 1 cup white basmati rice 4 oz frozen baby green lima beans 1/2-1 teaspoon salt as per taste pinch saffron threads 1/2 cup onions cut lengthwise or diced(optional) 1 tablespoons butter 1 cup fresh chopped dill... Continue Reading →
This sweet is a favorite in my family.My brother and mom go nuts for this sweet.I made this and served to my aunt and uncle and came to know through them that my grandma used to make them when they were kids and these taste exactly like that.I was so happy. The inner layer is... Continue Reading →
This is a coconut and jaggery Indian sweet preparation that is crunchy from the coconut and sticky from the jaggery.Preparation time:30 minutesserves:20Ingredients:2 Cups Fresh grated Coconut1-1 1/2 cups Jaggery(as per sweet levels)1/2 teaspoon cardamom powder 2 teaspoons GheeProcedure:1.Heat ghee in a pan and add coconut and fry for 2 minutes to toast the coconut.This gives a... Continue Reading →
Dosa is a south indian crepe made with rice flour and black gram which is ground and allowed to ferment overnight.Preparation time:10 minutesServes:5 people with the batter recipe providedSee recipe for batter here Dosa Procedure:1.To the batter add little batter so you have a pouring consistency.2.Heat a Pan on high and sprinkle some oil and... 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.See recipe for Idli Batter hereIdli Procedure:1.Heat water in a pressure cooker or Idli cooker. Grease your Idli moulds and pour batter from the bottom up... Continue Reading →
This recipe can be used for both dosa and idli batter.Preparation time:40 minutesServes: 5 people(5 idlis per person or 2-3 dosa per person)Ingredients:3 cups idli rice1 cup urad dal/black gram(without skin)¼ cup poha/flattened rice¼ teaspoon methi seeds/fenugreek seedssaltProcedure:1. Soak the rice and poha in water for 6 hours.2. Soak the urad dal with methi seeds... Continue Reading →
This curry was my all time favorite while growing up.Its very simple to prepare and can be had with Rice or Roti when you don't have any vegetables to cook at home.This can be used as a base for other curries using cauliflower, cabbage, egg, drumsticks, paneer etc.Preparation time: 30 minutesServes:3-4Ingredients:1 bunch Spring Onions5 medium... Continue Reading →
Parathas are flatbreads stuffed with vegetables or meat or cheese and rolled out and pan roasted.Paneer Paratha is my favorite amongst all.Preparation time:30 minutesServes: 4 peopleIngredients:2 cups Atta flour1 teaspoon of oilSalt to taste1/2 pounds paneer grated2 Green Chilli, minced1/3 cup onion finely chopped1/4 teaspoon turmeric1/2 teaspoon red chili powder1/2 teaspoon dhaniya powder(coriander) Procedure:1.Take the... Continue Reading →
Prathima Koneru 