Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Sandesh is a dessert made of milk and sugar and is of bengali origin.There is very slight variation between kalakand,sandesh and kova.For kova the milk is just boiled with sugar until it reaches a thick consistency.In sandesh the milk is curdled and made to balls.In kalakand ,half the milk is curdled and mixed to boiling... Continue Reading →
I love cilantro,I add it to everything for garnish.The freshness it gives to a dish is really wonderful.This is a rice made with cilantro,I have gotten this recipe from my mom.She made this when I was in my bachelors and I fell in love with it.Hope you enjoy it too.Preparation time: 40 minutesServes: 2Heres one with... Continue Reading →
You will need a skillet or a baking dish for cooking a frittata. A frittata is of spanish origin made with beaten eggs and some kind of meat,cheese or vegetables. This is a healthier version of the traditional frittata.Preparation time:20-25 minutesServes:4Ingredients:1 teaspoon Olive oil1/2 teaspoon salt adjust as per your taste1/2 teaspoon cracked black pepper1... Continue Reading →
Chepala Pulusu is a famous Andhra Recipe.I have used wild atlantic salmon in my recipe,you can use tilapia or mahi mahi as a substitute.This recipe originated from Nellore,so this is also called as nellore chepala pulusu.Preparation time:40 minutesServes:6Ingredients:10-two inch pieces of salmon1/2 cup Onions chopped2 medium Tomato chopped1/2 teaspoon Tamarind paste1 teaspoon Red chilli powder 1/4... Continue Reading →
A Pulusu in Telugu, my native language means a stew. A pulusu for me is very reminiscent of my grandmom. These are recipes passed down from my grandmom to my mom and to me. I have actually never formally learned cooking from my mom or grandmom, but I have always spent countless hours on the kitchen... Continue Reading →
It is on rare occassions that my husband cooks for me but dosa day is his turn. Being born and brought up in Karnataka he has a flair in making nice and crisp dosas exactly how I like it and he makes this chutney along with it.Each household has a different way of making this... Continue Reading →
I was introduced to this dish by my friends mother.They are residents of karnataka.I was planning to make bobbatlu(puran poli) then she said get the liquid and some of the purnam mixture so we can make this charu.I loved it.Preparation Time 25 minutesServes:6Ingredients:1/3 cup Purnam(Puran-see recipe here)2 teaspoons Tamarind paste1 teaspoon rasam powder1/4 teaspoon Turmeric... Continue Reading →
This is a coastal andhra recipe where in a mixture of jaggery and chana dal is coated with a rice flour urad dal batter and deep fried.Commonly used as offering for Gods.Ingredients:1/2 cup Rice ( Soaked overnight)1/4 cup Urad dal (Soaked overnight)1/2 cup Chana dal(soaked overnight)1 cup grated Jaggery 1/4 teaspoon Cardamom powder pinch Salt... Continue Reading →
Cluster beans are also called as Goru chikkudukaya/guar beans in India.There is a funny story around these beans I recollect from my childhood.In my 5th grade my mom moved me to a different school and Im just starting to make new friends.I happened to sit during the lunch hour with this north Indian friend and... Continue Reading →
Peanut powder or Verusenaga Pappu Putnala Podi is a dish native to South India. A combination of roasted peanuts and roasted spices are ground to a powder and is used in breakfast dishes like Idli , Dosa or eaten with rice and ghee or you can also add this podi to vegetable stir fries like... Continue Reading →
Prathima Koneru 