Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Chayote is a good source of amino acids and vitamin C and it belongs to the gourd family, along with melons, cucumbers and squash.This dish is Chayote cooked with onions and tomato and can be served alongside roti or rice dishes.Preparation time: 30 minutesServes:4Ingredients :1 Chayote/Kathirikai1/3 cup Onions chopped5 Green Chillies 2 medium Tomatoes 1/4... Continue Reading →
Totakura is also called as amaranth/Chauli.This is a Lentil preparation using the amaranthus leaves and tempered with spices.Preparation time30 minutes Serves2 cups of dalServing Size1/4 cup dalCalories Per ServingApproximately 169 per servingDifficultyMediumIngredients:1 cup Masoor Dal4 cups tightly thotakura leaves1 medium onion chopped8 green chillies slit lengthwise1/4 teaspoon turmeric powder1/4 teaspoon of tamarind paste2 teaspoons oil1/2 teaspoon... Continue Reading →
Today one of my husbands friends came over.She is my husbands' classmate from bangalore,she is pursuing her masters in North Carolina.I remember as students we always used to crave for home cooked food,so i thought ill make some karnataka special tomato bath.She absolutely loved it.Preparation time: 30 minutesServes:4-5Ingredients:1/3 cup Peanuts +Cashew nuts1 teaspoon Chana daal1... Continue Reading →
Palakura Mango pappu is a delicious Indian lentil preparation using spinach greens, mango and toor dal.Preparation: 20 mtsServes :3-4 personsIngredients:3/4 cup toor dal4 cups chopped spinach1/2 cup onion chopped1 cup green raw mango grated1/4 teaspoon turmeric powder6 green chilis, split lengthwisesalt to taste1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds3-4 garlic cloves minced2 dry red chilis,... Continue Reading →
This is a recipe for a quick fix sandwich.Preparation time:10 minuteServes:2Ingredients1 medium avocado, pitted and peeled2 tablespoons yogurt or greek yogurt1/2 teaspoons lemon juice2 hard-boiled eggs1 tablespoon spring onions1 tablespoon basil pesto(optional)Salt and black pepper, to tasteProcedure:1.In a grinder blend the sping onions,basil pesto and yogurt with some salt.2.Coarsely mash the avocado in a bowl.3.Add... Continue Reading →
This is a simple way to blanch almonds(remove skins).1.In a saucepan take water and bring to a boil.Add the almonds to it and boil exactly for 1 minute.2.Drain the water and transfer the almonds onto kitchen towel.With hand or with tissue skin the almonds.
This is a quick recipe when you have guests coming over for lunch, tastes great with rotis or rice or in a bread sandwich.Preparation time: 30 minutesServes: 4.Ingredients:2 large potatoes2 teaspoons oil1/2 teaspoon cumin seedsPinch of asafetida (hing)1 teaspoon ginger garlic paste2 onions pureed in a grinder2 tomatoes pureed in a grinder6 green chilies minced1... Continue Reading →
Hyderabadi Haleem is a famous dish worldwide.This is an adaptation to the local taste with spices and ghee to give complete nutrition during the fasts in Ramzan season.Preparation time: 1 hourServes: 6 people.Ingredients:500 gms chicken with bone125 gms wheat berries50 gms of barley+chana dal+moong dal+masoor dal(in equal quantities)1/2 teaspoon whole cardamom1/2 teaspoon whole cinnamon1/4 teaspoon... Continue Reading →
This is a recipe from my Mom made using ridge gourd and milk,it is slightly on the sweeter side.Preparation time: 30 minutesServes: 4Ingredients:2 ridge gourds chopped into small pieces(3 cups of ridge gourd-don peel the skin, peel just the ridges on the skin)2 teaspoons oil1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds1 teaspoon urad dal1 teaspoon... Continue Reading →
My husband being a vegetarian I always try to find cooking the same vegetables in different styles so we don't get bored of the food we eat.Given my culinary background I am not the one to eat the same type of food everyday. In a given month we hardly repeat a vegetable or dish on... Continue Reading →
Prathima Koneru 