Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
I love fruits,I at least consume 2 fruits per day and when I have a lot of fruit at home and am busy it no longer stays fresh and crunchy enough to eat it as is. I had about 6 cups of grapes in the fridge and I decided to make a Jam out of... Continue Reading →
I ran into this dessert while looking for a middle eastern dessert called kunafa which I had tasted last week at a restaurant.I thought i'll give this a try and I did not regret,this is the best tasting cake I have ever had.Preparation time:1 hourServes:12Ingredients2/3 cups unsalted butter1 cup yogurt2 teaspoon vanilla extract3 eggs1 1/2... Continue Reading →
Snake gourd(potlakaya) is an Indian vegetable.This belongs to the squash family and can be cooked with lentils and coconut for a delicious side.Preparation time:30 minutesServings: 4Ingredients: 2 cups of snake gourd(potlakaya) chopped into small pieces.6 green chilies sliced in half1/2 cup onions finely chopped1/4 teaspoon turmericsalt to taste2 teaspoon oil1/2 teaspoon mustard1/2 teaspoon cumin seeds1... Continue Reading →
This is an Indian Plantain dish tempered and sauted and served with rice or roti.Preparation time:Servings:4Ingredients: 2 cups of plantain pieces chopped into small pieces.4-6 green chilies minced3/4 cup onions finely chopped1/4 teaspoon turmericsalt to taste2 teaspoon oil1/2 teaspoon mustard,1/2 teaspoon cumin seeds1/2 teaspoon chana dal1/2 teaspoon urad dal1 spring curry leaves1 clove garlic Procedure:1.Heat oil... Continue Reading →
Sorakaya a.k.a Aanapakaya(lauki/bottle gourd) Bajji is a regional taste of coastal Andhra served with Rice or Roti.Preparation time:30 minutesServings:2Ingredients: 2 cups of bottle gourd(sorakaya) chopped into small pieces.4 green chilies minced3/4 cup onions finely chopped1/4 teaspoon turmericsalt to taste1/2 teaspoon garam masala powder2 teaspoon oil1/2 teaspoon mustard,1/2 teaspoon cumin seeds1 spring curry leaves1/2 teaspoon ginger garlic... Continue Reading →
This is a crispy and instant version of a Dosa which only take a few minutes to cook.Preparation time:30 minutesServing: 6 dosasIngredients:1/2 cup sooji rava1 cup rice flour1 teaspoon cumin3/4 teaspoon salt1/4 cup onions finely chopped1/4 cup carrot grated1 green chili finely minced1/4 teaspoon ginger finely mincedProcedure:1.Mix onions,carrots and ginger and green chili in a... Continue Reading →
This is a Lentil preparation cooked with Amaranthus leaves served with Rice or Roti.Very simple and straightforward to prepare.Preparation time:40 minutesServes:4-6Ingredients :Chopped Amaranth leaves 6 cupsMoongdal / Pesarapappu 1 cupOnion - 1 medium choppedGreen chillies 6 finely mincedTurmeric powder 1/4 teaspooncumin seeds 1/2 teaspoonMustard seeds 1/2 teaspoonGarlic 3 cloves mincedCurry leaves 1 stemOil 2 teaspoonsSalt... Continue Reading →
Growing up this chutney was my favorite accompaniment to dosas or idlis made with roasted peanuts and tomato.Preparation Time:25 minutesServes:4Ingredients:4 tomatoes1 cup peanuts6 green chilis1/8th teaspoon turmeric1 teaspoon tamarind paste4 dry red chilis split to halvessalt to taste4 teaspoons oil1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds1 stem fresh curry leaves1 teaspoon urad dal1 teaspoon chana... Continue Reading →
Attu is a fermented pancake made out of rice and lentils. This recipe uses atukulu (poha/flattened rice) and rice to get a nice spongy texture.Also called as sponge dosa this dish is famous during the Atlataddi festival, where women observe fast all day and break their fast in the evening with 5 other women symbolizing... Continue Reading →
Sunday dinners are always a lazy time.You will be in the mood to get ready for work week and you really feel like getting some easy and quick dinner.I have seen dominoes and pizza hut serve pasta bowls in bread,instead of having so many carbs this mushroom pasta bowl increases the amount of vegetable you... Continue Reading →
Prathima Koneru 