Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This is the recipe to make the spice powder for Vangi Bath(eggplant rice powder) also called as vangi bath podi or pudi.Preparation time60 minutesServes8Serving Size1/8 recipeCalories Per ServingApproximately 476 per servingDifficultyEasyIngredients:40 whole dried red chili (break into pieces)1/3 cup dry grated coconut1/3 cup chana dal1/3 cup urad dal2 teaspoons oilpinch of asofetida1 cinnamon stick3 cloves1... Continue Reading →
Pineapple Upside Down Cake is a single layer cake baked on a bed of brown sugar,butter and pineapple and served upside down once it has baked.The pineapple, brown sugar and butter caramelize into a golden syrup during the baking process and ooze into the cake thus making a scrumptious dessert.Preparation time60 minutesServes8Serving Size1/8 recipeCalories Per... Continue Reading →
This is inspired from a pre-hispanic Mayan recipe called the Papadzules. Traditionally boiled eggs are stuffed inside a corn tortilla served on a bed pumpkin seed sauce and topped with a tomato salsa.I have made a variation of it with Cashews and red bell peppers sauce on bottom and a roasted tomato salsa on top.Makes... Continue Reading →
This is a twist to the regular Mashed Potatoes we serve for most family dinners.Perfect to serve as a side dish with a meat dish and for Thanksgiving and other family gatherings.For a dairy free version of this recipe check out Mashed PotatoesPreparation time30 minutesServes2Serving Size1/2 recipeCalories Per ServingApproximately 270 per servingDifficultyEasyIngredients:2 medium starchy potatoes(like... Continue Reading →
Mezzelune is a type of stuffed pasta from Italy.These are half moon shaped and very versatile to make stuffings and serve with sauces.I have used a butternut squash and blue cheese stuffing here and served it with a sage and brown butter sauce.If you are a blue cheese lover you will fall in love with... Continue Reading →
Probably the most favorite dish for most people in Karnataka.My husband being born and brought up in Bangalore also loves this dish.I used to be very skeptic to try this because of a funny story his room mates used to tell me.Before we got married one of their friends, a girl offered to make them... Continue Reading →
This recipe gives a simple demonstration of the spice mix for the Karnataka special dish BisiBele bath.Preparation time10 minutesServes1 Serving Size1 recipeCalories Per ServingApproximately 351 per servingDifficultyEasyIngredients:10 red chilis1/4 teaspoon fenugreek seeds1 teaspoon mustard seeds1" small stick cinnamon2 cloves1 teaspoon cumin seeds1 tablespoons coriander seeds1 tablespoons chana dal1 tablespoons urad dal1/4 cup grated coconut1 teaspoon white... Continue Reading →
A recipe from Tamil Nadu, these are cute little dumplings made from rice flour and steamed and then tempered with some spices to make a fun and mystic snack.These are also made on the occasion of Ganesh Chathurthi aka Vinayaka Chaviti as an offering to God.There is also a sweet version to this where we... Continue Reading →
A Kudumu is a rice flour dumpling steamed with either salt(savory) or jaggery(sweet).This recipe is for the sweeter kind with jaggery and rice flour with ghee.A typical recipe made in Andhra Pradesh and Tamil Nadu, these are also shaped as a fist of the hand or flat disks.I remember eating them as a kid from... Continue Reading →
Modak is known to be the favorite sweet of Lord Ganesha.The typical Modak shape originated from Maharashtra although variations of the recipe in different shapes exist in other parts of India.These are made with a jaggery and coconut filling called with other names as Teepi Kudumulu, Kozhukattai, Sihi Kadubu etc.This recipe is a variation of... Continue Reading →
Prathima Koneru 