Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Undrallu also known as kadubu in Karnataka and uppu urundai in Tamil are cooked Rice grit(rava) balls prepared during the festival of Ganesh Chaturthi.These along with 'modak' are known to be Lord Ganeshas favorite food.Undrallu and kudumulu are used interchangeably but usually kudumulu are made with flour as compared to the rice grit or rava.These... Continue Reading →
I've recently had this dish on our vacation at the complementary breakfast from the hotel in Pismo Beach, CA.I liked it a lot and thought will give it a try.In this recipe we make crepes and fill it with a ricotta cream cheese filling and pan fried or baked again to make an ooey gooey... Continue Reading →
Rumchata is a alcoholic version of Horchata (a rice based drink from Spain).This is readily available in stores all over US.I created a mousse from the rumchata and served it along with some churros and pineapple bits and caramel topping and I really loved the way flavors played with each other in this dessert and... Continue Reading →
Chicken Hariyali is a non vegetarian dish prepared with a marinade of mint and cilantro and some spices and then cooked on stove usually as a curry item served alongside naan.The chef at the Culinary school wanted to taste some Indian food and he is French so I thought I will surprise him with this.This... Continue Reading →
Most folks struggle to eat breakfast these days due to their busy schedules.Learn how to make your own delicious breakfast bars at home without all the added or artificial sugars and artificial preservatives and additives.These are quick and easy to make and to grab and go when you are crunched for time in the morning.With... Continue Reading →
This is a delicately flavored Clear Asian style hot and sour soup commonly served in restaurant and as well as Indo Chinese restaurants as well.A warm, light and healthy dish to close your days chores or help recover from cold or flu.Preparation time10 minutesServes4Serving Size1/4 recipesCalories Per ServingApproximately 136 per servingDifficultyEasyIngredients:2 cubes vegetable bullion cubes1... Continue Reading →
"This is the best soup I have ever had"-comments from my hubby after eating this soup,I didn't know if I should be overjoyed or feel confused, trust me this is not the first "best" soup I have made and this comment came after I brought home the split pea soup and french onion soup I... Continue Reading →
Polenta is a creamy porridge made with cornmeal and cooked until a creamy consistency is obtained.This is usually cooked with water or milk or cream and served as a main course alongside sausages, tomato based sauces etc.Polenta is also cooked and the leftovers are used to fry, grill and baked again and topped off with... Continue Reading →
"Neela Megha Sareera" they call him, comparing his body with a hue of the blue clouds.As we celebrate Sree Krishna Janmashtami, I was thinking what new dish can I prepare which embodies the festival.So I decided to make Malai Peda but with blueberries added in it, symbolizing the blue hue of Lord Krishna.Preparation time30 minutesServes20Serving... Continue Reading →
In this method of cooking eggs we crack the eggs into a bowl and gently slide it into a pan of simmering water to delicately cook the egg whites and still maintain a runny yolk.Poached eggs can be used on eggs benedict, pasta, meats, noodles etc.Preparation time10 minutesServes2 EggsServing Size2 eggsCalories Per ServingApproximately 145 per... Continue Reading →
Prathima Koneru 