Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This is a breakfast dish where poached eggs are topped off over an english muffin and dressed with Hollandaise sauce.There are multiple variations of this dish, I am using spinach for "Eggs Florentine", other versions use ham,mushrooms, salmon, bacon, avocado, chorizo, salsa etc.Preparation time20 minutesServes2 BenedictsServing Size1 BenedictCalories Per ServingApproximately 210 per servingDifficultyDifficultIngredients:2 poached eggs1... Continue Reading →
Heres a sauce I learnt at the culinary school as part of our "Sauces" Class.Hollandaise is made with egg yolks and clarified butter(ghee) and lemon juice.Easy to prepare as long as we maintain the temperatures correctly.There are many other ways to make hollandaise using sherry vinegar, butter, oil etc.Preparation time10 minutesServes1 cupServing Size1 tablespoonCalories Per... Continue Reading →
Tostada is a Mexican fried Corn tortilla.It is very versatile for various uses.Here in this recipe I use it for a breakfast dish with eggs,refried beans,tomato sauce and avocado.With the runny yolk, crispy tostada and flavors from the refried beans and tomato sauce this is sure to start your day with a joyful belly.Preparation time10... Continue Reading →
In this method of cooking eggs you crack the eggs in a pan and let cook until whites are set and flip until the other side is cooked keeping the yolk still runny.This style of eggs can be used to top off on other recipes like pasta,burritos, meats, burgers etc.Preparation time10 minutesServes1Serving Size1 eggCalories Per... Continue Reading →
In this method of cooking eggs, the eggs are cracked onto the pan and cooked until the whites are just set but are not flipped to cook on the other side, this leaves the yolk runny.Preparation time10 minutesServes1Serving Size1 eggCalories Per ServingApproximately 111 per servingDifficultyEasyIngredients:1 egg1 teaspoon oilsalt to tastepepper to tasteProcedure:1.Heat oil in a... Continue Reading →
Also known as Frijoles Refritos in Spanish is a Mexican mashed bean dish.This can be served as a side to a main dish in burritos or as a dip or in tostadas, pupusas etc and the famous taco bells crunch wrap also contains refried beans.Preparation time45 minutesServes4Serving Size1/4 recipeCalories Per ServingApproximately 139 per servingDifficultyMediumIngredients:1 cup... Continue Reading →
Payasam is fondly called the king of sweets in South India.There is not one occasion where Payasam or one of its cousins is not included on the menu.The base of this dish is milk and includes a starch like tapioca or rice or vermicelli and jaggery or sugar.Sometimes coconut milk and coconut are also added... Continue Reading →
As I write this post I am recollecting very fond memories of my childhood.Back in the day every woman that got married and moved away from her parents had an elder neighbor lady helping her out getting upto speed with cooking and house chores.My mom had one such aunt living in our downstairs apartment and... Continue Reading →
This is a simple dish made for festivals as an offering to god in India.This recipe can be adapted to different kinds of Beans like Rajma, chickpeas, black eyed peas etc. This is also used as a vayanam(Exchange of gifts) during the festival Varalakshmi Vratam of India.Preparation time20 minutesServes2 Serving Size1/2 recipeCalories Per ServingApproximately 143 per... Continue Reading →
This dish is from Kerala region of India.A rice flour mixture stuffed with coconut and jaggery is steamed in banana leaves to make a steamed dumpling.This is one of the recipes prepared during the Onam festival and also had as a breakfast.These are also made during Ganesh Chaturthi as an offering and go by the... Continue Reading →
Prathima Koneru 