Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
I think Tandoori dishes are the most popular of Indian Dishes. The word “Tandoor” actually means a clay/brick oven. So any dish cooked in the Tandoor would be a Tandoori dish like the Tandoori Chicken, Tandoori Naan etc.Although this dish was not cooked in a Tandoor, over the years the marinade that is applied to... Continue Reading →
A perfect party appetizer.Preparation :40 minutesServes:4Ingredients:2 medium zucchini(sliced 1/4 inch)2 teaspoon olive oil1/4 cup fresh grated parmesan cheese1/4 cup panko bread crumbssalt to taste1/4 teaspoon ground black pepper2 pinches red chili powder1/2 teaspoon lemon juiceProcedure:1.Heat oven to 425 degrees and line a baking sheet with parchment paper.2.Toss the zucchini slices with olive oil, salt, lemon... Continue Reading →
I first had these at florida when I met my brother and sister in law,My sister in law made these for the thanksgiving dinner and I absolutely loved those.Im sharing the same recipe with you.Preparation time:30 minutesServes:4Ingredients:12 Button mushrooms(white or brown)1 teaspoon olive oil2 cup spinach chopped1 tablespoon sour cream2 tablespoons bread crumbs+1 tablespoonsalt to... Continue Reading →
This is a snack from the region of Telangana in Andhra Pradesh.My mom is a teacher and her students used to get her these during sankranthi.She later enquired her friends how to do this and made it at home.Preparation time:30 minutesServes:4Ingredients:1 cup Rice Flour1/3 cup Chana Dal1 teaspoon Ginger garlic paste1 teaspoon oil1/4-1/2 teaspoon Red... Continue Reading →
You will need a skillet or a baking dish for cooking a frittata. A frittata is of spanish origin made with beaten eggs and some kind of meat,cheese or vegetables. This is a healthier version of the traditional frittata.Preparation time:20-25 minutesServes:4Ingredients:1 teaspoon Olive oil1/2 teaspoon salt adjust as per your taste1/2 teaspoon cracked black pepper1... Continue Reading →
There are two versions of Vegetable Manchurian, wet and dry. This recipe is a dry manchurian recipe.If you need to have some sauce on them you can use the same recipe for gobi manchurian sauce as given in below link and drizzle it over the dry manchurian balls.Manchurian Sauce.Preparation time: 50 minutesServes 6 personsIngredients:3 cups... Continue Reading →
In India during the rainy season we get an abundance of corn and my mom always used to make these in the evenings the savory version and sweet version.This recipe is the savory corn fritters.Preparation time: 30 minutesServing: Makes about 25 frittersIngredients:5 Medium size corns (3 cups of Fresh corn kernels)1 inch ginger6 to 8... Continue Reading →
I love Indo chinese food.Chili chicken and Gobi Manchurian are my all time favorite.I made this when my husband first met me and he absolutely loved it.Preparation time: 50 minutesServings:8Ingredients:Cauliflower 1 medium cut to florets(about 5-6 cups)Maida 1 cupCorn flour 1/2 cupRice flour 4 tablespoons Spring Onions or Onions 1/2 cupGarlic 12 cloves chopped Green... Continue Reading →
This is a simple dish which can be served as an appetizer or a fry with rice or roti.Preparation time: 30 minutesServings:6-8Ingredients:Small Prawns 4 cupsOnions 1 cup choppedOil 1 tablespoonGrated Coconut 2 tablespoonsGinger Garlic paste 1 TablespoonRed Chili Powder 1/2 to 1 teaspoon as per tasteSalt to tasteProcedure:1.Marinate the Prawns in Ginger garlic paste,turmeric,salt and... Continue Reading →
Baba Ganoush is a Mediterranean dish with eggplant and tahini. I modified it a bit to make it a stuffing for the pastry sheets and to adapt to the Indian taste. The traditional baba ganoush recipe chars the eggplant in whole and removes the skin before grinding, it doesn't use green chilies and peanuts as... Continue Reading →
Prathima Koneru 