Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Garden Sorrel leaves dal / chukkakura pappu Growing up in india we had access to a plenty of variety of greens . When I first moved to Syracuse , New York for my masters spinach was the only green that we had access to . Over the years , my fondness for greens has increased... Continue Reading →
Amaranth leaves are also called Thotakura in Telugu and Chauli in Hindi.Although we find the red amaranthus in asian stores regularly, the green one is hard to come by and I absolutely relish these in the spring season when they are available in stores.I am a strong believer in seasonal eating which warrants adding more... Continue Reading →
A simple Asian style dressing for salads and will also work as a dip for spring rolls, wontons etc.Preparation time5 minutes Serves2 tablespoonsServing Size1 tablespoonCalories Per ServingApproximately 40 per servingDifficultyEasyIngredients:3 teaspoons soy sauce1 1/2 teaspoons rice vinegar(mirin)1/2 teaspoons sesame oil1 teaspoon dried furikake seasoning(optional)1 teaspoon toasted sesame seedsProcedure:1.Mix all the ingredients in a bowl and let... Continue Reading →
I was wanting to use some persian cucumbers I had in the fridge and I saw this article on NY times and decided to give it a try.This is a light and easy side dish or salad for any meal.I used a soy vinaigrette for this recipe.Preparation time10 minutes plus time to marinadeServes2 cupsServing Size1/4... 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 →
Spring rolls are an Asian deep fried snack usually stuffed with carrot and cabbage and some kind of meat or egg and rolled in a rice wrapper. There are multiple variations to this with the variety of stuffing that can be placed inside these rolls.These are served at the spring festival of China and hence... Continue Reading →
These are also called as summer rolls or goi cuon which is a Vietnamese Dish.It is a mixture of vegetables and meats like cooked shrimp or pork or chicken or tofu rolled in a rice paper and served with a dipping sauce.If you like salads or raw vegetables you will love this dish.This is a great... Continue Reading →
This is a basic stir fry sauce with ground peanut that can be used for stir fries,marinade for chicken and also as a dip for Asian preparations.Preparation time:2 minutesServes:1/3 cup of sauceIngredients:1 1/2 teaspoon sriracha1 teaspoon soy sauce1 teaspoon ketchup1/2 teaspoon maple syrup1 tablespoon peanut butterProcedure:Take all the ingredients in a bowl and mix well,add... Continue Reading →
Stir Frys are Chinese way of cooking food in a Wok pan.They use a multitude of vegetables often combined with some kind of meat and sauces.These can be eaten with noodles or rice.Stir Frys are a great way to add more vegetables to your diet.Preparation time:20 minutesServes:2Ingredients:Stir Fry Sauce (4 times the recipe)1/2 cu sugar... Continue Reading →
Sushi is a Japanese roll usually prepared with sticky rice which is coated in vinegar and some sort of seafood and vegetables.The following recipe is for a Quinoa sushi,it is not a traditional way of making sushi and is my play to reproduce the dish served at a local restaurant here called "vegetarian house" and... Continue Reading →
Prathima Koneru 