Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
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 →
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 →
Besan Cheela/Chilla is a Gujarati crepe made with Chickpea flour also known as Garbanzo bean flour/Besan.This is usually had for breakfast and can be had with veggies added to it.I used peppers, corn, peas and tomato as a stuffing to make it fun to eat plus getting your daily intake of vegetables.Preparation time20 minutesServes5Serving Size1/5... Continue Reading →
This hash is very versatile in that it is complete with black beans, vegetables and sweet potato for carbohydrates, filling and can be used for various applications like Tacos, Tostadas,Sandwich, salad, burritos, quesadillas,stuffing in peppers or consumed as is with eggs for breakfast.Preparation time30 minutesServes4Serving Size1/4 recipeCalories Per ServingApproximately 223DifficultyMediumIngredients:1 cup black beans soaked overnight... Continue Reading →
This dish is a very simple yet nutritious breakfast I wanted to share with you.This is super quick to make and is especially time saving for those who are in the software and other busy professions and are struggling to get their daily vitamins and minerals in your diet.This is our regular breakfast in summer... Continue Reading →
During my short visit to India this year, I had the privilege to eat the seasonal fresh corn roasted on coals and also corn based dishes like this one.My mom always makes these when we visit during the rainy season in India.This is my moms version of the recipe which I love,hope you enjoy it... Continue Reading →
Godhuma Ravva is nothing but broken wheat also known as Fada.This dish is a savory breakfast pudding and unlike semolina this cereal has much more texture and taste to it and although the procedure is the same for semolina and broken wheat upma this recipe takes longer to cook when compared to semolina.This is a... Continue Reading →
Patra Vadi is a Gujarati /Maharashtrian dish made with Colocasia leaves(taro root leaves) rolled with a gram flour paste, gently steamed,sliced and pan fried.This can be served as an appetizer or breakfast item.Preparation time:30 minutesServes:about 30 slicesIngredients:2 cups gram flour/besan1 bunch coriander leavesjuice of 1/2 lemonsalt to taste2 teaspoons red chili powder1 teaspoon tamarind paste4... Continue Reading →
Prathima Koneru 