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 →
I was never a fan of Chicken tikka masala because most times Ive tried it in restaurants the chicken is way overcooked and tasted like rubber to me. The reason behind this is tikka masala uses Chicken breast meat and it being a lean meat tends to dry out if not cooked correctly. The Chicken... 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 →
With the name of the dish most Indians might be remembering the Indian movie, but this is a classic recipe from the Telangana region in South India where goat/sheep or lamb brains are cooked in a delicious and spicy onion based gravy. The texture is similar to sweetbreads and is a luxurious dish rich in... Continue Reading →
Avial is a dish served with rice , typically for Onam Sadya.It is a delicacy from Kerala in which vegetables are stewed and topped with grated coconut and sometimes yogurt.I brought this ashgourd home and it has been sitting in my fridge and my mother in law told me today that she didn't know how... Continue Reading →
Prawn pepper masala or Kuzhambu is one of my favorite dishes to eat whenever I visit Tamilian Restaurants. Succulent shrimp cooked in a spicy tamarind, garlic and curry leaf based sauce.The sauce is spicy, tangy and nutty and goes very well with seafood, eggs or taro as well and can be served with rice, roti,... Continue Reading →
A quick and delicious way to prepare egg curry.A gravy base of onions and tomatoes and simple spices topped off with boiled eggs make a delicious dish served alongside rice or roti. Preparation time 25 minutes Serves 6 servings Serving Size 1 serving Calories Per Serving Approximately 157 per serving Difficulty Medium Procedure: 1. Heat... Continue Reading →
Poori was my most favorite breakfast as a kid.My mom used to make about 50 pooris in a day and me and my brother used to compete as to how many pooris we can eat, we ate upto 10 in the morning and the leftovers in the evening.The most common accompaniment to poori was this... Continue Reading →
Turnips are an underrated vegetable when it comes to Indian cooking.I got these turnips to practice for Culinary school and wanted to incorporate them into Indian cooking.So here goes my recipe for tunrips in a tomato and coconut milk gravy.Very delicious and subtle.Preparation time30 minutes Serves2 cupsServing Size1/2 recipeCalories Per ServingApproximately 90 per servingDifficultyMediumIngredients:3 turnips diced1/2... Continue Reading →
Now that the winter is settling in and fresh greens are becoming scarce mustard leaves are a great option to provide us the warmth for the winter.The famous dish sarson ka saag is made with these.This dish is a simple and warm dal using mustard leaves and taste amazing.Preparation time30 minutes Serves2 cupsServing Size1/4 cupCalories Per... Continue Reading →
Prathima Koneru 