Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This is an Indian preparation of Ridge Gourd with fenugreek leaves, very healthy and can be eaten with roti or rice.Preparation time:20 minutesServes:2Ingredients:2 bunches Methi Leaves4 cups ridge gourd pieces peeled and diced small1 teaspoon chana dal1/2 teaspoon urad dal1 teaspoon cumin seeds1 teaspoon mustard seedspinch of turmeric1 spring curry leaves1/2 cup onion1 teaspoon ginger... Continue Reading →
Brussel sprouts is a healthy vegetable known to lower cholesterol and for their cancer fighting abilities,they have a slight bitterness to it making them a not so favorite for everyone. Sambar is a good way to incorporate vegetables since the lentils absorb a bit of the bitterness from the brussel sprouts.Preparation: 40 minutesServes: 6 personsIngredients:3/4... Continue Reading →
Saag paneer is one dish that is found in all the Indian restaurants and almost everyone is familiar with it. I've eaten this Mushroom Palak Saag dish at a Nepali restaurant in Estes Park in Colorado, this is an attempt to replicate it and it has turned out quite tasty.Preparation time:30 minutesServes:4Ingredients:5 cups fresh Spinach... Continue Reading →
Rajma is a punjabi preparation with red kidney beans and onion and tomato.The masala can be prepared at home,but I personally feel the store brought masala gives more flavor than the homemade masala.Preparation time:45 minutesServes:4Ingredients:1 cup Red kidney beans soaked in water overnight1 large onion chopped finely3 large ripe tomatoes pureed1 teaspoon Ginger garlic paste... Continue Reading →
This is the potato stuffing that is placed inside the famous Masala Dosa prepared in South India.Preparation time:30 minutesServes:4Ingredients:2 large Potato(boiled until soft-2 whistles in pressure cooker) and cut into 1/2 inch cubes2 teaspoons oil6 green chilis minced1/2 teaspoon ginger garlic paste1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds1 teaspoon chana dal1 teaspoon urad dal2 pinches... Continue Reading →
Kattu means a thin liquid. This is a thinly cooked seasoned dal originating from coastal andhra, the same is called as pappu pullagura in regions of rayalseema ,pullagura means tangy curry.Its a quick recipe and yet very nutritious and easy to digest.Preparation time:30 minutesServes:4Ingredients:3/4 cup Moong Dal 5 green chilies mincedChopped cilantro 1/4 cup1/2 teaspoon... Continue Reading →
Also called as Aratikaya Ava Pettina Kura in Telugu Language. Aratikaya is plantain and Ava pettina kura means mustard based preparation. This dish is native to Andhra Pradesh state of southern India. Mustard is used to generate warmth in the body, such preparations in the olden days were made during the winter months to generate... Continue Reading →
This dish is a stir fried egg and broccoli preparation tempered with Indian spices, served with rice or roti.Preparation time:20 minutesServes:4Ingredients:4 eggs1 cup chopped onions2 cup chopped broccoli1/2 teaspoon cumin seeds 1/4 teaspoon turmeric powder 1/2 teaspoon mustard seeds1 teaspoon chana dal1 teaspoon urad dal1 spring curry leaves3 green chillies minced3 garlic cloves mincedsalt to taste2 1/2 tsp oil1/2 teaspoon coriander powder1/2... Continue Reading →
Chole curry was the very first recipe I have tried. This is one dish I'm famous for and I think its quite simple provided the gravy is done right.Preparation time:40 minutesServes:6Ingredients:Chickpeas(cooked 3 cups)2 ripe medium tomatoes pureed1 1/2 medium onions pureed1 teaspoon chole masala(I recommend the Shan brand)2 teaspoons oil5 green chilies ground along with... Continue Reading →
This is a delicious and creamy, yet healthy mushroom curry perfect for the fall season.Preparation time:30 minutesServes:4 Ingredients:4 cups mushrooms diced1 cup savory pumpkin puree(boil the pumpkin pieces in water and mash)1/2 cup finely chopped onion 3 cloves Garlic minced1 teaspoon grated Ginger1/4 teaspoon Turmeric powder6 green chili mincedSalt to taste1 teaspoon Cumin seeds1 teaspoon mustard... Continue Reading →
Prathima Koneru 