Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Also called as Sabsige Soppu(dill leaves) in Kannada,this is a dish that I heard that is made in karnataka from my mother in law,I've never had it or made it before. I added Dosakay(apple cucumber) to it along with Tomato.Though it is traditionally made with moong beans I decided to make it with toor dal... Continue Reading →
A tamarind stew made with Amaranthus(Thotakura ) leaves and tempered with Indian spices, served along side rise or roti.Preparation:30 minutesServes:4Ingredients:6 cups Thotakura1/2 medium onion sliced1/4 teaspoon methi powder1 teaspoon cumin seeds1 teaspoon mustard seeds1/2 teaspoon tamarind pastesalt to taste5 green chilies minced4 red chilies split to 2 pieces2 teaspoons ghee/oil1/2 teaspoon red chili powder (optional)4... Continue Reading →
Olan is a Kerala recipe served during the Onam feast made with Ash gourd and coconut milk.This is a recipe from my Malayali friend.Preparation:30 minutesServes:8Ingredients: 2 cup cubed Ash gourd(winter melon,peeled) 2-3 slit Green chilli 3/4 cup coconut milk 2 teaspoons Coconut oil 1 sprig Curry leaves Salt to tasteProcedure: 1.Add 1/4 cup coconut milk and 1/2... Continue Reading →
I found these in the Indian store and guessed they must be pretty much like capsicum(green pepper) and came up with this recipe. This recipe can also use capsicum or banana peppers instead of poblano peppers.In case you havent seen them before the poblano looks like this or a little lighter green.Preparation time:20 minutesServes:2-3Ingredients:4 poblano... Continue Reading →
This is a very healthy preparation with spinach and potatoes.Preparation time:40 minutes Serving:6Ingredients:4 Cups of peeled and cubed potatoes2 tablespoons oil1/2 teaspoon cumin seed4 red chilies1/4 teaspoon turmeric4 cups spinach leaves(pureed with green chilies)1 tablespoon kasoori methi(dry methi)1 teaspoon salt3 cloves garlic finely chopped1/2 cup onions chopped1/4 teaspoon red chili powder6 Green chiliesProcedure:1.Boil water until... Continue Reading →
This curry was my all time favorite while growing up.Its very simple to prepare and can be had with Rice or Roti when you don't have any vegetables to cook at home.This can be used as a base for other curries using cauliflower, cabbage, egg, drumsticks, paneer etc.Preparation time: 30 minutesServes:3-4Ingredients:1 bunch Spring Onions5 medium... Continue Reading →
Chepala Pulusu is a famous Andhra Recipe.I have used wild atlantic salmon in my recipe,you can use tilapia or mahi mahi as a substitute.This recipe originated from Nellore,so this is also called as nellore chepala pulusu.Preparation time:40 minutesServes:6Ingredients:10-two inch pieces of salmon1/2 cup Onions chopped2 medium Tomato chopped1/2 teaspoon Tamarind paste1 teaspoon Red chilli powder 1/4... Continue Reading →
Cluster beans are also called as Goru chikkudukaya/guar beans in India.There is a funny story around these beans I recollect from my childhood.In my 5th grade my mom moved me to a different school and Im just starting to make new friends.I happened to sit during the lunch hour with this north Indian friend and... Continue Reading →
Chayote is a good source of amino acids and vitamin C and it belongs to the gourd family, along with melons, cucumbers and squash.This dish is Chayote cooked with onions and tomato and can be served alongside roti or rice dishes.Preparation time: 30 minutesServes:4Ingredients :1 Chayote/Kathirikai1/3 cup Onions chopped5 Green Chillies 2 medium Tomatoes 1/4... Continue Reading →
Totakura is also called as amaranth/Chauli.This is a Lentil preparation using the amaranthus leaves and tempered with spices.Preparation time30 minutes Serves2 cups of dalServing Size1/4 cup dalCalories Per ServingApproximately 169 per servingDifficultyMediumIngredients:1 cup Masoor Dal4 cups tightly thotakura leaves1 medium onion chopped8 green chillies slit lengthwise1/4 teaspoon turmeric powder1/4 teaspoon of tamarind paste2 teaspoons oil1/2 teaspoon... Continue Reading →
Prathima Koneru 