Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Palakura Mango pappu is a delicious Indian lentil preparation using spinach greens, mango and toor dal.Preparation: 20 mtsServes :3-4 personsIngredients:3/4 cup toor dal4 cups chopped spinach1/2 cup onion chopped1 cup green raw mango grated1/4 teaspoon turmeric powder6 green chilis, split lengthwisesalt to taste1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds3-4 garlic cloves minced2 dry red chilis,... Continue Reading →
This is a recipe from my Mom made using ridge gourd and milk,it is slightly on the sweeter side.Preparation time: 30 minutesServes: 4Ingredients:2 ridge gourds chopped into small pieces(3 cups of ridge gourd-don peel the skin, peel just the ridges on the skin)2 teaspoons oil1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds1 teaspoon urad dal1 teaspoon... Continue Reading →
My husband being a vegetarian I always try to find cooking the same vegetables in different styles so we don't get bored of the food we eat.Given my culinary background I am not the one to eat the same type of food everyday. In a given month we hardly repeat a vegetable or dish on... Continue Reading →
Snake gourd(potlakaya) is an Indian vegetable.This belongs to the squash family and can be cooked with lentils and coconut for a delicious side.Preparation time:30 minutesServings: 4Ingredients: 2 cups of snake gourd(potlakaya) chopped into small pieces.6 green chilies sliced in half1/2 cup onions finely chopped1/4 teaspoon turmericsalt to taste2 teaspoon oil1/2 teaspoon mustard1/2 teaspoon cumin seeds1... Continue Reading →
This is an Indian Plantain dish tempered and sauted and served with rice or roti.Preparation time:Servings:4Ingredients: 2 cups of plantain pieces chopped into small pieces.4-6 green chilies minced3/4 cup onions finely chopped1/4 teaspoon turmericsalt to taste2 teaspoon oil1/2 teaspoon mustard,1/2 teaspoon cumin seeds1/2 teaspoon chana dal1/2 teaspoon urad dal1 spring curry leaves1 clove garlic Procedure:1.Heat oil... Continue Reading →
Sorakaya a.k.a Aanapakaya(lauki/bottle gourd) Bajji is a regional taste of coastal Andhra served with Rice or Roti.Preparation time:30 minutesServings:2Ingredients: 2 cups of bottle gourd(sorakaya) chopped into small pieces.4 green chilies minced3/4 cup onions finely chopped1/4 teaspoon turmericsalt to taste1/2 teaspoon garam masala powder2 teaspoon oil1/2 teaspoon mustard,1/2 teaspoon cumin seeds1 spring curry leaves1/2 teaspoon ginger garlic... Continue Reading →
This is a Lentil preparation cooked with Amaranthus leaves served with Rice or Roti.Very simple and straightforward to prepare.Preparation time:40 minutesServes:4-6Ingredients :Chopped Amaranth leaves 6 cupsMoongdal / Pesarapappu 1 cupOnion - 1 medium choppedGreen chillies 6 finely mincedTurmeric powder 1/4 teaspooncumin seeds 1/2 teaspoonMustard seeds 1/2 teaspoonGarlic 3 cloves mincedCurry leaves 1 stemOil 2 teaspoonsSalt... Continue Reading →
I always look for ways to add more and more vegetables to our diet.The USDA recommends 5-9 servings of vegetables and fruit per day per person and we hardly get half of those into our diets.Here is a recipe for our regular dal cooked with beetroot,extremely healthy and iron building.Preparation time:30 minutes Serving:6 Ingredients:Beetroot -... Continue Reading →
I had some leftover cashew paste in the fridge and i could not think of anything but mushrooms that goes so well with cashew paste.Preparation time:30 minutesServing:6Ingredients2 cups mushrooms chopped2 tablespoons cashew paste(about 1/2 cup cashews ground)6 green chilies1 teaspoon ginger-garlic paste1/2 cup chopped onionssalt to taste1/4 tsp turmeric powder1/4 tsp chili powdera pinch of... Continue Reading →
This one is a very ancient recipe you can only find in the most traditional kitchens of Andhra. Most traditional Andhra curries are characterized by a spice powder or a ground paste of spices added to the vegetable to amplify its taste. These powders add an element of texture,flavor, color or taste to the dishes... Continue Reading →
Prathima Koneru 