Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
I experimented on this buttercream and I think is one of the best buttercream so far,both the taste and the ease to ice a cake.It holds shape well and can be used under a fondant.Preparation time:5 minutesServes:4-5 cups of icingIngredients:12 ounces white baking chocolate chopped1/2 cup heavy whipping cream1 cup solid vegetable shortening1 cup butter2... Continue Reading →
Tiramisu literally means "pick me up".This famous Italian dessert is made with savoiardi(a.k.a lady fingers),egg yolks,mascarpone,coffee and cocoa powders.This recipe is the basic Tiramisu recipe.Click here for a variation of Tiramisu.I have used ready made ladyfingers,I will do a post on how to make lady fingers at home at a later time.Ladyfingers are nothing but a type... Continue Reading →
Cake truffles or cake balls are deconstructed cake rolled into balls and coated with some kind of chocolate or frosting.These were originally developed to make use of leftover cake.These make great gifts for parties or holiday/kids treats.Cake balls can be decorated with toppings in a variety of ways, using such items as sprinkles, nuts, chocolate shavings, candy,... Continue Reading →
Chocolate covered strawberries are a simple to make with no cooking involved and strike a great gift on special occasions like mother's day,birthdays or valentines day for someone you love.Get creative with the designs you want to put on the dipped strawberries.Preparation time:20 minutesServes:12Ingredients:1 Pint strawberries(about 20 in number pick ones in same size)2 cubes... Continue Reading →
Mochi is a Japanese Rice cake. It is made from a rice called japonica glutinous rice which is soaked overnight in water and cooked and pounded to form the dough. We often eat out at this restaurant called Little Sheep Mongolian hot pot, where we ate this sweet potato yam cake. This is my attempt... Continue Reading →
Falooda is a cold is an Indian dessert assembled like a trifle with vermicelli,milk,basil seeds and icecream.This can be made in flavors like mango,rose,vanilla etc.Preparation time:20 minutesServes:6-8Ingredients:2 cups full fat milk4 tablespoons sugar5 tablespoons rose syrupfalooda sev 1 pack(available in indian stores) or 1 cup of vermicelli cut into 1 inch pieces2 tablespoons chia seeds... Continue Reading →
I first made banana bread after my brothers wedding.All the bananas called for in the ritual were sent home with us and I simply didn't know what to do with all of them.We were planning a trip to Tennessee for the long weekend and I made many loaves of this bread.It sold out in a... Continue Reading →
Kalakand is a Milk Burfee(fudge) with a creamy and grainy texture.Preparation time:1 hourServes:12Ingredients:8 cups full fat milk milk3/4 cup sugar3 tablespoons lemon juice 1 tablespoon sliced pistachioProcedure:1.Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally.Once the milk comes to a boil add the lemon juice and keep stirring... Continue Reading →
Normally made during Sankranthi,the harvest festival of Andhra Pradesh,this dish is a sweet rice preparation gently flavored with spices.Glistening with ghee,this dish can be served as an offering to God for all festivals. Video recipe for chakkara pongali can be found on my IG https://www.instagram.com/reel/C2JYAH0rRUn/?igsh=MWQ1ZGUxMzBkMA== NOTE: This page includes affiliate links. If you click and... Continue Reading →
There are two types of mysore pak the soft one and the crispy one. The soft one is called as Neti Mysorepak(Ghee MysorePak) and is almost like a halwa that melts in your mouth.This recipe is for an airy,crunchy mysorepak. We need to be a little quick while making this recipe.This south Indian preparation is... Continue Reading →
Prathima Koneru 