Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
We were having an Onam celebration and I went over to my friends place to get the recipe for Ada Pradhaman which I think was very delicious.This is keralas variety of payasam.Preparation :30 minutesServes:20-25Ingredients:2 cups Ada4 cups jaggery finely grated(or powdered)8 cups coconut milk2 teaspoons Cardamom powder1-2 tablespoons ghee15 Cashews15 raisinsProcedure:1.Boil 1 litre of water... Continue Reading →
Lauki/Bottle Gourd/Sorakaya Halwa brings back fond memories of my dad to me.My mom had to go out of town and he had to engage both of us one afternoon. So he made sorakaya halwa with us. We were probably around 6 years of age, at that age it felt very exciting to cook with my... Continue Reading →
This sweet is a favorite in my family.My brother and mom go nuts for this sweet.I made this and served to my aunt and uncle and came to know through them that my grandma used to make them when they were kids and these taste exactly like that.I was so happy. The inner layer is... Continue Reading →
This is a coconut and jaggery Indian sweet preparation that is crunchy from the coconut and sticky from the jaggery.Preparation time:30 minutesserves:20Ingredients:2 Cups Fresh grated Coconut1-1 1/2 cups Jaggery(as per sweet levels)1/2 teaspoon cardamom powder 2 teaspoons GheeProcedure:1.Heat ghee in a pan and add coconut and fry for 2 minutes to toast the coconut.This gives a... Continue Reading →
Sandesh is a dessert made of milk and sugar and is of bengali origin.There is very slight variation between kalakand,sandesh and kova.For kova the milk is just boiled with sugar until it reaches a thick consistency.In sandesh the milk is curdled and made to balls.In kalakand ,half the milk is curdled and mixed to boiling... Continue Reading →
This is a coastal andhra recipe where in a mixture of jaggery and chana dal is coated with a rice flour urad dal batter and deep fried.Commonly used as offering for Gods.Ingredients:1/2 cup Rice ( Soaked overnight)1/4 cup Urad dal (Soaked overnight)1/2 cup Chana dal(soaked overnight)1 cup grated Jaggery 1/4 teaspoon Cardamom powder pinch Salt... Continue Reading →
I love the texture of tapioca in my mouth.My mom makes Payasam(a traditional milk pudding) with tapioca and I used to eat it all.Folks in kerala use coconut milk in this preparation.I also added mango to the recipe.Preparation time: 40 minutesServings:6-8Ingredients:1 cup Saggu biyyam or sago or tapioca1/2 cup coconut milk2 cups milk3/4 Cup sugar(adjust... Continue Reading →
Sheer Khurma(pronounced Sur-ma) is a Muslim dish made right after the season of fasting for Ramadan.Sheer means sweet and Surma means Dates. It is said the real taste of this dish can be only relished after the fast.Growing up I used to look forward to my Muslim friends to invite me over for the feast... Continue Reading →
Every Friday our group of friends meet for a Potluck(all guest prepare and bring one food item each and we have it at one of our places).I experimented with Almond flour and It was a HIT at last night's party .Make this for all your favorite festivals.Preparation time: 30 minutesServing: 12 piecesIngredients: 1 cup milk... Continue Reading →
This is a simple Indian Dessert made with Semolina roasted in Clarified butter and cooked in milk and rolled into balls.Preparation time:20-25 minutesServing: 13-14 laddus Ingredients 1 cup of Sooji/Ravva(a.k.a semolina)2 tablespoons ghee8 raisins 8 cashew nuts (chopped)1/2 cup of grated coconut1/2... Continue Reading →
Prathima Koneru 