Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Simple syrup is a combination of equal quantities of sugar and water often used to make desserts, ice cream, meringues etc in Pastry Kitchens.Preparation time10 minutes Serves2 cupsServing Size1/4 cupCalories Per ServingApproximately 193 per servingDifficultyEasyIngredients:2 cup sugar2 cup waterProcedure:Take sugar and water in a saucepan and bring it to a full boil.Turn of the stove, give... Continue Reading →
A must have during movies, movie nights and sleepovers for kids or simple get togethers and birthday parties.Made using dried corn kernels its a very versatile snack to adjust flavors to suit your needs.Why buy processed popcorn when you can make this very easily at home!This recipe is a simple salted popcorn you can make... Continue Reading →
This was one of the cake I baked for Charity called Cake4Kids.I wanted to make a doll cake for so long and not having kids yet, I didnt know who to make it for.This little 6 year old girl from the Foster care asked for a "Frozen Cake" with a chocolate flavor.I signed up for... Continue Reading →
Ghee is holy grail of Indian Ayurvedic Cooking also called as Clarified Butter.It is nothing but melted butter of which the milk solids have been skimmed off.Ghee has a myraid of benefits such as containing conjugated linoleic acid that helps body burn fat,it has butyric acid which is also produced by the gut bacteria and... Continue Reading →
In this method of cooking eggs we crack the eggs into a bowl and gently slide it into a pan of simmering water to delicately cook the egg whites and still maintain a runny yolk.Poached eggs can be used on eggs benedict, pasta, meats, noodles etc.Preparation time10 minutesServes2 EggsServing Size2 eggsCalories Per ServingApproximately 145 per... Continue Reading →
This is a breakfast dish where poached eggs are topped off over an english muffin and dressed with Hollandaise sauce.There are multiple variations of this dish, I am using spinach for "Eggs Florentine", other versions use ham,mushrooms, salmon, bacon, avocado, chorizo, salsa etc.Preparation time20 minutesServes2 BenedictsServing Size1 BenedictCalories Per ServingApproximately 210 per servingDifficultyDifficultIngredients:2 poached eggs1... Continue Reading →
Heres a sauce I learnt at the culinary school as part of our "Sauces" Class.Hollandaise is made with egg yolks and clarified butter(ghee) and lemon juice.Easy to prepare as long as we maintain the temperatures correctly.There are many other ways to make hollandaise using sherry vinegar, butter, oil etc.Preparation time10 minutesServes1 cupServing Size1 tablespoonCalories Per... Continue Reading →
In this method of cooking eggs you crack the eggs in a pan and let cook until whites are set and flip until the other side is cooked keeping the yolk still runny.This style of eggs can be used to top off on other recipes like pasta,burritos, meats, burgers etc.Preparation time10 minutesServes1Serving Size1 eggCalories Per... Continue Reading →
In this method of cooking eggs, the eggs are cracked onto the pan and cooked until the whites are just set but are not flipped to cook on the other side, this leaves the yolk runny.Preparation time10 minutesServes1Serving Size1 eggCalories Per ServingApproximately 111 per servingDifficultyEasyIngredients:1 egg1 teaspoon oilsalt to tastepepper to tasteProcedure:1.Heat oil in a... Continue Reading →
Paneer is an Indian Cottage cheese commonly used in all curry preparations.This can be made at home with these simple steps.Preparation time:20 minutesServes:1 block of paneerIngredients:1 Gallon milk1/4 cup lemon juice or vinegarProcedure:1.Bring the milk to a boil in a large container.2.Add the lemon juice or vinegar and start stirring,the milk should start curdling.3.Take a... Continue Reading →
Prathima Koneru 