Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
A Kudumu is a rice flour dumpling steamed with either salt(savory) or jaggery(sweet).This recipe is for the sweeter kind with jaggery and rice flour with ghee.A typical recipe made in Andhra Pradesh and Tamil Nadu, these are also shaped as a fist of the hand or flat disks.I remember eating them as a kid from... Continue Reading →
Modak is known to be the favorite sweet of Lord Ganesha.The typical Modak shape originated from Maharashtra although variations of the recipe in different shapes exist in other parts of India.These are made with a jaggery and coconut filling called with other names as Teepi Kudumulu, Kozhukattai, Sihi Kadubu etc.This recipe is a variation of... Continue Reading →
Undrallu also known as kadubu in Karnataka and uppu urundai in Tamil are cooked Rice grit(rava) balls prepared during the festival of Ganesh Chaturthi.These along with 'modak' are known to be Lord Ganeshas favorite food.Undrallu and kudumulu are used interchangeably but usually kudumulu are made with flour as compared to the rice grit or rava.These... Continue Reading →
"Neela Megha Sareera" they call him, comparing his body with a hue of the blue clouds.As we celebrate Sree Krishna Janmashtami, I was thinking what new dish can I prepare which embodies the festival.So I decided to make Malai Peda but with blueberries added in it, symbolizing the blue hue of Lord Krishna.Preparation time30 minutesServes20Serving... Continue Reading →
Payasam is fondly called the king of sweets in South India.There is not one occasion where Payasam or one of its cousins is not included on the menu.The base of this dish is milk and includes a starch like tapioca or rice or vermicelli and jaggery or sugar.Sometimes coconut milk and coconut are also added... Continue Reading →
As I write this post I am recollecting very fond memories of my childhood.Back in the day every woman that got married and moved away from her parents had an elder neighbor lady helping her out getting upto speed with cooking and house chores.My mom had one such aunt living in our downstairs apartment and... Continue Reading →
This is a simple dish made for festivals as an offering to god in India.This recipe can be adapted to different kinds of Beans like Rajma, chickpeas, black eyed peas etc. This is also used as a vayanam(Exchange of gifts) during the festival Varalakshmi Vratam of India.Preparation time20 minutesServes2 Serving Size1/2 recipeCalories Per ServingApproximately 143 per... Continue Reading →
This dish is from Kerala region of India.A rice flour mixture stuffed with coconut and jaggery is steamed in banana leaves to make a steamed dumpling.This is one of the recipes prepared during the Onam festival and also had as a breakfast.These are also made during Ganesh Chaturthi as an offering and go by the... Continue Reading →
Kajjikaya also called as Garjalu or Karanji is a preparation with flour rolled out into thin flat breads and stuffed with a delectable yet subtle coconut and semolina mixture with toasted nuts and sugar and deep fried.This decadence is usually made during festivals like Holi, Diwali and Sankranthi.Preparation time60 minutes Serves24 kajjikayasServing Size1 kajjikayaCalories Per ServingApproximately... Continue Reading →
One of my friend had a baby recently and I was looking for a simple dessert to make for her.Kesari came to my mind,my mom makes it very well but I couldn't reach her by phone,so I experimented on this one and came out very good.Heres a variation of kesari with rose syrup commonly used... Continue Reading →
Prathima Koneru 