Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Kosambari is an indian salad made with moong dal(moong beans) soaked in water.Its a very ancient dish traditionally used to lose weight,low in calories, at the same time providing lot of protein,fiber and nutrition.Preparation time:10 minutesServes:2Ingredients:1/2 cup Moong dal(soaked in water for 2 hours and drained and rinsed)1/3 cup grated Carrot1/3 cup diced cucumber1 tablespoon... Continue Reading →
Chekkalu are a deep fried rice flour snack,they are crispy and crunchy and perfect for festival snacks or evening snacks.This is my moms version of Chekkalu,but is made in many different ways in each household.Preparation time60 minutes Serves40 chekkalu Serving Size2 chekkaluCalories Per ServingApproximately 122 per servingDifficultyMediumIngredients:3 cups rice flour6 green chili minced1 teaspoon ginger minced2 sprigs... Continue Reading →
Carrot halwa or Gajar Halwa is one of the most popular Indian desserts in which grated carrots are cooked in milk and ghee and made into a sweetened pudding.This is regularly served in all Indian restaurants in the US.Preparation time30 minutes Serves4 cupsServing Size1/4 cupCalories Per ServingApproximately 246 per servingDifficultyMediumIngredients:4 cups grated carrot2 cups full fat... Continue Reading →
Ugadi celebrates the beginning of the Telugu New Year,it is the first month of Chaitra Masam,the telugu spring season.Mangos are the seasonal food for the Spring.This recipe uses raw green mango tempered in spices and combined with rice.Preparation time:50 minutesServes:4Ingredients:1 1/2 cups white rice 1 cup grated raw green mango 3 tablespoons peanuts2 tablespoon cashewssalt... Continue Reading →
This is my family recipe prepared during Ugadi and offers a twist to the traditional recipe.This is thicker,sweeter and creamier than the traditional recipe.Preparation time10 minutes Serves1 cup of chutneyServing Size1 tablespoomCalories Per ServingApproximately 37 per servingDifficultyEasyIngredients:1 cup of fresh raw mango grated along with the skin1/2 teaspoon neem flowers(vepa puvvu)2 tablespoon grated jaggery1/4 teaspoon tamarind... Continue Reading →
Ugadi pachadi is prepared to signify a balanced life with each taste signifying an element in human life. Neem flowers for bitterness, signifying Sadness, Jaggery for sweetness, signifying Happiness. Green Chilli for spice, signifying Anger, Salt for saltiness, signifying Fear, tamarind for sourness, signifying Disgust, Raw Green Mango for its astringent, signifying Surprise.According to Ayurveda there are 6 tastes. Each taste has its significance on the Doshas... Continue Reading →
Chandrakala/Chandra kanta or Gujiya is an Indian sweet popularly prepared around Holi in which milk fudge is stuffed in a flour casing and fried and coated with sugar syrup.This ooyee gooyee dessert is an Indian favorite. Preparation time:1 hour for stuffing,1 hour for the casing and syrupServes:36 piecesIngredients For stuffing: 1/2 gallon Milk(1 litre)1/2 cup Sugar1/4... Continue Reading →
Parammannam is a rice porridge made for gods during festivals.It is popular in house warming ceremonies where the milk is allowed to boil and overflow which indicates prosperity and then rice is added and cooked.This is my dads favorite sweet and I remember my first failed attempt in my 8th grade when I added sugar... Continue Reading →
Sabudana is nothing but tapioca pearls, its playful texture makes it a great dish for Khichadi. This Maharashtra dish is usually eaten for breakfast but can be eaten for a carbohydrate in a main course. Tapioca pearls are sautéed in a tempering and served with a sprinkle of lemon juice and crushed peanuts.Preparation time:30 minutesServes:4Ingredients:1... Continue Reading →
Coconut rice is a south indian preparation made during festivals with just coconut,red chilies and some tempering.It has a very subtle taste and can be eaten with chicken curry or kurma curries.Preparation time:45 minutesServes:6-8Ingredients3 cups Rice 1 cup fresh Grated Coconut 1/3 cup Cashews 1/3 cup peanuts1 tablespoon Mustard Seeds 15 red chilies1 tablespoon urad dal1 tablespoon... Continue Reading →
Prathima Koneru 