Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
I remember the days when we were kids and I used to fight for the chicken livers in the curry with my brother. I had some dill leaves I needed to get rid off and was having my husband's friends over from Texas and they love non vegetarian food, so I whipped up this recipe... 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 →
Adavi Pitta Roast is a regional favorite of telangana region in Andhra pradesh,a variation of it with tomatoes is made in kerala.It is also called as quail in english.The quail meat is much tender than the chicken and absorbs flavors excellently.Preparation time:30 minutesServes:6Ingredients:6 bird small Quail (remove the backbone and chop each quail to 4... Continue Reading →
Bajjis are fritters fried in oil with a golden chickpea batter. This recipe is for sweet potato slices dipped in a chickpea flour and deep fried to a golden perfection.Preparation: 30 minutesServes:12Ingredients:1 large peeled and sliced sweet potato2 cups besan/chickpea flour1/4 cup rice flour3/4 teaspoon red chilli powder1/4 teaspoon baking soda1 teaspoon ajwain seeds/vaamu/carrom seedssalt... Continue Reading →
Bajjis are fritters fried in oil with a golden chickpea batter. This recipe is for plantain slices dipped in a chickpea flour and deep fried to a golden perfection.Preparation: 30 minutesServes:12Ingredients:2 peeled and sliced raw plantain2 cups besan/chickpea flour1/4 cup rice flour3/4 teaspoon red chilli powder1/4 teaspoon baking soda1 teaspoon ajwain seeds/vaamu/carrom seedssalt to taste1... 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 is a song that goes...Taja Kooralalo Raja evarante,inka chepala vankayenandi..Meaning this dish is the king of all vegetable curries.Every wedding in Andhra serves this dish,the masala is simmered slowly for the flavors to develop and is a delicacy.Preparation time:1 hourServes:8-10Ingredients:10 small eggplants1 teaspoon coriander powder1/2 teaspoon garam masala1/2 teaspoon cumin powder1/2 teaspoon Ginger and... Continue Reading →
No festival in south India is complete without Tamarind or Lemon Rice.This dish is a blend of tamarind and spices and rice.Preparation time:45 minutesServes:5Ingredients:2 cups rice (Add 4 cups of water and cook,the rice should be cooked and separate, not mushy)1/2 tsp turmeric powder1 spring curry leavessalt to taste2 teaspoons tamarind paste or a large... Continue Reading →
Pachi Pulusu means raw stew, It started off as a poor man's stew, when the farmers didn't have enough money to buy vegetable they used to have this with rice.Preparation time:20 minutesServes:8Ingredients:2 teaspoons tamarind paste or small lemon sized Tamarind2 Red Chilli3 green chilies minced1 teaspoon urad dal1 teaspoon chana dal1 cup diced onion1 teaspoon... Continue Reading →
A recipe from coastal andhra traditionally ground in the mortar and pestle.Preparation time:25 minutesServes:6Ingredients :2 cups Chopped Bottle Gourd 1 bunch Cilantro6 Green Chillies 1/2 teaspoon Sugar 1/2 teaspoon Mustard Seeds 1/4 teaspoon fenugreek seeds2 cloves garlic1 tablespoon sesame seeds/1 teaspoon sesame paste2 teaspoon urad dalpinch of Turmeric Powder 1 spring Curry Leaves2 red chili1... Continue Reading →
Prathima Koneru 