Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
There are two types of mysore pak the soft one and the crispy one. The soft one is called as Neti Mysorepak(Ghee MysorePak) and is almost like a halwa that melts in your mouth.This recipe is for an airy,crunchy mysorepak. We need to be a little quick while making this recipe.This south Indian preparation is... Continue Reading →
A simple Thepla using green onions.The nice crunch from the green onion gives your thepla a great dimension of flavor.Preparation time:40 minutesServes:Makes around 6 TheplasIngredients:1 cup whole wheat flour1/2 cup finely minced green onions(only the green parts,do not use the white part it becomes strong for the thepla)2 teaspoons oilsalt to tasteProcedure:1.Take the flour in... Continue Reading →
A delicious and colorful Thepla using carrots.This can be had with any chutneys and milder curries unlike the Methi thepla.This is a great way to add vegetable and fiber to your diet.Preparation time:40 minutesServes:Makes around 8 TheplasIngredients:1 1/2 cup whole wheat flour(Use all purpose flour for added taste)1 cup finely grated carrot6 green chili finely... Continue Reading →
Swiss Chard is readily available in the american stores in the US.I had this at my aunts place last week and I thought it was a great way to incorporate greens along with beets.Preparation time: 20 minutesServing: 6Finely chopped beetroot looks like this.Ingredients:Beetroot- 4 medium chopped finely1 Bunch Red Chard chopped finely1/2 grated coconutOil-2 teaspoonMustard... Continue Reading →
I studied in Vijayawada hostel during my Intermediate(+2) in Andhra Pradesh.I know everyone complains about hostel food,but my hostel has the best chutneys.This recipe is what I picked up from there.Preparation time:20 minutesServes:4Ingredients:1 1/2 cup dosakaya apple cucumber diced1 1/2 tablespoon urad dal/split gram dal1 teaspoon mustard seeds6-9 green chillis(depending on your spice level)2 dry... Continue Reading →
Rasam can be prepared in many ways.I love my moms tomato rasam. She makes the tempering with ghee,I think thats the secret of such delicious flavor. Preparation time: 20 minutes Serves: 6 Ingredients: 4 ripe tomatoes pureed 1/2 teaspoon tamarind paste 3 cloves of garlic minced 1/2 teaspoon cumin seeds dash of black pepper powder 6 green chilis minced(or... Continue Reading →
Preparation time:20 minutesServes:4Ingredients:4 eggs1 cup chopped onions1 chayote chopped1 Tomato diced1/2 teaspoon cumin seeds1/4 teaspoon turmeric powder1/2 teaspoon mustard seeds1 teaspoon chana dal1 teaspoon urad dal1 spring curry leaves3 green chillies minced1 teaspoon ginger garlic pastesalt to taste2 teaspoon oil1/2 teaspoon coriander powder1/2 teaspoon red chili powder( optional)Procedure:1.Heat oil in the pan,add chana dal and urad dal and let brown lightly,add... Continue Reading →
This is an Indian preparation of Ridge Gourd with fenugreek leaves, very healthy and can be eaten with roti or rice.Preparation time:20 minutesServes:2Ingredients:2 bunches Methi Leaves4 cups ridge gourd pieces peeled and diced small1 teaspoon chana dal1/2 teaspoon urad dal1 teaspoon cumin seeds1 teaspoon mustard seedspinch of turmeric1 spring curry leaves1/2 cup onion1 teaspoon ginger... Continue Reading →
This is a traditional preparation from Karnataka with finger millet flour and rice-also called as ragi sankati/ragi muddha. Traditionally it is only prepared with finger millet flour, but I find the texture rather unappealing and prefer this. Finger millet flour has a ton of nutritional benefits including control of diabetes and anemia, building and repair... Continue Reading →
Brussel sprouts is a healthy vegetable known to lower cholesterol and for their cancer fighting abilities,they have a slight bitterness to it making them a not so favorite for everyone. Sambar is a good way to incorporate vegetables since the lentils absorb a bit of the bitterness from the brussel sprouts.Preparation: 40 minutesServes: 6 personsIngredients:3/4... Continue Reading →
Prathima Koneru 