Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This sweet is a favorite in my family.My brother and mom go nuts for this sweet.I made this and served to my aunt and uncle and came to know through them that my grandma used to make them when they were kids and these taste exactly like that.I was so happy. The inner layer is... Continue Reading →
This is a coconut and jaggery Indian sweet preparation that is crunchy from the coconut and sticky from the jaggery.Preparation time:30 minutesserves:20Ingredients:2 Cups Fresh grated Coconut1-1 1/2 cups Jaggery(as per sweet levels)1/2 teaspoon cardamom powder 2 teaspoons GheeProcedure:1.Heat ghee in a pan and add coconut and fry for 2 minutes to toast the coconut.This gives a... Continue Reading →
Dosa is a south indian crepe made with rice flour and black gram which is ground and allowed to ferment overnight.Preparation time:10 minutesServes:5 people with the batter recipe providedSee recipe for batter here Dosa Procedure:1.To the batter add little batter so you have a pouring consistency.2.Heat a Pan on high and sprinkle some oil and... Continue Reading →
Idli is a south indian steam rice cake made with black gram and rice which is ground and let to ferment overnight which gives it a soft and airy texture.See recipe for Idli Batter hereIdli Procedure:1.Heat water in a pressure cooker or Idli cooker. Grease your Idli moulds and pour batter from the bottom up... Continue Reading →
This recipe can be used for both dosa and idli batter.Preparation time:40 minutesServes: 5 people(5 idlis per person or 2-3 dosa per person)Ingredients:3 cups idli rice1 cup urad dal/black gram(without skin)¼ cup poha/flattened rice¼ teaspoon methi seeds/fenugreek seedssaltProcedure:1. Soak the rice and poha in water for 6 hours.2. Soak the urad dal with methi seeds... Continue Reading →
This curry was my all time favorite while growing up.Its very simple to prepare and can be had with Rice or Roti when you don't have any vegetables to cook at home.This can be used as a base for other curries using cauliflower, cabbage, egg, drumsticks, paneer etc.Preparation time: 30 minutesServes:3-4Ingredients:1 bunch Spring Onions5 medium... Continue Reading →
Parathas are flatbreads stuffed with vegetables or meat or cheese and rolled out and pan roasted.Paneer Paratha is my favorite amongst all.Preparation time:30 minutesServes: 4 peopleIngredients:2 cups Atta flour1 teaspoon of oilSalt to taste1/2 pounds paneer grated2 Green Chilli, minced1/3 cup onion finely chopped1/4 teaspoon turmeric1/2 teaspoon red chili powder1/2 teaspoon dhaniya powder(coriander) Procedure:1.Take the... Continue Reading →
Sandesh is a dessert made of milk and sugar and is of bengali origin.There is very slight variation between kalakand,sandesh and kova.For kova the milk is just boiled with sugar until it reaches a thick consistency.In sandesh the milk is curdled and made to balls.In kalakand ,half the milk is curdled and mixed to boiling... Continue Reading →
I love cilantro,I add it to everything for garnish.The freshness it gives to a dish is really wonderful.This is a rice made with cilantro,I have gotten this recipe from my mom.She made this when I was in my bachelors and I fell in love with it.Hope you enjoy it too.Preparation time: 40 minutesServes: 2Heres one with... Continue Reading →
Chepala Pulusu is a famous Andhra Recipe.I have used wild atlantic salmon in my recipe,you can use tilapia or mahi mahi as a substitute.This recipe originated from Nellore,so this is also called as nellore chepala pulusu.Preparation time:40 minutesServes:6Ingredients:10-two inch pieces of salmon1/2 cup Onions chopped2 medium Tomato chopped1/2 teaspoon Tamarind paste1 teaspoon Red chilli powder 1/4... Continue Reading →
Prathima Koneru 