Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
A Pulusu in Telugu, my native language means a stew. A pulusu for me is very reminiscent of my grandmom. These are recipes passed down from my grandmom to my mom and to me. I have actually never formally learned cooking from my mom or grandmom, but I have always spent countless hours on the kitchen... Continue Reading →
It is on rare occassions that my husband cooks for me but dosa day is his turn. Being born and brought up in Karnataka he has a flair in making nice and crisp dosas exactly how I like it and he makes this chutney along with it.Each household has a different way of making this... Continue Reading →
I was introduced to this dish by my friends mother.They are residents of karnataka.I was planning to make bobbatlu(puran poli) then she said get the liquid and some of the purnam mixture so we can make this charu.I loved it.Preparation Time 25 minutesServes:6Ingredients:1/3 cup Purnam(Puran-see recipe here)2 teaspoons Tamarind paste1 teaspoon rasam powder1/4 teaspoon Turmeric... Continue Reading →
This is a coastal andhra recipe where in a mixture of jaggery and chana dal is coated with a rice flour urad dal batter and deep fried.Commonly used as offering for Gods.Ingredients:1/2 cup Rice ( Soaked overnight)1/4 cup Urad dal (Soaked overnight)1/2 cup Chana dal(soaked overnight)1 cup grated Jaggery 1/4 teaspoon Cardamom powder pinch Salt... Continue Reading →
Cluster beans are also called as Goru chikkudukaya/guar beans in India.There is a funny story around these beans I recollect from my childhood.In my 5th grade my mom moved me to a different school and Im just starting to make new friends.I happened to sit during the lunch hour with this north Indian friend and... Continue Reading →
Peanut powder or Verusenaga Pappu Putnala Podi is a dish native to South India. A combination of roasted peanuts and roasted spices are ground to a powder and is used in breakfast dishes like Idli , Dosa or eaten with rice and ghee or you can also add this podi to vegetable stir fries like... Continue Reading →
Chayote is a good source of amino acids and vitamin C and it belongs to the gourd family, along with melons, cucumbers and squash.This dish is Chayote cooked with onions and tomato and can be served alongside roti or rice dishes.Preparation time: 30 minutesServes:4Ingredients :1 Chayote/Kathirikai1/3 cup Onions chopped5 Green Chillies 2 medium Tomatoes 1/4... Continue Reading →
Totakura is also called as amaranth/Chauli.This is a Lentil preparation using the amaranthus leaves and tempered with spices.Preparation time30 minutes Serves2 cups of dalServing Size1/4 cup dalCalories Per ServingApproximately 169 per servingDifficultyMediumIngredients:1 cup Masoor Dal4 cups tightly thotakura leaves1 medium onion chopped8 green chillies slit lengthwise1/4 teaspoon turmeric powder1/4 teaspoon of tamarind paste2 teaspoons oil1/2 teaspoon... Continue Reading →
Today one of my husbands friends came over.She is my husbands' classmate from bangalore,she is pursuing her masters in North Carolina.I remember as students we always used to crave for home cooked food,so i thought ill make some karnataka special tomato bath.She absolutely loved it.Preparation time: 30 minutesServes:4-5Ingredients:1/3 cup Peanuts +Cashew nuts1 teaspoon Chana daal1... Continue Reading →
Palakura Mango pappu is a delicious Indian lentil preparation using spinach greens, mango and toor dal.Preparation: 20 mtsServes :3-4 personsIngredients:3/4 cup toor dal4 cups chopped spinach1/2 cup onion chopped1 cup green raw mango grated1/4 teaspoon turmeric powder6 green chilis, split lengthwisesalt to taste1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds3-4 garlic cloves minced2 dry red chilis,... Continue Reading →
Prathima Koneru 