Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
I had some leftover cashew paste in the fridge and i could not think of anything but mushrooms that goes so well with cashew paste.Preparation time:30 minutesServing:6Ingredients2 cups mushrooms chopped2 tablespoons cashew paste(about 1/2 cup cashews ground)6 green chilies1 teaspoon ginger-garlic paste1/2 cup chopped onionssalt to taste1/4 tsp turmeric powder1/4 tsp chili powdera pinch of... Continue Reading →
According to Ayurveda, kitchadi is a therapeutic food that detoxifies the entire system, while kindling the body's digestive fires called 'agni.' Following an exclusive diet of kichadi with the addition of some steamed seasonal vegetables and fresh fruits and perhaps a few tablespoons of yogurt midday, supplies all the bodies' nutritional needs and will cause... Continue Reading →
This is a quick snack also served as prasadam(offering to god) in festivals or temples.Preparation time: 10 minutes.Servings: 2Ingredients:1/2 cup scarlet runner beans/chickpeas/black eyed peas, soaked overnight2 tablespoons grated coconut2 teaspoons oil1/4 teaspoon mustard seeds1/4 teaspoon cumin seeds1/2 teaspoon urad dal1/4 cup of onions2-3 dry red chilies(broken into two)one spring curry leaves1/8 teaspoon chili powder(optional)Salt... Continue Reading →
This is a winter food adapted from a traditional Andhra recipe called “Ulava Charu” !Scarlet runner beans are an American heirloom bean variety cultivated in the1750's, they have a dense texture and nutty flavor that makes it ideal for the stew.Chaaru is a South Indian soup prepared with tamarind, coriander, garlic and other spices and... Continue Reading →
This one is a very ancient recipe you can only find in the most traditional kitchens of Andhra. Most traditional Andhra curries are characterized by a spice powder or a ground paste of spices added to the vegetable to amplify its taste. These powders add an element of texture,flavor, color or taste to the dishes... Continue Reading →
Andhra Pulla Majjiga is a spiced yogurt tamarind stew with some tempering. This is a light and easy to digest stew that can be had with rice.Preparation time: 20 minutesServings:6IngredientsYogurt(Dahi/Perugu) 1 cupWater 3 cupsGreen chilies 3 finely choppedTamarind paste 1/4 teaspoon Salt to tasteCoriander leaves (optional for garnish)Jaggery 1/2 teaspoon gratedMustard seeds 1/4 TeaspoonCumin seeds... Continue Reading →
I love the texture of tapioca in my mouth.My mom makes Payasam(a traditional milk pudding) with tapioca and I used to eat it all.Folks in kerala use coconut milk in this preparation.I also added mango to the recipe.Preparation time: 40 minutesServings:6-8Ingredients:1 cup Saggu biyyam or sago or tapioca1/2 cup coconut milk2 cups milk3/4 Cup sugar(adjust... Continue Reading →
Kurma is a nut or coconut based gravy made as an accompaniment for eggs , chicken or vegetables.This dish is served with Pulao or Biryani Dishes or Rice or Roti.Preparation time:40 minutesServing:6Ingredients:Eggs 6Onions 2 Medium sizeTomatoes 2 Medium sizeCashew paste 1/4 cupgreen chili 6oil 1 tablespoonGinger garlic paste 1 teaspoonegg masala or garam masala 1... Continue Reading →
In India during the rainy season we get an abundance of corn and my mom always used to make these in the evenings the savory version and sweet version.This recipe is the savory corn fritters.Preparation time: 30 minutesServing: Makes about 25 frittersIngredients:5 Medium size corns (3 cups of Fresh corn kernels)1 inch ginger6 to 8... Continue Reading →
I love Indo chinese food.Chili chicken and Gobi Manchurian are my all time favorite.I made this when my husband first met me and he absolutely loved it.Preparation time: 50 minutesServings:8Ingredients:Cauliflower 1 medium cut to florets(about 5-6 cups)Maida 1 cupCorn flour 1/2 cupRice flour 4 tablespoons Spring Onions or Onions 1/2 cupGarlic 12 cloves chopped Green... Continue Reading →
Prathima Koneru 