Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
A quick and delicious way to prepare egg curry.A gravy base of onions and tomatoes and simple spices topped off with boiled eggs make a delicious dish served alongside rice or roti. Preparation time 25 minutes Serves 6 servings Serving Size 1 serving Calories Per Serving Approximately 157 per serving Difficulty Medium Procedure: 1. Heat... Continue Reading →
Coastal Andhra is famous for fish.My grandparents have been living in Vizag for a really long time.Being in the coast we have access to fresh seafood all the time.Our summer holidays we used to enjoy all the fantastic seafood dishes during our visits.The fish darnes(steaks) are tossed in spices and pan fried to perfection.Preparation time30... Continue Reading →
Drumstick leaves are very nutritious and helpful in treating many body ailments like anemia, dandruff, hair loss,to reduce anemia etc.They can be used to prepare dals or stews.This recipe is a combination of mutton with drumstick leaves and lots of delectable spices.Preparation time60 minutes Serves6 Serving Size1/6 curryCalories Per ServingApproximately 120 per servingDifficultyMediumIngredients:Meat1.5 pounds mutton pieces with... Continue Reading →
The eggs found in a fish are called as Fish roe, they are found in sacs with millions of tiny eggs inside.My grandparents being from a coastal region this is a recipe that has been carried down in the family.We were to cut fish at culinary school and we all found fish roe in the... Continue Reading →
Boodida Gummadikaya or Ashgourd Halwa is a popular recipe from Andhra Pradesh in which grated ahgourd is cooked in milk and ghee and made into a sweetened pudding. Ashgourd is used as a symbol to ward off the evil eye and as a blessing to families and hence is made on festivals like Diwali.Preparation time30... Continue Reading →
Poori was my most favorite breakfast as a kid.My mom used to make about 50 pooris in a day and me and my brother used to compete as to how many pooris we can eat, we ate upto 10 in the morning and the leftovers in the evening.The most common accompaniment to poori was this... Continue Reading →
Turnips are an underrated vegetable when it comes to Indian cooking.I got these turnips to practice for Culinary school and wanted to incorporate them into Indian cooking.So here goes my recipe for tunrips in a tomato and coconut milk gravy.Very delicious and subtle.Preparation time30 minutes Serves2 cupsServing Size1/2 recipeCalories Per ServingApproximately 90 per servingDifficultyMediumIngredients:3 turnips diced1/2... Continue Reading →
Now that the winter is settling in and fresh greens are becoming scarce mustard leaves are a great option to provide us the warmth for the winter.The famous dish sarson ka saag is made with these.This dish is a simple and warm dal using mustard leaves and taste amazing.Preparation time30 minutes Serves2 cupsServing Size1/4 cupCalories Per... Continue Reading →
This famous Chaat item is a mixture of potato and spices shaped into patties and shallow fried and is used as a base to make Chaat.This mixture can also be used as a stuffing for pani puri along side the jeera water usually served this way in south India.Preparation time30 minutes Serves12Serving Size1 pattyCalories Per ServingApproximately... Continue Reading →
Tamarind chutney is drizzled over Indian Chaat items along with Mint/Coriander Chutney and diluted yogurt to make a tangy, spicy and tasty snack.Traditionally this is simmered with fresh tamarind to form a thick paste but this is my version of quick chutney.Preparation time10 minutes Serves1 cupServing Size1 tablespoonCalories Per ServingApproximately per servingDifficultyEasyIngredients:1 cup tamarind paste3/4 teaspoon... Continue Reading →
Prathima Koneru 