Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This is a south indian delicacy and is often confused with Jalebi/Jilebi, although they look similiar Jangri is made with urad dal flour while jalebi is made with maida/all purpose flour.In this recipe the black gram is soaked in water overnight and ground to a smooth paste along with some food color and piped into... Continue Reading →
Patra Vadi is a Gujarati /Maharashtrian dish made with Colocasia leaves(taro root leaves) rolled with a gram flour paste, gently steamed,sliced and pan fried.This can be served as an appetizer or breakfast item.Preparation time:30 minutesServes:about 30 slicesIngredients:2 cups gram flour/besan1 bunch coriander leavesjuice of 1/2 lemonsalt to taste2 teaspoons red chili powder1 teaspoon tamarind paste4... Continue Reading →
Rava Idli is almost an instant version of idli made with Sooji/Semolina.Its deliciously steamed along with some cashews,veggies and tempering served with chutneys.Preparation time:30 minsServes:24 medium size idlis(varies per idli stand)Ingredients:1 1/2 cups sooji/rava/semolina1 tablespoon ghee or oil2 teaspoons mustard seeds1 teaspoon chana dal1 teaspoon urad dalsalt to taste1 teaspoon cumin seeds2 sprigs curry leaves... Continue Reading →
This was one of my favorite sweets from my childhood,these are commonly given to kids and are known to build muscle,brain power and stamina.My mom always used to make these for us when we were kids and I still enjoy these as a grown up.Preparation time:30 minutesServes:40Ingredients :3 cups urad dal(dry roasted and powdered)(I used... Continue Reading →
Kajjikaya also called as Garjalu or Karanji is a preparation with flour rolled out into thin flat breads and stuffed with a delectable yet subtle coconut and semolina mixture with toasted nuts and sugar and deep fried.This decadence is usually made during festivals like Holi, Diwali and Sankranthi.Preparation time60 minutes Serves24 kajjikayasServing Size1 kajjikayaCalories Per ServingApproximately... Continue Reading →
This is a rich and chewy dessert dish made with ground cashew nuts and pistachios boiled in a milk,sugar and saffron mixture and condensed to a thick and luscious dessert.Preparation time:1 hourServes:30 piecesIngredients:2 Cups cashew nuts unsalted1 1 /3 cup pistachios unsalted (shelled )2 cups milk1/2 tin condensed milk1 pinch saffron1/2 teaspoon cardamom powder2 1/2-3... Continue Reading →
One of my friend had a baby recently and I was looking for a simple dessert to make for her.Kesari came to my mind,my mom makes it very well but I couldn't reach her by phone,so I experimented on this one and came out very good.Heres a variation of kesari with rose syrup commonly used... Continue Reading →
Egg Puffs are every Indians favorite snack food commonly sold in bakeries.These are boiled eggs stuffed in puff pastry and baked with some spices.Heres a simple recipe to make them at the convenience of your home.Preparation time:30 minutesServes:15Ingredients:1/2 teaspoon cumin powder1/2 teaspoon coriander powder1 teaspoon red chili powder1/4 teaspoon chaat masala2 medium onions dicedsalt to... Continue Reading →
Yucca is also known as Cassava or Pendalam in telugu and Kolli in Kannada and Kappa in Malayalam.This root vegetable is very woody and has a high starch content.Cubans use it widely with a garlic oil dip.We can steam or fry these.This recipe is prepared with boiled yucca which is then stir fried with a... Continue Reading →
A fun appetizer for kids and adults alike.Mashed potato with a combination of spices and peas formed into a patty , coated with bread crumbs and either pan fried or deep fried.Preparation time:30 minutesServes:20Ingredients:1/2 teaspoon cumin powder1/2 teaspoon coriander powder1 teaspoon red chili powder1/4 teaspoon chaat masala2 medium onions dicedsalt to taste1/4 cup peas2 teaspoons... Continue Reading →
Prathima Koneru 