Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Gongura Pachadi or Sorrel leaves chutney is every Andhrites favorite food.The leaves are sauteed in oil and ground along with a spicy tempering making it a tangy temptation.Preparation time:20 minutesServes:8Ingredients:4 cups loosely packed sorrel leaves(gongura)1 teaspoon roasted chana dal(putnalu)1/2 teaspoon coriander seeds1/2 teaspoon fenugreek seeds7 green chili7 red chilisalt to taste1 sprig curry leaves1 1/2... Continue Reading →
Fryums are any kind of sun dried starches fried in oil used for a crunch factor for the Indian Sambar,Rasam and Dal preparations.Sabudana fryums are one of my favoritesPreparation time:30 minutesServes: about 100 fryumsIngredients:1 cup sabudana(sago/Tapioca pearls)(soaked overnight in 3 cups water)less than 1/2 teaspoon salt1 teaspoon cumin seeds2-3 minced green chiliOil for fryingProcedure:1.In a... Continue Reading →
Kheema Mattar is an Indian ground goat curry with spices green peas.This delicious preparation is made commonly during Ramzan month.When I was a kid,I used to love this preparation from my mom and is probably the only way I ate goat meat.Preparation time:30 minutesServes:6-8Ingredients:1 pound ground goat meat1 cup diced onions3 medium ripe tomatoes diced1/4... Continue Reading →
Kosambari is an indian salad made with moong dal(moong beans) soaked in water.Its a very ancient dish traditionally used to lose weight,low in calories, at the same time providing lot of protein,fiber and nutrition.Preparation time:10 minutesServes:2Ingredients:1/2 cup Moong dal(soaked in water for 2 hours and drained and rinsed)1/3 cup grated Carrot1/3 cup diced cucumber1 tablespoon... Continue Reading →
Dhokla is a very famous Gujarati dish made of coarse besan(chickpea) flour, eaten for breakfast or snack.It is very quick and easy to prepare and quite nutritious too.Preparation time:25 minutesServes:4(about 8 1 inch cubes)Ingredients:1 cup chickpea flour( Laddoo besan will give better results but regular will work too)1/2 inch ginger (grind to paste with 6-8... Continue Reading →
Bonda is a South Indian deep fried dish usually served for breakfast with chutney.This is not mysore bonda for which the procedure,taste and texture is different.This is not punugu also,for which the batter is allowed to ferment lightly. I made this for a friends baby shower and I quickly called my mom to get the... Continue Reading →
This is a very popular Indian appetizer served in most restaurants and fast food chains.It is made by deep frying cauliflower coated in a mixture of spice and flour.Preparation time:30 minutesServes:6Ingredients:1 whole cauliflower cut into 1 inch florets2 tablespoons cornstarch2 tablespoons all purpose flour2 tablespoons rice flour2 tablespoons minced curry leaves+2 sprigs curry leaves2 tablespoons... Continue Reading →
This is my moms simple and basic garam masala recipe.This works very well for Chicken and other meatsPreparation time:20 minutesServes:multipleIngredients:100gms cloves100 gms cinnamonProcedure:1.In a pan dry roast the ingredients for 3-4 minutes and grind to a fine powder.Store in a dry container.Use in your favorite recipes.Tips:This stays on the rack for over a year.This recipe... Continue Reading →
This is an Indian adaptation of an Italian recipe called Calabrese Eggplant by Giada Laurentiis from the food network.Preparation time:60 minutesServes:24Ingredients:1 large eggplant1/2 cup chickpea flour12 cup breadcrumbs1/2 cup paneer minced2 pinch baking sodasalt to taste3 green chili minced1/4 cup diced onion(optional)oil for deep fryingProcedure:1.Roast the eggplant until soft in an oven(400 F for 20... Continue Reading →
This is a simple,quick and protein filled stir fry for vegetarians.Preparation time:25 minutesServes:6Ingredients:1 block firm tofu(14 oz) diced1 pint mushrooms diced1/2 cup onions diced1 sprig curry leaves1/4 teaspoon turmeric powder1/2 teaspoon ginger garlic paste1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds1/2 teaspoon chana dal1/2 teaspoon urad dalsalt to taste1/2 teaspoon chili powder6 green chili minced2 teaspoons... Continue Reading →
Prathima Koneru 