Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Chekkalu are a deep fried rice flour snack,they are crispy and crunchy and perfect for festival snacks or evening snacks.This is my moms version of Chekkalu,but is made in many different ways in each household.Preparation time60 minutes Serves40 chekkalu Serving Size2 chekkaluCalories Per ServingApproximately 122 per servingDifficultyMediumIngredients:3 cups rice flour6 green chili minced1 teaspoon ginger minced2 sprigs... Continue Reading →
Udipi is a town in state of Karnataka of India.Udupi Cuisine is vegetarian and does not use onion or garlic and has subtle flavors.This rasam is a lentil and tamarind based stew gently spiced and tempered with a touch of sweetness.Preparation time:40 minutesServes:6Ingredients:3 medium sized ripe Tomatoes1/4 cup Toor dal(pressure cooked in 1 cup of... Continue Reading →
Ariselu is every Andhrites favorite.It is a deep fried pancake made of rice flour cooked in jaggery syrup.This takes a little bit of patience and skill.I must say my first 3 attempts failed before I could get it right.I still have room for improvement but Im glad they turned out good.Preparation time:1 hour+additional soaking timeServes:10... Continue Reading →
Spring is here and Mangoes are in season.Mango dal or Mamidikaya pappu is a tangy,delicious and much cherished Andhra dish.Preparation time: 30 minutesServes:4 Ingredients:3/4 cup toor dal1/2 cup diced green mango 1/2 cup diced onion1/4 teaspoon fenugreek powder/methi powder1/8 teaspoon turmeric powder6 green chillis slit lengthwise1/2 teaspoon red chili powdersalt to taste1 teaspoon mustard seeds1... Continue Reading →
This recipe is an Indian cottage cheese and peas cooked in a creamy nut based gravy commonly served across all Indian restaurants.The gravy takes a little patience but is worth the wait and effort.Preparation time:60 minutesServes:8Ingredients:14oz Paneer Cut into cubes2 ripe medium tomatoes 1 large onion 4 green chili2 tablespoon white poppy seeds(soaked in 4 tablespoons water)1... Continue Reading →
Raitha is a yogurt based sauce gently spiced and commonly served with Biryani or as a dip with meats like kebabs.This is used to cool the palate when eating rich or heavy or spicy foods.Preparation Time:10 minutesServes:8Ingredients:1 cup yogurt1/2 cup cilantro leaves chopped1/2 cup finely diced onionsalt to tastepinch cumin powderProcedure:1.Take all the ingredients in... Continue Reading →
Carrot halwa or Gajar Halwa is one of the most popular Indian desserts in which grated carrots are cooked in milk and ghee and made into a sweetened pudding.This is regularly served in all Indian restaurants in the US.Preparation time30 minutes Serves4 cupsServing Size1/4 cupCalories Per ServingApproximately 246 per servingDifficultyMediumIngredients:4 cups grated carrot2 cups full fat... Continue Reading →
My brother is a huge fan of okra and he used finish the entire curry in one go.This recipe is my moms way of making okra,an Andhra Recipe.The fiber in okra helps stabilize blood sugar and the slime binds to bad cholesterol and bile and helps in purifying these.The older generation in India always ask... Continue Reading →
Ugadi celebrates the beginning of the Telugu New Year,it is the first month of Chaitra Masam,the telugu spring season.Mangos are the seasonal food for the Spring.This recipe uses raw green mango tempered in spices and combined with rice.Preparation time:50 minutesServes:4Ingredients:1 1/2 cups white rice 1 cup grated raw green mango 3 tablespoons peanuts2 tablespoon cashewssalt... Continue Reading →
This is my family recipe prepared during Ugadi and offers a twist to the traditional recipe.This is thicker,sweeter and creamier than the traditional recipe.Preparation time10 minutes Serves1 cup of chutneyServing Size1 tablespoomCalories Per ServingApproximately 37 per servingDifficultyEasyIngredients:1 cup of fresh raw mango grated along with the skin1/2 teaspoon neem flowers(vepa puvvu)2 tablespoon grated jaggery1/4 teaspoon tamarind... Continue Reading →
Prathima Koneru 