Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Amaranth leaves are also called Thotakura in Telugu and Chauli in Hindi.Although we find the red amaranthus in asian stores regularly, the green one is hard to come by and I absolutely relish these in the spring season when they are available in stores.I am a strong believer in seasonal eating which warrants adding more... Continue Reading →
Aambode also called as senaga pappu vada/chana dal vada is a popular street snack in regions of Karnataka and Andhra Pradesh.Chana dal is soaked and coarsely pulsed into a dough and deep friend with spices.This is an Indian version of the Mediterranean Falafel.This recipe is a twist on the traditional recipe that uses dill leaves... Continue Reading →
Masala Chai is a staple breakfast drink in India with a myriad of spices like ginger, cloves, cardamom, cinnamon, nutmeg, star anise, black pepper etc. These spices are warming and are perfect for a winter drink.There are plenty of versions of Chai and this drink has been adapted to suit the palette of each region.Chai... 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 →
Also called as Cluster beans or Gawar beans or Gorikay are very versatile to make stir fried curries.Heres a simple recipe with carrots and coconut and no onion and garlic.The sweetness of the carrot balances the base taste of the beans and the coconut adds a nice crunch to the vegetable.Preparation time30 minutesServes4 cupsServing Size1/4... Continue Reading →
Also known as Frijoles Refritos in Spanish is a Mexican mashed bean dish.This can be served as a side to a main dish in burritos or as a dip or in tostadas, pupusas etc and the famous taco bells crunch wrap also contains refried beans.Preparation time45 minutesServes4Serving Size1/4 recipeCalories Per ServingApproximately 139 per servingDifficultyMediumIngredients:1 cup... Continue Reading →
This hash is very versatile in that it is complete with black beans, vegetables and sweet potato for carbohydrates, filling and can be used for various applications like Tacos, Tostadas,Sandwich, salad, burritos, quesadillas,stuffing in peppers or consumed as is with eggs for breakfast.Preparation time30 minutesServes4Serving Size1/4 recipeCalories Per ServingApproximately 223DifficultyMediumIngredients:1 cup black beans soaked overnight... Continue Reading →
We had a friend visit us for breakfast who follows the Jain principles of India and he always asks me how to add more protein into our diets.As you know onion, garlic or mushroom is out of the picture and these generally make the primary constituents of a hash so I decided to put an... 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 simple Thepla using green onions.The nice crunch from the green onion gives your thepla a great dimension of flavor.Preparation time:40 minutesServes:Makes around 6 TheplasIngredients:1 cup whole wheat flour1/2 cup finely minced green onions(only the green parts,do not use the white part it becomes strong for the thepla)2 teaspoons oilsalt to tasteProcedure:1.Take the flour in... Continue Reading →
Prathima Koneru 