Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
As I write this post I am recollecting very fond memories of my childhood.Back in the day every woman that got married and moved away from her parents had an elder neighbor lady helping her out getting upto speed with cooking and house chores.My mom had one such aunt living in our downstairs apartment and... Continue Reading →
This is a simple dish made for festivals as an offering to god in India.This recipe can be adapted to different kinds of Beans like Rajma, chickpeas, black eyed peas etc. This is also used as a vayanam(Exchange of gifts) during the festival Varalakshmi Vratam of India.Preparation time20 minutesServes2 Serving Size1/2 recipeCalories Per ServingApproximately 143 per... Continue Reading →
This dish is from Kerala region of India.A rice flour mixture stuffed with coconut and jaggery is steamed in banana leaves to make a steamed dumpling.This is one of the recipes prepared during the Onam festival and also had as a breakfast.These are also made during Ganesh Chaturthi as an offering and go by the... Continue Reading →
Kale is really not my most favorite food but I decided to give it a try.I realized the reason a lot of folks do not appreciate kale is the earthiness and the bitterness in the leaf.So if we offset it with some Acidity it should balance out the dish.I also wanted to add some body... Continue Reading →
On days when you don't feel like eating a lot soups are the best way to go.I had some left over peppers that I wanted to use and so I made this soup which is a simple way to consume a lot of vegetable. Preparation time 25 minutes Serves 2 Serving Size 1/2 recipe Calories... Continue Reading →
This is again a Mexican inspiration. I stuffed a black bean hash I made and added cheese and salsa to the hash and baked it until the cheese melts.You can also add your favorite cooked meats like Chicken, ground lamb etc into the hash and stuff it to make your own version of stuffed poblanos.Poblanos... Continue Reading →
Besan Cheela/Chilla is a Gujarati crepe made with Chickpea flour also known as Garbanzo bean flour/Besan.This is usually had for breakfast and can be had with veggies added to it.I used peppers, corn, peas and tomato as a stuffing to make it fun to eat plus getting your daily intake of vegetables.Preparation time20 minutesServes5Serving Size1/5... Continue Reading →
In India most meals are incomplete without having Yogurt or Dahi in the end.On the Contrary Western countries use yogurt in breakfast sweetened with fruit or with smoothies or in dessert.There is a slight difference in the Western Yogurt and Indian Yogurt in that the amount of time the yogurt is allowed to set is... 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 →
Prathima Koneru 