Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
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 →
Paneer is an Indian Cottage cheese commonly used in all curry preparations.This can be made at home with these simple steps.Preparation time:20 minutesServes:1 block of paneerIngredients:1 Gallon milk1/4 cup lemon juice or vinegarProcedure:1.Bring the milk to a boil in a large container.2.Add the lemon juice or vinegar and start stirring,the milk should start curdling.3.Take a... Continue Reading →
Rose water can be used as a flavoring agent in foods like baklava,noughat,rice etc or an excellent skin toner.You can make it at home and fresh with these simple steps.Preparation time:20 minutesServes:multipleIngredients:4 cups loosely packed rose petals(washed)2 cups waterProcedure:1.Bring the water to boil and add the rose petals and turn down the heat to simmer... Continue Reading →
This simple dish is a rosemary and garlic flavored root veggies like potato,sweet potato and carrots tossed in olive oil.This can be served as a side or accompaniment to any main dish.Preparation time:50 minutesServes:4Ingredients:3 Medium Red potatoes washed well and cubed with skin on1 large sweet potato cubed(I removed the skin)2 Carrots cut the same... Continue Reading →
This is inspired by my trip to Hawaii,everything is served with a touch of macadamia nuts in it there!The nuts really add a crunchy texture,I've also added some chocolate chips for some additional taste.Hope you enjoy it!Preparation time:1 hoursServes:24 big muffins,48 mini muffinsIngredients:2 cups flour2 large eggs(room temperature)1 teaspoon vanilla essence1 teaspoon baking soda1/2 teaspoon... Continue Reading →
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 →
Prathima Koneru 