Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
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 →
A very healthy and nutritious soup with carrots and warmth of ginger.This meal would be perfect when you want a light and easy to digest dinner with lots of vitamins and energy in it,also when recovering from fever or cold.Preparation time:20 minutesServes:4Ingredients:4 carrots diced1 cup shredded cabbage2 stalks celery diced2 teaspoons finely grated gingersalt to... 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 →
Ugadi pachadi is prepared to signify a balanced life with each taste signifying an element in human life. Neem flowers for bitterness, signifying Sadness, Jaggery for sweetness, signifying Happiness. Green Chilli for spice, signifying Anger, Salt for saltiness, signifying Fear, tamarind for sourness, signifying Disgust, Raw Green Mango for its astringent, signifying Surprise.According to Ayurveda there are 6 tastes. Each taste has its significance on the Doshas... Continue Reading →
Chandrakala/Chandra kanta or Gujiya is an Indian sweet popularly prepared around Holi in which milk fudge is stuffed in a flour casing and fried and coated with sugar syrup.This ooyee gooyee dessert is an Indian favorite. Preparation time:1 hour for stuffing,1 hour for the casing and syrupServes:36 piecesIngredients For stuffing: 1/2 gallon Milk(1 litre)1/2 cup Sugar1/4... Continue Reading →
Also called as latkes. vegetable pancakes are pan fried patties with vegetables like carrots,zucchini etc.Instead of pan frying these,you can also bake them.Preparation time:30 minutesServes:20 cakesIngredients:1 zucchini grated1 sweet potato grated(microwave for 5 minutes to lightly tenderize)1 carrot grated1/2 cup corn kernels1 teaspoon cajun seasoning(you can also use 1 teaspoon chaat masala+1/2 teaspoon red chili... Continue Reading →
Panna cotta is an italian dessert where cream,sugar and gelatin are combined to a mixture and is allowed to set to form a dessert.This is very simple to put together.Use your favorite moulds to form a delicious and beautiful looking dessert.You can use wine /champagne glasses and layer it with jelly to make it colorful.If... Continue Reading →
Prathima Koneru 