Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Sushi is a Japanese roll usually prepared with sticky rice which is coated in vinegar and some sort of seafood and vegetables.The following recipe is for a Quinoa sushi,it is not a traditional way of making sushi and is my play to reproduce the dish served at a local restaurant here called "vegetarian house" and... Continue Reading →
This is a basic stir fry sauce that can be used for stir fries,marinade for chicken and also as a dip for Asian preparations.Preparation time:2 minutesServes:1/4 cupIngredients:1 teaspoon sriracha1 teaspoon soy sauce1 teaspoon ketchup1/2 teaspoon maple syrup1 teaspoon tahini(sesame paste)Procedure:1.Take all the ingredients in a bowl and add 2 teaspoons of water and mix well.
I had posted a recipe earlier for coconut chutney which is served with breakfast items.This recipe is for coconut chutney served with rice.This is flavored with coriander and red chili and is a wonderful accompaniment to rice.Preparation time:20 minutesServes:6Ingredients:2 cups fresh coconut pieces1/2 teaspoon cumin seeds1 1/2 teaspoon urad dal1 tablespoon chana dal1 teaspoon coriander... Continue Reading →
This is a Tamil style Egg cooked in a spicy pepper sauce.This pepper sauce goes well with chicken or other seafood like prawns and fish as well.We visit a restaurant called Aachi Aapakadai which I love a lot and always try to understand their complex flavors of food.If you know me,I'm a big fan of... Continue Reading →
Mochi is a Japanese Rice cake. It is made from a rice called japonica glutinous rice which is soaked overnight in water and cooked and pounded to form the dough. We often eat out at this restaurant called Little Sheep Mongolian hot pot, where we ate this sweet potato yam cake. This is my attempt... Continue Reading →
This recipe is a simple way to roast beets that you can use in salads,risotto etc.Beetroots are extremely healthy ,they improve liver function and are used as a remedy for anemia when consumed daily.Preparation time:1 hourServes:VariesIngredients:3 Beetroots(3 inch diameter)Procedure:1.Preheat oven to 400 degrees F.2.Wraps each beetroot in an aluminium foil.3.Place them in the oven and... Continue Reading →
Drumstick leaves are used in south Indian preparations along with coconut or moong dal. They are slightly bitter and firm to taste as compared to other leafy greens.Preparation time:20 minutesServes:4Ingredients:2 cups Drumstick leaves(munagaku)-stems removed and washed1/2 cup grated coconut1/2 cup diced Onion1/2 teaspoon cumin powder3 garlic cloves1 sprig curry leaves(optional)1/2 teaspoon cumin seeds1/2 teaspoon mustard... Continue Reading →
I ran into this recipe when looking for Ghanian Red Red stew recipe.Normally it is a dish served with fried plantains,but i'm not a big fan of frying things so I decided to bake them.They tasted so good with the stew.Preparation time:25 minutesServes:2-3Ingredients:2 ripe plantainssalt to tastedash of black pepper powder1 teaspoon oilProcedure:1.Preheat oven to... Continue Reading →
Before you start wondering Ghana is a country in the African Continent.Plantains are a much celebrated ingredient in the African continent and are used in many of their dishes.This dish is a stew made with black eyed peas cooked in a spicy tomato sauce served with plantains and Injera.This is similar to Indian lobia curry... Continue Reading →
Ravioli is an italian pasta dish which is filled between two layers of pasta.There are a million varieties of filling ranging from meat,vegetables,cheeses etc.I will do a recipe on how to make homemade ravioli at a later time but this recipe uses pre made ravioli bought from the store.Preparation time:15 minutesServes:2Ingredients:2 cups ravioli(you can use... Continue Reading →
Prathima Koneru 