Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Tomatillos also called "tomate verde" are a staple of Mexican cooking. They are green in color and have a husk on them. They can be sour to sweet depending on their ripeness, I have used 2 inch diameter thick green tomatillos for this recipe.This recipe has carbohydrate,protein from the beans,fiber from the corn and tomato... Continue Reading →
Atukulu or Poha is flattened rice,this is a traditional recipe eaten for breakfast cooked with potatoes and tempering.Preparation time 25 minutesServes:4Ingredients:3 cups poha1/2 teaspoon red chili powder1/4 teaspoon aamchur powder1/2 teaspoon coriander powder8 green chili minced(adjust spice levels)1-1/2 cup diced potato1/2 cup diced onion1 teaspoon mustard seeds1 teaspoon cumin seeds1 teaspoon chana dal1 teaspoon urad... Continue Reading →
Sabudana is nothing but tapioca pearls, its playful texture makes it a great dish for Khichadi. This Maharashtra dish is usually eaten for breakfast but can be eaten for a carbohydrate in a main course. Tapioca pearls are sautéed in a tempering and served with a sprinkle of lemon juice and crushed peanuts.Preparation time:30 minutesServes:4Ingredients:1... Continue Reading →
This is a recipe carried over from my Grand mom to my mom and then to me.In our house we always have on chutney,one curry and one rasam,charu or sambar for each of our meals.Theres nothing like starting a meal with a chutney with some melted ghee.Preparation time:20 minutesServes:8Ingredients:1 large eggplant1/2 teaspoon tamarind paste6-8 green... Continue Reading →
This recipe substitutes millet for rice and is cooked in a mint puree with chickpeas.This is a simple, flavorful and balanced dish with carbohydrates,protein and greens with a little crunch from the chickpeas.Preparation time:45 minutesServes:4Ingredients:1.5 cups hulled Millet / Korra Biyyam2 bunches cup Mint Leaves1 cup Onion diced2 large Tomatoes6 Green Chilies1 cup cooked chickpeas1... Continue Reading →
Coconut rice is a south indian preparation made during festivals with just coconut,red chilies and some tempering.It has a very subtle taste and can be eaten with chicken curry or kurma curries.Preparation time:45 minutesServes:6-8Ingredients3 cups Rice 1 cup fresh Grated Coconut 1/3 cup Cashews 1/3 cup peanuts1 tablespoon Mustard Seeds 15 red chilies1 tablespoon urad dal1 tablespoon... Continue Reading →
Salsa is a mexican term for sauce.Salsa is made from tomatoes, mangoes, habanero, chipotle, pineapple, tomatillos etc.The below recipe is a chunky tomato salsa,the same recipe can be pulsed in a food processor coarsely to make a finer textured salsa.Salsa is usually eaten with chips but can also be eaten on top of cooked meat,relish... Continue Reading →
When you have a lot of fruit left in your fridge and don't know what to do with them,here is a healthy salad with chickpeas and tangy spices.This recipe uses Dragon fruit usually found in Asian markets.Preparation time: 20 minutesServes:6Ingredients:1 cup dry chickpeas(soaked in water overnight)1 dragon fruit diced1/2 cup diced onion1 cup cilantro1 cup... Continue Reading →
Sankranthi is the harvest festival of Andhra Pradesh and is celebrated on January 14th of every year. Rice being the primary crop farmers make dishes with rice to celebrate the festival. Sakinalu is one such snack prepared during Sankranthi ,specially in the Telangana region of Andhra Pradesh. This is a very time taking procedure, in the... Continue Reading →
This is a simple cocktail with fresh orange juice,sweetened with cherry juice,tangy and sweet and bubbly.For non alcoholic version skip the vodka.Preparation time:10 minutesServes:8 glassesIngredients:1 cup orange juice1 cup cherry juice/maraschino cherry syrup4 can sierra mist16 oz vodkaProcedure:1.Mix the orange juice and vodka and cherry juice in a bowl and divide equally among glasses.Add the Sierra... Continue Reading →
Prathima Koneru 