Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Butternut squash is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E. A simple way to cook this vegetable is to make soup. The soft and creamy texture it has makes it a great soup ingredient without cream or oil etc.Preparation... Continue Reading →
Sformato is of italian origin and is similar to a custard/flan made savory.This can be made with any vegetable. The difference between baked eggs/frittata and sformato is really the texture.Baking in a bed of water gives it a soft flan like texture.Preparation time:30 minutesServes:12Ingredients:10 Eggs2 cups chopped spinach1/2 cup Grated Parmesan Cheese(optional)Oil to spray the... Continue Reading →
Jonna Rotte was a staple of the farmers in India,It is known to give a boost of energy for those who do labour intensive work.A tortilla is also prepared in the same way,the only difference being the flour that is used.Tortilla uses a flour called Masa or maseca which is nothing but corn that has... Continue Reading →
Orzo is really Italian pasta shaped in the form of rice.Due to the small size it absorbs flavors quickly and is an easy dish to make.This is a simple recipe with orzo,tomatoes,olives,feta,oregano etc,giving it a greek flavor profile.The dish is lightly tangy from the lemon and at the same time balanced with the sweetness of... Continue Reading →
Oats are a low glycemic and high fiber grain with high amounts of manganese and are low in calories.They help keep your blood sugar stable due to the high fiber content.Oatmeal can be prepared in many ways.This recipe is a simple and healthy way to start your day.You can also eat this when you are... Continue Reading →
Mezze is a collection of dishes served in the middle eastern cuisines. The components of a Mezze platter can be as follows. I have made a few of these recipes given in the links below. I have omitted recipes that have beef as I don't consume beef. For the dishes not linked I will make... Continue Reading →
Falafel is a middle eastern chickpea fritter served with pita bread,baba ghanoush etc or as part of Mezze platter.Preparation time:40 minutesServes:makes 12 falafels.Ingredients:1 cup dried chickpeas(soaked overnight)2 tablespoons olive oil+1 tablespoon olive oil⅓ cup diced red onion ½ cup fresh parsley leaves½ cup fresh cilantro leaves3 garlic cloves1 teaspoon ground cumin1 teaspoon salt(adjust per your... Continue Reading →
This is a cucumber flavored yogurt dip with herbs and spices served with mediterranean dishes like gyros, kababs, falafels or as part of Mezze platter.Preparation time:5 minutesServes:6-8Ingredients:2 cloves garlic1/2 teaspoon salt1/4 teaspoon black pepper powder2 cups greek yogurt1 cup cucumbers gratedhandful of dill(I did not have dill so I used parsley and cilantro)Pinch of cuminfew... Continue Reading →
Pita is a mediterranean bread made with wheat flour left to rise with yeast for a couple of hours and then cooked on a pan or stone to puff up and form pita pockets.Cut in half the pita pockets are used to stuff middle eastern foods like falafel,kebabs,gyros etc with dips like hummus,shatta,baba ghanouj,tzatziki etc... Continue Reading →
Taboulleh is a middle eastern salad-arabic to be specific made of bulgur wheat and tomatoes,cucumber and parsley drizzle with olive oil and lemon juice. Taboulleh is slightly tangy in taste.This can be served as part of a Mezze platter.Preparation Time:25 minutesServes:4Ingredients:1 cup uncooked bulgur wheatJuice of 1 lemon2 tablespoons olive oil1 teaspoon salt(adjust as per... Continue Reading →
Prathima Koneru 