Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
There are two types of mysore pak the soft one and the crispy one. The soft one is called as Neti Mysorepak(Ghee MysorePak) and is almost like a halwa that melts in your mouth.This recipe is for an airy,crunchy mysorepak. We need to be a little quick while making this recipe.This south Indian preparation is... Continue Reading →
This herbaceous chutney is a palate pleaser to any of your carbohydrate dishes.This can also be used for to off on a cooked meat as a sauce with a little extra oil.Preparation time:20 minutesServes:6Ingredients:4 cups loosely packed pudina(mint) leaves2 2-inch ripe tomatoes chopped1 teaspoon tamarind paste1/4 cup peanuts6-8 green chili(adjust as per spice)salt to taste2 teaspoons oilProcedure:1.Heat oil in... Continue Reading →
A simple Thepla using green onions.The nice crunch from the green onion gives your thepla a great dimension of flavor.Preparation time:40 minutesServes:Makes around 6 TheplasIngredients:1 cup whole wheat flour1/2 cup finely minced green onions(only the green parts,do not use the white part it becomes strong for the thepla)2 teaspoons oilsalt to tasteProcedure:1.Take the flour in... Continue Reading →
A delicious and colorful Thepla using carrots.This can be had with any chutneys and milder curries unlike the Methi thepla.This is a great way to add vegetable and fiber to your diet.Preparation time:40 minutesServes:Makes around 8 TheplasIngredients:1 1/2 cup whole wheat flour(Use all purpose flour for added taste)1 cup finely grated carrot6 green chili finely... Continue Reading →
Custard is usually prepared with eggs milk and sugar and caramel is optional on top.With halloween around the corner and having plenty of pumpkin puree available I decided to make a pumpkin caramel custard,It turned out soooo good.I usually eat just a teaspoon when tasting what I made but I couldn't resist I gulfed down... Continue Reading →
These are an egg white based cookies made without any flour.These are perfect to make cookie sandwiches like Oreos or other cream biscuits.Preparation time:20 minutesServes:2-3 dozen cookies depending on size.Ingredients:3/4 cup ground almonds3 Egg Whites3 tablespoons cocoa powder1 1/2 cups Powdered Sugar1 teaspoon Almond Extract1/4 teaspoon cream of tartarProcedure:1.Preheat oven to 350 degrees F. Line a cookie sheet... Continue Reading →
A meringue based halloween treat,make these cute little caspers for your halloween party.Preparation time:3 hoursServes:Makes about 3 dozens meringue ghostsIngredients:5 egg whites1 3/4 cups of sugar1 teaspoon of clear vanilla extract1/4 teaspoon cream of tartarblack piping gel(available in stores)Procedure:1.Preheat oven to 200F.grease and line baking sheet.2.Take the egg whites in a bowl, Add the cream... Continue Reading →
A meringue based halloween treat.I piped them to make them look a little gruesome.If you want plain bones,use a bigger nozzle in your piping bag.Preparation time:3 hoursServes:Makes about 3 dozens bonesIngredients:5 egg whites1 3/4 cups of sugar1 teaspoon of clear vanilla extract1/4 teaspoon cream of tartar Procedure:1.Preheat oven to 200F.grease and line baking sheet.2.Take the... Continue Reading →
Swiss Chard is readily available in the american stores in the US.I had this at my aunts place last week and I thought it was a great way to incorporate greens along with beets.Preparation time: 20 minutesServing: 6Finely chopped beetroot looks like this.Ingredients:Beetroot- 4 medium chopped finely1 Bunch Red Chard chopped finely1/2 grated coconutOil-2 teaspoonMustard... Continue Reading →
I studied in Vijayawada hostel during my Intermediate(+2) in Andhra Pradesh.I know everyone complains about hostel food,but my hostel has the best chutneys.This recipe is what I picked up from there.Preparation time:20 minutesServes:4Ingredients:1 1/2 cup dosakaya apple cucumber diced1 1/2 tablespoon urad dal/split gram dal1 teaspoon mustard seeds6-9 green chillis(depending on your spice level)2 dry... Continue Reading →
Prathima Koneru 