Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This is a basic buttercream recipe that can be used to ice cakes.To this you can add other flavors like fruit puree etc instead of the milk to get a spreading consistency and get a fruit flavor or color.Pipe into pastry bags for fancy decorations on a cake.Preparation time:20 minutesServes: frosting and layering a 2... Continue Reading →
Kattu means a thin liquid. This is a thinly cooked seasoned dal originating from coastal andhra, the same is called as pappu pullagura in regions of rayalseema ,pullagura means tangy curry.Its a quick recipe and yet very nutritious and easy to digest.Preparation time:30 minutesServes:4Ingredients:3/4 cup Moong Dal 5 green chilies mincedChopped cilantro 1/4 cup1/2 teaspoon... Continue Reading →
Pad Thai is a peanut based noodle preparation popular in Thailand.Preparation time:30 minutesServes:2Ingredients:1 tablespoon tamarind paste1 tablespoon sugar2 tablespoon fish sauce1 tablespoon oyster sauce2 teaspoons sesame oil1/4 cup onions chopped8 pieces of 2 inch tofu2 cups of sweet potato noodles cooked according to package instructions(Traditionally rice noodles are used,I didn't have those)1 eggsalt to taste1... Continue Reading →
This is a snack from the region of Telangana in Andhra Pradesh.My mom is a teacher and her students used to get her these during sankranthi.She later enquired her friends how to do this and made it at home.Preparation time:30 minutesServes:4Ingredients:1 cup Rice Flour1/3 cup Chana Dal1 teaspoon Ginger garlic paste1 teaspoon oil1/4-1/2 teaspoon Red... Continue Reading →
Also called as Aratikaya Ava Pettina Kura in Telugu Language. Aratikaya is plantain and Ava pettina kura means mustard based preparation. This dish is native to Andhra Pradesh state of southern India. Mustard is used to generate warmth in the body, such preparations in the olden days were made during the winter months to generate... Continue Reading →
This recipe is a pure milk fudge recipe.It originated from the town of Rajhamundry in Andhra Pradesh.This is a time taking recipe and needs patience. I'm also giving an alternative for those who do not have so much patience to make kova from scratch.But,trust me fresh made kova is so divine.Preparation time:1 hour 10 minutesServes:20Ingredients:1/2... Continue Reading →
Im sure most of us order kung pao chicken or tofu when we visit Chinese restaurants.This is one of my husbands favorite too.This dish originates from China and can be served with rice or noodles.Preparation time:20 minutesServes:2-3Ingredients:1/2 pound Tofu(you can use chicken or beef)1/3 cup white/yellow onion diced1/4 cup green pepper diced1/4 cup yellow pepper... Continue Reading →
Who doesn't drool on a hot plate of Thai red curry.You can also make it at your home. Originating from Thailand this dish is dominated by the coconut milk and red chili flavors used in it.Preparation time:20 minutesserves:4Ingredients:1.75 oz/50gms red curry paste3 teaspoons oil(I used sesame oil)1 1/2 coconut milk1/2 lb firm tofu or your favorite meat... Continue Reading →
My husband has this extreme confidence in me that I can use any ingredient and make a good dish out of it. This time it was a Huge Taro root and bean curd.I made this Taro root Gnocchi yesterday and fell in love with this vegetable, the taste is different from the small taro(arbi). My... Continue Reading →
Pronounced as Nyo-kee is an Italian soft dumpling used instead of pasta in Italian dishes.These can be cooked in a similar fashion like pasta and added to any pasta sauces like marinara,alfredo,garlic,vodka sauce etc.These are primarily done with potato and flour or ricotta and other cheeses.This is a vegetarian version using this beautiful Huge Taro... Continue Reading →
Prathima Koneru 