Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
I was wanting to use some persian cucumbers I had in the fridge and I saw this article on NY times and decided to give it a try.This is a light and easy side dish or salad for any meal.I used a soy vinaigrette for this recipe.Preparation time10 minutes plus time to marinadeServes2 cupsServing Size1/4... Continue Reading →
This famous Chaat item is a mixture of potato and spices shaped into patties and shallow fried and is used as a base to make Chaat.This mixture can also be used as a stuffing for pani puri along side the jeera water usually served this way in south India.Preparation time30 minutes Serves12Serving Size1 pattyCalories Per ServingApproximately... Continue Reading →
Tamarind chutney is drizzled over Indian Chaat items along with Mint/Coriander Chutney and diluted yogurt to make a tangy, spicy and tasty snack.Traditionally this is simmered with fresh tamarind to form a thick paste but this is my version of quick chutney.Preparation time10 minutes Serves1 cupServing Size1 tablespoonCalories Per ServingApproximately per servingDifficultyEasyIngredients:1 cup tamarind paste3/4 teaspoon... Continue Reading →
Green chutney is a very popular accompaniment to most Chat items in India.Very simple to make and give a delicious fresh and tangy taste to your dishes.Preparation time10 minutes Servesabout 2 cupsServing Size2 tablespoonsCalories Per ServingApproximately 16 per servingDifficultyEasyIngredients:2 Cup coriander leaves1 cup mint leaves6 green chili(adjust to your spiciness level)2 teaspoon powdered sugar1/4 teaspoon coriander... Continue Reading →
If you are struggling to get more greens into your diet I have a simple solution to it. Puree them and add them to your rotis or breads.Here I bring you a simple Spinach roti recipe.Very healthy and tasty.Preparation time60 minutes including resting timeServesabout 20 rotisServing Size1 rotiCalories Per ServingApproximately 70 per servingDifficultyMediumIngredients:3 cups wheat... Continue Reading →
This recipe was really an attempt to clear out all the vegetables in my fridge and I had a packet of red, orange and yellow bell peppers that I wanted to use up.This recipe is traditionally done using Green Bell peppers also called as capsicum.So you can add that too into this mix of colors.This... Continue Reading →
Ghee is holy grail of Indian Ayurvedic Cooking also called as Clarified Butter.It is nothing but melted butter of which the milk solids have been skimmed off.Ghee has a myraid of benefits such as containing conjugated linoleic acid that helps body burn fat,it has butyric acid which is also produced by the gut bacteria and... Continue Reading →
Also called as Cluster beans or Gawar beans or Gorikay are very versatile to make stir fried curries.Heres a simple recipe with carrots and coconut and no onion and garlic.The sweetness of the carrot balances the base taste of the beans and the coconut adds a nice crunch to the vegetable.Preparation time30 minutesServes4 cupsServing Size1/4... Continue Reading →
A little spin from the traditional pineapple jam.All natural, homemade and no preservatives.Use it on toast, for jam cookies, roti or layer your favorite cake with it.Preparation time30 minutesServes2 cupsServing Size1/8Calories Per ServingApproximately 250 per servingDifficultyMediumIngredients:1 Medium sized ripe Pineapple peel and slice(remove all eyes)1 cup sugar3 pinches clove+cinnamon powderProcedure:1.Blend the cleaned pineapple into a... Continue Reading →
An ultra simple drink to put together with no added sugars and a boost of electrolytes for a hot summer afternoon.Preparation time10 minutesServes2Serving Size1 glassCalories Per ServingApproximately 76 per servingDifficultyEasyIngredients:1 cups Fresh Squeezed red grape juice (Cold)Juice of 1 lemon(cold)1 Cups Soda (Cold)Procedure:1.Squeeze the lemon juice equally in two martini glasses.2.Add the grape juice equally... Continue Reading →
Prathima Koneru 