Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Garden Sorrel leaves dal / chukkakura pappu Growing up in india we had access to a plenty of variety of greens . When I first moved to Syracuse , New York for my masters spinach was the only green that we had access to . Over the years , my fondness for greens has increased... Continue Reading →
Amaranth leaves are also called Thotakura in Telugu and Chauli in Hindi.Although we find the red amaranthus in asian stores regularly, the green one is hard to come by and I absolutely relish these in the spring season when they are available in stores.I am a strong believer in seasonal eating which warrants adding more... Continue Reading →
With the name of the dish most Indians might be remembering the Indian movie, but this is a classic recipe from the Telangana region in South India where goat/sheep or lamb brains are cooked in a delicious and spicy onion based gravy. The texture is similar to sweetbreads and is a luxurious dish rich in... 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 →
Cluster beans are also called as Goru chikkudukaya/guar beans in India.There is a funny story around these beans I recollect from my childhood.In my 5th grade my mom moved me to a different school and Im just starting to make new friends.I happened to sit during the lunch hour with this north Indian friend and... Continue Reading →
This one is a very ancient recipe you can only find in the most traditional kitchens of Andhra. Most traditional Andhra curries are characterized by a spice powder or a ground paste of spices added to the vegetable to amplify its taste. These powders add an element of texture,flavor, color or taste to the dishes... Continue Reading →
Prathima Koneru 