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Pesara Kattu (also called Pesara Pappu Kattu) is a simple moong dal recipe from Andhra Pradesh and Telangana. This simple dal gets its flavour from the ginger and green chilly in the tempering, and is light on the stomach. The post Pesara Kattu | Pesara Pappu Kattu | Andhra Moong Dal appeared first on ãhãram . https://ift.tt/2JwvJpU

Ragi Ambli (also called Ambali or Ragi Malt) is my go-to breakfast, especially in summer. Very cooling in nature, it helps combat body heat. The dietary fibre in it makes it a filling drink while the nutrients like calcium, iron, potassium and amino acids, makes it nutritious. The post Ragi Ambli | Ambali | Ragi Malt with Buttermilk: A Summer Cooler appeared first on ãhãram . https://ift.tt/2QYzqJ0

I served the grilled swordfish with a green bean salad and a Caprese salad . For two servings Ingredients Dressing 1 lemon 1 teaspoon Dijon mustard 2 tablespoons extra-virgin olive oil 1 teaspoon dried basil ¼ teaspoon garlic powder 1/4 teaspoons kosher salt Fish Olive oil ¼ cup panko bread crumbs Salt and pepper to taste 1/4 cup Castelvetrano olives, pitted and halved One – 12-ounce skinless swordfish fillet (sustainable) Directions For the dressing In a medium bowl, whisk together the mustard and 2 tablespoons lemon juice. Whisk in the olive oil, basil, garlic powder, and salt. Set aside. For the fish Brush the fish with olive oil and season to taste with salt and pepper. Press the panko crumbs onto one side of the fish. Outdoor grill Heat an outdoor grill to medium. Place a piece of foil on the outdoor grill or use a grill mat. Place the swordfish panko side up on the foil or mat. Close the lid of the grill and cook the swordfish for 8-10 minutes. The fish wi

Kanchipuram Idli is a special kind of idli that is served as prasadam in the famous Varadaraja Perumal Temple in Kanchi. It has a distinctive flavour because of the spices used in the tempering that is added to the batter. The post Kanchipuram Idli: Prasadam at Varadaraja Perumal Temple appeared first on ãhãram . https://ift.tt/2UK22qn

No Knead Crusty Bread. Yes, you read that right! NO KNEAD! This incredibly easy bread has only 4 ingredients. No special tools, No mixer, No kneading! Just five minutes of measuring and mixing is all it takes to make this … [CLICK TO READ MORE] The post No Knead Crusty Bread appeared first on Lady Behind the Curtain . https://ift.tt/2UnXrLy

Steak de Burgo is a regional specialty in the Midwest, specifically Des Moines, Iowa. The dish usually consists of a beef tenderloin steak either topped with butter, garlic, and Italian herbs or served in a sauce consisting of those same ingredients. Tracing the steak’s history Des Moines Cityview food critic Jim Duncan researched the history and name origin of the de Burgo steak. The Des Moines Register’s archives indicate that the steak began appearing prewar on the menus of the more refined restaurants. Restaurants with names like Vic’s Tally-Ho and Johnny and Klay’s claimed to have created the de Burgo steak The steak became popular and began appearing in other restaurants but most of those restaurants have vanished. Duncan reports other historical sources, claiming the de Burgo steak has some kind of connection to the Castilian city of Burgos. The theory infers that, since many immigrants came to the United States during the Spanish Civil War, the original aioli recipe used in

Majjiga is Andhra's version of spiced buttermilk that is similar to Neer Mor from Tamil Nadu. Made by adding grated ginger, crushed green chilli and curry leaves to diluted curd, Majjiga is not only a good digestive, it also alleviates acidity and cools the body. The post Majjiga | Spiced Buttermilk from Andhra Pradesh appeared first on ãhãram . https://ift.tt/3duxAt6

  Do inventory. This is the perfect time when you are stuck at home. You will be amazed at what you forgot is in the freezer. Maybe some chicken parts and a few steak bones for soup, or a package of stew meat. You get the picture. I found a ham bone from the holidays and a half package of split peas. (I keep my dried beans in the freezer as well as flour and nuts because I live in a hot climate) Time to make soup.   Split-Pea and Ham Soup This is my easy and uncomplicated version. It makes a delicious soup. Serve with some rye bread. Ingredients 1 lb dried split peas 2 quarts cold water 1 meaty ham bone 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon dried marjoram or thyme 2 onions, chopped 3 stalks celery with tops, chopped 3 carrots, chopped 3 medium parsnips, peeled and diced 1 potato, peeled and diced Directions In a large stockpot, combine all the ingredients. Cover, bring to boil and then simmer for 2 hours, stirring occasionally. Remove the

! Ugadi Shubhakankshalu!  Ugadi, the Telugu New Year, is a time of celebration with family and friends. This year, Ugadi falls on April 6, 2017. As with any festival, Ugadi celebrations involve a lot of food. Here are a few Ugadi Recipes that will help you celebrate the festival with fun The post Ugadi Recipes | Celebrate the Telugu New Year (March 25, 2020) appeared first on ãhãram . https://ift.tt/3dnWx9j

Crisp Parwal Fry (Potol Fry | Pointed Gourd Stir-fry) is very easy to make; just chop into discs and stir-fry. This stir-fry is just the perfect accompaniment to dal and rice. The post Crisp Parwal Fry | Potol Fry appeared first on ãhãram . https://ift.tt/3doRTIo

Whole Wheat Rye Bread Ingredients 1 ½ tablespoons instant yeast 1 ½ cups rye flour 2 cups warm water 1 ½ tablespoons caraway seeds 1 tablespoon deli rye flavor 3 cups whole wheat bread flour 2 tablespoons whole-grain bread improver 1 ½ teaspoons kosher salt Directions In the large bowl of an electric mixer fitted with a paddle attachment, mix together all the ingredients except the whole wheat bread flour and salt. Mix until smooth. Combine the bread flour and salt. Add 1 cup of the flour at a time to the rye mixture in the mixer. When smooth, change the attachment to the dough hook and knead the dough until smooth, about 5 minutes. Place the dough in a greased bowl, cover and let rise until double about 60 minutes. Place a piece of parchment in a round cake pan. Turn the dough out onto a breadboard and shape it into an oval. Place the shaped loaf in the pan with parchment. Cover and let rise while the baking pan and oven heat. Turn the oven to 500 degrees F and place a C

Carrot Moong Dal Kosambari is a variation of the traditional Kosambari (Vada Pappu) in which the cucumber is replaced with grated carrot. This delicious grated carrot and soaked moong dal salad makes for a wonderful light meal on a hot summer day. The post Carrot Hesarubele Kosambari | Carrot Moong Dal Salad: Rama Navami Special appeared first on ãhãram . https://ift.tt/3dgtynU

This dish is always a big hit when I take it to a potluck dinner. Meat Sauce Ingredients 3-26-ounce containers chopped Italian tomatoes ¼ cup extra-virgin olive oil 1 onion, diced 2 large garlic cloves, peeled and chopped fine 1 pound ground beef 1 pound meatloaf mix( pork, veal, beef) 1 lb Italian sausage, casing removed 1 teaspoon salt or to taste ½ teaspoon coarse black pepper 1/4 cup tomato paste 1½ teaspoons dried Italian seasoning ½ teaspoon crushed red pepper flakes   To prepare the meat sauce Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, add in the garlic and cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the ground beef, meatloaf mix and pork sausage and season lightly with salt. Cook, stirring to break up the meat until the meat changes color and the water it gives off is boiled away, about

Anapakaya Pachadi | Sorakaya Pachadi is a traditional chutney made with lauki/ghiya/bottle gourd in Andhra Pradesh. This simple bottle gourd chutney uses just fresh coriander and green chillies as the other ingredients, and can be made in under 15 minutes. It is eaten with rice or then dosa. The post Anapakaya Pachadi | Sorakaya Pachadi (Andhra Lauki Chutney) appeared first on ãhãram . https://ift.tt/2IZAF6o

For 2 servings Ingredients 1/4 cup quick-cooking Italian farro (available at Whole Foods) 1 cup of water 1/4 teaspoon salt 1/2 medium onion 1 tablespoon olive oil 1 1/2 cups finely chopped Italian tomatoes 1/4 teaspoon crushed red pepper flakes 1 teaspoon dried Italian seasoning, divided 1/4 lb lean ground beef 1/4 lb Italian sausage, casing removed 1/4 cup chopped fresh Italian parsley 1 large minced garlic clove Salt & pepper to taste 1 large green bell peppers halved lengthwise and seeded 1 cup shredded Mozzarella cheese plus more for topping Directions Combine the farro, water, and salt in a microwave bowl. Microwave on high for 9 minutes. Set aside the bowl without draining the farro while you prepare the stuffing. Mix the Italian tomatoes with the red pepper flakes and ½ teaspoon Italian seasoning. Pour into a baking dish large enough to fit the peppers. In a large skillet, cook the onion and olive oil over medium heat until softened. Add the beef and sau

Birthday Cake Decorated Pretzels. Fun party pretzels coated in a mixture of melted vanilla candy, a cake mix and lots of sprinkles. These funfetti cake batter pretzels are super easy to make and fun to eat. BIRTHDAY CAKE DECORATED PRETZELS … [CLICK TO READ MORE] The post Birthday Cake Decorated Pretzels appeared first on Lady Behind the Curtain . https://ift.tt/2Uj47cC

Recently my PBS station aired a special about how Julia Child influenced many of today’s well-known chefs as well as the viewers who watched the shows. This special made me realize that I, too, had learned many cooking skills from her shows. Growing up I learned some basic Italian recipes from my mother and father (Italian men like to cook.) but not the kind of food America was eating when I got married. My mother was not an enthusiastic cook and tended to make the same things every week. My father would make things she did not like, such as rabbit or crab in spaghetti sauce. So as a young wife I liked cooking but needed to know more. It was about that time that Julia’s shows came onto PBS. There were no other cooking shows on TV at that time. While her recipes highlighted French cooking, she did focus on skills. I learned how to cook a whole chicken, prepare fish and make good sauces from watching her shows. If you have never made her chicken recipe, give it a try. It comes out moist

Chakka Kuru Manga Curry is a traditional Kerala Jackfruit and Mango Curry. This traditional recipe uses the nutty jackfruit seed with a tangy mango in a coconut-cumin-green chilly flavoured gravy. Serve this with some hot rice, and you have a complete meal. The post Chakka Kuru Manga Curry | Jackfruit Seed and Mango Curry appeared first on ãhãram . https://ift.tt/2IPllJo

How to Stock your Pantry for the Coronavirus and a Pandemic. Stocking up for the Coronavirus, what you need and recipes to help you. The Corornavirus is forcing Americans to think about having at least a 14 day supply of … [CLICK TO READ MORE] The post How to Stock your Pantry for the Coronavirus and a Pandemic appeared first on Lady Behind the Curtain . https://ift.tt/2wZq4p0

The Mediterranean diet is a way of eating based on the habits of those who live in countries bordering the Mediterranean sea, like, Spain, France, Greece, and Italy. Here is a good example of a dinner based on this type of diet. It is a very healthy way of eating. Parmesan-Crusted Flounder 4 servings Ingredients 3/4 cup freshly grated Parmesan cheese 2 teaspoons paprika 1 tablespoon chopped flat-leaf parsley Olive oil mayonnaise 4 flounder fillets (about 1 pound total) 1 lemon, cut into wedges Extra-virgin olive oil, for drizzling Salt and freshly ground pepper Directions Preheat the oven to 400ºF. In a shallow dish, combine the Parmesan cheese with the paprika and parsley.  Season the fish with salt and pepper. Brush the fish lightly with mayonnaise and dredge in the cheese mixture. Place on an oiled baking sheet or dish, drizzle with a little olive oil and bake until the fish is cooked through and beginning to brown along the edges 10 to 12 minutes. Serve the fish with

Karivepaku Podi Idlis are idlis coated with a mix of ghee and curry leaves chutney powder. It makes for a refreshing change from the traditional Milagai Podi (Kharam Podi) coated idlis. The post Karivepaku Podi Idli | Idli with Curry Leaves Powder appeared first on ãhãram . https://ift.tt/2TMCxpl

Serves 4 Ingredients 2 rib-eye steaks (about 1 ½ lbs total and 1 inch thick), trimmed of all fat Salt and freshly ground black pepper 3 tablespoons olive oil; more as needed 2 large onions, thinly sliced 3/4 lb Italian frying peppers, seeded and halved 2 large garlic cloves, minced 1/2 cup dry red wine 1 ½ cups finely chopped Italian tomatoes 1 tablespoon dried Italian seasoning ½ teaspoon crushed red pepper flakes. Directions Cut each steak into 1-inch strips removing as much fat as possible and pat them dry with paper towels. Season both sides with salt and pepper. Place on a foil-covered pan that can under the broiler. In a 12-inch heavy frying pan over medium heat, place the oil, garlic and the onions, season with salt and pepper, and cook, stirring occasionally, until the onions are softened but not browned, Add the peppers and cook until tender. Pour the wine into the pan. As it comes to a boil, deglaze the pan juices by scraping the bottom of the pan well with

Semi Homemade Mini Strawberry Shortcake. Delicious little treats made with store bought pound cake, amaretto soaked strawberries and sweet amaretto whipped cream, all packed in a cute push up pop. The perfect entertaining dessert for your Easter dinner. WHAT IS … [CLICK TO READ MORE] The post Semi Homemade Mini Strawberry Shortcake appeared first on Lady Behind the Curtain . https://ift.tt/3cOtKud

In Tamil Nadu, Angaya Podi is often an essential part of the postpartum diet for a new mother. This podi helps boost digestion and absorption of nutrients as well as helps the mother recover from the rigours of pregnancy and delivery. This podi is savoured after mixing it with rice and ghee. The post Angaya Podi (Without Dal or Paruppu): Post Partum Recipe appeared first on ãhãram . https://ift.tt/2TCFusd

America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan and as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland. True American food is a collection of these culinary traditions passed down from generation to generation. Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America. This series is about what they cooked. From Manhattan to New England, clam chowder is known for its competing varieties as much as for its comforting briny flavor. It seems every state on the East Coast has its own take on the popular soup New England clam chowder is the most well-known and popular clam chowder. Though it’s named after New England and associated most with Massachusetts and Maine, food historians believe that French, Nova Scotian, or B

White Birthday Confetti Cake. This delicious semi homemade birthday cake recipe makes the perfect layered white cake. With just the right amount of density and flavor, no one will ever guess the recipe started with a cake mix! Covered with … [CLICK TO READ MORE] The post White Birthday Confetti Cake appeared first on Lady Behind the Curtain . https://ift.tt/2Ty3SeD

Kandi Pachadi is a traditional chutney made with Tuvar Dal in Andhra Pradesh and Telangana. We eat it after mixing it with hot rice and ghee, and with Majjiga Pulusu, Mukkala Pulusu and sometimes Avakai on the side. The post Andhra Kandi Pachadi | Tuvar Dal Chutney | Paruppu Thoghayal appeared first on ãhãram . https://ift.tt/2wD4Ahy

All three dishes can be baked in the oven together, staggering the cooking time needed by each dish. Stuffed Sole Fillets Stuffing Ingredients 4 large shrimp, peeled, deveined, tails removed, finely chopped 1 tablespoon olive oil 1 scallion, minced 1 medium garlic clove, minced ½ celery stalk, finely chopped 1 mini bell pepper, finely chopped 1 tablespoon fresh parsley, minced 1 tablespoon chopped chives Salt and pepper ½ oz oyster crackers crushed Fish 12 oz sole fillets Lemon juice Butter Directions Preheat oven to 400°F. Coat a baking dish just large enough to hold the fish with olive oil cooking spray. Combine the filling ingredients in a medium mixing bowl. Spread the filling evenly over each fillet and add a few drops of lemon juice over the stuffing. Roll each fillet, jelly-roll fashion, and skewer it with toothpicks and place in the prepared baking dish. Dot each roll-up with butter and cover the baking pan loosely with foil and bake for 10 minutes. Re