There’s nothing like a challenge to get you going. Angie (The Novice Gardener), who already hosts the lovely Fiesta Friday link party, is throwing a monthly cooking challenge. The first one is to cook/bake something with both yeast and herbs. The obvious choice is some kind of bread, though I am very excited to see…
Chocolate Biscotti (Made With Cocoa Powder)
Cakes, cupcakes and fruit crumbles are my favorite baked treats. Only because they require very little hands-on time apart from mixing up a few ingredients. Any recipe that requires me to handle some sort of dough makes me think twice. I dillydally, toying with the idea in my mind before I get around to actually…
Mango And Cashew Nut Kulfi (Indian Frozen Milk Dessert)
If you love ice cream and Indian flavors, then this post is for you. Kulfi is a frozen Indian dessert made from slowly evaporating and thickening sweetened milk. The milk is flavored by a variety of ingredients like saffron (kesar), cardamom (elaichi), nuts, fruits (usually mango), and even rose-water. Kulfi is almost like ice cream,…
Lemon Rice & Cauliflower Curry With Coconut Milk – Guest Blogging At Simplyvegetarian777
Hey all, I am popping in real quick to let you know that I am blogging at Sonal’s simplyvegetarian777 today. She is doing a monthly guest post series to introduce other blogger friends and today is my turn. Yay! Thanks a bunch Sonal, for this delightful opportunity! I am virtually serving Sonal some delicious lemon…
Beetroot Pachadi (Beetroot in A Mild Coconut And Yogurt Gravy)
The idea of posting ultra-traditional, everyday recipes rarely crosses my mind. I never think to share recipes for dal, sambar or the usual vegetable stir-fry or gravy, that make up a typical South Indian meal. I grew up on these, observed my mom cooking them a million times, and have scoured the web for recipes…
Arroz Con Pollo (Rice With Chicken) Served With Roasted Red Pepper And Garlic Yogurt
Meat with rice is a universal comfort food. Indians call it biryani, the Spanish call it Paella, Italians call it risotto, and generally, the term most commonly used is pilaf (or pilav, pulao or whatever you wish to name it). When you look at the history of a certain dish, you may be amazed at…
Easter Eggstravaganza: Watercolored & Chinese Marbled Tea Eggs
I know this post is a little late, but I didn’t get time around Easter to edit the photos. I wanted to share this year’s Easter eggs with you. It is such a fun adventure to color them, don’t you think? We used food colors last year. You can read about it in this post….
Candy Surprise Easter Cupcakes
What is better than vanilla cupcakes? I’d say it is when said cupcakes contain a sweet surprise inside them. Since it is Spring and Easter, let us go with robin egg candies, shall we? Ever wonder what to do with all the candy your kids find on an Easter egg hunt? Then this recipe is…
Summer Milkshake Trio – Strawberry, Chocolate And Cashewnut Milkshakes
Do you have a favorite milkshake flavor? Every time I have a milkshake, I feel that one is my favorite… till I try a different kind, that is! Anyway, let me tell you a story. When I was in college, there were a couple of small eateries/bakeries near our campus. Any one who has stayed…
Dutch Baby Pancake With Caramelized Strawberries
Inspiration and ideas can strike anytime. In my case, it’s mostly related to food. I was winding down one night with some random rubbish on television and all I could think of was a huge serving of Dutch apple pancake. If you have never had a Dutch baby pancake or even heard of it, you…
Fish Tacos With Pan-Seared, Herb-Crusted Tilapia And Fresh Salsa
Yoo-hoo… I am back! I hope you guys missed me. Please humor me and say yes, won’t ya? I took some time out, traveled to India, and met with our dearest family. Except for the occasional blog post, I was pretty much out of the loop and offline. And guess what? I kind of liked…
Paneer Butter Masala / Paneer Makhani
For a dish that has “butter” in its name, one would think paneer makhani needs a generous amount of butter to achieve glossy, creamy perfection. One would be wrong. A little pat added towards the end seems to be enough. Of course, you can cook the whole thing in butter, but sometimes I feel that…
