Today i have a few basic questions answered from the book ” The baking answer book “. For budding bakers, usually google comes to rescue . But i somehow prefer to rely more on the books . Here are few ingredients which are gaining importance in todays baking. Apart from that are a few … Continue reading Baking Q & A
Watermelon is one of my favorite fruits . Its also perfect for the summers because of its water content . Apart from the usual watermelon juice or Sorbet , this salad is an interesting option . It is actually a greek salad which uses Feta cheese and watermelon. Few recipes also call for thinly sliced … Continue reading Watermelon and feta cheese salad.
Image source : Google. I believe in the philosophy of Being a student all my life . Thats why i never stop learning new things about food . I keep picking books . And now i have a huge collection of cookbooks . So i wondered what if i could share a few excerpts from … Continue reading Varieties of cakes
Mango is the king of fruits . But how can we overlook its raw version . Our very own Kachchi Kairi . It gives an amazing tart to the food, be it mint chutney or any plain jane salad . Kairi Panna is also a famous drink made in maharashtra . My mom used to … Continue reading Kairi Ki Chutney !
image source : Google Who can forget the famed Kala-khatta, which is essentially an indian version of fruit sorbet that combines jamun pulp and lemon juice with sugar and black salt. Now, Jamuns are best eaten chilled, directly with a dash of salt, black salt or chat masala. May, June and July are the peak … Continue reading Welcome Jamun
Sindhi’s love their Pulao . Normally its rice cooked with browned onions and some cumin and salt. It can be eaten all alone ,with curd , with fried potatoes , with paalak ,or even with the ever famous Papad. The version I have here is slightly different. It has veggies . It also has Ginger … Continue reading Sindhi style Pulao
Saoji is a cuisine that is famous on the lines of Nagpur . It is basically spicy and uses a lot of Kashmiri mirch and garam masalas . This recipe is a spicy mutton curry with yogurt and dried fenugreek , that is Kasuri methi . The gravy shouldn’t be very thick and it shoud … Continue reading Saoji Mutton Rassa
Bhurji is something we normally don’t make in a gravy . Its usually a dry subzi . But my style is made in a tomato gravy . Moreover I add little milk to it which makes it super soft . Do give it a try . You need : 250 gm – Cottage cheese … Continue reading Paneer Bhurji Differently.
Me and my sister were at our mom’s place when we decided to bake Nankhatai’s . Now I had three or four different recipes and we weren’t sure which one would be the best one . So we decided to make two batches with two different recipes .This recipe turned out to be reallllly good … Continue reading The Ever Famous Nankhatai.
I usually stuff my Cannelloni’s with this mixture and play around with the sauce it is in . The filling is a very versatile and goes perfectly with most sauces . This time around I wanted to try something with bell peppers because my husband loves the bell peppers . I have used store bought … Continue reading Spinach and Cottage Cheese Cannelloni in Roasted Pepper Sauce !