I remember during my childhood days during summer holidays, we used to get ice cream pot on rental and enjoyed making delicious mango ice cream. It needed a lot of preparation such as getting lots of ice from ice factory, rock salt and needless to say lot of energy for churning the ice cream pot…
Appe / Kuzhi Paniyaram / Paddu typically originate from southern part of India. They are the semi circular dumplings made from rice & urad dal batter or idli batter. A special pan is used to make these called Paniyaram Chatti or Appe Pan. They can be made plain, spiced or even sweet as well. The…
Butter chicken is a succulent flavorful chicken dish originating from north of India. Chicken grilled in tandoor (clay oven) cooked in rich & creamy tomato gravy is very popular in India as well as outside India. Most of the Indian restaurants overseas has Butter Chicken on the top of their menu card as well. I…
Tandoori Roti is an Indian flatbread usually made by mixing equal portion of wheat flour and all purpose flour. It is a staple food in the northern part of India especially in Punjab. Traditionally, tandoori roti is made in clay oven or Tandoor and hence it is called Tandoori Roti. After watching a post by…
Lasagna is an Italian dish made of stacked layers of flat pasta, tomato sauce seasoned with Basil, Oregano etc, cheese, ground meat or vegetable, topped with cheese and baked as this layered dish. One can skip meat to make it as a vegetarian Lasagna. Many versions of lasgna are made but using different types of…
Ularthiyathu in Kerala means dry roasted. Traditionally, this dish is prepared with beef. It is a spicy dish and flavored with garam masala. Usually prepared in coconut oil and also having pieces of dry coconut in it.
Eclair or Profiterole is a classic French choux pastry shell with moist & sweet pastry cream (creme patisserie) / custard with a garnish of chocolate glaze / ganache. Profiteroles are round balls whereas Eclairs are oblong in shape.
Dhokala is a vegetarian snack originating from Gujarat. It is traditionally made with fermented batter using besan. This recipe avoids waiting for batter to be fermented by making use of fruit salt and making it in micro wave. So enjoy this quick and easy dhokala, garnish it with mustar, jeera and turmeric tempering as well…
These are the days of Ganpati festival and how can’t I make His favorite Modak..this time I made these modak with chocolate though. Very shiny, moderately sweet and mildly flavored with saffron and cardamom, these beauties taste divine.
