Sunday, December 29, 2013
Or what do you call a giant truffle, layered with ganache, fudge, s'mores and cookies? Serving size: 1" X 1" X 1". Anything more will do irreversible harm. And then, it has to last through all the Twelve Days of Christmas!
Tuesday, December 24, 2013
Friday, December 20, 2013
Big baking day, that resulted in a lot of goodies coming out of the oven, and since bread sticks have to be devoured hot, they come first in line. Filled with a mix of Mexican cheeses, sprinkled with grated parmezan, these will put to shame their store/ restaurant style sisters.
Wednesday, December 18, 2013
A hard to resist snack or side dish- this Indo-Chinese dish will go fast. One of my all time restaurant favourites, but oh, it tastes so much better home made!
Tuesday, December 17, 2013
One of my favourite squashes! Versatile and just elegant- those long strands mix well with any seasoning! Here: ginger, sesame seed and soy paste stir fry, with a side of white flour oriental spaghetti. I had to do some explanation to my husband.
Saturday, December 7, 2013
Just an idea. Slightly blanched, peal onions impart flavour and crunch to this hearty little chickpea koftas. Of course, mushroom and tomato sauce based on light cream is always a winner.
At least in our home.
Friday, November 29, 2013
...for a traditional touch, baked butternut squash stuffed with brown rice and chickpeas, spiced with black pepper and cumin. The crown: blue agave cranberry sauce- simmered with cinnamon and clove. What flavor!
Thursday, November 28, 2013
Of course, there was sambar, fresh coconut chutney and tomato-onion chutney!
Thin, crisp dosa takes skill and patience to master, and here you are! That too, from scratch! Thanks Vita Mix!
Monday, November 25, 2013
When bourbon is not on the rocks, it glides on squash: these slices are brushed with bourbon, balsamic vinegar and spices: nutmeg and smoked paprika. Whoa- way to eat your vegetables!
Sunday, November 24, 2013
Saturday, November 16, 2013
Here is an egg free alternative to the classical chili rellenos: batter made with chickpea flour, in the same manner Indian bajji batter is made. As a matter of fact, I found this batter better tasting and crisper than the egg one. Shhhhh...