Wednesday, February 27, 2013

Fada Idli | Dalia Idli | Broken Wheat Idli | Steamed Black Gram and Wheat Cakes


Idlis have always been a weekend staple at my home. Usually I pair idlis with a sambar and coconut chutney. But on occasion we also like them with rasam and milaga podi or gunpowder are it is know around here:) I have been experimenting with making all sorts of idlis and today I wanted to share a favourite recipe - dalia idli or broken wheat idli.

Monday, February 25, 2013

Moongphali ki Chatni | Peanut Chutney


Not all chutneys are made equal and peanut chutneys hold a special place the Indian kitchen. To begin with there are just so many ways of preparing them. Then there are the many textures, the flavours, the combinations, the dry chutneys which can stay pretty much forever if refrigerated properly and the wet versions that disappear before the meal is over!! I could just go on.

Thursday, February 14, 2013

Eggless Tutti Frutti Biscuits | Indian Bakery Style Cookies


Some years ago I was a regular visitor in Hyderabad. Work took me there every few months. Though I lived most of the time in the city, there were weeks when I was out in the field. Whenever I was out on a field trip, I would put up in rest houses surrounded by beautiful greenery and fields. Early mornings were beautiful and when it rained it was wonderful to see all kinds of birds, bugs, and frogs line up along the tiled courtyard and sing in relative harmony!!

Monday, February 4, 2013

Spinach and Broccoli Mac & Cheese


Who does not love Mac & Cheese - its the ultimate comfort food. Deliciously simple and creamy with loads of cheese, Mac & Cheese in it many avatars has won the hearts of kids and adults alike. We love Mac & Cheese around here, but I always try to make a variation around this theme. This recipe is something that came to me as I sat down to plan dinner last week. I wanted to make something with broccoli and spinach, maybe add it to a pasta sauce or make a pesto of it.

Friday, February 1, 2013

Daring Bakers January 2013: Gevulde Speculaas (Eggless)


What a way to begin the year!! It was such fun to learn about Gevelde Speculaas and the history of spices in the Netherlands from our hostess Francijin. Though I have made Speculaas at home in the past (I have a recipe from a really ancient cook book), and bought them from local bakeries, I had not yet tried the stuffed version.

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