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.

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!!

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.

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.