This is probably my last post on Monsoon Spice…. Well, what I meant was it is this year’s last post… I am not giving up blogging, yet. My passion for cooking, clicking and blogging is still burning as bright as the day one! After being away from blogging for more than a year, I resumed my blogging soon after Lil Dumpling turned a year old. From posting one post per week, this blog has been thriving and going strong with three posts a week!!! I think it’s time I slowed down a bit and smelled the roses, literally!
30 November, 2011
24 November, 2011
Stuffed Capsicums/Bell Peppers
Sometimes I wonder how I managed to cook 3-4 dishes using complex cooking techniques on same day! Those were pre-Lil Dumpling days where I had few responsibilities and more ‘me’ times! It’s true that I can hardly remember the days before Lil Dumpling came in to our life. I wonder what I used to do in those days! The picture is getting blurry with each passing days and I wonder if I’ll remember those days at all in few years time!
23 November, 2011
If you never did, you should. These things are fun and fun is good!
~ Dr. Seuss
Pickled raw mangoes and Indian gooseberries sold in wooden carts… Isn’t it one of the tastiest treats of childhood, or even adulthood for that matter! Oh this excitement and anticipation is killing me! I can’t wait to be child again and relive it with my Lil Dumpling :) It’s gonna be soon… very soon….
18 November, 2011
Saag Mushrooms | Palak(Spinach) Mushroom Curry
As the sun sets, leaving behind golden hues in the dark sky, I am eager to go home… Go home to my two special men who complete my life and make it so much happier and fun to live!
16 November, 2011
14 November, 2011
Mooli Raita | Radish Pachadi
No rants or ramblings or memories to share with you all today! Alas, the word that usually forms in my mind coming from heart and flowing at my finger tips tapping on keyboard seems to have left me today…all alone!
11 November, 2011
What do you do when you are in no mood to follow a recipe (which happens most of the time) and bored of eating something you have already tried? Of course you wear a cap of recipe developer or recipe creator! Or dining out or ordering a takeaway is another option.
09 November, 2011
Without these beauties, I am lost! Yes, I am a chilli lover. What about you?
My entry for dear Susan’s Black and White Wednesday, where we paint our blogs with monochrome food related photos every week. Isn’t it such a lovely and unique food blog event?!
07 November, 2011
Kembude Bendhi/Pumpkin and Cashews in Coconut Gravy
In our home we love spicy food. The hotter better is the slogan which we follow for most of the time when we prepare food in our beloved kitchen. A pot after pots of hot fiery food is churned every day which we enjoy cooking, eating and sharing with our friends. A tall glass of sweet or spicy Lassi (yogurt based drink) usually served with most times completes our meal.
03 November, 2011
Bharwan Mirch ka Achaar
We Indian’s LOVE our pickles. Period.
I know I should stop here but I just can’t stop leave it when the topic in question is one of my most favourite things. Given a choice, I am among those who can rant on for hours and also end up writing PhD thesis on the subject of pickles. My love for pickle is talking point among my loved ones who know my weakness for this irresistible treats. When God created me, he forgot to give me sweet tooth. Instead I was blessed with a taste bud that swirls around doing Tango when it meets its love, irresistible spicy pickle. I know that there are many people out there who are just like me, who love pickles more than any sweet desserts and delights.
02 November, 2011
While the leaves outside turned to rustic shades of red, yellow and orange, I decided to colour our dinner plates with the same colours. Wondering what I am talking about? Just my usual rambling on a beautiful autumn day. But wait, I have a recipe too which uses coloured peppers and tofu who are here to bid good bye to fall and welcome brrr… the winter. Bight shades of yellow, red and green bell peppers adorned our dinner plates with gold crusted tofu in the form of Tofu Tikka.