28 November, 2012

Mughlai Paneer Kofta Curry Recipe | How to Make Paneer Kofta

Learn how to make Mughlai Paneer Kofta Curry ~ Deep fried paneer (an Indian cottage cheese) and dried nuts dumplings served in a creamy almond and cashew nut gravy

With winter looming over, I miss the sunlight terribly! Like the plants who cheer up when the golden rays touch them, I instantly perk up when the sunlight touches my face! But with a days getting shorter and sun making disappearing acts often, I try to make up for the lack of warmth of sunshine with food! Deep fried food to be more specific!!!

22 November, 2012

Spicy Tomato and Bell Pepper (Capsicum) Chutney Recipe | How to Make Spicy Tomato & Pepper Relish

Learn how to make Spicy Tomato & Bell Pepper (Capsicum) Chutney/Relish

My neck of wood is turning grey, matching with the greys of skies! The giant tress on the road sides look naked, except for few stubborn dried leaves hanging tightly to their skeleton of branches. Soon these leaves too will be blown away from there, leaving the trees look like big dark ghosts looming around in the sunless early evenings and days. The air has turned crisp, sharp and chilly; biting my skin, making me bury my nose under the thick furry scarf around my neck.

21 November, 2012

13 November, 2012

15 Minutes Microwave Doodh Peda (Milk Peda) Recipe | Step by Step Doodh Peda Recipe | Diwali Sweet Recipe

Learn how to make simple and quick 15 Minutes Microwave Doodh Peda (Milk Peda) using Milk Powder and flavoured with cardamom

This Diwali is special in two ways… One it is Diwali, an Indian festival of lights, and the second being it marks our 7th wedding anniversary! After ‘saying yes’ and committing ourselves to lifetime some 8 years ago, it has been a wonderful seven years of blissful married life! In these seven years we have seen many ups, faced few lows, lot of laughter, few and far between tears, a handful of tantrums, spiced with few fights, peppered with handful of arguments and sweetened with joy!

05 November, 2012

Mysore Pak Recipe | How to Make Mysore Pak | Diwali Sweet Recipe

Learn how to make Mysore Pak or Mysore Paak/Gram Flour Fudge ~ Traditional sweet of Bengal gram/chickpea flour, ghee and sugar flavoured with cardamom powder from Karnataka, a South Indian state
Once upon a time, many many years ago, there was royal cook named Kakasura Madappa. He was an expert in creating magic with sugar and ghee. Bored with making same kind of sweets and pudding with exquisite and expensive ingredients, one day he decided to experiment with very common and inexpensive ingredient which all aam junta (common man of India) could easily afford. The main ingredient of this sweet which Madappa was experimenting was type casted as ‘to be used in making savoury dishes only’ in the cooking world. Madappa ignored the looks of unapprovals and the little murmurs of snide remarks from fellow cooks and continued his experiment in cooking something remarkable. Little did Madappa and his contemporaries knew that his simple concoction of gram flour, sugar and ghee was about to create a history in the world of sweet confections!