I know I have been posting after a very long time. Its been a hectic year with lots of work and lots of travel. Not that I am complaining but I feel guilty of neglecting my blog. But nonetheless, I have been overhauling my old recipes with fresh crisp pictures like capsicum zunka, kathal ki ….Read More….
Winters are retreating, still there is nip in the air. The winter bounty is in plenty and ever since I am at my parents place I am enjoying them to the fullest. I am having all the possible delicacies my mother cooks like Swanjhaney ke Phool ki Sabji, Gobhi Ke Danthal and Kali Gajar ki ….Read More….
It’s been 15 days since my dad left us. He left behind a vaccum, some wonderful memories and his absence. I still can’t come to terms that he is no more with us. But life goes on.. and I know he would have wanted us to be happy and get on with our lives. This ….Read More….
I like Red Bell Peppers because they are cute, adorable and the most good looking vegetable I also like their taste specially when they are charred. I have made with them Charred Red Bell Pepper and Pine Nut Pasta, Charred Bell Pepper and Black Eyed Peas Salad, Muhammara- Red Bell Pepper dip and now Cream of Roasted ….Read More….
I think my ambition of posting 25 recipes with Bread will be accomplished soon the way I have been baking different kinds of breads and hogging them. Last week only I had posted recipe of my White sandwich bread with Tangzhong Method. But the hunger to try out new things keeps pushing me. It was ….Read More….
I am completely hooked to Sourdough breads and its been a long time I have baked a commercial yeast Bread. But then someone told me about Tangzhong method. The secret ingredient is the tangzhong, or water-roux, a method used for Asian breads. It’s a mixture of 1 part flour to 5 parts water, cooked until the starches ….Read More….