For the third day of Blogging Marathon for which I am baking with whole grains, I decided to use rice flour. Rice flour is gluten free and it is tough to bind it together to bake a cookie. This Persian cookie uses egg yolks for binding. As I was changing…
For the second day of Blogging Marathon, to bake with whole grains, I selected oats. When going through the web, I saw this recipe at serious eats. As I also had a bottle full of jam, I decided to bake this. The original recipe had eggs and I substituted it…
At last I am back for Blogging Marathon!! This month is the silver jubilee for Blogging marathon. It has successfully crossed 24 months and has enters its 25th month. I am proud to say that even though I have missed a few months, I have been participating in BM from the start.…
Javvarisi also known as sago, sabudana or tapioca pearls are rich in carbohydrates and contains no cholesterol, fat and protein. It is made from the root of tapioca/ maravalli kilangu. There are so many processes involved before the roots become pearls. It is known as poor man’s food. Javvarisi is…
This is the month of Dutch specialties. After the Gevulde Speculaas I made for Daring Baker’s challenge, I had to make another wonderful cake for the baking eggless challenge also. Meena of Chettinad Fiesta suggested this Dutch dessert. The cake is from the Brovst region of Denmark and so the name. I…
I am visiting Uzhvar Sandhai often and I am so happy to see all the fresh vegetables out there. I never miss a chance to buy the fresh green peas. There is also a vendor who sells mushroom and hot mushroom soup. We usually have a cup of the soup…
I have been thinking hard about the paneer I had in my fridge. So many ideas flow through my mind but non of them came to reality. And at last yesterday I decided to do this pulao. Adding crumbled paneer to pulao made it very delicious. At first when I…
The next month of Daring Bakers reveal date has arrived and I am feeling so lazy to draft a post. But as I finished the challenge two weeks before and the snaps are all ready, I had to do it. This month’s challenge is a traditional dutch pastry hosted by…
Yesterday I prepared this gravy to go with the soft Kahmiri roti. Even this gravy is from the mughlai cuisine. This is a curd based gravy and tastes very rich along with the rotis. I have sauteed the paneer until golden. But if you choose to deep fry, it will…
Khamiri roti is from the Mughalai cuisine. Khamir means yeast. This is an yeasted flat bread which is so soft and is made with whole wheat flour. I saw the recipe in Tarla Dalal’s Mughalai Khana. The recipe suggested baking of the rotis but as I was pressed for time,…