For this month’s South Vs North Challenge, Kirti of Flavors From My Kitchen from the Northern Team challenged the Southern team to amke this delicious halwa. She provided the recipe and some important tips on getting the halwa right. The re cipe is from Kirthi’s mom who is from Lucknow. This is…
This month’s Baking Eggless is very special as we completed a year of challenges. This is the thirteenth challenge and my heartfelt thanks to all those who are being a part of this wonderful group. So this is celebration time and the recipe chosen is apt for the occasion. Perfectly…
For this month’s Daring Baker’s Challenge Sarah of All Our Fingers In The Pie challenged the Daring Bakers to make Crisps. She provided some recipes for us to try and I chose these crackers with onions and poppy seeds. I also made the eggless version of the recipe. The crackers were…
For the third day of Blogging Marathon #25, the alphabet is I and I selected Iced cookies. Sugar glaze icing is a substitute for royal icing in decoration of cookies. This is very easy to prepare and there are lots and lots of designs to decorate a cookie. Though I…
Rice Bran oil is also known as rice bran extract is extractedfrom the inner husk and germ of rice. It is notable for its high smoke point which is at 213C. So it is suitable for stir frying and deep frying and as Indian cooking uses both types of cooking…
This is the final week of Blogging Marathon #25. Srivalli gave us three letters and the three recipes we choose must start from the given letter. It may be any language. For the first day the letter is K. I went through so many recipes for K and finally I…
I love buttercream and those who have tasted the cake I have made usually say that the buttercream I have made is tastier than the ones they have tasted from a bakery. In bakery they use shortening instead of butter in making buttercream, so the taste differs a lot. I…
Both Sruti and PK love sweet paniyaram. If I prepare it with karupatti, they treat it very special at home. You can also use vellam to prepare these paniyaram but there is a lot of difference in taste. This paniyaram has an earthly flavour and goes very well with coconut…
Churma is an authentic sweet of Rajasthan usually served along with Dal and Baati. The churma is also shaped into ladoos by adding ghee. After I made Dal Baati Churma, I shaped the churma into ladoos. They tasted very rich and delicious. Today I just tried to incorporate some dark…
For the final day of Week 3 of Blogging Marathon, I made the Rajasthani special combination Dal Baati Churma. For this month’s Indian Cooking Challenge Srivalli chose the same recipes so I combined both together and enjoyed it today. I bought Tarla Dalal’s Rajasthani Cook Book long back and have…