For this month’s ICC, Srivalli selected an Assamese recipe – Kordois. These are prepared for Magh Bihu festival. Even before knowing the name, I have prepared this several times before marriage, after watching a TV show. We used to make both sweet and savoury versions at home. And we used…
Goond is an edible gum extracted from bark of a tree. They provide heat to the body and so it is consumed during winters. They are available in the form of crystals and you need to deep fry them in ghee before adding to the ladoo mixture. Wheat flour and…
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…
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.…
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,…
For Indian Cooking Challenge this month, Srivalli chose Khakhra- A Gujarathi Snack. The basic recipe was provided by Vaishali’s friend and we were given the choice of making a variation with herbs. There is methi khakhra and jeera khakhra. I decided to combine both. So it came to Jeera Methi…
Happy Friendship Day to all my readers Today the recipe from Vaishali’s blog is a guilt free samosa which is baked. It uses only a tablespoon of oil for the batch of 20-22 small samosas. I love samosas and as it is deep fried I have not prepared it at…
This is a nutritious paratha and I made it for my daughter. She loves layered parathas. I usually prepare layered paratha with ghee for Sruti and this time I added palak puree to the dough to make more colourful and nutritious. She liked it very much but PK was not…
Today is the second day of Blogging Marathon#18. Thinking of stuffed dishes, Stuffed paratha crossed my mind. I have already posted paneer kulcha but I have never tried out gobi paratha. The cauliflower must be grated to make a nice filling for the paratha. I used my new hand mixer…