…l to my family for their love, support and their interest in my journey of food blogging. They are my sounding board and their love for good food drives me to do what I do with renewed enthusiasm… each time… every time… J I have had my ups and downs in this thrilling journey and have gone through a roller coaster ride due to my health. It is all due to the love of the almighty and under HIS care that I have bounced back and share all the food that…
…s to my dear younger son Bjorn, who inspired & motivated me to start a food blog… & my hubby Merwyn, who clicks the amazing food photos that you admire so much. I hope you continue visiting & trying out the recipes which my family loves & which I love to share with you. “Hilda’s Touch of Spice” will continue to give you recipes that you will relish with your friends & family… Let’s celebrate the First Blog Birthday of “Hi…
…tops of the carrots. Peel & grate the carrots with a hand grater or a food processor. ( I used a food processor). Heat a thick bottomed broad pan with ghee. (I used my pressure cooker pan). Lightly fry the mixd dry fruits & keep aside for garnishing. In the same pan, lightly fry the grated carrots on low heat for about 2 mins. Keep stirring continuously so that it is uniformly fried & coated with ghee. Add milk & st…
…ng the Fish Biryani : Soak saffron in warm milk & crush it. Mix liquid food color in a little water. (Mix both colors separately). In a casserole or a deep pan, assemble the fish biryani by alternating layers of rice with the fish masala. The final layer should be plain rice. On the final layer sprinkle the reserved fried onions, some chopped coriander & mint leaves & some lime juice. Now sprinkle crushed saffron along with milk. Then…
…t while I had my very own food venture called “Pick-a-Bite”. It was a fast food and Goan food outlet. The food we served had my own touch and a special twist to it. Now I am a full time home maker and dedicate myself to a lot of cooking and baking. I also indulge in my other hobby, of making candles. It was in early 2011 that my younger son suggested I begin blogging so that I could share my recipes with everyone. I don’t know why I did not start…
…gives you the much needed warmth. During the monsoons, it is this comfort food that makes you feel cozy. In summer when your appetite is at its lowest, this one pot meal is a delight, mingled with curds. When you are down with fever, or have a stomach ache or just feel under the weather, it is this magic food which soothes you. The khichdi prepared in rural households & the villages of India is the most soul satisfying. The people are so pure…
…lish other delicacies too. Besides, we have always enjoyed authentic Parsi food at Parsi weddings & Navjote. You won’t believe this but I must share with you…for me the most soul satisfying experience of Parsi food has been in ‘Jehangir Nursing Home’ in Pune before the hospital was taken over by ‘Apollo Hospitals.’ The hospital was run by the Parsi Trust. It lived up to its name… it was truly a home. The food served was of Five Star quality &a…
…n enjoying Parsi food ever since I was a child & I just love it! Parsi food is not only simple but exotic in its simplicity. Parsis love to eat & relish good food. Their cooking has that combination of subtle & delicate flavoring of spices – which is almost considered a divine art…Their food preparations are so delicious & mouth watering. The use of sweet aromatic spices, dry fruits, milk & eggs in various dishes and methods of…
…ey do take keen interest and actively participate in the intricacies of my blog. I am proud of my younger son Bjorn who introduced me to the world of blogging and for giving me this invaluable gift. Special thanks to my husband Merwyn who is ever willing to capture the food in all its glory. My older son Denver is my biggest critic who helps me to improve and sharpen my cooking, baking and writing skills. I am blessed with great tasters in my fami…
…without skins) 400 gm Sugar (finely powdered) 2 Egg Whites ½ cup Rosewater Food Color as desired Method : Grind cashewnuts to a fine powder and soak with rose water for about 15 mins. Grind cashewnuts to a fine paste. Lightly whisk the egg whites. In a thick bottomed pan, combine cashewnut paste, sugar, egg whites and mix well. (I used a pressure cooker without the lid). Place the pan on a low fire; keep stirring continuously. Make sure that the m…