…me to churn out interesting and mouth watering eats through my simple home cooking. I was inspired and encouraged by my adorable children and loving husband who helped me discover this talent which must have been within me and waiting to explode. Surprisingly, the first time I cooked was after my marriage and I was amazed that I could really cook well. After my stint in the corporate sector, for a short while I had my very own food venture called…
…f you plan to serve them today! 😀 Ingredients : 10-12 fresh Spinach Leaves Cooking Oil for deep frying For the Batter : ½ cup Besan (Chick pea Flour) 1/3 cup Rice Flour ½ tsp. Ajwain ½ tsp. roasted Jeera pwd. A large pinch – Red Chilli pwd. or to taste A pinch – Black Pepper pwd. (optional) 2 pinches – Soda bicarb A pinch – Hing (Asafoetida) Salt to taste Water as needed for the batter Pre-preparation of Spina…
…spective of breakfast, lunch, evening tea or dinner … When I am in a great cooking mood I make my own fresh masala & use it immediately. I use Everest Sambhar Masala often but make a lot of additions & changes according to the flavor we prefer… but now I have this wonderful masala from Kerala which I will be using for a long time. It is simple & easy to prepare sambhar, but it is absolutely important to maintain a perfect bala…
…ht to do so. I am aware of so many poor families who do not have access to cooking aids or cannot afford to have a daily balanced meal but survive by eating bananas. Every part of the banana tree is useful to mankind… to eat healthy we steam our food in banana leaves & cook with raw bananas. The banana fruit, flowers, stem, leaves & the entire plant is especially used in Indian cooking, rituals & religious functions. How can we ignore…
…We also had a clay stove for a long time. In those days we did not have a cooking gas connection. It used to take quite a few years to get one. We used to light the clay stove with raw coal & once it was properly lit, it would last us the entire day & night. Pune would have very cold wintry nights in December & all our cooking, baking would be done on this clay stove. The heat of the stove also kept us very warm in the nights. The ric…
…with koshimbir. Tips & Variations : The proportion of water used for cooking depends whether you are using a cooking pot/dekchi/handi or pressure cooker. The quantity of water used may depend on the quality & age of the rice used. Many Maharashtrians prefer Ambe Mohar rice which is a delicate, fragrant & short grained rice. You may use a combination of vegetables you prefer. You may use tomatoes or slightly sour curds instead of ta…
…d but the chutneys & the fillings used are healthy as it is free from cooking oil. It also has fibre, vitamins, proteins.The ingredients used in the various chutneys are valued in Ayurveda & helps in bringing about a balance in vata, pitta & kapha. It is important & necessary to add the right amount of punch, zing & tang to the “Chaat.” To achieve this you need to have some lovely chutneys to top it with. To relish &…
…he presentation is appealing to the eye. You may deshell the prawns before cooking if you so prefer but the stuffing will not hold .. This recipe is especially for all lovers of extra spice!! Bon Appetit! J Ingredients : 12 large/med. Tiger Prawns 5 med. Onions (peeled & finely chopped) 5 tbsps. Red Chilli paste 1 tsp. fresh Ginger paste 2 tsps. fresh Garlic paste 2 tbsps. fresh Lime Juice 1 tsp. Cumin pwd. ½ tsp. Mixed Spice pwd. ¼ tsp…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….