…ates 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 ca…
…ost 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 & would be served in style. You could actually feel like you are put up at a Five Star Hotel! The chefs there were amazing & the service was perfect. It never felt like…
…l mithai shops in India but the joy & satisfaction when you make it at home is something to be experienced. This awesome lip smacking mithai is so easy & simple to make. In fact, you can prepare this lovely mithai just within a few minutes. Today’s recipe is the classic Kaju Katli flavored with the queen of spices – Green Cardamom & covered with Silver Leaf/Varak. Home made Kaju Katli is loved by every one. So here is Kaju Katli… Just…
…g in moderation is by making mini kachoris. They are so yummy when made at home as you can use fresh ingredients and everyone knows that home fresh ones are the best! Enjoy… 😀 Ingredients for the Kachori Shell : 2 cups Maida (All Purpose Flour) 2 tbsp. Melted Ghee (Clarified Butter) Salt to taste Water (enough to knead) Refined Oil or Ghee for deep frying To prepare the Dough : Sift flour and salt together in a sufficiently large bowl. Make a well…
…but it is very rare that you will find it. I make Goan Prawn Chilli Fry at home whenever I manage to get good quality prawns, especially the very tiny ones. The Goan Prawn Chilli Fry is so simple, quick and super tasty. It needs very few ingredients which are always available in your kitchen. The most important aspect is the freshness of the prawns and the tiny variety. Fresh prawns bring out the flavor in the preparation. When the prawns are fres…
…feel the satisfaction and relish excellent Goan food, you need to cook at home. When I cook these traditional delights, everyone is drawn to the table and it brings back wonderful, sweet memories of years gone by… Here is the recipe to this tasty and refreshing green chutney stuffing which is an absolute winner at every celebratory occasion just like the tantalizing rechado stuffing. Come and experience the joy of home cooking with this special G…
…attha’ which is typically Maharashtrian. Mattha is served in Maharashtrian homes as part of everyday traditional meals. It is enjoyed throughout the year but especially during summer. It is always served as a part of a traditional wedding thali meal along with the most popular wedding sweet “Jalebi” which is pronounced as “Jilbi”. Buttermilk is usually served in small ‘vaatis’ (katori/steel bowls or small steel glasses. In Pune, there are many res…
…house and your neighbours will feel something special is happening in your home! I use Goda Masala/Kala Masala very often. In Pune, we get very good quality and fresh Goda and Kala Masala which is easily available. Various Maharashtrian homemade masalas/spice blends prepared by my neighbours during the hot summer months especially the Goda and Kala Masalas, brings back those sweet childhood memories while I write this post. I remember distinctly t…
…y street vendors and restaurants. Fried rice is so economical when made at home. It is very easy, delicious and quick. It can be prepared within 20 minutes and requires just a little pre-preparation. There are various ways of preparing fried rice. It is best to use refrigerated leftover plain cooked rice to make fried rice in order to get separate grains of rice. Most of us are not fond of eating leftover plain cooked rice but wouldn’t mind fried…
…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….