My first tryst with Bun Halwa was at the iconic Gopu Iyengar’s in Madurai, a couple of years ago. It was on the ‘Specials’ list the day we visited, I was intrigued enough to order it, and I fell in love with the piping-hot dessert when it arrived. The service staff was kind enough to tell me how to go about making it, too.
I present to you today the way I prepare Bun Halwa at home, largely the way I learnt at Madurai, with a few little flourishes of my own. Let me tell you that this is one super simple dessert to make, one you can blindly trust when you have unannounced guests over and need to make a sweet treat in a jiffy. It’s a delicious, delicious way to use up those last few bakery buns or bread that have been lying around the house, threatening to go stale! 🙂
Head to my other blog to check out the recipe!
We are down to the last few ripe mangoes of this season. I scout street-side carts and vegetable shops in search of good ones. In doing so, I attempt to hold on to the remnants of summer, whatever remains of this favourite summer fruit of mine. I rustled up some Mambazha Pulissery recently for probably the last time this summer, using the few good Neelam mangoes I managed to get my hands on.
In the latest post on my other blog, I have shared our family recipe for Mambazha Pulissery, a refers to ripe mangoes cooked in a yogurt gravy. This dish hails from Kerala, and is redolent of coconut and green chillies, the way several dishes from ‘God’s Own Country’ are. It is a delicious, delicious thing, the sweetness of ripe mangoes, the heat from the chillies and the sourness of yogurt complementing each other perfectly.
Click here to access the recipe!
Horsegram – ‘kulthi‘ in Hindi, ‘kollu‘ in Tamil – is a powerhouse of health benefits. This legume gets its name from the fact that it was widely fed to horses and other livestock in the olden times, but is nothing short of a superfood. Today, I present to you a recipe using horsegram – Kollu Masala Usili.
Kollu Masala Usili is a delicious, mildly spiced dish that uses minimal oil and is extremely healthy. It is quite easy to make too, coming together in bare minutes. A big-time favourite at our place, this usili pairs beautifully with rotis as well as rice dishes. Let me share with you how I go about making this dish.
Check out the recipe, just in on the other blog!
‘Hot chocolate is like a hug from the inside,’ said someone, and they were so very right. A well-made mug of hot chocolate indeed feels like a giant bear hug, warming up your soul and making life look better almost immediately. I would say hot cocoa has the same magical properties. When you can’t make a cuppa hot chocolate, for whatever reason, hot cocoa works just as fine. Well, chocolate anything has the power to uplift your spirits, right?
Here’s presenting to you a simple recipe for some gorgeous Hot Cocoa. A mugful of this beauty does the trick for me when I’m feeling cold or sick or down in the dumps. Head to my other blog for the recipe!
I love the creamy deliciousness of well-made Dal Makhani. I love how it literally melts in your mouth and slides down your throat. I love how simple, how unassuming, it looks but how it manages to surprise you with the burst of flavours that it is. Well-made Dal Makhani is a joy to eat, and absolutely not a difficult thing to get right at home.
Check out my Healthy Dal Makhani recipe just in on my other blog!
Are you looking for a delicious snack that you can enjoy without too much of guilt? If your answer to this question is ‘Yes’, these Gajar Na Muthiya or Carrot Muthia I tried out recently would be right up your alley. I’ll also add here that this is a super simple snack, an easy-peasy thing to whip up.
Check out the recipe, just in on my other blog!
It would be a tough task for me to choose a favourite from the Gujarati cuisine. I have a soft corner for the state’s food, and love most of what it has to offer. However, khaman definitely ranks high up there, amidst the top Gujarati foods I adore.
Today, I present to you the recipe for Instant Khaman, an easy one that you can go to in a pinch, which does not require any soaking or fermentation. I learnt this from a Gujarati family friend of ours years ago, and it never fails to yield soft, fluffy, delicious khaman.
Do check out the recipe on my other blog, along with some tips and tricks that I’ve learnt along the way!
If you’ve grown up in India, particularly in the north, I’m sure you have fond memories associated with Kala Khatta. I am no exception. As a child and then as a teenageer and young adult, I used to adore the sweet and sour Kala Khatta, which typically had a hint of spice to it. I still have a soft spot for it. 🙂 However, did you know that the Kala Khatta is traditionally made using jamuns aka java plums?
Here’s how you can make some very lovely Kala Khatta syrup at home, using the jamuns or java plums that are in season right now. This is one recipe you must absolutely try out!
Love Rajma Masala?
Here’s presenting my simple pressure cooker version of Rajma Masala, tried and tested to yield a super flavourful dish every time you make it. Once you have the rajma soaked and ready, executing this recipe is a breeze.
I use minimal spices in my Rajma Masala and absolutely no cream, but the pressure cooking ensures that it still turns out creamy and delicious. Pair it with steamed rice, jeera rice, pooris, rotis or parathas – this is a pleasure to eat any which way!
Check out the recipe, just in on my other blog.
Celebrations are in order!
The Foodie Monday Blog Hop group that I am part of has turned 200! Quite a big achievement this is, an occasion that warrants a special recipe. So, here’s presenting to you – Pineapple Kesari Bhat, aka Sheera or Rava Kesari.
Pineapple Kesari Bhat is a version of sheera redolent of ghee and fruit that you will come across in several restaurants across Bangalore. It surely is a gorgeous thing, something you must definitely try out, especially so if you love pineapple.
Check out the recipe, just in on the other blog!