Dodh-E-Pather Aka Doodhpatri, The Valley Of Milk

When the husband, the bub and I embarked on our drive to Doodhpatri, some 40-odd kilometers away from Srinagar (where we were staying), little did we know that we would absolutely fall in love with the place. Neither did we know that Doodhpatri would force us to think deep and hard about human nature.

Read my detailed story, just in on my photo blog!

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Baked Mango Cheesecake (No Gelatin, With Cottage Cheese)

This Baked Mango Cheesecake is a sinful summer treat. Made with paneer aka cottage cheese and the gorgeous ripe mangoes which are in season now, it uses no fancy ingredients like gelatin, agar agar or cream cheese. It is such a simple thing to make, yet extremely flavourful, soft and rich and light all at once.

Do try it out! The recipe is up on my blog! 🙂

Thai-Style Poha

Bored of having poha the usual way? Try out this Thai-Style Poha, a refreshing take on the classic Indian breakfast dish!

The Thai twist adds a whole lot of flavour to the poha, making it a lovely change from the usual. This fusion dish is just perfect for those days when you want to eat something slurpaliciously yummy, but don’t want to make too much of an effort. Thai-Style Poha isn’t a tough dish to accomplish.

Check out the recipe, just in on my photo blog! 🙂

Healthy Indian Vegetable Noodles

These fusion Healthy Indian Vegetable Noodles are a regular at our table and much loved, even by the bub.

I make this dish using wheat noodles, with no sauces or any other bottled products. Just a hint of home-made garam masala and freshly ground black pepper add oomph to the noodles, as does the bit of raw cane sugar I put in. Further, I fortify the noodles with loads of veggies. Lots of yum, the simple, healthy and desi way!

Check out the recipe, just in on my photo blog!

New Menu Tasting At Mainland China, Indiranagar

Mainland China needs no introduction, I am sure. The chain of restaurants has created a name for itself in serving good-quality Chinese fare. The husband and I love a Chinese meal occasionally, and have often headed to Mainland China for the same. So, when Mainland China recently introduced its new menu, I was thrilled to be a part of the tasting process at their Indiranagar branch, along with a few other food bloggers. We ended up having a delightful experience!

Read all about our lunch at Mainland China, just in on my photo blog!

Street Food Journey In Ahmedabad

The latest post on my photo blog is a little attempt at demystifying the beautiful thing that Gujarati food is. It is an account of some of the street food that we tried out on our recent visit to Ahmedabad. Of course, that is not all there is to Gujarati food – I have barely scratched the surface! These just form part of the proverbial iceberg!

Do check out the post, here!

Varagu Arisi Masala Pongal| Pressure Cooker Kodo Millet Masala Khichdi

This Kodo Millet Masala Khichdi is an absolute lifesaver on busy workdays and lazy weekends alike. Not only is it a pleasure to make, but a delight to eat as well. This is a one-pot recipe, which can be made in a pressure cooker in a matter of minutes. The tomato puree, home-made garam masala and assorted vegetables that I have added in make it wholesome and flavourful, a refreshing change from the usual. Here, I have substituted the rice that is commonly used in khichdi with varagu arisi aka kodo millet, thereby making it all the more healthier.

Check out the recipe, just in on my photo blog! 🙂

Stuffed Vadu Maangaai| Stuffed Baby Mango Pickle

In most South Indian homes, baby mangoes find their way into vadu maangaai, a simple pickle that tastes absolutely delicious. I love vadu maangaai, but I simply adore the stuffed version of the same that I have grown up eating. An elderly cook in one of our relatives’ home specialised in making this stuffed baby mango pickle, and it was at their place that I first tried it out, as a teenager. I went ga-ga over it, so much so that my mother requested the cook for the recipe, which she shared happily. Since then, this Stuffed Vadu Maangaai has been an integral part of our family as well.

Here’s how to make stuffed baby mango pickle, our style!

Kodamilagai Thogayal| Capsicum Chutney

Growing up, Capsicum Chutney or Kodamilagai Thogayal (in Tamil) is one chutney that Amma used to make often. I learnt the recipe from her, and make it often in my kitchen with a few variations of my own. It tastes absolutely beautiful, and I am positive no one can guess the main ingredient even after tasting it! Like my mom did, this is a great way to sneak in veggies into someone’s diet (your own or your kiddo’s!). What’s more, it is a pretty simple chutney to make as well.

Check out my recipe for Capsicum Chutney, just in on my photo blog!

A Lovely Afternoon With Sarah Todd, MasterChef Australia 2014 Finalist

I’m sure most foodies would know Sarah Todd, especially those who have been regularly following MasterChef Australia. For the uninitiated, Sarah Todd was the finalist at MasterChef Australia 2014, with a huge fan following from India, thanks to her attempting a few India-inspired dishes on the show. Recently, when The Little Black Book (LBB) – Bengaluru offered me a chance to participate in a masterclass with Chef Todd, I grabbed the opportunity with both hands. I’m so very glad I did – it turned out to be such a fun afternoon!

Check out my detailed post about the masterclass, just in on my photo blog!