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!
‘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!
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!
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!
Pidi Kozhukattai or Upma Kozhukattai is an all-time favourite breakfast or snack option at our place, with everyone in the family loving it. This Tamil Nadu special is quite simple to make, after all, and a steamed snack that needs very minimal oil. Traditionally made using rice and a lentil (either chana daal, moong daal or toor daal), Pidi Kozhukattai makes for a healthy, wholesome and hearty snack. Today, I present to you the recipe for Wheat Dalia Pidi Kozhukattai, a healthier version of the traditional dish made using broken wheat.
The use of broken wheat renders the Pidi Kozhukattai all the more healthier, yet delicious and wholesome as always. This Wheat Dalia Pidi Kozhukattai is the perfect snack for diabetics and weight watchers and, generally, for those who want to eat healthier. Do try them out, and let me know how you liked them!
Check out the recipe, just in on my photo blog.
Have you had the pleasure of biting into an Indian hog plum? If you haven’t, I would suggest you try to get your hands on some as soon as you can. It is a wonderful thing, this hog plum – it will make your mouth pucker with its sourness and refresh your taste buds like very few other foods will. No wonder it lends itself beautifully to things like pickles, gojju or the South Indian version of a relish, chutney and the likes. Today, I am going to present to you the recipe for a very delicious pickle using Indian hog plums.
Check out my recipe for Amtekayi Uppinkayi or Instant Indian Hog Plum Pickle, just in on my other blog!
Today, I present to you the recipe for a summer speciality from Tamil Nadu – Nungu Sherbet, a delectable juice made using the flesh of the ice apple. Ice apples by themselves are a great thirst quencher, and they are utterly lovely when used in this drink. The combined forces of ice apples, rose and lemon used here make this juice an ultimately refreshing one, simply perfect for the hot days of summer.
Check out the super easy recipe, just in on my photo blog!