I have had my sourdough starter for over 10 years and it is part of my kitchen staples. From all these years, I have learnt a lot about looking after the starter. I have made sure to address all of the basic sourdough questions about feeding, maintaining a starter and so on. Hope you get excited to start your won sourdough adventure!! What is Sourdough Starter? Sourdough, levain, mother, barm, starter - all these are the names for the process by which flour is naturally fermented and leavened into bread....

A Truly Chewy Pumpkin Cookie Another recipe that you can thank Zach for 😂! If you guys recall from my pumpkin bread, all of the pumpkin recipes around here are carefully designed to suit his tastes because I’m not much of a pumpkin fan! Despite that I did eat approximately one dozen of these pumpkin cookies on my own, so I think there’s something to be said for that. These are truly delicious, even I have to admit it....

How long it takes: 20 minutes Equipment you’ll need: sharp knife, saucepan Servings: 4 Rhubarb is a harbinger of spring. Just when we think winter is going to last forever, the snow melts, the ground warms up a bit, and up through the ground, pink knobs of rhubarb emerge. The stalks grow so rapidly, you can literally see the change overnight. Stretching toward the sun, long stalks with gigantic leaves beckon to be made into delicious spring time treats....

Salisbury Steak with Mushroom Gravy Coming at you today with some classic comfort food! My salisbury steak recipe is an incredibly flavorful dish made entirely from scratch without any ketchup or soup/gravy mixes. The steaks are formed out of ground meat, breadcrumbs, and lots of flavorings and seared before finishing in a robust gravy (made with or without mushrooms!). This recipe is easy, satisfying, fast, and it feeds the whole family…my favorite kind of weeknight dinner!...

Sometimes green cabbage gets a bum rap. Many of you have had unpleasant run-ins with overcooked boiled cabbage: mushy, gray, and stinky. Don’t let that turn you off cabbage forever. Cabbage is sorta like those bad boy Brussels sprouts which also got an undeserved bad rap. How long it takes: less than a half hour Equipment you’ll need: large pan, sharp knife Servings: 8 Let’s give these guys a second chance....

How long it takes: 15 minutes to prep, 30 minutes in the oven Equipment you’ll need: large sheet pan (13 x 18 inches) Servings: 4 I’m a huge polenta fan (I could eat a whole potful of my Instant Pot polenta) so I really appreciate the shelf-stable prepared polenta. It’s all ready to eat and keeps in your pantry for up to three months. Just remove the wrapping, slice it into rounds, and heat it....

Shepherd’s pie is the perfect way to celebrate St. Patrick’s Day or St. George’s Day (April 23rd), and I’m sharing a great recipe here for that. It makes a big panful (serves 10), so feel free to invite guests to celebrate with you. How long it takes: about one and a half hours Equipment you’ll need: large saucepan, skillet, baking dish (9 x 13 inches) Servings: 10 About this Shepherd’s Pie recipe Easy to make: While this recipe takes a little time to prepare, it’s not difficult....

Sindhi Cuisine: Sindh is one of the four provinces of Pakistan, and it borders the Indian states – Gujarat, Punjab, Rajasthan. The history of Sindhi backs to the Indus valley civilization, and it is fascinating. If you love history, then I would recommend you all to read about it. Sindhi cuisine is native cuisine of the Sindh region, and due to its proximity with Indian states, it shares similar culinary traditions....

I got this recipe from our friend JV. Vaandu doesn’t like this spinach and making him eat this veggie is daunting task. I add drumstick in soups but when I was looking for some soup recipe JV shared this recipe with me. She does it in the regular stove top way, but I thought why not try this in the slow cooker. The flavor just comes from the spinach and the tadka....

So I prepared this rajma gravy using my slow cooker. I am slowly progressing in trying out new dishes with my slow cooker. I am not exaggerating; it makes my life so simple. This is what I did for this recipe. Soaked 1 cup of rajma overnight and morning I added this soaked beans, onions, tomatoes and all the dry masalas including salt in my crock pot and added water....

Old-Fashioned Sour Cream Cookies Sour cream is one of my favorite secret ingredients. I sneak it into my pie crust recipe for the most foolproof pie dough, fold it into muffins for the most tender bite, and dollop it into cheesecake batter for that signature tang. Today though, we aren’t sneaking anything–sour cream is the absolute shining star in these adorable and irresistible sour cream cookies! This is a simple, old-fashioned recipe....

Here’s a recipe that won’t fail you. I’ve been seeing this recipe everywhere and it has been going viral, so I tried it out. Turns out, not so great 😛 Sorry, but not so sorry. I love potatoes, so this was a shocker to me. So I worked to make it better and let me tell you. I have it! What is Panch Phoron? Panch Phoron is a unique blend of five whole spices commonly used in Bengali cuisine, particularly in the eastern regions of India and Bangladesh....

This recipe is very similar to my well-loved chocolate chip cookie bars and is every bit as good! My Blondies recipe includes options for mixing in chopped nuts or white chocolate chips, but these cookie bars taste just as good without any add-ins at all. Be sure to check out my how-to video at the bottom of the recipe! Thank goodness I had this easy blondie recipe planned to share today!...

I loved this sandwich. The curry smells amazing while cooking and it is quite an experience eating it in the scooped out bread. It tastes equally good Indian style served over rice. Recipe adapted from African Bites:

Um, Why Zucchini? Well, in short, they are a great way to add some moisture to the batter, add some vegetables in your diet, and add some fiber to the muffins. No, they are NOT guilt-free muffins because there is some zucchini in them, because zucchini or not, I don’t think eating should EVER make someone feel guilty. Zucchinis are about 94% water, and when you grate them, that makes them release this water content much more easily....

These Quick Vegetable Puff Recipe (Indian Curry Puff) are a MUST at our home especially in festivals or on a game day. Vegetable Puff Ingredients – Indian Curry Puff: They are an absolute MUST for this flakey-crispy warm delectable bite and comes out looking perfect every time. Infact, these Vegetable Puffs are a popular ‘street-snack’ in India and an absolute MUST in school/office cafeteria. In many Indian homes, it’s the perfect companion to a hot piping cup of tea/coffee and can easily munch on 2-3 of them at a sitting....

Yesterday I shared vegan pumpkin soup/shorba with Indian-inspired flavors; today, I am sharing the Tex-Mex-inspired vegetarian taco soup recipe with tofu. These days Thai curries, soups, and Mexican food have become very common in our household, and last week I shared my all-purpose Tex-Mex veggies, and now it’s time for a soup. What is taco soup? It’s a thick and chunky soup similar to chili, with the predominant flavors of taco seasoning, and we add similar ingredients to those used inside the taco....

This cake has its origin in desperation. I had company coming over for coffee and dessert, and I didn’t really have time to get to the grocery store. Usually my go-to is a fruit crisp made with whatever fruit happens to be in season, like apple crisp or strawberry rhubarb crisp. How long it takes: a few hours Equipment you’ll need: layer cake pans, mixing bowl, mixer Servings: 8 to 10 But after scrounging in my pantry, I came up with a white cake mix, a couple of lemons and a block of cream cheese....

This simple dry curry goes well with sambhar and vathal kuzhambu. One key thing with this veggie is it has raw earthy taste and if you don’t like it you need to cook well or steam it nicely till the raw smell goes. Ingredients: Medium sized radish – 3 Green chillies – 2 Grated coconut – ¼ cup Salt – 1.5 tsp (as per taste) For Tempering: Oil – 1 tbsp Mustard seeds – 1 tsp Channa dhal – 2 tsps Urad dhal – 2 tsps Turmeric Powder – ½ tsp Hing – ½ tsp Curry leaves – 1 strand...

I had a lot of options for the alphabet Z like zafrani pulav, zucchini pulav, etc. But I went with zarda pulav because I wanted to end this marathon with a sweet recipe. I started participating in these month-long April marathons from 2015. And I still can’t believe that this is my fifth year and I completed it, successfully. Phew! I hope you all enjoyed my posts. Thanks for all your love and support....