I am sharing my mom’s recipe here that is fool proof. She uses rice flour or biyyam pindi. She also adds crushed peanuts and chilies to give these chekkalu a nutty-spicy kick. Do try this recipe, I am sure you will love these as much as we do. About the Recipe My Amma is a pro in making traditional Andhra dishes including snacks and sweets. I am slowly learning and documenting her recipes here....
It’s no secret that I’m obsessed with vanilla beans! Shall I bombard you with links to prove my love? Sure, why not? How about vanilla bean mashed sweet potatoes? I love vanilla bean spreadable whipped cream cheese and very vanilla buttercream frosting. Almond vanilla granola with vanilla beans, puffy vanilla bean peach pancakes, and cinnamon vanilla bean meringues. I have more but you’ll just have to take a look here....
Well, Thanksgiving is over. You know what that means!!! COOKIES. But first, let’s talk about Thanksgiving. I hosted for the first year ever, but before you go and get impressed, I was only hosting Ben’s parents and my parents. I love to cook with my mom, so we had fun cooking together and trying new recipes. I prepped a lot ahead, but we tackled a few things the day of....
Move over Red Velvet Brownies, as these Persian Love Brownies – Rosewater Chocolate Brownies are here to Rule your Heart & Soul! Oh the gorgeousness itself is so alluring that the first thought always in our mind is ‘Are you sure you want to cut it’? First thing First, Why Persian Love Brownies? Now, I could have added the rose, pistachio, and cardamom to the brownies BUT adding it to our cream cheese frosting takes this cake to another layer of DELICIOUSNESS !...
Country: P for Philippines Dish: Guinisang Mongo (Mung Beans & Tomato) We are going to Philippines today. One of my very dear friend is from Philippines and she was really kind enough to send me today’s recipe that I followed to the ‘T’. Philippines is an island country in Southeast Asia. It is 64th largest country in the world, but is the 12th most populated country, making it quite densely populated country....
Pumpkin Cake with Cream Cheese Frosting This pumpkin cake is based off of my popular pumpkin cupcake recipe, with just a few tweaks to make it suitable as a layer cake. It’s perfect for fall birthdays, Halloween parties, and of course, Thanksgiving (have you planned your menu yet?!). Everyone will love how sweet (but a balanced, not overpowering sweet), soft, and moist this recipe is! I chose to frost mine with cream cheese frosting (I don’t know about you, but to me, the two are inseparable), but some other good options include Swiss meringue buttercream, vanilla frosting, or even brown butter frosting....
How long it takes: 15 minutes to prep, 23 minutes to bake Equipment you’ll need: a mixing bowl, measuring utensils. muffin tin, oven Servings: 12 muffins These pumpkin chocolate chip muffins are pretty hard to resist. They’re moist, fluffy, made with whole wheat flour, real pumpkin purée, and loaded with dark chocolate. It’s a healthier spin that’s still filled with flavor, perfect for guilt-free snacking! More About This Muffin Recipe Healthier....
Those of you who enjoyed my no-thermometer-needed easy fudge recipe will love this Fall-flavored version! Pumpkin Spice Fudge Fall is the best time of the year for food, especially desserts! Pumpkin spice can be added to just about anything (see my Pumpkin cheesecake or pumpkin chocolate chip cookies as prime examples) and as the weather turns chilly it’s so cozy to just hole up in the kitchen and get baking....
In the recent years, millets have become an everyday staple in almost every household in India. I am glad that the trend has reached the US now. Indian groceries have started to stock up on various millet varieties. So, I have started to incorporate more of these healthy whole grains into our diet as well. Which brings me to this week’s blogging marathon, BM# 113 and my theme is ‘millet recipes’....
“I’m… I’m going to need a second.” The cashier failed to stifle a small frown of impatience, and the line — already trailing onto the sidewalk outside the small ice cream shack — writhed and bumped around me. A stray shoulder jostled mine, and I frantically scanned my options. I’d decided hours earlier precisely which flavor of ice cream I wanted. But here we were and there it was — a sad white bucket nestled beneath the finger-printed glass of the freezer — with nothing but smears of pink and smudges of candy coating across a scraped-bare bottom....
We are SO close to having our new kitchen finished I can hardly stand it. Soooo close! There are just a few small things to tidy up and we expect everything should be wrapped up by the end of this week. I am so excited to share it with you, and to finally start baking in the new house. Even though Zach and I have moved in to the new place, I’ve been driving back to the old house every day to do all of my baking (and videoing) there, and I’m pretty much over it....
Shrimp and Potato Croquettes: also known as Bengali Style Shrimp Cutlet. It’s crispy on the outside and tastes even more delectable with a hot cup of tea. Hey Everyone, I’m back with another gameday recipe, and this time, it’s Shrimp and Potato Croquettes (Bengali Style Shrimp Cutlet) that pairs perfectly with a high-adrenaline game of cricket. We had a fabulous get-together with our die-hard cricket friends and my ‘Stuffed Samosa Curry Buns’ along with hot piping Taj Mahal tea were an instant HIT !...
How long it takes: about 30 minutes to prep, then 4 to 8 hours in the crockpot, depending on whether you cook it on High or Low Equipment you’ll need: slow cooker Servings: 8 I just love the flavor of Marsala. One of my husband’s favorite dishes is chicken Marsala, an classic recipe I make in my Instant Pot. Lately, we’ve been loving creamy chicken Marsala (the creamy sauce is amazing!...
Nothing like a big batch of warm comforting ‘ Slow Cooker Curried Lentil Quinoa Chili ‘ on a cold rainy day. And, although it was sunny most of the weekend, it was definitely cold and breezy, so the ‘Chili’ was the ideal food choice. Also, as the party was at our place, I was in no mood to cook anything elaborate but this ‘Dump ingredients and auto-cook’ kinda meal....
Weekend nosh is always special and for this weekend we made these Spicy Indian Potatoes with Cilantro. I also call them ‘Knock Your Socks Off’ recipe !! It’s this spicy-lemony-cilantro flavor that hits your taste buds with this deliciousness that you just can’t stop eating them. You need to try these once and the flavors-taste would literally make you a potato lover (if you’re not one). This is my recipe which has turned many ‘Oh Thanks, I don’t eat potatoes‘ to ‘OMG, I love them‘....
Chosen One: The right Zucchini Once you’ve selected the right round zucchini for stuffing, you can store them by: Refrigeration: Keep the zucchini tightly wrapped in plastic wrap or placed in a plastic bag to retain moisture and prevent it from drying out in the refrigerator. This will help extend their shelf life for a few days. Remember that zucchini is best when consumed as fresh as possible, so try to use them within a few days of purchase for optimal flavor and texture....
For the final day of this week’s BM under Sinhalese cuisine, is this creamy and delicious Sri Lankan style Egg curry. It is called Bittarai Kirihodi and the recipe is from Raghavan Iyer’s 660 Curries cookbook. This is a simple every day curry that is made in many Sri Lankan homes.I made all of this week’s Sri Lankan dishes for our weekend lunch. All of the dishes revolved around coconut, a very important ingredient in Sri Lankan cuisine....
Whoever have tasted this Stovetop Chocolate Chip Coconut Granola (Glutenfree-Vegan) can’t stop raving about the crunchy-delicious taste and I literally HAVE to share this recipe with you’ll. We were out for a small vacay to London and Scotland and trust me, more than the scenic, meet up with friends part, the vacation turned out to be a complete foodalogue. And in all the food adventure we had, there were two of our favorite ‘The Portobello Market’ in London and the ‘Whiskey Tasting Experience’ in Scotland....
Hey hey, it’s the weekend. And according to the weather report, it’s going to be a hot and sunny one. So how about a drink? More precisely, how about a strawberry margarita granita? I’ll happily accept a margarita at just about any given time of the day. While I don’t drink very much or very often, there’s something about an icy (I prefer my margaritas frozen — always), slushy margarita, tart with lime and feisty with a splash of tequila and triple sec (just enough to make you feel a little dizzy and friendly to everyone around you) that I can’t get enough of....
Come summers and most of the Indian homes would be making this Sweet Spicy Tomato Chutney or Sweet Spicy Mango Chutney in quantities that can store the whole season or at least a month or two. In India, summer is the time to make chutney, pickles, relishes, etc and just like any home, all summer long my mom makes them. These recipes are passed on from generations and the only variation we do is the number of ingredients we use, the taste remains the same 🙂 This chutney is also popularly known as ‘Khatti Meethi Tamatar Chutney’ or Instant Tomato Chutney (as you can eat it right after it’s made) in India....
