I have always wondered how to use the Masala Oats packs that have been lying with me. Archana’s Kitchen comes to rescue in such cases. I used her recipe as a base to make these.
Minestrone is traditionally a thick Italian Soup with pasta. It is such a lovely bowlful of joy that one can lick every last drop from the soup bowl. I use left over pasta bits and those that get left behind after making a measured pasta dish. Dry roasting the vegetables brings out a beautiful sweetness in them. The charred bits add smokiness to the whole dish. This gorgeous one pot meal is ready in 20 minutes, if you have the basic things at hand.
The adorable pint sized lady who makes lunch and breakfast for us announced one day, “Didi today I will make something new for you.” She took out the lovely loaf of multi-grain artisan bread loaf from the fridge and tempered it with awesome spice mix and voila, breakfast was served. I could not get mad at her for using the loaf that I was sparing to use for the garlic bread. She was all smiles and was proud of making something new for us. Such are our small blessings.
I always prefer pesto over the Italian tomato sauce because of the flavour mash-up’s we can do with the former. The lush green against the pasta or pizza dough or even on a sandwich is a treat for the eyes and palette. Buying dry fruits have always been a challenge for me. I happily order almost all groceries for the home online, but I could not find a place for my dry fruit needs. One day, an advertisement for Place of Origin appeared on a social networking site. Since it is from Craftsvilla, I was encouraged to order some stuff…
There are all things I love in the title itself. Funfetti is happily colourful and oreo is probably the best cookie to bake with. One hot hot summer afternoon I took a tiny break from work and look for stuff in my baking trunk. I found a big bag of sprinkles/funfetti and square muffin tray. I knew I had strawberry oreos, curd and flours… voila that is all you need.
Yes, I know it is long name. But it also tells exactly what this is. A perfect light and healthy meal for the hot days ahead. I have not been a sprout fan, like ever. The only way I can eat them is after steaming them and adding a yummy dressing. And if you I tell you I started eating curd only after I turned 25, you would not believe me. I use it so often now that my middle name should be curd \m/ Anyway, my loving venture “The lantern Kitchen” is looking ahead happily and I sent out…
Do you know of someone who does not like fresh coconut in a cooked form? I am that person, hence no Goan, Malwani, Thai delicacies for me. The only way I can enjoy fresh coconut is this cake. I used this cake as the base for husband’s birthday. The sponge was a delight was worked like magic potion for P who is a coconut lover.
Every Birthday in the family is celebrated with an offering to the God. I made kansaar for husband’s Birthday yesterday. This broken wheat sweet aka Kansaar is made with finer broken/cracked wheat and jaggery. like all prasaads, one cannot taste this before offering. This recipe if from Baa and mami all the way from Vadodara. The main difference between Kansaar and Laapsi [The rajasthani cousin] is the size of broken wheat. In Kansaar a finer kind is used and laapsi uses a bigger one. Also the wheat is roasted in ghee for laapsi while in kansaar we only coat it…
I have been a mexican food fan for a very long time now. Enchiladas are beautiful tortillas with a filling and a sauce on top. I have been reading about the diferent sauces that are a part of the mexican cuisine. This buttermilk sauce is a lesser known one as not all can appreciate this tart and spicy sauce. Hoever, our Indian pallete will love it as it is like kadhi. 🙂 1 cup milk + 1.5 tsp vinegar + let it stand for 10 min = buttermilk