by Pallavi Purani

snacks

Chocolate and Malt Babka Bites

Chocolate and Malt Babka Bites

Yes yes I know Babka is a sweet yeast cake but who said there cant be exceptions 😉 I made these bites based on this reference from the [Baking Partners](https://www.facebook.co

Tuver Seeng ni Kachori #BM38

Tuver Seeng ni Kachori #BM38

I have spoken about tuver sing here and here. 🙂 It is a fabulous vegetable and is very close to gujju hearts.

Awamat #BM38

Awamat #BM38

These delish sweet treats from Lebanon come in handy for all occasions. These treats are fried until golden brown and immersed in simple sugar syrup.

Beignet #BM38

Beignet #BM38

I have been fascinated by Bignet’s ever since I laid my eyes on them on a TLC show. These pillows of fried dough with loads of sugar on top are as delicious as well. Love love love them.

Arancine: Daring Kitchen

Arancine: Daring Kitchen

When life throws you risotto, make Arancini!

Easy Paneer Tikka

Easy Paneer Tikka

After a long time and lots of intermissions on the blog, I whipped up this easy peezy Paneer tikka last night for a quick paneer tikka masala 🙂

P: Pistachio Squares

P: Pistachio Squares

I read a wonderful recipe on good food online. I love chocolate, I love pistachio and this one has the best of both <3 I drew inspiration from this one and churned my own version 🙂

I: Idada

I: Idada

Aah straight from the heartland of sweet, sour, savory food. Gujarat. 🙂 I am falling in love with the cuisine. Idada is a snack that is very close to Idli batter from Southern India.

H: Hara Panner Tikka

H: Hara Panner Tikka

I try to keep a box of green chutney in the fridge. Please note that the key word here is TRY. Not that it happens all the time. Sheelu from cookcookandcook makes kick ass chutney and I had a box full in the fridge thanks to her. 🙂

F: Fresh Figs Cookies

F: Fresh Figs Cookies

I am in love with the texture of figs. The fresh ones, the ones few days old in the fridge and even the dried version. These cookies are a hit in our offices and we so so so loved it that I make them as much as I can.