I am coming up with two posts this fortnight. It is not a comeback but I am happy to step into my ‘blogger’ shoes after a long break. Thank you for asking after me. Your messages, comments and mails always make me smile. I am afraid I am not able to moonlight as ‘Sunshinemom’ as read more…
Bael (Pathhar bael) ka sherbet – Woodapple / Stoneapple sherbet
When my father was stationed in Barreilly Cantonment the Government bungalow we resided in was huge, with a sprawling lawn in the front flanked with mango and jamun trees on two sides, and with trimmed hedges along the driveway upto the main gate. To one side of the house was a garage, an outhouse and read more…
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Vegan kitchen basics – An update on making cashewnut curd – Vegan|Dairy-free
The loss of curd is perhaps the worst nemesis for most vegans in India. Curd in the West, usually means coagulated dairy milk, made by addition of rennet, vinegar or lemon (an acidic medium) to dairy milk causing it to separate. The coagulated milk is then hung to separate the curd from the whey. Yogurt read more…
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Pakodi kadhi | Fried dumplings in yogurt sauce | Vegan | Gluten-free
Pakodi Kadhi: Fried gramflour dumplings steeped in tempered yogurt curry. When I was in school; lunch break, library and P.E were my favourite times – exactly in that order! To me, study hours were the damages one had to put up with in order to enjoy these breaks. Sadly library and P.E were not considered read more…
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Vegan strawberry and sherry vinegar ice cream
We are still getting gorgeous strawberries half-way through March. Of course, we are making the most of it. I love strawberries and had a plan in place last week. On Sunday morning Mr.P expressed thick coconut cream and coconut milk. I had purchased two boxes of beautiful, red, plump strawberries the evening before. For inducing read more…
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Malaysian Satay Peanut Sauce and Tofu Satay
We have this restaurant in Thane that goes by the rather unsavoury name ‘Flavours of spices”. I am not sure why it has been renamed so, considering that it was once known by a mystical, inspiring name – Peter Wang. Regardless of the name the restaurant serves the best sauces. Their sizzler sauce and satay read more…
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How to roast peanuts in oven – Kitchen basics
Why such a basic post? This is how the peanuts turn out when roasted! No brown specks. Golden all over. Indian cooking mostly involves stove, unless one grew up in villages that had a ‘sanjha chulha’ or common tandoor. Even that was restricted to certain Northern regions. My mum nor my aunts owned an oven. read more…
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Thai green curry with homemade green curry paste
The recipe I am sharing today is a family favourite. Sort of. Mr.P, Jr.H and I love it. Jr.P hates the aroma of kaffir lime leaves as well as lemongrass. You guessed. He hates it. I have to make two side dishes on days I make Thai curry. This afternoon both Jr.H and Jr.P read more…
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Thai spiced, strawberry soup
A couple of years back, my beautiful blue-eyed friend, Veronika, blogger and photographer at ‘Kitchen Finesse‘ posted a tempting photograph in flickr. The title read ‘strawberry coconut milk soup’. You know what caught my eye, right? Every word, actually. I am fond of soups, like strawberries and absolutely love coconut milk! There was no thing read more…
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Pull apart bread with a vegan pesto filling
My friend, Aparna of My Diverse Kitchen made many resolutions decisions this year, one of which was to bake a bread every month. Now you know how easy it is to maintain resolu decisions when you have a group with you. Aparna asked whether anyone would like to join her, and thus was formed a group – read more…
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