Pedas made with milk and jaggery are an attempt to recreate an old memory.
Methi or fenugreek leaves are something I look forward to every winter. The bitterness from these leaves makes them more tempting.
Paneer is Indian cottage cheese, which is mildly salty and has a lovely texture. Paneer and potatoes come together as a great base
Gajar ka halwa or carrot fudge is a winter delight. Its made with carrots, ghee (clarified butter), milk, sugar, and nuts. Nothing fancy, and I love it.
Mango saffron and pistachios ladoos to brighten up your Diwali. Yes, it almost sounds like ice cream or kulfi. This one combination of flavors is my favorite in desserts.
Dates and pistachios stuffed ladoos for those special occasions. Ladoos are Indian truffles usually made with chickpea flour, coconut, flour or semolina and are prepared on unique occasions/festivals
It’s been so long since I last posted any recipe inspired from Assamese cuisine. Whenever I think of Assamese food,
One question piques me quite often. Should cooking a dish be always based on available light for tabletop photographs? I
It was a hot summer afternoon. Things were a little slow in the university laboratory since there was a sudden
Vada Pau is a popular Maharashtrian snack. They are actually potato fritters coated in chickpea flour and stuck inside a bun with chutney. They are usually topped with a fried green chilli. Instead of the regular red chutney I brought in the magic of beetroot.