How to Blanch and Freeze Fresh Green Peas

Learn how to Blanch and Freeze Fresh Green Peas. I know I am supposed to post a recipe. I am so short of time and wanted to share something that’s done during this season. One of the traditional stuff we always do this season is freezing a huge bag of Fresh Peas, and anything else […]

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Pakistani Garam Masala

For the final day under Condiments for BM#56, Buffet on Table, I have an aromatic Garam Masala from our neighboring country, Pakistan. This was one of the smartest moves I must have made for this BM. I just about went on clicking pictures of everything I cooked and while in the process it struck me […]

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Arabic Spice Blend | Arabic Garam Masala

For the fifth day under Condiments, I have a garam masala from the Arabian cuisine. To be very very frank, I am not sure what this Whole spice mix called as. When our family friend who lives in Dubai, visited us, she got us two packets of this whole spice masala packet that she said […]

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How to Sprout Moth Beans | Matki Sprouts for Misal Pav

When I decided to make Misal Pav, which called for Moth Beans, I was wondering if I could use Moong Sprouts. Pradnya told me that Moong sprouts won’t hold its shape and I could think of using mixed sprouts. We do get Moth Beans or Matki here, however since I do not use it much, […]

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Chocolate Sauce for Cake Frosting

When I recently made the Bottle gourd Chocolate Cake, I used a new sauce. So thought of recording it separately as it surely deserves a post of its own. The Chocolate sauce turned out to be more of a halwa on it’s own as I was using Maida. I even made it rich by adding […]

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How to make Bengali Garam Masala and Bhaja Masala

When I started my cooking for BM#39, I started with Bengali dishes. Somehow I have such fondness and enjoy Bengali cuisine. Though I confess I do make it much more spicier than it might be. I don’t know. However I enjoy making it. When it was Dhokar Dalna or the many previous bengali dishes that […]

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How to make Goan Garam Masala

I know this post has been lying around my draft for so many months by now. For BM#30, which is about seven edition before now, I had included Combo Dishes. I had asked my BM friends to list out dishes that are famous as a pair. From the lot I had selected Tonal Pav, suggested […]

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How to make Almond Slivers ~ Quick and easy method

We are entering into third week of BM#37 and I decided to do Kitchen Basics. Somehow I am very fond of Basics, be it a paste, powder or anything that would aid a dish. I define a basic in many ways. Sometimes the spice powders in Indian Cuisine become a basic. However the best definition […]

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G for Goda Masala | Maharashtrian Goda Masala

The letter G happened when I was doing the previous BM and took up to do Mahatrasrian cuisine. Goda Masala is the famous spice powder from the Maharashtrian cuisine. The very first time I participated in a food event was for RCI Maharashtra and I had cooked few dishes for the event. That was my […]

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Kurma Masala Podi

For the final day under Spice powders, I wanted to record a simple masala that Amma makes. This is mostly used for Non Veg dishes, however the vegetarian dishes turn out well too. The aroma of the freshly ground spices can’t be matched. Amma always makes it fresh and never compromises on this fact. I […]

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