Holi does call for delicacies and desserts! Given my penchant for no-sugar added cooking and doing something out of the box, I gave the traditional gujiya a twist! Gujiyas are nothing but sweet dumplings made of maida and filled with a delightful khoya and dry fruits mixture that are popularly made in Uttar Pradesh, Rajasthan and Madhya Pradesh during the festive season. Sadly, they are deep-fried in ghee and dipped in a sugary syrup! Not something I would cook in my kitchen and yet one has to keep up with tradition! I trapped my dry fruits mix in phyllo pastry and baked it! The sweetness came from the dry fruits and the crispy crackle of the pastry, just added to the delight!
So yesterday I tried to bake a sugar-free oats and yoghurt cake with blueberries. I broke the first rule of baking, didn’t measure my baking powder and over beat the eggs. It ended up being hard and bread like, I don’t usually have such disasters in the kitchen and was super upset. I needed a pick me up. Nothing in my fridge seemed to be right for the moment and I had run out of chocolates 🙁 That’s when I glanced upon 2 slices of a thin herbed wheat pizza base. My brain started ticking. Should I convert them into quesadillas? (pronounced: cay-suh-dee-yuh) Or may be just turn them into dinner…something that’s warm, simple, wholesome and smooth. The thought of a Baked Cheesy Tortilla brought back a smile. The dish requires very little attention whilst its cooking. It’s almost like a pizza but 100 times more nutritious and loaded with healthy vegetables like mushrooms, spinach, onions, tomatoes and the cheese in it comes from cottage cheese. It’s my go-to-dish, try it and you will know why 🙂
This sandwich is inspired completed by Facebook and I wouldn’t be wrong if I said this, but even John Montagu, the 4th Earl of Sandwich would want to be born again to eat this one! If you remember since September last year, videos have started to come alive on our Facebook newsfeeds. Some of us hated it, others watched it without sound, and some actually lapped up every byte that flowed onto their screens. I was somewhere in between. I initially hated it, then started watching it and saving some too and last night used one of the videos my husband was watching for the first time ever to conceive something similar. And am I pleased!
Warning: This sandwich cannot be eaten without getting crumbs and sauces all over your face and beard if you sport one! And it’s definitely not for a sit-down dinner. It’s one of those messy meals that ends up with a tummy that’s ready to burst at the seams. 🙂But you will love it. This is also the longest post I’ve ever written.
I’ve always loved the Nachos that are served at Hard Rock Cafe. It’s a meal in itself with close to 7 to 8 different toppings. This recipe comes very close to it and is perfect entree for a party of 10 to 12 hungry friends, where snacks and spirits take precedence over the main course.
I’ve experimented a whole lot with the textures of the corn chips and the cheese to be used. Nothing comes close to pepper jack cheese but when you can’t get your hand on it try Gruyère cheese or even cheddar and if even those are impossible then go with just mozzarella. Nothing better than the stringy texture.
It’s been a crazy week.. came down with the flu and all my planned uploads went for a toss! Lesson to learn never plan 🙂 Just do it…So today was a marathon session in the kitchen. It is after all Christmas Eve and there’s so much to do…It started with baking these super delicious buttery cheese, rosemary and buttermilk scones. Would go perfect with the bacon and cranberry jam I planned to make later in the evening.
If you’re throwing a party and are stuck for ideas or not quite deft in the kitchen, make something quick and relatively easy that can charm your guests! This stuffed bread is often a charmer. I uses a hard bread, which is commonly known as Brun in India. And dipped into the various sauce bottles that are always lined up in my kitchen. All it needs us some cheeses, and fresh herbs and of course an oven.
It’s been a while since I last posted…blame it on the festive season and the need and demand to eat fried unhealthy stuff! Though I did do my bit to promote diabetic friendly wholesome meals and flavours, in the fight of traditional vs modern, traditional took the cake!
Till I got back to my kitchen and made this glorious moist sticky prune cake.
I succumbed…succumbed to the need of making my food healthier. Boiled potatoes are fine, but those gorgeous soft on the inside and crispy on the outside, thrice-cooked-potato chips no way…So whenI cooked up thisdelicious cheese stuffed chicken burger(made with chicken that has been steeped in hot water to knock of the fat, yeah yeah the things I do to keep the fat away) I just had to make homemade baked crisps to go with it.
I love brownies, actually I love anything and everything that has chocolate in it. A slab of delicious dark chocolate is the best pick me up there ever can be, especially when that dark chocolate has a soft liqueur center and it calls for your attention around midnight…that’s the only time I raid the fridge. But this post is not about me, it’s about the soft, fudgy sugar-free brownie that was baked only because I laid my hands on mini chilli pretzels! Yup, you heard it right. Chilli and chocolate are an amazing combination. I’ve cooked chocolate with chicken and even with Goan pork sausages and has it been a delightful feast! (more…)
This dish has been specially made for a friend…he wanted a youtube video, but i’m just about getting the hang of a blog! May be next year Wendell:) But my step-by-step post should be good enough to make this really simple, but brilliant tasting dish.
Baking in salt is a really old technique and everyone from the French, Spanish, Italians, Portuguese to the Africans have laid claim on it. But the truth is, a similar recipe was traced down to the 4th Century BC, when a Greek living in Sicily cooked herbed fish by encasing it in two pounds of salt moistened with water and egg whites. The fish was served by drizzling it with first press olive oil.