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When I read this recipe thanks to Pinterest, I wasn’t quite sure how it would turn out. It had crackers, caramel, chocolate and almonds! Sounded delicious enough to try out, what i however didn’t expect is the completely blow-your-mind-out crunch, texture, taste and flavour. The salt from the biscuit base enhanced the flavours of the chocolate and the caramel added that perfect crunch! Truly an amazing find. Also make loads of these, they get wiped out faster than it takes to put them together.
Heavenly. Chewy, dense, chocolatey. Have them with milk, coffee or even green tea. No actually they need no accompaniments. And no friends. You will not want to part with these golden discs of delight. They just need to be devoured. By my own admission, I’ve never had a Chocolate Chip Cookie that’s so crisp and I am delighted to share the recipe with you guys.
Not that I need a reason to make chocolates, but I’d just got my hands onto a sugar-free chocolate compound and I had to try it out especially since I’ve been on the look out for this compound for a quite a few years now. It’s super economical and very easily available. Yippie! (more…)
This is one cookie that’s always made of special request. As a 7-year-old, I remember my mom chomping on these and making all those orgasmic sounds that a child had never heard before. Each time we went to this particular store in the suburbs of Bombay (now Mumbai), she would stop and buy a few packets of those gorgeous Almond Macaroons. But over a few years, the quality dropped and our visits ended in the cookies being given away.
Last week was her 75th birthday and apart from cooking her favourites, I knew i just had to make these macaroons.
Desserts define Indian tastes, there are as many different types of creations as there are may be cities in the country. Look at this really simple sweet dish for example–the puran poli. Every state has its own way of making it. Where people in Maharashtra use channa dal (gram), those in Gujarat use toovar dal (split pigeon pea), people in the Konkan belt (where Goa is situated) add coconut to it and those in Karnataka serve it with a tamarind chutney to enhance the flavours. Just one dish, but so many variations. What’s more almost every house cooks some of these traditional sweets during festive occasions, and this puran poli definitely belongs to that category of ‘must makes’. Traditionally its made during Holi, just after the bonfire is lit.
When strawberries are in season, my fridge is always full of them. They go into my protein smoothie, in a pie, as a sauce with meats, into a spinach, onion and strawberry salad and now into these super crunchy chimichangas–inspired by Pinterest.
It’s not often that a deep fried product comes out of my kitchen. Actually except for the indian pakoras and festive time puris nothing sees oodles of oil. But this one time I decided to sin on a Sunday afternoon! Blame it on the luscious berries.
I love desserts. And I like them even better if they are easy to make and come with fresh ingredients–something I’ve learnt to indulge in post my die-hard fascination for MasterChef. Yeah I am a sucker for food shows and to meet Gordon Ramsay stands very high on my Bucket List. But till then I am happy to devour every cookbook of his and lay my hands on every recipe he has published. He seems to have the right knack of simplifying the most horrendously tricky procedures and making it super simple! But enough about my gushing love for him…
This is not one of his recipes, but is a version of Martha Stewart’s creation. And what I like about it, is its simplicity. My first restaurant, Skie Grille, in Utorda Goa was all about food off the grill, may be that’s why this recipe is close to my heart. Or may be it’s just the ease in creating it–all it takes is 5 minutes and can be made with ingredients found in every pantry.