Posts

These melt-in-your-mouth homemade gulab jamuns are perfectly pillowy-soft, fluffy, and dunked in a rose-flavored sugar syrup that makes it incredibly delicious and indulgent! Gulab Jamun is perhaps one of the most popular sweets across India and is loved by everyone. But today, we will discuss the smaller version of Gulab Jamuns, the Angoori Gulab Jamun. They’re are super easy to make and yummy enough that anyone who tries one will come back for seconds and maybe thirds or fourths....

Photos of mashed potatoes typically don’t get my juices flowing, but this one did. And while I’m sure the recipe, which called for making a garlicky oil infused with thyme, mint, and lemon zest, is delicious, I decided to go a different route: I would make Sally Schneider’s tried-and-true buttermilk mashed potatoes from A New Way to Cook and top it with the scallion-cilantro “sizzle” I use in this homemade ranch dip....

We received our first CSA of the season on Tuesday. Pictured above are the contents of a 1/2 share from Roxbury Farm. Pictured below are the contents organized and ready to be stored. Let’s review a few tips for preparing your vegetables for storing: Always snip greens from roots: radishes, turnips, kohlrabi, carrots, beets, etc. Store the greens and roots in the fridge. I keep all of the greens in one bag and the roots in another bag — just my preference....

Today, I am sharing a simple and sweet eggless cake that is loaded with blueberries. This is a perfect no -fuss cake recipe for potlucks, picnics and game nights and above all – it’s prepared using cake mix!! Cake mixes are fun to experiment with, back in 2015, I experimented with a yellow cake mix and it was super moist and delicious. RECIPE DETAIL – A simple straight forward recipe that require no major prep ups....

If it doesn’t ring a bell, I recommend familiarizing yourself with this most adored salad first, then making your way back here where a springy variation awaits, a farro-for-bread substitution making it a touch lighter but no less delicious. Farro, when surrounded by all the elements of the Zuni salad — sweet onions, crunchy nuts, spicy greens, a simple olive oil and vinegar dressing — soaks up the goodness nearly as well as bread all the while maintaining its chewy texture and nutty flavor....

A gluten-free treat that’s perfect for any festive occasion and will satisfy any sweet tooth! And when it comes to celebration, homemade ladoos make it to the top list. So, with Holi just a few days away, I am sharing with you all a perfect sweet dedicated to this festival- Gulkand Filled Rose Ladoo!! I have grown up eating a variety of ladoos where the main ingredient is lightly toasted, flavored, and mixed with sugar/jaggery to achieve the results....

So say cheers to summer with this rose petal and strawberry-flavored drink that is a knockout treat on any warm sunny day. Gulkand Strawberry Milkshake makes the perfect replacement! Serve this stunning blend of flavors and enjoy the delight that catches on your little ones’ faces. Alert: Make a large batch as they will be coming back for more servings! It blends in just 5 mins Quick and easy, with the perfect amount of fruity sweetness and the right consistency Super cooling and refreshing drink Packed with the health benefits of milk, strawberries, and gulkand, all in a single drink, and is Loved by kids and adults alike!...

Ever since posting this Detroit-style pizza recipe last summer, I’ve longed to make a really good Sicilian-style pizza. If you are unfamiliar, Sicilian-style pizza is similar to Detroit-style with its focaccia-like crust, but it’s baked on a sheet pan. It’s also not quite as fussy as Detroit-style, its assembly not governed by quite so many rules. To refresh, with Detroit-style pizza, cheese goes on the dough first, it’s spread all the way to the edges in order to create a frico crust, the dough is proofed overnight with the cheese embedded into it, the sauce is distributed in three racing stripes, it’s baked in a rectangular blue steel pan....

It can turn any dessert into deliciously beautiful masterpieces! Use it to top cakes, cupcakes, trifles, pies and tarts, and even refreshing summer drinks, and you’ll discover how versatile this whipped cream can be. It is the most beautiful addition to your cakes, cupcakes, pies, tarts, and cool summer drinks. You can use this light, fluffy and decadent cream as a topping for your desserts to beautify them and taste just gorgeous....

About this time of year last year, I discovered a very tasty new salad dressing. Made with cashews, it has a creamy texture, and the inclusion of fish sauce and raw garlic makes it reminiscent of a Caesar dressing, though a very sharp one, thanks to a high ratio of vinegar to oil. A teaspoon and a half of crushed red pepper flakes gives it a serious kick. A few months ago, I set out to make it and realized I didn’t have cashews, so I subbed in tahini....

Boil macaroni as per the package instructions and chop the veggies. In my opinion the flavor distributes better if the veggies are chopped small. Improvise and add veggies to your liking, I added what all I had in my refrigerator. Want to make it spicy mix 1 tablespoon of chili sauce with ketchup. Enjoy the recipe as is or if you would like to take it to a next level, make these cute and delicious Macaroni cups filled with macaroni and topped with cheese…....

Soon the guard on duty noticed the astonished gaze of this simple-looking country boy, he slashed the air with his spear and barred Mahesh’s path. Keep reading more for Mahesh Das fortune – How they met – Part 2. “Where do you think you’re going?” asked the guard. “I have come to see the King,” said Mahesh mildly. Making fun of him the guard continued, “Oh, have you? How very fortunate....

The tradition of eating dessert after having a meal holds a special place in Indian cuisine. At the end of a yummy dinner, there is always a sweet treat for the guests. And what could be better than a homemade Moong Dal ka Halwa? Moong dal halwa is a luxurious yet lip-smacking sweet from the state of Rajasthan. My first experience with this halwa was at a cousins wedding. It was a cold winter night, and a huge queue was lined up in front of the stall for this halwa....

Like many frittata recipes, Andrew’s starts on the stovetop and finishes in the oven. In the recipe included below, the eggs cook entirely in the oven, moving it out of the frittata territory, making it more of an egg bake or a casserole. This recipe should be used as a guide and tailored to your tastes and preferences. I like a little bit of greens, a little bit of cheese, a little bit of onion, and a little bit of sausage, which makes the casserole feel a bit more substantial and precludes the need for cooking other breakfast meat on the side, which is especially nice when entertaining....

In fact, when I worked in professional kitchens, we only made stock from scraps — scraps of chicken, beef, and pork, onion skins, carrot peels, celery bottoms, pepper stems, etc. We never chopped up whole chickens or cut up onions for the sake of making stock. Having a walk-in full of ingredients is a luxury the home cook does not have and thus buying meat and vegetables for the purpose of making stock makes sense, but my point is this: if you have an onion, you can peel it and simply use the peel; or you can peel it, chop it up, and use all of it; or you can save the onion entirely for something else....

A perfect grab-and-go versatile appetizer that forms an incredible entrant to office potlucks, game nights, weekend pool parties, or picnics and can be prepared with any filling of your choice. A perfect crowd-pleasing recipe, you can make these irresistibly delicious munch-away treats in advance and serve your guests when needed. I am sure they will love your selection of recipes and your insightfulness in serving these lip-smacking delicacies. But, be prepared with a large batch, as you will soon find them disappearing from the table!...

I was all set to complicate Irish soda bread by making a yeasted version when I started looking into its history and discovered that the soda — the baking soda — is perhaps the most traditional part of the bread, much more so than butter, sugar, eggs, and raisins, which likely entered the equation when the bread crossed the pond. Inspired by that article, I made a traditional loaf of soda bread with flour, salt, buttermilk, and baking soda, leaving out the yeast....

A few weeks ago, while in Oakland for the Bread Toast Crumbs photoshoot (more on this soon!), my mom and I stumbled upon Farley’s, a cafe located a few blocks from the studio. During our first few visits, we sampled the coffee, scones, and kouign amann, but one morning we arrived just as a frittata was making its way from the kitchen to the counter. Shingled with crispy-edged potatoes, like chips begging to be plucked (see photo below), it was impossible to pass up, and it soon became a morning ritual....

A few weeks ago I came across a photo of an apple tart in Sarah Copeland’s Every Day is Saturday that stopped me in my tracks. For one, it was stunning. But two, the apples had their skins on! I am ALWAYS peeling apples for pies, tarts, galettes, and the like, but: maybe, this photo had me wondering, I didn’t have to? It turns out: I didn’t. Last Sunday, for a local event, I made, as planned, two apple-frangipane galettes, one of my all-time favorite fall desserts....

Are you hosting a weekend party? Then bake a drool-worthy platter of these Vegan Falafel with Rainbow Salad and amaze your friends. These plant-based protein patties make a great party appetizer, and your guests are going to love them as they are perfectly baked; tender on the inside and irresistibly crispy on the outside. In addition to that, they are gluten-free, dairy-free, nut-free, and can easily be doubled to feed a large crowd!...