He went to Mount Mandarachal and began his meditation. He stood there for years & years. Ant Hill and grasses grew on him but he did not move. So intense was his meditation that the rivers & oceans trembled, earth & her mountains shook, stars & planets moved in panic and the fiery smoke which emerged from his head began to burn everything in its wake. Devtas were so terrified that they went to Brahma ji and prayed, “O lord!...
But after posting the radish entry a few weeks ago, I received a comment from a dear old friend who managed several of the Philadelphia farmers’ markets while I lived there. Joanna pointed me to a Yotam Ottolenghi recipe for a quinoa salad with radishes, fava beans, avocado and a lemon vinaigrette she had recently made for some friends to rave reviews. A quick google search led me to the recipe....
In this recipe I have shown both the methods of preparing bhatura – Whole wheat flour bhatura and Maida bhatura. Method is same for both the bhaturas, only ingredients are slightly different. Wheat flour bhatura is kneaded in milk and curd and no water is added to the dough. Though this dough DOESN’T require any resting/sitting time but I still allow it to sit for 2-3 hours and they puff up beautifully....
Friends, it’s hard to believe, but as of yesterday, Bread Toast Crumbs has been out in the world for two years. To celebrate, I’ve rounded up fifteen BTC recipes from around the web. From Vanilla and Bean’s oatmeal-maple bread and Budget Bytes’ buttermilk dinner rolls to Smitten Kitchen’s focaccia sandwiches for a crowd and The Full Helping’s tasty vegan toasts to Two Red Bowls’ crispy goat cheese rounds and Half Baked Harvest’s blueberry brown betty, there’s representation from each chapter in the book....
Baby potatoes stuffed with paneer, seasoned with spices are dum cooked in rich and creamy gravy. Undeniably tasty and delicious dish! Now that’s what I call a D-licious dinner. 🙂 RECIPE DETAIL – Start the recipe by peeling baby potatoes. You can use regular size potatoes, cut them in half and proceed with the recipe. As shown in the pics below, scoop out the center of the potatoes. Do not scoop too much, leave a little rim around the edges....
Last summer I learned that Swiss chard, like kale, can be eaten raw and is especially delicious with a lemony dressing and toasted garlic breadcrumbs. You would think this revelation would have opened my mind and inspired experiments with other greens I had assigned to the cook-only category. It did somewhat — mustard greens and broccoli rabe, I learned, do well with that same treatment — but these discoveries were not enough to reform me completely....
Friends, first, thank you all so much for your comments and emails this past week — your kind words and enthusiasm have meant so much to my mother and me. Truly, thank you. In case you missed it, Kristen Miglore of Food52’s Genius Recipes featured the peasant bread in her column last Wednesday, and Food52’s Sarah Jampel featured five variations including one of my favorites, cinnamon-swirl bread. Last Thursday, too, I made the cinnamon-swirl bread with Sarah on Facebook Live....
These super yummy and flavorful kebabs were on my to-cook list for quite some time, and I have no idea what took me so long to publish this easy and simple Chana dal seekh kebab recipe. Mixed lentils and veggies combined together give these seekh kebabs a wonderful mix of flavors and is a perfect addition to any Indian meal. They are very healthy kebabs that are packed with nutrients and pan-cooked in very little oil....
That was enough for me. Make ’em. 4.9 from 10 reviews A note from LP: “These cookies are best when they have fully cooled, though you will undoubtedly eat some warm because it will take you years to develop the patience to ignore the siren’s call until they are ready. You are only human.”
A nice fish market, in particular, would be a most welcome addition to my current neighborhood. Discovering this past summer that places like Dockside actually exist, made me want to pack up and skip town permanently. It’s just that when fish is that fresh — literally caught off the dock — it needs so little attention to get from the fridge to the dinner table. And when fish that fresh is grilled whole, and the skin crisps, and the meat flakes off the tiny delicate skeleton, tasting not a bit dry or fishy just fresh and delicious, never am I happier....
Plus, the Tiramisu trifle served in individual cups is a delicious new take on the classic tiramisu and an absolutely delicious way to satisfy your tiramisu cravings on the go! I have made these trifle cups at a few of my get together, and it gets rave reviews from all our guests every time I serve these beauties. So, are you ready to create your delicious cups of happiness?...
Here in the Stafford household we’re feeling particularly festive. Ella has been dressed in her costume since Monday. Yesterday I made candy corn-topped mini cupcakes. And today I found myself making pressed-leaf gift tags. What can I say? The spirit is strong this year. The truth is that I made these treats against all of my instincts. I mean, it seems a little unnecessary to bake a peanut butter cup into a cupcake to then top it with more candy....
Who doesn’t love a good smoothie and that to a BOWL FULL OF GOODNESS. 🙂 Whether it’s a quick meal or a thirst quencher, smoothies are loved by all ages. They are super easy to make and creating a healthy smoothie bowl takes only 6-7 minutes of your time. Start your day right with this refreshing and nourishing berry smoothie bowl – a perfect Valentine day or any day breakfast recipe!...
As with all the pies, galettes, and tarts, I make, this one calls for a simple, foolproof pie dough made in the food processor. This dough recipe is adapted from a David Lebovitz recipe, and it employs a tea towel-technique for shaping I learned from a French woman years ago. Details below: How to Make Foolproof Pie Dough Measure your ingredients. First pulse the flour, sugar and salt together. Add the butter and pulse 10 times (about)....
I took them home, roasted them, and now I have a stash in my fridge to be used as I wish. For dinner tonight, I made scrambled eggs and ate them with warm bread topped with some slivers of roasted red peppers. Yum. These peppers, which taste so sweet when roasted, can be used in so many ways. How to Use Roasted Red Peppers Sandwiches with cheddar cheese, mustard and red onion....
Today’s post is in continuation to my earlier post on how to make onion tomato masala for Indian gravies? A versatile masala that can be used for almost all the Indian recipes which calls for onion, ginger, garlic and tomato as base ingredients. In this post I will show you how to store onion – tomato masala? This masala needs to be handled and stored properly otherwise it may get moldy in your refrigerator in couple of weeks....
How’s your February going? For us, it has been the snowiest February ever. So far we have experienced – snow days, school cancellations and the ‘Polar Vortex.’ Temperatures have dropped below 0 degrees F for six long days, and it’s bone-chilling. To beat this winter chill, we have been craving for warm bowls of comfort. Thinking of warm, what could be better than a hearty bowl of soup that is loaded with the good stuff?...
After reading the ingredient list, looking over the some-what complicated instructions, and spotting the calorie content per serving (so unnecessarily provided at the end of the recipe), I had that feeling I often get when I’m shopping for clothes — that I hope nothing fits so that I don’t have to buy anything. Unfortunately, all of my negative energy did not help produce an inedible, underwhelming, unmemorable cake. Quite the contrary....
I knew exactly the recipe I would make with those pristine spears, one that would truly allow them to shine in all their earthy glory: Joshua McFadden’s raw asparagus salad with bread crumbs, walnuts, and parmesan from his book Six Seasons. I’ve made this salad many times over the years, and, as with all of the recipes I’ve made from Six Seasons — which is a lot — this one is as delicious, as addictive, and as impossible to stop eating....
I mentioned earlier in the week that, while at Lake George, one night for dinner we charred peppers, peeled them, and wrapped them in tortillas with goat cheese and cilantro. We squeezed lots of lime juice over top, then devoured them—they tasted fresh and summery, and best of all, required little thought (though I will admit to following a recipe, another Deborah Madison one from Local Flavors, the source of the corn and cheddar fritters)....
