Potato Dill Bread

It has been aptly stated by James Beard that “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” Every once in a while when I don’t have the time to cook or bake, I go through my collection of food books. I especially enjoy […]
18 years ago

Sage Garlic Butter Gnocchi

Gnocchi (NYOH-kee) are Italian potato dumplings. They are often dubbed as “smart pasta” because unlike pasta, they rise to the surface when ready. Gnocchi are widely available frozen at supermarkets and are a convenient choice for a quick meal or a side dish. When something is easily available you just doesn’t feel like going through […]
18 years ago

Chocolate Cherry Cake

Last week, I made the most moist and delicious cake. And the reason I’m so happy about it is because it was an experiment and it turned out to be so lovely. I’m very wary of proportions when it comes to baking, because there have been times when things just didn’t go as planned. But […]
18 years ago

Technique: Vanilla Sugar and Vanilla Extract

Ever since I learnt how wonderfully fragrant real vanilla is, I’ve wanted to get my hand on the real stuff. Although vanilla grows in South India, it’s mostly exported, having hardly any use in Indian cuisine. When I finally found vanilla beans at a gourmet store I was ecstatic! I started thinking of all the […]
18 years ago

Roast Chicken and Balsamic Vegetables

I have never made a whole stuffed chicken before and I was daunted by the task at hand. Folks at home usually prefer to buy boneless chicken or pre-cut pieces. And there is never any skin; so I’ve never seen a whole chicken being made. To begin with I read through Jamie Oliver’s The Naked […]
18 years ago

Guava Sorbet

I have been wanting to make sorbet for a while but get dissuaded each time I see that recipes call for an ice cream maker. I know ice cream can be made with a little effort without a machine but if it’s out there in the market, I don’t see why I shouldn’t have it. […]
18 years ago

Technique: Flavoured Salts

“A flavoured salt is one of the simplest and most basic ways of finishing a dish – it’s so easy and tasty, yet hardly anyone does it”– Jamie Oliver My fascination with flavoured salts began after reading about it in Jamie’s Kitchen. And boy was I in awe of salt when I learned about the […]
18 years ago

Danish Braid – I’m no longer afraid!

Such a corny title. But so apt. Pastry has always intimidated me. I always thought that only pro-bakers or high end machinery could give some good pastry dough. Luckily for me; this myth was shattered after I made a Danish Braid for this month’s Daring Baker challenge. This month’s challenge I hosted by Ben of […]
18 years ago

Chocolate Cake

This cake is soft and moist and dark and intensely chocolatey when topped with chocolate ganache. It smelled so good when it was baking that I could hardly wait to turn the cake over; only to end up with a broken cake! I frosted a part of the cake completely; while I simply poured over […]
18 years ago

Pain au chocolat et à la banane

Someone at work lent me a French cookbook yesterday. It looked quite interesting and I immediately felt like sampling some of those recipes. To begin with, I picked a chocolate banana bread. Everything was in French and it was kinda fun trying to figure what it meant, and if it was way beyond my understanding […]
18 years ago

Sticky Cinnamon Buns

I’ve made these before and they’re always a hit. For a while I’ve been thinking “I’m going to make them this week” but never did. Finally, I began making them yesterday. These buns are high sugar, high carb, high fat, low protein so forget about it if you’re counting calories.While they’re baking, a wonderful cinnamony […]
18 years ago

Za’atar

Za’atar is an aromatic spice mixture used in the Middle East. Like many spice mixtures, there are many variations, but all contain toasted white sesame seeds, ground sumac, thyme and salt. Za’atar has a unique pungent and zesty flavor. A friend of mine got me Za’atar from Dubai (I love it when I get authentic […]
18 years ago