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Showing posts from July, 2013

The 'We Knead to Bake' project 2013 : Baked Doughnuts

Doughnuts.. There are those who claim that America runs on these yeasted goodies from a certain international chain. And they may not be completely off the mark. Its hard for me to think of anyone who's been able to completely resist these deep fried rings of dough, especially if they carry the label 'Krispy Kreme' ( the lighted 'hot doughnuts'  sign on the storefronts has been known to elicit pavlovian responses in those that are fortunate to pass by it)

Thanks to my extended break from the kitchen, this post is technically a month late. It was originally supposed to be posted in June, (June 1st happens to be 'National Doughnut day'), but then, as with all good things, Its a classic case of better late than never!Aparna from 'My diverse kitchen' picked this recipe from Lara Ferroni's book  'Doughnuts' and the primary reason for choosing this particular recipe is that its a baked version, instead of a deep fried one. I opted to keep it s…

Adapting from Classic Recipes: Israeli couscous & Beluga Lentil 'Khichdi'

This has probably been the longest gap between posts for me. A Kitchen renovation project that stretched over 3 weeks and the consequent restocking which took longer than I had imagined. How I managed with ingredients stored in plastic bags & the packaging it came with, I have no idea. I had to make many multiple trips to pick out bottles, containers and little organizing shelves in order to accommodate all the ingredients that have become pantry staples. but in the end the effort was well worth it. The last count, I had about 60 different herbs, spices & blends, but that's for another blog post!



During the BlogHer Food 13 meet, I had the chance to meet professionals from a number of food companies, one of them being Adam Shapiro of the Peanut Butter & Co. During the course of discussing how Peanut butter figured in Indian cooking, he told me about this spicy variety that they were introducing and offered to send me a sample. When I received a jar of 'The heat is on

Summer Grilling - Grilled Halloumi with herb/avocado spread and pineapple

Depending upon cultures, its interesting to see how people react to the advent of summer. In India, It was to confine yourself indoors for the fear of getting a dark tan, stepping out with an umbrella to shield oneself from the intense sun and a host of 'cooling' foods such as Yogurt rice, and chilled fruits. The very idea of grilling anything out in the blazing sun would send a shudder down the spine. Grilling over coals was confined to cooler months and the rainy season when vendors would stroll the streets with carts full of corn to be roasted in a 'Sigri' (a Coal oven made of sheet metal).





In sharp contrast, With the advent of Memorial Day in the US of A, there's a scramble to get the grills and barbecues readied for cooking foods the way our   cave men ancestors used to. Meat, Meat & more Meat, with a tiny footnote for grilling veggie burgers and marinaded vegetables. 

Well, if you can't beat 'em, Join 'em!

While that rallying cry is theoretically…