Skip to main content

Reviews

On Food52.com 

Artichoke Kofta Makhani:

What an incredible fusion of tastes and textures. The spicing is expert -- I was afraid it would be very spicy but it was just the perfect amount of heat. The Kofta are beautifully spiced and the ricotta and the baby artichoke work beautifully together. (I had to add an additional tablespoon of garbanzo flour for the Kofta to hold together in the oil after the first one fell apart.) The Makhani sauce is so smooth and so creamy and wonderfully satisfying -- it goes perfectly with the Kofta. This recipe is a wonderful way to utilize baby artichokes. Delicious. I’d call it comfort food at its best. 

Sinfully Divine Lehiyam Truffles:

The Lehiyam truffle packs a mighty experience of bold and luscious flavor within its small footprint. Panfusine has enrobed little balls of a traditional Indian spice paste (renowned for healthy digestive properties), in a silken coating of rich, creamy chocolate. This recipes makes for a cutting edge, artisanal chocolate experience, with coriander, cumin, pepper, and fresh ginger bursting out from the lush, velvety chocolate truffle. For the sake of expediency, I substituted pink and white peppercorns for the long pepper, dark brown sugar for the jaggery, and melted butter for the ghee. A single truffle makes a great little breakfast-on-the-run! The bright bold flavors awaken the palate while the chocolate offers a cushion of comfort.

Carrot Halwa Blondie Bars:


These bars are great on many levels. The finished product is a beautiful pale orange color that you don't see often in desserts and is very eye catching. The flavor is perfectly sweet - sweet enough to be dessert, but not overly sweet - and the spices are just right. Also, the texture is rich and dense, making them feel very indulgent. If you grate your carrots on the fine side of your box grater, they melt away into the batter when baking. Overall, this is a wonderful and unique recipe that I plan to make again and again.

Popular posts from this blog

Sputtering back....

I seriously feel like this scene from the movie 3 idiots .. remember this one? The way I kept racking up drafts and eventually stopped doing that as well. Lulled into complacence by the quick high from Instagram posts. Recipe measurements hastily scribbled into a Moleskine notebook faithfully depending upon my moods. The truth is that I keep over thinking the backstories needed to make the post more interesting while in reality the truth is that ideas and inspirations just occur spontaneously (like little itches , sneezes or twitches) whenever the opportunity happens to strike. Some really cool ideas that scare the beejeezus out of me and yet prove to be utterly delightful and simple in the end. Others, that seem so trivial that I feel it wouldn't be worth crowing about -- even if there are enough other recipes in that genre that get so much publicity simply because the author happens to have the right marketing knack. So in the past 4 years that I've been

Unusual Ingredients - Unripe Blueberry Achar

T'was just another Summer afternoon, The kids were home for the summer holidays, getting bored, there's only so much summer reading you can force them to do, and the Indian mommy in me could no longer caution them against going out in the afternoon  (I've solemnly refused to use that horrid excuse of 'You'll get a dark tan if you stay out in the mid day sun'), and so we decided to head out to Terhune orchards for the blueberry picking. The kids never say no to outings to the orchard, they LOVE the trip there, the cute yellow dogs and the cats,  the chocolate crinkle and Snickerdoodle cookies, and they positively trip over grabbing buckets and heading joyfully towards the berry bushes... ... And there it ends, the younger one loses herself in her delightful imaginary worlds where she probably thinks she's hacking her way through virgin Amazon jungle, sighing at every branch that brushes against her legs, picks 2 or 3 berries as if they were a new as

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

 One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from. I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time. I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their