Its a refreshing change to get back into the obsessive cooking mode after an extended slump brought about by a general saturation of food related over stimulation of the nervous system. At the same time I realize that since 2010, over three Diwali celebrations I may just have ended up 'panfusining' most of the traditional dishes that my family generally serves up. Here's a recap: Maa Ladoo: An unbelievably simple confection consisting of fresh ground Garbanzo flour, sugar and ghee flavored with a touch of Cardamom & Saffron. Lehiyam Truffles: The traditional antidote to heavy Diwali indulgence. Hazelnut and Almond 'Cake' : A burfi using hazelnuts, something that does not figure in any Indian Dishes. and somethings that are great just the way mommy made them, like the rice chakli known as 'Vella Thenkozhal' Okkarai health bars was one of my earliest experiments for Panfusine and there was a phase when I kept making batch after batc...
Global Palate, Indian Perspective!