Italian Khichdi…

….. thats how this smooth, creamy and oozy dish - RISOTTO, is called at our place. :)

DSC00625

Read more

July 8, 2007 | 28 Comments 

Eggless Masala French Toast

 

DSC00534

Read more

June 13, 2007 | 64 Comments 

Muthias

DSC00421

Read more

May 4, 2007 | 35 Comments 

Cous Cous

The very first time I ever heard about this wonderful grain, I was fascinated by the mearge sound of it. :) Cous Cous!!!!! Sounds like you are calling a puppy!!!!! :P

Couscous was traditionally made from the hard part of the durum wheat, the part of the grain that resisted the grinding of the relatively primitive millstone. In other words, it a grain made from semolina which is about 1 mm in size…… Or shall we say “semolina putting on weight!!!!!” ;)

The dish is the primary staple food in much of Algeria, eastern Morocco, Tunisia, and Libya it is simply known as ta`aam طعام, “food”.

The best part of this grain is its versatility in cooking. The things which cous cous will do are limited only by your imagination!!! It will happily take flavourings based on the traditions of Mexico, Italy, India and North Africa. All these variants can be achieved by changing the stock, the spices, the herbs, the contents of the initial frying, and so on.

I make this very often for our weekend breakfast…… or even when I am craving for a light lunch/dinner. :) The funniest thing is that until recently I didn’t know that it belonged to the middle eastern region. It was only when I was googling around for arabic cuisine for Meeta’s MM that I discovered the truth about its origin. :)

Without further ado, lets get on with it……

Read more

April 11, 2007 | 23 Comments 

K is for (nutty, toovar) KHICHDI and (gujarati) KADHI….

Khichdi (also khichdee, khichadi, khichuri, khichari and many other variants) is an Indian dish that contains a combination of rice and lentils. It is commonly considered to be India’s comfort food. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt and fed to infants to introduce them to “people food”.

This simple food can be cooked in a variety of forms…… While some cook khichdi as a rather rich and delectable delicacy, some cook it very differently - a very plain dish that is normally associated with bland taste and diet for people when sick.

 Khichdi is commonly served with another dish called “kadhi” and other accompaniments are papads, ghee, achar, and yoghurt. And today I serve this to you in its nutty variation with lip smackingly delicious gujarati kadhi on special request by Mallika!!!!! :)

Read more

April 6, 2007 | 35 Comments 

« Previous Page

Bad Behavior has blocked 929 access attempts in the last 7 days.