Food . Stories . Photography
Shrikhand is a North Indian sweetened yogurt preparation. It is made with drained thick yogurt, sugar and cardamom. Shrikhand has a very creamy texture and can be further flavoured with saffron, fruit like mango, nuts like pistachio and almonds, etc. It is best served chilled. The exact origin of Shrikhand is difficult to pinpoint but it…
Today’s post is bread again, and I’m sharing a Turkish Ramzan Pide I made a couple of days back. We’re not Muslim and we don’t celebrate Ramzan/ Ramadan, but we do enjoy good bread. The Turkish Ramzan Pide is also known as Ramzan Pidesi or Pide Ekmeği. This flatbread is decorated with a criss-cross/ diamond…
Its Bread Baking Babes time of the month, again. This time Cathy picked an Early American Cottage Loaf for us to bake. A Cottage Loaf is a traditional type of white bread originally from South England. It is shaped like two round loaves, one on top of another. The early pioneers brought it with them…
I have a Murunga/ Drumstick or Moringa tree in my backyard, so I have a seasonal supply of drumsticks (the fruit)and flowers. I also have a year round supply of fresh and tender Moringa leaves. These are all edible, though we don’t cook with the leaves during the monsoons, though. So today I’m sharing my…
Let me start by breaking down the name of today’s recipe – Karuppu Kavuni Aval Payasam. Kavuni is an Indian variety of glutinous high fibre black rice from Tamil Nadu. Karuppu is the Tamil word for black and Aval (or Avil) is Tamil for beaten rice flakes. Payasam is a South Indian version of milk…
.Chakka is the Malayalam word for Jackfruit. Jackfruit is one of those things that most people either love or hate. It’s rare that you find people who are ambivalent about it. With age, I have turned from a Jackfruit hater to one who can live with it on rare occasions. I only like the fruit…
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