Food . Stories . Photography
Kelly chose Bierocks or Runza for us, the Bread Baking Babes, to bake this month. Bierocks or Runza are soft golden brown yeasted buns typically filled with seasoned ground beef, onions, and cabbage or sauerkraut. They’re German or East European in origin and came to the American Midwest with the settlers. They can be round,…
Paniyaram or Uppappam is a savoury rice and lentil dumpling from Tamilnadu. It is cooked in a special pan with depression, like the sweet version of this called Neiyappam/ Unniyappam. Cooking fat is heated in these depressions, then batter is poured in and cooked into to crisp and spongy dumplings. This special pan is called…
Birthdays deserve to be celebrated with something sweet. It’s generally cake but I didn’t want the typical frosted cake for mine. Our daughter had planned to bake one for me but she was a bit unwell. So I decided make myself a Bolo De Bolacha Maria. Bolo De Bolacha Maria loosely translates as Cake of…
This post is about my Amla and Ginger Jam. Amla (in Hindi), Nellikai (in Tamil) or the Indian Gooseberry is much known for its medicinal uses across India. It is much used in Ayurveda and other alternative medical practices even in Sri Lanka, Tibet and China. Indian Gooseberries are in season as the rains recede…
It was my turn to pick the bread to bake this month at the Bread Baking Babes. I am the only Indian in this group of bread lovers and bakers from different countries. So I picked Matar or Chola Kulcha to give them an example Indian street food and bread. Matar or Chola Kulcha actually is…
Mezhukkupuratti is a dry pan fried vegetable preparation from Kerala. Mezhukku in Malayalam refers to cooking fat, coconut oil in this case, and Puratti means coated in. As the name suggests it means the vegetable concerned is pan cooked/ roasted. Today’s post is Chakkakuru Mezhukkupuratti, pan cooked/ roasted jackfruit seeds. Mezhukkupuratti is slow cooked in…
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