I love chaat, of course because I am Indian! And also because there is something so special about it, it is a plethora of everything. It has overabundance of flavors – it is savoury, spicy, sweet and tangy. It is a jumble of textures, from mushy to crunchy, from creamy to flaky. And still when you eat it, each flavor and each texture stand out. Nothing gets mixed up in the crowd.
So it was just another Tuesday evening. I was doing whatever it is that I do on Tuesday evenings. It was then that I saw this. Sorted ‘like’d my post on Ratatouille! And if that wasn’t enough, they commented on my post as well. I feel …
For the last few weeks I am hooked to the recipes from the four wild guys of Sorted. The amount of ‘crazy’ they bring into their kitchen is surely entertaining. But I have often wondered, do their recipes work?
I saw them cook Ratatouille and their dish looked amazing. And mouth watering enough for me to finally give Sorted a try.
It all starts on Friday night, which is most of the time a pasta night for us. I intentionally cook pasta in excess so I am left with leftovers for sure. I tuck the leftover pasta in my refrigerator and call it a night. Then on Saturday morning, I just take the leftover pasta, some vegetables and eggs and I am done.
The real inspiration for the syrup came from Nigella Lawson. The lady is a goddess, look how effortlessly she transforms simple syrup into Blueberry gooey goodness.
If Nigella can do it, so can I. I just need syrup and a fruit, right. Finding blueberries here isn’t easy so I substituted them with the summer fruit of India – mango!
It was Sharing Day in Little B’s school which meant that children would bring homemade snacks and would share it with their friends.
A school activity like that meant only one thing – this mama gotta bake.
A lot of things crossed my mind – sandwich, brownie, pasta – before my brainstorming led me to cookies! There isn’t a child who wouldn’t love them! I was making these for toddlers so a sweet treat within cookies like M&M’s or chocolate chips is a must.
Carrot cake is probably one of the most talked about cakes – internet is flooded with its pictures, recipes and reviews. I have heard about this cake so much that it is only obvious that I would want to bake it myself. This cake recipe is healthy because it has carrots (duh!) and because it uses whole wheat flour.
Raisins are a must for desserts. Be it cakes or cookies. Even Indian desserts like kheer or halwa seem incomplete without them.
The problem is that raisins, though packed with taste, are shriveled, dry and chewy. Often cooking them does makes them a little juicy, but not enough. The solution to this problem is rehydrating them. My mother’s way of rehydrating raisins was to soak them in lukewarm water for 15-30 minutes. That does work well but I have found a better way to do that.
Mozzarella in Carrozza is ‘mozzarella in a carriage.’ Slices of mozzarella are sandwiched between bread slices , dunked in eggs and fried. Essentially this breakfast recipe is supposed to have just the cheese between bread slices. This recipe has a panino alla margherita kind of twist to it. Along with cheese I also add tomatoes and basil! Let’s get started.
I love doing quick fixes and may be because of that I am more of a pico di gallo girl. Just chop it up and I am all done. However, for my Mexican dinner night a couple of weeks ago, I decided to go to a road less traveled by me. I decided to make salsa out of oven roasted vegetables.