You must be familiar with ‘chocolate-cake-in-a-mug’ having already been featured in umpteen blogs and sites. It is delicious and comes together quickly which is great!.
Basundi is an Indian dessert popular in Bihar, Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.
Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, Buchanania seeds also known as Charoli and/or saffron are added. Basundi is served chilled, often garnished with slices of almonds and pistachios.
Any sweet lover will fall in love with the Bengali sweets, so did I :-) I remember having a big craving for Indian sweets while I was carrying my son. However, with a deep sigh I realized I will also have to make my own since there was no way to buy them. That is when I started cooking a series of sweet, which included Rasgulla, Rasmalai , Sandesh, Kalakhand and oh boy ...what not :-). To my amusement most of them are Bengali sweets and these are all related to each other in one way or the other.
I love breaded chicken! Of course, the deep fried version is my favorite but the skillet fried version is a close second. Then again, skillet fried being healthier maybe we should bump it up to numero uno. What do you say?
Hope everything is going great with you. Summer is really a busy time for all of us, isn’t it? It surely is for me! I was super busy juggling too many things, and decided to forget about blogging for a few days.
Making a souffle always seemed daunting, and I never tried. It could be because when my brother was taking classes in catering, a zillion years ago, I distinctly remember him trying it at home. It was a disaster in short. In fact, the darn thing would not set when baked, and the ensuing cursing, from my brother, still rings in my ears. I never knew I remembered that incident so well until I just wrote it now, and that must be the reason I trod with trepidation when it came to souffles. However, may not any of these anecdotes deter you. They are no
After the sweltering heat over the first half of this week, we are enjoying some cool weather in Chicago land. Today it’s cloudy, and murky outside, but a great weather to have prawns in coconut gravy with piping hot rice. Yum! My heart warms over just talking about it. I made some of this curry yesterday, and you can find the recipe below.
Everybody needs finger food these days. Maybe it is because it allows tasting a variety without over indulging. Small bites of different taste. I get the feeling the future generations will only be eating finger foods. Which will make sense with so many people doing desk jobs and portion control of our meals are being a requiste to keep a healthy lifestyle.
Everybody needs finger food these days. Maybe it is because it allows tasting a variety without over indulging. Small bites of different taste. I get the feeling the future generations will only be eating finger foods. Which will make sense with so many people doing desk jobs and portion control of our meals are being a requiste to keep a healthy lifestyle.
