In almost all the baking workshops that I conduct, one of the most frequently asked questions – What is the right type of baking tin/pan one should use? Well, there are different factors that one needs to consider when choosing a baking pan. Through this blog, I will explain these factors as well as the different types of baking pans and containers available to us. While there are numerous pans used for baking, this article will cover the ones that a primarily used for baking variety of breads. Continue reading “Shape of You… – Bread moulds and tins”
I just came back from the the Strawberryland oops sorry Mahabaleshwar! I cannot help but think of Mahabaleshwar as Strawberryland of Maharashtra just like the fictitious place in “The world of Strawberry Shortcake”, a 1980 American animated television series. Well, the point is what lovely strawberries I got to pick and eat in Mahabaleshwar and carry back home! And naturally, my daughter insisted that one of the desserts I make be the Strawberry Shortcake. Continue reading “Strawberry Shortcake – Berry Delicious !!!”
India is a country of diversities, be it geographical, religious or cultural! Hence food diversity is a natural consequence. Every state in India has its version of potato curry using the spices and ingredients locally available. Naturally, Goan version of the potato curry is made with coconut. When I was first introduced to this scrumptious curry, I was genuinely surprised as to how such a small amount of ingredients can yield such a tasty curry. But then that is Goan food for you, minimalistic yet tasty!
The Goan Potato curry is a breakfast item and is to be had with bread. It is mostly not available on the menu of restaurants and only Goan households make it. It is literally un-heard of! The Goans have it with their bread called ‘Poi’ or with the regular slice bread. Cumin seeds, sesame seeds, fresh grated coconut and dried red chillies are the key ingredients used to make this flavourful curry. Here is the recipe to make this breakfast curry: Continue reading “Goan Breakfast Curry”
Vegetable markets have always been a source of inspiration. As I saunter through the colourful alleys of greens, reds and yellows, hundreds of ideas flood my mind and I end up buying more than required! My domestic help prefers that I do not go to the vegetable market 🙂
Last morning was no different. But this time one peculiar thing caught my eye. In one of the stalls, along with the exotic regular veggies ( sounds such an oxymoron isn’t it?) like broccoli, bell peppers, salad greens etc, from the basket popped out vibrant orange baby carrots with bright green tops! Carrots are very easily available, but baby carrots are very rarely available in Pune, unless they grow on your farm. They looked irresistible and I had to pick them up! Here is a side dish I came up with.
- Baby Carrots – 10-12
- Balsamic Vinegar – 2 tbsp
- Honey – 1 tbsp
- Salt to taste
- Pepper – 1/2 tsp
- Dried Mixed herbs 1 tsp
- Chilli flakes – 1/2 tsp
- Lemon Zest – a pinch
- Oil – 1 tbsp
- Lettuce leaves
- Garlic cloves chopped 2-3
Do it this way :
- Remove the tops and wash the baby carrots.
- Heat oil in a pan. Add the carrots to the oil. Add all the ingredients and toss the carrots to coat. Adjust the sweet and sour balance and salt to taste. Let the carrots cook for a few minutes till slightly tender yet al dente. Serve on bed of lettuce leaves of your choice.
The balsamic vinegar adds that fruitiness and sourness to the sweet carrots. Along with the honey, it creates a nice glaze for the carrots. I had some boiled broccoli florets which I tossed in the above glaze and they also tasted absolutely delicious. Garlic powder can also be used instead of fresh garlic. Fresh herbs like oregano and thyme can also be used in place of dried herbs. Due to the small size of the carrots, they cook up pretty fast. So just make this interesting side dish just few minutes before the serving time.
Eat them warm or cold, eat them iced or plain, eat them with chocolate chips or nuts, eat them with a cup of coffee or a glass of wine, eat them when you are sad or happy, brownies make you happy every single time you eat them! I am yet to meet someone who hates brownies!
Every baker has his or her version of making these ambrosial chocolate treats! I am sharing a very easy-peasy recipe of brownie using cocoa powder. Not only can this recipe be made quickly but it is also literally a single bowl kinda recipe. I often bake it to satiate my late night sweet cravings ! Here you go: Continue reading “Easy-Peasy Brownies!!!”