I have already shared a recipe for soft and pillowy palappams here. But I recently tried out this recipe, and while the taste was almost similar, the appams were definitely much, much softer. For those of you who are unfamiliar with the dish, appam is a leavened rice bread from Kerala. It is an abso
We are a pizza loving family, and when I gave the pizza a literal twist to make a pizza roll, qya was over the moon. I have tried different versions of this pizza roll recipe over time. While each attempt was good and we quickly devoured the rolls (my bulging waist bears witness), I wasn’t completel
Soft pizza pockets filled with sausage, mozzarella cheese and chunky tomatoes. My love for bread started when I was a little kid. There was a bakery near my home, and they chose the time we returned home from school to bake a fresh batch of bread. And there is nothing as tempting as the smell of fre
I spent almost half my lifetime in Oman but my experience with Arabic food is very limited. Hardly surprising, because Salalah, the town I lived in was more or less like Kerala. It was surprisingly green for a desert, got the occasional rainfall that the Arabs loved to watch and most importantly, th
I have posted the recipe for naan on this space before. It uses baking powder and soda and turned out very good. But then I attempted naan that uses yeast as the leavening agent and I have never looked back. I have used this recipe several times, sometimes I apply some garlic butter on it, and sometimes I sprinkle some nigella seeds all over. Coriander and mint leaves are great toppings as well and so is a generous smear of good old Amul butter. However you want to have it, there is no denying that naan is one delicious bread. Soft, light and with some brown bits here and there, naan makes a great accompaniment to North Indian curries and gravies. But if you thought you could have hot, buttery naans only at dhabas, then you really need to try out this recipe. It is surprisingly easy and always yields good results.
We are a pizza loving people. So much that Dominoes comes first on my speed dial list, friends send me offer coupons of all pizza outlets in town and qya sings “o tararararam o pizza aayo free” during his bath.
The last time qya had a pizza craving, I offered to make him one instead of buying one. “But I want a real pizza, not one you make”, he said. Ahem! I usually find stuff kids blurt out cute. Like how your friend’s kids ask you when you would be leaving the moment you enter their house. And how they remark after a few minutes – _you are still here! _But qya’s comment got me thinking that I should learn how to make pizza, a real pizza that can impress the fussiest of five year olds!
Bangalore weather has been very weepy the past few days. The sudden chill got to my bones and I wanted nothing more than to keep my feet curled up underneath me, tuck my blanket around me and snore away to glory. But for some strange reason, images of chole bhature kept creeping into my mind from nowhere, making it impossible to slip into the sinful pleasures of oblivion. (Could this mean I am a glutton?) After tossing and turning around in the darkness for a while, I realized that the only way to catch some sleep would be to give in to this particular call of chole bhature fate. I pulled myself out of bed and dragged my feet to the kitchen, tossed some chickpeas into a pot of water, measured out flour and curd and yeast for the bhature, mixed up my dough and let it rest on the stove, and returned to bed with the happy thoughts of chole bhature warming my heart.
Bhatura is essentially a deep fried leavened bread that is made with plain flour and fermented with curd and sometimes yeas
Yesterday was Pethartha, which means farewell. It marks bidding farewell to every kind of sin that disqualifies you from getting that much coveted entry pass to heaven. And with Pethartha begins the preparation for the lent observed by Christians around the world in remembrance of the 40 days Jesus spent fasting in the desert where he was tempted by Satan.
But I (being a sinner) always tend to tweak the significance of Pethartha a bit and understand it to be my last chance to indulge in some serious gluttony before the fast begins. Can you blame me that I wanted to eat some significant something that would carry through the 50 days of strict vegetarianism before me? So, I made this Meat Extravagnza Pizza. Ok, it wasn’t very extravagent, considering there were only two kinds of meat in it. The sauce was nothing special either, and came right out of my tomato sauce bottle ;). I used my Pan Fried Pizza recipe for the base, but I baked it this time rather than fry it. In all, it was qui
Hum rahe ya na rahe kal,
pal, yaad aayenge ye pal…
My friends have presented me with some of the most beautiful and craziest moments of my life. As life takes on a quick pace, the memories of laughing together, dividing a tiny piece of chocolate into 9 tiny bits, gossiping about who is with whom, lengthy discussions that wound into the night regarding the facts of life , cussing at each other, failed attempts to get our hands on the ‘Murder’ CD that made its rounds in hostel, shopping for jewellery and clothes, the surprise birthday parties, helping each other find the right shade of lipstick, are some of the few things that bring a smile to my face. Wouldn’t it be just wonderful if we could get together once more, spend a day without anything to worry us, be totally and absolutely happy and carefree?
If there ever be such an occasion, I’ll make these sausage rolls, because whats a get together without lots of food for us food lovers? What will you make?
Spicy Sausage Rolls
To a gr
Kulcha Recipe by Indu Mathew
InduGetsCooking 