The term roast chicken traditionally referred to a whole chicken, spit roasted over an open fire. Back then, in the olden days, the chicken was roasted with its own juices with very minimal marinade being used.

Little is known about the origin of the word strawberry but it is believed that most likely the word comes from the Old English streawberige because the plant sends out runners which could be likened to pieces of straw.

My cranberry cookies made with almond flour with maple syrup is one quick recipe. This recipe does not use white sugar as that is substituted by maple syrup or pancake syrup. The cookies are super quick to make and turn out moist and soft. I use cranberries for their anti oxidative properties but you can use blueberries, chocolate chips or any other dried fruit of your choice. The cookies taste delicious whatever you add to them. To spice up the cookie dough I prefer to add a little bit of cardamom powder. Trust me that makes all the difference in this. You can also add a cinnamon powder.

The stems have good vasodilator properties. They help in blood circulation in the body and also help to lower blood pressure. The stem lies beneath the slushy, muddy waters in which the plant grows and is technically called the rhizome. This is why it is commonly confused as a root, when in fact, it is a stem.

When it comes to a hearty winter meal, there is little that comes to mind except a thick, creamy soup. Pumpkin soup is one such dish. It has a creamy, rich and silken texture that coupled with its sweet taste is a delight to savour.

I prefer to use almond flour in the cake which is a flour made of blanched almonds. Since the flour is rich in oil, we do not need to use additional butter in the recipe. However, I do prefer to separate the eggs then use them at different stages of making the batter. Beating the eggs whites separately ensures that the cake turns out fluffy and not dense.

O mi amore Come to me when dusk embraces the night Wantonly, on lubricious feet

This delicious fruit traces its origin to China as early as 6000 BC.

These cookies are crumbly, soft pieces of deliciousness that break apart at the touch and melt in the mouth. I prefer to use some cinnamon in the dough because it adds that extra aroma that is so enticing when the cookies bake. I like to shape them like biscuits because they are then that much easier to dunk in a glass of cold milk….absolutely heavenly, trust me

Added to the marinade of the paneer tikka, the beetroot it imparts a blushing pink colour to the paneer, which is a sure hit with kids.