In India, nothing says festivals like the aroma of roasting gram flour admixed with cardamom. A point to note is that the laddus made with castor sugar give a better texture than the ones made with powdered sugar. Also, I absolutely insist on the twin step infusion of milk. They help to fluff up the gram flour grains.
Read More »Hawk’s Flight
The book is a compilation of fifteen brilliant short stories. The stories encompass multiple genres.
Read More »Soft oats and cranberry cookies
Cranberries are tart, tangy and explode in the mouth with their vibrant, zesty flavours. They make a great addition to cakes, tarts and even cookies. What’s more, I believe that they have the distinct edge of taking a humble dish and elevating it to a level of deliciousness.
Read More »Chicken soup
you may not agree with me but, I believe that chicken soup is food for the soul. You could be curled up in bed on a cold evening, nursing a rabid cold or flu, or even rushing to work for meetings; the soup is succour. Trust me, I kid you not! It is nutritious, packed with flavour and can satiate the tummy like no other food can.
Read More »Chef’s table studio – granny’s cooking contest
Escape from murder!
I was chomping into a leg of Chicken leg when... A murder! It was a murder! My blood curdled at the sight. I tell you, the chicken that I was eating could not have squawked louder than I did at that point. They noticed.
Read More »Half Baked beans – write time contest
Half baked beans is a literary platform for all budding and aspiring writers that provides writing and publishing services. The ‘Write Time’ was an open, prompt based contest. The prompt was – As I scanned the garden from my precarious perch, seven floors below my trembling legs, two regrets flashed …
Read More »Chicken swirl roll with Indian spices
The roll turns out soft and fluffy and the chicken is juicy and moist. Now, I prepare this with a chicken filling but you can tweak the recipe to suit your distinctive palate.
Read More »Sticky pork ribs
I prefer a cast iron pan to roast the meat because it gives even colour and faster results. You can use a non-stick pan as well. The trick to this recipe is in browning the meat to seal in all the flavours.
Read More »By the clock!
A lone, stout candle flickered inside the cottage. By its light an industrious servant worked. He was bent over a massive table heaped with an assortment of items. He grunted as he laboured over his task of rummaging through them and sorting them.
Read More »