It’s almost a month when we went to Spain for a short vacation. I am still in awe of the beautiful architecture, Casa Batlo, La Pedraro, Sagrada Familia, etc. On the other hand the rustic feel of the southern Spain. The Andalusian region is my favorite, for its rustic and charming. The old European and Mediterranean mix makes it quite a special place. The best place of our trip was Ronda, a Pueblo Blanco (aka White Village). It is a small town built on a gorge with a fertile terrain all around. Calm and serene, beautiful and rustic. Not only the town itself, but the train ride to Ronda and the bus ride on the way back to Seville is something I will cherish for life. Have a look at the picture and you will know why it is so special.
A simple yet delectable cake this is. Brings back my childhood memories of Britannia fruit cakes. I have been on a cooking spree today after days. This is the second post in a row, so I am not going to talk a lot and get straight to the recipe. 🙂
All my friends and relatives know that I am a paneer lover. A die hard fan. It is one thing that never fails me. But, strange enough that I haven’t posted any of paneer recipe’s on the blog. May be I take it for granted. Well, that is the first sign of how much I love it. The sign of it being an integral part of my life.
The trigger for this recipe, however, is the regular complaints from the love of my life. He has been complaining that the food at our home is getting boring day by day. Well, the real reason is that he has not been given the chance to be my guinea pig since a few weeks. So, it is obvious that things would look dull and boring, won’t they? 🙂
Mr. Dhokla goes to Europe!
He took a flight from India, picking up gram flour and semolina. Had a connecting flight from italy, so it decided to spend some time in the food market. Picked some rosemary and olive oil. Then took the flight to Stockholm and met Bhawna. She had some mustard, broccoli and tomatoes.
Now, because both of them met after a long time and were hungry, they wanted to make something that depicted how well they gel together, so did some brain scratching and made this Dhokha.
And, voila it was so much fun hanging out together.
Agar firdous baroye zameen ast, hami asto, hami asto hami ast – Amir-e-Khusru Dehluvi
(If there is paradise on earth, It is here, it is here, it is here)
Kashmir, not only it is a heaven on earth, but it has heavenly food as well. The special flavor that the cuisine has is unbeatable. You get that punch in every bite and each flavor unfolds it in layers.
I so wish to visit Kashmir once in my life and absorb the heavenly beauty inside me. It is one of my thousand desires. The snow, the peaks, the flowers, the dal lake, the shikara, the beautiful people, the folk songs, the traditional food, the people, the firan, the jewelry, I can go on and on. But, I will not go further writing the intro to this blog or I will start writing about Kashmir and its impeccable beauty instead of Gobhi Kalia. This dish is my ode to Kashmir and my desire to see the beauty hidden there. So, here I go with the recipe for Kashmiri Gobhi Kalia.
Some memories are unforgettable, remaining ever vivid and heartwarming!
This dish is all about memories. I was newly married, just a couple of months, I recollect. Like a typical new wife, I was trying my hand at every nice dish in the zest to impress Abhisek. Not that he was not already impressed, but you tend to do more everyday to keep your love happy. So, I made Hyderabadi Mirchi ka Salan, and that has been my best shot till date. I have tried so many dishes, so many cuisines, but this one has surpassed everything else. Even after 2 years into our marriage, when I ask him about what has impressed him the most, the list starts with Mirchi ka Salan.
Leftovers are becoming the aunt of innovation! A lot of times, I end up innovating some dish just because I had some leftovers. This pizza is a result of one of those experiments.
I had made poha (rice flakes) last night but ended up soaking more than required. While I was storing the poha, an idea struck my mind. I thought this could become the crust of a pizza. So, the next day, I was looking for something to mix with poha that could bind it and I didn’t want gluten. Looked up the refrigerator and found half sweet potato left from my navratra fasts. And, here is the result – a healthy pizza:
Every weekend when I go to the supermarket, I stop by the aisle where I see some different vegetables. I am always tempted to buy Kohlrabi and fennel. But, most of the times they are without leaves and I wanted to try recipes that could use the leaves too. Alas!
A few days ago, I was chit chatting with one my friends Shivani and she said she made kohlrabi or ganth gobhi today. She mentioned that the supermarket had Kohlrabi with leaves. And, bang! I knew I need to pick it this time and try it out. And finally here it is, ofcourse after some tips from Shivani. Thanks gal! 🙂
Oh yes, I didn’t use onion and garlic so it is navratra friendly. Don’t confuse it with navratra fast food though.
I have been trying my hands at a lot of new things lately. Especially, the recipes that call for use of oven. When I was coming to Stockholm, I promised myself to practice baking to an extent where my husband is convinced to buy me an oven when we are back in India. That was a smart strategy, isn’t it?
So, in my hit list, I had one item that bakers make in the initial years of baking, a cake! But, somehow, I couldn’t gather enough courage to make one. Finally, I got determined to bake a cake yesterday. But, the typical me would not be happy with usual stuff. I crave for unique. So, I needed a recipe that was easy and unique. Suddenly, I recalled the tea cake that my boss made for fika (a term used in Sweden for coffee with cake) once. Well, I now knew what to bake. And, here I am with my first ever attempt at cake, err Eggless Irish Tea Brack.
Oh! I forgot to mention, I made it with Whole Wheat Flour 🙂
I grew up having Chhole Bhature from an famous shop in my hometown. It used be our Sunday brunch at least once a month. Every time Dad and I went to the shop to buy Chhole Bhature, Pinki uncle (the shopkeeper) would give us gulab jamuns while we wait for his assistants to make fresh bhaturas and pack for us. Those memories are still afresh in my mind and the taste alive on my tongue. I don’t think I will ever be able to replicate that taste, for it was not just the magic of special hands and masalas, but also the pleasant smile of Pinki uncle and the drive to the shop with Dad. Well, some things needn’t be replicated, they are only meant to be cherished as memories. Nevertheless, I tried my hands on chhole bhature. Here is what I did: