With Julia Child recommending 73 layers for regular pâte feuilletée and 730 layers for pâte feuilletée fine (in Volume II of her Mastering the Art of French Cookingtextbook) , grab those car keys and buy some frozen sheets. Else it will be a long haul in the kitchen.
The blazing, glaring sun appeared to have decided that that was the day it was going to burn everything down. The air was arid and the child, all of four years old, needed water. Having spilled the last remaining drops from the bottle, she was feeling the impact of the hot sun. The car [...]
Chaman Kaliya – Cardamom and fennel scented paneer cooked in a whole milk. Rich, creamy and with the right notes of spice.
A few weeks ago my friend Holly from A Baker’s House shared the message about Food Blogger Cook Book Swap 2014. She was ““Participating in the Food Blogger Cookbook Swap, hosted by Alyssa ofwww.EverydayMaven.com and Faith of http://www.anediblemosaic.com. She was to send cookbook to a food blogger and receive a cookbook in return!” What an interesting idea! Thank you [...]
You must be thinking it’s raining Biryanis here. Well it’s just that biryani is one of the favorite foods at my home, often requested by the teen and the spice guy. Since I make it so often I just keep cut and prepped vegetables in the freezer so I can make this as and [...]
Believed to be of Persian origin and having travelled to India through travelers, merchants and Mughals, the Biryani is a much loved dish across India. Lizzie Collingham in her book , Curry: A Tale of Cooks and Conquerors, says that the Persian dish pilau was transformed into biryani in India. There is no definite text [...]