Let’s count the reasons why the Malpua with Banana & Ricotta Cheese is Sinful. It is filled with whole milk Ricotta cheese, it is deep fried in ghee and then dipped in a sugar syrup. All those things make it sinful. Now let’s see the reasons why it is oh so delicious. Well.. all the sinful reasons! For the above mentioned reasons I make this only once a year, on Holi – the festival of colors celebrated to mark the beginning of a new season. It is quite a fun festival to celebrate. It usually starts with making all the food …
Grilled Herb Shrimp – Ina Garten Fridays
Ina Garten – The woman who rekindled my passion for cooking. It was a very boring rainy afternoon in the Keystone resort. Boring because it was almost fall but not quite the colorful fall, it was not winter yet and we were at a ski resort doing nothing because it was raining with lightening and thunderstorms. With the kid being a tiny elementary schooler then, who religiously fell asleep at nap times, I had nothing better to do than flip the TV on and watch something, anything. This story is from when I first moved to the US and TV as a ritualistic watching …
Tandoori Spiced Salmon With Black Rice
It is a bitter sweet moment, writing this post today. Today is the last post of the Power Foods Blogging Group. I learned a lot on this journey of 38 power foods with the blog group. The stories from each one of the bloggers kept me entertained and the facts about power foods kept me amazed. There was so much about these foods that I did not know and there still is so much to learn. The blogging group helped me stop and take notice and ask the food, “So what are YOU going to help me with?” …
Hokkaido Milk Bread with Tangzhong
The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight… – M.F.K. Fisher, from The Art of Eating I think when MFK fisher said that she was thinking about the Hokkaido bread made with the Tangzong method. Well may be not really, but a girl can hope, especially when these were the exact feelings I had when baking this bread. The amazing tangzhong or water-roux method was introduced to the rest of the world by Yvonne Chen who wrote the book “Bread Doctor” in which she reveals her “secret” …
Hot and Spicy Schoolyard Shrimp – Guest Post for Creative Culinary
“Food is humanitarian: sharing it bridges cultures, making friends of strangers pleasantly surprised to learn how much common ground they ultimately share.” ―Anthony Beal Food is how I met Barb, the creator of the amazing food blog- Creative Culinary . She started The Front Range Food Blogger group for the local bloggers to get together and meet and talk about food, eat food, shoot food and make everything about food the biggest deal. I met her and many other talented local food bloggers. The journey to know them, learn from them and with them has been truly inspiring. A few days ago, Barb …
Kashmiri Kabargah – Fried Lamb Ribs
As I sit to write this post, I am feeling nostalgic. Kabargah is a dish that features in all our major celebrations and as we have established by now, all our celebrations begin and end with food as the main focus. More than a couple of decades ago, when Kashmir was still the peaceful paradise, and I was still a child with a bright future and so much potential ( or so my parents thought), major celebrations in Kashmir were celebrated very traditionally. I would look forward to these celebrations or ‘saal’ as we call them. Saal means an invitation …