Cooking & Baking with Love
Bhakharwadi is one of the popular snacks in some parts of India. It’s made with chickpea flour dough filled with spicy, sweet, savory, sour filling shaped into spirals and deep fried to perfection. The filling is made form coconut, sesame seeds, fennel seeds, spices toasted and ground into slightly wet paste. It’s spicy at the …
A great variation on vegetarian enchiladas with a green sauce. There are different types of sauces you can make, Tomatillos, chili verde, or poblano sauce. This recipe is inspired from our travel to Cape Cod last year around same time where I tried these corn, mushroom, and goat cheese enchiladas. They were so tasty. Since …
The recipe for masala potato skins is an Indian-ish way of making them, filled with kidney beans and corn with spices, topped with cheese until it melts away and potatoes are crisped to perfection. They are finished with a dollop of crème fraiche or sour cream, toasted quinoa and lots of cilantro. Makes for a …
Handvo is one of the most popular Gujarati dishes. I love the way Handvo is traditionally cooked. It has a special pot that looks like a huge bundt pan, there is a tray underneath which is filled with sand and Handvo batter is poured into it and then the whole set up is placed on …
Move over cinnamon rolls, Mango Lassi Rolls are here! You all are familiar with the famous drink Mango Lassi! Mango lassi rolls are addictive just like cinnamon rolls. These rolls are made with yeasted sweet dough and filled with cardamom sugar and topped with the most delicious Creme Fraiche mango cardamom saffron glaze.
Look no further for a a Holi festival inspired cheesecake that’s creamy and smooth with Indian-inspired flavors of Thandai! Made with a buttery graham cracker and cashew crust filled with fragrant spices in the cheesecake batter. Nothing screams Holi better than this cheesecake.
Vegetarian enchiladas are so easy to make at home and a very pleasing dinner mains if you are having people over. I love trying different variations of vegetarian enchiladas when we dine at Mexican restaurants.
I had this idea going on for some time and finally decided to try it out when we had some leftover rajma exactly the amount, I needed to make enough for two of us for lunch.
I have been obsessed with bread baking. I have failed many times, but I never stopped trying again and again. I used to make focaccia from another recipe, which was equally good but not as great as this one.
Few years ago, I had these tea time cilantro chutney sandwich at a friend’s house. It’s the simplest and easiest of recipes to make chutney sandwiches. I loved them so much. It literally has three ingredients given the fact chutney is ready. Bread, chutney, and cheese.