BM # 56 Week : 4 , Day: 6 Theme: Breakfast across Countries Country : India There is no standard Indian breakfast menu as almost each state in India has different specialties. However, one can broadly classify breakfast varieties in India into 2 types; North Indian and South Indian. I did not want to skip…
When it came to choose a breakfast from East, I wanted to make a sweet as I already had a main dish Puttu with Kadla Curry from South, a filling Paratha from North a snack from West. So the ideal choice to compliment the breakfast was a sweet. My first choice was Bhappa Doi.…
From South I chose to cook Puttu with Kadala Curry from Kerala. This is a typical Keralites breakfast. Fortunately I had the Puttu mould, which I picked on my visit to kerala. The mould had been lying with me since 6-7 years, but every time I planned some obstacle came up. This time I made…
Khaman Dhokla has been a favorite with me since I was a little kid. I remember a small farsaan shop of a Gujju vendor who used to prepare some Gujrati snacks. He used to make them at home and bring them at his shop, very small shop but his preparation was very hygienic and had…
Aaloo paratha is one of the most popular breakfast of North Indians. These are prepared in numerous styles , but how ever they are prepared they are relished by everyone. Ideally fried in desi ghee and served with fresh chilled curd they are a treat . With me, the Aloo Parathas have nostalgic memories.…
Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available all over Italy in somewhat different forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture. The minute I read that Granita is served for breakfast,…
A crostata is a “rustic free-form version of an open tart” which may also be baked in a pie plate. Traditionally a crostata consists of a pie dough , and a generous filling. It can be either sweet or savory. . Sweet variations use fruit preserves as a filling, typically apricot, cherry, peach or…
BM # 56 Week : 4 , Day: 5 Theme: Breakfast across countries Country : Italy Today is the fifth day of this week and we are working on breakfasts across countries. For today I have chosen to cook Italian Breakfast. The traditional Italian breakfast consists of caffè e latte (hot coffee with…
Panna cotta is an Italian dessert of sweetened cream thickened with gelatine and moulded. Since I do not use gelatine I used agar agar powder to make the dessert. I had made a Chocolate Panna cotta long back, which had turned out really sinful, but that was really long back. some time back I also…
BM # 56 Week : 4 , Day: 4 Theme: Breakfast across countries Country : Costo Rica Costa Rica is a country in North America, and today we are going to enjoy it’s traditional breakfast. Costa Rican Cuisine is known for being fairly mild, with high reliance on fresh fruits and vegetables.Rice and black beans…