BM # 47 Week 4 Day 3 For the third day under North Indian starters, I have a kebab. I was slightly hesitant posting these as I was not very happy with the color of these, but let me tell you the taste is awesome. These kebabs are very healthy, with the goodness of peas,…
BM # 47 Week 4 Day 2 For day two under North Indian starters I have yet another tikki.This is a tikki which is very different from what I have posted before. How different?…well a different hand makes all the difference to the spices and ingredients. The tikki has been made by my DIL.…
BM # 47 Week 4 Day 1 When we talk of North Indian starters, the first starter I think of is tikki. I am fond of these and are always on my party menu. The variety of these is always different. For Day 1 I have Soya Paalak Tikkis.These tikkis are made with soya…
BM # 47 Week 3 Day 3 Day 3 I have a choco coconut roll under the Festival theme. These are also no cook and no bake rolls. They are actually simple and taste amazing. They somehow remind me of bounty bar, I guess because of the chocolate and coconut combo.My aunt saw this…
BM # 47 Week 3 Day 2 Christmas and New year is the time when you see maximum chocolates and cakes. Some how these two festivals are fully associated with sinful chocolate. For Day 2 under festival recipes here are some No Bake Bites . These bites are done in a jiffy but still…
BM # 47 Week 3 Day 1 For week 3 I have chosen festival recipes for Christmas and New Year. For Day 1 it is a trifle pudding that I made for my Diwali Dinner. Serving desserts it for Diwali does not mean that we serve just Indian sweets .This dessert was a part…
BM # 47 Week 2 Day 3 Day 3 and I shall take you to another region of Gujarat. Kutch. Kutch, given its arid land does not see too many green vegetables. People in this area usually dry whatever vegetables they can throughout the year. This practice has in fact given Kutchi food a…
BM # 47 Week 2 Day 2 Living in Gujarat, most of my friends are Gujarati. Different groups, different castes, to be frank, At times I get confused with their regional differences.Every time I cook a Gujju meal I always refer to my friends and jot down the details as explained by them. I have already posted…
BM # 47 Week 2 Day 1 For the second week I have chosen the theme, One State and three cuisines.Well I naturally chose Gujarat.Time and again I have written about Food from Gujarat. This is the state which has foodoholics and has a vast variety of food. Each region has its own specialty…
BM # 47 Week 1 Day 3 We are done with our main course as Tawa sabzi and starter as Ragda Pattice from Puranmal’s menu.We come to Day 3 and now is the time to serve the dessert. The menu had Indian sweets like Gulab jamuns, Halwa and of course Kulfi. I have a passion…