BM # 68 Day: 15 Theme : One Category – Bread Sandwiches Sub Theme – Sandwich Platters Caramel is one of my favorite flavors and I love home made caramel. I normally love to keep a small jar in my fridge. It’s toffee like lingering flavor is literally to die for. This is a…
BM # 68 Day: 15 Theme : One Category – Bread Sandwiches Sub Theme – Sandwich Platters The idea of making the platter came from these Fruit sandwiches . On every visit to Japan I must have these sandwiches. The bread there is super soft and the sides are neatly trimmed. A generous layer…
BM # 68 Day:15 Theme : One Category – Bread Sandwiches Sub Theme – Sandwich Platters For the last day of this week I have a sandwich platter where I have a Dessert Sandwiches. I conceived the concept of Dessert Sandwiches from Japan. It was way back, nearly ten years back when I first…
BM # 67 Week: 2, Day : 3 Theme: No Bake Desserts With the mango season going I wanted to make a couple of desserts with it. Yesterday it was Mango Fruity Delight and for today it is a Jello. I am making these desserts under No Bake Desserts. Jellos are normally made with…
BM # 67 Week: 2, Day : 2 Theme: No Bake Desserts With the mango season going my heart sinks , this is one fruit which is my favorite. I have it for breakfast, lunch and dessert. Before the king of fruit disappears I have a very very delicious and healthy dessert for you. I…
BM # 67 Week: 2 , Day : 1 Theme: No Bake Dessert For the first day under No Bake Desserts I have a sinful chocolate pudding. This is a dessert that I took for a party. The host asked me to get something really nice and that confused me. I did not have much…
BM # 65 Week: 1, Day : 2 Theme: Summer Coolers For Day 2 under summer coolers I have Strawberry Lollies. I made these with the ready strawberry syrup that I had. The syrup just had strawberry flavoring and some edible color. I normally stock a lot of such sharbats , squashes and crushes. They…
BM # 63 Day : 6 Theme: Regional Cuisine Cuisine : Sindhi Falooda is my pick with the alphabet ‘F’ in our Journey through the Cuisines. We Sindhi’s pronounce it Faloodo, emphasizing on O. Falooda originally comes from Persia, and I was surprised to read that it is popular in many countries,…
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…
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,…