I’m always on the lookout for easy recipes that are quick to put together and cook up, while also being nutritious— a perfect workday meal. This recipe was a product of things I found in my fridge and pantry that I realised would work beautifully in a roast.
The average and sometime sub-par canteen and mess food of my college years often saw us venturing out to restaurants for a culinary break of sorts, where the dish that nearly everyone would most easily agree on ordering was Palak Paneer. When in doubt, order Palak Paneer.
Delhi carrots have been in season for a while, and one of the best things to do with them is to turn them into delicious Gajar halwa— a light (if prepared this way) and relatively healthy preparation for the winters. This is something I cook up more than twice a year, and have been working on a recipe that maximises its nutritive value (in providing adequate fibre, beta carotene and potassium).
Inertia and procrastination have kept me from posting here for a while now, but I plan to fix that this month. I’ve always wondered how many people out there actually read these posts; not just follow but actually read them. Then the other day I actually ran into someone at a party who has been a regular reader of both my blogs and I felt like I ought to get back to it, even if it were for a small group of people.
I’ve been looking for a recipe for a good boozy chocolate cake for a while now. Not the ones with a ‘hint’ of brandy or vodka or rum, but one that punches you in the face like a tequila shot (while not necessarily having to be tequila), while still being delicious enough to want to finish the rest of the slice that booze-punched you in the face.
Many recipes (especially custards and lemon tarts) call for the use of multiple yolks, but most of these recipes aren’t thought through completely, and end up with large amounts of egg white that mostly have to be thrown away. Some people make egg white omelettes out of them, others find different uses, from thickening corn soup (Indian restaurant style), egg washes or even face masks.
Mango season is almost ending, with the onset of the monsoons here in Bombay. But there still are parts of the country where you’ll find mangoes in the markets.
The idea to make this cake happened spontaneously one day, when I thought to myself that chocolate and mango would work so well in a dessert together. A short bout of Googling later, I came across this recipe and I knew I had to make it one weekend. So I did.
The traditional approach when it comes to making mango desserts is to always use Alphonso mangoes. I believe this is a little unfair to the absolute abundance of different varieties of mangoes available in the country, each with it’s own special flavour, texture and sweetness.