Double Chocolate Chip Cookies

How to make Double Chocolate Chip Cookies

           If you love Chocolate, then you can't afford to miss out on these decadent cookies. Why would you, when you get double (triple, actually) the dose of chocolate in it. There should be a caffeine-alert sign placed near these yummy cookies with all that chocolate going into it. A couple of these cookies are sure to give you a caffeine jolt. Yeah, these mouthwatering chocolate chip cookies are mixed with melted chocolate chips and baked with more chocolate chips with just the right amount of sweetness, it's impossible to stop, after eating one of these deliciously decadent cookies. Chewy in the center, crisp on the edge; easy to make at home and fun for everyone to eat. I just love these when they are warm & just out of the oven. I can't believe how many of these were gone, even before it hit the dining table. Of course, my son & I reminded ourselves that we had to save some for Santa. Boy, am I glad that Santa is not like the Hindu gods & goddesses & doesn't mind having pre-tasted cookies ;o)

Makes about 27 Delicious Cookies

Ingredients:

2 oz Milk Chocolate chips

1/4 cup Butter, Softened

1/4 cup Shortening

3/4 cup packed Brown Sugar

1/2 Tsp Baking Soda

1/4 Tsp Salt

1 Egg

1 Tsp Vanilla

1 1/4 cups all-purpose flour

3 oz (60% Cocoa) Dark Chocolate, coarsely chopped

3 oz Semi-Sweet Chocolate chips

Special Equipment's required:
An electric mixer

Irresistible Hot Cocoa/Chocolate

How to make an Irresistible Hot Cocoa in 3 minutes

                 

         There's something about hot chocolate - A well made hot chocolate can brighten your day & bring a smile on your face, even when the skies are gray with sub zero temperatures and the only flowers are the icicles on the eaves and the beads on each twig. There's nothing better than sipping on a mug of piping hot cocoa with X'mas songs in the background & watching a snow covered territory; all from the comfort of staying warm indoors; at least for me.

         Most of us just use the ready mix to make Hot Cocoa; i did too, until i tried this recipe. Now i don't think I'll ever go back to the store-bought mix again. If you like the convenience of the mix, you can store all the dry ingredients in a jar & just add milk & Vanilla, when you are ready to serve. The store bought mix has a lot besides Sugar & Cocoa - artificial flavors, preservatives, colors & what not. Plus, when you make your own; you can control the sweetness as well as the amount of chocolate (X 2) that goes in it. Plain hot cocoa is something in itself, but with whipped cream & chocolate shavings on top, imagine the smooth & creamy deliciousness in your mouth & you will want one right away :) You can even drop a square of your favorite chocolate into it.

Ingredients for 1 serving:

2 Tbsp Sugar

3 Tsp Cocoa powder (Go for the best)

Dash of Salt

1 Cup of Milk

1/4 Tsp Vanilla extract
Unsweetened Whipped Cream
Grated Chocolate/Chocolate shavings
Few Marshmallows (optional)

Kariveppillai Podi / Spiced Curry leaf Powder

How to make Kariveppillai Podi/Spiced Curry Leaf Powder

          The name itself, takes me back to the days when we would get requests from the kitchen for fresh Curry leaves.  We had a tree in the backyard, that was two stories high, so we would go to the roof of the building to lean over & grab a few tender Curry leaves for cooking. Although  they're an essential component of South Indian cooking; they add a subtle aroma and complexity to simple dishes. Most of the time, the Curry leaves are promptly picked out of the plate & discarded. Is it because, we are not aware of it's nutritional benefits? These dark green leaves are believed to possess anti-diabetic properties amongst numerous others health benefits.

           This recipe is one attempt at preventing the disregard that we have for  the humble Curry Leaf. Ever have lot of curry leaves around & wonder what to do with them? Try this recipe and serve it with hot rice with a drizzle of sesame oil/ghee; it also tastes delicious sprinkled on curd rice. Some even like it with Idli's & Dosa's too. I'm sending this delicious recipe from Meenakshi Ammal's book to this week's CCChallenge.

Ingredients:

Curry Leaves - 2 Cups

4 Dry Red Chillies
1/2 Tbsp Black Peppercorns 

1.5 Tbsp Urad Dal

Marble sized, seedless Tamarind 

A pinch of Asafoetida

1 Tsp Sesame oil

Salt - 1 to 1.5 Tsp as preferred

Peerkangai Thuvayal/Ridge Gourd Peel Chutney

How to make Peerkangai Thuvayal/Ridge Gourd Peel Chutney

              When we peel any vegetable/fruit & discard the skin - we are bound to lose some micro nutrients & fiber along with it. Although the skin of the Ridge Gourd looks very tough, almost like an Alligator's back; it gets a little soft on cooking & even better upon grinding. I'm not sure if our grandmother's knew about the micro nutrients or they were trying to efficiently use all parts of a vegetable to feed their families; while cutting back on their grocery bills. The tamarind & other spices added to this Thuvayal adds a punch to this ordinary accompaniment.

Lobia Rassedar / Black Eyed Peas in Aromatic Gravy

How to make Lobia Rassedar

                  I was a stranger to the black eyed peas until my better half introduced these nutritious beans to me.  I wonder why, these tasty beans were never a part of our diet, in my mom's place... Was it because it was not easily available, where we lived? Or was it because, she wasn't exposed to these? Anyways, I'm glad, these beans found me! My better half prepares the black eyed peas a different way, which is also tasty. Sometimes I think about starting a section of 'Bachelor Cooking' on this blog, because there are whole lot of items he can cook; the only problem is, I can never get the measurements right - mostly because, if he's cooking, then he acts as the master chef & treats me like his probie assistant in the kitchen. To top it off, he claims he finished the job in half the time, i take !! I wonder, how that happens ? Jokes apart, there are quite a few of his dishes I'm a fan of, which deserve a space on this blog. I hope he doesn't read this post,  if he does,I'm sure he'll get euphoric & use my words to his advantage someday :)

              For the CCChallenge this week, i decided to take up this recipe from one of  Sanjeev  Kapoor's Simply Vegetarian books. Although I have tweaked the recipe a little bit, to make it more flavorful & creamier - it is a delightful recipe you must try. 

Koyya Pazham Puli Kuzhambu / Guava in Tamarind Gravy

How to make Koyya Pazham Puli Kuzhambu

          Guavas are eaten differently in different cultures, but I prefer them just plain, with no dips or sides. They are a little tart & delicious when they are not ripe, which is how I like it. The Mexican Guava beverage (Agua  Fresca)  is refreshing drink, one should try. Guavas have a high level of pectin & are great for making preserves, jams, marmalade's & toffees. Oh... what I wouldn't do for those delicious & chewy guava toffees right now, sigh !!

           

          For this week's post I decided to do one of Chef Jacob's recipe that I had written down in my dairy.  I was so shocked & saddened to the hear the news of his demise at such an early age, last year. He had become a part of so many homes, by being the host of a variety of cookery shows on television. The name of this dish intrigued me, and i made a note to myself  to try this one, the next time i get my hands on some yummy Guavas. I chose, just ripe Apple Guavas (which has a white flesh) so they don't get mushy & disintegrate while cooking. Make sure you remove the seed portion of the fruit, unless you have strong teeth & enjoy eating the seeds as well.

Gingery Date Treats

How to make Gingery Date Treats

           These delicious chewy treats were made as a part of the weekend menu for our dear friends, who were visiting us from out of town. I had made Chocolate Cup Cakes with Chocolate Glaze topped with pecans for adults & candies for the kids, which turned to be a hit. I chose this as a second treat because, I wanted something that was egg less for them. I was delighted to find this recipe in a book called 'Incredibly Easy Desserts' just in time for their visit. These treats are a healthy choice for adults & kids as well, with Candied Ginger, Dates & Pecans. If you like Ginger, then you will love the mildly spicy flavor from the candied Ginger combined with the sweetness of the Dates and the crunchiness of the Pecans.

Makes about 4 dozen

Ingredients:

1.5 cups Gingersnap crumbs (about 20 broken cookies)

1 cup finely chopped Pecans

1 cup finely chopped Dates

1/2 cup finely chopped candied Ginger

1/4 tsp Salt

3/4 cup powdered Sugar, divided

1/2 cup light corn syrup

Thippili Rasam

How to make Thippili Rasam/Long Pepper Soup

         With the holidays coming up, I had other things on my mind this week & had no clue as to what I was going to post for Valli's CCChallenge this weekend. Although, I did have a few posts in the draft; I wanted to make something different. Thanks to my MIL for suggesting this Rasam; after hearing my (mild, but annoying) cough. Whether it's just a tasty treat or a homemade cure for digestive problems or the common cold, I think we should value & preserve our family recipes & techniques, before it's too late. Don't get me wrong, I agree that the modern medicine has millions of concoctions for every ailment in the book; but sometimes, the homemade cure is all you need. Note the underlining here :)

          Thippili (Tamil), Pipara/Pipli (Hindi), also known as Long pepper (Piper longum) is a precious fruit known for the welfare of the digestive and the respiratory systems. These pungent, dried pepper fruits are filled with a myriad of medicinal benefits to our body. It's believed to help in digestion, act as an exceptional expectorant, increase memory & immunity, and strengthen the nervous system. Research Scientists at the Broad Institute and Massachusetts General Hospital have found that special compounds found in the Long pepper kill cancer cells. You can find more about Thippili on the wiki. Contrary to the name, this is not spicy as you might think (on your tongue), but you can feel the mild heat (think of cloves) down your throat. I found this recipe in a Meenakshi Ammal's cookbook, that my mom bought for me to save my future hubby, just before my wedding.

Cashew Wheat Appam

How to make Instant Cashew Wheat Appam

              As soon as Deepavali was over, we (as kids) used to start looking forward to Karthigai Deepam; reason being that we could repeat some of the favorite rituals again; like lighting up the house with dozens of oil lit lamps, eat some goodies & finish up what ever fireworks was left over from Deepavali. Compared to Diwali, the Karthigai Deepam was much conservative; in the sense, it didn't have the novelty or showiness of Diwali; every aspect was low key & in moderation. Yet, the images run through my mind, when I think of this festival - the purchase of new clay lamps every year, rows of oil lit lamps outside every house, every room in my house had to have a oil lit lamp (requiring frequent inspection & refills) & not to forget the time spent in front of the mirror with the lamps in hand :) Everything looks n times beautiful in candle light, you got to agree!!

               I know this post is a little late - since the Karthigai Deepam is an evening affair, I didn't have the time or privacy to do my post yesterday. If my little one sees me working on the laptop, he expresses various degrees of displeasure, until he successfully takes over & gets in control of the machine.

               The Cashews are optional, but they do add a layer of flavor, when you chew on this delicacy. You can either deep fry in oil or use the Kuzhi Paniyaram pan, if you want to cut down on oil. It tastes delicious, with a crispy outer shell & soft chewy center. There are many variations to the Appam - can be made with Rice flour, All purpose flour/Maida; can be made with sugar instead of Jaggery, etc.

Makes approximately 20 Appams

Ingredients:

1/2 Cup Wheat flour

2 Tbsp Rice flour

2-4 Tbsp Roasted & powder Cashew nuts

3 Tbsp Fresh grated Coconut

Salt - a pinch

1/8 Tsp Cardamom powder

3/4 Cup powdered/crumbled Jaggery

Oil - 1/2 cup or less

Ghee - 4 Tbsp

Spiced Cauliflower Rice

How to make Spiced Cauliflower Rice

                While I was looking to make something, other than the usual Biryani & I stumbled into this recipe  in a collection of  variety rices book, that I had hardly peeked into.So, this is what I'm sending to the 2nd week of  CCChallenge. Although I wasn't sure how this would turn out; I took a guess based on the ingredients & decided to go ahead, putting the whole family's lunch at stake!

          I turned to check on my 2 year old, just to make sure he is not eating anything toxic, but there he was like a beautiful angel, reading a picture book. He was pointing to the pictures & saying the name of the object & what we do with it. He said Sofa - Sit, Cereal - Eat, Milk - Drink & Bed - Jump!! According to him, the bed is for jumping, but you could sleep on it as well, if you like; which reminded me of the song "5 little monkeys jumping on the bed" & i hope this mama does not need to call the doctor.

           My gamble with the lunch, paid off big time and the result was a mildly spiced, aromatic & flavorful rice with lots of veggies to nurture your family. You can serve it with a Raitha, if you like. I made Beetroot Raitha to go with it (will post that recipe shortly).

Chettinaad Kathirikai Vathakal (Sauteed Brinjal)

How to make Kathirikai Vathakal/Sauteed Brinjal

                      Brinjals are one of the versatile vegetables, don't you think? Anyway you cook it, they adapt to your ingredients & method. Those are some of the reasons, why I use them a lot in my kitchen. This recipe requires no Onions or Tomatoes, so I ended up making this when I ran out of most of the groceries & had just the ingredients needed for this recipe; which i found in a book that Mom had given me. Just in time for the CCChallenge, I had signed up for! This was so good to eat by itself  that half of, what i made, got over even before our meal time. That made me think it could even be served on tooth picks :) A recipe so simple shouldn't be left out, without trying!

Coconut Burfi / Candied Coconut bars

How to make Coconut Burfi (with step by step pictures)

           Have you ever tried eating freshly grated Coconut with a sprinkle of Sugar on it? It is so succulent & sweet; no wonder it's used to enhance a variety of dishes like Idiyappam & Puttu etc. Now that we know it's a fail-proof combo, how can we doubt the taste of the traditional Thengai Burfi made with just a few simple ingredients at home? My Grandma is known for making this burfi so often, that we started expecting it from her every time we met her; no wonder it's my Dad's favorite sweet from childhood. I made a larger batch so I can share the joy with my friends for the festival of lights. What are you sharing with your dear ones, for this Diwali?

Sweet Somasi (Karjikai)

How to make Sweet Somasi (with step by step pictures) 

             Weeks before Diwali, Mom & Grandma would start the preparations for Diwali. They would take out the largest containers in the house, to store the sweets & snacks; which would then be distributed to all neighbors, friends & family. Diwali was a mega celebration in my home - I used to look forward to it, even more than my birthday :) 

            The Somasi was only made for Diwali in our house. The filling by itself can be a snack; i had some left over luckily! The outer shell is crispy & not sweet; the inside is coated with the sweet filling & satisfies your sweet tooth. If you have the Somasi mould, it might save you some time; but if you don't, you can still make it successfully, like I did. 

Ingredients:

Makes about 20 medium Sized Somasi's

For the filling:

1/2 Cup Roasted Gram (Chutney Dal) - Powdered

White Sugar - 3/4 Cup

Dry Grated Coconut flakes - 2 Tbsp (If using fresh grated coconut, dry roast until it's dry)

Khus-Khus - 1 Tbsp (Dry roasted)

Cardamom powder - 1/4 Tsp
Optional
Broken Cashews - 2 Tbsp roasted in 1 Tsp Ghee

For the shell:

All purpose flour/Maida - 1 Cup

Oil - 2 Tbsp

Salt - 1/4 Tsp

Water - Approximately 1/4 Cup (some extra water for sealing the shell)

Oil for deep frying

Mullu Murukku

How to make Mullu Murukku (Easy Diwali Snack)

          Deepavali, is a lot like Christmas for Hindu's, although we are not big on the gifts - we exchange treats!! The thought of Deepavali never fails to excite me, till date. During my tween years, I remember the sleepless nights on the eve of Deepavali, eagerly waiting for somebody to wake up; so I can too. The pre-dawn Ganga Snanam (Oil bath); a huge volume of phone calls & guests who visit, to give their Deepavali greetings & pass on some dry fruits, sweets or even fireworks. I used to get all dolled up, to go to almost every house on the street & share the sweets & savories made in our home. Not to mention, the numerous oil lamps every where you see - in every room of the house, on every window sill & even on the roof, if it was accessible. My brothers on the other hand didn't care much for anything else, except munching on the treats & the fireworks; tons & tons of fireworks :o)

        I first learnt, how to make Kai Murukku's (made using your hands; without a Murukku press) from my great Grandma; she was the one, when it came to making gigantic batches of crunchy-munchy snacks for Deepavali. It's been a while since I thought of her; but now I miss her very much :o( I hope her blessings are with me, although she isn't. OK! I think, I've rambled enough, let's get to the recipe now.

Makki Chi Bhaji (Corn in spiced gravy)

How to make Maharashtrian Makki Chi Bhaji (Corn in spiced gravy)

               If you are looking for something different than your usual accompaniments for your Roti or Rice, then look no further. This Maharashtrian (a state located in the western region of India) side dish made with fresh/frozen Corn, is your answer. The aromatic flavors of the Goda Masala, combined with the sweetness of the Corn & the tanginess of the lemon juice makes this a bold & aromatic gravy, to go with your meal. This accompaniment is capable of adding a punch, to your usual menu.

Masala Karasev

How to make Masala Karasev (with step by step pictures)

          What's better than hot Tea or Coffee on a cold rainy day, you ask? The same hot beverage along with crunchy & spicy, Karasev! The South Indian, Karasev (Spiced Sev) is traditionally made by pressing the dough on a Ladle held over hot oil, which can be cumbersome & tedious. The easy route for Kara Sev is to make it using the Murukku/Chakli Press & when it has cooled down, break it into pieces to resemble the Karasev. The Pepper variety is my favorite, but this recipe scores the win with its special ingredients.

      I fondly remember the days when my son tries to sneak into the kitchen & steal the whole jar of Kara Sev out, while I'm busy making the next batch :) This is a must-have for Diwali in our home, but it's actually an anytime snack. When stored in an air-tight container, it stays fresh for weeks together, but I bet, it won't last that long :)

Capsicum (Green Bell Pepper) Masala Rice

How to make Capsicum (Bell Pepper) Masala Rice

            There are days when I am left wondering what I could make for the lunch-box, with the ingredients on hand. This is an easy variety rice, that will please your family for sure. The freshly ground masala adds a zest to the sweet & aromatic peppers; while the roasted Peanuts & Lentils/Dals add a delightful crunch to this  flavorful rice.

         

                

Mysore Pak / Besan ki Burfi

How to make Mysore Pak (with step by step pictures)

             The popular Mysore Pak didn't make it to my favorites list until I tasted the soft Mysore Pak that became widely available in stores. This recipe will result in a neither too soft, nor too hard Mysore Pak; it wouldn't be greasy on your fingers but would crumble as soon as it touches your pearly whites. This is an excellent sweet to make for festivals like Diwali as it stores well for weeks together. Once you get the hang of it, this is also an easy sweet to make with just a few commonly available ingredients, right at home. This is one dish, that will keep you on your toes, but the results are well worth the effort.

Paavakkai Pitlay/Bitter Gourd Gravy

How to make Paavakkai Pitlay/Bitter Gourd Gravy

                  In my childhood days, my Grandma often made this Pitlay & various other dishes with bitter vegetables; exclusively for my Grandpa who loved them. Back then, I never understood how somebody could love something bitter in taste (I still don't). It took years, for me to change from total refusal to reluctantly sampling the bitter vegetables like Paavakkai, Sundakkai and other rare & odd tasting, plant products. I can now, proudly say that the Bitter Gourd is a commonly cooked veggie in my kitchen. Fear not, my friends - Just follow my tricks to eliminate every ounce of bitterness from this gourd & reap all the benefits from it. 

Potato Masala with Animal Pooris

How to make Potato Masala (for Masala Dosa & Poori's)

             As I remember, the famous 'Poori-Masal' must have been one of the top selling combos in South Indian restaurants, in the 80's. Back then, there were just a few items on the menu and only those limited number of items would be available any where you go - I wonder how foodies like me, survived those periods, with so little to choose from.

       All said & done, the Poori-Masala is a hit in almost every family; but I had to think of a way to make it, a winner in my family, because my son would neither eat Poori's nor the Potato Masala. Thanks to Cookie Cutters! I was so glad, when he declined to share his Poori-Masala with us & ate something new, without making any funny faces.

Savory Kuzhi Paniyaram / Kaara Kuzhi Paniyaram

How to make easy Savory Kuzhi Paniyaram

                     

                Compete with authentic South Indian Restaurants by serving these famous breakfast/tiffin item from Chettinaad!! If you have not tried making these, you will be surprised to know how easy it is, to prepare these with the Idli batter that's commonly available. All you need is the the Kuzhi Paniyaram Pan  & the rest of it is a breeze. It goes with a variety of accompaniments and it's totally up to you. I served these with Onion-Tomato chutney, simple Coconut chutney & Peerkangai (Ridge Gourd) thuvayal here. Although it's pretty simple, I have elaborated the steps with lots of pictures to help, for the novice cook.

Boondhi Payasam

How to make Boondhi Payasam/Kheer

               We have all tasted the delectable Laddoos; Boondhi Laddoo, Motichoor Laddoo and the heavenly, Tirupathi Laddoos. No matter which ones you have on hand, you can whip up this Dessert/Prasadham in no time. I decided to make this wonderful Payasam, for Krishna Jayanthi this year after hearing about it from Mami (my MIL). Luckily I had Laddoos, on hand & the rest of it was a breeze.

Fresh Strawberry Granita/Popsicle

How to make Strawberry Granita/Popsicle

        Summer is almost over & if you have strawberries on hand, you should try this crowd pleasing recipe. It's an excellent way to use up over ripe strawberries and indulge in; guilt-free. You can easily turn this into Popsicle's for the kids, if you like. A low calorie, light & healthy summer treat for all age groups.

Sabudana Kichidi / Jawarisi Upma

How to make Sabudana (Tapioca pearls) Kichidi

         This is a popular Vrat (religious fast) recipe in Maharashtra, India-but you don’t have to be fasting to enjoy this chewy, hearty dish. Being rich in Carbs, this can be served for breakfast or an evening snack.

       You will love the delicate balance of spicy-sweet & tangy flavors in this savory Upma, which is further made interesting, with golden roasted potatoes and crushed crunchy peanuts. This can be eaten by itself, but if you like; you can have some yogurt or pickle on the side & gobble away.

Instant Mango Lassi

How to make Instant Mango Lassi

                   If you are far away from home; it's not easy to get your hands on the famous Indian Mangoes which are sweet & rich in color with a smooth texture. Mango Lassi is a global favorite. Traditional recipes, call for canned Mango pulp or fresh, ripe mangoes. Since I didn't have the traditional ingredients, readily available, I decided to use the store bought Mango juice/drink to make this Lassi & 'Voila'!! - You don't have to wait for a special occasion to whip up this Lassi, anymore.

Tricolor Sandwiches

How to make Tricolor Sandwiches 

         Sandwiches are a great option for travel or wrapped up, on the run. The fresh Carrots give it a crunch and the Paneer adds a soft chewy texture to it. The sweet, tangy & spicy flavors of the chutneys make this an interesting sandwich. The colors, create visual interest & is inviting to kids, and adults as well .

Pistachio Meringues

How to make Pistachio Meringues

              Have you heard of 'Forgotten Cookies'? These light, airy and sweet confections will satisfy your sweet tooth. Makes a good adult cookie as these are Fat Free & high in Protein. Try them out and take a bite, today.

Makes 8 to 10

Ingredients 

2 oz (50 g) unsalted, shelled Pistachio nuts

2 egg whites, at room temperature

1/3 cup of sugar

Special Equipment's required:
An electric mixer

Chow-Chow Poriyal/Curry

How to make Chow-Chow Poriyal/Curry

(Chow-Chow is also known as Chayote Squash or Bangalore Brinjal)

            The Chow-Chow is usually used in Sambar or Kootu in South India. This is not a usually prepared in south Indian homes, but is a very tasty recipe. I would say, the ingredients & the way it's used in the recipe, bring out the flavor of this squash, best. The flavor of the chillies and spices hit your taste buds first, and when you bite into it, you find it mildly sweet & juicy. The peel can be saved to make a chutney, if you like; that can be an accompaniment for Idli, Dosa & Upma varieties.

Easy Mexican Mini Pies

How to make Mexican Mini Pies

      Is it a Cup Cake? Is it a Muffin?  No, it's a Mexican Mini Pie!! These Mexican Mini Pies can be easily made using pancake mix and muffin tins. These delicious cheesy pies are stuffed with savory black beans, onion and corn. These Mexican Mini Pies can be served as a starter and is a great finger food for casual gatherings. I skipped the Sour-Cream and garnishes, so it would be easy for kids to handle.

   

Strawberry Spinach Salad

How to make Strawberry Spinach Salad

             I like salads, but my better half does not care for it. That's a hurdle I come across every time, I want to order a salad; because he wouldn't share it with me. When I decided to make my own salad, at home. Hubby dear, was interested and lingering around; to see what I was going to whip up, with the Strawberries & Almonds, until; I brought the Spinach out of the refrigerator and then - Poof!! Magically, he had disappeared from the kitchen. 

          Plump, ripe strawberries; fresh, crisp spinach and toasted almonds along with the sweet balsamic vinaigrette makes this a crunchy, sweet and tangy salad.

     

Aaloo Gobhi (Spiced Potatoes & Cauliflower)

How to make Aaloo Gobhi (Spiced Potatoes & Cauliflower)

          This simple combination of Potatoes, Cauliflower & a tasty blend of spices is a traditional North Indian accompaniment. Although this is not a gravy, it is aptly moist to accompany any variety of Roti or Rice. Very little oil is used in the making of this dish, hence making this a healthy option for people of all age groups.

Carrot Halwa

How to make Carrot Halwa

            My hubby is the Halwa specialist of the house, or so he likes to call himself. He made this delicacy just in time, for Mother's Day. I like this Halwa, especially because it's main ingredients are carrots & milk, which means that fussy eaters get the nutrients & fiber, without even realizing what's in it. This can be served cold or warm with a scoop of vanilla ice cream on top.

Toffee Apple Cake

How to make Toffee Apple Cake

           It's pouring down here, and although it would be ideal to have something spicy and crunchy to munch on, I can settle for this warm & gooey Toffee Apple Cake. Don't get stumped by the length of this recipe; it is explained in detail for your understanding and convenience.

Serves 8-10
Can be frozen for up to 4 weeks.