T
hese past 3 years of blogging, Facebook and Twitter have introduced me to many food bloggers and their blogs. Most of these bloggers live in different countries, even continents and come from culturally diverse and different backgrounds from mine. However our love for good food and desire to explore and discover this beyond our comfort zones and cultural boundaries is what keeps us cooking
N
o sweet tooth can resist fudge but we’ve got some Fudge here that will appeal to even the staunchest of sugar haters. The only thing is this Fudge isn’t food!
Fudge is our five month old cocker spaniel and his name suits him perfectly, as our daughter keeps reminding us. He’s a beautiful golden, almost caramel, colour and is soft and sweet just like the real deal.
I haven’t had much
K
ohlrabi (German Turnip)or the Knol-Khol as we call it in most parts of South India, is not exactly one of the better liked vegetables in our home. It is a rather bland tasting vegetable not to mention its almost alien looking Kraken-like appearance. Its blandness lends itself well to cooking since you can mask its appearance with spices and ingredients of your choice.
But for someone (
This is the second post in the series I’m writing on food photography. The first post was a discussion on whether to upgrade to a DSLR or not. If you do decide to get a DSLR don’t desert your P&S because it has advantages the DSLR doesn’t. A P&S has the advantage of small size, easy portability and doesn’t call attention to itself the way a DSLR does.
If your choice was to buy or upgrade to a
The Daring Bakers are at it again and it’s more of the sweet stuff. Much as I love doing the challenges which keep adding to my steadily improving baking skills, every time a challenge is posted at the forums I keep hoping that it would be something savoury. So when I saw we would be making Panna Cotta and Florentine Cookies, I wasn’t very excited to be baking something sweet again.
On the
You may be aware of the existence of these Babes (The Bread Baking Babes aka BBBs) who’ve been exploring the world of breads for the past 3 years. I’ve joined them on some of their bread baking adventures, on and off (I must confess more off than on), and discovered some great breads along the way. I’ve baked their Sukkar bi Tahin (Beirut Tahini Swirls), Pane di Pasta Tenera Condita (Italian
It has been a week since my last post and it’s not because I haven’t cooked or baked. I just decided to take a week off from blogging to enjoy a little more “family” time than usual but I am back with these little filled buns called “Poğaça” (pronounced POH-gah-cha). I first made these about a couple of weeks back and, once again, I have to thank Finla because she was responsible for that in
I’m back as promised, with the remaining two truffles that I mentioned in my previous post. You know what they say about keeping the best for the last? Well, these two are my personal favourites out of all five kinds of truffles I made this time, and a bit little different from the others flavour-wise.
But before I go onto those truffles, let me mention the giveaway. This giveaway is not for
One thing that a whole lot of people look forward to in February has to be Valentine’s Day. Love is definitely an emotion that needs to be celebrated and if there has to be a special day for that every year, so be it. Unfortunately, Valentine’s Day no longer seems to be about celebrating love but more about the illusion of it. Personally, I’m not a Valentine’s Day fan (or at least of it in its
I first saw this loaf from Tartine on Mark’s blog and bookmarked it to try. It is a different matter that it has taken me over a year to actually make it and then a little over a month to post about it! That’s what happens when you have list of bookmarked recipes that is a couple of miles long. One tends to lose track of what’s on that list.
I had never really forgotten this particular loaf for
Nutella!
For a long time it used to be one of those things I used to hear a lot of food bloggers raving about on so many blogs but could not find here. Then a couple of years back it started making its presence felt on the local supermarket shelves. It was (and still is) quite expensive but I bought a jar to see what it was like.
Considering that it is mostly chocolate (well, cocoa actually)
If you are a regular at this blog, or even just pop into this kitchen once in a while, you might know that I am a part of a small virtual book-cook club. I haven’t been awfully regular there, but we’re a small bunch of bloggers who all recognise that life has a way of making its own plans for us and sometimes havoc with our good intentions.
Last month’s book choice was A Homemade Life: Stories
Having completed 3 years as a Daring Baker, I must admit that that the monthly challenge announcements no longer have the same effect they did when I first joined the group. Being someone with very basic baking skills, I still remember the first year of challenges used to leave me quite confused. Challenges I had never heard of that usually ran to at least 3 or 4 foolscap sheets, ingredients
Sometimes you get this urge to have dessert yet you don’t want something that involves a lot of effort and comes with a truck load of calories. Fruit is nice, especially these days when there’s such a variety of it around, but isn’t really going to satisfy that craving that only a dessert can. Chocolate is one fool proof solution but even though I’m a chocolate lover, there are times when I look
It all started when I last went vegetable shopping and found one of the stalls at my market had Brussels sprouts on display. Brussels sprouts are one of those non-Indian vegetables which are now being grown in India. Since they’re usually bought by the starred and fancier restaurants, Brussels sprouts are very expensive and usually bought in bulk by them. Yet I am beginning to see more and more
This is a question I have been asked a few times and is probably the best place to start a series of posts on photography. After all, photography starts with the camera and the best place to start anything is at the beginning. I am often asked questions and get the occasional mail about my photography so I thought it might be a good idea to put down some of my thoughts about my learning process
This is another one of those more common Indian preparations from the north which is invariably on the menu of most restaurants, small or big, that serve Punjabi or north Indian food. Almost everyone who cooks it has their own recipe for it so I don’t know if there such a thing as an authentic Palak Paneer.
Palak paneer is nothing but pan-fried fresh, soft Indian milk cheese (paneer) in a
Chilli con carne (chilli with meat) is a spicy stew with meat and beans in it and definitely not vegetarian. The vegetarian version has beans and usually a choice of 2 to 3 types of vegetables (sem carne/ sin carne). Serve it with some carbohydrates (bread or rice) and you have a well-balanced meal!
What actually goes into a chilli depends on who is cooking it, but a chilli isn’t a chilli
The first post here, this year, and I was thinking it ought to a bit different from the usual. I wanted to do a sort of “wrap up” as the last post for 2010 but somehow I wasn’t able to put down anything that would have been worth reading. Instead, I ended the year on this blog with a sweet note.
One is usually advised to go forward and not look back, but can there be a future without a past? So
All of you who have been visiting this virtual kitchen of mine in the past couple of days would have noticed that it is sporting a new look. This makeover has been in the pipeline for a while, and let’s just say that it was a rather long and narrow pipe! I had been looking for someone to redesign my site and about the same time Sunita happened to mention to me that she was starting a webdesign
With Christmas this month it was to be expected that the Daring Bakers challenge for December would be festive and we weren’t disappointed as our task was to make stollen.
The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends,
Let me begin by wishing everyone a fun filled holiday season with family, friends and lots of good food! I was just wondering how to start this post when I realised that many of my posts seem to be about what I don’t like!
I can’t help it if I do not like something and I’m not going to pretend otherwise. I’m not very fussy about food in general, but there are a few foods I really dislike and
Pooris and bhaji, another very popular Indian meal combination, is also comfort food at its best. How can every bite of a spicy potato curry wrapped in deep fried dough be anything else? Pooris are an Indian deep-fried whole wheat flatbread about the size of a largish cookie. The word “bhaji” typically means vegetable and this case refers to the spicy potato preparation that the pooris are eaten
That’s an answer I would expect from a child who was asked, “Why did you take it?” This is most definitely not the answer I would expect from an adult, but that was the answer I got when I asked that question. The "it" in this case was my photgraph which you see below.
Noodles Vegetable Cutlets
As food bloggers, most of us have experienced plagiarism or theft of our blog content at some time
