RecipeMuncher

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

Travelling is great but it can really suck the energy out of you especially towards the end when you sink back to reality.  This is exactly how I am feeling right now after returning from a 9 days 8 nights road trip down south to Bavaria area, Koenigssee and beyond to Austria at the border.  We covered and saw a lot, both by car travel and a little hike when needed.  I guess it will take a

My Kitchen Café is open, graced by the presence of yet another very good friend, so please come inside and meet her. This month, I’m happy to have Asha who blogs at Fork Spoon Knife. I have to, once again, give Twitter the credit of having introduced us to each other.

Rather than tell you about her myself, I thought I would ask Asha to share something about herself so that you could get to know

My Kitchen Café is open, graced by the presence of yet another very good friend, so please come inside and meet her. This month, I’m happy to have Asha who blogs at Fork Knife Spoon. I have to, once again, give Twitter the credit of having introduced us to each other.

Rather than tell you about her myself, I thought I would ask Asha to share something about herself so that you could get to know

Last month, four of us fellow food bloggers and tweeps happened to get together by chance, and decided to each explore how we could make a good Red Velvet Cake without artificial colour. We even called ourselves the Velveteers (since our mission was a Velvet Cake).

We enjoyed doing that so much that we decided we would make this a regular affair, exploring food and techniques that we were all

When I saw we were making Cannoli this month for the DB challenge, I must say I was a bit relieved. Even though I have never seen a cannolo before, I have had more success with things Italian than French when it comes to these challenges.

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry,

When I saw we were making Cannoli this month for the DB challenge, I must say I was a bit relieved. Even though I have never seen a cannolo before, I have had more success with things Italian than French when it comes to these challenges.

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry,

Diwali, to those who celebrate it, conjures up images of lit up oil lamps at dusk and enthralling fireworks displays in the dark sky. It also means plenty and plenty of sweets! In Palakkad Iyer homes, we also make traditional savoury snacks like murukku, pokkuvadam, thengozhal, muthusaram, etc.This Diwali, my choice of a savoury snack was muthusaram. Muthusaram (also referred to as “mullu murukku

This is a recipe I found inside a pack of lemongrass tea which was gifted to me. It is a Sanjeev Kapoor recipe and what caught my eye was that it was a baked version of a traditionally deep fried savoury Indian snack.

I have very vague memories somewhere in my childhood about eating the deep-fried namakparas, which I knew as "diamond cuts". I also remember my mother making these. She would

This is a recipe I found inside a pack of lemongrass tea which was gifted to me. It is a Sanjeev Kapoor recipe and what caught my eye was that it was a baked version of a traditionally deep fried savoury Indian snack.

I have very vague memories somewhere in my childhood about eating the deep-fried namakparas, which I knew as "diamond cuts". I also remember my mother making these. She would