I'm sorry, dear blog, for ignoring you for a month! Cooking virtual food and reading about the foods of foreigners took up so much of my time that real cooking and real writing both took a backseat. Hoping to remedy that now!
Just to let you know, I hadn't given up on cooking for a month (what an idea!!!), just the blogging of it.
Here's some of what I have been up to in the past month...
Just to let you know, I hadn't given up on cooking for a month (what an idea!!!), just the blogging of it.
Here's some of what I have been up to in the past month...
A vanilla and chocolate layered icecream dessert, with a crumbled chocolate cake crust. Made it for my parents' anniversary since we all love icecream!
Gujiya and Shakarpare made for Holi... And this is when I got really close to blogging about it, but then realised that every single Indian food blog I could find had a gujiya post for Holi!
Pav-bhaji! Yes that is butter on top, and yes, that is the only butter the whole dish had :(
Then we started running out of spices, so we had to clean and grind some... Red chillies and coriander seeds drying in the sun.
Back to cooking and this time is was brinjal stuffed with pickle masala in gravy. Inspired by a dish I had at Khan Sahib, GVK One. If you haven't been there yet, I suggest you change that as soon as possible. Awesome ambiance and delicious delicious food! And great service too!
Kharbuja seeds being dried in preparation for peeling.
Even before mango-season starts, comes the season of kharbuja or musk-melon. Mango lovers would likely kill me for this, but I prefer a good musk melon over mango! And the best part? You can eat the seeds too!
And there was the lasgana that I made (my first attempt!) that looked and smelled so good that we had finished almost all of it before I remembered that I should have taken pictures. Will definitely be making it again!
The rising heat has brought with it the rising demand for ice-cream. And this was the perfect time to bring out the peppermint extract that I brought from the US nearly an year ago and had been hoarding ever since! Out came the extract, and the chocolate chips, also from the US trip (Hi, My name is Swati and I am a hoarder) and, combined with some local maal, resulted in the dessert-heaven sitting in my freezer right now - Mint Chocolate Chip Icecream! To anyone who does not worship Mint Chocolate-Chip, I say - no, that won't be polite here. Oh well, insert worst curses you know.
Next on my to-cook list are a few recipes from my fellow-bloggers that set my mouth-watering...
Thanks everyone for reading my update! Hope to be more regular in posting now... :)
Well, I definitely agree with you on the mint chocolate chip and food at Khan Sahib. Their Biryani was awesome and now that you mention it, I'll make sure to try the brinjal if I happen to go again. What I wouldn't agree with is muskmelon beating mango though ;)
ReplyDeleteThe gujiya and shakarpare I have had at your mama ji's place (not sure if you had prepared then) but the plate was empty in no time. Shakarpare is my fav among those two.
Wow! What awesome pictures...the icecream desert made me wish summer was here. I missed you this last month!
ReplyDelete@Soumalya: I know most people won't agree with me on the mango/muskmelon thing! You are just one of the millions...
ReplyDelete@The Yogi Vegetarian: Thank you! My pictures are nothing compared to the awesomeness on yours! Especially the home-grown green salad looked good enough to eat off the screen!
I am in love with that vanilla chocolate layered ice cream dessert- hope you will post the recipe soon :)
ReplyDeleteUS Masala
aipi, if u want i'll definitely post the recipe soon! Maybe in my next blog post...
ReplyDeleteWell, I had to call my mother and push her next to the screen to show your blog and the photos worked as a visual effect. I also want the recipes, if possible. I tried downloading a few recipes of some items you posted some months ago. Now, I have time to cook them too since I am home for good. :)
ReplyDeleteDefinitely Sneha! I think I'll post the dessert recipe to start with, since that is the easiest and aipi wants it too!
ReplyDelete