Enjoy these wonderful tutti frutti cookies(Karachi biscuits) this holiday season!
This recipe is from this popular blog(link given below) which is my goto blog for baking. She has so many foolproof and wonderful recipes and I love how she explains things so thoroughly. Do try!
Happy holidays!!
One of the very simple yet rich tasting pulavs I fell in love with instantly when I tasted it at my friends place. InstaPot makes it even more simple. Do try!
Craving for sweets - try this healthy halwa.
This is a sugar free healthy dessert. Add sugar if you want to cater to kids as they are not at an age to appreciate sugar free desserts yet.
As the blogger suggests, this recipe is very forgiving. It can hardly go wrong. I added too much ghee and to compensate I added couple of teaspoons of almond flour, and it complimented the halwa very nicely.
It is tasty as it is! But the blogger served this with ice cream. I love that combination! Do try this holiday season and enjoy some guilt free dessert!
Nothing beats winter blues like comfort food like aloo gobhi..
This recipe is supposedly Dhaba style. Here aloo and gobi is shallow fried before making the curry. I was not doing this before. I loved the fried taste of aloo and gobhi.
After the first-try-success(which rarely happens in my case) of badam Katli in InstaPot, I braved to try another similar recipe from the same blog - Milk barfi.
Since this is the first time I am eating this barfi, I have no clue how it should taste. I was expecting it to taste more like doodh peda, but it tasted more raw, in the sense one can easily tell there is milk powder in it. But it was tasty nevertheless. A generous pinch of cardamom powder will definitely enhance the flavor. One cool thing about this barfi is that the texture changes drastically as the barfi cools down. So this is not exactly make-and-eat-directly kind of sweet, you need to give this a good resting time.
I have seen a similar recipe on YouTube which was made on stovetop, which looks very easy, but one cannot beat the convenience of IP in making sugar syrup.
Overall a very easy and tasty recipe. Do try this for Deepavali and enjoy!
With dipping temperatures, what better to have than hot pakoda with some hot filter coffee..
Pakodas are always hit and miss with me. Either they turn out PERFECT or they become rubbery/ elastic after cooling down.. I have no idea why..
But over the years, after many many experiments, I seem to have gotten some grip over this. Please check below for more details..
Enjoy!
One major change that happened in our household in the last two years is the increased consumption of root vegetables. It all started during lockdown when I started sending my husband for grocery shopping instead of going myself, instructing him to buy vegetables with longer shelf life. And ever since it has only been beetroots, radishes, potatoes and onions in our house. How much of only these can one have. He doesn’t like carrots, so I’m spared there. Even after telling him again and again to get some variety, he somehow manages to bring only these.. if this is his way of getting away from doing chores, it’s working!! I tag along these days and make sure he is not even around vegetables when I’m shopping.
Coming to the recipe, I was intrigued when I saw this recipe for Mooli fried rice in another one of my fav blogs. And since I always have lots of mooli in the house(thanks to hubby), I gave it a try. The taste was very unique and moolangi complimented the Indo Chinese taste soo well! And one cannot guess there is moolangi in this dish. Perfect for sneaking in vegetable for picky eaters.
Do try!
