I wish you all a happy and prosperous Diwali / Deepavali. Last but not the least, here comes my no garlic crispy and crunchy Karasev recipe flavored with peppercorns. Karasev is a famous snack from Tamil Nadu, and it pairs well with tea, coffee, and even rice too. Today I am going to share the no garlic version of the sevu and also how to press it traditionally with a perforated ladle.
An authentic and a traditional Deepavali recipe – Okkarai prepared with channa dal, moong dal, jaggery, and ghee. It is like the sweet version of paruppu usili without any veggies. Read through the post and you will know why I call this as sweet paruppu usili. Check out the detailed stepwise okkarai recipe here.
The next recipe that I am going to share in the Diwali recipe series is the delicious savory snack – Quinoa Murukku / Chakli. I prepared this murukku with quinoa flour and roasted gram flour. Enjoy this Diwali with the protein-rich quinoa murukku. Here comes the stepwise pictorial recipe of the quinoa murukku.
Diwali Special Sweet Recipe – A delicious Bengali Sweet Sondesh or Sandesh prepared with Ricotta cheese in the microwave with the delicate flavors of rose syrup. For the people outside India, Diwali is just another working day. Not everyone has the luxury to take off. But at the same time, we don’t want to miss the celebrations, fun and of course food. If you are looking for a quick yet delicious sweet recipe, then you are at the right place. Check out this microwave ricotta cheese Sondesh recipe that can be prepared within 15 minutes, flat.
Today I am going to share my second-day experience at IFBC 2017. You can read about the host city Sacramento here and my first-day experience here. The second day was much more fun and comfortable, and I was delighted to see all the blogger friends again. We bloggers decided to attend different sessions and to share notes. Isn’t that great? I liked the idea, and I was all up for it.
Continue reading “IFBC 2017 | Day 2” »
Blogging remotely in our comfort zone is always great. At the same time, meeting peers and other fellow bloggers become quite tricky. It becomes “it’s just you” forever. Conferences are a great way to meet other bloggers and to build the network. Today I am going to share about my first-day experience in the International food blogging conference that I attended recently in Sacramento.
And we are done. :-) Here comes the roundup of the Protein rich recipes that I prepared in my instant pot. I chose my sub theme as legumes and Pulses from Indian states. I posted legume and pulse based recipes from 26 Indian states all through September. Here is the recap of those 26 Indian Legume recipes that I prepared in Instant Pot.
Last but not the least, here comes a super-rich, creamy dal from the state of Uttar Pradesh. A dal can’t get any richer than this. It’s the smoky flavored Sultani dal prepared with split pigeon peas, yogurt, milk and cream, butter and of course ghee. Yes, we need all those dairy products for this dal. I said it’s a smoky flavored dal too. :-) Check out the detailed recipe and how to add the smoky flavor to this dal.
Today’s recipe is one of the traditional Garhwali cuisine recipes from Uttarakhand – It is the super healthy Gahat Phaanu or the Kulath phanu. Simply put, it is the horse gram lentil stew. I noticed different spellings for phanu. It is written as phanu, phaanu, phanoo. Phaanu is prepared by grinding lentils that are soaked overnight. Based on the lentil you add, it is named accordingly. Gahat is horse gram, and that’s what I am going to share today – Gahat ki Phaanu.
The next recipe in this series is the Dal Dhokli, precisely the Rajasthani version of Dal Dhokli without any onion and garlic. So what’s dal dhokli? Humara Apna wheat pasta in lentil sauce. ;-) ;-) Isn’t our Indian version of wheat pasta in yellow sauce aka lentil curry. :-) Here comes my Pappardelle shaped dhokli simmered in a simple dal curry.