December 10, 2019

All About Caramel

A liquid gold, embracing our dessert world with its velvety, luscious clutch, have triumphed over million hearts. We love Caramel. Praline, creme brûlée, toffee, hard candy, soft chew, that runny satiny sheen drizzle of caramel sauce, there are so many variations of caramel. All have bribed our taste-buds for years with their ravishing attributes. The confectionery land is incomplete without caramel.  Caramel making has been a dominion for professional chefs. Most of us get jittery over the conversations of making […]
November 10, 2019

Vegetarian Proteins

Where do you get your proteins from?  If you are a vegetarian, you are quite familiar with this phrase.  It is such an illusion that vegetarians lack protein in their diets. If you see, many generations have lived well, lived healthy long lives on a vegetarian diet. If you eat good, seasonal, healthy produce you are a healthy being.  The DRI (Dietary Reference Intake) is 0.8 grams of protein per kilogram of body weight or 0.36 grams per pound. 56 […]
October 28, 2019

Jain Schezwan Sauce

I prefer making Schezwan Sauce at home because of many obvious reasons. The quality of ingredients, preservative, high sodium presence. It might seem too much work, but actually, it’s super easy to make at home. The whole idea is to balance out the spice with the rest of the ingredients.  The Schezwan Sauce with lots of garlic and ginger is definitely great, but today I have a recipe for Jain Schezwan Sauce here which has no garlic and ginger.  Click […]
October 28, 2019

Schezwan Sauce

Our love for Indo-Chinese food is supported by Schezwan Sauce in many ways. Honestly speaking, I over-use Schezwan sauce at home, to add flavour and a hint of spice to the dishes I prepare. Other than rice, noodles and innumerable Chinese dishes, I experiment beyond flavour boundaries in my kitchen.  A dash of Schezwan in my cutlet mix, roasted sweet potatoes with Schezwan mayo, even the dough of dal ka thepla will have a hint of Schezwan spice when I […]
October 15, 2019

How to Pickle Jalapeño

We all have bought pickled Jalapeño jars several times from the grocery stores. What if I tell you, how easy it is to make ditto tasting pickled Jalapeños at home, that too under 15 minutes.  An itsy-bitsy addition of pickled Jalapeño adds a lot to any dish. A salad, chutney, salsa, taco, nachos, pizza there is no limit to this list. A jar of pickled jalapeños in the fridge, it can be nicknamed as “The flavour affix”.  The recipe is […]
June 5, 2019

Red Bean Salad Lunch Bowl

I was on a holiday last month with the family, we were in Austria. It is a beautiful place and we had a wonderful time.  Food, food and more food, I have overindulged for a month. Now, I feel a need to detox the body. Maybe I should try going off sugar for a couple of weeks. It’s kind of obvious that I have gained some weight. I have this desperate desire to erase off those unwanted numbers from my […]
March 29, 2019
Pineapple Sorbet

Pineapple Sorbet

Clean, Sharp, Chilled, and Refreshing Sorbert is a perfect treat to the tastebuds in this hot weather. This is a pineapple sorbet, and the recipe is super easy for anyone to follow. This creamy looking pineapple sorbet does not require any churning machine. Neither it requires any egg whites for a super fluffy texture. A very simple method to follow and you will achieve a success in taste + texture when made at home.   Sorbet is not exactly an […]
February 4, 2019
Vegan Baking Substitutes - Eggs

Vegan Baking Substitutes – Eggs

I have been a vegetarian whole my life. I totally appreciate a veganism life and would love to follow the same path one day. For now, it seems like a difficult choice for me. Maybe one day, when I am sincerely ready to commit, to that lifestyle… I will.  I have this amazing collection of vegan substitute for baking. Hope it’s helpful for all those who are looking for vegan substitutes. You can also have a look at this post […]
November 22, 2018
All About Marmalade /Jam

All About Marmalade /Jam

I love to preserve seasonal fruits. Deep freezing strawberries and peas is what I do every year. Making jams and marmalades at home is another great way to use season fruits.  Do you often get confused with marmalade / jam / preserves / conserves etc.?  It’s kind of confusing, and we all go through the same feeling when a recipe on google says cook till the desired consistency —— oops or when it says the wrinkle test —— jam passings […]