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Torta Della Nonna (Italian Custard Pie)

[21 Oct 2014 | By | No Comment ]
Torta Della Nonna (Italian Custard Pie)

Torta Della Nonna
An amazing thick custard pie covered with lots of pine nuts! This is a traditional Florentine recipe that tastes like heaven! Step by step fully illustrated recipe.

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Apple Cider Doughnuts

[20 Oct 2014 | By | No Comment ]
Apple Cider Doughnuts

Melt in your mouth Apple Cider Doughnuts made with fresh apple cider. Easy fall doughnut recipe to make at home!

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Bengal Gram stewed in tomato sauce

[19 Oct 2014 | By | No Comment ]
Bengal Gram stewed in tomato sauce

Kale Channe without Onion/Garlic (Bengal Gram stewed in tomato sauce)

From the original site:

The nine days of festivity and fasting coming to an end until next year but this is just the beginning of the coming festive celebrations, which means more food, more get together and yes more time in the kitchen, which I don’t mind anyways. And yes like every year this year’s Navratri also end with the feast of Chana, Halwa and Poori, the tradition we’ve been following since ages.

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Gnocchi in Marinara sauce

[18 Oct 2014 | By | No Comment ]
Gnocchi in Marinara sauce

Marinara sauce is more popular known as “Pizza sauce”. I love simplicity of Italian food because its all about fresh ingredients which really shine through the dish. Gnocchi is hand-made pasta which is made with boiled potatoes and flour. Extremely easy to make, gnocchi tastes wonderful in rich marinara sauce.

Get the Recipe: Gnocchi in Marinara sauce.

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Kale Adai

[17 Oct 2014 | By | No Comment ]
Kale Adai

I was intrigued by this nutritious green leafy vegetable with multiple benefits – Kale! My challenge was to incorporate it into south Indian traditional cuisine. After much thought I came up with 3 such recipes. This ‘Kale Adai’, a healthy traditional lentil pancake, with addition of Kale becomes even more nutritious.

Ingredients:

split pigeon peas – 1/4 cup (tuvar dal)

split yellow peas – 1/4 cup (chana dal)

split dehusked blackgram – 1/4 cup (urad dal)

split dehusked green gram – 1/4 cup (mung dal)

rice – 1/4 cup (I used sona-masoori rice which is what I use for making dosa batter)

dry red chili – 1 (hot variety) (use as per taste, I prefer it mild)

dry Kashmiri red chili – 1 (mild variety)

fenugreek seeds – 1 tsp (methi seeds)

salt to taste

water

oil to cook the pancakes – 2-3 tbsp

Kale – 4 cups heaped loosely packed

Instructions:

wash all the lentils and rice with water, drain and then soak along with the red chilies and fenugreek seeds, in fresh water for 2 hours

add the kale to boiling water, cover partially and cook for 6-8 minutes. i cooked it for 8 min

drain the kale well and allow to cool

drain the soaked lentils and rice mixture. grind this using a mixer/grinder adding small amounts of water to form a slightly coarse paste. you can use the drained off water for this

now, grind the cooked kale to form a paste using small amount of water in the same mixer/grinder

now, mix this kale paste into the adai batter, mix in salt to taste

heat a skillet moderately

drop a tsp of oil on the skillet and wipe it off using a kitchen paper towel so that it forms a thin film on the skillet yet you can’t see it

simmer the heat then using a rounded ladle drop a ladle full of batter onto the skillet at the center. now using the back of the ladle moving it over the batter in a circular motion spread it uniformly as far out as you can. turn up the heat to medium now

spread a tsp of oil around the edge and a few drops over the spread batter

cook until you see the pancake becoming darker over the top, the edge turning brown and lifting up slightly while the under-side develops brownish specs

now filp, add a tsp of oil along the edge cook until the under-side develops brown specs

flip it over, if you notice any raw/under-cooked areas flip it back and cook for 20 – 30 sec more

transfer to the serving plate

traditionally adai is served with powdered jaggery.

i served it with jaggery and chutney powder (spicy fried lentil powder) adai is also known to be served with another traditional dish called avial

serves 4-6 people

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Paleo Pumpkin Bread

[17 Oct 2014 | By | No Comment ]

Fall is in the air and around here that means pumpkins. Here’s a paleo version of pumpkin bread, featured at WellATL, to get you in the spirit.

paleo pumpkin bread

From the original site:

The challenge with pumpkin bread is to make sure it’s somewhat dense. With almond or nut flours, you’ll often end up with a version that is a little lighter and fluffier than the original. To get the texture (and taste) just right, I used coconut flour, which I thought would add a little extra heaviness. Sometimes with substitutions like coconut flour, you have to add more liquid, like eggs or coconut milk, because the flour really tends to soak up moisture. A good rule of thumb is: For every 1/2 cup of coconut flour you use (in muffins or cookies, for example), add in six eggs. I used four additional eggs since it was a bread, and I wanted it to be a little denser.

Get the recipe here: Paleo Pumpkin Bread

Som Tam- Thai Raw papaya salad

[17 Oct 2014 | By | No Comment ]
Som Tam- Thai Raw papaya salad

I am a sucker for Thai food . I got to experience authentic Thai cuisine when I visited Bangkok a year back. There I discovered dishes like Som tam, Tom kha, Pad thai, Stir-fried veggies, Tom-yum soup and fell in love with Thai cuisine. Thai food is also supposed to be the healthiest cuisine in the world. Ingredients which give Thai food its distinct flavor are lemongrass, galangal, coconut milk and kaffir lime leaves. At home, I recreate dishes that I miss eating!

Get the Recipe: Som Tam- Thai Raw papaya salad

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Carrot salad- South Indian style!

[16 Oct 2014 | By | No Comment ]
Carrot salad- South Indian style!

Spicy and sweet south-indian carrot salad which is sure to become your favorite lunch accompaniment.

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Mini taco cups with Roasted Tomato salsa

[15 Oct 2014 | By | No Comment ]
Mini taco cups with Roasted Tomato salsa

This dish celebrates mexican cuisine.Tiny baked cups perfectly hold refried beans, veggies and the utterly addictive salsa. Salsa is made by roasting tomatoes, onions and garlic in oven and blending with cumin powder, fresh lime juice and coriander. This salsa is perfect for a movie night when you have a bowl of chips to finish or to serve to your guests with appetizers like cheese balls, fritters, vegetable cutlets, croquettes, nachos, tacos and so much more.

Ingredients:

Wonton wrappers
Tomatoes
Onion
garlic
Fresh coriander
Cumin powder
green chilli
salt
Refried beans
Chopped vegetables

Instructions:

http://fascinatingfoodworld.blogspot.in/2014/09/mini-taco-cups-with-roasted-tomato-salsa.html

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California Style Grilled Cheese

[14 Oct 2014 | By | No Comment ]
California Style Grilled Cheese

California Style Grilled Cheese made with mashed avocado, tomato and pepper jack cheese.

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