Soft Chewy M&M Cookies These M&M cookies always brings a smile to my kid’s face and his eyes twinkle with joy. He is a big fan of soft and chewy cookies, and my husband enjoys baking these cookies a lot! The recipe is so simple to follow, and this cookie dough recipe is full proof. If you don’t like M&M, add some chocolate chips instead or make chopped nuts. A quick mix and the dough come together beautifully....
What is Whole Masoor Dal? Whole Masoor Dal or sabut masoor dal is referred to as brown lentil. When the lentil is left whole with the skin on, it has a mild brown shade, and hence the name. The split ones are orange and referred to as just masoor dal or red lentils. While masoor dal or red lentils makes a light lentil stew, the Whole Masoor Dal results in a creamier and thicker consistency....
I love any kind of seafood and grew up eating a ton load of it. However, shellfish is something that I tried only after I moved to US. My very first experience was with garlic mussels and while I hesitated a little bit at first, it took just one bite to get me hooked! As much as I enjoy it, I very rarely make it at home. As I was browsing the seafood section yesterday in an Asian store while looking for inspiration, the little clams caught my attention and I went for it....
We both love mushroom and always looking for different ways to use it in our meal. My most preferred way is to stir fry for breakfast or toss with pasta. And occasionally when I have some rustic bread at home, I like to make this roasted garlic mushroom. With a dish such as this, you need a good bread to soak up all that juice. Try this No Knead Easy bread recipe!...
What is Sujir Payesh Literary translating to semolina pudding, Sujir Payesh is a home style Bengali dessert, often prepared as a casual weekend treat. Semolina is flour made from durum wheat, and it’s either slightly fine or course. It is used to prepare pudding, sweet and even delicious cakes. Unlike Bengali Sujir Payesh, north Indian Sooji Halwa is popularly prepared during festive season; Navratri and Durga Puja as an offering to Goddess Durga....
When it comes to chutneys, we often think of vibrant, tangy, and herbaceous blends that can elevate any meal. This versatile and nutritious dip is not only easy to make but also a delightful accompaniment to a variety of dishes. Why use walnut? While peanut is the most common choice to use in South Indian chutney, I used walnut here for the earthy flavor and a creamy texture. They’re also packed with omega-3 fatty acids, antioxidants, and essential nutrients that make this chutney as healthy as it is delicious....
What is Five Spice Five spice here is referred to Bengali five spice, which is a mix of 5 whole spices. We call it Panch Phoron, and it is one of the most popular Bengali spice mix used very frequently in daily cooking. The spice is used in the beginning of cooking to add as the initial base flavor of the dish. As the spic splatter in hot oil, it releases a very earthy aroma....
Reader Interactions Juicy Red Tomatoes – For the best taste and flavor of tomato chutney, choose seasonal red tomatoes. The tomato chutney recipe always calls for fresh tomatoes, and you cannot substitute it with canned tomatoes. Black Mustard Seeds – You use a tiny amount of black mustard seeds in the hot oil to temper the oil. Fennel Seeds and Fennel Powder – You use the whole seeds in the beginning of the cooking while tempering tAnd use the powder at the end for the perfumy aromatic flavor....
Chili Oil Noodles You must have seen various version of this Spicy Noodle dish on the internet these days. And often people would make an instant chili oil and then toss the boiled ramen/noodles to it. I am sure that would taste amazing, but when you prepare the noodle with chili oil that has been sitting for a while, the flavor enhances and turns into finger licking good. Here is a link to the Chili Oil that it always stocked in my pantry, and I have used it in so many ways....
As I step in to a brand New Year, Sunshine and Smile steps in to its third year, celebrating its 2nd Birthday today with 220 posts including 197 recipes. That’s a lot of cooking in two years, my friend! Seriously, who knew surrendering life to a gastronomic journey could turn out to be so much fun and so exciting? It’s probably one of best two years of my life which, honestly speaking, I wouldn’t trade for anything else....
All the blog hopping I have been doing the last few months made my wish list go from long to longer, from interesting to challenging and from yum to yummier. When I saw the theme for Monthy Mingle called for stone fruit, I knew I had to make something that is on hold for a long time now.. a tart! A flaky tart with creamy filling.. sounds good, doesn’t it!...
Why you will love these Meringue Cookies Meringue Cookies are light, crispy sweet treats prepared with just 5 ingredients! I prepared the Ghost Meringue Cookies using the French Meringue Technique, which I find the easiest to follow There are three different kinds of Meringue Cookies - Italian Meringue Cookies, French Meringue Cookies and Swiss Meringue Cookies. What I like to make are the French Meringue Cookies since these turns out super light and airy....
Pesto Pull-Apart Bread I have been baking this Pesto Pull-apart Bread for several years now. we call it the fun-bread because it’s just so cool to pull the slices casually and munch away. It needs no knife at all and that makes it so perfect for a picnic or party. Our little one, loves to dip it in olive oil and balsamic dip. I don’t mind it absolutely plain or with a light soup....
Roasted Pepper and Tomato Pasta This roasted pepper and tomato pasta is the perfect summer pasta. Summer tomatoes are delicious and so sweet. When you roast along with red pepper, the flavor only elevates. We eat pasta at least once a week, and often it’s a quick lemony pasta or pesto that comes together in about 8 minutes. But someday, I like to spend a bit more time on the sauce....
I was not very creative with cooking but I knew how to flavor a dish with spices. My most common meal for weeknights was Pulav or Pilaf. Flavored rice works as a great vehicle for any vegetable, meat or fish. Although brown rice would also work great, it’s always best to use long grain basmati white rice and cook with whole spices for the best aroma. Few weeks back, Leanne Vogel, the author of the blog Healthful Pursuit had approached some of us requesting to keep her blog active while she was busy packing, moving and unpacking....
Our first guest during the holiday season is Soma from eCurry whose recipes have always been a hit at my home. I have learnt a lot from her, like how to make the perfect Butter Chicken or how to make Naan and also my favorite - Sondesh. She talks of food from her soul and every time she shares a memory, I see myself living a little bit of it....
In India you will find tutti frutti cake in every other grocery stores and local bakeries. Crumbly soft and really delicious! However I always find the store bought cakes extremely sweet. Which is why I prefer to just whisk it up and bake at home. What is Tutti Frutti ? Tutti Frutti is colourful confectionery candies fruits prepared from raw papaya. It is used very widely in India. Topping on ice creamShortbread cookiesCake...
For such every day meals, I typically don’t use any special spice mix. Just a few basic home ground spices. But recently, I received a few spice packets from Tata Sampann and decided to give it a go. Chef Sanjeev Kapoor has developed these blends of spices by Tata Sampann. The spices are sourced from the best of the farms and retain the natural spice oils for a blissful sensorial experience....
In India, it’s very common to prepare egg curry for main course, which is either served with Indian flat bread or steamed white rice. Sometimes it’s prepared spicy without much gravy and other times, hard-boiled eggs are allowed to swim in a yellow curry along with bite size potatoes. There are numerous different ways the curry can be prepared and I am sure every other family has their own version too....
EASY Eggless Mousse Cake for Arvind’s Birthday It was Arvind’s birthday on Monday and as part of the tradition that we have been following for a while now, I baked a cake for him. He loves white chocolate a lot. So, every year I used to prepare something that showcases the white chocolate. But when you become a parent and your toddler shows interest in food, somehow the priority shifts towards the kid’s palate....
