In Vrindavan, we always give bhagwan first bhog of 'Gujhiya' for Holi. Here is our 20 yrs old recipe.
If you are intimidated by the thought of making Rasgullas at home, breathe easy! I was too, until one day I tried it and realized I was worried for no reason all these years. They are quite easy and super quick to make. Give these a try.
Kori Rotti is a Mangalorean speciality. Kori means chicken, and rottis, in this case, are not the traditional chapattis or rotis. They are a special kind of bread, which are made of rice paste and then dried, so quite hard and crispy and are made into sheets that are then broken into pieces. These rottis, when soaked by the chicken curry, absorb it and turn quite soft. A real taste and texture sensation!
This is a sweet prepared with carrots.
This North Karnataka special chutney can be eaten with joladarotti or chapati.
This is a very authentic bengali dessert that is popular everywhere in the country, typically made during any religious or auspicious occasions such as birthdays, baby showers, or annyaprasan. However, every family in bengal have their own variation of payesh. This is how it is made in our family and I love it. Hope you'll like it too.
This 'Khao Neeo Mamuang', is an authentic sweet rice pudding that you find in Thailand. It's creamy, smooth, garnished with sesame seeds and is just great for after dinner with a nice cup of coffee.
This cake is simple enough to eat with a cuppa tea, yet good enough to serve for a special occasion. It's one of my family's favourites.
Good things come to those who wait. This recipe isn't the quickest but worth it! It makes plenty so you can give away as gifts with good coffee beans.
One of the courtly dishes of the Mughals, do-piaza combines onions and tomatoes with their fave spices as a foil for rich duck. Try serving with plain boiled long-grain rice or mirchi parathas.