Khaman dhokla is a great gluten free option as a Snack Item or for Breakfast . These are really light and healthy. Serve it with some sweet tamarind and coriander chutney and watch it disappear in minutes.Continue reading
Ohh How i love eating cakes !! It’s My birthday today and a very Happy birthday to me 😉
Dear Husband gifted this book to me 😀
Focus On Food Photography for Bloggers (Focus On Series): Focus on the Fund… https://www.amazon.in/dp/B00CJFAYF0/ref=cm_sw_r_tw_dp_U_x_uo-xDb53ZRSX0 via @amazonIN
Kirsten Dunst indulges in the sweet life of Marie Antoinette.
You may recall Marie Antoinette from your history class as being the Queen of France who was beheaded during the French Revolution, or you may know her best for Sofia Coppola’s exaggerated interpretation of the late Queen’s life in her 2006 film headlined by Kirsten Dunst as the titular role of Marie Antoinette. Often, when you think of the last Queen of France you imagine her opulent gowns, pompous wigs, and tables upon tables of colourful desserts. This was a queen who lives for excess, and yet, she was capable of maintaining a very slim waist 58cm (23in), for the majority of her life. Despite being known for devouring cakes and hot chocolate for breakfast. So how exactly did she achieve this sort of sorcery?
Karen Wheeler, author of the diet book, The Marie Antoinette Diet: Eat Cake and Still…
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Banana and chocolate is a hit combo and here is a super easy and quick chocolate cake with a dash of banana. Moist and very tasty.Continue reading
Such an informative post. I try to use rock salt most of the time but not always. Have you ever thought/discussed/read about salt? Comment below and let me know 🙂
Today’s post is on salt. Salt is an important ingredient of almost everything that we eat. Ayurveda understood it’s importance way back and has explained various types of salt along with its qualities.
But before that, let’s understand the salt we are eating today .
The free flowing ,super white sodium chloride fortified with iodine that we consume today is a chemically synthesized product( in some cases is a byproduct that is sold as edible salt).
We have come to believe that salt means sodium chloride (NaCl) and anything mixed with it is an “impurity”. Other minerals naturally available in common salt are labelled as impurities. These so called impurities are what makes the natural salt healthier. Because of the presence of other vital minerals the sodium content of the naturally available salt is automatically low.
Naturally occuring salt is hygroscopic – meaning it will get soggy with…
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What I love about this lasagna is making homemade noodles. It is much easier than it seems and you don’t even need a pasta machine.
This recipe is for a general pasta noodle, so it can be used to make ravioli as well.
This recipe tastes very Indian masala like 😀 (I sometimes use the butter chicken sauce for layering )
Super easy and very filling dish that is very very versatile. Add or subtract veggies or meat according to your choice or availability and it will taste awesome always.
Add Salsa or bechamel sauce or your favorite homemade sauce and own this recipe, make it yours. Nom nom nom…..Continue reading
Egyptian Starcluster aka Pentas Lanceolata. Pretty and comes into multiple colors too.
Attracts butterflies and hummingbirds.
The nectar-rich flowers grow in clusters over a long blooming season in the vibrant red, pink, and purple shades.
egyptianstarcluster #pentaslanceolata #flowers #flowergram #instagarden #instaflower #homegarden #homegrown #gardening #flowering #flower_daily #flower_igers #flowersmakemehappy #flowerloversofinstagram #flowerlovers
Pickled Bananas !!!!! Now who would have thought this 😛
I’ve pickled lots of different fruits and vegetables, so when I saw a recipe in a hundred-year-old magazine for Pickled Bananas I just had to give it a try.
The Pickled Bananas were a nice change of pace. The pickling syrup which contained cinnamon, mace, and cloves was delightful. And, much to my surprise, the pickled bananas reminded me a little of pickled beets or other pickled starchy vegetable.
Here is the hundred-year-old recipe:
And, here is the recipe updated for modern cooks:
I am not as frugal as homemakers a hundred years ago. I did not set the syrup aside for more pickling after I made this recipe.