Cranberry Sauce

Cranberries are a great source of anti-oxidants, and what better than making a homemade cranberry sauce.Its perfect for toppings on pancakes, ice-creams,pie-fillings,frosting your cakes,filling your beignets(see recipe here),donuts.The sauce needs to be a slight bit of tangy and sweet to give you that much needed punch to spruce up everyday meals.Let’s go over to the rest of the post to learn how to make this simple and yummy cranberry sauce

French Beignets Simplified


  Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top.They are traditionally prepared right before consumption to be eaten fresh and hot. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French.Well as usual I have tweaked the recipe aRead more

Shahi Tukda

With Ramzan in full spring I thought of creating a sweet dish that is famous as a dessert in iftari meals.Shahi Tukda is  a bread pudding dessert of fried bread slices soaked in hot milk with spices, including cardamom and cinnamon. Shahi Tukda which has its roots in Mughlai cuisine. It is particularly prepared during the festive month of Ramadan and on Eid. The recipe usesRead more

Khaman Dhokla with a Twist


Dhokla is a very popular dish in Gujarat.Dhokla is available everywhere in the mornings in Gujarat and almost every household lady be it a native or other wise is proficient in making dhokla.Traditionally made it with gram flour traditionally but other variants include,rava and vegetable fillings.The recipe isn’t as daunting as the end product looks like.It does require some degree of precision and careful handling of the balance between wet or dry-if you overcook your dhokla burns , if your undercook you ill be eating uncooked flour,if you make it in a steam bath there is a chance water will fill in.Learn how to make perfect dhokla.