Its been a while since I updated this space. Though I wanted to, I took it easy to spend time with my SIL’s family who were here for the vacation.It was nice catching up with the lot of things that we otherwise can’t share much over a telecon.I tried out some new recipes and learned…
I had a chance to taste this exotic fruit when we lived in China. As an avid food blogger, I started trying out dishes with this and that was after my land lady introduced me to this fruit!! Here are some interesting recipes to try… Post Views: 1,774
Our ancestors were indeed very thoughtful to have added this leaf as a part of the daily life. In earlier days, the wife used to fold betel leaves and pass it on to her husband after the noon meal. In the wedding, even today, betel leaves are placed in the dining hall so that people…
The moment anyone mentions Seedai /Cheedai, all I can think of are those crunchy sesame flavored balls and of course the lil Krishna’s B’day. So when Srivalli and the others were discussing about this Seedai on whatsapp, I was wondering why and then I came to know that she had announced this recipe for the Indian…
Gulkand or Gulquand is nothing but sweet rose petal preserve.It can also be called Rose Petal Jam.This preserve is famous in India and Pakistan. The preparation of Gulkand involves mixing sugar and Damask rose petals and exposing them to sunlight for more than 6 hours a day and this goes on goes 3-4 weeks. On…
