Vegetarian Recipe Blog
Raagi Dosa served with Potato Curry I was happy when Madhuram announced the ingredient selection for JFI as Raagi. It had been a while since I cooked anything with this wonderful whole grain and this was an opportunity for me. Raagi (Finger Millet in English) a whole …
Methi Paratha served with Dahi and Lima Beans Subzi (as side dish) A paratha(also spelled as parantha) is an Indian flaky, flat-bread made up of whole wheat flour. Dough is first prepared, rolled out and then cooked over a flat pan/tava.; ghee or oil is …
The weather here in our neck of woods for the past 3-4 days has just been gorgeous. The temperature currently is in the 60’s and it gets even better this week. This is in stark contrast to the gloomy and bone chilling cold weather we had for the past few weeks, making this a happy and welcome change.
Frankly, it is difficult for anybody to stay indoors during such an inviting weather. I am sure on any other day we would have come up with an excuse to be outside and enjoy the bonus weather. But not yesterday. Why? Oh, because we wanted to stay back and watch the football match. The local team that we rooted for made it to the playoffs after a long long time. This gave me ample time at home and with the weather being a motivating factor I decided to make these easy, low-fat, whole wheat banana muffin.
There is no one single source for this; I came up with this recipe after going through different websites. I used the whole wheat flour called Atta (Hindi) available in the Indian store for this. Adding Applesauce indeed made a difference and made the muffins soft and moist. Note: Since whole wheat flour is used, the taste will not be the same as that of the APF muffins. These are slightly dense and have the after taste of wheat flour in it.
So the other day, me and the kiddo had been invited to a dear friend’s place for dinner. In spite of so many different things going on with her, a full time job, a 3 year old kid and another way on the way, she took …
While talking to MIL last week, I was telling her how DS is not fond of Idlis. The 4 year old will eat dosas but somehow has not developed fondness for Idlis. Now if you are anything like our family who take their Idlis seriously …
Let me start with a question before I start off with the recipe. You borrow a cookbook from the library, you find about 10 recipes that you like and plan to try them in coming weeks. Ok, so you need to refer them in days to come. What do you do?
OK, so I borrowed this Pillsbury Bake-Off Book from the library few weeks ago and liked some recipes. So I kept thinking how do I store these recipes so that I could reference them in the future? Scanning was out of question as it was a hard cover and a thick book. I was hoping that I had found this recipe online rather than in a book.
I kid you not when I say that for about 30 minutes (maybe even more) or so, it did not occur to me that I could actually write down these recipes in my diary. When the thought dawned, it was a sense of déjà vu about writing. Frankly it has been ages since I wrote something decent in a book with a pen (No, scribbling the meeting notes, making references at work does not count). Everything is done online, through the computer, searching, bookmarking recipes etc.
Gone are those days when I used to write dozens of sheets during the exams, sitting at a stretch for 3 hours (or was it four) churning out answers after answers. Ok that was a decade ago and now for the past 3-4 years I have lost my writing touch.
So what did you with those recipes, you ask? Thanks for asking, but I returned the library book, without writing one single line; hoping that one fine day I might find that book again and try other recipes. Sigh!
Come to think of it, I should have started my first post for the New Year with a recipe for something sweet. After all it is customary isn’t it? I followed this protocol the previous 2 years, but then this year I strayed away and …