Oh my gosh, I almost don’t want to share this recipe for a couple of reasons… One, its because it’s so freaking tasty. Two is, it has a delicious buttery flavor but without the butter. I think its the eggs that give it that creamy taste. And three, it’s so bloody fast and easy to make, it’s literally whipped up in minutes using a hand held whisk. Last but not least, it hasn’t an ounce of gluten in it!! I kid you not. You’re going to love it!
Mustard Seeds
Mustard Seeds (rai) have a pungent and slightly tangy flavor. Mustard seeds are used extensively in Indian cooking to flavor many dishes.
There are 3 types of mustard seeds – white, brown and black. I use the black variety, the smallest and the most flavorful. Brown mustard seeds can be used instead. However, they don’t have as much of the pungent bite as the smaller black seeds.
Black mustard seeds primarily used in Asian cooking tend to lend a good bite to the food. These dark little orbs are mostly used as a tempering spice either at the very beginning or the at the very last stage in the cooking process.
Continue reading“Oh my … I have no idea what oil to use anymore!”, exclaimed a friend one day. “Can you make a blog post on this? It’s driving me crazy!” she literally cried. I hear this countless of times. Everyone is just exasperated by what oils to use. Is olive oil okay to heat or not? Is grapeseed oil okay to cook with? One minute it is okay and then the next minute it isn’t?!? But fear no more! I’m here to help.
A handful of oils I use in my cooking escapades are avocado oil, olive oil, ghee, and butter for daily cooking, along with mustard and sesame oil occasionally. For salads, I prefer toasted sesame oil or vinaigrette made with extra virgin olive oil, and I use peanut oil or ghee for deep frying.
Continue readingHi Everyone!
Hope you all are doing well and cooking up a storm in your kitchens. With all that is going on in the world at the moment, I feel my kitchen is my only sanctity. I, time and time again find myself lost in whisking away a batter to make a tasty treat or whipping up a delicious afternoon tea cake for friends and family. And in turn, I keep turning to my pantry for the clean ingredients I use and trust to feed those around me.
Which reminds me that over the years, many readers and clients have asked which ingredients and brands I keep in my own kitchen. So, I’ve created a dedicated space on the site where I’ve gathered the ingredients and products I use regularly at home. These are brands I’ve come to trust over time and chosen for their quality, sourcing, and simplicity. It’s all in one place for you to explore.
Continue readingThis delicious and moist tea cake has a beautiful soft crumble. When paired with the brown butter icing, be warned – it can be deliciously addictive! A thick slab of this undeniably good pistachio cake cannot be devoured without a strong cup of Indian chaa. You’ll be thanking me later.
I’m really enjoying the weather. The crisp spring air blowing through the window makes it the perfect excuse to sit down with a slice of freshly home made cake. Now how many times you decide to do that during a day is entirely up to you.
Go ahead and try this recipe. You are going to love it!
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