Category Archives: Breakfast

sausage mushroom potato gratin-1

I have been having a tough time writing posts these days. I start, type and then delete and decide I just cant write anything and its better not to post. As a result recipes keep piling up, and the blog just sits idle. I have about 7 recipes in my drafts and just look at them each and every day. I was supposed to post for GMT, had the recipe ready, everything, but then no words. I guess I spoke too soon on my instagram when I said that I will post the recipe for GMT on Tuesday because as you might have noticed that post did not happen. I just tell myself its a phase that I am going through- writer’s block probably (except I am not as eloquent as a writer). Hopefully, I will be back to my chattery blog self, for now I will just talk about the recipe I am sharing today.

I made this for the first time when my friends came over, and when I got a recipe request from my friend I knew it was good. And the fact that all of it got over should have led me to the conclusion as well. I was a little wary of it not getting over since I made it with pork sausages- a meat that V does not eat and was worried that if it did not taste that good, I would have to finish it all. But luckily that problem took care of itself. The pictures in the blog are of the time I made this with vegetarian sausages and it tasted equally good. If you do decide to make it with pork sausages, do try to find the kinds with fennel in it, or if you can’t then add fennel to the dish. The fennel flavored sausages did give this distinct flavor to the dish which in my opinion was what made this dish absolutely great.

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khandvi-1

Khandvi is a delicious gluten free snack, traditional to the western state of Gujarat. Made from cooking a mixture of gram/chickpea flour and sour yogurt, to which a mustard seed and curry leaves tempering is applied, Khandvi is a healthy snack idea to think about the next time you feel like snacking between meals.

It doesn’t take too much time to make khandvis, but there is a slight learning curve to it. Its fairly easy to make once you get the technique right. And since there is a slight technique to it I thought why not make a video tutorial for making Khandvis.

This is the first time I tried making a video, so it took more time than expected. Was not easy to shoot and cook at the same time, but somehow managed. And I thought that would be the tough part. But downloading, editing and trying to figure everything out just took more time than expected and hence the reason for such a delayed recipe. Promise this time it wasn’t my laziness! :)

I had Khandvis for the first time when my cousin’s husband was posted to Manesar, an Industrial town close to New Delhi. On the way to her place was a popular Indian fast food chain, Haldirams, that we would often stop by to grab something to eat. I would end up having just the Khandvis and be happy. From there my love for Khandvis was born.

This time when I went to India, the same person who gave my mom the Cilantro cake recipe (another gluten free snack), gave this recipe as well. And today I am sharing it with you along with the first ever video tutorial on the blog.

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fluffy pancakes-7

A while back (and I am sorry to the person who asked this because it’s been quite a while back), someone asked me for a good recipe for pancakes. The simple kinds. Easy to make, and great to taste.

Since V is not that crazy about pancakes, they are never made in our house. In fact, during the first month or so of our marriage I remember bringing one of the boxed mixes home. I made them once, but realized later that V is not a fan of pancakes, and that box sat in our kitchen pantry cupboard till it expired, never to be used again and finally thrown after a year of passing its expiry date.

I, on the other hand do like pancakes.

I have grown up on pancakes.

Almost every weekend, my brother and I would request my mom to make pancakes for us. She generally used box mix, but sometimes made them from scratch too. Along with the pancakes, on the table would be maple syrup that my grandmother would get from Canada every time she came to visit us in India, but I always preferred the lemon syrup that my mom made from scratch.

And that’s how I remember pancakes. My mom serving them hot with a good serving of butter and the lemon syrup drizzled on top. Oh sooooo good.

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