So all that thing of me being allergic to bananas- it doesn’t hold anymore.
Im sure you must be wondering what I am talking about- so for the uninitiated for a while I thought I was allergic to bananas because every time I ate them or had them in cakes or muffins or smoothies I would get a pain in my stomach. Like a really bad pain. But for the past couple of months I have been eating bananas and have noticed no cramps or any other problem. Maybe it was something with US bananas, because odd as it may sound, the problem only persisted when I was in the US. Here in India I have been eating bananas with no such problem. And with that issue gone, it was only a matter of time when I would end up baking with black, rotten looking bananas.
Super fudgey, super chocolatey, super easy brownie recipe.
I am always in search of a good brownie recipe. I have been pretty happy with the Dorie Greenspan Brownie recipe I have posted eons back (excuse the photography in that post), and generally that’s the recipe I make when I crave for brownies. But when I come across a new brownie recipe, I have to pin or bookmark it, just so that I can compare it with the one I already use. Or maybe because I get an excuse to bake a brownie. Maybe.
I have tried a few recipes along the way- some were really good like An Edible Mosaic’s brownie recipe- fudgy and chewy, while some were super duper fudgey – still delicious but they leaned more towards a fudge than a brownie. Some I had yet to try and were lying in my boomkark folders or as pins on pinterest, waiting to be compared.
One of the brownie recipes I have had bookmarked for a while was Nick Malgieri’s Supernatural Brownies and the other day while I was trying out something else that needed a brownie in it, I decided to give the supernatural brownie recipe a go.
Four years back my mom had some brownies and every brownie that anybody ever bakes and she gets to eat, is for sure compared to those brownies she had four years back. And none have ever reached to that level of greatness. When I asked her how did this fare against those, she said these were as good if not better. Score!
Since she is my taste expert these days and getting a thumbs up from her (believe me she can be very critical of my baking and cooking), meant that this recipe had to be shared with you all today.
A light and easy to prepare vegan Indian dish (varan) made of split pigeon peas/toovar dal from the Indian state of Maharashtra.
The days leading up to my dad’s retirement were full of farewell dinners hosted by many of my dad’s friends and colleagues. Each day my parents had a dinner engagement either at somebody’s house or the Mess and to a few of these dinners I, too, was invited. In that one month of dining out almost everyday, we tasted a variety of menus, ranging from a cheese and wine dinner to Kashmiri food to traditional Maharashtrian fare. I don’t think I have ever eaten so much, and of course the weighing scale made sure I never forgot it either. But then, I got to taste so many different things- some new, some old, some good, some very good. In the end it was all worth it.
As mentioned before, at one of the dinners we were served traditional Maharashtrian cuisine. It was all beautifully served, pre-plated in a Thali, a total of close to 15 dishes, each prepared by our very gracious hostess. My mom particularly loved the dal and the kadhi and asked for both the recipes, which the hostess was kind enough to share. While certain Indian dishes have been made more popular worldwide, there are a lot of Indian dishes that are unknown to most people and what you see being served in restaurants abroad are mostly North indian favorites. So, I hope you enjoy this recipe that I am sharing with you today, which comes from the western state of Maharashtra, home to India’s financial capital, Mumbai and to the famous Bollywood industry. Read More →