Hi guys ! Hope everyone is doing great! First off let me start with some exciting news happening on my home front ! My daughter Katelyn was born on the 24th of February , and hence I’ve been away from blogging for a while. Y’all know the drill of having a newborn around if you’ve been there, done that 😀 This post and the ones that will follow in the coming weeks are all scheduled, as I was sure I wouldn’t have much time at hand to blog. And I also know taking a break only makes it harder to return. Experienced this in June last year and it took me 2 months to get back to blogging again. So this time I did a little homework to avoid that scenario 🙂 I will surely catch up on all your posts sooner, meanwhile I’m enjoying this precious phase for the second time in my life.
Vermicelli Idli’s! Who would have thought of making idli’s with vermicelli? May be it’s common, but I haven’t come across these before. So I when I first saw this on my FB foodie group, posted by Shobana ji who blogs at Cooking with Shobana, I knew I had to try this out immediately! Like most things that I dilly dally, in terms of trying out several of the recipes that interest me, having bookmarked like a million ( okay not million, but you get it, don’t you? ) I tried these soon enough!
Today’s post is a guest post, by my dear friend and an amazing home chef, Ujjaini Majumdar. If you have been following my blog, then you have probably come across the name, as I’ve already tried some of her recipes and shared them with you’ll here. I figured it was about time I request her to do a guest post for me, to which she gladly obliged. I connected with Ujjaini through a foodie group on Facebook. Even though we haven’t met, we struck a chord through each other’s post and thus this beautiful friendship began. We chat so much, that I feel like I’ve already met her in person, which I hope I do someday 🙂 Continue reading →
Poha chivda is basically a sweet and spicy, Indianized version of a trail mix. Poha ( flattened rice) is combined with dried fruits, coconut and raisins and tempered with mustard seeds, curry leaves and few other ingredients. Each household probably has their own little variation to this chivda. Mostly this is prepared as a savory snack during Diwali, which is distributed along with other delicious sweets to family, friends and neighbors. Continue reading →
Satay is a dish wherein meats like chicken, mutton , pork,fish, goat or even tofu are seasoned with spices, skewered and then grilled, generally served with some sauce. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay originated in Indonesia, and in fact it has become its national dish.It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch Colonies.( Source- Wiki) Continue reading →