Valentines Special Cooking Class – Indian Breads Wheat and Gluten-Free

Valentines Special Cooking Class – Indian Breads Wheat and Gluten-Free

Happy New year to all my friends. Your sporadic blogger is back with my next cooking class. In this session you will learn to make the ever-so-popular snack Pakoras and two classic unleavened breads/Indian tortillas – Perfect Parathas and Phulkas- Details below   A perfect class to enjoy with your valentine! The fine art of Indian bread and the most popular Indian appetizer Pakoras – Everybody struggles with getting bread just right – especially Indian bread, which cannot be baked! You will learn to knead on the mixer and using your hands. In this session, you will make 1) Start the session with flair learning how to make the ever so popular Pakoras using the finest Suvaiyana Batter mix – the best pakoras you’ve ever had – That is my guarantee! 2) We will then get into the fine art of making soft and poofy chapatis or phulkas (simple unleavened Indian tortilla) 3) Finally we will get into more intricate and delicious spiced and stuffed parathas. We will make spiced parathas using Suvaiyana spices                           We will start the session with some wine and appetizers. I will prepare a couple of delicious sides for the wonderful bread that you will be making which we will enjoy as dinner. Class Fee Fee $50 (Paypal and credit card payments are accepted in addition to checks or cash). *Suvaiyana Pakora mix and other Suvaiyana Spices will be available for purchase Contact me via the website or Facebook for further...
Cooking Class = Colossal fun

Cooking Class = Colossal fun

I held a cooking class to teach friends how to use Suvaiyana Spices and every one of them turned out dishes that were super duper delish! Enjoy this picture post I was so impressed at the enthusiasm and taste for good spice they all had!  We were so caught up in the moment that we forgot to take pictures of the food that was prepared! I guess that’s what memories are for, right?...
The Emancipation of Making, Hence Being Change

The Emancipation of Making, Hence Being Change

I will start and conclude this piece with great thanks to an entrepreneur & idealist,Tarun Shyam, a highly motivated young man with a keen sense of class and quality who along with his most capable business partner and friend, Bhoomika Ghaghada have ventured to start a smart, state of the art online magazine  B-Change – We Need to Talk in the most happening city, Dubai. This magazine has also galvanized me into action from my blogging stupor – Let me get to the back story now. Quite honestly, I never knew I had it in me to become an entrepreneur. I am still very much a work in progress but with each passing day, my heart eggs my mind to think that there is more to me than I have revealed and that my friends, is the most emancipating thought. Rome was not built in a day, or so the saying goes. Neither was my dream to start my own business. But the idea definitely stemmed my commitment to one idea – I don’t want to work for someone else and be bound by their rules and pricing of my capabilities. I want to be my own boss – Simple as that. From there, with three kids. two in high school and a toddler, I started my blog. It seemed like a perfectly legitimate thing to do with a child at home needing constant caring. The stolen moments I got to write or create a new recipe gave me additional thrills. This topped with the photos of my creation and the ultimate release of being able to put it on a template...
Thiratipal -conventional and unconventional methods

Thiratipal -conventional and unconventional methods

Milk Fudge Bonbons/ Toffees Traditional Thiratipal I kickstart to the festival of Gokulashtami, also names, Janmashtami, or Krishna Jayanti, a day to celebrate that bratty yet most adored blue boy, born to Devaki and raised by Yashoda with Thiratipal. Thiratipal is a sweet dish which has been a favorite of many south Indian families and in our home especially. I can still taste the deliciousness of my mom’s preparation of this dish. While I have always taken the effort to celebrate all the Indian, Hindu festivals, I had scaled down the celebration for a while because year after year it us just us who enjoy the fruits of my hard labor – nothing wrong with that whatsoever. I have gone through waves of celebration when my older kids were younger and I dressed them up as Krishna. But then 4 years ago, a little girl with the naughty disposition of Krishna entered my life in the form of my baby girl and she regales anyone who wants to hear them with stories of krishna, having memorized the story CDs by heart. I am most always awe-struck at how much she understand and how perfect her intonation is when she tells the story! And she is just a 3 year old! She wakes up each morning and assumes different roles and confers upon me a role to play to – So I wake up each day as Krishna, Ganesha, Muruga or who ever the character du jour may be. And she always is the the lady of the story, be it Parvati, Radha or Yashoda OR Rapunzel, Peaches of Ice...
Sweet and Beet Samosa

Sweet and Beet Samosa

Rather than make the usual potato based samosas, I decided to get to of my most favorite veggies, sweet potatoes and beetroots together to make this universally favorite and known Indian appetizer. You know you’ve created a winner recipe when you kids cannot keep their hands of the food – It took a lot to keep them away from the samosas at least until I got a chance to photograph it – I feel like this cruel mom when i do this, the kids understand the long-term value of this short but excruciating wait, I hope Tomorrow is Varalakshmi pooja day – when Goddess Lakshmi who epitomizes wellness and prosperity is welcomed into our home and propitiated with sweet and salty offerings by way of food; flowers and a garland of mantras. I am so happy this festival comes in the summer when my daughters are not in school and it can be treated as a very special occasion, often more than even Deepavali when it is business as usual unless it falls on a weekend. With no garlic or onion, this is a good recipe to consider making for festive occasions. Trust me you will be hooked on these samosas if you get a chance to make it or have it made by your help. I have a picture gallery of the recipe – pretty self explanatory – at least for the stuffing. NOTE: MAKE YOU STUFFING FIRST Ingredients for the Dough 1 cup AP Flour 2 tbsp Sooji or cream of wheat (slightly coarse) 1/2 cup of warm water 1/2 tsp salt 2tbsp olive oil Mix the...
Stuffed Squash Blossom in Braided Bread

Stuffed Squash Blossom in Braided Bread

Since I am on a bread roll,  (lol) I thought I’d follow up my french bread post with my stuffed and braided bread – the one many of you good friends have given me the wonderful like sign for on FB:)Keep the same bread recipe as my french bread – except after it rises the first time aroundroll it out like a pizza crust. The rest of the recipe follows – this was another of my off the cuff ideas since It is that time of the year again when my veggie garden is profuse with squash blossoms – You may recall my zucchini bajjis from last year. I did not want to use the blossoms in the usual ways that have been recorded on the web. It is really easy and I would love for you to try it – Like all other works of art, this requires patience and that is no biggy for most of my creative friends, right? Here we go!Identify the male flowers and pick about 10-15.  Wash in gentle water and pat dry with paper towel – allow them to sit in a sunny part of your kitchen until you are ready to work with them Prepare your bread dough. Let it rise for 2 hours Ingredients for stuffing the blossoms 1/3 less Fat Philedelphia cream cheese – I used about 6 ounces of the 8 ounce boxPesto (Mine was homemade and the recipe will be posted soon) about 4 ounces Mix the two nicely and keep ready Pick up the dry blossom, cut the back ends off with the stem leaving a...