Butter cookies are a classic baked good that can be found in many cultures worldwide, such as the Danish butter cookies, which are popular all over Europe. They are believed to have originated in Scotland in the 19th century.
This apple cake recipe has its roots in Europe, where apples have been a staple ingredient in many traditional desserts for centuries. In Germany, apple cake is known as “Apfelkuchen”.
Blueberry pancake is a classic breakfast dish that is easy to make and its taste bursts into your mouth. It was, most likely, first made by the Native Americans, who learned to appreciate the abundance of the delicious fruit and incorporated it into their own cooking.
Thandai is a refreshing Holi festival speciality drink in India. It is crafted with sliced and grounded dry fruits, saffron, a few authentic and exotic spices with a flavoured, sweet milk base.
Milk cake or Sandesh blended with mango pulp, the Mango Sandesh, is widely popular across India. Often shaped as firm cubes, the favourite Indian dessert oozing the distinct flavour of ripe mangoes has a grainy texture that comes from the freshly made cottage cheese.
Chicken Tikka Kebabs are delicately flavoured of barbecued boneless chicken bits soaked in a yoghurt base containing South Asian herbs. A properly done Chicken Tikka Kebab has a mildly coarse crust but is succulent inside.
Strawberry Shortcake is neither a cake nor a cookie. It magically explodes on your tongue with bits of cakes, crackers and layers of strawberry extracts within.
Garlic Butter Creamed Salmon uses dry red wine instead of water– which brings in the distinct, rich aroma and savory-sour body after being mixed with cream.
Chicken Dopiaza is a symphony of juicy chicken and fresh, red onions that originated in Iran, and introduced to India by the Mughals. Onions are added at two stages of cooking- which lends to the name.
Bell Pepper Prawn is a delicious and innovative recipe can at best be described as a cross between Italian and Indian cuisine. It’s not a quick recipe. But the patience you need to cook this dish pays off in great taste.
Thick, dilute, spicy or light- Indian Red Lentil Soup or Masoor Dal tastes delicious in any form. A very rich source of vegetarian protein, we have the spicier version of the recipe here. Add Tomato and potato to create depth to the Dal’s taste.
Panchatantra Dal is supposed to be made with five different types of lentils, but you can experiment with fewer varieties as well. In Punjab or Delhi, red beans are blended with lentils, and that makes the dal even more amazing.
Truffles are made using soft chocolate ganache coated with cocoa powder and optionally garnished with hard, grated cheese and other condiments.
Ganache is the chocolate sauce that will form the core of the truffle. Other than using in truffles, you can use ganache as a chocolatey dip, as icing or as a glaze.
Kue cubits are mini cupcakes that have originated in Indonesia. They are available with toppings of different flavours- Chocolate, Coffee, Mango or Durian.
Soto Ayam is a surprisingly refreshing and aromatic chicken soup from South East Asia. Soto stands for soup and Ayam for chicken. The Indonesian variety is the most delectable; it doesn’t have turmeric in it.
Uttapam is a thick, savoury South Indian variety of pancake, whose main ingredient is usually a fermented batter made of lentils and rice. It generally has chopped vegetables added to it.
The light-fried savoury, slightly tangy pancake is considered healthy and is a good occasional break from the sweeter and lighter versions of its western variety.
Italian Ham and salami sandwich, a classic Italian sub, is a great fit for lunch boxes since it tastes better and better as it matures. The sandwich can also be pressed to some extent since added pressure forces the inner layers and ingredients blend better and taste beter. Choice of sauce is yours.
The word cutlet has its origin in the French word côtelette. Cutlets, in different forms and tastes, are present in all major cuisines–French, Indian, Italian, British or Russian. Here’s a quick recipe.
Dum Aloo is an authentic Indian yellow curry with thick aromatic, yellow gravy. The gravy tastes rich with all the fullness of potato and added herbes. It goes very well with rolled breads and rice.
This delicious chicken dish has its genesis in ancient Greece. Then it evolved and mutated
Barbequed Potato or Tandoori Aloo tastes incredibly good, and added herbs make the taste more nuanced. And then we added a few more authentic Indian masalas to enhance the greatness of the dish. Here’s the recipe.
Baked Hilsa or Bhapa Ilish, owing to having been steamed or dum-cooked, retains the refreshing aroma of mustard and spices blended in curd/yoghurt. The flavour of Hilsa remains pure as it’s not fried. In all, a well-cooked dish has a divine taste that you must try.
