While the traditional Phirni in North India is made with ground rice, in Kashmir it is made with Suji, Rava or Semolina. Flavoured with Saffron, THE aromatic that Kashmir is famous for, Kong Phirin is a creamy and light dessert that is a great way to finish off a heavyRead the Recipe
Palada Pradhaman is a delicious traditional kheer (milk pudding) made with ada or steamed rice flour flakes.
This time around, I even made the Ada at home.Read the Recipe
One of the absolute blessings associated with blogging is the whole new world of food that has opened up for me. Before I started blogging a couple of years ago, my exposure to Middle-Eastern, Mediterranean, and African food was really limited. Largely because I belaboured under the notion that the food fromRead the Recipe
I first visited Norway in the 2nd week of December 2007, when Christmas festivities were in the air. I landed in Oslo to about 30 cm of snow and temperatures of -12°C. It was a magical experience; everything around me, as far as the eye could see was covered inRead the Recipe
I made this today and it was beyond delicious! I would recommend that everyone tries it at least once (after that you will not be able to stop :-)) thank you, Sadia, for a fabulous treat…..Read the Recipe
Today was the first day of Sharada Navaratri and what a lovely day it was. Today, I made Ksheerannam for naivedyam. Ksheerannam is a solider version of the Pal Payasam as it uses much more rice and is also richer than Paravannam, a lighter milk-and-rice puddingmade in Andhra Pradesh. ItRead the Recipe