‘Chefs Across Boundaries’ is a group of Chefs who set up challenges every month to encourage the participants to innovate, think out of the box and explore the culinary world. It is an initiative started by a handful of food bloggers and food enthusiasts who have taken up the challenge to explore unique and traditional recipes with a motive to expand culinary knowledge as well as to promote the hidden gems which are yet to make an impact in the culinary world. The monthly challenge at ‘Chefs Across Boundaries’ this month is the Lebanese Cusine. The challenge was set up…
Ingredient: coconut
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Coconut laddoo is one amongst those many amazing Indian sweets my mom has always made for us (me and my sis) when we were kids. Those long elaborated procedure of scraping the coconut, boiling milk, reducing it to make laddoos have certainly changed over a period of time. Now we have everything fast and instant. Being a home science student in school, coconut laddoo was the first dessert which i learned during my classes. Coconut itself is such a wonderful fruit that gives awesome flavor and texture to both sweet n savory. My son has a sweet tooth like me…
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Semolina Cake aka Basboosa has been a favorite dessert in many Middle Eastern and North African countries. Its very simple and easy to remember. A perfect evening snack for fussy kids. Semolina cake recipes are deliciously easy to make, yet uniquely impressive. Semolina cakes have a lovely texture that is distinctly different than cakes make with plain flour. It can be made in different flavors by adding lemon or orange zest etc. Since a long time i were wanting to make a semolina cake with coconut that i ate once long back at my friends house. She briefed me with…
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Lassi is a proper traditional yoghurt based drink. It is a blend of yoghurt, water, spices, dry fruits and sometimes tropical fruits. In summers the most frequently made drink at my place is Mango Lassi. Another yoghurt based thin savory drink commonly made in India is Chaas. Lassi is a sweeter and a thicker version which can be relished by adding various flavors to it. Sweet Lassi is one of the drinks me and my family relish not only in summer but always. It is so much satisfying to have it after a light meal. A nicely blended heavy dry…
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Vazhakkai meaning Plantain or Raw Banana is something i have grown up eating. Since childhood i always had a privilege to be surrounded by South Indian neighbors. They often use to cook their delicacies and send us too in a bowl to relish. Since then i developed a strong liking towards South Indian Cuisines. The use of coconut and spices in the dishes is simply awesome which certainly makes it stand out from the other regional cuisines. I still remember the aroma that use to fume out from my neighbors kitchen making me salivate…lol The neighbors were kind enough to…
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Hyderabadi cuisine has evolved over centuries from foreign and native influences. The cuisine began to form during the medieval times and was reached to extend during modern period through the work of skilled chefs serving the Deccan nobility. The city of Hyderabad being the seat of former rulers was the center of many innovative techniques led by royal chefs (known as Khansamas) that eventually gave form to modern Hyderabadi cuisine. One amongst the many Hyderabadi delicacies is the Baghare Baigan or Hyderabadi Baigan. It is a popular Indian eggplant curry of Hyderabad in India. This dish is also very popular…
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The word Satay is a modern Indonesian and Malay spelling of Sate , a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu/ paneer; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. With paneer in hand i opted to go for a Korean Paneer Satay in which there is a wide use of basil in the peanut sauce that not just gives an aroma to the dish but even…
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I always prefer to stock my tea time snack like biscuits and cookies. Though i have made cookies before also but always wanted to make an egg less version. After a long search on internet, finally found a fool proof recipe at NishaMadhulika’s website at http://nishamadhulika.com/en/471-eggless-coconut-cookies-recipe.html . Followed the recipe to the T and trust me it came out superb. The coconut flavor is again one of my fav. My taste buds go crazy when its a coconut cookie. The cookies were light and absolutely melts in mouth. Perfect for kids with milk and adults can enjoy them anytime with…
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I have a sweet tooth and so has my son… after every meal my family needs something sweet to indulge. Whether it’s a cake, cookie, brownie or a fudge …anything sweet to satisfy my sweet craving shall do. After finishing my zebra cake thought to lay my hands on a fudge. Didn’t wanted to go for a baked one, hence landed up making a No Bake Choco Nut Fudge.Something that was quick and hassle free. The preparation time was hardly 10mins and cooking time 10mins.
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Presenting Chefs Across Boundaries – another feather in my cap! Chef’s Across Boundaries is a group of chef’s coming from diversified culture exchanging their regional cuisines. It is an initiative started by a handful of food bloggers and food enthusiasts who have taken up the challenge to explore unique and traditional recipes with a motive to expand culinary knowledge as well as to promote the hidden gems which are yet to make an impact in the culinary world. The swapping extravaganza is promising and it allows chefs to whip up new dishes. It’s a journey which is making me get…
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Mutter Ki kachori happens to be the most favorite North Indian snack during the winters. Unlike those regular lentil and spice stuffed kachoris, the mutter kachori is filled with a spicy green pea filling and is served with tangy tamarind chutney and also with bedmi aloo ki sabzi at various places in North India. If you liked this Indian snack recipe, then try making it at home and share your feedback with me in comments below 🙂
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Zarda
by Shaheen Ali