I have always been fond of Gujrati cuisines, specially the snacks they serve has a wide range of variety. One of their many amazing snacks is “Khatta Dhokla”. It is fermented and steam savory cake made from rice, urad dal along with yogurt. Though i have tried khatta dhokla couple of times and it was a hit in my family as well. But recently i came across a recipe of my co-blogger friend Radha Natrajan S and that is when i immediately decided to lay my hands on them. . The recipe is adapted from Radha Natarjan’s blog http://youreverydaycookradha.blogspot.in/

‘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. This month, one of the Members Hetal Kamdar (http://hetalkamdar.blog.co.uk/) hosted the challenge and her theme was Pondicherry cuisine. The Union Territory of Pondicherry boasts of a sumptuous cuisine that shows strong French and Tamil influences. Puducherry formerly known as Pondicherry is a small charming Union Territory on the east coast of India consisting of four small regions namely Pondicherry, Karaikal, Mahe and Yanam. Whereas Pondicherry and Karaikal is in Tamilnadu,…

A croquette is a small bread crumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat, shellfish, fish, cheese or vegetables. The croquette is usually shaped into a cylinder, disk, ball or oval shape, and then deep-fried. The croquette (from the French croquer, “to crunch”) gained worldwide popularity, both as a delicacy and as a fast food.

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…

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.

Highway on my plate tonight!!!! Who doesn’t gets fascinated by Dhaba foods… No matter where we go and eat, a 5star or a 7star, nothing can beat the rustic flavor that a dhaba provides our palate. I am not much of an aristocratic person…i loved to stick to my roots, the roots of India that defines my taste, my culture and my food. The Dhaba moves wherever a highway goes.” The first Dhaba was probably established soon after the linking of the cities of India by highways (national, state and village roads). Food served in Dhabas is wholesome and full…