Focaccia Bread

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Vegetarian Manchurian – Indian Chinese dish!

 

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Do you know that there is nothing like a spicy and warm bowl of Indian Chinese food during winter like  soup or a dish called Manchurian or Hakka noodles which fall under Indian Chinese food category?

Indian Chinese food is adaptation of Chinese flavors and cooking techniques but suitable to Indian tastes. Originally, Indian Chinese cooking became famous or developed when Chinese immigrants moved to Calcutta now known as Kolkata  in 18th century. Chinese cuisine is very popular within Indian communities. It is really different from the authentic Chinese dishes and often influenced by Indian flavors. Continue reading “Vegetarian Manchurian – Indian Chinese dish!”

Ramp and Rhubarb Chutney- Hurray Its Ramp season!

Ramp and Rhubarb Chutney

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The ramp, sometimes called wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart.The flavor and odor of ramps is usually compared to a combination of onions and garlic and  is an early spring vegetable, a perennial wild onion with a strong garlic-like odor and a pronounced onion flavor. Continue reading “Ramp and Rhubarb Chutney- Hurray Its Ramp season!”

Arancine

January’s Daring Cooks’ challenge was a ball! The lovely Manu from Manu’s Menu brought our taste buds to the streets of Sicily and taught us her family tradition of making arancine – filled and fried balls of risotto. Delizioso!

As an advocate of authentic Italian cuisine Manu from Manu’s Menu would advise you all to try, whenever possible, to cook Italian dishes with Italian products. In this specific case, try and use authentic Parmigiano Reggiano (or Grana Padano) and other Italian cheeses, if available. Also, use fresh mozzarella and not the shredded kind as the taste is quite different. Last but not least, a note about the rice: use risotto rice like Arborio, Carnaroli or Vialone Nano – do not use long grain rice as you will need to first make a risotto and then turn it into arancine.

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Cheese and Chocolate Fondue

Hi Readers,

I am back with a simple and easy fondue recipe. It’s winter in USA. I thought this simple recipe of fondue would be so good to try out and share it with you all. Fondue is the national dish of Swiss. It is a melted cheese dish found in Swiss, France and Italy. It is hot liquid either cheese or chocolate served in a communal pot over portable stove and long stemmed forks are dipped with bread or fruits and enjoyed over in winters or cold weather. It is super simple way of eating something oeey gooey and serves as a quick appetizer for large parties.

The main ingredients are usually different types of cheeses, white wine, garlic and some kind of seasonings. Gruyere cheese is widely and popularly used in most of fondue recipes.

Cheese Fondue
Cheese Fondue

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