Do you love eggplants? Well I do. I love for the variety of ways it can be cooked – stuffed, roasted, grilled, sautéed, stir-fried, and in curries and spreads. Eggplants are colorful and come in many different shapes and sizes. In terms of taste they are all very similar, only the texture and degree of bitterness varies somewhat. Today’s recipe uses baby eggplants. They are small and round about the size of a hen’s egg. They have more tender and mild flesh, and can be eaten whole, skins and all. Stuffed with dry spices and cooked to perfection, this recipe is such a cute and tasty way to serve one of my favorite veggie and is quite simple and easy to do.
I think it’s important for everyone to have a great, reliable, and a killer cake recipe that they can pull out when the need arises. There are always get-togethers, potlucks, and pool parties when you just want to bake a homemade cake that is both pleasing to the eye and to the palate. This one is mine and dare I say, it could be yours too. Bursting with bright lemon flavor, this cake’s got a great softer crumb and tender moist texture. I added lemon juice and zest to the batter, which lightly infuse the cake with fresh lemon. Then, it is doused with a lemon syrup to further enhance the lemon flavor. Finally, the cake is decorated with lemon curd which adds an explosion of lemon flavor to every bite.
Happy Vaisakhi my friends!
Vaisakhi has long been celebrated throughout Punjab as the Sikh New Year and spring harvest festival. This day also has religious significance, as it marks the anniversary of the establishment of Khalsa Panth (the community of baptized Sikhs). Sikhs around the world have brought the tradition of celebrating this auspicious day with Nagar Kirtan, more commonly referred to as a parade, to various cities. Vancouver and Surrey BC, host one of the largest parades in the world each year.
Generally every region in India celebrates new year with different names at the time of harvesting of crops. For Sikhs it is tomorrow. But since the community celebration is not happening in Vancouver until the 16th of April I wanted to cook something that has a Vaisakhi feel to it, so today I’m sharing a much loved Punjabi meal called chole bhature. If you’re a food lover, (and who isn’t, really?) go and try this meal (if you haven’t yet) I bet you’ll be hooked for life.
Everything I love about a chocolate cookie is in this recipe. Crisp and sugary on the outside, and soft and fudgy in the center.
I had these cookies for the first time a couple years ago in a Christmas cookie exchange and I have to say I immediately fell in love! I thought it would be fun to make a batch of these cookies myself. So I sent a quick message to Sally (my cookie exchange partner) if she could share her recipe with me, and within minutes she sent me the link to that recipe. It was a Thomas Haas recipe. If you always wanted to try his world famous chocolate sparkle cookies, I’m going to share the recipe with you today.
Having leftover rice from the previous day is very common in many households. And the first preparation that comes to mind is fried rice with vegetables and eggs. The recipe I am sharing with you today is a different kind of fried rice. This one doesn’t need any vegetables or egg. In fact you can make this when you are running out of your pantry stock. Turmeric lemon rice is a popular dish originating from South of India and is known under a couple of different names, such as Lemon rice, Pulihora or Chitrana. It is a slightly spicy rice preparation which has a delightful tang from the lemon, beautiful golden color from turmeric and a nutty flavor from the lentils and peanuts.