• Caramelized Cashew Nuts

    Crunchy cashew nut sprinkle. Toasted cashew nuts, mixed with caramel and then crumbled. These Caramelized cashew nuts are great as topping on desserts like puddings, custards and ice creams. You can also have it with yogurt and berries as a granola for breakfast. My favorite topping on Pineapple Pudding.   Summary (11 votes, average: 4.27 […]

  • No Bake Eggless Chocolate Marie Biscuit CondensedMilk Pudding

    Marie biscuits dipped in milk and layered with cocoa condensed milk mixture. An easy and simple no bake recipe, which you can whip up in less than 15 minutes. Ingredients are easily available. Kids will just love this yummy chocolate pudding.

  • The 18th Century Fried Chicken Nathan Bailey’s 1736 cookbook Dictionarium Domesticum

    Nathan Bailey’s fried Chicken from the 1736 cookbook Dictionarium Domesticum

  • Mashed Potatoes Restaurant Style – The dead-arm technique

     This is the restaurant way of making mashed potatoes at scale. All credits to Ryan Goodwin. The technique is colloquially referred to as “dead arm” in the restaurant circles.

  • Carrot and Dates Cake (Without butter)

    Super moist and delicious Carrot Dates cake. The combo of carrot, dates and nuts make it a heaven.

  • Sturdy Whipped Cream Frosting

    This is delicious, light and sturdy. This frosting can hold up without refrigeration. Recipe adapted from allrecipes.com.

  • Lemon Yogurt Cake (Without Butter)

    Recipe adapted from Ina Garten (foodnetwork.com)

  • Gooey chocolate pudding

    Must try for chocolate lovers 🙂 Serve it with a scoop of vanilla ice cream or cold cream.

  • The Valentines Day dinner: Steak, wine and a little bit of love.

    Valentine’s Day is always a fine dining restaurant for us. There’s a certain appeal about restaurant food that you can’t argue. The plating, the ambience, the cut of meat, the rich sauces; it’s the whole package. Replicating this restaurant quality food at home is something I obsess. I go great leng

  • Roasted Spicy Garlic Cashew nuts

    Sometime back when I was roomates with Deepthi, she used to treat us with Delinut Cashews. It was downright amazing. Think about it like the different pringles flavors, but for cashews. We’d finish half a kilo in a night trading office stories. These cashews were hard to get by. Deepthi got it from her hometown during her occasional visits. Fast forward 10 years and getting back home from a long day at work and then munching on something became a thing for us. Usually its Pringles and or some Indian snack like “mixture” that goes with tea. We binge on it catching up on the day. And as expected this got too unhealthy. That when I became nostalgic about the Delinut cashews. So I got me myself two pound of cashews. Roasted and sautéed the heaven out of it. All complete with the right amount of spices and garlic. You’ll love this recipe. We have it right on top of our refrigerator and they run out in a night. Thank me later.