Haiti needs our help. We are all aware of the overwhelming devastation in Haiti. We need to help, to raise some funds. All of us together, a tiny bit at a time can make a difference.

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Rich, irresistible and moist; packed with different types of nuts, zucchini and double dose of heavenly chocolate is this sweet, eggless, quick bread. Even though it is baked as a loaf bread, the texture and taste comes closer to a decadent chocolate cake more than that of a bread.

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This recipe of the cauliflower blooms with the rustic flavors of almost roasted tomatoes and ginger cooked in the fragrant mustard oil.

I am back! Thanks to all of you for your emails and comments and concerns and for “being there” while I was not. It definitely feels wonderful to be a part of a community with so much understanding and concern where we have not even met one another… strong bonds. Thank you.

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I’ll be taking a short break. There are certain situations we need to attend to right now. Thanks for visiting and for your comments. I will start blog hopping again once I am back.

Hoping for sunshine, spring and some happy times.

Cheers
Soma

The so very “British” quick tea time breads are the scones; this time slightly sweet with lots of apricots, and pistachios  flavored with ginger and lime zest.
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Aloo Methi is a very classic Indian recipe where the potatoes are cooked along with the very aromatic fenugreek leaves.  A very well loved recipe in our family, I make this whenever we get fresh methi/fenugreek leaves.

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Here is an real easy recipe for a very fulfilling snack or meal. Some cooked fish and then add “whatever” you want, some spice for a kick and you have these crispy, flaky patties.

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Dal Makhani is a classic north Indian dish where the lentils are slowly simmered for hours in a very aromatic buttery, creamy tomato sauce. (Dal=Lentils Makhani: Makhan/Butter based). Rich, decadent and extremely detectable, this is a recipe to savor and treasure.

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Makhani Masala is the very aromatic butter based tomato cream sauce seasoned with spices and herbs – the base gravy for most of the tomato based creamy dishes in the Indian restaurants. If you are familiar with the lip smacking, finger licking  Paneer Makhani/Paneer Butter Masala (Indian Cheese in a Butter Sauce), Malai Koftas (Cheese balls stuffed with nuts raisins and spices  cooked in a creamy sauce), Dal Makhani (Creamy buttery lentils) or the internationally famed Murgh or Chicken Makhani/Butter Chicken served in the Indian restaurants, this is one sauce they are all based on. The Makhani masala can be  adapted to form a gravy/sauce with a thick tomato base or with more cream/milk added, it makes the more popular light orange creamy sauce usually found in the restaurants. 

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Aloo (Potato) and Gobi (Cauliflower): Aloo and Gobi are cooked with myriad of spices. A staple in most Indian restaurants, the name “Aloo gobi” generally refers to this aromatic combination of cauliflower and potato usually cooked in the Northern parts of India, esp. in Punjab. This ever popular dry vegetarian curry has been brought to worldwide fame in Gurindar Chaddha’s Bend it Like Beckham. If you haven’t seen the movie, you have got to see it; no not because of its association with “Aloo Gobi” .

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