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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Tofu and vegetables are cooked in the aromatic Asian sesame oil and creamy peanut butter. This is a spicy, crunchy, healthy stir fry done in a few minutes time.

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A very potent brew presented to you all by the Man or should I say Monster of the House .  Drink it if you dare!

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Very subtly different from the Biryani is a Pilaf/Pulao. While Biryani is a rich, exotic delicacy created & served with a regal fervor; redolent with beautiful spices & packed the wonderful & unforgettable flavors, lip smacking goodness & heart warming memories – the Pilaf/Pulao is a more simple version of this royal dish.
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They have arrived… A Big Bag of Black Rice from Veneto, a Small Bottle with White Truffle Scented Extra-Virgin Olive Oil, Balsamic Vinegar Jelly and a whole lot of Chocolate Covered Coffee Beans from Slitti. We are overjoyed!
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Okonomiyaki means “whatever you like, grilled” in Japanese (Okonomi means “what you like” or “what you want”, and yaki means “grilled” or “cooked”).  It is an interesting combination of frittata, a savory pancake & a pizza. The first time I came across Okonomiyaki is in 101 Cookbooks. Reading thru’ Heidi’s post, I found it really interesting & the different ways the recipe may be adapted, even when making at home.

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The Spring air smells good. Along with the change of season comes the colorful blooms of the pretty flowers & some fresh vegetables& fruits  in the market. The local market got crates of fresh corn & avocado. (I was somehow under the impression that the corns came during fall..) Anyway. we got quite a few of these. Today I saw Corn Salsa in Peter G’s (Souvlaki for The Soul) Blog. His pictures tempted me to make some salsa with the hass avocados & corn right away.

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A Stunning  drink which comes with a pretty vivid color & a  taste as good as it looks. The name, the look, the color, the taste - endless appeals. With the warm air already filling in, I am sure this is going to be The Drink for us  during the next few months. That absolutely gorgeous color, the slight tang,  & only a few easy steps, with may be some lime & a hint of mint & some spices, result in this all engaging & refreshing Flower Tea or a Sorrel Punch!

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The very first time I had tasted Jamaican Curry Goat many suns back was in an International Festival. We were trying to decide on our lunch, when we spotted this Spicy Rich Curry & got rooted there. It was served with white rice & some fried Plaintains- & needless to say we were satisfied & pleasurably surprised. Till that day I was under the misconception that that the concept of “Curry” did not go beyond India. How did the Curry travel to the Islands? This is what I found..”Curry, which is popular in Jamaica, was introduced there in the 17th century by East Indian slaves who were brought to the island (then an English colony) by the British.” So along with the immigrants, went the curry, spices & all. Now that explains…

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What happpens when you have a whole bag of cornmeal sitting idle in the pantry & you see an easy & quick corn bread recipe? You get inspired!! I had this whole morning to myself & i was browsing thru’ a book when I came across this recipe of Bob Beauchamp.. who says this bread reminds him of his grandmother who lived in the deep woods of East Texas- well that is not very far from where we live now! This bread needed no rising, so it would be ideal for the lunch which I had to cook. I decided to stuff in some potatoes in it. Then we had a fusion cuisine for lunch – Potato stuffed Cornbread, some fruit salad & some Tandoori Tofu:) (this one turned out really great, & I’ll be posting that soon).

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