mostly about food and cooking, but also the stories about the Bread and the Butterflies!

Ragi Laddoo for Diwali

In Desserts, on the side, Tea Party, Under 30 min!, Vegetarian on October 17, 2017 at 11:42 am

What better reason to post after a long gap than Diwali! It’s a low-key Diwali at home this year; Baba, my father-in-law, left us recently, and the son is also studying far away. But marking Diwali with some frenzied activity in the kitchen still feels natural and so I made these quick laddoos last night after a regular day at work. I shared a few pictures in my Instagram stories which had many asking for the recipe and I thought why not “revive” the blog with a quick recipe that anyone with half an hour to spare can make.

All you need is ragi (finger millet) flour, jaggery (unrefined cane sugar), ghee, almonds, and cardamom – all healthy, minimally processed ingredients. I stocked up on the first two ingredients at the just-concluded Women of India Festival 2017 at Dilli Haat showcasing organic products manufactured by women. These laddoos are a great way to include millets in our diet. I will need to make more to share since we’ve already polished off half the lot and it’s not 24 hours since I made these!

Ragi Laddoo
Makes 18 small laddos

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The workshops are back!

In Uncategorized on September 30, 2017 at 9:08 am

I have the workshops planned for October, 2017, all around baking with yeast. First, we try our hand at instant commercial yeast (Saturday, Oct 7). Next we learn the basics of natural yeast starters – sourdough (Sunday, Oct 8). There’s a discount on this one if you’ve attended any one workshop earlier!!

The last one, scheduled for Sunday, Oct 29, is a very special, day-long workshop where you learn about baking using wild yeast to create an arisanal loaf which is sure to spoil you forever – you’ll never buy another commercial loaf ever!

Come, join me in my kitchen in Delhi!

Sourdough Scallion Pancakes

In Bread, on the side, Under 30 min! on January 31, 2017 at 8:23 pm

making-bread

Last summer I started my sourdough experiments all over again. Six years ago I had grown and maintained my first starter for quite some time but it fell out of favour one day and was finished off with nary a trace. In the intervening time interest in sourdough seems to have moved into the mainstream. When Pamela Timms shared images of the beginnings of her sourdough starter on Instagram, I got sucked right in again. It was the month of June and Delhi was at its hottest best. My starter bloomed overnight and fell never to rise again. Not given to quick surrenders I starting over, this time keeping the starter out in my cool bedroom at night and in the fridge during the day. In a few days I had Frothy smiling at me. She is very different from her spring-born sister from 6 years ago, as bubbly but less tart. I have had nothing but success with her. My sourdough bread game is still not topnotch but the journey to get there has been full of tasty steps.