We have never seen Fall colors outside of California and got an opportunity to go to Arkansas this month. We spent some lazy and happy three days in Arkansas where AB got to meet his childhood friend after many years. Continue reading
With Durga Pujo round the corner, I am taking a different route with recipes. Instead of sharing a Bengali sweet recipe, I wanted to share the recipe of something savory and traditionally Bengali that can be enjoyed on all five days of Durga Pujo – Cholar Dal (or Bengali-style bengal gram lentil). It’s also completely vegetarian and gluten-free! And if you pair it with rice, you have a gluten-free meal.
There was one thing clear in my mind when we were planning our trip to London. There was no way that I would go there and not go to Shakespeare’s house at Stratford-upon-Avon and Oxford University. After a little research, we did find a day tour that would take us to Warwick Castle, Stratford-upon-Avon, Cotswolds, and Oxfordshire.
Spring is here and so are all the New Years that’s celebrated in all different regions of India. This recipe is the quick method to make these popular sweet fudgy cheese treats or ‘Shondesh’. ‘Sandesh’ or ‘Shondesh’ is a popular sweet treat from eastern India (Bengal) and comes in a variety of flavors. The main ingredient is milk. That’s made into fresh cheese which is then cooked with flavors to make different types of ‘shondesh’. My recipes for making these sweet treats is here:
Recipe for cheese for ‘shondesh’ is here.
Recipe for Rose Sandesh is here.
Ganesha on canvas is probably one of my most favorite painting. I have mentioned this in my first Ganesha painting post that I wanted to collect little idols of Ganeshas and have a shelf full of them as items of home decor. And since I could not get them here in the US, I decided to paint them! Continue reading
Apple Crisp is a classic American dish which blends in so perfectly with this Fall weather. Continue reading
This is primarily a photo blog of all the happy memories from our first Apple Picking trip that AB and I went for mid-September. Continue reading
This is freshly made paneer or ‘chhena’ ( a.k.a. ‘chhana’) or fresh Indian cheese. The texture of this cheese is slightly firmer than ricotta cheese, the latter being very creamy. However, if you knead it well, this ‘chhena’ becomes very smooth and creamy, too. Also, the process of making ricotta cheese and ‘chhena’ are the same. Even though an internet-search shows paneer is ‘cottage cheese’, the texture of the two are very different. Cottage cheese is loose with curds while paneer or ‘chhena’ is not loose.
‘Chhena’ can be easily made at home and stored in an airtight container, mixed with sugar and other flavors to prepare sweets or desserts during the Indian festive season! Continue reading
One cannot say enough about the greatness and health benefits of ghee, especially if it’s organic and homemade. This is an easy 3-step recipe to make ghee or clarified butter easily at home. I promise, you’ll never go back to the store for it again. Continue reading