Croissant

Here is my recipe for croissant…. have funContinue readingCroissant

Pizza dough

Flour, salt, water, yeast…. come together to create the ultimate start for a great Italian pizza! Here is the process of making classic pizza dough…Continue readingPizza dough

Pizza sauce

Here is the simple and classic pizza sauce recipe. This is exactly how Italians make their pizza sauce. Though their tomatoes are different from what’s available with us, it can’t stop us from making great pizza.Continue readingPizza sauce

Sourdough

Sourdough is a natural starter for making dough for pizza, breads and variety of dishes that required active yeast. You can skip ready-made yeasts and use this starter to experience the whole new flavors which packets can’t produce ever.Continue readingSourdough

Red/ Green chutneys

We often encounter red and green chutneys at south indian restaurants, which not only add colors to a dish but also adds flavors to them. red chutney is mildly sweet and spicy, while green chutney has a strong flavor of coriander. Here are the recipes for them…Continue readingRed/ Green chutneys

Sambar masala

Here is the recipe for homemade sambar masala. It will make about 1 kg of sambar masala. you can reduce the quantity proportionately if you want to make more or less quantity.Continue readingSambar masala

Sambar

This is anna’s sambar recipe, followed always by me. It gives ultimate results every-time. I particularly don’t like the taste of gur in sambar, but anna says to include it. I have excluded it from the recipe below, however you can add utp 50 grams of gur if you like. This hot…Continue readingSambar

Coconut chutney

For almost every south Indian dish, you need coconut chutney to accompany it, without a second thought. If you love south Indian food a lot, you can make a little excess and keep in fridge for 2-3 days without spoiling the flavors, but still freshly made coconut chutney can’t be beaten with…Continue readingCoconut chutney

Rice idli

Here is my recipe for south Indian breakfast staple… soft idlis. My recipe contains minimal amounts of ingredients and gives best results guaranteed. The only catch is the fermentation process, which is quite simple. You need to maintain temperature range between 22 to 30 degree Celsius. The next important thing is steaming.…Continue readingRice idli

Spicy aloo chokha

Hi guys, whenever I am have some busy schedule and at the same time I have to cook my food also, I skip almost everything and cook plain dal, rice and make spicy aloo chokha. This way I save a lot of time to continue with work in my hand, as well…Continue readingSpicy aloo chokha