Do you have those moments when you simply know what something should taste like? I mean when you are 100% sure of the flavour combination, but have zero clue on the actual recipe itself? I certainly have a LOOOT of of those recipe epiphanies, when I can imagine the taste in my head and need to work backwards. This recipe is a product of that, and I must say, I have to credit those grey cells of mine.
Erm, no butter? No sugar? Then why bother, right?
I thought the same way too! But this is so moist, and good that you will not regret making the decision to try it out like I did. But before I give you the recipe, I have to tell you all about how I stumbled on this beauty of a recipe!
Have I told you guys I have gone off chocolate? Yeah. I know! Craziest decision ever. Especially when everyone in my family wants me to bake them delicious treats. It’s not like they need the sugar high, but, they are a pretty chocolate obsessed lot.
It is not often that fellow blogger Richa and I have a difference of opinion, especially when it comes to food. Usually we are more or less attached at the hip when it comes to what we think of as lip smacking delicious. Not so when it comes to chaats apparently.
One wonderful thing about living in your own country after years as an expat is a sense of comfort. That feeling of belonging is something which I personally have missed in all my years away from the motherland. And that has extended in a lot of ways to my food and cooking. I love that the ingredients for my idea of comfort food are so easily available.
It seems fitting that I talk about protests in the aftermath of International Women’s Day. Not that I believe that the day is essentially about protests or protesting. It’s simply because the day still marks the triumph of women wanting to do what they pleased. Surely there must have been some amount of protesting before patriarchal norms were brushed side, right? At least all that bra burning must have been thought of as protest I would imagine.
Sigh! Summer is here….
From freezing Tokyo to bleeding hot Bangalore. Yes, War and Cheese has been uncharacteristically silent these last few days because, this author was wrapped up at the Cookpad office in Tokyo. Tokyo… What a beauty! Everything about the place screamed pretty and polite. In our ten days there, every person we met was the epitome of politeness.
There is something magical about the smell of cardamon right? I totally fell in love with the whiffs of cardamom when I was in Kumili last year for a friend’s wedding. Every now and again the wind would blow, and that heady smell would assault me and I was so besotted by it, I bought quite a lot of cardamom from the local markets. And as besotted as I am with the smell of cardamom, I also love the subtle taste of it in Indian sweets. Even tea, which I’m not normally fond of, I love with a little bit of cardamom.
Growing up in Kuwait meant lots and lots of pita bread (or how it was inelegantly called by the Malayaless Kubooos). Back at home, it’s not exactly the most exciting food. In fact my sister won’t even eat it. But here, in Bangalore and surprisingly even in Varkala, it is becoming pretty popular.
This is a bit of difficult admission to make. I was a bit of a snob about Indian sweets. And not in the good way. I used to always think of myself as the consummate pastry eater. None of this burfi, laddoo, peda for me. That is until, their constant availability dwindled. When I went off to England, to say that I was very careful with money would be an understatement. It was mostly Tesco basics when I was in Uni, and even after I really had to think twice before getting a fancy meal.