JAPANESE NEW YEARS DAY CUISINE: OSECHI-RYŌRI

Oshogatsu, which is the New Year, is considered the most important holiday in the Japanese tradition.
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Mille Crepe Recipe

We visited Lady M’s cake boutique and tried the famous Mille Crêpes Cake and fell in love with it.

So of course my daughter decided that this was the very cake she wanted for her 12th birthday – and it had to be homemade!

 Luckily I found a recipe in the New York Times dining section and The Smitten Kitchen blog and got to work with a lot of help from my mother-in-law.

 I have to say the cake came out quite spectacularly!

 

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Cranberry Jelly Mold

I love cranberry jelly! I love the tart yet sweet flavors that are so perfectly juxtapositioned in this dish. I always have trouble getting my cranberry mold to set. Sometimes its too watery and sometimes too firm. Make sure you lightly oil the mould before pouring the jelly in so you have an easier time un-moulding it when its time to serve.

 

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Halloween Party Food

I love theme parties and Halloween came early for us last year as my nephews were visiting from India. To celebrate we decided to throw them an-almost Halloween bash.

A great time was had by all!

Here are some of the themed foods I served.  Lots of mummies and ghost were eaten that day.

The recipes are really easy and it all looked so cute! The best part was that the kids actually helped me make a fair number of the dishes.


 
 


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Pahari Food/ Dishes from Himachal Pradesh

Pahari food, is a little known cuisine, that can be traced back to the state of Himachal Pradesh in India. My family is mostly Pahari. Our origins lie in the beautiful Kangra Valley region which is nestled in the majestic Himalayas. The word “Pahar” literally means mountains.

There is a such a wide variety of foods in this region and it is all delicious.  When I was growing up, every year at Diwali, the Indian festival of lights, we would cook a traditional pahari meal. Last year ….after 14 years I made it back home for Diwali to eat my favorite meal of the year. Over the next few days, I will blog some of the recipes of this wonderful cuisine.

Here are some of dishes we make – the titles link you to the recipes.

KHATTA 

KALI DAAL

CHANNA MADRA

ALOO PALDA

Masala Fried Okra 

AURIYA KADOO   (PUMPKIN WITH MUSTARD SEEDS)

TUDKIYA BHATH

SPICY LOTUS STEMS (BHEY)

PURIS

There is nothing like eating a piping hot, fluffy puri.

We don’t make puris very often except for when we have certain ceremonies at home or when the kids demand it. My kids love it and can tuck away multiple puris with no problems. This summer I decided it was time for me to learn how to actually make puris myself. To my surprise and my kids delight I found it was actually quite easy!

Make sure the oil is really hot and that you don’t keep the puris in the oil for very long. Puris must be eaten hot and have to be made then and there. For the dough you can either knead it by hand or if you have a food processor, you could use a dough blade. Whilst kneading the dough, you do have to judge how much water to put in the dough by making sure the dough is not too wet and sticky and not too dry either.


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Japanese New Years Day Cuisine: Osechi-ryōri

Oshogatsu, which is the New Year, is considered the most important holiday in the Japanese tradition.

It is celebrated by spending time with friends and family and by eating Osechi-ryōri, which consists of special traditional New Years day foods. Each of these foods has a special significance and is believed to bring health, prosperity and good luck. It is considered bad luck to do any kind of work on this day, including cooking, so these traditional foods are prepared in large quantities, days before the onset of the New Year.







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