The foodie puts on the apron

Soon after our marriage, when I was ready to cook the evening meal my husband said "You must be tired from work today, let mom cook." It took me a couple of weeks to realize that the thoughtful gesture was actually a sign of non-confidence on my culinary skills. I never liked cooking, I still don't. But what can a foodie who craves for Pesarattu dosa in California do? Gather the stuff, put on the apron and turn on the stove!

There have been many who have inspired me to experiment with food. My mom, the most methodical cook in the world, my mother-in-law who makes cooking look so easy, my kids who think I am the best cook in the world and my husband, the unforunate guinea pig; my friend Vinita Sawant who taught me nothing is impossible by trying out Bakarwadis in the UK, my friend Ketaki Kalgaonkar Apte who makes the best healthy dishes and believes in keeping recipes quick and simple and my friend Anuja Apte Kulkarni who's food blog inspires and entertains me.

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Malai sandwich

There are some sweets that look very royal, very fancy; yet when you start making them, you realize how easy they are to make. Malai sandwich is one such. Time and patience, are however, essential here. Malai sandwich is not quick to make, but that's only because it involves a lot of sitting time. Ideally the rasgullas should be made a day in advance so that they have soaked in the syrup and have become sufficiently sweet. Making the malai sandwich is a three step process - 1. making the paneer 2. making the rasgullas 3. making the sandwich The problem in my house is that my kids will want a bite or more after every single step. So by the end of the second step half of it is gone already. In fact there have been times when we have never reached the malai sandwich stage ;) When you do though, it's worth the wait! So let's get started. Ingredients: For the rasgullas: 2 litre milk (I generally use 1 ltr full cream milk and 1 ltr low fat; all low fat is ok

Cheesy garlicy pull apart bread rolls

There is something magical about the combination of garlic and cheese that makes these rolls irresistible. If you have made bread before, these rolls will take your bread making experience to the next level. Even if you haven't, tell me the cheese and garlic in the photo below don't make you want to start! :) Believe me, there is nothing more therapeutic than baking your own bread! Here's what you will need. Ingredients: 2 cups all purpose flour (maida) 2 cups wheat flour 1 and 3/4th cup water. 3 tsp active dry yeast 2 and 1/2 tbsp sugar 2 tsp salt 2 and 1/2 tbsp olive oil For the filling - 1/2 cup butter (room temperature) 4-6 cloves of garlic, minced. coriander chopped 1/4th cup shredded mozzarella cheese. Italian seasoning Recipe: 1. Warm the water. If you have not made bread before you need to know that it is extremely important that the water be warm - neither hot, nor cold. 2. Add the sugar and mix well. 3. Add the yeast to the water and let

Hummus

Hummus is a Levantine (eastern Mediterranean) dip that's made from chickpeas. After some not so successful attempts, I had almost given up on making it at home (something was always more or less or wrong). But recently while hogging on some awesome food at the Dubai Food Festival (#eattheworlddxb), I had a chance to attend a show by celebrity chef Suzzane Hussaini. With her hummus recipe and tips, I embarked on the journey to make the perfect Hummus again. And voila! You can get a hummus recipe anywhere online. But I am posting one here for reference. The Tips at the end of this post are what make all the difference. Ingredients: 1/2 cup chickpeas 1/2 tsp soda 2 tsp store-brought tahini paste (or 1/4 cup sesame seeds, 1/8 cup olive oil) 2 small cloves of garlic 2 tsp lemon juice or as per taste salt olive oil. Recipe for the tahini paste: 1. Light roast the sesame seeds. Do not over roast or make too dark. 2. Put the roasted seeds and olive oil in a blender and

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