Butter makes everything better and homemade butter is truly amazing! It’s not something I make on regular basis as buying butter is way easier. But somedays I like to whisk a big batch and enjoy it fresh in several different ways. As for Ghee, it is not just a pantry ingredient for Indians, it is also very auspicious to us. We do use it for cooking and baking but also use it during most of our prayers, festivals and pour it in lamps for lighting. So make fresh butter and ghee even if very occasionally.
The kind of pickles (Indian achaar) I grew up eating is always spice coated with a perfect balance of tang and heat. As much as I like a speck of achaar with my Indian meals, I also enjoy a smack of QUICK Pickled Vegetables with my salad, wrap or sandwich. So, I made a batch of onion pickle and a batch of carrot with cucumber pickle for the first time. Because I like spice, I added a few whole spices while preparing the brine.
Garlic Achaar is also called as Lahsun ka achaar or Garlic Pickle. It is packed with bold spice flavors and it is one of the most preferred Indian condiments. We do like to stock up in the pantry. I absolutely love anything that is loaded with garlic, which obviously makes this Spiced Garlic Achaar recipe one of my favorites!
Lusciously rich amber shade, smooth and buttery with a hint of salt for that perfect balance of taste! There are a few condiments that I feel no one should ever buy and make it at home instead. Salted Caramel is definitely one of those addictive indulgences that you need to try making at home, if you haven’t already.
Lemon Curd is a versatile condiment that is luscious, smooth and zingy. If you enjoy a little tang in your treats, you should definitely make it at home. Store bought ones are surely great but they are nothing like the taste of buttery creamy homemade fresh Lemon Curd. I also think Lemon Curd is a perfect edible gift. I don’t know anyone who wouldn’t like this citrusy deliciousness.
I have been making my everyday spice mixes for the past few years. Spices are the soul to Indian cooking and the aroma of freshly made spice mix can never be matched by the store bought version. It might add a few extra minutes but I always feel it’s worth tasking that time. Today, I am sharing 3 essential Bengali spice mixes, which very much defines the Bengali cuisine. These simple spice mixes are used in everyday cooking, vegetarian or non-vegetarian, and often prepared fresh at home.
Keeping my mango indulgence on, I have this amazing, lip-smacking and caramelized Kacha Aam Er Mishti Chaatni (Raw Mango Sweet Chutney). It’s a quintessential Bengali chutney. It is often prepared with jaggery we serve it along side spiced meat curry or in a breakfast meal. The kacha aam er chutney or cha-a-tni, as we like to call it, is freezer friendly and I store for several months in a clean airtight glass container.
This mildly sweet, perfumy rose and cardamom syrup is the perfect way to add a splash of floral sweetness to your drinks and desserts. The syrup is easy to make. It has countless uses and I am sharing three easy effortless ways to use it.
The base of a typical Indian curry is a mix of onion, ginger, garlic and tomato with several different spices. Of course, depending on the type of dish that you are making, you could add other flavoring components while preparing the curry. The preparation of curry does require some amount of time and unless you are used to making Indian curries on a regular basis, you might find it daunting. But, if you have made the Indian Curry Paste in advance, the curry-making experience will flow smoothly and most importantly, very quickly. If you enjoy Indian food, this curry paste…