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Showing posts from February, 2010

Vegan Lemon Almond Cake

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Around this time of year I get calls from friends with lemon trees to announce that the lemons are ready and up for grabs. And most of the times I do accept this generous offer and get few off their hands (or tree). I use it by making lemon pickle, lemon curd, basic salad dressing and of course in staples like lemon rice. Few months ago I had these awesome vegan lemon almond cupcakes in cafe and immediately decided to ask for the recipe. I was hopeful to get a nice recipe from the chef but as of now I have not received any response. I waited for few days and then started searching for 'the' recipe as I wanted to make use of these amazingly flavorful Meyer Lemons I had sitting in my fruit basket. I love lemon flavored everything and wanted to try these lemon cupcakes. After searching furiously for few days, I came across this plain vanilla almond cupcakes recipe and I thought this is something I can easily modify to get what I want. And with my limited knowledge of baking, I h…

Bhadang

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Life was simple back in the days when I was growing up. Homemade chivada, bhadang, laddus were the only available after school snacks. Mom would make it fresh regularly even with her busy schedule. Potato chips, cakes, pastries was something we would get occasionally (read once a year). There was this churmurewala who sold fresh churmure(puffed rice) from canvas bag lined with 4-5 layers of plastic to keep them crispy. Mummy would buy churmure from him regularly.
Once in a while we would go to this small place where they made churmure using traditional method. The stove or the oven where they make chirmure is about 2-3 feet wide, about 2-4 feet deep, depending on amount of production. It constantly burns various types of wood, remains of a rice, jowar plants or even coal sometimes. They would put a large iron kadhai, usually half filled with fine sand, on that constantly burning heat. Like every production line, here things will be lined up to optimize use of fuel and time. To make ch…

Rotini With Vegan Alfredo

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Well sort of....
We had gone to Macaroni Grill for dinner one day and my husband was debating between Pasta Milano and Capellini Pomodoro. After about 5 minutes of going back and forth he finally ordered the Pasta Milano but without meat. As it had alfredo sauce, I couldn't even take a bite. But then and there I had decided that I will veganize it as I loved the ingredients mentioned in the description. In my next trip to Trader Joe's I got vegan cheese and sun dried tomatoes. I do not care about mushrooms much so did not bother. Weeks passed by without giving me chance to cook anything that needed me to pay attention to details or the measurements. Last weekend was so busy that I did not even get to do the preparation for the week. Today was comparatively less busy to think about something other than work and daily routine. I came home on time but only to notice empty fridge! And immediately remembered about the ingredients I had bought for pasta. I took everything out on the …