Kulfi is a popular Indian dessert made by slow cooking milk until it reaches the desired consistency which are then sweetened and flavored to taste. The original process is long drawn to give this mix a distinctive taste which are then frozen in kulfi moulds. However an easier and shorter version to make kulfis is to use heavy cream, evaporated milk, condensed milk or boiled milk mixed with dried powdered milk to thicken the mix. Want to know more about this recipe?
Tiramisu is one of the most popular Italian dessert known to man kind or rather known to me. They are super delicious, rich, creamy and very easy to make with some readily available ingredients. Generally we make rich desserts for special occasions but Tiramisu is the only exception that I’m willing to make without any call for celebration. Tiramisu is supposedly derived from Zuppa Inglese (English Trifle) which is made of pound cake layered with Want to know more about this recipe?
Shrikhand is a very popular sweet dish made with strained yogurt in Maharastrian as well as Gujarati cuisine. It’s generally served as a side for pooris or breads. Many of the Gujarati dishes are slightly sweet to taste as jaggery or sugar are added to appease the sweet tooth even in savory dishes. Shrikhand is usually garnished with saffron, cardamom powder and assorted nuts to give a nice crunch and rich flavor to this other Want to know more about this recipe?
Shaam in Hindi means evening and Savera means morning. This signature dish by the famous Indian Chef Sanjeev Kapoor must have got its name from the color of the koftas in contrast to the rich tomato gravy. The gravy gets its rich taste from the cream but the tangy taste from the tomatoes make it lip-smacking. There are no nuts but the butter and cream rise up for the challenge to conjure an all round Want to know more about this recipe?
Kurma, Korma, Qorma, Khorma, Kurma is a thick gravy made by almond/cashew powder, cream, and/or yogurt. A very rich and tasty dish that has as many variations as the number of cooks trying to make them. Many grind the spices along with coconut to get an even richer taste. The Northern part of India refer Kurma to specifically Navaratan Kurma which is milk based gravy with nuts and dried fruits as garnish. While the Southern Want to know more about this recipe?
Many cuisines have a mix of spices specific to them. Spices are used in many different forms and every spice adds their signature taste to its dish. Most Indian dishes have their own unique mixture of spices and many of these dishes have their unique taste based on the method of cooking and the addition of spices either in the earlier or later part of cooking. For example lighter spices are added last to retain Want to know more about this recipe?
Melon Pan also known as melon bun or melon bread is widely popular in Taiwan, China, and Latin America. It’s a sweet bread that resembles a melon by the looks of it only although there is no melon flavored in the bread. However many manufacturers and bakeries do add some melon extract to justify the name. If you would like to add more to your creativity non-melon versions can also be made with this bread Want to know more about this recipe?
Kanel Snegle(Cinnamon Snails) or Kanelbullar(Cinnamon Buns) is Swedish version of the popular American Cinnamon rolls. Apart from the cinnamon that both the rolls share the Swedish version has less sugar and are not sticky like its American counterpart. These Swedish rolls are light, soft, moist with spices added to the dough as well as the filling. The cardamom in the dough adds additional flavor and rekindles your taste with an aromatic sweetness while the cinnamon Want to know more about this recipe?
Falouna or Flaounes is a special bread especially made during Easter and is savored by Orthodox Greeks and Muslim Turkish Cypriots. This bread quite tastes like cake as they are made with a concoction of spices, dried fruits, nuts, butter, and eggs that mostly go into the making of cake. It’s understandably rich in flavor and contents as they are relished after a long period of fasting. I’ve baked breads before but am rarely inclined Want to know more about this recipe?