Ladled

- baking while on trail Mediterranean Ramen I was amazed at  But a while later I recalled that one of my co-hikers had used it to make an omelet at Indian tea gardens during the Grand Canyon hike. Bannock bread

Recently we have been to some friends for  Varalakshmi Vratham  and ended up with tons of bananas (paraphrasing hit someone like a ton of bricks ). My husband new what to do with the first batch reaching old age. Banana bread. But wife is bored of classic banana bread. Still I thought  a new recipe might make me do it.  foodnetwork's 1 stick of butter  put me off. Besides its 2 cups. I find 1 cup recipes ideal to make. And somehow when I was thinking of no fat, banana and sponge circuits in my head got short and I wanted a 'banana sponge cake'. It seems more like an  English thing  with most recipes in grams. The net doesn't serve up a simple sponge cake easily. the least it expects of you is to separate the eggs and whites. I remember it was easy the last time. Finally I chose  sponge cakes . 4 eggs 1/4 tsp salt 6 tbsp sugar 1 cup all purpose flour 2 ripe bananas Bake at 325F for 40min in loaf pan should have added som...

Aleppo  in the news for some days.

Author:  Michele Scicolone Slow cooking salmon for 1- 1and 1/2 hrs?? Queen of sheba cake Steamed sponge cake

Recipe for the Animal fries of In n Out. The sauce not the fries themselves. mac n cheese, meatballs, falafal. 

Can you guess the physics experiments that  potato chips  are put to?  Cake recovery. siphon cake The picture of  algination  looks like people in a line dancing alternately with the next one's hands and legs.

Soy yogurt Recipes

Author:  Adam Perry Lang Scruffing Spackle Clenching technique

While looking for rava upma, I found besan in the pantry. I searched for besan and found besan capsicum. besan by itself thinned in water and seasoned and then thickened tastes good. If the final outcome is thin, you will want to keep having it.  besan capsicum . What I made turned out more liquidy than the recipe but its your preference. In  Bar food  section of  Guy Fieri's  program, two things spoke to me. Pasta rella  and  Pierogi  but not straight, with a twist. Pasta mosa - I have been thinking of baked samosas. Now I would like to roll up some stuffing and bake it. If I can get it to a block form, even better. I can boil samosa and then sautee it a bit and see how it tastes. Alabama white barbecue sauce Weird try of day: I was ready to make an omelette for bagel. My eyes fell on  Lijjat papad . Frying is not my native tongue. I put one papad into the pan with oil for omelette. It was taking a while to turn into that light yel...

borla padithe bobattlu  - Its ingenious how some people are using cranberries for  bhogi pallu . Had  sabudana kheer  with jaggery yesterday. Mixed vegetable kootu  with moong dal. There's a version with toor dal. whole masoor dal chana chutney uggu ginne  for gripewater. I have seen this being used but never knew its name.

safeway $5 friday I bought chicken wings from the Signature Cafe today. I was amazed to find that the chicken wings were so soft. I looked at the lid which says ;tender chicken wings'. Tender and more. A long time ago I had chicken which had been tenderised with a liquid tenderiser. A layered Neapolitan bar cake  with pink rosettes and a pink, white, cake layer. Its too sweet, full of frosting not my favourite but sill had to like it for its modern art minimalistic not in contents bit arrangement, the cleanliness of the corners, sharp like a knife itself. Brakes monotony without being garrulous.

Today I had  a brown looking flavored bun and a butter bun from  JJ bakery . They even serve  Brick toast  and  Hokkaido cake . I have wondered what  J means  at the end of an email.

After reading  Yes Chef  by   Marcus Samuelsson , I have been thinking of going to a store that sells Egyptian stuff. I am sure it will have   Berbere  and some  Teff flour . Once I get to that I can make  Injera  at home. Phoenix latest

Author:  Ted Allen Making vinegar from left-over wine

At  6bittersweets , I found tiny pom pom   stuck into a cupcake as a topper. The  pom poms  are a great hit with my daughter. Hung from the ceiling, every time they move, she smiles. The  The artful cupcake  has great decoration ideas. Making a ganache trellis on the outside of a balloon to make a bowl out of it. Solar system. Likes of the person for whom the cupcakes are being made, Custom needs bring out creativity of the cupcake. 

When I am grocery shopping, at the spices aisle you'll see distrust on my face when I am looking for chilli powder. Sometimes its bright red and this time not so. Of the  many kind of chilli peppers ,  Resham patti  is one. And now looking at the colour of the pepper, I can see where the chilli powder gets that brown shade from.

Last week I had some green tea pastry, lotus seed pastry. This week wintermelon, pineapple, red bean pastry. Last night I was wondering how the pastry is made. It is Chinese flaky pastry , a  flaky pastry  not layer flaky but powder flaky and non-greasy. Another such  treat .

Today I decided to make  Goan chicken vindaloo  with red wine vinegar. While at it, shallots had seized me, so  Varutharacha chicken curry . I was almost not going to make the Varutharacha considering that pearl onions would taste the same as the big onions and there wouldnt be much of a taste difference in the curry. But after making it, I know it does. I liked the vindaloo for its sweet taste. This is the first time I had both of these.

My friend got some more snacks.  Prince Noodles oodles . I was reminded of  Janthikalu . These are ready to eat noodles. Very crunchy. He also got  Garlic Green Peas . I was reminded of spicy green peas (highly priced and preferred over yellow peas snacks) that we had as kids. That thing was next best to peanut brittle. I thought up an idea of using the garlic peas in a pasta if we dont finish them soon enough by themselves.

My friend got us  Sachima  from Taiwan. It wasnt very sweet, I like it that way. A similar Indian snack is the  Murmura with jaggery .  Sweet treat prompts pain? . I dont get the last line of that article.

I wanted to try safeway select heat serve garlic bread . Along with it I bought Safeway Garlic spread too. Once I took the warm bread out of the foil, I realised that there is no need for extra spread. Now I need bread to see how that spread tastes. I am out of it. So  wheat bread  is it. And the yeast from Costco. There is something to say about buying ingredients, if you have just begun using them, you are not sure about the quantity to buy it in, if you are going to maintain the frequency of needing it in the recipe. I bought molasses a long time ago and still havent opened he bottle. When I bought the yeast, I felt that every time I have bread it should be home made. A long time later when I opened it, it works great. The bread is sweet. Round bread had better structure than the loaf.

Germinated brown rice but it doesnt show sprouts. Indian Yellow Rice. On adding turmeric to white rice, it turns yellow. In one of our customs, we pour rice that has been mixed with a a bit of turmeric and oil. The next day this rice is cooked and offered to neighbours and relatives. Rice with Spinach. A recipe suggests that spinach be added in the last 10 mins of the cooking cycle so it cooks by steam. Rice with Vermicelli. Adding 1/4 cup of vermicelli for every cup of rice. Green Tea rice. Using tea bags, prepare water. Yesterday we enjoyed green tea pastry and lotus seeds pastry.  There is a recipe for pilaf with rice and lentils. I have tried one a wile ago with sprouted lentils. I hadnt sprouted some lentils properly and was down with a stomachache the next morning. There are other recipes for steamed puddings.

I have made goduma rava upma quite  a few times now. But today without sweating for too long. From the  Tabbouleh salad  episode, I wanted to try making the goduma rava upma in the bulgur style of letting it sit in boiled water. I put 2 and 1/2 cups of water to boil in a seasoning of ginger, onions, cumin, green chili and salt. Attending to the baby, I asked my husband to put in 1 cup of cracked wheat #1 ( size #  if you are wondering what this sizing is all about). 20-30 min later, I recalled that we should have put in 1 and 1/2 cup of cracked wheat. I went into the kitchen expecting a water logged dish. But there were few depressions indicating that te grain to water ratio was good.

I went over the roasted banana pudding recipe from yesterday and found it too consuming (shopping time, dishes, baking time), I finally decided on  caramelized banana pudding . And meringue making is merry. Flour is used in making the custard.  all purpose flour plays the corn starch  role of thickening the custard. I used  Parle G  instead of vanilla wafers.

When I saw the recipe for  Tabbouleh salad , I could not believe that the bulgur had to just sit in boiling water for an hour. I had to check for myself that it works and it couldnt wait. So thats what I did. and am I happy for the freedom from boiling the bulgur for too long and ending up with soggy mass at the end. I never thought I would make  Tabbouleh  at home. I took some shortcuts like dried parsley, mint paste instead of fresh mint. I used only 3 tbsps of lime juice.Until now, Tabbouleh was mainly parsley for me up until the minute I saw that it has bulgur. Our memory how it works, when it has to remember somethin we dont like it makes the whole dish of that disliked thing. Other recipes that are interesting in the book :  Spinach with vinaigrette ,  salmon sandwiches  (greek yogurt spread),  green bean casserole . In desserts Brown sugar souffles with creme Anglaise  and   roasted banana pudding  are ambitious...