There are moments of revelations, the moments of truths and the moments of discoveries in one’s life. And in one of those moments I found Puff-Pastry sheets.

I definitely call “Felt” as my major discovery in crafting and “PPSheets” are their  counterparts in my culinary adventures. Just like Pizza and Pasta they give you a open end to work with and this means a lot of awesome options (and some fails too phew!).  Continue reading →

I am a lover of spice; I grew up drinking directly from lemon, enjoying hot sauces and munching chilies.

Mom still thinks that I have not properly developed taste buds and hence I’m abnormal in one way, One way because my father is almost an equal freak of spice. I call it heredity.

My adoration for smells and spices grew with me, and I ended up becoming persistently intense about food, someone who’d overeat when she’s angry, overeat even in sadness/happiness and overeat in celebration. I over eat in every occasion of my life and i called it sheer greed.

I am a type of a person you might even hear die of over eating. Food to me is, always, intriguing and delicious-looking, tantalizing my taste buds! Hence I eat like crazy. And later on discovered that my taste buds are a bit more developed than the rest, I am a super-Taster.

About the picture, actually this is how I celebrate food, because i really do celebrate it. These are my accessories with it. Colorful isnt it? The good with spice is that it comes in very appealing color and with enriched smells.

On a second note i have also decided to add the recopies of them and hoping that this might make one’s day.

the red chutni, or the Chilli chutni as we prefer to call it is the most yummiest thing.

I grind red chilies, few cloves of garlic and lemon juice with a pinch of salt, and water. And here it is.

The green chutni.

I’ve blended coriander leaves, garlic cloves, green chillies, cumin seeds, salt, anar–dana, (pomegranate seeds powdered) and lemon/unripe mangoes in it.

Spiced Chillis, or Bhari huwi mirchain

dry-grind coriander seeds with salt and fennel (sounf), and fill it in chillies, (you can tie it with thread as well) fry with loads of lemon/viniger.

Lemon pickle.

cut the lemons in four, and mix it well with turmeric and salt and put them in the sun for two days, (they’ll leave water) put them in oil in an air tight jar in the sun for another 10-12 days, enjoy!

vinegar-with-onion is the simplest, cut onion, dip them in vinegar and enjoy [:P]

now, everyone know how to make simple salad? and well, the other pickle is not home made, i cant make everything myself after all.

enjoy the spice 🙂

Ps. This was to be eaten with Khatti Biryani (Spiced/sour rice) Maybe I’ll tell its recipe later :p