Sourdough bread – stretch and fold method
I am in the process of updating this post – Coming soon đ sorry for the inconvenience!
Author: neha.bhide
Sourdough Focaccia
The second best thing you can make with your sourdough starter. Bread-eating is already a guilty pleasure and Focaccia is the mother of guilty pleasure when it comes to breads! Its loaded with olive oil and crunchy salt on top. The golden yet soft crust …
The Perfect Indian Pav
Indian bread rolls – popular accompaniment with street foods such as Pav bhaji, batata vada and misal! So you may have read my other recipe, which I developed after years of experimentation. That one is great too.. but this one, is a level up – …
Chicken momos
Throughout the lockdown, I have felt quite happy at home. I feel like there’s no place I would rather be. Just that it would be really nice if my home was on a farm or better still in the mountains. And my way to bring …
The Art of Sourdough baking
The Art and Science actually! Being a Food Scientist and a product developer, I see closely the constant struggle in the Food Industry to create foods that have a âclean labelâ â simple, fewer, familiar ingredients. No chemicals or âguilty ingredientsâ (sugars, hydrogenated oils, flavors, …
Oils – All kinds you will find in my Kitchen
Always trust a chef or recipe that tells you which oil to use. Of course you can make a dish with another oil, but every dish demands a specific kind of fat/ oil. It really is the foundation of a tasty dish. My Masters’ thesis …
Danyacha Koot – Roasted crushed peanuts
An absolute staple in any western Indian home. Traditionally, my Aji would go to the “bhatti” at the local market with a large steel container of peanuts or groundnuts and get it roasted over sand. This was followed by de-skinning the roasted peanuts and then …