GMT: Mattar wala samosa

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I love samosas. Baked, fried. With potato filling or a non-vegetarian filling. From the market or made at home. I love them all. Any time. Any place. Any company.

Ever since I mastered the art of using spring roll wrappers, I thought of other ways to use them.

We have a packet of Deep chana dal cocktail samosas that I love. I prefer making stuff from scratch, but now and then I cheat here and there and Deep’s samosas are ones that I cheat with quite often. From the looks of it, Deep brand uses spring roll wrappers as the covering for their cocktail samosas. I was intrigued to try making my own cocktail samosa from spring roll wrappers too.

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Streusel filled sour cream coffee cake cupcakes

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We have been talking too much savory around here on the blog. It’s time to get the sweet stuff out!

I saw this cake on Foodgawker (those sinners, corrupting the minds of us who are always struggling with our weight) and well, I just had to make the cake. Alison just describes it so well, that I knew the recipe had to be tested out.

But I didn’t want to make cake.

I wanted to make cupcakes.

Why?

Well, because they are just fun.

Fun to look at.

Fun to eat.

And fun to share!

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Garam Masala Tuesdays: Pepper Chicken Chettinad

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I generally cook north indian food (mainly with a Punjabi touch) at home but absolutely love south Indian food.

Northern cuisine has been greatly influenced by the Mughals with the rich butter laden curries, but it is in the cuisine of the south that you can see the use of the spices that India is famous for. Probably because it is in the south that these spices are actually grown.

South Indian cuisine is quite different from the cooking of Northern India. The cuisine of the Southern Indian states – Tamil Nadu and Andhra Pradesh on the east coat, Karnataka and Kerala on the west coast – use such old cooking techniques that are still widely practiced, with contemporary refinements, today.

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