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Hey everybody 🙂 Hope you’re all doing great! It’s been months since my last post, but hey… here I am with my first post of 2022, a nice and colourful food post which I’m sure all of you will enjoy 😉

If you’re my first-time reader, you can check my blog list and go through all my previous posts by clicking on this link: A List Of All My Posts 

And while you’re here, you might want to check out my four ebooks (three on Mexico and a romance fiction) available right here on my blog 🙂 Just in case, you skip it for later, this being a food post, let me introduce you to one of my three Mexico e-books:

Check out this link for the book details and to know how you can download it:  A Guide To Mexican Cuisine 

Oh, and you will enjoy my Food Page too. You can find it and other pages in the Menu above, but here’s the link anyway 🙂 : Food & Recipes 

Okay, so this post is about my cooking skills, which I developed a bit late (going by current standards :)) at the age of 24. I would dream of going to Paris to learn the art of pâtisserie at Le Cordon Bleu. In those days, I enjoyed making baked goodies, mostly cakes. My most memorable creation was a beautiful Black Forest cake. I still remember the luscious finished product and so do my sisters 🙂 A pity I didn’t take a picture of it! Sadly, this phase lasted for 1 or 2 years. Well, sweet goodies are fattening!

I enjoyed cooking though, so over the years whenever I had the time and mood, I would check up recipes in cook books, magazines or watch food shows on TV (before the advent of internet) to make delicious dishes. Now everything is so quick and easy with Google search. With time, I found it boring to stick to tried and tested recipes and preferred making changes to the original. Now I enjoy experimenting and creating my own recipes. My dalliance with baked goodies, which had ended almost 25 years ago, returned in 2020 with the start of Covid-19 pandemic and the imposition of lockdown. For birthdays, it was always yummy cakes from cake shops. But in the changed times of 2020 and 2021, I made birthday cakes at home. I’m going to share the photos of some of my food creations including baked goodies made during this period and till date. That will be in the second part of this post 😉 First, here are the photographs of some of my pre-2020 food creations, some are more than 10 years old! Enjoy 😉

Let me start with the ubiquitous Indian Roti, also called Chapatti which is made of wheat. In Mexico, the same is called wheat tortilla.

Here’s my Chapatti…

Indian cuisine has a variety of unleavened flatbreads, which are either dry roasted, roasted with ghee, shallow-fried in ghee or deep-fried in oil. They are made of whole wheat or maida (refined flour) or millets like jowar, bajra and roti.

Made of wheat flour, Paratha is a flatbread with a filling of spiced boiled potatoes or carrots or cabbage which is roasted with dollops of ghee (clarified butter). The filling can be spiced either with red chilli powder or green chillies.

My Aloo Paratha…

Laccha Paratha is a crispy, multi-layered, shallow-fried Indian flatbread made of wheat flour. It can be plain or with methi (fenugreek leaves).

This is my Methi Laccha Paratha…

Bhakri is a highly nutritious flatbread, which can be made with jowar flour, bajra flour or rice flour. Here’s my Jowar Bhakri with Zunka (spicy gram flour preparation), a traditional specialty from the West Indian State of Maharashtra

Another popular Indian bread is the deep-fried Poori made of unleavened wheat flour. These are soft and puff up like balls when deep fried…

Coming to sandwiches, I made this spicy version of French Toast. Instead of milk and sugar, I added a few spices. Then, I lightly roasted chopped onion, tomatoes, coriander, etc. in butter before sandwiching them between two whole bread slices and dunking them in the egg wash to fry.

Spicy French Toast…

Chicken Panini…

Multigrain Chicken Sandwich…

And now to salad, main dishes and drinks…

A favourite of mine, this is something that I make quite often… Guacamole, the easy-to-make & delicious avocado-based Mexican salad, dip or spread 🙂

If you wish to make it, here’s my recipe:  Swarupa’s Guacamole Recipe

My nutritious Vegetable Quinoa…

Here’s the recipe:  Vegetable Quinoa

Ker Sangri, made of dried Ker Berry and Sangri Beans, is a traditional winter dish of the Marwar region of North-Western Indian State of Rajasthan. On my visit there, I had purchased these ingredients at a grocery store in the beautiful city of Jodhpur to make this delicious dish…

Made of Black Bengal Gram, this is a traditional dish of the desert city of Jaislamer in Rajasthan. My Jaisalmer Chana…

Vegetable noodles…

Chole (Spicy Chickpeas), which is served with Bhatura (a deep-fried flatbread made of maida (refined flour) and curd) or Poori…

Seafood is my favourite! Large stuffed pomfrets and prawns top the list 🙂

I remember making more than a dozen of these absolutely yummy Mexican Prawn Tacos 🙂

*Click to enlarge images

Inspired by Michelin Chef Vikas Khanna’s Tuna Flowers, I had made this yummy and lovely steamed creation of fish & rice on India’s Independence Day almost eight years ago in 2014. I used red chilli powder, rice flour and green chilli & coriander-mint paste for saffron, white and green colours 🙂

Fried prawns…

My Camarones A La Diabla (Mexican style spicy prawns)…

Another spicy prawn curry of mine…

Spicy Pomfret Curry…

Hilsa Curry, a specialty of the East Indian State of West Bengal

This was many years ago, but I had made it all within a short time, so I’m sharing the photo 🙂 Fried Surmai, Spicy Prawns and Surmai Curry served with Onion Tomato Raita (curd salad)…

Prawn Masala…

Prawn Pulao, a one pot dish of rice, prawns, spices and herbs…

Coming to a few chicken dishes, this absolutely yummy creation of mine is more than 10 years old. I had experimented and created it on a Christmas Day. Mexican Enchiladas can be red, green and white as per the colour of sauce which is poured over rolled tortillas with filling inside. I made mine with cheese and they were simply delicious! 🙂

Here’s the recipe : Swarupa’s Spicy White Chicken Enchiladas 

Spicy Chicken Curry…

Lemon Chicken…

Here are a few of my creations for cooling down on a hot summer’s day:

Lemon & Mint Popsicles…

Besides the traditional Mexican Horchata, I made my own versions with Mango and Chocolate Whey Protein Powder…

Here’s the recipe:   Mexican summer drink recipe – Horchata

Rose Falooda with milk, sugar, rose syrup, thin vermicelli, chia seeds, strawberry jelly and topped with Vanilla ice-cream…

Momos are one of my favourites 🙂 Here are my mouth-watering Vegetable Momos with my hot & spicy chutney…

*Click to enlarge images

I made this absolutely yummy guava fruit chaat (a traditional savoury snack sold by street vendors), one of the popular ones of Kolkata street food, on my return from the city. Besides guavas, it’s main ingredient is kasundi mustard sauce, which I had purchased at a Kolkata airport store 🙂

Here are a few Indian snacks, made by my mother, who’s exceptionally good at making traditional Indian dishes, and my elder sisters Shilpa and Swapna. I’m sharing here just to give you all an idea of the diversity of Indian snacks 🙂

These are by Mom:

*Click to enlarge images

  1. Appe, steamed balls of fermented rice & mixed lentil batter.

2. Dhokla, steamed cake made of chickpea flour and curd.

3. Dosa, a crepe made of fermented mix of rice and lentil batter.

4. Alu Vadi or Patra (steamed preparation of Colocasia leaves, chickpea flour & spices  with tempering of mustard seeds in hot oil.

5. Idli, soft & fluffy steamed cakes made of fermented rice & lentil batter.

These are by my sisters :

*Click to enlarge images

  1. Batata wada, spicy potato balls.

2. Kanda Bhaji, spiced onion fritters.

3. Dal Pakwaan, spiced lentils with deep-fried flatbread.

Moving on to snacks made by me, here’s Paneer Bhurji (spicy fried Indian cottage cheese mix)…

This is my Egg Paratha 🙂 I sandwiched a mix of egg, onion, tomato, capsicum, jalapeño, coriander leaves between two chapattis on a buttered pan…

Rajasthani Mirchi Vada, stuffed chili fritters of Rajasthan…

Vegetable Fusilli…

Quinoa patties…

Sanza, a traditional semolina-based snack of Maharashtra…

Semolina-based Upma…

And now for some sweets! This is Ukdiche Modak, steamed rice flour dumplings with a sweet filling of coconut, jaggery and cardamom powder and raisins (optional).

A favourite of Lord Ganesha, it is offered to him on his feast days :

The Ganesh Chaturthi Festival of India 

The traditional Mithai (Indian sweets) offered as a prasad (sacred offering) to Lord Ganesha include Mawa Modak (made with mawa/khoya (evaporated milk solids), sugar and cardamom powder), Sakhar Laddoo (Wheat flour-Sugar Laddoo) and assorted Barfi (fudge based on full fat milk, ghee and sugar)…

The first recipe of mine that I had shared here was of Churros, a fried crunchy dough pastry from Spanish cuisine which is served with a thick dipping chocolate. I had loved it when I visited Spain, about 17 years ago. The dough is pressed down from a pastry bag fitted with a star tip giving the churros their signature grooved surface. In this photo, the churro hasn’t got grooves because I made small dough balls and rolled them by hand into long sticks 🙂

In Mexico, I loved the thick, long Churro which is filled with either chocolate, vanilla, dulce de leche or cajeta (caramelized milk) as per choice.

I created my Mexican chocolate-filled Churro recipe more than 10 years old as I missed the chocolate-filled Churro that I used to have at least thrice a week at a Churreria on my way back from office when I was in Mexico.

Here’s the recipe: My Mexican Chocolate-Filled Churros

My Gajar Halwa, a popular Indian sweet made of grated carrots…

Doodhi Halwa, made of grated bottle gourd…

Bhopla Halwa, made of grated pumpkin…

My highly nutritious mixed seed & raisin chikki (a traditional Indian sweet candy or brittle) which can also be called a protein bar 🙂

And crunchy chana (Bengal gram) and singdana (peanut) chikki…

Kesar Sheera, a semolina-based Indian sweet with saffron…

Pineapple Sheera is common in the States of Maharashtra and Karnataka. But I had never heard of Mango Sheera, so I created my own semolina-based sweet with Alphonso mango (the king of Indian mangoes!) 🙂

Vermicelli without milk…

Vermicelli with milk…

Jalebi is a popular sweet of the Indian Subcontinent, West Asia and Africa with several names. In India, it’s made of maida (refined flour) batter which is deep-fried in circular shapes and then soaked in sugar syrup. This is my own special jalebi…

*Click to enlarge images

Anarse is a sweet made of fermented rice and jaggery. Small balls of the fermented dough are coated with poppy seeds and deep-fried in ghee. It’s specially prepared during Diwali. Here are my lovely Anarse…

Buñuelos de queso, Colombian style crusty cheese fritters…

Loukoumades, traditional Greek doughnuts drizzled with honey syrup and some toppings…

And modern Loukoumades with vanilla ice-cream and chocolate sauce 🙂

The mother of all Indian sweets is the sweet ball Laddoo, which comes in large varieties. Among them, the popular Besan Laddoo made of gram flour and sugar is the easiest to prepare but slow roasting the gram flour takes time. Here are some of mine…

Tilgul Laddoo (Sesame Seed and Jaggery Laddoo) is a traditional sweet of Maharashtra made on the occasion of Makar Sankranti, a Hindu harvest festival celebration that honours the Sun God, and commemorates the Sun’s arrival in Makara (Capricorn) on its northward journey. These are made by Mom…

And then, there are winter sweets too like Methi Laddoos, which are made of methi (fenugreek seeds), wheat flour, dry fruits, poppy seeds, etc. Again, these are made by Mom…

But I made these Dinkache Laddoo (Edible Gum Laddoo) 🙂 These are equally time-consuming to prepare or maybe more with plenty of ingredients, mostly different kinds of dry fruits and dry coconut too. It’s a traditional winter sweet from Maharashtra with the main ingredient being Dink or Edible Gum which is sourced from the Acacia plant..

Now, the following creations of mine – protein balls and bars – didn’t require any cooking or baking. Very simple and quick to make with a few healthy ingredients. By the way, these were over within 2-3 days but they last long when kept in an airtight container.

Pinky Protein Balls, an easy-to-make absolutely yummy creation of mine! As cute as the name I have given it 🙂

Here’s the recipe:  Pinky Protein Balls

My absolutely delicious healthy protein bar made of chocolate whey protein powder, oats, peanut butter (I made that too!), almond milk, almonds, walnuts, figs and raisins…

Delicious healthy protein bars, this time made with mixed seeds, dry fruits, whey protein powder…

My lovely-looking easy-to-make dry fruit protein balls made of almonds, dates, walnuts and chocolate whey protein powder…

Dark Chocolate Avocado Balls, another beautiful and healthy creation of mine 🙂

Here’s the recipe: Dark Chocolate Avocado Balls

So these were a few of my photographed pre-2020 food creations! I’m sure you have enjoyed this post as much as I did sharing it with you all 🙂 Go ahead and try out my simple recipes for your loved ones! You will love it! By the way, your feedback and comments, as always, will be greatly appreciated 🙂

Stay tuned for the second part of my food creations from 2020 onwards till date which will follow shortly 🙂

See you soon, take care and… keep visiting 🙂

A Peek at My Food Creations – Part II

I hope you all are sharing my blog posts with friends and family. You can use the archives or categories menu on the side bar to explore older posts, or browse through the pages at the top. To make it more easier for you, tap this link A List Of All My Posts to check out the entire list of my posts 😀 You know, I’d hate to think that you missed something 😉

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You can read my travel experiences and learn more about the many beautiful destinations in Mexico in my ebook (PDF format):

Discovering Mexico  US$ 16.97 (or the equivalent value in your currency)

CLICK HERE TO BUY:   https://www.e-junkie.com/i/p6sy

To know all about Mexico, here’s my ebook (PDF format):

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For Mexico’s food history, detailed information on Mexican food & drink and a few recipes, buy my ebook (PDF format):

A Guide To Mexican Cuisine US$ 5.97 (or the equivalent value in your currency)

CLICK HERE TO BUY:   https://www.e-junkie.com/i/p6vr

 

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The Blue-Eyed Prince of Natlife US$ 4.99 (or the equivalent value in your currency)

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