Profile

vindee

My passions in life...baking, cooking, nature, art; mainly about FOOD as an art. My mantra...'Do It From Scratch'! It must taste as good as it looks, and be healthy too! Am a die hard foodie...love exploring new cuisines.

  • Website
  • Location: India
  • Favorite foods: Italian, Indian, Mexican, Spanish
  • Last bite on earth: Cherry Pie and Matcha Cheesecake Pots!

Floyd Cardoz's Butter Chicken (Chicken Tikka Makhani)

I do a really simple butter chicken {with reduced fat}. I love how versatile this curry is! My version is more a fast track Sunday version served up for hungry kids ... with whole wheat naans on the side!

Phirni (Indian Rice Pudding)

Nothing like a creamy good phirni. I make mine with condensed milk and it hastens the process quite a bit. Also, if you set phirni in a clay pot, it takes in the earthy, rustic flavours of clay {like the beautiful fragrance of fresh rain on parched earth}... tastes beautiful. I wash my rice, drain it, dry it in the microwave {1-2 minutes, stir, repeat if necessary} and then grind it in the coffee grinder. This is a great make ahead dessert.

Lemon Mint Sherbet

I love this, absolutely do!

Bake the Book: 'Sinfully Easy Delicious Desserts'

My easiest ever is Strawberry Frozen Yogurt - http://www.passionateaboutbaking.com/2012/04/frozen-desserts-strawberry-fro-yo-%E2%99%A5-spring-is-here-%E2%99%A5-summer-too.html
It's almost on the lines of the lemon sorbet and gets made in a matter of minutes in my Thermomix. When strawberries have gone, I begin to use mangoes!
I love Alice Medrich. She is inspiring!!

Easy No-Roll, No-Stretch Sicilian-Style Square Pizza at Home

Love this, I do! Bookmarked. I'm just done with making potato gnocchi from scratch and finally understand the need for potato ricers! I sieved mine!!

Calling out to all of you tart lovers

Hands down winner is Dorie Greenspans Tart Recipe. Easy, no rolling out, just press into tart pan and bake. Just enjoying the last few crumbs of a Pear Vanilla Almond Frangipane Tart ... excellent!

Bread Baking: Easy(er) Croissants

Right, I love these, as I love to see easy to make flaky pastry recipes all over the net these days. I think yeast is a great idea and adds to the lightness of dough, and this recipe gives you time to plan. Chocolate within sounds FUN!! Made yeast dough-nuts yesterday, and they were fabulous!

Meet & Eat: Alton Brown

Great interview, and a fun read! Love AB!!

The Crisper Whisperer: 10 Great Blogs for Veggie Lovers That May Be New to You

Love the list, I do! Thanks for the resource. I hadn't heard of quite a few of these!

The Food Lab: A New Way to Cook Pasta?

Bahahaha love how the old theory has been debunked, and love the 'greener' way of cooking. It's gonna be my way home in future!

Fresh Ricotta in Five Minutes or Less

Fabulous... I make my own ricotta from a David Lebovitz recipe often. His recipe usese some yogurt in it too

The Crisper Whisperer: Chili-Roasted Cauliflower with Cilantro Dressing

Way to go... any great ideas for this humble veggie are welcome. I love the sound of this one!!

French Macarons Coming Soon to Starbucks

I'll just say 'make them'. We've begun a group of macpassionate people who met on twitter and now run a monthly challenge to make macs. It's been a HUGE learning experience, and super fun.

You can find it at http://mactweets.blogspot.com/

Cheers Deeba
passionateaboutbaking.com

Pressure Cooker Phobia?

In India pressure cookers are much the way of life, and I 'proudly' own 3. LOL. No day goes without the use of this wonderful contraption, and no, it doesn't explode. Just needs some TLC. Look for signs like less pressure build up, steam escaping from the sides etc. That's when you might need a gasket change. Otherwise it's the best green option for the Earth!

Serious Salsa: Serrano Salsa Verde

Ooh this is just making my heart sing. We get so many of these chilies in India; what a fab way of using them! Brilliant. Thanks for pestering the guy & posting this!!
http://www.passionateaboutbaking.com/

Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables

Mouth watering good stuff! Great meal idea - fun, colourful & exciting! WOW!!
♥Passionate About Baking♥

Serious Salsa: (Not Exactly) My Uncle's Salsa

This sounds finger-licking good. Great stuff!!

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

Biggest failure is my macarons that floated away in total oblivion & I wept copious tears of utter misery! Success just came by way of this delicious Chocolate Genoise with Mocha Mascarpone (homemade) that I just made for Dad's bday. it was 'cake Nirvana'... http://www.passionateaboutbaking.com/2009/07/chocolate-genoise-cake-with-mocha.html

Egg in Toast: What Do You Call It?

'HOT HOUSE EGGS'. In his book 'D is for Dahl', Roald Dahl mentioned 'hot house eggs', with black & white pictures.My lad who, had never eaten an egg happily in 8 years suddenly took to it, & there's been no looking back.From someone who never touched an egg for breakfast with a bargepole, he became a happy egg eater!!

Seriously Italian: Semolina and Sesame Grissini

These are just right for that sneaky nibble. I love grissini sticks & had my first exposure to them in Sydney. These are yum all the way. Congrats on your James Beard award too. Well done indeed!

Serious Cookies: Shuna Fish Lydon's Shortbread

Keeper of a recipe...with fine pairings. Am pretty inrigued by the addition of herbs! WOW!!

Peach and Cherry Crisp

YUM YUM & more YUM!!

Rosemary Baguette

I love this ... fabulous!!

Cook the Book: The Sweet Melissa Baking Book

Panna Cotta wins! The most versatile of all desserts...now I've ventured as far as a yogurt version! PC is a dessert to die for! Luscious & sublime!

Bake the Book: Lemon Mint Sherbet

This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker. More