E very Monday, ok most, I wake up all anew, striving to be a "Good" Mother. Not "Very Good". Not Excellent. And defin...

Adrenalin Rush " The world is like a ride in an amusement park . And when you choose to go on it you think it's real because that...

I made Ghee , at home, with my own hands. No I didn't milk the cow or anything and I used a shortcut, but if we put that aside, I made ...

B engali Garam Masala is actually a very simple mix of 4 spices: Cloves , Cardamom , Cinnamon and Tej Patta . The Tej Patta as I have s...

T oday is Day 4 of The 7 Day Challenge , it has been good so far. I am not missing my grains any more, I have become paranoid about going g...

Kalonji in my glass spice bottles, jet black, like the hair I always wanted before the era of streaks and highlights. Kalonji in my hand, ...

P anch phoran --- the Sorceress of Spices. Panch Phoran also known as panch phoron, panch puran, panchpuran, punch puram, punchpuram is a c...

G BP – Green Blog Project. When I started Blogging last October I was not aware of this event. I have rarely attempted growing anything du...

T urmeric known as Haldi in Hindi and Halud in Bengali, is another spice omnipresent in Indian culture, not only in cooking but also as a...

M ustard as a spice is an important part of Indian cooking.The whole Mustard seeds are used for tempering, to add flavor to the oil. The M...

W hole Garam Masla for me consists of the following spices, Elaichi or Cardamom, Laung or Cloves, Tej Pata or Bay Leaves, Darchini or ...

G inger , a important part of my everyday cooking and hence life. Though referred to as a root it is actually a rhizome i.e. it is actually...