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15/07/2026

Don't let the crisp crust fool you. 🥖✨
Ciabatta is all about contrast—a beautifully crisp, crackly exterior with a soft, airy interior full of those gorgeous open crumbs.
It's the perfect bread for sandwiches. Just slice it open, fill it with your favorite ingredients, and every bite is pure comfort.
Would you try it as a classic sandwich or enjoy it with just butter and olive oil? 🤍

01/07/2026

The simplest recipes often bring the greatest comfort. ❤️

Soft, naturally sweet Jackfruit Idiyappam served with chilled, cardamom-infused coconut milk—this is comfort in its purest form. 🥭🥥

Have you ever tried this traditional delicacy? Save this recipe and give it a try!



Jackfruit Idiyappam with Sweetened Coconut Milk.

Ingredients:
(For the Jackfruit Pulp)
200 g jackfruit (deseeded)
30 g jaggery, grated or crushed

(For the Dough)
200 g rice flour
50 ml hot water (or as needed)
2 tsp ghee
A pinch of salt
Prepared jackfruit pulp

(For the Sweetened Coconut Milk)
Fresh coconut milk from 1 coconut
1 tbsp sugar
¼ tsp cardamom powder

Method:
1. Add the deseeded jackfruit and grated jaggery to a blender. Blend until you get a smooth puree.
2. In a mixing bowl, combine the rice flour and a pinch of salt. Add the prepared jackfruit pulp and mix with your hands. Gradually pour in the hot water and knead into a soft dough. Add the ghee and knead again until the dough is smooth.
3. Cover and let it rest for 10 minutes. Meanwhile, prepare the sweetened coconut milk by mixing the fresh coconut milk with the sugar and cardamom powder.
4. Roll the rested dough into a log and place it inside the idiyappam press. Attach the disc with your preferred noodle thickness and press the dough in a circular motion onto a greased plate or banana leaf.
5. Place the greased plate with the idiyappam in the steamer. Steam over high heat for 5–7 minutes, or until the idiyappam is soft and fully cooked.
6. Transfer the hot idiyappam to a serving plate and pour the chilled, sweetened coconut milk over it. Serve immediately and enjoy! ❤️

23/06/2026

Saying goodbye to mango season with a heavy heart and a slice of this luscious Mango Tres Leches. 🥭✨.

A recipe I've spent weeks testing, tweaking, and perfecting while building my home bakery dream.
A light, airy sponge soaked in a rich three-milk mixture and topped with fresh mango goodness... every bite tastes like summer.
The funny thing is, this cake isn't even on my menu yet. 👀

I've been quietly working behind the scenes, testing recipes, learning, failing, improving, and creating desserts that I'm truly proud of. And this one has become a personal favorite.

So, what do you think? Should Tres Leches Cake make it to the menu? 🥭💛

Tell me in the comments — YES or NO?

12/05/2026

This mango vanilla panna cotta might be the prettiest dessert I’ve made this season 🥭✨
Silky vanilla panna cotta layered with fresh mango goodness — light, creamy, glossy, and honestly impossible to stop eating.
And the best part?
No gelatin. No fancy techniques. Just a few ingredients and pure summer magic.

Save this recipe for mango season ✨

Mango Layer
120 g mango pulp (I have used Alphonso)
1.4 g agar powder
5–10 g sugar (optional, depending on mango sweetness)
50 ml piping hot water

Vanilla Layer
100 ml milk
150 ml fresh cream
2.5 g agar powder
35 g castor sugar
1/8 tsp vanilla extract
A pinch of salt
Lime zest (optional)

Method:
1. Blend fresh ripe mangoes into a smooth pulp and transfer it to a bowl. Add sugar if needed, depending on the sweetness of the mangoes.
2. In a small bowl, add the agar powder, then slowly pour hot water in it and mix really well until it is fully dissolved and lump-free.
3. Pour this hot agar mixture into the prepared mango pulp and mix thoroughly until well combined.
4. Pour the mixture into serving glasses or moulds, filling them halfway.
5. Refrigerate for 30 to 40 minutes or until lightly set. Now start preparing for the vanilla layer.
6. In a saucepan, combine milk, fresh cream, castor sugar, salt, and agar powder. Mix well with the whisk. Cook the mixture on low-medium heat, stirring continuously, until it comes to a gentle simmer. Let it simmer for about 2 minutes to properly activate the agar.
7. Turn off the heat and mix in the vanilla extract and lime zest (optional).
8. Allow the mixture to cool slightly before pouring over the mango layer and refrigerate for at least 3–4 hours or until fully set.

29/04/2026

This isn’t chicken ghee roast… 👀
It’s KATHAL and it might fool you.
Spicy. Glossy. Slow-roasted in ghee till every bite is coated in that fiery Mangalorean masala 🌶️🔥
The twist?
I pressure-cooked it in the marinade so the flavor goes ALL the way inside (not just on top 😉)
100% veg. 0% compromise.
Would you try this? 👇

homecooking explorepage instafood gheeroast vegetarian jackfruit spicyfoodlovers

For Ghee Roast Masala:

2 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp whole black pepper
1 tbsp fennel seeds
¼ tsp methi seeds
Salt

For Red Chili Paste:

10–12 dried Kashmiri red chilies (deseedes & soaked)
8–10 dried Bedgi red chilies (deseeded & soaked)
8–10 cashews (soaked)
Lemon-sized tamarind (soaked)
1½ tsp grated ginger
10–12 garlic cloves
1 tbsp jaggery
1 tbsp ghee roast masala

For Marination:
1 kathal ( medium sized) - chopped into pieces
4 tbsp yogurt
1½ tbsp ghee roast masala
1/2 tsp turmeric powder
1 tsp red chili powder
1 tbsp mustard oil
1/4 cup water
Salt

For Ghee Roast:
5–6 tbsp ghee
Prepared red chili paste
12–15 curry leaves
1 tsp lime juice
Salt (if needed)

Method:
1. Soak dried red chilies, cashews & tamarind in warm water for 2 hours.
2. Prepare kathal: Apply oil on the knife and hands, peel & cut raw jackfruit into chunks and add the cuts in a bowl of cold salt & turmeric water.
3. Make masala: Dry roast all whole spices till aromatic. Cool & grind into a fine powder with salt.
4. Make chili paste: Grind soaked chilies, cashews, tamarind, ginger, garlic, jaggery & ghee roast masala into a thick, smooth paste.5. Marinate & cook: Mix all marination ingredients and 1/4 cup water. Coat raw kathal well and pressure cook for 3 whistles (on medium flame). Once the pressure releases, cook uncovered (on high flame) if needed to remove excess moisture/water.
6. Ghee roast: Heat ghee, add the red chili paste & cook till ghee separates and masala turns deep red. Then, add cooked kathal and roast on low till masala coats beautifully. Finally, add the curry leaves and cook for a few minutes. Finish by adding some lime juice, adjust salt & cook till glossy and semi-dry.
🔥 Serve hot.

12/03/2026

Homemade Bagels in India? Absolutely possible 🥯
Classic bagel recipes use barley malt syrup or molasses — but those ingredients aren’t easily available here.
So I experimented with honey in the dough and jaggery syrup in the boiling water, and the texture turned out beautifully chewy and close to the real thing.
If you’d like the full recipe, comment BAGEL and I’ll share it with you ✨

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