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Spread some Holiday Cheers with a nice edible fruit tree!

Edible Fruit Tree with Espresso Chocolate Truffles

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Edible Christmas fruit tree and a wish for a very Happy Holidays!

Every year around this time the same question starts popping up into my mind: what should I make for the holiday gatherings? I think everyone has atleast a few dashing staple stars; these are the dishes that you can whip up with no worries at-all, with very less preparation and they are sure to please every tummy! I am always awed by all the fellow food-bloggers who whip up these delightfully scrumptious baked goodies; seeing the pictures of which make me wish I had more of a baking woo-doo :) But with my limited baking talent all I feel comfortable taking to any holiday gatherings is usually a banana nut bread or some fruit cake! This year though when I saw this chocolate truffles post on Yasmeen's blog I knew exactly what I wanted to make! Chocolate truffles are a type of chocolates made with a chocolate ganache inside and coated with various coatings, the most ubiquitous of which is cocoa powder but powdered sugar and toasted nuts are common coatings too. Ganache ...

Ethiopian Sambussa -- healthy baked cousins of samosas with phyllo dough!

Don't you find it very interesting how two objects in two vastly different cultures still have such similar names! Origin of the words or its etymology as its called has always fascinated me. Particularly for words that were derived centuries ago when the means of sharing/communication about cuisines, spices and techniques was so limited (not like today where one can post a new ingredient and the rest of the world gets to know about it right then and there, thanks to the ever-spreading world-wide web!) So when I visited a local Ethiopian restaurant a year or so ago and saw an appetizer named ' Sambussa ' with the description of 'thin dough shell stuffed with lentils and spices" I was pretty sure that this was a variation of Indian samosas. A quick peek at wiki told me that the name samosa derives from the Persian name ' sanbosag ' (having to do something with the crescent shape apparently) and from their many cultures have their own variation of a stuf...

Lemony pasta primavera with lemon basil

It is amazing how good a simple dish can taste when all the ingredients are fresh and the preparation is minimal. This simple pasta primavera was a big hit with us yesterday and a lot of credit goes to the discovery of lemon basil in addition to all the other fresh ingredients. Did I tell you I have found my new best herb-friend in this lemon basil ;) I have read about a few bloggers who grow and cook with lemon basil. I am always curious when I read about a new vegetables or a new herb, so lemon basil was sure something in my to-try list. Needless to say I was so excited when I happened to stumble across this lemony herb yesterday at the farmer's market. Usually my Saturday morning lunch menu is decided right when I am doing the groceries. I pick up whatever looks good that day and then cook something around it. A lot of fresh tomatoes are adorning the markets these days I suppose as a sure sign of approaching summer. I picked some up and settled on making some spaghetti wi...

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This page and all of its contents is copyright of Prajakta Gudadhe. All rights reserved.

This is a web catalog of the recipes that I have tried and tasted in my kitchen. While these recipes and instructions have worked well for me, please use all the information on this site at your own risk.

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