I thought it would be a good idea to compile all my easy bread recipes in one post. Hope you find something you’d like to try! Do feel free to drop me a comment or email if you have any questions–I’ll be happy to help. Drop me a line at myjhola@gmail.com! Easy Bread Recipes on …
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Ghee. That quintessential Indian fat that must make an appearance as a cooking medium or condiment at every authentic Indian meal. I don’t know what arguments I should make in order to prove that it is a healthy fat, but what I can tell you is what a tremendous difference a mere half teaspoonful of …
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When it rains, I feel like eating. Something hot, something carb-heavy, something very inappropriate. Like spicy batata vadas and chhole-bature, like cheesy gratins and smoky kebabs. And then, I sit with all the discomfort that seasonal sluggish metabolism can bring. Some months ago, my mum made me this lovely aftermint using a recipe from a …
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Before Maushi and Kaka moved to their lovely little red bricked bungalow in Khanapur, they lived in a rented love nest on the upper floor of a modest house. Khanapur is a dusty old town with a very, very special place in my heart. So special that I cannot bring myself to write about it …
[ Continue Reading... ]Since I started writing My Jhola in 2008, it went through several avatars, progressing in appearance, content (intent, even) through the years. Early this year, I thought it was time to take the next step and find a place that I can call my own. It was a little like taking the big decision of …
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I have always advocated freshly cooked food. If you open my freezer or pantry cupboard, you will not find even one tray of ready to eat meals. I don’t hoard jars and cans of tomatoes (I mean, really–how long does it take to chop a tomato?) and corn or sauces of a zillion kinds. If …
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Brown bread. Most times, that means bread made from unrefined, wholemeal wheat flour. In India, that usually means bread made from regular flour with a little caramel added for the color. If the baker’s conscience is slightly cleaner, he’ll add a bit of atta or wholewheat flour as well, but that generally makes the bread …
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