Maths doesn’t play much of a role in my life, other than when absolutely, utterly unavoidable. I go to great lengths to avoid such occasions, so when one does occur, you can bet your booty that it’s as rare as a 300 carat diamond. Only a lot less interesting, and involving much swearing and ..
This recipe is totally inspired by – or rather, copied from - the lovely Nupur’s “samosas for breakfast” post. The filling I made has a few differences, of course, but the basic idea is entirely hers.These tava samosas (as rechristened by me) are very, very acceptable stand-ins for the ..
I love couscous. In direct contrast to the rest of the food I eat, I am perfectly happy for couscous to be completely chilli-free. In fact, I've been known (thus far, just to myself, but now all my 3 readers are going to be in on this oddity - uh oh!) to eat plain couscous - cooked, of course - ..
Chana dal is one of my favourite dals for making sundal. It’s easy to cook in that it doesn’t need soaking for hours, and even if you undercook it, all it takes is a few tbsp of water and a few minutes steam-cooking in a covered pan, and it obligingly softens to the texture you want. It ..
And by that I mean "fries" (for you American-style people out there). Us Brits know that chips are not the crunchy kind of fried potatoes - those are called "crisps"... probably because they ARE. Crisp, I mean.Anyway, I made this months and months and months ago, possibly even as far back as ..