The Pink Café

Crepes the French breakfast and dessert too. From my old posts you would have come to know how much I love French cuisine and breakfasts, and English breakfast I will die for. Crepes were always made by me as a tower of crepes to end up to a perfectly decorated cake. This time I made as crepe layers for breakfast unlike the usual ways. My chocolate lovers would eat if there is chocolate in it. I distributed this across my neighbors and they were awed with what they experienced. A moment of ultimate pleasure for me :P Crepe making is not that easy, you have to be cautious in each and every step. The consistency of batter definitely matters and the resting time of 10 to 20 mins to relax the flour. And of course unlike cakes where you can lay back on chair waiting for outcome after half an hour, Na this guy is not going to be that easy with you :D Each crepe is made like dosa, Amma's training for making dosa really helped here. Thank you Amma :* So the thin crepes sho

I was checking my backlog in my blog and I could see how long I was idle here. I was too lazy for some time or my energy was getting utilized for something else, I couldn't even think about anything to write. So apparently this is the cake I prepared for Easter 2018, many other were there, but this especially was part of my Goan themed Easter lunch spread. I have gone through lot of videos and browsing that time to get my entire Goan themed spread and breakfast to dinner I had many varieties. My family enjoyed it a lot each and every dish, even if it was a different taste, fish being an  exception, as I baked it. Ideally should have been deep fried. But anyway family time is always good, get together, talking all night, laughing till stomach aches...Ha a really wonder Easter I had. This cake was the best among everything I made, my Chechi couldn't stop her  hands going to my pan, I stopped her saying, let me take photos first. Everyone at home knows by now, and ask

Bhindi is one of my favorite veggie. Growing up the simple suateed Bhindi with salt and green chillies where present in my lunch box. Amma knows my love for Bhindi sauteed and Potato fries. One another reason I started eating Bhindi was, as every Mom, my Amma used to tell me about veggies on how it can be good for health, but in a different way knowing my weakness factors. She used to tell me, Bhindi helps for good memory and brain power and it helps you to become a Doctor. Yeah! I was so much into becoming a Doctor as a Kid, but later on realized that it is not my piece of cake, rather I didn't want my parents to pay a high donation for my education. Whatever I am going to study would be on my merit, and I wasn't keen to burden them. Ok, so long way back and deviated from food. This week I planned to try a recipe, which simply came to mind as Bhindi fry, but how can I just eat fry, it should have some gravy too. Then came this idea of dry gravy type preparation. I d

Another trial of this weekend, Dragon Soya Chunks! The name has an impact, and this is how I tried my first Dragon dish, Dragon Chicken of course. There is nothing so different about this dish than its other Chinese counter parts. It resembles Chilly or Kung pao in many ways; Almost a middle ground between them. Again, my weekends in Bangalore are now a days on pure veg cooking and my pantry has one big bag of soya chunks sitting idle for a week. I love soya and all its products like anything. So this one again for my love for Soya and healthy protein intake, yes with a little of frying here are there is fine :) The way to pacify my heart while taking fried foods :D I am a follower of Emi wong fitness channel , and figured out there is another Soya product called Tempe. It looks like a combination of Tofu filled with soya chunks or beans. Anyway, I m not sure when Indian market would have that. I would be the first one to go and try then for sure.  The way she was exp

So the name says it all, what a wholesome combination of proteins, iron and complex carbs right? Adding to it the spices which takes away your fat and a bunch of shallots, garlic pods, tomatoes. Today I was in lazy cooking mood, but I wanted to eat home cook food for this weekend coz last 2 weekends was outside food and the scale showed it. Also if I eat fruits and veggies alone I will spoil myself on more calories in evening, which again impacts my weight loss goals, even if healthy stuffs. Ok, so on a lazy day what you can cook, which gives you all nutrition, but easy one. Yeah, you know it, one pot dish. Grab everything, soak it and Cooker, The savior of lazy days of course. So I soaked my brown rice and quinoa together, and my 4 types of dal separately, chopped up my spinach, white onions, tomatoes, shallots and garlic, and yeah I have to just put them all together and cook them well. I had a very satisfying and sumptuous meal I felt ☺️☺️ When I explain these recipes

So its weekend and time for some food experimenting. Today I had experimented 2 other side dishes, so wanted the sweet dish to be simple and humble :) Again my alignment to North Indian sweets has kicked in my mind and of course halwa cannot be forgotten. I have made many varieties of halwa in the past, but today wanted something different but easy. Something which not even needs separate boiling of water and sugar even.  Apparently Moong dal halwa is what came to my mind, and I haven't tried it till now, but it doesn't have any research element behind it, right? So opened my grocery rack and peeped into the dals shelf to see what is there. After the last amazon pantry order, I have every dal and pulses in the world I guess there. But most of them require overnight soaking and all. Now what can I choose from here which saves me from that. Oh yeah! Toor dal, my favorite he was smiling at me from the rack, "What if I can help you" So moong dal halwa id

This Punjabi dish was part of my tiffin box for a Monday lunch and actually was the first time I am trying Kadi. Every time I make a North Indian dish, I am a bit nervous because I don't have even the experience of tasting of those traditional ones and the judges having their acquired tastes on these dishes, I have to be very careful. Anyway my first trial wasn't disappointing. The crew liked it, with one feedback, that it is little different than the authentic Punjabi kadi, but as you know kadi is made in all parts of India with a difference based of each place's spices. Even Kerala has a similar version, our own Mooru curry or Pulisery resembles the Kadi in most of the things. So the kadi I prepared was with pakoras, which is made from palak. What else we need right, on a rainy day than hot chai and pakora. Palak is yet another favorite of mine, you know because it is healthy, low calorie food and I make lot of sabzis with it , also chop, puree it and add to my r

Coffee flavor is favorite at my home, especially the strong coffee types. Growing up mom used to prepare coffee with palm jaggery daily morning in a big clay pot, and we used to have it all round the day. The clay pot keeps it cool and it feels like having a quencher rather than a beverage. At my home black coffee was liked mostly other than the creamy sweeter ones. I still like espresso more than the creamy ones, because then only we get the real roasted coffee smell, which when adding milk or cream can dilute a bit. Even I have memories from my childhood, plucking coffee beans from the garden and eating as such :) Things were different the place I am married to, coz they were never coffee lovers. But of course as a wife my responsibility is to spoil my husband at least from the gang to my path, so mean me right :P The first coffee I made was not black coffee though, coz I know a person who is not so fond of coffee may not like it and it is always good to start with less ris