Epicur-ious!

Check out my content if you like reading about food and culture from around the globe and are an epicure, just like me:)

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Made these heavenly delicious vanilla cookies with chocolate chunks for a friend’s birthday! . What’s your fav type of cookie? Lemme know in the comments:)) Follow @epicur_ious_ for more! https://www.instagram.com/p/CSGvmVMjSww/?utm_medium=tumblr

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Angoori Rasmalai . Soft cottage cheese balls dipped in sugar syrup (angoori), soaked in cardamom and saffron flavoured condensed milk (basundi) with some dry fruits. . Pro tip: Don’t add the angoori while the Basundi is still hot or else they might disintegrate! Also make sure to chill before serving😄 https://www.instagram.com/p/CRMeKGwLuIq/?utm_medium=tumblr

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Made these delicious Banana and Choco-Chip Cupcakes a while ago😌 https://www.instagram.com/p/CQv4WMPLsFG/?utm_medium=tumblr

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TART IN A GLASS 🍋🍫 (Lemon and Chocolate) . . Presenting a twist on a simple, good old tart by deconstructing it’s contents and layering it up in shot glasses😌 . Alternating between layers of crumbs of leftover cookies and biscuits (a mix of Digestive biscuits, Good-day and Britannia Marie) and lemon curd/ chocolate ganache, these are the perfect bite sized dessert options post a heavy meal😋 https://www.instagram.com/p/CO2UcpwrLgV/?igshid=o4vnghmcpqvs

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Spaghetti All’ Arrabiata 🍝 . (Spaghetti in a tangy and somewhat spicy arrabiata sauce with a classic garlic bread on the side) . . A classic and easy weekend dinner, all you need is some spaghetti and sauce which you can make yourself or use the ready to cook version. You can totally add meatballs, sautéed sausages, chicken mince/kheema to suit your non vegetarian taste buds😄 Fun Fact: Arrabiata actually translates to “angry” in Italian which is known to represent the spice and heat which perfectly suits the tanginess of fresh tomatoes! Now isn’t that cool!! https://www.instagram.com/p/COFLS5br0kO/?igshid=4w44fnnx5ca5

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My first Sourdough Bread Loaf ever🤤 . Sourdough making can seem intimidating at first because the fermentation requires specific time intervals which need to be followed very strictly and lot of factors including ratio of the ingredients to ensure you have the perfect sourdough. . Fermentation is necessary for yeast and lactobacillus to grow so that the end result is a bubbly bread that rises and has lots of air pockets! Well this is the ideal sourdough, perfectly balanced as all things should be😜 But to be honest mine had less air pockets because I was very impatient with the fermentation process so make sure you don’t do that and let the bread take it’s time if you’re attempting to bake it. But let me assure you it tasted AMAZING and you would definitely want your whole house to be filled with the smell of this beauty😍😍 . Hopefully the next time I make one it will be Atleast 1/10th as good the master of sourdough making @garymehigan 🥺🥺 . https://www.instagram.com/p/CJX6ZsVjgm9/?igshid=miqaw7j8chaq

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Learning the rock chop technique! . Best for veggies like zucchini, carrot, radish or even cucumber or other gourds . I may be clumsy with all other things but somehow it never happens with a knife😄🙈 . Make sure to like, share, save and follow @epicur_ious_ for more :) . Tags: #FoodBlogger #Epicure #foodie #CultureAndLife #LiveToEat #Gourmet #FineDineToComfortFood #foodiesofinstagram #foodstagram #foodblog #rockchop #dicedveggies #vegan #zucchini https://www.instagram.com/p/CJTlJDtjYF0/?igshid=1x2vzs2jl44pw

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Presenting Vegetable and Chicken Momos with my Special Chutney . Momos are a total crowd pleaser and an all time favourite of people across all ages! Traditionally made in a steamer known as MUCKTOO but sometimes bamboo steamers are used too. And I totally think that they are best eaten as a street food than at a fine dining restaurant😌 . I take so much pride in my red chutney coz firstly, it’s the first chutney where the recipe is totally mine (posting soon)😛 and secondly, IT GOES SO WELL WITH FRESH, HOT, STEAMY MOMOS🤤😋🙈 . DID YOU KNOW Each shape of momo has a different name? . Well tbh, for me, being aatmanirbhar meant learning to make momos and chutney on my own and I’m so glad I did😆 . If you liked this post, make sure to comment, save and follow @epicur_ious_ 😄 https://www.instagram.com/p/CI8p2irDPmq/?igshid=od8qnk7r2qg6

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FILTER COFFEE😍 . Don’t you call yourself a coffee lover if you haven’t had the traditional filter kapi, the South Indian delicacy! . I use this fine coffee my friend brought from Kerala so it’s like the OG😂 But any other South Indian coffee will do too. Apart from this, my preference would be the type of coffee grown in Coorg. . Making filter coffee may be a tedious process of straining and filtering and adding milk for an amateur filter coffee maker like me (all that without creating a mess😂) But trust me, just one sip and you forget all your problems Like I’m sorry for the Cappuccino and Latte peeps who haven’t discovered this yet (not even exaggerating, you gotta try it to know mannnn) . Coffee will always be my first love. So if you’re at my place and I make filter coffee for you, know just how special you are haha🥰😂 https://www.instagram.com/p/CIqvjsoj8ee/?igshid=c5sm95j2e1l5

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VEGETARIAN LASAGNA🥒 . 1. Sauté veggies of your choice in a little butter and olive oil and season them. I’ve used bell peppers, onion, zucchini, sweet corn kernels and olives of course! (You may add broccoli mushrooms carrots whatever you want) 2. Two types of sauces: Bechamel and Marinara. Add the sautéed veggies to the marinara sauce. Cool down and set aside. 3. Cook pasta sheets al dente (make sure they don’t become fully soft as they will be baked later). 4. Assemble all the layers in your baking vessel. I did bechamel sauce, sheets, marinara sauce, cheese x3. (You can decrease or increase the number of levels acc to ur convenience) 5. Bake at 180•C for 10 mins and then switch to Grill mode for 5mins. It can also be assembled and cooked directly in a non stick pan for 15 mins over low to medium flame. . ENJOY!😋 . I used Mozzarella and cheddar cheese blend by @amul_india And referred to @_spicelight_ for his amazing marinara sauce recipe! Check it out! . Follow @epicur_ious_ for more:) https://www.instagram.com/p/CIqqTWBjH4_/?igshid=wsdigkht0u7r

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Series: Condiments from around the world

Part 1: Thecha

This condiment is made by the season’s best red chillies and cloves of garlic which are tempered in oil along with pieces of dry coconut, sesame seeds, jaggery, tamarind or imli and salt as required. This is tempered for 8-10mins till the chillies and garlic become a little tender and the dry coconut gets a beautiful golden-brown colour and then blended before serving.

There’s also a variant of this thecha which is made using Green chillies but the process and the other ingredients remain the same (except the addition of a little piece of ginger in the green one).

Tip1: make sure to soak the tamarind in water for about 15 mins to enhance its flavour if using the dry ones!

Tip2: Always wait for the mixture to cool down before blending to avoid horrible consequences😂

This spicy yet an all time favourite condiment finds its Origin in the rural state of Maharashtra though it is enjoyed even in parts of Rajasthan, Madhya Pradesh and Gujarat. it is enjoyed mostly with the traditional Bhakri or a flat bread made of red millet(bajra), sorghum (jowar) or even finger millet (ragi/nachni) and is often enjoyed with a dollop of dahi or yoghurt by the side to soothe the burning sensation caused by the red hot chilli peppers (Pun intended XD). A spoonful of thecha is enough to create a havoc in your mouth and mind you, this is certainly not made for the weak hearted;) But speaking from personal experience, there is nothing a plate of Zunka, Bhakri and Thecha cannot solve!

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My First Blog Ever!

Hey viewers!

It feels great to be starting this blog and i am so excited to share with y’all some amazing stories about food and culture from around the globe. So if you are just another curious epicure like me, if you live to eat and not eat to live or are simply interested to know some amazing food, travel and culture related facts then make sure you stay tuned in coz we have a way to go!

Epicur-ious:)

#FoodBlogger #Epicure #foodie #CultureAndLife #LiveToEat #Gourmet #FineDineToComfortFood