Belly Over Mind? Yes, this is a FOOD Website and does amazing stuff!

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I have a habit of scouting the web for interesting food stories [this link has some of NY's best from 2017]. Lately, I have been following baking a lot, ever since me and Moha started cooking together. However, we are at a nascent stage and nothing comes close to the type of classic baked recipes at this website. The ingredients are always so pure and there is no commercialization of the cause. If you have a genuine love for food, you will spend time in reading through the meticulous preparations. Not gone through their entire set of classic recipes but it seems the crusts are always red-baked, there is always some honey and butter & you might come across some easy hacks like using digestive biscuits to get the required texture without laboring much! This recipe is about a cream pie. I have always said that baked, contrasting combinations that use a bit of salt are always the best. You have salted caramel here and though I will never get to taste this heavenly creation, I can sense the awesomeness of it…

Updated on February 20, 2018

Some more interesting food-related, read-worthy updates that I wanted to share with you guys:

Around the time that Valentine’s Day blogs were getting viral, there was this cute little entry about Chyawanprash Pecan Butter Bites - for the uninitiated, this is rather strange, almost shocking for folks who know something about ancient Indian medicine stream called Ayurveda. Chyawanprash is essentially a mind and body tonic, an immunity booster that can be consumed by people of all ages. However, using it for something as good as pecan bites is beyond our imagination. The blog talks about how a crisp chocolate coating is used to blend the goodness of Chyawanprash with traditional European recipes. Not sure many people who have tasted Chyawanprash would turn-up to taste these goodies but the idea sounds very healthy-licious-ly doable.
[You can catch the original discussion here...]


This is for folks who love the richness of peanut butter and want to have it with chocolate, in a form that is bake-able and comes with easy DIY factor. The most difficult bit seems when you have to make the dough and fill it. This is where some kitchen expertise matters. The baking though is without any extra load of greasing - something I appreciate. However, I would add some more bitterness to the mix, like more cocoa content dark chocolate and some walnuts too - the pungency of aged walnuts creates more lovable contrasts...again, I always advocate food ingredients that are more of the opposites-attract state rather than those that complement each other.
[You can catch the original discussion here...]

Making Consummable Art in the Kitchen: Black Lentil Aesthetics

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When you open the link, it is a bit confusing – is the publishing team talking about composting or making this somewhat exotic preparation? Read a bit further and you realize the conversation is about both. Strangely, green living tips have been combined with cooking in a very organic way. Now that I understand the subject a lot more, seems like the idea is not that bad. Why? Reducing your carbon footprints is a lot more than merely using an electric car. While composting helps to recycle everything that was once green, this lentil and cauliflower combination has a similar appeal – keep it simple, maintain the original flavors. The images are beautiful. The narrative very simple and ideal to be read on your smartphone too. Just understand this – all lentils are not light on the stomach. Some folks, particularly Asians, tend to cook them a lot more. You might want to soften the black lentils to the extent that you digest them without getting gassy. Cauliflower has been artistically served, and the color contrasts on the plate are awesome!

Guilty, First-Time Offenders: Couldn’t French it Perfectly!

DIY French Toasting with Wife

I am not talking about the perfect kiss – this is another food-heavy exploration, fresh from today’s morning spread. I must have shared that eggs find a prominent place in my daily diet, essentially for breakfast and every time I run out of ideas. Lately, me and Moha have been exploring how to make the humble omelet or scrambled egg more engaging. The results have been rather good. We have salad-i-fied scrambled eggs and created omelet-like cheesy egg preparations that are exotic and nutritious without much prep time. Today morning, we tried making French toasts. Moha does not like the odor of eggs but she cooks them for me with the enthusiasm of a curious toddler. Our first effort today was rather simple - we wanted to make classic French toasts without too much experimentation.