Ladyfingers

Ladyfingers for us (Indians) means something else entirely. It means this. :)

So lovely, crumbly, sweet ladyfingers is what I think I need. 

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Check out this recipe...I love it because apparently I can use these in Tiramisu! Woweee!!

Nutella cookies

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Nutella always reminds me of my hostel days in college. A loaf of bread, a bottle of nutella and 4 friends. Great times. And the best part, we could eat as much as we liked and not gain an ounce! Now that's waht you call awesome right? Anyway, my little girl loves nutella as much as I did and I think this will be a nice change from nutella sandwiches. I like that it calls for very little ingredients and even less effort :)... Check out the recipe...

Sweet Hawaiian Buns

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Think Hawaii and you think fresh, green, sweet and for some weird reason pineapples! When it's the lovely Hula girls with their grass skirts and coconut bras or those beautiful cocktails all dressed up with vivid colours and toppings. Anyway, take a look at this recipe for sweet Hawaiian buns. I've never used juice in breads before. The recipe sounds super easy and the buns just look divine. 

Breakfastish

Simple and nutritious

Bulgar wheat is one of those things that is found in most Indian kitchens. It's versatile and healthy and can be used in an array of dishes. The easiest of them all to make by far is sweet lapsi. Packed with nutrition, it's easy to make, elements can be adjusted easily without spoiling the taste and it makes a great breakfast!

You'll need
one cup bulgar wheat
3 cups of water
two tablespoons of ghee
and half a cup of jaggery (If you prefer using sugar use 1/4th cup to be on the safe side. You can always add more sugar if you feel it's not sweet enough)

Heat the ghee in a pan. Add the bulgar and fry on a low flame till you get a lovely delicious aroma. Maintain the low flame as the wheat can burn quite quickly. Once it's a nutty brown add the jaggery. and keep stirring to keep the jaggery from burning. Once the jaggery has completely dissolved, add water and bring to a boil while constantly stirring. The wheat absorbs the water and swells to twice its size. Once the water had dried up press a piece of the wheat to test if it's cooked through. If not, add some more water and continue cooking. Once it's cooked completely taste it to adjust the sweetness. Add more jaggery and stir if required.

If you want to improve the nutrition value of the lapsi, add chopped dry fruits (cashew, almonds and pistachios to it)

Done!