Tag: fusspot

Baked Mango Cheesecake

Makes one 8 inch round cake. Since it’s so hot here, attempts to whip up a delicious no-bake mango cheesecake were made. But after countless taste tests, our palates have come to a conclusion. No matter how well-set or cold – unbaked cheesecake tastes like mousse and is never as good as its baked counterpart. […]

Stickylicious Blondies

Makes 9 blondies; 2 ½ x 2 ½ inches, each. If my Fudgilicious Brownies are a bitter-sweet indulgence for adult palates, my Stickylicious Blondies will straight up appeal to the sweet-craving child in you. Moist with butterscotch and sticky with caramel, each bite brings the warmth of cinnamon, the sweetness of vanilla, and the crunch of […]

Beetroot Pesto Pasta

Makes 5 servings. There’s something wholly exhilarating about eating a colourful plate of food. It appeals to our inner child (taste the rainbow, anyone?) and makes for an instant mood lifter. This colourful Holi inspired dish is not just a riot of flavourful hues, it’s also a kaleidoscope of textures ranging from creamy to crunchy. […]

Red Velvet Cupcakes

Makes 12 standard sized cupcakes. Red velvet has one of those je ne sais quois flavours that has justly acquired diva status in the cake world. Can’t peg her as vanilla, or classify her as chocolate—she is curious combination of the two. If red velvet were a fictional character, I imagine she’d be Scarlett O’Hara […]

Banana Bread

Makes a 10 x 2 ½ inch loaf. Confession time. I hate bananas. I don’t like them as a fruit, I deplore them as a flavour in candy or gum, and detest them in any kind of dessert. But banana bread is the one way I absolutely adore my lifetime fruit nemesis. Moistened with yoghurt […]

Sweet Curd Brûlée

Makes 6 servings. This Diwali, I played with fire and torched something sweet. My target? Sweet curd—or as it is better known, mishti doi. An intensely popular Bengali dessert, it is made by fermenting caramel-tinted, reduced milk. Traditional mishti doi does not contain cardamom, jaggery, or nuts—and is perfect, without the bells and whistles. In […]

5-way Caramel Cupcakes

Makes 12 standard sized cupcakes. I used to cringe at caramel. But after making my own batch, I realised it gets a bad rap because the commercially made stuff is too sweet. There are five (whaaaat?) types of caramel flavours in this cupcake—molasses, butterscotch, “caramelised” milk, “caramelised” white chocolate, and finally, true caramel. It’s utterly […]

Goan Chorise Chili

Makes 4-6 servings. One lazy winter evening, I was rummaging around in the fridge and saw some leftover rajma curry and day-old stir fried carrots and beans. Sigh. Then I spotted a chain of Goan sausages, and thought, huh, that stuff can zhuzh up anything. Thus was born my Goan Chorise chili. A one-pot wonder […]

Blue Velvet Cake

Makes a three-tiered 6 inch layered cake. You’ve heard of Red Velvet. She’s passionate and all the rage at parties. This is her introvert cool blue friend from another trend. Just like his more outgoing ruby peer; he too carries a buttermilk moistened crumb and background notes of cocoa. He too is sweet, he too […]

Crispy Pork Gyoza

Makes 30 medium sized gyoza. Translucent, melt-in-your-mouth wrappers envelope a juicy flavourful filling in this gyoza. They’re so light and tasty, that you’ll go through all 30 in under 15 minutes. But these aren’t just any gyoza. What elevates this dish to dumpling heaven is the attached crispy pancake, which adds a wonderful textural contrast […]