• Gluten free
  • How to make Coconut Milk

    Learn how to make Coconut Milk at home with this easy to follow step by step recipe! And fair warning: You may never used the canned stuff ever again!

    How to make Coconut Milk Recipe | DIY Homemade Coconut Milk written by Kavitha Ramaswamy of Foodomania.com     I apologize.

    You weren’t supposed to see my pudgy, stout fingers. *Hides Face* Yes, those fingers are my bane of existence. Despite all those extra pounds in the wrong areas and a capsicum-like nose, I truly love all of me…. except these fingers! They just make me look …. weird! :-/ But, I really did like this concept of shooting Coconut Milk and didn’t find a suitable hand model at the time. So voila! Here you go — unveiling my hand for the world to see! 😛

    But let’s focus on the Coconut Milk on my hand, shall we? (more…)

  • Calcium Rich
  • How to make Khoya at home ~ Homemade Mawa

    I am one of those stubbornly self sufficient people when it comes to cooking. I love making everything from scratch. So, when I needed mawa to make Mawa Cake, instead of saving 2 hours of my life and buying it from the shop, I decided to make it on my own. Making it is so damn easy and involves almost zero labor!



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  • Calcium Rich
  • Homemade Paneer (Cottage Cheese)

    You cannot talk about Indian Cuisine without touching Paneer. (read Puh-neer) It is one of the most versatile ingredients ever. Besides using it in savories galore, paneer plays a significant role in many sweet dishes too! It is a cheese made by curdling the milk. Paneer is similar to unsalted cottage cheese. And it is one of the easiest cheeses you could ever make at home! 🙂 Try it out. It might be cheaper than buying. (more…)

  • How-To's (tutorials)
  • How to cook with Agar Agar / Gelatin

    China grass or Agar Agar or Kanten is a sea weed and completely vegetarian. It gives a smooth, glossy finish and many chefs prefer to use it over gelatin. China grass, if used properly sets easily at room temperature. The method of using Agar Agar or Gelatin (which is derived from the collagen inside animals’ skin and bones) may be the same. We must be careful to follow the recipe correctly to get the desired texture.

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