Ponchiki: Russian donut holes

Ponchiki are light, soft donuts which are made with farmer’s cheese (or ricotta), and very little flour. The outside is crispy and delicious and the interior is soft and billowy. My friend said they tasted like mini beignets. Betcha can’t eat just one! 🙂 Ponchiki (Recipe adapted from Olga’s Flavor Factory – one of the…

Baghrir: 1000- hole Moroccan Pancakes

So my oven is on the fritz. Yeah, it’s a real bummer. I feel like part of me is missing and I so miss baking bread. So in desperation, I turned to baking bread on the stove top. On the other hand, I’m super excited about researching and making breads from different parts of the…

Galettes and Crêpes

My kids recently joined an international school and for me, the nicest part is that I get to meet people from so many different countries. Its amazing how diverse the population of kids in the school. I’m really enjoying that. Anyways, we had a small farewell party at the school and one of the mums…

Pão de Queijo

So in my newly launched blog, and my new name PavPourri, lies my favorite pastime right now, which is baking different kinds of bread. Pav in Hindi means bread and the word Pav has the same pronunciation and various spellings all over the world. Take, for instance, this fabulous Brazilian cheese bread, Pão de Queijo….

Easy Buttermilk Pancakes

I’ve written about so many different pancakes in this blog and each one has been a winner. We’ve just rotated the recipes in our house and try to make them all! We can’t really decide on one winning recipe. If the readers do use these recipes and can write in with feedback on the ones…

Molten Chocolate Cake

Make this today. Really. Just read the recipe, go to your kitchen and make this cake. And an hour later you’ll be enjoying molten chocolate cake, warm out of the oven with some fabulous icecream (please remember to have icecream on hand!). This is truly the simplest chocolate cake I’ve made it was a huge…

Spicy Coconut Milk Congee

Congee is rice cooked in a lot of water until it has a mushy porridge type consistency, and then topped with different spices, herbs, vegetables or meat. There are several variations of congee and its found all over Asia, especially east and south Asia. It has thousands of years of history in China, and was…

Granola

Seriously you don’t need to search for another granola recipe ever! This is definitely the best granola. And it’s super flexible, so you can add or delete or substitute as you wish. It’s always a huge hit with everyone. And start to finish time is only half an hour. Go-to Granola (Inspired from Lovely Little…

Fougasse

Fougasse is a type of flatbread that is baked in a wood fired oven, and is from the Provence region in France. It is known as focaccia in Italy and by so many other names in different parts of the world. The Fougasse itself is shaped like an ear of wheat. It’s usually plain but…

Sourdough!

So I’ve been baking bread for a while now. And I just love it. It’s the most relaxing hobby I have, and I get to make it for friends and family, which really feels wonderful. But I’ve been quite stumped by sourdough. Naturally I bought a copy of Tartine, the modern bible for sourdough bread…

My story with bread

I lived in the United States for a long-ish period of time. When I first went there to study, I did not know how to cook at all. I was given a cookbook, Chandra Padmanabhan’s Dakshin, as a gift when I left and my mother told me that that’s the only book I will need…

Tashkent Non

This is a bread from Uzbekistan. It resembles a bagel, and tastes a lot like it. When I saw photographs of this bread, I was very intrigued as to the central pattern in them, and curious to see how different they would taste from a regular bagel. This bread is chewy, with an lightly fluffy…