Peanut Butter

While searching through different sites for some easy snacks recipes (like this peanut butter cornflake cookie recipe) I found out that (may be coincidentally), almost all those recipes contain peanut butter as one of their major ingredients. I remembered having peanut butter as a child with bread. I love the nutty flavour but I often get bored with the frequent repetition of same food (or flavor). That's why I couldn't risk buying a peanut butter from the store, where, as per my  knowledge, it is not available in very small amount. So I thought of the best alternative which is making it in small scale at home. As a consequence I came across this very easy and quick peanut butter recipe, which goes like this...

Melting Chocolate or Butter

Melting chocolates and butter can prove to be harder than we actually think.

Putting them directly in a pan over the hob will resulting in charring or burning (as a fuel). Even if we are careful it is sure to destroy the chemical composition, and in turn, the flavour of these ingredients. The last thing we really want. Really! So, what's the alternative? To set up a melting station, that's what. It's not that hard to set it up as to maintain it during the melting, though. But I'll take you through it.

Folding Mixtures

Folding is a technique that helps to incorporate a lighter component into a heavier one creating minimum disturbance to the texture and consistency of either. This sounds harder than it really is though, but the term may pose certain difficulties if we're not familiar with it. So I have tried to explain the steps here, and I hope that helps.

How to Beat Egg Whites

A number of recipes (especially desserts) would require egg whites to be beaten into various levels of peaks.  You may come across recipes (like this Chocolate Mousse Cake recipe) that would ask for stiff peaks, soft peaks, curling peaks and what not. If that sounds confusing, this may help. I have tried to list down all the degrees of beating egg whites and what they mean and how they should look like. If you get this part right, be rest assured that the rest of your dessert is going to be a cakewalk :)

Quick Lemon Pepper Seasoning

Lemon pepper seasoning is one of my absolute favourite seasoning! It goes great with salads, cheese toasts, pastas and many other Italian recipes. It is absolutely easy to make and just because I can't lay hands on them anywhere in Kolkata, does that mean I have to live without it? No way. So brainstorming to the rescue. If I have to make it on my own, I have to make it my own. I have been meaning to put this up for a long time but laziness got the better of me every single time. However, this time since I already used it in my Sheekh Kebab Salad recipe, I kind of felt embarrassed not doing it. So here you go, enjoy ;)

As you can see, my crushing of the zest wasn't perfect this time :(

Sheekh Kebab Salad

I had this salad recently at a small cafe called Baithak (which I also reviewed there at Zomato) and enjoyed it very much. However, like always, I felt the need to readjust a few things based on my personal experience and experiment with it. Also, this is my first salad recipe and I owe the need to do one to Abhijit as well, who asked why I never have one. So here it goes.

Ingredients for Sheekh Kebab Salad

Rasgulla / Rosogolla

Rasgulla or Rosogolla

I myself am not too fond of sweets, but a good dessert never fails to draw my attention. The recipe which I am going to share is a very popular sweet of Bengal. I think every Bengali across the globe has sometimes or other tasted this sweet delicacy . So when I found this recipe of homemade rosogolla (or rasgulla in hindi ), I was more than happy. Now, its the time to share it with you.