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Nomad by heart, USA by reality
I strive to feed my soul, by following my heart
Interests: besides nurturing my family, i am a voracious reader, love visiting art museums & a total movie buff
Recent Activity
I don't know about you, but I never tired of yummy eggs on a Sunday. And quite honestly, I'm constantly looking for ways to cook those eggs up in a variety of ways. I mean seriously, can we ever get enough of eggs? They're good for us, full of protein and great for cooking on a budget. Shakshuka is one of those dishes that doesn't sound like much when you scroll down the ingredient list but when you dig into it for your first bite, it comes as a pleasant surprise! Now aren't those just the best kind of recipes?!... Continue reading
Posted 6 days ago at Weave a Thousand Flavors
There are things we cook that we L.O.V.E. The kind of dishes you know you will always make forever and ever. This is one of those. Incredibly simple to make, with just a few ingredients, I promise you once you make this, it will be your next brunch staple. I hate to admit but sometimes, I'll fix it as a 'snack' after coming home from work. Yup, addictive! Mushrooms are julienned and sauteed in olive oil. To which cognac & heavy cream is added. Hence the term, 'creamed mushrooms'. The whole thing is simmered until a creamy thick sauce envelops... Continue reading
Posted May 13, 2017 at Weave a Thousand Flavors
The really great thing about writing about food is that inspiration is everywhere. Sometimes a place, a taste, an ingredient and sometimes a person. I've wanted to make Maria's Viennese streusel cake for a long long time ~ she writes at Maja's Viennese Kitchen The truth of the matter is that cyber space is cluttered with millions of food blogs and some start off with a bang and then wither off within a year or so. Others start and then spin off into doing something completely different and so after a few years, the blog falls off. But there are... Continue reading
Posted Apr 30, 2017 at Weave a Thousand Flavors
My mom’s cook Neelam has a reputation of cooking up delicious vegetable dishes. It’s her thing! So last weekend mom emailed a recipe for Kerala Style choley a.k.a. chick peas or garbanzo beans, that she swore would knock my socks off. To be fair she sent it for her grand kids and not actually me or My Hubby. But that seems to be the way things go when mother’s become grand mothers. As she like to say, “the interest is much more attractive than the capital!" So off I went and took the guesstimate email and turned into a full... Continue reading
Posted Apr 21, 2017 at Weave a Thousand Flavors
I remember that early morning years ago, when my mother roused me from my bed, had me dress quickly and carted me along for a long drive to the Mumbai docks. The sun was still asleep, the fisherman were not. And neither were the true and blue seafood fiends and restauranters who would buy bushels of fresh food and seafood fresh off the boat. The air was palpable with energy, the floors wet, the space awash with the light emnating from dirty flourescent bulbs and the noise so loud with the voices of bargaining people, you could hardy think. It... Continue reading
Posted Apr 8, 2017 at Weave a Thousand Flavors
I can't say that Upside down cakes are a staple around here. Though mind you, Mr. Hubby does love the pineapple version of it provided it's made from scratch. But lately, I've been seeing versions of banana upside down cake quite a lot all over the blogosphere. So the Afternoon Tea seemed like a perfect time to make one to go with Ham & Tarragon finger sandwiches. I also found ripe red bananas that remind of smaller sweeter plantains that I decided to use. Mind you, if I have to make this again, I'll probably just end up using organic... Continue reading
Posted Apr 3, 2017 at Weave a Thousand Flavors
A meeting with friends for Sunday Afternoon Tea is always the best time to put on my thinking hat and figure out a way to jazz up little sandwiches. With the cake in the oven (Banana Upside Down Cake recipe to follow), it was time to begin puttering around with the butter. Tarragon is such a wonderfully fragrant herb and the soft leaves (unlike rosemary for example) makes it a perfect flavoring and aromatic in sandwiches. Because as you all know, mouth feel is just as important as flavor. So to the butter, a healthy dollop of some Dijon mustard,... Continue reading
Posted Mar 25, 2017 at Weave a Thousand Flavors
I love hominy – that flat white maize that is soaked in alkali (like lyme) and so common in South American cuisine. So it should come as no surprise that Locro from Argentina,—a stew of squash/pumpkin, a variety of meats, and hominy, Lima beans and chickpeas should be my favorite . It was creamy and slightly sweet, and its garnishing chile sauce, made with paprika, red pepper flakes and olive oil is simply lovely. In Argentina it is considered a national dish and served for all the big holidays. Get this on your winter menu now before you no longer... Continue reading
Posted Mar 18, 2017 at Weave a Thousand Flavors
Hi PT! Miss you heaps too. Cant wait to hear all that's happened with you. Let's catch up soon! hugs! Dev
Hongos, those fantastic king mushrooms that look like enormous trunks with very little tree top are all the rage in Asian cuisine. And for nearly forever it was the only cuisine under whose umbrella we would occasionally enjoy these lovelies. That’s until I stumbled upon a wonderful Basque cooking class in San Sebastian taught at a true and authentic 18th century gastronomic cooking club. It boasts this great Basque culinary tradition where men come together and cook in giant pots and enjoy each others company in romp and flourish. In short, no women. So it was a great honor when... Continue reading
Posted Mar 11, 2017 at Weave a Thousand Flavors
When most of us think of Peruvian cuisine, it’s usually the POLLO that we get from the lovely Peruvian chicken stores all over town – roasted with yucca fries and those lovely sauces. We made it in our kitchen and you’ll find that here – But today we’re doing something a little bit different. Ají de gallina (hen) is a dish that consists of a creamy spicy sauce made of the most interests set of ingredients. Not the usual when you think Peruvian food - Chicken or hen if peviously cooked and then shredded up. The sauce is lovely with... Continue reading
Posted Feb 18, 2017 at Weave a Thousand Flavors
Thanks Steve! We should meet one day soon so we can actually eat together instead of having virtual bites on each others screens! :) ciao!
What a lovely lovely pat on the back Shirley. Thanks so much for your encouragement and I will be sure to keep on keeping on :) ciao, Devaki
Think lentil soup and the first thing that pops into most of our heads is a soup where the lentils are cooked down with some onions, celery, tomatoes and some seasoning. Am I right? Tasty but main stream. If you're looking for a lentil soup that will delight and surprise then look no further. This one comes from Oaxaca and is cooked down with onions and garlic but is so lovely because of the surprising addition of plantains and fresh pineapple which adds this palimpsest of sweet flavors with each bite. Subtle, not overpowering and coming together oh so well!... Continue reading
Posted Jan 29, 2017 at Weave a Thousand Flavors
Hi Mary, Please us table salt or a fine salt for this. The course grind of kosher salt doesn't work so well for baking. Hope this turns out great for you! ciao, Devaki
I L.O.V.E bread. Alas.... I can't eat much of it because given the chance I'd eat my weight in the stuff! But occasionally, I give in to the devil of temptation and bake a gorgeous artisanal loaf. Hot off the oven, I cut thick slices of this heavenly stuff, slather with Kerrygold salted butter and drizzle with deep amber honey. As you can see, I have bread issues! This recipe from Paul Hollywood is sensational. One of the great things about my job is that I work with fellow Culinary Instructors and that means I always surrounded by amazing talent... Continue reading
Posted Jan 23, 2017 at Weave a Thousand Flavors
So here's what happened last Saturday, it snowed! A lot. And that meant, my cooking class was cancelled. And since Adult education classes follow the school county schedule, I was stuck with all 10 lbs of organic mussels. So I asked the boys, to put on their 'big boy pants' and get ready to eat a whole lot of mussels for the next 3 days straight. So we made them with wine & garlic and then with tomatoes and rosemary and finally I decided to use my mum's delicious cilantro and chili masala paste for the mussels. I've used serrano... Continue reading
Posted Jan 14, 2017 at Weave a Thousand Flavors
2017! And with this I'm kicking off 7 years of writing, right here. And all that matters is I'm still here and so are you! And for that a big warm & fuzzy thank you! So let's get going with some decadent Croque-Monsieur for Sunday brunch. Perfect. Served in Parisian bistros, this beloved decadent sandwich full of ham, Gruyere and Béchamel sauce is such a decadent way to enjoy Sunday brunch. A side of spinach and strawberry salad and ooh la la! There are those who only put ham & cheese in the middle of the sandwich but I love... Continue reading
Posted Jan 6, 2017 at Weave a Thousand Flavors
Thank You for being around for all the yummy eats we cooked up in 2016 and as we usher in the New Year, here's my wish for each and everyone of you ~ "May your pockets be heavy and your heart be light. May good luck pursue you each morning and night.” Happy 2017! And here's to many more delicious eats to come this New Year! Continue reading
Posted Dec 31, 2016 at Weave a Thousand Flavors
Hi! Sorry you didn't find the recipe smooth sailing. I haven't had any problem doing nuts that way either at home or at my cooking class with 12 adults - however, I've added an alternative to the recipe - 8 minutes at a oven preheated at 350 deg F. Also, the amount of confectioner sugar is only as much needed to coat the chocolate roll so no quantity specified.1/3-1/2 cup may be good enough.
You know, I love polenta cakes as much as I love upside-down cakes. So it should come as no surprise that I decided to head to my 'very own test kitchen' a.k.a my humble abode to work on combining the two. With much success might I add. The building blocks of the cake remain the same but the addition of cornmeal gives us a crumb so full of flavor and texture. Much more wholesome I think. Butter and brown sugar together makes the base for the cranberries over which the batter is then mound(ed). And best thing about it, it's... Continue reading
Posted Dec 20, 2016 at Weave a Thousand Flavors
What's not to love about crab dip? Then you add artichokes and cheese you've got something even better. But wait! This year for the holidays, I wanted to work on a recipe that has all those great flavors with some added oomph. Enter, the jalapeno & poblano peppers, loads of freshly roasted cumin, Spanish red onion and more. So what we have now isn't some reincarnated, rehashed version of the cream cheese dip that's been raiding our potlucks for eons but rather something fresh, full of veggies and damn delicious complex flavors. I taught this at class a few weeks... Continue reading
Posted Dec 16, 2016 at Weave a Thousand Flavors
I think you'll love it and so so easy to make Kavita!
Hello there! Remember me?! I know it’s been a while but I’ve been at this so long, that I feel I need to make no excuses to y’all for my absence. Because life happens and because you know I’m committed to my corner here in the blogosphere. And that means this website needs to roll with the punches – just like me. These past few weeks, I’ve been cooking up a storm. You won’t know it because, you haven’t heard from me about all those recipes – hand written scratches on equally ratty pieces of paper are stacking up in... Continue reading
Posted Dec 9, 2016 at Weave a Thousand Flavors
It's been a crazy week with teaching classes on the weekend, creating recipes both the class and Thanksgiving dinner next weekend and having company from out of town that we've literally just dropped off at the airport. As fun as this weekend's been, I know I'm late posting the best dinner rolls you can ever make this Thanksgiving. It's a variation on my regular dinner rolls but so much more delicious with the lovely hint of rosemary in each bite and a lovely buttery-honey-rosemary glaze on each roll. So without further ado, here goes! PS: No food styled pic waiting... Continue reading
Posted Nov 20, 2016 at Weave a Thousand Flavors