https://cookingwithish.com/2020/05/07/what-is-your-comfort-food/https://cookingwithish.com/wp-content/uploads/2020/05/20200507_075722.jpg20200507_075722https://cookingwithish.com/wp-content/uploads/2020/05/20200507_075219-e1588862633211.jpg20200507_075219https://cookingwithish.com/wp-content/uploads/2020/05/20200507_075046-e1588862559737.jpg20200507_0750462020-05-08T15:17:07+00:00monthlyhttps://cookingwithish.com/cooking-lessons/2019-03-22T21:26:19+00:00weekly0.6https://cookingwithish.com/how-it-works/2018-12-03T19:53:34+00:00weekly0.6https://cookingwithish.com/2018/03/31/delicious-fruitsveggies-nuts/https://cookingwithish.com/wp-content/uploads/2018/03/foodplate.jpgfoodplate2018-04-10T02:51:03+00:00monthlyhttps://cookingwithish.com/march-17th-2018-indian-dinner-music/2018-03-07T21:43:49+00:00weekly0.6https://cookingwithish.com/feb-17th-2018-indian-dinner-creperie/2018-02-17T01:07:42+00:00weekly0.6https://cookingwithish.com/2014/11/25/simply-daal/2018-01-22T17:32:38+00:00monthlyhttps://cookingwithish.com/2015/08/31/masale-bhaat-from-sujathas-kitchen/2018-01-22T17:31:03+00:00monthlyhttps://cookingwithish.com/2015/12/05/alu-parontha-at-the-creperie/https://cookingwithish.com/wp-content/uploads/2015/12/slaving-away.jpgslaving awayEveryone making their own paronthahttps://cookingwithish.com/wp-content/uploads/2015/12/laura.jpglauraCarefully turning the paronthahttps://cookingwithish.com/wp-content/uploads/2015/12/ish-parontha.jpgish paronthaMaking sure it turns crispy brownhttps://cookingwithish.com/wp-content/uploads/2015/12/christi.jpgchristiDelicious with some homemade yoghurt and mango pickle along with a cup of chai2018-01-22T17:28:37+00:00monthlyhttps://cookingwithish.com/2015/11/28/quick-orzo-stew-with-dehydrated-veggies/https://cookingwithish.com/wp-content/uploads/2015/11/orzo2.jpgorzo2The stew is ready to be eatenhttps://cookingwithish.com/wp-content/uploads/2015/11/orzo1.jpgorzo1Orzo, Dehydrated Veggies, potato, sweet potato and milk2018-01-22T17:27:45+00:00monthlyhttps://cookingwithish.com/2015/10/20/it-is-raining-peppers/https://cookingwithish.com/wp-content/uploads/2015/10/poblano2.jpgpoblano2Filled with spiced potatoes and baked at 350 F for 20 - 30 minshttps://cookingwithish.com/wp-content/uploads/2015/10/poblano1.jpgpoblano1Poblano pepper - Intense flavorhttps://cookingwithish.com/wp-content/uploads/2015/10/pepper3.jpgpepper3.Steamed for 2 mins in the pressure cookerhttps://cookingwithish.com/wp-content/uploads/2015/10/pepper2.jpgpepper2Washed under running water2018-01-22T17:26:51+00:00monthlyhttps://cookingwithish.com/2016/08/03/steamed-rotis-auntie-trejavathis-kitchen/https://cookingwithish.com/wp-content/uploads/2016/08/img_0539.jpgIMG_0539Auntie Trejavathi with Unclehttps://cookingwithish.com/wp-content/uploads/2016/08/img_0530.jpgIMG_0530The Bilavalege was delicious!!!!!https://cookingwithish.com/wp-content/uploads/2016/08/img_0524.jpgIMG_0524https://cookingwithish.com/wp-content/uploads/2016/08/img_0523.jpgIMG_0523Ready to be eatenhttps://cookingwithish.com/wp-content/uploads/2016/08/img_0522.jpgIMG_0522https://cookingwithish.com/wp-content/uploads/2016/08/img_0520.jpgIMG_0520https://cookingwithish.com/wp-content/uploads/2016/08/img_0518.jpgIMG_0518Apply a little bit of oilhttps://cookingwithish.com/wp-content/uploads/2016/08/img_0517.jpgIMG_0517Turn the the rotihttps://cookingwithish.com/wp-content/uploads/2016/08/img_0516.jpgIMG_0516https://cookingwithish.com/wp-content/uploads/2016/08/img_0515.jpgIMG_0515transfer it onto a hot griddle2018-01-22T17:24:52+00:00monthlyhttps://cookingwithish.com/2015/10/01/kashmiri-pulao-a-rice-dish-with-veggies-nuts-fruit/https://cookingwithish.com/wp-content/uploads/2015/10/20150930_1920001.jpg20150930_192000https://cookingwithish.com/wp-content/uploads/2015/10/20150930_190504.jpg20150930_190504Rinse the rice a couple times in water and soak for 30 minuteshttps://cookingwithish.com/wp-content/uploads/2015/10/20150930_185942.jpg20150930_185942Simmer spices in 4 cups of water for 12 - 14 minshttps://cookingwithish.com/wp-content/uploads/2015/10/20150930_185911.jpg20150930_185911Add 2 strands of saffron to the broth toohttps://cookingwithish.com/wp-content/uploads/2015/10/20150930_185724.jpg20150930_185724Spices that make the broth flavorfulhttps://cookingwithish.com/wp-content/uploads/2015/10/20150930_204534.jpg20150930_204534Kashmiri Pulao! ready to eathttps://cookingwithish.com/wp-content/uploads/2015/10/20150930_204317.jpg20150930_204317Garnish with golden onionshttps://cookingwithish.com/wp-content/uploads/2015/10/20150930_204313.jpg20150930_204313Garnish with golden onionshttps://cookingwithish.com/wp-content/uploads/2015/10/20150930_204235.jpg20150930_204235Add Pomegranate seedshttps://cookingwithish.com/wp-content/uploads/2015/10/20150930_204203.jpg20150930_204203Add the Garam Masala2018-01-22T17:24:24+00:00monthlyhttps://cookingwithish.com/2015/09/29/a-bowl-aamti/https://cookingwithish.com/wp-content/uploads/2015/09/pressure.jpgpressurehttps://cookingwithish.com/wp-content/uploads/2015/09/kokum.jpgkokumhttps://cookingwithish.com/wp-content/uploads/2015/09/sucanat.jpgsucanathttps://cookingwithish.com/wp-content/uploads/2015/09/dalsoak.jpgdalsoakhttps://cookingwithish.com/wp-content/uploads/2015/09/dalseason11.jpgdalseason1Mustard seeds & curry leaveshttps://cookingwithish.com/wp-content/uploads/2015/09/dalseason21.jpgdalseason2Mustard, curry & turmerichttps://cookingwithish.com/wp-content/uploads/2015/09/dalseason3.jpgdalseason3Add chilly powderhttps://cookingwithish.com/wp-content/uploads/2015/09/dalseason4.jpgdalseason4Add onionshttps://cookingwithish.com/wp-content/uploads/2015/09/dalseason5.jpgdalseason5Add tomatoeshttps://cookingwithish.com/wp-content/uploads/2015/09/dalseason6.jpgdalseason6roast until well blended2018-01-22T17:21:59+00:00monthlyhttps://cookingwithish.com/2017/10/05/instant-kichdi-soup/https://cookingwithish.com/wp-content/uploads/2017/10/oct5-142017.jpgoct5-142017https://cookingwithish.com/wp-content/uploads/2017/10/oct5-12017.jpgoct5-120172 T soup mix in 1/2 cup of boiling hot waterhttps://cookingwithish.com/wp-content/uploads/2017/10/oct5-22017.jpgoct5-22017Add salt to tastehttps://cookingwithish.com/wp-content/uploads/2017/10/oct5-32017.jpgoct5-32017And roast for a minute morehttps://cookingwithish.com/wp-content/uploads/2017/10/oct5-42017.jpgoct5-42017Until Golden brown, add the spiceshttps://cookingwithish.com/wp-content/uploads/2017/10/oct5-52017.jpgoct5-52017Cover for 5 minshttps://cookingwithish.com/wp-content/uploads/2017/10/oct5-62017.jpgoct5-62017Stir frequentlyhttps://cookingwithish.com/wp-content/uploads/2017/10/oct5-72017.jpgoct5-72017Roast Rice and Dal in Coconut Butterhttps://cookingwithish.com/wp-content/uploads/2017/10/oct5-82017.jpgoct5-82017Add a little bit of Hinghttps://cookingwithish.com/wp-content/uploads/2017/10/oct5-92017.jpgoct5-92017Stir..... ready to drink!!!2018-01-22T17:20:35+00:00monthlyhttps://cookingwithish.com/2016/08/12/squash-blossom-dolmas/https://cookingwithish.com/wp-content/uploads/2016/08/20160811_194829.jpg20160811_194829Filling - Cooked rice flavored with mint, red pepper flakes, lemon juice and salthttps://cookingwithish.com/wp-content/uploads/2016/08/20160811_175607.jpg20160811_175607Bake at 400 F for 20 minshttps://cookingwithish.com/wp-content/uploads/2016/08/20160811_174141.jpg20160811_174141Arrange them on the baking tray with a drizzle of oil on the tophttps://cookingwithish.com/wp-content/uploads/2016/08/20160811_174039.jpg20160811_174039Fold the blossomhttps://cookingwithish.com/wp-content/uploads/2016/08/20160811_173954.jpg20160811_1739541 - 2 Tsp of filling in the blossonhttps://cookingwithish.com/wp-content/uploads/2016/08/20160811_173557.jpg20160811_1735572018-01-22T17:20:10+00:00monthlyhttps://cookingwithish.com/2017/04/24/what-is-curry/2018-01-22T17:19:32+00:00monthlyhttps://cookingwithish.com/2016/08/18/just-half-a-spoon-of-haldi-turmeric/https://cookingwithish.com/wp-content/uploads/2016/08/20160817_192335.jpg20160817_192335https://cookingwithish.com/wp-content/uploads/2016/08/20160817_192238.jpg20160817_192238https://cookingwithish.com/wp-content/uploads/2016/08/20160817_192000.jpg20160817_192000Add cabbage & banana peperhttps://cookingwithish.com/wp-content/uploads/2016/08/20160817_194112.jpg20160817_194112Enjoy with Roti & plain yoghurthttps://cookingwithish.com/wp-content/uploads/2016/08/20160817_1934321.jpg20160817_193432Add Garam Masalahttps://cookingwithish.com/wp-content/uploads/2016/08/20160817_193413-11.jpg20160817_193413 (1)Saute for 2 minutes https://cookingwithish.com/wp-content/uploads/2016/08/20160817_192753.jpg20160817_192753Drizzle oil and blend https://cookingwithish.com/wp-content/uploads/2016/08/20160817_192712.jpg20160817_192712Blend well, saute for another 2 minshttps://cookingwithish.com/wp-content/uploads/2016/08/20160817_192516-1.jpg20160817_192516 (1)Add Salthttps://cookingwithish.com/wp-content/uploads/2016/08/20160817_192408.jpg20160817_192408Add Tumeric2018-01-22T17:18:20+00:00monthlyhttps://cookingwithish.com/2014/10/20/alu-gobi/https://cookingwithish.com/wp-content/uploads/2014/10/img_8537.jpgIMG_8537Stirring Alu and Gobi with spiceshttps://cookingwithish.com/wp-content/uploads/2014/10/img_8473.jpgIMG_8473Chopping Gobi - Cauliflowerhttps://cookingwithish.com/wp-content/uploads/2014/10/img_85602.jpgIMG_8560It looks delicious!!!https://cookingwithish.com/wp-content/uploads/2014/10/img_8552.jpgIMG_8552https://cookingwithish.com/wp-content/uploads/2014/10/img_8571.jpgIMG_85712018-01-22T17:18:04+00:00monthlyhttps://cookingwithish.com/2017/10/24/beet-flat-bread-paronte/https://cookingwithish.com/wp-content/uploads/2017/10/beets1.jpgbeets1Roll handful of dough into smooth roundshttps://cookingwithish.com/wp-content/uploads/2017/10/beets2.jpgbeets2Forms a smooth doughhttps://cookingwithish.com/wp-content/uploads/2017/10/beets3.jpgbeets3Blend together till ithttps://cookingwithish.com/wp-content/uploads/2017/10/beets4.jpgbeets4Add Flourhttps://cookingwithish.com/wp-content/uploads/2017/10/beets5.jpgbeets5Mash the boiled beetshttps://cookingwithish.com/wp-content/uploads/2017/10/beets6.jpgbeets6Add spiceshttps://cookingwithish.com/wp-content/uploads/2017/10/beets7.jpgbeets7Blend with a ladle or handhttps://cookingwithish.com/wp-content/uploads/2017/10/beets8.jpgbeets8Add oilhttps://cookingwithish.com/wp-content/uploads/2017/10/beets9.jpgbeets9Enjoy with blue squash souphttps://cookingwithish.com/wp-content/uploads/2017/10/beets10.jpgbeets10Flatten dough round into disc2018-01-22T17:17:35+00:00monthlyhttps://cookingwithish.com/2018/01/21/sweet-potato-daal-soup/https://cookingwithish.com/wp-content/uploads/2018/01/soup1.jpgsoup1Puree everything in the blender https://cookingwithish.com/wp-content/uploads/2018/01/soup2.jpgsoup2Add peanut butterhttps://cookingwithish.com/wp-content/uploads/2018/01/soup3.jpgsoup3Add water and cook until softhttps://cookingwithish.com/wp-content/uploads/2018/01/soup4.jpgsoup4Peel the sweet potatoeshttps://cookingwithish.com/wp-content/uploads/2018/01/soup5.jpgsoup5Add salthttps://cookingwithish.com/wp-content/uploads/2018/01/soup6.jpgsoup6Add Cayenne pepperhttps://cookingwithish.com/wp-content/uploads/2018/01/soup7.jpgsoup7Add daalhttps://cookingwithish.com/wp-content/uploads/2018/01/soup8.jpgsoup8Saute onions in oil for 3 minshttps://cookingwithish.com/wp-content/uploads/2018/01/soup9.jpgsoup9Add ginger and salute for 2 mins https://cookingwithish.com/wp-content/uploads/2018/01/soup10.jpgsoup10Add carrots and saute some more2018-01-22T17:16:54+00:00monthlyhttps://cookingwithish.com/jan-20th-2018-indian-dinner-creperie/2018-01-22T16:10:45+00:00weekly0.6https://cookingwithish.com/dec-2-2017-indian-dinner-creperie/2017-11-13T16:12:12+00:00weekly0.6https://cookingwithish.com/2014/11/16/making-paneer-cheese/https://cookingwithish.com/wp-content/uploads/2014/11/image-4.jpgimage-4Paneer bunches up togetherhttps://cookingwithish.com/wp-content/uploads/2014/11/image-5.jpgimage-5Pass the paneer through a sievehttps://cookingwithish.com/wp-content/uploads/2014/11/image-6.jpgimage-6Output of 2 gallons of milkhttps://cookingwithish.com/wp-content/uploads/2014/11/image-9.jpgimage-9Empty juice into the Boiling milkhttps://cookingwithish.com/wp-content/uploads/2014/11/image-10.jpgimage-10Fresh concoction of orange and lemon juice2017-11-02T17:43:44+00:00monthlyhttps://cookingwithish.com/2017/02/04/feb-11th-dinner-for-x-team-musketeers-robotics-kichdi-recipe/https://cookingwithish.com/wp-content/uploads/2017/02/dish.jpgdishhttps://cookingwithish.com/wp-content/uploads/2017/02/fullsizerender_1.jpgfullsizerender_1Cook for 20 - 25 mins https://cookingwithish.com/wp-content/uploads/2017/02/fullsizerender.jpgfullsizerenderAdd Ghee to hot panhttps://cookingwithish.com/wp-content/uploads/2017/02/img_2744.jpgimg_2744Add Bay leaf, ginger, garlichttps://cookingwithish.com/wp-content/uploads/2017/02/img_2745.jpgimg_2745Add onionshttps://cookingwithish.com/wp-content/uploads/2017/02/img_2746.jpgimg_2746Saute for 3 - 4 minshttps://cookingwithish.com/wp-content/uploads/2017/02/img_2747.jpgimg_2747Add Veggieshttps://cookingwithish.com/wp-content/uploads/2017/02/img_2748.jpgimg_2748https://cookingwithish.com/wp-content/uploads/2017/02/img_2749.jpgimg_2749Add Spiceshttps://cookingwithish.com/wp-content/uploads/2017/02/img_2751.jpgimg_2751Add Tomatoes2017-11-02T17:34:50+00:00monthlyhttps://cookingwithish.com/nov-11th-dinner-2017/2017-10-16T14:44:51+00:00weekly0.6https://cookingwithish.com/2014/12/05/quiz-on-europe-a-pakora-for-the-answer/https://cookingwithish.com/wp-content/uploads/2014/12/image-8.jpgimage-8Mash, add spices and Besanhttps://cookingwithish.com/wp-content/uploads/2014/12/pakoras1.pngpakoras2017-09-29T17:25:18+00:00monthlyhttps://cookingwithish.com/dec-10th-indian-dinner-creperie-for-xteam-robotics/2016-12-02T17:06:46+00:00weekly0.6https://cookingwithish.com/nov-12th-indian-dinner-creperie/2016-10-21T00:41:14+00:00weekly0.6https://cookingwithish.com/oct-15th-indian-dinner-creperie/2016-09-12T20:26:14+00:00weekly0.6https://cookingwithish.com/2014/11/24/asia-a-dashing-dish-of-paneer/https://cookingwithish.com/wp-content/uploads/2014/11/fullsizerender_2.jpgFullSizeRender_2Add some whey ( left over from making paneer) https://cookingwithish.com/wp-content/uploads/2014/11/fullsizerender_1.jpgFullSizeRender_1Blend well, add tumeric, salt and garam masalahttps://cookingwithish.com/wp-content/uploads/2014/11/fullsizerender1.jpgFullSizeRenderThrow all all the ingredients in a warm pan https://cookingwithish.com/wp-content/uploads/2014/11/fullsizerender_3.jpgFullSizeRender_3Let simmer for a while and it is ready....2016-08-31T03:29:24+00:00monthlyhttps://cookingwithish.com/2014/12/06/shchi-cooking-with-dill-and-dil/https://cookingwithish.com/wp-content/uploads/2014/12/dill.pngdillhttps://cookingwithish.com/wp-content/uploads/2014/12/dill-soup.pngShchi - Russian Cabbage Soup2016-08-30T19:47:40+00:00monthlyhttps://cookingwithish.com/2014/12/08/go-s-sip-masala-chai/https://cookingwithish.com/wp-content/uploads/2014/12/chai.pngchai2016-08-30T19:46:39+00:00monthlyhttps://cookingwithish.com/2014/12/12/bettys-farina-dumplings/https://cookingwithish.com/wp-content/uploads/2014/12/farinarecipe2.jpgfarinarecipe2https://cookingwithish.com/wp-content/uploads/2014/12/black-forest1-e1418421222637.jpgblack forest1https://cookingwithish.com/wp-content/uploads/2014/12/bettycrocker.jpgbettycrockerhttps://cookingwithish.com/wp-content/uploads/2014/12/farinapic1.jpgfarinapic12016-08-30T19:43:37+00:00monthlyhttps://cookingwithish.com/2015/01/08/arepas-from-columbia-anyone/https://cookingwithish.com/wp-content/uploads/2015/01/20150107_190605.jpg20150107_190605https://cookingwithish.com/wp-content/uploads/2015/01/20150107_190746.jpg20150107_190746https://cookingwithish.com/wp-content/uploads/2015/01/20150107_190939.jpg20150107_190939Dough for Arepashttps://cookingwithish.com/wp-content/uploads/2015/01/20150107_191254.jpg20150107_191254https://cookingwithish.com/wp-content/uploads/2015/01/20150107_191348.jpg20150107_191348Arepa ready to be grilledhttps://cookingwithish.com/wp-content/uploads/2015/01/20150107_191348-1.jpg20150107_191348 (1)https://cookingwithish.com/wp-content/uploads/2015/01/20150107_192030.jpg20150107_1920302016-08-30T19:41:52+00:00monthlyhttps://cookingwithish.com/2015/03/08/making-dosas-at-the-creperie/https://cookingwithish.com/wp-content/uploads/2015/03/img_1366.jpgIMG_1366My friend and excellent dosa helper - Paulhttps://cookingwithish.com/wp-content/uploads/2015/03/img_1365.jpgIMG_1365The Ex-Works table; Dr Liz Gundersen made it all happenhttps://cookingwithish.com/wp-content/uploads/2015/03/img_1364.jpgIMG_1364Love the view outside the windowhttps://cookingwithish.com/wp-content/uploads/2015/03/img_1363.jpgIMG_1363My son enjoyed being the server of Dosashttps://cookingwithish.com/wp-content/uploads/2015/03/img_1362.jpgIMG_1362Everyone had a great time!2016-08-30T19:33:17+00:00monthlyhttps://cookingwithish.com/2015/03/18/el-salvadorian-cake-takes-care-of-central-america/https://cookingwithish.com/wp-content/uploads/2015/03/jaskrit-iphone-pics-2851.jpgJaskrit iphone pics 285Yum! El Salavadorian quesidillahttps://cookingwithish.com/wp-content/uploads/2015/03/jaskrit-iphone-pics-285.jpgJaskrit iphone pics 285https://cookingwithish.com/wp-content/uploads/2015/03/jaskrit-iphone-pics-282.jpgJaskrit iphone pics 282https://cookingwithish.com/wp-content/uploads/2015/03/jaskrit-iphone-pics-279.jpgJaskrit iphone pics 279https://cookingwithish.com/wp-content/uploads/2015/03/jaskrit-iphone-pics-278.jpgJaskrit iphone pics 278Sesame on El Salvadorian Cakehttps://cookingwithish.com/wp-content/uploads/2015/03/jaskrit-iphone-pics-274.jpgJaskrit iphone pics 274https://cookingwithish.com/wp-content/uploads/2015/03/jaskrit-iphone-pics-271.jpgJaskrit iphone pics 271https://cookingwithish.com/wp-content/uploads/2015/03/jaskrit-iphone-pics-268.jpgJaskrit iphone pics 268https://cookingwithish.com/wp-content/uploads/2015/03/jaskrit-iphone-pics-261.jpgJaskrit iphone pics 261https://cookingwithish.com/wp-content/uploads/2015/03/jaskrit-iphone-pics-257.jpgJaskrit iphone pics 2572016-08-30T19:31:57+00:00monthlyhttps://cookingwithish.com/2015/05/23/pampushki-street-food-in-eastern-europe/2016-08-30T19:29:57+00:00monthlyhttps://cookingwithish.com/2015/05/24/dosas-with-whey-left-from-making-paneer/https://cookingwithish.com/wp-content/uploads/2015/05/dosawithwhey13.jpgdosawithwhey1https://cookingwithish.com/wp-content/uploads/2015/05/dosawithwhey4.jpgdosawithwhey4Add 1/4 C of chopped onions & cilantrohttps://cookingwithish.com/wp-content/uploads/2015/05/dosawithwhey6.jpgdosawithwhey6Blend the batter, add some chopped cilantro and onions, a pinch of baking sodahttps://cookingwithish.com/wp-content/uploads/2015/05/dosawithwhey10.jpgdosawithwhey10https://cookingwithish.com/wp-content/uploads/2015/05/dosawithwhey9.jpgdosawithwhey9Flip when turning brownhttps://cookingwithish.com/wp-content/uploads/2015/05/dosawithwhey8.jpgdosawithwhey8Pour about 1/4 cup of batter on a medium- hot griddlehttps://cookingwithish.com/wp-content/uploads/2015/05/dosawithwhey3.jpgdosawithwhey3Flour blend & Whey/buttermilk blendhttps://cookingwithish.com/wp-content/uploads/2015/05/dosawithwhey2.jpgdosawithwhey2Grinding the grainshttps://cookingwithish.com/wp-content/uploads/2015/05/dosawithwhey1.jpgdosawithwhey1All you need2016-08-30T19:28:21+00:00monthlyhttps://cookingwithish.com/2015/10/08/oh-no-hing/https://cookingwithish.com/wp-content/uploads/2015/10/hing2.jpghing2https://cookingwithish.com/wp-content/uploads/2015/10/hing1.jpghing12016-08-30T19:18:19+00:00monthlyhttps://cookingwithish.com/2015/11/02/simple-garam-masala/https://cookingwithish.com/wp-content/uploads/2015/10/20151102_133721.jpg20151102_133721Grind them in a Coffee grinderhttps://cookingwithish.com/wp-content/uploads/2015/10/20151102_132015.jpg20151102_132015Roast them for 3 - 4minshttps://cookingwithish.com/wp-content/uploads/2015/10/20151102_130551.jpg20151102_130551Coriander, Cumin, Cardamom, black pepper, cloves, Cinnamom & Fennelhttps://cookingwithish.com/wp-content/uploads/2015/10/20151102_130543-1.jpg20151102_130543 (1)Garam Masala2016-08-30T19:16:38+00:00monthlyhttps://cookingwithish.com/2015/12/13/naan-on-the-griddle-everyones-favorite/https://cookingwithish.com/wp-content/uploads/2015/12/naanprep12.jpgSlap the dough onto the hot griddle at 450 FSlap the dough onto the hot griddle at 450 Fhttps://cookingwithish.com/wp-content/uploads/2015/12/naanprep11.jpgCook it for 2 minutes on each side...Cook it for 2 minutes on each side...https://cookingwithish.com/wp-content/uploads/2015/12/naanprep10.jpgFlatten dough ball by transferring it from one palm to anotherFlatten dough ball by transferring it from one palm to anotherhttps://cookingwithish.com/wp-content/uploads/2015/12/naanprep9.jpgShape dough into ballsShape dough into ballshttps://cookingwithish.com/wp-content/uploads/2015/12/naanprep7.jpgLet the dough rise for about an hourLet the dough rise for about an hourhttps://cookingwithish.com/wp-content/uploads/2015/12/naanprep6.jpgKnead the dough by handKnead the dough https://cookingwithish.com/wp-content/uploads/2015/12/naanprep5.jpgAdd more flour if the dough is runnyAdd more flour if the dough is runnyhttps://cookingwithish.com/wp-content/uploads/2015/12/naanprep4.jpgBlend for a couple more 2 - 3 minutesBlend for a couple more 2 - 3 minuteshttps://cookingwithish.com/wp-content/uploads/2015/12/naanprep3.jpgAdd the liquid blendAdd the liquid blendhttps://cookingwithish.com/wp-content/uploads/2015/12/naanprep2.jpgBlend all the dry ingredientsBlend all the dry ingredients2023-02-27T18:12:26+00:00monthlyhttps://cookingwithish.com/2016/08/09/squash-blossoms-dosa-crepe-salad/https://cookingwithish.com/wp-content/uploads/2016/08/flowerfood3.pngflowerFood3https://cookingwithish.com/wp-content/uploads/2016/08/flowerfood2.pngFlowerFood2Added tot he dosa batterhttps://cookingwithish.com/wp-content/uploads/2016/08/flowerfood.pngflowerFoodchopped Squash Blossomshttps://cookingwithish.com/wp-content/uploads/2016/08/screenshot202016-08-082017-28-21.pngscreenshot202016-08-082017-28-21https://cookingwithish.com/wp-content/uploads/2016/08/20160808_165530.jpg20160808_165530https://cookingwithish.com/wp-content/uploads/2016/08/20160808_164639.jpg20160808_164639https://cookingwithish.com/wp-content/uploads/2016/08/20160808_144651.jpg20160808_144651Crispy Dosa!https://cookingwithish.com/wp-content/uploads/2016/08/20160808_1442391.jpg20160808_144239https://cookingwithish.com/wp-content/uploads/2016/08/20160808_144239.jpg20160808_144239The edges are brown, it is ready to be flippedhttps://cookingwithish.com/wp-content/uploads/2016/08/20160808_1439131.jpg20160808_1439132016-08-30T19:10:38+00:00monthlyhttps://cookingwithish.com/2016/03/03/spiritual-indian-dinner-for-12-creperie/https://cookingwithish.com/wp-content/uploads/2016/03/pooja3.jpgpooja3Jeff & VJ friends for 30+ yearshttps://cookingwithish.com/wp-content/uploads/2016/03/pooja2.jpgpooja2The beautiful Altar and the thaalishttps://cookingwithish.com/wp-content/uploads/2016/03/bollypic1.jpgbollypic1https://cookingwithish.com/wp-content/uploads/2016/03/bollypic2.jpgbollypic22016-08-30T18:59:51+00:00monthlyhttps://cookingwithish.com/2016/03/05/cooking-class-party-for-myrna-loy/https://cookingwithish.com/wp-content/uploads/2016/03/dosa.jpgdosa2016-08-30T18:59:23+00:00monthlyhttps://cookingwithish.com/2015/08/28/a-touch-of-goda-masala/https://cookingwithish.com/wp-content/uploads/2015/08/godamasala3.jpggodamasala3https://cookingwithish.com/wp-content/uploads/2015/08/godamasala2.jpggodamasala2https://cookingwithish.com/wp-content/uploads/2015/08/yakui5.jpgyakui5https://cookingwithish.com/wp-content/uploads/2015/08/yakui4.jpgyakui4https://cookingwithish.com/wp-content/uploads/2015/08/yakui3.jpgyakui3https://cookingwithish.com/wp-content/uploads/2015/08/yakui2.jpgyakui2https://cookingwithish.com/wp-content/uploads/2015/08/yakui1.jpgYakui1https://cookingwithish.com/wp-content/uploads/2015/08/goda_masala1.jpggoda_masala12016-08-30T17:44:46+00:00monthlyhttps://cookingwithish.com/2016/08/29/plum-walnut-cake/https://cookingwithish.com/wp-content/uploads/2016/08/20160829_072827.jpg20160829_0728272016-08-30T17:22:32+00:00monthlyhttps://cookingwithish.com/2015/04/22/indian-dinner-on-may-15th-6pm-8-pm/https://cookingwithish.com/wp-content/uploads/2015/04/lisashaun.jpgLisa&Shaunhttps://cookingwithish.com/wp-content/uploads/2015/04/soldout-banner.jpgsoldout bannerhttps://cookingwithish.com/wp-content/uploads/2015/04/img_1741.jpgIMG_1741Cheerful & Helpfulhttps://cookingwithish.com/wp-content/uploads/2015/04/img_1737.jpgIMG_1737Great friends & supportershttps://cookingwithish.com/wp-content/uploads/2015/04/img_1743.jpgIMG_1743Done after 70 dosas https://cookingwithish.com/wp-content/uploads/2015/04/img_1735.jpgIMG_1735They know how Indian food is supposed to taste! https://cookingwithish.com/wp-content/uploads/2015/04/img_1392.jpgIMG_1392https://cookingwithish.com/wp-content/uploads/2015/04/jaslinda.jpgjas&Linda Dishing out different kinds of curry2016-08-30T15:01:58+00:00monthlyhttps://cookingwithish.com/aug-20th-indian-dinner-at-the-creperie/2016-08-20T14:37:28+00:00weekly0.6https://cookingwithish.com/july-23rd-indian-dinner-at-the-creperie/2016-06-09T12:04:34+00:00weekly0.6https://cookingwithish.com/may-7th-indian-dinner-at-the-creperie/2016-05-08T06:31:06+00:00weekly0.6https://cookingwithish.com/march-19th-indian-dinner-at-the-creperie/2016-03-14T01:49:20+00:00weekly0.6https://cookingwithish.com/feb-13th-indian-dinner-at-the-creperie/2016-02-11T02:40:38+00:00weekly0.6https://cookingwithish.com/contact/jan-16th-indian-dinner-for-xteam-at-the-creperie/2015-12-18T21:34:41+00:00weekly0.6https://cookingwithish.com/sep-12th-indian-dinner-for-a-cause-x-team-robotics/https://cookingwithish.com/wp-content/uploads/2015/08/sambhar-vada1.jpgsambhar vadaVada - 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