Nelllikka Chammanthi Recipe / Amla Chutney Recipe / Indian Gooseberry Chutney Recipe

Everybody knows the nutritional benefits of Nellikka / Amla / Indian gooseberries. I buy some whenever it’s available and the best way to eat it is raw dipped in some salt.... Sometimes I make wine, pickles, chutney and once in a while I even throw it in the blender and make juice.... If you haven’t tried it as chutney do try this tongue tickling chutney..... 

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Chicken with Bell Peppers

I have been making this for quite some time and it’s a Ree Drummond recipe. The original recipe is with Beef and here I used chicken instead, but I have tried beef also many times and both are equally good.... The main thing we love about this curry is that it goes with almost anything like rice, noodles or even with chapathi.....  It can be served as a side dish or as a main dish after mixing it with some noodles..... 

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Mango and Passion Fruit Flavored Savarin ~ April 2013 Daring Bakers Challenge

Savarin is a yeasted cake made with the same dough as Rum Baba. I made Rum Baba a couple of years back… the difference between the two  are, rum baba has raisins or currants in the dough and is baked in tall cylindrical baba mold and served without a filling. Savarin is made without raisins and baked in a large ring mold and the hole in the centre is filled with pastry cream and fresh fruits. 

Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!

I made a Mango and Passion Fruit flavored soaking syrup. The glaze was made with mango jam. I served the Savarin with fresh mangoes and vanilla whipped cream. I halved the recipe and used 2 small bundt pans for baking. We all enjoyed the Savarin and thank you Natalia for a great challenge.

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