Shilpa Kerur

Sourdough crackers are thin, crispy, crunchy crackers made with the discard or unfed starter. These healthy crackers are a perfect healthy alternative to the regular store-bought crackers that are very simple to make and tastes great. I flavour these crackers with dried rosemary, but you can spice it up with your preferred herbs. You can...Read More

The slight tang from the sourdough when combined with sweet raisins and earthy cinnamon can take a regular sourdough bread to a whole new level. It tastes absolutely divine when slathered with a generous helping of butter. I have shared earlier how to make the no-knead sourdough bread. This bread is a slight variation of...Read More

When we think of sourdough bread, the first image that comes to mind is an artisan loaf with a thick crust and is chewy and tangy with open crumbs (or crumb with holes). But this sourdough sandwich bread has a soft crust, with a tender and light interior, and is very flavourful. I make this...Read More

Learn how to make no-knead sourdough bread with a step-by-step guide.

The stretch and fold method helps develop the gluten in the dough and strengthen high hydration doughs. When making sourdough, the initial dough is very sticky and shaggy. This is because it has a high hydration. By doing stretch and fold at regular intervals, the dough develops good strength. You will be able to see...Read More

Once the starter is in the refrigerator, you will need to get it out of hibernation and activate it before baking. To do it, take the starter out of the fridge and feed it 8-12 hours before you plan to start making the dough. A healthy, mature starter should be bubbly and double in 8...Read More

I have earlier shared how to create a sourdough starter and troubleshooting techniques as we create the starter. Once the starter is mature, you can consider how to store and maintain it. Where you want to store your starter depends on how frequently you bake. If you use the starter to bake every day, it...Read More

Sourdough starter is a fermented mixture of flour and water which is used as a leaven to bake sourdough bread. Think of it as the yeast that you use for bread baking – only that it is wild yeast and not the commercial ones available at the market. The process to build a starter takes...Read More

Beetroot-dyed deviled eggs are a very vibrant variation of the classic deviled eggs where the hard-boiled eggs are first dyed in beetroot to give the egg whites a nice pink colour.

Click on individual links for recipes Steamed rice, tovve (boiled toor dal), tuppa (ghee)Puliyogare – Karnataka style tamarind riceBeans palya – french beans cooked with minimal spices and loaded coconutSambar – Toor dal (pigeon pea lentil) cooked with freshly roasted spices and veggies of your choiceKadlekalu usli – Healthy and a simple dish made with...Read More

Mirch ki sabji is a dry curry that is made with mildly-spiced chilli that can be served with either roti or rice. This is a very simple dish that is ready in less than 15 minutes using chickpea flour (besan), peanuts and a handful of spices along with chillies. Depending on your preference, you may...Read More

Lauki halwa or dudhi halwa is a rich, creamy dessert made with lauki or bottle gourd. It is made in a similar way as carrot halwa. Grated bottle gourd is reduced with milk, then sugar and ghee is added and it is finished off with nuts. Traditionally, lauki halwa is made with milk but I...Read More

Handvo is a savoury vegetable cake that is a popular Gujrati food. It is a mix of fermented lentils and rice which is loaded with vegetables and cooked. It is a simple and easy dish that is healthy and nutritious that is great for breakfast and lunch box. Typically, to make handvo, the lentils are...Read More

Sev is a popular Indian snack that is in the form of crunchy noodles, made with besan or chickpea flour. They are usually deep-fried in oil. Baked sev is a healthier version of this snack which is very close to the deep-fried one when it comes to taste and crunch. The thickness of the sev...Read More

Aamrakhand or mango shrikhand is an easy-to-make dessert which is the variation of the classic shrikhand made with hung curd (or yogurt). Hung curd is nothing but plain yogurt with all the whey drained out, making it very thick and creamy. This hung curd is then flavoured as per our likings. I have earlier shared...Read More

Akki Rotti directly translates to “rice roti (flatbread)”. It is a unique breakfast dish from Karnataka, which is basically flatbread made with rice flour. It is made by mixing rice flour with salt, water and a handful of other ingredients and kneading into a dough. The dough is then spread on a tawa or griddle...Read More

Making noodles from scratch was something I had never imagined I will do. And fermented noodles – I didn’t even know about them until recently. However, of late, we have been more inclined to consume grains in the fermented form. Rice and rotis are often replaced with idli, dosa and sourdough bread because that is...Read More

This delicious and healthy bread is easy to make and is a great substitute if you are looking for gluten-free options. They are quite dense and similar to sandwich bread in texture. Just three basic ingredient (two of which are made with coconut) is what you need to make this coconut goodness. Great for lunchboxes...Read More

Puliyogare or tamarind rice is a rice preparation famous in South India. In Karnataka, it is prepared by making “gojju” or a spice mixture which is then mixed with cooked rice. If the puliyogare gojju is ready, this dish is ready in no time. The gojju stays good for up to six months when refrigerated....Read More

Making noodles from scratch was something I had never imagined I will do. And fermented noodles – I didn’t even know about them until recently. However, of late, we have been more inclined to consume grains in the fermented form. Rice and rotis are often replaced with idli, dosa and sourdough bread because that is...Read More

Idli upma is the perfect way to give your regular idlis a twist or use up leftover idlis. But more importantly, we love this dish because it is gluten-free. My daughter is on a gluten-free diet but loves upma or uppittu; so this is the best way to make what she loves without having to...Read More

Uttapam is a type of dosa and a popular breakfast dish of South India. Unlike typical dosa, uttapam is thick and fluffy loaded with topping e.g. onion, carrot, tomatoes, capsicum etc. In this recipe, I have used onion, chillies and coriander leaf as toppings, hence onion uttapam. I also like to top my uttapam with...Read More

Almond milk is a great substitute for regular milk. The creamy texture and nutty flavour make it very flavourful and delicious. It is a great substitute for making drinks like hot chocolate if you are allergic to dairy. Almonds are rich in healthy fat, fiber, protein and vitamin E. While there are several brands that...Read More

Curd chilli is a popular condiment of South India, which is similar to papad. It is usually made during summer as the chillies are sundried under direct sunlight. You can make a large batch and store it to be used throughout the year. This dish calls for mildly spiced chillies. When serving, just heat coconut...Read More

Click on individual links for recipes Steamed rice, cucumber slicesRadish Sambar – Toor dal (pigeon pea lentil) cooked with freshly roasted spices and radishChayote Palya – Chayote squash cooked with minimal spices and loads of coconut and lemonPlantain Stirfry – A simple dish made with just a handful of ingredients and is ready in less...Read More