Bombay Foodie

Tomorrow is Holi which means it's also the time for the original Indian milkshake - the thandai. The drink marks our transition from spring to summer. With poppy seeds and melon seeds and a whole lot of nuts and spices, the end result is meant to have a cooling effect. There are many fans of the original thandai but I've never been a fan - mostly, the colour and flavour of saffron never sits right with me. So this year for holi, I'm shaking things up a bit. This version has most of the traditional thandai ingredients except I got rid of saffron. And I added two blue ingredients: blue poppy seeds instead of the white ones, and butterfly pea flower instead of the traditional rose petals. The end result is smoother than your regular thandai and while it didn't turn out to be blue, it's a very pretty shade of white. The recipe is easy enough for you to make in time for Holi tomorrow. Enjoy the festival of colours, and the drink. Here's the recipe. Ingredients 1 tbsp...

  It's been a couple of years since I added a new post here. Covid wasn't the only culprit. Blogging's just not as much fun as it used to be. Today's bloggers are serious professionals, not the fumbling hobbyists of my time just making friends and bonding over food. But the two years I wasn't blogging, I found myself coming back to visit, to look up my own recipes. The blog has, over last so many years, become the equivalent of my personal recipe diary. So I'm back! Maybe there will be more posts and maybe there won't. But I made these awesome waffles and I needed a place to stash the recipe for next time. I also felt I need to mark the day - it's been a whole 14 years today since the first cookie recipe was uploaded to Bombay Foodie. So these colourful, celebratory waffles feel just right. Here's for the recipe. Ingredients 1/3 cup plain flour 1 tbsp brown sugar or jaggery 1/2 tsp baking powder 1/3 cup buttermilk 1 tbsp melted butter Berries and hon...