Pickling is the process of preserving foods in an acidic solution, usually vinegar, or brine. Using vinegar is the easiest, quickest, and least intimidating method of pickling. You can use either white distilled vinegar or apple cider vinegar as long as the acidity level of the vinegar is 5%. I brew my own vinegar at home but for quick pickling like in this recipe, I use store bought vinegar to make sure of the acidity level. The old-fashioned way to make pickles is through fermentation, which is a longer process but also more beneficial to health. If you want to learn that method, you could sign up for my online workshops where I teach you how to ferment many vegetables full of good bacteria called probiotics.

These brownies are like the person everyone wants to hangout with and talk to at a party. Believe me you need this recipe in your life. This is a one bowl recipe and it’s so easy to make. These brownies never fail and the dolce de leche adds the gooey layer we all crave in a brownie. The caramel like dolce de leche along with chocolate is a great combination, and you will find yourself craving for more.

What you will see here is my obsession, my Home, Food and Bakes with an imperative doze of style. I’m passionate about cooking, baking and staging an experience therein. I love cooking for my family and friends. Hosting people at my house fills my heart with a deep sense of ardor! The fusion of food and aesthetics along with people to share with, is synonymous to Home for me.

Food is a great connector. It is a portal into culture, it gives you an understanding about the person you share your meal with.

“Food tastes better when you eat it with your family”

and in our house we always make time to eat together.

My cooking style has developed over the last twelve years of living across few exciting food cities like, Tokyo, Singapore, Bangalore and Seattle. And the learning continues.

Frequently fresh ingredients, occasionally nostalgia and generally zeal to try new recipes, are what I draw my inspiration from.

Let us Break bread together!

I currently live in Seattle and snow is not common enough out here. It usually is a little dusting or an inch or two of snow once or twice in a year. When Seattle does get snow, the city tends to shut down or operate at low capacity, even more than cities that get far more inches of snow. The reason behind this is that Seattle, is filled with hills so the temperatures remain low and near freezing, so the snow melts but then freezes overnight, making roads slick, icy and dangerous. We get a maximum of 3-5 days of snow in the winter that settles on the ground.

I have vivid memories of my mother making baking bread at home when we were young. I recall it to be such a lengthy and laborious process. But that is not WHY I remember it. My mom used fresh yeast back then to make bread and to activate the yeast there was a lot of kneading and beating of the dough required, that is where she involved us, my sister and me.