I honestly can’t believe I’ve been in LA for over 3 years without a waffle maker! But leave it to the quarantine and my love for all things sourdough to finally push me to get one. Now waffles are a regular breakfast item in our house and I just love them!
If you’re been following my Instagram account lately, you know I’m completely in love with the whole process of making sourdough bread. Just like so many other people, I’ve used all of the extra time at home during this quarantine to finally embark on the amazing sourdough journey.
Also, with a baby on the way, I know that my low key days are numbered, so I’m using my time wisely to get as comfortable with bread making as I can. Luckily, I’ve had some amazing sourdough mentors so far along the way.
This recipe came about when I was going through a bout of some stomach upset. Ginger tea and ginger ale are always my go to remedies when I feel nauseous, and they work wonders!
I decided to combine the two into a naturally sweetened fizzy beverage that uses jaggery (unprocessed whole cane sugar) and a touch of maple syrup. It’s so refreshing whether you’re feeling under the weather or not!
Saag Paneer and Palak Paneer (yes, they are slightly different), are some of my absolute favorite Punjabi Indian dishes. The Punjab region is in northern India and the cuisine from this region is probably the most well known and most widely found at Indian restaurants around the world. If you love naan, daal makhani, paneer tikka, butter chicken or chole bhature, this is the area from which they hail.
Traditionally, Punjabi food is heavy in ghee (clarified butter), cream and paneer, however, with simple modifications, you can still enjoy all the flavor of these exotic dishes without the dairy.