Pol Sambol is a traditional dish from Sri Lanka. It is made with fresh coconuts and is served as an accompaniment with rice, hoppers and most of the meals. It is very simple to prepare. All ingredients are added and given a good massage. Yes the mixing has to be with hands , then only…
Sri Lankan Beetroot Salad
While making Sadya from Kerala, I read about the beet root pachadi, which is quite the same as beet root raita, just a different name. The Sri Lankan version is different though. Instead of using curd they use Mayo, and the result, just amazing. It’s a simple recipe but unbelievable flavor. For pickled cucumbers, I grated them…
Russian Pelmini
BM # 44International ABC CookingCooking with Alphabets :RCategory : National Dish Russia Country Russia or, officially known as the Russian Federation, is a country in northern Eurasia. It is a federal semi-presidential republic. Traveling Around the World in 30 days today we are on Day 20 and our alphabet is R. I chose to…
Qatar Breakfast with Whole Wheat Pita
BM # 44 International ABC Cooking Cooking with Alphabets : Q Category : Breakfast Qatar Country Qatar, officially the State of Qatar, is a sovereign Arab emirate, located in Western Asia We are traveling Around the World in 30 Days and when it came to a country with Q, it had to…
Instant Dry Mint
I use a lot of mint in my food. Fresh mint has amazing taste but at times it is not stocked, also some recipes require dry mint. We do get the dried one in the stores but some how I don’t feel like buying it. Ever since PJ taught us the dehydration process in MW I must have made so many…
Labneh – The Yogurt Cheese
Labneh is a cream cheese from Middle East . Call it hung curd, yogurt cheese or Greek cheese it is all the same. The different names are from different countries. It is the serving style that differs . Labneh is served for breakfast in the Middle Eastern countries.One can serve it with a drizzle of…
Hummus- A Dip from Middle East
Hummus is an Arabic word which means chickpeas and the complete name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna, which means “chickpeas with tahini” This is one of the most popular dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. Tahini is made from…
Aloo ki Bhujia – Pakistani Potato Curry
There may be a number of dishes on the table, but the first dish that my hands would stretch out is always a potato based dish. They have always been my favorite. Potatoes in any form are welcome. While cooking Pakistani breakfast, I made Chola Poori, Halwa and Aaloo Bhujia. When I read Aaloo Bhujia,…
Pakistani Punjabi Naashta
BM # 44 International Cuisine Cooking with Alphabets : P Category : Breakfast Pakistan Country Pakistan officially the Islamic Republic of Pakistan, is a sovereign country in South Asia When it came to choosing the recipe for the alphabet P I knew it was Pakistan that I would like to cook from. Within Pakistan…
Sooji Ka Halwa – The Pakistani Style
Sooji or semolina halwa is a Indian sweet which is very popular in Indian homes. The semolina is roasted in clarified butter or ghee and then cooked with water and ghee. Some people add milk instead of water to make it rich, some use a mix of water and milk. Every Indian state has its…