BM # 49 Week 3 Day 2 While on my holiday to US , I remember when ever we visited most restaurants we got a bowl of salsa with nachos. I remember munching on this Mexican tit bit and spending lot of time gossiping till our meal was served. Yes, for this week I am…
BM # 48 Week 3 Day 1 The word Chaat literally means to lick in Hindi language. These are snacks served either at road side or stalls. With changing times these are also served in restaurants and even five stars hotels. In India the origin of Chaat has been from Uttar Pradesh , but now popular through out…
BM # 48 Week 2 Day 2 Recently I went for lunch with some friends . The lunch was Indian but they had a huge spread of Middle Eastern dips. I have always been very fond of this cuisne,and since there was a big spread of these dips, I did not feel like having…
BM # 48 Week 2 Day1 Muhammara is a red pepper and walnut dip which originated in Syria. It is one of the most popular dips in Middle Eastern Cuisine. This is a very simple dip and one just has to blend the ingredients to a paste. Now you have the choice to make the…
A curry powder which is very aromatic, the recipe called for a fine powder but I like my powders on the coarse side You could use it in any other curry or side dish too. Vietnamese Curry Powder 4 large bay leaves 8 whole cloves 1 tsp coriander seeds (or ½ teaspoon ground) 2…
I am a great fan of chilies. I do not like to add too much chilly in my food, but like it on the side. With Indian dishes I love that spicy tiny green chilly with a bit of salt and lemon, the chilly is so fiery that at times I leave it half way through. Then of course I…
BM # 44 International ABC Cooking Cooking with Alphabets : V Meal Type : Lunch / Dinner Vietnam Country Vietnam, officially the Socialist Republic of Vietnam, is the easternmost country on the Indochina Peninsula in Southeast Asia. We are nearly at the end of this Around the World in 30 Days marathon and this is…
Here in India yogurt is normally served in its natural form, though we do get the flavored ones in the market.We do not flavor it and prefer to eat along with our meals with a little of salt and pepper sprinkled. Flavoring the curds is something that I did for the first time. I could try a…
For making the Lankan Curry, I had to make this curry powder. This is a very flavoursome spice blend, that is used in different dishes, including the non vegetarian dishes. Sri Lankan Roasted Curry Powder Recipe Ingredients: Cinnamon Stick – 3’ inch Cloves – 1/2 tsp Curry Leaves – 10 Coriander seeds / Dhaniya –…
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…