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…
Nepali Daal Bhat Tarkari
BM # 44 International ABC Cooking Cooking with Alphabets : N Meal Type : National Dish (Meal) Nepal Country Nepal, officially the Federal Democratic Republic of Nepal, is a landlocked sovereign nation located in South Asia. On Day 14 th day of this marathon we have to cook with the alphabet N . My first…
Coriander Yogurt
The Moroccan Chick Pea Salad that I made had to be served with coriander yogurt. The recipe did not say anything beyond it, so I decided to use hung curd and added some fresh coriander and herb salt. One can add other spices like black pepper and cumin too, but I left it plain.This yogurt is very very simple but tasted amazing with…
Moroccan Meal with Curry
BM # 44 International Cuisine Cooking with Alphabets : M Category : Lunch / Dinner with Curry Morocco Country Morocco, officially the Kingdom of Morocco, is a country in the Maghreb region of North Africa. While choosing countries for this marathon I was very clear about a few countries, I did not even look…
Bhokarat / Baharat Powder – Arabic Seven Spice
The Arabic mixture is close to Garam Masala , but I do not like to substitute my spices. Just one spice can make a difference and change the complete aroma and flavor. This is a mix which is readily available at Middle Eastern stores. As of now it is available at some special stores here in India too.…
Japanese Curry Powder
I always bought ready spices, but with the Japanese Curry powder, my daughter told me that this curry powder was available in a big packing. I decided to make it myself.I like my spice powders a little coarse, so in spite of having this recipe, I took all whole spices, roasted them a little and ground them, how…
Pesto Butter
BM # 44 Week 4 Day 2 The theme Tame the Yeast demanded us to either make two breads and an accompaniment or one bread and two bread related recipes. So after making one bread I decided to make related recipes. The minute we use the word bread we immediately think of butter. Yes, that…
Pizza Pesto Wontons
BM # 43 Week 1 Day 2 While making the pizza cups for Day 1 , I made extra dough so I could make these wontons for Day 2. I am a great fan of pesto and my love for it began in Japan some eight years back. I remember my daughter baking a pizza…