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…
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.…
Korean Kimchi
BM # 44 International ABC Cooking Cooking with Alphabets : K Meal Type : National Dish Korea Korea, called Hanguk in South Korea and Chosŏn in North Korea, is an East Asian territory that is divided into two distinct sovereign states, North Korea and South Korea. Day 11 and we have the alphabet K today.…
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…
Turshi / Torshi – A Pickle from Middle East
Torshi comes from the word Torsh which means sour in Iranian languages.This is a common pickle in Middle East and the Egyptians call it Turshi. It can be made with onions, carrots, cucumbers, beet and other ingredients .Turnip is of course their favorite. Made with simple ingredients this accompaniment is a must at every Egyptian…
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…
Paalak and Sprouts Chaat
BM # 42 Week 1 Day 3 I enjoy eating salads and try to find Indian and spicy versions but at the same time love to convert therm into chaats.These sprouts and paalak wadas are one such version. I dressed these sprouts with lots of curd, added some cucumbers, tomatoes, a wee bit…
Moong Daal Cheelas
BM # 41 Week 1 Day 2 We Indians are so used to eating rice or chapati for a meal that when we think of a No Carb Meal we still think on the lines of something filling.Well we have been off carbs for dinner for over a month now and inspite of having…
Vada Curry with Dosa – Tamil Nadu Special
BM # 39 Day : 26State : Tamil Nadu Rice is the major staple food of most of the Tamil people. Lunch or Dinner is usually a meal of steamed rice, served with sambar, dry curry, rasam, kootu and thayir (curd, but as used in India refers to yogurt) . Breakfast usually includes idli, pongal,…