Sunday, 23 November 2008
Wednesday, 19 November 2008
- Cheese Samosa ala Samosa King / Sultan - first time I ever had these was in Vancouver, then in Toronto (I wish I was there).
- Poutine is a Quebecois dish consisting of chips (french fries), cheese and beef gravy........ yum I had some in Montreal last year
- Singapore Noodles (a mixture of Chinese, Malay and Indian cuisine).
- Roti prata
- French Onion Soup
Saturday, 15 November 2008
Chachi made these last Sunday for Dolubai. I got to have some too. Slightly bitter, but very tasty.
Sunday, 9 November 2008
Sunday's lunch was a Malabar style coconutty biryani made with brown basmati rice. Brown rice does not look as pretty as white basmati rice, but it tasted really good, slightly nutty.
This Kerala style biryani was inspired by
Thanks for sharing your recipe. Shaheen bought me some Padrone peppers, I could not resist putting them in this biryani, they complemented the salmon very well. These peppers are the mild peppers you get as tapas in Barcelona. I had so many of them when I was there earlier this year.
Sunday, 2 November 2008
2 sticks cinammon
2. Add the potatoes, fry for a few minutes
3. Add the carrots, peas and fenugrek, mix and cook for a few minutes
6. Place half the vegetable mixture in an oven proof dish, place half the rice on top of it.
7. Fry the cumin in the oil
8. Pour half the cumin / oil mixture on the rice, pour half the saffron mixture on the rice.
Pour the the other half of the cumin and saffron on the rice.
10. Place in a moderate oven for 15 minutes.
Saturday, 1 November 2008
2 tins (500g / 16 oz) of chickpeas; drained and washed in cold water
1 tsp cumin powder
1 lemon; juiced
6-8 cloves garlic
¼ cup olive oil
1 tsp Salt
2 sprigs of coriander; chopped fine
1 tbspn extra virgin olive oil
1. Place the lemon juice and the garlic in a food processor and liquidise
2. add the chickpeas, tahini, olive oil, cumin, salt and water, liquidlise