SAVOURY
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KASHMIRI MEATBALLS IN A GRINDLESS GRAVY!
“Red meat is not bad for you. Now blue-green meat, that’s bad for you!” Tommy Smothers Kashmiri Meatballs in Gravy Kashmiri cuisine or Wazwan has always held a fascination for me by way of how different it tastes. The other day I found an interesting sounding recipe for Mutsch Kashmiri Meatballs at A Mad Tea Party. After browsing the write-up, right up to the last 2 meatballs et al, the mind was made up. This I just had to try, & promptly put it on my agenda of interesting ‘must-makes’ in the near future! Hesitatingly, with fingers crossed, I even used mustard oil as the recipe suggested. I made this…
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EASY YOGURT DIP…Serve with Chips/Crudites.Always a hit at any gathering!
“Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends. That’s why I love this community.” Jasmine Heiler, about recipezaar.com HUNG CURD (YOGURT) DIP A really simple, extremely addictive, & tangy dip which is a great add-on to any menu. Its one of those ‘quick to put together’, ‘nothing can go wrong’ sorta recipes, which is a great hit and good for finger food. For kids I serve it with chips, and always add veggies like steamed broccoli, cucumber sticks,baby carrots, baby corn etc on the side. Every single time I have served this, I have…
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GRILLED LAMB CHOPS…Tangy and tasty!!
‘The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart.’ Samuel Chamberlain GRILLED LAMB CHOPS This is a nice, feel-good, sort of dish (doubles up as finger-food too), which we like at home for a change from curries etc. The ingredients can be increased or decreased to suit personal tastes…we love the tanginess of the meat off the bone. I grill these sometimes, and at other times pan cook them. These can be served with mashed potatoes/oven baked fries, grilled veggies, a dip/chutney, green salad, dinner rolls or naan bread. The kids love the ease of nibbling…
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ACHARI CHICKEN CURRY…A tangy Indian chicken curry
“Happy and successful cooking doesn’t rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”Georges Blanc, Ma Cuisine des Saisons ACHARI CHICKENThis recipe is easy, full of flavour…and has no store-bought mixes. The kids enjoy this one a lot. I avoid these mixes because they have preservatives and additives. See the note at the bottom of the recipe in case you cant find the seeds! Ingredients: Chicken – 1 (700-800gms), cut into piecesOnions – 3 / sliced fineTomatoes – 3 / chopped fineGarlic Paste – 1 tbspGinger Paste – 1 tbspYogurt…
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ROASTED VEGGIE PASTA PIE…A welcome vegetarian option!
“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” Mark Twain PENNE & ROASTED VEGETABLES IN A PASTA PIE This is my entry for 3 great blog events… ‘Enter a Great Recipe Featuring Vegetables and Herbs From Monday October 8 until Sunday October 14’… Here is my entry for the Weekend Herb Blogging Two Year Anniversary. Andrea’s GYO (Grow Your Own) that invites you to make a dish that uses at least one item from your very own garden, anything edible, and post about it. I have used sweet basil for this, which grows beautifully in our…
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Antipasto…Roasted Bell Peppers on Melba Toast
“There is no love sincerer than the love of food.” George Bernard Shaw, “The Revolutionist’s Handbook,” Man and Superman A great appetizer made from roasted bell peppers, preserved in olive oil...and served on Melba toast. Ingredients:Yellow bell pepper – 1Red bell pepper – 1Garlic – 1 clove/smashedOlive Oil – 1/2 cupSalt if requiredHot dog buns – 2Basil leaves – 4-5/chopped fineMethod: Roast the peppers on the grill till the skin blisters and gets charred , turning a couple of times. Put into a baggie and allow to cool. Once cool, remove the skin and wash seeds out . Cut the peppers into strips. Put them into a clean jar with…