Makhani Masala is the very aromatic butter based tomato cream sauce seasoned with spices and herbs – the base gravy for most of the tomato based creamy dishes in the Indian restaurants. If you are familiar with the lip smacking, finger licking  Paneer Makhani/Paneer Butter Masala (Indian Cheese in a Butter Sauce), Malai Koftas (Cheese balls stuffed with nuts raisins and spices  cooked in a creamy sauce), Dal Makhani (Creamy buttery lentils) or the internationally famed Murgh or Chicken Makhani/Butter Chicken served in the Indian restaurants, this is one sauce they are all based on. The Makhani masala can be  adapted to form a gravy/sauce with a thick tomato base or with more cream/milk added, it makes the more popular light orange creamy sauce usually found in the restaurants. 

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This pickle is not for the fainthearted. It breathes fire, crunches with a bite, smells of abundant spices and tastes fantastic.  This one cannot be compared to the pretty peppers soaked in vinegar and spice; they will get you teary eyed if you are not used to the heat, but will tantalize your senses – a very Indian Pickle.
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The Holiday Season is soon approaching with all it’s Sweet Temptations. Fresh, crispy air, colorful leaves, that slight shiver, and most of all that longing to stay inside the warm covers for a little bit longer when the alarm screams in the dark  wee morning hours – are all getting stronger; calling out the soon approaching festivities and the celebration.

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(A little update here:  Since this post has been in my draft, I had to add this before I posted.. for I am thrilled today. Michelle picked my Blueberry Gelato for the Host Award, DMBLGIT September 2009. Yaaaa:-D)

I waited all summer very very patiently, but at last my dreams came true.

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“Salsa is the Spanish word for sauce–an indication of this condiment’s origin in Spanish-speaking countries of the Western Hemisphere, particularly Mexico and the countries of Central America. In these countries, the word “salsa” encompasses a wide range of culinary concoctions, from sauces that are smooth, cooked, and served warm or hot, to condiments that are chunky, raw, and served at room temperature….The most common type of salsa was–and still is–a version of Mexican salsa cruda (raw sauce), also known as salsa fresca (fresh sauce) or salsa Mexicana (Mexican sauce), made with chopped tomatoes, onions, and fresh green jalapeno or serrano peppers…” (The Food TimeLine).

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A Spiced Jam…

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I think “Hummus en Fuego” would be translated as “Hummus on Fire”.. Please correct me if I am wrong!  Hummus is the well known  “Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food throughout the Middle East.”(Wiki)

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It is raining strawberries here. I do not know how many pounds of strawberries we have consumed so far. Couple of weeks back they were for selling for 99 cents a pound. The big, bright red strawberries are luscious & irresistible, & moment I see them my limbs freeze at the spot till I get to grab a few boxes. This preserve is one of the things I did with them. Not just with toasts, a small spoon of the preserve is serving me well to satisfy my after meal “dessert” craving.

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If you want a healthy green herb sauce bursting with flavors, this is it! Chimichurri is a traditional Argentinian sauce; the main ingredients in it being Parsley, Garlic, Pepper & Olive Oil. It is used as widely in Argentina as ketchup is used in America. This flavorful sauce is sometimes used as a marinade, for grilled meat ( I could do some fish & shrimp too…).  The flavors and ingredients of Chimichurri  are probably similar to the cuisine of  Spain & Italy. The overall compositions, taste and preparation are similar to French persillade.

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Feta often called “Pickled Cheese”  is a brined curd cheese traditionally made in countries of the Balkan Peninsula (Greece, Bulgaria, Turkey etc). Feta cheese  forms an important part of the Mediterranean cuisine.

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