Posts Tagged ‘Cinnamon’

Cinnamon Rolls

Wednesday, March 10th, 2010



Cinnamon Rolls


Cinnamon rolls need no introduction; sticky, sweet, sinful and utterly delicious. Added to the package is the most important feature – the irresistible aroma of the fresh baked cinnamon rolls. Fresh brewed coffee, and the rolls that are warm soft and drizzled – straight out the oven can turn a day into sheer ecstasy.

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Aloo Gobi / Spiced Cauliflower and Potatoes

Thursday, January 21st, 2010



Aloo Gobi/Spiced Cauliflower and Potatoes


Aloo (Potato) and Gobi (Cauliflower): Aloo and Gobi are cooked with myriad of spices. A staple in most Indian restaurants, the name “Aloo gobi” generally refers to this aromatic combination of cauliflower and potato usually cooked in the Northern parts of India, esp. in Punjab. This ever popular dry vegetarian curry has been brought to worldwide fame in Gurindar Chaddha’s Bend it Like Beckham. If you haven’t seen the movie, you have got to see it; no not because of its association with “Aloo Gobi” .

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Chicken Stew

Tuesday, December 22nd, 2009



Chicken Stew 2

A hearty stew, with a medley of fragrant spices that is surely going to warm your soul and stomach!
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Wine Poached Pear

Thursday, October 22nd, 2009



Red Wine Poached Pear 6


Pears soaked and bathed in wine, juice and spices transform themselves into luscious jewels. A very elegant dessert indeed!

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Chicken Pilaf

Monday, October 12th, 2009



Chicken Pulao 4


Very subtly different from the Biryani is a Pilaf/Pulao. While Biryani is a rich, exotic delicacy created & served with a regal fervor; redolent with beautiful spices & packed the wonderful & unforgettable flavors, lip smacking goodness & heart warming memories – the Pilaf/Pulao is a more simple version of this royal dish.
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Chicken Curry

Saturday, May 23rd, 2009



easy-chicken-curry-2

There are always some favorites & we can never get tired of cooking or eating over & over again, this simple chicken being one of them. I have grown up eating this on a lot of lazy weekends, when we all sat together & spent hours on the dining table, catching up with each other. There is nothing fancy about this chicken curry, it’s very simple, straightforward and quick to make.

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Thai Eggplant Massaman Curry

Thursday, April 16th, 2009


massaman-curry-1



Not quite so popular as the Red,Green & Yellow Thai Curry, but a little milder & a lot more aromatic is the Unique Massaman Curry. The flavoring for Massaman curry is called Massaman Curry Paste (nam prik kaeng masaman), which contains very warm & aromatic spices like cinnamon, clove, cardamom, & nutmeg. These popular spices of the Indian Subcontinent combined with the Asian flavors of Lemon grass, Galangal, Kaffir lime leaves, & Fish Sauce, makes it a rich & brimming part of the Thai cuisine.

I did not dare to cook Thai at home for so long,  for I am not very comfortable with the strong smell of the fish sauce & shrimp paste. This Massaman curry paste,  however inspired me to give it a try.  I read thru’ & I realized that I could easily leave out the fish sauce & still have a very authentic & flavorful touch of authentic Thai. Right when I was planning on this, I found some Thai Eggplants & used these for the Massaman Curry. (Any kind of eggplant can be used for this.)

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Cinnamon Tea

Monday, March 23rd, 2009

cinnamon-tea-2

Cinnamon, perhaps one of the most popular and tastiest of spices used for sweet & savory recipes.  What many do not know is that cinnamon is actually the bark of a tree. I remember visiting the little farm of one my uncles when I was little. He once took me under a tree, took out a pocket knife & sliced out a soft bark from the tree & told me to first smell it & then chew on it! It was cinnamon.. this bark was still young, & had not matured enough to form the cinnamon sticks. The bark of the tree is pounded & soaked in sea water & distilled to make cinnamon oil.

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Roasted Vegetable Stew with Coconut Milk

Friday, March 13th, 2009

spiced-vegetable-stew-with-coconut-milk-2

Having been not feeling so good for the past few days, I was yearning for some change of taste for my tasteless sensation in my mouth. That’s what flu does to you – steals your energy, enthusiam & the sensation of the taste buds too. I did not want to even look at anything overcooked, or too spicy. Something different (as if some else cooked for me, you know how everything tastes better when you don’t cook), light & warm yet healthy is exactly what I needed & exactly what I got. 

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Cauliflower Tagine With Walnut & Mint Couscous

Tuesday, February 17th, 2009

 

Rich in  history, flavors & sensational tastes, Moroccan cuisine is one of the most exotic food in the world. The recipes are simple and easy to prepare. Even the everyday salads and vegetables take on an immediate exotic flavor when it comes Moroccan recipes and cuisine.

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