Shredded carrots, oranges and nuts softly kissed with orange blossom water, orange and lemon juice and mint.

(more…)

(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.

(more…)

Not much about recipes today…


(more…)

From Lisa’s Kitchen!

The very first time I got introduced to Lisa’s blog was when I had participated in the Dec’s NCR, hosted by Holler. Lisa has the most amazing collection of recipes, very original, & with a variety of  wonderful combination of flavors from around the world. I love the way she uses the spices… her passion just shows.

(more…)

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.

(more…)

This Saturday we had some magical weather in the midst of winter. It was gorgeous outside…January it is, but it was unbelievably warm. The sun was shining bright, birds cooing & chirping everywhere, the sky spotless & azure, and the temperature was 72 degrees F! It was almost as if Spring has arrived. I saw some buds on the pear tree outside which just shed its leaves.  On these days, we try to soak in as much fun as we can. The kids were let loose to play in the backyard.. we could hear voices from all over the neighborhood. Everyone was trying to absorb as much of the day as they could. Knowing how it is here, it could be 40 degrees tomorrow again.

Be it be spring time weather outside now, it is still officially winter & the grocery stores are full of winter goodies,  I found some whole hazelnuts the other day, & bought a bag full, & all of us have been cracking & snacking .. They are just delicious! Look how gorgeous these are!

(more…)

Sweet Chutney served after a full course meal is an integral part of Bengali cuisine. Every single day while I was growing up, we would end end our meal with some kind of sweet chutney which would be polished of the plate with fingers & later the fingers licked off clean. I guess that served as a kind of dessert… the Bongs as everyone knows are famous for their “sweet teeth”.. not just a “tooth”. The chutney would be made of any seasonal ingredient. In summer it would be raw mangoes or pineapples, in fall & winter – the irrestible red tomatoes.

(more…)

Hummus is Chickpeas in Arabic.  And as everyone knows there are a lot of variations to the traditional Hummus. I love Middle Eastern food, with all the flavors in it, but when I cook at home I do tweak it to cater to my taste and mood. This is a very spicy hummus with a tinge of sweetness of the roasted bell pepper. The traditional Hummus calls for the use of Tahini, But I have used whole sesame seeds instead. I like the crunch of the broken sesame seeds, as well as the coarse peanuts that I have used here.

(more…)

Harissa is a traditional side with Moroccan and North African food. It is a potently spicy sauce, with the main ingredient being a lot of Hot Peppers. I make this very often for quite a few reasons. It is very easy to make, & the Harissa added to about anything charges up the taste. Add it to rice, salads, dips, couscous or any other sauce or sides and you have a tongue tickling sensational taste.

(more…)

Mint Cilantro Chutney

Ingredients:

1. Coriander(Cilantro) Leaves : 1 bunch
2. Fresh Mint Leaves – Loosely packed ½ cup
3. Onion: 1/2 of a small one
4. Garlic: 6 cloves
5. Green Chilli Peppers: To Taste
6. Lemon Juice: 1/4 – 1/3 cup (Enough to make a pureed consistency)
7. Coconut: Shredded 2-3 tablespoons
8. Salt: To taste
9. Sugar: 1 teaspoon or to taste

Preparation:

Use only the pliable stalks and all the leaves of the Coriander bunch. Blend all ingredients above to a smooth consistency.