This was one that caught my eye. Not only is it a much healthier option, but also a much tastier one.
We tried out one with some homemade chicken tikka and the other one with veg toppings, and it turned out to be SIMPLY DELICIOUS!
My mum-in-law always likes to keep interesting recipe cut-outs for me to try them as and when I can.
This was one that caught my eye. Not only is it a much healthier option, but also a much tastier one. We tried out one with some homemade chicken tikka and the other one with veg toppings, and it turned out to be SIMPLY DELICIOUS! This was the first arabic dish I tasted on one of the middle eastern flights and WOW did it turn out to become one of my all time favourites! Simple as it can get with all textures needed to keep you wanting for more. My most favourite part of this salad is the toasted/fried pita breads. What a perfect ingredient to break any possible monotony in the salad.
A little information about this great dish: Fattoush is a Levantine* bread salad made from toasted or fried pieces of pita bread (khubz) combined with mixed greens and other vegetables. Fattoush belongs to the family of dishes known as fattat (plural) or fatta, which use stale flatbread as a base. *Levantine a part of the Ottoman Empire which includes current countries of Jordan, Lebanon, Palestine, Israel, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo) and northern Iraq and Cypriot. Bon Appétit For some weird reasons, I just can't stand the smell of fish, or anything to do with fish if I have to cook it. And I don't stop hearing the end of it from my husband, hence I finally put a pin on my nose and decided to try making this curry for him. Surprisinglt, it turned out fabulous! Didn't taste or smell like raw fish at all! Hope you enjoy it too! Bon Appétit This had been one my childhood favourites!
Simple and quick fritters. Make a great accompaniment to simple dal rice. During my cabin crew days, I would operate a lot of flights to London Heathrow, and our hotel was located very close to the airport, quite a distance away from the city.
The best part about this hotel was the breakfast buffet. I have traveled a lot and stayed in a lot of different hotels, but I have never enjoyed breakfast as much as I did in the London hotel. Absolutely divine! Especially the hash brown potatoes. Amazingly soft on the inside, a nice crunch on the outside. After trying my hand at a few recipes and variations, I finally found the recipe that is as close to the hash browns as the ones I used to feast on in London. Hope you like it as much too. It is one of the most common salads / side dishes you can find on the street food kiosks in Thailand.
Inspite of being an Indian (used to spicy food) the first time I had this salad ''Thai-style'' my eyes didn't stop watering for the whole evening, then needed 1.5 litres of water, 3 antacids and 1 carton of chilled milk to soothe my stomach. Learnt my lesson the harder way of ''NEVER underestimating the Thai spiciness''! These red chillies (birds eye chillies) can fire you up enough to reach the moon and back! The dish combines the four main tastes of the local cuisine: sour lime, hot chili, salty, savoury fish sauce, and sweetness added by palm sugar. Again, one of the Tuesday recipes.
On every Tuesday, after work my husband has his football matches, which go on till about 10 in the night. We start our day early too, at around 5.30 and in spite of being Indians, we really don't like spicy food or masala food for dinners. That's why, every Tuesday is a soup night or a very light dinner night. Today, I have been really really craving for a lot of carbs, and what better than kidney beans, haricot beans and pasta to fulfill my carbs greed! This is one of my favorite soups, as its tomato based. Love its tangy wholesome taste! Delicious and a very filling. It has to be had with a toast or a baguette to completely fulfill the carbs cravings! Bon Appétit This was the first Arabic dish I tasted on one of the middle eastern flights and WOW did it turn out to become one of my all time favourites! Simple as it can get with all textures needed to keep you wanting for more.
Tabouleh / tab(b)ouli is a Levantine Arab salad* traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt, although there are various other variations such as using couscous instead of bulgur. Traditionally served as part of a cold mezze in the Arab world, has become a popular ethnic food in Western cultures. *Levantine a part of the Ottoman Empire which includes current countries of Jordan, Lebanon, Palestine, Israel, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo) and northern Iraq and Cypriot. Bon Appétit I have been out of Pune for almost 8 years now, and whenever I go back, it's hardly for 3 - 4 days at a time, hence I don't get time to explore and experiment new and old restaurants as much as I used to.
During my college days, in Camp Area, there used to be a small kiosk with about 10 chairs outside, near Sohrab Hall which would sell only parathas. Be it morning, noon, night or even midnight, that place would always be packed with people, waiting to dine in and take away. They had about 40 different parathas on their menu, but the best was always Muli Paratha. Tried to remember the taste n make one at home, and luckily it turned out JUST like theirs! An amazing recipe. And a definite must try! In our old residential complex, diagonally opposite to our house, a Malayalam family used to live there. Their youngest daughter got married in Kakinada, a coastal town. We all were invited for the wedding there. My sister and I were super excited as it meant we would be traveling in the train for a long time and as the wedding was in the wee hours of the morning, we could sleep late!
After the wedding, we were invited by the groom's family for a meal at their place. His mother made some amazingly delicious dishes for all of us! Pesarattu was one of them. I was too small them to bother asking the name, instead happily feasted on them so much, that I remembered the taste 17 years later! Luckily the recipe turned out pretty simple and I could make an awesome batch of the dosas to treat my friends with. A definite must try! |
|