Chicken Tandoori is a famous Indian dish, consisting of chicken marinated in a yogurt-spice mixture.
It is known to be spicy, but this can be moderated according to taste. Originally, the bright red hue would come from the red chili spice, but this is rare outside India, as it takes getting used to and most people are not capable of withstanding such a great force of spicy heat. Continue reading “36. Chicken Tandoori”
Pesto is an Italian invention, consisting mainly of garlic, pine-nuts, and basil leaves all pounded together in a generous helping of olive oil. I substituted almonds for pine-nuts in this recipe, which I adapted from the Senses 2 cookbook. Continue reading “33. Fresh Basil Pesto”
I have heard many a-people confess how daunting the idea of making bread is to them, despite the fact that we all know all it takes is flour, salt, water and yeast. So maybe the fear lies in the technique. I was no exception. Continue reading “32. Rosemary Olive Knots”
Adapted from Manal, these cigar-shaped minced meat rolls are enveloped with a crispy pastry wrap that conceal a tangy concoction in the middle. The secret ingredient is, without a doubt, the pomegranate molasses, which is a wonderful combination of sour, sweet, tangy, decadent, and ever-so-slightly citrus. Continue reading “30. Minced Meat Rolls”
Another versatile recipe featured today: barley mushroom pilaf. Already packed with nutrient value, the yogurt-mint topping maximizes both dietary value and taste. The barley can be easily substituted for couscous or cracked wheat. Continue reading “28. Barley Mushroom Pilaf”