Archive | March, 2013

Poached Figs with Cream and Pomegranate Glaze

It is interesting that many people don’t really have a palette for Figs. But this was a hit and I managed to convert 6 of them!!! Poached Figs with Cream and Pomegranate Glaze 12 Figs cut in to half 500 ml red wine (use a fruity one) 2 inch cinnamon 2 cloves  2 tablespoon sugar […]

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Baby Shark Curry

Every time, I think of posting something, I get a little nervy. Has anyone who has tried the recipe managed to get it right? I wonder how many who tried had said, “this doesn’t work, and he is hiding some ingredient which makes it good”. Trust me, I need feedback, if not for anything, I […]

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Chorizo and Chickpea Stew

Slow cooked stews are my favorite. When you have cured Spanish Chorizo in your refrigerator, I’m sure you would want to put it to the best use. Stews are very easy to make and it is all about balancing the flavors and loads of patience. Either ways, whether you cook it fast or cook it […]

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Roasted Cajun Cauliflower

Inspired by the New Orleans and Cajun flavors, I decided to roast cauliflower.. Roasted Cajun Cauliflower 40 grams of cauliflower cut in to 2 inch florets 6 tablespoon of butter melted 2 heap tablespoon yougurt 1 pinch garam masala 1 teaspoon cumin roasted and powdered 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon […]

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Sirloin Stir Fry with Snowpeas, Asparagus, Bok choy Stems and Shitake

Stir-fries are the best way to get the right protein, carbs and fiber, so I will be posting different versions from Chinese to French (though its called ‘Sauteed’) as I just love them. Though it sounds easy, its very important that one understand each ingredient, the way it cooks, the sequence in which the ingredients […]

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