On a recent trip to India, my husband had a chance encounter with Dalia. No need to get excited, this clandestine affair is strictly one of gluttony (or rather, the need to stray away from it). Dalia is not a pretty young lady, but rather a form of broken wheat. It is near identical to the Middle Eastern Bulghar (although I couldn’t find any articles online that confirmed the two to be the same).
Dalia is high in fibre, low in fat, and its slow absorption keeps you fuller longer and even stabilizes blood sugar levels.
Being so high up in terms of health benefits, you’d think it tastes pretty bland too. However, my husband came home with a super tasty (and super simple) recipe that is ideal for a wholesome breakfast or lunch.
Last week we had an office barbecue party. The weather was perfect, and a day out with work-mates proved to be a great way to unwind after a long week.
Our colleague Umair Ahmad, who is the Finance Manager in our team, is an exceptional cook. He took charge of the menu of the day, and we enjoyed a smorgasbord of grilled delicacies including Masala Salmon, skewered kebabs that had the rustic aftertaste of charcoal, and a very delicious Peshawari Mutton Karhai.
This mutton dish was by far the highlight of the evening, and I coaxed Umair to share his special recipe with us. Do try it, its super easy and I’m sure it will soon become a favorite on your family table!
The quintessential Kichdi (or Kichri or Kichuri depending on where you’re from) has countless variations. Essentially a rice and lentil pilaf, it can be cooked with a variety of lentil combinations, the proportion of rice to lentil changes, and more interestingly, the consistency of the final dish. Some like it dry like a pilaf, but for me I love it the traditional Bengali way… all mushy, semi-liquid and with more lentil than rice.
Wholesome and nutritious, I fed my toddler daughter far too many bowlfuls often with seasonal vegetables mashed in and stirred through with generous dollops of ghee.
One of the most popular combinations that go with a runny Kichdi is a spicy tomato-based Egg Curry. Who said comfort food has to be naughty? This super easy recipe will have you satiated, and I highly recommend an afternoon siesta right after.
Tati, France’s favorite value retailer for all things home, fashion and family, joined hands with five-star property Nassima Royal Hotel for a bloggers’ baking event.
Tati is located on the 1st Floor of Mirdiff City Center, and was showcasing their very colorful, handy cookware range and what better way to do this than under the expert scrutiny of award-winning Pastry Chef Malith of Nassima Royal Hotel?
What is the Mac & Cheese challenge you ask? The lovely team at JB’s Gastro Pub had shortlisted me along with 5 other bloggers for a blogger cook-off! We were each sent this identical package that included the following ingredients to make a simple, mainstream Mac & Cheese:
Are you fasting this Lent? What are you forgoing? My friend Paul, a die-hard carnivore, has gone vegan for a month! Can I hear a round of applause please?! By day, Paul Alexander Estorffe is a Senior Communications Manager at The Qode, one of Dubai’s most reputed PR communications houses. In his spare time, he puts on his apron and morphs into an experimental chef. You loved his last recipe post here for Kipper Pate with Drambuie Since then, Paul has created many a masterpiece in his kitchen, and has even scored an entire recipe feature in Khaleej Times!
Today he’s back on The Tezzy Files with a sweet treat… Do try out Paul’s absolutely decadent Vegan Lemon & Banana Cake. Perfect for a sinless Lent!
Local celebrity Chef Himanshu Saini has quite a few enviably good cooking tips up his sleeves. This dashing young chef is undoubtedly one of the pioneers of Indian molecular gastronomy in our region, and will be showcasing his skills at Taste of Dubai at the Media City Amphitheatre this coming weekend (from 9th to 11th of March).
I have 2 tickets to give away to one lucky winner! Read on to learn how to be in to win.
Eating is a part of living, but do you live to eat, or eat to live? Much like an engine that gives its optimal performance when given the highest quality of fuel, our bodies and ultimate lifestyles are very intrinsically linked to the type of food we consume.
Today’s recipe is a guest post by the lovely Nichole Lucas, enthusiastic home chef, mother to a doting 7 year-old and editor of nomealnohealth.com
Nicole loves cooking, and strongly believes in feeding her family the most wholesome dishes she possibly can. Today, she talks about the importance of slow cooking, and shares a very delightful Gluten Free Vegan Crock Pot recipe with us. Do try it out for yourself!
What’s even better than warm, freshly baked cookies? Warm, freshly baked cookies that have been beautifully boxed up just for me by a very talented friend! Agriculturalist turned recipe blogger Fahmim Arif reminisces about the beautifully crumbly, textured Nankhatai, a buttery cookie that is ever so popular in the East Indian state of Assam (India) where we both originate.
Fahmim discovered orange blossom when she landed here in the UAE, and recreated her favorite cookies with a dash of flavor from her adopted home. Read on for her recipe.