It’s been a while since I did a recipe post. Today I bring to you a taste of sweetness all the way from Cyprus! The below post is courtesy The Cyprus Deputy Ministry of Tourism Hope you’ll try this… and send me some as a thank-you pressie for posting 😉
Turmeric, the bright orange herb that is best known for adding brightness to Indian curries, offers a plethora of health-enhancing benefits making it a prized culinary addition across India, China and the Far East for centuries.
Perhaps you already have an ample stock of turmeric powder in your kitchen ammunition but like all things powdered, a fresh stalk of turmeric far outshines the nutritional benefits. Here’s 3 reasons why:
We are finally in Dubai winters! Loving the breezy evenings, but not so much the cough and flu that’s been going around. With a 7 year-old in the house, we are guaranteed lovely pesky viral bugs that she picks up from the school run, and the past week has seen a slow-down in our weekend activities as we recuperate.Â
My little girl loves Thai cuisine as much as I do (not surprising given the amount of Thai dishes I wolfed down through my pregnancy!). So when I told her I’d make her a soup to combat her cold, she demanded a bowl of Tom Yum.
I have this special, super easy Tom Yum Soup recipe up my sleeve, but it needs a little modification for my bub. She doesn’t like shrimps, and obviously can’t take Thai hot like I can. As a sneaky mummy, I also decided to add a handful of other healthful ingredients, and prayed hard she wouldn’t sniff out the difference. This soup is far from photogenic, but tastes great and is full of nutritional value if I may say so myself!Â
When you hear the words Mexican food, people often think of tacos, burritos, and street food, but Mexican cuisine is far more varied and nuanced than most people’s perceptions. 
Mexican cuisine is bold and fun, and who better than acclaimed Mexican Chef Federico Lopez to take diners on a flavourful tour of this colourful cuisine.
Chef Lopez’s interpretation of Mexican gastronomy combines the traditional Mayan flavors of the Yucatán Peninsula with a contemporary approach, representing an authentic taste of Mexico that revolves around a selection of ceviche’s, tostadas, and tamales.
Mango + Coconut = Tropical Dreams Come True
This super sweet and satisfyingly refreshing combination of flavors is just the kick-start I need for a busy, sunny day of work.
I hope you love this smoothie as much as I do. For starters, its super quick and easy to do (under 5 minutes… time me!), is totally vegan, gluten-free and packed with all-natural goodness.
Cracked wheat comes in various forms. Bulghur (or Burghul) is the most popularly used variant in Middle eastern cooking. Bulghar is essentially parboiled whole grain wheat, and the Indian variation is called Dalia.
Dalia is very similar to Bulghur, but I find it to be far softer in texture. Bulghur is used for all courses of the day, whereas in India, dalia is predominantly a breakfast staple.
This is not to be confused with Couscous. Unlike bulgur, couscous is not whole grain, and comes from a husked and crushed wheat called semolina. Couscous was originally made from millet, not wheat.
Coming back to Dalia, I love the versatility of this grain. You can replace it with Bulghur when not available, but do keep in mind that bulghur is more al dente.
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.Â
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.
Happy New Year peeps! Kick-starting my first week of work in 2018 with a super easy, super quick […]
The Tezzy Files 