Spicy Apricot Chutney Khubani Chutney

Spicy Apricot Chutney Khubani Chutney

Sweet and spicy, this chutney goes well with grilled chicken or fish. I particularly enjoy it with Five Spice Blackened Salmon  and Salmon Kebabs And it tastes equally good on plain toasted bread. It is very simple to make and will keep in the refrigerator, stored in an airtight container, for six to eight weeks,

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Ginger-Garlic Paste Pissa Adrak Lahsoon

Ginger-Garlic Paste Pissa Adrak Lahsoon

A lot of Indian recipes call for this smooth, flavorful paste. Although you can easily find this ginger-garlic paste at Asian markets, it is simple enough to make it at home and it keeps well in the refrigerator. Plus the homemade paste gives the dish a much better flavor than the store-bought one. Basically it

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Red Masala Paste Lal Mirch Masala

Red Masala Paste Lal Mirch Masala

The flavor of this paste is something I grew up, and it’s one of my favorite flavors. This masala paste is frequently used to marinate fish and is used when preparing bone-in coconut chicken curry with fresh curry leaves or a south Indian lamb stew. To make this masala, the spices and dried red chilies

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Classic Almond Flour Pound Cake

Classic Almond Flour Pound Cake

This Basic Almond Flour Cake has the perfect blends flavors .The Beauty of this recipe is that is easily adaptable and you can change the flavors to suits your own tastes. The texture of this cake is very dens and rich Its taste just like a flour based pound cake.

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Beef with Black Mushrooms

Beef with Black Mushrooms

Beef with Black Mushrooms is already a perfect combination to begin with but when you add Chinese flavor into the mix it become even better .Everything can be done in a fry pan or wok . It is also very easy to prepare.

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ALOO TIKKI WITH DATE AND TAMARIND CHUTNEY

ALOO TIKKI WITH DATE AND TAMARIND CHUTNEY

Aloo tikki are a classic Indian chaat , or ‘snack food’, typically served from street food carts. Subtly spiced, soft and creamy mashed potatoes are shaped and fried into crisp cakes and topped with a little dollop of cool yogurt and a fiery sweet chutney. They are a triumph of textures and really quite addictive.

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KATI ROLLS

KATI ROLLS

Kati means ‘stick’ or ‘skewer’ in Bengali, and this street snack, originating from Kolkata in northern India, consists of a deliciously spiced beef kebab, rolled in a double wrap of paratha bread and a thin omelette.

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GRILLED CHERMOULA HERRINGS

GRILLED CHERMOULA HERRINGS

Herrings are like the big cousins of sardines and with a little more flesh to the bone they are less fiddly to eat. You could very easily substitute sardines if they are easier to find, however. Either way, just make sure your fish are spanking fresh in this simple barbecue recipe with a Moroccan street

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RED RED WITH FRIED PLANTAIN

RED RED WITH FRIED PLANTAIN

Supposedly named ‘red red’ after its two principal rouge-coloured components – African red palm oil and tomato purée – this is a hearty vegetarian bean stew from Ghana. For the red palm oil, try Afro-Caribbean food shops or online, but if you can’t get hold of it, substitute groundnut oil. The finished dish will, however,

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DORO WAT

DORO WAT

This Ethiopian chicken and egg stew is really fragrant thanks to the heady mix of berbere spices and a long, slow cooking time. You can buy ready made berbere spice blends in some supermarkets, but I’d urge you to make your own if you can. It takes no time at all if you have a

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DHOLL PURI WITH BUTTERBEAN CURRY

DHOLL PURI WITH BUTTERBEAN CURRY

Dholl puri are lovely nutritious flatbreads with a thin filling of ground split peas. Cooked until soft and still wrappable, they are the classic accompaniment to this butterbean curry. On the streets of Mauritius they are the number-one street food, and quite right too. Delicious, vegetarian and healthy – what’s not to love?  

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