Spiced Garlic Poondu Kolumbu

This traditional south Indian side dish is known as Poondu Kolumbu in the south or Lahsooni Kari in the north, which simply means “garlic curry.” The pungent flavor of garlic is well complemented by the spices and tangy tamarind and tomatoes. Do not be put off by the quantity of garlic, although you might not

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Cucumber and Onion Chaat Kheera Pyaz ki Chaat

This refreshing and deliciously crunchy relish can be served with any Indian meal. It is yummy on a hot summer’s day! And there are endless variations—try adding diced radish, carrots or apples to give this a twist when entertaining. This relish is a very common fixture of Indian meals, adding a flavorful bit of raw

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Greek Souvlaki with Tzaziki

Simple to make loaded with classic Greek flavor Lamb marinated in lemon dried oregano garlic then threaded onto skewers served with a homemade Tzaziki lettuce and tomatoes all bundled up in a pita bread or in my case a simple homemade flat bread that made without yeast.

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Crockpot Hungarian Goulash

A winter favorite this Hungarian Goulash is beautiful and can b cooked in the slow cooker or in a large heavy based pan for 10 to 15 hours let the slow cooker do the work for you in turning out this old world favorite The rich beef is wounder full served with hot noodles.

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SIMIT

Looking like a bagel and covered liberally with sesame seeds, simit are hugely popular and sold from street carts all over Turkey. Traditionally eaten as a savoury breakfast bread with a lump of feta-like cheese and some tomatoes, they also taste mighty fine with butter and jam. The pekmez date molasses is traditional, but may

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EGG BHURJI WITH BUTTERY PARATHAS

Softly set scrambled eggs loaded with vegetables, spices and herbs make a spectacular and unusual brunch dish. Traditionally eaten without cutlery, and using torn off bits of bread to scoop up the egg, this is a very popular street breakfast in India to fuel the workers.

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PAV BHAJI

Said to have originated as a cheap fast food for the mill workers of Mumbai in the mid-nineteenth century, this simply translates as ‘bread’ (pav , a soft white roll) and ‘mashed vegetables’ (bhaji ). However, the generous quantity of butter, along with the exquisite spice blend, elevates this dish beyond the humble. The spice

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