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Keep Calm & Curry On

Multicultural love, life, and dishes made easy! Join Bibi as she blogs about her life in Nepal and shares her recipes from all over India.

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Keep Calm & Curry On | calmlycookingcurry.blogspot.com Reviews
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Multicultural love, life, and dishes made easy! Join Bibi as she blogs about her life in Nepal and shares her recipes from all over India.
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Keep Calm & Curry On | calmlycookingcurry.blogspot.com Reviews

https://calmlycookingcurry.blogspot.com

Multicultural love, life, and dishes made easy! Join Bibi as she blogs about her life in Nepal and shares her recipes from all over India.

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1

Keep Calm & Curry On: Sindhi Style Chole (Curried Chickpeas)

https://calmlycookingcurry.blogspot.com/2016/12/sindhi-style-chole-curried-chickpeas.html

Dec 12, 2016. Sindhi Style Chole (Curried Chickpeas). Sindh is a province in Pakistan and chole. Means chickpeas or garbanzo beans. In this hearty vegan recipe chickpeas are cooked until tender in a richly spiced and savory gravy. Spicy but not hot- this dish gets it’s flavors from aromatic spices such as cumin, cloves, black pepper, and brown cardamoms. Serve over toasted bread in the traditional Sindhi manner or with rice and rotis for a delicious vegetarian meal. 1 onion, diced finely. 2) While chickp...

2

Keep Calm & Curry On: Bisbas Khudra (Yemeni Bell Pepper Chutney)

https://calmlycookingcurry.blogspot.com/2016/09/bisbas-khudra-yemeni-bell-pepper-chutney.html

Sep 21, 2016. Bisbas Khudra (Yemeni Bell Pepper Chutney). This zingy hot sauce recipe hails from Yemen. Khudra. Means green and bisbas. Means something spicy. Vibrant with the piquant flavors of peppers, cumin, coriander and garlic this chutney-like recipe packs a punch! Whip this delicious vegan dip up in minutes to accompany everything from tandoori to falafels. It works just as well as a vegan chutney with rice, rotis, and dal too. It's a great way to use up all those capsicum. Here's what to do:.

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Keep Calm & Curry On: Life & Love

https://calmlycookingcurry.blogspot.com/p/chutneys-spice-mixes.html

A BIG FAT HIMALAYAN WEDDING! Anywhere you are is Shangri-La! Bowers of Flowers.That don't Bloom in the Spring! She likes to MOOve it! Pigeon Peas If you Please. All the Leaves Are Brown. La Cage Aux Folles. They Call It Mellow Yellow, Quite Rightly. Blue, Blue, My Love is Blue. Somewhere Over the Rainbow, Way Up High. Shopping With The Sheikh. The Khan of Khans. Alright Mr. Demille. I'm A Lonely Little Petunia in an Onion Patch. Look All Around There's Nothin' But Blue Skies. From Srinagar With Love.

4

Keep Calm & Curry On: Kashmiri Cardamom Cookies

https://calmlycookingcurry.blogspot.com/2015/10/kashmiri-cardamom-cookies.html

Nov 27, 2015. Buttery and tender, this simple to prepare eggless cookie features Kashmiri walnuts and the warm flavor of cardamom. Can easily be made vegan too. A perfect cookie to make for any holiday, after school, or a tea time treat. 2 C all-purpose white flour. 1 C butter, at room temperature (or margarine). 1/2 C chopped Kashmiri walnuts, (I will forgive you if you use walnuts from California). 3/4 C powdered sugar. 1 tsp vanilla extract or essence (optional). 1/2 tsp baking powder. Chill the dough...

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Keep Calm & Curry On: Chicken Rogan Josh

https://calmlycookingcurry.blogspot.com/2016/11/chicken-rogan-josh.html

Nov 30, 2016. In Persian, Rogan. Means fat or ghee and Josh. Means intense or boiling. Rogan Josh. 1kg/2lbs chicken, skinless and cut into 8 pieces with bone in. 2 TBS cooking oil. 2 TBS ghee/clarified butter. 3 onions, sliced thinly into half moons (or ground into paste for thick gravy). 2 TBS garlic/lahsun paste. 2 TBS ginger/adrak paste. 2 cassia leaves/tej patta (optional). 2 inch piece of cassia bark/dalchini (or 1 tsp ground cinnamon). 2 C water or stock. 1 TBS dried mint (optional for garnish).

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Greedybots: Tasting France. Part 1: The Artichoke Peril

http://greedybots.blogspot.com/2015/07/tastefrance1.html

Saturday, 25 July 2015. Tasting France. Part 1: The Artichoke Peril. In my head, I'm something of a Francophile. I think of France as a place we love, my French is only slightly more awful than my Spanish, and it was I, after all, who educated the cheesemonster that is Mrs Robot on the difference between Brie and Camembert, for goodness sake. I like to think I'm a moderately proficient shrugger. So it was an appalling reality-check to realise our last trip was about 15 years ago. Fifteen years! Suffice t...

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Greedybots: November 2014

http://greedybots.blogspot.com/2014_11_01_archive.html

Wednesday, 26 November 2014. Actual Recipe: Duck Terrine with Pineapple Innuendo. Not just any Duck Terrine: this is Robot Duck Terrine. Anyway, this is meaty, rich and fragrant and makes a jolly good starter. You will need:. Serves 6-8 as a starter, or 2 with no shame. 3 top quality sausages. 1 slice white bread, crumbed. 1 egg, beaten. About 8 rashers streaky bacon. Zest of 1 orange. 1 tsp coriander seeds. 1 tsp black peppercorns. Pinch salt (edit: actually a pinch OF salt. Don't steal salt, kids).

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Greedybots: Supperclub Nights - Noya's Kitchen

http://greedybots.blogspot.com/2015/08/supperclub-nights-noyas-kitchen.html

Saturday, 8 August 2015. Supperclub Nights - Noya's Kitchen. We’ve been wanting to do one of Noya’s Vietnamese supperclubs. For ages but they’re not easy to get into. At the time of writing (early August) she’s fully booked until, um, next year. With very good reason, as it turns out. A couple of friends got word of some late availability, so naturally we piled in. You see, we’ve done a fair bit of Vietnamese-ish cooking at home (thanks again to Uyen Luu’s marvellous book. I am at least an old enough han...

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Greedybots: Cricket cuisine

http://greedybots.blogspot.com/2015/08/cricket-cuisine.html

Sunday, 2 August 2015. There are lots of very good reasons to like going to watch cricket, but have you ever considered the food? Some of my best memories of cricket matches are of the food, odd though it might sound. Some years back we saved for three years to go to Barbados to watch a West Indies-England Test, and I still remember the man who'd walk through the ground selling paper bags of fishcakes, yelling, "Last two! Lunch was excellent soft tacos from Smoqued. The tacos were made from purple maize ...

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Greedybots: Anglo-Indian Pilaf

http://greedybots.blogspot.com/2015/06/anglo-indian-pilaf.html

Tuesday, 30 June 2015. I'm not going to review the cookbook yet as I haven't made enough recipes from it to do the job properly, but I just wanted to share a photo of one of the dishes from The Burma Cookbook. By Robert Carmack and Morrison Polkinghorne with you. I think I will be eating a lot of this in future. 22 July 2015 at 23:02. Subscribe to: Post Comments (Atom). Retro Recipe: God Save the Queen (of Puddings)! Snakes on a Plate. Columbo’s Hard Boiled Eggs. My favourite cookbooks of 2016. Dinner is...

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Greedybots: February 2015

http://greedybots.blogspot.com/2015_02_01_archive.html

Monday, 9 February 2015. Book review: Made in India. I mentioned in a post last year. That for me part of the reason I've tried to learn to cook Asian food is to connect with the unknown parts of my ancestry. For Christmas Mr Robot bought me a copy of Meera Sodha. S book Made in India. Because as her family came to Britain via Uganda, he thought I'd enjoy her stories of family movements and the Indian diaspora. Meera Sodha's daily dal, plus a lamb curry recipe by Anjum Anand. Fresh ginger and pistachios.

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Greedybots: Retro Recipe: God Save the Queen (of Puddings)!

http://greedybots.blogspot.com/2015/06/retro-recipe-god-save-queen-of-puddings.html

Sunday, 28 June 2015. Retro Recipe: God Save the Queen (of Puddings)! This was an unusual thing for me to make as there's an unstated division of labour here at Casa Mechanica; I do pastry, he does meringues. But as Mr Robot had crossed the line when he wrestled with the Moroccan snake. I decided to give this a whirl. The recipe was from Katie Stewart's Cookery Book. A reprint of The Times Cookery Book. Despite that, the book isn't at all dated, just incredibly useful. Pudding is ready to serve. A Very L...

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Greedybots: September 2014

http://greedybots.blogspot.com/2014_09_01_archive.html

Saturday, 27 September 2014. In need of comfort. I've been feeling pretty rubbish for a while. Mrs R passed on some ghastly virus and no amount of rebooting or applying the HotToddy 3.0 patch seems to shift it. Hopefully the week of planned system downtime in a couple of weeks will sort things out. In the meantime I've been turning, as I'm sure we all do, to food of consolation. You don't have to be poorly to enjoy this, but it helps. Inspired by Tony Nayor's excellent How to Eat. I was driven back to my...

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Swooning over my Makeup For Ever HD Ultra Foundation from Influenster! – Miss Pettigrew Review

http://misspettigrewreview.com/2016/10/01/swooning-over-my-makeup-for-ever-hd-ultra-foundation-from-influenster

Swooning over my Makeup For Ever HD Ultra Foundation from Influenster! Swooning over my Makeup For Ever HD Ultra Foundation from Influenster! Happy Weekend Pettigrew Crew! You know how much I love fun mail, so I was quite happy to get this cute little box from Influenster in my mailbox! Inside was a full-size Makeup For Ever Ultra HD Foundation and a full-size Ultra HD Stick Foundation to try. Pretty Awesome right? I was happily surprised when they blended perfectly with my skin tone. Nice! I like that I...

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Greedybots: May 2015

http://greedybots.blogspot.com/2015_05_01_archive.html

Tuesday, 26 May 2015. Retro Recipe: corned beef fritters. When you think about it, the only reason people ate a ration book diet during the second world war was because they didn't have any option. Nonetheless, it seems to be a period people have great curiosity about, and when we were in Devon at the start of May I picked up a little book called Favourite Ration Book Recipes. Cook with leftover mash! Monday, 11 May 2015. The Spicery Spicebox - Tunisian Fish Stew, Saffron Pannacotta with Rhubarb. I came ...

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Keep Calm & Curry On

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