Samosas
Ingrédients pour la pâtisserie 225g de farine 1 cuillère à café de sel 4 cuillères à soupe d’huile d’olive 4-6 cuillères à soupe d’eau pour la farce 750g ou 5 … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
Ingrédients pour la pâtisserie 225g de farine 1 cuillère à café de sel 4 cuillères à soupe d’huile d’olive 4-6 cuillères à soupe d’eau pour la farce 750g ou 5 … Continue Reading →
Living in France means foregoing the pleasure of an Indian takeaway or a decent Indian restaurant. We both love Indian food and the ritual in preparing it at home. … Continue Reading →
N’Est-ce une façon merveilleuse de faire cuire le poulet. Simple avec une salade ou il peut être transformé en Makkhani Murghi..Ou Poulet à la sauce au beurre. Makkhani Murghi … Continue Reading →
Channa masala,is probably “the most popular vegetarian curry in India”, and with good reason. A dollop of comfortingly bolstering pulses bathed in a thick, tangy, deeply spiced gravy, whats … Continue Reading →
The naan, a word that just means bread in its original Persian. It is an essential part of Indian cuisine, naan is the perfect companion to many of our favorite … Continue Reading →
Grandparents, and even parents referred to anything that remotely strayed away from good old fashioned “meat and three veg” as “foreign muck!” Imagine in 1960’s serving up a Vesta … Continue Reading →
Another excellent recipe from Madhur Jaffrey’s Indian Cookery. Serve on its own with naan bread and a salad or as a side dish. It is time consuming or use tinned … Continue Reading →
Samosas make an excellent appetizer. Serve with a spicy mango pickle, a mint cucumber dip, or spicy carrot salad Tasty so very tasty Makes 16 Samosas INGREDIENTS for the pastry … Continue Reading →