Afghani Bolani Kadoo With Yogurt Dip

For the third day, I selected Afghanistan, a country that was cooked most in our previous Mega BM. Even then I had bookmarked quite a few to be tried out and since it was going to be a breakfast, I naturally looked at my friends who dished out breakfast combos. I remembered Priya Srinivasan‘s Afghani […]

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Burmese Pe Byouk | Sprouted Yellow Peas

From what I read, these yellow beans are very important ingredient of the cuisine and gets featured a lot. The salient point of course, is that you got to sprout the beans before cooking. The beans used is the regular yellow peas or Vatana in North. I simply dislike the aroma that comes after cooking […]

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Burmese Naan Flat-bread with Pe Byouk

For day 2 under Breakfast across countries, I selected to make Burmese Naan Flat-bread with Pe Byouk. This combination dish was one of the first pictures that tempted me to take up this country. And also the dish that made me rethink think on my choice of flatbreads for the week. Initially I had planned […]

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Sooji Ka Halwa ~ A Pakistani Nashta

As part of the Halwa Puri Aur Cholay Ka Salan ~ A Pakistani Nashta , I made the Sooji Ka Halwa. Again even though I have so many versions of Sooji Halwa on the blog, just cooking it differently or using different measurement, I was surprised the taste can vary so much. So this method has become my favorite noe. I […]

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Aaloo Cholay | Aloo Cholay Ka Salan ~ A Pakistani Nashta

Even if I have ten different ways to cook the Kabuli channa, I still get tempted to try a new version. I was badly tempted when I saw the combination of Halwa Puri. Though the name doesn’t include the chhole, it goes without saying that the pooris are served with Chhole.  This seem to be […]

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Halwa Puri Aur Cholay Ka Salan ~ A Pakistani Nashta

We begin the week 4 with an interesting category of mine, the Breakfast across the globe. We were supposed to being this mega marathon with this theme, unfortunately the combos scared all and we interchanged. For this week as well, I wanted to stay clear of Indian dishes, though I still picked up one from […]

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Pakistani Garam Masala

For the final day under Condiments for BM#56, Buffet on Table, I have an aromatic Garam Masala from our neighboring country, Pakistan. This was one of the smartest moves I must have made for this BM. I just about went on clicking pictures of everything I cooked and while in the process it struck me […]

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Arabic Spice Blend | Arabic Garam Masala

For the fifth day under Condiments, I have a garam masala from the Arabian cuisine. To be very very frank, I am not sure what this Whole spice mix called as. When our family friend who lives in Dubai, visited us, she got us two packets of this whole spice masala packet that she said […]

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Harissa | Tunisian Chili Sauce

Next we move on to Tunisia to make their famous Harissa, the hot Chili sauce. While there are so many ways one makes the Harissa, the common methods being roasting the peppers and then making a paste. The chilies used serrano peppers along with other varieties. I have read about jalapenos being used as well. […]

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Mexican Homemade Nacho Cheese Sauce

For the third day under Condiments, I wanted to try a dip. This dip is more like a sauce that can be poured over a dish or can be served as a dip. When I made the Mexican Tortilla platter, I had wanted to make these Cheese Nacho Dip as well. Then better judgement prevailed […]

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