Spinach Saag is a curried spinach which is very delicious and pleasantly creamy. It is an excellent side dish for almost anything. I mainly make it as a side to my Curry Chicken. It is very easy to make and if you decide to prepare Saag, it will be worth your time (that is if you like curry and spinach!).
This chicken curry recipe is a killer (of hunger of course)! Indian curry chicken is a very delicious dish, served in curry spice along with Basmati rice. This step-by-step chicken curry recipe with pictures will help you prepare a very delicious meal for you and your family. Highly recommended by moi! Very tasty, very fast and full of flavor. We love going to a local authentic Indian restaurant in our neighborhood. My deal is, of course, to try to learn how to bring the new flavors back to my kitchen. I decided to try to cook one of our favorite Curry Chicken also known as Indian Chicken Curry recipes.
My mother-in-law gave me two dessert recipes for us to enjoy (actually, I begged for them myself :D). They are both her signature desserts. I loved the way the recipes felt when I read them. Yeaaah, I can imagine the dish or the dessert just by reading the recipe! :) The first one was “Black Cake” – I will post the recipe of it sometime next week. The second recipe was this one.
Today I decided to cook and take pictures of one of the favorite meals of my husband. The process is very easy but you have to have a pressure cooker for this particular recipe. You will also need to like chickpeas, meat and tomato combination. This meal is widely known in Uzbekistan but I’ve only heard of its existence after moving to U.S. :) From what I understood, different regions make it differently and ingredients vary, too.
For those who like to utilize their pressure cookers, I present a very easy way of making Uzbek Palov (a.k.a. Uzbek Plov, Pilav, Pulav, Pplof, Osh). It has a unique taste and comes out perfect every time I make it. The main thing I like about making Palov by using my pressure cooker is the tender taste the meat gets after being cooked under pressure with multiple spices. Plus, the amount of time I save while using this method is amazing.
This recipe is for preparing “Somsa“, which is also known as “Samosa” or “Sambusa” in some parts of the world.
When I lived in Pittsburgh, I used to go to a Lebanese eatery called “Aladdin’s”. I loved the place very much! The atmosphere, the food and the CAKES were amazing. Every time I went there, I would order Chicken Mishwi. But I never bothered asking them how they actually cooked this chicken to be so tender and absolutely delicious. Knowing the name of the dish, I searched for it for a long time. There wasn’t much about it except for one little recipe in Yahoo Q/A. I really had to strain my taste buds to exactly pin point what it is I ate at “Aladdin’s”. Now we eat this chicken every other week.
Do you have seasonal foods, desserts and salads you like? A lot of my friends do. But it seems like I do not really have that kind of division. I can eat herring during the hottest summer day or I can make Kuksi and Go’ja in the middle of the stormy winter.
Don’t you just love the colors of this roll?! If you decide you want to make it, you will first have to finish reading my tiny entry about my everyday life :)
