Aromas and Flavors from my Kitchen. Home is where the Hearth is. Home is where the Hearth is. Sheekh Kebabs in a Pan- Melt in the Mouth Delicacy. My earliest Sheekh kebab memory is from my childhood when dad used to drive me to a tiny water front kebab joint which served the tastiest kebabs in town. Dear friends and readers I.

European bakeries are basically the Wild West.

8230;and other things I love to do. This is me, using a large rhubarb leaf from my garden as a fan.

6 leaves Swiss Chard, roughly chopped. 6 stems Swiss Chard, diced. 2 tbsp butter or ghee. 1 small onion, chopped. 2 cloves garlic, minced or grated. 1 tspn ginger root, minced or grated. 2 tspn toasted coriander, ground. 2 tspn toasted cumin, ground. 1 toasted cardamom pod, ground. 1 dash of ground nutmeg. 2 yukon gold potatos, skinned and cut into medium sized cubes.

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Home created food at its best. The famous mughlai cuisine was developed in the royal kitchens of the mughal emperors in the Indian sub continent. Their food is very rich and flavorful. Nuts, saffron, cream and whole spices like clove, cardamom are a must in their cuisine. It is worth that extra pound you may gain, its soooo good. 1 tsp white pepper powder.

Working and Solo Travel in Dusseldorf. Books, Music, Film and TV. I am a big fan of Mediterranean food and going to restaurants to feast on mounds of plates of mezze. I therefore thought it was about time to make some for myself.