My new role as unemployed is to be the house’s cook, and I am loving it!
Yesterday, I made lamb biryani, southern Indian style. The difference between this biryani and the Northern biryani, which is what we are usually accustomed to in Kuwait, is the use of shredded coconut in the base mixture.
The base for the biryani is super aromatic with lots of sautéed onions, chopped mint and parsley, a myriad of spices, yogurt and what sets this is apart from the other biryanis, the shredded coconut.
Below is an image of the base slowly simmering, perfuming the entire kitchen.
To get this recipe, and if you’re a fan of Southern Indian cooking, I highly suggest you a get a copy of Savoring the Spice Coast of India by Maya Kaimal.
With beautiful weather, I can’t help but always be in the mood to bake, cook and eat outdoors! Last night (Saturday), we decided to stay in and make dinner.
I just received a copy of Plenty by Yotam Ottolenghi and it’s just moutwatering. I decided to use 2 recipes from the book, the sweet potato wedges and the surprise tatin, which is a savory tarte tatin made with potatoes, onions, goat cheese and oven-roasted tomatoes instead of the traditional apples.
We all fell in love with the sweet pumpkin wedges!
Well so far, I baked three different items: whole wheat cookies (with my additions of oats and dates and omitting chocolate chips), banana cereal muffins using rye flour and lastly my proudest accomplishment so far…
Whole wheat and oats sandwich bread Continue reading
For the first time in Kuwait, Kuwaiti writer Sarah al-Hamad’s signed recipe book from the Arabian Gulf, Cardamon and Lime: Recipes from the Arabian Gulf, is available at the museum shop at Dar al-Athar al-Islamiyyah’s al-Maidan Cultural Centre in Maidan Hawalli. Continue reading