Dhansak Parsi Curry Dhansak Parsi curry translates to Lamb with legume curry. This curry is a classic festive dish served every Sunday in many Parsi homes. The ingredients used and flavours of this dish is a marriage between the Persian and Indian cuisine. Dhansak Parsi Curry consists of several cooking steps involving preparation of Blended Masala, meat, vegetable pure and combing the different elements to complete cooking this dish. Don't be disheartened by the lengthy recipes - The reward is truly a satisfying curry dish that you would want to cook on special occasions. The picture shows this dish served in our traditional Indian copper serving bowl with crafted handles. Ingredients 1.5kg Lamb Shoulder boned and diced into 5cmm pieces 220g yellow split peas 115g red lentils 100g dried chickpeas 1 eggplant - chopped 2 large onions - chopped 1 cup of peeled and chopped butternut pumpkin 1 large potato - peeled and chopped 2 ripe roma tomatos - peeled and chopped 1/2 bunch of spinach leaves - chopped 3 -5 tbsp of Persian Ghee ADD TO CART 6 dried red chillies - deseeded ADD TO CART 6 fresh green chillies - deseeded 2 tbsp of garam masala ADD TO CART 1 tbsp of freshly grated ginger 1 tsp of ground cumin ADD TO CART 1tsp of ground cardamom ADD TO CART 1/2 tsp of black mustard seeds - bruised ADD TO CART 8 cloves of garlic -peeled 10g fresh mint leaves 20g fresh coriander leaves and stem Method Rinse the legumes (split peas, chickpeas, red lentils) and soak covered with warm water overnight. Drain Well. In a large pot add the legumes and meat and salt. Cover with water. Bring to boil and then simmer to cook for further 30 minutes. Add the eggplant, pumpkin, potato, tomato and spinach. Mix through and continue cooking for another 20-30 minutes until the meat is almost cooked. Remove the meat from the above mixture to a plate. Set aside. Add the liquid and vegetable mixture to the food processor and blitz to a smooth paste. Remove and Set aside. To make the blended masala, in the same food processor add red and green chillies, ginger, garlic, garam masala and spice, mint and coriander along with 60ml of hot water. Process to a fine paste. Set aside. In a separate saucepan, heat ghee. Add onion and fry until golden. Stir constantly. Add the blended masala and cook until fragrant (10-15 minutes), whilst stirring continually. Add vegetable pure and meat to the fragrant masala. Then reduce the heat and simmer on low heat for further 20-30 minutes. Adjust seasoning and garnish with fresh herbs and raddish. Serve with warm indian bread or Cumin Rice. Nush-e-Jan! (Enjoy!)

Kashmiri Kofta Curry This recipe of Kashmiri Kofta Curry is a traditional Tamil Brahmin cooking recipe. The Brahmin cuisine originates from the Kerala in Southern India. Traditionally, onion and garlic are not included in Brahmin cooking and beef is not used. So this Kashmiri Kofta Curry recipe is made in the true Kashmiri style using lamb. I love curries. I love spices in my cooking. And I am passionate about sharing the different ways of using spices in home-cooking. My obsession with spices started 20 years ago at a very young age before settling in Perth, Australia. Whether you would call it fortunate or unfortunate - my immediate family and I lived in refuge camps in Rawalpindi Pakistan for a few years. It was there that I first tasted the HOTTEST potato and green pea curry EVER. When I say the Hottest... I really mean it. I will never forget that burning sensation, the flavour overload and the pleasant yet lingering cardamom and ginger taste.... This dish certainly ignited my curiosity in learning about spices and curries the traditional way. In some ways this dish reminds of those humble flavors, with subtle heat, served with warm indian bread or rice. Happy cooking and Enjoy! This dish is served in our traditional Indian copper serving bowl with crafted handles.   Ingredients 250g lean lamb mince 3/4 tsp of freshly ground ginger 2 Fresh red chilli - chopped finely (remove seeds for less heat) 1 tsp of  coriander seeds ground ADD TO CART 1/2 tsp of kashmiri chilli powder ADD TO CART 2 tsp of garam masala ADD TO CART 2 tsp of cooking salt - adjust to your liking 1 tsp of cumin seeds ADD TO CART 125g plain yoghurt 3 tablespoon of Persian ghee at room temperature  ADD TO CART 125 ml of hot water 1 tsp of freshly ground black pepper  ADD TO CART 1 tsp of sugar 1/4 tsp ground cardamom ADD TO CART 6 green cardamom pods ADD TO CART 1 whole red chilli ADD TO CART Seasoning Method In a bowl add lamb, ginger, chilli, coriander, cumin seeds, chilli powder, 1 tsp of garam masala, 1 tsp of salt and 1 tbsp of yoghurt. Mix well and knead for 2 minutes. Then form the kofta into small oval shape. Place the kofta on a tray, cover with wrap and refrigerate until ready to use. Heat ghee in a heavy based saucepan on low to medium heat. Add remaining garam masala and salt, sugar, cardamom pods and whole chilli. stir for 2 minutes or until fragrant. Then Add the remaining yoghurt. stir to mix well. Add hot water. Bring to boil for 5 minutes. Then add the koftas. Reduce heat, cover and simmer until 1/4 of liquid is evaporated. Then turn the kofta over, add black pepper and more liquid if need be. Continue cooking for another 30 minutes until at least 1/2 of liquid has been absorbed. Sprinkle over with cardamom powder and garnish with fresh mint and extra chilli. Serve with warm indian bread or Cumin Rice. Nush-e-Jan! (Enjoy!)

Argentinian Stew slow cooked in mud oven. This recipe, Argentinian Stew, is inspired by my visit to the Casa de Camp vineyard whilst in Mendoza. One of the friendly Argentinian local recommended this place for a traditional yet hearty Argentinian food that is not solely focused on Asado (BBQ meat). After all the commentary about how good this place was... I was eager to try. " So how do we get there? " I asked...thinking that it would be about an hour or so on the bus. Mind you riding on an Argentinian local bus is like being on an adventure world thrill ride. So in a short note; it requires a brave and determined person to get on the bus. And I was determined to try this amazing food and it surely didn't disappoint. Ingredients -500g Stewing beef -6 cloves Garlic finely chopped  - 2 large onions finely diced  - 1 carrot chopped  - 1 red chilli finely chopped - 1 large potato- quartered - 1/3 cup olive oil - 4 tbsp sunflower oil  - 3 tbsp  Dulce pimenton powder ( Sweet paprika)  - 2 tbsp freshly ground cumin  - 2 tbsp freshly ground black pepper - 3 tbsp dried oregano ( highly recommend the Mexican Oregano) - 2 tbsp freshly chopped parsley - 2 tbsp lemon juice  - 1/2 cup red wine - 2 cups of beef stock or water. - Sea salt/ pink salt Method 1. Heat 1/2 of each oil in a pot (clay pot if you can get your hands on it) and brown meat on all sides for a few minutes. Remove from the pot and set aside. 2. Saute onion, garlic & chilli for a few minutes without browning. Add pinch of salt and pepper.  3. Add carrot and potato. Saute for a few minutes followed by the herbs and spices. Saute until fragrant, then add meat, lemon juice, red wine and stock. Adjust seasoning. 4. Bring to boil. Cover & cook for 4-5 hours in a mud oven or on stove ( low heat).  

Pork Belly Pintox Pork Belly Pintox is a dish inspired by tantalizing Spanish tapas. This recipe is a fusion of Spanish and Asian flavours. The pork belly is marinated overnight in the classic basque specialty spice mix and then glazed with sweet and sour fruity paste. Serve this dish with steamed greens vegetables like broccoli and carrot. Ingredients 500g of free range pork belly 25g of Pintox spice mix ADD TO CART 2 granny smith apple - cored and diced 1 quince - cored and diced 1 clove of garlic- finely chopped 100ml of sherry vinegar 75g coconut blossom sugar ADD TO CART salt and pepper lemon juice - to balance the sweet and vinegar flavor Freshly chopped coriander for garnish   Method Rub the pintox spice mix onto the meat side of the pork belly Marinade overnight in the fridge (note; don't cover the pork belly as this will help with drying out the skin and achieving crispy finish) Preheat the oven to 200C and roast pork belly for 30 minute at this temperature. Then reduce oven to 165C and roast for further 1 hour until the skin is crispy and pork is cooked In the meanwhile, prepare the glazing sauce by adding all other ingredients (apple, quince, garlic, vinegar & sugar) to a small saucepan over low heat. Bring to a gentle simmer and then cover and cook for further 10-15 minutes until the fruits are soft and flavors have come together. Blitz the fruit mixture until a homogeneous paste is achieved. Adjust seasoning and add lemon juice as required. Serve the pork belly on a bed of green and carrot vegetables. Then glaze the sauce all over the pork belly. Garnish with coriander. Serve and Enjoy. Nush-e-Jan! (Enjoy!)  

Jordanian Beef Brisket with Saffron and Pistachio yoghurt Recipe Jordanian Spice Mix is a classic red meat spice mix. This spice mix combines the flavors of Cardamom, cloves, cumin, ginger, Cinnamon, pepper and a subtle touch of chilli powder. Ingredients - Spice mix marinade 1 kg beef brisket on bone 30g of Jordanian spice mix 1 tbsp of ginger - finely grated 2 garlic - crushed 2 tbsp Salt 2 tbsp of lemon juice Oil Ingredients - Yogurt mixture 1/2 tsp of saffron thread- brewed in 1/2 cup of boiling water ADD TO CART 2 tbsp of pistachio 185g plain yogurt 2 tbsp of blanched almonds 3 tbsp of pure honey   Method Make short deep slits over the beef brisket. Combine all the ingredients from spice mix marinade and rub all over the beef. In a food processor - pure the yogurt mixture. Spoon the pure over the spiced beef. Cover and marinade in the fridge for at least 24 hours to 48 hours. Preheat the oven to 170C. Place the marinated beef with juices in a casserole dish along with 1cup of boiling water. Cook for 2-3 hours until the meat falls apart. Once cooked, with a fork pull the meat apart. Serve alongside to hummus and tabbouleh.

Chicken Mole Recipe Chicken mole is a delicious Mexican recipe using the most exotic and flavorsome combination of Mexican chilies in conjunction with dark chocolate and spices. Mole chicken is a festive dish of Mexico served at any special occasions, be it birthday, weeding or family get-together. It is fair to say that I am obsessed with Mexican cooking. Believe me, I am no expert at it, but just love experimenting. Last weekend, after visiting a modern contemporary Mexican bistro and sampling so many tasty finger-food style dishes accompanied with just one too many Mojito - I decided to make this recipe the next day! Serve this dish alongside freshly made guacamole, rice, bean, tortilla and tomato salsa. Happy Cooking! P.S this recipe feed 5-6 amigos. So adjust the ingredients to your requirement or freeze the extra. Ingredients - Chicken 2 kg chicken cut into serving pieces 1 onion - chopped 1 garlic - chopped Salt - seasoning Oil or lard Toasted white sesame seeds & fresh coriander to garnish Ingredients - Mole Sauce 6 Ancho chillies ADD TO CART 4 Pasilla chilliesADD TO CART 4 Mulato chillies  ADD TO CART 1 drained can of chipotle in adobo sauce - seeded and chopped ADD TO CART 2 onions -roughly chopped 2 garlic - roughly chopped 450g of tomato - peeled and cut into quarter 1 stale tortilla (or 1/2 piece of stale bread) - torn into pieces 50g sultanas 115g ground almond 50g white sesame seeds ADD TO CART 1/2tsp coriander powder ADD TO CART 1 tbsp of Ceylon cinnamon powder ADD TO CART 1 tsp of anise - ground ADD TO CART 1/2 tsp of black peppercorns whole ADD TO CART 4 tbsp of oil/lard 40g unsweetened bitter dark chocolate 25g soft brown sugar - you may need some extra 1 tsp of salt - extra salt of seasoning   Method Put chicken pieces into a saucepan large enough to hold them in one layer. Add onion, garlic and salt. Cover with water. Bring to boil and simmer for 35-40 minutes. Remove the stalk and seed from all chilies. Tear the chili pods into pieces and soak in a small bowl of boiling water for 20 minutes until soft. The chilies should be covered with water. In a food processor, add the soaked chilies and 1/4 liquid along with all other ingredients. Process to a fine paste. Heat the oil in a non-stick saucepan with cover. Remove the chicken pieces from stock liquid and add to the pan. (remember the oil will be splattering, so have the lid nearby to cover immediately) Once the chicken pieces are lightly browned, remove from saucepan and set aside. To the same saucepan, add the homogenized mole paste with the remaining oil. Saute, whilst stirring, for 15 minutes until fragrant. Now add 475ml of chicken stock to the mixture. (make it up with water if necessary). Add chocolate, salt and pepper. Cook on low heat until the chocolate is completely melted. Then stir in sugar and cook for further 5minutes. Add the chicken to the mole sauce ensuring it is immersed in the sauce. Cover and cook on low heat for another 30-45 minutes until all the flavors have come together and chicken is cooked. At the final stage, adjust the sugar and seasoning. Garnish with the fresh coriander and toasted sesame seeds. Nush-e-Jan! (Enjoy!)  

Pomegranate Tabbouleh Pomegranate Tabbouleh is an essential side dish of Middle Eastern Cuisines. Mainly originating from Palestine, Lebanon & Syria. In this recipe I will show you how to use different layers of fresh garden herbs nd spice mixes to create a satisfying and suitable for any occasion side dish. Ingredients 1/2 cup of course cracked Bulgar soaked in warm water 1 tablespoon of Baharat spice mix ADD TO CART 1 heaped tablespoon of freshly ground all spice  ADD TO CART 1 tsp of freshly ground cumin ADD TO CART 1 tsp of freshly ground black pepper  ADD TO CART 80ml of good quality olive oil (peppery and fruity flavour) 1 clove of garlic crushed (optional) salt and pepper 3 tbsp lemon juice 1 large bunch of parsley - discard the rough stalks -- roughly chopped 1 bunch of fresh mint - pick the leaves - roughly chopped 3-4 stem of fresh dill  - roughly chopped 2-3 stem of fresh coriander - roughly chopped 3 ripe Roma Tomato - deseeded and roughly chopped 1 large Lebanese cucumber - roughly chopped 1 red onion - finely sliced 1 pomegranate - deseeded Method Prepare the ingredients above. Fluff the Bulgar with some of the olive oil once the water is completely absorbed. Mix the dry spices, salt, lemon juice and olive oil in a separate bowl. Add the freshly chopped herbs, Bulgar, cucumber, onion, tomato & pomegranate seeds to a large serving bowl. Drizzle the olive oil mixture and gently toss the ingredients to combine well. Handy Tips Don't bruise the leaves during chopping and mixing. Mix well the olive oil with lemon juice and spices Delicious served with warm Turkish or flat bread. Serve on top of kebab or grilled meat. Nush-e-Jan! (Enjoy!)  

Cooking Persian rice is an Art. Rice is an integral part of the Persian cuisine, in fact being the national dish.  There are many variations of how to cook the rice; Parboiled, Chelow, Polow (Pilaf) and biryani style.  In this recipe, I will share with you the secret of mastering the art of cooking Persian pilaf in the time-honored tradition.  This pilaf recipe celebrates the subtle flavours of spices and saffron and is served with your desired stew or curry. So remember mastering this art requires patience, care and practice.   Ingredients - 1.5 cup Long Grain Sella Basmati rice +1.5 cup water - 2-3 tbsp Persian Ghee - 3 Green Cardamom (bruised) - 2 Black cardamom pods - 1 ceylon cinnamon stick - Good Pinch of Persian Sargol Saffron - Good Pinch of Persian Dried Mint   Method 1. Combine all of the above in a heavy non-stick pot and cover. 2. Bring to rapid boil on high heat for 10mins. stir occasionally. 3. Turn heat to Medium until 90% of water is absorbed. then cover and cook for another 15-20 minutes until the rice is well cooked and fluffy. This simple pilaf recipe can be enjoyed with many seasonal vegetables and produce. Don't forget to serve it with generous dollop of natural yoghurt.

Israeli Moghrabieh I absolutely love grains and pulses anytime of the year in particular during the cooler months. Israeli Moghrabieh or giant couscous as you may know it, is a much loved traditional dish of Middle- East exhibiting in many cuisines such as Israeli, Lebanese and Palestinian. Moghrabieh in Arabic translates to a dish from Maghreb. Making couscous is like an art... thinking of different ways of making this blank canvas (or should I say bland canvas) into a master piece. Adding a bit of sour yellow from Preserved Lemons with a hint of red from the tangy crushed Sumac berry. Then mixing it through with the green and vibrant colour of dried dill and fresh mint. That's why I'd like to think of Moghrabieh or couscous in general as a feasting dish to be shared in huge platters with family and friends. Not only it's easy to cook-up but more importantly is visually appetizing. This dish served along side my favorite lamb tagine (recipe here) is a crowd winner at all my gatherings and parties. Enjoy creating, sharing and indulging! Ingredients 2 cups of Moghrabieh ADD TO CART 4 cups of water 2 tablespoon of Persian ghee ADD TO CART 2 tablespoon of rose water ADD TO CART 2 tbsp of finely diced preserved lemons ADD TO CART 1 tablespoon of dried dill ADD TO CART 1 tablespoon of Persian Sumac ADD TO CART 1/2 cup roughly chopped fresh mint 1 tbsp of salt 1 clove of garlic - bruised Pinch of salt and pepper 1 tablespoon of olive oil Method In a heavy based pot on high heat, add moghrabieh, water, salt and garlic. Bring to boil for 10-15 minutes. Then simmer for further 15 minutes until moghrabieh is cooked. Drain excess liquid and discard the garlic. In a serving platter, combine all other ingredients. Add cooked moghrabieh and toss through well. Serve with lamb tagine or your favourite middle Eastern stew. *** Cooking Tip *** the heat from moghrabieh will melt the persian ghee, so make sure to stir through thoroughly. Nush-e-Jan! (Enjoy!)

Flour Tortillas - principle food of the Aztecs is a delightful and simple recipe enjoyed by everyone across the globe. Tortillas can be made from stone ground white corns (Masa Lista) or Yellow Corn (Masa harina) or from plain flour. The following recipe uses the plain flour or bread flour. Ingredients - 230g Plain flour. Extra flour for dusting - 60g butter or margerine -goo pinch of salt (1/2 tsp) -100ml of water Method Combine the flour, salt and butter. Then add water slowly while mixing until the dough starts to come together. then lightly dust the bench with extra flour and start kneading the dough until smooth smooth. then divide the dough into 10-12 equal size balls. Cover with plastic wrap and rest for 30 minutes  to 1 hour. Dust a work surface with flour. Flatten each ball with the palm of your hands. Then using a rolling pin roll out to a round tortilla about 10-15cm rounds. Use an old heavy base frying pan and heat on medium-high heat. Once the pan is hot enough, place the rolled out tortilla and cook for one minute each side. You will see the tortilla puffs up with small brown spots appearing. this is a good sign. Place in a clean tea towel to keep warm. Repeat with the remaining tortillas. Serve with Beef Chilli Con Carne. Fresh Cream. Salads. Avocado.