The paste I wrote about here earlier today would also make a great spread, to serve with bread as an aperitif.
It would be nice as a relish too, with oven-baked potatoes, say, or grilled chicken.
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Posts this month:
Inside:
- A READING LIST (4)
- COOKING FOR THE BOULANGERIE (1)
- FOOD FACTS (20)
- KITCHEN EQUIPMENT – My Favorite Things (7)
- LE FUTTED BALLON-life with the girls (47)
- NOT ABOUT FOOD (31)
- One Sentence Recipes (1)
- Pasta (1)
- RECIPES (146)
- Baked Main Meal Dishes (9)
- Breads (4)
- Breakfast Ideas (22)
- Cakes and Muffins (12)
- Curries (15)
- Daals (8)
- Desserts (10)
- Dips,Chutneys,Sauces,Spreads (14)
- Easy One Pot Cooking (33)
- Everyday Subzis (7)
- Masalas (2)
- Picnic Food (46)
- Quick Meal Ideas (41)
- Raitas (6)
- Rice-Pulavs,Biryanis,Baaths (10)
- Salads (21)
- Soups (10)
- Starters and Snacks (46)
- Versatile Accompaniments (34)
- THE STUFF OF MEMORIES (12)
- THINGS TO EXPLORE (2)
GOOD READING
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An Indian Kitchen in France · A chronicle of family meals;our favorite foods; the how and the why thereof; and other stuff besides
An Indian Kitchen in France 