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the Curious Homecook | Sharing the sweet and savoury, slightly acidic from my kitchen journal

Sharing the sweet and savoury, slightly acidic from my kitchen journal (by CuriousHomecook)

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the Curious Homecook | Sharing the sweet and savoury, slightly acidic from my kitchen journal | thecurioushomecook.wordpress.com Reviews
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Sharing the sweet and savoury, slightly acidic from my kitchen journal (by CuriousHomecook)
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1 my story
2 the curious homecook
3 some southern love
4 friday
5 posted by curioushomecook
6 in american flavors
7 gastronomic travel
8 tags
9 american
10 fried food
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the Curious Homecook | Sharing the sweet and savoury, slightly acidic from my kitchen journal | thecurioushomecook.wordpress.com Reviews

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Sharing the sweet and savoury, slightly acidic from my kitchen journal (by CuriousHomecook)

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Rannaghor | the Curious Homecook

https://thecurioushomecook.wordpress.com/2012/01/18/rannaghor

Sharing the sweet and savoury, slightly acidic from my kitchen journal. Asymp; Leave a comment. The household Bengali kitchen or Rannaghor as it is called, is usually the hub of the home. It is in the confines of this ‘Rannaghor’ that Bengal’s food culture evolved into a subtle, complex and delightful indulgence of life – the Bengali cuisine. It assimilated foreign influences, retained its unique fervour and adapted to modern techniques. Next post →. Leave a Reply Cancel reply. Enter your comment here.

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Cabbage kofta: for they are in season! | the Curious Homecook

https://thecurioushomecook.wordpress.com/2013/02/18/cabbage-kofta-for-they-are-in-season

Sharing the sweet and savoury, slightly acidic from my kitchen journal. Cabbage kofta: for they are in season! Asymp; Leave a comment. In the blender, blend the onion, shallots, tomatoes, ginger, garlic and almonds into a thick paste (add a little bit of water if required. In a pan dry roast the cumin and coriander powder. In a mortar and pestle crush the grated ginger and chopped garlic, then add the roasted spices and crush again. Larr; Previous post. Next post →. Leave a Reply Cancel reply.

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April | 2013 | the Curious Homecook

https://thecurioushomecook.wordpress.com/2013/04

Sharing the sweet and savoury, slightly acidic from my kitchen journal. April 12, 2013. The other day I just started craving to have some southern style hushpuppies. So I looked up the internet for …. Continue reading →. April 9, 2013. I cleared up my email and found some recipes sent by friends. Sharing a few of them with you here… …. Continue reading →. Curious Homecook’s Foodie Travelogue: Spain. April 3, 2013. Continue reading →. Curious Homecook’s Foodie Travelogue: Spain. Blog at WordPress.com.

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CuriousHomecook | the Curious Homecook

https://thecurioushomecook.wordpress.com/author/thecurioushomecook

Sharing the sweet and savoury, slightly acidic from my kitchen journal. April 12, 2013. The other day I just started craving to have some southern style hushpuppies. So I looked up the internet for …. Continue reading →. April 9, 2013. I cleared up my email and found some recipes sent by friends. Sharing a few of them with you here… …. Continue reading →. Curious Homecook’s Foodie Travelogue: Spain. April 3, 2013. Continue reading →. Cabbage kofta: for they are in season! February 18, 2013.

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Curious Homecook’s Foodie Travelogue: Spain | the Curious Homecook

https://thecurioushomecook.wordpress.com/2013/04/03/spain

Sharing the sweet and savoury, slightly acidic from my kitchen journal. Curious Homecook’s Foodie Travelogue: Spain. Asymp; 8 Comments. A and I always knew we would adore Spain for its food, but a more serious love interest began to blossom when our friend Maria got us the artisan chorizo. From her parents’ butchery last winter. It was by far the tastiest overseas present we have ever received ( Gracias! And it also set us up for the sunshine that was to come. An indoor food market next to Plaza Mayor.

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the Curious Homecook | Sharing the sweet and savoury, slightly acidic from my kitchen journal

Sharing the sweet and savoury, slightly acidic from my kitchen journal. Asymp; Leave a comment. 2 parts cornmeal (coarse polenta). 1 part selfraising flour. Buttermilk (or plain yoghurt). Chopped fresh/dried herbs into a dough. Then spooned and deepfried in sunflower oil till golden and rested on some kitchen paper to soak off the excess oil. Delicious southern hush puppies y’all…. I served it with some green coriander and garlic chutney. April 9, 2013. Continue reading →. April 3, 2013. February 18, 2013.

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