PepperOnPizza

A large shallow blue bowl of creamy yellow hummus with olive oil and chickpeas for garnish, with a plate of pita bread, a jar of roasted red peppers, bowl of goats cheese and jar of olives surrounding

No Fuss Hummus From Scratch – hummus b’ tahina

No Fuss Hummus From Scratch. Delicious Levantine Dip of chickpea blended with tahini and lemon. Detailed notes to guide you every step of the process for a simple, classic Hummus.

A brass bowl with aloo badi, a Manipuri dish of potatoes and little sundried nuggets of black gram lentil paste, on a purple background and book on the North East Indian cuisine alongside

Aloo Badi Manipuri/ Bori Thongba/ Potato Lentil Nuggets

Bori Thongba or Manipuri Aloo Badi, a curry from locally available ingredients such as chives, potatoes and urad dal badi (sundried nuggets from soaked, ground black gram lentils) and heiribob or Manipuri citrus peel

A bowl of levantine tabbouleh, the parsley bulgar tomato salad, on a green checked napkin

Levantine Tabbouleh – Parsley Tomato Bulgar Salad

In the search for healthy, nutritious food, I have been experimenting with different grains, vegetables and fruits for salads. I specially enjoy Lebanese and Mediterranean cuisine, where the combinations of fresh vegetables, salad greens and herbs gives ideas for very delicious simple meals. Like this Levantine Tabbouleh made of fresh parsley, some mint, juicy tomatoes,…

A bowl of murungai keerai morekuzhambu on a red silk cloth with 2 drumsticks and moringa leaves on the left side

Murungai Keerai MoreKuzhambu: Moringa Yogurt Stew

Refreshing South Indian Murungai Keerai MoreKuzhambu or buttermilk stew cooked with a coconut – cumin – chilli paste and with the goodness of moringa or drumstick leaves. Use local ingredients to advantage.