International cuisine

Cooking up an international lunch
It was a Saturday and I decided to cook up an international lunch. I have gone to many buffets and even an international buffet at the deira creek cruise which was a surprise gift from my husband on my first birthday after our wedding. I have never had an international lunch cooked at home. As usual I tried to be a bit creative and cook up something with the inspiration of Lebanese, Pakistani, indian, Thai and Arabian cuisine.

The Arabian cuisine, a mix of zataar

As I’ve always mentioned in my previous posts zataar has become my favourite spice to cook with and I enjoy experiments with zataar.
As a result I tried adding a few pinches of zataar to my chicken kebab.
I was inspired by masterchef Australia season 3 recipe for chicken kebabs and I finally mastered the art of kebab making.
I now try adding my favourite spices and ingredients to give the kebab a personal touch. Which is why I tried adding zataar to the chicken kebabs. I somehow fed my family zataar without even addressing the spices addition which they really liked eating and was amazed at how good my cooking skills have become since I got married especially my second sister.
The chicken and mutton kebabs

My version of Tom yum soup

Thai cuisine-my very own tom yum soup

I have tried a few versions of tom yum soup and have a good knowledge of how it tastes and what spices are added. The tom yum soups I’ve tasted are overpowered with herbs such as pandan leaves and lemon grass. It also contains the sour taste from the tomato. So I decided to create my own version by adding a few spice I have tasted in the tom yum soup without even checking a recipe online.
Here is my recipe –


2 inch pandan leaf (chopped)
1 onion chopped and tempered
1 12 cm piece lemon grass
1 medium size ripe tomato
A few chicken bones
1 tablespoon thick coconut milk
A few pinches of turmeric
1/2 teaspoon chillie powder
1/2 teaspoon chillie flakes
Juice of 1/2 a lemon
A few pinches of pepper powder
1 teaspoon oil
Salt to taste
5 curry leaves
A few pinches of cumin powder
Water as required
I added all the ingredients except the coconut milk and lime juice and boiled till the chicken bones were done.
Finally I added a bit of thick coconut milk and cook for a minute.
Later I seasoned the soup with lemon juice and took off heat.
I gotta compare it with a traditional tom yum soup to see if its same or I’ve got to find the difference.

Curd riata
It’s a common dish when you buy buriyani at any indian or Pakistani restaurant and the difference w
Is either it would be light or thick yet taste the same with the same ingredients used.
I made my raita with 2 tablespoons of curd mixed with an onion and 3 green chillies blended together in a blender to a fine thick paste. Later I added some salt and lime juice. Mixing all these together and garnishing with a pinch of pepper powder made the raita spicy and delicious.

Lebanese rice without roasted pine nuts garnish
The Lebanese rice was done following instructions on a website yet without the pine nuts. I have fallen in love with Lebanese food ever since my neighbour in Dubai sent a bowl of Lebanese soup with a flat bread. It was so delicious and perfectly balanced with all spices and salt. I am still in a hunt to learn Lebanese and am trying out different recipes as a result. Should I detail my rice dish it’s just plain rice with a mix of tempered onions and some turmeric. I wish I could try my hands on saffron very soon.

Finally my long-awaited international meal is now gonna be live on my blog.
Hope to get back soon with more food stories.

Brinjal Pahi


500 grams brinjal

1 tblsp mustard paste

1/2 an inch lemon grass

a handful of curry leaves

1 inch pandan leaves

1 tsp sugar

1 tbsp maildives fish

1 medium onion

1 tsp garlic paste

1 tsp ginger paste

1 ripe chillie

1 small stick cinnamon

1 tbsp corriander powder (grounded)

1 tsp sweet cumin powder (grounded)

1 tsp cumin seeds(grounded)

1 tbsp vinegar

1 tsp tamarind pulp

1 tbsp coconut milk

1/2 tsp tumeric

1/2 tsp chillie flakes

salt to taste

oil to fry


Wash and slice the brinjal lenght wise.

Season with salt and tumeric.

Deep fry and drain the oil.

Mix grounded ingredients with tamarind and lime juice.

Temper onions and curry leaves, lemon grass, cinnamon stick and pandan leaves.

Add brinjal and the tamarind mix on to the tempered onions.

Stir in vinegar, chillie flakes, mustard paste, Ginger and garlic paste and Mix well.

Pour coconut milk and cook over a high flame.

Sprinkle some sugar and take off heat once the mixture starts to stick together.

Serve hot with lumprice, frickadales, lumprey curry and a hard boiled egg deep fried.



250 grams meat

1/2 a ccup bread crumbs

1 onion

1/2 teaspoon ginger

1/2 teaspon garlic

pinch of spices

1 teaspoon crushed black pepper

1 egg

1/2 teaspoon lime juice

salt to tatse

oil for frying


wash, clean and mince the meat.

Add all the ingredients except bread crumbs and oil.

mix well and make tiny balls the size of a measuring spoon of one teaspoon.

roll in bread crumbs and deep fry.

Serve hot with lumprice.

Lumprey Curry

Lumprey curry is a mixture of meat cooked together in a lump and served with lumprice.

500 grams chicken
250 grams mutton
1 large onion
2 teaspoon garlic
2 teaspoon ginger
3 cloves
3 cardamons
1 stick cinnamon
2 inch piece of pandan leaves
Curry leaves(grounded)
1 tablespoon coriander and cumin seeds (roasted and grounded)
1/2 teaspoon turmeric
1 tablespoon coconut milk
1 teaspoon roasted chillie powder
1 teaspoon lime juice


clean, wash and cut into small pieces.

Add ground spices coconut milk, ginger and garlic paste and mix.

In a seperate pan pour oil and temper half of the onions,pandan leaves and curry leaves.

Add the meat mixture.

Add cardamon and lime juice. Cook closed on it’s own juice.

As the water dries of add ghee and the rest of the ingredients.
Cook until the meat is tender.

Once cooked stir fry for a few minutes and serve hot with lumprice.



How well do you know your spices is one question.  How much do you love spices is another question.
Can anyone be a spice addict?
Who is a spice addict?
Can they have their house pantry stocked with jars and jars of spices?
Or will they be over flavouring the curries and meals with extra spices?
Or can a spice addict be someone who just tries out various types of spices from around the world?

Well yes spice addicts be of many types but what do you gift a spice addict?
Jar of spices?
A spice from marutius?
Imported fresh cinnamon?

Ofcourse when it comes to buying a gift we all get confused and end up buying something that might be of useful or not. Yesterday I was window shopping at one of the best places to shop where you’ll find all you need under one roof and was surprised by the collection of frames. Handmade it is and an ideal gift for a foodie who is a spice addict.

Ideas for Different use
You can insert a board and attach a sticky note pad on it where you can write the grocery list.
You can insert a lovely food picture and hand on your kitchen wall.
Add your diet plan and leave on top of the fridge.
Insert a note paper with kitchen tips.
Insert a recipe note you like and wanna keep it handy.
Write down instructions for kids to follow in your kitchen.

I know your impatient to have peep into the frames and here I reveal the unique frames especially for foodies.


The frames made of different types of spices.


Spice are used mainly in asian food but have you ever tried a toothpick made of a spice?
Are you Wondering if its made of chillie sticks?
No worries its simply made of cinnamon sticks.
Does that encourage you to try it out?
Keep following my blog and await details on my blogs giveaway.
I will post it if your abroad.

Have a nice day.


Know your Spices – Cinnamon


There are a variety of spices around the world Which some people do not know what they are called and how to use them. I hope what I write might help. To start with let’s talk about the spice that we are all familiar with,
Cinnamon is what you see on the picture above and it’s used in many types of food from making doughnuts to poaching a pear. It can be used in sweet and spicy food it’s a very good flavor enhancer. The food can get a special smell if used to a limit. Never overuse it as some people might not like it. Il posts some recipes with cinnamon later