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Moroccan Rice Pilaf
This is such a delicious way to have your rice, lightly spiced and full of dried fruits and nuts. You can eat this plain as is or serve it with any of the Moroccan curries and salad recipes that I've posted.
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Simple British Scones
I've tried to make scones before multiple times but I think that the recipes kept failing because of the high altitude here. I can't remember where I got this recipe from unfortunately so I can't give it the proper credit it deserves but these come out light and buttery and they also freeze really well.
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Super Moist Banana Bread
I know there're a few different preferences when it comes to banana bread. Some like their bread with walnuts or chocolate chips and others like their's simply as is. How you prefer your bread is entirely up to you, this recipe works with any kinds of nut's or no nuts at all without having to alter any of the other ingredients in the recipe.
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Corn Flour Tortillas
Home made tortillas taste amazing with any type of filling. These ones are made with Masa Harina which is a finely ground corn flour, which is different from corn meal.
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Cheddar and Mustard Scones
Delicious variation of savory cheesy scones.
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Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf)
Methi Channa Pulao Ingredients:1 cup Basmati Rice1 cup Methi Leaves, roughly chopped¼cup Mint Leaves, roughly chopped 1 cup Chickpeas, cooked1 Onion thinly sliced2-3 Green Chilies, finely chopped1 tsp Ginger-garlic paste1 cup Coconut Milk1 inch piece Cinnamon stick3 Cloves2 Cardamoms1 Bay leafSalt, to taste Method: Wash basmati rice and soak in water for at least 30 minutes. Heat 1tbsp oil in a heavy bottomed pan; add cinnamon stick, cloves, cardamom and bay leaf. Cook till the spices are fragrant, about 30~45 seconds. Add the onions, green chilies and ginger-garlic paste. Cook till the onions are browned around the edges. Stir in the methi & pudina (mint) leaves. Mix well, cover and cook till…
