Expériences Culinaires

Ingredients     1 Egg plant Olive oil 2-3 Garlic pods 2-3 Tablespoon yoghurt 1-2 tablespoon Tahini 1 tablespoon water Pinch cumin Salt  Pepper Pomegranate molasses Pomegranate seeds & parsley for garnish Directions   Cut the egg plants in half. Make slits on the eggplants with a knife, sprinkle some salt & pepper, drizzle olive oil on top and stir-fry for 20 minutes. Grill the garlic in open fire( can use raw garlic as well) Once the eggplants are cool down scoop out the flesh and discard the skin of the egg plants. Chop them finely with a knife or coarsely blend in a blender. Add in crushed garlic. Beat the tahini with little water, lime juice and cumin till it thickens & turn white add the yoghurt and mix well.  Add into eggplant and mix well. Serve in a plate, drizzle some olive oil & pomegranate molasses on top. Garnish with pomegranate seeds and parsley 

Ingredients For Red Curry Paste 1 small piece galangal (about 1 inch, peeled) 1 stalk lemongrass (bottom white part only, chopped) 4–5 keffir lime leaves (middle vein removed) 4–5 shallots (peeled and halved) 4 garlic cloves 1 tablespoon Kashmiri chili powder 1 tablespoon paprika powder Water (as needed, for blending) For Tom Yum Soup 700–800g chicken (boneless or with bones, cut into pieces) 1½–2 tablespoons red curry paste 1 medium onion (finely chopped) 2 tablespoons coconut oil 1 tomato (diced) or 4–5 cherry tomatoes (halved) Salt (to taste) 700–900ml chicken stock (or 1 stock cube + water) 1 stalk lemongrass (bruised with the back of a knife) 5–6 kaffir lime leaves 3–4 slices galangal 1–2 teaspoons jaggery or brown sugar 1 tablespoon soy sauce Lime juice (to taste) 200ml coconut milk Fresh coriander leaves (for garnish) Directions For the Red Curry Paste Add galangal, lemongrass, keffir lime leaves, shallots, garlic, Kashmiri chili powder, paprik...