Chai Masala

The weather took a turn for the chilly side, so I’m craving warm drinks. This usually his the spot.

2 cups water
2 table spoon Chai Masala
1 table spoon Garam Masala
2 table spoon turbinado sugar
2 cups milk


1. Bring the water to a boil. Add the tea and whole spices. Bring down to a simmer and brew for 10 minutes, uncovered.

2. Add the milk and stir in the sugar. Simmer for another 10 minutes, covered or partially covered.

3. Serve warm. My teapot has a built-in strainer so I don’t bother straining it beforehand. Depending on your equipment you might need that extra step.


Yellow Split Pea Dhal

I had lots of yellow split pea left from making the pea soup. And I’ve been craving stewed or simmered recipes to warm me up.

Also, this is a good pantry diving kind of dish when winter makes you pay with icing rain and snow.

250g yellow split pea
4 cups water
2 slices of ginger
1 stick cinnamon
3/4 tea spoon turmeric
1 1/2 dried yunan pepper
1 table spoon oil
1 onion, chopped
2-3 cloves garlic finely chopped
2 inch ginger grated
1 pint diced tomatoes
1 tea spoon coriander
1 tea spoon cumin seed
3/4 tea spoon garam masala
Juice of 1/2 lemon


1. In a large pot, combine the water, slices of ginger, cinnamon and turmeric.

2. Bring to a boil to dissolve the turmeric.
Just be careful not to splash any on you from this point on, turmeric stains everything a bright yellow.

3. Rinse the split peas and pick through them to make sure to remove any rocks or debris. Add to the pot. Cover and simmer for 40-50 minutes.

4. Meanwhile, grind together the coriander and garam masala using a mortar and pestle. Set aside.

5. In a second, smaller, pot, warm the oil.

6. Throw in the cumin and allow to sizzle for 30 seconds, until very fragrant.

7. Throw in the onions. Cook on medium heat for a few minutes until translucent.

8. Add the grated ginger and the garlic.

9. Stir in the tomatoes.

10. And the spices from step 4. Crumble in the remaining 1/2 dried pepper.
Cover and simmer for 30-35 minutes on low heat (or until your peas are done).

11. The peas should have absorbed most if not all of the water (add water if they are still hard) and should be soft and barely starting to fall apart.
Fish out the cinnamon, ginger and dried chili.

12. Combine the spiced tomatoes to the split peas. Add the lemon juice and salt to taste.

13. Serve with rice as a main (or with roti, or with naan). Can also be served as a side dish.

Bacon wrapped Turkey breast

A bit of a franken-turkey creation. Delicious and does not taste like Christmas dinner. Sometimes that’s all you really want out of turkey.

Ingredients :
1 turkey breast
2 tea spoon garam masala
a few broken arms of a star anise
1 pack of bacon



1. Grind the spices.

2. Remove the skin from the turkey. Rub with the spices on all sides then cover and allow to marinate in the fridge for at least 4 hours.

3. Pre-heat the oven to 375F. Wrap the turkey in bacon and put in a roasting pan.

4. Cook for 1h30-2h or until internal temperature reaches 165. You can raise the heat to 400F for the last 10 minutes if the bacon is not crisp enough.

5. Allow to rest, slice and serve.

Chana Masala

Not exactly the delicious food that I tasted in a group picnic, but a good enough interpretation that I’ll keep it around… I probably need more practice.

1 can of chickpeas
1 3/4 cup of peeled, diced tomatoes
2 handful of baby spinach
3 garlic cloves, chopped
1 onion, finely diced
Juice of 1/2 a lemon
1/2 tea spoon cumin
1/2 tea spoon curry
1/2 tea spoon ground coriander
1 tea spoon garam masala
1 table spoon olive oil
salt and pepper to taste


1.  In a large skillet, cook the onions on medium heat until translucent then add the chopped garlic until fragrant.

2. Grind together the spices. You can toast the spices before hand, for more flavor.

3. Add the spices to the skillet, heating until fragrant.

4. Add the chickpeas, with the water from the can. Stir well. Cover and simmer for 10 minutes.

5. Add the tomatoes and lemon juice and simmer for a further 10-15 minutes.

6. Add the spinach. Mix in so that the spinach wilt. Simmer uncovered until the chick peas are done.

7. Serve warm with the side of your choice (I went with rice)

Duck Confit

Rich, slightly decadent and surprisingly easy to make Duck Confit. The garam masala and ginger add wonderful aroma to the duck.

It needs slow cooking, at low temperatures, otherwise it because tough and dry, so plan ahead to have plenty of time.

2 duck legs
1 table spoon sea salt
1 garlic clove, roughly peeled and the cloves separated
1 average knob of ginger, sliced
2 bay leaves
1 1/2 table spoon of whole Garam Masala
1 star anise, broken in pieces
1 table spoon whole pepper corns
3-5 table spoon of duck fat (optional)
1 cup of basami rice
Green and yellow beans, to taste


1. Pre-heat the oven to 250F

2. Place the duck legs skin down in a large pan, over medium heat. Add the salt. Cook until the legs are brown and begin to render fat. Reduce the heat and continue cooking for 15 minutes,


3. Turn the legs over. Cover and cook for 15 minutes.

4. Prepare the ginger and garlic and mix together all the spices.

5. Add the ginger, garlic and spices to the duck legs. Once you start smelling the spices, transfer to a large dutch oven (or other lidded oven safe container). Add duck fat as needed to make sure the legs are swimming in fat.

6. Bake for 1 hour to 1h30, until fragrant and the meat is detaching easily from the bone.

While the duck is baking, rinse the basmati rice until the water runs off clear. Boil 2 cups of water, add the rice and turn the heat off. Cover and allow the rice to absorb the water for 30 minutes.

Also rinse and steam the green and yellow beans.

7. Allow the duck to rest a few minutes when taking it out of the oven. Serve with the rice and beans.