Gai Pad Yod Khao Pod (Chicken with baby corn)

Gai Pad Yod Khao Pod (Chicken with Baby Corn)

This Thai dish I first tasted at a street food stall in Pattaya. I was there to eat prawns, but when I saw them preparing this dish I could not stop myself from ordering a plate. The best part of eating food at a road side stall is, you can see the whole cooking process and learn it before you actually taste the dish. Eventually I found this stir fry dish soooo tasty that during my stay in Thailand, I made it a point to eat it almost everyday. This is an absolutely fast and easy recipe. I'm sure you will enjoy preparing and eating this dish as much as I do.

Preparation time  :  10 minutes
Cooking time       :  15 - 20 minutes
Difficulty               : Easy
Serves                   :  4

Ingredients :

3 tablespoons Oil (use any vegetable oil, but I prefer to use Peanut oil) 

500 grams Chicken breast or thighs, boneless, skinless and thinly sliced 

1/2 Onion, thinly sliced

3-4 cloves Garlic, minced

1 cup Baby corn, cut into rounds or Thin battons 

1 cup Straw mushrooms (use can use Oyster/Button mushrooms as Straw Mushrooms are not easily available in India except in China Town of Kolkata)

3 tablespoons Oyster sauce

3 tablespoons Fish sauce

3 tablespoons Sugar

2 teaspoons Pepper

Salt to taste

Finely sliced Green Onions and Coriander leaves to decorate

 

Method :

 1) Wash and clean Chicken very well and drain all the liquid off the chicken. You can also soak the excess water by placing the pieces in between two kitchen towels.

 

 2) Heat the oil in a wok or large pot over medium-high flame.

 

 3) Once the oil is hot enough add the chicken and stir fry until halfway cooked through, 2 to 3 minutes.

 

 4) Add the onions and garlic and continue stir frying until the chicken is cooked through and the onions are lightly translucent, another 2 or 3 minutes.

 

 5) Reduce heat to low and add the corn, mushrooms, oyster sauce, fish sauce, sugar, salt and pepper.

 

 6) Simmer for another 5 minutes to cook through.

 

 7) At the end of 5 minutes check if the chicken is perfectly cooked, check and adjust seasonings and serve hot with rice. Don't forget to sprinkle the greens on top.

Gai Pad Yod Khao Pod Variations :

 

Add some julienned red peppers along with the onions if you like.

 

Substitute chopped, blanched cabbage, blanched broccoli or bok choy for the straw mushrooms if you like. Or use a mixture of vegetables.

 

Kedgeree

Kedgeree

This is a very common English breakfast, which can be eaten at brunch or lunch too. I even tried it on a rainy afternoon and enjoyed every moment of cool raindrops and warm kedgeree together. This dish was invented by the British Civil Servants serving in India. This was their take on typical Indian Khichree. They fell in love with the khichree and adopted it in a slightly different way, by adding fish to this vegeterian dish. Do try this dish in your own Indian Kitchen and I am sure you'll enjoy it as much as I did.

Preparation time : 10 minutes
Cooking time : 30 minutes
Difficulty : Easy
Serves : 4

Ingredients :

2 teaspoons Canola oil or any Vegetable Oil

2 teaspoons Butter

1 Onion, finely chopped

1 Carrot, finely chopped

2 cloves Garlic, minced (crushed)

3 teaspoons all-purpose curry powder (use any packaged brand)

1½ cups fish or vegetable stock (for vegetable stock you can use stock cubes in water and for the fish stock follow the recipe bellow)

3/4 cup Basmati or any Long grained rice.

1 teaspoon Brown sugar

1 teaspoon Salt

2 Eggs

1/3 cup Green peas

200 grams Canned Salmon, drained, and broken into chunks

1 tablespoon Lemon juice

1 tablespoon finely chopped fresh cilantro (coriander)

Method :

1) Heat the butter and oil in a large frying pan over a medium heat. 

2) Once the butter is melted add the onion and carrot and cook for 8 minutes, stirring occasionally. 

3) Add the garlic and curry powder and cook, stirring, for a minute. 

4) Add the rice and cook for a minute, stirring to coat the grains. 

5) Now add the stock, sugar and salt, stir to combine.

6) Now bring to the boil and cover with a lid. 

7) Reduce the heat to low and simmer gently for 15 minutes without lifting the lid.

8) While the rice cooks, place the eggs in boiling water and cook for 6 minutes until hard-boiled, then peel, cut into quarters and set aside.

9) Remove the frying pan lid, and quickly place the peas and salmon on top of the rice, replace the lid, and cook for another 5 minutes.

10) Add the lemon juice and cilantro and fluff up the rice gently with a fork to combine the ingredients. 

11) Serve the kedgeree on plates with the quartered eggs on top.

Variations: Replace the salmon with canned tuna or use sliced smoked salmon for a lavish alternative.

Dutch Hotchpotch (Hutspot)

Dutch Hotchpotch (Hutspot)

It's a Dutch stew with a long history. If I sit down and tell you the story, I'd not be able to post the recipe ;) The origin of this dish was during "Eighty Years War" and ever since on October 3rd every year Dutch people prepare ad eat this dish in plenty. I had this dish sitting in my hometown, on 3rd October last year, prepared by my Dutch friend who was visiting me at that time. I loved the way this dish combines meat with different vegetables and instead of making a boring stew develops a stew which tastes heavenly. I'll give you the recipe, give it a try on October 3rd this year...

Preparation time  : 30 minutes
Cooking time       : 2 1/2 hour for the meat
                             : 1 hour for the whole stew
Difficulty              : Easy
Serves                  : 4 - 6

Ingredients :

• 750 grams Carrots
• 500 grams Parsnips / or Sweet Potatoes
• 250 grams White beans (fava beans)
• 250 grams Onions
• Salt to taste
• Pepper to taste
• 500 grams brisket or stew meat
• 1 tablespoon Peppercorns
• 4 bay leaf

Method :

1) Wash the beans and let them soak overnight in plenty of water.

2) Wash the stew meat or briskets properly, clean them well and drain.

3) Boil 2 litres of water, add salt and pepper, the meat, peppercorns and bay leaf and bring to a boil. Turn down the heat and let simmer for 2.5 hours. Take the meat from the stock and cut into smaller pieces.

4) Slowly cook the beans, using the water in which they have soaked, for twenty minutes.

5) In the meantime, clean and scrub the carrots, parsnips and onions and cut them in chunks.

6) Add the meat stock and vegetables to the simmering beans and slowly cook for another 45 minutes.

7)Pour the stew is a serving dish, add the meat cubes and season to taste.

8)Mix well. Adjust seasonings if required and serve hot with a bowl of salad and loads of mashed potato and a plateful of warm crusty breads.

Fish in Tomato Oilve Sauce

Puerto Rican Fish in Tomato Olive Sauce

 

This dish is very common in Porto Rico, OK that's what I came to know from different websites and books. Because I've never visited this wonderful country nor do I know anyone from there, who could give me a first hand experience in Puerto Rican cuisine. Out of my own curiosity I visited different websites and came across some wonderful dishes, out of which, Mojo Isleno or Fish in Island sauce sounded interesting. When I first tried out this dish in my kitchen and very apprehensively served it to my husband and sons, I was not prepared for their reaction. They were unanimous in their decision that this Fish tasted real good. After that, I have confidently prepared and served this dis in number of family gatherings and get together and always it passed out with flying colours. So here it is for you to find out...

 

Preparation Time :  15 minutes

Cooking Time      :  40 minutes

Difficulty              :  Easy

Serves                  :  4 - 6

 

Ingredients :

1/2 cup Olive oil (divided in two equal potions of 1/4) 

1 Onion, chopped  

1 Bell pepper, chopped 

4-6 cloves Garlic, minced

2 cups red and ripe Tomatoes, peeled, seeded and diced

2 tablespoons Red wine vinegar (you can use normal vinegar if you wish) 

1/4 cupGreen olives, pitted

1 tablespoon Capers, rinsed (Capers are available bottled in most food markets)

1 or 2 Bay leaf

Salt to taste

Pepper to taste

1 Kilo of Fish fillets, cut in serving size (use any white fish or King fish)

Method :

1) Heat a saucepan over medium flame and add the first 1/4 cup olive oil in it . let the oil heat up properly.

 

2) Add the onions and peppers and saute until the onions are translucent. This will take about 3 - 4 minutes.

 

3) Add the garlic and saute for another 1 to 2 minutes.

 

4) Stir in the tomatoes, vinegar, olives, capers, bay leaf, salt and pepper. Simmer for 10 to 15 minutes until somewhat reduced. No need to add extra water as Tomatoes are going to release sufficient water once the salt id added.

 

5) Heat a saute pan over medium high flame and add the remaining 1/4 cup of olive oil in . Let it heat up properly.

 

6) Meanwhile, season the fish with salt and pepper and then saute on both sides until both sides are lightly browned. This will take about 3 - 4 minutes on each side. If you want it to be on rarer side, keep for just a couple of minutes.

 

7) Once the fish fillets are done, pour the prepared sauce over the fish and simmer until the fish is cooked through, about 6 to 8 minutes.

 

8) Serve hot with white rice, brown rice, salad or even mashed tapioca.

Variations :You can use other seafood like shrimp or scallops in place of the fish.

Marinate the fish in some minced garlic and lime juice before sauteing if you like. This gives the fish a slightly different taste.

The fish can also be grilled and the sauce served on the side, along with a salad. This makes the dish look more restaurant type.

 

Kenyan Chicken in Coconut Curry Sauce

Kenyan Chicken in Coconut Curry Sauce

This dish talks about history. It talks about the long trading relations India shared with Coastal African countries, over the centuries. Though this dish is from an East African country, Kenya, the Indian influences are so pronounced that it feels like two countries are united. My sister who was settled in Kenya for years first told me about this dish. Then she even prepared it for me and I was amazed. This curry is so similar to the typical Chicken curry from South India. So here it is friends, Kuku Paka
for your Indian Kitchen.

Preparation Time : 15 minutes
Cooking Time      : 45 minutes to 1 hour
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

1 1/2 kilos Chicken, cut into pieces 

1 Onion, chopped

2 or 3 Hot chili peppers, chopped (you can increase or decrease the number of chilies depending how hot you like your dish to be.) 

2 tablespoons Ginger, peeled and chopped

2 tablespoons Garlic, chopped

1/4 cup Oil or ghee (I prefer to use simple Vegetable oil)

1 tablespoon Curry powder (use any curry powder available in the market)

2 teaspoons Cumin seeds

2 cups Chopped tomatoes or tomato sauce

2 cups Coconut milk

Salt to taste 

Pepper to taste

1/2 cup Cilantro/Coriander leaves, chopped

 

 

Method :

1) Add the onion, chilies, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.

 

2) Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and saute, stirring frequently, for 5 to 8 minutes, or until cooked down. Sprinkle some water in between to stop the spices from burning or sticking to the bottom.

 

3) You will know the spices are done when they start to leave oil from sides. Stir in the tomatoes and simmer for 3 to 4 minutes.

 

4) Then add the chicken, coconut milk, salt and pepper. Mix well.

 

5) Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed.

 

6) Stir in the cilantro, mix well.

 

7) Check seasoning and adjust with salt and pepper as per requirement.

 

8) Serve hot with with rice or chapatti.

Kuku Paka VariationsFor authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.

Some recipes I found in different websites, use potatoes. In that case, add potatoes to the curry. The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.

Eliminate the hot chilies for a milder dish. Or substitute a chopped sweet bell pepper or you can deseed the chilies and use them.

Irish Pot Stew

Irish Pot Stew

I first tasted this dish in one my colleague's home at dinner. Monsoon was in full bloom and it was raining cats and dogs outside. I was half drenched when I reached his home. I was welcomed at the door by a wonderful aroma drifting down from his kitchen. I was almost transfixed, the aroma was so tantalising. My friends wife gave me a look and said " It's my home food, it's an Irish Stew". Believe me friends, I fell in love with that dish before I even saw it, leave alone tasting it. Till date, whenever I cook this stew, my sons react in almost similar manner, of what my reaction was. This was a hard time meal in old days and was cooked with neck pieces and leftovers of chops. But now Ballymaloe, that's the Irish name for the pot stew, is cooked with lamb or mutton.

Preparation time : 20 minutes
Cooking time      :  1 1/2 to 2 hours
Difficulty             :  Easy
Serves                 :   6

Ingredients :

1 Kilo of Lamb or mutton, cut into chunks

1 Kilo of Potatoes, peeled and cut into 1/2-inch rounds

2 Onions, chopped

400 grams of Mixed veggies, cut into medium chunks (carrots, turnips, celery)

2 tablespoons of Butter

3 or 4 cups Water

1/2 bunch Parsley, chopped

Salt  to season 

Pepper to season

 

 

Method :

1) Take a thick flat bottom casserole dish. Place it over very low flame.

2) Once the pot is lightly heated add the butter, take care not to burn it.

3) Lay one half of the potatoes in the bottom of a casserole dish. Cover with half the onions and half of the veggies.

4) Add all of the lamb, and then layer in the rest of the onions and veggies.

5) Top the onions with the remaining potatoes. Sprinkle with the parsley and season with salt and pepper.

6) Pour in enough water to come about 3/4 of the way up the ingredients.

7) Set the pot over medium flame and bring to a boil. Then reduce heat to a low, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender and the potatoes have broken down and thickened the stew.

8) Keep on checking in between and add water as needed to keep stew from becoming too thick.

9) Once the meat is absolutely tender check the seasonings, adjust seasoning if necessary and serve with warm crusty bread to mop up the stew.



Variations :
Sometimes pearl barley is added to make an even more substantial and filling dish.

Additional seasonings often used include thyme and rosemary.

Sometimes some households add tomatoes, Worchestershire sauce, even beer to the stew. But the one I learned was the most basic, and that's what I posted here. You are free to do experiments.

 

Hawaiian Shrimp Curry

Hawaiian Shrimp Curry

This is a very common dish in Hawaii, because of the ready availability of fresh shrimps from the oceans. This Curry is an absolute treat. I choose to prepare this curry very often as shrimps are equally good and fresh here in India. The ingredients used in this recipe are also easily available allover India.  This curry can be eaten with rice. So it's a dish which can suit Indian taste very well.

Preparation time  : 15 minutes
Cooking time       : 30 minutes
Difficulty              : Easy
Serves                  :  6

Ingredients :

 

• 1 medium onion, chopped
• 1/4 cup butter
• 5 tablespoons flour
• 1 1/2 tablespoons curry powder
• 1 1/2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 small piece of ginger root, minced
• 1 1/2 cups chicken broth
• 1 can (12 oz) frozen coconut milk, thawed
• 1 1/2 teaspoon salt
• 3 cups cooked shrimp

                              Courtsy : Craig Lee/ The Chronicle

Method :

1) In a skillet heat butter over medium high flame. Take care that the butter does not burn.

2) Add the onions once the butter has melted, saute onion in butter.

3) Half way through, stir in flour, curry powder, sugar, garlic, and ginger.

4) Cover and cook for 15 minutes on very low heat. Keep stirring n between and sprinkle water to keep the spices from burning or sticking to the pan.

5) Once the spices start releasing oil from sides, stir in broth and coconut milk.

6) Cover and cook 15 more minutes. Do not let sauce boil. The milk tends to split when boiled.

7) Meanwhile, wash, clean and devein the shrimps and saute them in a separate pan in 1 teaspoon of butter for 2 - 3 minutes, till they become translucent. Remove and keep aside.

8) Add salt and shrimp to the sauce, mix well and heat thoroughly. Check the seasonings and adjust if necessary. 
 
9) Your Curry is ready to be served with rice and any or all of the following condiments:

Chutney                      
Chopped peanuts
Chopped green onions         
Chopped Raisins
Shredded coconut             
Chopped sweet pickles
Chopped hard cooked eggs     
Crisp crumbled bacon

Doro Wat

Doro Wat - Ethiopian Chicken Curry

This is perhaps the best known food from Ethiopia and is often referred to as that country's national dish. This recipe makes a very tasty version with a deep, rich flavor and tender chicken pieces. Making your own homemade berberé is not difficult and is essential to give the dish the proper flavor. I tried to bring this dish to you only for the fact, that to most people Ethiopia, still stand for poverty, ill fed children and everything bad. But this wonderful dish will give you an idea, that if a country can produce a cuisine as wonderful as this, it's worth it's place in our own Indian Kitchen.

Ingredients :

1 kilo Chicken legs and thighs, skinless

1 Lemon, juice only 

2 teaspoons Salt 

2 Onions, chopped  

3 cloves Garlic, crushed

1 tablespoon Ginger, peeled and chopped

1/4 cup Oil,

2 tablespoons Paprika 

1/4 to 1/2 cup Berbere Paste (See the Note below) 

3/4 cup Water or stock

1/4 cup Red wine

1 teaspoon Cayenne pepper or Red Chili powder

Pepper to taste

4 Hard-boiled eggs (optional)

Method :

1) Mix together the chicken pieces, lemon juice and salt and in a large,  bowl and set aside to marinate for about 30 minutes.

2) While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add a little water if necessary.

3) Heat the oil,  in a large pot over medium flame. Add the paprika and stir in to colour the oil and cook the spice through, about 1 minute. Do not burn.

4) Stir in the berberé paste and cook for another 2 to 3 minutes.

5) Add the onion-garlic-ginger puree and saute until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5 to 10 minutes. Do not allow the mixture to burn. Sprinkle some water if necessary.

6) Pour in the water or stock and wine and stir in the chicken pieces, cayenne to taste, salt and pepper.

7) Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water as necessary to maintain a sauce-like consistency.

8) Add the whole hard boiled eggs and continue to cook for another 10 to 15 minutes, or until the chicken is cooked through and very tender.

9) When the chicken is fully done, taste and check the seasonings. If necessary adjust.

10) Serve hot with Hand made flat wheat bread or rice.
Note :
Berberé Supplies one of the unique flavors of Ethiopian cuisine. There really is no substitute. Use as many of the spices as you have, but try to use fenugreek and the dried peppers or paprika. They supply an essential flavor.
Makes about 1 1/2 cups
Ingredients :Whole cumin -- 2 teaspoons
Red pepper flakes -- 1-2 teaspoons
Cardamom seeds -- 1 teaspoon
Fenugreek seeds -- 1 teaspoon
Whole peppercorns -- 8
Allspice berries -- 6 (Kabab chini in India)
Whole cloves -- 4
New Mexico dried chilies -- 3-4 (This can be replaced by dried Kashmiri Mirch)
Onion, chopped -- 1
Garlic, crushed -- 3 cloves
Paprika -- 1 tablespoon
Salt -- 1 tablespoon
Ginger, ground -- 1 teaspoon
Turmeric -- 1 teaspoon
Cayenne pepper -- 1/2 to 1 teaspoon (use any Red Chili powder instead)
Nutmeg -- 1/2 teaspoon
Oil -- 1/2 cup
Water or red wine -- 1/4 cup
Method:Heat a cast-iron skillet over medium flame. Add the whole spices and toast, stirring for about 2-3 minutes until they give off their aroma. Do not burn. Remove from heat.

Over an open flame, lightly toast the New Mexico chilies/Kashmiri Mirch, turning quickly from side to side until they soften and become flexible. Do not burn. Remove the stems and seeds and roughly chop.

Put the spices and dried peppers into a spice or coffee grinder and grind to a powder.

Put the ground toasted spices into a food processor or blender along with the remaining ingredients and process until smooth.

Store in the refrigerator for up to a week or freeze portions for later use.

Machboos Baharini

Machboos Baharini - Chicken with Rice

This is a Rice and Chicken dish from Bahrain. This popular dish was taught to me by my ex-colleague from UNICEF days, Ashraful. He was posted in Middle East for quite a few years. He was a great foodie and a good cook himself. He always used to pick up good recipes from every food joint he visited and religiously mail them to me every week. Today, on the eve of Eid Celebration, I am posting this recipe, as a tribute to my friend. This dish is simple yet delicious. The ingredients are so easily available, that you could make this dish your Indian Kitchen's Eid Special.

Preparation time : 30 minutes
Cooking time      : 1 hour 40 minutes
Grilling time        : 10 - 12 minutes
Difficulty              : Medium
Serves                 :  4

Ingredients :

4 1/2 cups Water

650 g Basmati Rice

3 Tomatoes, quartered

1  Chicken weighing around 1 1/2 kg

3 Onions, finely chopped

1/4 cup Coriander Leaves, chopped

1 Green hot pepper, as desired (you can also omit this if you wish)

2 black Dried Limes (this can be replaced by 2 -3 pieces of Lime from any lime pickle) 

2 teaspoons baharat spice mix (see the Note)

1 1/2 teaspoons Turmeric Powder 

1 teaspoon Cumin Powder 

2 teaspoons Cinnamon Powder 

1 teaspoon Cardamom Powder 

2 Garlic cloves

1 slice Ginger, cut into small pieces

3 tablespoons Butter

1/4 cup Lime Juice 

3 tablespoons Rose Water 

3 tablespoons Oil (use any Vegetable Oil or Olive Oil)

3 teaspoons Salt

                                           Image by Wikipedia: Bazel

Method :

1) Cut the chicken in half. Wash and clean well, drain and set aside. Heat the water and leave aside.

2) In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.

3) Heat oil in a large cooking pan over medium flame, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each lime. (If you don't get Black limes, use regular Lime from Salt and Lime Pickle)

4) Add the chicken to the onion mixture and turn it over a few times in the pan.

5) Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.

6) Add the garlic, chopped ginger, and tomato cubes to the pan and mix everything well, turning a number of times. Cover again for 3 minutes on medium heat.

7) Sprinkle with the rest of the salt and pour on it water while its still hot.

8) Cover the pan and let it cook for about 1 hour, or until the chicken is cooked.

9)  Add the chopped coriander 5 minutes before you remove the chicken from the stock in the pan.

10) While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.

11) Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown. This will take about 10 - 12 minutes in 200 degrees.

12) Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.

13) Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and simmer for 30 minutes. Check in between, so that the rice does not burn. Sprinkle a little hot water from time to time, if required.

14) Once the rice is done,check the seasonings and adjust when necessary.

15) Serve the rice on a large serving plate and place the grilled chicken halves on the top. Serve some nice salad along with the dish.

Note :

Baharat Spice Mix:

• 4 tablespoons Ground Black Pepper 
• 2 tablespoons Ground Coriander
• 2 tablespoons Ground Cinnamon
• 2 tablespoons Ground Cloves
• 3 tablespoons Ground Cumin
• 1 teaspoon Ground Cardamom
• 4 teaspoons Ground Nutmeg
• 4 tablespoons Paprika

Combine all the ingredients together till well mixed.

Store in an airtight jar and keep away from direct sunlight. This mixture stays well for 6 months and can be used to spice up your mutton/lamb/Chicken dishes. Also can be sprinkled on mixed vegetables to give it a new dimention.

 

 

Button Mushrooms in Almond Sauce

Button Mushrooms in Almond Sauce

This delicate flavoured, wonderful dish is from Spain. Spain has a wonderful variety of wild mushrooms. If you live in Spain, try going to your local fruit and veg market in the Autumn and ask stall holders how to best cook each different kind (fried, grilled, stewed...).  Unfortunately I can't afford that, living here, in India. So I opted for a Spanish Dish which can be cooked with the mushrooms that are readily available here. This recipe combines the delicate flavours of oyster mushrooms and almonds. But I recreated it with Button Mushrooms.Try this exotic dish, I assure you it's worth.

Preparation time : 10 minutes
Cooking time      : 20 minutes
Difficulty             : Easy
Serves                 : 4

Ingredients :

1 kg Oyster/ Button mushrooms

12 peeled Almonds (soak them in warm water for 5 minutes and peel off the skin)

1/2 teaspoon Paprika

Salt to taste

100mils White wine (use Dry wine)

1 tablespoon of Flour

1 tablespoon Butter (the plain salted variety)

Chopped parsley to serve.

Method :

1) Wipe clean the oyster/button mushrooms and set aside
2) Grind the peeled almonds (use a blender if you have one)
3) Heat the butter in a frying pan over medium heat and add the mushrooms. Be careful about the fact that the butter should just melt and not burn.

4) Season with salt and paprika,  fry for 8 minutes turning the mushrooms so they brown on both sides
5) Heat a separate pan, put the white wine, ground almonds and flour in that pan and cook until the sauce thickens - stir to prevent the sauce becoming lumpy.
6) Put the fried mushrooms on a serving plate and pour the sauce over them - garnish with fresh chopped parsley and serve immediately  with some Crusty Fresh bread.

Tips :
If it isn't the right season for oyster mushrooms just use any other type of mushroom for this dish. Like I used Button mushrooms.

Congri - Cuban Rice and Beans Dish

Congri - Cuban Rice and Red Beans Dish

When I started learning about world cuisine, I found, a lot of similarites in cuisines from far out countries. Though Congri is almost like a national Dish of Cuba, but it has it's roots here in India. The typical Rajma Chawal of Punjab, is what got transformed into Congri. This transformation was possible due to fact that thousands of Indians were forcefully sent to West Indies by the Britishers to work in the Sugar plantations. They carried our culture and food habits along with them, which is now reflected in their world famous cuisines.

Preparation time : 10 minutes
Cooking time      : 40 minutes
Difficulty             : Easy
Serves                 : 4

Ingredients :

• 3 tablespoon of  Olive oil
• 2 inch cube of Salt pork (you can omit this, if you want. Instead for taste you can add a piece of spicy Chicken sausage)
• 3 cloves of Garlic
• 1 medium Onion
• 1/4 Green pepper
• 120 grams of Tomato sauce
• 1 cup long grain White Rice
• 450 grams of Red Kidney Beans (Jammu Rajma)
• 1 1/2 cups of Water
• 1 tablespoon Salt

Method :

Keep the Red kidney beans soaked overnight with warm water and a pinch of Sodium Bi Carbonate. Wash this with plenty of fresh water next morning and drain before cooking.

1) In blender or food processor, purée onion and green pepper together (add a little water if needed). Set aside.

2) In wok heat the oil on medium-high heat. Add the finely chopped Pork/ chicken sausage and garlic cloves. Sauté until browned. Discard the garlic.

3) Add the onion/pepper mixture to the oil, stir and cook for 5 minutes.

4) Add the tomato sauce and continue to cook, stirring occasionally, for another 5 minutes until the sauce is a deep, rich red. This mixture is called sofrito.

5) Stir in the rice, mixing it well. Add the beans, water and salt and stir.

6) Cook on high heat, uncovered until water begins to boil. Adjust heat to low, cover and let simmer for about 20 minutes until rice is tender.

7) Once the Rice and beans are well cooked, check the seasonings and adjust. Serve hot with a sprinle of chopped Corriender or parsley.

Stir fried Chicken in Oyster Sauce

Stir fried Chicken in Oyster Sauce

This is one of my most favourite Chinese dishes. It is an ideal dish for busy weeknights, when you are too tired too cook some thing elaborate, but need a quick, healthy and tasty dish to be served at dinner... remember this dish. Just serve it with hot rice or even better a simple egg fried rice, children and their dads will be lapping it up.

Preparation time :  10 minutes
Cooking time      :  20 minutes
Difficulty             :  Very easy
Serves                 :   4

Ingredients :

4 Chicken thighs

1/4 teaspoon Salt

1/4 teaspoon Black pepper, or to taste

1/2 Onion (about 1/4 cup)

2 cloves Garlic

1 1/2 Red Bell Peppers

1/2 cup Chicken broth or 1/4 soup cube in 1/2 cup of warm water

2 tablespoons Oyster sauce

1 tablespoon Dark Soy sauce or tamari

1 tablespoon Chinese rice wine, dry white wine, or dry sherry

1 teaspoon Brown Sugar

2 teaspoons Vegetable oil or pure Olive Oil

Method :

1) Rinse the chicken thighs and pat dry. Cut in half. Rub the salt and pepper over the thighs.

2) Peel and chop the onion. Peel and finely chop the garlic. Cut the red bell pepper in half, remove the seeds, and cut into 1-inch squares.

3) In a small bowl, combine the Chicken broth, Oyster sauce, soy sauce , rice wine, ( dry white wine or dry sherry can be use instead of rice wine), and brown sugar. Set aside.

4) In a non-stick frying pan, heat the olive oil over medium heat. Add the chicken thighs and brown on both sides. Remove the chicken thighs from the pan and drain on paper towels. Do not clean out the pan. Remember not to over crowd the pan, then the chicken pieces will get braised and not get browned. Do it in batches.

5) Add the onion and garlic into the pan, and cook until the onion is softened (about 5 minutes).

6) Add the red pepper into the pan. Cook briefly, then add the sauce.

7) Bring the sauce to a boil, then add the chicken thighs back into the pan. Reduce the heat, cover, and simmer the chicken until the juices in the thickest part of the thigh are clear when pierced with a fork (about 15 minutes). Stir the chicken occasionally while cooking.

8) Serve hot over rice or even better, with a quickly made egg fried rice.

Spanish Chicken In Sherry Sauce

Spanish Chicken In Sherry Sauce

This dish is one of my most favourite Spanish dish. Because of the sweet subtle taste of Sherry the whole dish gets a new dimension. While recreating this dish to suit Indian taste and cooking style I tried to avoid using Sherry first, but it never worked. So I decided to keep the dish unaltered. But for those who do not use any alcohol in cooking, only advice from my end is, you can try with Malt Vinegar instead, but I am not very sure, if it will taste as good.

Preparation time : 20 minutes
Cooking time      : 50 minutes
Difficulty             :  Very Easy
Serves                 :  4

Ingredients :

•  1 ( 450 grams) Chicken, cut at joints 
•  4 tablespoon Olive oil
•  100 grams Ham, Chopped (you can use chicken Ham or any other ham, as per your choice) 
•  1 Onion, Chopped
•  150 grams of Mushrooms,sliced (you can use Oyster or even Button mushrooms) 
•  150 mils Sherry (You can use any Dry / Sweet Sherry) 
•  1 Bay Leaf
•  Salt to taste 
•  Ground Black Pepper to taste
• Some chopped parsley to sprinkle

Method :

1) Wash , Clean and drain the chicken pieces well.

2) Heat the olive oil in a casserole dish and add the chicken pieces and cook until they are browned. Remember not to put too many Chicken pieces together. Then they will be braised and not browned. Though it is more time consuming, still fry the pieces in batches.

3) Remove the pieces with a slotted spoon and put on a paper lined plate until you finish browning all the pieces.
4) Chop the onion and ham and slice the mushrooms.

5) Add the onion, ham and mushrooms to the casserole dish and saute for 5 - 10 minutes.

6) Now add the chicken pieces back to the casserole and cook for a couple of minutes.

7) Pour in the sherry, mix well. Now add the bay leaf and season with salt and pepper.

8) Cover and simmer until the chicken is tender (approx 20 mins).

9) Check the seasonings and adjust if required. Pour in a serving dish. Sprinkle chopped parsley to decorate, then serve hot with Mashed potatoes and a green salad.

Lamb Stew, Dutch Style

Limburgse stoofpot van lamsvlees / Lamb Stew, Dutch Style

This stew was the one and only dish my father picked up during his training period in Phillips, Holland. He was always very proud of the fact that he can also prepare a Continental dish. I learnt to cook this dish when I was about 8 or 9 years old... till date this dish has never lost it's old charm and still tastes wonderful and gives that feel good feeling whenever I happen to cook it. I am sure you will have the same feeling once you cook and have it. By the way, please do let me know, how you liked it.

Preparation Time : 30 minutes

Cooking time       : 1 hour 40 minutes - 2 hours

Difficulty               : Easy

Serves                   :  4

Ingredients :

• 450 grams Lamb in cubes
• 2 tablespoon Flour
• 1 teaspoon Thyme, powdered
• Salt to taste
• Black pepper powder, to taste
• 6 large Onions, 400 grams, chopped
• 6 cloves Garlic, chopped
•  3 tablespoon, Olive oil
• 60 grams Butter
• 1 cup strained Tomatoes or tomato puree
• 2 cups Red Wine
• 2 Bay Leaves
• Hot water 
• 24 black, pitted olives, chopped
• 1 teaspoon Sugar
•  2 tablespoon Fresh chopped Parsley

Method :

1) Put the sifted flour in a plastic bag and mix in well the powdered thyme, salt and freshly ground pepper.

2) Add the meat cubes and shake well until all sides of the cubes are well-coated.
3) Heat a deep skillet and put in the oil and butter over medium heat. This way the butter never burns. When thoroughly heated, put in the meat and brown the lamb cubes on all sides. Remember to put the lamb cubes in batches. Over crowded pan will make them stew, not browned. So take your time and put only a few pieces at a time.

4) Once the first set is browned take them out on a plate with paper towel. Finish the rest of the batches, similar way.

5) In the oil left over in the skillet, add the coarsely chopped onions and the finely chopped garlic and stir-fry until the onions become very light brown.
6) Pour in the wine and the strained tomatoes (tomato puree) and mix well.

7) Add the browned meat and mix well. Add hot water to just cover the meat. Put in the bay leaves.
8) Cover the pan and simmer the stew for 70 minutes and see that the meat remains just covered.  So if the water dries up , you can add small amounts of hot water from time to time.

9) Remove the lid, add the chopped olives, and the sugar. Stir. Simmer for 10 more minutes, until the sauce has thickened.

10) Take out the bay leaves and sprinkle with parsley just before serving.
11)Tastes great with chunk of coarse, whole wheat bread and a bowl of crispy green salad.

Sri Lankan Vegetable Curry

Sri Lankan Vegetable Curry

We are going around the world and coming out with dishes from America, Far East, North and Down Under. Toady I'm posting a dish from our neighbouring country Sri Lanka. You will be surprised to find that this dish is no different from our regular Indian Curry dishes. Only difference is that, this dish is cooked in Coconut oil. I generally prepare this dish in Vegetable oil and enjoy... you can do the same.

Preparation time  : 10 minutes

Cooking time       : 20 minutes

Difficulty              : Very easy

Serves                  :  4

Ingredients :

1 large Carrot, grated
1 cup thinly sliced Brussels sprouts

6 -8 Green Beans, chopped

1/2 cup shelled Peas
2 tablespoons Oil (use any Vegetable Oil)
1/2 teaspoon Black Mustard seeds
1/2 teaspoon Fenugreek seeds
1/2 teaspoon Cumin seeds
1/2 Onion, chopped
1 sprig Curry Leaves
2 dry Chilies, chopped
1/4 cup desiccated Coconut (you can also use fresh coconut)
2 tablespoon hot water
1/4 teaspoon Chili powder
Pinch of Turmeric powder
1 Green chili, chopped
3/4 teaspoon Salt

Method :

In case you are using the desiccated coconut, soak it  in the hot water to make it fluffy. Otherwise go as per instructions..

1) Heat the oil in a wide mouthed pan over medium heat. When oil gets hot, quickly add the mustard seeds, fenugreek seeds and the cumin seeds.

2) When the seeds crackle, add the chopped onions and stir fry.

3) When the onions are caramelised, add the curry leaves and chopped dry chilies and then the coconut. Stir fry for 2 -3 minutes.

4)  Now add the chili powder and the turmeric powder and stir well.

5) Now add the carrots, peas, beans and Brussels sprouts. Mix them well. Fry for sometime, about 5 minutes. Sprinkle hot water in between to keep the spices from burning and veggies to get cooked.

6) After the veggies start wilting, add little the chopped green chillies and salt and mix well. Cook for about a minute or two and remove from stove. Check the seasonings and adjust , if required.

7) Serve hot with Rice.

 

Tsuivan (Mongolian Noodle Stew)

Tsuivan (Mongolian Noodle Stew)

This dish, like many others, dates back to my days with UNICEF. I picked this up from the cookbook of my Russian friend, God knows how he got it!! I never bothered to ask because it sounded wonderful, once cooked, tasted fabulous and I got hooked to this recipe. I make it a point to cook it at least once a month. Not because I love it, but as a mom, I also think about the nutritional factor of my sons, and this dish I full of nutrition, I can swear on that.

Preparation time : 15 minutes
Cooking time      : 45 minutes
Difficulty              : Medium
Serves                  : 4 - 6

Ingredients :

The Mongols prepare their own noodles, which you can always do. Otherwise, like me, get good egg noodles and cook as per packet instructions.

• 300 grams boneless Meat, cubed (They use beef, you can use goat or lamb)
• 350 grams of Mixed veggies (Include carrot, baby corns, mushrooms, bell peppers, celery, cabbage or any other veggies that you want)
• 1 medium Onion, cut into rings
• 2 cloves of Garlic, chopped
• Salt to taste
• Pepper to taste
• Oil for cooking (any vegetable oil would do)
• 1 1/2 litres of Water or Stock (you can use stock cubes in warm water too)
• Spring onions to serve.

Method :

1) Cut the vegetables into narrow stripes.

2) Cut the meat into small pieces (about half the size as for a goulash).

3) Take a large pot with thick bottom and place on medium heat. Add oil. Check to see if the oil is sufficiently hot add saute half of the onion rings slightly on oil.

4) Add the carrot stripes and saute them for a few minutes as well (also any other types of vegetables that require long cooking, but don't add cabbage now). Cook for about 5 minutes.

5) Add the meat and saute as well. Sprinkle some water as and when required, so that nothing sticks. Saute this mixture for another 10 minutes.

6) Season well with garlic, salt, and pepper.

7) Add the cabbage, and let it cook under a closed lid for a few minutes to reduce the volume.

8) Add water, until it reaches about 2/3 of the vegetables. Let everything simmer for a few minutes. Add the remaining onion rings.

9) In case you are adventurous enough to prepare your own noodles then follow this instructions, otherwise go directly to step 10 :
Place the noodle stripes carefully on top of the vegetables, so that they keep sticking together in stacks. Close the lid! The lid must remain closed until the end, because the noodles are cooked by the steam from the boiling water below. Keep the water boiling for about 15 min. First on medium heat for the steam to replace the remaining air in the pot, then on small heat. At the end the water in the pot should be almost completely gone. Open the lid. The noodle stripes have taken a slightly reddish-brown colour, and are somewhat sticky at the outside. Take a small cutting board (or something similar) to fan fresh air into the pot - the noodles turn dry at the surface, lose their stickyness, and change their colour some more. Use a fork or some chop sticks to separate the noodles from each other. They should not stick to each other anymore. - Sticky noodles means that either there wasn't enough oil in between, or they haven't finished cooking yet.

10) Add cooked noodles to the stew. Shuffle everything to mix the ingredients. Check seasonings and adjust if required.

11) Add some spring onion rings from the top. Serve hot on a plate. You can also sprinkle finely chopped parsley to add a new dimension to this dish.

Saice

Saica, The Curry from Bolivia

I learnt this dish from my colleague in UNICEF, who was posted in Bolivia for some years. She always served this dish, when ever she invited us for dinner. I found it simple to cook and nutritious, with a combination of meat and veggies and a dash of carbs too. This can be a dish absolutely suitable for the guys n gals who are staying alone and have to cook for themselves.

Ingredients :

                For Saice (the Curry):

500 grams of ground Turkey or Big Chicken
200 grams of diced Tomatoes
1 large Green Pepper(Camsicum) chopped finely
1.5 medium Onion,chopped
4 Tablespoon Oil
12 baby Carrots chopped and boiled
3/4 cup cooked Lima beans (you can soak overnight and boil, or even use it out of a can)
3/4 cup cooked Peas
3 cloves Garlic1 tablesppon of Paprika powder2 teaspoons ground Cumin 2 Chicken cubes dissolved in 1 cup hot water/ or Meat Stock
1 Red Chili pepper chopped very finely ( without seeds)
Salt to taste

For Sarza: (the Topping):
1/2 medium onion sliced thin
1 medium tomato chopped
1 Red Chili Finely chopped Discard seeds if you don't want your dish to be too hot)
For Serving :

6 -8 boiled Potatoes, peeled
Cooked Rice


Method :

1) Heat Oil in a pan over medium heat, once the oil is hot add meat, broen on all sides to lock the juices in.

2) Now add Onions, tomatoes, Capsicum, mix well and fry for about 15 minutes, till they are almost cooked.

3) Now add Garlic, cumin, salt and paprika. Mix well and fry all together for another 5 minutes.

4) Now add the stock and the pre cooked veggies (carrots, Lima beans and peas). Mix well. Simmer for 10 more mitutes.

5) Check seasonings and adjust if required.

                 6) for Sarza, mix all ingredients together in a bowl and set aside.

                 7) To serve, Pour Saica over the hot rice, spoon sarza on top and serve with hot boiled potatoes. That is how Bolivians enjoy their favourite dish Saica.

    

Swedish Meat Balls

Swedish Meat Balls

This dish was the first Nordic dish I ever had. I was bowled over by this fabulous tasting dish. I instantly made it a point to note down the recipe from the chef (though it needed a whole lot of pestering). This was the first Non-Indian dish I cooked for my the then would-be-hubby's friends and was instantly crowned as the best chef of that evenings potluck. I am sure, this dish can win any heart in an instance. So if you want to woo someone, cook this wonderful dish for him/her.

Preparation time  : 20 minutes
Cooking time       : 30 minutes
Difficulty              : Easy
Serves                  : 4

Ingredients :

900 grams of Chicken or Turkey minced (the original version calls for Turkey, you can safely use chicken) 

1 Egg

3/4 cup Breadcrumbs

1 teaspoon Salt, or to taste 

1/2 cup Milk

2 teaspoons Lemon Pepper Seasoning (this is available in bottles @ Super markets, in case you don't get it, use regular Pepper)

1 teaspoon Paprika (you can use Kashmiri Mirch Powder instead) 

1/2 teaspoon Nutmeg (Jaiphal) 

2 tablespoons chopped Parsley

1 tablespoon Onion flakes (available in bottles, if unavailable, finely mince onion, deep fry the, cool and crush)

Vegetable Oil for frying 

1 ltr of Chicken broth (you can also dissolve 4 cubes in 1 ltr of water, but in that case totally omit Salt) 

2 -3 cups home made White Sauce (Recipe given below) 

Hot cooked Egg noodles or Pasta 1 Pack (as per packet instruction)

Method :

1) Take a big bowl. Combine the first ten ingredients and shape into 1 1/2" meatballs. Set then aside on a plate.

2)  Heat Oil in a large non-stick skillet over medium heat , brown meatballs in batches, turning carefully every few minutes to brown all sides, maintaining meatball shape. Once fried put them on another plate.

Note:  First try with 1 meatball, if it does not hold, mix 1/4 cup of breadcrumbs to the mixture and then fry. This can happen if the mince contains fat. So while buying try to get chicken/turkey as much fat-less as possible

3 ) In the same skillet, first remove the blackened leftovers from the meatball then add chicken broth and simmer for 15 minutes.

4) Add white sauce to the broth. If you feel too lazy to prepare the white sauce use a pack of ready to cook Mushroom soup. The taste would be better than that with white sauce. But white sauce is tradition.

5 )  Stir well and cook for 3-4 minutes till the sauce thickens. Add meatballs to the sauce and immediately take off the heat. Your Meat Balls are ready.

6) Pre - cook and keep a bowl of egg noodles or Pasta ready. Pour the Meat Balls on the noodles/pasta and serve hot.

Lebanese Lentil and Rice Pilaf

Moujadara, Lebanese Lentil and Rice Pilaf

This is the one of the most traditional dishes prepared in most Lebanese homes. This dish was supposed to be cooked by Jacob when he asked for birthright from Esau. Despite of it's link to ancient times, this dish is still cooked and is simple but delicious dish. You can easily have this dish and not miss the non-veg items... another interesting note, this dish is always served with salad on the top.

Preparation time : 15 minutes
Cooking time      : 45 minutes
Difficulty             : Easy
Serves                 :  4

Ingredients :

4 tablespoons Olive oil

1 medium Onion, chopped

3 Garlic cloves, minced

2 teaspoons ground Cumin (dry roast for a minute before grinding)

3/4 teaspoon ground Cinnamon (dry roast for a minute before grinding)

1/2 teaspoon ground Allspice/Kabab Chini (dry roast for a minute before grinding)

400 mils of Vegetable Broth or 4 soup cubes dissolved in 400 mils of warm water

3/4 cup dried Lentils, rinsed, picked over (whole Mung Dal or Green Mung Dal) 

3/4 cup long grained White Rice 

Salt to taste

Freshly ground Black Pepper, to taste

2 large Onions, sliced (you need two types of onions for this dish, so don't get confused)

3 Tomatoes, quartered lengthwise

1 Cucumber, peeled, cut into rounds

4 - 5 tablespoon of Plain Yogurt 

1 handful of Fresh Mint, chopped 

Method :

 1) Heat 2 tablespoons oil in large saucepan over medium-high heat.

 2) Add chopped onion and next 4 ingredients; saute until onion softens, about 4 minutes.

  3) Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes.

   4) Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.

   5) Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; saute until soft and then turn into dark brown and crispy, this will take about 20 minutes.

   6) Season pilaf to taste with salt and pepper. Check the seasonings and adjust if required. Check to see if both the rice and lentil are well cooked and no broth is left.

   7) Add the powdered spices and mix well. Your Pilaf is ready. Now you have to plate the dish.

    8) Transfer pilaf to plates; top with Crispy fried onions. Place tomatoes and cucumber alongside.

    9) Top pilaf with dollop of yogurt. Sprinkle with mint.