Dilled Rejer or Danish Dilled Shrimp

Dilled Rejer or Danish Dilled Shrimp

Once a friend on mine, who was a born Danish but brought up in USA, told me at a party ... No Danish family meal is complete without endless platters of dilled shrimps. It is generally served on a red serving platter. This is the perfect Christmas dish that will have your guests happy and smiling. Children love to have pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it! . I tried and tested a lot of versions given to me by my friends Danish parents but this version of dilled shrimp is the easiest and tastiest. You can try this out on any week nights because it does not take elaborate preparations. Just remember to serve it with fresh Baguettes...

Preparation Time  :   15 minutes
Cooking Time       :   3 - 5 minutes (boiling shrimps)
Resting Rime        :   30 minutes (in fridge)
Freezing Time       :   Overnight in fridge
Difficulty               :   Very Easy
Serves                   :    8 - 10

Ingredients :　

• 2 Litres 300 mils Plain Water
• 1/4 cup Coarse Salt
• 1/3 cup White Sugar
• 5 sprigs Dill
• 1 Kilo medium Shrimp, with shells
• 2 tablespoons Vegetable Oil
• 1 tablespoon White Wine Vinegar
• 1 tablespoon Minced Dill
• 1/4 teaspoon Salt or to taste
• 1/4 teaspoon Pepper or to taste

 

Method :

  1) Bring water to a boil in a large pot over high heat.

 

  2) Add salt, sugar, and dill sprigs; stir until sugar has dissolved.

 

  3) Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes.

 

  4) Strain the shrimp through a colander, discard dill sprigs.

 

  5) Cool the shrimps and chill until cold in the refrigerator, about 30 minutes.

 

  6) Once shrimp have cooled, peel and de-vein them; discard the shells. You can keep the tails, if you wish.

 

  7) In a clean medium sized bowl, whisk together oil, vinegar, minced dill, salt, and pepper, add in and toss the shrimp meat to coat.

 

  8) Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

 

  9) This dish is served cold. So you too can serve it cold with loads of warm salad and freshly roasted Baguettes.

 

Acaraje Crab Fritters (Brazilian Crab Cakes)

Acaraje Crab Fritters (Brazilian Crab Cakes)

Pelourinho district of Brazil reminds us all of the toughest days colonial Brazil. This place has its streets streaming with road side vendors serving wonderful foods, one of which is the Crab Fritters or Acarajes. These tasty fritters or Acaraje are so lovely that the locals have made them almost a part of their daily cuisine. These snacks are often served with a somewhat complex Brazilian sauce called vatapá but I have stuffed them with an equally delicious crab salad. I learned this from my ex-colleague from UNICEF, who was posted in Brazil for a few years. My family members and friends love this so much that I keep on making these off and on. You too can try them at home. I assure you of the fact that everyone would keep on asking for more...


Preparation Time  :  30 minutes
Soaking Time        :  24 hours
Cooking Time       :  20 minutes
Difficulty               :  Easy
Serves                   :  8 - 10 (this makes around 30 /40 fritters)

Ingredients : 

• 450 grams dried Black-eyed Peas
• 1 Red Onion, peeled and roughly chopped
• 1 Scotch Bonnet, stemmed, seeded and minced (in case you don't get Scotch Bonnet any Spicy Red chili instead)
• 150 grams Dried Shrimp, finely chopped (optional, but authentic)
• 3 teaspoons kosher Salt (or use Salt to taste)
• 2 teaspoons freshly cracked Black Pepper
• 850 grams cleaned Crab meat (you can Par Boil crab and take out meat, or in case fresh ones are not available use Canned Crab meat, but please don't use artificial ones)
• 2 1/2 tablespoons Mayonnaise
• Canola oil, for frying ( Or any other vegetable Oil as per your preference)

Method :

  1) Soak the peas in water to cover for 24 hours, changing the water once. Drain the peas and add fresh water to cover the next day.

 

  2) Rub the peas between the palms of your hands to remove the outer skins. Allow the peas to settle and some of the skins will float to the top. Pull the skins from on top of the peas and drain off the water.

 

  3) Blend the peas in a food processor with the onion. (Blend until it resembles oatmeal in texture).

 

  4) Combine the pea mixture with the Scotch bonnet, dried shrimp, salt and pepper in a mixing bowl.

 

  5) Heat a fryer over High flame and add canola oil (or any vegetable oil) till it heats up to 350º. (If you don't have a thermometer to check, put in 1 inch piece of bread, if it browns in 30 secs, the oil is ready).

 

  6) Using two oval spoons form some of the pea mixture into small oval shapes.

 

  7) Carefully drop them in the fryer and cook until golden, about 1 minute, turning them from time to time with a slotted spoon. This is Acaraje.

 

  8) Drain them on paper towels and keep them warm in a low oven as you work.

 

  9) Dress the crab meat with the mayonnaise.

 

  10) Split open the acarajéand make a little "sandwich" out of each one by filling them with the crab mixture (1 teaspoon each).

 

  11) Serve them Hot with a salsa or any sweet and dip.

 

La Pa Congee - Chinese Rice Poridge

La Pa Congee - Chinese Rice Porridge

I first came across a bowl of Congee, during my breakfast session at UNICEF Canteen at their Indian Country Office at Lodi Estate. I took if to be an oat porridge, but after the first spoonful I realised that it was more like the mushy rice dish my grand mom used to feed me when was unwell. Hey but it tasted loads better. I wasted a very little time to sneak back to the chef's counter and encountered him about the details of this dish, which I have already learnt, is called Congee and is made of Rice. But the dish got it's name from Tamil (Indian, Tamilnadu) word "Kanji". Surprising though, it is an ultimate comfort food. Specially when you have to fight your Monday Morning blues and yet have very little time for breakfast, this dish comes handy. Don't believe me... try it out.

Preparation Time :  45 minutes
Cooking Time      :  1 hour 10 minutes
Difficulty              :  Medium
Serves                  :   4

Ingredients :

• 10 dried Black Mushrooms (In case you can't find they , use normal button mushrooms instead)
• 1/4 cup dry Soybeans
• 10 Chestnuts
• 16 cups Water
• 2 cups Long-grain Rice
• 2 tablespoons Vegetable Oil
• 250 grams Bok Choy, cut into 1-inch pieces
• 12 fresh Water Chestnuts (you can use canned ones, in case you don't get fresh)
• 10 Red Dates (or Normal seed less Dates)
• 2 teaspoons Salt
• 250 grams skinless, boneless Chicken Breast, diced

Method :

  1) Place the dried black mushrooms (not in case of Button mushrooms) and soybeans into 2 separate large containers and cover each with several inches of cool water; let stand 8 hours to overnight.

  2) Rinse and drain the mushrooms and soy beans. Trim tough stems from mushrooms; cut each mushroom into halves. In case you are using Button Mushrooms, wash them well under running water and drain, before chopping off the stems.

  3) Bring a pot of water to a boil of medium high heat.

  4) With a sharp knife, cut an X shape into the peel of each chestnut. Add chestnuts to the boiling water; cook until hot, 3 to 4 minutes.

  5) Drain and plunge immediately into a large bowl of ice water to stop from cooking further. Drain and set aside.

  6) When cool enough to handle, peel the chestnuts from the shells and discard the skins and peels. Set the peeled chestnuts aside.

  7) Bring 16 cups water and long-grain rice to a boil in a large pot over medium high heat. Once it starts to boil, reduce heat to medium-low and cook at a simmer for 30 minutes.

  8) Heat oil in a wok or large skillet over medium-high heat. Add Vegetable Oil to the wok .

  9) Cook and stir bok choy in hot oil quickly, about 1 minute; add to the rice.

10) Stir peeled chestnuts, black mushrooms/button mushrooms, soy beans, water chestnuts, red dates/seedless dates, and salt into the rice. Bring the mixture to a boil, reduce heat to medium-low, and simmer 30 minutes.

 11) Stir chicken into the rice mixture, bring again to a boil, reduce heat to medium-low, and simmer until chicken is no longer pink in the middle, about 10 minutes.

 12) Once it is done, check the seasonings and adjust if required. For serving, check the Note below.


Note :

The Chinese eat congee for breakfast and supper. It is generally accompanied by eggs, salted peanuts, fish, or ham. This is a traditional congee in most Chinese Family. They prepared this congee with eight ingredients: red dates, fresh water chestnuts, soybeans, bok choy, fresh chestnuts, ham, or chicken. This is the typical congee which has been served for more than one hundred years.
                                                                  
Accompaniments of Congree                                                         Image Courtsy   :   userealbutter.com                 

Curried Beef with Winter Vegetables

Curried Beef with Winter Vegetables

When ever you hear about any dish specially meat or Beef Curry, you think it is from any South Asian countries like India, Pakistan or Bangladesh. But surprisingly. This dish is not from Indian Subcontinent, it is from Great Britain. Britishers, during their 200 years of Colonial rule over Indian Sub- continent has grown an affinity towards curries. There are more restaurants serving Curry dishes in Great Britain than anywhere else in the world. This curry dish though has an Indian influence, it is slightly different in taste and is not as much spicy. This dish is very versatile, you can serve this dish with, any pilaf or even with Naan or Roti (Indian flat breads), even I have seen people eating this with loads of Mashed potatoes and freshly baked breads. Which ever might be the accompaniment, the dish is a winner by itself. In case you don't eat beef, you can always cook this with Lamb or Mutton.

Preparation Time :  15 minutes
Cooking Time      :  50 minutes
Roasting Time     :  1 hour
Resting Time       :  10 - 15 minutes
Difficulty              :  Medium
Serves                  :  4 - 6

Ingredients : 

500 Grams of Beef for stew, such as beef chuck roast, cut into 1-inch chunks (Or you can use Lamb /Mutton instead of Beef)　

3 tablespoons Olive Oil

2 (3 inch) pieces Fresh Ginger Root, peeled and diced

3 cloves Garlic, minced

2  Onions, peeled and diced

2 Celery Ribs, chopped

2 tablespoons Curry Powder, or to taste (use any packaged Curry Powder)

2 teaspoons Coriander Powder

1 teaspoon Turmeric Powder

2 Carrots, peeled and sliced

2 Parsnips, peeled and sliced

2 Potatoes, peeled and cubed

1 Zucchini, sliced

2 Apples - peeled, cored and chopped

1/4 cup Raisins

1/2 cup Cashews

1/2 cup Water

 

Method :

  1) Preheat oven to 350 degrees F (175 degrees C).

  2) Line a roasting pan with aluminium foil.

  3) Place the washed, cleaned and drain beef (or Lamb/Mutton) into another pan with enough water to cover.

  4) Place the Pan containing beef (lamb/Mutton) over medium high heat. Bring to a boil, reduce heat and simmer for 30 minutes.

  5) Meanwhile, heat the olive oil in a deep pot over medium-high heat.

  6) Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes.

  7) Mix in the curry powder, coriander powder, and turmeric, and toss to evenly coat the onion mixture.

  8) Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples.

  9) Stir in the beef (lamb/mutton) with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.

  10) Pour the beef (lamb/Mutton) and vegetable mixture into the prepared roasting pan.

  11) Drizzle 1/2 cup water over the mixture. Cover the pan with aluminium foil. Bake in preheated oven until heated through, about 1 hour.

  12) Once roasting time it over, let it roast for 10 - 15 minutes, then check if the beef (lamb/Mutton) is properly cooked with a fork. If it is done, check the seasonings and adjust if required.

  13) Once your Beef Curry with Vegetables is ready serve with Pilaf or Roti or with Mashed Potatoes and Freshly Baked Bread and enjoy with the family. Because this is a kind of dish you can't just eat alone, you need whole family or a group of friends to enjoy it along with you.

  14) You can decorate your serving dish with chopped coriander leaves or Red chilies cut in roundels before serving.

Pakistani Vegetable Biriyani

Pakistani Vegetable Biriyani

Pakistani food is very similar to that of India. More over like the North Western Indian food from Punjab, Hariyana, Kashmir and Himachal Pradesh. But this Pakistani dish is one I tasted in Pakistan High Commissioner's Party long ago. The taste was mind boggling, so I did my homework on this amazing dish and managed to get a couple of recipes out of which this one is the best. The winters is the right time to prepare this Biriyani, with it's freshest of vegetables. So this week end plan you meal well ahead and give your family a surprise with a Pakistani Menu of Vegetable Biriyani, Daal Kofta Curry, Mutton Korma and Firni. I am sure they are surely going to say "Subhan' Allah!!" (Glorious to Allah)

Preparation Time  : 30 minutes
Cooking Time       :  35 minutes
Difficulty               :  Easy
Serves                   :   4 - 6

Ingredients :

2 tablespoons Ghee (clarified butter), or Olive Oil

1 Red Onion, cut into 1/2-inch dice

1/2 teaspoon Cumin seed

1 (1 inch) piece Cinnamon stick

7 Pepper corns

1 tablespoon Ginger Garlic Paste (use ready made , if you don't wish to make fresh)

1 Tomato, diced

1/2 cup Water

1/2 cup Peas

1/2 cup diced Carrot

1/2 cup diced Potato

1 cube Chicken Bouillon (Or any Chicken flavouring Cube)

1 teaspoon Salt

1/4 teaspoon ground Red Chili Powder

1/4 teaspoon Black Pepper

1/2 teaspoon Garam Masala (Indian spice mix, available packed in most big stores)

1/4 teaspoon ground Turmeric (use ready made Turmeric Powder)

4 cups Water

2 cups Basmati Rice, rinsed and drained

Method :

  1) Heat a large thick bottom pan over Medium high flame.

 

  2) Melt ghee in the pan over medium heat.

 

  3) Add onion, and cook until softened, about 3 minutes.

 

  4) Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.

 

  5) Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes.

 

  6) Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chili, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for another 3 minutes. 

 

  7) Pour in 4 cups water and bring to a boil over high heat.

 

  8) Once boiling, stir in basmati rice, reduce heat to medium, cover, and simmer for 10 minutes.

 

  9) Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

 

10) Once done, Check the seasonings and adjust, if required. Then serve hot with some fresh salad and a bowl of fresh curd (Greek yogurt).

 

Note:

 

You can also add some fried dry fruits, lightly fried to the Biriyani before serving. You can also sprinkle some chopped Coriander and Mint from the top.

Far I Kal (Farikal) - Norwegian Lamb and Cabbage Casserole

Far I Kal (Farikal) - Norwegian Lamb and Cabbage Casserole

If you ever happen to visit Norway, specially the southern Norway, the lady of the house is sure to offer you a warm bowl full of Farikal, a simple Casserole Stew made out of Lamb, Cabbage and Peppers. This is generally served along with loads of Mashed buttery potatoes and freshly baked breads. This dish is very easy to prepare and is extremely healthy as it contains no Oil or spices except peppers and often it is sprinkled with  fresh parsley before serving. This dish is so healthy that you can give it to any person who is unwell. It works wonders and at the same time it is an ultimate comfort food. So you can try this at home, specially during winters and enjoy it with your family.

Preparation Time : 10 minutes
Cooking Time      :  1 hour - 1 1/2 hour
Difficulty              :  Very Easy
Serves                  :  4

Ingredients :

• 250 grams sliced Lamb Meat
• 1 head Cabbage, cored and sliced
• 2 cups Water
• 1 1/2 tablespoons Whole Black Peppercorns (I sometimes mix green, red and Black, while cooking this dish, they look wonderful)
• Salt to taste
• Chopped Parsley to serve (optional)

 

Method :

  1) Wash clean and drain the lamb pieces and set them aside.

 

  2) Core and make big slices of a fresh Cabbage head. If the outer leaves  seem little old, discard them and use the rest.

 

  3) Arrange a layer of sliced lamb in the bottom of a Non stick soup pot.

 

  4) Top with a layer of cabbage. Repeat layering as many times as you can.

 

  5) While laying the layers sprinkle a few pepper corns in between the layers and  save some. Place the extra ones in the center of the casserole.

 

  6) Pour the water over all. Add salt and cover with a lid.

 

  7) Bring to a boil, then simmer over low heat for 1 hour. Check if the meat is completely soft, (if it falls apart with a twig of a fork, it is done) Then check the seasoning and adjust if required. In case the meat needs little more time, allow it to be on low heat for some more time.

 

  8) While the Dish is getting ready Boil and Mash potatoes and lace them with melted butter and toast some fresh bread to serve with Farikal.

 

  9)  Serve Farikal hot sprinkled with fresh parsley.

Malaysian Sweet and Sour Fish

Malaysian Sweet and Sour Fish

Malaysian food has an immense Chinese influence. A big part of Malaysian cuisine is cooked in Chinese style. This Sweet and Sour Fish is a common dish cooked in most Malay homes. This crispy fried fish is generally the freshly caught Grouper orGaroupa in Portuguese, Kerapu in Malay. You can also use a Telapia or any other firm Fleshed whole fish for cooking this wonderful dish. I cook this quite often with Telapia and it is a hit with the children of my family. I am sure this dish would easily become a hit in your kitchen too.

Preparation Time : 15 minutes
Resting Time       :  10 minutes
Cooking Time      :  30 minutes
Difficulty              :  Medium
Serves                  :  6

Ingredients : 

750 grams whole Grouper, cleaned & scaled [Garoupa in Portuguese; Kerapu in Malay] (See note for other options)

Salt to taste

Pepper to taste

2 Eggs, lightly beaten

1 cup Corn Starch Flour

Peanut or Vegetable oil, for deep-frying fish

1 large Onion, thinly sliced

1 stalk Celery, diced

1/2 Red Bell Pepper, Sliced

1/2 Green Pepper, diced

1 cup Pineapple, diced (canned or fresh)

2 stalks Scallions/Green Onions, white parts only, cut into thin strips lengthwise, for garnish

 1 tablespoon Corn Starch Flour combined with 3 tablespoon Water, to make a slurry

Sweet & Sour Sauce Ingredients :

•  2-3 tablespoons Tomato Sauce
•  1 tablespoon Oyster Sauce
•  1-2 tablespoon, or to taste Chili Paste
•  1-2 teaspoon Balsamic Vinegar (or White Vinegar)
•  1 tablespoon Light Soy Sauce
•  1 teaspoon Sesame Oil (if you don't get Sesame Oil, use Peanut Oil )
•  1/2 teaspoon Sugar
•  Pepper to taste
•  1 1/2 cups Chicken Stock (You can also use stock cubes in water)

Method :

  1) Combine all the sweet & sour sauce ingredients in a bowl and mix well with the chicken stock, set aside.

  2) Wash, Clean and Dry the fishes well inbetween two kitchen towels.

  3) Make 2 or 3 deep slits on both sides of the fish, season with salt & white pepper.

  4) Dip fish into beaten eggs and set aside for 10 minutes.

  5) Take Cour Starch Flour on a dry plate .Dredge fish completely in corn flour, shake off excess.

   6) Heat peanut or vegetable oil in a hot wok to a smoking point, carefully lower fish into the wok, fry until fish is golden brown, turning fish once. Be careful while frying, it may splatter hot oil, so always maintain a safe distance and lower the heat before turning the fish. Once it is turned you can turn up the heat again.


  7) Once well fried, take out the fish with a slotted spoon and drain well on a metal rack, then transfer to a large serving platter.

  8) Remove all oil from the wok except for 2-3 tablespoons, add onions, stir-fry for a few seconds.

  9) Add celery, red & green peppers and pineapple, season with salt and pepper, cook vegetables until just tender but still crunchy.

 10) Add the sweet & sour sauce sauce, cook for 1 minute.

 11) Taste and adjust 'sweet' & 'sour' taste to your liking (add more ketchup, sugar and/or vinegar).

 12) Add corn starch slurry, stirring until the sauce boils and thickens.

 13) Immediately pour the sauce over the fish and garnish with scallion strips and a few strips of Red Bell Pepper.
 
 14) Serve hot with steamed rice.


Note :

Other whole fish recommended for this recipe are Telapia, Red Snapper, Stripe Bass, Cod, and Stripped Bass. Fish cut into fillets or steaks, at least 1½-inch thick, are also suitable for this dish, so in case you do not want to use  whole fish, you can cook this with fish fillets.

 

 

Nga Baung Doke - Fish in Banana Leaves

Nga Baung Doke - Fish in Banana Leaves

This Burmese dish is very common way of cooking firm fleshed fishes in Myanmar. The country gets it fresh water fishes from the the great water ways of Irrawaddy River and fresh sea fishes from Bay of Bengal. The banana trees are one of the most common fruits, whose leaves are extensively used for a varieties of purposes like, a plate for eating food, or a cover to keep cooked food or even for wrapping and cooking fish and vegetables. This dish is very much like a dish called Paturi in Bengal or Patrani Machhi by the Sindhi's (populace from Sindh District in present day Pakistan). In case you can't find fresh Banana Leaves (though they are available packed, in US and few other countries, where banana leaves are not very common), you can always use any other broad leaves for wrapping your fish. You can even wrap them in foil, but foil does not impart the exact flavour that comes from leaves.

Preparation Time :  30 minutes
Cooking Time      :  25 minutes
Difficulty              :  Medium
Serves                  :  4 - 8 (Makes 8 pieces)

Ingredients :

750 g Fillets of Firm Fish (Fillets should be 8 in number)

1 teaspoon Salt

1 teaspoon ground Black Pepper

1/2 teaspoon ground Turmeric

2 medium Onions

4 cloves Garlic

1 teaspoon finely grated Fresh Ginger

1/4 teaspoon Chili Powder

1 tablespoon thick Coconut Milk (if you are using packaged, use Coconut Cream) 

1 tablespoon Ground Rice

2 teaspoons Sesame Oil (This imparts a nutty flavour, which is unique)

8 leaves of Chinese Mustard Cabbage (or use normal Cabbage leaves)

Large pieces of Banana Leaf or Aluminium Foil

Few springs fresh Coriander Leaves (optional)

 

Method :

  1) Cut fish into 8 pieces of equal size wash and dry well. 

 

  2) Sprinkle fillets with half the salt, pepper and turmeric. Leave aside while preparing remaining ingredients.

 

  3) Slice one onion and set aside.

 

  4) Chop the other onion and put into container of electric blender with garlic and ginger, chili powder and coconut milk. Blend to a puree.

 

  5) Mix puree with remaining salt, pepper, turmeric, ground rice and sesame oil.

 

  6) Put in the pieces of fish and mix well.

 

  7) Slice the thick middle rib out of the mustard cabbage leaves and keep on another dish.( you can use normal cabbage leaves, if mustard cabbage is not available).

 

  8) Cut banana leaves into pieces large enough to wrap the pieces of fish and scald them or hold over heat to make them pliable.

 

  9) On each piece of banana leaf put a leaf of mustard cabbage and on it a piece of fish and some of the spice mixture.

 

  10) Top with a few coriander leaves (optional) and some of the sliced onion.

 

  11) Wrap fish first in the cabbage leaf, then make a parcel with the banana leaf.

 

  12) Fasten with short bamboo skewers or wooden toothpicks. Alternatively wrap in foil.

 

  13) Put water in a steamer and put it over medium - high heat. Bring it to boil.

 

  14) Now carefully place the wrapped fish on the steamer plate, bring down the heat to medium - low and steam the fish over gently boiling water for 20 25 minutes. Turning once in-between.

 

  15) Once the fishes are done, serve in the leaves. It is the custom for the guests  or who ever eats it, to open their parcels on their own plates.

 

  16) Serve a bowl of white rice along side.

Kofteli Bezelye - Turkish Sweet Peas with Meatballs

Kofteli Bezelye - Turkish Sweet Peas with Meatballs

Turkish Cuisine is considered as one of the most exotic in the world. The varieties of dishes, usage of spices, the aroma and the taste of the dishes makes dining experience a memorable event. I always loved the Turkish cooking and admired their style of presentation. The Turkish chefs has an unique quality of presenting even a simple dish is a picturesque style which changes the whole dinner table from a simple affair to something special.  This dish is easy to prepare and is very tasty. The Indian markets get their share of sweet peas flooding in, right this time, and they are just right for this wonderful dish. You can prepare this dish with the frozen peas too but fresh ones always taste better.

Preparation Time :  15 minutes
Resting Time        :  30 minutes (or more in the fridge)
Baking Time         :  30 - 40 minutes
Difficulty               :  Easy
Serves                   :  6

Ingredients :

• 1 kilo Sweet Peas
• 2 Tomatoes, diced
• 1 teaspoon Tomato Paste
• 1 big Carrot, sliced round
• 1 big Potato, cut in cubes
• Salt to taste
• 1/2 cup Hot Water

For the meatballs: 

• 500 grams Ground Beef/Mutton/Lamb
• 1 Egg
• 1/3 cup Bread Crumbs
• 1 small Onion, finely chopped
• Salt to taste
• 1/2 teaspoon Black Pepper

 

Method :

 1) Mix the meatball ingredients in a bowl. Do not mix too much, it will turn the balls tougher. Mix it with a very light hand.

 2) Wet hands and take pieces smaller than walnut and make little meatballs using your palms. Arrange on a greased plate.

 3) Cover and keep them in fridge prior to use. They should be in the fridge for at least half an hour.

  4) Meanwhile, take potatoes, sweet peas and carrots in a heat proof dish. Sprinkle with salt and mix.

  5) Dissolve tomato paste in hot water.

  6) Pre-heat oven to 400 degree F (200 degree Centigrade)

  7) Take the meatballs out of the fridge and place over the vegetables.

  8) Pour the hot water with tomato paste over and add the tomatoes evenly as well.

  9) Bake in preheated 400 F (200 C) oven for about 30-40 minutes or until meatballs and potatoes are cooked.

  10) Serve warm with pilaf. You can sprinkle chopped coriander from top before serving.

 

Semur Terong - Sweet Eggplant Stew

Semur Terong - Sweet Eggplant Stew

This Indonesian dish is quite famous not for the reason that it is unique, but for the fact that this stew is easy to prepare, it's tasty and Healthy. This stew is one of my favourite Indonesian dishes too. You can enjoy this dish any time of the year and specially a delicacy for the strict vegetarians. I enjoy eating it with all sots of Carbs, including Rice or even couscous. You can even enjoy it with Chapatis (un leavened, flat Indian bread) or oven with Pita. Anyways it is a favourite when served warm...

Preparation Time :   5 minutes
Cooking Time      :  20 minutes
Difficulty              :  Very Easy
Serves                  :   4

Ingredients :

500 grams Eggplant

4 tablespoon Vegetable Oil

1 Tablespoon Shallots

1 clove Garlic, sliced

1/2 cup Water

1 tablespoon Sweet Soy Sauce

1/2 teaspoon Pepper

1/4 teaspoon Nutmeg

1 teaspoon Vinegar

1/2 teaspoon Salt

1 teaspoon Sugar

 

Method :

  1) Cut the unpeeled eggplant into 1/2 inch-thick slices, and then cut the slices in half.

  2) Heat oil in a frying pan, over medium high flame. Once the oil is sufficiently hot, add the eggplant pieces.

  3) Fry lightly for 2 minutes, or until light brown and softened. Drain and set aside on kitchen towels to absorb excess oil.

  4) Stir fry the shallots and garlic in the remaining oil until light brown.

  5) Add the water, sweet soy sauce, pepper, nutmeg, vinegar, salt and sugar.Mix well and let all of these ingredients cook for approximately 3 minutes over medium heat, to prepare the sauce.

  6) Add the fried Eggplants slices to the ready sauce and cook for additional 2 minutes to distribute the flavors. Shake the pan several times carefully to mix but not mash the eggplant.

  7) Once the eggplants slices are well coated with the sauce, take it off the heat. Check the seasonings and adjust if required.

  8) Serve hot or at room temperature. You can serve it with Hot bowl of rice.

 

Kyazangi Kaukswe - Burmese Rice Noodles Curry

Kyazangi Kaukswe - Burmese Rice Noodles Curry

Kaukswe (spelt as Khau - sway) is one Burmese dish popular worldwide. This Curry is made out of Chicken and Rice noodles. Traditionally the ladies of the house prepare fresh rice noodles for this dish. This dish I first tasted at my friend's place, whose mother was born and brought up at Burma (present day Myanmar). I loved it instantly. This was also the first Burmese dish I learned to prepare. I cook it in the same way it is traditionally prepared by the ladies in Myanmar, not the version you get to eat in most Burmese Restaurants. I am sure you would love the taste of this dish and so would your family members.

Preparation Time : 20 minutes
Cooking Time      :   1 hour
Difficulty              : Medium
Serves                  :  4 - 6

Ingredients :

1.5 kilos Roasting Chicken

1 teaspoon ground Turmeric (or Turmeric Powder)

2 teaspoons Salt

1 1/2 tablespoon Curry Powder (use any Curry powder) 

1 1/2 cups thick Coconut Milk (Best if you can make fresh, otherwise use packaged Coconut cream) 

3 large Onions, finely sliced

3 cloves Garlic, crushed

1/2 cup Chick Pea Flour

2 cups thin Coconut Milk (this is the second extract, if you are making fresh, otherwise use packaged Coconut Milk) 

4 Eggs hard boiled

500 grams Rice Noodles, dried or 1 kilo fresh Rice Noodles

1 teaspoon Chili Powder

2 teaspoons Olive Oil

 

Method :

 1) Fist prepare the chili oil by mixing 1 teaspoon of chili powder and 2 tablespoon of olive oil. Mix well and set aside.

 2) Put chicken pieces into a saucepan with turmeric, salt, curry powder and just enough water to cover the chicken.

  3) Bring to boil over medium high heat and when it starts to boil, reduce heat, cover and simmer until chicken is tender. This will take about 20 minutes.

  4) Once the chicken pieces are soft, take the sauce pan off the heat. Cool, and strain. Keep the broth separately.

  5) De bone the Chicken pieces and cut meat into small pieces.

  6) Heat a saucepan over medium heat, add thick coconut milk (coconut cream) and keep stirring constantly, until it becomes thick and oil rises to the top. This will take about 15 minutes.

  7) Keep cooking until the coconut oil comes out completely, then add half the onions and all the garlic and fry, stirring, until they start to colour. (Set aside remaining onion to be served raw with the finished dish.)

  8) Add chicken meat to the frying onions and cook, stirring constantly for a few minutes. Set aside.

  9) In a separate pan mix chick pea flour with cold water to form a thin cream.

 10) Put thin coconut milk in a pan and put it over medium high flame.

 11) When it comes to a boil, reduce heat and stir in the chick pea flour mixture.

 12) Cook, stirring constantly until it thickens, take care so that it does not become lumpy or stick at the base of the pan.

 13) Add strained chicken broth a little at a time until the gravy is as thick as that of a stew.

 14) Add the chicken and onion mixture. Mix well. Reduce heat and simmer.

15) Meanwhile, prepare the noodles. If you are using dried rice noodles, cook as per packet instruction. Do not overcook. Drain well.

 16) In case you are using fresh rice noodles then boil them in plenty of salted water, unlit al dante, then drain and set aside.

  17) When noodles are ready, stir in chili oil to the chicken curry and remove from the heat.

 18) Serve in a large bowl, with noodles. Serve sliced hard boiled eggs and raw onions separately.

　

Ninjin Shirishiri or Braised and Sliced Carrots

Ninjin Shirishiri or Braised and Sliced Carrots

This wonderful Japanese dish originated from Okinawa, a small Japanese Island in the South Western corner of Japan. This easy to prepare dish get it's origin from two Japanese words. Ninjin in Japanese means Carrots and Shirishiri means to slice thinly.When I first had a taste of this dish at a Japanese food festival, I fell in love with it instantly. Only Japanese chefs know how to make simple things taste so special. This dish is no exception. Try t out at your kitchen and your children are sure to love this new version of the good old carrot.

Preparation Time : 10 minutes
Cooking Time      :  6 - 8 minutes
Difficulty              :  Very Easy
Serves                  :  4

Ingredients : 

400 grams large Carrots

2 Eggs

1/2 tablespoon Soy Sauce

1/2 teaspoon Bonito Soup Stock Powder (optional)(you can find them in supermarkets in all mega cities) 

Salt to taste 

1 1/2 tablespoons Soy Oil

 

Method :

 1) Slice the carrot with a slicer into thin strips. Or slice with a food processor and cut into julienne strips as shown in the picture.

 2) Beat the eggs in a medium dry bowl. Beat till forthy and set aside.

 3) Heat a frying pan on a medium flame and add in the soy oil.

 4) Saute the carrot strips for a couple of minutes.

 5) After they become soft but not totally wilted, add the soy sauce, salt, and bonito soup stock powder (optional).

 6) Now add the eggs and stir.

 7) After the eggs harden,which will take another 2 - 3 minutes, remove from the heat.

 

 8) Ninjin Shirishiri is ready to be served. Serve it hot as a side dish to any rice dish or soup. You can also decorate it with finely chopped green onions.

 

Jawaneh - Lebanese Grilled Chicken Wings

Jawaneh - Lebanese Grilled Chicken Wings

This is a famous dish in Middle Eastern cuisine and it originated from Lebanon. This Lebanese Chicken dish, is a part of regular mezze, and is very easy to prepare and equally fast it disappears from the plate. I have often felt tired supplying quick servings of more than one tray at one time... yes, that's what happens when I prepare it for my friends and family. I am sure you would also enjoy making it and the fun that follows.

Preparation Time : 10 minutes
Marination Time  :   1 hour
Grilling Time        :  10 minutes (It can also be Broiled for 10 minutes)
Difficulty              :  Very Easy
Serves                  :   4

Ingredients :

• 3 tablespoons Olive Oil
• 1 Lemon, juice only
• Salt  to taste
• Black Pepper,to taste
• 2 -4 Garlic cloves, crushed and minced
• 16 Chicken Wings
• 2 tablespoons Flat Leaf Parsley, chopped (This dish tastes best with fresh Parsley, so use it otherwise use 1 Tablespoon of dried Parsley instead) 

 

 

Method :

 1) Take a big bowl and mix olive oil, lemon juice, salt, black pepper, and garlic in it.

 

 2) Wash, Clean and dry chicken wings and then add it to the mixture in the bowl. Mix it well so that the marinade properly coats every chicken wings.

 

 3)  Let marinated Chicken wings for one hour in the fridge, covered.

 

 4) Pre heat the oven to 175 degree Centigrade.

 

 5) Grill the wings until done, which will take about ten minutes.

 

 6) You can also broil them in the oven for about ten minutes or until they are completely done; turning them once.

 

 7) Add chopped parsley from the top and toss well to coat each piece well in chopped parsley before serving.

 

 8) Serve them hot with some fresh salad or with some yogurt dip or hummus.

 

 

Enchiladas Mazatlan - Shrimp Enchiladas

Enchiladas Mazatlan - Shrimp Enchiladas

This Shrimp Enchiladas were first invented in the Mazatlan area of Mexico, hence it's name Enchiladas Mazatlan. This sea-port has a daily supply of fresh sea foods, which are transformed into some excuisite dishes, one of which is my favourite Shrimp Enchilada. This area is a melting pot of people from different areas in the world, like Spain, Dutch and German, so the cuisine of this area also has influence of different areas. I am sharing this recipe with my friends just for the fact that it is a favourite of mine and my sons.. I wish you would also enjoy this dish.

Preparation Time  :  10 minutes
Marination Time   :  2 hours
Baking Time          :  20 minutes
Difficulty               :   Very Easy
Serves                   :   4

Ingredients :

5 tablespoons Olive Oil

2 cloves minced Garlic

1 teaspoon ground Ginger

1/2 teaspoon Hot Sauce (I use Tobasco or You can use any hot sauce as per your choice)

16 large Shrimp, peeled and deveined, without tails

4 (8 inch) Flour Tortillas

3/4 cup shredded Cheddar and Monterey cheese blend

2 cups fresh Salsa

 

Method :

  1) In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp.

 

  2) Coat shrimp well with mixture, and marinate 2 hours.

 

  3) Preheat oven to 350 degrees F (175 degrees C).

 

  4) Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil.

 

  5) Fill flour tortillas with marinated shrimp, cheese blend and salsa.

 

  6) Fold tortillas into a roll and by place in the greased pie dish.

 

  7) Spread a thin layer of salsa on top of the tortillas.

 

  8) Bake in a preheated oven for 20 minutes or until shrimp are pink.

  9) Serve individual Enchiladas on a plate along with sour cream, Salsa and a good sprinkle of any good grated cheese (I actually grate a little more Chedder than required for cooking and use that for sprinkling). 

Creamed German Chicken

Creamed German Chicken

This is a very common German dish enjoyed through out the year. The chicken breasts cooked with fennel and celery seeds and with a coat of heavy cream gives this dish a new dimension. I loved the simplicity of this dish, besides the fact that it is very easy to prepare. I mostly serve this dish with loads of mashed potatoes and a bowl of fresh salad. You can do the same. I think your children would really enjoy this dish.

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

Ingredients :

2 tablespoons Butter

2 skinless, boneless Chicken Breast Halves

1 Onion, sliced

1 teaspoon Fennel seeds

1 teaspoon Celery seeds

1 tablespoon freshly ground Black Pepper, or to taste

250 mils Heavy Whipping Cream

Method :

  1) Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side.

  2) Chicken will still be slightly pink inside. Set chicken breasts aside.

 

  3) Cook and stir onion in the same skillet until translucent, about 5 minutes

 

  4) Stir in fennel and celery seeds along with black pepper until thoroughly combined.

 

  5) Take the pan off the heat and slowly pour in cream.

 

  6) Put the skillet back on medium heat and bring to a boil, and immediately reduce heat to low.

 

  7) Simmer, stirring often, until sauce is slightly thickened, this will take about 5 minutes.

 

  8) Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10  minutes.                             

          

  9) Once the chicken breasts are done, check the seasonings and adjust if required.

 

10) Serve with heaps of buttered mashed potatoes and a bowl of fresh greens and enjoy.    

             

      Fennel Seeds                                                                                       Celery Seeds

Kukra Alaichin Sanga - Nepalese Cardamom Chicken Curry

Kukra Alaichin Sanga - Nepalese Cardamom Chicken Curry

The first time I had this dish at a Kathmandu roadside hotel run by the local Nepalese family, I was totally flabbergasted. The wonderful flavours of cardamom has given a new dimension to the simple chicken curry. It is generally served with Rice. As it is Nepalese food is very simple affair consisting of Dal-Bhaat-Sabji (Rice, Lentil and Vegetable Curry). Chicken or other Non-veg dishes are had by general people, but the Brahmans, or the preachers, don't have non-vegetarian food. This curry is a part of regular meal and is very easy to prepare. So you can make it on any week days in minutes and enjoy with hot Rice.

Preparation Time : 10 minutes
Marination Time  :  1 hour
Cooking Time      :  30 minutes
Difficulty              :  Easy
Serves                  :  8 - 10

Ingredients :

2 kilos Chicken, chopped into small pieces

200 grams Onions

250 mils Natural Yogurt

50 mils Vegetable Oil

Salt to taste 

1 1/2 teaspoons Cardamom Seeds (take seeds from small green Cardamom) 

25 grams Ginger root, chopped

4 Garlic cloves

1 1/2 teaspoons Fennel seeds

1 teaspoon Cayenne Pepper

1 1/2 teaspoons Turmeric powder 

1" long Cinnamon Stick

2 Cloves

350 mils Water

 

Method :

  1) Peel and chop the onions, garlic and ginger into small pieces.

 

  2) Make a smooth paste from the yogurt, cardamom, chopped ginger, chopped garlic, fennel and cayenne by grinding them with a little water.

 

  3) Wash, Clean and drain the Chicken properly.

 

  4) Sprinkle the Chicken with a little salt, then pour over the masala (spice paste) mixture, and allow to marinade for at least an hour.

 

  5) Heat the oil, in a large pan, over medium high flame.

 

  6) Add the cinnamon (ground into very small pieces), the cloves and the onion pieces.

 

  7) Cook until the onions turn golden brown. Take care not to burn the spices. Adjust the heat while frying the spices and the onions. 

 

  8) Remove the pan from the heat and add the marinaded chicken pieces to the pan along the onions, cloves and cinnamon, and mix well. Add salt and mix again.

 

  9) Put the pan back on the heat. Fry the whole mixture for a little while, you will see the oil slowly rising to the surface. At this stage carefully add the water and bring the mixture back to the boil. 

 

 10) Cover the pan and simmer over a low heat until the chicken is cooked and tender. Stirring occasionally.

 

 11) Check the seasoning and adjust if required. Serve the chicken on a bed of rice and pour over the gravy on the top.

 

 12) Serve this dish hot with a bowl of salad made with cucumber, onions, tomatoes and chilies. 

Cambodian Grilled Ginger Chicken Wings

Cambodian Grilled Ginger Chicken Wings

The first lesson taught to any child is not to waste food and that is what the Cambodian Grand-moms were doing when they invented this dish. I might sound funny, but no, that is actually where this dish originated from. After the main portions of chicken are used up for the main dish the ladies thought about doing something with the little snippets that are left over. There not used to be too much of the flame left on the open fire, where they generally cooked on, hence they Char Grilled the small winglets on the left over heat.  That what lead to this wonderful dish, which I wanted to share with you today. I use regular sized wings and a Grill, so can you, but while having this dish, remember those wonderful ladies, in remote Cambodia.

Preparation Time : 10 minutes
Marination Time  :  4 hours to Overnight
Grilling Time        :  15 - 20 minutes
Difficulty              :   Very Easy
Serves                  :   8 - 10

Ingredients :

1 Kilo Chicken Wings

1/4 cup Soy Sauce

Salt to taste 

2 teaspoons Light Brown Sugar

3 tablespoons fresh Ginger root, grated  (always use fresh, juicy ginger roots for this dish, never substitute it with Ginger powder)

6 Garlic cloves, minced

1 teaspoon Paprika / Kashmiri Mirch Powder

 

 

Method :

  1) Wash, Clean and drain the chicken wings properly.

  2) Put chicken wings in a large bowl or zip lock bag with soy sauce, salt, brown sugar, ginger, garlic and paprika, mix well.

  3) Cover wings or keep them in the zip lock bag and refrigerate for at least 4 hours or over night.

  4) Pre heat the oven to 160 degrees Centigrade.

  5) Cook chicken wings on low heat grill until golden brown & skin is crispy. (About 15 minutes).

  6) Serve hot along with a bowl of Salsa or any other dip you wish or enjoy as it is.