Portuguese Paella

Portuguese Paella

Everyone in the world is aware and in love with the Spanish Paella, but the Portuguese version is easier and very tasty. I first tasted it in an Portuguese restaurant in Goa. I loved the taste and then back at home searched for the actual recipe over the net. I found a handful, I tried and tasted each one of them until I settled for this one. It needs very few ingredients and quick. It can be prepared any week nights with very little effort. It is an one-dish-meal hence you would need nothing more than a dish of Portuguese Paella.

Preparation Time   :  15 minutes

Cooking Time        :  30 minutes

Difficulty               ;   Easy

Serves                    :   6

Ingredients :

• Chicken thighs              ;  6 (Skin less) Washed and cleaned 
• Extra Virgin Olive Oil  : 1/4 cup
• Flavored Sausage          :  2 - 4 sliced in medium roundels (You can also use unflavored ones)
• Onion                            :  1 Cup finely chopped
• Red Bell Pepper            ;  1/2 Cup chopped
• Tomatoes                      ;   1/2 cup chopped
• Medium Grain Rice      :   1 1/2 Cup ( washed and drained )
• Medium Shrimp           :    350 grams, peeled and de-veined
• Sweet Paprika               :   1/2 tsp
• Dried Rose Merry         :   1/4 tsp
• Ground Black pepper   :    1 tsp
• Saffron                          :   10 - 12 strands
• Frozen Peas                  :   1/2 cup Thawed
• Garlic                           :    2 cloves minced
• Salt                               :    To taste
• Chicken Broth              :    3 Cups   

 Method  :

1. Rub the chicken pieces with Dried Rosemary, salt and black pepper and set aside. 
2. Heat a Paella pan or a Wide mouthed Wok on medium high flame.
3.  Add Olive oil and heat till quite hot. Add chicken pieces to the oil carefully.
4.  Fry the chicken pieces till they are browned on both sides. 
5.  Remove with a slotted spoon  and set aside.
6.  In the same oil add the sliced sausages and fry till browned. Remove and set aside.
7.  In the hot oil add the onions and Bell pepper and fry for a couple of minutes or till the onions  are translucent.
8.  Now add the rice and tomatoes. fry for a couple of minutes. Till they are well mixed with the  oil.
9. Now add the garlic, Paprika and saffron. Mix well.
10. Now return the Chicken pieces to the pan. Mix well.
11. Add the broth and add salt to taste. Bring to boil.
12. Cover and cook for Ten minutes or till the broth is almost absorbed.
13. Now add the fried sausages and the Shrimp.
14. Cook till the broth is fully absorbed and the shrimps turn translucent.
15. Add the thawed frozen peas and mix well.
16. Check the chicken to see if it is fully done. Other wise turn off the heat. Cover the pan and give a standby time.
17. Check the seasoning and adjust if required.
18. Serve hot. . 

Swedish Meat Pies

Swedish Meat Pie

This is a dish I simply loved at my friends place in Delhi. Made from few ingredients and an easy dish to prepare. This can be served as both a snack and as a dinner dish accompanied by a hearty salad. Though it is made of minced beef, I often opt for minced mutton. It is baked hnce easy on the calories too. You can prepare this on week nights too.

Preparation Time  :  20 minutes

Baking Time         :  20 minutes

Difficulty              :  Easy

Serves                   :  6 - 8

Ingredients :

• Butter                 : 1 tbsp
• Minced Mutton  :  500 grams
• Onions               :  2 medium (finely chopped)
• Parsley               :  2 Tbsp finely chopped
• Ground Allspice:  1/4 tsp
• Nutmeg              :  1 pinch
• Potato                 :  2 medium grated
• Cheddar Cheese :  1 cup finely grated
• Salt                     :  To taste
• Shortening          :  3/4 cup ( you can use cold butter instead)
• Flour                   :  2 cups (use all purpose if available, otherwise add 1/4 tsp baking powder)
• Sour cream         :  6 tbsp (if you don't get sour cream, use hung curd)

Method : 

1. Melt butter in a skillet over medium heat. Take care that the butter does not burn.
2. Add the minced meat to the melted butter and fry till it is no longer raw.
3. Add onions, parsley, ground allspice, nutmeg, potatoes and salt to the mixture and cook well till the meat is well cooked.
4. Once the meat is completely done, add the cheese and mix well.
5. If any extra fat gathers, drain well and allow the mixture to cool.
6. In a big bowl add the flour and the shortening (or cold butter cut into very small pieces) and mix with a light hand till it looks like a crumble.
7. Add sour cream to it and bring it together to form a dough.
8. Wrap the dough in a cling film and refrigerate for 10 minutes.
9. Take out the dough and kneed well on a floured surface.
10. Cut into 6 - 8 balls. Roll into rounds 18 inch thick.
11. Put mixture onto the lower half and cover with the upper half to form a half moon shape.
12. Seal the edges with water and set on a baking sheet.
13. Preheat oven to 180 degree Celsius. 
14. Bake the pies for 20 minutes or till they are golden brown.
15. Serve hot with a bowl of crunchy salad. You can also serve it as a snack accompanied with a yogurt dip.

Note : To bring variations to the dish you can add cubed bell peppers. If you want it to be slightly hot you can also add 1/4 tsp of coarsely ground black pepper powder.

Hungarian Goulash

Hungarian Goulash 

This dish is an example of how some simple ingredients can transform into an exotic dish. The Goulash is not only a Hungarian favourite but loved by all food lovers from around the world. I had the traditional Goulash at my friend's place in Delhi. It was made from beef in traditional Hungarian way. I later tried out both mutton and lamb. Lamb no doubt turned out to be a better option than mutton. If you eat beef then you can use the cheaper cuts. If not try the lamb. I am sure the Sunday dinner would be in interesting one. Traditionally the Hungarian Goulash is slow cooked on a dutch oven for nearly two hours, i.e. till the beef is tender and falling off the bones. I am highly impatient, hence I use pressure cooker to tenderize my Goulash. You can try which ever way you prefer.


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


Ingredients :

• Vegetable Oil   : 1/3 cup
• Onions              : 3 (sliced)
• Sweet Paprika   : 2 tbsp (If you can't find Paprika, use Kashmiri Chili instead)
• Black Pepper     : 1/2 tsp (crushed)
• Lamb                 : 1 Kilo ( cubed or curry cut)
• Tomato              : 200 grams (blanched and roughly cubed)
• Garlic                 : 4 - 5 cloves, finely minced
• Water                 : 1 1/2 cups
• Salt                     ; To taste

Hungarian Goulash

 Method :

1. Put a cooking vessel on medium high heat and add oil.
2. Once the oil is hot add onions and fry them till they are light brown.
3. Remove the onions with a slotted spoon and set aside.
4. In a bowl add paprika, salt and pepper. Add lamb cubes in the spice mixture and mix well.
5. Add the spice coated lamb to hot oil and fry till they are browned on all sides.
6. Return the onions to the pot and add tomatoes and garlic. Mix well.
7. Now transfer the mixed lamb to a pressure cooker and add water.
8. Bring it to boil then close the lid.
9. Allow 4 - 5 whistles. Then put the cooker off the gas and allow the cooker to open naturally.
10. Open the cooker and stir well. Check the lamb. If not done put back on pressure for two more whistles.
11. If the lamb is done check fr the seasoning and adjust if required.
12. Serve hot with bread and a bowl of salad. You can also serve it with plain boiled rice.

Note :  You can add medium diced potatoes or  cubed Red / Yellow bell peppers to bring variation               to the dish. It tastes creamier if you add a few dollops of cream at the end and mix well.