Kenyan Fried Fish (Samaki wa Kukaanga)

Kenyan Fried Fish (Samaki wa Kukaanga)

This easy and tasty recipe of fried fish is not only famous in Kenya but is eaten almost in every East African countries. In Kenya you can find this fried fish in almost all road side fast food stalls. I got to know about this recipe from my sister whose husband was posted in Kenya for five long years. I find it so easy that almost every time I come across any white fish fillets I end up frying Samaki wa Kukaanga. You can try preparing it on any week nights even after a long and busy day because it hardly requires long marination time and almost no cooking time. Traditionally it is eaten with Rice and Greens. You can serve it with a bowl of hearty salad.

Preparation Time :  30 - 40 minutes (Including marination time)

Cooking Time     :   15 - 20 minutes

Difficulty             :    Very Easy

Serves                :    4 - 6

Ingredients :

Fish Fillets                 :   1 Kg (cut into serving portions) You can also use whole Telapias

Lemon or Lime Juice :   1/4 cup

Garlic                        :    4 -6 finely minced

Red Chili Powder      :   1/4 - 1/2 tsp

Salt                           :    To taste

Oil for frying

Samaki wa Kukaanga

Method  :

1. Clean and wash the fish fillets well. Then marinate them in lemon or lime juice with little salt for 30 minutes.
2. After marination period take them out of lime juice and dab properly in paper towel to soak excess liquid.
3. Add salt and red chili powder and mix it well with the fillets.
4. Heat a wok over high flame and add oil for frying.
5. Once the oil is substantially hot and ready for frying reduce he flame to low 
6. Add a few fillets at a time. Remember not to overcrowd the wok.
7. After a couple of minutes increase he heat to medium and turn the fillets.
8. Fry them well turning in between till they are brown on both sides.
9. Take them out with a skimmer on kitchen towel to soak excess oil.
10. Serve hot with a bowl of salad.

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. 

Salmon with Hot Beetroot Relish

Salmon with Hot Beetroot Relish

A traditional British Christmas Eve dinner always sports a dish of Salmon. This British dish of Salmon served with Hot Beetroot Relish is very easy to prepare and equally enjoyed by everyone. The spicy Hot Beetroot relish compliments the sweet taste of Salmon very well. You cam serve this with a bowl of fresh salad and loads of crispy garlic bread. I always enjoyed this dish because of the wonderful taste and flavour and freshness of the fish. In case you can't find Salmon you can also use any other white fleshed fish for this dish. I also take this opportunity to wish each one of you an your family members a very Happy Christmas. Prepare some wonderful dishes and enjoy with your  family and friends.

Preparation Time :  5 minutes
Marination Time  :  30 minutes plus another 15 minutes
Cooking Time      :  25 minutes
Difficulty              :  Easy
Serves                  :  4 - 6

 Ingredients :

• 6 Salmon Fillets, skin off, (about 125g each)
• A little Olive or Vegetable oil
• Salt to taste
• Freshly-milled Black Pepper to taste
• 3 tablespoons Soy Sauce
• 1 tablespoon fresh grated Ginger
• 2 tablespoons Lemon Juice
• 2 bunches Watercress or a large bag of Wild Rocket or baby Spinach Leaves
• 1 Lemon, cut in 6 wedges

For the Relish:

• 4 tablespoons coarse Whole-grain Mustard
• 1 tablespoon Honey
• 2 tablespoons Balsamic Vinegar or Red Wine Vinegar 
• 250 grams cooked whole beetroot (not pickled), diced small

Method :

  1) Lightly brush the salmon fillets with oil, season lightly with salt and liberally with black pepper, mix well and set aside for half an  hour.

  2) Pre-heat your oven to 190 degree Centigrade.

  3) Arrange the fish pieces in a non-stick roasting pan.

  4) Mix together the soy sauce, ginger and lemon juice in a bowl and pour over the salmon.

  5) Leave to marinate for another 15 minutes then place in an oven pre-heated to 190°C and bake.

  6) Bake uncovered for about 25 minutes, or until the flesh feels just firm.

  7) About half-way through the cooking process baste the fish with the pan juices.

  8) At the end of 25 minutes, check with a fork. If the fish is well cooked it will flake under the fork. 

  9) Remove from the oven, cover with foil and allow to stand for 10 minutes.

 10) While the fish is resting, prepare the Beetroot Relish.

 11) Mix together the cooked beetroot, mustard, honey and vinegar in a bowl.

 12) To serve arrange the green leaves on a plate, arrange the salmon on top and spoon-over the beetroot relish. Garnish with the lemon wedges and serve hot.

Bo Naung Xa - Vietnamese Beef Skewers

Bo Naung Xa - Vietnamese Beef Skewers

These traditional lemon grass marinated beef skewers are common in any Vietnamese gathering. Even the road side vendors in Saigon sell these tasty morsels along with a special dipping sauce called Nuoc Cham. These beef skewers are either broiled or grilled and taste heavenly. You don't need much to go along these wonderful starters. Those who does not have beef, you can always make this dish with Lamb or Mutton. I have time and again served this with simple Chinese Cucumber Salad and people appreciated it very much. You can find the recipe of Chinese Cucumber salad in my blog The Little Treats @http://thelittletreats.blogspot.com and enjoy along with your friends and family.

Preparation time : 15 minutes
Marination Time :  4 hours
Cooking Time     :  10 minutes
Difficulty             :   Very Easy
Serves                 :   6 - 8

Ingredients :

2 teaspoons White Sugar

2 tablespoons Dark Soy Sauce

1 teaspoon Ground Black Pepper

2 cloves Garlic, minced

2 stalks Lemon Grass, (only the white part) minced

2 teaspoons Sesame Seeds

750 grams Sirloin Tip, thinly sliced, or Thinly sliced Lamb/Mutton

Salt to taste

Vegetable Oil for brushing

Skewers (pre soaked in water)

12 leaves Romaine Lettuce or Ice Berg Lettuce to serve

Fresh Cilantro/Coriander leaves for garnish

Fresh Basil for garnish

Fresh Mint for garnish

Thinly sliced Green Onion for garnish

Nuoc Cham sauce (Recipe given below)

 

Method :

  1) In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, salt and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.

 

  2) Preheat grill for high heat.

 

  3) Discard marinade, and thread meat onto skewers accordion style.

 

  4) Brush grill grate with oil, and arrange skewers on the grill.

 

  5)  Cook 5 - 7 minutes per side.

 

  6) Serve hot from skewers, or remove from skewers and serve on a bed of lettuce leaves.

 

  7) Garnish with cilantro, mint, basil, and sliced green onions and don't forget to add a bowl of Nuoc Cham Sauce.

 

 

Nuoc Cham Sauce :

2 cloves Garlic, minced

1 teaspoon Crushed Red Pepper Flakes

3 tablespoons White Sugar

2 tablespoons Lime Juice

2 tablespoons Fish Sauce

1 cup Water

Salt to taste

 

In a medium bowl combine the garlic, red pepper flakes, sugar, salt, lime juice, fish sauce and water. Mix all together, adjusting to taste. Serve with grilled lemon grass beef.

 

Muamba de Galinha - Angolan Chicken Curry

Muamba de Galinha - Angolan Chicken Curry

Wikipedia says Muamba de Galinha is the National Dish of Angola. This simple yet tasty chicken dish is cooked specially in Palm Oil, which is the major cash crop of Angola. I came to know about this dish while reading about a traveller's diary. He mentioned about this dish, which he had in most Angolan home during his stay in that country, but he did not mention the recipe. I went through a few web sites and tried out a few common recipes to find the best suited and tastiest one for myself and my friends. I knew that the taste of Palm Oil was not very much liked by everyone, hence, I changed it to Groundnut Oil. If any one reading this recipe, has ever had the original dish, I would request them to test my version and give me a feedback.

Preparation Time : 10 minutes
Marination Time  :  1 hour
Cooking Time      :  30 minutes
Difficulty              :   Easy
Serves                  :   4 - 6

Ingredients :

1 whole Chicken, cut into serving-sized pieces

1 Lemon

250 ml Palm Oil (or Groundnut oil with 2 tsp Paprika)

3 Onions, chopped

2 Garlic cloves , minced

Salt to taste

1 Scotch Bonnet Pepper (or other Chili Pepper, left whole)

3 Tomatoes, quartered

1 cup Sweet Pumpkin de-seeded, peeled and cut into bite-sized pieces

20 Okra (small, tender, washed and top & tail chopped)

 

Method :

 1) Squeeze the lemon juice over the chicken and allow to marinate for about an hour. 

 

  2) Place a medium sized pan over Medium - high heat. Add the oil to pan once it is completely hot.

 

  3) Carefully put the chicken pieces in the pan and brown on all sides. You can add them in batches if they are too many to fit at once. Do not overcrowd the pan.

 

  4) Once the chicken pieces are well browned take them out of the pan and set aside.

 

  5) In the same oil add the onion, garlic, whole chili and tomato. You can de-seed the chili pepper to have a milder curry.

 

  6) Reduce the heat to medium and keep stirring occasionally, cook for about 10 minutes or till tomatoes are soft.

 

  7) Then add the pumpkin pieces and cook for an additional 15 minutes before adding the chicken pieces and the okra. 

 

  8) Add some water, amounting to 1 cup or enough to form a curry base, bring to boil and then put the heat to simmer.

 

  9) Simmer for a few minutes until the okra is tender, season and serve with rice or a maize-based fufu (Fufu are Maize dumplings, made out of maize flour and steamed over a double boiler or momo steamer. This is the major carb eaten in most African households.)

Georgian Pork Stew

Georgian Pork Stew

This dish so common in Georgia that almost every home has it on a regular basis at least once in a week or two. Well I gathered this information from my very dear German friend, who had spent his childhood days with her Nana in different cities of Eastern Europe, and then came to India when she was 20, with a rock hard determination to learn Kathak, an Indian Classical Dance form. We had a chance to perform together on one project and for that we had been together for 6 long months. During this time, I taught her Bengali and Hindi and she taught me those traditional East European dishes she was been taught as a child, by her Grand mom. Today this Port Stew is in remembrance of My dearest Hannah. When I finished cooking tonight, I gave her a call and informed her, that's what I always do, whenever I cook one of her dishes. This is a dish, which you can sit around a table along with your family and enjoy. There are lot of my friends out there, who does not eat pork, you can also cook this dish with Lamb, I did a number of times, it would taste equally good.

Preparation Time  : 30 minutes
Cooking Time       :  1 hour 30 minutes
Difficulty               :  Medium
Serves                   :  6 - 8

Ingredients :

• 1 kilos trimmed Pork shoulder or Lamb, cut into 3/4-inch pieces
• 1 1/4 teaspoons Kosher or Sea Salt
• Pepper to taste
• 2 tablespoons Olive Oil
• 3 large Garlic Cloves
• 1 teaspoon Dried Sage
• 3/4 teaspoon Coriander Seeds
• 1/2 teaspoon Fenugreek Seeds
• 1 large Red Onion, finely chopped
• 1/2 teaspoon ground dried Turmeric (or use regular Turmeric Powder)
• 1 cup Water
• 1/2 cup chopped fresh Cilantro/Coriander Leaves
• 3 tablespoons Ajika plus more for serving , (see Note for Ajika)



 

Method :

  1) Put pork in a heavy large pot  over medium high heat and sprinkle with 1/2 teaspoon kosher/Sea salt and pepper to taste.

 

  2) Cover pot and let meat steam over high heat, stirring once, for about 10 minutes.

 

  3) Remove lid and cook, stirring occasionally, until juices are evaporated, this will take about 8 to 10 minutes.

 

  4) Stir in 1 tablespoon oil and saute, stirring occasionally, until meat is browned, this will take around 6 to 8 minutes.

  5) While pork is steaming, mash garlic, sage, and remaining 3/4 teaspoon salt to a paste with a mortar and pestle (see notes below).

  6) Scrape paste into a small bowl, then coarsely grind coriander and fenugreek seeds in mortar.

  7) Add garlic paste to pork with remaining tablespoon oil and cook over moderate heat, stirring for 1 minute.

  8) Add onion, fenugreek mixture, and turmeric and cook, stirring occasionally, until onion is softened, which will take about 5 minutes.

  9) Add water and bring to a boil. Cook, covered, at a bare simmer until meat is tender, about 1 hour.

 10) Add the end of an hour, remove the cover and stir in cilantro, 3 tablespoons ajika, and pepper to taste.

 11) Check the seasonings and adjust if required. Serve it piping hot with Elarji (Georgian Bread, traditionally served with Pork Stew), or mashed Potatoes and serve more ajika on the side.

Notes:

 •Instead of using a mortar and pestle, you could mash the garlic with the side of a large knife and grind spices in an electric coffee/spice grinder.

•Traditionally, pomegranate seeds are sprinkled over the stew just before serving

 

 

Ajika :

1 teaspoon coriander seeds
1/2 teaspoon fenugreek seeds
1/2 cup fresh cilantro sprigs
1/4 cup fresh basil leaves
2 garlic cloves
1 large red bell pepper, cut into 1-inch pieces
4 fresh jalapeno chilis (preferably red or use any other red chilis), trimmed and halved
2 teaspoons red-wine vinegar
1/2 teaspoon kosher salt

Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.

Finely chop cilantro, basil, and garlic together in a food processor. Add bell pepper and jalapenos and blend until finely chopped.

Add vinegar, coriander mixture, and salt and blend until just combined.

Keep it is an air-tight jar, it keeps fresh in freezer for 5 days. 

Chicken with Green Pepper in Black Bean Sauce

Chicken with Green Pepper in Black Bean Sauce

The use of Black Bean sauce in Chinese cooking is a long alive tradition. This gives a special touch of flavour and a depth to the dish. I have always loved almost any and every Chinese cooking. But this is a special dish to me, because I learnt it from a very old Chinese lady in Kolkata's China Town. For those who don't know, Kolkata has wold's oldest China town outside China and it is the only city which has a Chinese Daily. I loved to see this lady, who used to run a small food joint at her dining cum living room, sitting six to eight people , used to cook almost in front of her guests. The way she moved her chopsticks was an awesome experience for me ! This and many other traditional Chinese dish were taught by her, specially when I started to stand by her and admire. This dish is a tribute to Madame Lou Chin.

Preparation Time :  20 minutes
Cooking Time      :  15 minutes
Difficulty              :  Very Easy
Serves                  :  4

Ingredients :

• 2 tablespoons Toasted Sesame Oil (you can also use normal sesame oil)
• 4 cloves Garlic cloves, peeled and sliced
• 6 tablespoons Black Bean Sauce (I use bottled ones, as I never took the pain of fermenting beans at home like Madame Chin)
• 1 teaspoon Salt
• 400 grams skinless, boneless Chicken Breast Halves - cut into cubes
• 1 cube Chicken Bouillon dissolved in 1/2 cup Boiling Water
• 1 large Onion, peeled and sliced
• 1 bunch Green Onions, chopped
• 2 Green Bell Pepper, diced
• 1 1/2 tablespoons Dark Soy Sauce
• 1 teaspoon Black Pepper
• 4 teaspoons Corn Starch dissolved in 3 tablespoons Water
• 4 tablespoons chopped Fresh Cilantro/Coriander leaves

 

Method :

  1) Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds.

 

  2) Stir in garlic and black bean sauce, and season with salt.

 

  3) Add chicken to the wok; cook, stirring frequently, until chicken is cooked through.

 

  4) Pour in dissolved chicken bouillon, cover, and cook for about 5 - 6 minutes.

 

  5) Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper.

 

  6) Cover, and cook for another 8 minutes.

 

  7) Stir in cornstarch mixture, and stir until sauce thickens.

 

  8) Stir in cilantro/coriander leaves, and serve hot with plain steaming white rice or even fried rice of your choice.

Chicon Au Gratin or Belgian Endive Gratin

Chicon Au Gratin  or Belgian Endive Gratin

This is a classic Belgian dish. When I was first asked to try this dish, I crinkled my nose, because most of the Endive dishes I tasted before tasted awfully bad and bitter. I just could not imagine sauteed and caramelised endives wrapped in ham and topped with Mornay sauce and baked can create such a delicacy. Mornay sauce is basically a Bechamel sauce with melted Gruyere cheese. The combination of flavours is amazing. This dish is popular for a reason. I tried to prepare this at home, but I could not get good Gruyere Cheese and used some Cheddar and Parmesan instead. I did not taste as good as it did with Gruyere. So in case you can lay hands on Gruyere, use it. You can still make it once to have a taste of this famous dish.

Preparation Time : 15 minutes
Cooking Time      :  35 minutes (including preparing the Mornay Sauce)
Baking Time         :  25 minutes
Difficulty              :   Medium
Serves                  :   4  - 6

Ingredients :

For the Endives :

6 small Endives

2 tablespoon Butter

3 cloves Garlic, grated

3 tablespoon Sugar

For the Mornay Sauce :

• 2 tablespoons Butter
• 2 tablespoons Whole Wheat Flour
• 3/4 cup / 180 mils Milk
• 1/2 cup plain Greek Yogurt
• 1/2 cup Gruyere cheese, grated (you can, like me, use a mixture of Cheddar and Parmesan)

For Assembling :

• 6 slices Ham
• 1/4 cup Gruyere cheese, grated (use mixture of Cheddar and Parmesan, if you can't get Gruyere)

 

Method :

  1) Cut off the base of the endives and remove all wilted leaves.

  2) Melt the butter in a frying pan and add the endives. If you have some extra loose leaves you can also add them to the frying pan.

  3) Saute the endives over medium heat for about 10 minutes until they start to brown. Turn them occasionally so they brown evenly.

  4) Add the sugar and garlic and continue to cook until the endives start to caramelise. Then take them out and place them on a plate with paper towels.

  5) For the Mornay sauce, melt the butter in a medium sauce pan over medium -high heat.

  6) Add the flour and combine it with the butter and cook the mix for a few minutes, till the flour is no longer raw.

  7) Take it off the heat and whisk in the milk until it is well combined.

  8) Place the sauce back on the stove and cook until it starts to thicken while constantly stirring.

  9) Then take it off the heat again and whisk in the Greek yogurt. Remember to take it off the heat before adding the yogurt, otherwise the Yogurt will curdle.

 10) Add the cheese and mix the sauce until the cheese melts and the sauce becomes uniformly thick.

 11) Meanwhile, preheat the oven to 425 Degree F / 218 Degree C.

 12) Then comes the most important part,  assembling. First, grease a casserole or baking dish just big enough to hold the endives.

 13) Take one endive and some of the loose leaves that came off and wrap this in a slice of ham.

 14) Place it in the baking dish seam-side down. Repeat with the rest of the endives.

 15) Pour the Mornay sauce over the endives completely covering them with sauce.

 16) Sprinkle the remaining Gruyere cheese or the cheese mixture forming a top layer.

 17) Bake in the pre-heated oven for 25 minutes at 425 Degree F / 218 Degree C or until the top browns and bubbles.

 18) Serve with some fresh salad and baguette or Garlic toasts and enjoy with the family.
 

Khoresht-e Bamiyeh - Iranian Okra and Lamb Stew

Khoresht-e Bamiyeh - Iranian Okra and Lamb Stew

Khoresht is cooked in different ways, with different ingredients. This Okra and lamb khoresht is cooked throughout Iran, and recipes vary in different regions. This version, from the south of Iran. This dish is quite garlicky and spicy, compared to other khoreshts and uses tamarind juice. I always like this concept of cooking vegetables with meat/lamb, so I also add to this dish, potatoes, for some different texture and taste. You can definitely try this dish with Goat Meat besides lamb, those who eat beef can also try to use some tenderloins for preparing this dish.

Preparation Time : 30 minutes
Cooking Time      :  1 hour
Difficulty              :  Medium
Serves                  :  4

Ingredients : 

•   350 grams Okra/Ladies Fingers
•   300 grams Potatoes
•   1 medium Onion
•   4 large Cloves of Garlic
•   1-2 dried or fresh Chillies
•   400 grams Leg of Lamb or Mutton / Beef
•   3 tablespoons Vegetable Oil
•   1 heaped teaspoon Turmeric Powder
•   Salt to taste
•   Black pepper to taste
•   400 grams Chopped Tomatoes
•   750 mils Boiling Water
•   20 grams Tamarind Paste dissolved in 200 mils Boiling Water, then strained
•   1 tablespoon Tomato Puree or Tomato Paste
•   3 tablespoons Lemon Juice (optional)

Method :

  1) Cut off the top stems of the okra, taking care not to bruise them, and wash thoroughly.

  2) Wash and peel the potatoes and cut them into 4-5 cm/1 1/2-2 inch cubes.

  3) Peel and finely chop the onion. Peel and chop the garlic cloves. De seed and chop the chillies. Using a pestle and mortar, crush the garlic and chili together until mixed to a paste.

  4) Wash the lamb and dry it on kitchen paper. Trim off any skin and fat, and cut the meat into 4-5 cm/1 1/2-2 inch cubes.

  5) Place a medium-sized, heavy-based saucepan on Medium - high flame and add oil.

  6) When the oil is sufficiently hot, add onions and fry till golden.

  7) Add the garlic and chili paste and stir for a couple of minutes.

  8) Add the lamb, turmeric, salt and pepper to the pan. Mix well and fry lightly to seal the meat on all sides.

  9) Add the chopped tomatoes, boiling water and half of the tamarind liquid. Mix thoroughly.

 10) Reduce the heat, cover and simmer gently for 1 hour or until the meat is cooked: it should be tender enough to cut with a fork.

 11) Stir in the tomato puree/tomato paste and the potatoes.

 12) Cook for a further 15 minutes or until the potatoes are tender but not falling apart. Add more water if necessary. The liquid should now be reduced to about 500 mils.

 12) Add the okra to the pan and pour in the rest of the tamarind liquid.
.
 13) Cover and simmer for 20-30 minutes on a low heat until the okra is soft

 14) Taste and adjust the seasoning, and add lemon juice if you prefer a tarter flavour.

 15) Serve in a shallow bowl with the meat at the bottom and the okra and potatoes arranged on top. Serve hot with plain rice.

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.

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.