Spanish Chicken In Sherry Sauce

Spanish Chicken In Sherry Sauce

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

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

Ingredients :

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

Method :

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

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

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

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

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

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

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

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

Lamb Stew, Dutch Style

Limburgse stoofpot van lamsvlees / Lamb Stew, Dutch Style

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

Preparation Time : 30 minutes

Cooking time       : 1 hour 40 minutes - 2 hours

Difficulty               : Easy

Serves                   :  4

Ingredients :

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

Method :

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

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

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

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

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

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

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

Sri Lankan Vegetable Curry

Sri Lankan Vegetable Curry

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

Preparation time  : 10 minutes

Cooking time       : 20 minutes

Difficulty              : Very easy

Serves                  :  4

Ingredients :

1 large Carrot, grated
1 cup thinly sliced Brussels sprouts

6 -8 Green Beans, chopped

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

Method :

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

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

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

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

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

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

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

7) Serve hot with Rice.

 

Tsuivan (Mongolian Noodle Stew)

Tsuivan (Mongolian Noodle Stew)

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

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

Ingredients :

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

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

Method :

1) Cut the vegetables into narrow stripes.

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

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

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

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

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

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

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

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

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

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

Saice

Saica, The Curry from Bolivia

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

Ingredients :

                For Saice (the Curry):

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

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

6 -8 boiled Potatoes, peeled
Cooked Rice


Method :

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

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

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

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

5) Check seasonings and adjust if required.

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

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

    

Swedish Meat Balls

Swedish Meat Balls

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

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

Ingredients :

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

1 Egg

3/4 cup Breadcrumbs

1 teaspoon Salt, or to taste 

1/2 cup Milk

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

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

1/2 teaspoon Nutmeg (Jaiphal) 

2 tablespoons chopped Parsley

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

Vegetable Oil for frying 

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

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

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

Method :

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

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

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

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

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

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

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

Lebanese Lentil and Rice Pilaf

Moujadara, Lebanese Lentil and Rice Pilaf

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

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

Ingredients :

4 tablespoons Olive oil

1 medium Onion, chopped

3 Garlic cloves, minced

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

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

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

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

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

3/4 cup long grained White Rice 

Salt to taste

Freshly ground Black Pepper, to taste

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

3 Tomatoes, quartered lengthwise

1 Cucumber, peeled, cut into rounds

4 - 5 tablespoon of Plain Yogurt 

1 handful of Fresh Mint, chopped 

Method :

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

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

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

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

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

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

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

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

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