Nepali Vegetable Curry

Nepali Vegetable Curry

 

One of the most simple and tasty mixed vegetable dish is this Nepali Veg Curry I had at a road side food stall along with some steaming hot rice. The fresh vegetables grown on the terai or foot-hills of The Himalayas make this wonderful vegetable. I find this to be a real easy way to serve all the vegetables at one go. You can give it a try, and I am sure you would love it as much.

 

Preparation Time  :  10 minutes

Cooking Time       :  20 minutes

Difficulty               :  Very Easy

Serves                   :  4

 

Ingredients :

• 1 cup Cabbage, chopped
• 1 cup Green Beans
• 1 cup Cauliflower, chopped
• ½ cup Green Peas
• 2 medium Potatoes (boiled and diced into ½ inch cubes)
• 2 medium Onions, thinly sliced
• 3 tablespoon Vegetable Oil
• 1 Green Chili, chopped (add more according to taste)
• 1 teaspoon Cumin Powder
• 1 teaspoon Fresh Ginger, finely chopped
• 1/2 teaspoon Garlic Paste
• Salt to taste
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala powder (use regular ones, available in the market
• 1/2 lemon juice
• 2 tablespoon cilantro, finely chopped

 

Method :

	1) Heat a wok on medium high flame and add the oil. 2) Once the oil is hot add sliced onions and stir fry onions till golden brown.
	3) Add the garlic paste along with 1 teaspoon of water and cook for a minute. 4) Add all spices. Cook and stir for a minute or so.
	5) Add vegetables and salt, then mix well with the spice mixture in the wok.  6) Add a little water and simmer it for a couple of minutes. 7) Raise the heat and stir until vegetables are fully cooked.
	8) Check the seasoning and adjust if required. 9) Remove from heat and add lemon juice. Garnish with cilantro and serve hot with plain boiled rice.

Caldo de Peixe (Cape Verdean Fish Soup)

Caldo de Peixe (Cape Verdean Fish Soup)

 Caldo de Peixe is a traditional Cape Verdean recipe for a classic soup of fish with potatoes and sweet potatoes cooked in tomato-based herbed broth. The cuisine here is highly influences by the Portugese settlers and the immegrants from African countries. The Creole dishes of Cape Verde are known for the use of  freshest of sea foods and meat. This dish is very simple and equally tasty. An ideal comfort food for a busy week night. Just add some fresh breads and a bowl of salad...

Preparation Time : 10 minutes
Standing Time     :  10 minutes
Cooking Time      :  20 minutes
Difficulty              :  Very Easy
Serves                  :  6

Ingredients :

• 6 White Potatoes, peeled and cubed
• 3 Sweet Potatoes, peeled and cubed
• 1 bunch fresh Parsley
• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 3 medium Onions
• 2 medium Tomatoes
• 4 Spring Onions
• 1.5 kilos fresh salt-water Fish scaled, gutted and cleaned
• Oil for frying
• Salt to taste
• Pepper to taste

Method :

1) Wash, Clean and Cut the fish into small pieces.

2) Add a little salt and pepper to the fish pieces and set aside for 10 minutes.

3) Heat a wok and add some oil over medium high heat.

4) Gently fry the onions, tomatoes, spring onions and peppers in oil and fry for a few minutes.

5) Cover with water and gently bring to a boil.

6) Add the white and sweet potatoes and parsley then cover and reduce to a simmer.

7) Check the potatoes after 12 -15 minutes. Once they are done, increase the heat.

8) Add seasonings and check the broth.

9) Add a little more fresh parsley before serving. Serve hot with fresh bread and salad. 

Gyoza - Japanese Dumplings

Gyoza - Japanese Dumplings

Gyoza is originally a Chinese dish, which has become very popular across Japan. 
In China dumplings are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried and then steamed. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc. Actually, I had my first Gyoza, exactly the way I have mentioned here. I liked it so much that I adopted the Pork Gyoza. You can use different fillings, as per your choice and enjoy.

Preparation Time :  10 Minutes
Cooking Time      :  30 Minutes
Difficulty              :  Medium
Serves                  :  4 - 6

Ingredients :

Dough:

200 grams  Flour

170 mils water

Filling:

200 g ground pork

Cabbage

Nira*: can be substituted by leek or green onion

Garlic

Ginger

Sake*

Soy sauce,

Salt to taste

Pepper to taste

Sesame oil

Dipping Sauce:

• Soy Sauce
• Vinegar

                                    Courtsy : flickriver.com

 

Method :

Dough:

1) Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.   2) Put a wet towel over the dough, and let it stand for several minutes.  3) Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.  Filling: 4) Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat.  5) Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces. 6) Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soy sauce, sake, and sesame oil. 7) Mix it all very well and set aside.

 

Making and frying the Gyoza:

 

  8) Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.

 9) Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.

10) Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.

 11) Heat a wok on medium high flame. Once it's hot add 4 tablespoons of oil.

 12) Turn the wok till the sides are well covered by oil.

 13) Now arrange the Gyozas on the well heated oil. Fry the Gyoza until the bottom is brownish.

 14) Shimmer the flame and add water so that the gyoza are in the water with about half of their height. 

 15) Turn the heat high and wait until all the water has vaporised. Then remove the gyoza from the heat.

Dipping sauce:  16) Mix the same amounts of soy sauce and vinegar together in a clean bowl and set aside.

Serving and eating:  17) Eat gyoza pieces after dipping them in the dipping sauce.

* Note :  Nira :

This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities. You can substitute it with Leeks or Green Onions, otherwise.

 

 
 

 Gyoza, worldindiankitchen

Romanian Baked Fish with Vegetables

Romanian Baked Fish with Vegetables

 Baked Fish with vegetables is a traditional Romanian recipe for a classic dish of fish pieces cooked with aubergines (eggplants), tomatoes and bell peppers in a tomato-based sauce that's finished by being baked in a foil parcel in the oven. I came across this recipe in the UNICEF India's Canteen. I wrote it down and followed it ditto every time I prepared it. The very same recipe is presented here and I hope you enjoy this classic Romanian version of Baked Fish with Vegetables.

Preparation Time  : 10 minutes
Cooking Time       :  15 minutes
Baking Time          :  10 minutes
Difficulty               :  Easy
Serves                   :  4

Ingredients :

• 60 ml Vegetable Oil
• 3 Onions, chopped
• 3 Bell Peppers, sliced into 1 cm strips
• 3 Tomatoes, diced
• 1 medium Aubergine (Eggplant), cut into 6 mm slices
• 60 gms fresh Parsley, chopped
• 6 Fish Fillets, cut into 5 cm pieces
• 3 tablespoons Olive Oil
• Salt  to taste 
• Freshly-ground Black Pepper, to taste

Method :

1) Heat the oil in a pan then add the onions and peppers and fry for about 6 minutes, or until just soft.

2) Add the tomatoes and aubergines then season with the salt, black pepper and parsley.

3) Stir gently to combine, bring to a simmer and cook for 5 minutes.

4) Meanwhile, season the fish with salt and black pepper.

5) When the 5 minutes are up add the fish pieces to the vegetables and stir to combine.

6) Take a large piece of kitchen foil fold in half to double then oil the inside very well.

7) Take the fish mixture off the heat then form a parcel from the foil and fill with the fish mixture.

8) Pre heat oven to 180 degree Celsius

9) Seal well then place the parcel on a baking tray and transfer to an oven pre-heated to180 degree

10) Bake for 25 minutes then turn into a warmed dish.

11) Serve it with freshly baked bread and a bowl of greens.

 

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.)