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. 

Norwagian Potato Klub

Norwagian Potato Klub

This is one very famous dish from Norway. I came across this dish while surfing net and tried it out, just because of the fact it needs very few ingredients and is very easy to prepare. You can always try it out when you don't have much option in the pantry and have a little time to spare.

Preparation Time : 30 minutes

Cooking Time       : 1 hour

Difficulty               :  Easy

Serves                 :    6

Ingredients :

• Bacon                     : 6 slices
• All purpose flour    : 2 cups
• Baking Powder       : 1/2 tsp
• Potatoes (medium) : 10 peeled and shredded
• Salt                         : 2 tsp

Norwagian Potato Klub

Method :

1. Place bacon in a skillet over medium high heat. Fry till slightly done and start releasing fat.
2. Remove bacon on a plate and drain and keep the fat separately.
3. In a big bowl stir together flour and baking powder.
4. Stir in the shredded potatoes and make a sticky dough.
5. Boil a large pot of water.
6. Squeeze the potato mixture to form a ball and drop carefully in the boiling water.
7. Boil them for 45 to 50 minutes.
8. Take them out on the serving platter with a slotted spoon.
9. Pour the fat from the bacon on the top.
10. Crumble the bacon on top and serve hot.    

Ayam Pongteh - Miso Soy Chicken, Nyonya dish from Malaysia.

Ayam Pongteh - Miso Soy Chicken, Nyonya dish from Malaysia

 

The Nyonya group of people in Malaysia is said to have originated from the Malay men and their Chinese brides. Hence they have a complete different style of cooking and a range of menu which is entirely different from the other parts of Malaysia. The food is basically simple but the spices used are more influenced by the ones used in Chinese cooking. This Chicken dish is unique in taste because of the use of Miso. Do try this dish over the weekend you would surely love this unique taste. This dish traditionally has two versions, one which is spicier and cooked with Fermented Bean Paste and the other is with Miso paste. I chose Miso, because of the lighter and subtle flavour. You can make your choice too..

 

 

Preparation Time : 15 minutes

Cooking Time      :  45 minutes

Difficulty              :  Easy

Serves                  :  4 - 6

 

Ingredients :

•  1 1/2 Kilos Whole Chicken, cut into 10-12 pieces
•  5 tablespoons Vegetable Oil
•  1 tablespoon Japanese Miso paste
•  1 tablespoon Dark Soy Sauce
•  3 medium Potatoes, quartered
•  1 tablespoon Sugar
•  2 Scallions Stalks (Green Onions), cut into 1-inch pieces
•  6 small dried Shitake Mushrooms, reconstituted in hot water
•  Salt to taste 
•  Pepper to taste
•  3 Red Onions, sliced and ground to paste
•  1 inch fresh Ginger, sliced and ground to paste
•  5 cloves Garlic ground to paste
•  2 cups of Water
 

 

Method :

 1) Using a mortar & pestle grind onion, ginger and garlic into a paste

 

 2) Heat a wok over medium high flame and add 3 tablespoons of vegetable oil in it , add ground paste, stir-fry for about 1 minute.

 

 3) Add chicken pieces to the paste and stir fry for another minute.

 

 4) Now add dark soy sauce and Miso paste, stir-fry for about 5 minutes

 

 5) Add 2 cups water, sugar and season with salt and pepper.

 

 6) Bring to a boil, then reduce heat and simmer for 15-20 minutes

 

 7) Add potatoes, scallions and refreshed shitake mushrooms

 

 8) Cover, simmer until chicken is cooked, potatoes are tender and the sauce thickens slightly. 

 

 9) Serve with steamed rice and if preferred, a side of hot chili sauce for dipping

Variation

  For a meatless version, substitute chicken/pork with fresh Portobello Mushrooms (or any of your favourite mushrooms) and tofu. It tastes equally good. 

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.