plantain leaf(Andhra Recipes): International

Showing posts with label International. Show all posts

Sep 26, 2015

Mekitsa (Bulgarian Deep Fried Flat Bread)

For the final recipe in Breakfast theme my recipe is from Bulgaria. I really enjoyed this BM with different themes. This is the perfect chance to learn more recipes and cuisines and also we can gather more knowledge about cuisines. When I read about the themes in this BM, International combos and International breakfast thought that it is going to be little hard to me to choose vegetarian recipes. But when I started choosing the recipes it just took a few days to prepare my list. Each and every cuisine has a number of vegetarian recipes.
Now coming to today recipe is a Bulgarian breakfast recipe. Which is a deep fried flat bread usually served with cinnamon sugar or jam and some times it is stuffed with white cheese (Bulgarian feta cheese).
Recipe adopted from here

Let's check the recipe,
INGREDIENTS :----
All purpose flour --- 3 cups
Yeast --- 2 tea so
Baking soda --- 1/2 tea sp
Warm water --- 1/8 cup
Yogurt ---- 1 cup
Oil ---- 1 tab sp
Vinegar --- 1 tab sp
Sugar ---- 1/2 tea sp
Salt --- 1 tea sp
Oil for deep frying

METHOD:----
1. Add yeast, sugar to warm water mix well and leave a side for ten minutes.
2. Mix baking soda with yogurt mix well and set a side.
3. Take flour, salt, in a mixing bowl make a well in the center add yeast mixture, yogurt mixture, oil, vinegar and mix well to form like a dough (like puri dough).
4. Now knead the dough for ten minutes and place it in a big bowl cover and leave to rise for 60 minutes.
5. After rising divide the dough in to small golf ball size pieces and roll them in to five inch disk and deep fry them in to golden brown.
You can also stuff them with feta cheese ( I stuffed some of them by the time I took the picture only one left for me:(, in the picture that folded one is with cheese.)
6. For cheese filling crumble the feta cheese, Roll the dough piece in to circle place crumbled feta cheese in the middle and fold the circle in to half moon shape and press the edges to seal, deep fry in hot oil both sides till golden drown.
Serve warm because inside cheese will be very hot.
Serve plain Mekitsa with cinnamon sugar on top or simply with jam.

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Sep 25, 2015

Anjero (Sourdough Pancakes From Somali)

For the fifth day of Breakfast across the countries in Buffet on table my recipe is from Somali cuisine. Somali cuisine is a combination of African, Persian, Turkish, Indian and Italian cuisines. Breakfast is an important meal for Somalis. Somalis often start the day with tea or coffee with milk, for Breakfast the main dish is typically a pancake. They make this pancakes with different flours like wheat flour, rice flour, sorgam flour. There are few versions in this pancakes recipes some recipes are used with sourdough and some or with a sweet touch of sugar. Now today my recipe is sourdough pancake, this pancakes are usually served with a meat gravy or stir fried meat or simply with a drizzle of honey. But we enjoyed them with out any side dish or honey with a cup of coffee. This recipe includes white cornflour that is one cup white cornflour,for that I used 3/4 cup corn meal with 1/4 cup of cornflour what we use for thickening the soups.So that we get the corn flavor in the pancakes...
Recipe adopted from here

Let's check the recipe...
INGREDIENTS:---
White corn flour (3/4 cup fine corn meal +1/4 cup cornflour) --- 1 cup
Sorghum flour --- 1/2 cup
Self raising flour --- 4 cups
Salt 1/2 tea sp
Warm water --- 4 and half cups
METHOD:----
1. Blend all the ingredients in a blender till you get a smooth batter.
2. Take out the batter in to a big bowl and set a side for fermentation it took one day for me. in a cold climate it took two days to ferment.
After the fermentation.
3. Heat a dosa pan pour a ladleful of the fermented batter and make a circle.
4. Cover the pan and cook till the bottom turns in to golden brown.
Remove from the pan and serve hot with a cup of coffee...

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Sep 24, 2015

Kaya Toast

My today recipe is a most popular and considered as a breakfast staple in Singapore and Malaysia. Well known as Kaya Toast a coconut egg jam spread on a grilled plain toast. This recipe is created my locals of Singapore and Malaysia to replace the jams to give a local touch with coconut. This Kaya toast is served with local kapi (coffee) for breakfast and also as a snack. This kaya toast is a favorite as snack in street food.
Kaya is a coconut jam with eggs and top with sugar, I tried to make it with out eggs but my husband says there is a big different with eggs and with out eggs. I didn't get the pandan leaves so I used cardamom powder to give good flavor to the jam, that also make a different flavor may be..
Any way he likes the jam on toast...
Recipe adopted from here

Let's check the recipe..
INGREDIENTS:---
Eggs --- 4
Sugar --- 200grms
Coconut gream --- 1/2 cup
Coconut milk --- 3/4 cup
Pandan leaves -- 3 I used a tea sp cardamom powder
Corn starch -- 1 and hald tab sp mixed with 2 tab sp of water
For caramel ...
50 grams sugar
METHOD:---
1. Break eggs in to a big bowl and add coconut cream, coconut milk, sugar and whisk well with a hand blender and filter with a strainer.
2. Transfer the egg mixture into a sauce pan add pandan leaves(I used cardamom powder), switch on the heat on medium low.
3. With the help of a wooden spatula keep stirring the mixture about 20 minutes or till cooked.
4. Now add corn starch mixture stir well to combine every thing, take care in this stage lumps will form in the jam so keep stirring.
5. In the meantime make caramel, heat sugar in apan and cook till it become in to golden brown and add the caramel to kaya stir well to combine every thing and switch off the heat.

6. Discard the pandan leaves if using and let the kaya cool down.
7. Transfer the kaya again in to a blender and blend till smooth with out lumps.
Store kaya jam in a bottle in the fridge. This jam will stay fresh for a week in the fridge.
Always use fresh coconut cream and milk for best results.
Kaya jam color depends on caramel so if you want a lighter color use less sugar.
Make it always like thick jam like consistency other wise your toast will become soggy...
FOR KAYA TOAST:---
Bread
Cold butter
Kaya
1. Toast your bread and remove the crust and cut the bread in to two pieces.
2. Now spread the kaya jam on the toast pieces.
3. Cut the butter ion to thin slices and place in between two kaya toast's
4. Again heat the kaya toast for a few seconds to melt the butter lightly.
Enjoy your Kaya Toast with a cup of black coffee or tea....

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Sep 23, 2015

Diya Bath or Palan Kanji

Today my recipe for breakfast of the recipes from on Buffer is from SriLanka. Most of the recipes from SriLankan cuisine is very common in Indian cuisine. Specially breakfast dishes like idiyappang, porota, Appam and even many curries. When I was searching for breakfast recipes from SriLankan cuisine. I found this very traditional breakfast dish which is very close to Indian cuisine specially Kerala cuisine. Which is well known as Diya Bath or Palan Kanji in Srilankan cuisine. This is a old traditional breakfast dish, actually a very healthy breakfast and this keeps your body cool. Also we have a similar recipe in Tamilnadu and Andhra cuisine but in Andhra we use butter milk in the place of coconut milk. First I thought how that will taste with coconut milk, but the sweet taste of fresh coconut milk with this crunchy onions and green chillies and fresh curry leaves flavor make this Palan Kanji a wonderful breakfast. Yes always use fresh coconut milk for this recipe caned coconut milk don't give that flavor and taste. Simple recipe but very tasty and healthy breakfast, this keeps you full for long time.
Recipe adopted from here and here

So let's check the recipe.....
INGREDIENTS:---
Cooked rice -- 2 cups
Onion ---- 1 big chopped
Green chilli --- 1 tab sp chopped
Curry leaves --- few chopped
Salt to taste
Thick coconut milk --- 100 ml
Lemon juice -- fro a half lemon
METHOD: ---
1. For this recipe we are going to use left over rice from last night.
2. Take 2 cups left over rice in a bowl and add two cups of water and leave side to ferment for over night.
3. Next morning take out the rice from water and squeeze all the water and take the rice in a other bowl and add all other ingredients and mix well and serve for breakfast.
THE SECOND VERSION......
or you can saute onion, chillies and curry leaves with little oil add thick coconut milk and switch off the heat and add rice mix well and finely add lemon juice mix well and serve for breakfast.
You can try both ways I tried both and like both ways

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Sep 17, 2015

Japanese Curry Powder

Today my recipe is a curry powder from Japanese cuisine. I must say a big thanks to Vaishali for this recipe. I think last year she sent a pack of Japanese curry powder to me. Till then I didn't even know they use all these spices in Japanese cuisine. I used this curry powder for a vegetable curry with rice that is a wonderful combo meal in Japanese cuisine. This curry powder makes the curry wonderful aroma and taste. Also I used this curry powder in Tempura batter and also some other recipes. Before I post the recipes I finished the curry powder. Then I searched Vaishali's blog and got this recipe. Only thing is I didn't get the color may be because of my chilli powder, but no much difference in the taste and aroma.
Thank you so much for the recipe Vaishali..

Let's check the recipe....
INGREDIENTS:---
Turmeric powder --- 2 tab sp
Coriander powder --- 1 tab sp
Cumin powder --- 1 tea sp
Cardamom powder --- 1/2 tea sp
Cinnamon powder --- 1/2 tea sp
Dry ginger powder --- 1/2 tea sp
Freshly grounder black pepper powder --- 1/2 tea sp
Red chilli powder (cayenne Pepper) --- 1/4 tea sp
Cloves powder --- 1/4 tea sp
Fennel powder --- 1/4 tea sp
METHOD:---
Mix all the spice powders in a big bowl. Mix well to combine every thing and add it to the Japanese curry. Store it in a airtight container...

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Sep 4, 2015

Thai Green Curry With Jasmine Rice

For the fourth day of this Mega Blogging Marathon I am going to post a curry recipe from Thai cuisine. We both like Thai cuisine may be because of the flavors. Thai cuisine is rich in flavors and creamy texture of coconut milk. I have tried Thai red and yellow curries before and wanted to try this green curry from long time. Tried this green curry for few times with different vegetables and every time we enjoyed it . To day I used carrot, baby corn and two color capsicums. But you can use any other vegetables like cauliflower, broccoli, mushrooms, tofu, brinjal.
so let's check the recipe.....
INGREDIENTS:---
FOR GREEN CURRY PASTE:---
Green chillies --- 10
Shallots --- 3
Garlic cloves -- 9
Thai basil --- few leaves
Galangal --- 1 inch piece
Lemon grass --- 3 inch piece (grated)
Lemon rind --- 1/4 tea sp
Coriander roots --- 1/2 cup
Coriander seeds --- 2 tea sp
Cumin seeds --- 2 teasp
Salt to taste
To make a paste:
Grind all above green curry paste ingredients with little water in to a fine paste and leave a side..

INGREDIENTS FOR CURRY:--
Carrots cut in to rounds --- 1 medium
Baby corn cut in to one inch pieces --- 6
Green capsicum ---- 1 big cut in to cubes
Red capsicum --- 1 big cut in to cubes
Lemon grass --- 5 stalks
Lemon juice --- 1 tea ps
Salt to taste
Fresh coconut milk --- 3/4 cup
Fresh basil leaves --- 2
Oil ---- 1 tab sp

METHOD:----
1. Tie lemon grass in a muslin cloth and crush lightly.
2. Take carrot and baby corn pieces in a pan and put lemon grass bundle and blanch the vegetables.
3. Heat oil in a pan add green curry paste and roast for a minute then add capsicum pieces, stir well for a minute then add blanched vegetables, lemon juice and cook in amedium heat for four minutes.
4. Add three cups of water and bring to a full boil then add again lemon grass bundle and cook for five minutes.
5. Remove the lemon grass bundle add salt to taste and coconut milk, lower the heat and cook for a minute add basil leaves and switch off the heat...
Serve hot with jasmine rice.....

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Sep 3, 2015

Vegetable Fried Rice With Schezwan Vegettables and chilli paneer

Today combination is Indo- Chinese recipe. These Indo-Chinese recipes are very popular in India. This Indo -Chinese cuisine is a combination of Indian taste and Chinese flavors. Actually this cuisine is developed by a small Chinese community which migrated to India over a century back. Now this cuisine is spreading all over India and becoming very popular
For my third day combo I made a combo meal from this very popular Indio - Chinese cuisine. At home hubby and my mother are the big fans of this recipes. Like my mother likes Manchurian very much and hubby likes fried rice with any gravy or dry dishes like Munchurian, chilli paneer and gobi 65
So let's check what I made for today's combo...

For Chilli Paneer ( you can use tofu in the place of paneer)
INGREDIENTS:---
Paneer ---- 250 grams
Spring onion white part --- 1/4 cup chopped
Spring onion greens part ---- 3 tab sp chopped
Garlic --- 1 tab sp chopped
Ginger ---- 1 tab sp chopped
Vinegar --- 1 tea sp
Sugar --- 2 tea sp
Tomato sauce --- 1 tab sp
Green capsicum --- one inch pieces 1/2 cup
Yellow capsicum --- one inch pieces 1/4 cup
Red capsicum --- one inch pieces 1/4 cup
Corn flour ---- 1 tab sp diluted in 5 tab sp of water
Red chilli paste --- 1 tea sp
Soya sauce --- 2 tea sp
Salt to taste
Oil --- 2 tab sp

FOR MARINATION: ---
Ginger garlic paste --- 1 tea sp
Black pepper powder --- 1/4 tea sp
One tab sp corn flour diluted in five tabsp of water

METHOD:---
1. Mix all the marination ingredients in a bowl mix well.
2. Cut paneer in to half inch pieces and add to the marination and mix to coat well and leave a side for 15 minutes.
3. Heat oil in a pan and add marinated paneer pieces and fry till golden both sides..
4. Remove paneer pieces from oil and set a side.
5. Now to the same pan add chopped ginger and garlic and saute on a high flame for a while.
6. Then add chopped spring onion white part and fry for two minutes then add capsicum pieces.
7. Fry capsicum pieces on a high flame for two minutes.
8. Now add red chilli paset, soya sauce, vinegar, sugar give a good stir then add fried paneer pieces and stir well for one minute on a high flame, add salt to taste mix well.
9. Add corn flour water mix well to combine every thing and toss for one more minute. By the time every thing you add will coat on paneer and capsicum pieces.
10. Switch off the heat and sprinkle with half chopped spring onion green part mix well.
Serve hot sprinkle with more chopped spring onion green part and serve with vegetable fried rice or as a starter
Here is my fried rice recipe..
Will come back soon with Schezwan Vegetables recipe...

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Sep 2, 2015

Falafel With Yogurt Sauce

For the second day of Buffet on Table I am going to cook one more starter recipe. Falafel is a deep fried ball or patty made with dried chick peas or with fava beans. In some countries they use both chick peas and fava beans. Falafel is a traditional Middle Eastern food which is commonly served with pita bread and drizzled thini based sauces and salads. I have tasted this middle Eastern delicacy in many forms with different side dishes. This one with yogurt sauce I tried in Abudhabi and this became a all time favorite to us. So I wanted to share this with you all..

So let's check the recipe......
Falafel recipe adopted from here
INGREDIENTS:---
Dried chick peas --- 1 cup
Onion ---- 1 cup chopped
Fresh coriander leaves --- 3 tab sp
Rec chilli flakes --- 1 tea sp
Garlic cloves --- 4
Flour --- 4 tab sp
Oil for deep frying
Salt --- 1 tea sp
Cumin seeds --- 1 tea sp
Baking powder --- 1/4 tea sp
METHOD:--
1. Soak dried chick peas in enough water for over night.
2. Drain the water from soaked chick peas, place them in a blender with salt, coriander leaves, red chilli flakes, cumin, garlic, and blend it till turn in to a coarse paste.
3. Then add baking powder, flour and pulse to make small ball, if you feel can add some more flour or bread crumbs to make non sticky dough.
4. Now keep this chick pea dough in a bowl cover with cling wrap and leave it in the fridge for few hours.
5. Heat oil in a deep frying pan. Now make small balls about the size of a walnut.
6. Drop this falafel balls in to hot oil and fry till golden brown. you can fry six balls at a time.
7. Remove from oil and place them on a paper towel..
Serve hot with yogurt sauce...
FOR YOGURT SAUCE:--
Hung yogurt ---- 1/2 cup (you can use Greek yogurt)
Coriander leaves --- 1 tab sp
Mint leaves -- 10 leaves
Green chilli ---- 2
Garlic --- 1 clove
Salt to taste
Blend all the ingredients in a blender till smooth, chill and serve...

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Sep 1, 2015

Creamy Tomato Soup With Cheese And Chilli Toast

To day we are going to start another edition of Mega Blogging Marathon.Every month we do a regular Blogging Marathon with three days a week and four weeks of the month with different themes. Two months that is April and September we do a full month Marathon with different themes or with a single theme in a Alphabetical order. This all September month we are going to serve you all with a buffet. For the first week we are going to cook a combo meal from different countries. I am going to do this in a order like start with a starter like soup and a starter and going to end up with a dessert combo.
In that order today I am going to post a soup with a toast. Creamy tomato soup with cheese and chilli toast a classic combo right.

So let's check the recipe for creamy tomato soup will post cheese and chilli toast recipe soon.....
INGREDIENTS:---

Tomatoes --- 5
Celery --- 2 inch stalk
Onion – 1 medium
Sugar – 1 tea sp
Butter – 1 tab sp
Bay leaf --- 1
Peppercorns --- 6
Salt to tast

Cream --- 1/3 cup
Pepper powder --- 1/2 tea sp
1. Wash and chop celery and onion and wash.

2. In a pot heat water, bring to a full boil, give a slit on the top of the tomatoes and drop in to boiling water and boil for five minutes.

3. With in five minutes you can see the tomato skin getting separated from tomato now switch off the heat.

4. Remove the tomatoes from hot water and leave a side to cool. After few minutes you can peal the skin from tomatoes, chop boiled tomatoes and set a side.

5. Heat butter in a pan add bay leaf, pepper corns then add chopped onion,celery and fry for few min.

6. Then add tomatoes fry for 2min. then add 2 cups of water bring to a full boil now cover with a lid and bring to a full boil.

7.Remove from fire and strain through a strainer to remove the water and keep this water a side .
8. Discard bay leaf and let it cool and blend in a blender to get a puree and again pass through a strainer to get a smooth puree.
9. Now add the strained pure to reserved water and adjust the consistency with adding more water for your need
10. Now bring it back to heat add salt, sugar and pepper powder(according to your taste) mix and bring to a full boil and let it simmer for a couple of minutes.

11. Add cream to the soup and give a good stir switch off the heat.

Serve hot with cheese and chilli toast......

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Nov 24, 2014

Lebanese Macarouns

Lebanese Macarouns or Macaroons both are same but a little difference in spelling. Those have nothing to do with French Macarons just the name sounds like that. Lebanese Macarouns are made with flour, fine semolina and aniseed powder. When you bite them can feel a mixed flavor of ani seed powder, rose and orange blossom water. Not only in Lebanese cuisine these macarouns you can find in some other Middle eastern countries cuisine also.
But surprisingly this recipe is very much resemble to our Gavvalu recipe in Andhra Cuisine. Only thing we use cardamom powder to give flavor and make them in a small size, making process is almost same. This recipe I wanted to make for International BM, couldn't make it. So I wanted to post this for this month BM under 44 th Mega Marathon Bookmarks
Let's check the recipe..
INGREDIENTS:--
Flour (maida) --- 1 and half cups
Semolina --- 1 cup (I used chiroti rava)
Sugar ---- 1/2 cup
Aniseed powder --- 1 tab sp
Mahlab --- 1/4 (I used badaam powder)
Baking powder --- 1/2 tea sp
Sunflower oil ---- 1/3 cup
Water --- 1/2 cup
Salt a pinch
Oil for deep frying

FOR SUGAR SYRUP:--
Sugar --- 2 and half cups
Water --- 1and half cups
Lemon juice -- 1 tea sp
Rose water --- 1 tea sp
Orange blossom water --- 1 tea sp
METOD:--
1. In a large bowl mix all ingredients except water. Add little by little water and make a firm water. Leave this dough for at least one hour.
2. For sugar syrup add sugar and water in a sauce pan bring to a full boil in a medium heat till sugar dissolves.
3. Add lemon juice and cook syrup becomes thick (like badush syrup), then add orange blossom water, remove from heat and set a side.

4. To make Maakrouns take walnut size ball roll each ball in to a finger like shape.
5. Press each on cheese grater to give a pattern on the dough and roll it down with your finger, keep the dough rolled with out sealing the edges.
6. Deep fry the maakroun in hot oil till golden.
7. Remove from oil drain well and drop them in the syrup leave it at least for one minute then remove from the syrup.
Serve warm with tea or coffee...
Notes:--
1. Mahlab is an aromatic spice powder what we find in Middle eastern ciusine that is made with a type of cherry seed and some spices. I didn't find that in India so I replaced it with Almond powder.
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Sep 24, 2014

Varenyky From Ukraine For U

Today my recipe is from Ukraine, Ukraine is an Eastern European country which is in Russia before. It has east and north east borders with Russia. So culture and cuisine is much more influenced by Russia. Ukrainian cuisine has it's own and rich history. Ukrainian cuisine contain lot's of meat recipes and a less variety of vegetables. In vegetables they use beetroot potato and cabbage a lot, they use both fresh and pickled vegetables

Varenyky is a traditional Ukrainian recipe which is a dumpling stuffed with mashed potatoes, mushrooms, cabbage, cheese or meat some times hard boiled eggs too. This is a savory version. They make this dumpling sweet version too with the filling of fruits, jams and serve with sugar dusted or with cream. same time savory version is served with sour cream

So let's check the recipe...

Recipe source from HERE

INGREDIENTS:--

All purpose flour --- 1 ans half cups

Cold water ---- 1/4 cup

Salt a big pinch

FOR FILLING:--

Potato ---- 1 big

Mushrooms --- 8 chopped

Onion --- 1 small chopped

Salt and pepper to taste

Oil

Butter

METHOD:--

1.Boil potatoes peel and set a side.

2. Add water and salt to flour and mix well to make a soft dough, knead well cover and set a side for 20 minutes.

3. Heat a 1/2 tea sp oil in a pan add onions ad saute toll they change the color.

4. Add chopped mushrooms to the onions and fry till moisture from the mushrooms evaporate

5. Then add salt, pepper, mix well and switch off the heat.

6. Now chop boiled potatoes inn to very small pieces and add them to mushroom mixture combine well.

7. Now divide the dough in to equal portions and roll them in to very thin sheets

8. Cut the sheet with a cookie cutter or with a glass in to small circles.

9. Place a 1/2 tea sp of potato mushroom filling in the center.

10 Fold the circle in to half to make half moon shape, seal the edges. set a side

11. Boil water in a big pan, bring to full boil then add the potato and mushroom stuffed dumplings slowly in to the boiling water.

12. First dumpling will go under the water with in two minutes they will come up after that cook them for five more minutes.

13 Remove from hot water and drain all the water, grease the dumpling with butter so that the won't stick together.

Serve hot with sour cream.

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Sep 23, 2014

Thai Yellow Curry For T

T for Thai cuisine,Thai cuisine is one of the most popular cuisine all over the world. Thai cuisine is mainly divided in to regional cuisines, corresponding to the four main regions. Thai culinary traditions and cuisine are very much influenced by regional and neighbor's. Thai meals typically consist of rice as main dish with many side dishes. Thai curry is one of those side dishes, but these curry are in two different way one like a stew which contain coconut milk and cream with meat or vegetables. this type of curries are popular in central and west Thailand. the other one is dry means stir fries. These Thai curries are much different from Indian curries. Thai curries include lemongrass and lime leaves and shrimp paste which we don't use in Indian curries.
to day my recipe is one of those curries which is well known as Thai Yellow Curry. There are many variations for this yellow curry. this is most popular in west and south regions specially Muslim cuisine. In southern Thailand this dish is known as Kaeng som means sour curry. this recipe contains tamarind, fish and vegetables. The other yellow curry contains coconut milk and coconut cream. But this Yellow curry is much popular out side Thailand other then in the country.
Thai Yellow curry is normally served with steamed rice or round rice noodles.
Let's check the recipe....
Recipe source from Here
INGREDIENTS:---
Carrots --- 2 medium cut in to small cubes
Baby corn ---- 10 cut in to small cubes
Button mushrooms --- 8 cut in to four
Capsicum green -- 1 small cut in to cubes
Capsicum red --- 1/2 cut in to cubes
Thai basil --- 1 tab sp chopped
Sugar --- 1/2 tea sp
Soy sauce --- 1 tea sp
Coconut milk --- 1 cup thin milk
Coconut milk --- 1/2 cup Thick milk or you can use coconut cream
Oil --- 2 tab sp
Salt to taste
FOR YELLOW CURRY PASTE:--
Shallots -- 3 chopped
Coriander seeds --- 2 tea sp
Cumin seeds --- 2 tea sp
Black pepper --- 1/4 tea sp
turmeric powder --- 1 tea sp
Fresh Thai red chillies --- 2 (I used bird eyes chillies)
Galangal or ginger --- 1/2 inch piece
Garlic cloves --- 3 cloves
Kaffir lime leaves --- 2 medium (I didn't fined them so I used 1/2 tea sp of lemon zest
Lemon grass --- 1 stalk
METHOD:--
1. Take all ingredients for curry paste in to a blender jar make a smooth paste with a little bit of water and set a side.
2. Heat oil in a pan add curry paste saute for three minutes then add thin coconut milk cook for two minutes.
3. After two minutes add all chopped vegetables, salt, sugar give a good stir and add 2 cups of water or vegetable stock cover and cook till vegetables are cooked and tender.
4. Now add coconut cream or thick coconut milk and soy sauce cover and cook for another five minutes.
5. Finely add chopped basil leaves, cook for one more minute and switch off the heat.
Serve hot with jasmine rice.
Note :- Other then this vegetables you can use Thai eggplants, toffu and fruits like pineapple....
2. If you don't find galangal can use ginger
3. Instead of kaffir lime leaves can use lemon zest but can not replace lemon grass

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Sep 22, 2014

Cashew Curry With Yellow Rice From Sri Lanka For S

Sri Lanka this is the country of my choice for Letter S. Sri Lanka is well known as Ceylon before 1972. I remember that there is a program on Radio called Binaka Geetmala in my childhood.This was a very popular show on Ceylon radio which used to broadcast weekly on 3 PM. Which is a show of hit Hindi songs and after this program was shifted to Vividbharati, All India radio that was another story. But first name is Simhala desam or singala desam after British people entered in to the county they changed it to Ceylon then it was changed to Sri Lanka.

This Democratic Socialist Republic country is a beautiful country with it's landscapes and beaches. This country is one of the Buddhist country. Sri Lankan cuisine is very much influenced by South Indian cuisine specially Kerala cuisine because of it's geographic and agricultural features. Rice is a staple food with curries whether it is a curry with sea food are with vegetables. Coconut milk and coconut is found in all most all Sri lankan dishes. To day my both recipes are based with coconut from Sri Lankan cuisine.

Let's check the recipes..

Recipe source from Peter Kuruvita for Cashew curry

INGREDIENTS:-----

Cashew nuts ---- 250 gms

Ghee --- 2 tab sp

Onion ---- 1 big chopped

Green chillies --- 2 chopped

Curry leaves --- 1 spring

Cumin powder ---- 1/2 tea sp

Turmeric powder --- 1/2 tea sp

chilli powder --- 1 tea sp

Cinnamon stick --- 1 inch piece

Coconut milk --- 300 ml (this is second extract of coconut milk)

Coconut cream --- 150 ml (this is first extract of coconut milk)

A pinch of roasted curry powder for garnishing (optional for this you can use roasted cumin seed powder also.)

METHOD:---

1. Soak cashew nuts in water for 1 hour.

2. Heat ghee in a pan add onions, curry leaves chopped green chillis stir well.

3. let the onions change the color a little bit then add cumin, turmeric,chilli powder and cinnamon stick.

4. Stir on a medium heat for a while.

5. Drain water from cashew nuts and add them and stir to combine.

6. Add coconut milk and coo on a medium heat till the gravy becomes thick and reduced.

7. Add coconut cream bring to a full boil switch off the heat and add salt to taste, mix well.

Serve top with roasted cumin powder or roasted curry powder.

Serve hot with Sri Lankan Yellow rice..

Sri Lankan Yellow Rice Recipe..

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Kaha Bath Sri Lankan Yellow Rice For S

Sri Lankan cuisine is base on two main ingredients one is coconut and the other one is Rice. rice is a staple food for Sri Lankan's, They use rice in many ways from break fast to dinner. Rice and curry is most important in their meal. Plain rice served with many curries and side dishes. Other then plain rice they make some flavored rice like Kiri bath(Milk rice), Kaha bath (yellow rice ). My today's recipe is Sri Lankan Kaha Bath (Sri Lankan Yellow Rice.)

INGREDIENTS:---

Rice ---- 2 cups

Turmeric powder --- 1/4 tea sp

Cloves --- 2

Cardamom ---- 2

Cinnamon stick --- 1 stick

Onion --- 1 small chopped

Garlic --- 1 clove chopped

Ginger ---- 1 tea sp chopped

Butter --- 1 tab sp

Salt to taste.

Recipe adopted from HERE

METHOD:--

1. Wash rice and add 2 cups water and start cooking in a pan, bring to a full boil and reduce the heat and let it cook in a slow heat.

2. In the mean while heat butter in a other pan add cloves, cardamom, cinnamon and hopped onion, chopped garlic and ginger fry for a while.

3. Now add turmeric powder mix well and add this seasoning to rice.

4. Add salt to taste mix well cover and cook till done.

Remove from heat and serve hot with Cashew curry.

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Sep 20, 2014

Piroshki from Russia for R

Today's my recipe is from one of the largest country in the world. Russian cuisine is a collection of different regional cooking traditions. Russian cuisine is depend on peasant food of the rural population, with a combination of poultry, mushrooms, fish, berries and honey. They use a lot of millet's, wheat, barley, rye, rye bread is most popular one. Slowly they started using fresh vegetables, green vegetables. Russians make a huge variety of hot and cold soups and salads. Russian salads are very much popular all over the world. Meat dishes will take first place in the main course, and also include root vegetables, pickled vegetables. There are many types of stuffed recipes in Russian cuisine like Piroshki.
Piroshki is a small stuffed bread which is normally shallow fried or deep fried. These are stuffed with minced meat and onions or rice and boiled eggs or fish and fried onions,also a vegetarian version is with mashed boiled potato with cheese, dill and green onion or with sauteed cabbage or mushrooms.
So let's check the recipe...
INGREDIENTS:--

All purpose flour ---- 4 cups

Yeast --- 1 packet active dry yeast

Sugar ---- 2 tab sp

Warm water -- 1/4 cup

Milk --- 1 cup

Eggs --- 3 (I used 3 tea sp of egg replacer )

Salt --- 1 tea sp

Oil -- 1/2 cup

METHOD:---

1. Dissolve yeast and sugar in 1/4 cup warn water keep it in a warm place till frothy, it took 15 minutes for me.

2. In a pan heat milk till warm add egg,(egg replacer), oil, remaining sugar,and salt whisk well and remove from heat.

3. In a big mixing bowl take half flour add egg and milk mixture, yeast mixture mix well and add remaining flour little by little and knead well to make a soft dough that should not be sticky if need add little more flour to make a non sticky dough.

4. Cover the dough bowl with a clean cloth, keep it in a warm place till rise in to double.

FOR FILLING:--

Potatoes --- 1/2 kg

Cabbage --- 1 cup chopped

Onion --- 1 medium chopped

Caraway seed -- 2 tab sp

Paprika --- 1 tab sp

Salt and pepper to taste

Feta cheese --- 1 cup crumbles

I have feta cheese with me so I used it you can use any other cheese like farmers cheese or mozzarella if you like. using cheese for filling will make lot's of difference in the taste.

Boil potatoes, peel and mash well and set a side.

Heat 1 tea sp oil in a pan add chopped onion and saute for a while then add chopped cabbage, mashed potato, caraway seeds, paprika, salt and pepper mix well and remove from heat, add cheese mix well to combine every thing.

Now filling is ready.

NOW LET'S MAKE THE PIROSHKI:--

1. Take out the dough from bowl and divide in to golf ball size portions.

2. Roll each ball in to 4 inch disk's and place the filling in the middle.

3. Close in to half to enclose, pinch the edges together to seal the filling.

4. Now deep fry piroshki in hot oil till golden or you can bake them in a ore heated oven at 200 degree C for 20 minutes or till golden.

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Sep 19, 2014

Balaleet From Qatar For Q

Again like O for Q also there is only one country which the name start with Q. Q for Qatari cuisine is also Influenced by many Asian and African country's. Qatar is located in desert so the number of ingredients locally available is very limited. But now they are growing many vegetables in farms. The most important influence on Qatar cuisine is Arab cuisine so. In the modern age foods from abroad have been introduced to Qatar.But the traditional recipes still have remain the same. Today my recipe is from traditional Qatari cuisine, Traditional Qatari Break fast Balaleet.

Let's check the recipe..

Recipe source from HERE

INGREDIENTS:--

Vermicelli -- 1/2 cup

Sugar --- 2 tab sp

Cinnamon --- 2 tea sp

Ginger --- 1 tea sp

Salt a pinch

Butter --- 1 tab sp

Egg ---- 1

Oil -- 1 tea sp

METHOD:---

1. Heat water in pan bring to full boil add oil and vermicelli mix well and cook till vermicelli become soft.

2. Switch off the heat and drain the water, place vermicelli again in the pan, switch on the heat.

3. Immediately add sugar, cinnamon, ginger and toss well.

4. Spread the vermicelli mixture evenly cover with a lid and reduce the heat to very low and cook for 10 minutes so the that the vermicelli on the bottom will turn crisp.

5. Take out the vermicelli from pan in to a plate.

6. Now make a one egg omelette and place the omelette on top of the vermicelli ans serve.

Serve with a cup of coffee.

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Sep 18, 2014

Zupa Grzybowa Polish Mushroom Soup for P

We have already finished cooking from 15 country's to day is the 16th country and that is with P. for P my choice is Poland. Polish cuisine is highly influenced by Central European cuisines. Poland has a number of regional cuisines and also they use a large variety of vegetables along with meat and cheese. Specially they use a wide variety of mushrooms and they have a huge number of soups this one is among them. Polish Mushroom Soup so let's check the recipe..

Recipe adopted from HERE

INGREDIENTS:---

Button mushrooms --- 1 and half cup chopped

Dried mushrooms --- 1/2 cup chopped

Sour cream ---- 1/2 cup

Onion --- 1 medium chopped

Vegetable stock ---- 4 cups

Flour ---- 2 tab sp

Salt to taste

Pepper powder --- 1 tea sp

Oil --- 1 tab sp

Fresh dill for garnishing

METHOD:---

1. Heat oil in a pan add onion and mushroom saute slowly till tender.

2. Add flour cook on a low heat stirring continuously.

3. Add stock and dried mushrooms then bring to a full boil reduce the heat to low and cook for 10 minutes.

4. Take a little amount of hot soup in to a small bowl add little by little sour cream stir well then add little more sour cream do this till you finish the whole sour cream( this will keep the sour cream from clumping).

5. Pour this sour cream mixture back in to the rest of the soup add salt and pepper to taste mix well.

Serve top with a dollop of sour cream.

Note:- I chopped my mushrooms finely because of that we can't see them on top. If you like can cut mushrooms in to big pieces.

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Sep 17, 2014

Khabeesa From Oman

To day we have to cook a recipe from a country which name start with O. Other then Oman there is no other county that name start with O. So we have to choose a recipe from Omani cuisine to day. Like all other Middle East country's Omani cuisine also is a mixture of many other Asian cuisines. Rice is the staple food also they make different varieties of breads. Meat takes an impotent part in the cuisine apart fro meat dishes they also make delicious vegetable dishes also. They have a very less traditional breakfast dishes from those this Khabeesa is one popular dish. Khabeesa is a wheat semolina porridge a very healthy and delicious breakfast so let's check the recipe.

Recipe source from HERE

INGREDIENTS:--

Fine wheat semolina(farina) --- 3/4 cup

Sugar ---- 1/3 cup

Butter ---- 2 tabsp

Milk --- 5 cups

Rose water --- 2 tab sp

Cardamom powder --- 1 tea sp

Saffron tread -- a pinch

METHOD:---

1. In a sauce pan heat butter and add semolina, give a good stir.

2. Add all other ingredients mix well and let it cook on a low heat stirring occasionally till done.

Means semolina should become soft this should look like a porridge.

Remove from heat ans let it sit for few minutes then serve

Serve warm top with more butter and a cup of Omani coffee.

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Sep 16, 2014

Oliebolen Dutch Fried Doughnut From Netherlands

Oliebolen interesting name isn't it? Oliebolen is a Dutch doughnut kind of pastry which is a deep fried pastry. This deep fried pastry is filled with raisins, dried currents and peeled and chopped apple and served with powder sugar on top. This a traditional dutch pastry well known as Oliebolen in Netherlands.these deep fried doughnut are specially eaten on New Year's Eve

Netherlands cuisine is well known as Dutch cuisine. For today we have to post a recipe for alphabet N. My choice for N is Netherlands, this cuisine is developed by dutch people. Dutch cuisine consists of the cooking traditions and practices from the Netherlands cuisine. Traditional dutch cuisine is simple and straightforward with lots of vegetables, specially potatoes. Potatoes are eaten with every meal if they are simply boiled or mashed potatoes. Holidays are celebrate with special food and this doughnut recipe is a holiday food recipe but now it is available every day. So lets check the traditional recipe from Netherland.

INGREDIENTS:---

All purpose flour --- 2 1/4 cups

Warm milk ---- 1 cup

Salt --- 1 and half tea sp

Egg ---- 1

Dried currants --- 3/4 cup

Raisins ---- 3/4 cup

Apple --- 1 peeled and chopped

Oil for deep frying

Confectioners sugar ---- 1 cup

METHOD:--

1. Add yeast to warm milk mix well and let it stand for 10 minutes.

2. Take flour and salt in to a big bowl stir well.

3. Add egg, yeast to flour and make a smooth batter

4. Stir in the currants, raisins, chopped apple mix well once cover and leave it in a warm place for one hour.

5. Heat oil in a deep frying pan.

6. Take the batter with a spoon to give the doughnuts a scoop shape and slowly drop the batter in to the hot oil .

7. Fry this doughnuts till golden brown, remove from oil and drain on a kitchen towel .

8. Dust with confectioners sugar and serve hot.

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Sep 15, 2014

Quesadilla From Mexico For M

We have started another week of our trip to around the world in 30 days. Today we reached Mexico for letter M. I wanted to post a Moroccan recipe for today but most of the recipes I have posted last two weeks are from Asian and African cuisines. I wanted to change so that my choice for M is Mexican cuisine.

Mexican cuisine is one of the most popular and authentic cuisine. Basic Mexican cuisine remain it's staples native foods like corn, beans, chilli peppers. Later Europeans introduce a large number of meats, dairy products, herbs and spices. But still the techniques and traditions of Mexican cuisine didn't change. Like Mexican cuisine has been considered to be very spicy, and ingredients what they use are specially Mexican. There are many wonderful dishes dishes in this cuisine Like tacos, burritos, fajitas, and many more like this.

Today I am going to post a delicious recipe from Mexican cuisine that is Quesadilla.

Quesadilla is a Mexican street food which contain a tortilla whether it is a corn or wheat tortilla filled with a savory mixture. The mixture for the quesadilla contain cheese, vegetables and meat and fold in to half moon shape and toasted. This quesadillas are normally served with guacamole, chopped onion, tomato or with salsa

So let's check the recipe...

recipe adopted from HERE

INGREDIENTS:---

Spring onions --- 5 Finely chopped

Tomatoes --- 1 big diced

Green bell pepper --- 1 medium diced

Red bell pepper ---- 1/2 diced

Mushroom ---- 200 gms diced

Corn fresh or frozen --- 1 and half cup

Garlic ---- 5 cloves finely chopped

Red chilli flakes --- 1 tea sp

Jalapeno pepper --- 1 chopped or pickled pepper 5 to 6 pieces chopped

Salt to taste

Oil -- 1 tab sp

Tortillas --- 4

Mild Cheddar cheese ---- 1 and half cup grated

Olive oil for roasting --- 1 tab sp

METHOD:---

1. Heat oil in a pan add chopped garlic, onion (white part) and saute for a while and add mushroom, fry for 5 minutes.

2. Now add bell peppers and cook for 3 more minutes

3. Add tomato, corn, jalapeno pepper, red chilli flakes, salt to taste stir well and cook till vegetables are half way cooked.

4. Add spring onion green part mix well and remove from fire and set a side.

Now the quesadilla filling is ready.

5. Now heat a pan(flat pan/ dosa pan) roast the tortilla one side till brown.

6. Remove from pan and sprinkle some cheese on the roasted side half of the tortilla and place the vegetable mixture on top of cheese.

7. Now fold the quesadilla in to half to make a semi circle.

8. Sprinkle a little bit olive oil on the pan and place the quesadilla and roast on a medium heat till it turn in to nice golden color.

9. Flip the other side and fry till golden remove from the pan and cut in to triangle

Serve with Guacamole or tomato salsa.

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