Kadaifi Dolmasi - Turkish Nut Stuffed Vermicelli Balls

Kadaifi Dolmasi - Turkish Nut Stuffed Vermicelli Balls

This Kadaifi or Nut Stuffed Vermicelli Balls are next hot favourite sweets after Baklava. This recipe might seem bit tough to prepare, but once you get used to making the balls you would enjoy the taste of this wonderful sweet and surprise your family and friends. I first tasted this sweet at a Turkish sweet shop in New York and then, back in India went to a Turkish Chef for one of the well known star hotel to learn this wonderful sweet. Believe me, it is worth the effort. So go ahead and prepare it for your family.

Preparation Time :  30 minutes
Baking Time         :  15 - 20 minutes
Standing Time     :   3 - 5 hours
Difficulty              :   Medium
Serves                  :   6 - 8

Ingredients :

• 450 grams Kadaifi (or fine Vermicelli Noodles) 
• 150 grams Butter
• 1 cup Walnuts/Pecans, in chunks

 
For the Syrup:

• 2 1/2 - 3 cups Sugar
• 1 teaspoon Lemon Juice
• 3 cups Water

Method :

  1) Heat a pot over medium high flame and mix sugar and water in a pot.

  2) Bring it to boil and keep the syrup boiling for about 5 minutes. Stir in lemon juice and let it cool.

  3) Melt butter and drizzle all over the Kadaifi or Vermicelli Noodles. Using your hands,try to mix the butter with kadaifi evenly. If the kadaifi pieces are too long, break them into smaller pieces with your hands.

  4) After tossing the Kadaifi or Vermicelli Noodles, take a small coffee cup and fill half of it with kadaifi and make a hole in the middle.

  5) Place about 1 teaspoon walnuts/pecans inside and fill the rest of the cup with more kadaifi.

  6) Gently press on top of the cup.

  7) Grease an oven tray and flip the cup upside down on the tray. Make sure to press on top of the kadaifi before flipping, otherwise the shape will not come out well. Use the same procedure for all the kadaifi left.

Note :  You can also shape them in Cylinders, as I have done, But they need a little practise. So I suggest using cup for shaping Kadaifi. Later you can shape them as you want.

  8) Pre heat oven to 350 degree F (180 degree C).

  9) Bake it at 350 degree F (180 degree C) oven until they get light brown.

 10) Take it out of the oven and immediately pour the cold syrup over the hot stuffed kadaifi.

 11) Let it absorb the syrup for at least 3-5 hours.

  12) serve warm or at room temperature.

Hawaiian Corn Chowder

Hawaiian Corn Chowder

 

This Corn Chowder is very modern, if you consider the history of Hawaiian Cuisine. This dish shows an absolute influence of Mainland United States more than the traditional Hawaiian style of cooking. But just because of that fact we could not ignore this fantastic chowder. The flavour of freshly hulled Sweet corn and hearty Chicken broth, gives it a taste, compared to none other. This Chowder accompanied with some Garlic Bread can become a complete dinner on the nights when you are too tired to cook an elaborate meal.

 

Preparation Time :  5 minutes

Cooking Time      : 20 minutes

Difficulty              : Very Easy

Serves                  :  4

 

Ingredients :

250 mils Chicken Stock (better if you can make fresh, or use stock cubes) 

4 Potatoes, peeled and diced

2 Onions, diced

1 cup diced Celery

1-1/2 cups Light Cream

Salt to taste 

Pepper to taste

1/2 cup chopped Parsley or use 2 tablespoon of dried Parsley

1 tablespoon fresh Dill (or 1/2 tablespoon dried dill weed)

2 cups chopped Portuguese Sausage (or any spicy sausage if not available)

2 cans Creamed Corn or Freshly hulled American Sweet Corn, par boiled

 

Method :

 1) Heat a large stock pot over medium high flame.

 

 2) Combine chicken stock, potatoes, onion and celery. Add to the pot and bring to boil.

  3) Add the herbs, sausages, corn, salt and pepper.

 

  4) Cover the pot and simmer until potatoes are just tender.

  5) Take the pot off the heat and slowly add the cream and mix well.

 

  6) Put the pan back on simmering heat and cook until heated through.

 

  7) Check the seasonings and adjust if required.

 

  8) Serve the Chowder hot in individual bowls with slices of Garlic bread. You can also add chopped fresh Parsley on the top just before serving.

Tibetan Lentil Soup

Tibetan Lentil Soup

I had this wonderfully refreshing and hearty soup for the first time I visited His Holiness Dalai Lama's abode in Dharamshala, India. This soup, as I learnt from the local Tibetans, is one of their staple diet. This warm soup has a wonderful warming effect on the cold winter months. I love this soup because it is easy to make and gives a satisfaction unknown. You can try it out any time and enjoy it with the family. This is also an absolute healthy option for growing children.

Preparation Time :  20 minutes (Boiling the lentils)
Cooking Time      :  20 minutes
Difficulty              :  Very Easy
Serves                  :  6

Ingredients :

1 1/2 cups dried Lentils, rinsed

6 cups Water

1 tablespoon Vegetable Oil

1 1/2 cups Onions, chopped

2 cloves Garlic, minced

1 fresh Chili Pepper

1 Carrot, peeled and diced

1 Potato, diced

2 teaspoons Ground Coriander

3 cups un-drained canned Tomatoes or 500 grams of Tomatoes, blanched, chopped, with the seeds and pulp. 

1 tablespoon fresh Cilantro/Coriander leaves, chopped

1 1/2 teaspoons Salt

2 teaspoons Cumin

 

Method :

  1) Wash and Drain the lentils well.

 

  2) In a big soup pot bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes.

 

  3) Meanwhile, heat a pan over medium high heat and add oil.

 

  4) Add and saute the onions, garlic and chili for 5 minutes. Till the onions get lightly browned.

 

  5) Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.

 

  6) Remove from the heat and set aside.

 

  7) When lentils are tender, coarsely chop the tomatoes right in the can(or in case of blanched tomatoes, chop and add them) and stir them into the soup pot.

 

  8) Add the chopped cilantro, salt, and sauteed vegetables.

 

  9) Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.

 

10) Check the seasonings and adjust if required.

 

11) Serve the hot soup in individual bowls with a dollop of Butter or with a sprinkle of fresh chopped cilantro/coriander leaves.

 

Sheer Khurma

Sheer Khurma

Just one more day and then Bakri Eid will be celebrated all over the World. I take this opportunity to wish my friends Eid Mubarak. Well, what is a celebration without something sweet and what is Eid without Sheer Khurma. This is a dish cooked in every house in Pakistan, Bangladesh and also in Muslim households of India. I have an affinity for this sweet, it is rich but not too much, moreover it is easy to make and barely takes time to prepare. So let's celebrate Eid with Sheer Khurma and pray for Peace worldwide.

Preparation Time : 10 minutes
Cooking Time      :  45 minutes
Difficulty              :  Very Easy
Serves                  :  4 - 6

Ingredients : 

1 litre Pure Milk

1 cup or as per taste Sugar

250 grams Vermicelli/Semiyan/Sevaiyyan

250 grams Pure Ghee/Clarified Butter (or just enough for frying the vermicelli into light golden brown)

3 pods Cardamom (green)

Dry Fruits such as Almonds (badam), Cashew nuts (kaju), Raisins (kish mish), Watermelon Seeds (tarbooz ke beenj), Musk Melon Seeds (kharbuze ke beenj), Charoli (chironji), Pistachios (pista), etc. Use what you like and as much as you want to for the final dressing.

Dates, Dry or Raw, for dressing.

 

Method :

 1) Break the vermicelli/semiya into manageable size.

 2) Fry this vermicelli or semiya in a thick bottomed dish in ghee on medium-low flame. The colour of the vermicelli should be light golden brown and even. Keep it aside.

 3) Bring milk to boil and stir continuously to reduce the quantity. This will take about 30 minutes.

 4) Add sugar, powdered cardamom and stir.

 5) Add the vermicelli/semiya to the milk and stir for few minutes till it is soft and cooked. Do not overcook. This will take 6-8 minutes

 6) Before serving, top it with the nuts, raisins, dates and maybe a speck of ghee

 7) Serve this as you like – hot, warm, room temp or chilled. Since it has ghee, it is better to avoid the colder version.

Pumpkin Cheesecake

Pumpkin Cheesecake

Halloween is here... Our famous Durga Puja is just finished. It's time for something sweet. Pumpkin is the vegetable/fruit of the season, full of anti-oxidants, and sweet... But it is difficult to feed the small ones all the veggies and fruits. So here is one good option, make something sweet and when it comes to cheesecake, I see no difference how my sons and their father behaves. So go ahead bake some pumpkin cheesecake for the guests as well and surprise them.

Preparation Time  : 30 minutes
Baking Time          : 55 minutes
Cooling Time        :  at least 4 hours
Difficulty               :  Easy
Serves                   :  6 - 8

Ingredients :

1 1/2 cups crushed Gingersnap Cookies

1/2 cup finely chopped Pecans

1/3 cup Butter, melted

2 packages Cream Cheese, softened

3/4 cup White Sugar, divided

1 teaspoon Vanilla Extract

3 Eggs

1 cup Canned Pumpkin

3/4 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

 

Method :

  1) Preheat oven to 350 degrees F (175 degrees C).

 

  2) In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter.

 

  3) Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan.

 

  4) Bake crust 10 minutes in the preheated oven. Set aside to cool.

 

  5) In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth.

 

  6) Mix in eggs one at a time, blending well after each.

 

  7) Set aside 1 cup of the mixture.

 

  8) Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

 

  9) Spread the pumpkin flavoured batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

 

 10) Bake 55 minutes in the preheated oven, or until filling is set.

 

 11) Run a knife around the edge of the pan. Allow to cool before removing pan rim.

 

 12) Chill for at least 4 hours before serving. You can serve as it is or with a dollop of cream on the top, or even sprinkle some chopped nuts.

 

 

Salade Niçoise

Salade Niçoise

Light, refreshing and famous the world over, Salade Niçoise (nee-SWAHZ) , from the city of Nice in southern France, puts fresh garden produce and fine Mediterranean ingredients to excellent use. You can even turn a Salade Niçoise into a portable meal, using it as a filling for a sandwich called Pan Bagnat. As any citizen of Nice will tell you, classic salade Niçoise does not contain cooked vegetables. However, versions served outside of France very often contain cooked green beans and boiled potatoes. I followed the actual recipe, You can omit anchovies if you don't like it or add boiled beans and potatoes instead. It tastes wonderful either way.

Preparation Time : 10 minutes
Mixing Time         : 10 minutes
Difficulty              :  Very Easy
Serves                  :   4

Ingredients :

Vinaigrette :

3 tablespoons Red Wine Vinegar

2 teaspoons Dijon mustard

2 Scallions/ Green Onions, minced

1/2 cup Olive oil

Salt to season

Pepper to taste 

Salad :

• 4 Tomatoes, cut into wedges, seeds removed
• 1 Green or Red Pepper, seeds removed, cut into strips
• 2 big handfuls Salad greens (use as per your choice)
• 12 Basil leaves
• 2 cans Tuna, drained
• 3 Eggs, hard-cooked, peeled, cut into quarters 
• 1/2 cup Black Olives, pitted
• 12 Anchovy fillets, rinsed

Salade Niçoise

Method :

  1 ) In a large bowl, whisk together the red wine vinegar, mustard and minced scallion.

 

  2)  Still whisking, slowly drizzle in the olive oil to form an emulsion. Season to taste with salt and pepper.

 

  3) Add the tomatoes, sliced pepper, salad greens and basil leaves to the bowl with the vinaigrette and toss well.

 

  4) Portion the greens out onto individual plates and garnish each portion neatly with some of the tuna, eggs, olives and anchovy fillets.

 
Salade Niçoise Variations :
   
 Additions : Chopped artichoke hearts, peeled fava beans, chopped celery hearts and peeled, seeded and sliced cucumber are common additions to salade Niçoise. Though not traditional, boiled, peeled potatoes and cooked green beans are very co
common in Salade Niçoise made outside of southern France. 
 

Egyptian Fried Cauliflowers - Dukkah

Egyptian Fried Cauliflowers - Dukkah

Every time I encounter a dish which is so similar in favour and cooking style to a dish from another distant land, I remember my Grandmother's saying "All human race is one at heart and it's only language and politics that separate us by putting up boundaries". She was so true. The Egyptian Fried Cauliflower is so similar to the Indian cuisine that I almost felt I was at home, enjoying my mom's cooking. This dish is every quick and easy to prepare and equally tasty. You can serve this as a starter or even as a side dish for any main course.

Preparation Time  : 10 minutes
Cooking Time       :  20 minutes
Difficulty               :  Very Easy
Serves                   :   4 - 6

Ingredients :

2 teaspoons ground Cumin (for boiling)

1 head Cauliflower, cut into florets

1 cup all-purpose Flour

1 Egg

2 cloves Garlic

1 teaspoon ground Cumin

1 tablespoon Tomato Paste

Salt to taste

1/4 cup Milk, or as needed

2 cups Vegetable Oil for frying, or as needed

 

Method :

  1) Fill a large pot with lightly salted water and bring to a rolling boil, add 2 teaspoons cumin to boiling water.

 

  2) Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes.

 

  3) Remove with a slotted spoon and cool on a plate.

 

  4) Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth, thin with milk as needed.

 

  5) Heat oil in a deep skillet to about 350 degrees F (175 degrees C).

 

 
6) Dip cauliflower florets in the batter, and then fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes.

 

  7) Remove with a slotted spoon and drain on a paper towel-lined plate.

 

  8) Serve Hot with sprinkled

Chilaquiles - Fried Tortillas in Sauce

Chilaquiles - Fried Tortillas in Sauce

 

Do you have a bad hangover and need an instant cure? Well this dish, Chilaquiles is considered to ure any hangover in minutes. Well that is what the old ladies in Mexico believes. To me Chilaquiles is an excellantway to use up left over tortillas at the end of the day. All over Mexico Chilaquiles are served during breakfast or as a branch. But to me fried tortillas in a bowl of spicy sauce is an excellent way to end a tiring day. What do you think about it? When would you prefer to have this wonderful dish? Do let me know your opinions.

 

Preparation Time  : 10 minutes

Cooking Time       :  20 minutes

Difficulty               :  Very easy

Serves                   :  4 - 6

 

 

Ingredients :

Oil for deep frying

6 to 8 Corn tortillas, cut into 1 1/2-inch squares or diamonds

1 Onion, chopped

2 or 3 Serrano or jalapeño chiles, minced (you can use bottled, if you can't find fresh ones) 

2 or 3 cloves Garlic, minced

3 cups Tomatoes, crushed or chopped

Salt to taste

Pepper to taste 

1/2 cup Queso fresco or feta cheese, crumbled (You can also use any procssed cheese)

1/3 cup Sour cream or crema agria

 

Method :

  1) Add about 1 inch of oil to a large, deep skillet.

 

  2) Heat over medium flame until shimmering.

 

  3) Add the tortillas in batches and fry, turning occasionally until lightly crisp.

 

  4) Remove to a paper towel-lined plate and repeat with the remaining tortillas.

 

  5) Pour off all but about 3 tablespoons of the oil.

 

  6) Add 3/4 of the chopped onions and chiles and saute until the onions are cooked through and just beginning to brown.

 

  7) Add the garlic and saute for another minute or so.

 

  8) Stir in the tomatoes and salt and pepper to taste. Reduce heat to medium-low and simmer for about 10 minutes.

 

  9) Carefully stir in the tortillas and simmer for another 5 minutes or so until the tortillas soak up some of the sauce and are softened but not mushy.

 

  10) Garnish with the remaining chopped onions, queso fresco and sour cream.

 

  11) Serve hot with scrambled or fried eggs and refried beans.

Variations :Sauce Variations:

 Use salsa verde instead of the tomato sauce. Or try your favorite mole sauce.

Optional Additions :
 Stir in some cooked, shredded chicken breast with the tortillas.

Or beat 5 eggs and stir them lightly into the simmering sauce to form ribbons of cooked egg before stirring in the tortillas.

Garnishes:

Other possible garnishes include chopped avocado, chopped cilantro.

 

 

Argentine Sopapillas

Argentine Sopapillas

These puffed fried or baked pastry pillows are famous not only in Argentina, but all over, New Mexico, Peru, Bolivia, Uruguay, Chile and even in Texas (USA). Some where they are Honey coated sweet triangles, served during breakfast. Some times they are stuffed savoury parcels, served during lunch or dinner. In Chile they are a savoury snack served mostly on rainy days. Today I am posting the recipe of a simple Sopapilla, which is generally served during breakfast, but I have seen my sons having them round the clock, drenching with honey and sprinkling some cinnamon powder. It really tastes yum. So if you have young children at home, do try this.

Preparation Time   : 10 minutes
Standing Time       : 20 minutes
Frying Time            : 6 - 8 minutes
Difficulty                 : Very Easy
Serves                     : 4 - 6

Ingredients :

4 cups all-purpose Flour

2 teaspoons Baking Powder

1 teaspoon Salt

4 tablespoons Shortening (I generally use cold butter cubed, it tastes better)

1 1/2 cups Warm Water

Oil for frying

Method :

1) In a large bowl, stir together flour, baking powder, salt and shortening. Mix loosely with finger tips till the flour looks like breadcrumbs.

2) Stir in water; mix until dough is smooth.

3) Cover and let stand for 20 minutes.

4) Roll out on floured board until 1/8 to 1/4 inch thick.

5) Cut into 3 inch squares.

6) Heat oil in deep-fryer or a deep frying pan to 375 degrees F (190 degrees C).

7) When the oil is sufficiently hot add few pieces at a time and fry until golden brown on both sides.

8) Drain on paper towels and serve hot.

9) Serve a bowl of honey with a spoon so that they can drench it honey before eating. You can even sprinkle some fresh Cinnamon powder for a earthy spicy flavour.

Hanky Panky

Hanky Panky

Hanky Pankies, made with sausage, cheese, and a touch of Worcestershire sauce, have been a staple at Cleveland parties, and outdoor get-togethers for decades. Ask any Northeast Ohioan to name a quintessential Cleveland party food and you'll most likely hear "Hanky Pankies." I thought the name was really funny and when I had it for the first time, I realised, it could not have a better name... If you have young children at home, do try this out, I'm sure they would love this dish.

Preparation Time  : 10 minutes
Cooking Time       :  15 minutes
Broiling Time        :    5 minutes
Difficulty               :  Very Easy
Serves                   :   6 - 10

Ingredients :

500 grams Sausage (I use spicy ones, you can too, if desired)

500 grams lean ground Beef/Lamb/Mutton 

1 tablespoon Worcestershire Sauce

1/2 teaspoon Garlic Salt ( If you can't find it, use minced garlic and salt) 

Velveeta Cheese, cut into cubes (You can use any Processed Cheese) 

Rye or Multigrain Bread

 

Method :

  1) Heat a skillet over medium - high heat.

  2) Brown the meat, breaking up with a fork. Drain the liquid from the pan.

  3) Add the cheese. Stir until melted and combined. Generally the dish calls for as much cheese as meat, i.e. 500 grams, but I thought less could make it little healthier, so I use less than half of the recommended amount. It depends on you, how much cheesy you want the dish to be.

  4) Add the garlic salt and Worcestershire sauce.

  5) Season with pepper to taste. As both Cheese and Garlic salt are salty enough, so taste before adding extra salt to it. I generally avoid using extra salt, just pepper is good enough.

  6) Spread on bread slices and place on cookie sheets.

  7) Put under the broiler until slightly brown on top and the cheese is bubbles.

  8) Serve Immediately. You can also decorate it with small cilantro/coriander leaves or chopped green onions.

 

Mushrooms with Garlic and White Wine Recipe - Setas con Ajo y Vino Blanco

Mushrooms with Garlic and White Wine Recipe - Setas con Ajo y Vino Blanco

"Setas" or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain. The Autumn is a great time for mushrooms and this dish is easy and quite delicious served with bread as a "tapa," as an accompaniment to a beef, lamb or pork roast, steak or chops. This Autumn I though I should share this wonderful dish with my friends...

Preparation Time :  5 minutes
Cooking Time      :  15 minutes
Difficulty              :  Very Easy
Serves                  :   4

Ingredients :

12-14 large Mushrooms, such cremini or white mushrooms (you can even use Large Button Mushrooms in case you can't find any other variety)

3 large cloves of Garlic

4-6 tablespoon Virgin Olive Oil

3/4 cup (177 ml) Dry White Wine

Salt to taste

Method :

  1) Place fresh mushrooms in a colander and place under running cold water to remove any dirt. Trim the stems. Slice.

  2) Peel the garlic cloves and mince.

  3) Place large open frying pan over medium heat and pour in 4-6 tablespoons of extra virgin olive oil.

  4) When hot, add minced garlic. Before garlic browns, add sliced mushrooms and saute for 2-3 minutes, stirring to coat mushrooms with oil, and mix with garlic.

  5) Pour in white wine and stir.

  6) Continue to cook another 5 minutes or so. Mushrooms will shrink and darken.

  7) Add salt to taste.

  8) Remove and serve immediately with a fresh baguette.

Huevos Rellenos de Gambas or Deviled Eggs with Shrimp

Huevos Rellenos de Gambas or Deviled Eggs with Shrimp

When it comes to Spanish tapas, the list is endless... I was totally spoilt for choice when I visited my friend's mom at her Delhi residence. There are so many wonderful dishes made out of simple egg. The one I loved is the one I am sharing with all my friends today. This is very easy to prepare, but so delicious that the taste lingers on long after.

Preparation Time :  10 minutes
Cooking Time      :  15 minutes
Difficulty              :  Very Easy
Serves                  :  12

Ingredients :

• 12 hard-boiled Large Eggs
• 4-5 pitted Green Olives (optionally, can use pimento-stuffed)
• 500 grams medium-size Shrimp, boiled and peeled.
• 4-5 tablespoon Tomato Sauce
• 1/4 cup Mayonnaise
• Salt to taste
• Pepper to taste
• Spanish Sweet Paprika for garnish

Method :

 1) Before cooking the shrimp, rinse thoroughly and put into a small saucepan. Cover with water.

 2) Boil for about 5 minutes. Immediately remove from the stove and pour out the water.

 3) Place shrimp in a bowl of cold water to cool the shrimp quickly. Peel and refrigerate.

 4) Hard-boil the eggs side by side and cool them.

 5) Peel and cut the eggs in half lengthwise and remove the yolks.

 6) Place yolks in a small mixing bowl. Mash with a fork so they are crumbly.

 7) Finely chop the olives and the cooked shrimp and put into a mixing bowl.

 8) Add a few tablespoons of tomato sauce and mix.

 9) Add mayonnaise and half of the crumbled egg yolks to the mixture gradually, being careful not to add too much.

 10) Add salt and pepper to taste. Taste and adjust seasoning, if required.

 11) Scoop the mixture into each egg half and place on a platter to serve.

 12) Carefully dust the eggs with Spanish paprika and Serve.

 13) You can also save few shrimps with tails and decorate them on the deviled eggs.



 

Hot German Potato Salad

Hot German Potato Salad

A potato salad is always a comfort food that can be had any time of the day and the carbs are a real pick me up, specially when the weekend is still a day later... Yes, This is the salad which has given me a lot of support ever since I first had it on the fist day of my life's first Convention Lunch.  The boring long lectures, immediately changed into something very informative. Well jokes apart friends. This salad has saved my back and my prestige as a good cook as number of times. So I diced to share my good old friend with all my great friends out there.

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

Ingredients :

9 Medium Potatoes, peeled

6 slices Bacon

3/4 cup chopped Onions

2 tablespoons all-purpose Flour

2 tablespoons White Sugar

2 teaspoons Salt

1/2 teaspoon Celery Seed

1/8 teaspoon Ground Black Pepper

3/4 cup Water

1/3 cup Distilled White Vinegar

 

Method :

  1) Bring a large pot of salted water to a boil.

 

  2) Add potatoes and cook until tender but still firm, about 30 minutes.

 

  3) Drain, cool and slice thin.

 

 

  4) Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.

 

  5) Saute onions in bacon drippings until they are golden-brown.

 

  6) In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper.

 

  7) Add the mixture to the sauteed onions and cook and stir until bubbly, then remove from heat.

 

  8) Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly.

 

  9)  Boil and stir for one minute.

 

 10) Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

 

                                                Crispy Bacon

 

 11) Serve them with a some crusty Garlic bread and top up with chopped chives. You can also reserve a piece of Crusty Bacon and add it on the top, whole or crumbled.

 

African Peanut Soup

African Peanut Soup

This soup is famous all over Western and Northern Africa. In all the countries, every family has their own family secret recipe, which they claim to be The Original one. But there are ones which are vegetarian, Non vegetarian, Chunky, smooth, With greens, without greens, cooked with water or Chicken stock. Well I could just go on and on. But here I'm posting a version which I liked best out of about six different versions I picked up from different cookery shows, cook books or from net. I also like the smooth version made with Peanut butter and Scotch Bonnet Pepper. But this is a real winner. On a tiring mid week, this can bring a world of soul warming feeling.

Preparation Time : 15 minutes
Cooking Time      :  55 minutes
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

2 tablespoons Olive Oil

2 medium Onions, chopped

2 large Red Bell Peppers, chopped

4 cloves Garlic, minced

400 grams can of crushed Tomatoes, with liquid (or fresh Tomatoes, Blanched, peeled and Cubed)

8 cups Vegetable Broth or Stock

1/4 teaspoon Pepper

1/4 teaspoon Chili Powder (optional)

2/3 cup Extra Crunchy Peanut Butter

1/2 cup uncooked Brown Rice

 Some Crushed peanut and chopped Cilantro/Coriander leaves to serve.

 

 Method :

  1) Heat oil in a large stock pot over medium high heat.

 

  2) Cook onions and bell peppers until lightly browned and tender.

 

  3) Stir in garlic when the onions are almost done to prevent burning.

 

  4) Stir in tomatoes, vegetable stock, pepper, and chili powder.

 

  5) Reduce heat to low and simmer, uncovered, for 30 minutes.

 

  6) Stir in rice, cover, and simmer another fifteen minutes or until rice is tender.

 

  7) Stir in peanut butter until well blended, and it is ready to serve.

 

  8) Check the seasonings, adjust if required, pour in a soup bowl and sprinkle with some crushed Peanuts and Cilantro/Coriander leaves and serve hot.

 

 Crunchy Peanut Butter

 

 Peanuts, to be Crushed

Gambas al Ajillo or Garlic Shrimp

Gambas al Ajillo or Garlic Shrimp

This is one of the most Famous Tapas found in southern part of Spain. The fresh Shrimps from Mediterranean make this dish very tasty and this dish being so easy to prepare is another reason for it's popularity. I have always had to make extra batches of Gambas Al Ajillo because it tends to disappear from the plates faster than you can cook.

Preparation Time : 10 minutes
Cooking Time      :  10 minutes
Difficulty              :  Very Easy
Serves                  :  4 - 6

Ingredients :

• 500 grams Shrimp, 25 count would be better 
• 4 large cloves of Garlic, finely minced
• 1 teaspoon sweet Spanish Paprika (you can substitute with Kashmiri Mirch) 
• 1 teaspoon  Red Pepper Flakes
• 1/4 cup of Cognac (you may substitute Dry Sherry instead)
• 1/4 cup Virgin Olive Oil
• 3 teaspoon  chopped fresh Parsley
• 1 Lemon for juice
• 1 Baguette / Fresh Garlic Bread

 

Method :

The shrimp can be peeled first, before cooking. Clean the poop string from the back and remove shells leaving only the tail. In addition, if you like larger shrimp, you may purchase shrimp with fewer count. However, 25 to 500 grams are about the right size for this tapa.

 1) In a saute pan or heavy frying pan, warm the olive oil over medium heat.

 2) Add the garlic and red pepper flakes and saute for about one minute or until they begin to brown. Be careful not to burn the garlic!

 3) Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika.

  4) Stir well, then saute, stirring briskly until the shrimp turn pink and curl – about 3 minutes.

 5) Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.

 6) Season to taste with salt and freshly ground black pepper. Check the seasonings and adjust if required.

 7) Sprinkle with  fresh parsley and serve hot with fresh bread.

 

Soft Pretzels

Soft Pretzels

Pretzels, known as Brezel in German, comes in both sweet and savoury versions. They are also both soft and hard. These are most popular in southern Germany and adjoining area and also in some parts of US. Today I chose to post this recipe of Soft and buttery sweet Pretzel, just for the fact that Southern Germany is celebrating it's Oktoberfest, and I love celebrations. So why not celebrate in German way ? And what what can be better than some thing sweet ? So friends, roll up your sleeves and warm up your ovens, here comes Soft Sweet Pretzels for your Saturday night dinner.

Preparation Time : 30 minutes
Resting Time        : 1 Hour
Baking Time         :  8 minutes per tray
Difficulty              :  Easy
Serves                  :  6 - 8

Ingredients :

4 teaspoons Active Dry Yeast

1 teaspoon White Sugar (for activating Yeast)

1 1/4 cups Warm Water (110 degrees F/45 degrees C)

5 cups All-purpose Flour

1/2 cup White Sugar

1 1/2 teaspoons Salt

1 tablespoon Vegetable Oil (use any Vegetable oil)

1/2 cup Baking Soda

4 cups Hot Water

Melted Butter for coating

Powdered Sugar or Granulated White Sugar for Dusting

 

Method :

 1) In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

 

 2) In a large bowl, mix together flour, 1/2 cup sugar, and salt.

 

 3) Make a well in the centre; add the oil and yeast mixture.

 

 4) Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water.

 

 5) Knead the dough until smooth, about 7 to 8 minutes.

 

 6) Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

 

 7) Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

 

 8) Preheat oven to 450 degrees F (230 degrees C).

 

 9) In a large bowl, dissolve baking soda in hot water and set aside.

 

 10) When the dough is fully risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.

 

 11) Roll each piece into a rope and twist into a pretzel shape.

 

 12) Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. 

 

 13) Bake in preheated oven for 8 minutes, until browned.

 

 14) Once they are done, take out the Pretzels, Put on a wire rack and brush with melted butter and immediately sprinkle sugar of your choice. (If you are not too health conscious, you can even dip the Pretzel in melter butter and coat with sugar by  dusting sugar all over.

 

 15) Your Soft Sweet Pretzels are ready to serve. You can serve them hot, oven fresh or even at room temperature. 

 

                              This is how you twist your Pretzels

 

Horiatiki Salata , The Greek Salad

Horiatiki Salata , The Greek Salad

This salad is fresh, tasty and moreover, it's quick. So what can be better option for a mid week snack or lunch or even dinner? As a working woman, I always prefer to prepare something wholesome and quick at the end of the tiring day and at the same time I can't forget the Golden rules of my 4 veggie servings a day :) So I opt for something as good as this wonderful fresh salad. If you are thinking on my lines, then this is the right kind of dish for you.

Preparation Time  : 10 minutes
Cooking Time       : Nil
Assembling Time  : 15 minutes
Difficulty               :  Very Easy
Serves                   :  8

Ingredients :

• 60ml (¼ cup) Extra Virgin Olive Oil
• 1½ tbsp Balsamic Vinegar
• 1 tsp dried Greek Oregano (you can also use ordinary Oregano, if you can't find the Greek version) 
• 400g Grape or Cherry Tomatoes, halved
• 4 Lebanese Cucumbers, chopped (I use the regular variety, in that case I remove the skin before chopping)
• 1 small Spanish Onion, finely chopped
• 150g Feta, cut into 1cm cubes
• Salt to Taste
• Pepper to taste
• Olives to serve (optional)
• Chopped Lettuce to serve (optional)

Method :

 1) To make dressing, whisk together oil, vinegar and oregano in a bowl.

 

 2) Place the remaining ingredients in a large bowl and season with salt and pepper.

 

 3) Pour over dressing and just before serving, toss salad gently to combine. Check the seasoning and adjust if required.

 

 4) Serve cold or at room temperature sprinkled with olives of your choice. 

 

Note : You can serve this salad with toasted Crusty bread or with a Roasted chicken, if you are serving this for dinner. Otherwise, this is an ideal dish by itself.

 

Moroccan Chicken and Bulgur Salad

Moroccan Chicken and Bulgur Salad

The Moroccans love their carbs, specially their Bulgur. These cracked wheat comes in two varieties, medium and fine. For this recipe, we are going to use the one with medium texture. I was introduced to dish by one of my father's friend, who was a lovely Moroccan lady. My love for the Moroccan cuisine was entirely because of her. She used to wear, brightly coloured tunics and equally colourful scarves and the food she used to prepare was equally colourful. The taste was so good that I could spend hours lingering over a single meal (though I was never allowed to do that). From her heavily laden table, this dish touched my heart. A simple yet tasty dish, which I picked up pretty fast and used to prepare for most gatherings. Today this dish is my tribute to Aunt Farzana (my father's friend).

 Preparation Time  :  20 minutes
 Cooking Time       :  40 minutes
 Difficulty               :   Easy
 Serves                   :   4 - 6

Ingredients :

• 2/3 cup Bulgur (you can substitute Bulgur with Couscous or Dalia) 
• 2/3 cup boiling Water
• 4 1/2 tablespoons Olive oil
• 4 cups fresh or frozen Corn Kernels (I always try to get fresh ones, when they are in season)
• 1 1/2 teaspoons Salt
• 1 small Red Onion, chopped
• 600 grams boneless skinless Chicken Breasts (about 4)
• 1/4 teaspoon fresh-ground Black Pepper
• 1 Tomato, seeded and chopped
• 1 Jalapeno pepper, seeds and ribs removed, minced (or any other Chili with medium heat)
• 1/2 cup chopped Cilantro/ Coriander leaves 
• 4 tablespoons Lime Juice (from about 2 limes)
• 1/4 teaspoon Cayenne Pepper / Red Chili Powder

Method :

 1) In a medium bowl, combine the Bulgur and the water. Cover and let sit for 20 minutes.

 2) In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderate heat.

 3) Add the corn and 1/4 teaspoon of the salt and cook, stirring occasionally, for 5 minutes.

 4) Add the onion and continue cooking for 5 minutes longer, stirring occasionally.

 5) Transfer to a large glass or stainless-steel bowl and let cool.

 6) Add 1 tablespoon of the oil to the frying pan and heat over moderate heat.

 7) Season the chicken with 1/4 teaspoon of the salt and the black pepper.

 8) Cook the breasts until browned and just done, about 5 minutes per side.

 9) Remove the chicken from the pan and let it rest for 5 minutes.

 10) Cut crosswise into 1/4-inch slices. Put into a salad bowl.

 11) Add the Bulgur, tomato, jalapeno, cilantro, 3 tablespoons of the lime juice, the cayenne, and 3/4 teaspoon of the salt to the bowl with the corn and onion. Toss.

 12)  In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and 1/4 teaspoon salt.

 13) Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil.

 14) This salad can be served both at room temperature or cold. It taste great both ways.

 

Japanese Style Folded Omelet

Japanese Style Folded Omelet

I had this unique dish at Hotel Pan Asia, Singapore. I was amazed by the perfection that was put into making a simple dish like an Omelet into a piece of art. I have noticed Chef Sylvan Mishima Brackett uses a rectangular skillet specifically designed for making this thick sweet-and-savoury Omelet, called dashimaki tamago. The method takes some practise, and watching the "easy tamago tutorial" by Japanese cooking on You Tube can help. I managed to prepare this on a square skillet myself. But I think, I would needs years of practise in order to make a perfect one like Chef Brackett's. You can it a try, you just might succeed. By the way, Japanese people love this omelet and have it almost at every meal, but dinner.


Preparation Time : 15 minutes
Cooking Time      :  30 - 40 minutes
Difficulty              :  Medium
Serves                  :   2 - 4

Ingredients :

• 3/4 cup Water
• 3/4 cup Bonito Shavings (see Note)
• 1 tablespoon Sugar
• 1 tablespoon Mirin
• 1 teaspoon Kosher Salt (you can also use regular sauce)
• 1 teaspoon Light Soy Sauce, plus more for serving
• 8 large Eggs, at room temperature
• Vegetable oil, for greasing
• 2 tablespoons Lightly drained grated Daikon, for serving (in case you can't find daikon, use regular radish)
• 1 Sushi mat

Note :

If you are vegetarian and are looking for an alternative to bonito (a small fish) in soup bases and dipping sauces, try molasses, a white dessert wine, or balsamic vinegar.

A friend of mine from Japan has informed us that he uses Port in lieu of bonito in his dishes. I actually followed him and used Port. There was some difference in taste of course, but not very sticking, which can not be ignored.

Method :

 1) In a small saucepan, bring the water to a boil.

 2) Add the bonito shavings (or Port instead) and simmer over low heat for 1 minute.

 3) Cover, remove the saucepan from the heat and let stand for 10 minutes. Your Dashi is ready.

 4) Strain the dashi through cheesecloth and let it cool to a temperature, when it is just warm.

 5) In a bowl, whisk 125 millilitres (1/2 cup) of the warm dashi with the sugar, mirin, salt and 1 teaspoon of soy sauce.

 6) Whisk in the eggs.

 7) Heat a large nonstick skillet over moderate heat.

 8) Rub the pan with an oil-soaked paper towel.

 9) Add a drop of the egg mixture to the pan and, when it sizzles, pour in one-quarter of the egg mixture so it forms a thin layer.

10) As the egg begins to cook, use chopsticks or a spatula to roll the omelet away from you, popping air bubbles as you go, to form the omelet into a flattened log.

11) Dab more oil in the skillet and add another quarter of the egg mixture, lifting the rolled omelet and tilting the pan to allow the egg mixture to seep under it.

12) As the layer of egg cooks, roll the omelet with the new layer of egg toward you.

13) Push the log to the opposite edge of the skillet.

14)  Repeat twice more with the remaining egg to form a large, loose roll.

15) Remove the skillet from the heat and set a lightly moistened wooden sushi mat over the omelet.

16) Invert the omelet onto the mat. Bring the sides of the mat over the omelet and let rest for 5 minutes.

17) Turn the omelet out onto a plate and thickly slice crosswise.

18) Serve with daikon and soy sauce.

 

Cuban Papas Rellenas or Stuffed Potatoes

Cuban Papas Rellenas or Stuffed Potatoes

 

This is a very popular snack from Cuba. Not only in Cuba, it is eaten all over the West Indies, though every country has it's own version and name for this tasty snack. I tasted this dish for the very first time, during an UNICEF conference and instantly fell in love with it. Later when I started making this for my family, my hubby became an addict. I have always got admiration from my friends, whenever I prepared this dish. So I thought I should share it with all my friends...

 

Preparation Time  : 30 minutes
Freezing Time       : 4 hours

Cooking Time        : 20 minutes for frying, 25 - 30 minutes for Picadillo

Difficulty                 : Easy

Served                  : 6 - 8

 

Ingredients :

• 1 kilo Large Potatoes (peeled and cut into quarters)
• 500 grams Picadillo (seasoned ground beef)(In case you don't use beef, you can make this with finely ground lean Mutton or Lamb)
• Vegetable oil for frying
• 1 cup dry Bread crumbs
• 4 Eggs
• 1 teaspoon Salt

 

Method : 

1) Add salt to a pot of cold water, and boil the potatoes until they are soft.

2) Drain the potatoes, and then mash them, then set aside to allow them to cool.

 

3) Separate the egg yolks from the whites in two bowls. Mix the egg yolks into the mashed potato mixture, whisk the egg whites for a minute.

 

4) Take a 1/4 of a cup of the mashed potatoes, and form it into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with a tablespoon of picadillo, and then reseal it.

 

5) Reshape the potato as a ball again.

6) Dip the ball in the egg whites, then roll the ball around in bread crumbs until it is coated. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs.

7) Refrigerate the potato balls for at least four hours before frying.

 

8) To fry, pour enough oil into a skillet or frying pan to cover half of the balls, the oil should be at least 350°.

9) Place several balls into the frying pan and cook on each side until golden brown, usually 2-3 minutes, taking care not to overcook.

10) Drain the stuffed potatoes on paper towels, do not stack them.

 

The other cooking method is to deep fry the papas rellenas at 375° until golden brown, they cook best deep-fried when they are frozen.

 

 

To Make the Picadillo:

 

• 500 grams ground Meat
• 1 large Onion, chopped
• 2-3 Garlic cloves, chopped
• 1 small can Tomato sauce
• 1/4 cup Dry White Wine
• Pimiento Stuffed Olives
• Salt to taste
• Pepper to taste

 

 1) In a large skillet, brown the ground meat, onions and garlic.

 2) If meat is not too lean, pour out whatever fat you render.

 

 3) Turn heat down to medium low.

 4) Add the tomato sauce and wine.

 5) While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish.

 6) Adjust the seasonings per taste. The Picadillo should be absolutely dry when you finish cooking. There should be no liquid left. Otherwise, it'll turn the potatoes soggy, when stuffed.

 

 

 

　

　

Greek Halva

Greek Halva

 

Once we talk about Halva, Indians would jump on their toes saying, "Yes, we know all about this sweet." Yes of course we do. But this Halva is a semolina pudding that is sweetened with syrup and studded with nuts and raisins. It is a dessert that has Arabic origins but has been adopted into the Greek culture and is widely served during fasting periods because there are no eggs or dairy in the recipe. This recipe gives us an idea about the bonding between ancient cultures and customs, which ties two different countries, despite of their Geographical boundaries.

 

Preparation Time : 10 minutes

Cooking Time      : 30 minutes

Difficulty              : Very Easy

Serves                  : 8 - 10

Ingredients:

• 2 cups of coarse Semolina (substitute Farina)
• 1/2 cup Vegetable Oil
• 1/4 cup Olive oil
• 1/4 cup Walnuts, chopped coarsely
• 1/4 cup Pine nuts (Chilgoze) (opt out if you don't get it, or substitute with Almonds)
• 1/4 cup Raisins

For the syrup:

• 4-1/2 cups Water
• 2-1/2 cups Sugar
• 1/2 cup Honey
• 3 small pieces Cinnamon stick
• 3-4 whole Cloves
• 2-inch piece of Orange peel
• Ground Cinnamon for dusting

 

 

Method :

Prepare the syrup:

1 ) In a medium saucepan, add the water, sugar, honey, cinnamon sticks, cloves, and orange peel.

2) Put it on Medium heat and bring to boil.

3) Boil for 5 minutes then lower the heat and simmer gently.

4) Remove the cinnamon, clove and orange peel before pouring. Strain in a clean bowl and set aside.

5) In another larger saucepan, over medium high heat, add the oil and heat until shimmering.

6) Add the coarse semolina and cook, stirring frequently to prevent sticking. Cook the semolina in the oil until the grains begin to toast and turn a deep golden colour.

7) Remove the pot from the heat and carefully add the hot syrup to the semolina mixture. The semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself. Mix it well.

8) Stir in the walnuts, raisins, and pine nuts/almonds and continue to cook until the semolina absorbs all the liquid.

9) Cover the pot tightly and set aside to cool for 10-15 minutes.

10) Spoon the mixture into a pudding mold or into individual ramekins. Allow the pudding to cool to room temperature before serving.

11) To serve, sprinkle with cinnamon and some more chopped nuts (if desired).