Shrimp Mozambique

Shrimp Mozambique

This dish is from Mozambique and is eaten as both snacks and main course. If you are serving this dish as a snack just remember to serve some wonderful crusty bread along with it to mop the juice. I also serve this as a main course during lunch or dinner, in that case I just serve it with a bowl of white rice. Gumbo Mozambique, the most common name for this dish is a favourite dish in African countries as well as West Indian Islands. I happened to learn it from a West Indian friend of mine. I can only assure you that you and your guests will forget the napkins lying next to you and end up licking your fingers.

Preparation time :  15 minutes
Cooking Time     :  20 - 25 minutes
Difficulty             :  Easy
Serves                 :  4

Ingredients :

• 4 tablespoons of Butter
• 1/4 cup finely chopped Onion
• 8 cloves Garlic, finely chopped
• 4 tablespoons finely chopped Cilantro/Coriander leaves or flat leaf parsley
• 1/2 cup Water
• 1 packet Saffron seasoning powder (you can use few strands of saffron soaked in 2 tablespoons of water as this seasoning powder is not common in India)
• 1/2 cup Light White or Red wine or 1 can Light beer (I prefer to use red wine)
• 1 tablespoon fresh Lemon juice
• Salt or to taste
• 1/2 teaspoon ground White Pepper
• 2 tablespoons finely Chopped parsley
• 2 teaspoons hot Chili sauce or generous pinch of crushed red pepper (optional)
• 500 grams of medium Shrimp (26-30 count) peeled and deveined

 

Method :

1) Place a saucepan over medium-low heat. Add butter and lower the heat to melt it. Just be careful not to burn your butter, it will spoil the whole dish.

 

2) Toss in the onion and fry it just until it starts to take on a light golden colour. This will take around 3 minutes.

 

3) Pour in the water. Toss in the garlic, cilantro, water and Goya powder/Soaked saffron. Cover and simmer the ingredients for 3 to 4 minutes to allow the flavor to mingle.

 

4) Pour in the wine or beer, and the lemon juice then stir.

 

5) Cover and raise the heat to medium-high to bring the ingredients to a boil.

 

6) When the sauce begins to boil, reduce the heat to medium-low and simmer for 2 minutes.

 

7) Add the shrimps and hot peppers/chili sauce (if using) and mix them well with the sauce.

 

8)  Cook for 3 minutes over medium-low heat until the shrimp is just curled tender and turned pink.

 

9) Check the seasoning and adjust if required. Now add the chopped Coriander leaves and give it a final stir.

 

10) Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavorful broth.

Tabouli or Taboulleh

Tabouli - The Middle Eastern Salad

A long time back my grandma told me, " people might be now separated by languages, countries and religion, but somewhere they are always same, you'll find similar food habits in people who are not connected by boundaries". How correct she was. This salad is one of the most popular dish in almost all Middle Eastern Countries, be it Africa, Europe or Asia and surprisingly the same salad is very popular in Brazil, where it is known as Tipili.

Preparation time : 40 - 50 minutes
Difficulty             : Very Easy
Serves                 :  2 - 4

Ingredients :

• 3/4 cup Bulgar/ Broken Wheat/ Dalia
• 3 cups Water
• 2 bunches Flat-leafed parsley, chopped finely
• 2 Tomatoes, seeded and chopped
• 4 to 6 Scallions/ small Onions/Green Onions, finely chopped
• 1/2 cup Lemon juice
• Salt to taste
• Pepper to taste
• 1/2 cup Olive oil 

 

Method :

1) Place the Bulgar in a large bowl and add the water. Set aside to soak for 20 to 30 minutes, then drain.

 

2) Place the soaked Bulgar in a clean rag and squeeze out any excess moisture. Return the Bulgar to the bowl.

 

3) Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15 to 20 minutes to allow flavors to mingle.

 

4) Adjust seasoning and stir in the olive oil. Serve chilled or at room temperature.

 

Tabouli Variations:

 

• In the Middle East, tabouli is often served with whole Romaine lettuce leaves. A bit of the tabouli is spooned into a leave and then popped into the diner's mouth.
 
• Substitute 1 bunch of finely chopped mint for one of the bunches of parsley.
 
• One half of a regular onion, minced, can be substituted for the scallions.
 
• Other possible additions: chopped dill, 1/2 teaspoon ground allspice.

 

Mongolian BBQ Style Tofu Stir-fry

 Mongolian BBQ Style Tofu Stir-fry

 

I picked up this dish from my ex-colleague who was once posted in Mongolia for a while. I loved the easy cooking style and the wonderful taste of this dish which can be served as a salad, a side dish or even be served as a main course along with some salad. It can be a wonderful filling breakfast dish too, specially when you have along day ahead.

 

Preparation time : 15 minutes

Cooking time      : 25 minutes

Difficulty             : Very Easy

Serves                 : 4

 

Ingredients :

• 2 cups Brown rice (cooked) U can also use any normal rice.
• 3 - 4 tablespoons of Vegetable Oil
• 1 cup chopped baby Carrots
• 1 Green Pepper/ Capsicum  (sliced)
• 3 slices Onion
• 5-6 Button Mushrooms
• 1/4 cup crushed Pineapple (You can also use grated pineapple, or apple)
• 1/2 cup cubed (small) firm/extra Tofu ( in case you don't find Tofu, use Paneer)
• 2 tablespoon Sugar
• 4 Tablespoons of Multipurpose marinade (see the recipe below)
• 4 tablespoons of  Teriyaki sauce (you'll find bottled in super markets)
• 2 tablespoons Sesame seeds
• 1/2 teaspoon dried Rosemary (optional)
• 2 teaspoons Curry powder (use any packaged version)
• 1/2 teaspoon Cayenne Pepper or Red Chili Powder
• Salt to Taste

 

 

Method :

1) Heat a wok, or other big Teflon pan, so the stir-fry won't stick, over medium flame.

2) Place 3-4 tablespoons of Vegetable oil in the pan and heat.

3) Place cubed Tofu in oil and cook on high until Tofu is browned on all sides this will take approx. 10 mins.
4) While the Tofu is cooking (or do this before), chop all of the vegetables to your liking. wash and drain them properly.

5) Place all the vegetables in a bowl. Pour the marinade, teriyaki sauce, and all of the spices and suagr on top of vegetables. Mix well and set aside for 5 - 10 minutes.

6) Once Tofu is browned, remove them on oil absorbent paper and set aside.

7) In the same pan add a little more ol, if required and add everything that's in the bowl in the pan.

8) Cook on high until sauces soak in and vegetables are cooked down a little. You still want them to have a little of their crispiness. The vegetables should have a crunch, wilted veggies don't feel nice.

9) When they are done to your liking, turn off burner and mix them  well with browned tofu and serve on cooked Brown rice.  
 
 
 

 

 

 

 

 

 

Maori Fish Steaks

Maori Fish Steaks

This Fish steak is a popular dish in New Zealand. This steak was previously been cooked on open fire, now you can also use a regular oven to grill it, but only thing you loose in this process is the lovely smokey flavour. The fish generally used in Maori cooking is Snapper or Hapuka. This is not very common in India, so you can use a Telapia, a beautiful firm flesh fish with very little bones. You can also make steaks from King fish or other sea fishes, all will taste equally good.

Preparation time  : 10 minutes
Marination Time   : 1 hour
Grilling time          : 30 minutes
Difficulty               : Very Easy
Serves                   : 4 - 6

Ingredients :

6 Fish steaks, Snapper or Hapuka

Milk to Cover Fish

1/2 teaspoon Salt

1 Cup Dried breadcrumbs

6 tablespoons Butter

Watercress or parsley, finely chopped

Sliced lemon to serve

Method :

1) Wash and clean the fish properly. If it's a whole fish clean the gills and fins and remove scales before washing. Drain properly.

 

2) Lay the fish in a shallow dish. Pour the milk over the steaks and add salt and pepper. Leave to soak one hour.

 

3) Drain the milk away and sprinkle with breadcrumbs.

 

4) meanwhile pre heat the oven at 200 degrees. Lay the steaks in a buttered baking dish. Use about 2 table spoons of butter to lay the steaks. 

 

5) Melt the rest of the butter and pour over the fish.

 

6) Bake in the oven for 30 minutes at 200c degrees. Once the fish is done. Let it rest for 5 minutes.

 

7) Check the seasoning and adjust if necessary. 

8) Serve garnished with sliced lemon and sprinkled with watercress or chopped parsley. Or decorate as per your wish.

 

 

Locro - Potato and Cheese Soup

Locro - Potato and Cheese Soup

This healthy and tasty soup originates in Peru. The fresh cheese and home grown potatoes are used to prepare this soup. It is an ideal dish to welcome the guests or even a nice way to start a family dinner. Surprisingly in Argentina there is a soup with the same name, Locro, but that is cooked with meat and vegetables and tastes entirely different.

 Preparation time  :  10 minutes
 Cooking time        :  50 minutes - 1 hour
 Difficulty               : Easy
 Serves                   :  4 - 6

Ingredients :

1/4 cup Oil or butter 

1/2 Onion, minced

3 to 4 cloves Garlic, minced  

1 Kilo Potatoes, peeled and diced

4 cups Water or stock (you can even use vegetable stock cubes in water)

1 cup Milk  

Salt to taste

Pepper to taste

1 cup Mozzarella cheese, shredded

 

Method :

1) Heat the oil or butter over medium flame in a large pot.

2) Add the onion and garlic and simmer until the onion is translucent.

3) Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.

4) Reduce heat to low and simmer until potatoes are falling apart, this will take about 30-45 minutes.

5) Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.

6) Remove the soup from heat and stir in the cheese. Adjust seasoning and serve immediately.

Variations :

Sauté 1 to 2 chopped yellow chili peppers with the onion and garlic for a spicier soup with an authentic Andean flavor. The peppers also add a beautiful yellow hue to the soup. Yellow Chili can be found canned or frozen in many Latin markets.  Sometimes a handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.

 

Frittata

Frittata

The Italian Frittata is almost like an open faced omelet. I make a Frittata, when I need to clear my fridge. Though the traditional Frittata is made out of Potato, onions, eggs and peppers, I use leftover hams, thinly sliced spiced sausages, mushrooms, bell peppers, parsley and whatever I can lay my hands on. They are an ideal snack on a rainy afternoon, an ideal branch on a lazy Sunday, even equally good for dinner, accompanied with a bowl of crunchy salad.

Ingredients :

• 6 to 8 Eggs
• 3 or 4 tablespoons of Milk
• 1 to 2 cups Optional ingredients (see variations)
• Salt to taste
• Pepper to taste
• 2 or 3 tablespoons of Olive oil

Method :
1) Beat the eggs and milk together in a large bowl until smooth.

2) Heat a Skillet over medium heat, add 1 tablespoon of Olive Oil. Add slices of ham, bacon or sausages, fry till done. Set aside.

3) In the same pan add the veggies (sliced roundels of potato, onions, thickly sliced bell peppers, mushrooms) sprinkle some salt. This will help the veggies to cook faster by drawing out the water.

4) Simmer and cook till the veggies are well done. But still Al Dante. Remove them on a separate plate, set aside.

5) Heat the olive oil in a medium-sized cast-iron or non-stick skillet over medium-low flame.

6) Add veggies and other additives to the egg mixture. Give the egg mixture a big stir and pour into the skillet and cook over low heat.

7) Cook until the frittata is well set but still runny on the top, this will take about 6 to 8 minutes.
8) Meanwhile preheat oven at 180 degrees.

9) Set the frittata in the oven until the eggs are cooked through and lightly browned, this will take about 1 to 2 minutes.

10) Let the frittata rest for 5 minutes, then cut into wedges and serve.

Note : You can serve it with salsa, crispy salad, crusty bread, bowl of soup as per your wish.
            You can even add finely chopped spinach, parsley, coriander, to your frittata or top it with shredded cheese.

Hawaiian Crab Spread

Hawaiian Crab Spread

This Hawaiian dish is easy to prepare and can become the star attraction of any party. It is an ideal finger food, Just serve it with whole lot of crackers or Nachos and watch them disappear.

Preparation time : 10 minutes

Cooking time      :  2 - 3 minutes in microwave

                            : 15 minutes in an Oven

Difficulty             : Very easy

Serves                 : 2 - 4

Ingredients :

• 1 pkg (250 grams) Cream cheese or use any Cheese Spread
• 1 tablespoon Milk
• 2 teaspoons Worcestershire sauce
• 250 grams of Imitation crab, flaked (these are available in freezer section of Super markets. Even better if you get fresh crabs, boil them and then use the meat)
• 2 tablespoons chopped Green Onion
• 2 tablespoons toasted Slivered Almonds

Method :

1) Grease an 8-inch pie plate or baking dish.

2) Beat cream cheese with milk and Worcestershire sauce until cheese is fluffy.

3) Stir in crab and onion. Spread in prepared plate.

4) Sprinkle with nuts.

5) Microwave at high power for 2-3 minutes or until hot though out and edges have firmed slightly, or bake in electric oven at 350 degrees F. for 15 minutes.

6) Serve warm with crackers. Makes 2 cups.

 

Chinese Cucumber Salad

Chinese Cucumber Salad

Traditionally, Chinese cucumber salad is made by heating cucumbers in a spicy mixture of sesame oil, chili peppers, and Szechuan peppercorns. In this quick and easy recipe for cucumber salad, cucumbers are tossed in a red wine vinegar dressing spiked with minced ginger and chili flakes.

Preparation time : 35 minutes
Difficulty             : Very Very Easy
Serves                 :   4

Ingredients :

5 pickling Cucumbers (You might not find these in India, just use Young and fresh cucumbers)

2 teaspoons Salt

3 tablespoons Red Wine Vinegar (If you can't find one, use the regular Vinegar

1 tablespoon Light Chinese soy sauce (bottled in Super Markets)

1 1/2 teaspoons Sesame oil (use this for the special nutty flavour)

2 1/2 tablespoons Brown sugar

1 teaspoon minced fresh Ginger, or to taste

1/2 teaspoon Red pepper flakes, or to taste

Method :

1) Cut the ends off the pickling cucumbers. Cut in half, then lengthwise into quarters, and into strips about the width of French fries. You need not peel the skin if the cucumbers are young and fresh, otherwise peel them off.

2) Place the cucumber strips in a colander and sprinkle the salt over. Let the cucumbers sit for 30 minutes.

3) While the cucumbers are desalting, make up the dressing.

4) Whisk together the red wine vinegar, soy sauce,  sesame oil, brown sugar, fresh ginger, and red pepper flakes.

5) Lay out the cucumber strips in a dish and pour the dressing over. Cover with plastic wrap and chill the cucumbers for 4 hours or overnight.

6) Serve the cucumber salad cold.

Note: I find that weighing down the cucumbers during salting so they release more water keeps them crisp and helps prevent a watery dressing from collecting at the bottom of the bowl. I used a saucer. At the end of salting, pat dry with paper towels to remove the excess water.

Hawaiian Chicken Wings

Hawaiian Chicken Wings

These spicy little treats are all time favourite with children. Adults are no exception. To spice up any party, be it a birthday, a family affair, or a friends rendezvous, these little treats came really handy. You can make them in minutes and serve. But you can at the same time should be ready to refill that plate a couple of more times...

Preparation time : 15 minutes
Frying time          : 30 minutes
Difficulty              : Very Easy
Serves                  : 12

Ingredients :

•   1 kg 750 Chicken wing drumettes
•   2 teaspoons Salt
•   1 cup plain Flour
•   Vegetable oil for frying
•   1 Hawaiian red pepper (You can use any regular Red pepper)
•   1/3 cup Sugar
•   1/2 cup Soy sauce
•   1 teaspoon Rice Wine (you can omit this if you want, but when used it adds a lovely hint of flavour)
•   1/2 cup Green onions, Chopped
•   1/4 teaspoon Ginger, minced
•   1 clove Garlic, minced

Method :

1) Wash the Chicken drumettes well, clean, cut the tip of the wings and drain well.

2) Sieve flour in a wide mouthed bowl and set aside. Now sprinkle salt on drained chicken drumette and mix well.  the dredge each piece in flour. Taking care to see that all the pieces are well coated.

3) Meanwhile heat oil in a wok over medium flame.

4) While the oil gets hot, cut pepper into halves.

5) In a big bowl, combine sugar, soy sauce, rice wine, green onions, ginger, garlic, and pepper. Mix well and set aside.

6) Now fry chicken drumettes in hot oil till they are Golden brown. I tell you this in every recipe and will repeat again, don't overcrowd your pan while frying. Put a few pieces at one time. Fry the whole lot in batches.

7) Take out the fried chicken with slotted spoon and iimmediately dip into soy sauce mixture; remove and drain.

8) Serve them hot, and don't forget to supply plenty of paper towels. 

Cuban Crushed Potatoes

Cuban Crushed Potatoes

Want to serve unexpected guests something tasty in matter of minutes? Or too tired to prepare some elaborate snacks for tea time, because you don't want to miss the gossip :) Here is something quick and easy. This dish can be ready in matter of minutes and is sooo very tasty that your friends will lick their fingers.

Preparation time : 5 minutes
Cooking time      : 10 - 15 minutes
Roasting time     :  5 - 8 minutes
Difficulty             : Very easy
Serves                 :   4

Ingredients :

• 8 medium New Potatoes (the potatoes should not be the starchy variety)
 
• 1 small Onion, minced
 
• 2 tablespoons Parsley, chopped
 
• 1 tablespoon Olive oil
 
• Kosher salt (or any regular Salt, to taste)
 
• Black pepper to taste 

Method :

1) In a medium saucepan, cover potatoes with water. Salt lightly and bring to a simmer.

2) Cook until just tender, 10 - 15 minutes. Drain. Do not remove the skin.

3) Spray a baking sheet lightly with non-stick cooking spray.

4) Place 1 potato on a clean kitchen towel and fold towel over the potato. Press down on the potato firmly with the palm of your hand, crushing the potato lightly. Place the potato on the prepared baking sheet. Repeat with the remaining potatoes.

5) Brush the tops of the potatoes with oil.

6) Pre heat the oven to 180 degrees. 

7) Roast the potatoes until the tops are brown and crusty, this will take 5-8 minutes.

8) Sprinkle with onions, parsley, salt and pepper before serving.

9) You can serve this dish with pieces of lime.

 
 

Cheese and Egg Cassarole

Cheese and Egg Casserole

Tomorrow is a holiday here in India, as were are celebrating our 65th Independence Day. A group of my younger sons classmates (that means a whole herd of teen wolves) will be having a late afternoon gossip at my place. I'll be out attending a Charity car rally. So this is what I'm doing for them... tonight I'm getting the first part of the casserole ready, only thing my son is to do is pop it in the oven tomorrow when his friends arrive and the baked casserole will be ready to serve in half an hour's time... This is what you mom's and even office goers can do... an easy, time saving, healthy casserole.

Preparation time     :  30 minutes
Refrigeration time  : Overnight
Baking time             : 30 - 40 minutes
Difficulty                  : Easy
Serves                      : 12 

Ingredients :

• 14 Eggs
• 150 mils Cream
• 2 * 250 grams packages of Sausage (you can use any sausages you like, plain or spiced, or even mix two three varieties together)
• Dash of Worcestershire sauce
• 1 teaspoon of Olive oil
• 1 teaspoon Salt
• 1 teaspoon  Dry Mustard Powder
• 4 cubes of Cheddar cheese, Grated
• 6 slices Bread (remove crust)
• 25 grams of Butter (at room temperature)
• 9x13 inch Casserole dish

Method :

1) Butter the Casserole dish.

2) Butter bread slices on both sides and lay in casserole dish.

3) Heat a skillet over medium heat and add a teaspoon of Olive Oil. Once the oil is sufficiently hot, cook sausages. Once the sausages are fried take them out with a slotted spoon and put on a paper lined plate.

4) Once all the sausages are fried chop them into little pieces. Drain if any liquid oozes.

5) In a blender, blend eggs, milk, mustard, Worcestershire,  and salt, (DO NOT Add Cheese). The mixture should be well blended for two minutes.

6) Grate cheese.

7) Sprinkle chopped sausages over the buttered bread, then spread cheese on top of the sausages.

8) Now,  pour the blended egg mixture over the cheese layer carefully. Cover the casserole with a thick aluminium foil.

9) Refrigerate the casserole dish overnight.

10) when required take it out of the fridge and pre heat your oven at 350 degree, Bake  the uncovered Casserole at 350 degrees for 30-40 minutes.

11) Serve in pieces along with a hearty salad.

Batter Fried Prawns

Batter Fried Prawns

This Tapas or snack from Spain, is very popular all over Spain and in most European Tapas Bars. Fresher the prawns are, the fries tastes better. But this style of Batter frying prawns are different from the Golden fried Prawns from China or South -East Asian countries. You have to taste it in order to realise the difference. But I can assure you, it vanishes faster than you can prepare, so get ready, steady, go....

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

Ingredients :

1/2 kg medium sized Prawns

Olive oil

150g Flour

2 Egg whites

250 ml Beer or lager

Salt to taste

Method :

1) Sieve the flour into a bowl and add a pinch of salt
2) Make a hole in the middle of the flour and add 1 tbsp olive oil and whole of the beer or lager
3) Stir the mixture well working it from the centre outwards until it has a smooth consistency - put aside at room temperature for 30 minutes.
4) Peel the prawns leaving part of the shell at the tail end. Remember to remove the black string from the back of the prawn. Wash the prawns well and allow them to drain.
5) Whisk the egg whites until stiff peaks form, then add the beaten egg to the batter.
6) In a Non stick wok heat enough oil over medium heat to deep fry the prawns
7) Place the pawns in the batter one by one and fry them a few at a time until the batter has turned golden and the prawns are done. Don't put more than 4 prawns at a time. Over crowding the pan would not allow the prawns to get properly cooked and browned.
8) Remove the prawns from the oil and drain off excess oil by placing them on a plate covered with kitchen paper.

9) Serve hot with your favourite dips or sauces and watch them vanish before your eyes.

San Jacobs

San Jacobs

"This is one Spanish snack very much liked by children", that is what my Spanish friend told me when she taught me this dish. I found her words to be so true. First I used to cook it for my sons and now they cook and feed their friends.. If your children are picking up cooking you can easily teach them this dish.

Preparation time  : 15 minutes
Frying time           : 20 minutes
Difficulty               : Very easy
Serves                   : 6 - 8

Ingredients :

100 grams of sliced Ham (you can use any ham, if you don't eat pork, use chicken ham instead)

6 - 8 thinly sliced Cheese or you can use regular cheese slices (packed)

1 Egg beaten

Salt to taste

Pepper to taste 

Olive oil to fry.

1 cup fine Breadcrumbs (it's better to make fresh)

Salad leaves to serve

Method :

 1) Get a slice of ham and place a slice of cheese on top then roll these together tightly. Place it in a plate. Now make rest of the rolls. 2) Crack an egg in a wide mouthed bowl. Whisk it and season. Keep breadcrumbs ready on a plate. 3) Dip the rolls in the beaten egg and then the breadcrumbs and place on a plate
4) Heat sufficient Olive Oil in a Non-stick pan over medium heat. When all the slices have been prepared fry in hot oil until golden. Remember to be careful while frying. They should not open. Try with one first. In case it opens, secure with a toothpick.

5) Place on kitchen paper to drain off excess oil before serving.

6) Divide the salad leaf so that they are of the same size of the roll. Place Salad leaf on a plate and place a roll on it and serve hot.

Apple Crumble

Apple Crumble

I learnt this recipe from my sis-in-law, who is settled in Australia for years now, while she picked it up from her neighbour, who according her is the best pastry chef in the whole neighbourhood. So I was confident that I got a winner. For the first time I prepared this dish I was not so certain, until my sons cleaned their plates and asked for a second helping. They asked next morning if anything is left of it, so that they can have that along with their breakfast... so moms, when you make this be certain to make enough.

Preparation time : 20 minutes
Baking time         : 30 - 40 minutes
Cooking time       : 15 minutes (for the custard)
Difficulty              :  Very Easy
Serves                  : 4 - 6

　

Ingredients :

• 500 grams of Cooking Apples
• 3 tablespoon of Water
• 3 tablespoon of Sugar
• 3 Cloves
• 120 grams of plain Flour
• 1/2 teaspoon of Baking powder
• 60 grams of Butter
• 3 tablespoon of Coconut (better if you get dessicated/ or roast them before use)
• 3 tablespoon Brown Sugar
• 1 Pack of Vanilla Custard (prepared as per pack instruction) 

Method :

1) Pre heat your over to 350 degree for 10 minutes.

1) Meanwhile, peel and slice apples 1/4" thick. Place in a pie dish with water, sugar and cloves. Mix well and set aside covered.

2)  In a mixing bowl sift flour and baking powder together then rub in chopped butter until it looks like fine bread crumbs. (make sure the butter is very cold, and while mixing just rub the flour and butter between your finger tips very lightly, don't overwork.)

3) Mix in the coconut and brown sugar to the flour mixture. Spoon mixture evenly over apples.

4) Now bake the Apple Crumble in moderate oven, 350 to 380 degrees for 30 to 40 minutes (until top is light brown).

5) Give it some time  to cool slightly.  Take it out on plates and serve with warm custard.

Ajepsandali

Ajepsandali

Ajepsandali is a popular starter in Georgia. It is traditionally served warm or at room temperature, spread on thick slices of good bread or pita. This taste is very similar to that of Baigan Ka Bharta, cooked in each and every Indian Kitchen. You have tasted that for ages, now create this dish in your very own Indian Kitchen and surprise your Husband during his next dinner with  Ajepsandali and slice of Pita.

Ingredients:

• 3 medium-sized Aubergines (egg plant or Brinjals)
• 2 medium-sized Onions, Chopped
• Olive oil
• 2 cloves Garlic, finely chopped
• 1 Green Capsicum, seeded and diced
• 3 Tomatoes, peeled and diced
• 1 Lemon
• Honey
• Fresh Parsley
• Salt to taste 
• Pepper to taste

Method:
1) Peel and cube the aubergines/brinjals . Set them aside.

2) In a pan add sufficient water, bring it to boil over medium heat. Add Cubed Brinjals. Boil them in water until tender. They should be tender but with a little firmness.

3) Drain the aubergines/brinjals and let them cool for some time. Now finely chop into a smooth paste.

4) In a Pan add some Olive Oil. Once the oil is hot enough add the chopped onions. Fry the onions, taking care not to brown them.

5) Add the garlic, green pepper(Capsicum) and continue to fry gently over low heat. for about 5 minutes.

6) When the onions and peppers are softened, add the cooked and chopped aubergines/Brinjals, tomatoes, the juice of one lemon, about a half cupful of chopped fresh parsley, and mix very well. Stir fry for a couple of more minutes.

7) Now add a generous spoonful of honey, seasoning to taste with freshly ground black pepper and salt. Continue cooking over low heat until the mixture is soft and flavours are blended.

8) Once all the ingredients are well blended, check your seasonings and adjust, if required.

9) Now serve this dish at room temperature along with some Pita bread, or even it goes very well with thick, crisp wedges of garlic bread.

Tacos with Mince meat and Corn

Tacos with Mince meat and Corn

The most well known Mexican snack, which has become a famous and most liked snack of the world. These easy to prepare snacks can be pre - cooked and stored before hand. You can just heat the filling and stuff your Tacos and serve in matter of minutes. Only remember to have loads of them around, because they are so tasty that they vanish before you can spell TACOS.

Preparation time : 20 minutes
Resting time        : 30 minutes
Frying time          : 30 minutes or more depending on the number of Tacos
Cooking time       : 20 minutes
Difficulty              : Easy
Serves                  : 12

Ingredients :

For Tacos :

• 1 cup Corn meal (makai ka atta)
• 1 cup plain Flour
• 1 large pinch of Salt
• 1 pinch of Baking powder
• 1 large pinch of Red Chili powder
• 3 Tablespoon of Oil (any vegetable oil would do)
• Water for kneading
• Oil for frying

For Taco Seasoning :

• 1 tablespoon Chili powder (you can reduce it if you like your tacos less hot)
• 1/4 teaspoon Garlic powder (bottled)
• 1/4 teaspoon Onion powder (bottled)
• 1/4 teaspoon Crushed Red pepper flakes
• 1/4 teaspoon dried Oregano (bottled)
• 1/2 teaspoon Paprika (replace with Kashmiri Mirch powder)
• 1 1/2 teaspoons ground Cumin
• 1 teaspoon Sea Salt (you can always use normal one)
• 1 teaspoon Black pepper, ground

For Taco Filling :

• 150 gms of Mince meat
• 1 Onion , finely chopped
• 1 Garlic clove, minced
• 3 tablespoon Tomato ketchup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Taco Seasoning
• Salt to taste
• 1 teaspoon Red Chili sauce (you can increase or decrease the amount as per your choice)
• 1/2 cup whole American Sweet Corns, frozen.
• Oil to cook (Any vegetable oil would do)
• few springs of coriander leaves, finely chopped
• 1 Lime cut into 4 pieces

Method :

Prepare Taco Shells :

1)Mix the flours. Add salt, chili powder and baking powder, mix very well. Now add the oil and mix well again.

2) Prepare a soft dough by adding warm water, as much required. The dough should be not too soft.

3) wrap the dough in a cling film and set aside for 30 minutes.

4) Make small balls from the dough, after the resting time is over.

5) Roll out thin rounds about 4" (100 mm.) in diameter with the help of a little plain flour. Prick lightly with a fork.

6) Heat oil in a wok over medium flame. Once the oil is sufficiently hot, deep fry Taco shells hot oil on both sides and then bend into a 'U' shape while hot.

7) Take out with slotted spoon and place them on a paper lined plate to cool.

8) Once they are cool, they become crispy. Store the Taco Shells in an air-tight container. It stays well for 1 -2 weeks.

Note : In case you feel lazy or don't have enough time, you can always buy ready made Taco Shells  from the Super Markets. Just remember to check the manufacturing date and the expiry date.

Prepare Taco Seasoning :

Take a wide mouthed air tight bottle. Put all the ingredients in it. Shake well and seal and keep away.

You will be only needing 1 spoon of this mix, save the rest. It can be used as seasonings for your grilled meat, chicken or even fish dishes.

Prepare Taco Fillings :

1) In a skillet heat oil over medium heat. Add onions, fry for a minute, add garlic, stir fry and add mince and corn. Fry for about 5 minutes.

2) Add sauces, cook covered till the mince is properly cooked, will take about 10 minutes.

3) Check the seasoning and add salt if required. Add taco seasoning. Stir well. There should be no liquid left,  the mix should be completely dry.

4) Now sprinkle the coriander leaves. mix and pour the mix in a bowl.

Getting your Taco ready :

Fill your Taco Shells with hot fillings and decorate with lime slices and few sprigs of coriander and serve hot.

Don't forget to supply plenty of paper napkins to the guests.

 

Hash Browns

Hash Browns

These Yummy potato patties are a part of North American breakfast. Easy to make, tasty and crunchy potatoes can win every heart. This can also served as starters for any party, specially for children.

Preparation time : 10 minutes
Cooking time : 15 minutes
Difficulty : Very easy
Serves : 12 servings

Ingredients :

6 medium (about 1.2kg) Potatoes, peeled

2 tablespoon plain Flour

1 Egg, lightly whisked

Pinch of salt

Vegetable oil, to shallow-fry

Method :

1) Line a baking tray with paper towel. Coarsely grate the potatoes into a colander. Use your hands to squeeze out as much excess liquid as possible. Transfer potatoes to the paper towel and dry them well.

2) Add the flour, egg and salt to the potato, and stir until well combined. Divide mixture into 12 equal portions.

3) Add enough oil to a large deep frying pan to reach a depth of 2cm. Heat the oil, check the heat (when oil is ready a cube of bread will turn golden brown in 15 seconds it's ready).

4) Spoon 2 portions of potato mixture around the edge of the pan and flatten slightly to form 8cm discs.

5) Shallow-fry for 3 minutes or until golden underneath. Turn and shallow-fry for a further 2 minutes or until crisp.

6) Use an egg lifter to transfer hash browns to a paper lined tray and place in preheated oven to keep warm.

7) Repeat in batches with the remaining potato mixture, reheating and topping up oil between batches if necessary. Season hash browns with salt to serve.