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Category Archives: Other Cultures

Shak shouka

shakshouka (5)

 

  1. 2-3 Eggs
  2. 1 Medium onion
  3. 1 large tomato
  4. 1 garlic clove
  5. 1/2 tsp paprika
  6. 1 tbsp tomato paste(if available)
  7. 1/3 tsp cumin powder
  8. Salt to taste
  9. olive oil
  10. Little bit of sugar
  11. handful of chopped cilantro

Method:

  1. In a thick bottom saute pan,dribble olive oil and fry chopped onion  and garlic till they are translucent,
  2. to this add tomato and salt,and allow the tomato to get mushy.
  3. Add paprika powder,cumin powder and little bit of sugar,mix well.
  4. Add tomato paste,and 1/2 cup of water and bring to a boil.
  5. Simmer and break individual eggs into the gravy while it is on the stove, make space with ladle before breaking individual eggs so they are spaced out .
  6. Cover it with lit and cook on simmer for 10-15mts or till eggs are cooked.
  7. Garnish with Cilantro,
  8. Serve with rice or roti.
 
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Posted by on December 6, 2013 in Egg, Other Cultures

 

Soy Glazed Sauteed Mushroom

Soy glazed sauteed mushroom (4)

 

 

When ever I go to a Asian buffet I binge on the Sauteed mushroom,though in my mind the floating oil keeps nagging me :((.To a mushroom lover like  me,doing that does not seem like a good option .

Trying to figure out that dish,I ended up with something even better :try it and let me know!

Ingredients::

  1. 8-10 button mushrooms
  2. 1/2 a garlic pod minced
  3. 1/2 a green chilly minced
  4. 1/2 tsp Soya sauce.
  5. sprinkle of salt.
  6. 1/2 tbsp oil/butter

Method:

  1. In a pan dribble oil,fry the gralic and chilly for less than a minute.
  2. Add the mushroom and sautee on medium flame;  with salt for 3-4mts.
  3. Add Soy sauce while you move the mushroom around and reduce the heat to medium low and let it cook for another 2-3mts(or till u feel its cooked to your taste).
  4. PS:I also added 2-3 tbsp water and cooked for 2-3 mts,then raised the heat to high while I tossed the mushroom so the water is absorbed by the mushroom and gives a nice glaze.
  5. Serve hot as starter or side with fried rice.

 

 
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Posted by on June 19, 2013 in Other Cultures

 

Chicken Momo

This Momo  differs from the Momo recipe mentioned here =>https://iamcookingtoday.wordpress.com/2011/02/10/tibetean-vegetable-momo/ only in its filling.As the name suggests this Momo filling is made of chicken ;specifically raw-ground chicken there fore the cooking time of the momo has to be adjusted so that the chicken is well cooked.The filling also varies a little from the Egg and veggie one and is as below:

The filling can make upto 30 momos

Ingredients:

  1. 0.4lbs ground chicken
  2. 1/4 Large Onion-finely chopped(I used a high speed chopper)
  3. 2 garlic pods-finely chopped
  4. 1tsp ginger -finely chopped
  5. 1/2 medium jalepeno-de seeded and finely chopped
  6. a bunch of cilantro-finely chopped
  7. 1 tsp Soya sauce
  8. salt to taste
  9. 1tsp oil

Method:

  1. Prepare the filling with the ingredients mixed and set aside for atleast 1hr in refrigerator.(adjust the salt as the soya sauce itself is salty)
  2. Make Momo’s dough-basket as mentioned in link=>https://iamcookingtoday.wordpress.com/2011/02/10/tibetean-vegetable-momo/
  3. In each  momo place about 1tsp of the filling and close it to make its shape.
  4. Cook on a steamer for 15mts.
  5. Set aside for atleast 10mts before serving with sauce of your choice.(I went with sweet and sour sauce).
 
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Posted by on July 30, 2011 in Snacks, Tibetean

 

Italian Pasta Salad

A recipe inspired by friend Pradeepa

 

  1. 1 Pack Vegetable rotini
  2. 1/2 cup of red and green bell pepper chopped
  3. 1 Onion chopped
  4. Olive oil 2 tbsp
  5. 2-3 tbsp italian dressing.
  6. Salt to taste

Method:

  1. Cook the pasta ala dante,with olive oil and salt to taste.
  2. Drain and rinse with cold water.
  3. In a bowl ,add the veggies with onion to the pasta ,olive oil and italian dressing and mix well.
 
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Posted by on July 5, 2011 in Other Cultures, salad, Vegetarian

 

Srilankan Chicken Curry

During our short stay in Paris 2001 ,I used to frequent this Srilankan Food joint that was adjoining to the apartment I was living in Gare du Nord.A Spicy watery chicken curry and rice was my most favourite meal there.Though the chicken pieces were too large for my taste,the spicy gravy was mind blowing.I have been looking for this recipe for quite some time,and I got this from a coupe of sites I have been scouting for months.It depends very much on the spice mix which supposedly can be canned for a long time.

To my variation I avoided making it watery and made it a thicker gravy,if you like watery gravy you may choose to add as much water as you think is appropriate.

  1. 3 tsp Corriander
  2. 1 tsp Cumin
  3. 1/2 tsp Fennel Seeds
  4. 2 cloves
  5. 1 Cinnamon stick
  6. 2 cardomom
  7. 4-5 Pepper corns
  8. 4-5 Curry leaves
  9. 1/2 tsp Turmeric powder
  10. 1 Onion sliced
  11. 1/2 tsp Ginger paste
  12. 1/2 tsp Garlic paste
  13. 1 Tomato Sliced.
  14. 1/2 cup coconut milk
  15. 4-5 curry leaves
  16. 1 tsp Vinegar

How to:

  1. Roast and grind all spices from 1 to 8 into a fine powder.Marinate Chicken with this ,salt and turmeric for 15mts.
  2. In a pan,add oil and fry ,onion,ginger paste,garlic paste till the onion turns  browns.
  3. Add Curry leaves,Chicken with the paste and mix well.
  4. Fry the chicken on both sides,add the tomato and cook for about 5mts.
  5. Add about 2 cups of water and cook for about 50mts.
  6. Add the coconut milk,vinegar and few more curry leaves,mix well and cook for 15mts.
  7. Serve hot with rice.
 
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Posted by on May 2, 2011 in Chicken, Other Cultures, Srilankan

 

Chicken Jalfrezi

Preparation time:30mts,cooking time:60mts,Serves:4-5

Ingredients:

Items 1-5 for marination:

  1. 1/2 kg Chicken cut into thin strips of 3″
  2. 1 tsp Ginger paste
  3. 1 tsp Garlic paste
  4. 1 tsp Chilly powder.
  5. 1 tbsp Vinegar
  6. 1 large onion finely chopped.
  7. 2 medium tomato -finely chopped.
  8. 1 tsp. garlic paste
  9. 1 tsp. ginger paste
  10. ¼ tsp. garam masala
  11. ¼ tsp. turmeric powder
  12. 1/2 tsp chilly powder
  13. Few red and green pepper peices.
  14. 1/2 tsp cumin
  15. salt to taste.
  16. Oil
  17. Water for cooking.

Method:

  1. Prepare the chicken with items 1-5 along with salt and put in refrigerator for atleast 1.5hrs.
  2. In a pan,heat some oil,add the chopped onion and saute well.
  3. Add the ginger,garlic pastes,turmeric,chilly,garam masala and coriander powder.Mix well and fry for 3mts.
  4. Add chopped tomatoes and fry till they are cooked.
  5. Add the marinated chicken peices,mix well and let it cook for 10mts in its own juice.
  6. Add water,bit by  bit  and cook it on medium flame for upto 40mts.While mixing and checking the consistency,I used upto 2cups of water.
  7. At this stage in a pan,add some oil splutter the cumin,add green and red bell peppers and few Onion slices and fry for a couple of mts.
  8. Add this to the cooking chicken and continue to cook on low flame for the rest 15mts.
  9. Temper with Fried red chilly.
  10. Serve with hot rice /roti.

  1. ½ tsp. Coriander  powder
 
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Posted by on March 11, 2011 in Chicken, Curries, Other Cultures, Pakistani

 

Egg Momo

Follow the same steps like the one mentioned in the Vegetable Momo recipe mentioned here

https://iamcookingtoday.wordpress.com/2011/02/10/tibetean-vegetable-momo/

Instead of the veggie filling,for the Egg Momo ,I have replaced it with a Egg Filling which is something like an Egg scramble and here goes the recipe for the same.

Following makes upto 7 momo filling and you can increase it to your needs.

Ingredients:

  1. 1/2 Medium sized shallots.
  2. 1 Egg.
  3. 1 Garlic pods finely chopped.
  4. 1 whole Spring Onion bulb and stalk:Finely chopped.
  5. 1/2 chopped green chilly

Method:

  1. In a pan,add some oil and stir fry the garlic till brown.
  2. Add the Onions and saute till  golden brown.
  3. Add the Green Chilly & Spring onions and fry it for 2mts.
  4. Add salt as necessary.
  5. Add in beaten egg,and mix properlyfor about 1mt.
  6. Take it off the burner (it should not be over fried,at this point one might still see some uncooked egg here and there,that should be fine as this will cook while steaming)
  7. Follow rest of the recipe from ,ie the preparing the cover,placing and steaming the momo.
  8. Let it rest for a mt ,before serving with Ketchup.
 
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Posted by on February 17, 2011 in Egg, Food, Snacks, Tibetean

 
 
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