Showing posts with label World Cuisine. Show all posts
Showing posts with label World Cuisine. Show all posts

Monday, December 15, 2014

Mixed Fruit Yogurt Parfait

Yogurt Parfait
Parfait is one of my favorite desserts & it tastes delicious to me when made with yogurt. It gives me a satisfaction of eating healthy when I make it with yogurt rather than cream. I love pairing yogurt with different fruits & enjoy the goodness of them. Specifically the non-fat yogurt's are little sour in taste, will pair perfectly with fruits that are sweet. 
The mixed fruit parfait I'm sharing consists of simple ingredients like fruits, almonds, honey & Chobani non-fat greek yogurt. You can use any fruit in making this dessert or can go with your seasonal favorite fruit & enjoy it. 
Yogurt Parfait
Prep Time-10mins
Serves-2People
Ingredients
1Cup Chobani non-fat greek yogurt whisked to smooth consistency
1Whole tangerine / mandarin orange skin peeled & sliced to bite size pieces
1/2Cup pomegranate seeds
2Tbs honey 
2Tbs sliced almonds  
Arranging Parfait 
- In a bowl add a spoon full of yogurt. 
- Top it with oranges & little honey. 
- Layer it with yogurt & top it with pomegranate seeds. 
- Again layer it with yogurt & top with almonds. Drizzle some honey on top. 
- Parfait is ready to eat.
Note
- You can arrange the layers, as you like. 
- If needed chill before serving.
Yogurt Parfait
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Tuesday, September 30, 2014

Ifisashi ~ Zambian Dish | Peanut Spinach Curry

Ifisashi
Ifisashi is a traditional Zambian curry made for mixed greens, veggies & peanuts. This is a thick stew served with Nshima, the staple of Zambia. You can also serve it along with rice & polenta or your choice of main dish too. Ifisashi doesn't  need any oil & that makes it's cut in to healthy dishes for me. You can add any of your favorite veggies to make it much tastier. 
Ifisashi
Adapted from here.
Prep Time - 5Mins {chopping+prepping}
Cook Time - 15min
Serves - 2people
Ingredients
1Medium onion chopped
2Tomatoes chopped
1Big bunch of spinach washed & chopped
1Cup chopped cabbage
3Green chili's sliced
2Tbs peanut powder
1/2Cup water
Salt to taste
Directions
- Heat pan with water. To that add powdered peanuts, onion & tomatoes. Cook them with a closed lid.
- Now add in green chili's, cabbage, salt & spinach to them.
- Cook them until they all come together. Adjust salt if needed.
- Switch off heat & garnish with little peanut powder.
- Serve with rice.
Note
- You can add in your choice of vegetable.
- Few chopped garlics will make this dish more flavorful.
Ifisashi
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Jabeez ~ Yemen Dish | Black Eyed Peas Pancake

Jabeez
Jabeez is a Yemen style savory pancake. It is filled with goodness of greens, flavor of cumin & perfectly spicy. The original version of this recipe added a egg to it, which I skipped & rest was the same. 
Jabeez can be served as a appetizer, snack or can be your scrumptious healthy dinner. Myself I made it for dinner & served it along with peanut chutney made south Indian style. It was so perfect & reminded us akki roti or Koyya roti we make with rice flour.
Jabeez
Adapted from here.
Prep Time - 2hr20mins { Soaking + resting + chopping}
Cook Time - 20mins for all pan cakes 
Serves - 4Big pancakes or 8mini one's
Ingredients
3/4Cup black eyed peas {soaked}
1/2Cup wheat flour 
4Green onions/scallions  finely chopped 
1Small onion finely chopped
1/4Cup cilantro chopped 
2Tsp red chili powder / Black pepper powder
1Tsp roasted cumin powder 
1Cup water {As needed}
3Tbs oil
1Tbs yeast 
1/2Tsp turmeric
Pinch of salt
Directions
- Soak black eyed peas for 1hr at least.
- Grind black eyed peas to a smooth paste using little water. 
- In a bowl add the grind pea paste along with wheat flour, scallions, onions, cilantro, cumin powder, yeast, turmeric & salt. 
- Add water & mix them well. It will form into a thick smooth paste. Adjust salt if needed. Allow it to sit for 1hr with closed lid. 
- Heat pan & add few drops of oil to pan. Now add a medium size ball of batter to pan. Then press it around to make a flat shaped roti. 
- Close with lid & cook till it is crisp. Remove the lid & flip it to other side. Cook till it is crisp on the other side too. 
- Remove on to a plate & repeat the same with rest of the batter. 
- Enjoy it with your favorite chutney.
Note
- Add another cup of water to make it a smooth batter & you pour it onto a  just like the pancake batter.
Jabeez
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Sunday, September 28, 2014

Tofu Veggie Stir Fry ~ Xiang Cuisine, Chinese Dish

Tofu Stir Fry
Tofu Veggie Stir Fry is a delicious bite you can snack on or combine it with white rice & call it a lunch or dinner. This Hunan Style stir fry dish is little oily, spicy & sure is very tasty. Hunan Cuisine of Xiang region is part of 8 chinese cuisines. It stands out from other cuisines because of it's spiciness, beautiful color & the aroma.
Tofu Veggie Stir Fry I'm sharing here is cooked in a fermented black bean sauce, but the recipe I followed simplified it by using tomato sauce. It was was a scrumptious snack for me on a happy friday evening. 
I was writing this post for the past two days as I was feeling very lazy & at the same time was busy with all the weekend errands. At last on sunday night I sat down to write the post while watching "Anthony Bourdain Parts Unknown - Shanghaicoincidentally. Ahah moment!!! Isn't it ??? 
Tofu Stir Fry

Prep Time - 10mins {Cutting & arranging}
Cooking Time - 20mins 
Serves - 2people
Adapted from here.
Ingredients
1/2Block tofu sliced as seen in picture {7oz}
1Onion thinly sliced
1Medium capsicum thinly sliced
1Carrot julienne
1Tbs grated ginger
2Garlic sliced
2Tbs peanut oil/vegetable oil
1/4Cup tomato sauce / Tomato paste
2Tsp sugar
1Tbs sesame oil
1/4Cup soya sauce
1Tsp chinese rice wine / Red wine vinegar
1Tsp red chili flakes
1/2Tsp salt
1Tbs sesame oil
Directions
- Remove tofu from water & let it rest on a kitchen towel or paper towel. Now slice it as shown in picture.
- Heat a wide non-stick pan with little sesame oil. Lay sliced tofu without touching each other. Crisp fry them on each side & keep aside.
- In a bowl mix red wine vinegar, chili flakes & keep aside.
- In another bowl tomato sauce, sesame oil, sugar, salt & soya sauce.
- Heat pan with oil & first add in ginger, garlic & onion. Fry them on medium heat.
- Next add in bell pepper & carrots to pan. Stir fry them. Add in vinegar chili mix & mix in.
- Next add in fried tofu to pan. Add the tomato sauce mixture to pan & mix in well.
- Fry them on medium heat for 2 mins by stirring continuously.
- Switch off heat & garnish with scallions.
- Serve warm along with rice or fried rice or as a snack.
Note
- Veggies should be crisp & not soft. So fry them just for few seconds.
- I used tomato paste in my dish & it turned out good.
- If you are using chinese hot red peppers then go with the recipe. If not make to 2tsp.
- I had red wine vinegar handy & used it.
- I used kikkoman sesame oil in the recipe.
Tofu Stir Fry
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Friday, September 26, 2014

Pisua

Pisua
Pisua is a West Samoan sweet dish made of tapioca & caramelized coconut milk. In simple words it's a heaven in a bowl. It tasted awesome with the binding flavors of coconut & cute sago cubes.
Adapted from here.
Prep Time-1hr +5min {soaking+arranging}
Cooking Time-30mins 
Serves-3people
Ingredients
1/2Cup sago/tapioca pearls
1Cup water
2Tbs sugar/ 1/4 sugar {for sweet tooth}
Few chopped almonds for garnish
For caramelizing
1/4Cup + 2Tbs sugar
1Cup coconut milk
Directions
- Soak sago for 1hr. 
- Pressure cook sago, water & sugar for 2 whistles. Switch off heat & allow it to cool. 
- Once it's cool cut sago in to small pieces & keep aside.
- Mean while in a pan add sugar for caramelizing & on low heat cook it till it changes it's color to dark color. 
- Now add in coconut milk, mix in well & switch off heat. Allow the mixture to cool. 
- Now add in the cut sago pieces to caramelized milk & serve.
Note
- I topped it with little elachi for more flavor.
- Pressure cooking makes cooking much easier. You can also cook it on stove top with extra added water.
Pisua
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Tuesday, September 23, 2014

Bulgar Pilaf ~ Turkish Dish

Bulgar Pilaf
Bulgar Pilaf is a traditional Turkish dish consists of durum wheat or dalia, veggies & spices to flavor it up. It is a healthy dish that consumes less time & efforts in making it. Bulgar Pilaf is served as a side dish to kebabs or any  
Bulgar, the main ingredient or the hero of this recipe tastes nutty in flavor & it is also very high fiber. Bulgar is sold par-boiled & dried in stores which makes it easy to cook. In Turkey the coarsen bulgar is used in making pilaf & the soft grounded makes a tasty tabbouleh salad & a delicious kibbeh.
There is a middle eastern restaurant that we love to visit on regular basis & they serve tofu kebabs along with bulgar pilaf & a Mediterranean salad. I felt this recipe was tasting very similar to the pilaf they serve. Enjoy this filling dish.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Bulgar Pilaf
Prep Time-10mins | Cook Time-20mins (max) | Serves-2people
Ingredients
1/2Cup bulgar wheat
1Cup water
1Small onion chopped
1Garlic minced
1Carrot chopped
1Bell pepper chopper
1Tbs tomato paste
1inch cinnamon stick
1Tsp fresh black pepper / chili powder {Used red chili powder}
Salt to taste
2Tbs oil
Cilantro & lemon for garnish
Directions
- Heat pan with oil. To that add onions, garlic & cinnamon stick. Cook till onions are translucent.
- Next add in carrots & bell pepper. Stir it once.
- Next add in bulgar & fry for few seconds.
- Then add in tomato paste, water, salt & chili powder. Mix them & close with a lid.
- Cook on low flame till the bulgar is cooked completely. Adjust taste if needed. Switch off heat.
- Garnish with cilantro & lemon.
- Serve with raita of your choice.
Note
- You can replace wheat to bulgar.
- Customize this with your choice of veggies.
Bulgar Pilaf

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Saturday, September 20, 2014

Ouă umplute | Deviled Eggs | Stuffed eggs | Romanian Appetizer

Deviled Eggs

Ouă umplute or Stuffed Eggs are a traditional Romanian appetizer. This dish has originated from Italy & became popular in many parts of the world as Deviled Eggs. This crowd-pleasing appetizer is easy to make at home & can be served for any kind of occasion as a starter. The recipe I shared is a basic one; you can always customize it according to your needs.
Deviled Eggs are delectable little things & they vanish just like that in no time. I'm a total fan of this egg bites & was never able to stop with one.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Deviled Eggs
Prep Time-5mins | Cook Time-20mins | Serves-2people
Ingredients
3Hard boiled eggs
1Tbs mayonnaise
1/2Tsp honey mustard
1Tsp black pepper
2Tbs finely chopped onion
Pinch of salt
Parsley/Scallions for garnish
Directions
- Peal the outer shell of eggs & cut them horizontally into half. 
- Scoop out yellow from eggs into a bowl. 
- To the bowl add mayo, mustard, pepper, onion & salt.
- Make them to a smooth paste. Adjust the taste if needed. 
- Scoop up little in to the white half's & top them with garnish. 
- Serve as a appetizer or a snack. 
Note
- You can add little of ketchup or choice any choice of condiment to it. 
- Garnish can be any thing of your choice.
Deviled Eggs
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Friday, September 19, 2014

Moutabel ~ Qatar Cuisine

Moutabel

Moutabel is a Middle Eastern grilled eggplant dip. This Qatari dip is a little similar to Baba ghanoush, which includes onion & tomatoes in it.
In making Moutabel I choose to grill eggplants on stove top method, as it leaves a nice flavor to the eggplant when it is burnt directly on the heat. You can even cook it in oven to avoid the mess. 
The other important ingredient in this dish is the tahini paste. Tahini is a smooth sesame paste that actually gives creamy texture to this dish. I used a store bought one but one can make this paste at home too. The other ingredients added in add a nice flavor & taste to the dish. That’s it for now & enjoy this dip.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Moutabel
Adapted from here.
Prep Time-15mins | Cook Time-20mins | Serves-2people 
Ingredients
1Italian eggplant
2Tbs tahini paste
1Garlic clove
1Tsp lemon juice 
2Green chili's {adjust as needed}
1Tbs olive oil
Salt to taste 
Cilantro or Basil for garnish
Directions
- Roast the egg plant on stove top. Cool it before you go ahead with peeling the skin. 
- Peel skin of eggplant & keep it in a bowl. Mash it to a chunky paste 
- Now grind green chili's, garlic & tahini to smooth paste. {You can grind eggplant too if you want a smooth moutabel.}
- Mix the grind paste & olive oil with mashed eggplant. 
- Add in salt & lemon juice. Mix well & adjust taste if needed. 
- Serve it with chips, veggies , pita bread or have it as you wish. 
Note
- Moutabel is smooth in texture. So as mentioned above grind eggplant for the texture.
- Taste was perfect for me, adjust if needed.
Moutabel
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