Masala Mor (Spicy Buttermilk)

A healthy and very tasty South Indian refreshing drink.

INGREDIENTS

• 1 cup thick curds
• 5 cups water
• ½ inch piece fresh ginger
• 1 green chilli
• 1 tbsp chopped coriander
• 3-4 curry leaves
• Sea salt/ Rock salt to taste
• ¼ tsp mustard seeds
• Pinch of asafoetida (optional)
• Oil for tadka

DIRECTIONS

1.Beat the curds to a smooth paste. Mix the water into it to make thin buttermilk.
2.With a mortar-pestle, pound the ginger and chillies with some salt. Add this and the coriander to the buttermilk.
3.Pop the mustard seeds and curry leaves in a little oil and put it into the mor.
4.Add a pinch of asafoetida and mix well using a churner. It’s best left to chill and soak up the flavours for about 30 minutes.
5.Enjoy your tall glass of masala mor.

Mourgh (Afghan Chicken)

INGREDIENTS

2 lg Cloves garlic
1/2 ts Salt
2 c Plain, whole-milk yogurt
Juice and pulp of 1 large lemon, 3 to 4 tablespoons
1/2 ts Cracked black pepper
2 lg Whole chicken breasts, about 2 pounds


DIRECTIONS



1. Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct.
2. Serve with soft pita or Arab flatbread and fresh yogurt.
3. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste.
4. Add yogurt, lemon and pepper.
5. Skin the chicken breasts, remove all visible fat and separate the halves.
6. Bend each backward to break the bones so the pieces win lie flat.
7. Add to the yogurt and turn so all surfaces are well-coated.
8. Cover the bowl tightly and refrigerate.
9. Allow to marinate at least overnight, up to a day and a half.
10. Turn when you think of it.
11. To cook, remove breasts from marinade and wipe off all but a thin film.
12. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked.
13. Meat will brown somewhat but should not char. Serve at once.

Baked Chicken Dijon

INGREDIENTS

• 4 tablespoons Dijon mustard
• 2 tablespoons oil
• 1 teaspoon garlic powder
• 1/2 teaspoon italian seasoning
• 4 boneless chicken breast halves

DIRECTIONS

1. Mix first 4 ingredients in large bowl.
2. Add chicken and toss to coat well.
3. Bake at 375* for 20 minutes, or until done.

How to make Italian Seasoning

INGREDIENTS

• 3 tablespoons dried basil
• 3 tablespoons dried oregano
• 3 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

DIRECTIONS

1. Mix all ingredients in a spice grinder.
2. or put in a small bowl and crush with the back of a spoon.
3. store in an airtight jar for up to 6 months.

Doi Anaras Delight

This is an Indian refreshment drink popular is West Bengal region

INGREDIENTS

• Pineapple – 1
• Plain yogurt – 1 cup
• Mint leaves – 10 to 15
• Chat masala – 1 tsp
• Rock salt – a pinch of

DIRECTIONS

1. Beat the yogurt. Blend well the yogurt, slices of pineapple, pudina leaves in mixer
2. Add black salt and chat masala according to taste.
3. Serve with ice cubes and pudina leaves.

Tuna Cutlets

Recipes made using Tuna are popular in Maldives. This is a short eat using Tuna

INGREDIENTS

• 2 cans Tuna
• 2 Onions
• 250 g Potato (mashed)
• 1 Garlic Clove
• 1 tsp Pepper
• Salt to season
• Oil for deep-frying
• 200 g Breadcrumbs
• 2 Eggs

DIRECTIONS

1. Crush the onion, garlic and chilli with salt.
2. Add in the lime and mix in well.
3. Add in the mashed potato, tuna and pepper.
4. Mix the ingredients well.
5. Divide the mixture to small size balls.
6. Beat the eggs, and mix with some salt and pepper.
7. Add the cutlet balls into the egg mixture and then to the bread crumbs.
8. Deep fry until golden brown.
9. Drain on kitchen paper.
10. Serve hot.

Srilankan Egg Curry

INGREDIENTS

• 6 Eggs hard boiled
• Oil for deep frying
• 1 small Onion sliced
• 1-3 small hot green Chilies sliced
• 1/2 cup canned Tomatoe or one medium fresh Tomatoe chopped
• 1 tsp raw curry powder
• 1/4 tsp Turmeric
• 1 clove Garlic
• 1/2 tsp ground black Mustard
• 1-2 inch piece Cinnamon
• 1 tsp red Chili powder (optional)
• Few Curry leaves and rampe
• Salt to taste
• 1/2 cup Coconut milk or fresh milk

Red Curry Powder

• 2 tsps Coriander seeds
• 1 tsp. Cummin
• 1/4 tsp. Fennel

METHOD: Crush all ingredients separately to a fine powder and thoroughly mix them together.


DIRECTIONS


1. Remove shells from hard boiled eggs and deep fry until the eggs turn light brown.
2. Drain the oil from the eggs.
3. In a saucepan take all the other ingredients and add enough water to cover the contents halfway.
4. Heat the ingredients for a few minutes and then add the deep fried eggs.
5. Simmer for few minutes longer.
6. Add coconut milk and simmer for few minutes.
7. Taste and adjust salt.