Carrot Sambaro

Curried Carrots with a zing! From Tanzania.
This is a side dish to a main curry.

INGREDIENTS

• 250gm carrots
• 5 ml Mustard seed
• 2.5 ml Turmeric
• 2 cloves garlic
• 5 ml Chilli powder
• 15 ml Lemon juice

DIRECTIONS

1. Peel the carrots and slice them small, and then par boil (10 minutes in boiling water).
2. Peel and chop the garlic.
3. In a heavy pan fry the mustard seed, turmeric, garlic, and chilli for a minute or so.
4. Add the par-boiled carrots and stir them round until they are coated with the spice mixture.
5. Add a little salt, cover the pan, and simmer gently for 5 minutes.
6. Just before serving, splash with a little lemon juice, or provide a lemon quarter to each person.

Terong Balado

This recipe is popular in Indonesia and Singapore

INGREDIENTS

• 1 lg Eggplant
• 3 Garlic cloves, -sliced or chopped
• 4 tb Onion, chopped
• 1 1/2 c Tomatoes (fresh), ripe
• 1 t Sugar
• 1 t Salt
• 2 ts Red hot chili peppers, -fresh
• 1/2 c Water
• 2 tb Vegetable oil

DIRECTIONS

1. Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy.

2. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.

3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately

American Herb Omelette

INGREDIENTS

• 3 egg whites ( or you can use a combo of 2 whites,1 yellow or any other of your choice )
• 1 tsp of mixed herbs ( like thyme,terragon,cilantro/parseley )
• 1/2-1 tbsp finely chopped onions
• 1 cherry tomato, sliced thinly
• 1/2 green chilli, sliced thinly ( or as per taste - optional)
• salt and pepper to taste

DIRECTIONS


1.Beat the egg whites lightly along with salt and pepper.
2.Spray non stick with PAM ( or Olive oil/butter). Pour out the egg mixture.
3.Sprinkle the onions,tomatoes,chillies and herbs.
4.Let it cook and then turn the other side. Or you can serve without doing the same. Your preferance.
5.Serve it alone or with whole wheat Toast and a pot of coffee/tea.

Shrimp Dijonnaise

INGREDIENTS

1/2 cup lemon juice
1/4 cup butter, melted
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 garlic cloves, minced
3/4 pound uncooked large shrimp, peeled and deveined


DIRECTIONS

1. In a large resealable bag, combine the lemon juice, butter, oil, mustard, Worcestershire sauce and garlic.
2. Add shrimp; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally.
3. Drain and discard marinade. Broil shrimp 4 in. from the heat for 4 minutes or until pink.
4. Serve with Rice

Chicken Stuffed Potato Patties (Makoud Bil Djedj)

This is an Algerian recipe. Can be served like a hamburger or just eaten with a side dish.

INGREDIENTS

2 Pounds Potato -- peeled
2 Medium Eggs -- beaten
1 Medium Onion -- finely chopped
2 Cloves Garlic -- finely chopped
1/4 Teaspoon Salt
1/4 Teaspoon Turmeric
1/8 Teaspoon Cinnamon
6 Sprigs Parsley -- finely chopped
1/2 Pound Chicken Breast -- cooked and chopped
1/8 Teaspoon Cinnamon
1/8 Teaspoon Pepper
1/2 Cup Flour -- for dusting
Oil -- for frying


DIRECTIONS

1. Cook potatoes in water until soft about 15 minutes.
2. Drain well and mash.
3. Add eggs, onion, garlic, salt, turmeric, cinnamon and parsley. Mix well.
4. Combine chicken, cinnamon and pepper. Set aside.
5. Spread flour on cutting board.
6. Put mashed potatoe on the board and flatten into a 3 inch wide by 2 inch deep by 1 foot long log.
7. Make a trench down the center of the log. Put the chicken into the trench, then pinch the trench shut, covering the chicken. Cut the log into 8 round patties. Dust with flour. Heat oil in skillet and deep fry until golden brown. Drain and serve. Can be served like a hamburger or just eaten with a side dish.

Tarator

Tarator is a cold soup (or a liquid salad), popular in the summertime in Albania, Bulgaria and the Republic of Macedonia. It is best served chilled or even with ice. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots.


INGREDIENTS

• 2-3 cucumbers
• 500g yoghurt
• 1/2 walnuts
• 3-4 cloves garlic
• olive oil
• salt

DIRECTIONS


1. Beat the yoghurt, add the crushed garlic, ground walnuts, finely dies cucumbers (sliced into small pieces), oil and salt.
2. Stir and dilute with cold water.
3. Serve sprinkled with finely chopped dill or mint.

Korean Cucumber Salad (Ol Namul)

INGREDIENTS

• 1 English cucumber
• 1 pinch salt
• Chopped garlic
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon chili powder

DIRECTIONS

1. Cut off ends of cucumber. Then, slice cucumbers in circles.
2. Sprinkle salt over cucumbers and set aside for 30 minutes.
3. Drain moisture from cucumbers by laying them onto a paper towel and squeezing another piece of paper towel over the top.
4. Place cucumbers into a mixing bowl and mix with rest of ingredients.
5. Serve chilled.

Thai BBQ Chicken

INGREDIENTS

• 500 g (1 lb) chicken breast
• 3 cloves garlic
• 2 tb honey
• 2 tb soy sauce
• 1 ts chilli paste

DIRECTIONS

1. Wash chicken.
2. Peel garlic and chop.
3. Marinade chicken with garlic, honey, soy sauce and chilli paste for 6-12 hours.
4. Grill chicken in a baking dish at 200 ° (370 F) for 30-40 minutes.

Thai Chicken Satay

INGREDIENTS

• 1 pound boneless skinless chicken breast halves
• 1/3 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon grated gingerroot
• 3/4 teaspoon red pepper flakes
• 2 tablespoons water
• 3/4 cup canned unsweetened coconut milk
• 1 tablespoon creamy peanut butter
• 4 green onions with tops, cut into 1-inch pieces

DIRECTIONS


1. Cut chicken crosswise into 3/8-inch-wide strips; place in shallow glass dish.

2. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture; cover and refrigerate. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

3. Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.

4. Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.

5. Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade.

6. Place skewers on grid. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping.

Honey Mint Glazed Chicken

This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce the cooking time.

INGREDIENTS

• 1/4 cup white vinegar
• 1/4 cup olive oil
• 1 4-5 pound chicken, cut into parts
• Salt
• Freshly ground black pepper
• 1/2 cup honey
• 2-3 Tbsp water
• 1/2 cup chopped fresh mint (or 2 Tbsp dried mint)

DIRECTIONS

1. Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.

2. In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.

3. Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.

Serves 6.

Pasta with Walnuts and Garlic (Pasta con Salsa di Noci)

With walnuts growing over much of Italy, this is a classic recipe that makes the most of just a few available ingredients.

INGREDIENTS

• 1 cup (250 ml) walnuts, toasted and cooled
• 2 cloves garlic, finely chopped
• Salt and freshly ground pepper to taste
• 1 cup (250 ml) heavy cream
• 1 lb (450 g) pasta shape of your choice, cooked according
• to package directions and drained
• 1/2 cup (125 ml) freshly grated Parmesan cheese
• 1 tablespoons parsley, finely chopped

DIRECTIONS

Combine the walnuts, garlic, salt, and pepper in an electric food processor and process to coarsely chop the nuts. Add the cream and process until the sauce is fairly smooth. Combine the sauce, cooked pasta, and parsely in a serving bowl and toss to combine. Serves 4 to 6.

Strawberry Frozen Yogurt

French yogurt is astoundingly good and I suggest you use a good-quality, locally-produced yogurt for similar results. Best to eat it on the same day as you make it, as it will get icy if it stays in the freezer for more than 8 hours. If you want it to last longer and not get icy, add 2 tablespoons of vodka or kirsch to the mixture right before churning.



INGREDIENTS

• 3 cups sliced fresh strawberries
• 3 Tbsp lemon juice
• 2/3 cup to 1 cup sugar (depending on how sweet you want the result, and how sweet your strawberries are to begin with)
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1 1/2 cups full fat yogurt (if use low or non fat, then add 2 Tbsp cream)

METHOD

1. Place the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat, stirring, until the sugar has completely dissolved. Use a potato masher to mash up the strawberries as the mixture is heating. As soon as all of the sugar has completely dissolved, remove from heat and let sit for 10 minutes.

2. Stir in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator, and chill for at least an hour, preferably several hours, until completely cold, before proceeding.

3. Process the mixture in your ice cream maker (Amazon sells a good one) 20 to 25 minutes. Eat immediately or keep in freezer until served.

Makes about 1 quart.

Moroccan Spiced Grilled Chicken Breasts

INGREDIENTS

• 1/2 cup plain yogurt
• 1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds skinless, boneless chicken breasts

DIRECTIONS

1 Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.

2 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out. Serves 4.

Honey-Ginger Grilled Salmon

This recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste

INGREDIENTS

• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/3 cup soy sauce
• 1/3 cup orange juice
• 1/4 cup honey
• 1 green onion, chopped
• 1 (1 1/2-pound) salmon fillet

DIRECTIONS

1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Burmese Rice

INGREDIENTS

• 2 cups rice (washed and soaked in salted water for 15 minutes)
• 1 bayleaf
• 2 cloves
• 1"stick cinnamon
• 1tbsp. butter or ghee
• 1 carrot chopped
• 10 french beans chopped
• 1/2 cup fresh green peas
• 1/4 cup fresh cauliflower, broken into florets
• 2 onions, thinly sliced
• 1 capsicum sliced thinly
• 1/2 cup tomato puree
• 2 tbsp. tomato ketchup
• 1 tsp. white vinegar
• 1 tsp. chilli sauce
• Salt to taste
• 4 tbsp. oil

Grind to paste:

• 2 green chillies
• 1/2"stick cinnamon broken
• 2 cloves
• 4-5 peppercorns
• 1"piece ginger, chopped
• 1 tsp. cumin seeds
• 1 tsp. red chilli powder
• 1/2 tsp. salt

DIRECTIONS

1. Boil carrots, french beans, peas, cauliflower, drain, saving liquid.
2. Keep both aside, till required.
3. Heat one tsp. oil in a pan, add sliced capsicum.
4. Stirfry for a few seconds, take off fire.
5. Cool a little, add ground paste, vinegar.
6. Mix well, empty and keep aside.
7. Add 2 tbsp. oil to pan, put to heat.
8. Add sugar, stir to melt.
9. Add cloves, cinnamon, bayleaf.
10. Add drained rice, tomato puree.
11. Add approx. 4 cups water (including stock from boiled veggies).
12. Add salt, stir gently, simmer and cook till each rice grain separate but cooked.
13. Drain out any excess liquid in a colander.
14. Spread onto a large plate, cool a little.
15. Add half ketchup, chilli sauce and salt if required.
16. Gently mix with hands or spatula to blend flavours.
17. Heat remaining oil, add onions, stirfry till golden.
18. Add ground paste mixture, remaining sauces, salt,boiled veggies.
19. Stir and cook till thick.
20. Grease ring mould well with ghee or oil.
21. Spread half rice at base of ring mould.
22. Spread vegetable mixture over rice, pressing down gently.
23. Spread remaining rice, press gently.
24. Cover ring with foil, bake in preheated oven at 200oC for 25 minutes.
25. Unmould onto serving tray, serve hot and
26. Serve hot, with curds or a dip, or even a stew.

Khowswe

Burmese cuisine is a typical example of a people, who have been inspired by their neighbours, mainly on both sides, ie. China and India. Their food is a blend of both countries, and even Thai and Malaysian food. If the delicateness of Chinese noodles and gravies are incorporated so also are the Indian spices much loved, and the dishes are not that bland. Curries, masalas, etc. galore.

INGREDIENTS

• 2 cups noodles
• 3 cups coconut milk
• 1 carrot chopped
• 10 french beans chopped
• 1/4 cup peas boiled
• 3 onions sliced thinly
• 1 large tomato
• 1/2 cup gram flour
• Salt to taste
• 3 tbsp. oil

Grind to a paste

• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 3-4 dried red chillies
• 1" piece ginger
• 7-8 flakes garlic
• 1/2 tsp. oil

To garnish:

• 2 sprigs spring onions with greens chopped finely
• 2 cloves garlic chopped finely
• 1 onion chopped finely
• 2 tsbp. Fresh coriander finely chopped
• 1 cup fine Indian sev
• 1 tsp. oil
• 2 tsp. lemon juice
• Salt to taste
• pepper to taste

DIRECTIONS

1. Boil carrot, beans, peas together, drain, keep aside.
2. Boil noodles, keep firm, drain in colander, pour cold water over them.
3. Dry roast flour, while stirring in a heavy pan, keep aside.
4. Heat oil in a heavy pan, add 1/2 onions, stirfry till golden.
5. Drain, press out oil, keep aside.
6. Add garnishing garlic to hot oil, stirfry till light golden.
7. Drain, add to fried onions, keep aside.
8. Add remaining onions to same oil, stirfry for 1 minute.
9. Add paste, cook for 3-4 minutes.
10. Add tomatoes, stir fry further 2-3 minutes.
11. Dissolve gramflour into coconut milk, till it is smooth.
12. Add to pan with boiled veggies, salt.
13. Stir and simmer till smooth and thick.
14. Mix all ingredients for garnish just before serving.
15. Include fried garlic in garnish too.
16. Microwave or steam heat noodles over boiling water.
17. Arrange steaming hot noodles in a ring.
18. Fill well in middle with hot gravy.
19. Arrange chopped garnish mixture around outer ring of noodles.
20. Serve while still hot.

Hawaiian Pizza

Fans of this sweet-and-salty American pizza classic say that the warm, sweet bursts of pineapple are the unusual touch that won them over when they first tried it.

INGREDIENTS

• 1 large ready-to-bake pizza crust
• 1 tablespoon olive oil
• 1/2 cup prepared pizza sauce
• 1/4 teaspoon ground black pepper
• 1 cup chopped honey-baked ham/chicken
• 1 (20-oz.) can pineapple chunks, drained
• 8 ounces Mozerella cheese, shredded

DIRECTIONS

1. Preheat oven to 300°F.
2. Place pizza crust on a round pizza pan or large cookie sheet coated with nonstick spray.
3. Spread olive oil evenly over crust, including outside edges.
4. Top with pizza sauce and sprinkle with black pepper.
5. Arrange ham and pineapple chunks evenly over pizza.
5. Cover with Monterey Jack cheese.
6. Bake 20 minutes or until cheese is melted and golden brown.
7. Serve hot.

Honey Baked Chicken

INGREDIENTS

• 3 lb. Chicken breast, cut up
• 1/3 c. butter, melted
• 1/3 c. honey
• 2 tbsp. prepared mustard
• 1 tsp. salt
• 1 tsp. curry powder

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Arrange chicken in shallow baking pan.
3. Combine all ingredients and pour over the chicken.
4. Bake 1 1/4 hours, basting every 15 minutes until chicken is tender.
5. Good served with rice or boiled vegetables

Herbed Cherry Tomatoes

INGREDIENTS

• 1 pt. cherry tomatoes
• 3 tbsp. butter or regular butter
• 1 clove garlic, minced
• 1/4 tsp. dried oregano leaves
• Salt to taste

DIRECTIONS

1. Wash and stem tomatoes.
2. Place butter in 1 1/2 quart glass casserole.
3. Microwave (High setting) 1 1/2 minutes or until melted.
4. Add garlic and oregano.
5. Add salt
6. Microwave (High setting) 2 minutes.
7. Add tomatoes, microwave (High setting) 1 minute. Stir gently.
8. Microwave 1 minute more or until tomato skins just begin to split.
9. Makes 4 servings.

Veg Clear Soup

INGREDIENTS

• 1 teaspoon oil
• 1/2 carrot finely chopped
• 10 -12 green peas
• 1 onion finely chopped
• 1/2 teaspoon soy sauce
• 1/2 cup cabbage finely chopped
• salt & pepper
• 1&1/2 cup of water

DIRECTIONS

1. In a tava heat the oil.
2. Put the onion in the tava and saute untill golden brown.
3. Now put all the other vegetables in the tava and saute for 2 mins.
4. Keep it aside.
5. Heat the water in a vessel.
6. Put the soy sauce & the vegetables in the water and boil for 3 mins.
7. Add salt and pepper and serve hot with bread toast.


You can add other vegetables if needed

Italian Pasta with Amatrice Sauce

INGREDIENTS

• 2 Tbs (30 ml) olive oil
• 3 cloves garlic, finely chopped
• 1 small onion, chopped
• 1/4 cup (60 ml) dry white wine (optional)
• 1 28-oz (794 g) can tomatoes (preferably Italian plum tomatoes), drained and chopped
• 1 tsp (5 ml) sugar
• 1 tsp (5 ml) chili powder
• 1 tsp (5 ml) paprika
• 1 tsp (5 ml) dried basil
• 1/2 tsp (2 ml) dried oregano
• 1/4 tsp (1 ml) cinnamon
• Salt and freshly ground pepper to taste
• 1 lb (450 g) dried pasta, such as penne or mostaccioli, cooked according to package directions
• Parmesan cheese, grated

DIRECTIONS

1. Heat the oil in a large sauce pan over medium heat, and sauté the garlic and onion for about 5 minutes, stirring frequently, until the onion is softened.
2. Add the optional wine, tomatoes, and spices, and bring to a boil.
3. Reduce the heat and simmer uncovered for 15 minutes.
4. Ladle the sauce over the cooked pasta and serve with grated Parmesan cheese.
5. Serves 4 to 6.

Arroz a la Mexicana (Mexican Rice)

INGREDIENTS

• 2 cups (500 ml) rice
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 4 cups (1 L) chicken or beef stock
• 1 1/2 cups (375 ml) tomatoes, peeled, seeded, and chopped, or 1 1/2 cups (375 ml) canned tomatoes
• 1/4 cup (60 ml) olive oil
• 1/2 cup (125 ml) frozen or fresh green peas, cooked
• Salt and freshly ground black pepper to taste

Optional garnishes: chili pepper "flowers" (fresh, hot chili peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold water until they curl back to form "flowers"), fresh coriander or parsley sprigs, 1 large avocado, peeled and sliced.


DIRECTIONS

1. Puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor.
2. Heat the oil in a saucepan and sauté the rice until it turns golden. Add the tomato puree, remaining stock, and salt and pepper to taste.
3. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
4. Mix in the peas and continue cooking until all the liquid has been absorbed.
5. Garnish with the optional garnishes. Serves 6.

Keema Pulao

A mince meat and rice preparation with a rich flavour from India.


INGREDIENTS

Mutton mince	200 gms
Basmati rice (soaked for ½ hour)	1½ cups
Oil	2 tbsps
Green cardamoms	2
Black cardamom	1
Cloves	5-6
Cinnamon	1 inch stick
Pepper corns	8-10
Cumin seeds	1 tsp
Garlic (chopped)	1 inch piece
Onion (chopped)	1 large sized
Green chillies (chopped)	3
Garlic paste	1 tbsp
Ginger paste	1 tbsp
Red chilli powder	1 tsp
Tomatoes (chopped)	2 large sized
Fresh mint leaves (torn)	15-20
Fresh coriander leaves (chopped)	a few sprigs
Salt	to taste
Garam masala powder	1 tsp

DIRECTIONS

1.	Heat oil in a pan, add green cardamoms, black cardamom, cloves,cinnamon, pepper corns, cumin seeds. Sauté for a minute, add chopped garlic, chopped onion and chopped green chillies. Sauté till onions turn golden.
2.	Add mutton mince and cook on high heat for five minutes.
3.	Add garlic paste, ginger paste, red chilli powder, chopped tomatoes and continue to sauté for two to three minutes. Add rice and sauté for a minute or two. Add three and a half cups of hot water, torn mint leaves, chopped coriander leaves and salt. Mix lightly.
4.	Add garam masala powder. Stir and bring the mixture to a boil.
5.	Cover the pan and further cook on low heat for ten to twelve minutes or till the rice and kheema are cooked.
6.	Serve hot.

Armenian Stuffed Eggplant

INGREDIENTS

• 1 c Rice
• 1 md Eggplant
• 1/4c Oil
• 1 Tomato,diced
• 1 Green pepper,diced
• 1sm Onion,minced
• 1 Garlic clove,minced
• Salt to taste
• Pepper to taste
• 1/4 t Basil
• 2 T Butter

DIRECTIONS

1. Cook rice according to package directions.
2. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2"shell.
3. Dice the eggplant meat.
4. Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water.
5. Cover and steam 3 minutes.
6. Drain and reserve.
7. Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender.
8. Add cooked rice and seasonings, and stir to combine.
9. Stuff mixture into the eggplant shells and dot with butter.
10.Bake in a preheated, 350'F. oven about 35 minutes or until eggplant shells are tender.
11. Makes two main dish servings.

Virgin Pina Colada

A summer classic, this is cool and refreshing! For a sweeter, less tangy drink, use pineapple canned in syrup rather than its own juice.

INGREDIENTS

• Unsweetened pineapple juice 24 tablespoons
• Thick coconut milk 8 tablespoons
• Shredded tender coconut flesh 8 tablespoons
• Vanilla ice cream 2 cups
• Crushed ice as required
• Chopped pineapple chunks 8 tablespoons
• Canned cherries 16-20

DIRECTIONS

1. Blend together pineapple juice, coconut milk, tender coconut flesh, vanilla ice cream and ice till smooth.
2. Pour into individual Collins glasses.
3. Serve immediately decorated with pineapple chunks and cherries.

Bean Sprouts Fried in Batter (Pe Thee Pin Pauk Ngabaung Kyaw)

A burmese recipe which is a good appetizer


INGREDIENTS

• 250 g Fresh bean sprouts
• 1/2 cup Chick pea flour
• 1/2 cup Self-raising flour
• 1 teaspoon Salt
• 1 clove Garlic, crushed
• 1/2 teaspoon Finely grated fresh ginger
• 1/4 teaspoon Ground turmeric
• 1/2 cup Water
• Oil for deep frying

DIRECTIONS

1. Wash the bean sprouts.
2. Drain well and pinch off the roots.
3. Make batter by adding all the other ingredients.
4. Add in bean sprouts.
5. Heat oil and when very hot fry spoonfuls of mixture until golden brown and crisp.
6. Drain on absorbent paper.
7. Serve hot.

Orange Pancake

The orange flavour in the pancakes is really nice and when you top it off with the syrup it is amazing! I cut up pieces of fresh orange to sprink over the top.

INGREDIENTS

• 1 1/4 cups (310 ml) all-purpose flour
• 1 Tbs (15 ml) sugar
• 1 tsp (5 ml) baking powder
• 1/2 tsp (2 ml) ground ginger
• A pinch of ground cloves
• A grating of fresh nutmeg
• 1 1/4 cups (310 ml) orange juice
• 1 egg
• 2 Tbs (30 ml) melted butter
• 1/2 tsp (2 ml) vanilla extract

DIRECTIONS


1. Combine the flour, sugar, baking powder, and spices in a large mixing bowl.
2. In a separate bowl whisk together the remaining ingredients.
3. Add to the dry ingredients and stir just enough to incorporate - a few small lumps are okay.
4. Pour about 1/4 cup (60 ml) batter on a lightly greased griddle or skillet over moderate heat for each pancake.
5. Cook until bubbles form on the surface, about 2 minutes, and turn to cook the other side until golden brown, 1 to 2 minutes more.
6. Serves 4 to 6.

Egg Foo Yung

Egg foo young (also spelled egg fooyung, egg foo yong, egg fu yung, or egg furong) is an omelette dish found in American Chinese cuisine. The dish is associated with Tiki culture, and American Chinese restaurants today often list it as "Polynesian" in their menus.

INGREDIENTS

• 6 eggs, slightly beaten
• 1 c. cooked shrimp, pork, beef or chicken
• 1 c. bean sprouts
• 1/4 c. finely chopped green onions

DIRECTIONS

Mix all ingredients, fry in hot vegetable oil. Serve with Foo Yung Sauce.


EGG FOO YUNG SAUCE:

• 1 (14 1/2 oz.) can chicken broth
• 2 tbsp. cornstarch
• 2 tsp. soy sauce

Combine all ingredients in a saucepan. Cook stirring constantly until thickened. Serve over Egg Foo Yung.

Stir-Fried French Beans and Carrots

A quick and easy Chinese recipe.

INGREDIENTS

Stir fried french beans and carrot50g Carrot
150g French Beans
1 tsp Minced Garlic
1 Tbsp Light Soy Sauce
Pinch of Salt
100ml Chicken Stock or 1/2 Chicken Stock Cube dissolved in 100ml Water
1 tsp Cornflour mixed with 1 Tbsp Water


DIRECTIONS

1. Cut peeled carrot into think strips and slice the french beans diagonally.
2. Heat a little cooking oil in a wok.
3. Stir-fry garlic until fragrant.
4. Add carrots and stir-fry for a minute before adding the french beans.
5. When the french beans start looking a little translucent, add the remaining ingredients.
6. Simmer for 3 minutes until the vegetables are cooked through but remain crunchy. (You may have to add a little water if the sauce has reduced excessively.)
7. Serve.

Whole-Wheat Pancakes

I'm not going to try to pass these pancakes off as health food, but the added fiber in the whole-wheat flour certainly makes them a better choice than most other pancakes.

INGREDIENTS

2 cups (500 ml) whole-wheat flour
1 Tbs (15 ml) baking soda
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cinnamon
A grating of fresh nutmeg
1/2 tsp (2 ml) salt
3 eggs
2 cups (500 ml) milk
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) honey
1/4 cup (60 ml) chopped walnuts or pecans (optional)

DIRECTIONS


1. Combine the flour, baking soda, coriander, cinnamon, nutmeg, and salt in a large mixing bowl. Combine the eggs, milk, oil, and honey in a separate bowl and whisk to combine.
2. Add to the dry ingredients and stir just enough to incorporate - a few small lumps are okay. Fold in the optional nuts if desired.
3. Pour about 1/4 cup (60 ml) batter on a lightly greased griddle or skillet over moderate heat for each pancake.
4. Cook until bubbles form on the surface, about 2 minutes, and turn to cook the other side until golden brown, 1 to 2 minutes more.
5. Serves 4 to 6.

Chicken Kiev

Among various dishes offered the Ukrainian kitchen is a Chicken Kiev. This dishes is the historical traditional component of Ukrainian national diet. Chicken Kiev is masterpiece of city culture.

Chicken Kiev is a dish consisting of a boneless chicken breast wrapped around a piece of herbed/seasoned butter, breaded and deep fried. Here's a recipe for the real deal

Simple but elegant, this breast of chicken, stuffed with a flavorful compound butter and fried, makes its own sauce; when you slice into the chicken, the melted butter is released onto the plate.

INGREDIENTS

• ½ cup butter
• ½ tablespoon chopped fresh parsley
• ½ tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 cups dried bread crumbs
• 3 eggs, lightly beaten
• 3 tablespoons water
• 2 quarts vegetable oil for frying

DIRECTIONS


1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
4. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
5. In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

Polish Kopytka (Potato Dumplings)

This is a very simple and traditional Polish recipe. Its very similar to Italian Gnocchi. There are 2 toppings included with the dumpling recipe.

INGREDIENTS

DUMPLINGS

5 potato
1 egg
2 cups flour
salt

ONION TOPPING

3 tablespoons butter
1 medium onion (finely chopped)
salt
pepper

BREADCRUMB TOPPING

1/4 cup butter
1/2 cup breadcrumbs



DIRECTIONS

1. Peel and boil the potatoes in salted water until they are tender.
2. Drain the potatoes and allow them to cool.
3. Process the potatoes through a ricer (or just mash them until there are no lumps)
4. Place the potatoes in a bowl.
5. Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt.
6. Mix by hand until the ingredients are combined.
7. Add more flour, as needed, until the mixture becomes a soft dough consistency.
8. Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
9. Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick.
10. Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces.
11. Repeat until you have the desired amount of pieces or you use up all the dough.
12. Boil water in a large pot.
13. When the water boils add salt.
14. Drop the dough pieces into the boiling water. Do not overcrowd the pot.
15. Allow the pieces to float to the surface and boil for another 3-5 minutes.
16. Remove the kopytka from the water using a slotted spoon.
17. Repeat until all are cooked.
18. Serve with one of the toppings listed below or with mushroom gravy.

ONION TOPPING:


1. Melt butter in a pan.
2. Add the onions and a pinch of salt and pepper.
3. Saute the onions until they are a nice golden color.
4. Serve over the kopytka.


BREADCRUMB TOPPING:

1. Melt butter into a pan.
2. Add breadcrumbs.
3. Allow the breadcrumbs to brown slightly.
4. The consistency of this mixture should be moist, yet crumbly.
5. Add more butter melted butter if needed.
6. Serve over the kopytka.

Chicken Tarkari

A classic Nepalian recipe with tender chicken curried in yogurt and Himalayan herbs

INGREDIENTS

• 2 lbs. chicken, black and white, skinned, boned, and cut into 1.5-in. cubes
• 2 cups onion, chopped
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 5 dried red chilies
• 1 bay leaf
• 4 green cardamom, bruised
• 1 cup yogurt
• 1 cup broth or water
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric
• 4 tablespoons cooking oil
• Salt and Pepper
• 2 tablespoons chopped cilantro for garnish

DIRECTIONS


1. In a large bowl, season chicken pieces with salt and pepper.
2. Heat oil and brown chicken. Reserve brown chicken in a plate. Drain excess oil.
3. In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
4. Add turmeric and chopped onion, and fry until brown.
5. Put garlic and ginger into the onion mixture; fry for 30 sec.
6. To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
7. Transfer browned chicken pieces into the spice mixture; stir well. Add yogurt and broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.
8. When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice and roti (flat bread).

Roti Canai

Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia. It is nearly identical to Singaporean roti prata and a close descendant of Kerala porotta.The secret or hawker's hint to serve a fluffy yet crispy bite roti canai is to place fried roti canai on a flat surface and with both hands give a soft clap

INGREDIENTS

• 1 egg
• 1 cup warm water and 1 tsp salt mixed together
• 3 tbsps ghee or butter
• 600 gms all purpose flour
• Sugar to taste

DIRECTIONS

1. Mix together flour, water, sugar and egg. Knead until a soft dough is formed.
2. Form into small balls and keep overnight.
3. When you are ready to make the roti canai, spread the ghee on the balls and flatten.
4. Heat an iron griddle and fry the rotis individually until cooked.
5. Serve hot with a curry or dhall.

Lemon Chicken

Popular in many cultures, lemon chicken is made in a variety of ways. Here is an easy to make recipe

INGREDIENTS

• 4 Chicken leg quarters
• 2 Lemons or Limes
• 2 tsp. Black pepper powder
• 1/2 tsp Red Chili powder
• 3 tsp. Salt
• 1 Bunch of Cilantro (Coriander leaf)
• 1/2 tsp. Oregano leaves dried or fresh
• Oil for basting

DIRECTIONS

• Preheat oven at 375 F degree (190C).
• Wash and pat dry chicken leg quarters.If you want you can cut it in two pieces.
• Cut thinly Oregano and Cilantro
• Mix Lemon Juice, Salt and Pepper powders.
• Rub this mixture on both sides of Chicken.
• Rub with Oregano and Cilantro.
• Arrange in a baking tray, skin side up.
• Bake it for 45 minutes then apply oil or butter occasionally.
• Bake for another 15-20 minutes depending upon the size of Chicken legs.
• It would turn golden brown.
• Remove from heat.
• Serve with freshly baked bread.

Algerian Onion Omelet (Doja bel bsal)

INGREDIENTS

• 6 eggs
• 4 medium onions
• 150 ml (10 tbsp.) olive oil
• 1 tbsp. fresh mint
• A pinch of fennel seed
• Salt and pepper

DIRECTIONS

1. Peel the onions; slice thinly; cook slowly in the oil until lightly golden;
2. add the fennel and a pinch of salt; cover and let simmer over low heat for 45 minutes, checking occasionally and adding a little water if necessary;
3. in a large bowl, beat the eggs with a pinch of salt; add the onions and the mint;
4. heat 1 tbsp. oil in a skillet; pour the mixture into the pan and let cook over medium heat without stirring; once the omelet is cooked on one side, turn it over using a large spatula or a plate;
5. cook on the other side; slide out onto a plate and serve hot.

lebanese yogurt salad

INGREDIENTS

• 1 large Cucumber, peeled, seeded & diced
• 2 Cloves garlic, crushed
• 2 cup Yogurt, beaten with a fork
• 3 tablespoon Fresh mint or 1 tbsp. dried mint

DIRECTIONS

Simply combine ingredients and mix together with a fork. Serve as a salad or side dish

Lebanese rice pilaf

INGREDIENTS

• 3 tbsp Olive oil
• 60g spaghetti, broken into pieces or Vermicilli
• 500g long grain rice
• 1 litre cold water
• Salt, to taste
• juice of 1/2 lemon

DIRECTIONS

1. Heat the olive oil in a small frying pan and gently fry the spaghetti pieces until golden brown.

2. Wash the rice several times until the water is fairly clear. Place the browned spaghetti in a small pan and add the washed rice and the water, cover and bring to the boil, then reduce the heat and simmer for 20 minutes.

3. Drain the rice, and season to taste with salt and the juice of half a lemon.

Ohjing-oe tuigim (Fried squid) - Korean

This dish is one of the most popular street snacks in Korea

INGREDIENTS

• 8 oz squid, skinned, cut into strips
• 1 cup flour, 1/2 cup water (4-5 tbsp more)
• 1 tsp salt, 1/2 tsp baking powder
• Oil to deep fry

Choganjang (soy sauce and vinegar dipping sauce):
3 parts soy sauce + 1 part rice vinegar


DIRECTIONS

Prepare squid.
It is very important to take out the skin carefully.
Unless you want oil blast all over your kitchen.

Mix flour salt and baking powder.
Add water, mix with a whisk quickly. (Don't over do it!)

Salt and pepper squid and dredge with flour.
Then put into a batter.

Fry until light gold color.

Serve with Choganjang.

Cauliflower and Broccoli Soup

Great with soup sticks and butter or garlic bread

INGREDIENTS

• 500 gms. brocolli chopped into florets
• 250 gms. cauliflower chopped into florets
• 1 medium onion chopped
• 1 medium potato peeled chopped
• 1/4 tsp. dried crushed herbs (of your choice) optional
• 2 small sticks celery chopped
• 1 clove garlic crushed
• 2 cups water
• 1 cup skim milk
• 4-5 mint leaves finely chopped
• 1 tsp. butter
• salt to taste
• fresh ground pepper to taste

DIRECTION

• Heat butter in a large saucepan. Add garlic and onion, stir fry till soft.
• Add 11/2 cups water, potato, celery, brocolli and cauliflower.
• Bring to a boil. Reduce heat and simmer till potato is tender.Add herbs.
• Blend mixture till smooth. Add cornflour paste. Return to pan.
• Stir on high heat till it comes back to boil. Allow to boil till thickened.
• Add salt to taste, fresh ground pepper, milk and parsley.
• Reheat before serving.
• Serve hot with soup sticks and butter.