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Mashed Potatoes with Parmesan Cheese

INGREDIENTS

• 1 lb (500 g) boiling potatoes
• 4 Tbs (60 ml) butter, melted
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) freshly grated Parmesan cheese
• Salt and white pepper to taste
• A grating of fresh nutmeg

DIRECTIONS

1) Boil the unpeeled potatoes in enough salted water to cover.
2) When the potatoes are easily penetrated with a fork, drain and cool just enough to handle. Peel the potatoes and press through a potato ricer or food mill.
3) Combine the riced potatoes, butter, and milk in a pan and beat with a whisk or fork over low heat until the potatoes, butter, and milk are thoroughly combined.
4) Add the Parmesan, salt, pepper, and nutmeg and continue to beat over low heat until the cheese is melted and thoroughly incorporated.
5) Serve immediately, or hold at room temperature for up to 2 hours and reheat over low heat or in a microwave oven.
6) Serves 4.

Alanaasi Fani

Alanaasi Fani is a mocktail from Maldives

INGREDIENTS

• ½ (medium sized) pineapple
• ½ cup sugar (alter to suit taste)
• 1 tsp lemon juice
• 1 tsp salt
• 6 cups water (alter for desired consistency of juice)

DIRECTIONS

1. Peel pineapple, chop and blend with sugar and 1 cup water. 2. Once the pineapple have blended into a smooth, thick puree; add the remaining water and blend. 3. Strain and serve chilled.

Mushrooms in Hot Garlic Sauce

INGREDIENTS

• 200 gm mushrooms-button, wiped clean
• 2 tbsp oil
• 1/2 cup onions-chopped fine
• 3 tbsp garlic-chopped fine-ground with 2-3 whole red peppers
• Spring onion leaves chopped fine for garnish

Mix together for sauce

• 2 tbsp corn flour-blended with water
• 1.5 salt
• 1/4 cup vinegar
• 1 tsp soya sauce
• 1 tbsp sugar
• 3/4 cup water

DIRECTIONS

1. Heat the oil in a wok and add the onions, stir over high heat till a little soft.
2. Add the garlic paste and red peppers and stir-fry till fat separates.
3. Add the mushrooms and stir-fry over high heat, till well mixed.
4. Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil, stirring all the time.
5. Lower the heat and simmer for a minute or so and serve hot garnished with the greens.

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Firinda Pilic Kizartmasi - Turkish Roasted Chicken

INGREDIENTS

• 1 small coffee cup of yoghurt
• 1 tablespoon margarine
• 1 tablespoon tomato paste
• 2 chickens
• Salt

DIRECTIONS

4 Servings

1. Put the chickens into a saucepan, cover them with water, add salt and cook them only as much as they do not fall apart.
2. Put the chickens into a large pan. Cover with a sauce of well beaten yoghurt, tomato paste and melted margarine.
3. Put the pan into the oven to roast until brown.

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.

Mashed Potatoes with Parmesan Cheese

INGREDIENTS

• 1 lb (500 g) boiling potatoes
• 4 Tbs (60 ml) butter, melted
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) freshly grated Parmesan cheese
• Salt and white pepper to taste
• A grating of fresh nutmeg

DIRECTIONS

1. Boil the unpeeled potatoes in enough salted water to cover.
2. When the potatoes are easily penetrated with a fork, drain and cool just enough to handle.
3. Peel the potatoes and press through a potato ricer or food mill.
4. Combine the potatoes, butter, and milk in a pan and beat with a whisk or fork over low heat until thoroughly combined.
5. Add the remaining ingredients and continue to beat over low heat until the cheese is melted and thoroughly incorporated.
6. Serve immediately, or hold at room temperature for up to 2 hours and reheat over low heat or in a microwave oven.
7. Serves 4.

Kartoffelpuffer (German Potato Pancakes)

INGREDIENTS

• 2 pounds potatoes, peeled and quartered
• 1 large onion, quartered
• 1/2 cup milk
• 1/2 - 1 cup flour (use 1/2 cup flour with drier potatoes; up to 1 cup with more watery potatoes )
• 2 teaspoons salt
• 2 eggs
• Vegetable oil

DIRECTIONS

1. Grate potatoes and onion into a bowl.
2. Add milk, then stir in flour, salt, and eggs. Mix well.
3. In a large, heavy skillet heat 1/2 inch frying oil until hot.
4. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
5. Drain on a paper towel.

Simply Lemon Baked Chicken

INGREDIENTS

• 1 (4 pound) whole chicken
• 35 g salt
• 1 lemon, halved
• 5 g paprika
• 235 ml water

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. Rub chicken with salt inside and out.
3. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all.
4. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish.
5. Pour a little water over chicken to prevent drying.
6. Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.

Portuguese French Toast or Brazilian Rabanadas

A Christmas special breakfast in Brazil


INGREDIENTS

• About 20 1-inch-thick (2.5 cm) slices french bread
• 1/2 can sweetened condensed milk (reserve other half for topping)
• 2 cups of milk
• 3 eggs, separated
• About 3 tablespoons oil for pan-frying
• Sugar and cinnamon to sprinkle, condensed milk or syrup to pour over fried bread

DIRECTIONS

1) If possible, buy the bread the day before, slice it and let it sit overnight in an open container.
2) Using an electric mixer, beat egg whites until soft peaks form. Add egg yolks and beat again until thick.
3) In a medium bowl, combine half can of condensed milk with the milk.
4) Soak lightly each slice of bread with the dissolved condensed milk, drain the excess and coat the slice with eggs whites.
5) Fry in hot oil until golden brown on each side. Place on paper towel to drain and sprinkle with sugar and cinnamon, condensed milk, or syrup. Serve warm.

Camarones al Mojo de Ajo (Mexican Garlic Shrimp)

INGREDIENTS

• 36 medium shrimps (pranws) in shells
• 15 cloves garlic (3 whole & 12 minced fine)
• 3/4 tsp salt
• 3/4 tsp pepper
• 3/4 tsp white vinegar
• 3 tbsp olive oil
• 5 tbsp butter
• 3 tbsp lime juice

DIRECTIONS


1. Split shrimp down in the middles without seperating them completely using the underside
2. Remove any dark veins
3. In a blender, puree whole galric cloves, salt & pepper and vinegar
4. Marinate shrimps in mixture for 30 mins
5. Heat oil and butter in pan
6. Add minced garlic and saute till brown (3 mins)
7. Add shrimps with shell side up
8. Lower heat, cover and cook for 2 to 3 mins or till shrimps turn opaque
9. Sprinkle with lime juice and remove from heat

Hainanese Chicken Rice

This Hainanese Chicken Rice is a favorite hawker lunch dish in Singapore and Malaysia. It is also a Chinese dish found in related forms all over South East Asian. Example, the Thai dish Khao Man Kaj.

INGREDIENTS

• 1 chicken (cleaned)
• 1/4 brown onion
• 2 cloves garlic (crushed)
• 3 cm piece garlic (smashed & bruised)
• 2 tbsp sesame oil
• 2 tbsp light soya sauce
• bunch of coriander leaves
• chopped spring onions
• 1 tbsp vegetable oil
• 4 cups long grain rice (washed & drained)
• Salt & white pepper to taste
• Cucumber (sliced)
• Tomatoes (sliced)
• 1 head iceberg lettuce (shredded)

Chilli Ginger Sauce:

• 6 fresh chillies (chopped)
• 5 cm fresh green ginger (chopped)
• 3 cloves garlic (chopped)
• Salt to taste
• Dash of white vinegar

DIRECTIONS


1. Remove pads of fats from chicken and keep aside
2. Bring a large pot of water to a boil (pot should be large to accomodate chicken)
3. Add chicken in water with onion, garlic and ginger
4. Boil for about 5 minutes and skim off any scum floating to the top
5. Turn off heat and cover, leave for 30 minutes
6. Remove chicken from pot, rinse with cold water and leave to drain
7. Chop chicken and assemble onto a serving plate
8. Pour the sesame oil and soya sauce over the top
9. Garnish with coriander leaves and spring onions
10. Preparing Chilli Ginger Sauce: In a food processor, grind chillies, ginger and garlic to a rough paste, adding salt and vinegar to taste and also a little chicken stock
11. Place in sauce bowls
12. Preparing Chicken Rice: Heat vegetable oil and fry fads of chicken fat to produce liquid chicken fat
13. Remove the residue
14. Put in rice and stir-fry for 3 mins till rice is transparent and well coated in oil
15. Add 6 cups stock and a little salt if wish
16. Cook rice till stock is absorbed
17. Dish out rice on a plate, garnish with slices of cucumber and tomatoes
18. Preparing Stock for Vegetable Soup: Heat remaining stock then add in lettuce
19. Pour hot soup into bowls, serve with Chicken Rice, Hainan Chicken and Chilli Ginger Sauce

Jooje Kabab

INGREDIENTS

• 1 chicken, 1 kg
• 1/2 cup extra-virgin olive oil
• 2 large onions, grated
• 4 medium tomatos
• 2 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon saffron

DIRECTIONS

1. Prepare marinade: mix olive oil, grated onions, saffron, salt, black pepper and lime juice.
2. Wash and cut chicken into small pieces, then remove the skin.
3. Marinate overnight (or at least for several hours) in refrigerator.
4. The container should be covered.
5. Thread chicken on long, thin metal skewers.
6. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking.
7. Also thread whole tomatoes separately on another skewer.
8. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently.
9. Joojeh Kabab can also be prepared in the oven. Prepare chicken as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently.

Madras Salad

INGREDIENTS

• 2 large tomatoes
• 1 large cucumber
• 1/2 cup chopped green onions
• 1/2 cup thinly sliced radishes
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1 teaspoon green chilis, finely minced
• black pepper to taste

DIRECTIONS

1. Chop the tomato into 1/2-inch chunks.
2. Peel and seed the cucumber and cut into 1/2-inch dice.
3. Combine tomatoes, cucumber, green onions, radishes and cilantro in a bowl.
4. Mix lemon juice, salt, and chilis and pour this dressing over the vegetables.
5. Toss to combine thoroughly, then add black pepper to taste.
6. Chill for about 30 minutes, then toss again and serve.