Bahraini Prawns / Shrimp in Tomato Sauce

Bahrainis love seafood & prawns are no exception - here is a typical way of cooking them in Bahrain. This dish is also nice with the addition of a little minced garlic.


INGREDIENTS

• 1 kg fresh prawns, shelled and de-veined
• 2 cups chopped tomato
• 1/2 cup green capsicum, chopped
• 1 teaspoon salt
• 1 teaspoon Garam masala powder
• 1 teaspoon turmeric
• 3 tablespoons tomato paste
• 3 tablespoons oil

DIRECTIONS

1. Put the prawns, tomatoes and capsicum into a covered saucepan and boil for about 10 minutes.
2. Add the salt, prawn masala, turmeric, tomato paste and oil.
3. Decrease heat and simmer, covered, for about 20 minutes.
4. Serve with basmati rice.

Bread Upma

The famous South Indian dish made different using bread


INGREDIENTS

Bread Slices, cubed - 15
Onions, chopped - 4 medium
Green chillies, chopped - 4
Ginger, chopped - a 2" piece
Tomatoes, cubed - 3 large
Hing - 1 tsp
Garam masala - 2 tsp
Pepper powder - 2 tsp
Coriander powder - 2 tsp
Mustard seeds - 2 tsp
Fresh coriander leavs - for garnishing
Salt - to taste


DIRECTIONS


1. Heat oil, cackle the mustard seeds, add onions, green chillies and ginger and fry till golden brown.

2. Add the hing, garam masala, pepper powder, coriander powder and fry well for 2-3 mins.

3. Add the tomatoes next and cook for another 3 mins. At this time, the gravy becomes loose and a little watery. Add salt to taste.

4. Next, add the cubed bread pieces and mix well. Cook for another 2 mins, garnish with coriander leaves and serve hot.

Caribbean Cabbage and Carrot Salad

INGREDIENTS

1/2 cucumber
2 medium sized carrots
3 medium sized tomatoes
3 ounces of beansprouts
1 tablespoon of vinegar
3 tablespoons of sunflower oil
1/2 cabbage or whole chinese leaf
Freshly ground black pepper to taste

DIRECTIONS

1. Wash cabbage or the chinese leaf, drain and shred finely.
2. Wash and thinly slice the cucumber, peel then grate the carrots and slice the tomatoes.
3. Next arrange the shredded cabbage on a serving dish.
4. Edge dish with slices of cucumber.
5. Now in a bowl combine together, grated carrots along with the beansprouts.
6. Mix dressing ingredients oil, vinegar,black pepper, beating with a fork till its well blended and pour over carrots including the bean sprouts.
7. Finally, toss together then arrange in the middle of the dish. Decorate with the sliced tomatoes.
8. Yield: 4 Servings

Caribbean Carrot And Raisin Salad

INGREDIENTS

• 1 pound of carrots
• 4 ounces of raisins
• 1/4 pint of orange juice
• 3 to 4 Slices fresh ginger
• Ginger root

DIRECTIONS

1. Soak raisins in the orange juice for at least 1 hour or till its plump.
2. Wash, peel and grate the carrots.
3. Peel, grate or finely chop ginger root.
4. Toss all the ingredients together until it is well mixed together.
5. Serves 4 People

White Fish Fritters

INGREDIENTS

Serves 4.

• 1 cup (100 g) flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup (125 ml) milk (approx.)
• 4 1/2 oz (125 g) or approx. 1 fillet firm white fish cut in strips
• oil for shallow frying
• lemon wedges

DIRECTIONS

1. Mix flour, baking powder and salt into a bowl. Add egg and sufficient milk to mix to a smooth batter.
2. Dip pieces of fish in mixture and fry in a large frying pan until golden on both sides.
3. Drain on absorbent paper and serve with lemon and fries.

Sautéed Broccoli with Garlic

This style of preparation is very popular in Italy and can also be used to cook broccoli rabe (rapini), bok choi, Chinese broccoli (kai-lan), or any type of leafy green.

INGREDIENTS

• 2 lbs (900 g) broccoli, cut into florets, stems peeled and diced
• 3 Tbs (45 ml) extra-virgin olive oil
• 2-4 cloves garlic, thinly sliced
• 1-2 pinches hot red pepper flakes
• Salt and freshly ground pepper to taste

DIRECTIONS

1. Steam or boil the broccoli until just barely tender.
2. Heat the oil in a large skillet over moderate heat and saute the garlic and pepper flakes for 30 seconds.
3. Add the broccoli and saute until tender and heated through, 3 to 4 minutes.
4. Season with salt and pepper and serve immediately.
5. Serves 4 to 6.

Angry penne - Roman Style

INGREDIENTS

• 600 gms. of pasta (penne)
• 500 gms. of tomatoes
• 3 or 4 garlic cloves
• parsley
• hot chilli
• oil
• salt

DIRECTIONS

1. Fry in some oil 3 or 4 cloves of garlic with some hot chilli - the amount here obviously depends on the individual taste - however, it should be quite a lot for the penne pasta to be really angry.
2. Then add the tomatoes and enough salt to taste. While the tomatoes are cooking, boil the penne until chewy, flavour with the prepared sauce and serve with a generous tablespoon of freshly-chopped parsley