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.