Recipe 19/50 : Denmark : Frikadeller

Frikadeller the danish version of meatballs. Most people think of Sweden when they think of meatballs;however it also the traditional dish in Denmark and it varies from family to family.

The main difference between the Danish and Swedish meatballs is that ground pork is added to Danish meatballs.

The real twist with this recipe is;since we dont eat pork and beef,I replaced the same recipe with chicken. The original recipe calls for 1/2 pound ground beef and 1/4 pound ground pork which I replaced with 1/2 pound ground chicken. 

Ingredients

1/2 pound ground chicken

1 egg

8 tablespoons breadcrumbs

1 onion, small, shredded finely

Salt to taste

Black pepper to taste

Oil for frying

Method

Mix together all ingredients using hands in a big bowl.

Form into meatballs according to the size you prefer.

Heat the oil in a pan and place the meatballs in the pan. Turn the meat balls using fork once they have started to brown.Be careful not to burn them.

Serve hot with salad!!!

Recipe 18/50 : Jamaica : Jamaican Fruit Punch

There is more to Jamaica then sandy beaches. Jamaicans brew up some of the best combination drinks on the planet.

Are you a non alcholic and always have problem in selecting drinks when you go out, then definitely you should try Jamaican fruits punch and you will just love it. The blend of fresh fruits  makes you feel so fresh and relaxed.

Ingredients

2 oz. Jamaican Strawberry Syrup

1/2 ripe banana

1 slice pineapple

2 oz. orange juice 

1/2 oz grapefruit juice

1 tbsp. grape juice

crushed ice

12 oz. water

Method

Mix all ingredients and blend and serve!!

Recipe 17/50 : Korea : Kimchi Fried Rice

My dad had a conference in D.C few weeks back. Hence we went to D.C to spend time with him. It was after 1 year exactly I got to see him[ My parents stay in India]. It was one the happiest moments in this year. On of those days I went to dinner with my dad and his conference colleagues who were from various countries mainly included Japan, Korea. There was this  discussion about the traditional foods and I heard about Kimchi a lot from a Korean who was present there. He was so nicely explaining about the recipe that I decided in my mind to make this.  So here is the recipe which inspired me so much. Sorry for posting the recipe so late,got busy with personal things.

Ingredients

2 tablespoons oil

1 clove garlic, finely minced

1/4 onion, finely diced

1/2 cup kimchi, cut into small pieces

1 tablespoon kimchi juice [ got Kimchi in Lowe's food]

2 cups overnight steamed white rice

1 tablespoon soy sauce

Pepper and salt to taste

1 stalk spring onion chopped finely including the bulb

Method

Add the oil to the pan. Saute the garlic and onion until lite brown. Add the kimchi and stir for few minutes before adding the rice. Stir to combine well. Add the soy sauce, black pepper, and scallion. Stir a few times to blend with the rice. Serve hot!

Recipe 16/50 : Canada : Maple Sundae

Throughout Canada, maple syrup and maple products are popular, reflecting the significance of the maple tree, whose leaf adorns the flag of Canada. Many families enjoy a visit in early spring to a maple sugar "shack," the special rustic building where sap from maple trees is boiled in a large open pan to make maple syrup. A simple Maple Sundae is a very popular dessert here. 

I know this is simplest of all recipes posted in this place, but trust me clicking the pictures was the toughest as Ice-cream kept on melting.  You can see the proof in the images below :)

Ingredients

3 Tablespoons pure maple syrup

Vanilla ice cream

Chopped nuts [ I used, pistachios and almonds ]

Method

Spoon vanilla ice cream into bowls.

Drizzle about 3 Tablespoons of maple syrup over the ice cream.

Top with chopped nuts and whipped topping (if desired), and serve immediately.

Recipe 15/50 : Iraq : Yalanchi

Iraqi food is strongly influenced by its neighboring countries, Turkey and Iran. Most of Iraqis are Muslims. The fast of Ramadan is celebrated the entire month. During these days muslims rise before dawn to eat a meal. The meal traditionally starts eating a date. The festival Eid , at the end of Ramadan where friends and family gather to pray and share a large meal. Eating pork is forbidden to Muslims, but other meats as beef,lamb are served. other common dishes includes kebabs, Yalanchi and dessert of dates.
Yalanchi is spicy rice stuffing for tomato, eggplants or other vegetable. Its mainly Tomato.

Ingredients
6 medium firm, ripe tomatoes
2 tablespoons olive oil
1 onion, finely chopped
1/2 cup raisins, soaked in warm water 10 minutes, drained
1/2 cup pine nuts
1/2 teaspoon cinnamon
2 cups cooked rice
Salt to taste 
Black pepper to taste
Method
1. Preheat oven to 350°F.
2. Cut a slice from the top of each tomato, about half inch down.Chop the tops finely and set aside.
3. Scoop out tomatoes with a spoon and turn upside down on paper towels to drain. Throw the pulp and seeds away.
4. Heat oil in a skillet over medium heat. Add onion and cook until soft, about 3 minutes.
5. Add chopped tomato tops, raisins, pine nuts, and cinnamon and mix well.
6. Reduce heat to low and simmer, about 2 minutes. Remove from heat and add cooked rice. 
7. Season with salt and pepper and mix gently until well blended.
8. Fill the tomatoes with mixture and set in a greased baking pan. Spray oil on tomatoes and bake in oven until tender but still firm, about 25 minutes.
Serve at room temperature!!

Recipe 14/50 : Ireland : Champ

Weekends are coming and going. I feel days are just running by. This weekend was very simple, just at home cooking, eating and sleeping.
Its really becoming difficult for me to select upon recipes and cook with the busy schedules I have. I know I mite not reach to your best expectations but I'm really working hard to stand on it and hence require all your support. 
Support in form of comments on recipes, suggestions about the recipes, feedback on recipes bla bla...
Coming to today's recipe I made Champ, unquestionably one of the most delicious side dishes ever created in Ireland.This recipe is very simple and inexpensive,yet filling. I served it along with stuffed crabs and was a super hit recipe.

Ingredients
6 unpeeled Russet potoato
1 bunch spring onions both the bulb and green stem
1.5 cups milk
1 stick butter
Salt to taste
Black Pepper taste
Method
Scrub the potatoes and boil them in their skins. 
Chop the spring onions finely. 
Cover with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse. 
Peel and mash the boiled potatoes and while hot, mix with the boiling milk and green onions.
Beat in the butter. Season, to taste, with salt and pepper. 
Serve in with a knob of butter melting in the center!!!

Recipe 13/50 : Sri Lanka : Vattalapam

Vattalapam is  a coconut custard with lots of spices and crust with delicious nuts. This dessert is very famous in Sri Lanka. I loved this dessert so much that I decided to make this again. I'm very tired today and lack words to describe the taste of this recipe. Enjoy by making this at home!!!

Ingredients

5oz Palm sugar 

3/4 Cup evaporated milk 

1.5 Cups thick coconut milk 

4 Eggs 

1/2 tsp Cardamom, ground 

1 tbsp Rose water 

1/2 Cup water 

1/4 cup cashew nuts

A pinch cloves, ground

Method

Preheat oven to 350F

Beat eggs [they should not be frothy]

Dissolve palm sugar in water on a low flame and cool slightly.

Add palm sugar syrup, to beaten eggs.

Combine the coconut milk with it, keep stirring.

Strain through a fine strainer into a large jug and add evaporated milk, cardamom, cloves and rose water to it.

Butter the ramekins and place the cashew nuts on the bottom of it.

Now pour it into ramekins and place into baking dish with water to halfway upsides of cup and bake for 30 minutes.

Let it cool completely when cold remove from the ramekins and arrange on dessert plate with fresh mango and serve!!!

Recipe 12/50 : Thailand : Thai Iced Tea

If you've been to a Thai restaurant, you know this delicious beverage. Its strong in taste, yet sweet and very tasty. My hubby just loves this. The first thing in our menu when we go to Thai place is Thai Iced Tea. This recipes calls for Thai tea, which I found it very difficult to find, since the place where I stay doesn't have Asian store near by.So, I had to travel 40 miles to find a nearest Asian store. 
For people who have problem like can always order online from http://www.mythaitea.com
I did little research later and came to know that these people have good quality that tea.

Ingredients
2/3 cup Thai tea loose [ You can find in Asian stores ]
3 cups water
1 cup sugar [ Or to taste, few like less sugar and few like more ]
12 oz can evaporated milk
Method
Bring water to a boil in medium sauce pan. Reduce heat and place thai tea and sugar into the pan to infuse for about 10-15 minutes.
Strain to a clean container, such as pitcher.
Let cool to room temperature, then cover and refrigerate until ready to serve
While serving fill the glass with crushed ice and add tea to 3/4 full. Add 4-5 tablespoon evaporated milk to each glass.

Recipe 11/50 : Pakistan : Seekh Kebabs

Recently I had kebabs at a local restaurant near Washington D.C and I hated them very badly. After coming back home from D.C I decided to make kebabs and enjoy its taste in every bite I had. At the same time I also had to cook something for my 50 from 50 in 50 challenge and hence came up with an idea of cooking kebabs of Pakistan, Seekh Kebabs.  
After making these kebabs at home, I wished to get back to that place in D.C and ask the person to taste them. I know I'm being very mean but ,when you spend money you wish to get at least the food which is eatable right??? I don't say I'm perfect but all I wish "taste before you serve". 
The recipe I tried is very simple and requires very less time to cook too.

Ingredients
1. 1/2 pound ground chicken
2. 3-4 cubes of potato [ Without skin]
3. Quarter onion chopped
4. 4-5 green chili or to taste
5. 1/2 cup cilantro
5. 1 tablespoon ginger-garlic paste
6. 1 tsp black pepper
7. 1/2 tsp turmeric
8. Salt to taste
9. Oil for frying
Method
1. Grind together all the ingredients except cilantro.
2. Take the mixture in a bowl ,add cilantro and mix well 
3. Make a small ball of the mixture and fry it in the oil for checking salt and spice levels and adjust accordingly
4. Once all are sufficient, make small sausage shaped kebabs with hand and drop in oil for frying.
5. Turn them over to cook on either sides. Keep cooking till its evenly brown on each side
6. Remove from oil and insert skewers [ Optional] 
7. Sprinkle some lemon juice on kebabs and serve with mint chutney!!!


Sending this recipe for " Whats on your Kebab Platter"@ A Girl's Diary

Recipe 10/50 : Bahamas : Fresh Coconut Cake

One of the main ingredient in Bahamas is coconut.  They say, dessert is not quite Bahamian unless the sweet taste of the coconut is added. Coconut trees are in abundance in the Bahamas and coconut is common ingredient in Bahamian dishes especially desserts. 


The recipe calls for 2 8*inch pans, but I used a loaf pan and rest of the batter I poured to the muffin tray. The mini muffins for baked just for my neighbors kids. The two little girls enjoyed eating those muffins.



Ingredients
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
2/3 cup vegetable shortening
3 eggs
1 tsp. vanilla
1 to 1 1/2 cup fresh, finely chopped coconut
3/4 cup coconut milk
Method
Preheat oven to 350F
Sift dry ingredients together. 
BEat shortening and sugar until light and fluffy.  
Add egg one at a time, beating thoroughly after each addition.  
Add vanilla extract and coconut. 
Add dry ingredients alternately with coconut milk, stirring only to blend.  
Bake for 25 minutes. 
Sprinkle coconut on top & sides of cake and serve!!!

Recipe 9/50 : Bangladesh : Khichuri

Khichuri, the bengalpronunciation,alternate spelling khichidi, khichri is an traditional dish in Bangladesh to cook for lunch at the saraswati pooj, durga pooja.
Since Bangladesh was the eastern part of Bengal before the Partition of India so it has many recipes similar to bengal with different pronunciation.
I made this recipe with lots and lots of childhood memories. During Durga pooja days, Bhog was served to all in the Kali temple. All of us used to dress up nicely to have the yummy yummy food. This khichuri was served one among them and was my favorite. Days have passed and its been 5 years I actually had Bengali bhog in the temple.

Ingredients
4 medium potatoes (cubed)
1/2 tsp red chilli powder
1/2 tsp sugar
1/2 tsp turmeric powder
1 1/4 cup moong dal roasted
2 large carrots,cut
1 cup cauliflower florets
6 cup water 
salt to taste 
6 green chillies
1 1/4 cup rice
2 tsp cumin powder
1/2 cup peas
1 tsp corainder powder
2 tbsp oil
For The tampering
4 tblsp Ghee
2 Bay Leaves
3 Red Chillies Whole
4 Green Cardamoms
6 Cloves
2 Cinnamon 1 inch piece
Method
1. In a cooking pot, stir fry all vegetables including green chili for 1-2 minutes, 
2. Add in rice and moong dala and fry 1 more minutes
3. Add dry ingredients i.e turmeric, cumin, corinader, salt and red chili powder 
4. Add in water and cook till rice is cooked. Cook on low temperature
5. Make the tampering by heating ghee mix in red chillies, bay leaves, garam masala and stir fry for a minute.
Stir in the mixture into cooked khichuri.
Serve hot with yogurt!!!!

Recipe 8/50 : Australia : Pavlova

Pavlova has a light and delicate crisp crust and a soft sweet marshmallow center.
This dessert is typically served with softly whipped cream and fresh fruit. I choosed banana with chococlate syrup. There is always a long debate about whether New Z eland or Australia invented this dessert, which has yet to be resolved. So even with this confusion I stick thinking this dessert is from Australia.
This dessert can be made several days in advance of serving only if its stored in a cool dry place, in an closed airtight container



Ingredients
4 large egg whites
1 cup castor sugar
1/2 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch 
1 cup heavy whipping cream
1 1/2 tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract
Fresh ripe bananan
Chocolate syrup [optional]
Method
1.Preheat oven to 250F
2.Line a baking sheet with parchment paper 
3.In the bowl beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar slowly, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. 
4.Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a spatula, gently fold in. 
5.Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
6.Bake for 55 to 60 minutes or until the outside is dry.
7.Turn the oven off, leave the door slightly open and let the meringue cool completely in the oven.
8. Top with whipping cream and fresh fruits and serve!!!

Recipe 7/50 : Indonesia : Nasi Goreng

Weekend flew sooo fast again. Days are just running by. Today I'm posting national dish of Indonesia, Nasi Goreng,which means fried rice in Indonesian. Its basically adopted from chinese fried rice. The basia diference between Indonesian and chinese is mainly the application of sweet soy sauce and spiceness.  The rice used to make nasi goreng is cooked ahead of time and left to cool down , which is one reason to use rice cooked from the day before. Infact, this applies to any fried rice to that case.

Ingredients
1 cup rice, cooked
2 tbsp Indonesian sweet soy sauce
1 tomato, diced
1/2 cup cabbage finely sliced
3 eggs
1 Chicken breast fillet
Spring onion , sliced
Salt to taste
Pepper to taste
2-3 tbsp vegetable oil
4-5 garlic cloves
1 medium onion
3-5 Green chili
Method
Separate the rice grains and set aside.
Grind garlic,onion,chili to paste and set aside.
Beat the eggs, season well with salt and pepper. Heat 1 tbsp vegetable oil, make scramble egg. Set aside.
Season the chicken fillet with salt and pepper and fry and when it's cool enough, shred and set aside.
Heat the oil then sauté the grind paste until fragmant. Add diced tomatoes ,cabbage and sweet soy sauce, cook until the tomatoes are cooked.
Add shredded chicken, scramble egg, spring onion and the rice. Combine well, cook over a small flame and cook for 5 minutes.
Serve hot!!!!

 

Recipe 6/50 : Zimbabwe: Cornmeal Cake

Cornmeal is the staple food in Zimbabwe. Sadza being its national dish. 
I tried making dessert from cornmeal, called cornmeal cakes because  I'm not a fan for this cornmeal but this recipe was good enough. Sharing you the Zimbabwe style cornmeal cake.



Ingredients
1 cup cornmeal
4 cups milk
2 eggs, beaten 
3/4 cup butter
1/2 cup sugar
1 Tablespoon vanilla extract
Preheat oven to 350°F.
1 large apple, peeled, cored, and cut into thin slices
Method
Preheat oven to 350°F.Procedure
Measure milk into a saucepan and bring just to a boil. Remove from heat and allow to cool for about 10 minutes.
Add eggs, ½ cup butter and sugar to the in a saucepan. Bring to a boil and remove from heat.
Add cornmeal, stirring constantly to prevent lumps.
Return to low heat and continue cooking for 20 minutes, or until thickened, stirring constantly to prevent sticking. 
Add vanilla extract and stir well.
Strew the apple slices over the surface of the tart pan
Melt remaining ¼ cup butter and pour into 8-inch cake pan. Swirl pan to coat bottom and sides.
Pour cornmeal mixture into pan and bake for 30 minutes, or until cake is golden brown.
Remove cake from oven and cover top with sour cream.
Return to oven for 15 minutes, or until top is bubbly and lightly browned.
Serve cake while still warm!!!

Recipe 5/50 : Belgium : Belgian Carrots

Today's recipe is from Belgium. This carrot recipe forms a wonderful side dish . Try making this recipe prior night, as the flavor develops nicely over several hours. 

Ingredients
8 carrots, sliced crosswise into 1/4-inch pieces
1/3 cup half and half
2 tablespoons unsalted butter
2 teaspoons granulated sugar
2 teaspoons dried parsley
1/4 teaspoon nutmeg
Salt to taste
black pepper to taste
Method
In a pan, cover carrots with 1 inch of water & bring to a simmer until carrots are soft and tender [ Approx 15 minutes].
Drain water from carrots and set aside.
In the same pan add butter,sugar,salt,pepper and parsley. Add in half and half and toss in carrots and stir until sauce is heated through.