Monday, October 31, 2011

Recipe 50/50 : Iran : Kebab Morgh (Grilled Skewered Chicken)

                                                  Happy birthday to Saji...
Time does fly when you're having fun, and just like that, an entire year's gone by in the blink of an eye. Its also the 50th recipe from the 50 From 50 In 50 challenge. I'm hoping that you enjoyed reading/making the recipes at home. Please keep a eye on my space tomorrow as I have something for you readers. 
Coming to today's recipe I made Kebab Morgh. Iranians enjoy the grilled meat and poultry.
Just before getting broiled





2 onions, finely grated
6 tablespoons lemon juice
1 1/2 teaspoon corainder powder
2 pounds boneless chicken, cut into bite-size pieces
4 Tablespoons melted butter
Cubes of onions
Cubes on green and red bellpeppers
Small pinch of saffron threads, dissolved in 2 teaspoons warm water (optional, but recommended)
Pepparika to taste
Salt to taste
1. Mix all the ingredients except chicken in a bowl
2. Add the chicken and marinate for at least 4 hours.
3. Thread the chicken pieces onto skewers alteranately placing the onions and bellpeppers in between.
4. Stir the melted butter and dissolved saffron into the marinade.
5. Brush the marinade onto the chicken.
6. Preheat broiler or grill. Grill the chicken for 15-20 minutes.
7. Occasionally moisten and turn the chicken as needed and serve hot!

Note: Soak the skewers before night in water to make sure you don't burn them like I did. I just soaked it for 1 hour.

Sunday, October 30, 2011

Recipe 49/50 : Kenya : Coupe Mount Kenya

This is the last but one recipe from 50 From 50 In 50 challenge. It feels really good that I could make it for this. All your wonderful comments boosted me towards the challenge. I hope that you all had enjoyed the recipes from various country's. Please keep watching this space as I've something for you beautiful readers.
Coupe Mount Kenya is said to be one of the wonderful desserts of Kenya. Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach ice cream. Fruit sherbet may also be used. 



Ingredients for Mango Ice cream
2 cups Mango pulp
1 cup heavy cream
1/2 cup sugar
2 tablespoon lemon peel, cut in tiny ribbons
1/2 cup condensed milk
1/2 teaspoon salt
1. Whip the heavy cream with the sugar until stiff.
2. In a 2-quart bowl combine the mango pulp, the lemon peel ribbons, condensed milk and salt. Fold in the whipped cream.
3. Pour into freezer trays and freeze.
Ingredients for Pineapple Rum Sauce (the zing!)
1 cup pineapple juice, canned
1 cup sugar
1/2 cup cooled white rum
3 cups fresh pineapple, cut in 1/2 inch dices
1 tablespoon pistachio nuts
1. In a 1-quart sauce pan simmer the pineapple juice and the sugar, until it dissolves and forms into a syrup.
2. Add the white rum and cool.
3. Place the cut fresh pineapple pieces in a 2-quart bowl and pour the pineapple rum sauce over them. Marinate for several hours.
How to serve
Place 1 scoop Mango Ice Cream in a wine glass. Top with 3 to 4 oz of Pineapple Rum Mixture. 
Garnish with pistachio nuts, coarsely chopped.
Note : I added just the liquid ingredients of pineapple rum mixture, avoided pineapple peices since it absorbed more rum and I did not like the flavor

Recipe 48/50 : Japan : Sushi

Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions, such as a celebration. Of all the recipes made till today, making sushi perfectly was the toughest, specially to get the perfect shape. I tried for an 1 hour to get the perfect shapes.




Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Wasabi, for serving
Soy sauce, for serving
1. Squeeze the lemon juice over the avocado to prevent browning.
2. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with  wasabi and soy sauce

Sushi Rice Recipe
2 cups short grain rice
2 cups water, 
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
3. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Saturday, October 29, 2011

Recipe 47/50 : Brazil : Quejadinhas

Quejadinhas (coconut-cheese snacks) makes a delicious snack for Brazilians. But, we loved having this as dessert.



1 cup tightly packed fresh grated coconut
1 can (8-ounce) sweetened condensed milk
2 Tablespoons freshly grated Parmesan cheese
2 large egg yolks
1.Preheat the oven to 450°F.
2.Place all of the ingredients in a medium-size bowl and mix well.
3.Place paper cups into the cups of a muffin tin. Drop the mixture by the spoonful into the paper cups.
4.Place the muffin tin in a larger pan that has been filled with about 1 inch of water and cook for about 35 minutes and serve
Note: These will keep well if they are stored in a tightly closed cookie tin.

Friday, October 28, 2011

Recipe 46/50 : United States Of America : Buffalo Wild Wings

My first visit to U.S had many funny memories. I would share one the funniest question I asked when I saw buffalo wings in  a menu at a restaurant, Does buffalo have wings? My hubby dear had a stupid smile on his face and to my surprise he ordered the buffalo wings and later realized its chicken and not buffalo.From then on buffalo wild wings has always been one of our favorite junk food. I tried making buffalo wild wings at home but used drumettes instead of wings. 






1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings [ I used chicken drumettes ]
oil for deep frying
1/4 cup butter
1/4 cup hot buffalo sauce
1/2 teaspoon grated garlic 
1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings [ In my case drumettes] in a large bowl and sprinkle flour mixture over them until they are evenly coated. Cover bowl and refrigerate for 60 minutes.
2. Heat oil in a deep fryer. The oil should be just enough to cover wings entirely.  Fry the winds for 10-15 minutes or until they turn brown. 
3. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. 
4. Add the fried chiken wings/drumettes to the sauce mixture and mix well till the chicken gets coated very well.
5. Place wings in serving platter and serve.

Thursday, October 27, 2011

Recipe 45/50 : Mexico : Burrito Bowl

Chiptole was one of my favorite hangout place, now being Salsarita's. Its just a name difference, but what I love at these places is the same, the Burrito bowl. I love the combination so much that makes me lick my fingers.I made the homemade version of it and it was simply superb. Also the Mexican salsa, Pico de gallo is the best which goes with Tostitos chips.



1 cup of Black beans [ Used Canned Beans ]
1 cup of rice
1/4 cup of frozen / fresh corn
1/4 cup Lettuce
1/4 cup cilantro
1/4 cup of Capsicum
1 tbspn of sour cream
Salt to taste
1. Cook the rice separately and mix with cilantro.
2. In a pan, add oil ,add the capsicum and saute.
3. Add salt and cook for few minutes (till the vegetables are tender).
4. Now in a bowl, add a cup of rice, add the capsiucm, black beans, Lettuce, corn, pica de gallo, sour cream, cilantro and Guacamole
Mix well before you eat!

Pico de gallo Recipe [ The Mexican Salsa]
1 medium tomato
1 medium onion
1 tsp finely chopped green chili [ Use pepper incase u dont want it to be very spicy ]
1 tsp salt
To make the salsa, chop the onions and tomatoes into small pieces and add salt and chopped green chili / pepper
Guacamole Recipe
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Tuesday, October 25, 2011

Recipe 44/50 : India : Diwali Sweets

Wishing All my lovely readers a Happy Diwali!
When I started up my 50 From 50 In 50 challenge, I was questioning myself; what would I cook for my country India. India has many cultures and hence the traditional foods. It was really difficult for me to make the choice but, this festival of lights had solved my problem. Diwali is one festival celebrated across India among most of the cultures.There are only two sellers who are busy filled with people on this day; one being the fire work sellers and other the sweet shops. Sweets Sweets and more sweets.
I made 3 variety of sweets for Diwali this year.
1. Besan ladoo
2. Kowa
3. Gujia
Hope you enjoy reading and wishing all a happy and safe Diwali








1. Besan Ladoo
11/2 cups Besan
4 tbsp coarse Semolina
1/2 cup Ghee (clarified butter)
3/4th cup sugar
1 teaspoon Cardamom powder
4-5 tablespoon almonds chopped coarsely
1 tablespoon raisins
1. First warm the ghee in low heat. If it is solidified, then it will melt. Don't overheat.
2. In a bowl, sift the chickpea flour and add the semolina and the ghee
3. Mix well until well combined.
4. Take a pan and drop the mixture and keep the heat in low heat. and roast this mixture to get rid of the rawness of the chickpea flour. It may take 15-20 minutes based on heat
5. Remove the besan mixture from heat and set aside to warm dowm
6. In same pan add 1 teaspoon butter and toast almonds and raisins
7. Add the sugar,cardamom, almonds and raisins to this mixture.
8. While warm make round ladoos.

2. Kowa Recipe
1. 14 oz Condensed Milk
2. 6-7 tablespoom mawa powder
3. 1 stick butter
4. 1/4 cup chopped nuts [ Almonds and Pistachios ]
1. Melt the butter in a microwave safe bowl, add in condensed milk and mawa powder. Stir
2. cook in microwave for 8 minutes stirring the mixture in bewtwen for every one minute.
3. Time may vary for different microwave, you will its done, by the color and aroma. 
4. Once done add the nuts and set aside to cool, make different shapes and serve

3. Gujia Recipe
For crust
1 cup all purpose flour
1 tablespoon semolina flour
2 tablespoons oil
Lukewarm water or as needed
For filling
I USED KOWA Recipe as filling for my Gujia's
1. Mix flour, semolina flour and oil in a bowl, make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft.
2. Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
3. Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
4. Knead the dough again for a minute.
5. Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
6. Roll each ball into about 4-inch diameter like a roti
7. Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
8. Take the rolled dough in your palm and put about 1 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
9. Continue filling the rest of the gujia in the same manner.
10. Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
11. Place the gujia in the frying pan few at a time.
12. After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
When they are done cooking, lift them out of the oil with a slotted spoon.

Monday, October 24, 2011

Recipe 43/50 : Puerto Rica : Asopao de Gandules

Asopao is a Puerto Rican word for a stew thickened with rice. Asopao de gandules is a nice vegetarian version.


1.5 cups Rice 
6 cups Water
1/4 cup Oil 
1 medium Onion, finely chopped
3 Green bell peppers, finely chopped
3 Garlic, minced
2 teaspoon Oregano, dried
2 cups Tomatoes, choppep
2 cups Pigeon peas (gandules), cooked
1 tablespoon Capers, rinsed
1/2 bunch Cilantro, chopped
Salt to taste
Pepper -- to taste
1. Mix the rice and water together in a large bowl and let it soak.
2. Heat the oil in a large pot over medium-high flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and oregano and sauté for another 1-2 minutes.
3. Add tomatoes and simmer to cook down somewhat, 5-7 minutes. Then stir in the rice and its soaking water and the pigeon peas, capers, cilantro, salt and pepper. 
4. Bring to a boil, reduce heat to low and simmer until the rice is cooked through. Add water as necessary to keep asopao stew-like and serve

Recipe 42/50 : Nepal : Nepali Momos

Momos are an Asian dumpling that are a delicacy in Nepal and Tibet.  It is similar to the Mongolian buuz or the Chinese jiaozi. 
Nepali Momos

Nepali Momos

Nepali Momos
4 cups all-purpose flour
1 tablespoon oil
water, as required
1 pinch salt  
2 lbs ground chicken
1 cup red onion, finely chopped
1/2 cup green onion, finely chopped
1 cup ripe tomato, finely chopped
3 tablespoons fresh cilantro, chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon turmeric
1 tablespoon curry powder
3 fresh red chilies, minced
3 tablespoons cooking oil
salt to taste
pepper to taste
1. In a large bowl combine flour, oil, salt and water.
2. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
3. Cover and let stand for at least 30 minute.
4. Knead well again before making wrappers.
1. In a large bowl combine all filling ingredients.
2. Mix well, adjust for seasoning with salt and pepper.
3. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
4. This also improves the consistency of the filling.
1. Give the dough a final knead.Prepare 1 inch dough balls.
2. Take a ball, roll between your palms to spherical shape.
3. Dust working board with dry flour.
4. On the board gently flatten the ball with your palm to about 2-in circle.
5. Make a few semi-flattened circles, cover with a bowl.
6. Use a rolling pin to roll out each flattened circle into a wrapper.
7. It is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
8. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
9. Continue until the wrapper attains 3-in diameter circular shape.
10. Repeat with the remaining semi-flattened dough circles.
11. Cover with bowl to prevent from drying.
12. For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
13. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
14. This holds the key to good tasting, juicy dumplings.
15. Heat up a steamer, oil the steamer rack well.
16. This is critical because it will prevent dumplings from sticking.
17. Arrange uncooked dumplings in the steamer.
18. Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
19. Take dumplings off the steamer and serve immediately.
20. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
21. You may also slightly saute cooked dumplings in butter before serving.
22. To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar.

Saturday, October 22, 2011

Recipe 41/50 : Saudi Arabia : Kabsa

Kabsa, is a family of rice dishes that are served mostly in Saudi Arabia - where it is commonly regarded as a national dish - and the other Arab states of the Persian Gulf.

2 cups long grain rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
salt to taste
1 tsp ground cardamom
1 tsp ground coriander
10 cloves
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil
Pre-cooked chicken in broth
2 chicken breasts
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt
1. In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.
2. In a large bowl rinse rice and pour off excess water, mix in seasonings.
3. In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish. In the mean time, pull apart cooked chicken and remove any bones.
4. After 45 minutes, fluff rice with a fork and let sit another 10 minutes.
5. Pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

Friday, October 21, 2011

Recipe 40/50 : El Salvador : Semita de piña

Semita, a popular pastry in El Salvador, is basically a tart of bread dough filled with jam or other rich fillings. Semita de piña, with a tasty pineapple filling, is a favorite.




3/4 cup Milk
1/2 cup butter
1/4 cup Sugar
1 1/4 teaspoon salt
1/3 cup Warm (110°F) water
1/4 ounce Active dry yeast
5 cups All-purpose flour
3 Eggs, lightly beaten
1.5 cups Pineapple marmalade
2 teaspoon  Ground cinnamon
1 Egg
2 tablespoon water
1/4 cup Sugar
1. Add the milk, butter, sugar and salt to a saucepan and heat, stirring until the butter is melted and the sugar is dissolved. Remove from heat and set aside to cool until lukewarm.
2. Mix the warm water and yeast together in a small bowl and set aside for 5-10 minutes to activate the yeast.
3. Add 4 cups of the flour to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, warm milk and beaten eggs. Stir with a wooden spoon to mix the ingredients and bring the dough together.
4. Remove the dough to a floured work surface and knead, adding extra flour as needed until the dough is no longer sticking to your hands and is silky and elastic. Remove the dough to a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 to 1 1/2 hours.
5. Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Cut the dough into 2 equal-sized portions. Roll out one of the portions out to fit the bottom of a greased, 11x17-inch baking pan. Place the dough in the baking pan and trim it to fit, saving the trimmings. Mix together the pineapple preserves and cinnamon and spread over the bottom dough, leaving a 1-inch border around the edges.
6. Cut about 1/4 of the dough off the second dough ball and set it aside. Roll the remaining dough out to fit the baking pan as a top for the semita. Lay the second layer over the pineapple filling and trim it to fit the pan. Press down the edges of the semita with a fork to seal. Knead the remaining dough and trimmings into a ball and roll it out to around 1/4-inch thick and about 10 inches long. Cut the dough into long strips about 1/4-inch wide.
7. Preheat oven to 350°F. Beat the remaining egg with the water. Brush the top of the semita with the egg wash. Lay the strips of dough on the semita in a criss-cross pattern, trimming them to fit. Brush the dough strips with egg wash and sprinkle the whole top of the pastry with a liberal amount of sugar. Set the semita aside to rest for about 30 minutes.
8. Poke the semita all over with a toothpick to prevent the pastry from over puffing as it bakes. Bake for 30 to 40 minutes, or until the semita is golden brown on top. Remove and cool. Cut into portions and serve with coffee, tea.

Thursday, October 20, 2011

Recipe 39/50 : Morocco : Harira

Harira is a traditional Moroccan soup, often eaten to break the fast during Ramadan. This is one of the best soups I had ever. I made vegetarian version of this soup. You can add meat like chicken and lamb to this and cook too


1 to 1.5 cups Chickpeas, soaked overnight
1 large onion chopped
1 cup blended tomatoes
2 tablespoon tomato paste
1 cup celery, chopped
1 cup parsley, chopped
Paprika to taste
1 tea spoon black pepper
salt to taste
1 tablespoon turmeric
2 tablespoon olive oil
1/2 cup green lentils
4 tablespoon vermicelli very thin
2 table spoon cornflour mixed in 1 tablespoon water
1 cup fresh cilantro, chopped
1. Bring 3 cups of water to boil and then add all the ingreidients except for vermicelli, cornflour and cilantro.
2. Stir and cook for 30-40 minutes covered.
3. Add vermicelli, stir.
4. Add cornflour to make soup thicker
5. Add fresh cilantro stir and serve hot!
Note: Adding 1 tablespoon of lemon juice to each bowl served gives extra  flavor to the soup.