Dishes From Around The World
More recipes coming soon!
In this section, I will be featuring dishes from different parts of the world such as Latin America, Europe, Indian Subcontinent and other regions. Recipes that I have compiled, learned and adapted to modern and practical cooking and that I enjoy very much. Flavors that are out of the ordinary but not complicated at all. I promise you will not be disappointed! Try making a new dish now. New section on my favorite spices coming soon!
Amazing Spices
Featured Recipe
Mung Dal -Yellow Lentils *GF
Lentils are a great source of protein and they are very easy to prepare. Here is the first lentil recipe in our series of many. Stay tuned for more!
Ingredients:
3-4 cups of Organic Mung Dal lentils
12 cups of water
One large onion
Half a bulb of garlic
1 small 1 inch piece of ginger (optional)
3 tablespoons of oil or ghee
Salt to taste (At least a tablespoon)
Ground Cumin (at least a teaspoon or more)
Black Pepper
Cayenne Pepper to taste
*Tip: You may add whole Cumin seeds as well and curry powder if you enjoy either spice, also you may skip the ginger if you don't like it.
Process:
Wash the lentils until they are completely clean and the water comes out clear. Boil the lentils with water and salt for 20-25 minutes until tender and add the dry ingredients.
*Tip: Skim off the foam that comes out out of the lentils when they are boiling and stir occasionally making sure they don't stick to the bottom, these lentils cook very fast and they are not like the brown lentil variety.
Separately, in a shallow pan, fry in ghee or olive oil a chopped onion, chopped garlic and chopped ginger until golden brown and be careful not to burn them. Add sliced Serrano peppers or Jalapeño peppers if you enjoy spicy. Add this mix immediately to the cooked lentils and stir. Lentils are then ready to serve.
*Tip; Serve with Basmati Rice
How to make Basmati Rice
The Best White Rice explained:
In order to make a successful, tasty batch of white rice on the stove top conventional method, you need to use a cup and a half of water per cup of rice and follow these tips:
-Wash your rice several times until until the water comes out clear.
-The water needs to be lukewarm for washing the rice.
-Be very gentle when washing the rice being careful not to break it.
_Soaking your rice for at least 20 minutes is preferred.
-Use butter or oil in the water about 1 tablespoon per 2 cups of rice.
-At least 1 teaspoon of salt per cup of rice.
-Boil the water with salt and oil first and once it is boiling, add the rice.
-Water will get absorbed in a few minutes and rice will be almost cooked.
-Once you see the rice make little craters, fluff with a fork and cover for 5 minutes to finish cooking in it's own steam.
Basmati Rice will cook very beautifully and quickly this way and it is very easy. This amazing long grain, aromatic rice from the Indian subcontinent, is great with sauces, spicy Pakistani and Indian foods, Spanish or Thai saucy foods beans, stews, chili, gravies or skewers of beef, chicken, lamb etc. You can dress it up in many ways such as cumin seeds, white raisins, pine nuts or finely chopped green parsley or cilantro. Another favorite rice is Jasmine rice but it is a more sticky variety.
More delicious Indian Subcontinent Dishes
Chicken Karahi
My Easiest Version
Spice level >high
My easy version Chicken Karahi will knock your socks off and will have everyone asking for more. It is very easy and simple and exploding with flavor. Do not be discouraged from making this dish by the long list of ingredients as this dish cooks in a flash, once you have everything ready the fresh flavors will come together like magic. Prep time and cook time total: 30-45 Minutes. *This is a dairy free dish and gluten free dish (when served with an alternative gluten free bread instead of naan). Spice level can be toned down by adding less or more green chilies according to taste.
Ingredients:
2 lb. Chicken breast cut in cubes (not bone in)
3 tbs. Oil or Ghee
3 mashed large garlic cloves
1 large onion diced in 4 sections
1 sliced green chili pepper (jalapeño pepper or serrano)
2- 1 inch pieces of ginger (peeled and julienned)
1 large bunch of fresh cilantro (coriander)
2 tsp. Sea Salt
2 tsp. Fresh ground black pepper
½ tsp ground cayenne pepper
1 tsp. Curry Powder
1 tsp. ginger paste
1 tsp. garlic paste
1 envelope of Sazon Goya con Azafran or con Achiote
6 crushed tomatoes and 2 diced tomatoes (or 1 regular size can or 8 fresh)
Process:
In a heavy bottom semi shallow pan add the oil, then add the onions and garlic stir. After a few minutes when onions are sautéed, add the cubed chicken breast and brown the chicken if possible in high heat, depending on the stove and the type of pan you are using, if chicken has a lot of liquid remove with a baster and set aside, make sure the chicken gets slightly brown and immediately add the garlic paste, ginger paste and all the dry ingredients, stir again, add the tomatoes stirring constantly, add the green chilies and the cilantro this whole process has to be in high heat until the edges of the pan start showing brown spots and the chicken and all the flavors mix well once the chicken is cooked in a pasty orange color thick rich coating, it is ready. This is a dry curry and not a saucy curry. The ideal way to serve this is with warm roti/naan and a lemon wedge. Garnish with fresh cilantro.
Karahi: Type of pan, heavy cast iron skillet
Chicken Karahi