Upvasache Pattice#EatTheWorld

Upvasache Pattice or Vrat Pattice is a crispy, savory-sweet potato pattice stuffed with grated coconut is popular in Indian fasting cuisine, it's an easy deep-fried mildly spiced. It's gluten free, vegan & mouth melting. I make this so many times that, now I, fry these in appe pan and they are as crisp as the ones deep fried.

Ingredients
1 Cup Freshly Grated Coconut
2 Green Chillies - finely chopped
½ Inch Pieces Ginger - grated
3 Tablespoons Roasted Peanuts
Salt to taste
1 Tablespoon Caster Sugar
1 Tablespoon Finely Chopped Coriander Leaves - optional
¾ Cup Boiled & Mashed Potato
3 Tablespoons Sabudana/Tapioca Powder
2 - 3 Tablespoons Sabudana / Tapioca Powder - for coating
1 Cup Yogurt
3 Tablespoon Caster Sugar
Oil - as required for frying
Method
For The Filling

Grind the ginger, green chillies and coconut to a very coarse paste without adding any water. Take this out on to a bowl, add peanut powder, sugar, salt, coriander leaves mix well and form small balls keep aside.
For The Covering

In a bowl add mashed potatoes, salt to taste, sabudana powder and mix well, knead well. Make equal size balls bigger than the filling and make a cup and add the filling and tightly seal it, roll into again into a smooth round ball. 

Roll this filled pattice in roasted sabudana powder and keep aside, like-wise make all the pattice.

Heat oil on medium high flame, 

fry them till golden on all sides or fry them in the appe pan.

Serve with whisked yogurt or vrat chutney. Perfect Tasty snack that can be had during fasting.

Labels: Indian, Vrat, Potato, Gluten free, Vegan, Deep Fried, Patties, Millets, Sabudana, Eat the World, Peanuts, Appe Pan

For Eat The World this September will be our 100th post celebrating foods from around the world. Let's commemorate this by celebrating recipes from our individual heritages.
Here I am sharing a recipe from Indian Cuisine, since this is month of Sharvan here is a fasting recipe.

• Culinary Cam : Exploring the Culinary Heritage of My Hapa Haoles with Filipino, Swedish, Portuguese, German, and Irish Dishes 
• A Day in the Life on the Farm: French Canadian Meatball Stew 
• Sneha's Recipe: Upvasache Pattice 
• Amy's Cooking Adventures : Zucher Kuka

Risgrøt - Norwegian Rice Porridge#EatTheWorld

Risgrøt is a festive Norwegian creamy rice porridge / pudding, made with rice and milk, topped with cinnamon powder, sugar and butter. This is traditionally served on Christmas Eve for breakfast or as a dessert after a meal, it's  heartwarming, makes a delicious satisfying treat. I have added fresh cream at the end to give this a rich and creamy taste. When I visited Norway they served us this pudding and its was so delicious and creamy.

When Camilla chose this country for this month theme, this was the first dish that came to my mind and as I, was researching about it, read some unique history of this dish. On Christmas Eve, they usually have risgrøt for lunch and hide a skinned whole almond in the porridge (so it’s not easy to find). Then whoever finds the almond wins the julegris / Christmas marzipan pig! Whoever finds it tries to be very secretive about finding the almond so that everyone keeps eating more and more porridge in the hope that they’ll be the winner. I loved this cool secret behind this dish and the pleasure that one gets when we follow/celebrate traditions with family and friends.

Ingredients
½ Cup Short Grain White Rice
1½  Cup Water
5 -6 Tablespoons Granulated Sugar
½ Teaspoon Vanilla Extract
½ teaspoon Cardamom powder
2½ Cups Whole Milk
2 Tablespoons Salted Butter
1 Teaspoon Cinnamon powder
3 Tablespoons Fresh Cream
Method

Add the rice, water in a saucepan and cook (without cover) until most of the water is absorbed and the rice is cooked.
Add the milk, vanilla, cardamom powder and  sugar continue cooking on low heat, stirring frequently so the porridge doesn't stick. Cook until the porridge is as thick as you would like. Then add the fresh cream and switch off the flame. 
Serve it with a sprinkle of sugar, cinnamon and a small cube of  butter. You can also serve this with a topping of fresh berries this is optional.

Enjoy this delicious pudding!
Labels: Norway,  Rice, Pudding, Porridge, Dessert, Eat the World, Gluten free, International Cuisine, Milk

Check out all the wonderful Norwegian recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Norway. 

• An Array of Flavors from Norway: Aquavit-Cured Salmon, Snøfrisk, Gjetost by Culinary Cam
• Fiskesuppe by A Day in the Life on the Farm
• Norwegian Risgrøt Rice Porridge by Sneha's Recipe
• Scandinavian Almond Cake by Amy's Cooking Adventures 

Venezuelan Pollo Mechado (Shredded Chicken) - Keto#EatTheWorld

This is a luscious shredded chicken accented with garlic, bell pepper, tomato, the chicken is moist and taste delicious. This actually like a chilly fry / stir fry. Perfect for sandwiches, make a great keto meal.
Ingredients
500 Grams Skinless, Boneless Chicken Breasts
1 Tablespoon Olive Oil
1 Medium Onion - thinly sliced
1 Green Or Red Bell Pepper - chopped
3 Cloves Garlic - minced
1½ Tablespoon Lime Juice
½ Teaspoon Salt & Pepper or to taste
1 Large Tomato - chopped
2 Tablespoon Freshly Chopped Coriander Leaves
2 - 3 Tablespoons Chicken Stock
Method 

Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 10 - 15 minutes. Transfer chicken to a work surface and cool until easily handled.

Heat olive oil in a skillet over medium flame, cook and stir onion till they are translucent. Add bell pepper, cook and stir until onion and pepper are softened. Add garlic, cook and stir until fragrant, for a minute or two. Cover skillet and cook onion mixture until slightly browned.

Shred chicken using your hands and sprinkle into the onion mixture along with the chicken stock ( the stock will keep the chicken moist and not dry it out). Add lime juice season with salt. Stir chicken mixture cover and cook, until heated through and flavors have blended, 5 to 7 minutes. Mix coriander leaves and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 7 to 10 minutes. 

Ready, garnish with coriander leaves!! This is traditionally served with arepas.

Labels: Chicken, Keto, Low Carb, Healthy, International Cuisine, Venezuela,Eat the World

Check out all the wonderful Andorrian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World this month we are sharing recipes of "Venezuela"

• Carne Mechada (Venezuelan Shredded Beef) from Amy’s Cooking Adventures
• Venezuelan Pollo Mechado (Shredded Chicken) - Keto from Sneha’s Recipe
• Perico from Culinary Cam
• Perros Calientes from A Day in the Life on the Farm

Vegan & Gluten Free Trinxat#EatTheWorld

Trinxat is staple Andorran side dish of boiled, mashed potatoes and cabbage, fried until crispy, typically served in the cold winters as a hearty meal. I have made a vegan version of this Trinxat. Tradionally Trinxat is made with fried bacon and then fried in the reserved bacon fat. If your want to make a non vegetarian version then add 3 - 4 slices of crispy fried bacon and then make pancakes. I have added chopped scallions greens and parsely to the pancake. 

Makes 3
Ingredients
100 Grams Shredded Green Cabbage
150 Grams Potatoes - peeled & cut into chunks
2 Cloves Garlic - minced
1 Tablespoon Finely Chopped Parsley
1 Tablespoon Finely Chopped Scallion Greens
½ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper powder or to taste
Method

Shred the cabbage and cook in salted water along with the potatoes, skinned and cut into large chunks. Cook until the potatoes are tender.
When tender, drain all the water very well. Return the pot along with the garlic and turn on the flame on to low. Let it steam so that any excess moisture is evaporated. When still warm, mash the veggies with a potato masher, add in the scallion greens, parsely, salt and pepper to taste. Using a mould for individual servings, press this mixture into the mould.

Heat a little oil in a frying pan and fry, on medium low flame, for approximately 5 minutes each side or until golden brown. Remove the mould and flip the pancake and cook until golden brown.
If you want to make one big, just use a skillet, pressing the mixture into the skillet , then flip over once golden brown. Cut into servings. 

Enjoy with a sauce of your choice!! This was a very simple dish, but tasted really good.
Labels: Vegan, Pancake, Potato, Cabbage, Fried, Andorra, Eat the World, Gluten free, International Cuisine, Side Dish

Check out all the wonderful Andorrian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World this month we are sharing recipes of "Andorra"

• Ànec amb Pera by Culinary Cam
• Pa Amb Tomaquet by Amy's Cooking Adventures
• Truite de Carreroles by A Day in the Life on the Farm
• Vegan & Gluten Free Trinxat by Sneha's Recipe

Algerian Mlayum- Couscous With Eggs#EatTheWorld

Mlayum is a traditional Algerian dish, particularly from the Kabylie region, steamed couscous combined with sautéed meat (lamb or beef) or eggs. This dish that is filling and light on the tummy. Have this with creamy yogurt at the side and you are sorted. This recipe is simple and forgiving to add whatever veggies you want to use up from the fridge.

Serves 2 - as a complete meal

Ingredients
1 Cup Couscous
2 Cups Hot Water
For The Egg
1 Medium Onion - finely chopped
1 Capsicum - finely chopped
1 Medium Carrot - finely chopped
3 French Beans - finely chopped
1 Green chillies - finely chopped
3 Tablespoons Olive Oil
1 Teaspoon Black Pepper powder
2 Large Eggs - beaten
2 Tablespoons Chopped Coriander leaves
Method

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve, first fluff the couscous with a fork.
For The Egg
Beat the eggs with a pinch of salt. Keep aside.

Heat oil in a pan add black pepper powder and all the chopped veggies, sauté for 2 minutes , spray a little water, give it good mix, cover and let it cook till veggies are done for 2 minutes, Then open the lid, push the veggies to end of pan , making a well in center, add the beaten eggs and let it settle, cook undisturbed for a minute, when it starts to cook then scramble it form big chunks. Mix it well stirring for 2 minutes or till eggs are cooked. Add the chopped coriander leaves and give it a mix. Add the couscous & mix it with a fork. It's ready to be served. Keep covered till serving . This is a meal, full of protein and nutrients.

Serve with a grind of black pepper, a dollop of creamy yogurt, with a sprinkling of crispy fried onions.
This was our dinner, so light yet gives you a happy feeling!

Labels: Algeria, Egg, Couscous, African, Eat the World, International Cuisine, Serves Two

Check out all the wonderful Algerian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Algeria"

• A Day in the Life on the Farm: Algerian Chicken 
• Sneha's Recipe: Algerian Mlayum- Couscous With Eggs 
• Culinary Cam: Flafla 
• Amy's Cooking Adventures: Khobz El Koucha (Algerian Bread)  

Armenian Apple Chunk Cake#EatTheWorld

 

Armenian Apple Chunk cake is full of diced apples, pumpkin spice and is ready within an hour. This is a dessert cake, dust it with icing sugar, serve with caramel sauce or ice cream. This cake does not have baking powder but baking soda is used.

Recipe Adapted from here  

Square Pan 8" x 8"
Ingredients
402 Grams/3 Apples - not peeled, diced into small pieces
3 Eggs
280 Grams All Purpose Flour
1 Teaspoon Vanilla Extract
½ Cup (125 Ml Cup) Vegetable Oil
2 Teaspoons Cinnamon - I added Homemade Pumpkin Spice
71 Grams Chopped Walnuts
190 Grams Caster Sugar
1 Teaspoon Baking Soda
1/8 Teaspoon Pink Himalayan Salt
Method
Preheat the oven to 170°C. Grease and line a 8x8 square baking pan or spring form pan with parchment paper.

Add the pumpkin spice, half the sugar together in a bowl. 
As you are dicing the apples, toss them in the bowl with the pumpkin spice and sugar to coat them and prevent browning. The add the flour and baking soda to the apples and toss.

In another bowl cream the oil, eggs, remaining sugar and vanilla extract till light and creamy.

Pour this into the apple mixture and fold it well with a spatula till no dry spots are seen. 

Now add the walnuts and lightly mix it. 

Pour this batter into the prepared baking tin. Tap it once or twice on the counter to remove any air bubbles.

Bake in a preheat oven for 25 minutes after that place a foil on top ( to avoid more browning) and bake it for additional 5 - 10 minutes or until a toothpick comes out clean in the center. Let the cake cool in the pan completely. 

Then dust it icing sugar on top. Slice and enjoy the cake is so delicious you will love it.

Labels: Armenia, Apple, Dessert, Cakes, Eat the World, Homemade, Pumpkin Spice

Check out all the wonderful Armenian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Armenia"

• Amy's Cooking Adventures: Lavash Crackers
• Sneha's Recipe: Armenian Apple Chunk Cake
• A Day in the Life on the Farm: Tourshi 
• Cam of Culinary Cam served up Khorovats    

St. Lucia Grilled Pork With Souskai Sauce - Keto#EatTheWorld

Souskai (or Sous Kay) is a vibrant, fresh Caribbean sauce and seasoning from St. Lucia and the French Antilles. This Souskai sauce is so delicious, you must try this. This can be used to marinate any meat, poultry or fish.
Adapted from here
Ingredients
For The Pork Chops Marination
1kg Boneless Pork Chops 

1 Teaspoon Pink Himalayan Salt
1 Teaspoon Pepper powder
1½ Teaspoon Curry Powder
1 Teaspoon Vinegar
1 Teaspoon Lemon Juice
1 Teaspoon All Purpose Seasoning
3 Tablespoons Souskai Sauce

For The Souskai Sauce
1 Medium Onion - diced
3 Scallions - Green & White - separated & finely chopped
1 Small Red Bell Pepper- diced
6 Big Clove Garlic - chopped
2 Hot Peppers - Chopped (adjust accordingly for spiciness)
½ Cup Olive Oil
¼ Cup Freshly Squeezed Lime juice
½ Teaspoon Salt
2 Tablespoons Fresh Parsley - chopped
2 Tablespoons Coriander Leaves -chopped
2 Tablespoons Basil Leaves
Method
To Make The Souskai Sauce

In a small chopped add the all the ingredients except the oil and pulse it till it is coarsely chopped. Add the fresh lime juice, oil and salt to the mixture. Again pulse the chopper till the ingredients are well combined. Remove this in a wide mouth jar. Allow the sauce to sit for at least 15–30 minutes to let the flavors infuse, though it can be served immediately.
For The Pork Chops Marination
Wash and pat dry the pork chops.

In a large bowl, add all the given ingredients, rub it into the pork chops well. Refrigerate overnight for better flavors or keep it for at least 3 -4 hours for marinating.
Preheat the oven to 180°C.

Arrange the marinated chops in a large baking dish in a single layer along with marination. 

Bake 20 minutes or until the chops are tender. 

You can cook these on the stove top too. 

After they are tender, take the pork chops and grill them on coal till they are browned on both sides.

Serve hot with topped with more Souskai sauce and sprinkle of chopped tomatoes, coriander leaves. Enjoy!!

My Notes

Souskai Sauce can be used to marinated other meats like chicken, beef , lamb/mutton or seafood. It's a versatile ingredients. You can tomatoes or basil leaves too make this sauce and serve as a condiments along with the grilled meat or seafood.

Labels: St. Lucia, Eat the World, International Cuisine, Souskai, Sauce, Pork Chops, Keto, Low Carb

Check out all the wonderful Northern Italy recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "St. Lucia"

• Amy's Cooking Adventures: St. Lucia Cacao Tea 
• Sneha's Recipe: St. Lucia Grilled Pork With Souskai Sauce - Keto 
• A Day in the Life on the Farm: St. Lucian Rum Punch