Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts

Nasi Goreng- Vegetarian#EatTheWorld

This is a National dish of Indonesia. I have made a vegetarian version, Nasi Goreng can simply refer to fried pre-cooked rice or left over rice, a meal including stir-fried rice. This rice is a one pot meal, you do not require any accompaniment with this dish. 
Its a meal in itself. You can make it spicy according to your taste. There are many ingredients in this dish which you can substitute or even eliminate, it does not change the taste of the dish. Do not get discouraged to prepare this dish by looking at the long list of ingredients, let me assure you that this dish is easy and quick to make. So here is the recipe.

Ingredients
2 Cups Rice
1 Large Carrot - peeled & cut into matchsticks
12 French beans - chopped
½ head Cabbage - finely shredded
5 Shallots - chopped
2 Cloves Garlic - minced
1 Tablespoon Red Chilli Sauce
1 Stalk Celery - finely chopped
½ Teaspoon Freshly Ground Black or White Pepper
2 Tablespoon Sweet Dark Soy Sauce * See Notes
Salt To Taste
4 Tablespoon Groundnut Oil
For The Ground Paste
1 Large Ripe Tomato
1 Teaspoon Coriander seeds
4 Cloves Garlic
4 Large Fresh Red Chilies* See Notes (You can used 4 dry Kashmiri red chilies)
4 Almonds
For Garnish
1 Bunch Scallions/Spring Onion Greens - chopped
Chopped Coriander Leaves

Method
Soak the rice for 30 minutes then cook add few drops of peanut oil while cooking the rice, this will make the rice grainy and will not stick to each other. Do not cook the rice till it entirely soft strain it one stage before that. The rice once cooked should be grainy.

Grind the tomato, garlic , red chillies, almonds & coriander together to form a smooth paste and keep it aside.

In a large wok, heat the oil on medium flame add the chopped onions. Then add ground paste saute them till the sides starts leaving oil. Add in the carrots, beans and cabbage and saute them till the vegetables are tender. Add the cooked rice, salt, pepper, red chilli sauce and sweet soy sauce.
Mix well till combined. Garnish this chopped spring onion greens and coriander leaves.
My Notes
To make the Sweet Dark Soy Sauce I cooked it with 2 teaspoons palm jaggery.
Don' t have fresh red Chilies, you can used 4 dry Kashmiri red chilies. Soak them in warm water and then grind.
Labels: Rice, Asian Cuisine, Healthy, Vegan, Indonesia, Eat The World, Vegetarian, Sunday Funday, Main course

Join us as we Eat the World!!!
Check out all the wonderful Indonesian dishes 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! 
Amy’s Cooking Adventures: Nasi Goreng with Chicken  
Pandemonium Noshery: Sop Buntut - Indonesian Beef Soup 
A Day in the Life on the Farm: Gado Gado 
Sneha’s Recipe: Nasi Goreng- Vegetarian 
 Kitchen Frau: Nasi Goreng (Indonesian Fried Rice) 
Iga Bakar (Indonesian BBQ Beef Short Ribs) from Palatable Pastime
Soto Ayam (Indonesian Chicken Soup) from Karen’s Kitchen Stories

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Egg Roast#Alphabet Challenge

Egg Roast is native to Kerala, a dish which is super delicious , consisting of boiled eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam, puttu,  with chapattis or parottas, it is also eaten with steamed rice.

Ingredients
4 Eggs - boiled, peeled
1 Tablespoon Ginger Garlic Paste
2 Green Chilli - slit lengthwise
2 Medium Onions - finely sliced
1 Large Tomato - thinly sliced
1 Teaspoon Red Chilli powder
1 Teaspoon Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Kerala Garam Masala
3 Tablespoons Oil
Salt To Taste
¾ Cup Hot Water 
Method
In a small bowl mix all the masala’s together with a little oil & make a paste.
Heat oil in a pan. Add ginger& garlic & green chillies and onion sauté till the onions are translucent and soft. Then add the masala paste sauté till oil starts leaving add the tomato pieces sauté for a minute then water & cover & cook till tomato turns mushy.
When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Let it cook for a couple of minutes. Switch of the flame. It's ready!! Garnish with fresh coriander leaves.
My Notes
If you want to enjoy this with rice then the gravy consistency should be more so then add ½ cup thick coconut milk, let it just come to a boil. Switch off the flame. Ready to serve!!
Labels: Egg, Main course, Alphabet Challenge, Kerala, Side Dish
Sneha’s Recipe : Egg Roast 
 A Day in the Life on the Farm: Tomato and Eggs 
Jolene’s Recipe Journal: English Muffin Bread 
Mayuri’s Jikoni: Egg Pulao 
Karen’s Kitchen Stories: Egg Bread Hoagie Rolls 
Magical Ingredients: Edamame Paratha 
Food Lust People Love: Everything Pizza Tartin 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits

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Dill With Chana Dal & Potato#Alphabet Challenge

Dill leaves or Shepu as we call in Marathi, is a super nutritious and healthy leafy greens and it's also vegan meatless! .
This green vegetable can be prepared in many ways and can be enjoyed with rice and rotis both.

Ingredients
1 Cup Heaped Chana Dal/Gram lentil
2 Medium Potatoes - cubed
1 Large Onion - sliced
1 Teaspoon Heaped Red Chilly Powder
1 Teaspoon Salt
½ Teaspoon Turmeric Powder
2 - 3 Tablespoons Dill / Shepu- chopped
½ Cup Oil
1 Teaspoon Cumin seeds 
Method
Boil gram lentil with salt, chili powder, and turmeric, when gram lentil half done add potato cubes, cover and cook till potatoes tender, add soya bhaji / dill, cook for 5 minutes.
For The Tempering
Heat oil half cup, fry onion light golden and add the cumin seeds and fry then add this to the dal, mix serve with paratha.
Labels: Alphabet Challenge, Dill, Lentils, Chana Dal, Potato, Vegetarian, Vegan, Gluten free, Main course, Asian Cuisine

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Keto Afghani Creamy Chicken Stew#EaTheWorld

This is a delicious creamy chicken stew. So quick and easy to make. Perfect to make for a party.

Ingredients
500 Grams Chicken With Bone In - cut into curry cut pieces
½ Cup Yogurt
¼ Cup Fresh Cream
¾ Teaspoon Chat masala
½ Teaspoon Crushed Black Pepper powder
½ Teaspoon Salt
½ Teaspoon Garam masala
Oil as required
2 Tablespoons Coconut Oil
Grind To A Fine Paste
½ Cup Coriander leaves
15 Mint leaves
6 Whole Cashews
3 Clove Garlic
½" Piece Ginger

Method 
Wash and pat dry the chicken.
Grind all to the given ingredients well together. Add the yogurt and cream and give it a pulse. To this add the chat masala black pepper powder, salt and garam masala. Give this a good mix. Marinate the chicken in this for at least an hour.
Heat oil in frying pan and fry the chicken in batches without add in the marinade till golden. 
In a another pan add little oil from the chicken that was fried and ½ cup water ( I washed the bowl with this water) add the all the marinade bring this to boil stirring once it comes to a boil add in the fried chicken and cook till the chicken it fully done. Serve garnished with coriander leaves.
Enjoy hot with some crusty bread.
Labels: Keto, Chicken, Afghanistan, Eat the World, Main course, Middle Eastern

Join us as we Eat the World!!!
Check out all the wonderful Afghan dishes 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! 
A Day in the Life on the Farm: Chicken Palau in an Instant Pot 
Amy’s Cooking Adventures: Aush (Afghan Noodle Soup)
Kitchen Frau: Aush (Afghan Bean and Noodle Soup)

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Beef Dum Ka Pasanda#SundayFunday

This is beef undercut cut in thin steaks! It's creamy delicious and yummy dish.

Ingredients
½ kg Beef Pasanday /Sirloin Steak Slices
1 Tablespoon Raw Papaya paste
Raw papaya 1 tbsp grinded
Tablespoon Ginger garlic 1 tbsp
1 Teaspoon Level Salt
1½ 
Teaspoon Red Chilly powder 
¼ Teaspoon Turmeric powder
Teaspoon Garam Masala powder 
1 Cup Yogurt - whisked 
½ Cup Ghee/Oil 
To Grind  
10 -12 Almonds 
1 Tablespoon Desiccated Coconut
Tablespoons Birista   
For Serving
1 Cup French Fries
1 Medium Tomato  - Slices
Lemon juice 
For Garnishing as required 
Coriander leaves, green chilies, mint leaves
Method
Marinate pasanday with raw papaya, ginger garlic for 30 minutes, beat yogurt, add in all the seasonings, brown onion, mix well, rub in pasanday. 
Heat ghee, arrange the  pasandas in a single layer, cover and put on dum till done. Garnish with chopped greens, serve with fries, tomato and lemon slices. 
Labels: Beef, Steaks, Sunday Funday, Main Course

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Masala Shrimps With Cheesy Grits#SundayFunday

Creamy, cheesy grits, and succulent shrimps...and that masala sauce! yum yum! You will love this twist... Indo American recipe.
 
Serves 4
Ingredients

For The Prawns Marination
250 Grams Jumbo Prawns / Shrimps- fresh or frozen and thawed, peeled, tails on
¼ Teaspoon Turmeric powder
1 Teaspoon Lemon Juice
¼ Teaspoon Red Chilly powder
¼ Teaspoon Garam Masala powder
Salt to taste
1 Tablespoon Oil
For The Gravy 
4 Cloves Garlic - minced
1" Piece Ginger - minced
1 Teaspoons Red Chilly powder
½ Teaspoon Paprika powder
1 Teaspoons Coriander powder
½ Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
¼ Teaspoon Garam Masala powder
2 Tablespoons Oil
1 large Onion, finely chopped
2 tablespoons tomato paste
3/4 Cup chopped ripe tomatoes
½ Teaspoon Sugar
2 Tablespoons Chopped Coriander Leaves
For The Grits
2½ Cups Water
½ Cup Milk
¾ Cup Regular Grits / Polenta ( not instant)
2 Tablespoons Heaped Butter
50 Grams Grated Cheddar Cheese

Method
Marinate the prawns with all the given ingredients.
Cover and refrigerate it for for 20 minutes, while we prepare the rest of the ingredients.
To Sear Prawns
In a pan heat a tablespoon of oil in large over medium-high heat arrange the the prawns with all the marinade. Cook until a light charred crust forms on the bottom, for just 2 to 3 minutes, then flip and cook again for just 2 minutes on the this side too. Remove them to a bowl and set aside.
Make The Gravy
In a small bowl mix together garlic, ginger, paprika, coriander, cumin, turmeric and garam masala with ¼ cup water and keep this aside.
In the same pan heat a another heaped tablespoon of oil s over medium-high heat add the onions and green pepper to the skillet, along with a generous pinch of salt, and cook, stirring occasionally, until the onions just start to brown. 
Now, add the garlic-spice mixture to the pan, along with tomato puree and tomatoes. Stir together well, and keep stirring until the whole mixture comes together. Then cook for another 5 minutes until the tomatoes turn almost mushy and oil surfaces.

Season with sugar and kosher salt. Add a cup of water, and simmer gently for 5 minutes, covered. Add the shrimps in the gravy and let it simmer for just a minute. Switch off the flame and stir in coriander leaves. and serve over grits.
To Make  The Grits
Bring water and milk to a boil , add in the salt and mix it well. Pour in the grits, give it a good stir and let it back to a boil. Reduce the flame to low cook covered for 15 minutes, stirring after every 3 to 4 minutes to make sure the bottom isn’t burning. Now add in the butter and cheese cheese, season with freshly ground black pepper and serve immediately. Or else flatten this into a greased baking tray and
Occasionally bringing the mixture up from the bottom and loosening from the sides.
After about 5-7 minutes it forms a soft mass that pulls from sides, turn off the flame.
Spoon out polenta onto a serving plate. 
Serve it with the prawns & gravy. Enjoy this dish, taste awesome!! Makes a filling and delicious meal.
Labels: Polenta, Grits, Shrimps, Prawns, Sunday Funday, Main course, International Cuisine, Gluten free, Seafood/Fish

Recipes using Ground Corn:Grits, Corn Meal, Polenta, Masa, Makki ki Roti, Etc.
For Sunday Funday

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Kari Koko - Seychelles Coconut Chicken Curry#EatTheWorld

Coconut Chicken Curry is a delicious, slightly spicy curry. Creamy curry with the exotic flavors of the Seychelles Islands. A gluten-free & low carb /Keto dinner that comes together quickly and easily. Since I have made this a keto recipe, did not add potatoes, feel free to add if you want. I enjoyed this with cauliflower rice.

Ingredients
2 Tablespoons Olive Oil
2 Medium Onions - peeled and finely chopped
3 Garlic Cloves - peeled and diced
1 Teaspoon Diced Ginger
1 Teaspoon White Pepper
¼ Teaspoon Clove powder
1 Teaspoon Ginger powder
1 Teaspoon Nutmeg powder
¼ Teaspoon Cinnamon powder
3 Tablespoons Curry Powder
1 Small Pinch Saffron Strands
1 Bay Leaf
A Sprig Curry Leaves
200 Grams Potato , peeled & cut into cubes - I did not add
800 Grams Chicken With Bone In - cut into curry pieces
250Ml Thick Coconut Milk
Salt to taste

Method  
In a large heavy pot with lid, heat the oil over medium high heat. Add the onions, sauté until translucent. Add the garlic, fresh ginger, white pepper, cloves, ground ginger, nutmeg, curry powder, saffron, bay leaf and curry leaves. Stir over medium heat and allow to cook for 2 minutes to release the aromatics of the spices.
Add the chicken ( if you are adding potatoes add it along with the chicken), stir it well till the chicken is coated fully with the spices. Cover and cook until the chicken is done, stirring once or twice during the cooking time.
Pour in the coconut milk, lower heat to low, cover and allow to simmer for 20 minutes.
Remove the lid, stir and allow the mixture to cook an additional 15 minutes until creamy. Taste for salt and spices add if necessary
Remove the bay leaf and curry leaves before serving. 
Serve over steamed rice or bread. 
Labels: Keto, Seychelles, Main course, Coconut Milk, Chicken, Low Carb, Eat the World, Main course, International Cuisine
Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Seychelles .
Check out all the wonderful Seychelles dishes 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! 
Amy’s Cooking Adventures: Seychelles Creole Rice  
Pandemonium Noshery: Pork Rousi ek Bred Zironmon 
A Day in the Life on the Farm: Seychellois Pwason Griye 

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Keto Zucchini Balls In Creamy Tomato Gravy#Foodieextravaganza

These delicious zucchini balls are a perfect vegetarian meatball substitute.  Serve them as a healthy snack or make a creamy tomato gravy that you can enjoy as a main course, that too low carb/keto. This are finger licking and melt in your mouth zucchini balls.

Ingredients
2 Large Zucchini- grated
1 Spicy Green chilli - finely chopped
3 Spring Onions - finely chopped
1 Teaspoon Ginger Garlic paste
15 Mint leaves - chopped
¼ Cup Coconut Flour
2 Tablespoon Psyllium Husk powder
Extra Light Olive Oil for frying
6 Almonds - finely chopped
Salt & Black pepper to taste
For The Gravy
1 Cup Sugar Free Pasta Sauce - Homemade
2 Tablespoons Butter
2 - 3 Tablespoons Heavy Cream
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Teaspoon Red Chilli Flakes
1/2 Teaspoon Oregano
Salt and Pepper powder to taste

Method 
Place grated zucchini in a clean tea towel and squeeze  it well to remove excess moisture. 
Keep the stock/ juice squeezed will use this for the gravy.
Transfer zucchini to a large bowl with chopped green chilly , spring onion, salt, psyllium powder and coconut flour. Season with salt and black pepper to taste and mix well to combine. 
Let is form a nice soft dough.
Shape zucchini mixture into round kofta/balls.
Heat a teaspoon of olive oil in a cast iron appe pan/ cast iron aebleskiver pan over medium heat.  
Fry in batches till brown and cooked . Remove into a plate.
In a large pan heat butter and oil, sauté the onion, garlic till soft and translucent. Add the pasta sauce and all the seasoning cook till oil surfaces. Add the cream and give it a good mix
As the sauce started to bubble. Add the zucchini balls, simmer for a minute & switch off the flame. 
Dish is ready to serve. Garnish with chopped mint and coriander leaves.
Serve with with this Keto Flatbread & Enjoy!! 
Labels: Keto, Low Carb, Vegan, Gluten free, Zucchini, Kofta, Pasta sauce, Sugar Free, Homemade, Main course, International Cuisine, Foodie Extravaganza Party  

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Poulet Fafa#EatTheWorld

Poulet Fafa is a French Polynesian chicken dish, which is an incredibly easy and delicious recipe. This dish gets it name Fafa, since fafa is taro leaves which is also called “Polynesian spinach”. This also makes a perfect low carb/keto dish.
Taro is rich in minerals, iron and calcium. Since taro/fafa leaves have an irritating effect on the throat, these must be cook for a long time in salted water to avoid a slight irritation on the tongue/throat after eating them ( in India we use tamarind to remove this irritation on the throat /tongue from the leaves). I added tamarind juice, salt to the water, then cooked the leaves, drained the water and then used the leaves in the dish.  
If taro leaves are difficult to find, then you can use spinach as a substitute. If you are using fresh spinach leaves then no need to boil them in tamarind & salt water. You can use this directly while making the dish. If using frozen spinach, thaw first, then squeeze dry before adding to the chicken. It is very easy dish to make

Serves 3
Ingredients

300 Grams Taro leaves (Fafa) or Spinach
1 Tablespoon Heaped Tamarind paste
3 Tablespoons Olive Oil
600 Grams Boneless Chicken Thighs
1 Medium Onion - finely chopped
2 Cloves Garlic - minced
1 Small Piece Ginger - minced
½ Cup Chicken Stock or Water - I used Chicken Stock
Salt & Black pepper powder to taste
1 - 2 Teaspoons Cornstarch or Arrowroot powder
1/3 Cup Coconut Cream **see notes

Method 
If using taro leaves, bring a large pot of water with the tamarind paste & ½ teaspoon salt to a boil. Add the taro leaves, reduce heat and simmer for 10 to 15 minutes. Drain and place them in ice cold water to stop the cooking process . Then squeeze them dry.
Heat the oil over medium-high flame in a large pot.
Brown the chicken on all sides in the hot oil and remove to a plate. 
Sauté the onion, garlic and ginger in the remaining oil until the onion is translucent.
Add back the chicken pieces and the chicken stock, salt and pepper to taste.
Reduce the heat to low and simmer, covered, for about 20 minutes. Add the taro leaves or spinach and simmer for another 15 minutes, or until the chicken is tender.
Stir the arrowroot powder into 2 or 3 tablespoons of cold water and then stir the slurry into the simmering sauce to thicken it lightly.
Stir in coconut cream to finish and serve over rice. I enjoyed this with cauliflower rice.

My Notes
Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk. Avoid shaking the can before you open it and you can skim it right off the top.
I used coconut cream powder, mixed 1½ tablespoons coconut cream powder in 1/3 warm water.
Labels: Chicken, Main course, French Polynesian, Eat The world, International Cuisine, Low Carb, Keto
                    

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's French Polynesian.
Check out all the wonderful French Polynesian dishes 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! 
 A Day in the Life on the Farm: Poisson Cru 
Sneha’s Recipe: Poulet Fafa

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