MOROCCAN SPICY RICE WITH MOROCCAN SALAD ( SHLADA)

This easy Moroccan rice recipe is very versatile,  served as a main dish.  This I made for luuch and we enjoyed this spicy rice with Shalda (salad).

Serves 4
Ingredients 

1.1/2 Cups Long Grain Rice
 1/4 Cup Oil
1 Large Onion -  chopped
1 Green pepper - diced
1/2 Yellow pepper - diced
1/2 Red pepper - diced
2 or 3 Cloves Garlic - finely chopped
1 Large Tomato - seeded and chopped 
2 tablespoons tomato paste 
3 to 3.1/2 Cups Vegetable broth
1/2 Teaspoon Salt - or to taste
1/2 Teaspoon Cumin powder
1 Teaspoon Paprika
1/4 Teaspoon Black Pepper powder
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Cinnamon powder

Method

Wash and soak the rice  for 20 minutes.

In a  deep pan heat oil add the garlic and  onion fry till light brown then add the rice, saute the rice till light pink then add all the green, red and yellow peppers. Then add cumin, black pepper, turmeric and paprika powder stir in lightly then add the chopped tomato and tomato paste and stir again lightly.  Then add vegetable broth, salt to taste, and cinnamon powder.  Cover and cook on medium flame till done.  When done let it rest for 10 minutes covered.  Fluff the rice with a fork lightly and serve hot with salad.

 MOROCCAN SALAD ( SHLADA)

Moroccan salad has  vinaigrette and fresh mint. This salad is also referred  as shlada 'arobiya (country salad) or shlada nationale (national salad).

Mix the salad at least 10 minutes before serving will allow the flavors to blend. This salad can also be eaten as a dip with Moroccan bread (khobz) for scooping it up.  So let's go to the ...
Ingredients 
3 Cucumbers
2 Ripe Tomatoes
2 Tablespoons Mint  - chopped
1 Onion
2 tablespoons Vinegar
3 tablespoons Olive  oil
Salt to taste
1/4 Teaspoon Pepper powder or to taste
1 Teaspoon Coriander Leaves - finely chopped

Method

Peel the skin of the cumber  and finely chop it. 

De - seed the tomatoes and chop them into small pieces. Mix the tomatoes with the cucumber, mint, onion, lemon juice or vinegar, oil and salt, pepper to taste and chopped coriander.

Leave the salad to marinate at room temperature or in the fridge for up to an hour.

Serve in small bowls or on individual salad plates.

My Notes :

Adjust the seasoning or quantity of bell peppers for the rice to your taste.

Diced beef, lamb or chicken can be added – simply brown the meat with the rice before adding the liquids.

For the salad lemon juice can be used instead of vinegar.

This is Day 4 of the Marathon theme Combos from Countries.

Labels : Rice, Salads, Moroccan, Continental Cuisine, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Thai Red Curry Prawn with Rice Noodles

Who doesn't love a Thai curry?  My favorite is Thai Red Curry Pot Rice, its  delicious.  This recipe is somewhat similar but a quick version minus all the extra trimmings.  This simple noodle dish can be on the table in minutes and is delicious, with creamy texture!

Ingredients
200 Grams Dried Rice-stick or Glass noodles
2 Tablespoons Oil
1 Cup Prawns - peeled,  de veined
3 Tablespoons Thai Red curry paste
1 Cup Fish stock  ( see notes)
A Tin of Coconut milk
100 Grams  Beans, cut into 5 cm lengths
200 Grams  Cherry tomatoes - halved ( see notes)
1 Tablespoon Palm sugar
2 Tablespoons Fish sauce
1 Tablespoon Lime juice

2 Tablespoons Coriander leaves - chopped

1 Teaspoon Cornflour mixed in 2 Tablespoons fish stock

Salt to taste

Method
Place noodles in a large, heat proof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until softened. Drain. Set aside.

Add a 1/2 teaspoon of salt to the prawns and keep aside.

Heat a wok over high flame. Add the oil. Cook prawns, in batches, for 1 to 2 minutes or until prawns turn pink. Transfer to a bowl. Cover to keep warm. 

In the same wok, add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Add beans. Simmer for 3 to 4 minutes or until beans are bright green and tender.  

Return prawns to wok. Add tomato. Simmer for 2 to 3 minutes or until heated through. Stir in sugar, fish sauce and lime juice and cornflour mix.  Stir till the gravy is lightly thick. Taste and then add salt if necessary.  Divide noodles between bowls. Spoon over curry. Top with coriander.  Enjoy.

The next day I had the gravy that was remaining with hard crusted bread, that too tasted divine.

My Notes:

Used the tomatoes available here and chopped  them in big pieces.

Used fine rice glass noodles.

Adjust the curry paste according to your taste or add a chopped red chilly for more spice.

To Make the Fish Stock:  

All the heads and the outer covering of the prawns,  washed them well then added 1.1/2 cup of water and boiled it for 10 minutes.  This was used to make the gravy.

Labels : Fish, Prawns, Rice Noodles, Red Curry Paste, Thailand, Asian Cuisine, Blogging Marathon

This is Day 3 of the Marathon theme Combos from Countries.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Chicken Rendang with Nasi Lemak

Nasi lemak is a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in Malaysia, where it is considered the national dish. It is also popular in neighbouring countries such as Brunei, Singapore, Indonesia especially in Sumatra and Southern Thailand. Nasi Lemak can be found in the Southern Philippines prepared by Filipino Muslims. Nasi lemak's is versatile, served in a variety of manners, it is served and eaten any time of the day.

Chicken Rendang with Nasi Lemak is a Malaysian dish in which chicken and rice are cooked in coconut milk. To make the Nasi Lemak pandan leaf is used, which I did not use since it is not available here. Must try this dish, you will love the taste,  creaminess of the coconut milk takes this dish to another level.

Ingredients
3 Tablespoons Oil
2 Sticks Cinnamon
1 Whole Star Anise
500 Grams Chicken
1/2 Cup Water
3 Fresh Lime Leaves
Salt to taste
1 Teaspoon Sugar
Grind to Paste

3 - 4 Fresh Red Chillies or according to taste
4 Garlic cloves - chopped
1/4 Cup Lemon grass stems - chopped
1/2 Teaspoon Turmeric
2 Inch Galangal - chopped
5 Shallots
2 Tablespoons Tamarind pulp

Method

Heat oil over the medium heat, add cinnamon and star anise then fry chicken in it until it changes color from pink to white.

Meanwhile make a paste; add shallots, whole red chilies, garlic, lemon grass, turmeric, galangal and water into blender and blend it.

Add paste in chicken and mix it then add 1/2 cup coconut milk and water. Cover and cook about 20 minutes. When Chicken is cooked add remaining milk, again cover and simmer for 5 to 10 minutes. Take care not to break the chicken, which will be extremely tender.

Now let's make the.....
 

Nasi Lemak

Nasi in Malay is rice and Nasi is fatty.

Ingredients

1.1/2 cup Rice - washed
3/4 Cup Coconut milk
1/2 Teaspoon Salt or according to taste
3 Cups Water

A Leaf Lemon Grass- tied in knot

Method

Boil the water in a large pan. When the water comes to a boil add the rice and coconut milk, lemon grass and  salt to taste. Lightly stir it and let it  boil at high heat  till it comes to a rolling boil, reduce the flame and let it cook till done, all the liquid is evaporated .  Remove from heat and leave to stand for 10 minutes. The grains should hold together lightly.  Fluff up the rice. Remove the lemon grass.

Serve the prepared Nasi Lemak with Chicken Rendang, enjoy this amazing dish.

My Notes 
If you do not get fresh red chillies then use whole dried red chili 3 - 4 or according to your taste.

I used tinned coconut milk to make the chicken as well as the rice.

Used short grained rice to make the Nasi Lemak.

This is Day 2 of the marathon - theme Combos from Countries. 

Labels : Chicken, Coconut Milk, Rice, Malaysia, Blogging Marathon, Asian Cuisine

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

FISH N CHIPS WITH SAUTEED VEGETABLES AND SPICY DIP

Today we start our month long Mega Marathon, we blog Monday to Saturday and Sunday we a take rest. This is my second mega marathon in this year, the ealier one that I did was in April. The theme for this Marathon is Buffet on Table. For the first week the theme is Combos from Countries.

Fish and chips is a hot dish of English origin i.e United Kingdom. It is a common take-away and a great comfort food. This is usually battered fried, where in various methods are used to make the batter light like beer, baking powder or baking soda. It is usually served with malt vinegar, lemon, or tartar sauce and vegetables.

Here I, have pan fried it with a twist. My daughter loves fish fried in pesto sauce. Hence, made walnut pesto, chips, a spicy dip and sauteed vegetables. This was her afternoon meal, which she enjoyed.  So let's make this together...

Serves 2
INGREDIENTS

For the Walnut Pesto

1 Cup Packed Fresh Basil leaves
A tablespoon Olive oil
1⁄3 Cup Walnuts - finely chopped
2 Cloves Garlic - minced
1⁄4 Cup Parmesan cheese - grated
1/2 Teaspoon Pepper Powder
A pinch of Salt

Method

Place basil, olive oil, walnuts, garlic and salt in a blender.
Blend until thoroughly combined.
Add Parmesan and pluse it twice. I have added less olive oil and cheese since this is being applied to the fish. If you wish you can increase both quantities to your taste.

For the Fish
4 Slices of Surmai Fish
1 Cup Walnut Pesto
1/2 Teaspoon Salt
Oil for frying

Method
Wash and pat dry the fish with a kitchen towel.

Rub the salt into the fish slices well, then apply the pesto to it and cover it in a cling film , refrigerate it for at least an hour so that the fish is well marinated.

Heat oil in frying pan pan fry the fish till done on both sides.

For the Chips

2 Large Potatoes - cut into fries
3 Tablespoons Cornflour
Salt to taste
Oil for deep frying

Method

In a pan bring water to a boil add the potatoes and salt. Let the water come to a rolling boil again. As soon as the water comes to a rolling boil take off flame and pour this into a colander when the water drains off from the potaotes immediately add the cornflour and toss the potatoes in the colander (do not use your hand or any spoon) twice. Keep aside to cool. In the meantime heat oil in a deep frying pan, when the oil is hot add the potato in small batches and fry on medium flame till done. 

Remove and keep aside.

For the Spicy Dip
1 Cup Mayonaise - Home made
2 Tablespoons Hot Chilli Sauce or according to taste

Method
Mix them together and keep aside.

For the Sauteed Vegetables
1 Large Carrot - cubed and parboiled
1 Cup Peas - parboiled
A Teaspoon of Butter

Method
Heat a pan add the butter, carrot and peas together and toss it till warm. Keep aside.

To Assemble
In a platter, place the fish slices, fries , veggies and dip in a small bowl. Enjoy this dish a leisure..

Labels :  Fish, Chips, Potato, Mayonnaise, Walnut Pesto, Carrot, Peas, Blogging Marathon, Continental Cuisine,  United Kingdom

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Sunrise Pudding

This recipe is from a TV cookery show.  A delicious and yummy pudding.  Easy to make, we all enjoyed it.   It has three layer as you can see in the pic. 

Ingredients

For the Apricot layer
7 Apricots - chopped
1.1/2 Cup Water
1/2 Cup Sugar
2 Teaspoons Gelatine

For the Milk Layer
2 Cups Milk
200 ML Condensed Milk
2 Tablespoons Gelatine
2 Tablespoons Water
1 Teaspoon Vanilla Essence

For the Orange Layer
1.1/2 Cup Orange Juice
1 Teaspoon Lime Juice
1 Tablespoon Sugar
2 Tablespoon Gelatine

Method
For the Apricot layer

In a pan add the apricot water and sugar and cook till the apricots are soft. Cool and blend it in the mixer. This mixture should measure one cup. If its not a cup add water and pour this mixture in the pan and the gelatin cook till it melts. Pour this in the bowl that you are going to set the pudding. Keep in freezer for 30 minutes to set or till the next layer is ready.

For the Milk layer
Heat the water in the microwave for a minute add the gelatine and mix well. Keep aside.

Whisk the milk and condensed milk, till well blended. Then add the gelatine and mix well. Pour this over the the apricot layer and again keep it in the freezer to set.

For the Orange layer
Heat the orange juice till warm then add sugar, gelatine when it dissolves, switch off the flame. Add the lime juice and mix well. Pour this over the set milk layer. Keep this to set in freezer if required to be served immediately for keep it in the fridge to set.

Serve chilled. Enjoy !!!!

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 5

My Notes :

Let each layer set before you pour the next layer on top, this is essential or else the layers will mix.  

Labels: Sweets & Desserts, Apricots, CCChallenge