Kuku Paka#EattheWorld

Kuku Paka, a chicken-coconut curry, is a dish from Africa. The African word Kuku, which means chicken but what does Paka mean is unclear. It's a very delicious and comforting chicken gravy dish. Try it and you will love its it a Indian spices dish.

Ingredients

1 Kg Cleaned Chicken - make 14  to 16 pieces
1 Tin Coconut Milk  (400 ML)
2 Tomatoes - blended
1 Heaped  Teaspoon Salt  or to taste
1/4 Teaspoon Turmeric  powder
1 Teaspoon Roasted Cumin powder
2 Tablespoons Lemon juice
1 Tablespoon Heaped All Purpose Flour 

1 Medium Onion - ground to paste
1/2 Cup Oil

For the Green Masala - grind to a fine paste  

1 Tablespoon Ginger Garlic paste

8 Green chilies   

½  Cup  Coriander leaves

Method

Marinate chicken with  salt, ground green masala  keep for an hour.

Heat oil in a kadai / pot  add onion paste and fry for 5 mins till light brown . Add marinated chicken. Fry well for 5 to 7 minutes. Add turmeric, cumin, tomatoes blended. Cover and cook for 10 mins. Add coconut milk. Cover and cook till chicken done say for  another 10 minutes. 

Lastly add flour paste stirring continuously till the gravy thick , according to the consistency you require . Now add lemon juice and take off flame.

Serve hot. 

We enjoyed this with whole wheat rotis / chapati

Labels : Coconut Milk, Chicken, African, Congo, International Cuisine, Eat the World, Main course

Check out all the wonderful Congolese 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: Moambe Chicken (Congo Poulet Moambe) Pandemonium Noshery: Dongo Dongo Sneha’s Recipe: Kuku Paka 

 A Day in the Life on the Farm: Kachumbari

Spicy Fried Fish With Homemade Fish Masala#SundayFunday

Perfect spicy fried fish to enjoy this as an accompaniment to a main course meal. Have a fry fish masala and this is quick to make.

Ingredients
For The Homemade Fish Masala 
1½ Tablespoons Cumin seeds
2 Tablespoons Coriander seeds
1½ Teaspoons Ajwain
½ Tablespoons Salt or to taste
6 Whole Kashmiri Red Chillies
½ Tablespoon Turmeric powder
1 Tablespoon Red Chilly powder
¼ Teaspoon Yellow Food Color
3 Tablespoons Besan
½ Teaspoon Garlic powder
1 Teaspoon Dried Green Chilli - optional
Other Ingredients
1 Tablespoons Lemon juice
½ Tablespoon Vinegar
1 Egg
½ Tablespoon Green Chilly paste
535 Grams Fish Slices - I used Pomfret
Oil for frying


Method
For The Homemade Fish Masala

Dry roast the cumin seeds, coriander seeds for a minute. Then add the ajwain and continue to dry roast until fragrant. Now add the dried whole red chillies and roast for a two minutes or until they are warm to touch. Switch off the flame and let this cool.

In mortal & pestle or a small mixer jar add dry roasted spices & powder them. To this add the salt, red chilli powder, dried green chilli, garlic powder, turmeric powder, yellow food color, besan and pluse the mixer 2 to 3 times or until well mixed.  

Fish masala is ready (for 1 kg fish). Can be stored in an airtight jar for up to a month or more in your pantry shelf.

To Prepare The Fish Fry

In a bowl, add prepared fry fish spice mix, tamarind pulp, vinegar, egg, green chilli paste & whisk well. Add 3 tablespoons of the prepared fish masala and mix well. Apply this to the fish pieces well and marinate for 30 minutes.

Heat oil in a frying pan and fry the fish till golden on both sides. Serve hot.

Labels: Fish, Fried, Sunday Funday, Homemade, Fish Masala, Indian 

Sunday Funday

Spice & Herb Mixes

• Chinese Five Spice Powder by Food Lust People Love
• DIY Country Gravy Mix by Palatable Pastime
• Homemade Garam Masala by Mayuri's Jikoni
• Homemade Taco Seasoning by Karen's Kitchen Stories
• Italian Herb Blend by Amy's Cooking Adventures
• Sicilian Pesto by A Day in the Life on the Farm
• Spicy Fried Fish With Homemade Fish Masala by Sneha's Recipe 

Keto Paneer Steaks In Cafreal Masala#Foodieextravaganza

Many of the traditional Goan spices and masalas can be easily used to make delicious vegetarian meal, just use your imagination and create a new recipe to the taste of your palate. You can use the same masala and make it a perfect base to marinade vegetables like mushrooms, brinjal/eggplant etc.

For this recipe I used paneer to replace steak, since I felt like serving something different. This vegetarian steaks can be served as a burger with any keto toasted bread for a complete comfort meal. Adding a fresh salad or cooked vegetables will make a filling and complete meal.

Serves 2 Per serving carbohydrates 1.8 g
Ingredients
200 Grams Firm Cottage Cheese / Paneer
1 Teaspoon Chickpea Flour or Arrowroot Powder
Grind To Fine Paste
4 green Chillies
1 Bunch Coriander leaves
2" Piece Ginger
6 Cloves Garlic
½ Teaspoon Poppy Seeds
6 Whole Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Heaped Cumin Seeds
¼ Teaspoon Turmeric powder
5 Cloves
2 Cardamoms
1 Tablespoon Tamarind juice or Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Coconut or Olive Oil
½ Teaspoon Sea Salt or to taste

Method

Slice the paneer half then into four slice. Keep aside.
Grind all the ingredients given under paste without adding any water. When ground finely add in flour or arrowroot powder. Pulse the mixer once or twice so that all ingredients are well mixed.
Remove this paste on to bowl and apply it to the paneer steaks and cover it with a lid and marinate it at least for 2 hours or overnight.

Heat a grill pan that has been lightly greased or sprayed with a coconut oil on high flame. Once hot arrange the slices and grill till brown marks are seen. Flip and again cook on the other side till brown marks appear. 

Do not over cook or else it will harden. These are soft and succulent. Serve these with salad at the side and enjoy a healthy keto meal with just carbohydrates 1.8 g
NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog.  I provide nutritional information for my recipes simply as a courtesy to my readers.

Labels: Foodie Extravaganza Party, Keto, Low Carb, Goan, Indian, Starters, Appetizer, Paneer, Cottage Cheese 

• A Day in the Life on the Farm: Garlic Ginger Chicken Nuggets
• Sneha’s Recipe: Garlic-Keto Paneer Steaks In Cafreal Masala
• Karen’s Kitchen Stories: Garlic and Chive Flower Buns
• Palatable Pastime: Roasted Garlic Sautéed Squash
• Food Lust People Love: Escargots à la Bourguignonne
• Magical Ingredients: Garlicky Pink Peppercorn Paneer 

Gluten Free Beef Empanadas#SundayFunday

These are delicious, gluten-free empanadas made with with my homemade gluten free flour blend. They flaky and buttery, you will love these. Gluten free pastry dough is difficult to work with. It tends to crack easily but feel free to patch up the cracks or tear. 

Makes 5 - 6 Empanadas
Ingredients
For Pastry Dough
300 Grams Homemade Gluten Free Bread Flour + extra for dusting
170 Grams Salted Butter - chilled butter cut into cubes
1 Egg- beaten
½ Tablespoon White Vinegar
1½ Tablespoons Ice water or as required to make a dough 
For The Beef Filing
2 Tablespoon Olive oil
500 Grams Boiled Beef Mince
1 Medium Onion - finely chopped
3 Cloves Garlic - finely chopped
½ Inch Garlic - finely chopped
1 Green Chillies - finely chopped
2 Teaspoons Heaped Red Chilly powder
Salt to Taste
¼ Teaspoon Garam Masala powder

Method

In the bowl, place homemade gluten free bread flour and add butter and using your fingers, fork or a pastry blender

blend into butter until the size of large peas.  

Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a few teaspoon at a time. You may not need the full amount of water, depending on your climate.

When the mixture comes together in the bowl, stop mixing. To note gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).

Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes. I used half of the dough the other half went into the freezer for another use.

Roll out the dough with a rolling pin onto a cling wrap or parchment paper cut into 5" round circle, moving constantly to avoid sticking.

Put a tablespoon or two of the beef filling and top it with shredded cheese in the center, double/fold over in a semi-circle, and seal the border pressing it with a fork.

Trim the edges using a small bowl or cutter and crimp the edges. Place the empanadas in a lined baking tray. Like wise make all and place the tray in the refrigerator and chill for about an hour or in the freezer for about 20 minutes.

Prick it with a fork. Brush the top with beaten egg ( this is optional).

Preheat the oven to 180°C. Bake for approximately 15 to 20 minutes, until the edges start to brown.

Let it cool for 5 to 7 minutes. Carefully lift it from the remove the parchment paper. Serve warm.
Enjoy these flaky and gluten free empanadas.

Labels: International Cuisine, Baked, Sunday Funday, Empanadas, Mince, Gluten free, Beef, Sugar Free, Savory 

Empanadas for #SundayFunday  

• Beef & Cheese Empanadas by Amy’s Cooking Adventures
• Empanadas: A Journey from Galicia and All Around Latin America by Culinary Cam
• Gluten Free Beef Empanadas by Sneha’s Recipe
• Lamb Empanadas by A Day in the Life on the Farm
• Mini Chicken Empanadas by Karen’s Kitchen Stories
• Spinach and Cheese Empanadas by The Mad Scientist’s Kitchen

Gluten Free Pie Crust - Homemade

This is an all butter gluten free pie crust! So flaky and light, with homemade gluten free blend.

This dough will make an 7" Pie Crust  
Ingredients
For Pastry
150 Grams Homemade Gluten Free Bread Flour + extra for dusting
90 Grams Butter - chilled butter cut into cubes
1 Large Egg- beaten - reserved 1½ tablespoon to brush the pastry
½ Teaspoon Heaped White Vinegar
1 - 1½ Tablespoons Ice water or as required to make a dough

Method

In the bowl, place flour and add salt. Add butter and using your fingers or a pastry blender, blend into butter until the size of large peas.

Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a teaspoon at a time. You may not need the full amount of water, depending on your climate and size of the egg. When the mixture comes together in the bowl, stop mixing. Of note, gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).
Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes.

Roll out the dough onto a lightly floured surface into approximately a 15 inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour. Roll dough onto rolling pin and carefully lift and unroll into the pie plate. 

Trim the edges of the dough and crimp the edges.

T0 Blind Bake

Prick the bottom of the dough all over with a fork. Place the crust in the refrigerator and chill for about an hour, or the freezer for about 20 minutes.
Preheat the oven to 180° C. Remove the pie crust from the refrigerator and line it with a piece of parchment paper. Fill it with pie weights, beans, or rice.
Bake for approximately 15 - 17 minutes, until the edges start to brown. 

Carefully remove the parchment and beans and I brushed the base with egg (this i did so that when I add the filling the base should not get soggy) continue to bake for about 5 more minutes, or until the bottom and sides are lightly browned and no longer shiny. Cool the crust completely before proceeding with your recipe.

For Double Crust Pies

Roll out the bottom crust and add your filling of choice into the crust. Roll top crust out and place on top of filling. Crimp as desired to seal. 

My Notes 

Unbaked pie crusts will keep in the refrigerate for about 3 days. They can be frozen for up to 3 months, well wrapped.
To thaw, remove from freezer and place in the refrigerate to thaw overnight. Let come to a cool room temperature, about 20-30 minutes, before rolling out and using.

Labels: Gluten free, Tart/Pie/Quiche, Homemade, Butter, Egg