Showing posts with label Blogging Marathon. Show all posts
Showing posts with label Blogging Marathon. Show all posts

Friday, September 19, 2014

Moutabel ~ Qatar Cuisine

Moutabel is a middle eastern grilled eggplant dip. This Qatari dip is a little similar to Baba ghanoush, which includes onion & tomatoes in it.
In making Moutabel I choose to grill eggplants on stove top method, as it leaves a nice flavor to the eggplant when it is burnt directly on the heat. You can even cook it in oven to avoid the mess. 
The other important ingredient in this dish is the tahini paste. Tahini is a smooth sesame paste that actually gives creamy texture to this dish. I used a store bought one but one can make this paste at home too.The other ingredients added in add a nice flavor & taste to the dish. That's it for now & enjoy this dip.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Adapted from here.
Prep Time-15mins | Cook Time-20mins | Serves-2people 
Ingredients
1Italian eggplant
2Tbs tahini paste
1Garlic clove
1Tsp lemon juice 
2Green chili's {adjust as needed}
1Tbs olive oil
Salt to taste 
Cilantro or Basil for garnish
Directions
- Roast the egg plant on stove top. Cool it before you go ahead with peeling the skin. 
- Peel skin of eggplant & keep it in a bowl. Mash it to a chunky paste 
- Now grind green chili's, garlic & tahini to smooth paste. {You can grind eggplant too if you want a smooth moutabel.}
- Mix the grind paste & olive oil with mashed eggplant. 
- Add in salt & lemon juice. Mix well & adjust taste if needed. 
- Serve it with chips, veggies , pita bread or have it as you wish. 
Note
- Moutabel is smooth in texture. So as mentioned above grind eggplant for the texture.
- Taste was perfect for me, adjust if needed.
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Thursday, September 18, 2014

Arroz Con Verduras ~ Peruvian Cilantro Rice

Arroz Con Verduras
Arroz Con Verduras is a Peruvian rice dish with vegetables & cooked with cilantro paste . This dish is mildly flavored & served with a Peruvian Green Aji Sauce as a side.
Peruvian dishes are one of our {me & hubby} favorite foods.The near by Peruvian restaurant made us hooked to their food. Oh.. They have a live music on weekends & it's just awesome. My hubby is totally in to this Peruvian Green Aji Sauce & the fried rice they make. So I decided to make them at home for this marathon & we loved the outcome.
Cilantro green paste is heart of this dish. The recipe I followed, suggested adding few spinach leaves to control cilantro taste. I added few basil leaves to make it much tastier though it is not authentic to add them. 
Peruvian Green Aji Sauce is a special sauce made of lettuce, garlic & cilantro. The taste of this sauce is heavenly & very addictive. I made it as a side dish, but felt it needs some improvement & hence I skipped posting it here.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Arroz Con Verduras
Adapted from here.
Prep Time-15mins | Cook Time-25mins | Serves-2People
Ingredients 
1&1/2Cups short grained rice {uncooked}
2&1/2Cups water 
For the gravy 
2Cups cilantro
8Leaves spinach 
8Leaves basil 
5Green chili's 
1Big onion chopped 
3Garlic minced
1Yellow bell pepper
2Carrots finely chopped
1Cup fresh corn 
2Tbs tomato paste {optional}
2Habanero chili deseeded & chopped {Very spicy} {Optional}
3Tbs oil
Salt to taste
Directions
- Heat pan with oil, to that add onions & minced garlic. Cook on low heat till onions are translucent.
- Meanwhile grind cilantro, spinach, basil, tomato paste & green chili's to a smooth paste. If needed, add a little water to grind.
1.Stove Top Method
- Add in carrots, bell pepper, corn & chili to pan along with the grind paste. 
- Add in rice & enough water to cook rice. Add salt & cook it with a closed lid. Once the rice is done adjust salt if needed & switch off heat. 
2.Electric Cooker  
- In electric cooker add water, vegetables, rice & green paste we made along with salt. Mix well & cook according the cooker instructions. Once rice is cooked puff up & serve warm.
3.The Third Way
- Cook rice separately & cool it off. 
- Now to the onion pan  add in carrots, bell pepper, corn, salt & chili along with the grind paste. 
- Mix well & cook veggies with a closed lid.
- Once the veggies are cooked, switch off heat & allow it to cool. 
- Now mix in cooled off rice with the gravy & adjust salt if needed. 
- Allow it to sit for 30mins before serving. 
Note
- Exclude habanero chili's, basil leaves & tomato paste from the recipe for a authentic dish. 
Arroz Con Verduras
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Wednesday, September 17, 2014

khabeesa ~ Omani Dish

Khabeesa
Khabeesa is a Oman breakfast dish served on eid days{acc. to wiki}. This dish is simple to make & delicious in taste. This is similar to the India puddings like vermicelli payasam, godhsambu payasam or the traditional kheer dish we make. You can get the flavors of cardamons & rose water in every bite of this dish. 
Rose water always made me feel unpleasant when used in cooking. Thought this is will be the same, but surprisingly I was happy with taste & smell of rose water in it. So below comes the recipe for Khabeesa, enjoy it. 
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Khabeesa
Adapted from here. Prep Time-2mins | Cook Time-15mins | Serves-2people
Ingredients
2Cups milk
1/4Cup condensed milk
1/2Cup sooji/semolina
1/2Tsp cardamon powder
1Tbs rose water
Few saffron string
2Tbs butter
Fried cashew for topping
Directions
- Heat a wide pan & to that add semolina along with milk. {If you add the milk at once semolina might crumble, to avoid that add little by little of milk while stirring semolina.}
- Bring them to boil & later add in condensed milk, cardamon powder, rose water, saffron strings & butter. 
- Mix them well & cook till semolina is cooked perfectly. Switch of heat. 
- Serve warm with cashews on top. 
Note
- Stir the pudding once in a while as it avoids forming lumps. 
- Sweet was just perfect in this dish. Add another 2tbs if you have a sweet tooth. 
- I fried cashews in butter before adding to the pudding.
Khabeesa
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Tuesday, September 16, 2014

Dal Bhat | Nepali Dish

Dal Bhat is a traditional meal for Nepal & also for few other countries. Dal means cooked lentils & bhat means rice here. When they both are combined it's comforting & awesome. I used masoor dal as it is easy to cook on stove top in very less time. The spices might vary, but the addition of garam masala powder made this dal more flavorful.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Adapted from here.
Prep Time-1hr 10mins { 1hr soak time} | Cook time-20mins | Serves-4people
Ingredients 
1Cup masoor dal {soaked for 1hr}
1Big onion chopped
2Big tomatos chopped 
2Garlic cloves 
1/2Tsp turmeric
1Tsp chili powder
1Tsp garam masala
Salt to taste
2Tbs oil
Cilantro for garnish
Directions
- Soak dal for at least 1hr.
- Heat pan with oil. To that add onions & chopped garlic. Fry till onions are translucent. 
- Mean while drain water from dal & add to pan. 
- Fry them for 2mins in oil & then later add 2cups of water to pan. 
- Close it with a lid & cook for 10mins. 
- Now add tomatoes, chili powder, garam masala & salt to pan. 
- Cook on low heat for another 10mins with closed lid.
- Adjust the taste if needed & garnish dal with coriander leaves. 
- Switch off heat & serve warm with rice & ghee.
Note
-  You can use your choice of dal in cooking this dish. 
- You can add seasoning to the dish for much more flavor. 
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.



Monday, September 15, 2014

Quesadillas with Avocado & Corn Salsa

Quesadillas are a easy to make mexican delight. These can be served as any course of a meal & can also be a snacked as you like. You can use store bought tortilla's in making this dish & it will make you job very easy too. The filling in quesadillas can be replaced with your choice of filling too.
I used corn tortillas in making this dish, but you can use your choice of tortillas in making this dish. Quesadillas are served with a dollop of sour cream along, but I served it with yogurt in this recipe. I showed the 2ways of cooking this dish here & hope you will enjoy in making this dish. 
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Prep Time-15mins | Cook Time - 20mins | Serves-2people.
Ingredients
6Corn tortilla
2Cups corn salsa
1Avocado pitted & cut in to bite size pieces
1Cup grated shedder cheese
1/4Cup sour cream / yogurt
Directions
- Heat pan & arrange all the ingredients needed side of your stove. 
- Once the pan is heat place a tortilla on it. Cook it for few seconds.
Method 1: 
- On tortilla add cheese on one half & layer it with corn salsa. Then add few pieces of avocado & top it with a layer of cheese. 
- Fold tortilla in to half & remove from heat. 
- Cut it in to 2 pieces.
Method 2:
- On tortilla add a handful of cheese & on top of it add corn salsa. On top of salsa place few avocado pieces & little cheese. 
- Top it with another tortilla & flip it carefully. 
- Cook the other side for few seconds & remove from stove. 
- Cut it in to half & cut each piece in to half. 
- Serve warm with a dollop of sour cream or yogurt. 
Note
- You can replace salsa & avocado with your favorite filling. 
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.





Saturday, September 13, 2014

Lemonada

Lemonada is a Lebanese lemonade. This lemonade is originally made of orange blossom water, but inthis recipe I replaced it with rose water { followed the original recipe} & it was refreshing. The original recipe suggested we can add either water or soda to make this drink. I went ahead adding soda to make it more bubbly than water. 
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44. 
Adapted from here.
Prep Time-10mins | Serve-4people
Ingredients 
4Cans of plain soda 
1/2Cup lemon juice
4Tbs sugar { For sweeter version add another 1Tbs sugar}
2Tsp rose water / orange blossom water 
1/2Tsp salt {optional}
Few mint leaves 
Lemon pieces for garnish
Ice cubes 
Directions
- In a big jug add lemon juice, salt,  sugar & rose water. 
- Crush mint leaves with your hand & add them to the drink. 
- Mix a little to dissolve sugar completely. 
- Add ice cubes to the jar & next the soda. 
- Serves it with few lemon pieces in it & enjoy this dink.
Note
- You can adjust the sugar as you need. 
- I like salt in soda, just skip it if you don't like.
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Friday, September 12, 2014

Korean Pan-Fried Tofu with Sauce | Dububuchim-Yangnyeomjang

Pan-Fried Tofu is a perfect snack or you can enjoy it as a side with fried rice. Sauce elevates the flavor of bland tofu to a super delicious level. We need a firm tofu for this dish, so that it can with stand the heat & won't crumble up while cooking. Serve with a little extra sauce in a bowl to dip tofu in & it will be much more satisfying.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44. 
Adapted from Maangchi.
Prep Time-5mins | Cook Time-10mins | Serves-2people
Ingredients 
1/2Block of firm tofu equally sliced  {1/2 of 19oz pack}
2Tbs oil
2Tsp sesame seeds
Sauce 
1Tbs soya sauce
1Garlic clove minced
2Scallions chopped
1Tsp honey 
1Tsp sesame oil 
2Tsp red chili powder
Pinch of salt
- In a bowl mix all the above sauce ingredients & keep aside.
Directions
- Heat a non-stick pan with oil. 
- Add the tofu slices to pan & cook them crisp on each side. They should be a little more than brown on each side.
- Now layer tofu on a plate & splash the sauce on tofu pieces by covering them evenly.
- Sprinkle sesame on tofu & enjoy the dish.
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Thursday, September 11, 2014

Okonomiyaki | Japanese Pancakes

Okonomiyaki is Japanese pancake made of eggs & flour mixed with few veggies, noodles & topped with a special sauce to complete the recipe. The name okonomiyaki means "As you like it" or "What to like it" & sure you can literally add anything you like. I have seen few recipe which kept on adding & adding lot of layers to this pancake. 
Okonomiyaki pancakes are topped with a special sauce named as Okonomiyaki sauce. But to customize it I followed the recipe below I mentioned & customized it to our taste buds. me & hubby like spicy things, so I added some sriracha sauce to kick some heat {Though it wasn't enough for us :)}. Try these breakfast pancakes, sure you will love them.
Adapted from here.
Prep Time-10mins | Cook Time-15mins | Serves-4large pancakes 
Ingredients 
4Eggs 
1/4Cup wheat flour {replace with all-purpose flour}
1Cup shredded cabbage 
2Carrots grated 
2Scallions chopped 
1Tsp salt 
2Tbs oil 
Okonomiyaki Sauce {Not the traditional sauce}
1Tsp soy sauce
1Tbs tomato ketchup 
1Tbs mayonnaise 
1Tbs dijon mustard 
2Tbs sriracha sauce
1Tsp honey 
- Mix in all the above ingredients & keep aside. Adjust the flavors if needed.
Garnish 
Few scallions chopped 
Few sesame seeds
Directions
- In a bowl whisk eggs & wheat flour to a smooth paste.
- To that bowl mix in cabbage, carrot, scallions & salt.
- Heat a non-stick pan with little oil & pour in the batter in to a circle form.
- Cook it completely on one side, till it is slightly brown & liquid on top of pancake is vanished. Then flip it to the other side. 
- Cook for few seconds or till it goes to light brown in color.
- Remove it from pan & repeat the same with rest of the batter.
- Lay a pancake in a plate & top it with okonomiyaki  sauce along with scallions & sesame seeds. 
Note
- Batter is thick & easy to handle. 
- Traditional okonomiyaki sauce consists of worcestershire sauce & it's not vegetarian. So I made this my own version of sauce.
- You can add in your choice of vegetables apart from the one's I added. 
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.


Wednesday, September 10, 2014

Irish Soda Bread Buns

Irish Soda Bread is a instant bread, made using baking soda & butter milk as raising agents. You don't use yeast & also don't have to wait for hours for the bread to raise again & again.
Buttermilk is one of the main ingredients in this bread & I replaced it with yogurt as I didn't have buttermilk readily available. They came out perfectly puffed up even when I have used yogurt. Maybe it's the active cultures that are same in both yogurt & buttermilk, which are working the same way. 
I made Irish soda bread buns instead of a whole bread for my serving convenience, you can make it as a whole bread & the recipe remains the same. You can add in few dry nuts, choco chips or any other of your choice by mix & matching them or as solo hero's in this recipes.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44. 
Adapted from here.
Prep Time-10mins | Bake Time-30mins | Serves-8buns
Ingredients 
2Cups all purpose flour + 3Tbs flour for dusting
1Tsp baking powder
1Tsp baking soda 
1/2Tsp salt
3Tbs brown sugar 
1/2Cup raisins 
1/2Cup solid butter 
1Egg 
3/4Cup butter milk
Directions 
- Pre-heat oven @350degrees & brush a muffin pan with butter.
- In a big bowl sift flour, baking powder & soda. To that add salt & brown sugar.
- Chop butter in to small pieces & add it to the flour bowl. 
- In another small bowl whisk egg & buttermilk. 
- Add the egg mixture to flour bowl & mix it well. Fold raisins in to the dough. 
- Dust the plain surface with flour & place the dough & form a ball of dough.
- Divide dough into 8 equal size buns or as many you like. 
- Arrange the buns in muffin pan & brush them with little melted butter on top. 
- Bake them @350degrees for 30mins or as needed.
- Once you see the brown crust & after a tooth pick comes out clean, remove the pan from oven. 
- Allow them to cool & serve them with butter or your choice of jam. 
Note
- Don't use melted butter in this recipe. Using melted butter increases the wetness in the recipe & that turns the dough too sticky.
- You can bake this dough as one big bread if you want. For that layer a pan with parchment paper & place the round shaped dough on it. Make a slit in a cross shape on top of the bread & bake it as mentioned above. 
- Baking time changes from oven to oven. Adjust the time as needed.
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