CHAAT

I think "Chaat" mean savory snacks in Hindi.

I remember how much I love this snack (more of a meal for me) when my husband and I,  went to visit  a new   Indian friend couples, last year. 

They served refreshing and very filling Chaat as an appetizer. We didn't know it was an appetizer, because there were other small small fried snacks, that they also served. It was a little bit too much for an appetizer really, loaded with potatoes, sprouted garbanzo and mung bean. These are carbs, lots of carbs!

After finish a bowl (quite a large bowl, I felt bloated) of this appetizer, I honestly couldn't eat anything else. Both my husband and I thought that was it, that was our dinner, and we were actually quite happy and felt great because the food was vegetarian, though not necessarily healthy (think fried food). Of course we were wrong, there was more food than you can imagine. 

We felt so bad, because she made lavish Indian food, and we knew how much work it was for her to prepare such dishes. So, we tried to eat, very slowly......though we couldn't concentrate with what we eat, we had a nice night! And we had to passed on the dessert (another very filling dessert, rice pudding) 

She understood and was kind enough to offer the dessert to bring home!!!!!!!

Anyway, I serve this as a lazy Sunday lunch, it is especially nice when the weather is hot. I also cook the potatoes, garbanzo and the mung bean the night before, then refrigerate over night. I like to serve  them cold. But it is really up to you, you can serve them  at room temperature if you wish. 

All ingredients are available at the Indian grocery! The measurement that I give  here, is just approximately.

Serve 6 

2  package Poori

1 package thin sev

1 package sprouted moong bean

1 package sprouted garbanzo

6 medium size Yukon gold potatoes

tamarind sauce (it comes in a bottle)

1 cup (more or less) yogurt

mint or coriander chutney (store bought from a jar or frozen)

1/4 cup finely chop red onion

cumin seeds (optional), lightly toasted, then grind.

• Boil potatoes, cool, cut into bite size.  Blanch the moong bean sprouts, cool completely. Cook garbanzo sprout until slightly soft but still a bit firm, cool completely.

• To assemble, take about 5-6  Pooris, gently break it in the center and put about 1/3 cup chop potatoes, 3 tablespoons sprouted moong beans, 3 tablespoons sprouted garbanzo, sprinkle with 2  tablespoons Sev. Top it with 3 tablespoons yogurt, 1-2 tablespoons chutney, 1 tablespoon tamarind sauce, and sprinkle with cumin powder, if using. 

Serve as a vegetarian lunch or use smaller portion as an appetizer!

My Kitchen My World ( MEXICO )

Pescado En Pipian Rojo

(Fish in Red Sesame Sauce)

Recipe idea from "The Essential Cuisines of Mexico" Written By Diana Kennedy

The original recipe for this dish called for chicken, since I have served chicken this week to my family, I though it would be nice to substitute the chicken for fish (I used Orange Roughy). I have also added dried passila to the recipe and I simplyfied  the technique a little bit. This dish enough for the 2 of us, my son is on vacation with his friends at the moment. Too bad he missed all of this good food that I made.

Here is the recipe:

2 fish fillet (about 3/4 pound)

Spices:

1 clove garlic

1/2 onion, roughly chopped

2 ancho chillies, soak in hot water to soften a little bit

1 dried passila, soak in hot water to soften

1 teaspoon ground cinnamon

1 clove

1/4 cup sesame seeds

1 teaspoon dried mexican oregano

1  1/2 tablespoon olive oil

3 tablespoon yogurt

Salt and Pepper to taste

• Put all ingredients for spices in a blender with 1/4 cup of water, but oregano, yogurt, salt and black pepper. Blend until smooth or the consistency of a paste. 
  
• Clean the fish under cold running water, pat dried with paper towel. Lay them on a plate, rub all over with 1 tablespoon of the paste that you've just made. Drizzle with 1/2 tablespoon olive oil. Set aside.
• Put the rest of the paste in a skillet over the stove on a medium heat. Add 1 tablespoon olive oil and saute until fragrant. In the mean time, preheat your grill.
• Grill the fish until done/flaky
• Add oregano, yogurt, salt and pepper to the sauce, turn the heat to low and continue to cook for another one minute. Turn off the heat.
• Transfer the fish to a platter and pour the sauce.

Uchepos

Fresh Corn Tamale From Michoacan

Recipe from: "From My Mexican Kitchen", Techniques And Ingredients

Written by: Dianna Kennedy

I have 3 collection of her cookbooks and I really admire her for her passion of Mexican cuisines and culture. Most of the time I will refer to her cookbooks for my Mexican food. The other mexican books that I have are:

Mexican Kitchen by Rick Bayless, 

Authentic Mexican also by Rick Bayless

The Food of Life of Oaxaca by Zarela Martinez (this is a beautiful book)

Seasons Of My Heart by Susana Trilling

Frida's Fiestas by  Guadalupe Rivera and Marie-Pierre Colle (This book is a cloolection recipe from Frida Kahlo)

Most of my friends will ask me weather I use all of my cookbooks. Off course!!!!!   I will never buy a book if I know that I will not use it. I have more then 260 cookbooks and YES, I use them all, though I might change and add the ingredients from the original  recipe, or the technique here and there.

Okay.....enough bragging about my cookbooks!!!!! Let's  go to the recipe instead! 

Her recipe for "Uchepos" called for fresh corn leaves. I used banana leaves because it was more convinience for me. I didn't feel like doing much work for filling up those tiny corn leaves. I figure out it would cut down the time significantly. That's why I prefer to use banana leaves. Though I must admit that it will tastes better if you use corn leaves.

Since this is very simple and easy recipe, I will not give the exact measurement. You only need fresh corn (separate the kernel from the cobs, reserve the leaves if you are planning to use them), a little bit of sugar, a little bit creme fraihce, a pinch of salt and you can either use the corn leaves or banana leaves. 

Put corn, sugar, salt in a food processor, process to desire texture. Stop the machine, with a wooden spoon add creme fraiche. Mix well. Wrap with the leaves and steam until done. Simple and easy!

Serve With Mexican Red Rice And Radish, Tomatoes and Red Onion Salad.

Classic Flan

Serve 8

For Caramel:

3/4 cup sugar + 1/4 water

Put sugar and water in a sauce pan in a medium heat. Cook until the mixture become caramel.

Coat each of 8 ramekin with the caramel, set aside. Preheat oven to 300F

Filling:

3 cups milk,

Heat the milk over medium heat until small bubble appear to the side of the pan, in the meantime, whisk 4 eggs + 1/4 sugar + 1 teaspoon vanilla extract. Ladle about a cup of the hot milk into the eggs mixture, continue to whisk. Pour this mixture into the pan, mix well, turn off the heat. Fill each ramekins with the milk and eggs mixture. Put them in a deep baking pan. Transfer to  the oven and pour hot water to the baking pan about an inch high. Bake the flan for 30 minutes, it should be jiggle a little bit. Cool completely before transfer them to the  refrigerator. Refrigerate at least 2 hours before serving. 

Hope you enjoy!!!!

Chicken Curry With Homemade Garam Masala

I was longing for Indian food for a while especially, after I saw Kevin's chicken curry dish with cashew nut. Like Kevin, I also made my own "Garam Massala".  

I must tell you that, once you know the different between the home made and store bought Garam Massala, there is no turning back. I really encourage you to make your own, plus it can be store for a long time, 6 months.

Garam Massala is also becoming very handy, when you need a quick meal in the middle of the week. It can be as simple as boiling the chicken or beans, then add Garam Massala. That's it! You'll have your delicious meal.

My husband said this meal was stunningly good! I take his word for that!

Here is the recipe (serve 3-4 in my family, might only serve 2 for American family)

Ingredients:

1 cornish hen, weigh about 1 - 1  1/4 pounds

(rinse the hen under cold running water, pat dry with paper towel and cut into 8 pieces. Set aside) 

1 small onion, diced

1 teaspoon grated fresh ginger

10 whole black pepper

1 cup water

1/2 tablespoon garam masala, the recipe from "Maya Kaimal"

1/4 teaspoon turmeric powder

1/4 teaspoon cayenne powder

2 whole cardamom

1 stick cinnamon

15  of fresh curry leafs

1 - 2 tablespoon canola oil

• Fry diced onion, grated ginger and the black pepper until fragrant and the onion is translucent. Cool slightly, then transfer them to a blender or food processor, process until you get the consistency of the paste.

• Put the hen pieces into medium pot, add 1 cup water, the paste and the rest of the ingredients. When it start to boil, turn the heat to low and let the curry simmer for 30 minutes or until the hen is completely done. Stir from time to time.

• When the curry is done, pour tarka (recipe follow) onto the curry. 
• Serve with basmati rice.

Tarka:

2 tablespoon canola oil

1/4 tablespoon brown mustard seeds

1/4 tablespoon black mustard seeds

1/2 teaspoon cumin seeds

10 dried chillies

15 fresh curry leafs 

• Add oil to small frying pan, heat gently, add brown and black mustard seed. When it starts to pop, add the rest of the ingredients. Fry for 1 minute until you smell the fragrant of the curry leafs. Turn off the heat and pour into the finish curry.

I hope you'll enjoy it! 

I served this curry with simple steam basmati rice and cabbage with black and brown mustard seeds.

My Kitchen My World, GREECE. Imam Bayildi (Eggplant Stuffed Tomato Sauce), Grill Salmon Greek Style, Baklava For Dessert

Imam Bayaldi serve with Herb Rice, Greek Style Grill Salmon

with tomato and yogurt sauce

Imam Bayildi

(The Imam Fainted)?

Story about this dish can be found here and here and this one has the best explaination

Ingredients:

3 medium size Italian eggplants

Salt, for purging the eggplants

Tomato Sauce:

This is a very simple tomato sauce with a pleasant and mildly acidulated from the sun dried tomato. you will have enough sauce for both Imam bayildi and the grill salmon.

1 Medium onion, diced

1 clove garlic, mince

2 can whole tomato, roughly chopped

1 tablespoon tomato paste

1/4 cup sun dried tomato (packed in olive oil), roughly chopped

1 tablespoon finely chop Italian parsley

salt and pepper, to taster

olive oil

• Make a three deep slit lengthwise along the center of each eggplant, salt the inside of each slit to remove of its bitter taste . Place on a colander and let them sit for 20 - 30 minutes.

• Rinse the eggplants under cold running water, squeeze out the water as much as possible. Pat dry with paper towel.

• On a large skillet, heat olive oil over medium heat. Fry each the eggplants until lightly brown on all sides. Transfer to a large plate and set aside while you make tomato sauce.

For Tomato Sauce:

• Heat a large sauce pan over medium high heat, add oil and saute the onion until translucent, add garlic, saute until it releases its fragrant.

• Add the rest of the ingredients, except the Italian parsley and cook until the sauce slightly thicken. Add Italian parsley, salt and pepper, taste to see in need more seasoning. Turn off the heat. Let it the sauce cool a little bit.

To Assembly:

• Preheat the oven to 350F

• Place the eggplants on a gratin dish, or any baking dish, slits open side up.

• Fill each of the eggplant as much as you can fit in with the tomato sauce. Pour about 1/2 cup of cold water to the gratin dish or baking dish. Drizzle the eggplant with 1 tablespoon olive oil. Save the remaining tomato sauce for the grill salmon.

• Cover with aluminum foil and bake for 50 minutes.

• Cool before serving.

Greek Style Grill Salmon

Ingredients:

4 Salmon fillet

For the marinate:

1 teaspoon finely chopped fresh oregano

1 tablespoon finely chopped fresh parsley

1/2 tablespoon mince garlic

olive oil

juice of 1 lemon

salt and pepper

• In a small bowl, mix oregano, parsley, garlic, olive oil, lemon juice and salt and pepper.

• Arrange salmon in a baking dish in a single layer. Pour the oregano mixture over the salmon and marinate in the refrigerator for an hour.

• Grill until cook to your liking. Transfer to a platter, serve with tomato and yogurt sauce. You can also spice up the dish by drizzling paprika and olive oil* mixture on top of the yogurt sauce.

Yogurt Sauce:

In a small bowl combine, 1/2 cup greek style yogurt, 1/4 teaspoon mince garlic, juice of 1/2 lemon, pinch of salt and pepper to taste. Mix well and refrigerate until needed.

* to make paprika and olive oil, heat about 2 tablespoon olive oil over medium low heat. Add 1 teaspoon finely chopped parsley, 1/2 teaspoon finely chopped oregano and 1 teaspoon sweet paprika. Swirl the pan for a minute or so, as soon as you smell the fragrant of the herbs, turn of the heat.

Baklava

I found Sam Sotiropoulus website "The Greek Gourmand" when I was searching for Greek cooking. I used his recipe to make baklava (recipe here) and I love his idea of making round baklava instead of the usual rectangular shape. However, my phyllo dough wasn't big enough to fit in my 8" round pan. So, I just simply rolled the dough and sliced them when they've finished baking. I've also added some walnut to the recipe.

My Kitchen My World # 5 ( I T A L Y )

These are the menu that I made for this week challenge, ITALY! 

Gnocchi Alla Romano serve with Fricaseed Cornish Hen and Simple saute Broccolini with Olive Oil and Garlic. And for dessert? Chocolate Gelato!

Gnocchi Alla Romano

This gnocchi is our favorite, it is especially good serve this with Veal Involtini or Osso Bucco. It is also good with simple marinara sauce as a vegetarian dish.

3 cups chicken stock

1 cup semolina flour

1 egg, lightly beaten

1/3 cup grated parmesan

freshly crack black pepper

• In a medium large sauce pan over medium high heat, whisk together chicken stock and the semolina flour until the mixture is thick and start to bubbles. Gradually add the beaten eggs and mix until well blended

• Transfer the gnocchi to a baking sheet that has been lightly coated with oil. Cool completely, cover with plastic and refrigerate until the mixture is firm.

• Preheat oven to 375F. Lightly butter a gratin dish, set aside. Cut out the gnocchi using a round 2" cookie cutter. Arrange the gnocchi in to gratin dish with slightly overlapping them to form a single layer. Sprinkle with cheese and crack pepper.

• Bake 20 minutes or until golden and crusty. Let stand 5 minutes before serving.

***OO***

Pollo  All'Abruzzese  Coi  Pomodorini  E  Le  Olive

Fricasseed Chicken Abrzzi-Style with Rosemary, White Wine, Cherry Tomatoes And Olives

Adapted From Marcella Hazan, Marcella Cucina Cookbook

The  original recipe use a regular chicken, as usual I use cornish hen instead which has much more flavor. I also added capers to the recipe since my son really loves capers.

2 cornish hen, rinse under cold running water, pat dry and cut each hen into 4 pieces

1 tablespoon olive oil

5 clove garlic

2 teaspoon finely chopped rosemary

1 teaspoon chili flakes

1/2 cup dry white wine

15 - 20  cherry tomatoes

1/2 cup Nicoise olives

2 tablespoon capers

• Heat a large braiser on a medium heat until really hot, add olive oil and put all of the chicken pieces with the  skin side down. cook until the chicken skin is  well brown.

• Turn the chicken, add garlic, chop rosemary and chili flakes. Sprinkle with salt and pepper and stir to coat the chicken. Add the dry white wine and scrape the pan with a wooden spatula to get all of bits and pieces that sticking at the bottom of the pan.

• Put the lid on the pan, turn the heat to low and cook for 35 minutes, turning the hens from time to time.

• After 35 minutes add the cherry tomatoes and the black olives. Continue to cook for another 10 minutes or until the tomatoes are beginning to crack.

• Transfer to a platter and serve with gnocchi alla Romano and saute broccolini

***OO***

Chocolate Gelato

I made this Chocolate Gelato on Wednesday and still have enough left over for the whole family, I serve this with raspberry. You are welcome to check the recipe here if you would like to make this  "Italian style Ice Cream"

My Kitchen My World, Week 4 (KOREA)

When Susan the creator of MKMW asked me to choose for this week MKMW challenge, I couldn't think of any other country then KOREA. Don't ask me why, because I don't really no the answer.

I really like and have been dreaming that one day I will make "Me Oon Tang" or Spicy Seafood Stew, but the weather here has been extremely hot...hot...hot....

This stew will absolutely melt my body in a second, because it has to be serve steaming hot and very spicy. You can imagine eating this during summer hot weather. Luckily, Korean dishes has many recipes that can be serve cold or room temperature. They are also very quick and easy to make, so you don't really have to spend much time in the kitchen. Perfect for summer since most of them are light (not as spicy as the stew) and they are superb!

I have chosen three uncomplicated dishes that can be serve cold such as, Kot Jul Yi and Do Bu Jo Rim and the Pa Jeon that can be serve at room temperature.

DO BU JO RIM
(Braised Tofu)

1 package (19 oz) Korean extra firm tofu, cut into any shape you like
1/4 cup chop scallions
2 cloves garlic, minced
1 tablespoon canola oil

Fry the tofu in a frying pan in a medium heat about 2 minutes on each side, add scallion and minced garlic, turn down the heat to low. In the mean time while the tofu is cooking make the braising sauce by combining the ingredients below in a small bowl

3 tablespoon cup Kuk Kang Jang (or 1/4 cup reduce sodium tamari)
3 tablespoon water
1 tablespoon Korean red pepper powder
1 tablespoon sesame oil
1 teaspoon fish sauce (optional)*

Pour the braising sauce onto the frying pan, continue to cook the tofu until the sauce is reduce in half. Transfer to a plate including the sauce, let it cool before serving.

* I use Thai fish sauce (Three Crabs brand)

KOT JUL YI
(Napa Cabbage Salad)

1 Napa cabbage (about 1 pound), cut into big chunks
1 bunch scallions, cut into 2 inches long
3 tablespoon kosher salt

Dressing:
2 coves garlic, minced
1 tablespoon red pepper powder (or less if you don't eat spicy food)
1/2 teaspoon fish sauce
1 tablespoon sesame oil
1 tablespoon mirin or any other rice vinegar

• Put the napa cabbage, the scallion and kosher salt in a large bowl, add cold water just enough to cover them. Soak for about an hour, rinse with cold water and squish out the excess water. Transfer to a salad bowl.
  
• In a small bow, combine all ingredients for the dressing, pour onto the napa cabbage and mix well, if desired, you cover the bowl and let it sit in the refrigerator for an hour before serving. It will be a little bit watery but it still very good and refreshing.
  
• This salad can be serve with Do Bu Jo Rim as a main dish.

PA JEON

(Korean Pancake)

1 bell pepper, sliced

1 bunch scallion, cut into 2 inches

2 tablespoon canola oil or olive oil

1/2 cup minus 3 tablespoon all purpose flour

3 tablespoon rice flour

1/2 cup + 2 tablespoon ice cold water

1 teaspoon sesame oil

salt and white pepper to taste

1 egg, lightly beaten

• In an iron skillet or not stick skillet, heat oil over medium high. Add the bell pepper, cook for a minute, then add the scallion, cook for another minute or so

• In the mean time, combine flour, rice flour, cold water, sesame oil, salt and white pepper in a bowl, mix well, then pour on top of the bell pepper and scallion. When bottom of  the pancake starting to brown a little bit, add the beaten egg, swirl the pan to spread the beaten egg.

• continue to cook both side until golden brown, transfer to a platter and serve with the sauce, recipe follows

Sauce for the pancake:

combine and mix well in a small bowl, 1/4 cup reduce tamari, 1/2 teaspoon sesame oil, red pepper powder (optional)

PENNE with Zucchini, Red Bell Pepper and Sun Dried Tomato

1 pound penne

1 small onion

3 cloves garlic, sliced

1 red bell pepper, sliced

1/4 cup sun dried tomatoes packed in olive oil, drain

1 cup black olives, cut in half

1 tablespoon capers

1 package anchovies, optional

2 - 3 tablespoon olive oil

2 medium size zucchinis, cut length wise then slice

2 tablespoon chop parsley

salt and pepper to taste

• Cook penne in a large pan of rapidly boiling salted water until al dente

• Meanwhile, saute the onion with olive oil in a large saute pan until translucent, add the slice garlic cook for 1 minute, then add  the rest of the ingredients, except the parsley. Stir, and continue to cook until the bell pepper is a little bit soft, about 3 - 5 minutes. Add parsley, season with salt and pepper

• Drain the penne and add to the sauce, toss well. Transfer to a large pasta bowl. Serve with grated Parmiggiano- Reggiano