From Around the World

14 March 2014

Veg Hakka Noodles

Ching's Secret or any local hakka noodles 

Veggies - Sliced into jullians (Bell peppers, cabbage, carrots)

Onions - Sliced into thin jullian

Pepper powder

Garlic cloves 

Soy Sauce, Vinegar, any chinese sauce as per taste

Method

Boil water in a large container. Add salt and cook the noodles only until they seperate. Do not overcook the noodles. Drain water out of the noodles and keep it aside.

Heat oil in a large wok or pan. Preferably use mustard oil. Saute Garlic pods and  onions .... Then add the veggies and all the sauces. Saute on high flame. Then add the noodles. mix well and garnish with Green onions. 

Veg Fried Rice

Jeera Rice 

Veggies - Sliced into jullians (Bell peppers, cabbage, carrots)

Onions - Sliced into thin jullian

Pepper powder

Garlic cloves 

Soy Sauce, Vinegar, any chinese sauce as per taste

Ginger - chopped

Method

Cook the rice with only as much water as required. For eg., if you use 1 cup rice, use 1 1/4 water to cook the rice. Spread the rice and allow it to cool. Once cooled, add soy sauce and black pepper powder. Keep it aside for a few hours until the rice is cooled completely and is grainy. 

Heat oil in a pan or wok. Add ginger, garlic, and onions. Saute until they are translucent. Add the veggies and sauce until they are tender. Add all the sauces and the rice finally. Cook on high flame and garnish with green onions. 

Veg Ball Manchurian

Finely shredded veggies (Carrots, beans, cabbage)

Garlic and ginger- finely chopped

Cornflour 

Capsicum - Diced

Onions Diced 

Green onions for garnish - finely chopped

Soy sauce, vinegar, schezwan sauce ( or red chilli sauce home-made)

Method

Mix together veggies , corn flour, black pepper powder, ginger garlic, salt and make small balls out of it. Deep fry them in oil and keep it aside. 

In a large pan, heat oil ... Add diced onions, capsicum and saute for a few mins... They dont have to be cooked well. Add all the sauces, salt and mix well. Mix cornflour in water and add it to this mix. You can alter the consistency by adding more cornflour water mix, if desired. Add the veg balls a few minutes prior to serving. Garnish with chopped green onions. This can be served with Veg fried rice

From Italy

My husband likes the Eggplant parmesan served in O.Gardens... I tried to make the same at home and believe me, the taste was just awesome!!!

Here is my recipe of the dish served along with spaghetti and fresh home made marinara sauce...

Ingredients For the main dish Chinese eggplant - sliced into rounds of medium thickness (soak in salt water) Italian seasoning (basil, Oregano, thyme) - readily available or even fresh.. I used McCormick Bread crumb (Italian seasoning or plain) marinara sauce (recipe provided at the end) Italian blend cheese (usually 6 cheese) For the batter All purpose flour - 3 tbsps rice flour - 1 tbsp red chilli powder - 1 tsp Italian seasoning Salt For marinara sauce tomatoes - ground to a paste red chilli flakes - 1/2 tbsp Italian seasoning - 1 tbsp crushed garlic clove - 2 salt to taste olive oil

Method

Marinara sauce

• Heat olive oil in a saucepan. Add crushed garlic, italian seasoning, salt and red chilli flakes. then add crushed tomatoes and let it boil for sometime

Making the eggplant

• Mix all the ingredients specified for the batter in water. It should be of not too thick nor too watery consistency.
• Drain the water from the eggplant. Wipe in a tissue to remove excess water.
• Heat some oil in a pan to shallow fry the eggplant.
• Dip the eggplant pieces in the batter and roll in the bread crumbs and shallow fry the pieces in oil until dark brown.
• Mix the remaining bread crumbs and some italian seasoning and keep it aside.
• In a baking dish, place the eggplant and then spread some marinara sauce and cheese on it. Sprinkle some bread crumbs. Place another similar layer above the first one. 
• Bake in the oven until all the cheese melts. It may take upto 30 mins. 
• Serve hot with Spaghetti and marinara sauce.

Italian Herb Bread

Ingredients

• All purpose flour - I used around 3 1/2 cups
• Dry active yeast - 1 sachet...
• Sugar - 1/2 tbsp
• Salt - 1/2 tbsp
• Fresh herbs (Basil, thyme, mint and oregano)
• Milk - 1 cup or as required

Method Transfer the flour to a wide bowl. Make a well in the center. Warm some milk and add sugar and yeast to it and mix well. Cover the well with the flour and let it aside for 20 - 30mins.. You will observe the froth coming out of the flour mixture. Now, add all the other ingredients and mix well into a soft dough.... Brush it with a little Olive oil and set it aside for 2.5 hrs or until the mixture doubles in quantity.. Once this is done, mix the dough to return to its original size and grease a baking dish and bake the bread for 30 to 35 mins at 350F in the oven. Serve with Olive oil and crushed black pepper mixture or even butter if you like

Tip: The leftover bread for the next day can be kept in the oven for 5 mins at 350F for it to be crispy again.

Vegetable Lasagna

Alfredo Sauce

Ingredients 2 sticks - butter 1 1/2 cups - half & Half heavy cream Freshly ground white pepper, to taste 1 1/2 cups freshly grated Parmesan cheese

Method

• Heat water in a bowl. Keep another boil on the top.
• Add butter, cream and pepper to the top bowl and heat until butter is completely melted,
• Stir in Parmesan cheese until melted and blended.
• Remove top pot and set aside to cool.

Tomato Sauce

Ingredients Tomatoes - 3

Chopped Onions - 1
Chopped garlic - 1 tbsp
Chopped Parsely - 2 tbsps


Method

• Cook tomatoes, blanch them, remove skin and mash it well to form a thick paste.
• Heat oil in a pan. Saute onions and cook for 10 mins on a low flame.
• Add garlic and saute.
• Add tomato puree prepared above and add a lil' water. Reduce it to half.
• At the end, add chopped parsely and set aside.

Riccota Cheese Sauce

Ingredients Riccotta cheese -2 scoops Salt - 1/2 tsp Black pepper - 1 tbsp Dry basil 2 tbsp. Green onion slices 1/2 tsp. Chopped fresh parsley Cool Alfredo sauce - 1 Cup

Method

• Combine all ingredients in a bowl and blend thoroughly in a bowl.

Vegetable Mix

Ingredients 2 cups red bell peppers, 2 cups carrots, 1 cup green bell peppers, 1 cup chopped onion, 4 cups mushrooms, 2 Cups brocolli

Method

• Heat oil in a pan and add garlic and onion. When onion turns translucent, add all the vegetables and cook on a low flame till they are little soft. Now add tomatoes, salt and cook till the tomatoes are slightly soft. Add salt, pepper and mix well. Switch off the heat after 2-3mins.

Lasagna Preparation

Ingredients All the ingredients mentioned above

Method

• Cook Lasagna as per the pack instructions.
• In a baking dish / tray, place one layer of Lasagna sheets and add all the sauces and vegetables one layer after another. Then place Lasagna sheets again.
• Continue this until all the sauces have exhausted. sprinkle parmesan cheese at the end.
• Cover tighly with an alumium foil. Bake at 350F for 45 mins-1hr.
• Serve hot with alfredo sauce and tomato sauce.
 

Ingredients

Ciabatta - 1 loaf

Green peppers

spring onions - 3 strings

roma tomatoes - 2

pepper powder

salt to taste

olive oil

Method Chop tomatoes horizontally and place in a bowl chop spring onions,  peppers and mix it with tomatoes. Add olive oil, pepper powder and salt and mix well.  Separate out the tomatoes and place in a tray that can be baked. Place a couple of garlic cloves in the tray as well.   Place all other ingredients in a aluminum foil.   Bake in the oven at 350F for about 20 mins or until the tomato is roasted. Chop roasted tomatoes , roasted garlic and mix with the other ingredients  Cut ciabatta into desired size. Brush the exteriors with olive oil. Slice the ciabatta in the center.   Place a thin slice of cheese on one side of the panini and then place all the veggies. Place another cheese slice and then grill in a panini press or on a grill until the cheese melts and the sides are golden brown.

Creamy Tomato soup and Grilled Vegetable Panini

Can anyone ask for a more comforting food than this? Its as hearty and tasty as it sounds


This is the recipe of the soup served in Panera bread, which happens to be my favourite place to eat...

Ingredients

Butter - 3 tbps
Chopped onion - 1/2 cup
All purpose flour - 2 tbsps
Milk - 2 cups
1/2 bay leaf
1 1/2 teaspoons sugar

salt - to taste
baking soda - 1/2 teaspoon
3 cups tomatoes - canned

Adding baking soda to the tomatoes keeps the milk from curdling
bread croutons..

Method Melt the Butter in a vessel. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Serve hot with bread croutons..

Veggie Panini

Ciabiata bread - 1 loaf
Vegetables - zucchini, peppers, onions

Dried tomatoes - 1 tbsp

fresh tomatoes - 1 small

garlic -2 cloves

fresh basil leaves - a handful

grated cheese (i used parmesan) - 2 tbsp
Fresh Mozzarella

Method: Prepare the pesto sauce. Brush the outer side of the bread with olive oil or butter.  Smear the vegetables with oliveoil and black pepper powder and grill them in a grill. I use panini grill for both the veggies and the panini. Place these grilled veggies in the bread loaf. Add mozzarella cheese to it and grill it in the panini grill.  Grill it until the cheese melts. Pesto sauce: Crush garlic and finely chop basil leaves. Mix the 2 and add cheese into it. Keep it refrigerated for a couple of hours.

Baked Pasta

Ingredients

Penne Pasta 

Tomato - 3

chopped capsicum- 1/2 cup

any other veggies you want to add

garlic - 3 cloves

red chilli flakes - 1 tsp 

Fresh Parmesan cheese grated- 1 cup

Method Boil water in a large pan. Add salt to it and cook the pasta in it. Grind tomato & garlic into a fine paste. Heat olive oil in a wok. Add capsicum and fry for a couple of minutes... Add the ground paste and fry again. Add red chilli flakes and salt to it... mix the pasta well... Sprinkle the cheese on it.. Bake this in a pre-heated oven at 350F for about 30 mins or until the cheese melts  Serve hot.

 

 

Mediterranean

 
Veggie wrap

Ingredients

• Pita bread / flour tortillas 
• Hummus 
• Hot sauce / Tebasco sauce
• Corn kernels
• Onions - thinly sliced 
• Capsicum , zucchini, squash  - 1 cup
• Grated carrot, chopped cucumbers, olives
• Tomatoes - sliced or chopped as per choice
• Lettuce 
• Sour cream

Method
I make fresh hummus at home.. Recipe is provided below

• Slice capsicum, zucchini, squash... Sprinkle some olive oil, a pinch of salt and pepper powder. Grill these in an oven or alternatively you can choose to roast them in a tava on high flame .. 
• Roast the corn until it turns golden brown... Add tomatoes and onions and 1 tbsp lemon juice to this.. Keep aside...
• Spread the tortilla / pita bread on a flat surface. 
• Spread the hummus over it and a dash of the hot sauce...
• Then add all the veggies, corn, lettuce ..
• Finish off with a gallop of sour cream, salt and pepper powder... 
• Wrap the bread.. Cut into half and serve with some chips...

Hummus recipe

Soak chick peas overnight or use canned chick peas... I remove all the water ( keep it aside) and wash the canned peas thoroughly.. For some reason, I am not very comfortable using the water in the can... 

I sometimes use the tahini sauce available in any Indian stores.. If not you can dry roast till seeds or sesame seeds, and grind to a fine paste with some olive oil. In a food processor, add the chick peas, tahini sauce, garlic, salt and 1 tbsp lemon juice. Pulse it until it gets the consistency of a dipping sauce. This can be used as a dip that can be served with tortilla or corn chips... Before serving, transfer hummus to a bowl, make a well in the center, add olive oil and red chilli flakes... 

This is one of the few Mediterranean dishes I have tried to make at home. 

Ingredients 
For falafel

• Chikpeas - soaked overnight
• Parsley or cilantro leaves  (Parsley gives a better taste) 
• garlic
• All purpose flour - 2 tbsps

Method:
Grind all to a not-so fine paste. Heat oil in a pan. Make small balls of the mixture and fry the falafel balls in oil until they are golden brown

Sandwich
Pita bread
Lettuce 
Onions - preferably red sweet onions
tomatoes - diced 
Hummus (recipe below)
Sour cream

Method.
Spread the pita bread on a flat surface. Spread a thin layer of hummus on it. Break the falafel by hand into rough pieces and place them on the pita bread. Then add the remaining ingredients to complete the sandwich assembly. 
You may choose to add pickled banana peppers or jalapenos if you like it spicy.

Hummus recipe

• Tahini sauce (or dry roast sesame seeds or till ... Place in a blender or food processor. Add olive oil, garlic and grind to a fine paste)
• chikpeas - soaked overnight and cooked until tender
• red chilli flakes
• garlic
• Lime juice
• Pepper powder and salt 

Grind together all the ingredients except red chilli flakes. Empty into a bowl. Make a well in the center and add red chilli flakes and olive oil. This can be used as is as dip for chips and also used in sandwiches as spread.
  

Mexico

Our favourite hang-out food is a sumptous burrito bowl. My husband loves the burrito bowl as a take-out and my daughter loves the cheese quesedilla from Chipotle...

Ingredients:
Black / red beans
Capsicum, zucchini, squash, onions - 2 cups
Rice - mexican rice preferably but I use Basmati
Cilantro - chopped 1 tbsp
lemon juice
corn
For Guacamole sauce
Avocado - 2 ripened
onions - finely chopped - 1/2 cup
green chillies - finely chopped - 1 tbsp
lemon juice - 1/2 cup
cilantro - 2 tbsps

For Salsa
Chopped onions - 1/2 cup
chopped tomatoes - 1/2 cup
choppen green chillies - 1 tbsp
corn if required

Method
Guacamole:
Cut avacado into half.  Take a blunt knife or a steel knife and run it through the skin.. The avacado separates from the skin very easily if its in the right state.
Using a fork, mash the avacados and add the remaining ingredients.
Keep it refrigerated until ready to be used.

Salsa:
Mix all the ingredients together by hand or in a food processor.
Keep it refrigerated until ready to be used.

Rice:
Soak basmati rice for 30 mins. Transfer the soaked rice to a rice cooker. Add cilantro, salt, corn and cook until the rice is done. I usually add about 1 cup water for 1 cup rice.

Bean sauce:
You can use either canned beans or soaked beans overnight. I sometimes use rajma too :-)
Heat oil in a pressure cooker. Add finely chopped garlic, red chilli flakes, and the beans.  To give it a indian touch, you may choose to add jeera powder and dhaniya powder too...
Mix well. Add salt and water and let it cook until about 3-4 whistles. Slightly longer if you are using soaked beans. When done top with freshly chopped cilantro.

Veggies
Slice the veggies and sprinkle some oilive oil ,salt and black pepper. Grill in oven or toss in a pan until they are golden brown

Burrito bowl arrangement:
Add a layer of rice first. Then add the bean sauce. Then spread the veggies. Top with guacamole, salsa , lettuce and sour cream.
Serve hot with corn chips, salsa and the guacamole dip.

Ingredients

For the rice,

rice (Jasmine or Basmati) - washed and water drained

Mixed herbs (perferably fresh) - Thyme, basil, oregano

garlic - chopped

finely chopped onions

salt to taste

pepper powder

butter & olive oil

For the sauce,

Vegetables (carrots, broccoli, cauliflower, mushrooms, squash, zucchini)

Onions - chopped into squares

garlic - finely chopped

brown sugar, 

soy sauce

red chilli and garlic sauce 

Corn flour - 1 tbsp

Method: Herb Rice Heat oil and butter in a pan. Add chopped garlic and onions. Add rice and fry well. Add water or cooking wine if you prefer and let the rice cook.  When the rice is almost done, add all the chopped herbs, salt, pepper powder and close the lid.  Vegetable sauce Heat olive oil in a pan. Add chopped onions and garlic. Add the vegetables, salt and fry well. Allow the vegetables to cook.  Mix brown sugar, soy sauce and add it to the veggies. when the mixture starts to boil, add cornflour mixed with water and allow the mixture to reach the desired consistency. Serve hot with the herb rice and a salad of cucumber, tomato and spring onions

Chinese

Stir-fry Noodles/ Spaghetti
Ingredients
Carrot - thinly sliced  - 1/2 cup
cabbage- thinly sliced - 1 cup
Capsicum - thinly sliced - 1/2 cup
Soy sauce - 1 tbsp
Chilli sauce - 1 tbsp
Salt
black pepper powder
Spaghetti - 1cup

Method Boil water in a large pan. Add salt and cook the spaghetti in i. When done, drain the water and run under cold water.  Heat Olive oil in a wok and add all the vegetables and cook until done. then add soy sauce, chilli sauce, salt and pepper powder. Add the spaghetti and stir well until all the ingredients are mixed well. Serve hot..

Fusion

Sandwich 

Ingredients

• Sweet and hot sauce (Recipe below)
• Sandwich bread slices
• Cucumber
• Green onions or scallions
• Tomatoes
• Lime juice
• Salt to taste

Method 
Finely chop cucumber, onions and tomatoes. Mix in other ingredients.
Spread one slice of the bread with unsalted butter and place this mixture above the butter spread.
Cover with other slice of bread and serve.
You can even choose to toast the bread before making the sandwich.


Sweet and hot chilli sauce

Ingredients
Dry red chillies - 10
chilli flakes - 1 tbsp
brown sugar - 1 tbsp
chopped garlic - 2 cloves
Salt to taste


Method
Soak the red chillies in warm water for about an hour and finely grind to a paste.
Heat olive oil in a pan. Add chopped garlic.
Add the ground chilli paste and fry for a few seconds
Then add the brown sugar and chilli flakes. Add salt to taste
Allow this mixture to thicken and store in a air tight container.
You can use the sauce in vegetable noodles, in the above sandwich recipe etc.,