Traditional Meat Paella / How to Make Meat Paella

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Healthy Mexican Taqueria Guacamole

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North Indian Tomato Soup

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Tomato Bhath - South Indian Recipe

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Tiramisu Layer Cake - Dessert

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Thakkali chutney - Tomato Chutney - Tamil Nadu Style

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Tiramisu

Ingredients:

3 Egg yolks
1/2 lb Mascarpone Cheese
1 package Ladyfinger
1 tbsp Rum
1/2 cup White Sugar
1/3 cup Milk
1/2 tsp Vanilla extract
3/4 Cup Heavy Cream
1/4 tbsp Strong Brewed Coffee
1/2 tbsp Unsweetened cocoa powder

Cup of Tea

Ingredients

By the cup

Yield: 1 cup
6-8 fl oz (20-25 cL) hot water
1 measure of tea in an infuser or 1 tea bag (preferably a Yorkshire tea bag)
Sweetener, such as sugar or honey, to taste
Milk or lemon to taste



By the pot

Yield: 4 cups

32 fl oz (1 L) of hot water
3-5 measures of loose tea, in an infuser if you like

Serve with:

Milk or lemon to taste
Sweetener, such as sugar or honey, to taste

Taco Seasoning

INGREDIENTS:

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Thalassery Biryani

Ingredients

Biryani rice – 4 cups
Chicken (dressed big pieces) – 1 kg 
Onion – half kg.
Tomato – 3
Grinded Green chili– 10 
Chopped ginger – 2 tbsp 
Chopped garlic – 2 tbsp
Lemon – 1 
Curd – 1 cup
Corriander leaves – 15 gm
Curry leaves – as needed
Garam masala – 1 tbsp
RKG (ghee) – 250 gm
Cloves – 5
Cardamom – 5 
Cinnamon – a big piece
Cashew nuts – 100 gm
Raisins – 50 gm
Water – 6 cups
Salt - to taste

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Thumbprint Cookies

Ingredients
1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract

1 cup all-purpose flour
1/4 cup finely chopped walnuts
2/3 cup any flavor fruit jam
1/4 teaspoon salt

Directions

Preheat oven to 300 degrees F. Grease cookie sheets.
Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
Add vanilla, flour and salt, mixing well.
Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Tomato Pickle - South Indian

Ingredients

Tomato    :    ½  kilo    
Tamarind    :    a small ball
Fenugreek    :    1 tsp
Mustard    :    2 tsp
Chilli powder    :    1 tbsp
Coriander powder    :    1 tsp
Salt    :    as needed
Asafoetida    :     as needed    
Gingelly oil    :    ¼ litre

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Teleci gulas (Veal goulash)

Ingredients

4 tablespoons butter
900g stewing veal, cubed
1 teaspoon salt
Freshly ground black pepper
2 teaspoons caraway seeds, crushed
500ml hot chicken or veal stock
½ onion, chopped
1 carrot, diced
2 tablespoons flour
1 tablespoon parsley, finely chopped

Method

Melt the butter in a saucepan.
Add the veal and fry until lightly browned.
Season with the salt, pepper and caraway seeds.
Reduce the heat, cover, and cooking for a further 7 minutes.
Add the onion and carrot and cook for 2 minutes, stirring occasionally.
Add half of the stock and bring to the boil.
Reduce the heat, cover and allow to simmer for one hour or until the meat is tender.
Remove the lid, increase the heat and allow almost all of the stock to evaporate.
Stir in the flour and add the parsley and the remaining stock.
Bring to the boil and simmer for another 10 minutes.


Serve with a green salad

Tomato Rasam

Ingredients

1 Tbsp. butter

1 onion, finely chopped

2 large garlic cloves, chopped

1 can (28-oz.) diced tomatoes

1 Tbsp. sugar

1 tsp. dried thyme

1/8 tsp. ground mace

Pinch of cayenne pepper

1/2 cup fat-free half-and-half cream

Salt and freshly ground black pepper

3 Tbsp. snipped dill, for garnish (optional)

Method

Melt the butter in a small Dutch oven over medium-high heat.  Sauté the onion until translucent, 4 minutes.  Add the garlic and sauté until the onions are golden, 5 to 6 minutes.  Add the tomatoes with their juices, the sugar, thyme, mace and cayenne.  Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.

Let the soup sit 20 minutes, uncovered.  Transfer it to a blender (or use an immersion  blender) and reduce the mixture to a purée, either pulpy or completely smooth, as desired.  Blend in the half-and-half.  Season the soup to taste with salt and pepper.

Serve the soup hot

Tomato Chutney - South Indian

 Ingredients

Large Red Tomatoes - 4 or 5 Very ripe and good coloured.
Oil - half a cup (large ladle full) If you use Till oil, the taste is more better.
Red Chilli Powder - 3 table spoons (if very hot, reduce the quantity)
Sea Salt - 1/2 tablespoons (as per taste) No Iodised salt please. Sea Salt = Authentic taste.
Cumin Powder - 1 tsp.
Fenugreek Powder - 1 tsp.  Or a quarter teaspoon is enough if the tomatoes are smaller in size.  
Tamarind Pulp - 1 tablespoon (lemon size) 
Turmeric - a pinch.
Sugar - a pinch(optional) but I suggest you add it anyway. defintely makes a difference to the chutney.

Seasoning: Mustard Seeds, Cumin, Red Chillies, Garlic (optional).

Wash and wipe the tomatoes. Cut them into lengthwise and heat a large thick bottomed saucepan.  Heat oil, and add the cut tomatoes and after 10 mintues they start turning into a paste, add the sea salt, red chilli powder,cumin powder,fenugreek powder..  Mix well, and keep stirring on a medium flame.  Add the tamarind pulp to cooking paste.  Let the water evaporate and then on a different frying pan, heat some oil, add the above mentioned seasoning and mix it with the tomato paste.  Chenna dal,urad dal and curry leaves are an option.  If you have them, you can use them in the seasoning.  Even otherwise, this chutney is great to taste.   It's yummy and stays in the fridge for a week or so.  Goes well with rotis,dosa,rice. Even if you are eating dalia(broken wheat, it tastes good).  In case you are using the tomatoes which are round and country type, then you can reduce the tamarind as these are very sour and don't require concentrated tamarind pulp. A wee little sugar helps in enhancing the colour as well as the taste of tomatoes.   If you want to increase the quantity of tomatoes, then equally increase other ingredients. 

Thai prawn baked sweet potatoes

Ingredients

2 medium-sized sweet potatoes or 4 small ones - use about the same amount as you would for jacket potatoes.
2 tablespoons groundnut oil
Juice from 2 limes and grated zest from 1 lime
1 tablespoon of Thai red curry paste
2 tablespoons brown sugar or jaggery
sea salt and freshly ground black pepper
350 g raw prawns, peeled and de-veined
2 tablespoons of desiccated coconut
A handful of fresh basil leaves, roughly torn
A small (142 ml) pot of sour cream




Method

Preheat the oven to 200° C (400° F - gas 6)
Place the sweet potatoes on a baking tray as they tend to leave a sticky residue while cooking
Bake for about 45 to 55 minutes or until soft to the press
Meanwhile, mix the oil, lime juice, Thai paste, sugar and seasoning
Stir in the prawns and marinate while the potatoes cook
Put the grill on high, slide the prawns on to a foil-lined grill tray, pour over most of the marinade and grill for 4 minutes, turning once, but basting with the marinade
Sprinkle the coconut over the prawns and return to the grill for a minute so it toasts and browns a little
Cut a cross in the top of the potatoes and with a cloth, squeeze them together to split them open
Spoon in the prawn mixture and a little marinade
Garnish with sour cream and torn basil leaves
Serve hot with a green salad and fresh tomatoes.

Turkish Lamb Kebabs

INGREDIENTS

1 medium red onion, finely chopped (1/2 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
1 medium tomato, diced (3/4 cup)
1 teaspoon dried oregano
1/2 tablespoon Urfa pepper*
1/2 tablespoon Maras pepper*
6 tablespoons olive oil
3/4 teaspoon salt
1 (1 1/2-lb) piece boneless leg of lamb, trimmed and cut into 32 (1-inch) cubes
1/2 teaspoon black pepper
4 (10-inch) square pieces soft lavash bread*
Special equipment: 8 (10-inch) wooden skewers, soaked in water 30 minutes

PREPARATION

If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.

Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer, leaving a little space in between cubes. Brush lavash (on both sides) with remaining 3 tablespoons oil and transfer to a platter.

Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, 6 to 8 minutes total. Transfer lamb skewers to a platter and cover with foil to keep warm.

Grill lavash, covered only if using a gas grill, turning over once, until just heated through and lightly browned but still flexible, about 45 seconds total.

Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.

Taqueria Guacamole

INGREDIENTS

2 large ripe avocados, halved, pitted, peeled, chopped
2 tablespoons fresh lime juice
Kosher salt
2 tablespoons chopped fresh cilantro




PREPARATION

Mash avocado, lime juice, and a pinch of salt in a mortar and pestle or a medium bowl with a fork until thick and smooth. Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth. Stir in cilantro. Season with salt.

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Tandoori Chicken - North Indian Recipe

Ingredients:

Chicken Breasts – 750 gms, cut into bite sized pieces
Green Chillies – 2 tsp, finely chopped
Red Chilli Powder – 1/4 tsp
Lemon Juice – 2 tblsp
Salt as per taste
Butter as required
Chaat Masala Powder – 1/2 tsp
Coriander Leaves – few, chopped

For the Marinade:
Plain Yogurt – 1 cup
Garlic – 2 tsp, finely chopped or crushed
Ginger – 2 tsp
Oil – 2 tsp
Lemon Juice – 2 to 3 tsp
Garam Masala Powder – 1 tsp

Method:

1. Mix the marinade ingredients in a large bowl.
2. Mix the green chillies, red chilli powder, lemon juice and salt.
3. Rub this all over the chicken and keep the chicken pieces in the fridge for 30 minutes.
4. Add the chicken pieces to the marinade bowl and mix until well coated with the marinade.
5. Keep aside for 6 to 8 hours.
6. Place the marinated chicken on a grill rack over a baking tray and baste with butter.
7. Place it in a preheated oven at 230C/450F and grill or roast for 15 minutes or until the chicken pieces are cooked and browned.
8. Remove and keep aside to cool.
9. Sprinkle the chaat masala powder and garnish with coriander leaves.
10. Serve with onion rings, lemon wedges, salad and mint coriander chutney.