Russian Kielbasa With Tomatoes and White Beans

Ingredients:

• 1 -2 tablespoon butter
• 1 lb smoked kielbasa, sliced as you like
• 1 small onion, chopped
•  garlic cloves 2, minced
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 (14 1/2 ounce) can peeled diced tomatoes
• 1 (16 ounce) can great northern beans or 1 (16 ounce) can navy beans or 1 (16 ounce) can cannellini beans, drained

Directions:

1. 1

Heat oil or butter in a large skillet, add Kielbasa and cook over medium high heat until lightly browned, remove with slotted spoon.

2. 2

Reduce heat to medium, add onions and cook until transparent.

3. 3

Reduce heat to low, add garlic and herbs and cook 1 minute.

4. 4

Add kielbasa, tomatoes and white beans, bring to a boil, reduce heat and simmer 10 minutes.

Irania n Aash-e aloo food

ingredients

• basmati 100grams
• herbs (parsley, mint, coriander, spring-onion ends), 500 grams
•  beef 250 grams
• 300 grams pitted prunes
• 4-5 onions
• cooking oil
• salt
• black pepper

Directions:

Soak prunes in warm water for two hours. Peel and slice two onions and fry in oil until slightly golden. Make ground meat into 2 cm balls and fry with onions until color changes. Add 3-4 glasses of water, and bring to a boil.
Finely chop herbs. Wash rice once with warm water. Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls. Mix well and cook over medium heat for about 20 minutes.

Iraqi Shabbat Chicken

Ingredients:

• Vegetable oil 2 tablespoons
•  small onion 1
• 2 whole cloves
• 1 cinnamon sticks
• 1-4 teaspoon salt, more or less as your taste
• turmeric 1 teaspoon
• 1 teaspoon fresh ginger, grated
• 1 teaspoon finely minced garlic
• 1 chicken, cut in sixths, skin removed and reserved
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Directions:

1. 1

In a dutch oven, heat oil over medium-low heat and brown onion.

2. 2

Add cloves, salt, turmeric, ginger, and garlic.

3. 3

Add chicken parts and a few pieces of skin (this helps prevent sticking).

4. 4

Raise heat to medium to brown meat.

5. 5

Mix/turn the chicken parts frequently.

6. 6

Reduce heat to low, cover, cook until tender about 30-45 minutes.

7. 7

Check it frequently and mix/turn chicken.

8. 8

There will be a lot of juice.

9. 9

At this point, the reason it is called Shabbat chicken (Religious Jews do not cook on Shabbat) is to place the pot on a warmer/hot plate until the men arrive home from synagogue and then serve over couscous or rice.

10. 10

I have found that this can be served immediately, simmered for longer, and tastes great heated up.

11. 11

I also usually make 2 chickens and double the spices.

Arab Chickpea Soup Recipe

Ingredients

4 servings

• Chickpeas 1 cup , soaked in water overnight, then drained
• Water 8 cups
• Olive oil 1 Tablespoon
• 2 pcs medium size onions,
• 8 cloves garlic, chopped into small pieces
• 1pcs small hot pepper, finely chopped
• 1/2 cup finely chopped coriander leaves
• salt 2 teaspoons
• pepper 1 teaspoon  
• 1 teaspoon ground mustard seeds
• 1/4 cup lemon juice

Preparation

Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.

In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown.

Add frying pan contents with the remaining ingredients to the chickpeas.

Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked. Serve hot.

Arabian Jiffy Punch drinks

Ingredients:

• 2 (6 ounce) cans frozen orange juice concentrate
• water 2 cups
• 1 quart carbonated lemon-lime beverage, such as 7 up,pepsi (cold)
• frozen strawberries1 (8 -12 ounce) box
• mint leaves (if you need)or lime slice (if you need)
• ice cube
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Directions:

1. 1

In a  bowl mix orange juice and water; mix well.

2. 2

mix ice cubes, then 7-up or oeosi

3. 3

Puree strawberries and add, stirring to mix. Add mint and/or lime slices as garnish. Enjoy!

Turkish Red Lentil 'Bride' Soup

Ingredients

• butter1-4 cup
• 2 onions, chopped finely
• paprika1 teaspoon
• red lentils1 cup
• fine bulger1/2 cup
• tomato paste 2 tablespoons
• vegetable stock 8 cups
• 1cayenne pepper1/8 teaspoon
• dried mint leaves1 tablespoon
• 4 slices lemo
• chopped fresh mint1/2 teaspoon

Directions

1. Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
2. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
3. Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
4. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
5. Ladle into bowls and garnish with lemon slices and fresh mint to serve.

mexican green chili stew

Green Chili Stew

Ingredients

• Vegetable oil 1 tablespoon
• Cubed beef stew meat 1 kg
• 1 onion, chopped
• 1 can diced tomatoes with green chile peppers
• beef broth 1 1-2 cups
• green chili peppers chopped1 (4 ounce) can
• garlic salt1 teaspoon
• ground cumim 1 teaspoon
• salt as your  need
• ground black pepper to taste
• 2-3 large potatoes, peeled and cubed

Directions

1. take a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
2. Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
3. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
4. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

morocco famous food.

Morocco food couscous

      Ingredients:

• butter4 tablespoons
• chopped shallots3/4 cup
• 3 cups Homemade Chicken Stock, canned broth
• kosher salt1-2 teaspoon
• black pepper1-2 teaspoon
• couscous 1/2 cups
• pignoli nuts1-2 cup
• 1/4 cup currants

Directions

At first Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pignoli nuts and currants to the couscous, stir and serve.

chines chicken salad

Chines chicken salad

      Ingredients:

• Low sodiam soya sauce 4 tablespoon.
• Toasted sesam oil 2 teaspoons
• 1 pound skinless, boneless chicken breasts
• 1/2 head napa cabbage, thinly shredded (about 6 cups)
• 1/4 head red cabbage, shredded (about 2 cups)
• 1 large carrot, shredded (about 2 cups)
• 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
• 1 (8-ounce) can sliced water chestnuts
• 1 (11-ounce) can Mandarin oranges in water, drained
• 1/3 cup rice wine vinegar
• 1 teaspoon minced garlic
• minced ginger1 teaspoon
• canola oil2 tablespoons  
• brown sugar2 tablespoons  
• chili sauce 1/2 teaspoons
• sliced almond1-4 cup

Directions

Heat it tooven to 350 degrees F.

mixed 1 tablespoon soy sauce as well as 1-2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

. chines spycy curry soup.

Chines curry fish soup

Ingredients

 

• 1 1/2 lbs filet of fish cut into small chunks ( use any combo you like. I used haddock and halibut, mild white type of fish )
• 2 fresh limes juice
• garlic cloves fine choppe 2  
• 3 plum tomatoes coarse chopped
• 1-2 onion sliced
• grated fresh gingerroot 1 Tablespoon.
• Large kefir lime leap1- 2  
• 1 can coconut milk( not coconut cream )
• 1/2 can water or fish stock ( or use fish or lobster bouillon with the water
• 1 Thai chili sliced ( or whatever chili pepper and how many you like for the heat )
• 1 tsp salt or more to taste
• curry powder 3 Tablespoon.

How to make it

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• MIXED all ingredients:
• Then give it to your pressure cooker.
• After 30-40 minutes your curry will be ready.
• Then serve your curry in a nice dish.

chicken soup recipe

Chicken soup recipe

Ingredients: Ingredients

·                                 1 (3 pound) whole chicken

·                                 4 carrots, halved

·                                 4 stalks celery, halved

·                                 1 large onion, halved

·                                 water to cover

·                                 salt and pepper to taste

·                                 1 teaspoon chicken bouillon granules (optional)

Directions

1.                       Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).

2.                       Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Mutton Biriyani Recipe

INGREDIENTS:

Ingredients:

• 1-2kg Mutton (first clean it then make it pieces)  • 2-3 cups Basmati Rice  • 3 tsp Coriander Powder  • Few flakes garlic   • 3 Green Chillies  • Dried coconut  • 1 inch stick Cinnamon   • 1 tsp Poppy Seeds  • 3 Peppercorns Cloves  • 3 Cardamoms Cloves  • 1 tsp Chilli Powder  • 1 cup Onion (chopped)  • 1 inch piece Ginger   • 3 Cardamoms Cloves   • 1 cup Curd  • 1/2 cup Onion  • 2 Bay leaf  • 8 tbsp Fat  • Salt to taste

How to make Mutton Biryani:

• Marinate the meat in curd taken in a bowl. • Roast cardamom, cinnamon, peppercorns cloves. Make a fine powder. • Grind ginger, red chillies, green chillies, half the onions, garlic and dried kernel of the coconut. • Now heat fat in a pan. Add chopped onions and ground spices. • Fry until onions turn golden brown. • Now add meat and fry well. Add poppy seed powder. • Add salt and remaining curd. Cook till meat becomes tender. • Add powdered spices to it and remove from the flame. • Fry remaining onions in fat in a separate pan. • Add cloves and bay leaf. • Fry for few minutes and add rice. • Fry for another few minutes. • Put salt to taste and make the quantity of water double. • Remove from the flame when rice gets cooked and no moisture is left. • Arrange a part of cooked rice in a pan and sprinkle saffron water over it. • Place the meat over it and cover with rice layer once again. • Garnish with fried onions and nuts. • Mutton Biryani is ready.

chicken Biriyani recipe

CHIUCKEN BIRIyaNI RECIPE

• INGREDIENTS:6-8 Onions (slice it very thinly and fried until it’s brown )
• 11-16Cashews (fried it in a little clarified butter)
• 1-1.5 Kg Chicken cut into 12 -16pieces
• 1 cup yogurt
• 2 Tsp Garlic paste
• salt as your tast
• 500-600 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
• 3-4 Tbsp oil
• Oil for frying the onions
• 6-7 cloves
• 2 (1 inch) Cinnamon
• 4 green Cardamoms
• 3 Bay leaves
• 1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
• 4 large Tomatoes (chopped finely)
• 1/4 Tsp of mace powder
• 1/4 Tsp of grated Nutmeg
• 1 Tsp Coriander powder
• 1 Tsp red Chili powder (to taste)
• 1/2 Tsp Turmeric powder
• 2-3 green Chilies (to taste, chopped)
• 1 Tbsp Ginger (chopped)
• 1 Tbsp Garlic (chopped)
• 6-7 dried, pitted prunes
• 1/2 cup of milk
• a few strands of Saffron (kesar)
• 3-4 Tbsp Desi ghee (clarified butter)
• 2 cups of fresh green Coriander (chopped)

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STEP 1

Marination

Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for a good 8 hours.

STEP 2

Making Barista (fried onions) for chicken biryani

Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or kadai.
Separate the sliced onions using your finger tips. Put the onions in the oil and reduce the heat to medium-low.

Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside.

Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is soaked. Keep these aside. 
As they cool down, the onions will become crispy.

STEP 3

Boiling the rice

Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom, 1/4 tsp of Shahi jeera (caraway seeds) and more salt.

Remember that you should boil the rice in lots of water and salt (pretty much like a pasta). The rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame and let the it boil vigorously on high flame for about 5-7 minutes.

You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.

STEP 4

Preparing the chicken

Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated chicken, along with the marinade. Cook on a medium heat till all the water dries up (water from the chicken and yogurt).

Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside.

The chicken should be just cooked and dry (because it will get 
cooked further in the final step and if any water is left in it the rice will become soggy).

Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.

STEP 5

Make saffron milk

In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side.

Final STEP Assembling the chicken biryani

Use a deep heavy bottom pan with a lid.

First spread some desi ghee at the bottom of the pan.
Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions.

Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the cashews.

Pour the milk and saffron on the top using a spoon, evenly covering the whole area.

Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice.
Close the lid and seal.

There are 2 ways to seal the lid in order to prevent the steam from escaping.

1) Take a large foil, cover the pot/vessel with it and place the lid on top.

2) Take some dough made from whole wheat flour. Roll it into a thin strip and stick it going around the rim of the pan half on the lid and half on the pan in order to seal the whole pan.

Keep this pot on a very low heat for 45 minutes. Place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of rice from getting burnt.

After 45 minutes turn off the heat. Let it stand for 5 minutes and open.

Enjoy the delicious chicken biryani!!!

Note:- Please don't eat the bay leaves and the other whole spices. They are used to add flavor. You can remove them to one side.