Today we are landing on letter T and my first choice was thai.Thailand is officially called kingdom of thailand .Thai cuisine is famous all over the world for the food here have some exotic dishes love by people all over the world.A traditional thai meal consists of rice which is called khao and with many accompaniments and stews. I wanted to make thai noodles from long time and so chose the very famous Pad thai . I made them the veg version and we enjoyed this mini thai meal a lot. I chose a very healthy and simple salad to go with the pad thai . For the dessert part I made the thai banana in coconut milk I have made them earlier but didn't get a chance to post it but I have made a version of Thai style bananas earlier. So without further ado moving on to my mini meal from thai.
Today I chose spain for letter S as you all know I and the Bm members are exploring around the world cuisine this month and we have landed on letter S today. I chose a random country for S as spain today I actually wanted to make a meal for spain But unfortunately today I was held up with other works so I chose two dessert from spain. Spani is also called kingdom of spain located on the peninsula in Europe. Spanish cuisine is divided into some typical dishes and cuisine.I have already made an gazpazho from Andalusian cuisine. This time I chose 2 simple and very fav among Spanish from all regions.
Arroz con leche is a typical and traditional rice pudding made in spain . It is luscious and so rich and can be serve warm or cold. The lemon zest and butter makes it so flavorful. These are great for breakfast too, In asturias - northern spain they serve this pudding with caramel crust like a caramel pudding. Hot chocolate is my all time fav in a cold snowy day , the spanish version calls for corn flour and milk this was so yummy Mine turned a little thick when cooled as it had corn flour in them. Have them hot , if you need add extra milk if needed. I thoroughly enjoyed these two sweet drink and pudding from spain. I actually loved exploring a varities of rice pudding around the world I will make a post on this Rice pudding around the world some time. Here are My two recipes from spain..
Spanish Hot Chocolate Recipe
Milk - 1 1/2 cup
Corn flour - 1- 2 tbsp
Condensed Milk - 2-3 tbsp ( optional)
Chocolate chips - 1 cup ( melted)
In a bowl Mix 1/2 cup milk and cornflour till it is diluted.
Melt the chocolate in microwave for 30 sec or using a double Boiler.
In a sauce pan heat rest of the milk and boil it.
Simmer the flame and add the cornflour diluted Milk.
Cook them till it thickens.
Add the melted chocolate to the Milk and Mix well till well combined.
Serve them Hot.
Arroz Con Leche Recipe
Milk - 2 cups
Arborio Rice / Pearl Rice - 1/4 cup
Condensed Milk - 1/2 cup ( More if needed)
Cinnamon pd - 1/4 tsp
Lemon Rind - 1/2 tsp
Butter - 1 tbsp
Salt a pinch
In a sauce pan heat 1 cup water , after it boils add salt ad rice.
Cook the rice till they are soft .
After the cook turn off the flame and let the rice cool for a while.
Now Boil the milk in the sauce pan , simmer it till the milk thicken a bit.
Add the cooked rice and cook them well.
Add sugar, lemon rind and mix well.
Cook them well till the pudding thickens .
Add butter in the end and mix well till they melt.
Here we landing on R today and I am super happy to introduce this cuisine letter R to my readers. Do you know samosas doesn't only exist in India but also found in some African countries, Even the famous south India masala vadai is found in many countries with different names given to them. Today I chose One such country or to mark its a french colonial Island which is near Mauritius and I loved to read about the island thoroughly when I researched about this island Réunion island previously called as Borbon island in french they call it La Réunion. It is located in the Indian ocean. There is a combination of cuisines followed here Indian, chinese, french, madagascar and african making it am exotic collection which will interest all the people living here. French influence is more enriched in each recipe and the dishes will not taste as they are in other countries. Eating is one of the favorite part in this island . The traditional "Cari" / curry is served in a meal cari traditional has fish , meat with garlic, onion, lots of tomatoes , turmeric , cloves and ginger. Caris are eaten with plain white rice and our accompanied with a salad called Rougali. And of course the very famous beer here called borbon and it is so famous that this island was also called as Borbon island. The very famous street goods here is Bouchons which is nothing but Dim sums stuffed with pork traditionally , Bonbon piment or also know as chilli bites which is a transformed version of masal vada with lima beans / butter beans and also the very famous Samoussas filled with meat and also veg versions are available here. I was so happy to see that the cuisine is similar to Indian and other asian countries and instantly decided to do all fried street food from this island. Gateaux Piment is the name given to the masala vadai we have with some very little change the taste is similar to the vadai we make in India. Gateaux Piment Is also made in mauritius and had with green chutney as we have in India. Lets move on to the recipe for this tempting fried delights we had it for our evening snacks HD was so happy even My daughter enjoyed eating those crispy Samoussas.. For the recipes I referred here and as it was similar to our south India recipe I adapted My own recipe. For samoussa they have meat stuffing instead I made the veg version by adding potatoes.
Bonbon Piment Recipe
Lima beans / Butter beans - 1 cup ( soak it over nite)
Green chilles - 2-3 Nos
Rice flour - 2 tbsp ( Optional)
Ginger - 1 tsp ( chopped)
Garlic - 2 cloves ( chopped)
Turmeric pd - 1/4 tsp
Coriander leaves - 2 tbsp ( chopped)
Spring onions greens - 3 tbsp (chopped)
Onions - 2 tbsp ( chopped)
Salt to taste
Pepper to taste
Oil for Frying
Drain the water in the soaked lima beans . Put it in a mixer and pulse it till they are coarsely ground.
Transfer it to a bowl add all the ingredients excluding oil for frying.
Mix the batter well and start making a ball of a small portion.
Press between the palm and make discs out of it.
Repeat the same for the rest of the batter.
Form equal sized disc and place it ready to fry in a plate.
Heat oil in a kadai/ pan and once it is hot enough slid in the shaped disc on by one.
Do not over crowd the kadai else the vadai may spread in the oil.
Fry them till they turn golden brown from both sides.
Ingredients Channa dal / Bengal gram dal - 1 cup Garlic - 2 cloves Ginger - 1 tsp ( chopped) Turmeric pd - 1/4 tsp Coriander leaves - 2 tbsp ( chopped) Green chillies - 2-3 Nos Spring onion greens - 2 tbsp ( chopped) Onions - 1 tbsp ( chopped) Salt to taste Oil for frying Method
Drain the channa dal and put them in a mixer , grind them to form a coarse paste.
Add all the other ingredients and mix the batter well .
Divide the batter to equal portion and make discs.
Heat oil in a kadai/ pan and slide the disc in them .
Fry them till golden brown from both sides.
Do the same for the rest of the batter.
Transfer them to kitchen towel and drain the excess oil.
Serve them Hot with Chutney or sauce.
Transfer them to kitchen towel and then serve Hot with green chutney or sauce.
Samosa / Samoussas Pastry sheets- 10 -12 Nos
Boiled and mashed Potato - 2 nos
Green chillies - 2-3 Nos
Onion - 4 tbsp ( chopped)
Ginger - 2 tsp ( chopped)
Coriander leaves - 3 tbsp
Turmeric pd - 1/2 tsp
Red chilli pd - 1/4 tsp ( optional)
Oil - 1 tbsp
Salt to taste
All purpose flour - 2 tbsp
Water as need
In a sauce pan heat oil and add onions.
Saute them till translucent, add chopped greenchillies and ginger and saute them well.
Add the mashed potatoes , turmeric ,red chilli pd, salt and mix them well.
Filling is ready cool them .
Mix the all purpose flour and a little water to make a lump free paste.
Take a samosa sheet , add a tbsp of potato filling and fold the samosa to form a triangle.
When doing the last fold apply the all pupose flour paste which will act as glue so that the samosa sheet stick nicely.
Do the same with rest of the samosa pastry and filling.
Heat Oil in a kadai / pan , slide in the oil.
Fry them till they turn golden brom from both sides.
For today's letter q I chose qatar as we don't have much option for this letter. The cuisine here is not much familiar , the only thing I know about qatar is the airways they have. The cuisine here is much similar to other arab countries and they have the famous arab recipe like hummus, falafal also popular here. When researched for recipe for this country I found two delicious desserts again which interested me. Esh asaraya is an cheese cake dessert which was so very delicious and the second dessert is a simple and quick one with dates. Dates is one of the major food grown in qatar and they make this simple sweet treat which is just super flavorful.Loved both desserts from this country a lot.Am so happy that I have been successfully posting for the mega marathon till now hoping to get all the letters done this time .. Let move on to the recipe..
For P I had decided to make dishes from Puerto Rica which is officially called as common wealth of Puerto Rica. Its located in the Caribbean east of Dominican republic. As they had a Spanish invasion before centuries the islands culture and cuisine is highly influenced by them.The language spoken here is Spanish but people even talk English. I would like to mention the style of dance from this country which was very nice to watch the Bomba y plena,while researching about the country I happen to see a bomba style of dance in you tube and I liked the style a lot. Puerto rican cuisine has influence from the European , African cuisines ad also the ingredients used for preparing a dish are influenced bu United states too. Puerto rican dishes have some flavorful spices and herbs added making the the dish aromatic. If you remember me making blancmange for Haitian cuisine they same pudding is made in puerto rica but obviously the name is different , it is called Tembleque ( coconut pudding). I am glad to know most of the countries share same recipes in different names.
I chose a fantastic fritter breaking the dessert marathon i was doing and made a delicious fried snack from the country. Sorullitos are cornmeal fritters which is a very easy to make snack and very delicious to taste. The dip used for this fritter is mayo ketchup dip which tastes fantastic with this. Puerto rica is famous for its tamarind tree and so the cuisine include the tamarind is different forms mainly in drinks.They make a refreshing drink with tamarind which is like a aam pana to taste, It is similar to what we rajasthan's have in summer. When I was a kid during summer holiday we used to go to rajasthan and there in my native they serve a tamarind drink to go with a meal which is called amalvan and I just loved it a lot and after making this drinking from puerto rica it reminded me off amalvan which is similar to this drink but some extra spices are added to it.This is a perfect refreshment for summer heat.Lets move on to the recipe..
Sorullitos de Maíz
Cornmeal - 1 cup
Water - 2 cups
Sugar - 3 tbsp
Butter - 1 tbsp
Salt - 1/4 tsp
Oil for frying
In a sauce pan put water, sugar, salt and butter.
Let the water boil, and once it boils simmer the flame.
Add the corn meal while mixing with a ladle simultaneously.
Mix them till they combine well and get them cook well.
After some time it will begin to thicken and cook them them till its very thick.
Turn off the flame and let it cool till you can handle the dough.
Divide the dough to equal parts and roll them to a cylindrical or elongated shape like a roll or stick.
Heat oil in a pan and when it is hot enough slide the shaped sorullitos .
Fry them till golden brown from all sides.
Serve them warm with mayo ketchup dip.
Refresco De Tamarindo
Ingredients Dried tamarind - 1/2 cup ( remove the shell and seeds) Water - 3 cups Sugar as needed Ice cubes - Few Method
To remove the seeds from the tamarind you can soak them in water for a while and remove the seeds.
In a blender put the tamarind , water and sugar.
Pulse the blender till they combine well.
Strain the juice using a strainer and serve them chilled with lots of ice cubes.
For my next letter O I chose Oman , there is No other go I was surprised to see there is only a single country starting with letter O. Oman is another Arab state in southwest Asia which is officially called Arabian peninsula.The cuisine here is influenced by the neighboring middle eastern countries and have some similar dishes prepared here.Here the staple food is curry, cooked meats , rice and vegetables.The main meal is had in the mid day and dinner is usually lighter.A Omani table is said ti be not complete with seafood, the cuisine is similar to Asian and so you can see biryani's famous here even. Again I chose two fantastic dessert as Arab countries are famous for their varieties of sweets and desserts they relish. I chose one fried and one non fried dessert from omani cuisine which a very popular in the country and most popularly prepared for ramadan . Zainabs fingers are generally made with samosa pastry sheets here I have made with the filling inside but they are also made with out filling in lebanese cuisine too. They make a separate kind of dough for without filling one and give the impression on a strainer. I also made halawet ahmad which is some what similar to our semiya kesari But the addition of almond pd and coconut makes is sure super sinful. I used colored vermicelli to make them but you can also use the plain normal ones. My H loved both the sweets a lot and he enjoyed them a lot, he liked the zeinabs Fingers a lot more where as I like the halawet ahmed..Lets move on to the recipes now. I adapted both the recipe from Nestle.
Vermicelli - 1/2 cup
Butter - 1 tbsp
Almonds pd - 1 tbsp
Grated Coconut- 1 tbsp
Condensed Milk -1 cup
Crushed Pistachios - For garnish
In a sauce pan melt butter and add vermicelli .
Roast the vermicelli till light brown.
Add 1/4 cup water and cook the vermicelli till it is half done.
Add condensed Milk, almond pd and coconut.
Mix them well and cook it till the mixture comes together and vermicelli cooks. Don't over cook the vermicelli.
Once the mixture thickens a bit and vermicelli is cooked turn off the flame and let it cool before you transfer it to a mold.
When it cool downs a bit but still warm take a bowl and press the vermicelli in it.
Invert the bowl in a serving plate and garnish it with Crushed Pistachios.
Samosa pastry sheet- 15 sheets
Sugar - 1 cup
Water - 1/2 cup
Lemon juice - 1/2 tsp
Saffron strands - few ( optional)
Condensed Milk -1 cup ( more if needed)
Cream cheese- 3/4 cup
Corn flour - 4 tbsp
Water - 1/4 cup
All purpose Flour - 2 tbsp
Water- 4 tbsp
Oil for Deep Frying
For the syrup in a sauce pan take sugar and water and boil them till the sugar melts and the syrup starts bubbling.
Add lemon juice and saffron to it, mix well and keep it aside.
Now to prepare the filling Mix condensed Milk , beaten cream cheese and mix them well.
In a bowl mix corn flour and water and dilute them.
Add the cornflour mixture to the cream cheese mixture and simmer.
Mix them well till the filling thickens, stir them constantly and then turn off the flame.
Cool the filling well.
Prepare the sealing paste by mixing all purpose flour with water.
Now its till to fill the samosa pastry and roll them.
Take a sheet of pastry and add 1 tbsp of the filling on top center.
Fold the edges as shown and roll them gently to form fingers.
when the roll is about to get the end apply some all purpose flour so that it will act as glue to stick the edges well.
Roll all the pastry sheet the same way and keep ready.
Heat oil in a kadai and once hot fry the shaped rolls without over crowding the oil.
Fry them them till they turn golden brown.
Serve them with some sugar syrup drizzled o them.
Oman is famous for its special onami halwa I have shared the recipe earlier . The halwa is served to all their guest show the hospitality.