Around The World On Your Plate

Serves: 4 Ingredients: 2 cups grated cucumber 1/4 cup chopped cucumber (optional) 1 cup yogurt 1/4 cup grated coconut 1/2 tsp mustard seeds 1-2 green chilies Salt to taste Water as needed Cilantro to garnish Seasoning: 1 tsp oil 1/2 tsp mustard seeds 1 sprig curry leaves 1/8th teaspoon asafoetida  1-2 red chilies (optional) 1/4 teaspoon turmeric powder Method: This recipe uses a total of 1 teaspoon of mustard seeds, 1/2 teaspoon while grinding and 1/2 teaspoon for seasoning. Grind green chillies, grated coconut, and mustard seeds together. In a bowl, mix the grated cucumber and the above mixture along with yogurt and mix until everything is well incorporated, adjust the thickness by adding water as needed.  Add salt to taste and set aside. In a small pan, heat 1 teaspoon of oil and add mustard seeds and let them pop, next add asafotida and turmeric powder along with chilies and curry leaves and let it sizzle for a few seconds.  Tu...

Ingredients: 2-3 tablespoon of oil 1 teaspoon of mustard seeds 1/8th teaspoon of asafoetida 1 sprig of curry leaves 1 teaspoon of turmeric powder 2 cups cooked rice 1-1/2 cup tomatoes chopped 2-3 green chilies slit Lemon juice as needed Salt to taste Cilantro to garnish Method: Heat oil and add mustard seeds and let them pop. Next add asafoetida, curry leaves and green chillies and saute for a minute. Add the chopped tomatoes and some salt and cook them until tender. Next add turmeric powder and mix well. Once the tomatoes are soft, add cooked rice and salt to taste and mix everything well.  Turn off the heat and add some lemon juice to taste and mix well.  Garnish with cilantro and serve hot. Notes: You can even garnish with freshly grated coconut.

Serves: 3-4 Ingredients: 1/3 cup masoor dal (split red lentil) 1-1/2 cup chopped spinach 2 tomatoes chopped 1/2 cup onion chopped 1 teaspoon crushed garlic 2 green chilies slit 2 tablespoons of oil 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1-2 teaspoon red chilli powder Cilantro to garnish Salt to taste Method: Cook masoor dal along with tomatoes, spinach, salt and adequate amount of water in a pressure cooker and set aside. In a pan, heat oil and add cumin seeds and let it crackle.  Next add garlic, green chilies, onion and saute until translucent.  Next add the cooked dal mixture and mix well. Add turmeric powder and red chilli powder and mix well.  Adjust salt to taste.  Once dal comes to a boil, turn off the heat and garnish with cilantro and serve hot with steamed rice.

Ingredients: 1/3 cup warm water 2-1/2 teaspoons of active dry yeast 1 cup milk 3-1/2 tablespoons of butter 3 to 3-1/2 cups of all purpose flour 1 teaspoon of salt 1/4 cup and 2 teaspoons of sugar (separated) Sesame seeds as needed Method: Melt butter in milk either in the microwave or on stove top and set aside to cool until its no more than 120 degrees Fahrenheit.  Heat water to 110 degrees Fahrenheit and add yeast and sugar and set aside to activate. In a mixing bowl, add 3 cups of flour, salt and remaining 1/4 cup of sugar and mix well.  To this add the yeast and butter and milk mixture and knead until it comes together into a soft dough.  Add more flour if it turns to be sticky. Once the dough is well formed and kneaded, grease a bowl and place the dough in it and cover it.  Place it in a warm spot in your kitchen and let it rise until double in size.  This may take anywhere from 1 hour to 1 hour 30 minutes. Once the dough has ...

Ingredients: 1 cup Basmati rice soaked in water for 30 minutes 1 cup garbanzo beans, soaked and cooked 1 medium onion chopped 1 teaspoon ginger and garlic paste 1-2 green chilies slit 1 cup crushed tomato 2 tablespoon of oil Water as needed Salt to taste Cilantro to garnish Spices: 1 teaspoon turmeric powder 1 teaspoon red chili powder (optional) 2 teaspoon coriander powder 4-5 cloves 6 pepper corns 1 small piece of cinnamon 1 teaspoon cumin seeds Method: Wash and soak basmati rice in water for 30 minutes, then drain water. Heat oil in a high sided skillet and add the whole spices.  Sauté for a minute or until aroma wafts from the pan, next add onion, green chili, ginger and garlic paste and sauté until onion turns translucent.  Add turmeric powder and coriander powder and mix well. Next add the tomatoes and cook for a minute.  Next add the garbanzo beans along with rice and mix everything together....

Ingredients: 4 cups cooked rice 3 scallions sliced, (whites and greens separated) 1 tablespoon minced ginger and garlic 1-2 tablespoons of oil 1 cup shredded cabbage 1 carrot chopped 1 cup mushroom sliced 1/2 cup green peas 1/2 cup green beans salt to taste Sauce: 1 tablespoon chilli sauce 1/2 teaspoon vinegar 1 tablespoon soy sauce 1 tablespoon tomato ketchup Method: Mix all the sauce and set aside. Heat oil in a pan and saute scallions white along with ginger and garlic for a minute.  Next add all the vegetables one by one and stir fry for 2 minutes. Add salt to help cook the vegetables.  Do not over cook the vegetables. Next add rice and all the sauces and mix everything well. Adjust salt to taste and garnish with scallions green and serve hot with your favourite sauce.

Ingredients: For the dough 3 to 3-1/2 cups of bread flour 1-1/4 cup warm water 1 packet of active dry yeast 1 tablespoon sugar 2 tablespoons of oil 1 teaspoon salt sesame seeds and poppy seeds For the water bath 1 pot full of water 2 tablespoons of honey Method: Heat 1-1/4 cup of water to a temperature of 110 degrees Fahrenheit.  Add a packet of yeast and sprinkle sugar over it.  Set aside for it to activate, about 8-10 minutes. In a mixing bowl, combine salt and 3 cups of flour.  Once the yeast has activated, add it to the flour along with oil and knead into a soft dough.  Add extra flour if needed.  Knead until everything comes together into a soft dough.  Place it in a greased bowl and cover it with a kitchen towel or cling wrap and set it in a warm spot to double in size which may take around 1 hour. After the dough has risen, deflate the dough gently and knead. Place it on the work surface and do not add extra flour...