Sunday, January 27, 2013

Fasolada/Fasolatha (National Dish of Greece) φασολάδα


Fasolada is a National Dish of Greece (Greek National Dish). It is also popular in Cyprus.
It is a Delicious Soup.

Fasolada/Fasolatha
Lima Beans
Ingredients
  • Lima beans/ White beans (dried)    2 cup 
  • Olive oil 1/4 cup
  • Tomatoes(red ripe)  chopped 3-5
  • Carrot chopped 1 cup
  • Tomato paste/Tomato Ketchup  2 tablespoon
  • Garlic chopped 5-6 cloves
  • Lemon juice 1 tablespoon
  • Celery fresh  chopped 1/4 cup
  • Parsley for garnish
  • Salt to taste
  • Black Pepper cutter 1-2 teaspoon
  • Red Chilli cutter  1/2 teaspoon
  • Oregano dried 1/2 teaspoon

Procedure:

  • Soak Lima beans for 5-6 hours , wash and drain. Keep aside.
  • Now in a pan saute onion in oil for 1-2 minutes, then add tomatoes, tomato paste, garlic, carrot and spices fry for 2-3 minutes.
  • Then add Lima beans and celery and lemon juice, and cook on low flame till beans are tender.
  • Adjust consistency of soup, adjust salt and pepper and garnish with fresh parsley.
  • Delicious Fasolada Soup of Greek is ready.
  • Serve hot in serving bowl.

Friday, January 25, 2013

Pindi Chana पिंडी चना پنڈی چنا

Pindi Chana is a Tangy and Tasty Snack of Punjab, North India.  The  Kabuli Chana (Garbanzo beans) is cooked in spices and black tea to give this snack a eye appealing dark brownish colour.

Pindi Chana
Pindi Chana
Ingredients:
  • Kabuli Chana/Sufaid chana (Garbanzo Beans)   250g
  • Baking soda  1 teaspoonful
  • Oil 1/2 cup
  • Tomatoes chopped 2-3
  • Onion chopped 2-3
  • Ginger paste 2 teaspoon
  • Garlic paste 1 teaspoon
  • Green Chillies chopped 3-4
  • Lemon juice  1 tablespoon
  • Mint Chopped 1/4 cup
  • Fresh Coriander leaves chopped 1/4 cup
  • Tea bags  2
  • Salt to taste
  • Black salt 1/2 teaspoon
  • Red Chillies powder  1 teaspoon
  • Haldi 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Ajwain 1/2 teaspoon
  • Khatai powder 1 teaspoon
  • Grama Masala  1/2 teaspoon

Procedure:
  • Soak Kabuli Chana with 1 teaspoon of baking soda in enough water for 5-6 hours, then wash and drain.
  • Now in a cooking pan take 2-3 glass of water, add soaked Kabuli chana, tomatoes , onion , ginger garlic pastes, and all spices.
  • Cook on medium flame till Kabuli chana is tender, add teabags during cooking for 3-5 minutes then remove and discard.
  • At last evaporate excess water, and then add oil and fry for 3-5 minutes.
  • Sprinkle fresh coriander leaves, Mint leaves,green chillies and lemon juice and simmer.
  • Delicious Pindi Chana is ready.
  • Sprinkle finely chopped tomatoes and onion in serving plate
Note: 2 cup of prepared and sieved  Black Tea can be used instead of tea bags if you have no teabags in your kitchen.




Monday, January 14, 2013

Bissara (Moroccan Broad Bean Dip) بيصارة بالفول / بيصارة مغربية

Bissara is a very tangy and delicate dip made with broad bean/English beans. It is as famous in Morocco  as Hummus is in UAE.

Bessara
Dried Broad Beans/English Beans
Ingredients:
  • Dried Broad Beans   200 g
  • Salt  1/2 teaspoon
  • Garlic crushed  1 teaspoon
  • Red Chillies  powder 1/2 teaspoon
  • Red Chillies Cutter 1 teaspoon
  • Lemon Juice 2-3 teaspoon
  • Olive oil 1/2 cup or more
  • Fresh Coriander leaves chopped  2 teaspoon


Garnish:

  • Olive Oil as desired
  • Red Chillies  Cutter  as desired
  • Cumin seeds whole as desired
  • Fresh Coriander leaves as desired


Procedure:

  • Soak dried broad bean overnight, wash and drain.
  • Now boil soaked beans in 2-4 glass water , add salt during boiling.
  • Drain and mash to a smooth texture with the help of an electric processor.
  • Add garlic, chilli powder, chilli cutter, lemon juice, fresh coriander leaves and olive oil and mix well.
  • Adjust consistency by adding water and mixing well.
  • Heat the prepared mixture if needed.
  • Delicious and tangy bissara dip is ready.
  • Remove in a serving plate, sprinkle little garnish and serve.
  • Serve with Pita bread and vinegar pickle.




Sunday, January 13, 2013

South Indian Mixed Vegetable Curry தென் இந்திய கலப்பு காய்கறிகூட்டு

South Indian  Mixed Vegetable is a very delicious vegetarian dish with pleasant colour and excellent aroma. The spices used are different from Pakistani or North Indian Mixed Vegetable Curries.

South Indian Mixed Vegetable Curry
Ingredients:

  • Cauliflower chopped   2 cup
  • Potatoes Chopped 2 cup
  • Peas  1/2 cup
  • Carrots chopped  2 cup
  • Brinjal (Aubergine)  chopped 1 cup
  • Broad Bean (Sem ki phalli) chopped 1 cup
  • Okra small size, trimmed  1 cup
  • Onion chopped 2-3
  • Tomatoes chopped 2-3
  • Garlic chopped 2 teaspoon
  • Ginger chopped 2 teaspoon
  • Lemon juice 1 tablespoon
  • Oil 1 cup
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Red Chilli powder to taste
  • Cumin whole 1 teaspoon
  • Fennel whole 1 teaspoon
  • Kalauji 1 teaspoon
  • Mustard seed 1 teaspoon
  • Fenugreek seeds 1/2 teaspoon
  • Hing 1 pinch
  • Haldi powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Black pepper powder 1 teaspoon

Procedure:

  • Saute onion in oil.
  • Add ginger, garlic , tomatoes and spices, fry for few minutes (2-3).
  • Then add vegetables and fry for another 5-7 minutes.
  • Continue to cook on medium flame till vegetables are cooked. 
  • Add little water if desired during cooking.
  • Garnish with fresh coriander leaves and simmer for 5 minutes.
  • Delicious South Indian Mixed Vegetable Curry is ready.
  • Serve with boiled Rice or Roti and Pickles and Chutneys.


  • Any seasonal vegetable can be added or replaced. 



Sunday, January 6, 2013

Piyaz (a Turkish Salad) Türk Salata

Piyaz is a delicious and nutritious salad of Turkish cuisine. 


Piyaz
Piyaz
Ingredients:

  • White beans (Navy beans/ Butter beans)        2 cup
  • Salt          to taste
  • Sumac       1/2 teaspoon
  • Onion chopped, rings     1/2 cup
  • Parsley chopped         1/4 cup
  • Green chillies chopped        2
  • Tomatoes finely diced        2
  • Eggs hard boiled quartered along length       3
  • Olive oil extra virgin      1 tablespoon
  • lemon juice      2 teaspoon

Procedure:
  • Soak beans for 6-8 hours, wash and drain.
  • Boil beans in enough water, add salt during boiling.
  • Cool and drain.
  • Now in a large bowl mix onion, parsley, sumac, green chillies with beans then remove in a serving dish.
  • Decorate with diced tomatoes and hard boiled eggs.
  • Sprinkle olive oil and lemon juice at top.
  • Delicious Piyaz salad is ready to serve.