Bataat Abu Humar Adanee /Adeni Potatoes with Red chilli and Tamarind Sauce for Yemen

Bataat Abu Humar Adanee

For Y -Yemen apparently this is eaten as a snack and its delicious !

Still cannot write much about Yemen later maybe when my arm feels a part of my body…

For Ushar I used regular lemon pickle.

Bataat Abu Humar Adanee /Adeni potatoes with red chilli and tamarind sauce

Recipe Source: Here

Ingredients:

To serve: 4-5 people

• 1 kg about 15-20 small potatoes 
• A small lemon sized ball of tamarind soak in water
• 4 red chillies soaked in warm water
• 3 tblspn of  ‘ushar (pickled lemon)–optional
• Salt to taste
• 3 tblspn of oil
• Dhania/ coriander , chopped   for garnish

Method:

• Blend the red chillies in the chutney pot of the blender.
• In a pot   boil the potatoes until soft. They should not be mushy.
• Drop the potatoes in cold water to stop further cooking.  Peel the potatoes if you feel like but halve them.
•  Then in a pot under medium high heat add the oil and the red chilli mixture.
•  Let it simmer for 3 minutes. Then add the pickled lemons, and the tamarind and let simmer for another 3 minutes.
•  Add salt, potatoes and half a cup of water and let simmer for another 5 minutes.
• Garnish with cilantro and serve hot.
•  Enjoy.

Bataat Abu Humar Adanee

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Xi’an stuffed pancakes

Xi’an stuffed pancakes

For the alphabet X I have tried the Xain province from China.I knew of this province for the terracotta army. I would have liked to write more but as my arm is not too agreeable I am just linking my source Wikipediaof course.

These were appreciated a lot at home and the waiting period is right now extended till y arm is better then I better make these again and not just 8. Apparently younger one want 8 for herself alone. ;D

 Xi’an stuffed pancakes

Recipe Source:here

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Yield: 8 pancakes

Ingredients

For the dough:

• 2 1/4 cups all purpose flour
• ½ tsp salt
•  Water as needed

For the filling:

• 200 grms mushrooms
• 1 onion, finely chopped
• 1 tsp garlic paste
• ½ tsp pepper
• Pinch of jeera/cumin
• ½ tblspn soya sauce
• 1 tblspn tomato sauce
• Pinch of sugar
• Salt
• ¼ cup paneer, crumbled
• 1 cup cabbage, finely chopped
• 1 spring onion, chopped
• 1/4 tsp garlic powder
• 1 tsp oil
• Pinch of white pepper
• 2 tblspn til/sesame seeds
• 1/2 cup oil for frying+ 1 tblspn oil

Method:

Let’s make the dough first:

• To the flour add salt and water little at a time to form dough.
•  Knead for 5 minutes. Set aside keep covered with a damp kitchen towel to rest.

Now let’s make the filling:

• In a kadhai /wok add 1 tblspn of oil.
• Add the garlic and brown it.
• Add the onion and stir fry till the onions are translucent.
• Add the mushrooms and stir and cook covered.
• Once the mushrooms are done add the jeera/cumin, pepper, soya sauce, tomato sauce, salt sugar. Mix and stir fry till almost dry.
• Add the paneer and mix well. Switch off the gas and keep the kadhai/wok open. Set aside to cool.
• Once cool transfer to the chutney jar of the blender and make a coarse paste. Set aside.
•  In another bowl, combine the cabbage, spring onion, garlic powder.

Now let’s assemble the pancakes:

•  Divide the dough into 8 equal portions use one portion and keep the rest covered with a damp towel.
•  Oil the work surface lightly and roll the selected portion into a long, thin rectangle about four inches wide.
• Again very lightly oil the dough and spread on about an eighth of your mushroom paneer mixture on one side. Spread till about the middle of the rectangle.
• Add about 2 tblspn cabbage mixture to one end.
•  Roll the dough a little. Cover the sides like a burrito to make a cylinder till you reach the end of the rectangle.
• Stand the roll on one end so it's like a standing cylinder.
• Press the dough down into a flat pancake with one hand and then sprinkle with sesame seeds.
• Repeat with all the balls. Meanwhile keep the prepared pancakes under the damp towel.
•  Pour ½ cup oil into a small kadhai/wok and heat. When put a small pinch of dough in the hot oil the dough should first sink then slowly come up. In case the dough sinks and stays under you oil is not hot enough heat it and test with a fresh pinch of dough. In case it rises immediately cool the oil. Test and then fry.
• Drop the pancakes gently into the pan and fry until golden.  You will need to flip the pancakes so fry 1-2 at a time.
• Carefully flip and fry on the other side (about 3 minutes per side). Please be careful when working with hot oil.
• When golden brown, transfer to a plate lined with paper towels.
• Taste best when eaten immediately but they can be frozen and re-toasted in the oven.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Couscous

Couscous 

For the alphabet W I have chosen Western Sahara! In case you are wondering what on earth is wrong with me, let me tell you we at Blogging Marathon are at the fag-end of our marathon, mega marathon where we blog on one  theme. This time its international cuisine the marathon is aptly name” Around the World in 30 Days”

I am not writing any more as intro for my post as I have shooting pain in my arm. In fact I am a day late to post this recipe.

Suffice to say this was one not much appreciated at home. The younger one said “Upit with gravy” I suppose my substitutions were what gave the flavour. It was too bland for out taste too.

Hopefully they will be more enthusiastic when I retry….: D I had also planned to go with this dish Atai but after the reactions I decided do forget it!!

Couscous 

Recipe Source:Here

Ingredients:

For the stew:

• 2 Onions
• 5-6 cloves of Garlic
•  1 cup of mixed vegetables like carrots capsicum, pumpkin, cabbage, chopped in chunks
• 100 grms of mushrooms about 10 big ones, split in 2
• ½ tsp Dhania/ coriander powder
• ½ tsp Jeera/cumin powder
• 1 tsp Red chilli powder
• ½ tsp Pepper powder
• ¼ cup dhania/ coriander leaves, finely chopped
• 3-4 tomatoes, chopped
• 1 cup of chick peas soaked and boiled
• Oil
• Salt

For the rava:

• 1 cup rava
• ¼ tsp saffron
•  A few spring of coriander and mint
• 2 tsp olive oil

 Method:

• Heat oil in a large pot.
•  Add garlic and then line the bottom with the onions.
•  Arrange the carrots and mushrooms.
• Add the coriander powder, jeera powder, red chilli powder, pepper.
• Allow it to simmer for 5 minutes.
•  Add the cabbage, pumpkin and capsicum. Allow to simmer for 5mins.
• Add coriander, add in about one cup of water and chopped tomatoes.
• Allow it to simmer lightly until you see a lot of liquid forming about 15mins).
•  Add chick peas
• Stir; let it simmer for another 15-20 minutes.

 As this is cooking let’s get the jada rava ready:

• Roast the rava till you get a lovely aroma. Measure the volume.
• Boil double the volume of water.
• Place the rava into a bowl mix the saffron and cover with boiling water.
• Stir, then set aside for 20 minutes, or until the jada rava has absorbed all of the water.
• Add the chopped mint and coriander.
•  Add some olive oil mix well making sure all the rava gets a coating of the oil and to separate any clumps.
• Then, put the rava in a strainer lined with a cloth steam for about 5 minutes. This helps the flavour of the herbs get absorbed.
• Your stew/ soup is done by now.
• So dish out !!

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Guasacaca - Venezuelan Avocado Salsa

Guasacaca - Venezuelan Avocado Salsa

In Venezuela the cuisine you will find influences especially from Italy, Spain and France. If that is not enough you will find indigenous as well as African influence.

Being a large and diverse country, each region in Venezuela has its own distinctive regional cooking.

On the coast enjoy fish, shellfish, crayfish, and fish soups as well as fish stews.  Coconut is also part of some dishes. In the Andean region the food is quite different. Here the "arepa" is not made of cornmeal but wheat. Cured meats and sausages are a delicacy and are sold in many villages.

 In the Amazon region besides yucca, corn, beans and bananas you can also enjoy turtles, tapirs, monkeys birds and deep fried ants. Squeamish you could also live on Casabe, bread made out of yucca.

When in the market, for my weekly Sunday marketing I started looking at avocados hubby was all too happy! He was expecting a shake. When I came home I immediately started attending to it (normally it’s lying around, he gets irritated and attends to it) was he thrilled!!!

Then he saw me mixing it up for a salad he just walked away….poor man!!!

At lunch (he came late) he had heard me admonishing the girls “keep some for Papa” he got curious and Apeksha served him a miniscule portion just to harass him, “taste it Papa. You may not like it” was what she told him!!

He came back not just for seconds but for fourths also. The entire bowl was over in one sitting. But the best part was FIL too liked it!!

There are some substitutions here; I replaced seeded jalapeno peppers with chillies and hot pepper sauce with chilli sauce, white wine vinegar with red wine vinegar.

Guasacaca - Venezuelan Avocado Salsa

Guasacaca - Venezuelan Avocado Salsa

Recipe Source:Food.com

Yield: 6 cups

Ingredients:

• 2 cups onions, finely chopped 
• ¾ cup red capsicum, finely chopped  
• 3 tblspn green chillies, finely chopped
• 3 tblspn extra virgin olive oil
• 3 tblspn red wine vinegar
• 1 tsp US mustard
• ¾ tsp salt
• ¼   tsp black pepper, fresh ground
• 1 large garlic clove, minced
• 1 ½ cups avocado, chopped and peeled 
• 1 ½ cups tomatoes, chopped
• 2 tblspn dhania/ coriander leaves, chopped 
• ¼ tsp red chilli sauce

Method:

• Mix the onions, red capsicum, green chillies, olive oil, red wine vinegar, mustard, salt, pepper, garlic in a large bowl.
• Toss mixture gently.
• Cover and refrigerate 3 hours.
• Stir in avocado and tomatoes and red chilli sauce just before serving.

 

Guasacaca - Venezuelan Avocado Salsa

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!