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International Cuisine

Qatari Khubz Arabi (Arabian Bread)

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Qatari Khubz arabi is Arabian bread that is popular all over the Middle East and Gulf region. I can just imagine the smell of this pillowy bread wafting through the air in the souks of Qatar.  It is surprisingly easy to make and is absolutely scrumptious with the main dish called harees. It is so exciting to see it puff up in the oven.  You can use this bread for just about anything.  You will simply fall in love with it.

A pile of freshly baked Arabian bread

This bread is also used as a utensil in Qatar you break off a piece and use it to scoop up whatever it is your are eating whether it be baba ganoush or machboos.  We used it to scoop up the creamy and delicious main dish we made for Qatar called harees.  Seriously the possibilities are simply endless.  Also because the khubz arabi make a nice pocket similar to a pita, you could use it to also make sandwiches.

Qatari Khubz Arabi is really not hard to make, you just need to plan for some time for the dough to rise and rest about 1 and 3/4 hours before baking.

Have you ever eaten with your hands?  It is customary in many countries and is fun to sit on the floor on some cushions and experience it. You would only use your right hand and it would also be customary to have a hand washing ceremony before and after the meal.

Did you know that Qatar is going to host the FIFA 2022 games?  They are building like crazy to get ready for the big event.  Why not plan a trip to Qatar to see the games. If you can’t make it to the games, why not have a Qatari party and make the whole meal?  Soccer is the worlds most popular sport.  If you would like to learn more about this little country of Qatar, be sure to check out “Our Journey to Qatar“.  There you can learn more about the culture and traditions as well as authentic recipes for their delicious cuisine.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A pile of freshly baked Arabian bread
5 from 1 vote
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Khubz Arabi (Arabian Bread)

Khubz Arabi is a scrumptious pillowy soft bread that puffs up to make a pocket when you bake it.

Course Bread
Cuisine Qatari
Keyword Khubz Arabi
Prep Time 15 minutes
Cook Time 12 minutes
rising time 1 hour 45 minutes
Total Time 27 minutes
Servings 6
Calories 251 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 ½ cups warm water
  • 1 package active dry yeast
  • 1 ½ teaspoons salt
  • 3 cups all-purpose flour sifted
  • 1 tablespoon vegetable oil

Instructions

Instructions

  1. In a large bowl, pour in the warm water and add in the yeast, stir until the yeast is dissolved.
  2. Add in the salt.
  3. Start gradually adding in the flour and oil while kneading, you want to knead until the dough is smooth and elastic.
  4. Put the dough into a large greased bowl and turn dough to grease all sides.
  5. Cover with a dry tea towel and let rise in a warm place until doubled in size about 1 ½ hours.
  6. Preheat oven to 375 degrees
  7. Punch dough gently
  8. Divide the dough into 12 equal portions and shape them into smooth balls
  9. Place on a floured work surface and dust tops lightly with flour.
  10. Cover with a dry tea towel and let rest for 15 minutes.
  11. Roll out each ball into a 6-inch diameter circle
  12. Place on greased baking sheets
  13. Bake for 10-12 minutes or until the bread puffs. Do not leave unattended while baking.
  14. Enjoy!
Nutrition Facts
Khubz Arabi (Arabian Bread)
Amount Per Serving
Calories 251 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Sodium 586mg 24%
Potassium 78mg 2%
Total Carbohydrates 48g 16%
Dietary Fiber 2g 8%
Protein 6g 12%
Calcium 1.1%
Iron 16.1%
* Percent Daily Values are based on a 2000 calorie diet.

Fried Green Beans (Peixinhos da horta)

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Fried green beans, battered and deep fried are called peixinhos da horta in Portuguese. Literally translated this means little fish from the garden.  They appear like the slender sardines and other small fish they also love to fry in Portugal.  It was this type of battering of fried green beans that was introduced to the Japanese.  They called it tempura and perfected it.

battered and fried green beans in a fryer basket

You can use this recipe on just about any vegetable or fish.  Fried green beans are light and to be honest just about everything tastes good deep fried.  I really like to use a deep fryer for this recipe as it helps to keep the oil at a consistent temperature and it just seems like they cook faster and are less oily. This is the deep fryer I use and I love it, you can check it out here.

Did you know that the Portuguese also introduced Catholicism to Japan way back in the 16th century?  The word tempura is derived from the Latin word “tempora” which refers to “The Ember days” when Catholics refrain from eating meat.

Portugal is an intriguing country whose cuisine touched shores all around the world.  They introduced chilies to the Asians, tea to the British, vindaloo to India and yes, tempura to the Japanese.

If you love this Portuguese fried green bean recipe be sure to check the other authentic recipes we enjoyed as part of our International Cuisine meal.  You can get the recipes plus learn more about this fascinating country by checking out “Our Journey to Portugal”.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

battered and fried green beans in a fryer basket
5 from 1 vote
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Fried Green Beans (Peixinhos da horta)

These fried green beans are simply delicious and was what the Portuguese introduced to the Japanese back in the 16th century and what they call tempura.
Course Appetizer
Cuisine portuguese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 301 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 1 pound green beans
  • 3 cups oil for frying
  • 3/4 cup flour
  • 3/4 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 eggs
  • salt and pepper to taste

Instructions

Instructions:

  1. 1) Bring a saucepan with a cup of water and a teaspoon of salt to a boil. Add the beans to the pot of boiling water and cook until almost tender but still slightly crisp, about 2 minutes.
  2. 2) Remove the beans once done and transfer them to a bowl with cold water for about a minute. Once done, place them on paper towels to dry.
  3. 3) Now heat the oil in a deep fryer or a large saucepan to 350 degrees Fahrenheit.
  4. 4) Combine the flour, cup of water, eggs, baking powder, salt in a bowl and whisk until the batter reaches a smooth and even consistency.
  5. 5) One by one, dip the green beans in this batter and then immediately fry them in the fryer until golden brown. Once each one is done using tongs place them on paper towels to remove any excess oil.
  6. 6) Sprinkle the deep-fried green beans with salt and pepper to taste and serve once done.
Nutrition Facts
Fried Green Beans (Peixinhos da horta)
Amount Per Serving
Calories 301 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 81mg 27%
Sodium 332mg 14%
Potassium 395mg 11%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 3g
Protein 7g 14%
Vitamin A 18%
Vitamin C 16.8%
Calcium 10.1%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Polish Pierogi (Filled Dumplings)

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Polish pierogi are considered to be the national dish.  One is called pierog and pronounced pye-ROOG, pierogi is the plural word for these little treasures. They can be filled with all sorts of things that can be either sweet or savory.

A plate full of polish pierogies An un-leavened dough is made, filled, and then dropped into boiling water.  Often times pierogi are then fried in butter after being boiled.  They are also usually served with sour cream.  What you stuff your Polish pierogi with, is totally up to you, but some of the most treasured fillings are mushrooms with sauerkraut, fried onions, mashed potatoes and cheese, minced meat,  cabbage, spinach and quark (farmers cheese).

I made these bundles of joy with mushroom, onion and sauerkraut.  They were surprisingly easy to make with this handy little dumpling tool, which you can pick up here.

Having the right tools for the job is so helpful, but you certainly can make them by just putting the filling in the middle of the circle, and crimping the edges with a fork.  You just want to make sure the edges are tightly sealed before you put them in the water to boil.

Pierogi freeze beautifully as well so feel free to make a large batch by doubling the recipe.  Once you make the half circle just freeze individually on a tray and then put in a freezer bag all together.  Simply use  however many you want when needed by just boiling for an extra minute or two longer than cooking them fresh.

Polish pierogi can be served as a main course or as a side dish which was the case for our International Cuisine feast.  We served them along side a roasted duck with apples and potatoes.   If you would like other authentic Polish recipes and learn more about this Eastern European country be sure to check out “Our Journey to Poland.”

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate full of polish pierogi
5 from 1 vote
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Polish Pierogi

Polish Pierogi are considered to be the national dish.  Little bundles of joy you are sure to love.  Easy to make and a heavenly bite. 

Course Side Dish
Cuisine Polish
Keyword Polish Pierogi
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 pierog
Calories 130 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 4 cups flour
  • 2 eggs
  • 8 tbsp unsalted butter 1 stick, softened
  • 1 tsp salt
  • 1 cup warm milk

For the filling

  • 8 oz sauerkraut
  • 4 oz mushrooms champignons chopped finely
  • 1/2 small onion chopped finely
  • 1 Tablespoon oil

Instructions

Instructions

  1. Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together.
  2. Lightly knead in the bowl to smooth. Set aside.

Meanwhile you can make the filling:

  1. Put the sauerkraut in a bowl
  2. Put the mushroom in a dry skillet over high heat, cover with a lid. Once the mushrooms release the moisture, take off the lid and cook until the water evaporates.
  3. Add in the oil and onion and saute over low heat for about 10 minutes. Once cool mix together with the sauerkraut
  4. Roll dough out to ⅛"thickness (you may need to divide the dough in half and roll dough out at a time if your working area is small.)
  5. Cut out circles using a cup 3" in diameter.
  6. Place about a heaping teaspoon of filling in the centers and seal pierogi. Transfer to a floured tray and continue to work on the dough rolling out the scraps. (Tip: use a pierogi maker for quick and easy results or you can crimp with a fork.)
  7. Freeze or boil in water for 3 minutes.
  8. To cook frozen: Boil in water for 3-4 minutes
  9. sauté in butter until nicely seared (about 2-3 minutes.)
  10. Serve with sour cream and garish with some chives
Nutrition Facts
Polish Pierogi
Amount Per Serving
Calories 130 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 170mg 7%
Potassium 84mg 2%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Protein 3g 6%
Vitamin A 3.1%
Vitamin C 1.9%
Calcium 2.2%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Ube Ice Cream (Purple Yam Ice Cream)

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Ube Ice Cream is a staple in the Philippines.  Ube pronounced OO-bae, is a purple yam.  This is an ingredient that is showing up in all sorts of recipes these days.  The flavor is a bit nutty and is a lovely color of purple that goes from very deep to lavender. The size and where the yam is grown completely affects the flavor.  The larger ones are much sweeter than the smaller ones and they come in an array of colors of purple to nearly white.

Ube made into an ice cream can be done with or without a machine.  I used my ice cream maker that is part of my kitchen aid and it works beautifully.

two big scoops of lavender ube ice creamUbe is a resistant starch that is loaded with nutrition. It has almost 40 grams of carbs in one cup 5 grams are dietary fiber, it contains no fat and about 2 grams of protein. It is also packed with Vitamins A and C as well as potassium. The purple pigment provides special antioxidants including anthocyanins. which have been linked to anti-inflammatory effects, brain health and protection against heart disease and cancer.

It can be mashed or pureed or baked like a regular sweet potato but it is often used to make sweet treats like ice cream, puddings, frostings, even doughnuts and pop tarts.  It is also made into a  jam called halaya.  The ube ice cream is also used in the famous halo-halo dessert.

This recipe is completely plant paradox friendly so I hope you enjoy this beautiful and satisfying creamy ube ice cream.

Did you know that the Philippines is known to have the world’s best sweet mangoes?  Be sure to check out “Our Journey to the Philippines” if you would like to learn more about this beautiful archipelago with the some of the friendliest people on the planet.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

two big scoops of lavender ube ice cream
5 from 1 vote
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Ube Ice Cream

A beautiful and delicious ice cream made from purple yams called ube.  It is vegan, paleo and plant paradox compliant.  You are sure to love this one! It can be made with or without an ice cream maker.

Course Dessert
Cuisine Filipino
Keyword Ube Ice Cream
Prep Time 20 minutes
Cook Time 30 minutes
freezing time 6 hours
Total Time 50 minutes
Servings 4
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 1/2 cups coconut milk full-fat
  • 1 tbsp arrowroot powder or Tapioca starch
  • 1/4 cup maple syrup or yacon syrup
  • 1/2 cup purple sweet potato puree or 3/4 cup chopped boiled purple sweet potatoes
  • 2 tsp vanilla extract
  • 1 Tbsp alcohol such as vodka or gin

Instructions

  1. Mix all the ingredients, except the vanilla and alcohol, together in a blender and mix until smooth.
  2. Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
  3. Stir in the vanilla and alcohol.
  4. Pour into a container and chill overnight.

Instructions for using an ice cream maker

  1. Once the mixture is chilled, you simply add it to your ice cream maker, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours.

Instructions without using an ice cream maker

  1. If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.

  2. Otherwise, you will need to whisk the mixture well before freezing it and repeat every hour or so it does not become icy.

Recipe Notes

Arrowroot powder can be found in the baking aisle of the supermarket. You can also use tapioca starch. The alcohol is to help keep the ice cream from freezing too hard.

Kachumber Salad (Pakistani Chopped Salad)

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Kachumber salad is a very common, chopped style, salad, loved in Pakistan.  In fact, kachumber literally means, cut into small pieces.  It is pronounced, ku-chum-ber.  However, it is no ordinary salad.  A spicy, hot and tart spice blend called, chaat masala, makes this one extra special.

a bowl of chopped tomatoes, cucumber, onions all mixed together with mint and coriander, Kachumber salad

The spice blend can vary, based on your favorite flavors.  The tartness usually comes from amchoor (mango powder) and/or tamarind powder.  The spiciness comes from chili powder.  It also includes other aromatic flavors like: cumin, coriander and ginger.  Black salt (which is a rock salt) is another important ingredient in chaat masala.   You probably won’t find this salt in your local grocery store, but you can find it here, or perhaps at an Asian or Indian market (sometimes it is spelled chat masala).  You can always try your hand at making your own signature spice blend as well. It is delicious on fruit and eggs too!

In Pakistan, salads are served along with the main meal and not as a separate course.  Kachumber salad is usually made with  tomatoes, cucumber and onion and any variety of fresh herbs.  You can use any vegetables you have on hand.  I have had kachumber salad made with carrots, radishes and cabbage.  You just want to chop up the vegetables in small equal sizes, for a proper kachumber salad.

The other nice thing about this salad is, it is only dressed with lemon juice, so it is super healthy.

We served our kachumber salad along with the main dish called, chicken karahi and fresh naan bread.  The naan bread makes the perfect implement to scoop up the fresh and crisp kachumber salad.  To enjoy a kachumber salad, as you would in Pakistan, make certain to only use your right hand to eat your food.  Utensils are not typically used. (The left hand is considered to be unclean.)  If you are invited into a Pakistani’s home, remove your shoes before entering the home.  You will likely sit on a dastarkhan (cloth or rug covering) on the floor.  Make certain not to point your feet toward anyone, as that is considered rude.

If you would like to learn more about Pakistan, be sure to read, “Our Journey to Pakistan”

For even more countries and recipes from around the world, join the culinary and cultural journey.  It’s free just sign up below. You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note, that this post contains affiliate links, in which I may earn a small commission, but this does not in any way affect what you pay.  I thank you for your support.  You can also find more authentic Pakistani dishes and recipes for the other countries of the world  under the “Journey by Country” page at Internationalcuisine.com and join the journey for regular updates.

 

a bowl of tomatoes, cucumber, onions all mixed together with mint and coriander.
5 from 2 votes
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Kachumber Salad

An authentic Pakistani salad recipe called Kachumber salad.  It uses a spice called chaat masala that takes this salad from ordinary to extraordinary,  A chopped style recipe you will love.

Course Salad
Cuisine Pakistani
Keyword Kachumber Salad
Prep Time 10 minutes
Servings 4
Calories 36 kcal
Author Darlene at International Cuisine

Ingredients

  • 1 cucumber peeled and chopped
  • 2 tomatoes medium size chopped
  • 1 red onion small size chopped
  • 6 mint leaves chopped
  • 1/4 cup cilanto chopped
  • 1/2 lemon juice of
  • 1 teaspoon chaat masala

Instructions

  1. Put all the vegetables in a bowl along with the fresh herbs and toss gently all together.

  2. Squeeze or pour the juice of one lemon over the chopped salad

  3. Sprinkle over the chaat masala and mix well.

Recipe Video

Nutrition Facts
Kachumber Salad
Amount Per Serving
Calories 36
% Daily Value*
Sodium 6mg 0%
Potassium 306mg 9%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 1g 2%
Vitamin A 13.9%
Vitamin C 25.2%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Cambodia Fried Banana Nuggets (Num Chet Chien)

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Cambodia Fried banana nuggets is the type of dessert you would find in a fine restaurant. These delicious fried nuggets are perfect with a bowl of vanilla or Kampot pepper ice cream.

Cambodia fried banana nuggetsBananas hold up really well wrapped in a spring roll wrapper and deep fried. Sprinkle with a touch of powdered sugar for a fantastic way to end your Khmer meal. Bananas are abundant in tropical Cambodia.  Dessert in Cambodia can be made of many different things some common items are coconut, mango with sticky rice, mung beans and fruits with a touch of lime and chili.

Did you know that nearly one in four Cambodians were affected by the horrible regime of the Khmer Rouge?  If you would like to learn more about this beautiful country filled with hope be sure to check out “Our Journey to Cambodia”  Plus get some more authentic Khmer recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Fried Banana nuggets
5 from 1 vote
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Cambodia Fried Banana Nuggets (Num Chet Chien)

A quick and easy dessert recipe that is a perfect ending to your Khmer meal.

Course Dessert
Cuisine Cambodia
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 113 kcal
Author International Cuisine

Ingredients

  • 1 large banana first cut the long way then cut into about 12 small pieces
  • 1 Teaspoon Sugar
  • ¼ teaspoon Vanilla extract
  • 6 small size spring roll wrappers cut in half
  • Vegetable oil for deep frying
  • Powdered sugar to garnish

Instructions

  1. In a small bowl, mix together the banana pieces, sugar and vanilla extract
  2. Wrap each piece of banana with a spring roll shell and set aside
  3. Heat the oil in a deep frying pan, when the oil is hot, deep fry the nuggets until golden brown.
  4. Place on a paper towel to remove any excess oil
  5. Sprinkle with powdered sugar
  6. Serve with some vanilla Ice cream
  7. Enjoy!
Nutrition Facts
Cambodia Fried Banana Nuggets (Num Chet Chien)
Amount Per Serving
Calories 113
% Daily Value*
Cholesterol 2mg 1%
Sodium 163mg 7%
Potassium 128mg 4%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 4g
Protein 3g 6%
Vitamin A 0.4%
Vitamin C 3.1%
Calcium 1.3%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Indian Bhindi Masala Dry Fry (Spicy Fried Okra)

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Indian Bhindi Masala dry fry is a spicy fried okra that we served as the starter to our vegetarian Indian meal.  It was outstanding.  They did not have that gelatinous texture that okra usually has because it is perfectly dry before you start to cook it.

It is the water that brings out that texture in okra that takes some getting used to if you are not familiar with it.  So if you have avoided this delicious vegetable called bhindi in India, this is chance to fall in love.

Indian Bhindi masala

Indian Bhindi Masala Dry Fry (Spicy Fried Okra)
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 4
Ingredients
  • 1 1lb okra/bhindi
  • 3 tbsp oil
  • 1 medium onion, sliced thinly or ⅓ cup sliced onions
  • 1 large tomato, chopped or ½ cup chopped tomatoes
  • 2 green chilies, slit
  • 1 tsp ginger-garlic paste or ½ inch ginger along with 3 to 4 medium garlic crushed to a paste in mortar-pestle
  • ¼ tsp turmeric powder/haldi
  • ¼ tsp red chili powder/lal mirch powder
  • ½ tsp coriander powder/dhania powder
  • ½ tsp cumin powder/jeera powder
  • ½ tsp dry mango powder/amchur
  • ¼ tsp garam masala powder
  • ½ tsp kasuri methi/dry fenugreek leaves, crushed
  • 2 tbsp chopped coriander leaves/dhania patta
  • salt as required
Instructions
  1. prepping:
  2. rinse the bhindi/okra in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate. (making sure they are completely dry eliminates the gelatinous texture of okra)
  3. slice off the crown and tip of each bhindi. then slice them vertically.
  4. also slice 1 medium onion. chop 1 large tomato and slit 2 green chilies. crush the ginger and garlic in a mortar-pestle.
  5. preparing bhindi fry:
  6. heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions.
  7. saute them till they start turning light brown.
  8. now add 1 tsp ginger-garlic paste and the green chilies.
  9. saute till the raw aroma of ginger-garlic goes away.
  10. now add the chopped tomatoes. stir well.
  11. add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin and ½ tsp dry mango powder.
  12. mix the spices with the rest of the onion-tomato masala. saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.
  13. now add the chopped bhindi/okra. season with salt. stir very well.
  14. cover the pan with a tight fitting lid and cook on a low flame or simmer.
  15. check after 4 to 5 minutes a couple of times. cook the bhindi fry on a low flame till the bhindi is done. you will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Stir every time when you check it, if the okra is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tbsp water all over. stir, cover and continue to cook.
  16. once the bhindi is done, add ¼ tsp garam masala powder and ½ tsp kasuri methi/dry fenugreek leaves, crushed. stir very well.
  17. lastly add 2 tbsp chopped coriander leaves. stir.
  18. serve bhindi fry hot.

 

Indian Palak Paneer (Spinach -Cheese Curry)

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Indian Palak Paneer is a much loved and extremely popular spinach curry dish with soft paneer cheese. This is an amazing way to enjoy spinach.  It is spicy goodness that we enjoyed with garlic naan bread and rice.

This dish can be made with just about any type of green and it is then called sang paneer.  It takes a bit of work, but totally worth the effort.  Enjoy it!

Palak Paneer

 

 

Indian Palak Paneer (Spinach Curry)
 
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Prep time
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Total time
 
Author:
Recipe type: Side dish
Cuisine: Indian
Serves: 4
Ingredients
  • for the palak puree:
  • Fresh spinach/palak, about 7 to 9 ozs spinach
  • 1 or 2 green chilies, chopped
  • 1 or 2 small to medium garlic cloves, roughly chopped
  • ½ inch ginger, roughly chopped
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath
  • for the palak curry:
  • 1 small to medium sized onion, finely chopped, about ⅓ cup finely chopped onion
  • 1 small or medium sized tomato, chopped, about ⅓ cup finely chopped tomatoes
  • 4 to 5 small to medium garlic cloves/lahsun, finely chopped
  • ½ tsp cumin seeds/jeera
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder (optional)
  • a pinch of asafoetida/hing
  • ¼ or ½ tsp garam masala powder (add more to taste)
  • 1 small to medium tej patta/indian bay leaf
  • 8 ozs paneer (see recipe)
  • ⅓ to ½ cup water or add as required
  • 1 or 2 tbsp cream,
  • 2 tbsp oil or ghee or unsalted butter
  • 1 tsp kasuri methi leaves/dry fenugreek leaves (kasuri methi is crushed and added right towards the end. just before adding cream. )
  • salt as required
  • garnish:
  • a few teaspoons of cream or butter for topping the palak paneer
  • ½ inch ginger, julienned
  • lemon or lime wedges or slices
Instructions
  1. making the spinach puree:
  2. rinse the palak or spinach leaves very well in running water. tender stem are fine, otherwise cut them off.
  3. boil 3 cups water in a pan, add ¼ tsp salt to the hot water and stir. then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
  4. strain the palak leaves.
  5. immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. this method helps in preserving the green color of the spinach. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.
  6. then drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
  7. make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.
  8. making the palak curry:
  9. heat oil or ghee or butter in a pan or kadai. if using butter, melt it a low flame making sure that the butter does not brown.
  10. add the cumin and let them splutter.
  11. then add the tej patta or bay leaf.
  12. add the finely chopped onions. saute till the onions become golden.
  13. then add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.
  14. add the chopped tomatoes. stir and saute the tomatoes till they soften.
  15. once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.
  16. stir very well.
  17. then add the palak puree.
  18. stir well.
  19. add about ⅓ to ½ cup water or as required. stir again.
  20. simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the sauce will also thicken by now.
  21. stir and add garam masala powder.
  22. stir again and then add the paneer cubes.
  23. stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
  24. lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.
  25. stir and serve the palak paneer hot with some naan and/or rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

 

 

Indian Aloo Gobi (Spiced Potatoes and Cauliflower)

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Indian Aloo Gobi is a spiced potato and cauliflower dish that comes from the Punjab region in India, the northern area of the country.  Potatoes were brought to India by the Portuguese and are a staple ingredient in their cuisine.

Potatoes paired with cauliflower was new to me and made for a wonderful combination especially spiced up!  This is a hearty vegetarian dish made in the dry style that is sure to please.

Indian aloo gobi

Indian Aloo Gobi (Spiced Cauliflower and Potatoes)
 
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Recipe type: Side dish
Cuisine: Indian
Serves: 4
Ingredients
  • 5 to 6 medium size potatoes/aloo sliced in wedges
  • 1 medium cauliflower/gobi cut into florets and rinsed
  • 1.5 to 2 inches ginger/adrak, chopped
  • ½ tsp turmeric powder/haldi
  • 1 tsp red chili powder
  • ½ tsp garam masala powder
  • 4 tbsp oil or ghee
  • salt as required
Instructions
  1. in a kadai or thick bottomed pan like a wok, heat oil or ghee.
  2. lower the flame and add the aloo/potato wedges.
  3. stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. stir a couple of times when sauteing them.
  4. add the gobi/cauliflower and saute for 3-4 minutes. continue to stir in between.
  5. add chopped ginger. stir again very well.
  6. spice up the gobi and aloo with turmeric powder, red chili powder and salt.
  7. stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.
  8. cover the pan with its lid tightly.
  9. simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.
  10. in between for a couple of times, remove the lid and stir the aloo gobi well. cover and then again continue to cook. do not add any water.
  11. once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it all together
  12. serve aloo gobi with yogurt and/or naan bread.

 

Indian Mango Lassi (Mango Smoothie)

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Indian Mango Lassi is a delicious smoothie that we enjoyed at the end of our Indian meal.  India produces a staggering 1.2 million tons of mangoes annually so it is no wonder that it is their national fruit.

This recipe is easy to make, I made ours with a hint of cardamom and it was excellent.  The thick and smooth lassi was perfect to soothe the palate from the heat of the delicious Indian curries we enjoyed.

Indian Mango Lassi

Indian Mango Lassi (Mango Smoothie)
 
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Recipe type: Dessert
Cuisine: Indian
Serves: 4
Ingredients
  • 2 cups of fresh chopped mango pieces, about 3 to 4 medium sized ripe mangoes.
  • 2 cups chilled full fat fresh curd/yogurt,
  • ½ tsp cardamom powder or ½ tbsp rose water or a pinch of saffron strands
  • 4 to 5 tbsp sugar or honey or to taste
  • few mint leaves for garnish
Instructions
  1. Peel the mangoes and chop them.
  2. In a blender or mixer, puree the mangoes with sugar or honey and cardamom powder or saffron or rose water.
  3. Now add the chilled curd/yogurt
  4. Add some ice cubes.
  5. Blend for some seconds till the everything is mixed well and the yogurt has become smooth.
  6. Pour mango lassi in glasses and serve garnished with mint leaves
  7. If you want a slightly thinner consistency, you can add some milk to the mango lassi while blending.

 

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