Signature Dishes Around the World

Hey friends, I hope you liked my last blog on Different Types of Shrugs for Girls. As you all know that Ganesh Chaturthi is coming! Everyone is so excited about it. A request to all those who welcome lord Ganesha in their house during Ganesh Chaturthi, please don’t let him go back this time. So, in this article, I will be telling you about various signature dishes around the world. I was watching a Spanish travel show when I saw this amazing midnight snack very popular in the streets of Madrid and Barcelona. It’s called churros and chocolate. It inspired me to write a blog on this topic of signature dishes around the world.

In India, with such diverse culture. You will find a signature dish for each of the 29 states. Some of the famous regional dishes around India are,

1. Singhada (deep fried catfish) very popular in Amritsar

singhada

2. Vindaloo (spicy mutton curry with potatoes) popular in Goa, this curry is so spicy that there is a funny old saying about it among the locals –

 “Only a real man can finish a bowl full of vindaloo”

vindaloo

3. Chicken Chettinad, this one is a chicken curry from Pondicherry and originated from the famous Chettinad cuisine . I’ll be mentioning about various cuisines in India in my next blog very soon.

chicken chettinad

4. Litti Chokha, I personally love this one. It’s a tangy spicy dish from Bihar and it’s the best treat to your taste buds during winters.

litti

 

5. Banana Pakora from Andhra Pradesh. It is just like a potato/vegetable pakora only it is more puffed up. Whoever introduced this snack must be a very intelligent person.

banana-bajji-recipe
For a complete tour of the Indian Food Heritage, you may follow a lovely blog by my friend. Now talking about Signature dishes around the world.

Spain


znmd-and-tomatina1

Spain is famous for it’s La Tomatina festival, San Fermin (bull run) and football. It is also well known for its fine dining and gastronomic methods of cooking.

 

Paella

Paella

(pronounced as payaa) is a very famous dish made in Spain. It is a rice dish with green beans and meat. Traditionally a mixture of white meat is used including rabbit, chicken and duck meat but in coastal regions of Spain, seafood paella is made consisting of shrimps in place of white meat. A special pan is needed to make paella, which is a flat base broad surface pan as shown below. This dish brings people closer as there is a tradition to eat it straight from the pan and every person has his/her area of the pan. Paella is eaten using long wooden spoons.

Churros and chocolate

Churros and chocolate

are a midnight snack food served in open bars and restaurants in the streets of Madrid and Barcelona. Let me inform you that Barcelona is the chocolate capital of Spain where the centre of attraction is it’s famous chocolate museum, fine art and architectures. Churros is a fried dough pastry which is dipped in hot chocolate and served in a cup. Madrid comes alive as the night darkens, people come out during midnight and enjoy this snack with their friends and family. It’s all so mesmerising and I suggest my readers to must visit Madrid to gain this awesome experience in life.

Italy


florence-dp-540wOh yes, we all know what Italy has given us.Those beautiful streets of Florence and Venice. Its famous dishes like pizza and pasta which are more often eaten by half of the world today are a blessing to foodies.

Pizza

Pizza

actually originated in the city of Naples. It is a flatbread topped with tomato sauce, onion or any toppings you like. Pizza is for everyone, you can create your own toppings and it’s really easy to make too.

Pasta

Pasta

is a type of noodles which is a staple food of Italy. Italians like it boiled or fried with lots of parmesan cheese on top and olive oil as dressing. Traditional pasta has basil, tomato, garlic, parmesan cheese, parsley (it is not coriander leaves) and olive oil.
There are different types of pasta on the basis of shape and size, some of them are-

Fusillifusilli
SpaghettiSunday-Pasta-Spaghetti-con-Pomodoro-Secchi-640-640x400
Linguinepasta-linguine-with-shrimp-and-fresh-herbs

Girandole
Penneconchigle
Rotini

penne
Conchiglie

bow tie pasta

All these varieties of pasta are available in India. My personal favourite is farfalle or commonly called as bow tie pasta.

England


London-streetsEngland is well known for London and beautiful British architectures like the London Bridge and the Buckingham Palace.

Fish and chips

Fish-and-Chips2

is a signature dish in England. Deep fried crispy fish with french fries is a brunch in London.

Chicken tikka masala

Knorr_Chicken_Tikka_Masala_16_1.1.491_326X580

I know you all must be pretty confused to hear an Indian word for a British dish. It is an orange colour chicken gravy which is believed to be originated in Birmingham. Originally it’s an Indian main course but Britain gave it a new definition by adding different ingredients to the authentic recipe.

Korea


 

Kimchee

kimchi-closeup

cabbage pickle also called a gimchi. To prepare kimchi, Korean cabbage is boiled in salt and water. A spicy mixture of chillies and shrimps is applied on each layer. This is kept to ferment four 6 months to over a year. The more you preserve it the tastier it gets.

Bibimbap

bibimbap

This literally means mixed rice. This dish is served in a bowl. White rice topped with vegetable, jalapeno, sliced meat and half fry egg. This dish ranks 40 among 50 most delicious dishes in the world.
There are lots of other dishes which I haven’t mentioned about.  These are some of the unusual ones which you might have not heard.  These are some of the signature dishes from South Asia and Europe. I’ll try to cover food from other regions in my next blog. You can also read my blog on Top 5 easy to make dishes for girls in a metro.Top 5 easy to make dishes for girls in a metro.

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Festive Delights with Palak Chat and Mung Rolls

Hey friends, I just celebrated Raksha Bandhan with my brothers and now two more exciting festivals are coming within 15 days. The spirit with which these festivals are being celebrated in India is just mesmerising. On 25 of this month, we have Janmashtami which is being celebrated as the day when lord Krishna was born. Krishna is believed to be the 8th incarnation of Hindu god Vishnu who descended on the earth to give a very important lesson for the betterment of mankind. Just ten days after this, on 5th September we will be celebrating Ganesh Chaturthi by welcoming Hindu god Ganesha in our house. Coincidently, this year Ganesh Chaturthi is on the same day when teacher’s day is celebrated. What a beautiful clash. So this blog is dedicated to new festive delights.

modak laddu

 

 

 

 

 

One of the things that excites me so much about these festivals is food. Especially themodak prepared during Ganesh Chaturthi.
I have two new dishes to enjoy this festive season,

  1. Palak chat
  2. Mung rolls

We all have heard about aloo chat which is made by potato patty as the main ingredient. we have also heard about bread rolls which are again made by stuffing potatoes mostly. Giving a healthy twist to these dishes potato is now being replaced by spinach and mung lentils. So here goes the recipe.

Palak chat


palak chat

 

 

 

 

 

 

For palak chat you need

. 1/2 kg Fresh spinach leaves
. 200gm Gram flour
. Half teaspoon of baking soda
. Water
. Salt

For dressing

. 1 cup tamarind paste
. 1 cup chilli garlic paste
. Finely chopped onion
. 2 cups Curd
. Aloo bhujiya (any kind of sev will go according to the texture you want)
. Chat masala
. Pomegranate seeds
. salt
In a bowl add gram flour(besan), baking soda, salt as per taste and then slowly add water to make a thin semi-liquid batter. Blanch spinach leaves in cold water. This will maintain the crunch of leaves for a long time. Now cut the stock and dip the spinach leaf in the batter and deep fry them till they get light brown and swelled up.
Serve the leaves on a plate and then make a layer of curd, sev , onion, tamarind paste, chilli paste, chat masala, salt and at last, some pomegranate seeds.

Mung rolls

mung rolls

 

 

 

 

 

 

 

For mung rolls you need

. Mung lentil (pre-soaked for a day)
. One pomegranate
. Finely chopped onion
. 3 chopped green chillies
. Semolina (for coating)
. Chat masala
. Salt

Preparing the filling

In a bowl add mung lentils, pomegranate seeds, onion, one teaspoon chat masala, salt as per taste and chillies.

Preparing the roll

Cut edges of the bread and then wet it with a little water using your palm. Squeeze extra amount of  water out of it and then add filling in the middle. Roll the bread like covering a baby in a blanket. Make an oval shape of the bread. Now cover the roll with dry semolina. Semolina acts as a binding agent over here. We generally give a coat of egg or dry bread crumb  but I used semolina as it gives extra crisp texture to our rolls. Also, it’s vegetarian.
At last deep fry the rolls at a moderately high flame.
You can serve the rolls along with some mint chutney or CHING’S Schezwan Chutney.
I hope you liked these recipes. Do try these at home and enjoy it with your friends.

chicken 65 hash brown Frankie
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Chicken 65 Hash Brown frankies

Hey friends, I hope you liked my last blog on how to make a thin crispy dosa at homeIn this blog, I will be telling you about three different dishes whose recipes I actually combined to make an interesting new dish. These three dishes have a unique name which most of you might not have heard yet. These are Chicken 65Hash Browns and Frankie.

chicken 65

 

Chicken 65

– This is one the spiciest chicken recipe ever. So if you are a more of an “I don’t eat spicy food” kind of person, then frankly it’s not your bowl of chicken. You can depict the range of spices used in this just by just having a look at its picture given above. Chicken 65 was introduced by an Indian chef A.M.Buhari of Buhari hotel restaurant, Chennai. The number 65 comes from the logic that it was introduced in the year 1965. Here goes the recipe-
For this, you need boneless chicken or chicken breast.
Firstly cut the chicken into bite size pieces, remember to cut the chicken slant keeping your knife at 45 degrees(just like you make a parallelogram and not a square). This way you will get nice tender pieces of chicken, also the pieces will absorb all the flavour really well. To the chicken add

  • 2 teaspoons of red chilli powder
  • Salt as per taste
  • 1 tablespoon of corn flour and equal amount of refined flour
  • 1 tablespoon of ginger-garlic paste
  • 1 egg, squeeze a lemon into the mixture if you want.Mix all this well and fry deep fry the coated chicken pieces in  oil   till they get crispy from outside and cooked from inside.

Now in a bowl take 2 tablespoons of hung curd, red 1 spoon red chilli powder and a little salt. Roast 2 dry red chillies with 1 teaspoon of cumin seeds and half a teaspoon of mustard seeds. Grind the roasted spices and add them to the curd mixture.


In a pan heat two spoon oil and cook the chicken along with the curd mixture.

hash browns

 

 

 

 

 

 

Hash browns

This is a rectangular shaped crispy potato patties. It is a part of English breakfast and is usually served with meat or burger. Bite-sized hash browns are also called as tater tots.
It’s got quite a simple recipe

Half boil potatoes and shred them. Keep this shredded mixture in ice cold water for an hour along with some salt. This process will extract out all the starch from potatoes. After an hour squeeze out all the cold water out of them and lightly saute them in butter. Now to the potatoes add,

  • Refined flour one teaspoon
  • Corn flour a half teaspoon
  • One teaspoon of onion powder
  • Cumin powder
  • Salt as per taste

Mix all well and make a cake out of it.
Keep this cake in the refrigerator for one hour again. After that take it out and cut in any shape you like. Deep fry them till you get the brown coloured hash.

maxresdefault

 

 

 

 

 

 

 

Frankie

This is most commonly called as Kathi roll in India. To make a Frankie we need a tortilla or just make a roti from refined flour. There are three basic stuffing that goes into the roll.

The spread

For this, you can use curd mixture or any kind of mayonnaise you like. I personally like cheese spread with a really generous amount to be spread on the Frankie wrap(roti).

Salad

For salad saute some bell pepper with some sliced onions and cabbage. By sauteing I mean that you must not overcook the veggies but instead quickly toss them on high flame. This will maintain the crunch of vegetables. You can add black pepper, lemon or just leave the salad plain.

Patty

For this, you can either take chicken 65 or if you are vegetarian then just add your hash browns. If you are a big foody like me then feel free to add both the dishes into your Frankie roti.
Roll the roti and then fry it crisp on a flat pan with some butter.
Our chicken 65 hash brown Frankie is ready. You don’t really need a side dish with it. It is a very tasty takeaway food that you can enjoy while walking down to your office, just having a stroll in the park or sitting on your balcony at one rainy evening.

Enjoy your meal

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Thin Crispy Homemade Dosa Recipe

Last week I prepared a very popular and tasty Indian snack “Dosa“. Dosa is basically a south Indian snack but due to its taste and amazing texture, this dish has been liked all over the world by different types of people. Famous Australian master chef Gary Mehigan when visited India stated Dosa as one his favourite vegetarian dishes ever. He even cooked dosa giving his own twist to the authentic recipe of dosa. I followed his recipe and made dosa for four people. So here is the recipe for dosa, follow it and make your own homemade crispy dosa with chutney and sambhar.

The Great Indian Dosa

Dosa is a rice pancake which is served with vegetable curry or commonly called as sambhar and chutney. Dosa can be eaten both as a snack and main course. I made it for lunch and ate it till dinner.
There are FIVE steps for preparing the complete Dosa dish and three steps to eat it too. let’s start making our dosa.

Step1 Preparing the batter

 

dosa-batter-recipe
For a crispy and tasty Dosa, we need to prepare the batter at least 24 hours before the main recipe. The main ingredients are rice and white split beans (urad daal).
Take rice and white beans in 3:1 ratio. This means if you are taking one cup of white lentil then take three equal cups of rice. Presoak both the things separately for at least 12 hours.After 12 hours grind them together in a mixer. Add half a spoon of salt in the mix and a little water to reduce the thickness of the paste. Remember, the batter should be thin and consistent. So, just add enough water to reduce the density of the paste to make it a semi-liquid batter. For instance, to the above-measured ingredients add a glass full of water, slowly while checking the consistency of the batter.

Step2- Preparing the filling for dosa

 

DSC03236
This filling goes inside the rice pancake of Dosa and is usually made of potatoes. So for this we need,
1. 4 potatoes (boiled and peeled generally non-starchy ones)
2. 2 red onions (sliced in concave wedges)
3. Two spoons of soaked gram split beans (chana daal) soak at least for half an hour before cooking.
4. 1 teaspoon of mustard seeds
5. Fresh curry leaves
6. Half teaspoon of turmeric powder
7. Half teaspoon of red chilli powder
8. Salt as per taste
Heat your kadhai putting 2 tablespoons of vegetable oil in it. Now add mustard seeds, curry leaves, onion slices, mashed potatoes, split beans and the spices just in the order as written. No need to over cook this filling just put the stove off after 3-4 minutes of cooking.

Step2Preparing the Sambhar

 

Kerala-Style-Sambhar
For sambhar we need,

  • Half a cup of split pigeon peas(toor daal)
  • Vegetables (drumstick cut in 3-inch pieces, eggplant diced into 4 cm pieces, bottle gourd diced in 4 cm pieces)
  • Curry leaves- 6-7
  • M.D.H Sambhar masala (two and a half spoons)
  • Turmeric powder (one teaspoon)
  • half a teaspoon of fenugreek seeds
  • Tamarind paste (2 spoonfuls)
  • 2 Dried red chillies
  • Coriander leaves (chopped)
  • Little bit of asafoetida (less than half spoon if original is used)
  • Refined oil – 2 tablespoons

Pressure cook pigeon peas along with half teaspoon of turmeric, salt and water until the daal becomes soft.Put on the flame and in a kadhai add tamarind paste, 2 cups of water, asafoetida, turmeric powder, sambhar powder and mix well. Put in all the vegetables and leT the water heat till it reduces to half of its original volume. Now add the daal to boiling the mixture and set it aside for slow cooking. Now for the Tadka heat a small pan and add two spoon oil, mustard seeds, fenugreek seeds, dry red chillies, curry leaves. Add the Tadka to the sambhar mixture and cover it with a lid. Put the stove off as your sambhar is now ready. Garnish with coriander leaves.

Step3Preparing the Chutney

 

Coconut Chutney
Coconut Chutney

Dosa is served along with peanut and coconut chutney. I gave it a little twist by adding mint leaves and hung curd to the chutney. For chutney you need-
100 gms of roasted peanuts
100 gms grated fresh coconut
4 tablespoons of hung curd
2 mint leaves (optional)
salt as per taste
Take all these things together and grind them well in a mixer to make the chutney.

Step4Preparing the rice pancake

How-to-prepare-dosadosa_cooking
This is the final step and for this, you need a dosa pan. I suggest you to buy Prestige’s Dosa Tava for best crispy dosa. Slice an onion horizontally and plug it with a fork, this will be used to apply a very little amount of oil on the tava. Put the tava on high flame and put the batter on it as fast as u can in a circular motion. For pouring the batter use a flat surfaced ladle or a saucer so that u can even the batter well. Cook the thin pancake till it gets light brown in colour from one side. Similarly make other dosa too.

Steps to serve the Dosa-
Serve your Dosa on a big platter so that it can accommodate all the dishes in just one space.
Take a small piece of Dosa, put the filling on top of it and dip it in the Sambhar and Chutney turns by turn to have that one delicious bite of crispy dosa.

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Enjoy your meal 🙂
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