Simple Masala Egg Stir Fry (Anda/Kodiguddu Bhurji)

Indian Eggetarian Breakfast Special

Simple Masala Egg Stir Fry (Anda/Kodiguddu Bhurji)

Serves 2

Ingredients:

Eggs- 4 No’s, preferably Grain Fed Brown Shelled 

Extra Light Olive Oil/Olive Pomace Oil- 1 Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Onion- 1 Small, Finely Chopped
Green Chillies- 3 No’s., Finely Chopped

Red Chilli Powder- ¼ Tsp.

Coriander Powder-
Cumin Powder-

Salt - ¼ Tsp.

Black Pepper Powder (Freshly crushed) - ¼ Tsp.

Garam Masala- ¼ Tsp. (optional)
Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Rich Multi Grain/Whole Wheat Loaves

Method:

In a Mixing Bowl, Crack the Eggs in the Bowl & Whisk them till Fluffy

Heat Oil in Wide Non Stick Skillet (Tawa) on Medium Flame

Add Cumin Seeds & Sauté till Seeds Crackle
Add Onion & Green Chillies
Add Red Chilli Powder, Salt, Black Pepper Powder, Coriander Leaves & Mix well

Gently Pour the Egg Mixture on the Tawa

Mix in properly with the Sauteed mixture in the Pan till Light Brown on Low Flame

Serve Fresh with the Bread/Loaf!

Tips:
It is Essential to Carefully Whisk the Eggs just enough for the Fluffy Texture

This Bhurji tastes Great with Rice, Phulka or just by Itself!

Rich Multi Grain/Whole Wheat Bread/Loaf & Eggs definitely are a great Combination to Kick start the Day!

Variations:

Can Add Finely Chopped Tomatoes as per Taste

For a South Indian Taste, can add ¼ Tsp. Turmeric Powder & Curry Powder instead of ¼ Tsp. Garam Masala in the Whisked Eggs

Feel free to share your views & do let us know how this one turned out :)

Persian Cuisine

Basmati Rice

Black Tea consumed with Sugar Cube in the mouth after every meal

Dried Figs (Shirazi Anjeer grown in Shraz, Iran are sweeter) soaked in Water or Milk & consumed in morning as Cereal or Snack


Dry Fruit especially Persian (Polloei Sultanas/Kismish are Sweet & Sour)


Kashk is a type of Yoghurt with Buttery Flavour used in Kashk e Badamjan

Barberry/Zereshk used widely in Zereshk Polow & is grown in the North West Frontier of Iran

Starters like Kebabs are adored 
some of the top Kebab makers are in great demand whose job is to Skewer the fine lean meat for Barg or Lamb fillet Kebab, Mould the minced Meat on a sword-like Skewer (soldiers used to put their Meat non their swords & put it on Fire) for Koobideh Kebab
Marinate the Meat and to cook up to 40 Kebabs at a time & also making sure they cook evenly and perfectly over Charcoal preferably or Gas

Kebab Barg Skewers are dipped in Mix of Saffron-Onion Juice Liquid before putting on the Grill

Persian meal is incomplete without a Soft Spongy Bread
Taftan Bread just like Naan made with Wholemeal, White Flour & sometimes Rye Flour is a must in every meal

Qormeh Sabzi is a Slow cooked dish with Duck & spices
Saute Onions Chopped in few Tbsp. of Ghee, Rich Flavor of Duck (famous in North West Region of Iran), pinch of Turmeric, Sealed Duck is Removed from Heat
In the Same Ghee, Add Fresh Herbs Chopped (Parsley Coriander Mint Leaves Herbs) Add Dried Fenugreek Leaves
Add the Sealed Duck back again, Chicken Stock/Plain Water, Dried Lime Smashed, Salt & Pepper, Boiled Red Kidney Beans
Cover & Simmer for 2 Hours on Slow Flame & served with Steamed Rice

Dizi is served in Tea Houses in a special Dizi/Container
Traditionally it was & still is a Labourer's High Calorie High Fat Meal
it has cooked Mixed Beans, Meat with Fat
the Smashed Dip is eaten with Bread, Onion, Fresh Mint Leaves etc. but the leftover Juices are also playfully eaten with soaked Bread served with hand smashed Beans in the container

Kaleh Pache is a Soup made up of clean Lamb’s/Sheep’s Head, Hooves, Feet and Brains  

most of the times the Skin, Tongue, Eyes are also added along with Salt, Lemon Juice, Cinnamon flavours

This dish is only served from around 3 AM until Dawn

 

Polow (eg. Zereshk Polow) is when rice is part of the dish and mixed with other things like a Biryani
There are special ways to steam the rice in Iran (with towels etc. to prevent any steam from escaping) but the ‘piece de resistance’ to any rice dish is the golden rice crust that’s created at the bottom of the pot called Tah-deeg/Tahdig (literally meaning ‘bottom of the pot’) is the Golden crust created at the bottom with the Sliced Potatoes & Butter while the Rice steams for the second time
Chelow means cooked Rice (either plain or with Saffron and Ghee)
Chelow Kebab is a Kebab (with either Meat, Chicken or Fish) on Rice

Rice is called the 'Pearls of Persian Cuisine' 

The Iranian taste buds are used to the Sweet and Sour flavours together so in Savoury dishes, Fresh/Dried Fruit like (Sultanas, Figs, Dried Limes, Lemon, Pomegranate) is added
This Cooking Technique can be tasted in the Slow Cooked Stews like ‘Khoresh’ (called the 'Heart and Soul of Iranian Cuisine') which are a Gentle Mix of either Meat (Beef/Lamb/Veal), Poultry (Chicken/Duck) or Fish with Vegetables, Herbs, Fresh/Dried Fruits, Beans, Grains & of course Nuts, so after long hours of Cooking this Rich Stew with different Taste & Textures is like Bliss in the Pot!

Iran’s Dry climate is great for the Livestock of Sheep and Goats, so Dry Cheeses and Rich Yoghurt are part of everyday Meal

One of the Favorite Ingredient is Yoghurt & Kashk (a By-product of Cheese making process like Whey) as most Homes prepare these & use in their Daily Dishes as well 

GRAND is the word for Sweets prepared in Iran with use of Rosewater, Orange Blossom water, Pistachio, Honey, etc.  
Sweet Poppy Seed & Pistachio Biscuits made with Chick Pea/Rice Flour are a delicious Afternoon Pick-me-up with a cup of Tea

Ice Cream and crushed Ice treats, Falooda are popular in the Hot, Dry Weather

Persian Fairy Floss is World famous for it’s Delicate Texture and is the perfect accompaniment to other Western Desserts

English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu

In Austrailia:

Jason Cafe & Bakery for Bread & Sabzi


Kami Shabari serv es Dizi

Egyptian Cuisine

Egyptian Cuisine

The Food is Hearty as well as Healthy!

The Egyptians eat a lot with family & friends with no less than 20 different Varieties on  the Table

Some Important Spices are an integral part of the Cuisine:

Dukkah

Baharat in Arabic means Spice Mix, includes Black, Green & White Peppercorns, Cinnamon, Cloves & Nutmeg

Coriander

Ghee B L D

Beans Lentils Protein Fava Beans Solit Fava Beans De Skinned

Nuts Spread Almonds Pista Hazelnuts Used on Rice topped with Desserts

Karkade Hibiscus Tea Medicinal Qualities High BP

One of the most important dishes in Egypt is Breakfast

Ful Medames is the Starter & it makes you full for the Rest of the Day

Fava Beans is what any true Egyptian eats mostly in the Meal

Dukkah is one of the National Dishes made up of a Mix of Roasted Nuts, Seeds & Finely Blended Spices

Sesame Seeds- ¾ Cup

Pine Nuts- ½ Cup

Coriander Seeds- ½ Cup

Ground Cumin-  ½ Tsp.Salt- ½ Tsp.

Chilli Powder- ½ Tsp.

Baharat (White & Black Peppercorn, Cinnamon, Cloves & Nutmeg)- ½ Tsp.

In a Pan, Mix Pine Nuts, Coriander Seeds on Medium-High Flame

As the mix starts to colour, Add the Sesame Seeds & Continue to toast until Golden Brown

Pour the mixture into a Mixer

Add Cumin, Baharat Mix, Chilli Powder & Salt

Blend together

Use as Seasoning in cooking or Serve as an Accompaniment with Bread and Olive Oil

Traditionally Dukkah is consumed with Fresh Egyptian Bread dipped in Olive Oil & then in the Nuts Nix

Dukkah is also a versatile Seasoning in the Egyptian Cooking

The Molokhia Leaves have potent Antioxidants like Vitamin E

The stem is removed, finely chopped Leaves along with Garlic & Coriander are made into a Soup which is considered by many as the National Dish

Kushari is a fragrant mix of Rice, Lentils & Pasta served with Onions and delicious Tomato Sauce

Kushari is made with Rice Butter in Pot Water

Lentils & Beans in Water

arranged Layer by Layer

Kushari is a Traditional Egyptian Recipe made with Green Lentils, Pasta & Rice mixed together with Caramelised Onions

It is served with a Tomato based Topping and Finished off with a Crispy Onion Garnish

It is best served Hot with a side of Garden Salad     

1 cup green lentils

1 cup medium grain rice

2 cups small macaroni

2 large onions, thinly sliced

6 tbsp olive oil

1 tsp mixed spices or baharat spice mix

Salt to taste

Sauce

1 small onion, diced finely

2 cloves garlic, crushed

250g tomato paste

2 tbsp olive oil

1 cup water

Salt & pepper

1 tsp baharat spice mix

Chilli flakes (optional)

Crispy Onion Garnish

2 onions, finely sliced

Oil for deep-frying

Over a moderate heat add heat 2 tbsp oil, the rice and a tsp of salt to a medium-size saucepan. Fry for 2 minutes and then add two cups of water. Stir well and bring to the boil. Once the mixture has reached boiling point, lower the heat, cover and simmer for a further 15mins or until the rice is cooked.

Wash the lentils under cold running water until the water runs clear. Add the lentils to another saucepan with two cups of water and bring to the boil. Once tender, remove from the heat, strain and set aside.

Cook macaroni separately in boiling water with a little salt and strain when al dente.

To caramelise the onions, heat remaining oil in a fry pan and add onions. Cook until soft and slightly brown.

Place macaroni In a large serving dish and coat with a little olive oil. Then add the cooked lentils, rice and onions and mix through

For Sauce:

Place a saucepan on moderate heat. Add oil and onion and cook until soft. Add garlic and fry to a pale brown.

Stir in tomato paste, water, salt, baharat, pepper and ground chilli. Lower the heat and leave to simmer for 15-20 mins or until sauce has reduced by half. Remove from heat.

For the Onion Garnish:

Heat sufficient oil in a pan for frying. Add onions and fry until dark brown. Remove from oil, place on absorbent paper towel and leave to cool.

Just before Serving, Sprinkle with Baharat Spice Mix, Pour desired amount of Tomato Sauce & Garnish with Crispy Onions!

Basbousa is a Sweet Semolina Cake with Rose Water & Lemon Syrup is very popular in Egypt and throughout the Middle East

Coarse Semolina- 2 ½ Cups

Self-Raising Flour- ½ Cup

Castor Sugar- 1 Cup

Desiccated Coconut- 1 Cup

Natural Thick Yoghurt- 200 Grams

Unsalted Butter- 200 Grams, Melted

Vanilla Extract- 1 Tsp.

Almonds- 25 No’s, Blanched

Milk- As Needed

For Syrup:

Castor Sugar- 1 ½ Cups

Water- 1 Cup

Lemon Juice- 1 Tsp.

Rose Water- 1 Tsp.

Preheat the Oven at 180 Degrees C for 20 Minutes

In a Bowl, Mix the Semolina, Flour, Sugar, Coconut, Yoghurt, Butter & Vanilla

 If the mixture is too thick, add a little Milk

Spread evenly in a Slightly Greased Baking Tray, dab the edges so it bakes all over, Cover & Keep aside for about 30 Minutes

Cut into the Classic Diamond Shape

Put one Almond in the centre of each Diamond

Bake in an oven at 190°C for 35-40 Minutes until Golden Brown

In a Pot, Mix Sugar & Water until the Sugar dissolves

Simmer for about 5 Minutes

As the Syrup starts to Boil, Add the Lemon Juice & Rosewater

Remove from the Heat and Set Aside to Cool

Pour the syrup over the Hot Cake & Keep it aside till it reaches Room Temperature

Serve Fresh!

Feel free to share your views & do let us know how this one turned out :)

Eggless Ravioli

International Vegetarian Main Course Special

Italian Cuisine

Eggless Ravioli

Serves

Ingredients:

All Purpose Flour (Maida)- 1 Cup, Refined or White Flour can also be used

Semolina (Sooji)-  1 Cup

Tepid/Luke Warm Water- 225 Ml.

Extra Virgin Olive Oil- 10 Ml.

Salt- a Pinch

For the Filling:

Pumpkin- 250 Grams, Roasted with Salt Pepper & Olive Oil

Potatoes- 2 Medium, Baked/Boiled

Ginger- ½ Tsp., Minced

Chives- 1 Tsp., Finely Chopped

White Bread Crumbs- 1 Tbsp.

Ricotta Cheese- 1 Tbsp.

Mascarpone Cheese- 1 Tbsp.

Parmesan Cheese- 1 Tbsp., Freshly Grated

Thyme Leaves- A Few

Salt & Pepper- To Taste

For Tomato Sauce:

Fresh Roma Tomatoes- 3

Fresh Basil Leaves-3 to 4

Extra Virgin Olive Oil- 2 Tbsp.

Garlic- 2 Cloves, Smashed

Tomato Puree- 2-3 Tbsp.

Salt & Pepper- To Season

Method:

Mix Flour, Sooji, Salt, Olive Oil & Water to form a Semi Stiff Dough

Cover & let it Rest for 30-40 Minutes

For Filling:

Mash Pumpkin & Potatoes

Season it with Salt, Pepper, Chives, Ginger, Breadcrumbs, Ricotta, Mascarpone, & Parmesan Cheese

Mix all together Nicely & Let it Rest in the Fridge for a Few Minutes

Knead the Dough on a Floured Surface& Cut in Half

With Half the Dough, Roll Out till it is about 2 Cms. Thin

Use a Ravioli/Round Cutter to make the Outer Shell

Brush a Little Milk on the Ravioli Shells

Put the Filling in a Piping Bag or use a Spoon to put the Filling in the Pasta

Use Fingers to Fold the Pasta into a Crescent Shape

Make 6 Crescents & Let it Cool in the Refrigerator

For Tomato Sauce:

Blend Tomatoes, Garlic, Basil, Red Chilli Flakes, Olive Oil & Salt into a Thick Paste

Pour the Sauce & Olive Oil in a Saucepan & Cook till Boiling Starts

In a Pot, Put Water & Salt & let it Boil

Add Ravioli in Boiling Salted Water & let it Cook for Few Minutes

Add these Ravioli Gently in the Tomato Sauce  

Serve Hot with Parmesan Cheese, Freshly Cracked Black Pepper & Basil Sprigs!

Tips:

Thanks to ‘Vicky Goes Veg’ for this Wonderful Vegetarian Ravioli, eating Vegetarian has become less  of a burden and more of being creative now :)

Feel free to share your views & do let us know how this one turned out :)

English Cuisine- Decadence Unlimited!

British/English Cuisine

People regularly visit the Farmer's Market for Seasonal Fruits & Vegetables
Handmade Pork Pie Stall
Fresh Seafood & Fish Stall
Brown Eggs


Leftover cuts of Meat were the Peasent's Favorite Food 

 Centuries ago, every Village & Town had its own Unique Sausages from Lincolnshire Pork & Sage, Cambridge, Cumberland Pork Thick, Blood Sausage etc.
Gamon is Ham Steak (made with Bacon Leg)
Famous Traditional Blood Sausage/Black Pudding/Sausage (made with Pig's Blood, Rye, Oatmeal, Onion, Barley, Spices etc.)

Famous Roast Beef & Yorkshire Pudding from Yorkshire:
Boneless Beef (Scotch) Rolled in Flour 2 Tbsp.
Seal the Meat in about 2 Tbsp. Oil
When well Coated, stick in some Rosemary Sprigs in the Meat
Bake for 1 Hour for about 1 Kg Meat

For Pudding:
Whisk Eggs with Full Cream Milk
Mix the Egg Mix with Flour (sifted with Baking Powder Salt)
Pour some Water in the Pudding Pan


Farm House produced Dairy Cheeses are consumed like the Blue Cheese, Goat & Sheep Milk Cheese


Seafood dominates in Fish & Chips

the Famous Pork Pies are a Hunting Community essential 

Roll Mops

Pigs in Blanket

Roly Poly

English Favorite Eggy Bread BLT:
Stale Sourdough/French Baguette/Ciabatta- 1 Loaf cut into 3, six inch loaves & halved
Bacon- 6 to 8 strips without the Rinds
Free Range Eggs- 6
Milk- 2 Tbsp.
Extra Light Olive Oil- 1 Tbsp.
Tomatoes- 2, Finely Sliced
Rocket Leaves- 25 Grams
Dijon Mustard- 1 Tbsp.
Mayonnaise- 2 Tbsp.
Sea Salt & Black Pepper- For Seasoning
Tomato Ketchup

Method:
Whisk Eggs, Salt & Milk
Soak the Bread in Eggs for about a minute on one side

Heat Oil Add Bacon Strips & on medium heat Fry till Crisp
Set aside on a Kitchen Paper

Toast the Bread by placing the cut side down & cook for 1-2 Minutes till Golden Brown on each side

Spread Mayo, Ketchup, Mustard, cripsy Bacon, Lettuce thick Tomato Slice, cracked Pepper & Dijon Mustard on the Toast with



English Favorite Eggy Bread by Nigella Lawson:
For Cinnamon Plums:

250ml/9fl oz Cranberry Juice

100g/3½oz Caster Sugar

500g/1lb 2oz Plums

1 Cinnamon Stick

For Eggy Bread:

2 Free-Range Eggs

60ml/2½fl oz Full-Fat Milk

½ tsp Ground Cinnamon

1 tbsp Sugar

4 large slices Stale White Bread

2 tbsp soft, Unsalted Butter

Method:
In Cinnamon Stick Whole Plums Syrup

Eggs Cinnamon Powder
 
Soak the Bread Slices in Egg Mixture
Heat Butter & Toast the Eggy Bread
Top with Plums & Scarlett Syrup



Beetroot is also used extensively

Classic British Hot Sticky Pudding Cooked Golden Syrup in a Tin:

Whisk Castor Sugar Unsalted Butter

Add Eggs & Whisk

Add Caramel Extract (Dark Caramel Deglazed in Water), Baking Powder & Flour

Put in Fridge till Afternoon

For Extra Flavour add the Tea Bag

Put 2 Big Spoons of Golden Syrup in the Tin, Fill Halfway through with the Batter

Clean the Sides of the Tin

On a Baking Tray in the Oven  

When Done, Cut the Top Serve with Vanilla Ice Cream

Beetroot Pudding:

Antioxidants Energy Aphrodisiac

Peel Beetroot, Grate

Golden Castor Sugar & Vegetable Oil are combined to make Syrup

Expensive Vanilla Pods

Separate the Eggs Yolks from the Whites

Add Grated Beetroot & Chopped Nuts (Hazelnuts, Walnuts) in the Vanilla Syrup

Mix Flour, Egg Yolks, Little Milk & Whisk

Whip the Egg Whites till Stiff Peaks Form & Gently fold in the Egg Whites with the Cake Batter just enough to make the Batter Fluffy

Pour this Mixture in the Greased Rectangular Loaf Tin

Keep the Batter to bake in the Oven on Medium Heat for about 30 Minutes

With a Brush, Apply the Diluted Apricot Jam Loosened with Little Hot Water for a Glazed effect

Cut in Slices & Serve Warm!

Fusion Version of the Classic Burnt Creme Brulee:

In a Food processor, Add Chopped Lemon Grass, Whole Vanilla Pod (No Need to Scrape the Pods), Fresh Ginger 2 Inch Piece & Whisk

To Infuse the Milk with

Add Double Cream & Milk in a Sauce Pan

Add Lemongrass-Vanilla-Ginger in it & Mix Well

Stir till it starts to Boil

Whisk Eggs & Sugar

Add Castor Sugar & Whisk

Can keep the Crème to soak in nicely & can bake just the Guests arrive

Add the Infused Milk & Whisk

Strain the Lemon Grass- Ginger-Vanilla out of the Batter

In a Shallow Ceramic Baking Dish, Pour the Batter & Keep to Bake for about 45 Minutes

When Cooked & Chilled Add the Demerara Sugar (Best for Brulee) on Top of the Brulee

With a Torch Burn the Sugar Carefully & Blow any Extra Smoke

Check to see that the top should be Crispy!

Tip:

Can Add Lavender, Fresh Berries instead of the Asian Flavours

Eggnog Trifle with Mixed Berries Compote- The Traditional Trifle turned into a Decadent Dessert!

Gently mix 350 Grams of Fresh Berries (Strawberries, Blueberries, Raspberries or can add Cranberries during Christmas also!) with 3 Tbsp. Icing Sugar & 3 Tbsp. Grand Marnier (Orange Alcohol/Liquor) till Sugar dissolves & Coats the Berries

We would need about 12 Soft Amaretti Biscuits for this Recipe

In a Serving Bowl, Layer the Amaretti biscuits

In another Bowl, Fold 250 Grams of Mascarpone Cheese with 50 Grams of Castor Sugar early ahead & can keep it Refrigerated

In the Serving Bowl, add 6 Tbsp. of Bonne Maman Preserves like a Layer (this is one of the Good Blackberry Preserve/Concord or for a Homemade Recipe, Reduce the Fresh Berries on Stove with Sugar & Let it Cool)

Then add the Berries Mixture, Whipped Cream & Chill in Fridge

For Eggnog Custard:

In a Mixing Bowl, Whisk 2 Large Egg Yolks thoroughly

Add 2 Tbsp. Sugar, 2 Tbsp. Of Corn Flour & Whisk until Pale

In a Sauce Pan, Heat 300 Ml. of Milk till Warm but do not boil

Add this Warm Milk to the Sugar-Corn Flour Bowl & Whisk

Return this Mixture to the Sauce Pan & Heat till it Thickens

Add this Eggnog Mixture in the Bowl & Whisk

Add 3 Tbsp. Of Advocaat Liquor & ¼ Tsp. of Pure Vanilla Extract & Whisk till Smooth

Spoon this onto the Berry Trifle on top of the Whipped Cream Layer in the Trifle

Crumble the rest of the Amaretti Biscuits on top of the

Add the Rest of the Berries on Top

Dust Icing Sugar & Serve Fresh!

Tip:

This Trifle has Flavours of Berries, Orange, Amaretti Biscuits, Mascarpone Cream in this Dessert

Summer Pudding:
Boil Fresh Strawberry, Blue Berries, Mulberries with Stock made with equal quantity of Water & Sugar
Strain this Mixture to get the Pulp
Pour on the Bread& Rest for some more time

Heat the Sauce with some Leftover Fruit
In Separate Pudding Moulds, Set the Soaked Bread first, then the Soaked Fruits, then the Soaked Bread on top to Chill in the Fridge
Serve with Cream

Britain:
 

Neal’s Yard Dairy From The British Isles has a factory is located in Druid Street London

Randolph Hodgson has brought a renewed interest in Cheese making for this Generation

David Lockwood

this place has shifted the interest from the Industrial Cheeses to handmade Cheeses since 1980's
Neal's Yard Creamery brand Charie Westhead

Organic Greek Style Cheese


Hawkstone Abbey Farm run by Paul & mother Lucy Appleby
make the ancient Cheddar Cheese made from Raw Unpasteurized Milk wrapped in cloth through maturation

Mrs Kirkham's Traditional Lancashire Farm made Cheese run by Graham Kirkham
made with unpasteurized Raw Milk through use of home made starters


Wensyldale Creamery Hawks Cheese run by Richard Clark
located in a beautiful place in North Yorkshire

England's most famous Blue Cheese made only from Unpasteurized Raw Milk

Collingsthwaite Farm, a small Dairy started making Blue Cheese this way in North Nottingham


Stichelton Dairy in North Nottingham
run by Joe Schneider is reviving this tradition of Cheese making so it doesn't diminish
9 months old Cheese- as it is made with less Rennet tastes like soft Butter


Welbeck Estate run by Joe Schneider
their shop has many tourists showcases their Organic Dairy Farm & Products like the Welbeck Stichelton Cheese

Holker Farm run by Martin Gott

Perroche made from fresh, unpasteurized English Goat’s Cheese

Red Leicester Cheese

St. Gall, St. James Cheese

Spenwood Cheese

Finn Cheese

Tymsboro Cheese



Roast is an eatery located on the 1st Floor
English Breakfast Toast Sausages Bacon Eggs




In Australia:

Bob's British Butchery in Suburban Melbourne catering to the English & Ireland Taste buds


Shaun's Kitchen in Melbourne

Seviyaan & Shahi Tukda

Indian Vegetarian Dessert Special

Traditional Indian Sweets! 

Shahi Tukda 

Serves 3-4

Ingredients:

Milk-

Vermicelli (Seviyaan)-   

Dry Fruits (Cashews, Raisins)-

Sugar Free Natura- 

White Bread Slices-

Ghee-

Method:

In the Milk, Add the Fried Seviyaan & Dry Fruits on Medium Low  Flame

Keep aside Fried White Bread Triangles in Refined Oil

For Reduced Milk:

In a Sauce Pan, Boil Milk & some Sugar Free Natura for Caramelize without the Guilt or Calories

Let it Simmer, Add Saffron in Milk & in Sevaiyaan

Simmer the Milk on Low Flame for about 10-15 Minutes so that the Milk should be Reduced & Thickened

Add Roughly Chopped Dry Fruits (Kaju Kismis) in the Reduced Milk

The Sevaiyaan Texture should be Creamy & Milky if Needed add a Little Milk

Arrange the Bread on a Serving Plate Diagonally, Pour the Reduced Milk on it  

The Bread needs to absorb all the Milk 

Serve the Sevaiyaan Warm!


Feel free to share your views & do let us know how this one turned out :)

Spain & Spanish Cuisine

Some of the Essentials are:

The Food is made with a particular speed, the presentation, Saffron, Paprika, real Strong flavours are used!

Aceite de Olive is one of the essentials which is bit more Fruity Version of the Regular Olive Oil is used very liberally in the Cuisine

Bread (Pan) is a staple in Spain & is usually eaten at every meal. What Rice is to Asians, Bread is to Spanish so no part of the Bread is wasted!

Cheese (Queso)

Saffron (Azafrán) is one of the main Spice & Flavouring agents

The most famous of Spanish spices has to be Pimentón/ Paprika is the ground Bell Pepper & comes in Hot (Picante), Spicy (Ahumado) & Sweet (Dulce) like the Los Navitos brand  

Garlic (Ajo)

Northern Spain has a lot of Cheeses like Manchego Classic Hard & Dense just like Parmesan, Mahon Se Hot Semi Hard, variety of Blue & Goat Cheese, Quince Paste (Membrillo) is a Spanish Quince Paste with Manchego Cheese is a Combo!

Calasparra Rice is a Low Starch, Short Grained Rice which is Fluffy and separates when cooked

The right equipment is needed to Cook to perfection such as Cazuela in varied sizes

Mostly used for slow braised in Oven, Gas Stove etc.

Paella Pans in varied sizes & an even heat distribution Rack

Paella is the Main Course Saffron flavored Rice with either Meat (Rabbit), Seafood or even Pasta

It is cooked on an even Open Flamed High Heat mostly with Wood in a Cast Iron Paella which means Pan

Traditionally the Valencian Paella cooked on a wood (mostly Orange Wood is used to ) fire has only Rabbit, Chicken with Vegetables, Fresh Green & Garaffo (a kind of Lima) Beans & Saffron
mix of High acidity & High Sugar content Tomatoes Paste boiled till reduced
Rosemary, Saffron infused Water, Rice is added
served straight from the pan with Wooden Spoons with Valencian Wine



Andalucia is world's largest producers of the Olive Oil
During the Harvest Season in December, for the bestest Oil quality, the Olives are plucked by hands in the Groves

Castillo de Canena Castle in Jaén is where Olive Groves of the Guadalvivir Valley have existed for about 200 Years

Picual Olive Oil is produced mostly in Jaén and its neighboring Districts which counts for almost 50% of the production in Spain & about 20% of the World's!

The Olive Oil from the Low lands have more Body with a bit Bitter taste and a hint of Wood, while the Olives produced in the Mountain area are Sweeter with a Fresh Flavor

Picual Olive Oil is mostly used in Frying & sometimes for Salads, Gazpachos

Arbequina Olives are originally from the Town of Arbeca, in Lérida & is also grown in Huesca, Tarragona, and Zaragoza

Mostly used in its Fresh Raw form that goes perfectly with Vegetables, Grilled Fish etc.

Asparagus and Artichoke Salad:

use of Mediterranean Pesto

Town of Petrer:
Kms. from Alicante Province
120 Alioli varieties are present

Emulsion Blender Container needs to be Plastic
The different varieties of Andalucian Alioli's are Fried Garlic-Olive Oil, Tomato Puree-Olive Oil, Chocolate are Salsa Alioli (Garlic Mayonnaise) topped/Piped on Confit Potatoes & can be used as a Dip for Fried Fish and Calamari

while the Tomato Alioli is topped on Confit Cod Fish

The EVOO in which the Confit Garlic & Cod were made is used for the Alioli

Town of Toledo:
Famous for Saffron Fields & Olive Groves

Saffron Olive Oil Rissoto:
EVOO drizzled only after the Rice is prepared so that the Flavour is prominent on the Palate


Town of Alicante:
There are different varieties of Oil available here are Arbequina (Subtle Sweetest Oil from Spain tastes like Banana), Hojiblanca (means 'White Leaf'), Picual (gets its name from the Fruit's Pointed Top 'Pico') & Royal (Nutty Banana Flavour) Olive Oil

Picual Olive Oil Marinated Chicken with Saffron:

Dissolve Saffron in Lukewarm Water
Use Organic Chicken which is Marinated for 24 Hours in the Saffron Infusion
Heat the Oil, Add Chicken Fat side down, Vegetables (Carrot Onion Finely Slices), Saffron Infusion Marinade, Sherry Vinegar, Slow Cook for 1 Hour

Spanish Soup Ajo Blanco:
Blend Almonds, Garlic, Sherry Vinegar, Hojiblanca Olive Oil (used for its Wide Beans Bitter tasting Picante), Water till Cream Soup Texture is there
Top with Ham Slices

Special Olive Oil Ice Cream:
Make a Sugar Syrup with equal parts of Water & Sugar that are heated just to dissolve
Whisk Egg Whites, Lemon Juice, Lemon Zest & Whisk continuously while pouring Arbequina Olive Oil
Keep the Mixture to Freeze for 4 Hours


Add the Alicante Region's Special Red Wine with the Meal for a perfect experience





Town of Elda, Valencia:

Olive Oil Bonbons:

2 different types of Olives used to make the Arbequina Olive Oil used here

In the Melted Madagascar & Milk Chocolate, Boiling Cream is added to make a Ganache

Pour the Oil slowly while Whisking continuously just like Mayonnaise

Fill the Mixture in the Piping Bag to Put in the Tray with a Speck of Salt so that our Taste Buds open up before tasting the Sweetness of Chocolate

Empty the Tray upside down

Silver Oysters:

White Chocolate Shells look like Real Oysters

Saffron Cream made just like Mayonnaise Arbequina Olive Oil Caviar Milk Foam & a Pearl filled with Edible Vodka

Something that looks like a Rock from the Sea (with Algae!) is made from Panetonne (Sweet Bread)

Macaroon Cream made with Olive Oil & Vanilla 

Macaroons have a Rose Petal (Confit in Sugar) on Top

Isomalt Sugar can withstand High Heat which becomes the decoration for Macaroon

San Sebastian:
Port of Kaindra
Basque Country
Firm Anchovies salted kept stored & cured for about one year after which they are again Washed Filleted & stored in Tins with a lighter Olive Oil

Salad:
Garlic Fresh Croutons Olive Oil fresh firm Anchovies
Whisk 2 Egg Yolks Garlic Crushed & mashed Dijon Lemon Juice 1/2
Mix together Salad Leaves Boiled Halved Eggs Anchovies Croutons & serve with White Wine

Santo Domingo de la Calzada:

Pilgrimage to many Christians



Northern Spain:

Salted Cod Bacalao:
Piquillo Peppers (which come handy in a Tin)

Before refrigeration, there is a need to preserve the Codfish; drying and salting are ancient techniques to preserve nutrients and the process makes the codfish tastier

Potatoes Boiled in same water as the Cod, take the Cod's skin off & mix with mashed Potatoes, add Garlic 5 Cloves, Olive Oil, fill in the scooped out Peppers in a clay pot, Pimenton Peppers, Manchego Cheese (from La Manta region), bake for 15 Minutes


Bilbao is located in North Central Spain

Bola-Viga Restaurant located in Vizcaya, Bilbao headed by the Father-Son Duo of Chef Amelio & Óscar Alberdi

North Western Region:
Santiago de Campostela:

Pilgrimage Tourist destination Church

Brevos is a kind of a Green vegetable like a cross between Kayle & Cabbage
one of the famous dishes made in Church is the Empanada



Eastern Region:

Chorizo is a cured Sausage made from Pig Meat (comes from the Shoulders) & Pimenton Peppers, Dry Garlic Powder, Rock Salt



Breakfast:

Spanish Omlette:

The classic Potato Omlette

Heat Olive Oil for Deep Frying, Add the Chopped Potatoes & Cook till they are

Whisk 3 Organic Eggs, Drain the Potatoes not until Golden & Put in the Eggs, Salt

Pour in the Pan

Flip & Cook on the Other Side

Serve Hot!  

Vegetarian Paella:

Paella comes out perfect only with the classic Calasparra Rice & absorbs the maximum water

Onion, Capsicum, Garlic, any Vegetarian Substitute for Seafood, Rice 80 Grams per person, Stock, 1 Rice: 2 Water proportion, Grind the Saffron & Sea Salt in Mortar & Pestle for more Colour & Flavour, Spanish Pimento Spice, , & lastly the Peas are added

Garnish with Roasted Capsicum & Chopped Parsley!

Small Snacks (Tapas) are very common & served with Drinks mostly Seafood like the Garlic Prawns, Spanish Olives

In Olive Oil, Garlic, Red Chilli, Prawns, after 15 Seconds turn, Pour the Liquid & serve with Olive Oil

Churros Con Chocolate:

Long sticks are the Snacks dumped in to Hot Chocolate

Also good for men's health & to remove Hangover as well!

Arroz Con Leche:

Rice Pudding is the ultimate Comfort Food for all Spanish people who grows up with it in their household

Medium Grained Rice- 250 Grams

Full Cream Milk- 1.25 Litres/ 5 Cups (Skim Milk just won’t do for this Delicacy!)

Cinnamon Sticks- 2 No’s

Lemon Rind- 1 Strip

Grams Can Sweetened Condensed Milk- 395 Grams or 1 Can

Cinnamon Powder- For Garnish

Method:
In a Sauce Pan, Put Rice and Water & bring it to a Rapid Boil for about 5 Minutes

Drain the Boiled Rice & Keep Aside

In a Deep Bottom Pot, Heat the Milk with Cinnamon Stick, Freshly Peeled Lemon Rind

As the Milk comes to a Boil, Add the Drained Rice

Stir this Constantly on Low Heat until the Rice is Half Cooked

Add the Condensed Milk & Stir until Rice is cooked

Test by Smashing a Rice Grain

Spoon into Individual Serving Dish

Dust with Cinnamon Powder & Serve Hot!



Barceloneta

Cafe la Vienna La Rambla Boulevard's most famous Menu items is the D'iberico Ham Sandwich (Flaut A `D'iberico Jabugo) served with In House Beer
The Sandwich has only 3 ingredients- Bread (thin, crispy Baguette), Tomato (rubbed with a juice for a little Flavor & Moisture without the Slices) & Ham
Great place to for in between Meals at about 4- 430 pm Sandwich

Churro & Chocolate
Crispy outside & a little Tender inside but most importantly no Churros are ever wasted!


Catalan Cuisine:

Hispania Restaurant in Arenys de Mar, Catalonia since 50 Years

run by Sisters Francisca, Dolores Reixach, Paquita and Lolita

Some of the Signature Dishes include Faves amb Butifarra Negre (Fava Beans with Black Sausage), Crème Catalana, Tripe, Catalan style Paella

King in Catalonia comes to Elica's Famous Sucat

Calçots look like small Leeks & are served only when the Calçots are ready for harvest (any time from January to April)

A communal Calcot/Spring Onion eating competition in the Spanish Cataluña/Catalan region (has many unique Culinary customs & traditios)

The traditional Catalan method of cooking the Calçots is to grill them over a flaming barbecue, then they are wrapped in newspaper (to make them tender), which then are served on a Terra cotta roof tile (not a plate) to help keep them warm

While eating, we can freshly peel away the blackened outer layers, dip the tender bulbs in Salvitxada (a smooth Sauce made of Almonds, Tomatoes, Garlic, Peppers, Vinegar, toasted or fried Bread, Oil & Balsamic Vinegar)

The feast also has Tortilla (aka Spanish omelette) and fried Artichokes with Aioli

Dark Chocolate added to most Sauces in the dishes towards the end
Percentage of Cocoa in Chocolates are essential for them to have a Combination with Wine


Turon for Christmas Dinner but are available all year long, Great Gifting Option
Rectangle or Round shape made with Nuts White & Brown Chocolate


Artist Couple Team of the Escriba's use Chocolate Marshmellows Roses for Paintings

Spanish people like to cook their Meat, Fish & even Ice cream over Fire with Wood, Coal and even Grapevines!

In the Northern Asturias region, help is offered to cook Spanish-style steak as well as Chuletas Treks through Vineyards to collect Grapevine cuttings for Vine Roasted Lamb

Romesco Sauce is a very typical and beloved Catalan sauce that originates from Tarragona in Northeastern Spain.

Made with Roasted Tomatoes combined with ground Toasted Hazelnuts, Olive Oil & Vinegar to make a smooth, rich sauce that is especially delicious as an accompaniment to Roasted or Grilled Seafood or fire Roasted/Grilled Vegetables- but it can even be simply spread on a slice of country Bread!

In Basque, Euskara is the language spoken

Dishes including grilled Caviar, grilled Baby Eels and smoked Ice Cream

Toast is raised to Fire with Queimada (a 40-proof alcohol spiced with Coffee and Citrus Peels) that is set afire in a Pot after which this drink is poured from some distance producing a Bubbling Effect & is served immediately!

Steak in Spain has to be cooked perfectly, so in most Restaurants the Waiters bring the Steak out for approval just as they do for the Wine!!
Steak is often consumed as part of a Meal with a group Standing up

Granada Southern Region

Casa

famous for its Local Olive Groves

Cazuela de Habas (lima beans casserole) or Albornía (a mixture of Vegetables, Spices and Olive oil)

Papas a lo Pobre  

The Albaicin region has a strong Arab/Moroccan influence in their Cuisine like the Spice Mix Ras el Hanout (blend of about 40-50 spices)

Lamb & Vegetable Couscous:

Fresh Couscous is prepared in the traditional way
Use of Spices, Ginger, the Aged Butter has a flavour of Blue Cheese because of Ageing

Chicken Tagine with Preserved Lemon & Green Olives is a slow cooked Stew cooked with Onions Garlic Cinnamon Salt Water Oil

Served with Fresh House Lemonade:

Sephardi Jewish Cuisine:

Jews kept this tradition of Stew by replacing Pork with Beef/Lamb
Pork Tail Ribs Salted Pork Belly Fennel Greens Gelatin (gives texture to the Stew) Beans Rice & most important ingredient Pig Face!!

Tortilla Sacromonte (Omelette with a mix of Lamb/Pork/Veil Brain, Testicles Legs Bone Meat & Vegetables!!)
Lambs



Cod Salad with Oranges, Black Olive Salad with lots of EVOO


Catholic Speciality Sweet Pastry Pionono

The origin of Pionono is said to be in Santa Fe, a town near Granada

This is a small Spongy Cake popular in many Latin American countries

It comprises of a cake with the filling (mostly Sweet & made with fresh Fruits and Whipped Cream)

Dishes with Pomegranate (Granadino) like the Pomegranate Salad:
Heat EVOO, Garlic Toasted & mixed Hot with Greens, Pomegranate Seeds


Habas con Jamón (Lima Beans with Ham) has EVOO, Spring Onions, Raw Fava Beans, Salt, Chopped Ham & Served with Thin Ham Strips


Thick (Stirgin) Analusian Cold Soup is served with Ham Finely Chopped & Thin Ham Strips



Bar FM Joint is a Seafood Tapas Bar run by a Couple that offers best Seafood like the Dried Octopus (Pulpo Seco) using the age old Air Drying Techniques





Southern Spain:
Region of Andalusia:

One of the best Olive Oils & Seafood is a specialty of this area along with Pimenton Pepper Powder which is used abundantly here

Gazpacho is a Delicious & Refreshing Spanish Cold Tomato based Raw Vegetable Soup

The key to a successful Gazpacho is making it and eating it during the Summer/Warm Months as the Tomatoes are at the Peak of the Season

Since the ingredients remain raw, you should only use the best possible ingredients, including the Best Extra Virgin Spanish Olive Oil available

A perfect Soup has to be shared with love, Tomatoes have to be peeled. Roughly Chopped Red Pepper & Green Pepper, Cucumber half Peeled & half Unpeeled

In a Large Salad Mixing Bowl, add Water, Vinegar, EVOO, Soak the Bread Pieces, Tomatoes, Cucumber, Onion, Garlic & Mix Well with hands, Salt

In a Blender, Mix the Veg, Ice Cubes just before Serving

Strain & Serve Fresh garnished with Green Pepper & Bread Squares!

Sangria is the most famous Thirst Quencher made with Red Wine, Brandy, Seasonal Fruit, Cinnamon Stick, Ice Cubes


Pescaito Frito means Fried Fish which comes in an assortment of Baby Squid (Puntillitas), Cazon, Fresh Anchovies (Boquerones), Chocos (this is like a thicker Calamari)
Dusted with Flour, Strainer & Hot Oil



Town of Sevilla:
Famous for Sevillian Oranges as well as Olives
 
Hojiblanca Olive (name comes from the White Color of the leaves) also known as Casta de Cabra & Lucentino is produced in the Eastern part of Seville, the south of Córdoba, and the north of Málaga which count for almost 16% of the Andalucian production

Used for Frying, Bread, Pasta, Pastries

They are also used as Black Table Olives because of the Firm Flesh

Cod Fish with Bitter Orange (Bacalao En Naranja Agria)
Blend Bread, Pimenton, Garlic, Olive Oil
Add Fish Stock in Pan, Cod with Skin Deep Fried & covered in Sauce
Squeeze with Orange which would be just for garnish & not to cook!


Monk Fish with Fried Bread (Rape al Pan Frito):
Onion Chopped Garlic Fish Dried Deseeded Parsley Pimenton Paprika Sherry of San Luca, Fried Bread with Crust add Paneotta Pepper soaked in water
different varieties of Fish used depending on the catch of the day
always served with Langoustine is a cross between Small Fish & Lobster or Snails can be sued


Jerez de la Frontera:
Town is famous for its Grapes & finest Sherry
Sherry is aged in strict conditions of Humidity & Temperature in Barrels
for every occasion, there is style of Sherry in Spain


Typical Artichoke's Stew:
Parring down the Artichokes, Fresh Fava Beans & Tender Peas, Sherry
Heat Arbicina Olive Oil fruity flavour, Parsnip, cover to cook Artichokes in Sauce
Cook Peas & Beans & Combine all with Sauce on top


Caballa Con Amontillado:
Southern Spain's favourite Macarel Fish
Marinate with Garlic, Dried Oregano, Sherry Vinegar, Cumin, Amulteago, Stuff the Fish with Boiled Salted Eggs from Fish (Acarel) & Cover with Plastic Wrap, cut in 2.5 finger thick rolls
Heat Oil & Fry the Macarel rolls & serve with  Red Pepper Sauce



Lenguas de Almendras:
Famous Raw Sliced Almonds Tongues baked in Oven
Piping Apple Gelatin between Cookies to make a Sandwich & Icing Sugar dust

Tocino di Cielo:

Caramel on bottom of Pan
Beaten Egg Yolks
(In Sherry Counties, the Egg Whites used to clarify Wines)
Caramelized Sherry Coloured Custard
Refrigerated Overnight

Yemas Sevillanas:
Famous from Sevilla Egg Yolk Candy
Hard Glazed





Few Places to check out while in Spain:

Cafe la Vienna La Rambla Boulevard, Barcelona

Mom Roca's & her 3 Sons, Joan Roca (Fine Dining Main Course) Joseph Roca (Wine Expert) Jordi Roca (Pastry Chef) have their Restaurant a few miles away from Barcelona

Artist Couple Team of the Escriba's Unique Chocolate Items in Catalan Region


Region of Rioja is where the Renowned Winemaker Alvaro Palacios is based in

In the Northern Asturias region, there is a famous Grill House

In Atxondo, Basque County is where the Extreme Grill Master Victor Arguinzoniz has his Basque Restaurant with Open Grill, Open Fire & most importantly an Innovative Menu!



In the Northern Region of Galicia, Chef Marcelo Tejedor specializes in Queimada (a 40-proof alcohol spiced with Coffee and Citrus Peels)  
 


In the Southern Region of Granada, Town of Albaicin has a Moroccan Restaurant which can be tried

Chikito Restaurant has a traditional Cuisine with Tapas Bar & offers outside Teraza during Summers

Carmen Mirador de Aixa Restaurant Mirador de Morayma (means Locale) is a Magnificent Palace with a typical Home built with Courtyards, Garden etc.


Bar FM Joint is a Seafood Tapas Bar run by a Couple Team


In Seville, there is a Famous Underground Flamingo Bar which was an Industrial Warehouse turned into a Bar now serves Drinks like Agua de Sevilla & a Great Brekafast as Night life starts very late with Dancers especially the energetic Dance Form Flamingo!


In the Seaside Town of Sanlucar de Barramundo, there is Casa Bigote Owner Paco Bigote (literally means Moustache)


Check out Spain's Oldest Confectionery since 42 Years!



Chef Manuel Valencia, La Andana Restaurant in Jerez de la Frontera, Spain



Royalty Señorita Rosa Vañó & her Father Señor Luis's Majestic Medieval Castle in the Town of Jaén is the Castillo de Canena

Alioli Expert Chef Mari Carmen Vélez

Adolfo and Javier Muñoz are a Father-Son Team who own Casa Adolfo, Calle de la Granada & other Restaurants in Town of Toledo

Olive Oil Expert & Chef Maria José San Román is also known as the ‘Queen of Saffron’ & owns La Taberna Del Gourmet restaurant in Alicante




In the Town of Elda, Famous Master Pastry Chef & Chocolatier Paco Torreblanca uses Olive Oil in his Decadent Sweet Creations



In Madrid:

‘Liming’ means an all Night long Spree in Spain

In the Historic Town of Mercado San Miguel:

Mas Gourmets De L’Embotit:

Hand Sliced Ham with Red Wine

Chef Javier's Mariscos Morris Conservas y Moluscos:

Goose Barnacles (Percebes) and Sparkling Wine like Champagne (Cava)

Slow Roasted Pork with Mandarin (Cochinita Pibil)

Roasted Octopus with Mushrooms

Fresh Razor Clams with Arbequina Olive Oil and Albariño Wine

Crystal Bread topped with Tomato and an Anchovy (Pan Tumaca) with Cana (Draft Beer)

Aperitivo, Red Vermouth and Olives

Tapas Bars:

Jamón Ibérico, Bocata de Calamares (Calamari Sandwich) with Beer

El Fogon de Trifon has some Fantastic Meal options

Owner/Chef Trifón Jorge Esteban

Raff Tomatoes, Bonito Belly Tuna (Ventresca de Bonito), Onions and Roasted Peppers

Bull's Tail Stew (Estofado De Rabo De Toro)

Cheesecake with Olive Oil Glaze (a Creamy Smooth Dessert with just some Balsamic Kiwi Reduction)

Chocolateria Churreria serves Churros and Spanish Hot Chocolate

When in Barcelona, there are many paces to visit:
Breakfast can be tried out at one of the Oldest Tapas Bars in the City

Weekends has open roadside Food Markets 'Market Grazing' or (Ferrys) literally means Street Fair with Artisan Cheeses, Cured Sausages & some varieties of the Catalan version of Pizza
Great thing is that everything can be sampled before buying

http://en.wikipedia.org/wiki/Coca_%28pastry%29




La Sirena Marie, Petrer Owner Marie Carmen