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Salvadorian: Platanos Fritos May 7, 2012

Filed under: Recipes,Salvadorian,Starters — multiculturalfamilyrecipes @ 10:01 am

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Ingredients:

  • 4 ripe plantains, peeled, cut in half crosswise, then lengthwise
  • Oil for frying

Directions:

  1. Heat about 1/2-inch of oil in a skillet over medium heat. Add the plantains, a few pieces at a time, and saute until golden browned. Turn and saute the other side.
  2. Remove to a paper towel lined plate and repeat with the rest of the plantains. Sprinkle with a little salt serve hot.

Variations:

  • The plantain can be sliced in round circles.
  • Top the plantains with a little brown sugar.
  • Other possible garnishes are crumbled queso fresco, grated parmesan cheese, sour cream or seasoned tomato sauce.

Story:

This is a typical saturday or sunday breakfast for my dad. For a healthier version of the plantain he puts it in the toaster oven for about 30 minutes.

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Afghan: Naan April 30, 2012

Filed under: Afghan,Dinner,Starters — multiculturalfamilyrecipes @ 6:20 pm

Ingredients:

  • 1 ½ lbs (5 ¼ cups) white flour
  • 1 ½ teaspoon salt
  • 1 package quick rising yeast
  • 4-5 teaspoons vegetable oil
  • 2 cups warm water
  • Sia dona (nigella seeds), poppy seeds, sesame seeds

Directons:

  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in salt, warm water, and enough flour to make a soft dough. Knead for 6-8 minutes on a slightly floured surface, or until smooth. Then place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough. Pinch off small handfuls of dough, about the size of your fist. Form into balls, and place on tray. Cover with a towel, and allow to double, about 30 minutes.
  3. Preheat the oven to 500 degree. Line a baking tray with aluminum foil and place in the oven to get hot.
  4. When the dough has risen divide into double equal sized balls. Shape or roll out on a lightly floured surface idealy on a long wooden board into oval shapes to a thickness of about ½ inch. After shaping the naan, wet your hand and form deep grooves down the center of each. Now sprinkle your Naan lightly with the Sia Dona poppy seeds. sesame seeds.
  5. Remove the hot baking tray from the oven and place a the flattened bread dough onto it. Bake immediately for 8 to 10 minutes until the naan is golden brown. The bread should be fairly crisp and hard on the outside but make sure not over cook or burn it.

Story:

Afghan Naan or the bread is the most famous food category in Afghanistan. Every Afghan household has to always have Afghan Naan in their homes. Without Naan, we Afghans don’t eat our food, we have to have our Naan at all times even if there’s rice or soup for dinner still our Naan is required at the side at all times.

 

Afghan: Chapli Kabob April 28, 2012

Filed under: Afghan,Starters — multiculturalfamilyrecipes @ 8:13 am

Ingredients

  • ½ pound ground beef
  • 1 medium sized onion chopped
  • 2 eggs
  • ½ tsp. salt
  • 1 tsp ginger paste
  • 1 tsp crushed cumin seeds
  • 1 tbs Red pepper
  • 1 tsp crushed coriander seeds
  • 2-3 green chilies chopped
  • ½ cup of fresh cilantro leaves chopped
  • 1 small onion sliced and fried till brown
  • ¾ white flour
  • Oil

Instructions:

  1. Take the ground beef and mix in all the ingredients together, make sure all the ingredients are all well distributed into the meat.
  2. After mixing, put aside a cup of water in where you can damp your hands for making each flat patties of the meat mixture. When your hands are a bit wet, then it gets easier to hold the patties otherwise they fall off easily.
  3. In a large pan, pour in the oil about the half way and heat it up until the oil is hot.
  4. Now take the mixture and make flat patties and carefully put it inside the pan. Make sure the oil is hot enough otherwise the patties will break.  Fry the patties on each side until its golden brown.
  5. For extra flavouring, makes some home fries and serve on top of the Chapli Kabobs.

Story:

Chapli Kabob is a famous appetizer in the Afghan cuisine. It is especially popular in Afghanistan’s capital, Kabul, where you can find it being sold in the local market streets. Chapli Kabob is everyone’s favourite especially mine because it’s quick and easy to make and it gives you a full satisfaction of eating kabob right at your own home. Every time my mom asks me or any of my siblings what we want for dinner our first choice is always Chapli Kabob.

 

Georgian: Mchadi April 26, 2012

Filed under: Georgian,Recipes,Starters — multiculturalfamilyrecipes @ 8:23 pm

Ingredients:

  • 1 cup of stone-ground cornmeal
  • 1/4 tsp of salt
  • 3/4 cup of cold water

Direction:

Mix all ingredients together to make a sticky dough. Form into 6 oval patties.

Preheat a skillet. When skillet is hot, place the cornmeal cakes in it. Cover and cook over low heat for 8 minutes; turn and cook for 8 to 10 minutes more. Serve hot.

Story:

This is a traditional meal eaten during breakfast or lunch with feta cheese. Very popular growing, I remember my grandmother making Mchadi it was best while is fresh and hot with feta cheese which can be substituted with sulguni cheese similar to fresh mozzarella.

 

Italian: Minestrone Soup April 22, 2012

Filed under: Dinner,Italian,Recipes,Starters — multiculturalfamilyrecipes @ 8:36 pm

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Ingredients

  • 1 bunch Swiss Chard (chopped)
  • 1 head Cabbage (chopped)
  • 3 Zucchini (diced)
  • 3 or 4 Carrots (chopped)
  • 3 or 4 stems Celery (chopped)
  • 1 Onion (chopped)
  • 3 cloves of garlic (minced)
  • 1 huge potato (chopped)
  • big handful of parsley (chopped)
  • 1 small can of tomato sauce – maybe not all, really just for color
  • Cranberry or Pinto Beans
  • Pasta of your choice (elbow or macaroni work well)
  • Bouillon cubes as needed or chicken broth
  • Full pot of water

Directions:

  1. In a large pot, saute onion, garlic, celery and carrot in olive oil.
  2. Then, add all other ingredients into pot and boil for about an hour.
  3. Garnish with salt, pepper, and freshly grated Parmesan

Story:

Minestrone soup is a warm hearty soup that is perfect for when you’re feeling down or need something to warm you up on a cold winter day. There are many ways to make this Italian soup, but this is my favorite recipe, which has been in my family for years. One tip is to use pancetta instead of olive oil, which will give it a great flavor.

 

Pakistani: Samosa April 15, 2012

Filed under: Dinner,Pakistani,Recipes,Starters — multiculturalfamilyrecipes @ 7:08 am

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Ingredients:

Pastry

  • 1 cupall-purpose flour
  • 2 tablespoons vegetable oil

Filling

  • 2 largepotatoes(boiled)
  • 1onion , chopped
  • 2green chilies, very finely chopped
  • 3 tablespoons oil
  • 1/2 teaspoonginger , grated
  • 1/2 teaspoongarlic , crushed
  • coriander seed
  • 1 tablespooncilantro, finely chopped
  • 1/2 lemon, juice of
  • 1/2 teaspoonturmeric
  • 1/2 teaspoongaram masala
  • 1/2 teaspoonred chili powder
  • salt

Directions:

  1. Mix together the flour, oil and salt.
  2. Add a little water, until mixture becomes crumbly.
  3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
  4. Cover with a moist cloth and set aside for 20 minutes.
  5. Beat dough on a work surface and knead again.
  6. Cover and set aside.
  7. FILLING.
  8. Heat 3 tbsp oil.
  9. Add ginger, garlic, green chillies and few coriander seeds.
  10. Stir fry for 1 minute, add onions and saute till light brown.
  11. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
  12. Stir fry for 2 minutes.
  13. Add potatoes.
  14. Stir fry for 2 minutes.
  15. Set aside and allow to cool.
  16. Divide dough into 10 equal portions.
  17. Use a rolling pin, roll a piece of dough into a 5″ oval.
  18. Cut into 2 halves.
  19. Run a moist finger along the diameter.
  20. Roll around finger to make a cone.
  21. Place a tablespoon of the filling into the cone.
  22. Seal the third side using a moist finger.
  23. Deep fry the samosas on low to medium heat until light brown.
  24. Serve with tomato sauce or any chutney you love.

Story:

The Samosa probably traveled to Pakistan along ancient trade routes from Central Asia. Small, crisp mince-filled triangles that were easy to make around the campfire during night halts, then conveniently packed into saddlebags as snacks for the next day’s journey.

 

Pakistani: Chaat

Filed under: Dinner,Pakistani,Recipes,Starters — multiculturalfamilyrecipes @ 6:57 am

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Ingredients:

  • 3 potatoes, boiled, peeled, diced
  • 1 can chick peas, drained
  • 2 green chillis, deseeded, finely chopped
  • 2 tbsp chopped coriander leaves
  • 1 small onion, finely chopped
  • 1/2 tsp red chilli powder
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala
  • 1 tomato, deseeded, medium chopped
  • juice of 1 to 1 1/2 lemons
  • salt to taste

Directions:

  1. In a bowl, combine all the ingredients. Mix well. Taste and adjust the chilli powder, salt and lemon juice to get a tangy and spicy taste.
  2. Serve, in individual bowls. This can be served as a starter to a main meal or even as a salad in a Mughlai meal.

Story:

Chaat is Pakistan Street Food and literally means “to lick.” Traditionally, this road-side snack was used to serve on a leaf and was so tongue-tickling that one could not resist licking the last morsels from the leaf before discarding it.