Burrito

 

Burritos are a traditional food of  a city in the northern Mexican state. It is consisting of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose the filling. In Mexico, meat and re-fried beans are sometimes the only fillings but in the United States, burrito fillings generally include a combination of ingredients such as Mexican-style rice or plain rice, beans, lettuce, salsa, meat, guacamole, cheese, and sour cream, and the size varies.



INGREDIENTS :
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Heat oil in a large saucepan over medium-high heat. Add brown onion and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add beans, corn, spice mix, sauce and 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until sauce has thickened. Remove from heat. Stir in green onion. Cool.
 Meanwhile, cook rice following packet directions. Drain.
 Heat tortillas following packet directions. Place tortillas on a flat surface. Place 11⁄2 tablespoons of rice along the center of each tortilla. Top rice with 1 1/2 tablespoons of cheese and 1/3 cup bean mixture. Roll up tightly to enclose filling. Serve the burritos with sour cream on the side.




Caramel Cake



Caramel based desserts are highly likeable worldwide. Every person with sweet teeth love to eat caramel in various ways, either in candies, chocolate bars, puddings and cakes. Today I am gonna share of my all time favorite caramel cake recipe. Hope you will try it and like it.

Ingredients

Cake
  • 2 cups plus 2 tablespoons sifted all-purpose flour, plus flour for dusting cake pans
  • ⅛ tsp salt
  • 2 cups sugar
  • 2 sticks unsalted butter
  • 1 cup water
  • 1 tsp soda
  • ½ cup buttermilk
  • 2 eggs
  • 1 tsp vanilla

Frosting:
  • 3 cups granulated sugar
  • 1 stick butter
  • 1 cup half-and-half, plus a little more when frosting sets up
  • Dash of salt
  • 2 teaspoons vanilla


Instructions

Cake:
  1. Preheat oven to 350.
  2. Butter and flour then line with parchment paper in two 9-inch cake pans for thick layers or three 9-inch cake pans for thinner layers.
  3. Sift 2 cups plus 2 tablespoons flour and salt into large bowl.
  4. Add sugar and whisk until blended.
  5. Combine butter and water in a saucepan.
  6. Bring to a boil and pour over the flour and sugar. Whisk until blended.
  7. Add the soda, buttermilk, eggs, and vanilla, and whisk until well blended and smooth.
  8. Pour into greased and floured baking pans.
  9. Bake for 20-25 minutes, checking cake after about 15.
  10. Cake is done when tester comes out clean but be careful not to overcook.
  11. Remove pans from oven and allow to cool on a rack for 15 minutes, then turn layers onto parchment covered racks to cool completely.


Caramel Frosting
  1. NOTE: You will have two pots going while making this frosting so have everything ready to go and have a large hot pad.
  2. In large saucepan, place 2½ cups sugar, butter, half-and-half, and a dash of salt. Cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skillet. You can turn this pot on low while you're melting the sugar in the other skillet.
  3. At the same time, in a small skillet, place ½ cup sugar with 2 tablespoons water and stir. Melt the sugar on medium until it becomes an amber color. You don't stir this sugar after the first time but you will need to shake the skillet every few minutes to help distribute the sugar. This is the sugar syrup that you will pour into the saucepan.
  4. Once you pour the sugar syrup into the milk mixture, cook slowly on medium to medium-high, stirring constantly until almost soft ball stage or 235-240 on thermometer (thermometers may register differently).
  5. Remove pot from heat, pour into a large bowl or the stand mixer bowl, stir in vanilla, and allow to cool for about 15 minutes
  6. Whip on medium to medium-high speed or use hand mixer on medium and whip until the caramel becomes frosting consistency, 10-15 minutes.
  7. If frosting sets too quickly or gets too thick or starts to separate, you can add a little additional half-and-half or milk.
  8. Pour about ½ cup on top of each layer and the rest over the top of the cake. The frosting should run down the sides and you can spread it slightly with an offset spatula (dip in hot water.)

Mud Cake

Mud cake is a rich flavored cake for Chocoholics !!! You will feel the rich taste of melted chocolate and cocoa powder while taking first bite. So that get ready to prepare and taste the choco mud filled  your mouth as you become "speechless" ;)




Ingredients

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  •   200g white chocolate, chopped
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Method
  1. Step 1
    Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.
  2. Step 2
    Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. Set aside for 20 mins to cool.
  3. Step 3
    Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined.
  4. Step 4
    Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool. Dust with icing sugar.

Hyderabadi Chicken 65



Chicken 65 as it is called has no specific reasons why it was named so. Although
there are many other recipes like Gobi 65, Paneer 65 and so on. Chicken 65 is a popular appetizer chicken. It is prepared with boneless chicken with nice spices blend. Hyderabadi chicken 65 is a little bit different than other ones. 
 Lets go ahead and see the ingredients & method  for Chicken 65.



For frying the chicken:

  • Boneless chicken cut into bite size cubes – 400 grams
  • All purpose flour: 1tbsp
  • Rice flour: 1 tablespoon
  • Corn flour: 1 tbsp
  • 1 egg
  • salt
  • 1/2 tbsp red chili powder
  • 1/4 tsp pepper powder
  • 1/2 tbsp ginger garlic paste

For masala

  • Mustard seeds 1/4 tsp
  • 2-3 red chilies
  • 2 green chilies
  • 10 – 12 curry leaves
  • Yogurt 1/2 cup
  • Lemon juice 1 tablespoon
  • 1/2 tbsp red chili powder
  • Salt to taste
  • 1/2 tbsp ginger garlic paste
  • 1/2 cup of water
  • Oil 4 tablespoon
  • Pinch of red food color (optional)

Method:

Fry the chicken:

Take a medium bowl and add all the ingredients from “fry the chicken” ingredients and mix them well. Egg works excellent to bind the chicken here. It makes the chicken fry moist and juicy inside and crisp outside.
Heat enough oil in a pan. Once the oil is hot drop the chicken pieces one by one. Turn the pieces when one side is done. This way fry all the chicken pieces until golden brown. Once they are fried well, keep them on paper towel.

Gravy:

Heat 4 tbsp oil in a pan.
When the oil is hot, add  mustard seeds, red chilies, green chilies. Allow them to crackle. Add curry leaves and quickly cover the pan as it splatters a lot and hurt your skin. Also turn off the heat.
In the meantime take a bowl. Add yogurt, ginger garlic paste, red chili powder, turmeric powder, salt,  pepper powder and red food color- it is optional . Whisk well and it is ready to go in. Make sure that the flame is on before putting the mixture.
stir and cook until you see the entire masala starts leaving oil from the sides.  Then add fried chicken pieces and keep tossing  slowly without breaking them into smaller pieces. When you see that all the masala absorbed by the chicken and  you are left with almost dry chicken pieces, add some cilantro and lemon juice.  A gentle toss and take out from the flame.
Garnish as you wish..
Serve this hot, tangy and spicy Hyderabadi Chicken 65 with onion rings and lemon wedges.



Easy Vegetable Spaghetti


 Time: 5 minutes
 Serves 4




Recipe:

Take 4  carrots and cut into thin strips.
Add black pepper and freshly chopped parsley and squeeze a lemon over it.
Saute carrots in a pan over a medium heat with a little olive oil.
Season with a little lemon, sea salt and black pepper.
Add fresh herbs of your own choice.
Divide between serving plates and serve with roasted eggplant, capsicum, Persian feta, chickpeas and baby spinach leaves.


Cheese Cake


There are so many different types of cheesecakes in the world.Cheesecakes can be broadly categorized into two basic types: baked and unbaked. Each comes in a variety of styles determined by region: As far as the Japanese Cheese Cake is concerned, Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth flan-like texture and almost Plasticine appearance. Here, I am gonna share you a very easy recipe of Japanese cheese cake. Hope you would like it !
                                        

                   Japanese Cheesecake


Ingredients :

    • 9 ounces white chocolate (about 1 1/2 cups chips or chopped chocolate)
    • 8 ounces cream cheese, room temperature
    • 6 large eggs, separated, room temperature
     
  2. Special equipment:
    • A 8" round cake pan
     

Preparation :

    1. Preheat oven to 350°F. Line bottom of 8" cake pan with parchment paper. Cut a 21x5" strip of parchment, butter or oil parchment, and line sides of pan. Center the pan on a large piece of foil and fold foil up over the sides to prevent water from entering pan.
    2. Place white chocolate in a medium heatproof bowl and heat in microwave in 20-second intervals (or set bowl over a saucepan of barely simmering water), stirring occasionally, until melted. Transfer to a large bowl and stir in cream cheese. Let cool slightly, then add yolks and stir to combine.
    3. Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form. Add a small portion of egg whites to chocolate mixture and stir just until lightened. Gently fold in remaining egg whites in 2 additions until just combined.
    4. Pour batter into prepared pan. Place pan in a baking dish or roasting pan and add warm water to reach halfway up sides of cake pan. Bake cheesecake until set, 40–45 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Remove cheesecake from pan, transfer to a platter, and chill until cold, at least 4 hours or up to overnight.          

Italian Panna Cotta


Panna cotta is the most popular dessert belonged to Italy. It is actually a molded chilled sweet dish and  is easy to make. Its appearance and taste is wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries. Enjoy !


Ingredients:


  • 2 cups whipping cream
  • 4 oz sugar
  • 4 gelatin sheets
  • ½ stick vanilla

  • 4 tablespoons sugar
  • 2 tablespoons water

Preparation:

Soak the gelatin in a bowl of cold water for 10 minutes.
In the meantime, butterfly the vanilla bean using a pairing knife. Use the blade of the knife to remove the seeds.

Place the cream, sugar and vanilla seeds in a saucepan and bring to a boil while stirring with a whisk.
After the cream has come to a boil, leave it on the heat for 2 or 3 seconds, then remove from the heat and add the gelatin sheets, drained and squeezed. Stir to allow the gelatin to melt into the cream.

Pour the mixture into small panna cotta molds. If you prefer, you can first transfer the mixture into a pitcher to make the process easier. Then, place the molds in the fridge for at least 3 hours.

Just before serving, prepare the caramel:

Pour the sugar and 1 tbsp water in a saucepan and place it over medium heat. Bring to a boil, but do not stir. Once the caramel has browned to the desired color, add the remaining tbsp of water. Let boil for a minute, shaking the saucepan so that the caramel mixes together well and takes on a nice, creamy consistency.

Remove the panna cotta from the fridge and demold it by placing the molds in a pot of hot water for a second. Remove the panna cotta from the mold and place on a plate.

Garnish the panna cotta with the caramel or ripe fruits and serve immediately.

Spaghetti Bolognese Sauce



This traditional tomato-based sauce is flavored with garlic, oregano and a hint of Worcestershire sauce. No doubt, it is an amazing taste will lot of temptation for the next time. Once you made it by heat, this  surely will become your family favorite treat. Do try !


Ingredients

For the Bolognese sauce:
  • 2 medium onions, peeled and chopped
  • 1tbsp olive oil
  • 1 garlic clove, peeled and crushed
  • 500g lean minced beef
  • 90g mushrooms, sliced
  • 1tsp dried oregano or mixed herbs
  • 400g can tomatoes or chopped tomatoes
  • 300ml hot beef stock
  • 1tbsp tomato ketchup or puree
  • 1tbsp Worcestershire sauce
  • salt and ground black pepper
To serve:
  • 350g spaghetti
  • freshly grated Parmesan

 Method

  1. Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 minutes. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of minutes.
  2. Stir in the tomatoes, beef stock, tomato ketchup or puree, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
  3. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.


Upma


Upma is a very popular south Indian and Srilankan dish and is prepared in various ways.

It compliments many other dishes like Dosa etc. I found "Tomato Upma"  very tangy,
spicy and mouth watering. So, try and enjoy it !



Ingredients:
    Semolina – 1 Cup (100ml Cup)
    Water – 3 Cups (100ml Cup)
    Tomatoes – 250gms
    Onion – 1
    Green Chilies – 4 Or 6
    Ginger – Small Piece
    Curry Leaves – Few
    Black Gram – 2tsps
    Fenugreek Seeds – 3 Seeds
    Mustard Seeds – 1tsp
    Cumin Seeds – 1/2tsp

    Turmeric Powder – 1/8tsp

    Salt to Taste

    Ghee – 1tsp
    Oil – 9tsps
    Cashew Nuts – 1 1/2tbsps

Instructions:

Wash and clean tomatoes. Chop the tomatoes and keep them aside. Peel the onion and chop it finely. Wash, clean and make a coarse paste of green chilies and ginger. Chop curry leaves and keep them aside.

Method:
Heat a pan and add oil to it. When oil is hot add cashew nuts and fry till golden brown. Take out the fried cashew nuts from oil and add the fenugreek seeds and black gram. When the seeds change color then add mustard seeds and cumin seeds. Fry till the seeds splutter. Add chopped curry leaves and coarsely ground chili-ginger paste. Add turmeric powder and mix well. Now add chopped onions and fry till they become transparent. Add chopped tomatoes and little salt to cook them. Mix well and cook covered till the tomatoes are soft. Mash the mixture with the spoon and add water.  Add remaining salt and allow the mixture to boil. When the mixture is boiling add ghee. Lower the flame. Now add semolina little by little and mix with a ladle. Add some semolina, mix and then add some more semolina and mix. This way finish off the semolina and mix well. By now the mixture will be a watery mixture. Cover and cook for few minutes. Open the lid and mix once again. Add some fried cashew nuts and mix. Garnished with the remaining fried cashew nuts.




Idli


Idli is another delicious dish, served with samber or chutney and is also very popular food from South India. It is usually made up of two ways; one is from rice flour and other is with rava ( sooji or semolina). The texture of the idly made using rava also turn out very soft and nice and is very easy to prepare.


Ingredients
  • 1 cup fine rava
  • 1 cup thick sour well beaten curd
  • ½ cup water
  • ¼ cup grated onion or vegetables as per your choice(optional )
  • 6 cashews broken
  • Cilantro handful
  • Eno fruit salt
  • Salt
  • Ghee

For tempering

  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon channa dal
  • ½ teaspoon asafoetida
  • 3 green chillies chopped fine
  • Small piece ginger chopped fine
  • 10-12 curry leaves
  • Oil

Method :
  1. In a skillet, heat oil or ghee and add mustard seeds till splutter .Next add urad, channa and cashews and fry till gold,taking care not to burn. Next add ginger, asafoetida, green chillies and saute for 2 minutes
  2. Add the rava and fry well till it leaves a nice aroma and turns golden in color. When rava done remove from heat immedietly.
  3. Add curd, onion, cilantro and required salt to the rava and combine well. Now slowly add water and make it to a batter of idly batter consistency.There should not be any lumps in the batter. Add eno fruit salt and mix well.
  4. Let the batter rest for 10-20 minutes.
  5. Pour into idli plate and steam for 10-12 minutes. Serve rava idli hot with chutney.


Sambhar


Sambhar  is usually served with steamed rice or idli, dosa , or vada. It is actually a hot and spicy soup mixed with vegetables. I suggest to use maximum 3-5 vegetables like cauliflower, carrots, capsicum, brinjal, raddish, potatoes, french beans or okra etc;  to keep balanced consistency for soup. Each family uses the ingredients in various proportions. You can also try varying the quantities depending on your preference.

For The Sambhar Masala :
 1 tsp coconut oil or any other refined oil
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
1 tbsp coriander seeds
1 tsp fenugreek (methi) seeds
6 to 8 whole dry kashmiri red chillies , broken into pieces
1 tsp turmeric powder
1/2 tsp asafoetida (heeng)
2 tbsp freshly grated coconut

Other Ingredients :
 1 cup toovar (arhar) dal
1 tbsp chana dal (split bengal gram)
1/4 cup chopped brinjals (baingan / eggplant)
1 drumsticks (saijan ki phalli ) , cut into 75 mm. (3”) pieces
1/4 cup chopped bottle gourd ( lauki)
1/2 cup shallots (madras onions)
1/2 cup chopped tomatoes
1 tbsp tamarind (imli) pulp
salt to taste
1 tbsp coconut oil or any other refined oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
6 to 7 curry leaves (karri patta)
1/4 tsp asafoetida (heeng)

 How to Prepare :
  1. Soak the toovar dal and chana dal in enough water for 20 minutes and drain.
  2. Combine the dals with 2 cups of water and pressure cook for 4 whistles.
  3. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and keep aside.
  4. Combine the brinjal, drumstick, bottle gourd and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till all the vegetables are cooked.
  5. Add the cooked dals, shallots, tomatoes, tamarind pulp, the prepared sambhar masala, salt and 3 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
  6. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
  7. When the mustard seeds crackle, add the fenugreek seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
  8. Pour the tempering over the sambhar, mix well and cook on a slow flame for 5 minutes.
  9. Serve hot.





Dosa


Dosa is the most popular South Indian dish along with Idli and sambar. Initially it was made of rice but with the passage of time lentil also used to enhance the flavor. Dosa has a lot of variety regarding stuffing and chutney to serve with. It is a very yummy item for breakfast as well as for dinner. Here, I am gonna share with you a delicious recipe of Moong-Dal dosa which is a popular recipe of Andhra Pradesh.



Ingredients

For Batter

  • Green Gram (Split/ Whole) - 2 cups
  • Rice - 4 tbsp (optional)
  • Green chillies - 5-7 
  • Ginger - 2" piece
  • Cumin seeds - 2 tsp
  • Oil 
  • salt - as needed (or 2 tbsp)

For Batter

  • Green Gram (Split/ Whole) - 2 cups
  • Rice - 4 tbsp (optional)
  • Green chillies - 5-7 
  • Ginger - 2" piece
  • Cumin seeds - 2 tsp
  • Oil 
  • salt - as needed (or 2 tbsp)

For Topping


  • Onions - finely chopped
  • Green Chillies - finely chopped
  • Grated Coconut 
  • Chopped Parsley or Coriander

Method


  1. Soak the green gram and rice for at least 1 hour and drain the water. Longer soaking would be good.
  2. Add this soaked lentil and rice to the blender along with the ginger piece and green chillies.
  3. Add enough water and required salt and grind to a smooth paste.
  4. Remove the batter and mix the cumin seeds with it.
  5. Heat a griddle/ dosa pan. Check if it is hot enough by sprinkling few drops of water. The water will sizzle right away.
  6. Pour a ladle full of batter in the center and spread it into a nice round shape using the back of the spoon.
  7. Sprinkle few chopped onions and few drops of oil on top.
  8. After it turns golden brown at the bottom, flip it over.
                9.After it gets cooked on both sides, remove from the griddle.



Note :
It can be made either with moong dal(split green gram) or whole green gram lentil. It is usually had with upma and coconut, peanut, ginger, coriander chutney or tomato ketchup too .

 


Oliya


 

Perhaps due to the royal heritage of the region, or due to the unique characteristics of the cuisine brought about by the region’s extreme climate and rare vegetation, Rajasthani cuisine is quite different from all other cuisines and is very fascinating too!
Oliya is a fruity rice youghurt pudding from Rajasthan. It is a dessert which is very yummy and nutritious.
I enjoy it a lot in summer season and feel myself very fresh and dynamic to prepare more and more delicious food from all around the world and to get more and more appreciation. Hope you will like it.



Ingredients :
  • 1 cup rice, plain, boiled
  • 1 cup sugar, powdered
  • 3 cups yogurt, full fat
  • 4 tablespoons raisins
  • 4 tablespoons almonds, chopped
  • 4 tablespoons cashews, chopped
  • 2 tablespoons pistachio, chopped
  • 8 saffron, strands
  • 1 1/2 teaspoons cardamom powder
  • 1 tablespoon rose water
  • 2 cups fruits, favorite, chopped


Preparation :
  1. Soak saffron strands in 1 tsp rose water.
  2. Add rice and yogurt in a large mixing bowl.
  3. Now add chopped fruits, sugar ,cardamom powder, raisins, almonds, pistachio, cashew nuts, and rose water to the rice yogurt mixture.
  4. Mix well, cover the bowl and refrigerate  for 1-2 hours.
  5. Top with almonds, and pistachio. 

Schezwan Sauce

                                  


Schezwan is a style of Chinese cuisine originating from Sanchez province in southwestern China. Schezwan Sauce has bold flavors,especially the pungency and spiciness resulting from liberal use of garlic and chilies. Schezwan Sauce is a special spicy sauce used in Schezwan recipes like Schezwan Fried Rice, Noodles etc. Remember, it is firey hot and add lot more spicy flavor to your food.


Ingredients :

 Dry Red Chilies - 30
Garlic - 15 small sized chopped finely
Ginger - 1 tsp finely chopped
Soya Sauce - little less than 1/4 tsp
Vinegar - 1 tsp
Pepper Powder - 1 tsp
Tomato Sauce - 1 tbsp
Cooking Oil - 3 tbsp
Salt - to taste


Method : 

Remove the stem part of red chilies, cut open and remove the seeds and soak them in hot water. De-seeding is optional, but chose to remove them to reduce the spiciness a bit. Soak red chilies at least for 30mins with water till immersing level. Then drain red chilies and transfer it to a mixer.Add the drained water to the mixer.
 Grind it to a fine paste.

Add water little by little and keep grinding till you get a smooth paste. Set aside.
Finely chop garlic and ginger. Heat oil in a pan - add chopped ginger and garlic and fry for 2mins without changing the color. Then add red chili paste and let it boil in low flame for 3-5mins till oil starts leaving. Now add soya sauce. Then add vinegar,tomato sauce,pepper powder and required salt and cook for 5mins in low flame.Switch off. Cool down completely and store in airtight jar.Refrigerate it.

                      


Kuku Paka


Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa. It's a delicious chicken. The longer you cook the chicken, the more tender it will be. Just ensure it is kept at a low heat.
I hope you guys enjoy this as much as I do!




Ingredients :

  • two or three spoonfuls cooking oil or butter
  • one onion, finely chopped
  • two sweet green peppers (bell peppers), chopped
  • one clove fresh garlic, minced
  • one-half teaspoon ground ginger
  • one teaspoon curry powder (or a similar amount of a combination of red pepper, cumin, coriander, and turmeric)
  • a few whole cloves
  • one teaspoon salt
  • one chicken, cut into small serving-sized pieces
  • one cup water
  • four (or more) potatoes, cleaned and cut into quarters
  • three ripe tomatoes, cut into chunks
  • two cups coconut milk
  • fresh parsley, chopped
  • one tablespoon lemon juice (optional)
Instructions : 

  • Heat the oil in a large pot. Over high heat fry the onions and green peppers for a few minutes, stirring constantly. Stir in the minced garlic and fry for a minute longer. Add the spices and salt and mix well.
  • Add the chicken to the pot. (Add another spoonful of oil if necessary to keep chicken from sticking.) Brown the chicken pieces on all sides. Remove chicken and set aside.
  • Add the water to the pot and bring to a slow boil. Add the potatoes and cook them until they begin to become tender. Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.
  • Stir in the tomatoes and cook for a few minutes more. Then add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened. Stir in the lemon juice. Garnish with the fresh coriander leaves or parsley immediately before serving.
  • Serve Kuku Paka with Chapati or Rice.
  • Drink Cardamom flavored tea or Chai with the meal or afterwards.



Mexican Rice


Mexican cuisine is supposed to be the one of the most versatile and varied cuisine in the world. Each region in Mexico has its own type of food. Mexican cuisine has always been an exciting and flavorful adventure for people all around the world. Mexican dishes stimulate the taste buds in exciting ways.

Mexican Rice is a worldwide  popular dish. It is traditionally made by saute the rice in a skillet until golden brown. Chicken broth is then added along with chopped tomatoes or tomato sauce. It is usually served as a side dish alongside other Mexican cuisine.

Ingredients :
  • 2 Tablespoons Canola or Olive Oil
  • 1/2 whole Large Onion, Chopped
  • 2 cups Long Grain Rice or Basmati Rice
  • 3 cloves Garlic, Minced
  • 1 can  Diced Green Chilies and Tomatoes (10 Ounce Can)
  • 1 can (14 1/2 oz. size) Whole Tomatoes
  • 2 cups Low Sodium Chicken Broth
  • 1 teaspoon Cumin
  • 1 teaspoon Kosher Salt
  • Fresh Cilantro, Chopped
 Method :
 Heat oil in a large skillet over medium heat. Add onions and garlic ( I add garlic with onion as to saute it because my siblings don't like strong flavor of garlic) cook for 3 to 4 minutes. Reduce heat to low and add rice. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add chillies and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and cumin. Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed but remember that rice shouldn’t be sticky.
Before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately. 

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