MOROCCAN BEEF MEAT BALLS:
Beef mince...........1 1/2 kg
Onion.................... 1 finely chopped
Egg........................ 1
Green corriander.......1/2 cup
Green chillies..............4-6 finely chopped
Cumin........................... 2 bsps.
Paprika powder........... 2 tbsps.
Chilli powder................ 1 1/2 tbsp.
Turmeric powder........ 1 tbsp.
Cinnamon powder....... 1/2 tbsp.
1.Combine all ingredients and form thick balls.
2.Thread onto skewers.
3.Preheat grill and oil cooking grate.
4.Place balls on hot grill & cook for about 10 mins.
5.Turn them once or twice on the grill.
6.Serve with hot tandoori nan or pita bread,green or tamarind chutney and raw onion rings.
Wednesday, November 11, 2009
PRAWN OMELET!
PRAWN OMELET:
Prawns...............200 gms
Eggs.................... 3
Water................. 1/3 cup
Salt..................... to taste
Pepper............... 1/2 teasp.
Cornflour........... 1/2 tbsp.
1.Wash the prawns & open them from the middle like a butterfly.
2.Wipe dry & place on the plate.
3.Mix the remaining ingredients to make the seasoning.
4.Pour it over the prawns & steam for 10 mins.
5.Bake in a preheated oven till golden brown.
6.Prawn omelet is ready to serve.
Prawns...............200 gms
Eggs.................... 3
Water................. 1/3 cup
Salt..................... to taste
Pepper............... 1/2 teasp.
Cornflour........... 1/2 tbsp.
1.Wash the prawns & open them from the middle like a butterfly.
2.Wipe dry & place on the plate.
3.Mix the remaining ingredients to make the seasoning.
4.Pour it over the prawns & steam for 10 mins.
5.Bake in a preheated oven till golden brown.
6.Prawn omelet is ready to serve.
HEALTHY JUICES!
APPLE+PEAR(Eczema Aid)
Our skin is an organ of elimination,rashes can indicate the need for improved toxin removal by the body.Beets help to promote liver function which improves the elimination ability of the digestive system.The carotenes in beet also help to maintain good skin health.Ginger acts as an anti inflammatory agent to help reduce the itchiness of eczema,while apple and pear are gentle to the system & rovide soluble fiber.
Apple............1 (chopped)
Pear..............1 (chopped)
Beetroot....... 1/2 large (chopped)
Ginger..........1/2 inch piece (fresh)
1.Process all the ingrediens.
2.Mix well in a juice extractor.
3.And drink immediately.
Makes 1 cup.
CARROT+BEAN(Sugar Controller)
This is not a cure but it may help with diabetes.Onions can help reduce blood sugar levels,artichoke contains insulin,a ype of carbohydrate that improves blood sugar control.
CARROT............... 2 medium chopped
Green beans......... 1oo gms chopped
Onion..................... 1/4 small chopped
Artichoke.............. 1 medium chopped
Apple..................... 1/4 chopped
1.Process ingredients in an extractor.
Makes 1 cup.
CELERY+BROCCOLI (Cramp Fixer)
Celery root & broccoli contain magnesium & calcium,nutriens that help to prevent leg cramps.The apple lightens the flavor while the lemon juice provides vitamin C & prevents the celery root juice from discolouring.
Celery root......................250 gms peeled & chopped
or
250 gms........................... broccoli chopped
Apple................................ 1 medium chopped
Lemon.............................. 1/2 peeled and chopped
1.Process the celery root or broccoli.
2.Then the apple and then the lemon in a juice extractor.
Makes 1 cup.
CHERRY (Gout Tonic)
The flavonoids in cherries help lever uric acid level in blood.It is uric acid that forms crystal deposits & creates gout inflammation.
Cherries..............500 gms pitted,drained
Water.................. 125 ml
1.Blend cherries and water in a blender.
Makes 1 cup.
DATE+PLUM (Energy Booster)
A great energy booster for skiing or other winter sports,this warming drink cn also be made with cold milk,if you prefer.Dates contain magnesium, which is needed for the release of energy & to avoid muscle fatigue & crampsThey are also high in potassium to replace any loss due to perspiration.Soy milk provides carbohydrates & fatty acids needed for energy.The plums add sweetness & flavor & also contain some magnesium & potassium.
Dates.................6 pitted & chopped
Water................ 1/2 cup
Plums................ 2 canned in natural juice(drained,halved & pitted)
Soy milk............ 200 ml hot
1.In a small sausepan combine the dates & water bring it to boil.
2.Stir until the mixture forms a paste.
3.Spoon into a blender add the plums & soy milk and blend until smooth.
4.Serve it immediately.
Makes 1 cup.
HONEY+LEMON(Sore Throat Calmer)
Garlic........................ 1 clove
Lemon......................1/2 chopped
Horesradish............. 1/2 tsp prepared
Honey....................... 1-2 tsp
Water........................ 1/2 cup
1.In a juice extractor process first the garlic then the lemon.
2.Whisk in the horseradish,honey & hot water.
3.Drink while hot.
Makes 1 cup.
HONEY+PEACH (Insomnia Easer)
The tryptophan in milk stimulates the release of secrotonin a harmone that promotes relaxation.Chamomile is a charming herb that encourages restful sleep & honey acts as a mild sedative.Peaches provide a touch of sweetness as well as as beta carotene.
Chamomile............... 1 teabag
Water........................ 1/2 cup boiling
Peaches..................... 140 gms canned in natural juice,drained
Milk............................ 125 ml low fat warmed
Honey......................... to taste
1.Put the chamomile teabag in a cup & add water.
2.Let steep for 10 mins.
3.Remove the teabag & pour the liquid into a blender.
4.Add aa the remaining ingredients & blend until smooth.
Makes 1 cup.
LEMON+CRANBERRY (Kidney Stone Preventer)
Cranberries are excellent tonic for the urinary system.Dandelion is a natural diuretic which helps flush the kidneys & relieves fluid retention.Carrot juice is also good ingredient for internal cleansing.
Dandelion root................. 1 tsp dried roasted
Boiling water.................... 2 tbsp
Cranberries...................... 250 gms
Carrots.............................. 2 medium chopped
Lemon............................... 1/2 chopped
1.Put dandelion root in a cup & add boiling water.
2.Steep for 10 mins.
3.Strain & reserve liquid,cool to room temperature.
4.In a juice extractor process cranberries,carrots,lenmon & combine with the dandelion liquid.
Makes 1 cup.
PINEAPPLE+CARROT (Immune Enhancer)
For those with a chronic viral illness it is important to enhance immune functions.Carotenes & viamin C plentiful in this drink help achieve this.
Pineapple................. 1/4 medium peeled cored & chopped
Carrot....................... 1 medium chopped
Broccoli..................... 125 gms chopped
1.In a juicer exractor process all the ingredients.
2.Drink immediately.
Makes 1 cup.
PINEAPPLE+GUAVA (Tonsillitis Soother)
Sage is an an ancient remey for sore throats & pineapple is also known to relieve them.Guava provides vitamins C which boosts immune function & carrot has beta carotene an antioxidant.
Sage..................10 fresh leaves chopped
or 5 dried leaves crumbled
Water................. 60 ml boiling
Pineapple........... 1/4 small peeled,cored&chopped
Carrot................. 1 small chopped
Guava................. 1 small peeled and chopped
1,Put sage leaves in a cup & add the boiling water.
2.Cover & let steep for 15 mins.
3.Strain & let cool.
4.In a juice extractor process the pineapple,carrot & guava.
5.Combine with the sage tea.
Makes 1 cup.
TOMATO+CELERY (Controls Sweating)
This high potassium drink is excellent when you have been perspiring heavily while doing heavy manual work.The potassium in the celery & tomato combined with the salt in the Worcestershire sause will help to rebalance the electrolytes in your circulatory system.
Celery.................... 1 stalk with leaves chopped
Tomato juice..................200ml chilled
Worcestershire sause........ `1/2 tsp
1.In a juice extractor process the celery.
2.Pour in the juice into a glass & stir the tomato juice & worcestershire.
Makes 1 cup.
RAISIN+COCOA (High Energy Shake)
When you are about to do extended exercise such as a long strenuous walk or triathlon training you need a high energy food.Raisins & milk add carbohydrate to this shake while cocoa & orange add a flavor boost.
1.Put he raisins in a small sausepan & add water to cover.
2.Bring to a boil over medium high heat.
3.Reduce heat t medium low cover & cook for 10 mins.Drain & let cool to room temperature.
4.Combine the raisins & all the remaining ingredients & blend until smooth.
Our skin is an organ of elimination,rashes can indicate the need for improved toxin removal by the body.Beets help to promote liver function which improves the elimination ability of the digestive system.The carotenes in beet also help to maintain good skin health.Ginger acts as an anti inflammatory agent to help reduce the itchiness of eczema,while apple and pear are gentle to the system & rovide soluble fiber.
Apple............1 (chopped)
Pear..............1 (chopped)
Beetroot....... 1/2 large (chopped)
Ginger..........1/2 inch piece (fresh)
1.Process all the ingrediens.
2.Mix well in a juice extractor.
3.And drink immediately.
Makes 1 cup.
CARROT+BEAN(Sugar Controller)
This is not a cure but it may help with diabetes.Onions can help reduce blood sugar levels,artichoke contains insulin,a ype of carbohydrate that improves blood sugar control.
CARROT............... 2 medium chopped
Green beans......... 1oo gms chopped
Onion..................... 1/4 small chopped
Artichoke.............. 1 medium chopped
Apple..................... 1/4 chopped
1.Process ingredients in an extractor.
Makes 1 cup.
CELERY+BROCCOLI (Cramp Fixer)
Celery root & broccoli contain magnesium & calcium,nutriens that help to prevent leg cramps.The apple lightens the flavor while the lemon juice provides vitamin C & prevents the celery root juice from discolouring.
Celery root......................250 gms peeled & chopped
or
250 gms........................... broccoli chopped
Apple................................ 1 medium chopped
Lemon.............................. 1/2 peeled and chopped
1.Process the celery root or broccoli.
2.Then the apple and then the lemon in a juice extractor.
Makes 1 cup.
CHERRY (Gout Tonic)
The flavonoids in cherries help lever uric acid level in blood.It is uric acid that forms crystal deposits & creates gout inflammation.
Cherries..............500 gms pitted,drained
Water.................. 125 ml
1.Blend cherries and water in a blender.
Makes 1 cup.
DATE+PLUM (Energy Booster)
A great energy booster for skiing or other winter sports,this warming drink cn also be made with cold milk,if you prefer.Dates contain magnesium, which is needed for the release of energy & to avoid muscle fatigue & crampsThey are also high in potassium to replace any loss due to perspiration.Soy milk provides carbohydrates & fatty acids needed for energy.The plums add sweetness & flavor & also contain some magnesium & potassium.
Dates.................6 pitted & chopped
Water................ 1/2 cup
Plums................ 2 canned in natural juice(drained,halved & pitted)
Soy milk............ 200 ml hot
1.In a small sausepan combine the dates & water bring it to boil.
2.Stir until the mixture forms a paste.
3.Spoon into a blender add the plums & soy milk and blend until smooth.
4.Serve it immediately.
Makes 1 cup.
HONEY+LEMON(Sore Throat Calmer)
Garlic........................ 1 clove
Lemon......................1/2 chopped
Horesradish............. 1/2 tsp prepared
Honey....................... 1-2 tsp
Water........................ 1/2 cup
1.In a juice extractor process first the garlic then the lemon.
2.Whisk in the horseradish,honey & hot water.
3.Drink while hot.
Makes 1 cup.
HONEY+PEACH (Insomnia Easer)
The tryptophan in milk stimulates the release of secrotonin a harmone that promotes relaxation.Chamomile is a charming herb that encourages restful sleep & honey acts as a mild sedative.Peaches provide a touch of sweetness as well as as beta carotene.
Chamomile............... 1 teabag
Water........................ 1/2 cup boiling
Peaches..................... 140 gms canned in natural juice,drained
Milk............................ 125 ml low fat warmed
Honey......................... to taste
1.Put the chamomile teabag in a cup & add water.
2.Let steep for 10 mins.
3.Remove the teabag & pour the liquid into a blender.
4.Add aa the remaining ingredients & blend until smooth.
Makes 1 cup.
LEMON+CRANBERRY (Kidney Stone Preventer)
Cranberries are excellent tonic for the urinary system.Dandelion is a natural diuretic which helps flush the kidneys & relieves fluid retention.Carrot juice is also good ingredient for internal cleansing.
Dandelion root................. 1 tsp dried roasted
Boiling water.................... 2 tbsp
Cranberries...................... 250 gms
Carrots.............................. 2 medium chopped
Lemon............................... 1/2 chopped
1.Put dandelion root in a cup & add boiling water.
2.Steep for 10 mins.
3.Strain & reserve liquid,cool to room temperature.
4.In a juice extractor process cranberries,carrots,lenmon & combine with the dandelion liquid.
Makes 1 cup.
PINEAPPLE+CARROT (Immune Enhancer)
For those with a chronic viral illness it is important to enhance immune functions.Carotenes & viamin C plentiful in this drink help achieve this.
Pineapple................. 1/4 medium peeled cored & chopped
Carrot....................... 1 medium chopped
Broccoli..................... 125 gms chopped
1.In a juicer exractor process all the ingredients.
2.Drink immediately.
Makes 1 cup.
PINEAPPLE+GUAVA (Tonsillitis Soother)
Sage is an an ancient remey for sore throats & pineapple is also known to relieve them.Guava provides vitamins C which boosts immune function & carrot has beta carotene an antioxidant.
Sage..................10 fresh leaves chopped
or 5 dried leaves crumbled
Water................. 60 ml boiling
Pineapple........... 1/4 small peeled,cored&chopped
Carrot................. 1 small chopped
Guava................. 1 small peeled and chopped
1,Put sage leaves in a cup & add the boiling water.
2.Cover & let steep for 15 mins.
3.Strain & let cool.
4.In a juice extractor process the pineapple,carrot & guava.
5.Combine with the sage tea.
Makes 1 cup.
TOMATO+CELERY (Controls Sweating)
This high potassium drink is excellent when you have been perspiring heavily while doing heavy manual work.The potassium in the celery & tomato combined with the salt in the Worcestershire sause will help to rebalance the electrolytes in your circulatory system.
Celery.................... 1 stalk with leaves chopped
Tomato juice..................200ml chilled
Worcestershire sause........ `1/2 tsp
1.In a juice extractor process the celery.
2.Pour in the juice into a glass & stir the tomato juice & worcestershire.
Makes 1 cup.
RAISIN+COCOA (High Energy Shake)
When you are about to do extended exercise such as a long strenuous walk or triathlon training you need a high energy food.Raisins & milk add carbohydrate to this shake while cocoa & orange add a flavor boost.
1.Put he raisins in a small sausepan & add water to cover.
2.Bring to a boil over medium high heat.
3.Reduce heat t medium low cover & cook for 10 mins.Drain & let cool to room temperature.
4.Combine the raisins & all the remaining ingredients & blend until smooth.
Tuesday, November 10, 2009
CHRISTMAS CELEBRATIONS IN DIFFERENT COUNTRIES!
UNITED KINGDOM:IN UK,turkey is a utmost favorite and they serve it with roast or mash potatoesand the dessert most commonly is Yorkshire puddingetc.
USA:In USAthey have a range of immigrant cultures so they have variety of food like turkey,variety of vegetables,squash & pumpkin pie.
CANADA:In Canada pie is served to everybody who attends the Midnight Mass.Popular food is Boulettes (small meatballs).Variety also includes roast turkey,vegetables & sauses.
BETHLEHEM:Jesus birthplace is just one of the Middle Eastern places where Noel is celebrated.It is also feted in Dubai,Bahrain,Kuwait & Iraq amongst Gulf nations.But Lebanon is a country which is most west influenced,here lunch comprises mostly chicken,rice & Kubbeh(a local delicacy prepared by mixing crushed boiled wheat known as burghul with meat,onion,salt & pepper).
IRAN:Has a small Christian population,whose main dish for christmas is a kind of chicken barley stew,popularly known as hareesa.
PHILLIPINES:IS the only predominantly Catholic country in Asia.It have its own food specialities.They all have one thing in common rice based cakes(baked or steamed) & prepared in the old traditional charcoal ovens built of clay.
JAPAN:Christians populate only one percent of Japan.People generally dont prepare meals for christmas and preferably buy cuisines like sushi.
CHINA:In China Xmas is reckoned as a commercial celebration.Christmas is called Trees of Light & Santa Claus Old Man.Non-Christian Chinese celebrate holiday as the Spring Festival.Peking/Cantonese Roast Duck,Kung Pao Chicken,Cookies,Five Spice Peanuts,Sesame Seed Balls & Spring Rolls etc,eaten for Chinese New Year as well for Christmas dinner.
FRANCE:French feast is quite grand & is known as Le Reveillon.Goose is the main course in Alsace while turkey with chestnuts is served in Burgundy.Parisians love oyesters & pat de foie gras.Other dishes that can be included are poultry,salads,yuke log cake & fruits.
GERMANY:Roast Goose accompanied by potatoes,cabbage,carrots,parsnip & pickles is favored by Germans.Rural southerners feast on game like wild boar & vension.
ITALY:Italian lunch can run to seven course including antipasto,pasta,roast meat,two salads,two sweet puddings followed by cheese,fruits & chocolates.
CZECH:In Czech meat of choice is carp(freshwater fish with a particularly muddy flavour that is removed by extensive soaking in milk).This dish is served with potato salad.Traditionally,number of people at the Czech table must be even or the one without a partner is supposed to be dead by next Christmas!
GREECE:Greek feast consists of meat & loaves of Christopsomo or Christ Bread,which has crusts decorated or engraved to indicate family's profession & kourambiethes,a nut cookie.
AUSTRIA:Austrian Christmas dinner includes baked carp.Keske(little cakes) are available in all all Austrian markets without which the fete wouldn't be complete on this side of the Alps.
BELGIUM:Special cakes are baked & served as treats in Belgium.
BULGARIA:In Bulgaria,an extraordinary festive dinner is prepared,which consists of atleast twelve meatless dishes to represent twelve months of the year.The ingredients consist of beans,different kinds of nuts,dried plums,cakes &a cake called banitza.
PORTUGESE:Typically eat fish based meal(salted dry cod-fish with boiled potatoes) at eve & turkey at lunch.
RUSSIAN:Russian delicacies include cakes,pies & meat dumplings.
BRAZIL:Brazilians belong to different ethnicities that started out as a Portugese Colony.Thus,many Christmas customs owe themselves to their heritage.Traditional dinner called Ceia de Natal consists of turkey,colored rice,vegetables &fruits dishes.they marinate meat with a number of delicious goodies including garlic & tomatoes prior to cooking.Christmas in Brazil is one of the hottest months of the year.
MEXICO:Mexicans prepare colorful bacalao a la vizcaina with salted fresh cod,tomatoes,potatoes,olives,onions,red bell peppers & capers,romeritos with potatoes & dried shrimp,sugar glazed rosca de reyes is children's favorite,pinata is filled with candies & sweets.Mexican hot chocolate is topped with whipped cream & peppermint stick candy cane.
NEWZEALAND:Newzealanders fete with roast turkey,vegetables,sauses & fruity pudding.People also makes mince pie & offer chopped dried fruit mixture to their guests.
AUSTRALIA:Australia celebrates Chrisma a day later than Newzealand which is the first country immediately west otf the international date line.Here the days of traditional hot roast are long gone.Christmas is in midsummer & lunch is a barbecue of prawns & steak often cooked at the beach.Menu may also include cold chicken,duck or turkey,cold deli meats,pasta,salads galore, desserts of all types,fruit salad,plum pudding served with ice cream & pavlovas.
UKRAINE:Huge meat broths are eaten in Ukraine.
GREENLAND:In Greenland the Noel would not be complete without Mattak(made from whale skin stuffed with blubber) that tastes very much like fresh coconut.
FINLAND:In Finland casserole of macaroni,rutabaga,carrot,potato with turkey,mixed platter of meat & fish are popular.
NORWAY:Norwegiansgions celebrate with of costal regions celebrate with cod,haddock & lutefisk.Meatloaf & sausages are eaten inland.
SWEDEN:Swedish prefer varieties of shellfish,cooked & raw herring fish,caviar,cheeses & brown beans.
ARGENTINA:Argentinean dinner include roasted turkey,stuffed tmatoes,mince pies,bread & puddings.
JAMAICA:Jamaicans relish rice,gungo peas,chicken,ox tail & curried goat.
AFRICA:In Africa,where sunshine & blooming flowers grace the Christmas Eve,customary feast consists of rice,meats,porridge,okra soup or stew & yam paste called fufu.Turkey dinner is favored in South Africa while Ethopians prefer spicy chicken stew with pancakes called injera.
USA:In USAthey have a range of immigrant cultures so they have variety of food like turkey,variety of vegetables,squash & pumpkin pie.
CANADA:In Canada pie is served to everybody who attends the Midnight Mass.Popular food is Boulettes (small meatballs).Variety also includes roast turkey,vegetables & sauses.
BETHLEHEM:Jesus birthplace is just one of the Middle Eastern places where Noel is celebrated.It is also feted in Dubai,Bahrain,Kuwait & Iraq amongst Gulf nations.But Lebanon is a country which is most west influenced,here lunch comprises mostly chicken,rice & Kubbeh(a local delicacy prepared by mixing crushed boiled wheat known as burghul with meat,onion,salt & pepper).
IRAN:Has a small Christian population,whose main dish for christmas is a kind of chicken barley stew,popularly known as hareesa.
PHILLIPINES:IS the only predominantly Catholic country in Asia.It have its own food specialities.They all have one thing in common rice based cakes(baked or steamed) & prepared in the old traditional charcoal ovens built of clay.
JAPAN:Christians populate only one percent of Japan.People generally dont prepare meals for christmas and preferably buy cuisines like sushi.
CHINA:In China Xmas is reckoned as a commercial celebration.Christmas is called Trees of Light & Santa Claus Old Man.Non-Christian Chinese celebrate holiday as the Spring Festival.Peking/Cantonese Roast Duck,Kung Pao Chicken,Cookies,Five Spice Peanuts,Sesame Seed Balls & Spring Rolls etc,eaten for Chinese New Year as well for Christmas dinner.
FRANCE:French feast is quite grand & is known as Le Reveillon.Goose is the main course in Alsace while turkey with chestnuts is served in Burgundy.Parisians love oyesters & pat de foie gras.Other dishes that can be included are poultry,salads,yuke log cake & fruits.
GERMANY:Roast Goose accompanied by potatoes,cabbage,carrots,parsnip & pickles is favored by Germans.Rural southerners feast on game like wild boar & vension.
ITALY:Italian lunch can run to seven course including antipasto,pasta,roast meat,two salads,two sweet puddings followed by cheese,fruits & chocolates.
CZECH:In Czech meat of choice is carp(freshwater fish with a particularly muddy flavour that is removed by extensive soaking in milk).This dish is served with potato salad.Traditionally,number of people at the Czech table must be even or the one without a partner is supposed to be dead by next Christmas!
GREECE:Greek feast consists of meat & loaves of Christopsomo or Christ Bread,which has crusts decorated or engraved to indicate family's profession & kourambiethes,a nut cookie.
AUSTRIA:Austrian Christmas dinner includes baked carp.Keske(little cakes) are available in all all Austrian markets without which the fete wouldn't be complete on this side of the Alps.
BELGIUM:Special cakes are baked & served as treats in Belgium.
BULGARIA:In Bulgaria,an extraordinary festive dinner is prepared,which consists of atleast twelve meatless dishes to represent twelve months of the year.The ingredients consist of beans,different kinds of nuts,dried plums,cakes &a cake called banitza.
PORTUGESE:Typically eat fish based meal(salted dry cod-fish with boiled potatoes) at eve & turkey at lunch.
RUSSIAN:Russian delicacies include cakes,pies & meat dumplings.
BRAZIL:Brazilians belong to different ethnicities that started out as a Portugese Colony.Thus,many Christmas customs owe themselves to their heritage.Traditional dinner called Ceia de Natal consists of turkey,colored rice,vegetables &fruits dishes.they marinate meat with a number of delicious goodies including garlic & tomatoes prior to cooking.Christmas in Brazil is one of the hottest months of the year.
MEXICO:Mexicans prepare colorful bacalao a la vizcaina with salted fresh cod,tomatoes,potatoes,olives,onions,red bell peppers & capers,romeritos with potatoes & dried shrimp,sugar glazed rosca de reyes is children's favorite,pinata is filled with candies & sweets.Mexican hot chocolate is topped with whipped cream & peppermint stick candy cane.
NEWZEALAND:Newzealanders fete with roast turkey,vegetables,sauses & fruity pudding.People also makes mince pie & offer chopped dried fruit mixture to their guests.
AUSTRALIA:Australia celebrates Chrisma a day later than Newzealand which is the first country immediately west otf the international date line.Here the days of traditional hot roast are long gone.Christmas is in midsummer & lunch is a barbecue of prawns & steak often cooked at the beach.Menu may also include cold chicken,duck or turkey,cold deli meats,pasta,salads galore, desserts of all types,fruit salad,plum pudding served with ice cream & pavlovas.
UKRAINE:Huge meat broths are eaten in Ukraine.
GREENLAND:In Greenland the Noel would not be complete without Mattak(made from whale skin stuffed with blubber) that tastes very much like fresh coconut.
FINLAND:In Finland casserole of macaroni,rutabaga,carrot,potato with turkey,mixed platter of meat & fish are popular.
NORWAY:Norwegiansgions celebrate with of costal regions celebrate with cod,haddock & lutefisk.Meatloaf & sausages are eaten inland.
SWEDEN:Swedish prefer varieties of shellfish,cooked & raw herring fish,caviar,cheeses & brown beans.
ARGENTINA:Argentinean dinner include roasted turkey,stuffed tmatoes,mince pies,bread & puddings.
JAMAICA:Jamaicans relish rice,gungo peas,chicken,ox tail & curried goat.
AFRICA:In Africa,where sunshine & blooming flowers grace the Christmas Eve,customary feast consists of rice,meats,porridge,okra soup or stew & yam paste called fufu.Turkey dinner is favored in South Africa while Ethopians prefer spicy chicken stew with pancakes called injera.
FRIED BHINDHI(LADY FINGER,OKRA)
FRIED BHINDI:
Bhindi(okra)..............1//2 kg
Red chilli powder.......1 tbsp.
Turmeric powder....... 1/2 tbsp.
Zeera powder.............. 1 teasp.
Salt................................ to taste
Corriander powder.....1/2 teasp.
Besan(gram flour)....... 1 cup.
Chaat masala............... 1/2 tbsp.
Water............................1 cup
Oil.................................. for deepfrying.
1.Cut bhindi(okra) in jullian style.
2.Add red chilli powder,corriander powder,turmeric powder,zeera powder,salt,chaat masala in it.
3.Now add besan(gram flour) and some water in it.
4.Heat the oil and deep fry the bhindi(okra).
5. Crispy fried bhindi is ready.
Bhindi(okra)..............1//2 kg
Red chilli powder.......1 tbsp.
Turmeric powder....... 1/2 tbsp.
Zeera powder.............. 1 teasp.
Salt................................ to taste
Corriander powder.....1/2 teasp.
Besan(gram flour)....... 1 cup.
Chaat masala............... 1/2 tbsp.
Water............................1 cup
Oil.................................. for deepfrying.
1.Cut bhindi(okra) in jullian style.
2.Add red chilli powder,corriander powder,turmeric powder,zeera powder,salt,chaat masala in it.
3.Now add besan(gram flour) and some water in it.
4.Heat the oil and deep fry the bhindi(okra).
5. Crispy fried bhindi is ready.
FRENCH TOAST RECIPE........................!
FRENCH TOAST:
Bread slices.................4-6
Milk.............................. 1 cup
Egg................................ 1
Sugar............................. 2 1/2 tbsps.
Vanilla essense............. 2-3 drops.
Oil .................................. for shallow frying
1.Take 4-6 bread slices.
2.In a bowl add milk,egg,sugar and vanilla essense.
3.Beat the mixture,then soak the bread slices in the mixure.
4.Place pan on fire put some oil in when heated fry the bread slices.
5.Delicious french toast are ready and can be served with honey or maple syrup.
Bread slices.................4-6
Milk.............................. 1 cup
Egg................................ 1
Sugar............................. 2 1/2 tbsps.
Vanilla essense............. 2-3 drops.
Oil .................................. for shallow frying
1.Take 4-6 bread slices.
2.In a bowl add milk,egg,sugar and vanilla essense.
3.Beat the mixture,then soak the bread slices in the mixure.
4.Place pan on fire put some oil in when heated fry the bread slices.
5.Delicious french toast are ready and can be served with honey or maple syrup.
KHATTEY ALOO!
KHATTEY ALOO:
Potatoes.............4-5
Corriander leaves.....1 bunch(finely chopped)
Green chillies............. 3-4
Tamarind paste......... 1 cup
Brown sugar............... 1 tbsp.
Crushed red chillies... 1 teasp.
Chaat masala.............. 1 teasp.
Salt............................... to taste
Zeera(grounded)........ 1 teasp.
1.Boil potatoes,peel them and cut them in cubes.
2.Place a pan on fire put tamarind paste in it add brown sugar,crushed red chillies,chaat masala,zeera powder and salt in it.
3.Cook for few minutes then add potatoes,green chillies and corriander leaves in it.
4.Khattey aloo is ready to serve.
Potatoes.............4-5
Corriander leaves.....1 bunch(finely chopped)
Green chillies............. 3-4
Tamarind paste......... 1 cup
Brown sugar............... 1 tbsp.
Crushed red chillies... 1 teasp.
Chaat masala.............. 1 teasp.
Salt............................... to taste
Zeera(grounded)........ 1 teasp.
1.Boil potatoes,peel them and cut them in cubes.
2.Place a pan on fire put tamarind paste in it add brown sugar,crushed red chillies,chaat masala,zeera powder and salt in it.
3.Cook for few minutes then add potatoes,green chillies and corriander leaves in it.
4.Khattey aloo is ready to serve.
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