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Sana Thongba/Manipuri Paneer and Potato Curry
Enveetu Kitchen

Sana Thongba/Manipuri Paneer and Potato Curry

Apr 18, 2014 — Today we are visiting Manipur, one of the seven sister states of India. What comes to your mind, when you think about this state, for me it is their dance. Love that costume first, umbrella like skirt and awesome make-up and jewelry. Coming to their cuisine, I m so obsessed  with NE states, that i have determined to cook more from these cuisines often @ home. The reason being, they are very simple. No complex flavors, they use very simple spices to flavor their dishes. For example, this curry has only green chilies for spice and cumin and coriander for flavor. It tastes awesome. I had it as a meal for my lunch, just 2 bowls of this curry. I packed it for my hubby with roti's and he too loved it. NE Cuisines, name might be very different and difficult for the rest of the India, but the flavors are simple and taste is good. Source hereIngredients250 gms sana/paneer.2 Large onion.2 Large potato.1 tbsp cumin seeds.1 tsp turmeric powder.4 nos green chilis, chopped finely1/4 cup green peas.1 cup milk (full cream preferred).1 tbsp mustard oil (or a cooking oil of your choice).a few sprigs of coriander leaves for garnishing.salt to taste.MethodSlice the onions thin. Peel the potatoes and cut them into thin wedges.Heat the oil in a pan and add in the cumin seeds. Make sure the flame is medium, the cumin should give out a mild aroma. Next add onion, saute them until translucent.Next add the potato, fry them for around a minute.Now, add the green peas. Fry them till the peas shrivel a bit, add 1/2 cup of water. Cover and cook for 10-12 minutes or until the water is almost absorbed.Next add the sana and fry them till they start turning golden brown. i missed this step, as i was in a hurry to pack lunch, i just added milk next without frying the paneer. Add in the turmeric powder and the salt.Fry them for around 2 minutes. Cover the lid and let it boil till the potatoes are done. Now, add in the milk. I let the ingredients cook in water before adding the milk since it is easier to manage it that way. If the milk boils for too long, it curdles. So, it is best to add the milk in the end when the ingredients are well cooked. When the curry starts boiling, turn off the flame, add the chilis immediately after so that they are half cooked. Garnish it with the coriander leaves.Serve hot with hot steamed rice. I packed this for my hubby's lunch along with Roti's.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39        An InLinkz Link-up   
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10 Best Chinese Dumplings in Los Angeles
Clarissa Wei

10 Best Chinese Dumplings in Los Angeles

Apr 18, 2014 — Originally posted on KCET Food. Check out the full piece and all the photos here. Dumplings are an ubiquitous dish and can be found in many cultures around the world. The Polish have pierogies, the Koreans have mandu, the Japanese have gyoza, and the list goes on. But without a doubt, the Chinese are the […]
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Ginataang Langka (Jackfruit in Coconut Milk)
Filipino Chow

Ginataang Langka (Jackfruit in Coconut Milk)

Apr 17, 2014 — This is Ginataang Langka (Jackfruit in Coconut Milk). This is a vegetable dish made mainly with Langka (Jackfruit) and few other ingredients. This dish can be cooked without any meat if you are vegetarian. Enjoy this recipe from us at Filipino Chow. Ingredients 1 pound of unripe langka, seeded and sliced 1/2 pound of shrimp 1 onion, diced 4 cloves of garlic, crushed then peeled 1 thumb-sized ginger, sliced then crushed 3 cups of coconut milk 2 tablespoons of bagoong alamang (shrimp paste), optional 2 pieces of green or red chili peppers 1/2 cup of ... read more »
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Instant Sambar for Idli / Dosa ( Step - by - Step)
Yum! Yum! Yum!

Instant Sambar for Idli / Dosa ( Step - by - Step)

Apr 17, 2014 — When ever we order Idli or Dosa at Hotel it comes with wide variety of Chutney, Podi and Sambar. I think that's what makes it acquire special taste for the Breakfast at Hotel. At Home I make Chutney when ever I make Idli or Dosa just to get the Restaurant Touch, but I have never made sambar as it is time consuming and i won't have that much energy in the morning. So recently I have come across this recipe, to make sambar instantly, it takes only around 15 minutes to make it with very less ingredients. Since then Idli and Dosa found great companion at my home, bringing the same restaurant taste to our South Indian Breakfast Plate. Here is the recipe, Njoy!Instant SambarIngredients:Red Chili - 2Onion -1/2 mediumTomato - 1Putnala Pappu  ( Roasted Chana Dal) -   2 Tbsp ( or 1/4 cup)Tamarind - 1 TbspJaggery - 1 Tbsp ( or Brown Sugar)Turmeric Powder - 1/2 tspSambar Powder - 1 tspsalt - 1 tspCoriander Leaves - 1 Tbsp ( Chopped)Water -1  CupOil - 1 TbspIndian Tempering:Ghee -  1 TbspChana Dal - 1 tspUrad Dal - 1 tspCumin seeds - 1/2 tspMustard seeds - 1/2 tspCurry Leaves - 5Preparatory Steps:Grind Roasted Chana Dal into fine powder and add to 1/2 cup of water and keep it aside.Add  1/3 cup of water to Tamarind and heat in microwave safe bowl for 1 min. Let it cool and mash the tamarind making it tamarind paste ( remove the tamarind pulp)Method:Add 1 Tbsp Oil in the Non stick pot. Once the oil is hot, add red chili and finely sliced onions to the pan. Let the onions saute for 2 min. Now add Chopped Tomato to pot, mix it well and close the lid and let it simmer for 3 min. Remove the lid, now everything is mixed together, add Tamarind paste to the Pot. Mix it well with Onion Tomato mixture. Add salt, turmeric powder and sambar powder and mix well. close the lid and simmer for 5 min. Now add Chana Dal Powder mixed in with water to the pot. Add Jaggery and close the lid and simmer for 3 min. Now to make tempering (taalimpu), Heat non-stick pan and add Ghee to it. Once the Ghee is hot, add Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds. Once Mustard Seeds start spluttering add Curry Leaves that makes the tempering complete. Now add this Tempering to Sambar, finally garnish with some Coriander Leaves or Cilantro. Dig in your Idli or Serve Dosa with this Instant Sweet and Spicy Sambar to give that restaurant touch. Pictorial:Ingredients to Make Instant SambarOnion and Tomato Mixture simmering in Pot.Add Tamarind Paste.Add salt, turmeric, sambar powder to pot and mix it well.Add Roasted Chana Dal powder mixed in with water to the Pot, along with Jaggery.Finally Add Taalimpu to Sambar.Finally taste and adjust salt and seasonings, and garnish with Cilantro.Serve immediately along with Idli or Dosa.Tips:Serve immediately once this is prepared. After some time it will become thick, you can store it in Fridge up to 2 to 3 days. But when you are serving again add some water to it and microwave it to get back it's consistency. The color and taste of this dish depends upon the Tomatoes you are using. Use Cluster and Juicy Tomatoes for this recipe.will be back with another quick recipe,until then take care-Mythreyi
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Coasta de porc pe orez cu usturoi si ceapa verde
Papamond

Coasta de porc pe orez cu usturoi si ceapa verde

Apr 17, 2014 — Papamond Pentru mine, în genere, întotdeauna au fost atractive mâncărurile care presupun multă ceapa şi usturoi verde, multă verdeaţă aromatizantă. Mă gândesc că, fiind atras sufleteşte mai mult de rustic şi natural, şi în bucătărie tind să văd tigaia tot în nuanţe rustice. Îmi place aroma şi gustul aparte dat de usturoiul verde unei mâncări, acea […] Această reţetă Coasta de porc pe orez cu usturoi si ceapa verde a fost preluată de pe Papamond
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Spanish Chorizo and Apple Salsa Pizza
Nosh My Way

Spanish Chorizo and Apple Salsa Pizza

Apr 17, 2014 — Chorizo, fresh apple salsa, and Spanish cheese come together with this winning combination of sweet and savory in every bite! Spanish Chorizo and Apple Salsa Pizza Prep time 15 mins Cook time 18 mins Total time 33 mins   Author: Marlene Baird Serves: … Continue reading → The post Spanish Chorizo and Apple Salsa Pizza appeared first on Nosh My Way.
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Sesame Cold Noodles
China Sichuan Food

Sesame Cold Noodles

Apr 16, 2014 — Cold noodles series, sesame cold noodle. This is a mild version without chili oil and Sichuan peppercorn oil. This is another noodle dish that I would love to recommend in hot summer. Sesame paste surely is a great seasoning for noodles.If you ever heard of Chinese noodles, you may hear of sesame hot noodle which […]
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Pork and Shiitake Pot Stickers
Cookaholic Wife

Pork and Shiitake Pot Stickers

Apr 16, 2014 — I love pot stickers. I could eat them all of the time, but unfortunately, there are not many places around here that sell them. Which makes absolutely no sense to me, but I just deal with it the best that I can.A few weeks ago, I was at our local grocery store who does a deal where you can purchase 5 meat products for $20. They are pre-portioned out and vary all of the time. The constants are ground beef, london broil, chicken wings, pork chops and sausage. I just happened to notice one week that included in the 5 for $20 happened to be ground pork. It is not always easy to find ground pork at that particular store so I immediately added two packages to my cart.When I got home I went searching through my recipes to see what I could make using up the pork and I found this recipe for the pot stickers I had saved. Shiitakes are hard to find at most stores here too, so I ventured out to the wonderful world of Wegman's and picked up the remaining ingredients.Pork and Shiitake Pot StickersSource: Cooking LightServings: 40+ pot stickersPrinter FriendlyIngredients:2 tbsp. sesame oil3/4 cup green onion, thinly sliced, divided1 tbsp. garlic, minced1 tbsp. fresh ginger, minced4 oz. shiitake mushrooms, chopped5 tbsp. low-sodium soy sauce, divided1 tbsp. hoisin1 lb. ground pork40 wonton wrapperscornstarch dipping sauce:1/4 cup hot water2 tbsp. brown sugar2 tbsp. rice wine vinegar1 1/2 tbsp. sambal oelek Directions:1. Heat sesame oil in a large skillet over medium-high heat. Add 1/2 cup of the green onions, garlic, ginger and mushrooms and stir-fry for 3 minutes. Remove from the pan and allow to cool slightly.2. Combine the mixture with 1 tbsp. soy sauce, hoisin and ground pork in a medium bowl. Add a pinch of black pepper.3. Lay out 8 wonton wrappers and cover the remaining ones with a damp paper towel to keep them from drying out. Fill a small dish with a little bit of water.4. Spoon 1 to 1 1/2 teaspoons of the pork mixture into the center of each wonton wrapper. Dip your finger into the water dish and trace around the edges of the wonton wrapper. Fold over and press with fingertips to seal.5. Place on a large baking sheet dusted with cornstarch. Repeat with remaining wonton wrappers.6. Prepare the dipping sauce by combining 1/4 cup hot water with brown sugar in a large bowl and stirring until the sugar dissolves. Add in the remaining 1/4 cup of green onions, soy sauce, rice wine vinegar, and sambal oelek, stirring until fully combined.7. Spray a large skillet with cooking spray. Add 10 pot stickers to the pan and cook for 30 seconds or until browned. Flip over and then add 1/3 cup of water to the skillet and quickly cover with a lid. Allow to steam for 3-4 minutes or until no water is left.8. Repeat with remaining pot stickers. Serve immediately with dipping sauce.Freezing Instructions: Prepare recipe to step 5. Place baking sheets with wontons in the freezer for 20 minutes or until firm, then transfer (with cornstarch) to a zip-top bag and freeze for up to 2 months.To Reheat: DO NOT thaw pot stickers. Start recipe at step 7 and cook for 30 seconds to 1 minute more on each side until pot sticker is cooked through. If dipping sauce was frozen, microwave in 30 second intervals until warmed through.These are delicious. I really need to make a few batches of these to keep in the freezer all of the time. I had my pot stickers with some steamed veggies. Tom enjoyed his along with some fried rice. 
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Placinta de pui cu conopida
Cristina's world

Placinta de pui cu conopida

Apr 16, 2014 — O bunatate de mancare!Noi suntem fani conopida si o consumam atat cruda cat si gatita sau murata, deci placinta asta a fost foarte bine primita si apreciata. Modul de lucru este foarte simplu si va asigur ca si un incepator in ale bucatariei se poate descurca cu reteta asta.Reteta de fata este conforma cu dieta Dukan - zile PL.Ingrediente:- 800g pulpe de pui fara os si piele- 1 conopida medie- 2 cepe- 1 legatura mica de patrunjel- 5 cm radacina ghimbir- 2 morcovi- 1/2 telina medie- 3 oua- 1 lingura amidon de porumb- 2 linguri ulei de masline- sare si piper macinatConopida rupta in buchetele mai mici se fierbe, apoi se scurge bine de apa.Morcovul si telina se taie bastonase mici.Pulpele de pui se toaca impreuna cu patrunjelul.Ghimbirul si ceapa se taie marunt si se calesc impreuna in uleiul de masline. Cand ceapa devine sticloasa se adauga in cratita bastonasele de morcov si telina, sare si piper macinat. Se calesc toate cateva minute, amestecand des.Se toarna jumatate de cana de apa peste legume si se lasa sa ajunga la fierbere. Se adauga carnea si se gateste pana cand isi schimba culoarea si devine albicioasa. Se mai toarna o cana de apa si se lasa sa fiarba 10 minute.Amidonul se desface in putina apa rece si se adauga peste carne. Mancarea se mai lasa sa fiarba 5 minute apoi se opreste focul.Conopida fiarta se zdrobeste cu o furculita si se amesteca cu ouale, putina sare si piper macinat.Amestecul de carne cu legume se rastoarna intr-o tava cu peretii inalti (tava mea are 30 X 17 cm) si peste el se niveleaza conopida amestecata cu ou.Tava astfel pregatita se baga in cuptor, pe raftul din mijloc, la foc mediu, pentru o ora si jumatate. Deasupra placinta prinde o culoare foarte frumoasa, aurie.Am lasat placinta sa se racoreasca o jumatate de ora si apoi am servit-o. Se feliaza foarte frumos, dupa cum se observa in poza de mai jos:Ne-a placut atat de mult incat am refacut reteta imediat dupa ce s-a terminat placinta. Nu am modificat nimic, doar ca in loc de pulpe de pui am folosit piept de pui fara os si piele. S-a feliat si mai frumos ♥Au fost la fel de bune ambele variante.Sper sa incercati si voi, pentru ca merita!A mers foarte bine si la pachetel a doua zi ♥Sa ne fie de bine!
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METHI PULAO / METHI RICE / MENTHE SOPPINA PULAV / FENUGREEK LEAVES PILAF
Cook With Smile

METHI PULAO / METHI RICE / MENTHE SOPPINA PULAV / FENUGREEK L...

Apr 16, 2014 — We South Indians can't stay away from our staple food ..rice.Updating my recipe index few days back,i realized not even a single recipe i've posted till now of variety rice / pulao / biriyani or the likes of it.Its not that i haven't cooked any of these in the past 7 months, but some how they didn't make to the photo shoot.May be i felt ,they are all so common to get featured here.Whatever ,
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