Butter Chicken (India)

The rich, buttery, creamy chicken, is perhaps the most popular of all Indian dishes on the planet. There is an instant spark and recognition at the utterance of this heartwarming favorite delicacy. The origin of Butter Chicken can be traced back to a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the partition of India in 1947, dividing the sub-continent into India and Pakistan. In the aftermath of the Partition, along with millions of other non-Muslims, Kundan Lal moved to India and opened a modest 'dhaba' type restaurant in Delhi. He not only retained the name Moti Mahal for his restaurant, but also introduced Butter Chicken, the dish he had mastered for many a decades and which had made his restaurant the most popular back home in Peshawar. With word of mouth, Moti Mahal in Daryagunj Delhi became famous for its specialty, Butter Chicken. So much so that its fame spread to far and wide making it the biggest culinary attraction for tourists coming to India, with its name appearing in all guidebooks on travels to India.

Ingredients

• 2 tablespoons oil
• 1 kg boneless skinless chicken breast, cut in large chunks
• 50 g butter
• 1 teaspoons garam masala
• 2 teaspoons ground red chillies
• 1 teaspoons ground coriander
• 1 tablespoon garlic paste
  Salt to taste
• 1 inch cinnamon stick
• 4 cardamom pods, bruised
• 4 medium size fresh tomato puree
• 1/4 cup plain yogurt
• 1/2 cup cream
• 1 tablespoon lemon juice
  

Directions

1. Heat a wok until really hot, add 1 Tbsp oil.
2. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice color.
3. Remove to plate.
4. Add extra oil and cook remaining chicken.
5. Remove from wok.
6. Reduce heat and add the butter.
7. When melted add all of the spices and stir-fry until fragrant- about 1 minute.
   

8. Return chicken to wok and stir to coat with the spices.
9. Add the tomato and simmer for 15 minutes- stir occasionally.
10. Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
11. Serve over rice or with naan.

Note: If you prefer, you can also use Tandoori or oven-baked chicken instead of stir-fried.

Curry Culture

Dear friends,

Sorry to be away for a while. My book, “Super Snacks – 100 favorite snacks from 5 continents”, published and released recently in USA, kept me busy. Super Snacks is compiled from my series of blog-posts already published under the tag World-Bites, a collection of recipes for bite-size dishes and appetizers from around the world. This book is about the most favorite food snacks in the 5 inhabited continents – the Americas, Europe, Africa, Asia and Australia. I profusely thank you for contributing recipes from your region through comments, which I have incorporated in the book to make Super Snacks more meaningful and enjoyable for all. Indeed, I will be ever thankful for your help. I hope, you will be as helpful with your feedback when I move on from World-Bites to Curry Culture, my forthcoming posts on the most popular curries from cultures around the world.

Curry is not only among the world’s most popular dishes; it also may be the oldest continuously prepared cuisine on the planet. Villagers living at the height of India's Indus civilization used three key curry ingredients—ginger, garlic, and turmeric—in their cooking. This was long before Arab, Chinese, Indian, and European traders plied the oceans in the past thousand years. The term “curry” is generally thought to come from the word “kari”, which means sauce in the Tamil language of Southern India. The word today simply means gravy. One thing that experts seem to agree on is that the word originates from India and was adopted by the British during the British Raj time, though they broadened the term to include all of the spicy dishes from the subcontinent, regardless of style and content. In 1780 the first commercial curry powder appeared in England and in 1846 its fame was assured when William Makepeace Thackeray wrote a 'Poem to Curry' in his 'Kitchen Melodies':

Curry



Three pounds of veal my darling girl prepares,
And chops it nicely into little squares,
Five onions next prures the little minx
(The biggest are the best her Samiwel thinks),
And Epping butter nearly half a pound,
And stews them in a pan until they are browned,
What next my dexterous little girl will do?
She pops the meat into the savory stew
with curry- powder table-spoonfuls three,
And milk a pint (the richest that may be),
And when the dish has stewed for half an hour,
A lemon's ready juice she'll o'er it pour,
Then, bless her! She gives the luscious pot
A very gentle boil – and serves quite hot.
PS – Beef, mutton, rabbits, if you wish,
Lobsters, or prawns, or any kind fish,
Are fit to make a Curry. 'Tis, when done,
A dish for Emperors to feed upon.



Curry has not looked back since. In honor of Queen Elizabeth's 1953 coronation, a special curry dish – Coronation Chicken – was invented. It's still very popular in Great Britain. In today's UK, there are at least 12000 establishments serving curry. Curry was recently named the British National Dish after a major opinion poll by Gallop.



As Indians and their curries made their way from the West Indies to South Africa to the Pacific Islands, the culinary give and take continued. The Mexican-Hindu cuisine that appeared in California in the early 20^th century when Punjabi laborers integrated jalapeño peppers and tortillas into their native dishes was the start to spread curry culture in the U.S. In New York, several restaurants do a brisk business selling Kosher curries. Today, beyond India, there are many other national variations of curry, like those from Japan, China, Thailand, Vietnam, Africa, Jamaica and the Caribbean. Karee raisu (curry rice) is one of Japan's most popular foods. Samoans make a Polynesian curry using canned fish and corned beef. Among the most prized curries in the world, there is the Napalese version – it often flavors goat and yak meat.



Curry which originated in India, has become the most internationalized foods on the planet. And also one of the most famous and loved dishes in the world. It can also be the most addictive cuisine – every bite makes you want another, and you might find yourself wanting something spicier and spicier. This is what I call Curry Culture. I intend to peek into this culture in my posts to come, under the tag Curry Culture.

Chicken Tikka (India)

World-Bites (100) / Chicken Tikka

To start the World-Bites series, what better snack could there be than the world famous Samosas from India – the deep-fried stuffed patties (meat/vegetable). Now when the World-Bites reaches its 100th post, what better recipe could there be to commemorate the milestone than the world famous Chicken Tikka from India. This snack's stunning popularity has spread far beyond India's borders to make it U.K. and Europe's most ordered snack on any menu. The word Tikka means bits, piecces or chunks. Chicken Tikka is an easy-to-cook dish in which chicken chunks are marinated in special spices and then grilled on skewers. Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy dish.

Ingredients:

* 1 cup fresh yoghurt (should not be sour)
* 1 cup finely chopped fresh coriander leaves
* 2 tbsps ginger paste
* 3 tbsps garlic paste
* 3-4 tbsps garam masala
* 6 peppercorns/ 2 dry red chillies
* 3 tbsps lime/ lemon juice
* 1/2 tsp orange food coloring
* 1 kg chicken (breast or thigh) skinless and cut into 2" chunks
* 1 large onion cut into very thin rings
* Lime/ Lemon wedges to garnish
* 1 tsp Chaat Masala (available at most Indian groceries)

Preparation:

* Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
* Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
* Thread the chicken onto skewers and keep ready.
* Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
* Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
* Remove from skewers and put the chicken in a plate.
* Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
* Garnish the Chicken Tikka with these onion rings and serve.

Labda (Georgia)

World-Bites (99) / Labda

The Georgian cuisine is very specific to the country, but also contains some influences from the Middle Eastern and European culinary traditions. Georgian people are famous for their hospitality. They respect guests and are good at being friendly and generous while entertaining them, especially in their own home. The cuisine offers a variety of dishes, high in various herbs and spices. The food, in addition to various meat dishes, also offers a variety of vegetarian meals. The cuisine is very varied with different dishes cooked daily. Labda- the most popular variety, is basically potato pancake. This large, rich pancake makes a quick and filling supper any time of the year.

Ingredients:

1 pound of boiling potatoes
1 cup of finely chopped walnuts
2 tablespoons of finely chopped parsley
1/2 teaspoon of salt
Freshly ground black pepper
3 large eggs, beaten
2 tablespoons of butter
2 tablespoons of corn oil

Instructions:
Boil the potatoes until tender; peel and mash them. Stir in the walnuts, parsley, salt, pepper to taste and eggs, mixing them well.
In a 10-inch skillet with sloping sides, melt 1 tablespoon each of butter and oil. When hot, spoon the pancake batter into the pan, pressing down with a spatula to form and even pancake. Cook over medium high heat for about 4 minutes, or until the bottom of the pancake is brown and crusty. Slide the pancake onto a platter. Melt the remaining butter and oil in the skillet, then invert the pancake into the skillet and fry the other side until brown, about 4 minutes more. Slide onto a platter and serve, cut into wedges.

Llapingachos (Ecuador)

World-Bites (98) / Llapingachos

Ecuador is situated in South America and it is covered with wide fields, jungles, tropical forests and agricultural plains. Because of this, the Ecuadorian people are in touch with the nature and all its elements. There are many fruits and vegetables growing in the country, so the Ecuadorian people are familiar to them and know how to use them best. Ecuador’s locals are very proud of their national plants and aliments that are unified in their cuisine; a cuisine which is exotic, highly flavored and spiritually meaningful. At only pennies per bite, bakeries offer a delicious range of breads, sweet pastries, and savory snacks, such as empanadas (hot, crispy meat or cheese-filled pastries) and llapingachos (potato and cheese pancakes). Tortillas de maiz (thin corn pancakes) and choclo (barbecued Andean corn) are sold by street vendors and make great snacks any time of day.

Ingredients

* Russet potatoes, peeled -- 2 pounds
* White cheese, shredded -- 1 cup
* Scallions, chopped finely -- 6
* Salt -- to taste
* Achiote powder (see notes) -- 2 teaspoons
* Oil -- 1/4 cup

Method

1. Place the potatoes in a large saucepan, cover with salted water and bring to a boil, uncovered, over medium-high heat. Cook the potatoes until a knife pierces them easily. Drain the potatoes and set them aside to steam dry for 3 to 4 minutes.
2. Mash the potatoes until smooth or put them through a ricer. Season to taste with salt. When cool enough, form 1/3 cup portions of the mashed potatoes into balls and set on a baking sheet. Chill for at least 20 minutes; this will make the patties much easier to handle.

3. Remove potatoes from the refrigerator. Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your hands to form patties.
4. Heat the oil in a skillet over medium heat. Sauté the patties, a few at a time, until browned on each side. Remove to a warm oven until all patties have been sautéed.

Variations

* The achiote powder gives the patties an orange color. If you don't have achiote, add a teaspoon or two of paprika. Or just leave it out altogether.
* Ecuadorans typically use a young white cheese called queso blanco for stuffing llapingachos, but you can use Monterey jack or mozzarella.
* Use finely minced white onion instead of scallions.
* Mix the cheese and scallions in with the potatoes instead of stuffing them.

Spinach Omelet (Egypt)

World-Bites (97) / Spinach Omelet

Egyptian cuisine's history goes back to Ancient Egypt. Archaeological excavations have found that workers on the Great Pyramids of Giza were paid in bread, beer, and onions, apparently their customary diet as peasants in the Egyptian countryside. Onions remain the primary vegetable for flavoring and nutrition in Egyptian food. Beans were also a primary source of protein for the mass of the Egyptian populace, as they remain today. Egyptian cuisine is notably conducive to vegetarian- and vegan diets, as it relies so heavily on vegetable dishes. Though food in Alexandria and the coasts of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Meat has been very expensive for most Egyptians throughout history, and a great deal of vegetarian dishes have developed to work around this economic reality.

Ingredients

* 12 ounces fresh baby spinach
* 2 tablespoons canola or vegetable oil
* 2 medium onions, chopped
* 2 medium tomatoes, peeled and chopped
* salt
* fresh ground pepper
* 6 eggs
* ¼ teaspoon nutmeg
* 2 tablespoons canola or vegetable oil
* 1 (15 ounces) can chickpeas, rinsed and drained

Directions

1. Rinse and drain spinach; squeeze out excess water.
2. Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
3. Remove from heat and drain in colander.
4. Remove all excess water.
5. Heat oil in large cast-iron skillet or other ovenproof skillet.
6. Add chopped onions and cook until tender and lightly golden.
7. Add tomatoes to skillet; season to taste with salt and pepper.
8. Cook for 12–15 minutes or until tomato is tender and liquid is reduced.
9. Preheat broiler.
10. Beat eggs lightly in bowl; season to taste with salt and pepper.
11. Add nutmeg to flavor the eggs, stirring well.
12. Add tomato mixture and spinach to beaten eggs and mix well.
13. Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
14. Top with canned Chickpeas.
15. Cook over low heat for approximately 10–12 minutes or until the bottom has set; then place under broiler to finish setting the top.
16. It should be firm and lightly browned when it is done.
17. Cut into slices and serve.

Empanadas Paisas (Columbia)

World-Bites (96) / Empanadas Paisas

Colombian is blessed with a rich natural space, a variety of the fauna and flora and a high agricultural potential. The most significant agricultural possessions are the coffee plantations (Colombia is the second exporter in the world, but Colombian coffee is recognized as the best one), banana trees, cocoa, beans and sugar cane. Combining the Spanish cuisine with that of the Africans and the Native Americans, the Colombian cuisine is known for its exoticness and spicy taste. There are many fried dishes, as frying seems to be the most frequent preparation method of the Colombian cooking: fried puff squares (hojuelas), fried plantains, fried cheese puffs (bunuelos) and various kinds of fried meat. Empanadas Paisas (meat-filled turnovers with cumin seed and brown sugar) is a popular snack throughout Columbia.

Ingredients:

1 lb of lean meat
two large red potatoes
* two eggs
* small onion
* 2 cloves cut up garlic

* bay leaf

* salt

Directions:

Place meat , potatoes and eggs in enough water to cover them. Add the small cut up onion, garlic, bay leafand salt. Bring to boil, then lower to simmer. In about 1/2 hour when the potatoes are tender and the eggs are hard boiled, remove them. Simmer the meat for at least another hour.

Remove meat and cool completely.

Preparation of the meat filling:

Grind the cooked meat in a food grinder, or in a food processor. Chop the potatoes and the eggs finely. Add the eggs and potatoes to the ground meat. Now you must prepare a spicy “hogao” sauce to add to the meat mixture.

Hogao

Ingredients:

* 2 large tomatoes, finely chopped
* 4 green onions, finely chopped
* 3 cloves garlic, minced
* 1 tblsp of cilantro, minced
* salt to taste
* 3 tblsp of olive oil

Directions:

Heat oil in a saucepan and add all of the ingredients. Cook over medium heat until everything is mushy. Add this “hogao” sauce to the meat mixture. You will need to add some broth left over from cooking the meat, in order to get the meat filling moist. You don’t want the filling to be dry.

Preparation of the corn dough:

Salt to taste 3 cups of boiling water, plus a tablespoon of brown sugar. Pour the boiling hot water in a heat proof container, stirring constantly, slowly pour in the 2 cups of yellow corn meal, this will get pretty thick and hard to stir towards the end. Try to knead it as much as you can with the spoon, but eventually, as the dough cools, you can knead it with your hands. When the dough looks pretty smooth, about 5 minutes of kneading, cover it with a plastic or moist towel to keep it from drying out.

In a heavy deep frying pan, pour about 3 inches of oil. Start heating the oil over medium/high heat.
Shape dough into the size of small golf balls. You can do this golf ball shaping ahead of time as long as you keep them covered. Flatten a ball with a flat object such a a plate sprayed with Pam, also spray the surface underneath. Place a heaping tablespoon of meat filling on one hemisphere of the flattened dough. Fold the other half over and pinch together so that there is NO opening showing any filling. Place carefully in the hot oil and fry until golden brown. Drain on papers towels and serve immediately with lime quarters or sauce of your choice.