Summer Aloo Gobi Matar

Indian Summer Aloo Gobi Matar

 

Summer Aloo Gobi Matar

Indian Summer Aloo Gobi Matar

Aloo Gobi Matar is a popular Indian curry with potato ("aloo"), cauliflower ("gobi"), and peas ("matar").  It's easy to make and quickly on your dinner table. We put our take on it with an ayurvedic spice blend that brings a touch of freshness to the dish, just right for the summertime. Alternatively, the spice blend makes an exotic rub for grilling.
Hands-on Time 30 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 2 large potatoes cut into 1/2 inch dices
  • 1/2 head cauliflower cut into 1 inch florets
  • 1 cup frozen peas
  • 1 onion finely chopped
  • 2 large tomatoes finely chopped
  • 2 cloves garlic grated
  • 1/2 inch ginger grated
  • oil
  • salt

Culinary Spice Kit

  • Fennel cumin, turmeric, coriander, cardamom

Optional

  • 1/2 lb chicken cut into 1 inch pieces
  • 1/2 can garbanzo beans rinsed

Suggested Sides

  • cooked Basmati rice
  • Indian flatbread

Instructions
 

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions and cook until translucent.
  • Add garlic, ginger, Summer Aloo Gobi Matar spices, and tomatoes.
  • Cover and cook over low heat 5-10 minutes, stirring frequently.
  • Add the potatoes and cauliflower.
  • Optionally, add chicken or garbanzo beans.
  • Add 1 cup of water and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to low and cook for 15 to 25 minutes until all ingredients are almost tender.
  • Check in between if it needs a bit more water.
  • Add peas. Cook for another 5 minutes.
  • Serve Summer Aloo Gobi Matar over rice and/ or with flatbread. Enjoy!

Alternative Grill Recipe

  • Rub Summer Aloo Gobi Matar spices and salt to taste into 1 lb chicken pieces, fish fillet, or steak.
  • Grill until browned and cooked through.
  • Let rest for 5 minutes. Enjoy!

Notes

▪ Substitute water with coconut milk, heavy cream, or
yogurt.
▪ Alternative, rub Summer Aloo Gobi Matar spices and salt to taste into 1 lb chicken pieces, fish fillet, or steak.
Fry over high heat until brown and cooked through.
Greek Souvlaki

Greek Souvlaki

 

Greek Souvlaki

Greek Souvlaki

Souvlaki is one of many national Greek dishes. Marinated meat is grilled on a stick and eaten straight off the skewer. The origins of souvlaki date back to ancient Greece where pieces of meat were grilled on a spit. During the Medieval era, Greek street vendors sold souvlaki in bread. However, in Turkey, it's believed that the Turkish shish kebab found its way to Greece and became the Greek souvlaki.
Hands-on Time 30 mins
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

  • 1 lb pork tenderloin or lamb shank cut into 1/2 inch cubes
  • 2 cups Greek yogurt
  • 1/2 English cucumber grated
  • 1-2 lemon
  • 2 cloves garlic or more to taste, grated
  • olive oil
  • salt & pepper
  • 4-12 skewers

Culinary Spice Kit

  • Oregano, garlic, dill weed, ground dill seeds, cinnamon, mint, chili, nutmeg

Optional Vegetable Addition for Skewers

  • 1-2 zucchini or bell pepper cut into 1/2-inch pieces or slices
  • 1 medium onion quartered

Suggested Sides

  • flatbread pita
  • French fries
  • baked potatoes wedges
  • cooked rice

Instructions
 

Prepare

  • In a CONTAINER, add 1/8 cup lemon juice, 1/8 cup olive oil, and Souvlaki spices. Mix well.
  • Add meat and salt to taste. Mix well.
  • Let marinate for 30 minutes.
  • Thread meat onto skewers.
  • Optionally, add vegetables in between.

Tzatziki

  • In a BOWL, add cucumber, garlic to taste, yogurt, and 2 tbsp olive oil. Mix well.
  • Season with salt & pepper to taste.

Grill

  • Grill or fry the skewers until cooked and browned on all sides.

Serve

  • Sprinkle 1-2 tbsp lemon juice over the meat.
  • Serve Souvlaki with Tzatziki and preferred sides.
  • Enjoy!

Notes

▪ Substitute pork with chicken breast or thighs, beef tenderloin, or 8 oz halloumi cheese.
Keyword dill, mint, nutmeg, oregano
Kabob Koobideh

Persian Kabob Koobideh

 

Kabob Koobideh

Persian Kabob Koobideh

Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It's important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers "hanging" over the fire so that the meat doesn't get in contact with the grill. This recipe is an easier weekday version.
Hands-on Time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 2 lb ground lamb beef, or chicken
  • 1 red cabbage finely shredded
  • 1 large onion grated
  • 3 cloves garlic grated
  • 1 egg
  • 1 lemon for juice
  • oil
  • salt & pepper
  • !Suggested Sides & Toppings
  • Lavash or pita bread
  • cooked Basmati rice
  • onion & radish slices
  • grilled vegetables
  • Sabzi Khordan*)
  • sumac
  • !Culinary Spice Kit
  • Sumac turmeric, black pepper, parsley

Instructions
 

  • !Cabbage
  • In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
  • Stir in the cabbage. Cover and let rest for 2 hours.
  • !Prepare
  • In a BOWL, squeeze grated onions and discard all liquid.
  • Add garlic, salt to taste (recommended 2 tsp), egg, and Kabob Koobideh spices. Mix well.
  • Add meat. Knead well for 5 - 10 minutes.
  • !Fry
  • Wet your hands with water.
  • Form 2 tbsp of meat into long, flat shaped meat patties.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry the kabobs for some minutes on each side until they are cooked and slightly browned.
  • !Serve
  • Serve the kabob in bread and/or with rice and with cabbage.
  • Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
  • Add grilled vegetables or Sabzi Khordan*).
  • Enjoy!

Notes

▪ Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.
*) See the recipe for
grilled Kabob Koobideh
Sabzi Khordan.
Keyword sumac, turmeric
Indian Mango Lassi Honey

Indian Mango Lassi

Indian Mango Lassi Honey

Indian Mango Lassi

Cuisine Indian
Servings 1

Ingredients
  

  • 1 cup yogurt
  • 1 mango

Optional

  • honey to taste
  • 1 tsp pistachios

Culinary Spice Kit

  • cardamom seeds

Instructions
 

  • In a BLENDER, mix yogurt and ¼ tsp pure cardamom seeds or more to taste until the seeds are “gone”.
  • Add the flesh of the mango.
  • Blend until smooth.
  • Optionally, season with honey to taste.
  • Fill in a glass. Optionally, sprinkle with ground pistachios or ground cardamom. Enjoy!
    Indian Mango Lassi
Keyword cardamom seeds
Seychellois Pwason Griye

Seychellois Pwason Griye

Seychellois Pwason Griye

Seychellois Pwason Griye

Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.
Cuisine Seychellois
Servings 3

Ingredients
  

  • 1 whole red snapper cleaned and scaled, 2 lbs
  • 1 cup finely chopped tomatoes
  • 2 tbsp chopped cilantro or parsley
  • 1 small onion finely chopped
  • 1 inch ginger grated
  • 2 cloves garlic grated
  • 1-2 lime or lemon
  • 2 tsp sugar
  • olive oil
  • salt & pepper

Optional

  • 1-4 red chili finely chopped

Suggested Sides

  • cooked rice
  • fresh salad of your choice

Culinary Spice Kit

  • Pouch [1] tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
  • Pouch [2] cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Instructions
 

Chutney

  • In a small POT, heat 1 tbsp oil.
  • Add onions and sugar.
  • Cook over medium heat for 5 minutes. Stir frequently.
  • Add tomatoes, salt to taste, and Pwason Griye [1] spices.
  • Cook over slow heat for about 15 minutes to thicken the sauce.
  • Let cool.

Paste

  • In a BOWL, mix garlic, ginger, herbs, Pwason Griye [2] spices, and 1 tbsp oil.
  • Add chili (optional) and salt to taste. Mix well.
  • To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
  • Season the fish with salt and fill the slits with the paste.
  • Rub all sides of the fish with oil.
  • Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

Serve 

  • Sprinkle plated fish with lime juice.
  • Serve it with rice, chutney, and salad.
  • Enjoy!

Notes

▪ Substitute red snapper with halibut or sea bass.
▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.
 
Keyword cardamom, cinnamon, cloves, nutmeg, tamarind, thyme, white pepper
Black Bean Burger

Global Black Bean Burger

 

 

Black Bean Burger

Global Black Bean Burger

This Black Burger is only one of countless vegetarian burgers that are created to date. The history of meatless fried patties goes back to 1969 when the first recipe appeared. In the early eighties, the first commercial version hit the British market and was an immediate success. However, the term "veggie burger" long referred to a hamburger with vegetables on top.
Cuisine Global
Servings 3

Ingredients
  

  • 1 can black beans (15 oz), rinsed, pat dried*
  • 1 medium egg
  • 1/4 cup ground almonds or bread crumbs
  • 4-6 hamburger buns
  • 3 red bell pepper halved
  • 4 oz portabella mushrooms sliced
  • 2 tomato/es sliced
  • oil
  • salt & pepper

Optional

  • ▪ Your favorite toppings and dressings.
  • ▪ Mayonnaise with grated horseradish.
  • ▪ Ketchup with honey and chipotle chili.
  • ▪ Sweet potato fries.

Culinary Spice Kit

  • Sun-dried tomatoes, garlic, onion,  Chipotle chile, porcini mushroom, cumin, smoked paprika, green bell pepper, yellow mustard

Instructions
 

Bell peppers

  • Preheat OVEN to 350°F.
  • In the OVEN, place bell peppers skin-side up on a lined BAKING SHEET.
  • Bake for 20-40 minutes until the skin gets black spots.
  • Let cool. Peel skin off. Set aside.

Mushrooms

  • In a PAN, fry mushrooms in 1 tbsp oil until soft.
  • Add salt & pepper to taste. Set aside.

Burgers

  • In a BOWL, mash beans with a potato masher**.
  • Add egg, almonds, Black Burger spices, and salt to taste. Mix well**.
  • Form 4 - 6 burger patties.
  • In the same PAN, heat 2 tbsp oil over medium heat.
  • Fry burger patties until they are crisp on both sides.

Serve

  • Serve burgers in buns with tomatoes, mushrooms, bell pepper, and optional toppings & dressings.
  • Enjoy!

Notes

*If you have the time, let the beans dry in the oven.
**Do not use a food processor!
▪ Substitute 1 lb ground meat for beans and rice.
▪ Substitute any short-grain rice for forbidden rice.
▪ Substitute any mushrooms for portabella.
 
Keyword chipotle, porcini mushroom, smoked paprika, sun-dried tomatoes