Recipes from the world

Table of Contents:

Yogita Bannore’s India recipes
Nicole Reyes’ Filipino recipes
Rohini Sharma’s India recipes
Maria Lopez’s Peruvian recipes
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One of the best ways to get familiar with a culture is trying the food.

Every country has different spices, and herbs that provide the food with its unique flavor.

Food will influence your experience while traveling to different places; if you like the food then you will enjoy and remember the experience for a long time.

This month we want to present you with some recipes from different parts of the world and invite you to try different spices and flavors. We hope you enjoy it, Bon Appetite!

Yogita Bannore’s India recipes

Spicy Corn Chaat

A great vegetarian option.

Ingredients:
- Cup Boiled Sweet Corn / Frozen Sweet Corn Kernels
Green Chilies
Tbsp – Chopped Cilantro
Tsp – Red Chilly Powder
Tsp - Lemon Juice
tsp – Chaat Masala (a mix of spices, you can find it in any Indian grocery store)
Tbsp - Oil or Butter
Salt to Taste.

Method:

1. Heat oil / butter in a pan.
2. Add green chilies.
3. Put the boiled corn and all the other ingredients.
4. Add chaat masala and mix well.
5. Finally, garnish with chopped cilantro.
6. Serve hot.

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Nicole Reyes’ Filipino recipe

This is my favorite and most famous Philippine dish.

Chicken Adobo.

Ingredients
1 whole chicken
1 tbsp pepper
1 tbsp salt
1 cup peanut oil
1/4 cup distilled white vinegar
1 head macerated garlic

Method

Cut your chicken into pieces, add the salt and pepper, then place in a large saucepan with the vinegar, and macerated garlic, letting it simmer until the chicken is tender. You can add water if you feel the chicken is getting dry. Once it reaches the desired tenderness, add the peanut oil and stir fry until the chicken is golden brown.

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Rohini Sharma’s India recipes

This is one of the most popular recipes in north India

Shahi Curry

Ingredients

Potato - 1 large
Random veggies - 4 cups
Butter - 2 tbsp.
Onion - 1 large
Garlic - 2 cloves
Tomatoes - 2
Yogurt - 2 tbsp.
Heavy cream - 1/2 cup
Green peas - 4 oz.
Raisins - 1/4 cup
Blanched almonds – 12

Dry Masala Ingredients
Cardamom (ground) - 1/2 tsp.
Coriander powder - 1/2 tsp.
Ginger (ground) - 1/2 tsp.
Red Chili powder - 1/2 tsp.
Turmeric - 1/2 tsp. (Is an Indian spice, you can find it in any Indian grocery store)

Note: For the random vegetables, can use: broccoli, green peppers, carrots, cauliflower, green beans, etc.

Method:
1.Boil vegetables (except onions and peas). Drain and set aside.
2.Melt butter and saut onions and garlic. Add tomatoes, yogurt, and the dry masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add water.
3.Cover and simmer for 10 minutes. Add cream and peas, stirring gently.Before serving, top with raisins and almonds.
Hope you like it!
Rohini

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Maria Lopez’s Peruvian recipes

One of the Peruvian most distinctive recipes.

Ceviche

Ingredients

2 pounds of white fish (mahi mahi is an excellent choice)
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers (to your preference)
Salt and pepper to taste
1 large onion, finely chopped
2 stalks of celery, finely chopped
Bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
3 or 4 sweet potatoes, boiled and peeled
6 to 8 lemons cut in half and placed in center of table

Method

1.Wash and de-bone fish and cut in 1/2 inch chunks
2.Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour
3.Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour
4.Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes

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Next month’s issue