This delicious recipe brings back my wonderful memories of Istanbul, Turkey! Lahmajoun is a meat flatbread pizza. All the ingredients are ground up together and spread over a thin pizza base and baked till crispy. Cheese is not added typically to this pizza.
In Istanbul, you find people enjoying this as a snack or for lunch or dinner. This dough is made with milk so the base is extra crispy.
Tangdi in it’s simplest translation means leg and refers to the leg of a Chicken. This BBQ Chicken preparation is either marinated in a cream base(Kalmi), Red spice blend(Tandoori) or a Green spice blend(Hara). Sometimes, just the drumstick is served and other times you will get the drumstick and the thigh together.
India & Pakistan and the surrounding countries are famous for these kekabs with their delicious smoked taste that is traditionally cooked in a tandoor. Most people don’t have tandoors in their homes, so I’m going to cook this on my BBQ. You can also use a frying pan or the oven.
This beloved Goan to the core recipe has a strange name but BIG on flavor. Crab Xec Xec or Shek Shek as it’s called is made by roasting Spices, Coconut, Onions, Ginger & Garlic together and simmering crab in it. The contrast between the roasted masala or spice blend with the sweetness of the Crab is heavenly.
Of course in coastal Goa, seafood is fresh right out of the Indian Ocean. Here in Canada, I make do with frozen Ceylon Blue swimming crabs – they are still from the Ocean though. I find the use of these pre cleaned & pre cut Crab really convenient, but you can use whatever type of Crab you like.
There are many types of Crab curries served in Goa but with it’s unmistakable roasted flavour, the Xec Xec is unique.
This Chinese style Beef & Broccoli is packed with flavor. In this recipe both Beef and Broccoli are give the ‘char’ treatment before folding them into a luscious sauce. I love the fact that the Beef is thinly sliced and cooks quickly and the Broccoli is charred on the outside but still maintains a crunch. Together these two pack some serious flavor.
Blanch the florets first in some boiling water and allow this to drain completely
Slice the beef this thinly as possible using a sharp knife. You can semi freeze your meat if you like that that will enable to cut easily
Marinate the meat with the soya sauce, shaoxing, ching miang vinegar, this is also known as black vinegar, you can sub any other vinegar instead
Add the baking soda. This is a secret ingredient that most restaurants use to tenderize the meat. It literally fizzes on contact with the vinegar
Finally the corn starch and mix everything well. The cornstarch is going to absorb all the liquid and help everything stick to the meat.
Leave this aside for about 30 minutes
Get your pan nice and hot and using the tiniest bit of oil, start getting some char on the broccoli. Place these down on the side where you cut them horizontally and allow them to absorb all that heat. Once you have some nice color and char going flip them over
Grill the beef, add a tiny bit of oil and allow it to caramelize on one side before flipping it over
Because this beef is sliced so thinly and has been tenderized, it doesn't need that long to cook at all
Heat up some oil and add 1 tbsp of spring onion bulbs and 2 tbsps of minced garlic. Allow the garlic to change color and add 2 cups of beef stock
Add the dark soya & shaoxing wine
Mix this well and taste for salt
Add some cornstarch slurry here to thicken the gravy
Add the beef first, followed by the broccoli, and simmer in the gravy
Garnish with some spring onions and fresh cracked pepper
Manchurian recipes are popular all over India and the world for good reason. I’ve made a Chicken, Cauliflower and a Mushroom version and today I’m going to make the very popular Vegetable Manchurian! Cabbage and other veggies are formed into small balls and deep fried before being tossed in a delicious Manchurian gravy.
This is also a favorite in my household. This season of Lent, I have decided to go Vegetarian and have discovered so many interesting things that I never noticed before. King Oyster mushrooms really stand out in recipes with their meaty taste and I’ve included them in this recipe to enhance the dish. You can use another mushroom or leave it out.
Make sure to watch my video where you get an upclose and personal seat to seeing this recipe come to life!
Chana dhal is high in fiber and is low in cholesterol and really good for you. There are lots of other health benefits, just google it and be amazed. It’s a great eaten with rice or roti, perfect paired with meat, fish, chicken or other veggies. It’s also deeeelicious! This dhal like any other dhal does need to be soaked. You need to soak this for a minimum of three hours, but I prefer to soak it overnight.
There are so many ways to cook a dhal, it’s one of the most basic things and it goes with everything. It’s also so inexpensive to make and is a staple in Indian households rich & poor. North America popularized the ‘Dhal’ as a Lentil soup and honestly it’s one of the most comforting and satisfying dishes ever.
This version incorporates Spinach. You will see if you watch the video(and you must!) that the Spinach must be added at the very end to preserve the nutrients.
If I’m ordering takeout or eating in, I almost always make sure to get both Fried Rice and a Chowmein. One of my sons prefers rice and the other noodles, although I can never remember which is which Chowmein noodles are widely available. The most common kind are found dry in a 454 approx gm bag. I prefer to use the fresh semi cooked steamed noodles. These come sealed in bags in the fridge section of your local Oriental store. If you can’t find these, just ½ cook the dry noodles, drain and dry them well before using.
The protein and vegetables you use is totally upto you. I used Shrimp, Chicken, Cauliflower, Mushrooms, Green Pepper & Tofu in this recipe but you can use Broccoli, Carrots, Bok Choy, Celery … the world is your oyster!
Mushroom Manchurian is an insanely Indo Chinese dish popular in India and around the world. India is primarily vegetarian and although Mushrooms are fairly new to the subcontinent they are used in a wide variety of dishes.