Lahmajoun – Turkish Pizza

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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.

Lahmajoun – Turkish Pizza

Ingredients

  • Dough
  • 2 cups whole wheat Flour
  • 1.5 cups all purpose Flour
  • 1 tbsp instant Yeast
  • 2 tsps Sugar
  • 1 tbsp. Olive Oil
  • 1 cup warm Milk
  • 1/4 cup warm water if required
  • 1 tsp Salt
  •  
  • Topping
  • 4 cloves Garlic
  • 2 cups diced Tomato
  • 2 cups diced red Pepper 
  • 2 cups diced green Pepper 
  • 2 cups diced white Onion 
  • 1 tbsp green chillies
  • 1/2 cup fresh parsley
  • 1 lb ground Lamb or Beef
  • 1 tsp Cumin powder
  • 1 tsp Smoked paprika
  • 1 tsp Aleppo pepper
  • 1 tsp Dried mint
  • 1 tsp Chilli flakes and sumac
  • 2 tsps Tomato paste
  • 1 tsp fresh cracked Pepper
  • 2 tsps Salt
  • 1 tbsp Pomegranate Molasses
  • 1 tbsp Olive oil

Instructions

  1. Add the 2 flours together
  2. Add the yeast and sugar and mix
  3. Add the olive oil and add the milk a little at a time
  4. Knead well and add the warm water if required
  5. Do not add the salt yet
  6. Place in an oiled bowl and keep in a warm place for 1 hour
  7. Knead once it's risen and add the salt and a little extra flour and divide into fourparts
  8. Roll out each part to a large thin circle
  9. Prepare the topping by first processing all the vegetables together
  10. Add the meat and all the spices, salt, pom molasses, olive oil and parsley and process till it's a thick paste
  11. Spoon and spread over the rolled dough and bake in a 350 degree oven for 15-20 mins
https://kravingsfoodadventures.com/lahmajoun-turkish-pizza/

Tangdi Kebab – Kalmi Kebab

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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.

Tangdi Kebab – Kalmi Kebab

Ingredients

  • 10 – 12 Drumsticks
  • 1st marinade
  • Juice of 1 Lime
  • 1 tsp each Ginger & Garlic paste
  • Salt to taste
  • 2nd marinade
  • 1 cup Yogurt
  • 1 tbsp Gram flour
  • ½ cup of grated Cheese
  • 2 tbsps of minced green Chilli
  • ½ tsp each of Ginger paste & Garlic paste
  • ½ tsp of red Kashmiri Chilli powder
  • ½ tsp of Haldi
  • 1/2 tsp of dried Fenugreek or Kasuri Methi
  • 3 tbsps Cream
  • For Basting
  • Mustard Oil
  • Dried Fenugreek

Instructions

  1. Prepare the hung yogurt by adding it to a cheese cloth and giving it a gentle squeeze to remove the extra water
  2. Prepare the drumsticks by removing the skin and make gashes in the flesh
  3. Marinate it with the 1st marinade for a minimum time of 30 minutes
  4. Follow with the 2nd marinade
  5. BBQ on all sides till cooked basting with the mustard oil in between
https://kravingsfoodadventures.com/tangdi-kebab-kalmi-kebab/

 

 

 

Crab Xec Xec – Goan Crab Curry

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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.

Check out my playlist here for other Goan recipes

Crab Xec Xec – Goan Crab Curry

Ingredients

  • 2 lbs of Crab
  • 1 tsp Salt
  • ½ tsp Turmeric
  • Spice blend
  • 12 Kashmiri Chillies
  • 2 tsps Coriander seeds
  • 2 tsps black Peppercorns
  • 1 tsp Cumin
  • 6 cloves
  • 1 cup fresh grated Coconut
  • 1 cup diced Onion
  • 1 inch piece Ginger
  • 6 cloves
  • 2 inch ball Tamarind in ½ cup hot Water
  • 1 cups Water(approx.)
  • 2 tbsps of coconut oil
  • 1 cup of sliced
  • 2 tbsps sliced green Chillies
  • ½ a tsp of Turmeric
  • ½ cup Water
  • Salt to taste
  • Coriander to garnish

Instructions

  1. If using frozen crab, make sure it’s defrosted and rinse well before adding salt and turmeric and leave aside
  2. Soak the tamarind in hot water, once soaked remove any seeds
  3. In a tava or pan, roast the whole spices, followed by the coconut till brown and then add the onion, ginger & garlic
  4. Make a powder spice blend by adding the Kashmiri chillies after they’ve been de stemmed and de seesed together with all the other whole spices
  5. Add the coconut, onion, ginger and garlic, soaked tamarind and the water as needed to blend to a smooth paste
  6. Heat up a saute pan and add the coconut oil, and saute the sliced onion and green chilli slices
  7. Once the onion is golden brown, add the masala or spice blend together with the turmeric and allow to heat up
  8. Add the crab and salt to taste
  9. Add water to the processor and add this in as well
  10. Cook the crab for about 7 mins on each side
  11. Serve with rice and a simple salad
https://kravingsfoodadventures.com/crab-xec-xec-goan-crab-curry/

Trout in Parchment Parcels – En Papilotte

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Meal prep gives me some extra time and peace of mind. This recipe is incredible, I cook some Trout together with rice and veggies in one package. It’s a complete meal in one bag!

Trout in Parchment Parcels – En Papilotte

Ingredients

  • 4 Trout fillets (6 oz each approx)
  • 2 cups Minute or Express Rice
  • 24 Asparagus spears
  • Broccoli florets
  • Mushrooms
  • Sliced sweet Peppers
  • 1/4 cup melted Butter
  • 1 tsp Dijon Mustard
  • Salt
  • Pepper
  • Lemon slices

Instructions

  1. Cook the rice according to the package instructions
  2. Cut 4 large pieces of parchment paper
  3. Fold each one over and add rice, the veg and top with a piece of fish
  4. Mix the mustard with the butter, add salt & pepper and parsley
  5. Spoon this over the fish
  6. Add lemon slices and more parsley
  7. Seal and cook in a 350 degree oven for 25 - 30 minutes
https://kravingsfoodadventures.com/trout-in-parchment-parcels/

Beef & Broccoli

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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.

Beef & Broccoli

Ingredients

  • 2 cups Broccoli florets
  • 1 lb of Sirloin
  • 2 tbsps dark Soya sauce
  • 2 tbsps Shaoxing Wine
  • 2 tbsps Ching Miang Vinegar
  • 2 tsps of Baking Soda
  • 2 tsps of Corn Starch
  • 6-7 Spring Onions
  • Gravy
  • 1 tbsp Spring Onion bulbs
  • 2 tbsps minced Garlic
  • 2 cups Beef stock
  • 2 tbsps dark Soya sauce
  • 2 tbsps Shaoxing Wine
  • 2 tsps of Corn Starch slurry

Instructions

  1. Cut the broccoli florets in half horizontally
  2. Blanch the florets first in some boiling water and allow this to drain completely
  3. 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
  4. 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
  5. 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
  6. Finally the corn starch and mix everything well. The cornstarch is going to absorb all the liquid and help everything stick to the meat.
  7. Leave this aside for about 30 minutes
  8. 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
  9. Grill the beef, add a tiny bit of oil and allow it to caramelize on one side before flipping it over
  10. Because this beef is sliced so thinly and has been tenderized, it doesn't need that long to cook at all
  11. 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
  12. Add the dark soya & shaoxing wine
  13. Mix this well and taste for salt
  14. Add some cornstarch slurry here to thicken the gravy
  15. Add the beef first, followed by the broccoli, and simmer in the gravy
  16. Garnish with some spring onions and fresh cracked pepper
https://kravingsfoodadventures.com/beef-broccoli/

Vegetable Manchurian

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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!

Vegetable Manchurian

Ingredients

  • Veggie Balls
  • 1.5 cups sliced Cabbage
  • 1/2 cup mixed Mushrooms, Carrots and Green Onions
  • 1/2 tsp Chinese 5 spice powder
  • 1 tsp each Ginger & Garlic paste
  • 1 tsp Sambhal Oelek or Chilli paste
  • 3 tbsps Corn Starch & all purpose flour
  • Gravy
  • 1/2 cup sliced Spring Onions & diced Onion
  • 1 tsp minced Garlic
  • 2 tsps minced Ginger
  • 1/2 cup Oyster mushrooms
  • 2 tbsps Chilli paste or Sambal Oelek
  • 1 tbsp Ketchup
  • 1 tbsp dark Soya sauce
  • 2 cups Veggie stock
  • 1/2 tsp salt or to taste
  • 1 - 2 tsps Corn Starch slurry
  • 1 tbsp each sliced Spring Onions and chopped Coriander

Instructions

  1. Process the cabbage in a food processor and put into a bowl
  2. Add the mushrooms, carrots and green onions
  3. Add the 5 spice powder, ginger & garlic paste and sambal oelek or chilli paste
  4. Add the corn starch and flour and mix well
  5. Grease the plate and your hands and form the mixture into balls
  6. Heat oil and deep fry the balls
  7. Prepare the gravy by heating some oil and sauteeing the spring onion and regular onion
  8. Add the minced garlic and ginger and the green chilli
  9. Add the mushrooms, followed by the chilli paste, ketchup and the soya sauce
  10. Follow this with the veggie stock
  11. Add salt to taste
  12. Thicken the gravy with a corn starch slurry
  13. Add the veggie balls in and toss to coat
  14. Garnish with the spring onions and coriander
https://kravingsfoodadventures.com/vegetable-manchurian/

Spinach Chana Dhal – Dhal Palak

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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.

Spinach Chana Dhal – Dhal Palak

Ingredients

  • 1 cup of Chana Dhal
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • ½ cup of Onion
  • 1 tbsp green Chillies
  • 1 tsp each Garlic & Ginger paste
  • ½ tsp Turmeric
  • ½ tsp of Chilli powder
  • 2 cups diced Tomatoes
  • 2 cups water
  • 2 tsps Salt or to taste
  • 2 cups shredded Spinach

Instructions

  1. Chana Dhal is bought dry and you need to soak this for min 3 hours to overnight. Wash this a few times to remove the cloudy water and then drain it
  2. In a pressure cooker or pot, heat some oil and add the cumin and mustard seeds
  3. Add the onion and allow to caramelize a little bit
  4. Add the garlic and ginger paste and all of the powder spices
  5. Add the tomatoes and allow to cook a little
  6. Add the soaked dhal, the salt and the water
  7. Close the pressure cooker and allow to cook for about 2 whistles – in a pressure cooker you should have cooked dhal in under 10 minutes and about 25 – 30 mins on a stovetop without a pressure cooker
  8. Allow the steam to dissipate before opening the pressure cooker and give the dhal a good stir and taste for salt again
  9. Add the Spinach, cook for a few minutes and serve
  10. This recipe can also be made in an electric pressure cooker or an instant pot
https://kravingsfoodadventures.com/spinach-chana-dhal-dhal-palak/

 

Mixed Chowmein

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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!

Mixed Chowmein

Ingredients

  • 1/4 cup Oil
  • 1 lb that is roughly 500 gms semi cooked steam cooked Noodles
  • 1/4 cup sliced Spring Onions
  • 1 cup Cauliflower florets
  • 1 cup Green pepper cut in strips
  • 1 cup Mushrooms
  • 400 gms of Shrimp
  • 200 gms cooked Chicken
  • ½ cup fried Tofu cut in strips
  • 2 tablespoons Chilli paste or Sambal oelek
  • 2 tbsps of dark soya sauce

Instructions

  1. Heat the oil and fry the semi cooked steam cooked noodles, remove and keep aside
  2. In a wok, add more oil and add the sliced spring onions, cauliflower and green pepper
  3. Give this a good saute so the cauliflower & mushrooms cook
  4. Make room for the deveined and shelled shrimp(I left the head on) and cook for a minute or so on each side
  5. Make room on the other side and add the chicken
  6. Give everything a good saute again
  7. Add the tofu, followed by the noodles, chilli paste and soya and toss well to coat
https://kravingsfoodadventures.com/mixed-chowmein/

Mushroom Manchurian

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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.

Mushroom Manchurian

Ingredients

  • 10 oz 283 gms button Mushrooms
  • ¼ Cornstarch
  • ¼ cup all purpose Flour
  • 1 tsp each garlic & ginger paste
  • ¼ tsp Salt
  • 2-3 tbsps Oil
  • ¼ cup finely diced Onion
  • ¼ cup finely diced Spring Onions
  • ¼ cup finely minced fresh Ginger
  • ¼ cup of finely minced Garlic
  • ¼ cup green Peppers
  • ½ cup Ketchup
  • ½ cup of Chilli paste or Sambal Oelek
  • 3 tbsps light Soya sauce
  • 2 cups Veggie stock
  • Corn starch slurry
  • ¼ cup fresh chopped coriander

Instructions

  1. Add both the cornstarch and the flour to the mushrooms and follow with the garlic & ginger pastes and salt
  2. Massage this in to coat the mushrooms, if it’s too dry, add a tiny bit of water
  3. Deep fry the mushrooms till crispy on the exterior and leave aside on some kitchen towel to drain
  4. Add some oil to a saute pan and saute the onion and spring onion, followed by the ginger and garlic
  5. Just cook for a few minutes to remove that raw onion, ginger & garlic taste
  6. Add the diced green pepper, ketchup & chilli paste, followed by the soya sauce and mix well
  7. Pour in the stock and bring to the boil
  8. Thicken with the cornstarch slurry
  9. Drop in the mushrooms and allow to coat
  10. Finish off with some fresh coriander
https://kravingsfoodadventures.com/mushroommanchurian/