Dhaas Bindi

This simple side dish is impressively tasty, winning over even those who dislike okra for its "slimy" texture which is thoroughly removed.

Dhaas Bindi

Prep Time: 20 minutes

Cooking Time: 10 minutes

Serves: 2-3

Ingredients:

8 oz fresh okra

4-6 cloves garlic, minced

1 gren chilli, minced

salt to taste

1/4 tsp turmeric

2 1/2 tsp coriander powder

1/4 tsp red chilli powder

a pinch of asafoetida

oil

Preparation:

Rinse okra with water and dry with a paper towel. Slice off the ends, and make a slit through the okra.

On a plate, mix together the garlic, chilli, salt, turmeric, coriander, red chilli powder, and asafoetida.

Carefully stuff the spice mix into the okra, taking care not to damage them.

Cooking:

Heat oil in a frying pan, and fry the okra, tossing every few minutes, until the stuffing is browned. Take care not to overcook the okra, as dark brown okra will not taste very good.

Serve hot.

Bugha Chawar

I've tried different variants of turmeric rice, but Bugha Chawar is by far the most delicious of them.You need little more than a pot with a lid, some basmati rice, and a few spices.

Bugha Chawar

Prep Time: 5 minutes

Cooking Time: 45 minutes

Serves: 3-4

Ingredients:

1/2 cup long grain rice, preferably basmati

1 onion, sliced

1 bay leaf

2 green cardamom pods

1 inch piece of cinnamon

1/4 teaspoon of turmeric (add more until it reaches desired color)

butter ghee or oil

salt to taste

1 1/2 cups water

Cooking:

Melt ghee in the bottom of a pot, and fry cardamom, cinnamon, and bay leaf for a couple of minutes. Add the onions, and sautee until onion is lightly browned.

Add rice, turmeric, and salt and sautee, stirring constantly, for 4 minutes.

Add water, bring to a simmer, thne reduce flame to low and place lid on, cooking it for fifteen minutes.

Palak-Chana Daal Ka Saag

You will need a pressure cooker for this wonderful dish, best served with Bugha Chawar. Even people cautious about foreignfoods will have a hard time turning this down.

You will need a pressure cooker to make this dish come out right.

Palak-Chana Daal Ka Saag

Prep Time: 45 minutes

Cooking Time: 90 minutes

Serves: 3-4

Ingredients:

1 bunch spinach

1/2 bunch fresh dill

1 tsp tamarind juice

2 medium tomatoes, chopped and diced

1 onion, diced

1/2 cup chana daal (hulled, split chick peas)

1/2 tsp grated ginger

6-8 cloves garlic, minced

1 fresh green chilli, minced

1 tsp coriander

1/2 tsp chilli powder

1/2 tsp turmeric

1 tsp cumin

1 clove garlic, minced

1 cup water

2 tbsp oil

salt to taste

Preparation:

Wash and soak the chana daal in water for 15 minutes.

Wash and chop spinach and dill.

Cooking:

In a pressure cooker add oil and diced onions and fry until translucent. Add chana daal, tomatoes, ginger, 6-8 garlic, green chili, coriander, chilli powder, and turmeric. Cook for a few minutes or until lightly browned.

Add spinach, dill, and tamarind juice and stir until greens are wilted.

Pressure Cooking:

Add water and pressure cook for 5-7 minutes after it whistles.

Remove from heat and allow pressure cooker to cool off, and roughly mash with a potato masher.

Fry cumin:

In a separate pan, heat a little oil and fry cumin and 1 clove garlic, and then add mixture to the chaana daal/spinach mixture.

Serve hot with Bugha Chawar.

Aloo Tuk

Not the curry, look above it. Common to Sindhi cuisine is Aloo Tuk, deep fried potatoes sprinkled with chaat masala. You can mix your own chaat masala (although finding all the ingredients could be more difficult than finding pre-mixed chaat masala, though you could probably make something acceptable without all of them), so a recipe is included.

Aloo Tuk

Prep Time: 15 minutes

Cooking Time:

Serves: 4-6

Ingredients:

6 big potatoes

oil for deep frying

chaat masala

Preparation:

Thoroughly wash potatoes and slice lengthwide into four pieces each. Heat oil in a small pot, and deep fry the pieces for about 5 minutes at 325. Then remove them from the oil, and lay them on a flat surface and beat them flat with the back of a spoon- if they break a little, that's ok.

Return the pieaces to the deep frying oil and deep fry again, until golden brown (about 3 minutes). Drain on a paper towel and sprinkle with chaat masala.

Chaat Masala

Prep Time: 5 minutes

Ingredients:

1 tbsp cumin seed

1/2 tbsp dried mint leaves

1/4 tsp caraway seeds

1/4 tsp asafoetida

1 tbsp rock salt

2 1/2 tbsp dried manga powder

5 cloves

1 tsp ginger

1 tsp cayenne pepper

1 tbsp black peppercorns

2 tsp salt

Preparation:

Put all ingredients into a spice grinder and mix thoroughly.

Chapter 17 : Sindh (Pakistan)

The division between Indian and Pakistani cuisines is blurry, at best, due to the partition of India. Muslims and Hindus lived side by side in Sindh, where historically there had been no violence between the two groups. After the partition of India, however, the Sindhi Hindus found themselves increasingly the target of violence, relocating into India.

Sindhi cuisine is not vegetarian, although Muslim Sindhis observe Halal meat guidelines, so pork isn't common. Certainly, beef, lamb, fish, and chicken would be consumed, although in researching Sindhi cuisine we found a wealth of vegetarian recipes and eschewing meat seemed easier than not.

Curry, of course, had become well known worldwide, whether it be Indonesian Gulai, Japanese Curry Rice, Jamaican Curry Goat, or even German Curry Ketchup. But of course, it is originally from the subcontinent of India. Less well known is the Curry Leaf, which is commonly used to make curry in Southern India especially. This Sindhi recipes makes use of the enigmatic leaf.

This also uses Gram Flour, otherwise known as Besam/Besan. Gram flour is made from chick peas, and its unique flavor is used to make a sort of chickpea/butter ghee roux in this recipe. You might be able to replace it with white flour, although the flavor would certainly be very different.

Fenugreek can be found in most ethnic groceries, though not in mainstream groceries. It has a maple-like scent, and nothing else seems even vaguely like it.

Asafoetida is an allium that is found powdered, usually in Indian groceries.

Sindhi Curry

Prep Time: 20 minutes

Cooking Time 1 1/2 hours

Serves: 3-4

Ingredients:

3 tbsp ghee

1 tsp cumin seeds

1/2 tsp fenugreek seeds

a pinch of asafoetida

4 tbsp gram flour

salt, to taste

1 tbsp grated ginger

2 green chillies, minced

1/2 tsp turmeric

1 tsp red chilli powder

20 curry leaves

1 tbsp cilantro, chopped

1 tbsp mint, chopped

2 tbsp tamarind pulp

1 1/2 chopped vegetables (carrots, okra, and potatoes, though you may need to pre-boil the carrots and potatoes)

Produce a Roux:

Heat the ghee, then add the cumin seeds, fenugreek, and asafoetida. Fry until lightly borwn, and then sift in the gram flour, stirring constantly. When the gram flour becomes golden brown in color.

Cooking:

Slowly add 4 cups of warm water to the gram roux., stirring in a little at a time. Add salt, ginger, green chillies, turmeric, and red chilli powder. Add vegetables and curry leaves and bring to a simmer. When vegetables are nearly done, Add the mint, cilantro, and tamarind pulp.

Serve with aloo tuk.

Couscous con Pesce

Couscous can be prepared a variety of ways, while the original recipe called for couscous prepared by steaming semolina, instant couscous is more available in the US. Either way, this recipe is absolutely delicious, and you won't regret trying it.

Couscous con Pesce

Prep Time: 10 minutes

Cooking Time: 25 minutes

Serves: 3-4

Ingredients:

1/2 lb cous cous

1 1/2 lb grouper or snapper filets (or tilapia if those aren't available)

1 pinch saffron

salt and pepper to taste

4 tbsp olive oil

1 cloves garlic

1 tbsp parsley, chopped

1 bay leaf

1 pinch nutmeg

1 pinch cinnamon

Preparation:

Mix 1 cup of water and saffron in a mixing bowl, and let sit for several minutes. Mix couscous into saffron mixture, and mix until couscous is dry.

Cooking:

Warm oil in a saucepan and brown the onion and garlic, and cook until translucent. Fry for another minute, and then add 1 quart water. Salt and pepper, and then bring to a simmer. Add the fish, and then quickly poach until fish is tender (this will only take a few minutes).

Set the fish aside, and use the poaching liquid to prepare the couscous according to its directions. Add cinnamon, nutmeg, salt, and pepper.

Serve, topped with fish.

Caponata ala Siciliana

Caponata ala Sicilia is a wonderful eggplant dish that captures the flavors of late summer.

Caponata ala Siciliana

Prep Time: 1 hour

Cooking Time: 30 minutes

Serves: 6-8

Ingredients:

2 1/4 lb eggplant, diced

1/2 lb green olives, packed in brine, sliced

6 ounces salted capers, rinsed

1 1/4 lb celery stalks

2/3 lb onions, finely sliced

2/3 lb tomatoes, chopped

1/3 cup vinegar

2 tbsp sugar

basil

3/6 cup pine nuts

olive oil

salt

Preparation:

Wash the eggplant and salt it liberally, and let it sit several hours to draw out the bitter juices.

Cooking:

Peel filaments off celery stalks, then blanch them in salted water for five minutes. Drain them, and cut into pieces, Sautee in olive oil for a couple minutes, and then set aside.

Blanch, skin, seed, and chop the tomatoes.

Saute the onions in olive oil until translucent. Add the capers, pine nuts, olives, and tomatoes. Cook until tomatoes are done, about 15 minutes, and remove from heat.

Rinse the eggplant off, and fry in small batches in olive oil. When all of the eggplant is fried, add eggplant and celery to the tomato mixture, returning it to low heat. Add the vinegar and sugar, and gently cook until the vinegar has evaporated.

Remove pot from fire and let it cool, serve cold topped with fresh basil.

Pasta with Anchovy Sauce

Anchovies are often reviled by modern Americans as some terrifying addition to classic New York pizza, that even Ninja Turtles don't want, but this recipe makes use of them in a way that's delicious, and no one should complain.

Pasta with Anchovy Sauce

Prep Time: 10 minutes

Cooking Time: 35 minutes

Serves: 4-6

Ingredients:

4 cloves garlic, minced

2 tbsp olive oil

1 ounce anchovies

1/2 lb tomato puree

1 cup water

2 ounces golden raisins

6 tbsp pine nuts

2 tbsp salt

2 tbsp pepper

2 tbsp sugar

7 ounces bread crumbs

1 pound spaghetti

Cooking:

In a saucepan, sautee garlic in 1 tbsp olive oil for about 5 minutes, until garlic is browned just a bit. Add anchovies, and sautee until the anchovies break up. Then add the tomato puree, water, raisins, pine nuts, salt, pepper, and sugar, and bring up to heat.

In a seperate pan, brown bread crumbs in 1 tbsp olive oil, adding more if necessary but be careful not to make it oily.

Bring salted water to boil in a large pot, and cook spaghetti until it is al dente, or according to directions, whichever you find easier.

Drain pasta and mix with anchovy sauce. Serve, and sprinkle bread crumbs on top.

Chapter 16 : Sicily

Italian food is hardly unheard of in the U.S.. Still, I found no shortage of interesting and distinctly unfamiliar recipes from it. While I couldn't try Vastedda Palermitada (a veal spleen sandwich that is popular as a street food) Arincini is a unique use for leftover risotto, deep fried and stuff with mozzarella.

Arancini

Prep Time: 15 minutes

Cooking Time: 1 1/2 hours

Serves: 3-4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

1 clove garlic, minced

1 cup arborio rice

1/2 cup dry white wine

2 1/2 cups chicken stock

1/2 cup frozen peas

2 ounces finely chopped ham

salt and pepper to taste

1/2 cup finely grated Parmesan cheese

1 egg, beaten

1 egg

1 tbsp milk

4 ounces mozzarella cheese, cut into 3/4 inch cubes

1/2 cup flour

1 cup dry bread crumbs

canola oil for deep frying

Cooking:

In a large saucepan, heat the olive oil. Add the onion and garlic, and stir until onions are translucent, but not browned.

Seperately, heat the chicken stock to a near simmer.

To the onion/garlic mixture, add the rice, and cook stirring for two minutes. Stir in the white wine, and cook, stirring, until liquid has evaporated.

Now add the chicken stock, 1/3 cup at a time, cooking until it's evaporated before adding another.

When the last of the chicken stock has evaporated, add the peas and ham. Transfer to a bowl, and add pepper and salt, and add the Parmesan cheese, and the beaten egg.

Set up two bowls, one with the remaining egg and milk whisked together, and another with the bread crumbs.

Form the risotto into balls, each with a piece of mozzarella in the center, and roll first in the egg/milk mixture, and then with the bread crumbs.

Heat canola oil to 350, and deep fry until golden brown. Keep finished arancini in an oven on low while the rest get deep fried. Serve with marinara sauce.

Ugli Fruit (Jamaican Tangelo)

Where: Jamaica

A tangelo is typically a hybrid of a tangerine and a pomelo, although the Jamaican tangelo's origins are less clear. The Jamaaican tangelo is believed to be a hybrid of a Mandarin orange and a grapefruit. Popularized recently as "Ugli Fruit" this oddly shaped yellow or green citrus fruit has a thick pith, and orange flesh which is sweet and pleasant, although very tart. Certainly woth trying, though hardly worth its current price tag.

Buddah's Hand

Where: China

There are things out there you cannot imagine. Slumbering in the heart of China, there exists a citrus fruit so bizarre you will have nightmare's of its tangled tentacles for the rest of your life.

The Buddha's Hand citron grows in China, India, and Japan where it is popular for its aromatic scent (sometimes used to scent rooms simply by hanging it) and its potent zest which, as you can see, it has tons of to give.

And because the bearers of it will be spared when C'thulhu awakens.

Don't be fooled. You could eat it, but not the pulp, for there's hardly any pulp hidden in the beast. Instead, the zest and event he white pith are edible. The pith lacks the bitterness of other citrus fruits, and entire "tentacles" can be sliced up and placed on salads.

Just don't turn your back on it!

German Potato Salad

One essential compliment to German dishes is Potato Salad.

German Potato Salad

Prep Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients:

1 lb potatoes, cubed

4 slices bacon, cut into 1/2" pieces

1 large onion, finely chopped

1/4 cup white vinegar

1 tbsp sugar

1 tbsp German-style mustard

1 tsp salt

1/8 tsp ground black pepper

1 tbsp chopped parsley leaves

Cooking:

Boil potatoes in a pot, and boil for ten minutes in lightly salted water. Drain and set aside.

Place bacon in a large skillet and fry over medium heat until brown and crispy. Remove from the pan and set aside, leaving the bacon grease in the pan.

In the grease, fry the onion, and sautee until lightly browned. Add the vinegar, sugar, salt, and pepper. Bring up to heat, and then add the potatoes and parsley. Crumble in half of the bacon.

Remove from heat, and transfer to a serving pan, crumbling the other half of the bacon on top.

Rouladen

Rouladen is an odd German dish wherein you "roll" flank steak, pickles, and bacon together.

Be sure to simmer it, and marinading the flank steak beforehand won't hurt. Flank steak is a very tough cut of beef, frequently used for "stir fry beef" due to the cut being useful for the small strips common to Americhinese stir fry cooking.

Rouladen

Prep Time: 35 minutes

Cooking Time: 1 hour, 15 minutes

Serves: 4-6

Ingredients:

1 1/2 lbs flank steak, sliced into 1/4" filets, about 3" widegerman stone ground mustard

1/2 lb thick sliced bacon

2 large onions, sliced

1 16oz jar dill pickle slices

2 tbsp butter

2 1/2 cups water

1 cube beef bouillon

Preparation:

Spread mustard on the flank steaks. Place bacon, onion, and pickle slices on each filet, and roll. Use toothpicks, skewers, or cooking twine to bind the rolls together.

Cooking:

Over medium heat, melt the butter, and brown the rolls in the butter in a large saucepan.

Pour water and add the bouillon cube, and simmer for at least 1 hour. Serve with German potato salad.

Currywurst

Currywurst isn't a type of sausage, as you might think, but a style of serving sausage, usually knockwurst. Curry ketchup is the topping on it, invented in post-WWII West Germany using curry powder, Worcestershire sauce, and ketchup that the British troops frequently carried in their rations.

It has since spread in popularity, although finding curry ketchup might be difficult (though many authentic German bakeries and butchers do carry it), and is completely worth it.

Bratwurst

The bratwurst has long been a common staple of the American diet, due to its popularity with German immigrants residing in Wisconsin, but it dates back to Germany.

Bratwurst in Germany comes in a variety of shapes and sizes, and is typically served with mustard and sauerkraut.