Spanish Chorizo and Cod Stew Recipe

Spanish chorizo partners perfectly with white fish, the smokiness from the pimento infused sausage adds depth to the fish, turning it into a hearty satisfying meal that works incredibly well in the warmer summer months or colder winter season.

This stew has a base of fresh ripe tomatoes, but you are able to use really good tinned tomatoes instead. This stew could easily be transformed into soup by including twice as much the quantity of stock, making sure that there is a good deal of liquid with scrumptious pieces of fish and chorizo as well as a piece of crusty bread to soak it up.

Ingredients:

1 kg of fresh ripe tomatoes
5 cloves of garlic
3 tablespoons organic olive oil
A touch of sugar
Salt and pepper
500 g of fresh cod
250 ml / 1 cup of fish stock
2 onions, peeled and sliced up
350 g of quality Spanish chorizo

1) De-skin and cut your tomatoes if making use of fresh ones. Peel and grind two cloves of garlic and then heat just two tablespoons of olive oil in a heavy based pan.

2) Cook and sweat the garlic within the olive oil on a very low heat for one or two minutes, at that time add in the chopped up tomatoes with a flavoring of salt and pepper with a pinch of sugar. Cook your tomatoes using a low heat for about an hour or so right up until they become a thick sauce.

3) Prepare the fish, doing away with any skin and bones and then slicing it into chunks. Chop the chorizo into bite-sized cuts or even chunks and then chop the remaining 3 cloves of garlic finely.

4) Heat just one tablespoon of olive oil in any frying pan and include the chorizo, cooking it for a few moments. Add the onions and sliced up garlic to the chorizo and cook lightly up to the point the onion begins to soften.

5) Heat up the fish stock. As soon as the tomato has finished cooking, put in the ingredients of the chorizo pan and the fish stock. Cook over a medium temperature for approximately fifteen minutes or so.

6) Add the pieces of cod to the pan and then cook for around another 5 minutes so that the fish is cooked through.

7) Sample the stew for flavoring. Serve in bowls with chunks of bread to mop up all of the juices. 

Tortilla De Patatas Recipe

The Tortilla or Spanish omelet is an ancestral and typical recipe from Spain. This dish is always tasty: warm in winter or fresh out of the fridge for a snack outdoors in summer. Its available to anyone, as it is very easy to cook and does not require much time: in 20 to 30 minutes it is ready to serve.

The dish does not require much work or much expense: potatoes, eggs, onion, garlic, salt and olive oil is all you need to surprise your guests. We can experiment with a wide variety of elements to make our tortilla unique.

The Tortilla is among the ten favorite dishes of the Spaniards; it is present on the Spanish tables since the eighteenth century and is one of the most requested dishes by foreigners in Spain.

The secret of a good Spanish Tortilla is to use good potatoes, fresh eggs and good quality olive oil. But one thing is certain: None will be equal. And there is no secret, just doing it with love.

Ingredients for tortilla de patatas

We estimate for each person the following amounts for the typical tortilla:

• 100 to 150 grams of potatoes
• 1 egg and a half (It depends in how you like the tortilla)
• 50 grams of onion (and a clove of garlic who likes)
• Salt to taste
• Olive oil

Preparation:

1. Peel and clean the potatoes in the moment when you are going to fry them, because if they are peeled in advance, they will become black. Cut potatoes and onion into thin layers.
2. Put plenty of oil into a frying pan, heat well and add potatoes and onion; fry until the potatoes starts to soften.
3. Once soft, take potatoes and onion out of the pan, drain the oil.
4. Beat eggs and add the above preparation and mix well.
5. We put a couple of tablespoons of oil in the pan and when hot, we move it so that the oil is distributed throughout it, including walls.
6. Incorporate the preparation of potatoes, onions and eggs. The fire should not be very strong, but strong enough for the Tortilla to thicken.
7. After a couple of minutes it is time to turn it around. To flip a tortilla is not difficult; it only requires a certain skill. We use a plate of the same or larger diameter than the pan. We put it on top and hop! turn.
8. Slowly put the tortilla into the pan again and let it thicken on the other side. 

Chicken Curry

If you are searching for traditional Indian chicken curry, then I must say that you are on the correct page. Chicken curry is quite a popular dish as it has different versions and recipes depending on the regions and country. Everyone has their own unique style of making chicken curry.

Most of us believe that it takes lot of time and patience to make. But this article will guide you and show you how simple it is to make.

The major ingredients required to make the dish are: 12 skinless, boneless chicken breast halves- cut into strips, ½ cup vegetable oil, 4 large chopped onions, curry powder along with salt to taste.

Instructions:

Heat the oil in a large pan on medium heat. To the heated oil, saute the onions until golden brown. Stir in the curry powder and salt. Add the chicken breasts when all the ingredients are mixed properly. You can add little water if desired. Simmer the chicken covered on low heat for 45-50 minutes till the chicken is fully cooked.

Remove the cover and cook for an additional 15 minutes. Garnish with coriander leaves.

For a more flavored taste, you can marinate the chicken for few hours before you cook chicken. For marination, you can take the chicken breasts in a bowl and add ginger garlic paste, turmeric powder, chili powder, salt plus little yogurt. Mix them all well and leave for at least 2 hours.

When the curry along with chicken is fully cooked, you can serve over hot cooked rice with some mango chutney, if desired.

 

Spicy Crock Pot Recipes

The crock pot is great for cooking authentic Mexican food recipes, especially spicy ones. This is because slow cooking brings out the flavors of every ingredient and makes meals taste incredible. When you are using chilies and strong flavored ingredients to make traditional Mexican foods, you will want the flavors to develop and combine, because the finished dish will taste amazing.

Why Make Mexican Food in the Crock Pot

Slow cookers are great for cooking nearly any type of cuisine and this kind of cooking is especially suited to Mexican dishes. There are some cuts of meat, which are used in Mexican cooking but are quite tough. Skirt steak is a good example. This is delicious as a taco filling or stew ingredient but it needs to be cooked slowly for a long time, making it ideal for the crockpot.

There are lots of Mexican dishes that you can make in the crockpot, including meatballs, chili con carne, Mexican casseroles, soups, and dips. If you plan to be out all day but you want to get home to a delicious dinner, a crockpot will make your life so much easier because you can add the ingredients in the morning, leave it to cook and get home to something, which is ready to serve.

One of Easiest Mexican Slow Cooker Recipes Ever

For a quick and easy Mexican supper, simply add half a pound of browned hamburger meat, two cans of mushrooms soup, a can of taco sauce, a can of spicy enchilada sauce and a drained, small can of chopped green chilies to your crock pot and warm the mixture through for a couple of hours. Serve with cheese-flavored Doritos or corn chips.

You can sprinkle some grated Mexican blend cheese or cheddar over it if you like. Since all the ingredients for this recipe are canned, except for the hamburger meat, you can stock up on the ingredients if you enjoy this dish and make it whenever you fancy. The longer you cook it for, the stronger the flavors become but the ingredients simply need to be heated through so a couple of hours on "high" is fine. If you are going out, cook it on "low" but give it twice the time.

How to Make Mexican Crockpot Pork Roast

Another great recipe is to cook a pork roast in the slow cooker on "low" for eight hours or until it is very tender. Transfer it to a glass baking dish. Combine two cups of the broth from the roast with a couple of tablespoons of chili powder, a tablespoon of flour and some salt and pepper. Pour this mixture over the pork roast and bake it at 350 degrees F for ten minutes.

This is a fantastic recipe and pork roast will be really tender and flavorful from the slow cooking. The chili powder livens it up. You can serve this crockpot pork roast with anything you want but it goes well with mashed potatoes or French fries. This is a great meal to cook if you will be out all day or very busy, because it cooks itself for eight hours and then you just have to bake it for ten minutes to crisp it up before serving it. 

A Spicy and Hot Indian Recipe For Fish

This Fish Cutlet recipe is very easy to make.

It can be served as an appetizer, snack or a side dish.

It is good to include an oily fish in our diets at least thrice a week. So if you want you can use an oily fish or a white fleshy fish for this recipe.

Make the cutlets as hot as you desire. The idea is to balance all the flavors.

To make these cutlets you will need

• 500 g fish steak (oily or white fish)
• 300 g of potatoes (approximately)
• 2 medium Onions (Chopped finely)
• 3-4 green Chilies (chopped finely)
• 1 cup fresh Coriander (chopped finely)
• 2 Tbsp of Ginger-Garlic paste
• Salt to taste
• 1/2 Tsp red Chili powder
• 2 Tsp Coriander powder
• 1 Tsp Roasted Cumin powder
• 1/2 Tsp Garam masala (optional)
• 3-4 Garlic cloves, 1 inch ginger, 7-8 peppercorns and 1 tsp fennel seeds
• Water
• 1 egg (lightly beaten with a pinch of salt)
• Bread crumbs
• Oil for frying

To boil the fish, place the fish in a saucepan and cover it up with water (just enough to cover the fish). Pound the garlic cloves and ginger knob and add it in the water, along with the peppercorns and fennel seeds. Bring it to a boil and cover and simmer for 5 minutes or until the fish is done. Let it cool down.

Meanwhile boil the potatoes (in a pressure cooker or as you please). Grate or mash.

Also keep the beaten egg in a bowl and bread crumbs in a flat plate.

Remove the fish from the water, clean the bones and put all the flesh in a bowl. Add the mashed potatoes, chopped onions, chilies, coriander leaves, ginger-garlic paste, salt, lime juice and the rest of the dry powders.

Get your hands dirty. Mash and mix well. Sneak a taste and make adjustments if any.

Make the cutlets by shaping as desired (round or oval). Shape into small balls and place in between your palms and press gently, to flatten them a little.

Take each cutlet, dip it in egg and immediately roll it on all sides in the bread crumbs. Place all on a tray and once all cutlets are done, cover up with a cling wrap and put in the refrigerator for at least an hour. This helps the bread crumbs to set well on the cutlets.

Heat the oil for frying in a deep pan or kadai, and deep fry the cutlets in batches of 3-4 on a low to medium heat. When evenly brown on all sides, take out with a slotted spoon and drain on kitchen paper.

Serve with a dip or sauce of your choice.

Tips:

Always fry just one cutlet first, to check if the temperature of oil is ok. This way you lose just one if something goes wrong.

Make lots at one time and store in the freezer for up to a month. This saves a lot of time. Defrost and reheat under a hot grill or on a griddle on the stove. Do not heat in the microwave.

When you put the cutlets in the oil for frying, avoid turning them immediately, lest they might break. Wait for a minute or so and then turn them over. Keep turning occasionally to get an even brown color.

You can strain the water in which the fish was boiled as a mild and quick fish stock,to make a soup or sauce. 

Indian Style (Egg) French Toast Recipe

French Toast is an easy and quick snacks that tastes delicious (of course it's delicious, it's fried!). This can be a heavy breakfast and if you eat too many in the evening can serve as dinner as well. You can make this item even more distinctive by adding chat masala / pepper / amchur (grounded mango powder) /etc.

Ingredients

• 1 small size onion
• 2-3 green chili
• 1 inch ginger
• 1/2 teaspoon black pepper
• 2 eggs
• 4 bread slices
• Vegetable oil
• Salt

Preparation time: 5 mins

Cooking time: 10 mins

Serves: 2

Steps

1. Chop 1 small size onion, 2-3 green chili, 1 inch ginger and put it in a bowl.
2. Put salt to taste, 1/2 teaspoon black pepper into the bowl (step 1) and mix well.
3. In another bowl break 2 eggs and put it into the bowl and beat the eggs properly.
4. Put all the contents of (step 1 & 2) into the bowl (step 3) and mix well.
5. Take a non-stick pan heat 2 teaspoon of vegetable oil and put 4 bread slices into the tawa (shallow frying pan).
6. Put the mixed content (step 4) over on one side of bread slices and spread them with spoon and put that side upside down on the non-stick pan and fry till the one side is semi-cooked. While it is getting cooked, put another layer of mixture (step 4) on the top side and spread with spoon.
7. Then turn the bread upside down and semi-cook the other side as well.
8. Finally keep on flipping the sides of the bread till both sides are fully cooked, brown and crispy (up to your choice of the amount of crispness).

Garnish with black salt powder.

French Toast is ready to serve hot with tomato sauce for breakfast or evening snacks. You can also serve this with grated cucumber with lemon, salt and pepper for added coolness. 

Bread Koftas in Pumpkin Curry As Indian Recipe

This pumpkin and bread kofta curry is very yummy Indian vegetarian dish with a little new ingredient added to it. It is the bread. i would say this would be one of the creative way to finish a day or two old bread. "Koftas" means balls fried in oil. Here I have koftas with bread and a few other ingredients. I have used Bottle gourd or the white pumpkin familiarly known in India. If you dont get it you can even use the red pumpkin to prepare this curry. The only little difference in taste is that it would give a light sweeter taste.

I tried this recipe without the use of onions. As now a days the onions have become dearer it is time to think with something that tastes great and at the same time it has no onions. But onion can also be used if available in abundance.

This is a very nutritious dish and when eaten with rice becomes a complete dish in itself.

Bread koftas in pumpkin curry
Ingredients
For the Koftas
Bread slices 5-6
Fresh curds ½ cup
Plainflour (maida) 3 level tbs
Chopped coriander 1tbs
Green chillies, chopped 4
Soda bi-carb 2 pinches
Salt to taste
Oil for frying

For the pumpkin curry

White pumpkin (lauki) 250gms
Tomatoes 2 large
Cumin seeds 1tsp
Chilli powder 2tsp
Coriander - Cumin seed (dhania-jeera)powder 1tbs
Turmeric powder 1/4tsp
Garam masala 1tsp
Fresh curds 2 cup
Green peas ½ cup
Boiled and fried small potatoes 1 cup
Ghee 3tbs
salt to taste

Method For the koftas

Remove the crust from the bread slices. Soak the bread in the curds for 20 minutes
Add the flour, coriander leaves, chillies, soda bi-card and salt. Mix thoroughly divide and roll into balls, deep fry in oil.

For the pumpkin curry
Peel the pumpkin and cut into big pieces,add one and a half cup of water and cook.
When cooked, blend in a liquidiser put the tomatoes in hot water for 10 minutes grate into a puree.
Heat the ghee and fry the cumin seeds until they crackle.
Add the chilli powder, coriander-Cumin seed powder, turmeric powder and garam masala and fry a few seconds.
Add the Curds, pumpkin mixture, tomato puree and half cup of water, cook for a few minutes.
Add the green peas, potatoes and salt to the mixture
Just before serving add the koftas to the curry and give one boil.
Garnish with Coriander leaves and serve hot with Roti or Rice