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chili

Khmeli suneli

Khmeli suneli

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A classic Georgian spice mix, the composition of which varies quite a bit, but its main ingredients, coriander, parsley, lentil seeds, laurel, and dill are almost always in place. This mixture is sometimes called Georgian Garam Masala and is used in many Georgian national dishes, including Hartcho.

Ingredients:
2 teaspoons of fenugreek seeds4 dried bay leaves
1 teaspoon chili powder
2 teaspoons dried dill
2 teaspoons dried marjoram
2 tablespoons dried parsley
2 teaspoons dried tarragon
1 teaspoon coriander seeds
0.5 teaspoons black pepper
2 teaspoons sea salt

Preparation:
Mix all the components together and grind in a coffee or spice grinder for 10-15 seconds until the mixture is smooth. Use the mixture to flavor Georgian national dishes.
Ready !!

Mexican taco spice mix

Mexican taco spice mix

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Mexican spice blends can be characterized not so much by the sharpness of the spice, but rather by the richness and variety of the flavors, which is supported by the fresh flavors of avocado, tomato, lettuce, cucumber, or paprika in the food. Medium-sharp chilies, cumin, and peppers certainly play a role in creating the main flavors, in which case sweet peppers add their special nuance. Mexican cuisine also uses a lot of black pepper, cinnamon, garlic, onion, oregano, coriander. The spice mixes for tacos, quesadilla, nachos, fajitas, burritos are relatively similar but have different nuances. Here I would like to give a recipe of the most common variants for flavoring for tacos and nacho dishes.

Ingredients:
1 teaspoon medium strength chili powder
1.5 teaspoons of cumin
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon smoked peppers
1 teaspoon oregano
1 teaspoon sea salt
0.5 teaspoons black pepper
1 teaspoon hot pepper flakes

Preparation:
Mix all the components and grind in a coffee or spice grinder for 10-15 seconds until the mixture is relatively even
Use taco and nacho dishes. In Mexican cuisine, spices are used relatively generously. At least half of all the spice in the recipe is needed to flavor 500g of minced meat or other taco or nacho filling.
Ready !!

Pakora

Pakora

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Pakora is considered to be originated in India. It is a street food made mainly from different vegetables, seasoned, mixed with chickpea flour dough, and fried in hot oil. Today, this dish is widespread around the world, where it is served as an appetizer in Indian restaurants. In India and Pakistan, it is still often in the picture of street food. The vegetables used can be varied including potatoes, eggplant, spinach, cauliflower, tomatoes, peppers, chilies, coriander, parsley. Pakora is also made from Indian cheese paneer and meat or fish. Pakora, made from mixed different vegetables and non-mixed vegetables are common. According to Wikipedia, the name pakora comes from the Sanskrit word, which means to bake in translation and also small pieces or bake the small pieces. In different regions of India, this food is known by slightly different names, all of which refer to a dish made in a similar style. Pakora filling is mixed with spices, chickpea flour gram, water is added and mixed to the dough and baked in medium heat until golden brown. I made a mixture of green peppers, red chilies, carrots, onions, and fresh coriander leaves. I did the track in a simplified way. I bought Greek-style yogurt in the post, chopped mint, coriander and seasoned it.

Preparation time: 15 min preparation, 15 min baking
Level: easy
Quantity: serves for two or four

Ingredients:
One green pepper cut into slices and sliced
One small onion sliced
One red chili, seeds removed and sliced
A handful of coriander leaves and a stalk chopped
2 medium carrots coarsely grated
For seasoning sea salt
1.5 teaspoons of a mixture of 0.5 teaspoons of ground cumin, 0.5 teaspoons of ground coriander seeds, 0.5 teaspoons of ground turmeric, and 5 cups of ground green cardamom copper.
I put all the spices into the mixture ground, but there are recipes where the spices are added without grinding.
6 heaping tablespoons chickpea flour and 100 ml of water
500 ml cooking oil

Preparation:
1. Slice peppers and onions, chop coriander and chili, grate carrots
2. Add salt and spices and chickpea flour into water and mix well. The dough around the vegetables remains semi-liquid, not dense. A lighter dough makes the pakora tender and tasty
3. Heat the cooking oil in the pot. Do not use very hot oil.
4. Put a medium tablespoonful of the pakora into the oil, fry until golden brown, and place on a paper towel to remove the oil.
Serve pakora with mango chutney or raita or some other dipping sauce. I served it with a fresh strip, for which I mixed thicker yogurt and a small handful of chopped mint leaves, ¼ chopped green chili, salt, 0.25 teaspoon ground cumin, 0.25 teaspoon ground coriander
Ready !!

Guacamole

Guacamole

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Guacamole is an avocado-based dip that became popular about 30-40 years ago. In somewhat dubious historical sources, a similar type of food dates back to the 16th century. It was originally made simply as an avocado cream or with tomatoes and onions. Modern guacamole recipes are not very old and there are many modifications and variations of these recipes. I have made guacamole in such a way that to fly the ripe avocados I have used tomatoes, red onion, fresh chili, black pepper, a little olive oil, and lime juice.
Suitable for Mexican food or just for sweetening vegetables or bread.

Preparation time: 15-20 minutes
Level: easy
Quantity: for two to four

Ingredients:
4 ripe avocados
6-8 cherry tomatoes
Half of the red chili fines finely chopped
Half a medium red onion finely chopped
Juice of one lime
1 tablespoon freshly pressed olive oil
For seasoning with sea salt and black pepper

Preparation:
1. Remove the peel and stone from the avocados, crush with a fork to a uniform mass as desired
2. Chop tomatoes, red onion, and finely chop the chili, add to the avocado mass
3. Add oil, salt, pepper, and lime juice and mix until smooth
Serve with Mexican food, bread, raw vegetables or eat as it is.
Ready !!

Shredded beaf burritos

Shredded beaf burritos

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Burritos are food of Mexican origin, where wheat tortillas are wrapped around different fillings. The filling could be beans, peppers, rice, corn, onions, tomatoes, different types of meat, fish, cheese. The prepared burrito can be eaten immediately after preparation or it can be steamed, fried, baked in the oven. Often the burrito is also covered with cheese, which is baked in the oven crispy.
Burritos or burrito-like foods were probably eaten a long time ago, but in 1895, in the reference work Diccionario de Mejicanismos, Feliz Ramos I Duarte described burritos as a specialty food in Mexico.
In the 1930s, this food began to be served in United States restaurants.
I made burritos using long-cooked beef, cheddar, black beans, and rice. It takes a while to prepare meat, but in general, it is fast-prepared food and it is as colorful as Mexican food should be. The food is mild in terms of spiciness, but the specialty of Mexican food is its freshness and rich taste, not too high a level of spiciness.

Preparation time: with meat preparation 2-3 hours. It takes about 1 hour to assemble and overcook the burritos.
Level: easy
Quantity: four to five burritos

Ingredients:
500-600 g boneless beef meat
400 g jar of canned black beans
1 medium onion finely chopped
3 garlic cloves sprinkled
Half a glass of basmati rice, boiled
1 medium tomato, chopped
1 medium red onion sliced
200-300 g of grated cheddar cheese
Half a red chili minced
4 large Santa Maria tortillas
1 lime to squeeze onto a food
For seasoning sea salt
Black pepper
A handful of smooth-leaf parsley for decoration and to put in burritos
For seasoning of Burrito meat, use the following seasoning mixture or use a Santa Maria or other commercial taco seasoning mixture:
4 teaspoons paprika powder
4 teaspoons of cumin powder
0.5 teaspoon onion powder
0.5 teaspoons of salt
0.5 teaspoons dried oregano
0.25 teaspoon ground black pepper
Few tablespoons of cooking oil for frying

Preparation:
1. Boil the meat in a little water over low heat until very soft. Keep the meat cooking liquid and use it later when making the filling
2. Shredd the meat, place in a pan with oil, season with salt and pepper.
3. Chop the onion and garlic, add to the meat, and fry for a few minutes. Add the beans and the liquid leftover from cooking the meat. Season with 2 tablespoons of the spice mixture.
4. Boil some rice
4. Chop tomato and chili, slice the red onion, roughly grate cheddar
5. Heat the dry pan and fry on a tortilla plate for one minute until soft
6. Place the tortilla plate on a flat surface, store the filling components in rows: rice, meat, tomato, onion, cheese, chili. Turn the tortilla plate into a tight roll so that after the first turn, when you turn the tortilla plate over the filling, turn the edges in to form a closed tube and roll to the end. This creates a cylindric tube with closed ends.
7. Place the wrapped burritos next to each other in an oven dish, sprinkle with grated cheddar (if desired) and bake for 20-25 minutes at 170 degrees. During this time, the filling warms up and the cheese melts.
8. Place the finished burrito on a plate and serve with sour cream and guacamole. Other Mexican sauces are also good to use.
Done !!!

Spicy-sticky chicken wings

Spicy-sticky chicken wings

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This recipe was developed by me about 25 years ago as a food that should be delicious, inexpensive and easy to make in a University dormitory. There are many variations of this food available everywhere. It can be made with different flavors, different methods of preparation. The most common are deep-fried or oven-made chicken wings. My recipe is different in a way that it requires neither oven nor deep fryer, nor it is prepared in plenty of oil – in reality, you don’t need oil at all to prepare this food. It has been a favorite of my children and friends for years. Provide plenty of napkins to wipe sticky fingers and enjoy the food with french fries, fresh salad, or simply eat it as it is. I decided to finally share this recipe. Prepare it for your friends – I think it’s worth the effort.

Preparation time: about 30-40 min
Level: Easy
Quantity: four to eight

Ingredients:
1 to 1.5 kg chicken wings
4 tablespoons honey
0.25 teaspoon of spicy chilli powder
4 tablespoons tomato paste
Salt and black pepper for seasoning

Preparation:
1. Cut the chicken wings over the joints or use them as they are
2. Heat the honey in a thick pan, add the chilli and chicken wings
3. Brown the chicken wings over medium heat, add the tomato paste
4. Lower the temperature to the low level and stir the chicken wings in the resulting mixture every few minutes.
5. Continue stirring the chicken wings for about 25-30 minutes, stirring. During this time the liquid evaporates, the mixture becomes thick and adheres to the wings.
6. When the liquid is practically evaporated and the chicken wings are soft, raise the temperature for a few minutes, stirring constantly so that the chicken wings do not burn. They must remain properly covered with sauce, reddish-brown and sticky.
7. Serve with salad or french fries.
Done !!

Thai red chicken curry

Thai red chicken curry

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One of the classic dishes of Thai cuisine, made from red curry paste and coconut milk with spices, chicken, pork or beef, tofu and vegetables. You can make curry pasta by yourself, but curry pasta can be purchased from all large supermarket gives also a very good result and you can make curry in 15-20 minutes, which makes this food almost a fast-food. I’ve made this dish twice, once with Thai-origin red curry paste and once with paste Katrin brought from Vietnam!! In both cases, the food became nicely spicy and tasty.

Preparation time: Preparation of ingredients 10 min, Preparation 15 min
Level: Easy
Quantity: Four

Ingredients:
400 g boneless chicken brisket meat or chicken fillet
4 larger cloves of garlic finely chopped
1 pack of red curry paste
2 desserts of finely chopped ginger
1 medium onion finely chopped
one 400ml can of coconut milk
A handful of broccoli
1 paprika, cut in small chunks
A handful of green beans
Fresh basil, 10 leaves
3-4 tablespoons of cooking oil
Salt for seasoning

Preparation:
1. Chop the garlic, ginger, and onion finely, cut the chicken, heat the oil in a thick saucepan over high heat and fry the chicken, garlic, onion, and ginger for about 1 minute.
2. Add the red curry paste, stir, add the coconut milk and water until the amount of liquid seems appropriate (1.5 to 1 glasses). Add the chicken and let it boil for a few minutes, then cut the broccoli and bell pepper and add to the curry. Boil in medium heat for 10 minutes, season with salt and stir in the basil leaves just before serving.
Serve with basmati rice
Ready!

Chicken bhuna

Chicken bhuna

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One of the curries of North Indian cuisine, which is always spicy and delicious. Bhuna means literally to be fried in Urdu. Bhunas are Bengal-origin food that are spicy and vegetables or meat are fried in own juice without adding water. Bhuna is having a thick, drier, spicy sauce. Chicken bhuna is one of the most common dishes in almost all Indian restaurants, but why not prepare it at home as well.

Preparation time: about 1 to 1.5 hours
Level: Medium
Quantity: Serves four

Ingredients:
6-8 chicken tights or chicken legs
4 larger garlic cloves, chopped
6 red chilies, chopped
2 tsp of chopped ginger
2 medium onions chopped
1 teaspoon turmeric powder
2 teaspoon ground cumin powder
2 teaspoon of coriander powder
1 teaspoon garam masala
5 medium ripe tomatoes chopped
Juice of 0.5 lemon
3-4 tsp Cooking oil
Salt for seasoning

Preparation:
1. Chop the garlic, chilly and ginger and onion finely, heat the oil in a thick saucepan to high temperature and cook the garlic, chilly and ginger for about 1 minute. Add the onion and fry for 3-4 minutes until it turns golden brown.
2. Add chopped tomatoes and stir, cook until the sauce thickens. Add the chicken pieces and mix well with the sauce.
3. Lower the temperature and simmer until the chicken is tender. Add lemon juice before serving and mix.

Serve with basmati rice
Ready!

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