A small hand-picked list of some of the world’s very good recipes, tasty and creative too presented to you to know the international food world better.
How to pronounce it—Ree-so-to
What it’s going to taste like-–A Risotto is Arborio rice cooked in a broth to a creamy consistency and makes for a great starter or main meal. This dish is what you make when you don’t have much in the way of fresh vegetables in your fridge. All you need is some saffron and parmesan which play a vital role in its flavor. In Milan, they serve it as a side dish to Osso Bucco, a veal shank stew. But I am happy to eat it on its own.
How to make it-–Ingredients—1 tbsp olive oil,30 gms butter,1 medium onion(finely chopped),150 gms Arborio rice,30 ml dry white vine, few strands of saffron, vegetable stock brought to a simmer,30 gms grated parmesan cheese, salt, and pepper to season.
For garnish—splash of extra virgin olive oil, grated parmesan cheese.
Method—1. Soak saffron in a tbsp of warm water, keep aside.
2. Heat the olive oil and half the butter together in a pan. Saute the onions in it till pink. Add the Arborio rice and stir well till the rice is coated with the butter and oil mixture and is shiny.
3. Add the wine and cook till the liquid is absorbed, stirring continuously.
4. Add the simmering stock one ladle at a time and continue stirring the rice over low heat. (Add stock only once the previous ladle is absorbed and stir continuously to make the rice tender and creamy.
5. Continue the process for about 20 minutes. The rice should be cooked but still retain a bite.
6. Add the saffron, stir and add parmesan. Season with salt and pepper.
7. Now, for the final touch and maybe the most important step of all when making Risotto. This is called Mantecatura, which when translated means ‘turn off the heat’.Take the pan off the heat and add a dash of butter to the cooked Risotto. Cover it for a couple of minutes to make it creamier and give it a pleasing glaze.
8. Garnish with a splash of olive oil and grated parmesan and serve it right away.
How to pronounce it—Krem-bru-lay(means burnt cream)
Comes from—While the name is French, it’s said to have originated in Britain, where it was favored by schoolboys in the 17th century. The Spanish have also staked a claim, terming it Crema Catalana.
What it’s going to taste like-–Served cold, it’s essentially vanilla custard with a hard caramel crust. Delhi’s Hotel Ashoka has experimented with the traditional recipe, using Kaafir lime leaves, rum, and raisins in the custard mixture. The dessert is popular with his guests, including Hindi film actress Deepika Padukone.
How to make it—Ingredients—2 cups heavy cream,1/2 cup white sugar,3 egg yolks,1 pinch salt,1 tsp vanilla extract,4 ramekins(semi-glazed ceramic bowls).
Method-–1. Preheat the oven to 300 degrees Fahrenheit and line the bottom of a large baking pan with a slightly damp kitchen cloth.
2.Set a large pot of water to boil.While it’s boiling mix the cream, salt, and 1/4 cup sugar in a saucepan over medium heat. Stir for 5 minutes.
3. Take a medium bowl and beat the vanilla and egg yolks until smooth. Add the hot cream to the yolks and stir till all the cream is mixed in. Pour this egg-cream mixture into the ramekins.
4. Place a towel on a baking dish on an oven rack and pour boiling water up to halfway up the sides of the ramekins. Cover baking dish loosely with foil, and bake for 30 minutes in a preheated oven until the custard is set. Remove from the oven and chill for 6 hours.
5. Sprinkle 1 tbsp sugar over each custard before serving. Brown the top of the custard with a flame torch(easily available at all culinary tool stores).
How to pronounce it-–Khow(rhymes with now)Soo-Ay
What it’s going to taste like—This one-dish soup is a traditional Burmese meal made with vegetables and meat, served with sprinkled spices, for added flavor. The presentation is key here since the broth is brought to the table, simmering, with vegetables, meats, and accompaniments such as golden onions, boiled eggs, and garlic slivers, for garnish.
How to make it—Ingredients—(Vegetable)—Carrots, Button Mushrooms, Bokchoy, Chinese Cabbage, Bean Sprouts.
For the soup—Chana dal powder, red curry paste, yellow curry paste, chilly paste, sugar, and salt to taste, coconut milk, lemon juice,non-veg or veg stock to add flavor to the soup.
Flavorings—Lemongrass, Galangal(Thai ginger), Kaafir Lime Leaves.
Accompaniments—-Fresh coriander leaves(chopped), Spring onions(chopped),Salad Onion(chopped),Garlic(clove fried),Chilly flakes,Peanuts,Fried onions,Boiled eggs(chopped),Lemon(sliced).
Method—Make a soup with all vegetables and soup ingredients. Add all flavorings.
For serving-–Place boiled noodles in a bowl and pour the soup over it. Serve all accompaniments in small bowls.
For non-vegetarians, the accompaniments can be fish, prawn, and chicken.
How to pronounce it—Kai-Hima-Phaan(say it the way it’s written)
What it’s going to taste like—It’s chicken flavored with cashew nuts. Himaphan means, the mythical forest of Miracles, located in the Kailash mountain and referred to in Hindu literature.
How to make it—Ingredients—100 gms boneless chicken slices,30 gms peppers,20 gms onions(diced),15 gms garlic(chopped),15 gms spring onions(chopped),30 gms cashew nuts,10 gms dry chilly,30 gms broccoli,1 tsp light soy sauce,1 tsp oyster sauce,1 tsp fish sauce,1/2 tsp chicken stock,1/2 tsp cornflour,1 pinch sugar,1 tsp Thai chilly paste,few sprigs coriander(chopped).
Method-–Heat the oil, saute the garlic until semi-brown and add vegetables and chicken. Saute again for 2 minutes and add all sauces. Add slight water to make a gravy, stir in all remaining ingredients. Cook well and finally thicken with cornflour. Garnish with green coriander and spring onions.
How to pronounce it—Melan-Zaa-Nay Parmi-Giana
What it’s going to taste like—Traditionally it’s crumb-fried eggplant but here it has been marinated in oil, salt, and pepper before grilling it. It has a filling of tomato sauce and cheese. The word Parmigiani is derived from the region where Parmesan cheese comes from. For home cooking, Buffalo mozzarella can be used too.
How to make it—Ingredients—Olive oil,2 garlic cloves(thinly sliced),2*400 gm tins of chopped tomatoes,1 small bunch basil(shredded),3 medium-sized brinjals,2 balls of mozzarella(sliced), a handful of grated parmesan.
Method—Heat the oven to 180 degrees Celsius. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for two minutes. Add the tomatoes and simmer for 15 minutes until the mixture thickens. Stir in the basil. Slit the brinjal lengthways about 1/2 cm thick. Brush both sides with oil, season and chargrill, turning them a few minutes until tender. It’s important to get the brinjals as tender as possible, so give it time. Put a few spoonfuls of the sauce at the bottom of an ovenproof dish. Cover with the brinjals and mozzarella, then repeat, ending with a thin layer of sauce(you’ll have roughly 4 layers). Sprinkle with parmesan and bake for half an hour until golden and bubbling.