World Famous Cooking Recipes Famous cooking recipes from around the world!

Samosa: one of the most famous snack in subcontinent. Potli Samosa is made with vegetable wrapped with maida.

Potli Samosa

Ingredients

• 200 gms refined flour (miaida)
• 60 gms ghee
• Salt, to taste
• 1 tbsp carom seeds (ajwain)
• 1 tsp cumin seeds
• 2 tbsp crushed coriander seeds
• 2 green chillies, chopped
• 5 gms ginger, chopped
• 20 gms green peas, boiled
• 1 tbsp chilli powder
• 2 tbsp chaat masala
• 1 tbsp turmeric powder
• 100 gms potato, boiled, peeled and mashed
• Chopped coriander, for garnishing Oil, for deep-frying

Method
Mix flour, half the ghee, salt, carom seeds and enough water to make a soft dough. Heat remaining ghee and splutter cumin. Add coriander seeds, green chillies, ginger and green peas. Saute for 2 minutes and add chilli, chaat masala and turmeric powders. Mix and add potato. Add coriander and mix well. Divide dough into lemon-sized balls. Roll out each ball into small discs. Place a portion of the stuffing in the centre of each disc. Bring together the edges and tie it up with a strip of dough to make a pouch. Deep-fry till golden. Drain and serve with chutney.

Tomato soup is very simple and quick to prepare and is very healthy.

Ingredients

• 35 ml extra-virgin olive oil
• 4 cloves garlic, crushed
• 100 gms chopped white onion
• 2 kg ripe beef tomatoes, blanched, peeled and chopped
• 20 ems, fresh basil
• Salt and pepper, to taste
• 1 iItre vegetable stock

For 1 litre vegetable stock:

• 2 lItre water
• 100ms each, celery, anion, carrot, parsley and basil
• Salt, to taste

Method
Heat oil in a large saucepan and gently sauté garlic and onion for 5 minutes or until soft.

Add tomato and cook for 20 minutes, on low heat.

Blend it all together with basil.

Sieve and add salt, pepper and vegetable stock.

Bring it to a rolling boil and serve hot.

For vegetable stock: Boil together all the ingredients for 30 minutes. Strain and use.

Moroccan dishes are sumptuous for their taste and Moroccan Lamb Tagine is an easy cook and tasty bite for all food lovers. It can be tried with other meats like Chicken and Beef as well.
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Tempered blended curd with okra.

Serves 4.

Preparation Time: 8 minutes.

Ingredients:

600 gms curds

100 gms okra/lady’s finger

1 tsp chopped coriander leaves

1 tsp oil

10 leaves curry leaves

1 tsp mustard seeds

Salt to taste

Oil to deep fry

Method:

Beat curd with whisk and make it smooth.

Cut okra in slice and deep fry.

Heat oil in a frying pan. Add mustard seeds and curry leaves.

Pour the mixture on curd for tempering.

Add fried okra to the mixture and mix well.

Garnish with chopped coriander and keep in refrigerator.

Serve chilled.

Shami Kebabs  can be made with lamb or beef keema (mince meat).

Shami Kebab

Ingredients

• 1 kg boneless mutton, cubed
• 200 gms split
• Bengal gram (chana dal)
• 1 onion, cut into rings, for serving
• 50 gms ginger paste
• 50 gms garlic paste
• Salt, to taste
• 6 cardanioms
• 3 cinnamon sticks, 10 each
• 6 cloves
• 5 green chillies
• 15 gms fresh coriander leaves
• Few bay leaves
• 250 ml oil

Method
Boil together mutton, lentil, ginger, garlic paste and whole spices with 5—6 cups water till the water is evaporated completely and the mixture is cooked. Now add 3-4 tbsp oil and stir till oil leaves the sides of the pan. Remove from heat and keep aside to cool. Discard the whole spices. Pass the meat twice through a mincing machine, adding green chillies and coriander. Make lemon- sized patties and deep-fry until golden brown. Remove and drain. Serve hot with onion rings and mint chutney.

Very tasty and famous dish for meat lovers.

Malvani Mutton

Ingredients:

• 800 gms mutton, cut into 1” pieces on the bone
• 5 tbsp oil
• 4 medium onions, finely sliced
• 1-1/2 tbsp each, ginger and garlic pastes
• Salt, to taste
• 1/2 tsp turmeric powder
• Fresh coriander leaves, a few sprigs, chopped

For masaIa

• 12 whole dried red chillies
• 3 tsp coriander seeds
• 6-8 cloves
• 7-8 peppercorns
• 1/2 tsp cumin seeds
• 1/2 tsp caraway seeds (shahi jeers)
• 6 green cardamoms
• 4 black cardamoms
• 1/2 cup grated dry coconut
• 1-1/2 tsp melon seeds

Method
Dry-roast all the ingredients for the masala separately on a hot griddle.

Mix all the roasted ingredients and grind to a fine paste with a little water.

Heat oil in a thick-bottomed vessel. Add onions and sauté till slighty golden.

Add ginger and garlic pastes. Sauté for a few seconds.

Add mutton. Sauté for a few minutes and add four cups of water and salt to taste. Cook, covered, on low heat.

Once the mutton is cooked, add the ground masala, turmeric powder and mix well.

If the gravy is too thick, add 1/2 cup of warm water and simmer for 2-3 minutes.

Check seasoning. Serve hot, garnished with coriander leaves.

Steam food lovers will like this unique recipe for “Steamed Fish”

Steamed Hammour

Ingredients

• 1 kg hammour fillet
• 60 gms fresh ginger, finely chopped
• 40 gms fresh garlic, finely chopped
• 60 gms coriander
• 40 ml oyster sauce
• 10 ml white soy sauce
• 150 ml fish stock
• 4 gms white pepper powder
• 20 ml oil
• 60 gms cornflour
• 10 gms sugar
• 40 gms celery
• 8 gms salt
• Red chilli, for garnishing

Method

Clean and prepare fillet and place in a steaming dish. Mix together remaining ingredients and pour it over the fish. Steam for 15 minutes. Remove and place the fish in a serving dish. Garnish with chilli and serve.

A simple, yet a very tasty rice recipe
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Paella has gained considerable popularity throughout most of the Spanish-speaking world and among Hispanics in the United States. It also enjoys moderate popularity throughout Western Europe. Read More…

The famous succulent grilled Beaf Steak recipe. Ensures content dinning.
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