Arroz-mango

1 taza de arroz basmati
1 mango
1 lima
1 madame janette
1 cucharada salsa de soja

Preparar el arroz, una vez colado, agregarle mango cortado en cubos y el madame janette finamente picado. Aderezar con jugo de lima y salsa de soja.

Tortillas Indias

1 taza y media de harina de garbanzo
1 taza y cuarto de agua
3 cucharadas de vinagre
1 cucharadita de sal
comino polvo
coriander polvo
aji molido
hojas de menta
pimienta
cajena en polvo
turmeric

Meclar todos los ingredientes, dejar reposar 10 minutos. En una sarten cocinar de a uno tipo panqueque. listo

Opcional:
Aniadir a la preparacion queso.

Tortillas for Mexican Tacos

1 cup of white corn flour
1 cup of water
1 teaspoon of salt

Mix all together and leave it to rest for 30 hour.
work the dough until its soft (add a bit more of water if the dough breaks in crumbles)
make 10 balls of dough
roll the dough until its plane. For this use a plastic film for base, put the dough and cover it with another piece of plastic film. Ready for rolling it!
after it is plane and about 1 mm thin, you may take it out form the film and put it in a pre heated pan at medium temperature.
cook for 3 min each side.

Done!

Tukse Pizza

Sauce:

1 spoon chopped garlic
1 yellow onion, chopped
1 purple onion, choped
3 tablespoons chopped fresh basil
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh mint
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 cumin seeds
1/2 teaspoon ground coriander seed
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 lemon, juiced
1/2 lime, juiced
4 teaspoons olive oil
4 roma (plum) tomatoes (blended)
6 tablespoons double concentrated tomato paste
1 small carrot
50 grms turnip
1 onion sprout
2 chillies (red and green)
cayenne pepper to taste
salt to taste



For the Dough:

3 1/4 teaspoons active dry yeast
1/2 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
2 teaspoons salt
1/4 cup olive oil
1/2 cup water



For the Garlic Sauce:

1 cup plain yogurt
1/2 teaspoon chopped fresh parsley
1/4 teaspoon crushed garlic
salt and ground black pepper to taste

Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
Preheat an oven to 500 degrees F (260 degrees C).
Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.

RAJMA RASMISA RECIPE (Guiso de Porotos)

RAJMA RASMISA RECIPE

Ingredients:

rajma (kidney beans)- 200 gms
cumin seeds - 1/2 tsp
onions ( pyaj) (medium-sized and chopped ) - 3 nos.
fresh tomato (tamatar) puree - 1 cup
ginger (adrak) paste - 1 tblsp
green chillies (chopped)- 3-4 nos.
cumin seeds powder (jeera powder) - 1 tsp
coriander powder (dhania powder) - 1/2 tsp
red chilli (lal mirch) powder -1 tsp
salt (namak) - to taste
oil (tel) - 2 tblsp
curd (dahi) - 1/4 cup
green coriander leaves (dhania patta) (chopped)- 2 tblsp


How to make rajma rasmisa :

Pick, wash and soak the rajma overnight.
Boil the soaked rajma till well cooked.
Heat oil, add cumin seeds.
When it crackles, add chopped onions.
Saute it till light golden brown in colour.
Add ginger paste and garlic paste and sauté it.
Add the tomato puree and sauté it.
Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
Cook the masala for 5-6 minutes.
Add the rajma, mix it well and add half a cup of water.
Cook it for another 15- 20 minutes.
Garnish with green coriander leaves.

Kalakukko (fish bread)

INGREDIENTS:

***FILLING***
2 pounds Fish, small
1 1/2 pound Pork, sliced into strips like bacon, but about 1/4 to 1/2 inch thick
3 tablespoons Salt (omit salt if pork is already salted)
allspice (optional)
***DOUGH***
2 1/2 cups water
3 1/4 cups Rye flour, sifted
1 3/4 cup Wheat flour, sifted
4 teaspoons salt
1/2 ounce yeast

DIRECTIONS:

Clean the fish, removing fins, large scales and entrails. You may leave the heads if you dare to eat them.

Mix the flours and salt. Add the yeast to the water. When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water.

Set aside about 4 T of dough to be used later. Roll out the remaining dough into a circular shape about 3/4 inch thick.

Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle whose diameter is half the diameter of the rolled dough). Then put all of the fish over top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork.

Preheat oven to 500 degrees F. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with about 3/4-inch-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature.

Put the kalakukko in a 500 degree F. oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 250 degrees F. and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside.

Serve hot or cold.

Cara Sucias

Ingredientes:


* 500 gras. harina leudante

* 100 grs. manteca

* 180 cms3 leche

* Azucar negro en cantidad necesaria (para cubrir las carasucias)

* 2 huevos



Preparacion:


Coloca la harina en un bol y agregale la manteca.-

Deshacela con una cuchara de madera hasta desintegrarla.-

Agregale la leche y huevos.-

Con tus manos forma un bollo de masa suave.-

Enharina la masa sobre la mesa, hasta que quede de medio cm. de espesor.-

Corta discos con un cortapasta (de la medida que desees).-

Pintalos con agua.-

Coloca una cucharada de azucar negro encima de cada disco.-

Cocinalos en horno fuerte de 12 a 15 minutos aprox..-