Vegetable Pickle

Ingredients
1 Liter Water
1 Cup Vinegar
2 Tablespoon Salt
3-4 Tablespoon Sugar

Vegetables
Cucumber – Cubes – Strips
Carrot – Cubes – Strips
Onion – Cubes – Strips
Green Chili

Preparation

  1. Boil water and put vegetables in it for 60 seconds only.
  2. After 60 seconds, remove vegetables from water and put them in vinegar.
  3. Keep them at least for 24-36 hours.

Lebanese Mezza / Mezze

Hummus Ingredients

1 Cup Chickpeas – Boiled
1 Cup Tahini/Tahina paste
1 Cup Olive Oil
2 No Garlic Clove – Chopped
¼ Teaspoon White Pepper
½ cup Water
2 Tablespoon Lemon Juice
¼ Teaspoon Salt        (to taste)

Vegetable Sticks
(Use either fresh vegetables and cut them in sticks or used the pickled vegetables).
Cucumber
Carrot
White Radish
(Any other vegetable, which can be eaten raw)

Pita Bread

Preparation

  1. Include all the ingredients of the hummus in a blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
  2. If hummus is too thick, include water and olive oil alternatively. Blend until smooth and desired consistency is achieved.
  3. Put some oil in a non-stick frying pan. Place pita bread in it and warm it. Then place another pita bread on it and warm them together. When pita bread is ready remove it.

Garnish and Serving

  1. Put the hummus in center of a plate with the help of a spoon. After putting the desired quantity, use the backside of spoon and move the spoon in spirals. It will help to spread the hummus evenly in the plate.
  2. Create a shallow well in the centre of the hummus.
  3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Add a small amount (1-2 tablespoons) of olive oil in the well. Place few chickpeas in it and garnish with parsley (optional).
  4. Dip a fork in the water and then put it in Paprika Powder. Now use the fork to give pattern on the sides of hummus.
  5. Put the vegetables around hummus in form of groups.
  6. Cut the pita bread in triangle form and put within vegetables’ groups.

Variations
For a spicier hummus, add a sliced red chili.

Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Hummus with hole in middle
Hummus with hole in middle
Garnishing Hummus
Garnishing Hummus
Hummus with Bread
Hummus with Bread
Hummus Serving
Hummus Serving

Mexican Bar B.Q. Noodles Salad

Ingredients

2 Cups Noodles-Boiled
¼ Cup Capsicum Julienne
3-4 No Green chilies Julienne
½ cup Cucumber – Julienne
¼ Cup Tomato (remove pulp) Julienne
¼ Cup Spring Onions Julienne
¼ Cup Button Mushrooms- Sliced

Chicken (/Fish/Prawn) Marinate

(One of the basics for Mexican Cuisine and can be used in different dishes)

2 No Chicken breast Butterfly cut
1 Tablespoon Red crushed chilies
¼ Teaspoon Black Pepper – Crushed
3 Tablespoon Olive Oil
A pinch of Yellow food colour
Salt – To taste Olives (Optional)
2 Tablespoon B.B.Q Sauce

Preparation

  1. Mix all the ingredients well in a bowl until a paste is made.
  2. Put the chicken (after butterfly cut) in the bowl and mix it with paste until the bowl is clean. It may take 5-7 minutes.
  3. Refrigerate the marinated chicken for half an hour.

Butterfly Cut

  1. Cut the chicken from middle and open it, it will look like a butterfly. Butterfly cut is used to make thin slices. For detail see http://www.youtube.com/watch?v=yqjfQP3Mp2k OR http://www.goodhousekeeping.com/food-recipes/cooking/tips/g1952/butterfly-chicken-breast/
  2. For steak, don’t separate slices, fill the marination inside also.

Dressing
Salt To taste
¼ Cup Olive Oil
1 Tablespoon Black pepper Crushed
¼ Cup Chili Garlic Sauce
2 Tablespoon Tabasco Sauce
2 Teaspoon Mix herbs (Oregano, rosemary, thyme, etc)
3 Tablespoon Red wine vinegar

Note: Mexican food may have sweet and sour taste.

Boiling Noodles

  1. Starch food such as noodles, pasta, and rice are boiled in three times more water.
  2. While boiling noodles, put 2 Tablespoon oil in the water.
  3. Boil according to time written on the box.
  4. Drain the water and wash it with fresh water.
  5. Put in refrigerator for half an hour.

Preparation

  1. Mix all the vegetables in a bowl. Put the noodles with it and mix them well.
  2. Put some oil in fry pan and fry the chicken. When the chicken is golden its ready.
  3. Cut the chicken into tilted slices.
  4. Mix all the ingredients of dressing and put the paste in mixture of noodles and vegetables.
  5. Mix all of them until harmony is achieved.

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Garnishing and Serving
Garnishing I

  1. Put the noodles in the middle of a plate.
  2. Cut the chicken in angled strips.
  3. Make the cucumber flower and put it aside.

Garnishing II

  1. Put the noodles in the middle of a plate.
  2. Cut the chicken in angled strips.
  3. Cut the cucumber in around pieces and put around noodles.
  4. Make the throne of the cucumber and put it aside.
  5. Make the flower of green onion and put it aside.

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