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Contents 4
Vegetable Samosa
5
Chicken Manchorian
8
Potato Pie
9
Chicken Mundi
10
Torta Della Nonna
12
Author Deborah Cater
14
Dates Cake
16
Quick Chicken Biryani
18
I say Potato
Vegetable Samosa 4
Chicken Mundi 9
Dates Cake 14
Best Low Calorie Recipes from around the world Get your Copy http://www.lulu.com/spotlight/MunaKenny
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Photos on pages 6 –15-17-20 By Author Su Halfwerk. Photo on page 12—13 By Author Deborah Cater. Copyright: The content of MunatyCooking Online Magazine is protected by copyright and may not be reproduced without permission. You may print or download MunatyCooking Online Magazine for your personal and non-commercial use only.
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Ingredients - dough: 1 cup all purpose flour Pinch of salt 1 tablespoon oil or butter 1/4 cup water Ingredients - Filling: 1 potato boiled, cut in cubes 1/2 teaspoon ginger paste 1/4 teaspoon cumin powder 1/4 teaspoon chili powder 1/2 teaspoon garam masala Salt to taste 1/2 chopped onion 1/2 teaspoon garlic paste 1/2 teaspoon coriander powder
Vegetable Samosa
1/4 cup green peas Oil Making the dough: 1- Mix flour with salt and cumin seed. 2- Add oil and mix well for at least 2 minutes. 3- Gradually add water and knead for 9 minutes. Brush dough with oil. Cover and set aside for 15 minutes. Making Filling: 1- Fry the onions until almost brown. Add potatoes, peas, and spices, mix for 3 minutes on medium heat. 2- Turn the heat off and let it cool down. Making the samosa: 1- Divide dough into 2 portions. 2- Dust the working surface with flour, take one portion and roll it into a circular shape. 3- Cut the circle in half and fold the edges to the middle. 4- To form a con, seal the overlapping edges with little water. 5- Fill the cone with 1 tablespoon of filling, and seal. 6- Scatter some flour in a plate and let the samosa sit on the edge sealed last. The flour will stop it from sticking to the plate. 7- Heat oil, and deep fry the samosa. Keep the heat on medium to low. When they turn golden, remove from oil. Serve hot. MunatyCooking | 4
2 chicken breasts cut in small cubes 1/2 teaspoon black pepper (to marinate) 1/2 teaspoon oyster sauce (to marinate) 1 tablespoon chopped garlic
Chicken Munchorian 1- Marinate chicken with soya sauce, oyster sauce, black pepper and corn flour. Leave for 5 minutes.
1 chopped green chili
2- In a hot pan add oil, and fry the chicken. When golden keep aside. 1 tablespoon corn flour 2 teaspoons soya sauce (to marinate) Salt 1 onion cut in quarter 1 tablespoon chopped ginger Green onion for garnish 1/2 cup water
3- In a hot pan fry the onion, when transparent add the chicken, garlic, ginger and stir for a minute. 4- Add the green chili and stir. Add the water. This is the time when you check if the dish needs more salt. 5- If the color is not as dark as you wish add few drops of oyster sauce but don't over do it as you might end up with a very salty dish.
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Potato Pie 5 potatoes cut in cubes
1- Boil potatoes and chicken cubes in water for 20 minutes. When done, set it aside.
Salt to taste
2- Fry the onion, when transparent add the meat, stir for 4 minutes.
5 mushrooms cut in slices
3- Add black pepper and salt and stir for 3 more minutes.
1 teaspoon black pepper powder
4- Add 1 cup water and let it cook until water evaporates. Set aside.
1 chopped onion
5- Fry the zucchini slices and the mushrooms and set a side.
2 tablespoons oil
6- Mash the previously boiled potatoes. Add butter and 1 tablespoon oats.
1 cube chicken stock
7- In a baking pan, put half of the mashed potato in the bottom.
1 zucchini cut in large slices
8- Mix the minced meat with cheese and spread it over the potato.
2 tablespoons cream cheese
9- Add the zucchini and the mushrooms on top of the minced meat layer.
2 tablespoons oats
10- Add the rest of the mashed potato on top of zucchini and mushrooms.
1 tablespoon butter
11- Sprinkle the rest of oats on top. Press it gently with your hand, and put it in a preheated oven for 20 minutes. Serve warm.
300gm minced meat
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Chicken Mundi 1 chicken cut in half 1 chopped large tomato 3 whole green chilies 4 whole cardamom Salt to taste 1 1/2 cup rice 2 onions chopped 2 cinnamon sticks 4 whole cloves 3 cups water Spices for chicken 1 teaspoon black pepper powder 1/2 teaspoon cumin powder Salt 1/2 teaspoon turmeric powder 1/2 teaspoon cardamom powder 1/2 teaspoon cinnamon powder
1- Marinate the chicken with spices mentioned above and set aside for at least 15 minutes. 2- In a pan fry the onions, when transparent add the tomatoes, stir till tomatoes’ water is evaporated. Add salt and 1/4 teaspoon black pepper powder. Turn on the oven. 3- Add the 3 cups of water to the above mixture and let it boil for 1 minute. 4- In a baking pan spread the rice, and then pour the previous mixture. Add green chili, cinnamon sticks, cardamom and cloves. Cover with aluminum foil and make few holes in it. 5- Place the marinated chicken on top of the aluminum foil that's covering the rice, and cover the chicken with another aluminum foil tightly, sealing it shut (without holes this time). Put it in a preheated oven for 50 minutes. 6- After the 50 minutes, turn off the oven and turn on the broiler, uncover the chicken to help it catch a nice dark color for 5 to 7 minutes. Your dish is done and ready for serving. MunatyCooking | 9
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Torta Della Nonna
VAMPIRES ARE FOREVER
Ingredients pastry:
- 1/4 cup sugar
- 2 teaspoon vanilla
- 1 teaspoon lemon zest
- 5 egg yolks or 2 whole eggs
- 2 cups all purpose flour - 1 egg - 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 2 tablespoons raisins (optional)
- 1/2 teaspoon salt
- Some flour for dusting
- 1/2 cup sugar
- 2 egg yolks
Ingredients - custard:
- 1/2 teaspoon lemon zest
- 1/2 cup chilled butter
- 2 cups milk
- 2 tablespoons flour
Method - pastry: 1- Mix all the dry ingredients well in a large pan. 2- Add the vanilla and chilled butter to the flour and mix well for about 30 seconds. 3- Add the eggs and knead for about 1 minute or till the whole dough come together, don't over knead, the butter shouldn't melt while you knead. 4- Divide this dough into 2 pieces, one slightly bigger than the other, and wrap them in plastic. Refrigerate for 20 - 30 minutes. Now start making your custard.
Method - custard: 1- Heat milk, vanilla, 1/4 cup sugar and lemon zest in a saucepan. Turn off heat before it starts to boil. set aside. * 2- Beat the eggs with sugar and flour until well mixed. 3- Pour the milk very slowly on the egg mixture while whisking. 4- Return the egg and milk mixture back in the saucepan, over medium heat and keep whisking until you get a think custard. Add raisins. 5- Cover the surface of the custard with a plastic wrap, and put in fridge for 1 hour.
Making the torta: 1- Preheat the oven to 350ยบ. 2- Start rolling the bigger dough first on floured surface. Roll to have a think layer almost transparent. Transfer it to the baking pan. ** 3- Pour the custard over the dough in the baking pan. 4- Roll the remaining dough and set it over the custard. Gently press out any air or bubble. 5- Press the edges of both layers of the dough together to seal the torta. 6- Bake this torta for 40 minutes or until surface is golden brown. 7- When the torta cools, garnish by sprinkling powdered sugar and toasted pine nuts. MunatyCooking | 11
Author
Deborah Cater the island had become as the clouds sank lower and emptied their contents in a fine mist. The stroke of noon March 25th 421AD is the traditional date of the city’s founding. In the years between its founding and the election of its first Doge around 726AD ports were built and settlements were expanded. Venice’s position at the head of the Adriatic made its military and merchant naval position almost invincible. Venice between the ninth and twelfth centuries flourished - a trade centre between the Western and Eastern empires. The city gained many towns and cities along the Adriatic in order to prevent piratical activity. Venice had its weaknesses; a lack of farming land meant that wheat was its major import. Its primary export was salt, but rice was grown on the plains of the river Po and became a staple of the Venetian diet.
A Little Bit of Italy - Venice Hello! Over the next three months I shall be sharing A Little Bit of Italy with you to celebrate the publication of the second of my City Chronicles travelogues. I have stayed in five distinct regions of Italy on my travels and enjoyed some of the varied and wonderful dishes of each region. I must admit that veal is a recurring ingredient on my plate – nobody cooks veal like the Italians. Stupendo! I will give you a taster of my book and the cuisine of Italy as we travel through Venice, Lombardy, Tuscany, Rome and Naples. The dishes can be served as individual meals or as part of a five course Italian feast. The choice is yours. This month we visit the city of Venice. It was raining when I first visited Venice but that was not going to stop me enjoying the city. The origins of Venice are as shrouded as
The Doge was the ruler of Venice. The Doge’s Palace stands at the corner of St. Mark’s Piazza on the Grand Canal. Possibly its most famous aspect is the Bridge of Sighs, across which prisoners walked from the court in the palace to the prisons on the other side of a narrow inlet. On feast days the Doge would decree that the dish, Risi e Bisi, or pea risotto, could be made and eaten by the Venetians. Luckily no such decrees are required now, Pea Risotto can be made and enjoyed any day of the year. Venice has a labyrinthine charm. Its churches, small bridges spanning slim inlets, and narrow, winding lanes that suddenly open up into expansive squares, make it an interesting and intriguing city. Each time I visit I am charmed again.
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A LITTLE BIT OF ITALY VAMPIRES ARE FOREVER Pea Risotto (Risotto Piselli) It is important that the correct type of rice is used for making risotto. Risotto rice needs to be short and plump. The best risotto rices are Carnaroli and Arborio. These rice grains release starch and absorb liquids making them ideal for the sticky risotto dish. Serves 4-6
This is a dish not to rush. It is not complicated but it needs your attention; when stirring you can float away on a gondola of dreams. Ingredients 1 medium onion, finely sliced 2 garlic cloves, finely chopped 400g good risotto rice such as arborio, carnaroli or vialone Olive oil – a generous glug (approx. 4-5 tbsp) 100g unsalted butter 3 ½ lbs of unshelled peas Bunch of parsley – very finely chopped 100g grated Parmagiano cheese –and more to serve 2 litres of water
Bridge of Sighs, Venice
slight bite, ‘al dente’, and the peas will have started to soften. At the last moment add the cheese and parsley; give a quick stir to mix them in. Serve.
Method
Gently sauté the onion and garlic in the oil and 1/3 of the butter until the onion starts to colour slightly. Add the rice to the pan and stir over a gentle heat for 3-5 minutes ensuring that all the rice is coated. Add the pea broth, a ladle or two at a time, stirring constantly. When the broth is almost completely absorbed add the next ladle or two. Keep cooking this way for about 20 minutes over a low heat. Add the peas and cook for a further 2-3 minutes. The rice will be creamy but retain a
Next Month: Milan, Lombardy and Pisa, Tuscany provide the inspiration for two more Italian dishes. Deborah Cater’s travel books, City Chronicles: A Little Bit of Italy and City Chronicles: A Tale of Nine Cities are available from Lulu.com and Amazon. Formats: e-book or paperback.
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NEXT DATES CAKE
Shell the peas and make a pea broth from the discarded pods, a pinch of salt and pepper and about two litres of water.
Dates Cake
With date and cream sauce Ingredients - date cake: - 3/4 cup finely chopped dates - 1 cup sugar - 3 eggs - Pinch of salt - 2 1/2 teaspoon baking powder - 1/2 cup mixed chopped nuts - 1 cup warm milk - 1/2 cup oil - 2 teaspoons vanilla - 2 cups flour - 1 teaspoon cinnamon (optional) Ingredients - date sauce - 4 finely chopped dates - 1/2 teaspoon chocolate powder - 1 cup heavy cream - 1/2 teaspoon coffee powder
Making the cake: 1- In a mixer add dates, milk, sugar, eggs, vanilla, and oil. Mix well.* 2- In a bowl mix, flour, baking powder, salt and cinnamon powder. 3- Slowly add the flour to the date and milk mixture and stir gently, or use the lowest power on the mixer. 4- Add the nuts, and stir using wooden spoon. 5- Put in preheated oven at 350ยบ from 25 to 40 minutes to get ready.
Making the sauce: 1- In a mixer add all the ingredients. Cover and keep in fridge for an hour. 2- Pour on the cake and serve.
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Quick Chicken Biryani Ingredients - marinating chicken : - 1 chicken skinned and cut in 6 - 8 pieces * - 1 teaspoon chili powder - Salt to taste - 1 cup yogurt - 1 tablespoon ginger paste - 1 teaspoon coriander powder - 1/2 teaspoon cinnamon powder - 1 teaspoon cumin seed - 1 teaspoon fennel seed - 2 chopped green chilies - 1 teaspoon garam masala powder - 5 chopped mint leaves - 1/2 teaspoon cardamom powder - 1 tablespoon garlic paste
Chicken marinate:
Ingredients - biryani rice:
1- Mix all ingredients together and leave for 1 hour to marinate, in fridge, or cool place.
- 2 cups rice - 1 cinnamon stick
Biryani rice:
- 4 whole cloves
- Except for the Biryani coloring, add all spices with salt in water and leave it to boil for 3minutes.
- 1 teaspoon saffron soaked in 1/2 cup water
2- Add the rice, cover and reduce heat to the lowest, until rice is cooked.
- Salt to taste
3- Sprinkle the colored water on rice folding it gently so rice won't break. Set aside.
- 5 whole cardamom - 4 cups water
Making the biryani:
Ingredients - base for chicken:
1- Fry onion until it turns brown but not burnt. Take quarter of it and keep aside.
- 2 chopped onions
2- Add the chicken with the marinade to the onions and stir.
- 1 cinnamon stick
3- When chicken is done, you should still see a bit of gravy. 4- In a pan add a layer of rice then chicken then rice then chicken and rice at last.
- Oil - 1 peeled and chopped tomato - 4 whole cardamom
5- Garnish with caramelized onion. MunatyCooking | 16
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I say Potato Potatoes have bad reputation, especially when it comes to eating healthy and losing weight. It's true that potatoes are starchy relief and accelerate the speed of recovery.
and lose most of their nutrients during cooking, but that's one side of the story.
Having said that, you have to keep in mind
A medium size potato has around 147
that moderation is the key; too much of any-
calories, that's not a lot if the potato is
thing is bad. Therefore, if you are trying to
roasted or baked. The fact that potatoes are
lose weight, you can have roasted or baked
starchy makes it essential to include them
potatoes. Also let's not forget that potatoes
while dieting. They will take long to be
are high in carbohydrates, which turn into
digested, hence a person will feel full for a
sugar after consumption.
prolonged duration.
If after reading this article you feel better
Potatoes are a good source of vitamin B6,
toward potatoes, then you should also know
Iron, potassium, and copper. This frowned
that planting potatoes is easy and can be
upon vegetable can actually help in
done at home. All you need is soil, seed
regulating blood pressure and lowering
potatoes, water, and light. In fact, many
cholesterol.
enjoy planting potatoes since it's
As much as we enjoy potatoes' taste, they are extremely helpful when raw. Crushing a raw potato and mixing it with honey and
economical, fun, and you know for a fact that they were not exposed to harmful chemicals.
olive oil can enhance complexions and
And now a warning: Avoid eating green
eliminate pimples; the water from raw
potatoes or potato leaves, they are
potatoes can reduce the dark skin on
poisonous.
elbows and knees, and slices of raw
Other than that, enjoy it!
potatoes applied on burnt skin can bring
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