Around The World Recipies

India: 

Masala Chai (or Cutting Chai):

Ingredients: 

• 4 whole cloves
• 2 cardamom pods
• 1 cinnamon stick, broken into pieces
• 3 cups water
• ¼ teaspoon ground ginger
• ⅛ teaspoon fresh ground black pepper
• ½ cup milk
• 2 tablespoons granulated sugar

• 2 tablespoons black tea (decaf is best)

Directions:

1. In a mortar, crush the cloves, cardamom pods and cinnamon, or use a coffee grinder.
2. Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.
3. Remove the pan from the heat, cover and let steep for 5 minutes.
4. Add the milk and sugar to the pan and bring to a boil.
5. Remove from the heat and add the tea.
6. Cover and let steep for 3 minutes.
7. Stir the chai, then strain it into a warmed teapot or directly into teacups.

Easy Ladoo recipe:

Ingredients:

• 500g gram flour
• 1L water or milk
• 750g ghee (for frying)
• 750g sugar
• 3½ cups water
• 10-12 drops orange color
• 10-12 saffron flakes, soaked
• 50g cashew nuts, chopped
• 50g raisins
• 10 cardamoms, peeled
• boondi strainer or fryer of medium sized holes

Directions:

1. Prepare a thin batter with gram flour and water or milk. Heat ghee in a pan.
2. Fill the fryer or strainer with the batter up to the half.
3. Position it over pan and drain boondis in hot ghee by hitting the strainer on the side of the pan, lifting up then again hitting. This process should be finished very quickly.
4. Fry them to golden color, drain and remove. Use up all the batter.
5. Prepare sugar syrup of one and a half thread consistency by boiling sugar and water.
6. Add saffron water and color to the syrup. Mix the boondis, syrup, dry fruits and cardamom.
7. After 10 minutes, sprinkle over a little hot water, cover and keep for 1 1/2 hour.
8. Prepare round balls with moist hands.

Egypt:  

Yogurt with cucumber dip:

Ingredients:

• 4oz plain yogurt 
• ½ cucumber, grated fine
• 3 garlic cloves, crushed
• 1 tablespoon white vinegar
• 1 teaspoon fresh dill, chopped
• salt & pepper

Directions:

1. Empty yogurt into a small mixing bowl.
2. Grate the half cucumber into yogurt.
3. Using a garlic press, press the garlic into bowl.
4. Add vinegar, chopped dill, salt and pepper to taste.
5. Best when chilled for 30 minutes or so.
6. Keeps great in fridge for a few days.
7. Serve with warm pita bread for dipping.

Ancient Egyptian recipe; Date Candy:

Ingredients:

• 1 cup of fresh dates
• 1 teaspoon cinnamon
• ½ teaspoon cardamom seed
• ½ cup of fresh ground walnuts
• warm honey
• fine ground almonds

Directions:

1. mix the dates with some water to paste.
2. mix in cinnamon and cardamom seeds.
3. kneed in the walnuts.
4. form balls, spread with honey and cover in the ground almonds.

Australia:  

Fairy Bread:

Ingredients:

• 8-10 slices white bread, trimmed of crust
• butter or margarine
• candy sprinkles

Directions:

1. Spread slices of bread with butter or margarine.
2. Sprinkle with candy sprinkles.
3. Cut into triangles.
4. Arrange on serving plate.

Australian chicken pie:

Ingredients:

• 2tbsp olive oil
• 1kg chicken thighs chopped
• 1 brown onion chopped
• 3tbsp plain flour
• 1 clove garlic crushed
• ⅓ cup water
• ½ cup Chicken Style Liquid Stock
• ½ cup milk
• 2 sheets shortcrust pastry
• 1 sheet puff pastry
• 1 egg lightly beaten
• 300g canned corn
• 8 bacon rashers
• 6 mushrooms
• 1 leek chopped

Directions:

1. Preheat oven to 200C. Cook chicken in oil and remove from the pan.
2. Add oil, onion, leek and garlic and saute.
3. Add bacon, corn and mushrooms and fry until bacon is cooked.
4. Return chicken to the pan.
5. Mix flour and water to form a paste.
6. Add stock, milk and flour paste to the saucepan and stir. Cook for about 10 minutes.
7. Line a round 20 cm pie dish with the shortcrust pastry.
8. Spoon in the chicken mixture and top with the puff pastry.
9. Cut a small round air hold on top, press edges to seal and trim any excess pastry.
10. Brush with the egg and bake for 25-30 minutes or until puffed and golden.

UK: 

Eton Mess:

Ingredients:

• 2 large egg whites
• 120g caster sugar
• 500g strawberries, hulled and roughly chopped
• 450ml double cream
• 1 tbsp icing sugar

Directions:

1. Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr – 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
2. Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.

South America: 

Arepas:

Ingredients:

• 1tsp salt
• 2½ cups masarepa cornmeal
• 2 ¾-3½ cups hot water
• 2tbsp melted butter
• ½tbsp butter (or vegetable oil)

Directions:

1. Gather the ingredients.
2. In a mixing bowl, stir the salt into the masarepa cornmeal.
3. Pour 2¾  cups of hot water over the flour and mix well with a wooden spoon.
4. Stir in the melted butter.
5. Cover the dough with plastic wrap and let rest for 15 minutes.
6. If you want thicker arepas, separate the dough into 12 pieces. For thinner arepas, divide the dough into 18 pieces.
7. Shape each piece into a smooth ball. Add more water if needed—the dough should be moist enough so that you can shape the arepas without the dough forming lots of cracks around the edges.
8. Shape each piece into a smooth ball. Add more water if needed—the dough should be moist enough so that you can shape the arepas without the dough forming lots of cracks around the edges.
9. Use your fingers to smooth out any cracks along the edges.
10.  Place the shaped arepas on a cookie sheet covered with plastic wrap.
11.  

Churros:

DIRECTIONS