Spanish Chicken and Tomato Rice

Another idea for a quick-all-in-one-pot tasty meal.

Ingredients:
2 tbs olive oil
1 small onion, diced
4 chicken breasts, diced (or 6 thigh fillets)
2 garlic cloves, crushed
1 small red or green capsicum, diced
2 cups rice
1 tsp cumin
1 can diced tomatoes
1 cup peas
1/4 cup parmesan, grated
1/2 cup black olives (optional)
2 1/2 cups chicken stock
pepper to taste

Method:
Heat oil, saute onion and chicken. Add capsicum, garlic and rice. Stir and fry for 2 minutes. Add all other ingredients and pour stock. Cover and cook for 20-25 minutes. Serve with salad.

Španska Riža sa Piletinom i Paradajzom

Jos jedna ideja za brzi, sve-u-jednoj-posudi rucak!

Potrebno:

2 K maslinovog ulja

1 manji crveni luk, sjeckan

4 pileca prsa (ili 6 nadbatkova), sjecenih na kocke
2 cena bijelog luka, protisnutog
1 manja crvena ili zelena paprika, sjeckana
2 solje rize
1 k kima u prahu
1 konzerva sjecenog paradajza
1 solja graska
1/4 solje parmezana, rendanog
1/2 solje maslina (opciono)
2 1/2 solje pileceg bujona
biber prema ukusu

Nacin:
Zagrijte ulje proprzite luk i piletinu; ubacite papriku, bijeli luk i rizu. Mijesajte i przite oko 2 minute. Ubacite ostale sastojke i zalijte bujonom. Poklopite i kuhajte oko 20-25 minuta. Servirajte sa salatom.

Indian Flat Bread stuffed with Potato and Peas (Aloo Matar Paratha)

It is amassing to me that some of World's kitchens  (Asian, Indian) don't use oven at all. They still have breads on their menus; some of them are steamed and some of them baked on top of stove (pan). These breads are easy to make, tasty and filling. If they contain beautiful spices and aromas, like all Indian breads do, then you probably won't stop making them.  

Ingredients:

Dough-

2 cups wholewheat flour

1/2 tsp cumin powder

1/2 tsp salt

200 ml water

a few drops of oil (or spray)

Filling-

1 tbs oil

1 medium onion, finelly chopped

4 medium potatoes, cooked, peeled and mushed

2-4 green chilies (I didn't put them)

1/2 cup peas (microwaved or cooked)

1/2 tsp turmeric

1/2 tsp garam masala

salt and pepper to taste

1 tsp lime juice (optional)

a few coriander leaves, chopped

(butter for spreading - I used oil)

Method:

Make a soft dough, divide into 8 pieces, spray with oil, cover and let it rest.

Saute onion in oil, add chillies, and other spices. Mix in potatoes and peas; mix well adding other ingredients. Divide into 8. 

Dust working surface with flour, roll out each piece  of dough into a circle, leaving center thicker. Place portion of stuffing in the middle and put edges together, pressing slightly. Dust with flour and roll out into 5-6 mm circle. Repeat with others.

Heat a heavy bottomed non-stick pan to medium high. Place a paratha on pan and cook for 30 seconds (+,-) pressing top slightly and rotating; spread top with a bit of butter. Turn and repeat with other side. Keep warm while cooking others. Serve with raita, yogurt or some other sauce.

Indijski tanki kruh filovan sa krompirom i graškom

Zadivljujuce je da neke svjetske kuhinje (Azijska, Indijska) uopste ne upotrebljavaju rerne. Medjutim, jos uvijek imaju razne vrste kruha / hljeba na meniju; neki od njih su peceni na pari, drugi na tavi. Lako ih je napraviti i ako sadrze divne zacine i aromaticna bilja, kao sto to Indijski kruhovi cine, onda ih vjerovatno necete prestati praviti (jednom kada ih upoznate).

Potrebno:

Tijesto-

2 solje brasna od punog zrna (integralno, ali sitnije)

1/2 k kima u prahu

1/2 k soli 

200 ml vode

nekoliko kapi ulja (ili sprej)

Punjenje-

1 K ulja

1 srednji crveni luk, sitno sjeckan

4 srednja krompira, kuhana, oljustena i propasirana

2-4 zelene papricice (opciono, ja nisam stavljala)

1/2 solje graska, kuhanog

1/2 k turmerika

1/2 garam masala (nije neophodno ako nemate)

so i biber prema ukusu

1 k soka limete

malo sjeckanog lisca korijandera

(maslac za premazivanje; ja sam koristila ulje)

Nacin:

Umijesite tijesto, podijelite na 8 dijelova, blago nauljite, pokrijte i ostavite po strani.

Izdinstajte luk, dodajte papricice i ostale zacine. Umijesajte krompir i grasak; promijesajte i dodajte ostale sastojke. Podijelite na 8.

Pospite brasnom radnupovrsinu, razvaljajte jedan krug tijesta, pazeci da centar ostane nesto deblji. Stavite dio punjenja, skupite ivice tijesta i blago pritisnite. Razvaljajte na 5-6 mm krug. Ponovite sa ostalima. Zagrijte tavu sa debljim dnom i neprijanjajucu na srednje jaku vatru. Postavite parathu i pecite oko 30 sekundi, blago pritiskajuci i okrecuci. Namzite sa malo maslaca, okrenite i ponovite postupak. Drzite na toplomedok sve ne ispecete. Sluzite sa 'raitom', jogurtom ili nekim sosom (ketchap).

Malaysian Murtabak

I'm back...
My family and me have been 'locked' in our home quarantine for almost whole week. It all started with my hubby - he returned from work with fever, dry cough, muscle aches... It spread to all 4 of us in next few days...
We're fine now,... just keep coughing a lot!

Recipe comes from Malaysia (India has similar dish), where this kind of food is sold as 'street food'. The dough remind me  of Bosnian 'Burek' and /or Turkish 'Gozleme'.  I LOVE the taste of added aromatics

Ingredients:
Dough-
1 cup flour
pinch of salt
100 ml (+) water
1/2 cup oil (for greasing)
Filling-
1 tbs oil
250 g mince (chicken or veal, preferable)
1/2 onion, diced
1 garlic clove, crushed
1 tsp grated ginger
1/4 tsp turmeric
1/2-1  tsp Garam Masala
salt and pepper to taste
1/3 cup peas (optional)
1-2 tbs coriander leaves, chopped
Extra-
2 eggs, beaten and seasoned
1/2 onion, sliced
Method:
Make a soft dough from salt, flour and water. Divide in 4, cover with oil (turn to coat all over) and leave aside for 30 min.
Heat  oil, saute onion, mince and the rest of ingredients. Cook until meat cooked; check seasoning. Cool slightly.
Beat eggs in a separate bowl; slice onion.
Place non-stick pan on heat.
With palm of your clean hand spread 1 tbs oil (from bowl with dough) on a smooth clean surface. Place 1 part of dough on it and roll out the dough as thin as possible ( I do this with my oiled palms - find it easier)
Place 2 tbs of beaten egg in the middle, then 2-3 tbs of filling and sprinkle some onion on top. Lift sides of the dough  (opposite ones first) cover the filling. Carefully lift murtabak and place on hot pan  (with covered side up). Press slightly with spatula. When slightly browned , turn the dough and do the same with other side.
Repeat with other 3. Serve warm!

Murtabak - Malezijski Burek

Evo mene...

Skoro sijelu sedmicu dana sam zajedno sa mojom porodicom bila u 'kucnom pritvoru'... Sve je otpocelo sa mojim dragim, koji je dosao sa posla tresuci se od hladnoce, sa suhim kasljem i bolovima u misicima. Prosirilo se na sve 4 nas ...Sad smo u redu, iskljucujuci kasalj, koji nas jos uvijek prati.

Recept je Malezijski (mada i u Indiji slicno prave) i podsjeca malo na nas burek i Tursku gozlemu. Volim dodatak aromaticnih sastojaka, koji doprinose ukusu.

Potrebno:

Tijesto-

1 solja brasna

malo soli

100 ml (+) vode

1/2 solje ulja  (za 'namastiti')

Fil-

1 K ulja

250 gr mljevenog mesa (piletina ili teletina najradije)

1/2 crvenog luka, isjeckanog

1 ceno bijelog luka, protisnutog

1 k rendanog djumbira

1/4 k turmerika

1/2 -1 k Garam Masale

so i biber prema ukusu

1/3 solje graska (po zelji)

1-2 K lisca korijandera, sjeckanog

Jos-

2 jaja, umucena sa malo soli i bibera

1/2 crvenog luka, sjecenog na rebarca

Nacin:

Umijesiti  mekano tijesto od vode, brasna i soli (kao za pitu); podijeliti na 4. Postaviti u posudu sa uljem (malo uvaljati svako tijesto) Ostaviti po strani oko 30 minuta.

Zargijati ulje, proprziti luk, pa dodati i ostale sastojke. Prziti i  mijesati  dok meso ne promijeni boju. Provjerite ukus. Ostavite prohladiti.

Umutite jaja, isjecite luk.

Stavite tavu sa ne prijanjajucim dnom na vatru. 

Uzmite 1 K ulja iz posude sa tijestom, i sa cistim rukama namazite povrsinu na kojoj cete raditi. Stavite 1 kuglu tijesta, razvaljajte sto je moguce tanje (ja ovo radim nauljenim rukama). 

Na razvuceno tijesto stavite 2 K jaja, zatim 2-3 K mjesavine i malo crvenog luka po povrsini. Preklopite tijesto preko punjenja (suprotne stranice najprije). Pazljivo dignite i premijesitie na tavu (preklopljena stana gore). Dok se pece lagano stisnite sa spatulom po povrsini. Okrenite i ispecite i drugu stranu. Ponovite isto sa preostale 3 loptice tijesta. Servirajte toplo!

Samosas (revised)

I don't have much time lately, so please excuse my absence from commenting;
Here is reminding of my first post!
Nemam mnogo vremena u posljednje vrijeme, pa vas molim da mi oprostite sto ne komentarisem na vasim postovima. Evo podsjecanja na moj prvi post - cisto da me ne zaboravite!

Dough:
450 g plain flour
100 g butter, softened
1 teas salt
150 ml water, warm
Filling:
2 tbs vegetable oil, or any other neutral
2 medium onions, chopped finally
250 g minced meat, your choice
3-4 garlic cloves, minced
1-1,5 cm ginger, grated - or 1/2 teas powder
1/2 teas turmeric powder
2 teas coriander powder
1 1/2 teas cumin powder
a pinch of chilli powder
1/2 teas salt
120 ml water
150 g peas
2 tbs coconut, grated
1 teas 'Garam Masala' powder
2 tbs coriander leaves, chopped
1 tbs lemon juice

-Make a stiff dough (food processor can help, divide in 6 balls, cover with Glad wrap and leave rest.
-Meanwhile, heat the oil and add onions. Fry for a couple of minutes, then add mince and the spices. When meat is ready (loses pink colour)add the rest of ingredients. Cook for a few minutes more, and then let it cool. Heat the oven to 200*C, if you want to bake the Samosas.
-Roll out the dough balls (one by one)into a 23-24 cm circle. Each circle divide in 6 pieces (like pizza slices). Wet the edges with a brush dipped into water.
-On each little triangle put a spoonful of filling. Lift the corners of each triangle,and seal the edges with your fingers, applying pressure.
-Place Samosas on baking sheets, sprayed with oil, then spray all over again.Bake 10-12 min, or until slightly golden.
Samosas can be deep fried, if you're not concerned about the fat content.
Note: If you replace the meat with grated potatoes, you'll get Vegetarian Samosas.







Tijesto za Samose:
450 gr brasna
100 gr putera, omeksalog
1 kasicica soli
1.5 dl vode, mlake
Nadjev:
2 kasike ulja, po izboru
2 glavice crvenog luka, srednje velicine, sjeckanog
250 gr mljevenog mesa, po izboru
3-4 cena bijelog luka, protisnutog
1-1,5 cm djumbira (ginger),ribanog ili 1/2 kasicice prah
1/2 kasicice turmerik, prah
2 kasicice korijandera, prah
1 1/2 kasicica kima, prah
malo chilija (prah ili sjeckan svjez)
1/2 kasicice soli
120 ml vode
150 gr graska
2 kasike kokosa, ribanog
1 kasicica ‘garam masala’
2 kasike lista korijandera, sjeckanog
1 kasika limunovog soka
Postupak:
Umijesite tijesto (moze i u elekricnoj sjeckalici), koje ce izgledati poprilicno tvrdo. Podijelite na 6 loptica, pokrijte prozirnom folijom i ostavite odmarati dok kuhate nadjev. Za nadjev – zagrijte ulje, proprzite luk te dodajte meso (dinstajte dok ne promijeni boju), bijeli luk te sve ostale zacine i vodu. Kuhajte jos par minuta. Smaknite da se prohladi. Prvu lopticu tijesta razvucite u krug velicine 23-24 cm (malo vece od desertnog tanjira). Krug podijelite na 6 jednakih dijelova (trokuti kao za kiflice). Uglove premazite vodom, a u sredinu stavite po kasiku nadjeva.
Oblikovanje piramida:
Uglove trougla dignete, a stranice blago pritisnete prstima dok se ne zalijepe. Redajte na pleh. Pospricajte uljanim sprejom i pecite na 200* C 10 -12 min.
Mozete ih i prziti u dubokoj posudi sa dosta ulja, ukoliko ne brinete o masnoci.
Napomena:
Ukoliko zelite vegetarijansku verziju, umjesto mesa ubacite sitno sjeckani krompir.