Omani Meal

A one dish meal can be as filling as a spread made with several dishes. This Omani meal was filling, flavorful and satisfying. I had been very worried about making a meal from this country as I did not know much about Omani food. Omani meals are not really vegetarian but their dishes use a lot of ingredients, a lot of them vegetarian, so it was possible to easily convert this dish by using paneer in place of the non vegetarian protein.

The main dish Paneer Kabouli is my vegetarian version of the original Omani Kabouli. Except for the substitution of panner I retained the original recipe. We found this dish very flavorful. It is made with Kabouli, garbanzo beans or chickpeas that I use frequently in our house. I was glad to have found this dish showcasing the flavors from Oman. For dessert I made Halawet Ahmed. Halawet Ahmed is a simple but popular vermicelli dessert.

I did not use any new ingredients in this meal. But I found the main dish very interesting. The paneer pilaf was cooked separately. The garbanzo beans and onion were cooked on their own and then used as a topping for the pilaf. The two flavors blended very well.

As they say in Oman, bil hana wa shifa!

Here are the recipes for the dishes on the menu

• Paneer Kabouli 

And for dessert

• Halawet Ahmad

Paneer Kabouli

Paneer Kabouli is a one dish rice meal. The original dish is not vegetarian. I converted it with the use of paneer. Cooked protein chunks are dropped in the pot that the rice is cooked in. This allows them to absorb all the spices and flavors of the broth the rice is cooking in. The dish is topped with a classic chickpea onion gravy. This topping is very common in the Middle East.

The gravy is spicy but not oily and does not pack much heat. For the gravy topping the onion is first cooked in water. Clarified butter or ghee is added to the cooked onions. The spices are not overpowering so we loved it. There are a lot of spices but not as much red chili. You could adjust the quantity if you like a lot of heat.

Recipe adapted from here

You will need
For the spice mixture
1 clove garlic, peeled and chopped
1 tsp. cumin seeds
1 tsp. cardamom seeds
1 tsp. coriander seeds
1 tsp. red chili pepper
1/4 tsp. turmeric powder
2 tbsp. water

For the rice
1 1/2 cup basmati rice (I used brown basmati)
3 cups vegetable stock
1 tbsp. ghee
14 oz. paneer
3 tbsp. vegetable oil to brown the paneer

1 cup dried garbanzo beans (or use 1 can)
1/4 cup water
1 large onion
1 tbsp. ghee
10-15 raisins
4-5 strands saffron
2 tbsp. rose water (I left this out)

Soak the beans overnight in water and pressure cook the next day for about 10 minutes. When the cooker depressurizes remove the beans and let them cool. Prepare fresh vegetable stock using this recipe. You could use store bought stock but it will alter the taste. Cut the paneer in cubes. Heat the vegetable oil brown in a pan and brown the cubes on all sides. Keep aside. In a blender add all the ingredients for the spice mix and blend to a smooth paste. Keep aside until needed.

Wash the rice and drain. Since I used brown rice I soaked it a couple of hours and drained the water before use. Heat the vegetable stock in a thick bottom pan with the rice in it. When it comes to a boil add the ghee, 2 tbsp. of the freshly ground spice mix and salt. Cover and continue to cook the rice on medium heat.

When the rice is partially cooked, about 10 minutes, add the paneer cubes and salt as needed. Continue to cook the rice until it is done.

Meanwhile, peel and slice the onion. Heat a 1/4 of a cup of water in a pan and add the onions to it. Let them cook until they are tender.

When the onions are tender add the ghee and cook until golden in color. Add the cooked beans with some of the cooking liquid, raisins, saffron and the remaining fresh ground spice mix. Add rose water if you are using it. Add salt to taste. Allow the gravy to simmer and cook for a few minutes until it all comes together.

Turn off the heat. To plate the paneer kabouli spread the rice with paneer on a plate. Top with the onion bean gravy.

This dish tastes best when it is hot (or reheated if having leftovers). Serve with yogurt.

Halawet Ahmad

Halawet Admad is traditional dessert make with vermicelli. It is widely popular in the middle eastern countries. Vermicelli can almost be called a staple in the homes of the Middle East. There are so many quick dessert preparations with it. I used crushed pistachios for garnish.

I used condensed milk as a short cut to boiling and reducing the milk. As for the vermicelli we prefer the brown roasted vermicelli and that resulted in a nice crunch in the dessert. If you use the thick vermicelli you will have a soft dessert.

You will need
100 gm pre-roasted vermicelli
200 gm non-fat condensed milk
1 tbsp butter
2 tbsp. almond powder
2 tbsp. coconut powder
1 tbsp. pistachios, pounded, for garnish

Heat the butter in a pan and add the vermicelli to it. Roast until fragrant. Add the other ingredients and mix well. Cook for another couple minutes until the mixture comes together. Turn off heat and let it cool. Transfer to molds and chill.

Serve chilled garnished with pistachios.

Nepali Meal

Nepali cuisine is simple and delicious without the overpowering use of spices that drown the natural flavors of food. This meal was very well received in our house as our everyday food is not very different.

Dal bhaat (lentils and rice) and Roti (poli) are the staples of the Nepali meal. I built the menu around these. The alu kauli side is very similar to the potato cauliflower bhaji that I make. The tempering and flavoring ingredients are different and so is the order in which the ingredients are added. Kurilo Alu (asparagus potato) turned out to be delicious. This is a really nice recipe using fresh asparagus. For dessert I made the familiar carrot halwa.

Though I did not try out any new ingredients I used asparagus in a regular bhaji for the first time. I am so glad I did. This will be one of the ways I use asparagus in the future.

Was not able to find what they say in Nepal so Enjoy the meal!

Here are the recipe for the dishes on the menu

• Alu Kauli Ko Tarkari (Potato Cauliflower Bhaji) 
• Kurilo Alu Bhutuwa (Asparagus Potato Bhaji) 
• Dal Bhaat (Lentils and Rice) 
• Roti (Poli) 

And for dessert

• Gajar Ko Haluwa (Gajar Halwa)

Gajar Ko Haluwa (Nepali Gajar Halwa)

Gajar halwa is a very popular and rather simple dessert. I have one version of halwa using pressure cooked carrots here. This is a Nepali version. I made this dish as dessert with a Nepali meal because I wanted something simple. This was perfect.

This preparation is very similar to the standard Indian preparation of the halwa.

You will need
2 carrots, peeled and shredded
1 tbsp. ghee
1 cup milk (preferably whole, at least 1%)
2 tbsp. sugar
1 pod cardamom, shelled, seeds pounded to powder
4-5 cashews to garnish with 1/2 tsp. ghee

Heat ghee in a pan and add the shredded carrots. Saute until the carrots are completely cooked and tender. Add the milk. Continue to cook until the milk is incorporated in the carrots and mixture is no longer runny. Add the sugar and the cardamom powder. Continue to cook until the sugar first melts and then it completely incorporated into the mixture. Turn off the heat. Heat the ghee for garnishing in a separate pan and roast the cashews in it. Add then to the halwa.

Gajur halwa taste great either warm or chilled.

Nepali Dal Bhaat (Red Lentils and Rice)

Dal bhaat or lentils with rice is a staple in the Nepali diet. In fact dal and rice is included in every meal just as it is in neighboring India. Dal can be made with yellow or red lentils, with water or buttermilk, soured with tomato or kokum, spiced or cooked plain. As with anything that is prepared in every home there are as many variations as there are homes. This is one such variation of the Nepali dal.

Bhaat is usually made with white rice. As I no longer cook with white rice I used what I had on hand, brown basmati rice. Rice is usually made fluffy with every grain visible. In my house the only person who likes rice is my daughter and she likes it soft and a little wet. That is the way I make it.

For the Dal

You will need
Recipe adapted from here
For the dal
1 onion
1 tbsp. olive oil
1 tsp. ginger garlic paste
1 tsp. coriander cumin powder
1 tsp. turmeric powder
1 tsp. paprika
1 cup red lentils
3 cups water
salt to taste
cilantro to garnish

For the bhaat
1 cup brown basmati rice
2 cups water

To make the dal
Dice the onion. Heat olive oil in a pan and add the onion. Saute until tender and turns color slightly. Add the ginger garlic paste, coriander cumin powder, turmeric powder and paprika. Saute until well combined and fragrant. Add the lentils and roast together with the spices for a few minutes. Add the water and bring it to a boil. Season with salt and let it simmer for 10-15 minutes on medium to low heat. When the lentils are cooked but are not mushy turn off heat.

Garnish with cilantro. Tastes best when hot.

To make the rice
Soak the rice for about 20 minutes. Drain and discard water. Keep aside for another 10 minutes. Put the rice and water in a pan and bring it to a boil. Lower heat, cover and cook and about 20-25 minutes. Brown rice takes longer to cook. When all the water is gone and rice is tender it is done.

Kurilo Alu Bhutuwa (Nepali Asparagus Potato Bhaji)

Fresh slender and dainty asparagus standing in bunches in water always entices me. I bring it home but never know what to do with it other than stir fry it with some orange juice. It tastes great especially with tart fresh squeezed orange juice but we were getting a little tired of it. When I found this Nepali bhaji using asparagus and potato I simply had to try it. I had never used asparagus as a regular vegetable in a cooked bhaji before.

I am so glad I tried it. Everyone loved it. Next time I see those lovely asparagus stalks I will know exactly what to do with them.

Recipe adapted from The Nepal Cookbook.
You will need for 2 servings
2 small potatoes
1 tbsp. olive oil
1 tsp. cumin seeds
1 tsp. turmeric powder
1 tsp. ginger garlic paste
1 tsp. coriander cumin powder
1 tsp. paprika (adjust to taste)
7-8 stalks asparagus
salt to taste

Rinse, peel and cube the potatoes. Heat oil in a pan and add the cumin seeds. When they sizzle add the turmeric powder and cubed potatoes. Let them cook and brown stirring occasionally. When done, about 5-10 minutes, add the ginger garlic paste, coriander cumin powder and paprika.

Next add the asparagus and season with salt . Saute for a few more minutes before turning off the heat.

Serve hot with rice or poli/roti.

Enjoy!

Alu Kauli Ko Tarkari (Nepali Potato Cauliflower Bhaji)

This version of the Nepali cauliflower and potato dry tarkari is very similar to the side I make. The spices used are a little different but the main ingredients cauliflower, potato and peas are the same.

I made this as part of the Nepali meal. Nobody in the house thought it was very different from what I normally make. I usually don't make the same recipe twice, I always tweak something. So they thought this was another variation.

Recipe adapted from here
You will need
1 cauliflower
2 potatoes
handful peas
2 tbsp. olive oil
1 tsp. cumin seeds
1 bay leaf
1/4 tsp. asafoetida
1 dried red chili pepper
1/2 tsp. turmeric powder
2 tbsp. ginger garlic paste
3 tomatoes, chopped

Clean the cauliflower, break it up into florets and keep aside. Peel and dice the potato into cubes. If using frozen peas do not thaw them.

Heat oil in a pan and add cumin seeds. When they crackle add the bay leaf, asafeotida and red chili pepper. Next add the ginger garlic paste and tomatoes. When tomatoes are mushy add the potatoes, cauliflower and peas. Add salt and paprika to taste.

Add a little water and cook the vegetables until completely cooked but not mushy.

Enjoy with poli or rice.

Nepali Roti

Rolled out unleavened flat bread is eaten in India and its neighboring countries. It is a staple in Nepal. What I found interesting is that we too make a roti with milk in Maharashtra. It turns out softer than the roti kneaded in water. To make this roti vegan I used warm water in place of milk. Using warm water also assists in keeping the roti soft.

There are several variations of the Nepali roti. This is one such variation.

Recipe adapted from here
You will need for 9-10
4 cups whole wheat flour
1 tbsp. sugar
1 tsp. salt
1 tbsp. oil
~ 1/2 cup water

Sift the flour and salt into a large mixing bowl. Add the sugar. Warm the water for 10-15 seconds in the microwave and add it a little at a time to form a soft dough. Depending upon the location, temperature and humidity you may or may not need all the water. It is okay to add a little extra if needed. The resulting dough should not be sticky. Knead well, cover with a wet towel or plastic wrap and keep aside for an hour.

After an hour heat a griddle pan. Keep a clean tea towel ready nearby. While it is heating knead the dough to form a long cylinder. Cut off portions of dough the size of a lemon.

Place one portion of dough on a working surface. Using flour to prevent sticking roll out the dough to form a roti. Place the roti top side down on the heated griddle. Let it cook for a couple minutes so the underside has brown patches on it. Flip it over and cook the second side.

You will notice it start to puff up. Assist the process using the tea towel. Ball up the towel in your hand and press down on the roti taking care to see the towel and not your hand touches the hot roti.

Flip it over again and do the same. Take it off heat. Repeat with the remaining portions of dough.

Keep it in an airtight container with tea towels or paper towel underneath to absorb the moisture. Roti tastes best the day it is made.

Mexican Meal

We lived 90 miles from the Mexican border for a long time and the food around us was influenced by this proximity. Our favorite restaurant served food from Mexico city. Today I have put together a meal inspired by this restaurant - #25 Green Corn Tamale platter.

For about five years before we left Arizona, anytime we wanted to celebrate with a meal in a restaurant we went for this platter.

I recreated the platter with green corn tamales, enchiladas in verde sauce, refried black beans, Mexican rice and a simple salsa. All of these dishes go very well together and make a delicious and tasty meal. The day I cooked this meal everyone kept peeking into the kitchen asking if I was done. I made them wait until I got the pictures. Once I had pictures of the meal I started with individual pictures. I clicked the tamales last with 3-4 tamales and asked the family to start dinner. They waited impatiently asking how much longer I would take. Luckily all the pictures worked out. I had no time to check before the food was all gone.

No new ingredients in this meal but I hit a snag when I tried to make Mexican fudge for dessert. I cooked the dessert while I made the other dishes. The rest of the meal turned out great but the texture of the fudge was way off. It tasted alright but I knew I had to make it again. I took pictures of the meal with the bad batch with the promise to myself to make it again so I could post the recipe. I tried it again and this time the texture was fine but it was runny. It did not set. My family was willing to eat it as is but I could not take pictures of runny fudge. And so I tried to fix it by reheating it, adding a little sugar and chocolate chips. And finally I got it right.

I learnt my lesson and for all meals after this one I made the dessert before I did anything else.

As they say in Mexico, Buen Provecho!

Here are the recipes for the dishes on the menu

• Green Corn Tamales 
• Enchiladas in Verde Sauce 
• Refried Black Beans 
• Mexican Tomato Rice 
• Salsa 
• Verde Sauce 

An for dessert

• Mexican Fudge

Green Corn Tamales

Green Corn Tamales is one of our favorite dishes. We all enjoy a good tamale in my family. This is our go to dish at Mexican restaurants and if they cannot make a good tamale we never go to that restaurant again.

In Arizona we had a local festival where representatives from a lot of countries of the world put up booths in a downtown park to showcase their cuisine. The goal was to make available low priced food in small quantities allowing people to taste food from as many cuisines as possible. As soon as we finished our volunteer shift at the Indian booth we would made our way to the tamale stall. The family making the tamales specially made vegetarian tamales using only vegetarian ingredients. After the tamales we headed to other booths.

Corn is in season right now. Tamale is supposed to be made with a starchy corn and not the sweet variety found in the US. But since we do not have any other option I use the sweet corn and we all love that too.

You will need
3 ears of corn with husk
1 cup corn Masa (this is coarse corn flour specially made for tamales and tortilla)
1/2 medium onion
2 cloves garlic
1 jalapeno
1 tsp. baking powder
salt to taste

Pull the husk off the corn in multiple layers to keep it from tearing.

Save the husks wrapped in wet paper towel until needed. Using a sharp knife cut out the corn kernels and discard the center.

Chop the onion, mince the jalapeno and garlic. Run the corn kernels through the food processor until you have a coarse mixture.

Add masa, onion, jalapeno, garlic and baking powder and salt to taste. Combine to form a thick batter. Soak the saved corn husks in water so they are pliable.

Spread the husks flat on a work surface and fill with a small handful of the corn batter. If the husk is not broad enough use two or three husks side by side overlapping a little.

Fold the sides and the top. Ensure you leave a opening on one side. Repeat the process to prepare all the tamales. Steam for 1 hour and 15 minutes in a steamer. Check to see if done. If not give it another 15 minutes.

Serve hot with verde sauce.

Enjoy!

Salsa Verde

The first time I had this sauce was as a dip in a Mexican restaurant almost two decades ago. When we sat at the table they brought the usual bowl of chips with pico de gallo and a couple of bowls of salsa. The red one I recognized but the green one was a mystery. It tasted great and I was hooked. Since then I never have enchiladas or tamales without it. It is made with tomatillos and poblano pepper.

I have heard that a salsa by this name is available in little packets at one fast food chain. That is a prepackaged unrelated cousin. This is the real deal and it is really easy to make. Once you make it you will want to do it again.

You will need
1 poblano pepper
6-7 tomatillos
1 clove garlic
1 serrano pepper

In a pan roast the poblano pepper until the skin is charred. You could also do it directly on the gas stove or you could you your grill. The desired result is a charred skin. When done wrap the pepper in aluminium foil and let it sit for a few minutes.

Cook the tomatillos, clove of garlic and the serrano pepper in 2 cups of water. If you like a little heat in the sauce use two serrano peppers.

When the tomatillos are completely cooked turn off the heat.

Take the poblano pepper out of the foil and scrape the charred skin off. Cut it open and remove all the seeds.

Chop it up and put it in a blender along with the cooked tomatillos, garlic and serrano pepper. You may want to remove the seeds of the serrano pepper to cut down the heat. Blend with a little of the water that was used to cook the tomatillos. Season with salt and paprika as needed.

Salsa verde is ready. Eat it with chips or pour it over your enchiladas and tamales.

Tomato Salsa

This is a very quick and easy spicy tomato salsa that can be used as a dip or as part of a meal to add zing to a bite if needed.

Boil 2 tomato and a Serrano pepper together. Mash or puree with a one clove garlic and 2 tbsp. onion. Add salt to taste.