Manish Water (Classic Jamaican Soup)

Manish Water (Jamaican Goat Soup)

INGREDIENTS :

    Chopped up goat head
    Garlic,escallion.thyme,pimento seed, salt to taste
    Whole green pepper,black pepper,
    1pk. Chicken Noodle
    3-6 green bananas
    ½ lbs.Yam
    3 small Irish Potato
    Flour for dumpling
    2 chochos (optional)
    1 Whole Scotch Bonnet Pepper

METHOD:

    Wash chopped goat head
    Put in a large pot (pressure cooker best) with enough water to cover the meet
    Add 3 teaspoons salt, 8-10 seeds of pimento and let cook and 5 crushed garlic cloves
    Cook on a medium/high stove till meat tender
    Add more water and and also 1pk. Chicken Noodle
    Peel and cut up potatos and chochos and add
    Peel Green bananas (or cut off the top and bottom and slit in skin)
    Add Peel and add Yam when bananas almost cooked.
    When almost done black pepper,thyme,couple pimento seed,escallion, whole Scotch Bonnet Pepper (do not let it burst open) and let simmer
    Serve hot

Cabbage Soup

Cabbage Soup
Ingredients

    3 tablespoons olive oil
    1/2 onion, chopped
    2 cloves garlic, chopped
    2 quarts water
    4 teaspoons chicken bouillon
    1 teaspoon salt, or to taste
    1/2 teaspoon black pepper, or to taste
    1/2 head cabbage, cored and coarsely chopped
    1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Directions

    In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
    Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
    Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Chemeen Vattichathu

God's own country's chemeen vattichathu is an ideal curry for rice, chappati or anything else and is a specialty of Kerala.

1. Medium sized chemeen (prawns) 1 cup
2. Coconut oil
3. Mustard 1/2 teaspoon
4. Fenugreek 1/4 teaspoon
5. Chopped Ginger 1 teaspoon
6. Chopped finel Garlic 1 teaspoon
7. Chuvanulli (small onion) 1 cup
8. Chopped tomato 1/2 cup
9. Thich tarmarind paste 1 cup
10. Salt to taste
11. Coriander leaves, curry leaves chopped
12. Chilly powder 2 tablespoon (Kashmir chilly would be preferred)
13. Turmeric 1/4 teaspoon

To heated coconut oil, add mustard seeds, fenugreek and then chopped ginger, garlic and saute. Then add chopped chuvanulli and saute for some time. After that, add tomatoes and saute for some time. After it comes to a paste like consistency add all the 12 ingredients. Then pour tamarind paste and a little water. Add chemeen too. After it comes to a boil add needed salt. After the chemeen is cooked and the gravy starts thickening, add coriander leaves and curry leaves. Spread a dash of coconut oil on top of it finally. Chemeen vattichathu is ready to be served.

Potato dosa

There are a variety of dosas and many restaurants offer even non-veg dosas for a change. Make potato dosas crispy by spreading it thinly.

Dosa batter 1 big cup
Cooked and mashed potatoes 2
Green chillies finely chopped 1
Onion finely chopped 1 tablespoon
Curry leaves finely chopped
Salt to taste
Ghee 2 tablespoon

Mix the dosa batter nicely adding the mashed potatoes, green chillies, curry leaves and salt. Make crispy dosas adding a dash of ghee. Tastes good with coconut chutney.

Cauliflower bajji

Since cauliflower is a seasonal veggie, it can be prepared for children as snacks in the evening. Easy to make too.

Cauliflower cut vertically 2 cups
Channa dhal 300 gm
Chilly sauce 1 teaspoon
Ginger dauce 1 teaspoon
Tomato sauce 1 teaspoon
Salt to taste
Oil 2 cups

Clean cauliflower and dry it. In another vessel, mix channa dhal, chilly sauce, ginger sauce, tomato sauce and salt along with little water and make a smooth paste. In a kadai, after the oil gets heated, dip the cauliflower florets in the masala paste and deep fry it in oil. Tastes delicious with tomato sauce.

Neapolitan pizza

Ingredients for 4:

- 400 gr. flour.
- 15 gr. of yeast.
- 1 teaspoon sugar.
- 1/2 cup warm water.
- 4 tablespoons oil.
- 1 teaspoon of salt.

- For tomato sauce:

- 400 gr. crushed tomatoes
- 1 onion chopped
- 2 cloves garlic, minced
- 1 pinch black pepper
- 1 cup chicken stock,
oil
salt.

-For the filling:

-200 gr. fat shredded cheese to melt.
-24 canned anchovy fillets.
-24 pitted olives.
-1 tablespoon chopped oregano, oil.

Preparation:

-In a small bowl mix the water with the sugar and yeast. Cover and let stand 15 minutes. In another bowl put flour, salt and 3 tablespoons of oil. add water with the yeast and knead until it does not stick to hands. Cover with a damp cloth and let stand 1 hour until doubled in volume. Flour a work surface, place the dough and knead again. Make a ball and let stand in covered bowl 15 minutes. Flour the roller and the work surface. Roll out the dough with a rolling pin to the size of a baking sheet. Grease pan with oil. Roll the dough into the roller. Spread on the pan to coat.

Fry the garlic and onion in a skillet with oil, add the tomatoes and season. Saute 5 minutes, add the broth and cook 10 minutes. Cover the pizza base with tomato sauce and spread the grated cheese.

Spread the anchovies pizzas. Place the black olives with oregano. Drizzle with a little oil and bake until golden brown around the edges.

Spicy Chicken Tostadas

Ingredients

500 g chicken breasts
2 tablespoons extra virgin olive oil
2 red peppers, seeded and coarsely chopped
1 onion, coarsely chopped
2 garlic cloves, thinly sliced
1 tablespoon mild chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1 can (398 ml) diced tomatoes
1/8 teaspoon sugar
Pepper to taste
8 corn tortillas
1 can (540 ml) pinto or kidney beans
1 tomato, diced
Pickled jalapeño chili peppers (optional)
1/2 iceberg lettuce, shredded
8 radishes, sliced
5 tablespoons reduced-fat
Sour cream to serve
Tabasco or other hot chili sauce to serve
Directions

Place the chicken in a saucepan with cold water to cover. Bring to a boil, then reduce the heat and simmer for 10–15 minutes. Remove from the heat and leave to cool in the liquid. When cool enough to handle, drain and shred the meat. Set aside.
Meanwhile, heat the olive oil in a frying pan and add the peppers, onion and garlic. Fry over medium heat for 5 minutes or until softened. Add the chili powder, paprika and cumin, stir well, and cook for a few more minutes. Stir in the tomatoes with their juice and the sugar. Simmer for 5–8 minutes or until thick. Season with pepper. Remove from the heat and keep warm.
Heat a heavy-based frying pan. Fry the tortillas, one at a time, for about 15 seconds on each side or until slightly crisp and lightly browned. As they are done, keep them warm stacked in a dish towel. Meanwhile, in a small pan, warm the beans in the can liquid. Drain well.
Place 2 toasted tortillas on each plate. Spread with the tomato mixture, then spoon on the beans and chicken. Add the diced tomato, pickled jalapeños, if using, lettuce and radishes, piling up these toppings. Finish with a spoonful of reduced-fat sour cream. Serve with Tabasco sauce.

Variation: Instead of beans, you can use a mixture of corn and zucchini. Cook 1 corn on the cob and 1 whole zucchini in separate pans of boiling water until tender, about 10 minutes for the corn and 5 minutes for the zucchini. Drain. Dice the zucchini, and cut the kernels of corn from the cob. Scatter the vegetables over each sauce-spread tortilla, then add the chicken.