Lebanese Mango Mahalabiya Recipe

Ingredients:

• 4 cups milk
• 1 cup sugar
• 4 tablespoons corn flour
• 1 cup mango juice
• 1/2 cup water
• 1/2 teaspoon vanilla essence
• dried fruits and nuts to garnish
• mango slices (optional)

Directions:

1. Mix sugar with 3 cups of the milk, heat until boiling. Mix corn flour with remaining cup of milk.
2. Then add it slowly to sugar-milk mixture while stirring quickly until it re-boils. It is very important to stir quickly.
3. Add mango juice to the mixture and stir quickly. Turn heat down to low. Cook for 5 minutes.
4. Add water and vanilla essence to the mixture and stir for 3 more minutes.
5. Remove mixture from heat and wait until it cools down a little. Pour into round individual dessert dishes.
6. Top with dried fruit, mixed nuts or small slices of fresh mango. Serve warm or chilled.

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• Japanese Flat Fish With Salt Recipe
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Indian Stuffed Eggplant Fry Recipe

Ingredients:

• Small Eggplant / Brinjal – 8
• Coriander seeds – 1 1/2 tbsp
• Bengal gram / Channa dal – 2 tsp
• Urad dal – 1 tsp
• Cumin Seeds – 1 tsp
• Coconut – 3 tbsp
• Red Chillies- 4 to 5 (according to spice level)
• Salt – to taste
• Oil – 3tbsp
• Mustard seeds – 1/2 tsp
• Curry leaves – a few
• Asafoetida – a pinch

Directions:

Indian Stuffed Eggplant Fry

1. Take very little oil in a pan and fry cumin seeds, followed by red chillies, bengal gram, urad dal, coriander seeds and coconut.
2. Add the salt and grind them to powder.
3. Cut the tip of the brinjals and split them into four parts almost till the end leaving the bottom part of the brinjal.
4. Stuff the masala powder in the brinjal.
5. Heat little oil in a wide pan add the mustard seeds, curry leaves and asafoetida.
6. Then put the brinjals one by one in the pan and cover it with a lid for 5 minutes in low flame.
7. Repeat the procedure for all the four sides of the brinjal.
8. Finally keep the brinjals in vertical position. Cover and cook them for 5 minutes in low flame.
9. When turning each side, add very little oil to each brinjal.
10. Remove the lid and check if the brinjals have become completely soft.
11. Serve hot with sambar rice or rasam rice.

Preparation time: 40 minutes
Yield: 2 servings
Spice level: 4

Chinese Butterfly Cookies Recipe

Ingredients:

• 1 Package won ton wrappers
• 1 c Powdered sugar
• Oil for deep frying

Directions:

1. Cut each won ton wrapper into 2 rectangles. Lay one rectangle on top of the other to form a double thickness. Make three 1/2-inch slits in the center, lengthwise. To form a bow, pull one end through the middle slit.
2. COOKING: Deep fry butterflies until golden, about 1 minute or less. Drain on paper towel. Sift powdered sugar over both sides. Cool.

Yield: 1 servings (about 80 butterfly cookies)

DO-AHEAD NOTES: These keep several weeks in air-tight containers.

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• Codfish Balls Recipe from Brazil
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Codfish Balls Recipe from Brazil

Ingredients:

• 1 1/2 pounds russet potatoes (about 2 to 3 medium), peeled and cut into chunks
• 3 cups clam juice (or fish or shrimp bouillon)
• 1 medium yellow onion, quartered
• 1 bay leaf
• 1 pound cod fillets, cut into large chunks
• 2 large eggs, lightly beaten
• 3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
• 1 1/2 teaspoons green hot sauce (recommended: Tabasco)
• 1 teaspoon salt
• 1 cup seasoned dry bread crumbs

Directions:

1. Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot, mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes.
2. Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.
3. Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.
4. Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro.

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• Chickpea Soup of Tunisia
• Chinese Beef with Broccoli Recipe
• Chinese Butterfly Cookies Recipe
• Australian Chocolate Orange Crunch Truffles 
• Egyptian Chicken Kebabs Recipe
• Egyptian Shrimp Pate Recipe
• Essex Sirloin Steak Recipe

Easy Yummy Midwest Grilled Lamb Chop Recipe

Easy Yummy Midwest Grilled Lamb Chop Recipe

Ingredients:

1. For the Lamb Chops:
2. 4 lamb shoulder chops (about 8 oz each)
3. 4 sprigs rosemary, roughly chopped
4. 4 cloves garlic, sliced
5. 2 tbsp pomegranate juice, optional
6. 2 tbsp olive oil
7. salt and pepper to taste

Easy Yummy Japanese Fragrant Baked Salmon Recipe

Easy Yummy Japanese Fragrant Baked Salmon Recipe

Ingredients:

• 4 salmon fillets, about 1 pound (450g)
• 4 hajikami pickled ginger shoots

Easy Yummy Japanese Flat Fish with Salt Recipe (Karei Shio-yaki)

Easy Yummy Japanese Flat Fish with Salt Recipe (Karei Shio-yaki) 

Ingredients:

• 1 1/3 lb (600g) flat fish, such as flounder, sole or pomfret
• 2 tablespoons salt
• Lemon wedge to garnish
• 10 oz (300g) daikon (giant white radish), very finely grated and squeezed to extract moisture

Easy Yummy South African Beef Curry Soup Recipe

Easy Yummy South African Beef Curry Soup Recipe

Ingredients:

• 1 pound cubed beef stew meat
• 2 onions, chopped
• 2 tablespoons margarine
• 6 cups beef stock
• 2 tablespoons curry powder
• 2 bay leaves
• 2 potatoes, sliced
• 2 tablespoons distilled white vinegar
• 2 teaspoons salt

Easy Yummy Sushi Rice Recipe

Easy Yummy Sushi Rice Recipe


Ingredients:

• 175g / 6 oz uncooked, matured short-grain rice
• 225ml / 8 fl oz cold water
• 2.5- to 5-cm /1- to 2-in strip dried kelp, wiped clean

Easy Yummy Sweet Miso Marinated Fish Recipe

Easy Yummy Sweet Miso Marinated Fish Recipe

Ingredients:

• 2 fillets of gindara sable fish, cod or Spanish mackerel, preferably skin-on, 1/2 lb (230g) each
• Sea salt
• 2 cups (19 oz/550g) white miso
• 3/4 cup (180ml) mirin
• 4 mild chili peppers, skin pierced and grilled