Gazpacho - Spain

Gazpacho

8 large tomatoes, peeled and chopped
2 medium cucumbers, peeled and chopped
2 green peppers, seeded and chopped
1 medium red onion, chopped
1 avocado, peeled and chopped (optional)
6 large garlic cloves, crushed
1/2 c. olive oil
2 tsp. salt or to taste
6 Tbl. tarragon vinegar
1/2 tsp. fresh ground pepper
4-6 dashes hot sauce
1/2 tsp. each dried basil, chervil and tarragon
3 Tbl. fresh parsley, chopped
3 Tbl. lemon juice
1 tsp. paprika
2 c. tomato juice

Combine all ingredients and stir well. Refrigerate 4-6 hours. Adjust
salt, tomato juice and seasonings to taste and serve.

Spanish Potatoes - Spain

Spanish Potatoes

2 old potatoes (large)
4 Tbsp olive oil
1 tsp paprika
1/4 tsp cayenne pepper

Preheat the oven medium. Alternatively the cooking can be
done on top of the cooker, either in a heavy frying pan or in a
casserole which will resist direct heat. Peel the potatoes and cut them into thick wedges. Pour half the oil into 4 individual
shallow earthenware casseroles or a small gratin dish. Put the
casseroles or the dish into the oven and leave until the oil is
smoking.

Arrange the potatoes in the hot oil in single layer. Trickle on
the rest of the oil, sprinkle with salt and return to the oven.
Cook the potatoes until soft inside and crisp on the outside - this will take 25-35 minutes. Mix together the paprika and cayenne and sprinkle over the potatoes. Serve them hot in their cooking dish.

Paella - Spain

PAELLA

PAELLA (serves 6)

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!

Hyderabad Biryani - India

Ingredients:

350 gms Basmati Rice

200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make hyderabad biryani :

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.