Traditional dishes in your country
- gali
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Traditional dishes in your country
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- e-tasana-williams
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So the way I like them is slowly simmered in water to cover, with a bay leaf, ham hock/ham bone, salt and pepper to taste, until the peas are super tender and they've created their own gravy. Mmmm-mm-MMMM! I could eat these every day, but we definitely make sure to eat them on New Year's Eve. Tradition says they bring prosperity for the coming year.
- gali
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Didn't hear of it either, but it sounds good. Could you take a pic of it next time you cook it and share it here? Thank you for sharing.Eatsleaves wrote:OK so I'm from the U.S., but my favorite traditional dish is black eye peas. I thought everyone knew about these, and I was talking to a coworker about them. She asked me to repeat what I'd said, and then told me the only black eye peas she'd ever heard of was the music group! I brought her some the next day, and now she's hooked
So the way I like them is slowly simmered in water to cover, with a bay leaf, ham hock/ham bone, salt and pepper to taste, until the peas are super tender and they've created their own gravy. Mmmm-mm-MMMM! I could eat these every day, but we definitely make sure to eat them on New Year's Eve. Tradition says they bring prosperity for the coming year.
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- gali
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Sounds yummy indeed!Maroon Kash wrote:The traditional dish is yumm BIRYANI! I am from India and the best traditional dish in our family is Biryani. It is made of chicken marinated in exotic spices with rice. Usually a gravy of chicken is made and then rice is cooked with the gravy. Oh its the best!
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Sangameshwari Chicken.
Recipe Ingredients
Chicken chunks 1 kg
Khada Garam Masala (Cloves4-6, Cinnamon inch long, 6-8 cloves of Garlic, poppy seeds 2 tsp, Black Cardamom1)
Dry Coconut powder 1 cup
Ghee 4-6 Tbsp
Ginger one inch piece
Garlic 8-10 cloves
Fresh Coriander 1 cup
Green chili 4-6
Onions 4-5 (fine chopped)
Black pepper 1 Tbsp
Red chili powder- as needed
Coconut Milk extract (from half coconut, freshly made)
Lime juice – 2 Tbsp
Recipe Preparation
Marinade:
Paste of ginger, garlic, fresh coriander, green chili and some salt to be applied to the whole chicken chunks.
Marinate for 1-2 hours.
Put 2 tbsp ghee on a pan/ tawa and add some powdered dry coconut.
Add the khada garam masala (cloves, cinnamon, 6-8 cloves of garlic, poppy seeds, black cardamom)
Fry all this till you get a brownish color. Remove and let it cool.
Add little water and make a paste. Keep aside.
Take 2-3 tbsp of ghee in a deep pan and add 1 tablespoon salt and onions. Fry.
Add whole black pepper 1 tbsp and red chili powder. Fry.
Add the (garam masala and dry coconut) paste.
Add marinated chicken to it and cover the pan with a lid.
Keep some water in the lid and cook on low to medium flame for 10 minutes.
Remove the lid and stir. Add coconut milk extracted from half coconut (freshly made preferred)
Cook again without covering with lid for 10 minutes.
Add 1 full lemon juice and stir.
I prefer dry chicken, you can keep gravy if you wish to.
Garnish with coriander leaves and serve hot with Jeera rice, Indian breads or Roti.
Fight winters and relish the Sangameshwari Chicken taste throughout..
My Tip: Always use the first extract of the coconut to get best results.
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This sounds so delicious! I can't believe I never thought about gravy and cheese on fries! We make cheese fries a lot and have made chili-cheese fries. Do you use brown gravy or any kind, (chicken, sausage, etc)?Natasha_Smith wrote:These all sound yummy! I'm Canadian, so naturally the dish has got to be poutine. Fries, gravy, and melted cheese. Usually it calls for cheese curds, but I have found grated mozza cheese to be more delicious!
I am in Alaska now, (salmon is common here), but growing up in the lower 48 we had biscuits and gravy every Saturday with Scottish Eggs, (basically boiled eggs covered in sausage and fried). I still make this breakfast though not as often.
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