India

Palak Paneer

For the palak puree:
-200-250g fresh spinach/palak (7-9 oz)
-1-2 green chilies, chopped
-1-2 cloves garlic, roughly chopped (optional)
-½ inch ginger, roughly chopped
-3 C. water
-3 C. more water for ice bath

For the palak curry:

-⅓ C. finely chopped onion
-⅓ C. finely chopped tomatoes
-4-5 cloves garlic/lahsun, finely chopped
-½ tsp cumin seeds/jeera
-¼ tsp turmeric/haldi
-½ tsp red chili powder (optional)
-a pinch of asafoetida/hing (optional)
-¼ - ½ tsp garam masala powder (more if required)
-1 small tej patta/indian bay leaf
-200-250g paneer or tofu, (7 to 9 oz)
-⅓ - ½ C. water (as required)
-1-2 Tbsp. cream, low fat 25% to 35%
-2 Tbsp. oil/ghee/unsalted butter
-1 tsp kasuri methi leaves/dry fenugreek leaves (optional)
-salt to taste

Garnish:
-a few tsp cream or butter for topping the palak paneer (optional)
-½ inch ginger, julienned
-lemon or lime wedges/slices


Making the spinach puree:
1) rinse the palak or spinach leaves very well in running water. Discard any stringy stems. boil 3 C. water, add ¼ tsp salt and stir. add the palak leaves, cover, and let sit for 2-3 mins. strain leaves, and immediately put leaves in a bowl of ice cold water. Let sit for a minute or two. then drain the cold water.

2) Place leaves in a blender or grinder jar with chopped ginger, garlic and green chilies. make a smooth palak puree. no need to add water while making the puree. Set the spinach puree aside.

making the palak curry:
1) heat oil (or ghee or butter) in a pan or kadai. add the cumin and let sputter. then add the tej patta or bay leaf. add onions, and saute until onions become golden.
add garlic, and saute till the raw aroma of garlic goes away. add tomatoes. stir and saute until tomatoes soften. then add the turmeric powder, red chili powder and asafoetida/hing, stirring very well. then add in the palak puree and stir well. add ⅓ to ½ cup water or as required. stir again. simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.
2) stir and add garam masala powder. stir again and then add the paneer/cottage cheese cubes. stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
3) lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.
4) stir and serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

Source: http://www.vegrecipesofindia.com/palak-paneer/

Belarus

Draniki
(this is considered the national dish of Belarus)
*Can be halved. Use 1 egg.)

-10-12 potatoes
-2-3 eggs
-3-4 Tbsp. flour
-1 onion
-2-3 Tbsp. sour cream
-oil
-salt to taste

1) Grate potatoes and onions into a sieve over a bowl. Let excess juice drain.

2) Beat eggs, and mix potatoes, onions, eggs, sour cream, and flour together in a bowl.

3) Heat oil in skillet. Put small portions of this Draniki puree in pan. Let cook on one side until golden. Turn to fry other side.

4) Serve warm with sour cream or 'machanka'.

Source: http://www.travelswise.com/belarusfood.htm

Guatemala

Frijoles Volteados

-1 lb. black beans, sorted and rinsed
-1 onion, chopped

-Garlic (optional, to taste)
-2½ - 3 tsp. salt
-2 - 4 Tbsp. oil, lard or bacon fat for frying

1) Place rinsed beans in large pot. Cover with water by at least 2 inches. Add onion and garlic (if using). Bring to a boil, reduce to simmer, cover and cook for 2-3 hours, until beans are tender and falling apart. Add salt.

2) Blend or puree beans until smooth.

3) Heat some oil or fat in a large fry pan over med-high heat. Add beans and cook, stirring constantly, until beans clump together well. Once beans start drying and come together in one clump, lift up one side of pan and let beans flip over. Repeat if necessary. Flip beans onto a serving platter. Serve with bread or tortilla chips. Can top with cotija cheese.

Source: http://www.aharmonyofflavors.com/Guatemalan_Food_Recipes.html

Guadeloupe

Jambalaya

-2 Tbsp peanut oil, divided
-1 Tbsp Cajun seasoning
-10 oz andouille sausage, sliced into rounds
-1 lb boneless skinless chicken breasts, cut into 1 inch pieces
-1 onion, diced
-1 small green bell pepper, diced
-2 stalks celery, diced
-3 cloves garlic, minced
-1 (16 oz) can crushed Italian tomatoes
-1/2 tsp red pepper flakes
-1/2 tsp ground black pepper
-1 tsp salt
-1/2 tsp hot pepper sauce
-2 tsp Worcestershire sauce
-1 tsp file powder (optional)
-1 1/4 C. uncooked white rice
-2 1/2 C. chicken broth

1) Heat 1 Tbsp. of peanut oil in a large heavy Dutch oven over medium heat. 

2) Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add remaining 1 Tbsp peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
3) In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder (if using). Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
4) Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Source: http://allrecipes.com/recipe/jambalaya/

British Virgin Islands

Coconut Tart

Crust:
-2 C. all-purpose flour
-1/2 tsp. table salt

-8 oz. cold unsalted butter

-1 egg

Filling:

-2 C. grated coconut
-1 1/2 C. granulated sugar
-1/4 C. water
-1/2 tsp. vanilla essence


1) Combine flour and salt in a large bowl. 

2) Cut in butter using a knife and fork or pastry cutter. Add egg. Stir together until ingredients form a soft dough. Wrap dough in plastic wrap, flatten and let rest in the refrigerator for 1 hour. 

3) Preheat oven to 425 degrees F. Roll out dough to 1/8-inch thickness. Place half the dough into the tart pan. Save the rest of the dough for decorating the top of the tart. Bake crust for 5 minutes. Set aside.

4) Combine coconut, sugar and water in a saucepan. Simmer, stirring occasionally, for 40 to 45 minutes, until mixture turns from milky white to clear. Add essence.
5) Spoon filling into crust. Cut remaining crust in 3/4 inch strips and crisscross them on top of filling lattice-style. Bake at 375 degrees for 15 to 20 minutes, or until the crust is a toasty brown.

Source: https://bviwelcome.com/recipes/2014-BVI-Restaurant-Guide/Coconut-Tart-recipe/index.html

Tanzania

Chapati
- 2 C. all-purpose flour, sifted
-1 tsp salt
-1 tsp cooking oil
-warm water, as needed

Note: Bring all ingredients to room temperature before beginning.
1) Mix flour and salt in a bowl.
2) Slowly mix in enough water to make a thick dough.
3) Mix in one spoonful oil.
4) Knead dough for a few minutes, adding a few spoonfuls of flour as needed.
5) Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
6) Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
7) Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
8) Place in warm oven as they are done and serve with butter and any curry, stew or soup dish.

Source: http://www.food.com/recipe/chapati-east-african-bread-140774

Laos

Sweet Coconut Cakes

-500ml coconut milk
-375g rice flour
-125g caster sugar
-vegetable oil, for brushing


1) Place the coconut milk, rice flour and sugar in a mixing bowl. Add a pinch of sea salt and 500ml water, and whisk until completely smooth.
2) Heat a khao nom kok pan or a Dutch pancake pan (poffertjes pan) to medium. Brush each mould or hole with vegetable oil. Before proceeding, make sure the pan is hot, or the cakes will be difficult to remove. Pour the batter into each mould, close the lid and cook for 4-5 minutes, or until the cakes are browned and crisp, but moist in the centre. Using an oiled stainless steel Chinese soup spoon or teaspoon, remove the cakes from the pan. Repeat with the remaining batter.

Serve hot.

Source: http://www.sbs.com.au/food/recipes/sweet-coconut-cakes

Djibouti

Banana Fritters

-6 well-ripened bananas
-4 oz. rice or wheat flour
-2 oz. sugar dissolved in 4 Tbsp. water
-1/2 to l level teaspoon nutmeg
-Oil/fat for frying

1) Mash bananas with a fork or use blender to make pulp; add the flour, sugar dissolved in water, and nutmeg. Add water, if needed, to make batter of pancake consistency. Mix well.
2) Fry like pancakes in an oiled frying pan until golden brown. Makes 24 small fritters.

Source: http://www.healthy-life.narod.ru/wor_ek57.htm

Austria

Sacher Torte
(This torte has been around since the early 1800's, and remains one of the most popular confections from Vienna today! In fact, December 5th is "National Sachertorte Day", and there is also a well-known hotel in Vienna named for the dessert- Hotel Sacher.

-7 egg yolks
-150 g softened butter
-125 g icing sugar
-200 g dark chocolate
-1 packet (8g) vanilla sugar
-7 egg whites
-125 g crystal sugar
-A pinch of salt
-150 g flour
-Butter and flour for the mould
-150 – 200 g apricot jam, for spreading
-Rum, if desired
-Whipped cream to garnish

Glaze:
-200 g dark chocolate coating or cooking chocolate
-250 g sugar
-150-170 ml water


1) Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. 
2) Pre-heat the oven to 180 °C. Grease a cake tin with butter and sprinkle with flour. 
3) Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the cake tin and bake for about 1 hour.
4) Remove the cake and leave to cool (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).
5) If the apricot jam is too solid, heat it briefly and stir until smooth, before flavoring with a shot of rum (if using). Cut the cake in half horizontally. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.
6) To make the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution.
7) Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature.

Serve with a garnish of whipped cream. If possible, do not store the Sacher Torte in the fridge, as it will “sweat”.


Source: http://www.austria.info/uk/austrian-cuisine/sacher-torte-1561460.html

Saint Pierre and Miquelon

Bouillabaisse
-3/4 C. olive oil
-2 onions, thinly sliced
-2 leeks, sliced
-3 tomatoes - peeled, seeded and chopped
-4 cloves garlic, minced
-1 sprig fennel leaf
-1 sprig fresh thyme
-1 bay leaf
-1 teaspoon orange zest
-3/4 pound mussels, cleaned and debearded
-9 C. boiling water
-salt and pepper to taste
-5 lbs. sea bass
-1 pinch saffron threads
-3/4 lb. fresh shrimp, peeled and deveined

1) Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
2) Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
3) Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
4) Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Source: http://allrecipes.com/recipe/bouillabaisse/

El Salvador

Pupusas (the national and one of the most popular dishes in El Salvador)

*This recipe comes from my sister-in-law!

Masa/Dough:

-just less than 1/2 bag of Maseca (corn flour)

-warm water (enough to bring masa to desired consistency)

-about 2 Tbsp canola oil

-generous salt

Curtido:

-1 head cabbage, thinly sliced

-1 carrot, shredded

-1 onion, thinly sliced

-1 C. apple cider vinegar

-oregano, to taste

-salt, to taste

Optional fillings:

-shredded mozzarella

-refried beans

-chicharrones

-minced bell pepper

1) To make masa, add warm water to Maseca. When soft, add oil and salt, mix well.

2) To make curtido, place prepared vegetables in a large bowl. Pour boiling water over to cover. Once soft, drain. Add cider vinegar and 1 C. cold water, more or less to taste. Add oregano and salt.

3) To make pupusas, roll a small piece of dough into a ball, flatten out with palms until about 3" around. Put 1-2 Tbsp. filling in center, and close dough around, re-forming ball. Flatten out again, and fry several minutes on each side until masa is cooked through. Serve with curtido.

Sudan

Hibiscus Tea  (popular in Sudan and Egypt)

-2 -3 C. dried hibiscus flowers (often called red sorrel or roselle)
-2 quarts cold water
-1 -2 C sugar

*Optional flavorings (add 1-2):
-1 sprig mint (optional)
-1/2 tsp vanilla extract 
-1/2 tsp grated fresh ginger
-1 tsp orange flower water
-1/2 C. lemon juice


1) Briefly rinse the dried flowers in cool water.
2) In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
3) Pour through a cheesecloth-lined strainer into a pitcher.
4) Stir in sugar, then add other desired flavorings. Add ice and chill before serving.


Source: http://www.food.com/recipe/hibiscus-tea-egypt-456615