Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

Ingredients:

For Batter:

1 cup Gram Flour (Besan/Chickpea Flour)

1 tablespoon Semolina (rava/sooji), optional

1½ teaspoons Lemon juice

1 teaspoon Eno Fruit Salt

1 teaspoon crushed Green Chilli-Ginger

3/4 cup Water

1/4 cup Curd (yogurt)

1 teaspoon Oil (for greasing)

1/2 teaspoon Salt, or to taste

For Tempering:

2 tablespoons Oil

10-15 Curry Leaves

1/2 teaspoon Mustard Seeds

1/2 teaspoon Cumin Seeds (optional)

1 teaspoon Sesame Seeds (til)

1 tablespoon Sugar

4 Green Chillies, slit lengthwise and cut into halves

2 tablespoons chopped Coriander Leaves

2 tablespoons grated Fresh Coconut

1 pinch Asafoetida (hing)

1/3 cup Water

The steamed chow mein has a softer texture, while the latter is crisper and drier. Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles.^[

Crispy chow mein has either onions and celery in the finished dish or is served “strained”, without any vegetables. Steamed chow mein can have many different kinds of vegetables in the finished dish, most commonly including onions and celery but sometimes carrots, cabbage and mung bean sprouts as well. Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served.

Ingredients

8 ounces thin lo mein noodles

1 tablespoon peanut oil 

1 carrot, julienned 

1/2 head napa cabbage, sliced thin 

1/2 onion, sliced 

1/4 cup chicken broth 

1/4 cup low-sodium soy sauce 

1 teaspoon sesame oil 

Sliced green onions, for topping

An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce.

Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations. Originating in Mexico, enchiladas are a popular dish throughout Mexico and the American Southwest.

Ingredients

• 1 (15 ounce) can tomato sauce.
• 1/2 cup water.
• 1 tablespoon chili powder.
• 1/3 cup chopped green bell pepper.
• 1 clove garlic, minced.
• 8 (10 inch) flour tortillas.
• 1 (12 ounce) jar taco sauce.
• 3/4 cup shredded Cheddar cheese.

A consistent and rich quiche, with Normandyan marine flavor and a brisk touch of lemon. This delicious lunch or dinner, will spoil your taste buds and will make you recall the sea, the sun and… your holiday!

This quiche combines smoked salmon and spinach and may be served as a starter or, for a light meal, as a main course accompanied by a salad. If you’d rather not use spinach, simply omit it. The quiche will still be great with just the salmon.

Ingredients

1/4 lb. (100 g.) fresh spinach
3 oz. (80 g.) thinly sliced smoked salmon
1/4 lb. (100 g.) comté, gruyère, or a similar cheese
a sprig of fresh dill
4 eggs
1 cup milk
1/2 cup crème fraîche or heavy cream
1/4 tsp. salt
freshly ground black pepper

Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.

A central ingredient of Doro Wat is Berbere, a fiery, bright red and flavorful Ethiopian spice blend. It is best made fresh using whole spices that are toasted and ground for maximum flavor. 

Ingredients

1. juice of 1 small lemon.
2. 2 lbs (800g) of chicken thighs and drumsticks.
3. 6 tablespoons vegetable oil or niter kibbeh (fragrant butter)
4. 6 teaspoons berbere spice mix or less, depending on what sort of heat you can take.
5. 6 large red onions.
6. 2 to 3 garlic cloves.
7. 1 inch of fresh ginger.
8. salt as desired.

The picture above is of a Dominican dish called mangu, most commonly eaten as breakfast. It is a great representation of how culturally infused Dominican food is.

Most dishes in the Dominican Republic are ones that are shared between family and friends at large gatherings. some dishes include sancocho, an amazing stew made of different types of meats and vegetables, and asopao, a type of gumbo.

Ingredients to make mangu

• 4 unripe plantains
• 1 1/2 tsp salt
• 4 tsp olive oil or butter
• 1 tbsp onion powder (optional, see notes)
• 1 cup water at room temperature

To make onion garnish

• 2 tbsp olive oil
• 2 large onions
• 1 tbsp fruit vinegar
• salt

Thanks for joining me!

Good [food] in a journey makes the way seem shorter. — Izaak Walton

Take the time to broaden your culinary horizon and calibrate your taste buds by joining me on a food journey. I will be sharing the recipes and reviews of delicious foods from all around the world.

What I’m about to show you is not the best or worst of foods, but rather types of food that I found interesting and worth sharing. I’ll be adding some more countries and photos over time, creating a nice presentation of food from around the world.

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