One of the best things you get to experience when you travel around the world is to explore various cuisines. But with today’s time, anything and everything is available at your fingertips. We at Nature’s Basket have brought to you some of the best must-try cuisines from around the world that you can prepare at the comfort of your home. You can buy all the ingredients online at Nature’s Basket.com.
- Korean – Korean Fried Chicken
Ingredients:
- 5 tbsp freshly grated coconut
- 3 tbsp roasted coarsely ground organic peanuts
- 3 tbsp finely chopped coriander leaves
- 1 ½ tsp chopped raisins
- 1 ½ tsp chopped cashew nuts
- ½ tsp of sugar
- Salt to taste
Instructions:
- Boil 350 grams potatoes or 3 large potatoes in a steamer or pressure cooker till they are tender and completely cooked
- Peel and chop them when still warm or slightly hot. Take the potatoes in a mixing bowl
- Mash the potatoes with a potato masher very well. Allow the mashed potatoes to cool
- Once the mashed potatoes have come to room temperature, then add 3 tbsp of cornflour and salt
- You can also add buckwheat flour or water chestnut flour if making for fasting. If making for regular days, then add corn starch, rice flour or bread crumbs
- Mix the cornflour and lightly knead the mixture
- Roast the cashews till you see golden spots on them
- Then heat a small pan and add 3 tbsp of organic peanuts and roast the peanuts stirring often on a low flame till they become crunchy and have a few black spots on them
- Now, remove the peanuts and keep aside and in the same pan add 3 tbsp cashews
- Keep also the cashews aside. Allow them to cool
- In a mortar-pestle, add the organic peanuts and coarsely crush them. You can also use a grinder to do the same
- In the same mortar-pestle, then add the roasted cashews and just crush them lightly
- In another mixing bowl, take 1/4 cup tightly packed grated coconut and add the peanuts and cashews
- Then add 2 tbsp raisins (chopped) 1/2 tsp sugar, 1 tsp lime juice, 2 to 2.5 tbsp chopped coriander leaves and 1/2 tsp green chilli paste
- Lastly, add a dash of lemon juice and serve!
2. Japanese – Shitake Veggie Sushi
Ingredients:
- 2 ½ tablespoons rice vinegar
- 1 tablespoon sugar
- ¾ teaspoon salt
- 3 cups sushi rice(600 g), cooked
- 1 cup black rice(230 g), cooked
- 4 sheets roasted nori
- 1 tablespoon sesame oil
- 1 cup shiitake mushroom(75 g), sliced
- 1 tablespoon soy sauce
- ¼ teaspoon garlic powder
- pepper, to taste
- 8 leaves fresh spinach
- 4 sticks cucumber
- 4 sticks carrot
Instructions:
- In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat
- Add the cooked sushi rice to a large bowl and the cooked black rice to a separate medium bowl. Add ¾ of the rice vinegar mixture to the sushi rice and the remaining ¼ to the forbidden rice. Mix until the vinegar mixture is well distributed
- Make the shiitake veggie roll: Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up
- Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into–this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll
- Over the bottom quarter of the nori, layer the spinach, cucumber, carrot, and shiitake mushrooms. Use your fingers to hold the vegetables in place while you begin to roll the nori.
- Now, squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
3. Italian – Tiramisu
Ingredients:
- ⅔ cup of coffee
- 1 tsp of sugar
- 1 egg yolks
- ¼ cup of sugar
- 2 tbsp of brandy (optional)
- 200 gms of mascarpone
- 100 gms of ricotta cheese
- 2 tbsp of cocoa powder
- A couple of ladyfinger biscuits
Instructions:
- Stary by preparing a strong espresso coffee, mix a spoon of sugar in it. Bring it to room temperature and put it in the fridge to chill
- Beat the egg yolks till they become creamy. Beat in the sugar and then add the brandy
- In another bowl, mash the mascarpone cheese with a rubber spatula till its creamy
- In yet another bowl, beat the ricotta cheese till its smooth
- Now put together your three mixtures. First, add the ricotta to the egg yolk mixture and mix well. Then fold in the mascarpone. Be careful not to overdo the mixing
- Take a flat bottomed glass bowl. Lightly soak the ladyfingers in the chilled coffee, one at a time. Place them next to each other, and layer the base of the dish
- Then distribute the cream and ricotta cheese mixture on top.
- Repeat the step above with the second layer of ladyfingers, and top it with the creamy cheese.
Are you looking for more such cuisines? You can check out Top 3 Japanese Dishes You Must Try
