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Oman dining: Light meals, heavy flavours.

by Oneza Tabish Cold Spanish gazpacho soup is easy to make and is the perfect light soup with a healthy overload of fresh vegetables.

Gazpacho This refreshing cold Spanish Gazpacho soup is incredibly easy to make and is the perfect light soup with a healthy overload of fresh vegetables. INGREDIENTS 6 medium tomatoes, peeled, cored, seeded and chopped

2 medium cucumbers, peeled and chopped 1 large green bell pepper, seeded and chopped 1 large onion, chopped 1 garlic clove, minced 1 stalk celery, chopped 5 cups tomato juice (readymade) 1/2 cup vinegar PREPARATION Combine all ingredients. Chill before serving (overnight is best, so that all of the flavours combine well). Vietnamese Chicken Noodle Bowl It is a light and a deliciously healthy dish ready in 30 minutes. Chicken thighs are roasted to perfection and tossed in a fresh ginger broth with noodles and is slurpy good. INGREDIENTS 4 chicken thighs 1 tablespoon olive oil Salt and pepper to taste 4 cups chicken stock 2 cups water 1 tablespoon fresh ginger 1 tablespoon sweet soy sauce 1 cup of noodles 2 tablespoon lime juice Fresh basil, for garnish Fresh coriander, for garnish 1 teaspoon sesame oil PREPARATION Marinate the chicken thighs with salt, pepper, and olive oil and leave aside for 1 hour. Preheat the oven to 200C degrees. Place the chicken on a greased baking tray and roast the chicken for about 20 minutes or until fully cooked. Remove chicken from the oven and place on cutting board. Slice the chicken thighs into strips. Next, in a large saucepan add chicken stock, water, ginger, and sweet soy sauce. Bring the mixture to a boil and then add in the noodles. Let the noodles cook and remove saucepan from heat. Stir in lime juice, salt, and pepper if desired. To serve the bowls, divide the noodles between four bowls. Fill the bowls with stock and chicken thigh strips. Garnish with basil, coriander, sesame oil, and drizzle some hot sauce. Light Tuna Pasta Salad Jazz up a pasta salad recipe with canned tuna for a quick and light lunch or dinner that tastes great and is pocket friendly too. INGREDIENTS 1/4 cup pasta (macaroni) 1/2 cup sliced green onions 1/2 cup yellow or green pepper strips 1/2 cup sliced olives 1 cup halved cherry tomatoes 1 carrot, grated 2 cans chunk light tuna, drained and flaked For the dressing 1/2 cup vegetable oil 3 tablespoons white vinegar 2 tablespoons lemon juice 3 tablespoons finely chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic salt PREPARATION Cook pasta according to package directions; drain. Rinse with cold water; drain. Combine pasta with the 1/2 cup green onions, pepper strips, olives, tomatoes, carrots, and tuna; set aside. Combine oil and remaining ingredients of the dressing. Blend in an electric mixie and process until smooth. Pour over salad mixture and toss lightly. Cover and chill at least 8 hours before serving. Dalia Khichdi With the goodness of broken wheat, the dalia khichdi has soaked dalia cooked with onions, tomatoes and tempered with mustard seeds, curry leaves and green chillies. A light yet comforting one pot meal that will floor your tastebuds. INGREDIENTS 1/2 tablespoon ghee 1/2 teaspoon cumin seeds 1/4 cup chopped onions 1/2 teaspoon green chillies ginger-garlic paste 1 cup broken wheat 1/2 teaspoon turmeric powder 1 teaspoon coriander powder Salt to taste 1 cup blanched mixed vegetables of beans, carrots and cauliflower Coriander leaves to garnish PREPARATION Heat the ghee in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions, green chillies ginger-garlic paste, mix well and sautAaAaAeA@ till the onions tu translucent. Add the broken wheat, turmeric powder, coriander powder and salt along with 2 cups of water and give it a good stir. Pressure cook for 1-2 whistles. Allow the steam to escape before opening the lid. Mix in the blanched vegetables and let this cook for another 3 mins till the spices, vegetables and the broken wheat are well incorporated. Serve hot with a garnish of coriander leaves. Moroccan Couscous with Roasted Vegetables An exotic and colourful Moroccan Couscous with chickpeas and roasted vegetables tossed in a fragrant dressing of fresh garlic and lemon with an aromatic mAaAaAeA@lange of seasonings. INGREDIENTS 4 tablespoo extra virgin olive oil 2 carrots, cut into quarters lengthways and thinly sliced 2 red bell peppers, diced 1 zucchini, thinly sliced 1 red onion, cut into wedges and separated 1/2 cup slivered almonds 4 tablespoons lemon juice 2 garlic cloves, minced 2 teaspoons cumin powder 2 teaspoons coriander powder 1/2 teaspoon ground cinnamon 2 teaspoons salt 2 cups couscous 1 teaspoon turmeric 1/2 cup raisins 2 1/2 cups chicken stock, brought to a boil 2 cups canned chickpeas, rinsed and drained 1/4 cup fresh cilantro, finely chopped plus extra for garnish 2 teaspoons fresh mint, finely chopped plus extra for garnish PREPARATION Preheat the oven to 245AaAaAeAaAaAeAeAuC. Toss the carrot, red pepper, zucchini red onion in a baking dish with 1 tablespoon of the olive oil and bake for 15 minutes. While the vegetables are cooking, lightly toast the almonds in a frying pan until they're golden brown. Remove from the pan and set aside. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon and salt, and mix well. Once the vegetables have been roasted, mix the couscous, turmeric and raisins in a large bowl and pour over the boiling stock. Fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, red onion, almonds, chickpeas, mint, and cilantro. Pour over the dressing and toss together until well combined. Serve on a large platter, either warm or at room temperature with a garnish of cilantro and chopped mint. Curd Rice Curd Rice is a popular food from the South of India. It makes a great summer food as well and is considered to be a nourishing light meal for all. Rice and curd are the two main ingredients that go towards making this delight. INGREDIENTS 1/2 cup rice, (raw rice preferred) 1 cup thick yoghurt 1/4 cup milk, (optional) Salt, as needed Cooking oil, as needed Coriander leaves, few sprigs, finely chopped Handful or 1 sprig curry leaves Asafoetida, a pinch 1/2 teaspoon ginger, grated 1 dry red chilli 2 green chillies, finely chopped For tempering 1/2 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1/2 teaspoon black urad dal (split) 1 teaspoon chana dal (Bengal gram dal) 4-6 cashew nuts, broken and roasted Few pomegranate pearls for garnish PREPARATION Soak the rice for half an hour and cook it as per preference that is either mushy or fluffy. Cool it completely. Add yoghurt to the cooled rice and mix well until combined. If using milk, add it as well and stir. Heat oil in a pan, add cashew nuts and fry them till golden brown. Add cumin and mustard seeds, when they begin to splutter, add dals and fry until golden. Once it is done, add ginger, red and green chillies and curry leaves. When the curry leaves turn crisp, add asafoetida and switch off the flame. Add coriander leaves to the curd rice, pour the tempering and mix. Finally garnish with a handful of pomegranate pearls. -- [emailprotected] Next Page >

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Publication:Times of Oman (Muscat, Oman)
Article Type:Recipe
Date:Oct 30, 2017
Words:1255
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