Julia Chiles - Exotic, Enticing Recipes: A Unique Cookbook of Tantalizing Dish Ideas!
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Exotic, Enticing Recipes
A Unique Cookbook of Tantalizing
Dish Ideas!
BY
Julia Chiles
Copyright 2019 - Julia Chiles
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No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
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How can you cook exotic dishes that people in your home will enjoy?
The main idea when adapting new recipes to your home is your ability to understand the flavors and techniques. You can eat the dish at an authentic restaurant, if you want to get a good idea of the taste youre looking for.
Once you know the way dishes SHOULD taste, and the main flavors used, youll be ready to experiment with them in your own kitchen. There are numerous ways you can work with new flavors and techniques.
Taste while youre cooking. You do want your dishes to be authentic, but they must appeal to those who will be dining with you. After you understand the way ingredients are featured in exotic dishes, youll be closer to adapting the flavors to meals your family will love.
Practicing your skills in cooking often-foreign recipes will help the dishes to improve, too. Youll get better the more you cook with the new ingredients and skills. Once you understand a cuisine, it will be easier to adapt it to the people eating with you.
The first time you make an exotic dish, it may not taste just the way you thought it would. Dont let it discourage you. Talk with your family and guests and analyze what you can do to improve the dish for everyones palate. Have fun cooking new exotic meals, enjoy the learning!
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Here Are Some of The Best
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An oat and besan chilla is a healthy, quick option for breakfast, and it offers you sumptuous taste. The chick pea flour, mixed with spices and veggies, is an intriguing breakfast recipe.
Serving Size: 2-3 Servings
Total Prep Time: hour
Ingredients:
- 3/4 cup of oats
- cup of besan (also called chick pea flour or gram flour)
- cup of spinach, chopped finely
- cup of chopped onion
- 1 chopped chili, green
- 2 tbsp. of chopped cilantro
- Salt, kosher, as needed
- Optional: 1 tsp. of chili powder, red
- 1/8 tsp. of turmeric, ground
- tsp. of garam masala (Asian spice blend)
- Filtered water, as you need it
- To roast: oil, olive
Instructions:
1. Mix besan, oats, chopped cilantro, chili, onion and spinach, kosher salt, garam masala, turmeric and chili powder in medium bowl.
2. Gradually add water and mix till you have formed thick batter.
3. Heat griddle. Smear a bit of oil on it. Add 1 ladle of batter.
4. Next, evenly spread batter. Allow to cook for 1-2 minutes, till one side has cooked.
5. Flip the chilla and cook other side. They usually become a bit crisp and have some brown spots, though not many. Remove chillas with spatula. Serve them hot.
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If oatmeal is a favorite in your home, this is a savory version of it. It is basically rice porridge, broken down. The savory taste comes from ginger, mushrooms, chicken and other flavors that will wake you up in the morning.
Serving Size: 4-6 Servings
Total Prep Time: 1 hour & 50 minutes
Ingredients:
For congee
- 1 cup of washed, drained rice, long grain
- 9 cups of broth, vegetable can substitute a couple cups of water, if you like
- 1 tsp. of salt, kosher
- 6 peeled, smashed garlic cloves
- 20 washed, patted dry and separated shiitake mushrooms, dried
- 2-inch knob of peeled, sliced ginger, fresh
- 2 trimmed, halved scallions
- 1 tbsp. of soy sauce, reduced sodium
- 1 tsp. of oil, sesame
For serving
- Dried mushrooms from list above, rehydrated, then sliced
- Sliced scallions
- Julienned ginger strips
- Soy sauce, reduced sodium
- Oil, sesame
- Hot sauce, your choice
- Optional: cooked shrimp, Chinese barbeque pork, cooked and shredded chicken, etc.
Instructions:
1. Cover mushrooms with boiling, filtered water to rehydrate them, in large sized bowl. Set them aside for 18-20 minutes.
2. Add broth, scallions, ginger, garlic, rice and salt to large sized pot. Remove eight mushrooms from their water bath. Add to this pot. Add 1 cup of mushrooms soaking liquid to pot. Drain the rest of the mushrooms. Slice thinly, to use for garnishing. Set them aside.
3. Bring pot to boil. Lower to simmer. Stir every 15 minutes while cooking till rice has broken down and thickened into porridge. This usually takes an hour if you want thin porridge and an extra half hour if you like your porridge thicker. Add water if needed if congee seems dry before rice has broken down.
4. Add soy sauce and sesame oil from congee list above. Remove whole scallions & ginger slices. Leave whole mushrooms and garlic.
5. For serving, each diner should get a bowl of congee. The accompaniments are laid out, so guests can add whatever they like.
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Exotic AND decadent, this sweet breakfast brings together waffles, which are a breakfast staple, and chocolate, which is wonderful any time of day.
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