A Taste of Kingdom Come- More Recipes to Try
Abigail Largis | The Chapel
We hope you enjoyed the Taste of Kingdom Come recipes in On Mission Review! The Arabic Coffee recipe is Kingdom Come Test Kitchen approved – it was delicious!
Here are a few more recipes to try from our global partners. Bon Appétit!
EGGPLANT DIP
Courtesy of Israel Firstfruits
Serves: 4-6 people
Ingredients:
2 large eggplants
¼ - ½ cup olive oil
Juice of one lemon
Garlic bulb (whole)
Salt, for seasoning
Instructions:
(Preheat oven to 200°C/400°F)
1. Peel and slice the eggplants, either in large cubes or longer sticks (like thick French fries).
2. In a large bowl, toss the eggplant in a generous amount of olive oil (around 1/4 cup or more), 1 tsp of lemon juice and a pinch of salt.
3. Drizzle the garlic bulb with olive oil, add a pinch of salt and wrap in aluminum foil.
4. Line a baking sheet with parchment paper and arrange eggplant slices on baking sheet. Add wrapped garlic bulb to the sheet.
5. Place baking sheet in pre-heated oven for about 20-25 minutes
6. After 20-25 minutes, turn the eggplant pieces (Leave the garlic)
7. Continue baking eggplant and garlic for another 15-20 minutes. (Hint: you want everything well done! It's ok if some pieces are even a little "burnt")
8. Remove baking sheet from the oven. Open the garlic foil. Allow garlic and eggplant to cool for about 10 minutes
9. In a bowl, combine the eggplant and garlic. (Note: you will need to squeeze the garlic cloves out of their peels.)
10. Mash together with a fork or masher. (Note: for a smoother, spread-like consistency, place in a food processor.)
11. Add salt, pepper and/or lemon juice to your taste.
12. Serve warm or cool.
This recipe serves around 4-6 people. Leftovers can be stored in the refrigerator for up to a week. You can serve this as a side dish or serve with bread (challah).
South Indian Chicken Biryani
Courtesy of Hindustan Bible Institute, India (Adapted from: Recipehub.in)
Biriyani (Casserole) is specially cooked and served on special occasions like wedding, birthdays or any celebration.
Ingredients:
4 tsp oil
2 tbsp ghee
2 bay leaves
3 cloves
3 cardamom pods
1 cup sliced onion
1 tbsp ginger garlic paste
1/2 tsp red chili powder
1 tsp salt
¼ cup mint leaves
½ cup sliced tomato
1 tbsp curd*
12 oz boneless chicken, cut in small pieces
2 cups water
1 cup Basmati rice, uncooked
¼ cup coriander leaves
Instructions:
1. Soak the basmati rice for 15 minutes.
2. In a pan add oil and ghee, then add bay leaf, cloves, and cardamom. Sauté the spices.
3. Next, add the onions and cook until translucent. Then add ginger garlic paste. Mix well and cook until the raw smell goes away.
4. Next, add red chili powder, salt, and sauté until oil separates. Now add mint leaves and coriander leaves and sauté well. Once the leaves curl up, add the sliced tomato and cook until completely mashed keeping the lid closed.
5. Next, add curd to the mixture and then add the cleaned chicken pieces. Give it a good mix so that everything is coated well. Now cover and cook the chicken on medium heat. Make sure the chicken is completely cooked for about 5 minutes.
6. Once the chicken is done, add the water, mix well and bring it to a boil on high heat. Add the soaked basmati rice to the boiling mixture and reduce heat to low.
7. Mix everything gently and then close the lid. Cook on low for 10 minutes. Once the water is completely absorbed, switch off heat and add chopped coriander. Close the lid and rest the chicken biryani for 5 minutes before serving it hot.
*Curd used in Indian cooking is similar to plain yogurt.
HOMEMADE GINGER BEER SIERRA LEONE/WEST AFRICAN STYLE
Courtesy of EduNations
Author: Recipes from A Pantry
Cook Time: 15 minutes
Serves: 6 people
Ingredients:
4¼ oz fresh ginger root
4¼ cups of boiling water (or sparkling water)
2 cloves or more
2-4 tbsp sugar to taste
Juice of half a lime or more to taste
Instructions:
1. Peel the ginger and chop into large bits
2. Add the ginger to a blender with about ¼ cup of water and blend into a paste.
3. Pour the ginger paste into a large heatproof bowl and top with the boiling water.
4. Add in the cloves and let stand for a couple of hours so the ginger flavor develops.
5. Slowly strain the ginger beer through a sieve into a new container and throw away the bits left in the sieve.
6. Add in the sugar and lime to taste and then let the ginger beer cool in the fridge before you serve it.
Notes: After settling for a few hours, you will notice that the bottom of the ginger beer is cloudy. That is the heat of the ginger beer. If you don't want it hot, especially if serving to children, then be careful to leave that cloudy bit behind when straining it.
Butter Chicken
Courtesy of India Gospel League
For the chicken marinade:
28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces
½ cup plain yogurt
1 ½ Tbsp minced garlic
1 Tbsp minced ginger (or finely grated)
2 tsp garam masala (this is a special blend of spices)
1 tsp turmeric
1 tsp ground cumin
1 tsp red chili powder
1 tsp salt
For the sauce:
2 Tbsp olive oil
2 Tbsp ghee (or 1 Tbsp. butter + 1 Tbsp. oil)
1 large onion, sliced or chopped
1 ½ Tbsp garlic, minced
1 Tbsp ginger, minced or finely grated
1 ½ tsp ground cumin
1 ½ tsp garam masala
1 tsp ground coriander
14 oz (400 g) crushed tomatoes
1 tsp red chili powder (adjust to your taste preference)
1 ¼ tsp salt (or to taste)
1 cup of heavy or thickened cream (or evaporated milk to save calories)
1 Tbsp sugar
½ tsp kasoori methi (sun-dried fenugreek leaves)
Instructions:
1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10- 15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to ¼ cup). Work in batches depending on the size of your blender.
7. Pour the puréed sauce back into the pan. Stir the cream, sugar, and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8- 10 minutes until chicken is cooked through and the sauce is thick and bubbling.
8. Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!
To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.
Taken from: https://cafedelites.com/butter-chicken/.
SEMIYA PAYASAM
Courtesy of Hindustan Bible Institute and College
Semiya payasam is a creamy, sweet vermicelli pudding from the South Indian cuisine. This cardamom scented vermicelli payasam comes together in 20 minutes.
Ingredients and Instructions:
1. In a heavy pan or kadai, add 2 tablespoons ghee first. Let it melt. Once it melts, then add 12 to 15 cashews.
2. On a low heat fry the cashews in ghee until they become golden.
3. Remove the golden fried cashews with a slotted spoon and then add 1 tablespoon raisins to the hot ghee.
4. Fry the raisins on a low heat. The raisins will soon start to swell up. Stir often while frying.
5. Once the raisins swell, then remove them with a slotted spoon.
6. Set the raisins aside with the fried cashews.
7. Before you begin roasting semiya, you may have to break them with your hands if you are using longer semiya. This makes it easier for you to stir them when roasting.
8. In the same kadai add 1 cup broken semiya or vermicelli
9. Mix well. Keep the heat to a low and begin to roast the semiya stirring often.
10. Roast until the semiya becomes golden. Stir often while roasting semiya for even browning and so that they do not burn. These get cooked fast, so do not leave them unattended.
11. Once the strands become golden add 3 ½ cups whole milk. Milk can be chilled, hot or at room temperature. For a thin payasam you can add 4 cups milk.
12. Note that on cooling vermicelli payasam thickens. So, add milk according to the consistency you prefer. Mix very well.
13. Keep the heat to a low or medium-low and simmer until the vermicelli strands soften. Stir at intervals so that the milk or semiya does not stick or burn to the bottom of the kadai or pan.
14. Simmer until the semiya is softened. Scrape the sides of the kadai where milk solids will be collected and add them into the vermicelli payasam.
15. When the semiya has softened add 4 tablespoons sugar or add according to the sweetness desired. Four tablespoons of sugar work perfectly for us. If you want a sweeter payasam, add more sugar.
16. Sprinkle ½ teaspoon cardamom powder.
17. Mix very well and simmer semiya payasam on a low to medium-low heat for another 2 to 3 minutes. The sugar should dissolve.
18. Taste test and add more sugar if you like. Take a note of the consistency you prefer as the semiya payasam will thicken as it cools.
19. Switch off the heat and then add the fried cashews and raisins. You can even keep a few raisins and cashews for garnishing your payasam.
20. Semiya payasam can be served hot, warm or chilled. When it comes to room temperature, then you can refrigerate and serve later as a chilled sweet pudding if you prefer that.
Shared from: https://www.vegrecipesofindia.com/semiya-payasam-recipe/
Sierra Leone Granat Soup (Peanut Stew)
Courtesy of Phebian Abdulai, Jericho Road CHC
Ingredients:
¼ cup cooking oil
1 can tomato paste
1 fresh tomato
½ tsp black pepper
½ tsp curry powder
½ tsp white pepper
Salt (add to taste)
2-3 Maggi chicken cubes
1-2 Knorr powder packs
¼ cup peanut butter
1 large onion, chopped
1 large green pepper
2-3 garlic cloves
1 lb. chicken
1 Tbsp lemon juice
1 tsp ginger
Instructions:
1. Place chicken in a pot and mix with oil, onion, salt, black and white pepper, Maggi chicken cubes, Knorr powder, curry powder, lemon juice, and smashed garlic and ginger.
2. Add a small amount of water and heat on medium heat.
3. Mix peanut butter with hot water to make a paste.
4. Once the chicken is cooked, pour more water into the chicken and let it boil. After chicken is fully cooked, strain and set the stock aside.
5. Add the peanut butter paste into a pot and pour a lot of hot water and bring it to a boil. The peanut paste should be cooked for over an hour using a low to medium heat until the peanut butter is perfectly cooked. Avoid burning or overflowing.
6. Cook for 15-20 minutes, then add more boiling water along with pepper, tomato, and onion. Simmer for another 15-20 minutes.
7. Take out the peppers, onion, and tomato from the peanut and let it cool down. Blend it once cool and put it on the side.
8. Simmer the peanut sauce until the oil comes to the top. Add the blended ingredients along with the tomato paste. Rinse the blender with water and add the water into the peanut sauce.
9. Stir until everything is well incorporated. Cover the pot and bring it to a boil.
10. Add the chicken into the pot once the peanut sauce comes to a boil.
11. Add onions, and fresh pepper.
12. Mix everything together and cook it for another 15 minutes. Once it comes to a boil, enjoy!
