Recipes From Around The World

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Some of our favorite Zola Couples shared recipes that have been in their families for generations. After testing them out and licking our plates clean, we knew we just had to share with you, too.

Sheetal and Praveen


Low-Fat Chicken Tikka Masala Recipe

2 tsp canola oil or you could use butter
1 small onion, minced
1 tbsp fresh ginger, grated
3 cloves garlic, crushed
1 1/2 cups crushed tomatoes
4 oz fat free yogurt (I used Chobani)
1/2 cup 1% milk
1 tbsp cumin
1 tbsp garam masala
1 tsp turmeric (optional)
1/2 tbsp chili powder
salt to taste
16 oz (2 boneless) chicken breasts, cut into bite sized pieces
4 tbsp fresh cilantro (or to taste)

Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes. Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes. Add chicken and simmer for 10 – 15 minutes or until cooked through. Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.

Will and Chris


Kao Swe Thoke – Rainbow Salad Recipe


1/2 package of fresh egg noodles (not dry, the kind that have to be refrigerated)
1/4 head of red cabbage
1 carrot
1 jicama
1 red onion
1/2 cup of bean sprouts
4 yukon gold potatoes
1/4 package of rice vermicelli sticks
1/2 cup of white rice
10 cloves of garlic
tamarind sauce
vegetable oil
chana flour (toasted)
dried chili powder
fish sauce (optional)
sambal or sriracha sauce

Shred the cabbage, carrots and jicama into fine slices- you can use a food processor with a julienne setting if you have one. Salt them lightly and set them aside. Slice the red onion into thin rings. Blanch the bean sprouts and drain them and set them aside. Boil the potatoes until they can be easily pierced by a fork. Transfer them to cold water and then peel the skin off and dry them and let them come to room temperature. Slice the garlic into small slivers and fry them in batches in the vegetable oil. Transfer the fried garlic onto paper towels to dry and save the vegetable oil. Boil both types of noodles and according to the directions and prepare the rice. Allow all to come to room temperature.

Combine the egg noodles, vermicelli sticks, rice, potatoes, cabbage, carrots, jicama, onion, and bean sprouts in a large mixing bowl. Add the cooled oil used to fry the garlic, tamarind sauce, toasted chana flour, dried chili powder, fish sauce, and sambal in roughly even amounts, and a liberal amount of diced cilantro. Using plastic gloves, mix all the ingredients together, mashing up the potatoes and noodles in the process. Serve at room temperature. Garnish with the fried garlic chips and dried chili powder to taste.

Alex and Alana


Ropa Vieja Recipe 


2 lbs of flank steak
1 28 oz can plain tomato sauce (large can)
1 yellow onion, chopped small
1 red bell pepper, chopped extremely fine
6-7 cloves of garlic
1 cup cooking wine
salt and pepper to taste
olive oil

This recipe can be made in a pressure cooker, crock pot, or a large regular pot- it is very versatile! Place the flank steak in either a pressure cooker 30 min with water 1/2 full, a crockpot, or a large regular pot of water for 3-4 hours. 
In a sauté pan, combine onion, red pepper and olive oil. Stir 3-5 minutes, adding garlic at the end. 
Add the tomato sauce and stir for 15 minutes, add in one cup of cooking wine, salt and pepper to taste
keep on low

once the beef is cooked, take out of cooker and begin to let cool, shredding with hands as thin as possible. Once finished shredding, add the beef to the sauce, mix and cook on low-medium for half hour.

 Serve over white rice with maduros (fried plantains) and avocado salad (avocado, tomato, onion and olive oil and red wine vinegar).

Danielle and Nick


Shakshuka with Feta Recipe (from the New York Times)

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Featured image|| via the New York Times


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