Can someone give me examples of unique and interesting dishes?

Question

It could either be local or other countries. If so, pls state why the dishes u mentioned are unique in terms of appearance, taste and texture.

Answer 1

Spicy Kheema

Kheema is a spicy North Indian (Punjabi) dish with distinct Moghul origins and influences. The Moghuls invaded India in the early 15th century and were thought to have originated from Persia (modern day Iran).

Kheema is a rich aromatic dish made with ground meat and bold spices. It is traditionally made with ground lamb, but I prefer to use ground turkey or ground chicken. But feel free to use your favorite type of ground meat, I am sure it will taste equally delicious. Kheema has always been a family favorite in my house; I hope it will also be a favorite in yours.

TURKEY KHEEMA

Ingredients:

1 lb ground turkey (or chicken)
1 large onion, finely diced
3 large garlic cloves, finely minced
1.5 inch piece of fresh ginger, peeled and finely minced
2 medium size tomatoes, finely chopped
2-3 small green thai chilies, split in half lengthwise
1 large tsp garam masala
2 large tsp ground cumin powder
1 tsp ground coriander powder
1 large tsp turmeric
1 tsp red chili powder (to taste)
salt and pepper to taste
2-3 large tbsp of good quality tomato paste
½ cup of water
1 cup of green peas (frozen are fine, but just thaw them)
3-4 tbsp of oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet on medium high heat, add the oil. Then add the onions and sauté for a few minutes until slightly browned. Next add the ginger, garlic and chilies. Fry for a few minutes and add in the spices (garam masala, ground cumin, ground coriander, turmeric, red chili powder, salt and pepper). Stir well to combine and sauté for 2-3 minutes. Then add in the ground meat and mix well. Keep stirring until the meat is thoroughly broken up and fully cooked through. It should be aromatic and nicely browned. Add the tomato paste and the water. Then reduce the heat to low, cover and simmer for 5-6 minutes. Lastly, add the thawed green peas and mix well to combine. Garnish with freshly chopped cilantro leaves and serve with fresh chapathis and fragrant Basmati rice.

VARIATIONS:
Feel free to add your favorite vegetable or combination of vegetables to this dish. Such as corn kernels, baby corn, any color of bell peppers, spinach, zucchini, carrots…
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Badami Murgh (Chicken with Almonds)

Mughlai cuisine is very rich in both taste and ingredients. It is predominant in the northern part of India and is characterized by its unique cooking styles and methods. Their most famous contribution being the “tandoor” (a clay oven capable of withstanding very high temperatures and fueled by coal). Mughlai food is laden with delicious nuts and dried fruits (dates, apricots, sultanas…). Their sauces are creamy and buttery. Mughlai cuisine is definitely a feast for all of one’s senses.

Famous Mughlai dishes include Tandoori Chicken, Chicken Tikka Masala, Biryanis, Kebabs and Naans. I have provided a delicious chicken recipe that is a perfect example of what Mughlai cooking has to offer; serve with hot buttery naans and saffron pulao.

BADAMI CHICKEN (Chicken with Almonds)

Yield: serves 6

Ingredients:

1 lb of boneless, skinless chicken pieces cut into 2 inch pieces
4 medium onions, finely chopped
1 tbsp finely minced garlic
½ tbsp finely minced ginger
3 small tomatoes, finely chopped
1 cinnamon stick
4 black cardamom pods, gently crushed
4 cloves
1 tsp ground cumin powder
2 tsp ground coriander powder
1 tsp turmeric
1 tsp red chili powder
12 almonds, toasted and ground into a fine powder
½ cup of oil (vegetable or canola)
salt and pepper to taste
4 tbsp of slivered almonds (garnish)
1 cup of cream (light is fine)
Juice of 1 lime
Freshly chopped cilantro leaves

Method:

Marinate the chicken pieces in the lime juice, salt and pepper. It is easiest to do this in a plastic zip bag; it allows the chicken to be thoroughly and evenly coated in the marinade. For best results, refrigerate overnight or for at least 4 hours.

In a large dry skillet on medium heat, gently toast the slivered almonds until fragrant. Stir continuously so as not to burn. Once they are lightly toasted, remove quickly from the heat and set aside for garnish.

Heat 2 tbsp of the oil in the same skillet on medium high heat, add the onions and fry until golden brown. Then add the ginger and garlic, stir fry for 2-3 minutes. Next add the cinnamon stick, cardamom pods and cloves. Stir fry for an additional 2-3 minutes and then add the ground almonds and the rest of the spices (ground cumin, ground coriander, turmeric and chili powder). Add the chicken pieces and fry for 5-6 minutes, add the tomatoes and the cream. Combine well and bring to a gentle boil, cover and reduce the heat to low. Simmer gently for 30 minutes. Garnish with the toasted almonds and cilantro.

Answer 2

I was brought up on Puerto Rican food and think that Puerto Rican culture has interesting and unique dishes. For example, a popular dish is Spanish Rice, but it can be made with different ingredients such as: add crab meat or pork or kidney beans or chicken, etc. Also a unique dish is Tembleque (Coconut Pudding). Its appearance is like a blanket of snow...pure white (if you don't burn it). It is sold in a box by Goya in the International Aisle of your grocery store. You can also find easy Puerto Rican recipes in an ebook called "Puerto Rican Recipes-Americanized". I saw it on ebay.

Answer 3

My favorite dish is Mexican dish called Tinga (which I suppose there are as many recipe for this as their are cooks). As for why it is unique, appearance: it is a multi-colored mixture of vegetables and spices served on tostada shells; taste is spicy and smoky yet comforting and delicious; and the texture has crunchy tostada shells, creamy sour cream, and a variety of vegetables and meat.

Tinga

Ingredients
1 lb boneless, skinless chicken breast - cooked and shredded
1 lb pork loin, cooked and shredded
2 large white onions, finely chopped
5 large tomatoes, 4 cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
1 large potato, cut into 1/4-inch dice
3-5 canned chipotle peppers in adobo sauce (to taste)
1 (8 oz) can corn (optional)
1 tbsp minced garlic
1 tsp salt (more to taste)
2 tbsp olive oil

16 oz sour cream
20 tostada shells

Directions
In a small saucepan, boil diced carrot and potato until tender (about 10 minutes). Quarter one tomato and put in blender; add chipotle peppers, garlic and salt - process until smooth.
In large skillet, saute chopped onion in olive oil until translucent. Add cooked chicken and pork dices to onion. Add cooked carrot and potato dices. Add 4 diced tomatoes and corn (if using). Add chipotle puree. Stior to blend well and continue heating until warmed through.

To serve - spread 1 tbsp sour cream on top of tostada shell. Spread 2 tbsp tinga mixture evenly over sour cream. Salt to taste. Enjoy the best meal you've ever tasted.

Answer 4

Mines not unique for anywhere let alone the my home country; the UK, my dads from wales but has lived in england practically all hus life, my mum is completely of R. Ireland catholic ancestry and I live in England. People here say I look European too, I don't understand it myself cause the UK is in Europe.....and some say I look French.

Answer 5

Iranian Cuisine: they use and "melt" fresh products in a way that it comes out delicious. I'm not persian but love cooking and have hardly seen such a great tasting cuisine.

Answer 6

I tried this recipe because of the name and picture.

I don't think of cantaloupe in a pastry - they are really good.

Cantaloupe Cream Puffs