The basis for much of our cooking all over the world is the accompaniment to meat orfish in the category of noodles, rice, spaghetti and other pasta dishes. All can be hot made of different texture, colors and sizes or they can be cold as in salads. Here are the favorite recipes of our Adlandpro members from all over the world. Please give a story or share a memory with each recipe.

STEAMED RICE For just a little twist on the basic rice dish you always make try this simple version. 1 c. uncooked long grain rice 2 c. water 1 t. salt 1 t. lelmon juice 1 t. margarine (butter) Combine all, cover and bake in the oven one hour 375 degrees I don't have a rice steamer, but that could be an option to using the over for an hour.

A REAL MANS CURRY

Want to impress your mates? Have a lads night in with a 'curry and a pint'. This recipe for an authentic Chicken Tikka Masala will really get the lads talking about your culinary skills.

Cooking Time: Approx 45 mins

You will need:

4 Chicken Breasts

2 Garlic Cloves

1 Large Onion

1 tbsp Coriander

1 tbsp Cumin

1 tbsp Garam Masala

1 tsp Ginger

1 tbsp Dried Mint

1 Fresh Green Chille

1 tsp Hot Chille Powder

1 Tin of Tomatoes

1/2 Tube of Tomato Puree

1 pint Coconut Milk

Method:

Put the Onion, Garlic and Spices into a food blender to make into a paste.
Chop the chicken breasts into cubes.

Heat a little oil in a large pan, (I use olive oil but you can use vegetable or sunflower)

Add the spicy onion paste to the pan and fry for about 4 minutes then add the chicken.

Fry the chicken until sealed (2/3 mins)
Next add the tin of tomatoes and heat through.

Add tomato puree, dried mint and chopped green chille (and the chille seeds). Turn the heat down to low and simmer for 10 minutes (be sure to stir regularly as it tends to 'spit')

Now add the coconut milk and stir. Simmer and stir for a further 10-15 minutes.

Now go to the fridge, grab yourself a nice cold Beer and serve your curry up on a bed of boiled rice.

Your mates will be coming to your house for a lads night in more often!

Learn more about this author, Juliana Bond