Dough for Dahi Barre:

Add two Tbsp. of urad daal (lentil) flour and one Tbsp. of gram flour into a small bowl. Mix with a fork. Add one Tbsp. of lemon juice, chopped parsley, chopped mint, and one small chopped onion. Add water, enough so that when mixed it will be a little thinner than cake batter. Add one tsp. of baking soda into the mixture to make it fluffy. Let soak overnight.

Imli (tamarind) Chutney:

Mix one tamarind block into a small bowl of warm water. Strain into a sauce pan. Add one tsp. of vinegar, 1/2 tsp. of red chili powder, a bit of salt (Pink himalayan) to taste, 1/2 tsp. of cumin powder, and one tsp. sugar. Stir together, and boil on the stove. Let cool.

Yogurt Sauce:

Add two cups of plain yogurt into an empty bowl. Add one cup of heated milk with two Tbsp. of sugar already mixed into the milk. Whisk together until smooth. Add chopped parsley and chopped mint. Add salt to taste.

Preparation:

Heat oil in a pan before frying the fritters. Add batter to the pan one tablespoon at a time. You can fry a few of them at the same time, just make sure they are separated enough to not stick together. Turn them over pretty quickly when a golden brown so they don’t burn. Poke with fork so they cook evenly inside. Prepare a plate with paper towels, this will soak up the excess oil when the fritters are placed onto the plate. Add fried fritters into the yogurt sauce, submerging them gently. Add Chutney as a garnish. Garnish with a pinch of red chili powder and a little bit of cumin powder.

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Crush three packages of tea biscuits into bite-sized pieces. Add them into a bowl, along with 8 oz of unsweetened cocoa powder, one can of sweetened condensed milk, and 1 and 1/2 cups of melted butter. Mix until a moist dough.

Place a piece of wax paper onto a flat surface. Put half of the dough into the center of this paper, and shape it into a log. Roll the wax paper onto the log and twist both ends of the paper to seal it. Wrap this in a piece of aluminum foil. Place in a refrigerator overnight or for a few hours, and then it will be ready to serve.

After refrigerated, cut into slices. Serves well with one Tbsp. of ground pistachios, one Tbsp. of powdered sugar, and fruit on the side.

 

Arianna shares a family recipe for honey cake.

Honey Cake for Rosh HaShanah

Separate five eggs, whites in one bowl and yolks in another. Add the yolks into a bigger mixing bowl, and mix together with a couple tablespoons of sugar until a fluffy yellow mixture. Add a cup of honey while mixing. After it becomes a cream mixture, add three TB of vegetable oil. In a separate bowl, stir together 19 oz of all purpose flour, half tsp of baking soda, and half tsp of baking powder. Prepare 1 and 1/4 cups of cooled black tea. Keep the mixing bowl at a low speed, and alternate between adding the tea and adding the flour mixture. Avoid over-mixing to prevent a tough dough.

Next, prepare the meringue, the second part of the cake. In an empty mixing bowl, mix together the egg whites, a little bit of cream of tartar or some drops of lemon, and a pinch of salt. After the mixture starts fluffing, slowly add a cup of sugar. Mix until fluffy and not runny.

With a rubber spatula, add half of the meringue into the bowl with the dough. Fold slowly. Add the rest of the meringue and fold slowly. Prepare a cake mold by spraying it with non-stick oil and lightly covering the bottom and sides with flour. Pour the batter into the mold, only filling it 3/4 to allow room for the cake to rise. Bake at 350 degrees for 40 minutes, until golden brown.

After the cake has baked and cooled, sift a layer of powdered sugar onto the top.

Sauerkraut with Turkey Kielbasa

Cut one head of celery into half inch pieces and place into a tall, empty pot. Add in three Granny Smith apples (peeled, medium diced). Add three whole jars (24 oz.) of sauerkraut. Add 1/2 to 3/4 cup of uncooked pearl barley, depending on desired thickness. Add 2 fresh California Bay leaves (remember to remove these leaves when the dish is cooked). Next, crush and add 2 tablespoons of juniper berries. Season to taste with black pepper. Score and peel 3 packages (14 oz.) Hillshire Farms Turkey Polish Kielbasa sausage. Cut sausage into 1/4 to 1/2 inch pieces before adding to the pot.

With all the ingredients in the pot, place a lid on and move pot onto the stove (no stirring needed). Bring contents to a boil. After boiling, reduce heat to low and let cook for one hour and a half. While cooking, stir contents every fifteen minutes with a wooden spoon.

Serves well with mashed potatoes and green beans, and a dollop of horseradish on the side. Enjoy!

Jackie show us how to prepare a delicious, fresh-tasting Vietnamese chicken salad topped with fish sauce dressing and crushed peanuts. In Vietnam, this salad is called “Goi Ga.”

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Goi Ga

To prepare the dressing, Nuoc Cham in Vietnamese, combine in a small mixing bowl the following ingredients:    2 tablespoons of Vietnamese fish sauce (nuoc mam), 2 tablespoons of white vinegar, 2 tablespoons of granulated sugar, 4 chopped green jalapeño peppers, 1 teaspoon of Sambal Oelek Chili Sauce, and juice from 1/2 a lime

To prepare the salad, Goi Ga in Vietnamese, first boil or steam the 2 pieces of boneless chicken breast, let cool, and then shred into small slivers. Next, slice 1 medium yellow onion into paper thin slivers and marinate for one hour in a mixture of 1/2 cup of white vinegar, 2 tablespoons of white granulated sugar, and 1/4 teaspoon of table salt. Then slice 1 small head (~ 2 lbs) of green cabbage into thin slices (as you would to make cole slaw). Finally, in a large bowl, toss the cabbage, the marinated onion, shredded chicken, 1/2 cup of chopped fresh mint leaves, and nuoc cham (dressing) together. Remember to refrigerate until ready to serve and to sprinkle with 1/2 cup of chopped peanuts (lightly salted) immediately prior to serving.

Chicken Flautas

These tortilla rolls, stuffed with chicken and topped with Mexican white cream, cheese, salsa and cabbage, make for a tantalizing meal. Paula, hailing from Michoacan, Mexico, shows us how to prepare a salsa typical of her region of origin. Salsa preparation varies throughout Mexico in terms of spices and technique. Without a doubt, the secret sauce of this favorite recipe is the home made salsa. It steals the show… try it and see for yourself!

RECIPE:

Boil 1 chicken breast  with a pinch of salt, 1 clove of garlic, and 1/2 an onion divided into quarters, for 20 minutes or so. After the chicken is boiled, shred the chicken by hand into pieces small enough to fit onto the tortillas. Be sure to let chicken cool before shredding and to discard any bones. Put tortillas in microwave for 2 minutes until warm and soft. Be sure to let tortillas cool before handling. Place enough shredded chicken in a line down center of tortilla. Roll tortilla up tight and press down firmly so that chicken won’t fall out when frying. Warm up oil in pan before adding flautas (Paula prefers corn oil because that is the type of oil used most commonly in Mexico). Remember to turn flautas so they won’t burn. Once flautas are golden brown, remove from oil. Be sure to drain excess oil from flautas by placing on paper towel. Align flautas on serving plate and set aside.

To make the salsa, first boil 3 chilies and 3 tomatoes. Ground together a pinch of salt and 1 clove of garlic in mortar and pestle. Add boiled chillies, one by one, as well as tomatoes (be sure to peel off tomato skins before adding tomatoes to salsa mixture). Salsa is complete.

Use hands to then crumble the Mexican white cheese into small pieces and set aside. Cut cabbage into fine pieces, then wash in strainer and set aside.

Spoon Mexican white cream onto flautas. Follow up with Mexican white cheese next. Add salsa on top of cheese. Finish up with cabbage topping.

Best served hot and fresh – Buen Provencho!

Pakoras (fritters)

Pakoras (chickpea battered fritters), sometimes known as the French fries of South Asia, are enjoyed throughout the year in households across the world – and never more so than in the month of Ramadan, the Muslim month of fasting. Pakoras have a special place at the break fast table during this month as part of the iftar (or fast breaking meal) for traditional Pakistanis. In the episode above, Maria shares a recipe for pakoras handed down to her by her mother, who comes from a small town outside of Lahore in Pakistan. The recipe consists very simply of chickpea flour, water, chopped onions and chopped potatoes. Dollops of the batter are added by the spoonful to pre-heated oil in a deep frying pan to produce mouth-watering appetizers best enjoyed fresh and hot!

RECIPE:

To make batter, combine 1 1/2 cups of chickpea flour (known in South Asian grocery stores as “basin”) with 1/4 teaspoon of baking powder, 1 teaspoon of salt, 1 teaspoon of ground cumin and no more than 1 teaspoon of red pepper (to taste). To this mixture add at least 1 cup of water and stir. The batter should be a nice consistency – not too watery, not too thick. Then add 1 potato chopped into small pieces and 1/2 an onion chopped into small pieces.

In a frying pan, add enough oil (Maria prefers vegetable oil) to deep fry dollops of batter. Let the oil heat for a bit on a medium setting on the stove. Then with a ladle or spoon (Maria prefers using a tablespoon), spoon batter into the frying pan. The pakoras should cook for about 5 to 7 minutes or until they are a uniform golden brown. You may turn them over to ensure both sides have a chance to brown. Remove the pakoras from the oil when finished and allow to sit on a paper towel to absorb any excess oil.

Enjoy these treats with various chutneys (tamarind, chili, mango, etc) or sauces (kids love ketchup)!