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					                                              Vegetables




      Name of Dish Type:              Ethnicity:            Source:             Contributor:
    Sweet Potato Pie V                English               My Grandma          Alanna Webber 500269425
       Quantities        Units                          Ingredients
    6                                 medium sweet potatoes
                     3 Tbsp           salted butter
                     1 tsp            ground nutmeg
                     1 Tbsp           brown sugar
                     1/4- ½ Cup       orange juice
                     tt               salt and pepper
    1 Bag                             mini marshmallows




    Directions:
    1. Preheat oven to 350 degrees Fahrenheit.
    2. Wash and pierce sweet potatoes, and place on a baking sheet.
    3. Bake until soft approx. 1-2 hours depending on size.
    4. In a large mixing bowl, scoop out potato pulp.
    5. Add butter, nutmeg, brown sugar, and orange juice until reaching desired consistency.
    6. Blend with spoon or mixer until smooth but still holds shape.
    7. Spoon into pie plate. Mixture should still be warm at this point. If not, pop into microwave on
       high for a couple of minutes.
    8. Cover surface of pie with mini marshmallows, and brown under broiler until golden. Serves 4.


Name of Dish:                  Type:            Ethnicity:       Source:          Contributor:
Roasted lemon potatoes with    Vegetable        Greek            My mother        Anna Keketsidis
garlic
Quantities        Units        Ingredients
three             lb           potatoes
three             cups         hot water
half a            cup          fresh lemon juice
third of a        cup          vegetable oil
one               Tbsp         olive oil
two               tsp          dried oregano
two               tsp          salt
half              tsp          ground black pepper
two               cloves       garlic
quarter           cup          fresh parsley
Directions:
1. Preheat oven to 475 degrees F.
2. Peel potatoes and cut them into cubes.
3. Place the cubed potatoes, water, fresh lemon juice, vegetable oil and olive oil in a 12x18 inch
baking dish or roasting pan.
4. Season with oregano, salt, black pepper and garlic.
5. Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the
water has evaporated, for about 1 1/2 hours.
6. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking.
7. Allow the water to evaporate during the final 15-20 minutes of cooking but be careful that the
potatoes do not burn.
8. Stir in chopped fresh parsley.
9. Serve.
Name of Dish       Type:    Ethnicity:     Source:       Contributor:
Rice and Peas      V        Jamaican       Mae Helps     Danielle de Richmond Helps

Quantities                         Units                                Ingredients
2                                  cups                                 white rice
1                                  cup                                  red kidney
                                                                        beans
½                                  tsp                                  thyme
1                                  tin (or 1 cup)                       coconut milk
3                                  cups                                 water
                                   tt                                   salt
1                                  clove                                crushed garlic
2-3                                stalks                               escallion
1                                  small                                green hot
                                                                        pepper (whole)

Directions:
   1. Place kidney beans to soak according to the wrapper-if dry peas are used.
   2. Put kidney beans in saucepan with the coconut milk, 3 cups water and add clove
       of crushed garlic.
   3. Cook until kidney beans are tender but not over cooked.
   4. Add diced escallions, thyme, green hot pepper, salt and rice, adding more water if
       necessary in order to boil rice properly.
   5. Cook over medium heat, covered, stirring once or twice until rice is well cooked.
       Use a fork.
   6. Remove hot pepper once rice is well cooked.
   7. ***If canned kidney beans are used just bring to a boil with the coconut milk and
       water before adding the remaining ingredients. When using the canned kidney
       beans be sure to drain and rinse with cold water.
Name of Dish           Type:    Ethnicity:    Source:      Contributor:

Eggplant Parmesan      V        Italian       Mother       Derek Luchin

Quantities Units        Ingredients
2            medium eggplants
3            medium eggs
1½           cup        grated parmesan cheese
2            cups       shredded mozzarella cheese
3            tsp        salt and pepper
3½           cups       tomato sauce (marinara)
2            cups       flour
3            cups       canola oil
Directions:
1. Take 2 medium sized eggplants and cut horizontally 1/4” thick round slices
2. Beat 3 eggs and add ¼ cup of water along with salt and pepper into the mixture
3. Dip 1/4” eggplant slices into the egg mixture and coat lightly with flour
4. Place 3 wax paper sheets across the counter and set the coated eggplant slices on top
5. Continue until all eggplant slices are coated with flour and set on the wax paper
6. Using a large frying pan heat 1” deep canola oil on high heat
7. Once oil is hot enough begin to fry eggplant slices until golden brown
8. Once golden brown place slices on a plate and let them drain on paper towel
9. Add paper towel when area is covered and continue until all slices are fried
10. Using a 12” by 10” roasting pan, spoon tomato sauce to completely cover the bottom
11. Add 1 layer of eggplant slices (overlapping slightly) to cover the bottom of the pan
12. Spoon tomato sauce over the eggplant layer
13. Sprinkle parmesan and mozzarella cheese.
14. Repeat steps 11 and 12 until eggplant slices are finished or at least 4 layers complete
15. Once layers are complete top with tomato sauce
16. Cover the roasting pan with foil and put into the oven for 20 to 30 minutes or until
    heated through at 350º F
Name of Dish Type:           Ethnicity:        Source:            Contributor:
  Potatoe &
  Mushroom        V            Polish
  Pancakes
Quantities  Units                              Ingredients
                          Servings: 3-4
5-6                       large Yukon Gold potatoes
1-2                       eggs
6-8                       white mushrooms
1                         large onion
             3-4 Tbsp     corn starch
             tt           salt
             tt           pepper
             as needed    oil
             tt           sugar or sour cream or apple sauce

Directions:
1. Wash and peel the potatoes
2. Peel the skin off of the mushrooms and cut into thin slices
3. Grate the potatoes on thin side of grater into a large mixing bowl
4. Grate the large onion on the same side of the grater into the same bowl
5. Mix in the mushrooms, corn starch, eggs, salt and pepper
6. Heat up oil in a pan until hot
7. Scoop out the batter with a large spoon onto the hot oil, creating a pancake
    approximately 1cm thick and 15-20cm wide
8. Fry the pancakes on each side until crispy and golden
9. To remove excess grease remove fried pancake and place on a paper towel
    Note: do not press on the pancake with the paper towel, as this causes the pancake
    to absorb the oil deeper. Allow the paper towel to absorb the oil on its own
10. Serve 3-4 pancakes on a plate sprinkled with sugar or with a dollop of sour cream
    or apple sauce
 Name of Dish          Type:                 Ethnicity:      Source:       Contributor:
Nutritious sweet       Rice and              Korean          Internet      Cindy Lee
pumpkin rice           Vegetables


      Quantities                Units                                 Ingredients
          1                     small          Sweet pumpkin
          1                      cup           Glutinous rice flour/brown rice
         1/4                     tbsp          Salt
          2                      tbsp          Sugar
         1/4                   middle          Sweet potato
          2                    middle          Walnut
          5                    middle          Gingko nut
          2                     small          Chinese date
          2                     small          Red-bean
Directions:
1. When you choose the sweet pumpkin, choose the one that is heavy and light colour, has a
 thick skin, and has an empty sounds when you hit.
2. Put the rice and red bean in the water about 30-40 minutes.
3. Wash the sweet pumpkin with think salt.
4. Wash all ingredients; sweet potato, walnut, gingko nut, dates.
5. Cut the top part of the sweet pumpkin about 15-20 cm as a shape of a pot lid.
6. Remove the seeds of the inside and peel off the outer covering.
7. Cut the gingko nut and the dates into quarters and remove the seed in dates.
8. Cut the sweet potato into fine strips.
9. Now, put all ingredients into the sweet pumpkin. And add salt and sugar. If you want you
 can put some sesame seed.
10. Cover the top with the pumpkin that you cut it before which looks like a pot-lid.
11. Put the sweet pumpkin in the cauldron. Place the tray in the pot to put the sweet pumpkin
 and pour water up to the height of the tray.
12. Turn the heat about 6 strengths out of 10 strengths and steam the sweet pumpkin about
 50minutes-an hour.
13. Check the sweet pumpkin becomes soft. You can poke it with the chopstick.
14. Take out the pumpkin and cut it into half or you can cut it into more pieces. You can put
 other sauces on the top if you like.
Tips:
- Don’t open the cover of the pot frequently. This dish is cooked by steam, not method of
  boiling. It may take more than an hour, if you open the cover often.
- In taste, glutinous rice flour is the best, but if you do not like it, you can choose white regular
  rice and put some brown rice or miscellaneous grains.
- If you don’t like your glutinous rice flour become a lump put some water into it before put
  into the sweet pumpkin.
- If the density is too thick pour some cold water.
- Because the pumpkin is sweet, put the sugar and salt just right.
- If you like to try different taste, you can put 2 table spoons of honey.
 Name of Dish          Type:            Ethnicity:    Source:      Contributor:
Baghela Khorosht       Vegetable        Iranian
                                        Food
        Quantities          Units                            Ingredients
1                        Lb                    Flageolet Bean, skinned and peeled
¼                        cups                  Dill weed (Fresh or dried)
1or 2                                          eggs
4                        Tbls                  Liquid oil
1-2                      Thin slices           Butter (optional for flavour)
6-8                      Cloves                Garlic
1                        Tsp                   Salt
1                        Tsp                   Pepper
1/2                      Tsp                   Turmeric

Directions:
Serves 6-8
1. Soak the beans in water over night and peel the skin. Wash them well and put aside.
2. In a large and deep frying pan, add the liquid oil, and butter.
3. Heat the oil on medium.
4. Add and sauté the finely chopped garlic for about minute or two.
5. Add beans and stir gently for about two or three minute.
6. Add dill, turmeric, salt and pepper and green Jalapeno.
7. Stir gently to mix all ingredients.
8. Sauté the mix for about 10 minutes on medium heat or until beans and dill are well mixed.
9. Add the water, enough to cover your beans, bring to a boil on medium heat and then lower the
temperature to medium-low.
10. Place the lid on the pan and let it simmer until the beans are cooked tender.
11. After the beans are cooked, break an egg in the middle of your mix.
12. Cover for couple of minutes for the egg to cook.
13. Serve it with Basmati rice.
Enjoy!
 Name of Dish Type:        Ethnicity:        Source:       Contributor:
Mattar Paneer V            East Indian       Modified      Gita McAllister
(peas and                                    from: “Great
paneer)                                      Vegetarian
                                             Dishes” by
                                             Kurma Das
Quantities   Units                          Ingredients
2            Tbsp     ghee (clarified butter) or Oil
½            tsp      black mustard seeds
5            tsp      cumin seeds
3            tsp      minced fresh ginger
1-2                   minced hot green chillies
8            large    ripe tomatoes, peeled and diced fine
1            Tbsp     ground coriander
1            tsp      turmeric
½            tsp      ground fennel
½            tsp      garam masala
1            tsp      brown sugar
3            Tbsp     chopped coriander leaves
5            Tbsp     ghee or oil for pan frying paneer
2            cups     cooked fresh or frozen peas
2            cups     whey (from making paneer) or water
2            Tbsp     tomato paste
1½           tsp      salt
8            cups     milk
½- 2/3       cups     lemon juice



Directions:
1. Put the 8 cups of milk into a large pot on high temperature and stir constantly
until the milk comes to a boil, to avoid burning the milk. Let the milk come to a
full boil, and immediately turn off the temperature and remove the pot from the
heat source. Add ½-2/3 cup of lemon juice (until you see the milk separate into
cheese curds). Drain the contents into a cheese cloth or cheese press, and keep
the whey for later use. Press the cheese curds firmly until most of the moisture
is drained. Let sit for 2 hours.
2. Heat 2 tablespoons of ghee or oil in a 5 litre saucepan over moderate heat.
Sauté the



 mustard seeds until you hear them crackle. Add the cumin seeds and allow
them to brown a few shades darker. Add the green chillies and ginger and sauté
momentarily. Add the powdered spices, chopped tomatoes, sugar, and half the
fresh chopped coriander leaves. Partially cover the pot and, stirring
     occasionally, simmer for about 20 minutes or until the tomatoes break down
     and turn pulpy.
     3. While waiting for the tomatoes to break down, heat the 5 tablespoons of ghee
     or oil in a large frying pan on moderate heat. Cut the cheese curd (which should
     be fairly dry and solid) into 1 inch cubes. Pan fry the cheese cubes (paneer) in
     the frying pan until all sides are dark and crispy.
     4. Add the peas and whey (or water) to the tomato and spice mixture. Boil,
     reduce to a simmer, and cook for 5 minutes. Add the tomato paste and salt and
     mix well. The add paneer (cheese cubes) and simmer for 5 more minutes.
     Before serving, add the remaining herbs (fresh coriander). Serve hot




 Name of Dish      Type: Ethnicity:         Source:         Contributor:
Shrimp & Egg       V     Chinese            http://www.re
Fried Rice                                  cipezaar.com/
                                            Shrimp-and-
                                            Egg-Fried-
                                            Rice-183956
 Quantities       Units                         Ingredients
3              Medium      green onions, sliced
1              Medium      small white onion, diced
2              Tbsp        sesame oil
1              Tbsp        chinese five spice powder
1/3            Lb          medium shrimp
1              Medium      garlic clove, minced
4              Oz          mushrooms, sliced
1              Medium      egg, beaten
4              Tbsp        low sodium soy sauce
2              Medium      cups cooked brown rice or cooked white rice
1/2            Medium      cup bean sprouts (optional)
1/3            Medium      cup carrot, shreds (optional)
1              Medium      diced red pepper (optional)
Directions:
1. If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove
tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.

2. Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add
shrimp and stir-fry until pink. Then remove them from wok.

3. Add garlic and white onion to wok, and after they are soft add the other veggies. You can
really use just about any veggie with this.

4. When veggies are mostly done, move them to the sides of the wok, creating a hole of
bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller
pieces.

5. Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five
spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the
rice and combine the seasonings. Add vegetable oil if you need more oil.




 Name of Dish: Type:          Ethnicity:      Source:             Contributor:
 Kim chi          Vegetable Korean            Mother              Grace Yoon
  Quantities    Units                                Ingredients
 1 chinese    large      chilli Peppers power, chinese cabbage, garlic, green onion,
 cabbage                 onion, ginger, regular salt, thick (course) salt, sugar

 ½ size onion medium

 6 thick salt   6 Tbsp

 5 chilli       5 Tbsp
 pepper
 power

 ½ sugar        ½ Tbsp
 2 regular      2 tsp
 salt

 1 green        medium
 onion

 1 ginger       medium

 3 garlic       medium
Directions:

   1. cut the chinese cabbage in to small bite size pieces (5cm*5cm)
   2. wash the cabbage with running water and drain the water
   3. add 6 Tbsp of thick (course) salt in to the cabbage and make sure every part of the
       cabbage has bit of salt on it.
   4. leave the salted cabbage for 3-4 hours in the room temperature
   5. When the cabbage becomes softer, wash the salted cabbage with running water so
       that there aren’t any salt left.
   6. chop 1 garlic and 3 ginger in to small tiny pieces and add in to the cabbage
   7. add in ½ Tbsp of sugar
   8. add in 2 tsp of regular salt
   9. add in 5 Tbsp of chilli pepper power
   10. slice the ½ size onion in to small pieces then add them in
   11. mix all the ingredients together with the cabbage
 Name of Dish Type:           Ethnicity:      Source:          Contributor:
Ugali and           V         African         Mother ;         Haseena Walji
Marague                                       Shenaz Jaffer
Quantities Units                             Ingredients
Four           cups     Water
Two            Tbsp     Salt
Two            Cups Cornflower
Directions:
1. Bring the water and salt to a boil using a heavy-bottomed saucepan
2. Stir the cornflower slowly with your hands letting it fall through your fingers.
3. Reduce the heat to medium-low and continue stirring regularly smashing any lumps
with a spoon until mush pulls away from the sides of the pot and becomes very thick.
This should take about Ten minutes.
4. Remove from heat and allow to cool slightly.
5. Place the Ugali into a large serving bowl.
6. Wet your hands with water to form the Ugali into a ball and serve.
Name of Dish: Type:           Ethnicity:      Source:          Contributor:
Marague            V          African         Mother;          Haseena Walji
                                              Shenaz Jaffer
Quantities        Units                               Ingredients
Twenty Eight oz               red kidney beans
Two               Tbsp        oil
One Quarter       tsp         salt
One               medium onion
One               medium tomato
One Quarter       cup         water
Directions:
1. Open can of red kidney beans and pour out liquid
2. put a pot over the stove on high heat and add in the oil
3. Once oil begins to sizzle chop the medium sized onion and add it to the pot. Stir
until onions begin to turn golden brown
4. Chop the medium sized tomato and add to pot. Cook for a few minutes until the
tomatoes turn soggy.
5. Now add in the red kidney beans and salt.
6. Add in the water
7. cover pot and cook on low heat for about fifteen minutes stirring the mixture
occasionally.
 Name of Dish        Type:     Ethnicity:         Source:            Contributor:

Mushroom with            V           Chinese
vegetables
 Quantities          Units                             Ingredients
20              Pcs                Shiitake Mushroom
100             G                  Lean pork
1               Tbsp               Oyster sauce
1               Med sized rock Rock sugar ( yellow lump sugar)
2               Tsp                Soya sauce
2-3             Cup                Water
5               Lbs                Vegetables
1               Tsp                Corn starch
Directions:
1. Soak up dried shiitake mushroom or use fresh ones
2. Cut the stems off
3. Put the mushrooms in a pot and add enough water so it just covers all the mushroom
4. Turn power on and when it starts to boil let it simmer for about 30 mins.
5. Add 1 Tbsp of oyster sauce, mix
6. Cut and wash the meat into thin slices and then add it into the pot
7. Add 2 tsp of soya sauce in to the pot
8. Let it continue to simmer for another 2 hrs.
9. There should be at least half the amount of water you started with. If there isn’t enough water
then add 1 extra cup.
10. Mix 1 Tsp of corn starch and 4 Tbsp of cold water, then pour it into the pot
11. Cook the vegetable and place it on the plate
12. Place the mushroom and the sauce on top of the vegetables in the middle
Name of Dish                  Type:         Ethnicity:       Source:    Contributor:
Vegetarian Briyani Rice       Vegetable     Sri Lanka
        Quantities                        Units            Ingredients
                              1 Cup                        Basmati Rice
1                                                          Carrot
                              ¼ cup                        Green Peas
1                                                          Potato
1                                                          Onion
                              2 Tbsp                       Ghee
                              Half Tsp                     Salt
                              2 Tbsp                       Vegetable Oil
                              2 Tbsp                       Cashews
Directions:
1. Cook the Rice separately and let it cool
2. Chop vegetables into small pieces
3. Fry the vegetables in vegetable oil, sprinkle salt
4. fry the cashews in ghee
5. Use Ghee to mix rice with all fried vegetables


Name of Dish: Rapini in            Type: V        Ethnicity:      Source:           Contributor:
peanut sauce                                      Zimbabwean      ambuya            Mandishamisa
                                                                  (grandmother)     Grace Chauke
Quantities       Units            Ingredients
7                cups             sliced rapini
1                cup              diced tomato
1/2              cup              diced onion
1/2              tsp              salt
1                cup              cold water
3/4              cup              smooth peanut butter
Directions:
    1. Wash and slice rapini including the florets.
    2. Wash and dice one large tomato and measure one cup.
    3. Dice one medium onion and measure out half a cup.
    4. Place seven cups of sliced rapini into a large stainless steel pot.
    5. Add all the remaining ingredients to the pot except the peanut butter.
    6. Place pot on the stove on medium heat and bring water in the rapini to a boil. Stir the
       rapini five minutes after water begins to boil. Cook for further ten minutes.
    7. Move the rapini to one side of the pot and add the peanut butter to the water on the the
       other side. Stir the peanut butter into the water to make a thin smooth sauce. Stir the rapini
       into the sauce.
    8. Reduce heat and let the rapini simmer in the peanut sauce for ten more minutes. Stir the
       rapini twice while simmering to avoid the rapini from sticking to the bottom of the pot.
  Name of Dish                        Type: Ethnicity:           Source:      Contributor:
Sunshine Sushi                        V        Japanese
    Quantities           Units                              Ingredients
2½                   Cups             Short-grain Japanese rice
2½                   Cups             Cold water
4                    Tbsp             Rice vinegar
3                    Tbsp             Caster sugar (really fine sugar)
2                    Tbsp             Salt
6                    Sheets           Nori (Seaweed paper, available at most Asian supermarkets)
3                    Large            Ataulfo Mangos, sliced and cut into thin long pieces
2                    Large            Dragon Fruit, peeled and cut into
Directions:
1. Place the rice in a bowl and rinse thoroughly under the tap until the water runs clear, then drain
well.
2. Place the rice and the cold water in a medium saucepan and bring to the boil.
3. Cover the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting
the lid.
4. Turn off the heat and allow to stand 10 minutes more, still covered
5. Spoon the rice into a large bowl.
6. Mix together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle
over the rice.
7. Mix together gently and then set aside to cool to room temperature.
8. Toast each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate
9. Place a nori sheet on a wooden rolling mat and spread 1 cup of the vinegar rice evenly over the
nori by pressing down with wet fingertips, leaving a 1-inch border at the far edge.
10. Arrange small portions of the mango and the dragonfruit in a horizontal line down the center
of the rice.
11. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder
12. Squeeze firmly to make sure the sushi roll is tightly packed
13. Cut each sushi roll into 1½-inch rounds using a sharp, damp knife, re-moistening the knife
between cuts.
14. Serve fresh with or without soya sauce.
 Name of Dish      Type: Ethnicity:           Source:           Contributor:
Scallop            V     American/
Potatoes                 Irish

Quantities     Units                        Ingredients
6             large    potatoes (peeled and sliced)
1             can      mushroom soup
3             slices   crumbled pimento cheese
2             large    onions (thinly sliced)
½             cup      2% milk
Tt            tsp      Salt and Pepper
3             tsp      Bacon bits (optional)
Tt                     Cheese (optional)
Directions:
   1. Preheat the oven to 350 degrees Fahrenheit.
   2. Slice potatoes and onions to desired thickness.
   3. Mix 1 can of mushroom soup with ½ cup of 2% milk in a bowl. Stir until mixed well.
   4. In a baking dish place a layer of sliced potatoes using half of the ingredient. The
      other half will be used for the top of the dish. Slowly pour on a layer of the milk and
      mushroom soup mixture.
   5. Continue adding each ingredient to the dish followed by a layer of the milk and
      mushroom soup mixture.
   6. Add more sliced potatoes as the final layer of the dish and pour the remaining milk
      and mushroom soup mixture.
   7. Bake the dish in the oven at 350 degrees until the potatoes appear and feel tender.
  Name of Dish Type:              Ethnicity:         Source:              Contributor:
Pav Bhaji            V            Maharashtra        Recipedelight.com
Quantities     Units                                  Ingredients
4           medium               potatoes
1           cup                  cabbage chopped
1           cup                  cauliflower flowerets
½           cup                  green peas
2           medium               onions finely chopped
2           medium               tomatoes finely chopped
2           medium               green chilli chopped
4           tbsp                 butter
2           tsp                  pav bhaji masala
½           tsp                  turmeric powder
½           tsp                  garam masala
1-½         tsp (tt)             red chilli powder
1           cup                  water for boiling vegetable
8-10        medium               soft round buns
2           tbsp                 green coriander leaves finely chopped
1           small                onion finely chopped
2           tbsp                 lemon juice
            tt                   salt
Directions:
For Bhaji

1. Cut potato into small pieces. Wash the vegetables thoroughly with water.

2. Pressure cook all the vegetables (cabbage, cauliflower, potato, peas) till well done. Mash
them coarsely.

3. Heat 2 tbsp. of butter in a frying pan or kadhai. Add green chilli.

4. Add medium size chopped onions and fry until they become light golden brown in color.
Then add medium size chopped tomato and cook till it becomes tender in the frying pan or
kadhai.

5. Add pav bhaji masala, chilli powder, turmeric powder, garam masala, salt in the frying pan
or kadhai and cook again for 4-5 minutes

6. Add the boiled vegetables and lemon juice in the frying pan or kadhai and mix well.
Simmer till it becomes thick, keep on stirring and mashing pieces in between.

7. Garnish bhaji with chopped coriander leaves and small onions

For Pav
1. Slit the buns horizontally.

2. Apply little butter on tava and roast the buns till hot and soft
 Name of Dish      Type: Ethnicity:           Source:          Contributor:

 Tahiri            V         Pakistani        Mother
  Quantities                 Units                                  Ingredients
2                   cups                      rice
2                   medium                    potatoes
1                   medium                    tomatoe
1                   medium                    red onion
½                   medium                    lemon
3                   medium                    green chillis
1½                  Tbsp                      ginger garlic paste
½                   cup                       vegetable oil
                    tt                        red chilli powder
                    tt                        salt
1                   tsp                       turmeric powder
3                   n/a                       cloves
3                   n/a                       black peppercorns
2                   medium                    curry leaves
1                   medium                    cinnamon stick
                                              water
Directions:

1. Heat up oil in a pot.
2. Cut the onions in thin long slices and add to the heated oil.
3. Add the cloves, black peppercorns, curry leaves and cinnamon stick. Keep stirring
till onions turn light golden.
4. Once the onions are light golden, add the ginger garlic paste and stir well till the oil
separates from the mixture. Add ¼ cup water to the mixture and stir well till the water
dries up a little. Close the lid of the pot.
5. On the side, cut the tomatoe into small squares. Add this to the mixture being
cooked.
6. Add red chilli powder, turmeric powder, salt and lemon. Stir well for a few
minutes. Add desired amount of water to keep the mixture from drying up or burning.
Close the lid.
7. Peel potatoes and cut in 4 pieces. Add them to the mixture being cooked, along
with half cup water. Mix well, taste the mixture for appropriate spice and salt and add
more if you would like. Close the lid, stir occasionally, add little water if need be to
keep mixture from burning.
8. Wait till the tomatoes have turned into a curry like paste and the potatoes have
boiled.
9. Once the mixture is ready as stated above. Wash rice and add to this mixture. Slice
green chilli length wise in half and add to the rice. Stir the rice till everything is mixed
properly. Close lid.
10. Cook the rice till the mixture gets dried, stir occasionally.
11. Serve rice when they are ready 
 Name of Dish      Type:    Ethnicity:         Source:         Contributor:
Potatoe Cutlets    V        Pakistani          Mother

Quantities       Units                           Ingredients
4             medium       potatoes
½             cup          spring onions
½             cup          coriander
½             cup          mint
              tt           salt
1             tsp          red pepper flakes
1             tsp          red chilli powder
½             tsp          turmeric powder
1             tsp          cumin powder
1             tsp          chaat masala
2             medium       eggs
1             cup          vegetable oil


Directions:
1. Boil the potatoes until softened.
2. Peel the skin off the boiled potatoes.
3. Mash them finely and ensure there are no chunks.
4. Now add the chopped spring onions, chopped coriander and mint along with all the
spices listed into the mashed potatoes.
5. Mix all the ingredients well in a medium sized bowl.
6. Once properly mixed, make round potato cutlets which are approximately ½ inch
thick.
7. Once all the cutlets are made, refrigerate them for about 5 minutes.
8. Meanwhile, heat the pan on medium heat with 1 cup of vegetable oil.
9. In a small bowl, beat the eggs with the help of a fork.
10. Once the oil is hot, take the cutlets out of refrigerator and dip them in egg.
11. Fry the coated cutlets in hot oil.
12. Do not flip the sides too often.
13. Once the colour turns from yellow into light golden, dish out the cutlets in a plate.
14. Serve them hot.
 Name of Dish:        Type:         Ethnicity: A      Sourc     Contributor: Ashley
Potatoes Alla’        Vegetable     personal spin     e: Me     A.K.A Shlo
Shlo                                on a
                                    Portuguese
                                    classic (round
                                    potatoes in red
                                    sauce)
Quantities    Units                         Ingredients
4             lbs     medium red potatoes, quartered
1                     large red onion
2 to 3                medium size garlic cloves
1 1/2         cup     extra-virgin olive oil (EVOO)
1/2           cup     worcestershire
1             tbsp    paprika
1/2           tbsp    cayenne pepper
1/2           tbsp    cracked black pepper
1 1/2         tsp     mixed dried herbs
1/2           tsp     lemon Pepper
1/2           tsp     salt

Directions:
  reheat oven to 400      F
1. Rinse excess dirt off potatoes and dry them with a tea towel. Quarter each potato
(roughly chop the potato in two halves).
2. Peal the onion and cut a tiny slice off the fattest part of it. This will stabilize the
onion and allow for a quick and easy chop. Cut medium slices from the top end of the
onion to the root end. Roughly chop onion rings into long thin slices.
3. In a small to medium sized bowl add dried spices, excluding the dried herbs (incl.:
1 Tbsp Paprika, ½ Tbsp Cayenne pepper, ½ Tbsp Cracked black pepper, ½ tsp Lemon
Pepper, ½ tsp Salt). Put aside.
4. In a 14 by 10 inch pan or glass dish, coat the bottom with ½ cup of extra-virgin
olive oil. Add the chopped onions. Peal the garlic and with a hand-held cheese grater,
carefully shred the garlic (leave a little off the bottom to avoid contact with grater).
You’ll be left with a garlic paste.
5. Add potatoes to pan. Pour 1 cup of extra-virgin olive oil evenly across the
potatoes. Sprinkle half the mixture of dried spices you prepared earlier on top and
with a large spoon turn the potatoes around. Sprinkle the rest of the spice mix to the
other side and pour a ½ a cup of Worcestershire sauce, evenly across the potatoes.
6. Now mix everything together really well until onions and potatoes are evenly
distributed. prinkle 1 tsp of mixed dried herbs over top i.e. basil, thyme, oregano .
  ut in oven and reduce heat to 325 . Roast for about 60 minutes, until golden
brown.
For desired result, flip the potatoes at the 30 minute mark.
Name of Dish      Type: Ethnicity:          Source:                     Contributor:
Pelau             V     Trinidadian         The Mulit-Cultural          Vanita Persad
                                            Cusisine of Trinidad
                                            and Tobago and the
                                            Caribbean. Naparima
                                            Girl’s High chool
                                            Cookbook.
Quantities    Units                           Ingredients
3             lbs        chicken pieces, skinned
1             tsp        salt
½             tsp        black pepper
2             tbsp       mixed green seasoning
2             tsp        minced garlic
1             tsp        Worcestershire sauce
1             tsp        soy sauce
1             tbsp       ketchup
2             tbsp       vegetable oil
2-3           tbsp       brown sugar
2             cups       parboiled rice
½             cup        chopped onion
½             cup        chopped sweet or pimento peppers
1½            cups       cooked pigeon peas
1             tbsp       salt
1             medium     hot pepper with the stem
2             cups       coconut milk
2             cups       chicken broth or water
Directions:
   1. Season chicken with salt, pepper, green seasoning, minced garlic, Worcestershire
      sauce, soy sauce and ketchup.
   2. Heat oil in a large heavy iron pot or skillet.
   3. Add sugar and allow to burn until brown.
   4. Add seasoned chicken and stir until pieces are well coated with burnt sugar; brown
      for 5 minutes.
   5. Add rice and turn often until well mixed. Cook for 3 minutes more.
   6. Add onion, sweet peppers and peas and cook for a few minutes, stirring a few times.
   7. Add salt, hot pepper, coconut milk and broth. Bring to the boil, lower heat, cover
      and simmer until rice is cooked and all liquid is evaporated. (About 25-30 minutes).
   8. Add more liquid if rice is still hard and continue to cook for a few more minutes.
 Name of Dish             Type:      Ethnicity:         Source:            Contributor:
Fried Rice                V          Chinese

       Quantities                    Units                                 Ingredients
one                            medium serving         of left over rice from fridge
three                          -                      eggs
two                            bunch                  green onions, chopped
two                            tsp                    salt
one                            Tbsp                   corn oil
Directions:
1. Crack open the egg and lightly beat the eggs
2. Add oil to the frying pan or wok and heat it over medium heat
3. Add the eggs and let it cook until half done
4. Add the rice and the chopped green onions and stir for a minute
5. Add the salt and stir until rice is a bit crisp
6. Serve right away when done
  Name of Dish Type:       Ethnicity:       Source:            Contributor:
Kimchi           V         Korea            Yeounjung Kim      Yeounjung Kim
Quantities     Units                           Ingredients
2           ea             nappa cabbage
1/2         cup            sea salt
1/2         tablespoon     salted shrimps
1           ea             onion
1/2         ea             pear
1           bulb           garlic
2           cup            korean chilli powder
1/2         tablespoon     sticky rice powder
4           cup            water

Directions:

1. Cut nappa cabbage into 4 pieces lengthwise and rinse with water. Place the cabbage
into a large bowl and sprinkle sea salt on the leaves so they are evenly coated. Leave
them for 8 to 10 hours so the cabbage get salty and soft. Afterwards rinse the cabbage
and squeeze out any excess liquid.

2. Put sticky rice powder into cold water and stir until it boils. When it boils, lower
the temperature to minimum and keep stirring for 2 to 3 minutes. Take it off the stove
and allow it to cool down.

3. Use the mixer to grind onions into fine mush. Do the same with garlic and pears.

4. Combine grounded garlic, chilli powder, onions and pears with sticky rice soup
prepared earlier. Mix well. Next, apply this mixture to the each cabbage leaf by hand,
by gently rubbing it onto the surface.
 Name of Dish      Type:     Ethnicity:        Source:           Contributor:
 Kimchi            Veget     Korean
                   ables
Quantities     Units                          Ingredients

1             large     chinese cabbage
4             cups      water
3             Tbsp      sea salt
3             Tbsp      red pepper powder
1             Tbsp      onions finely chopped
1             Tbsp      garlic finely chopped
1             tsp       ginger finely chopped
1             tsp       anchovy sauce or fish sauce or pickled shrimps

Directions:
    1. Scatter 2 Tbsp of sea salt on cabbage leaves
    2. Pour 4 cups of water into a large bowl and let 1Tbsp sea salt dissolves in the water
    3. Place the cabbage in the bowl of salty water and keep it for four hours
    4. Make a sauce by adding onion, red peppers, ginger, garlic, and pickled shrimps or
       anchovy sauce or fish sauce
    5. After four hours of pickling cabbage in salty water, apply the sauce to each leaves of
       cabbage evenly
    6. Store the salted and sauced cabbage at room temperature

				
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