Sesame Seed Balls makes about 20 1 lb glutinous rice flour 1 1/4 cup dark brown sugar 1 1/4 cup water 1/2 cup
red bean paste or 3 oz dark chocolate, chopped into small pieces 1 cup sesame seeds oil for deep frying Put the rice flour into a large bowl. Bring the water to a boil and add the brown sugar, stirring to dissolve. Pour the sugar water over the rice flour and stir together with a wooden spoon to combine. You can add up to 1/3 cup more water if the mixture seems dry and isn't coming together. Once the dough is cool enough to touch with your bare hands you can stop using the spoon and just knead the dough - don't overwork it or it will become tough. Once the dough is soft and smooth, break off a piece about the size of a golf ball and roll between your hands to form a ball. Place in a dish and cover with some plastic wrap, then repeat with the remaining dough. Take one of the dough balls and make a well in it with your thumb. Place either a teaspoon of the red bean paste or a few pieces of the chocolate in the well, then push the dough together to cover up the filling. Roll the ball between your hands again to make it smooth and round without cracks. Wet your hands with water and roll the dough ball in a dish of the sesame seeds, pressing gently to get the seed to adhere to the dough ball. Place the ball back under the plastic wrap and repeat with remaining balls. Pour the oil in a wok or other pan so it is deep enough to cover the dough balls when you fry them. Heat over medium heat until it is 350 degrees. Place a few dough balls (about 4-5) in the hot oil and let cook. Use a ladle or wooden spoon to press the dough balls against the side of the pan to rotate them - this is important to help them cook evenly and prevent spots from burning.
. The sesame seed balls should be served as soon as possible to preserve freshness.When the seeds start turning golden and the dough balls start floating to the top of the oil. the balls should be done . then repeat with the rest. You might want to fish one out and cut it in half to make sure the dough has cooked all the way through.about 5 to 6 minutes. Remove the balls and drain them on paper towels.
Allow the sugar to caramalize (brown). When done. Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. Remove from the fire when done. Stir frequently to prevent the milk from scorching. The best taste results are achieved by setting the Mishti Doi in a earthenware pot. When the milk and sugar are thoroughly mixed. cool the milk till it is just lukewarm. add the reduced milk to this caramalized sugar and mix well to blend.
. on a medium flame till it is reduced to half its original volume. Put the sugar in another pan and heat over a low flame to melt. When the Mishti Doi has set and is firm.Mishti Doi
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1 liter full cream/ whole milk 3-4 tbsps yogurt 250 gms sugar
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Boil the milk in a heavy-bottomed pan. add the yogurt to the mixture and stir gently to mix. chill for a few hours and serve.
Boil remaining milk (3. 1. Turn off the heat and add cardamom powder. Cool the milk to room temperature and pour into a bowl. 3. 7. 9. 5. 2. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.5 cups) in nonstick frying pan on medium high heat. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing. 8. Note: It is important that the cellophane wrap touches the milk. let the milk boil for another 12 minutes. Next add sugar and pistachios and cook for 2 more minutes. making smooth paste and set aside. Stir milk as needed to keep milk from burning on the bottom of the frying pan.
. cornstarch. 6. Take cellophane wrap and place it right over the milk covering it completely. reducing the heat to medium. 4. 11. and a 1/2 cup of milk. Add the bread mixture to the milk in frying the pan and cook for another 4 minutes. After milk comes to boil. It will take about 7 hours for the kulfi to be ready to serve. adjust to taste 1/2 teaspoon coarsely ground cardamom (ilachi) 10 pistachios sliced
Method Remove the crust from all sides of the bread and cut the bread in small pieces. Put it in freezer. 10. Stir the sides of the pan to avoid scalding. Blend bread pieces.Pista Kulfi Ingredients:
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4 cups whole milk 1 slice of white bread 1 teaspoon cornstarch 1/4 cup sugar.
always do a taste test. add more coconut milk or a little plain yogurt. sugar 2 Tbsp. cinnamon (OR add 1 cinnamon stick to your curry pot)
y Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. If too salty. If too sour. cayenne pepper. OR 1-2 tsp. tomato ketchup (OR 2 Tbsp. fresh-squeezed lime juice Optional: 1/2 tsp. y Include the leftover pieces of lemongrass (upper part of the stalk) to the curry as you cook it . add a little more sugar. available by the jar at Asian stores 1 tsp.) y To use immediately.
. regular chili powder 1/4 can good-quality coconut milk (enough to keep the blades turning). You can also add a cinnamon stick. ground white pepper (available at your supermarket or Asian food store) 3 Tbsp. shrimp paste (omit if vegetarian). tomato paste + 1/2 tsp sugar) 1/2 Tbsp. OR 1/2 to 1 tsp. add more fish sauce (or soy sauce if vegetarian/vegan). soy sauce if vegetarian) 1-2 tsp. ground cumin 1 tsp. Thai chili sauce 4 cloves garlic 1 thumb-size piece galangal OR ginger. If not salty or flavorful enough. If too spicy. minced ( see instructions below) OR 2 Tbsp. sliced 2 Tbsp. fry the paste in a little oil to release flavors before adding your choice of meat. ground coriander 1/4 tsp. y Before serving. or vegetables.Red Curry Paste
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1 shallot OR 1/4 cup purple onion. add another squeeze of lime juice. frozen prepared lemongrass (available at Asian stores) 1-2 red chilies. reserve remaining can for the curry 2 Tbsp. wheat gluten. tofu. fish sauce (OR 4 Tbsp. (Note that it will taste very strong at this point. and 2-3 whole kaffir lime leaves (available fresh or frozen at Asian stores).this will add more flavor. y Add remaining can of coconut milk to create the curry sauce. chopped 1 stalk lemongrass.
sliced 3 tbsp red curry paste 2 cups coconut milk 2 fresh red chili. torn 2 tbsp fish sauce (nam pla) 1/4 tsp sea salt 1 1/2 tsp palm sugar Thai sweet basil leaves (bai horapah) for garnish
Preparation Wash the chicken. stirring constantly. stir until red oil comes to the surface. Season with fish sauce. Bring to a boil over medium high heat.Thai Red Curry Chicken
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1 lb boneless chicken breast 1 can bamboo shoots. chilies. sugar. follow with the bamboo shoots. Pour 1 cup of coconut milk into a wok. and salt and bring back to a boil. and sweet basil leaves. slice diagonally into 1/2 cm thick. Add the remaining coconut milk. Arrange on a serving dish and garnish with sweet basil leaves before serving. Turn off the heat.
. 3 cm wide and 3 cm long pieces. Sprinkle with kaffir lime leaves. sliced diagonally 1/2 cup Thai sweet basil leaves (bai horapah). Add the chicken and saute until it turns white and is cooked through. Add the curry paste. Thinly slice the bamboo shoots (if not already sliced).
. Cook the crepe for about 2 minutes. Tilt the pan with a circular motion so that the batter coats the surface evenly. 2. beat until smooth. using approximately 1/4 cup for each crepe. turn and cook the other side. whisk together the flour and the eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Add the salt and butter. In a large mixing bowl. melted
1. stirring to combine. Serve hot.Crepes Ingredients
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1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter. 3. until the bottom is light brown. Loosen with a spatula. Pour or scoop the batter onto the griddle. Gradually add in the milk and water.