Fereni Starch Pudding
Fereni Starch Pudding
Fereni Starch Pudding
Ingredients:
⅔ cup cornstarch
2 cups milk
rosewater to taste
3. Add sugar and rosewater to taste. Allow the mixture to boil for
about 3 more minutes on medium heat, stirring constantly. Remove
cardamom seeds from the mixture and pour it into serving dishes.
Garnish with slivered almonds and serve warm or cold. Enjoy!
Ingredients:
1 to 2 teaspoon sugar
salt to taste
Directions:
1.Mung bean starch is different from mung bean flour. You need the
starch one for this recipe.
2.Mix starch with 1 cup of water; whisk until well mixed.
1. Drain the cook batter above the iced water through a big spoon or
whatever you have with peanut sized holes in it.
2. When hot starch batter hits the icy water, it transforms into little
cute fish shaped noodles.
3. Remove the ice. There they are at the bottom.
4. Drain them well and place them in another big blow. Add hot chili oil sau
soy sauce, vinegar, sesame oil, sugar, sesame paste, garlic water, di
pickled daikon, green oion, crushed peanut and salt to taste.
5. Mix well and serve immediately.
3 cups red lentils (can use part yellow split peas or split mung
beans, or a combination of two or more)
6 cups water
1Tablespoon turmeric
1 bay leaf
2 teaspoons each: cumin seeds, mustard seeds, onion seeds
(nigella), fenugreek seeds (see notes)
For serving:
cilantro, optional
Instructions
1.Place red lentils and yellow split peas into a large bowl and cover
with water. Let soak for a few minutes and swish to wash the lentils
and split peas. Drain well and rinse. Place in a slow cooker and add
the 6 cups water. Add the diced tomatoes, onion, garlic, ginger,
turmeric, cardamom pods, bay leaf, salt and black pepper.
2.Heat a small skillet over medium heat. Add all of the seeds to the
pan. Shake the pan while on the heat, or use a wooden spoon to stir,
while toasting the seeds. When they smell fragrant, remove from
heat and transfer to the slow cooker. (It will probably bubble up a bit
as the hot seed hit the liquid.) Stir well to combine all ingredients.
Place lid on slow cooker and let cook on high for 4-5 hours or low for
8-10 hours.
3.Remove lid after cooking time and stir. Taste and if lentils are not
soft, cook for another 30-60 minutes, if needed. Add more salt and
pepper, if needed.
4.To serve - Ladle the daal over brown rice and top with a squeeze of
fresh lemon, cilantro, and more seeds, if desired.
Potato Rosti
Ingredients
1 kg / 2 lb potatoes
1 tsp salt
Black pepper
Instruction
1.Peel and grate the potatoes, placing the grated potato into a large
bowl of water (this stops the potato from going brown while you
continue grating).
2.Using a large colander, rinse the potato until the water comes clear
(to remove the starch which keeps the potato from going brown as
well as making it crispy).
5.Heat 2 tbsp olive oil in a 22cm/9 inch non stick pan over medium
high heat.
6.Place shredded potato mixture in pan, spread out and lightly pat
down with a spatula. It should be about 1.5cm/0.6" thick.
8.Get a large plate and slide the hash brown onto it.
9.Place the pan on top of the plate, then quickly flip upside down.
Use a tea towel if you need so you can hold onto the fry pan when
flipping. Don't worry if it breaks when you flip it, it's salvageable!
10.Drizzle the remaining 1 tbsp of oil around the edges of the fry
pan. If your hash brown broke when you flipped it, use a spatula to
lightly pat it back into shape.
12.Slide out of the plan onto a serving plate. Season with additional
salt if required. To serve, garnish with chopped parsley (optional)
and cut into wedges.
Cashew Sauce
1 cup cashews, soaked
¼ cup soy sauce
2 teaspoons sriracha
2 teaspoons ginger
1/4 cup cilantro,minced
Vegetables
1–2 large carrots
½ red onion
1 tablespoon sesame seeds
Procedures:
1.At least 2 hours before preparing meal, place cashews in a bowl
and cover with water to soak.
2.After time, remove cashews from the water, reserving the water,
and place in a food processor or blender along with soy sauce,
sriracha, and ginger. Pulse a few times, adding water as you go to
thin the mixture down. Let the food processor or blender run until
cashews are smooth. Add in cilantro and pulse until cilantro is
incorporated and in small pieces. Taste and adjust flavors as desired.
3.Preheat oven to 400˚. Cut the carrot and onion into bite size pieces
and toss in a roasting pan with peas, olive oil, black pepper, and
sesame seeds. Roast for 15 minutes then stir in chickpeas. Roast for
another 15-20 minutes until vegetables are tender and the peas are
starting to blister.
2 cups cooked chickpeas (If using dried chickpeas, cook and save
the liquid. If using canned, please do not drain the liquid.
1 tsp smoked paprika
1/2 tsp onion powder
Procedures:
1. Preheat oven to 350.
4. Once the potatoes are done, increase the oven temp to 400.
8. Using a cookie scoop , form the tots and place each one on
a lined baking sheet . Gently flatten each one.
10.Serve warm.
Sweet Potato Noodles with
Cashew Sauce
INGREDIENTS
1 cup cashews
1/2 teaspoon salt
1 clove garlic
1 tablespoon oil
2 cups baby spinach
Procedures:
1. Cover the cashews with water in a bowl and soak for 2
hours or so.
3. Heat the oil in a large skillet over high heat. Add the sweet
potatoes; toss in the pan for 6-7 minutes with tongs until
tender-crisp. Remove from heat and toss in the spinach – it
should wilt pretty quickly.
4. Add half of the herbs and half of the sauce to the pan and
toss to combine. Add water if the mixture is too sticky.
Season generously with salt and pepper, drizzle with olive
oil, and top with the remaining fresh herbs.
3 pcs Potatoes
2 tablespoons REGULAR SOY SAUCE
2 tablespoons Sugar
100ml water
1 tablespoon starch
1 tablespoon water
Procedures:
1.Wrap potatoes with skin using plastic wrap and microwave for 5
minutes. Cool them with the wrap on.
Kneed the potatoes until they soften. Make 6 disks, about 4cm wide.
2.Put a frying pan over medium heat. Cook the potato disks for 10
minutes until the surface becomes golden brown.
INGREDIENTS
1 head cauliflower (about 2 lbs.), cut into 1/2-inch pieces (don't
worry about keeping florets intact)
1 cup chicken broth
INSTRUCTIONS
1. In a large pot, bring the chicken broth and salt to a boil. Add the
cauliflower; bring back to a boil. Cover, reduce the heat to low
and steam for 20 minutes, or until cauliflower is very tender.
Use a slotted spoon to transfer the cauliflower to a food
processor. Add 3 tablespoons of chicken broth from the pot,
along with the butter. Process until smooth. Taste and adjust
seasoning with salt and freshly ground pepper. Add thyme and
process until just combined.
½ cup sugar
¼ teaspoon salt
1⅓ cups water
Instructions:
1.Fill a 12-inch pan halfway with water and set over high heat.
6. Fill muffin tin with ½ of the batter. Occasionally stir the batter
while pouring onto the muffin tin to prevent settling of
ingredients.
7. Once the water in the pan is boiling, place the muffin tin in the
pan and cover the pan with a lid.
9. Once cooked, remove the muffin tin from the pan and allow
them to cool.
10. Remove kutsinta from the muffin tin and allow them to
cool completely.
11. Repeat steps 5-10 one more time, making sure there is
enough water in the pan each time.
13. Enjoy!