World-Bites (37) / Masala Vadei
Vada or vadei (as called in Sri Lanka), is a doughnut shaped South Indian snack made from lentils or potatoes. Another type of vada commonly known Aama Vadai is made entirely of lentils. Vada is eaten throughout South India in many forms along with sambar, coconut chutney or rassam. Vada is popular in many forms all over India. Dahi vada, batata vada, paruppu vada, thairu vada, masala vada, rava vada and ulli vada being some of the most popular ones. In Sri Lanka Masala Vadei is a very popular snack.
Ingredients:
Bengalgram dhall 1 cup
(Split pea)
ginger 1' piece
cummin seeds 1 tbs
onion 2
green chillies 4
salt
Curry leaves
Coriander leaves
oil for frying
Method:
Soak bengalgram dhall for 2-3 hours. Then grind it with ginger coarsly.
to this add chopped onion, chopped green chillies, cumin seeds Chopped
curry & coriander leaves and salt. Mix well. Make small patties. Deep
fry it.
Wednesday, February 24, 2010
Tuesday, February 23, 2010
Maruya (Philippines)
World-Bites (36) / Maruya
The snack or merienda which, while roughly corresponding to the American coffee break or English tea, is really rather different. At merienda time, usually four in the afternoon and sometimes also around ten in the morning, the average Filipino takes his traditional snack. Foods served at merienda can be almost anything. The typical merienda fares, however, are native delicacies made from glutinous rice and coconut. Maruya, banana fritters, are amongst the most popular snacks at merienda time.
Ingredients
* 1/2 cup flour
* 3/4 tsp. baking powder
* 1/4 tsp. salt
* 1 egg
* 1 cup milk
* 3 ripe saba (banana plantain), peeled and sliced lengthwise
* 2 cups vegetable oil
* flour, for dredging · sugar
Cooking Procedures :
1. In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
2. Heat oil in a frying pan (or a large saucepan) over medium heat.
3. In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
4. Drain on paper towels. Roll in sugar. Place in a serving dish and serve.
The snack or merienda which, while roughly corresponding to the American coffee break or English tea, is really rather different. At merienda time, usually four in the afternoon and sometimes also around ten in the morning, the average Filipino takes his traditional snack. Foods served at merienda can be almost anything. The typical merienda fares, however, are native delicacies made from glutinous rice and coconut. Maruya, banana fritters, are amongst the most popular snacks at merienda time.
Ingredients
* 1/2 cup flour
* 3/4 tsp. baking powder
* 1/4 tsp. salt
* 1 egg
* 1 cup milk
* 3 ripe saba (banana plantain), peeled and sliced lengthwise
* 2 cups vegetable oil
* flour, for dredging · sugar
Cooking Procedures :
1. In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
2. Heat oil in a frying pan (or a large saucepan) over medium heat.
3. In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
4. Drain on paper towels. Roll in sugar. Place in a serving dish and serve.
Wednesday, February 17, 2010
Banana Scones (Fiji Islands)
World-Bites (35) / Banana Scones
Fijian food has a wonderful mix of the spicy curries that are influenced by the Indian people and the coconut, fish, sweet potato, cassava, bananas and other vegetables that the Fijians bring to the culture. Over time this food has developed and evolved to the current mix of flavors we experience now. Banana scones are a very popular snack for parties and school lunches.
Ingredients
* 2 cups flour
* 1/2 teaspoon salt
* 3 teaspoons baking powder
* 2 tablespoons butter, melted
* 1/4 cup mashed banana
* 1/4 cup sugar
* 1 egg
* 2 tablespoons
Directions
1. Sift flour, salt and baking powder together and out in bowl
2. Beat egg and combine with milk, melted butter, sugar and banana.
3. Stir the egg-banana mixture into a hollow in the middle of the flour. Mix the flour and banana with a fork.
4. When all the flour is mixed in, put table spoons of the scone mixture on a greased baking tray and bake in a hot oven till brown - about 15 minutes.
This mixture could also be made into fried scones or cooked on a greased roti iron.
Fijian food has a wonderful mix of the spicy curries that are influenced by the Indian people and the coconut, fish, sweet potato, cassava, bananas and other vegetables that the Fijians bring to the culture. Over time this food has developed and evolved to the current mix of flavors we experience now. Banana scones are a very popular snack for parties and school lunches.
Ingredients
* 2 cups flour
* 1/2 teaspoon salt
* 3 teaspoons baking powder
* 2 tablespoons butter, melted
* 1/4 cup mashed banana
* 1/4 cup sugar
* 1 egg
* 2 tablespoons
Directions
1. Sift flour, salt and baking powder together and out in bowl
2. Beat egg and combine with milk, melted butter, sugar and banana.
3. Stir the egg-banana mixture into a hollow in the middle of the flour. Mix the flour and banana with a fork.
4. When all the flour is mixed in, put table spoons of the scone mixture on a greased baking tray and bake in a hot oven till brown - about 15 minutes.
This mixture could also be made into fried scones or cooked on a greased roti iron.
Monday, February 15, 2010
Pisang Goreng (Indonesia)
World-Bites (34) / Pisang Goreng
Pisang Goreng (fried banana in Indonesian) is a snack food mostly found throughout Indonesia, Malaysia and Singapore. It is consumed as a snack in the morning and afternoon due to its warm nature in serving. In Indonesia, Pisang Goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares. Pisang Goreng Pontianak are widely popular in Indonesia and exclusively sold in certain retail outlets. The Banana is battered and then deep fried. The fritters that result are often sprinkled with a cinnamon sugar and occasionally served with fresh cream. Today's pisang goreng are more sophisticated and served in various ways, such as with cheese, jam, or chocolate.
Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 tablespoon vanilla powder
1/2 cup milk
1 egg
2 tablespoons butter, melted
4 ripe bananas, sliced
2 cups oil for frying
Directions:
1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg and melted butter. Mix until smooth. Fold in banana slices until evenly coated.
2. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.
Pisang Goreng (fried banana in Indonesian) is a snack food mostly found throughout Indonesia, Malaysia and Singapore. It is consumed as a snack in the morning and afternoon due to its warm nature in serving. In Indonesia, Pisang Goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares. Pisang Goreng Pontianak are widely popular in Indonesia and exclusively sold in certain retail outlets. The Banana is battered and then deep fried. The fritters that result are often sprinkled with a cinnamon sugar and occasionally served with fresh cream. Today's pisang goreng are more sophisticated and served in various ways, such as with cheese, jam, or chocolate.
Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 tablespoon vanilla powder
1/2 cup milk
1 egg
2 tablespoons butter, melted
4 ripe bananas, sliced
2 cups oil for frying
Directions:
1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg and melted butter. Mix until smooth. Fold in banana slices until evenly coated.
2. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.
Sunday, February 14, 2010
Deviled Eggs (New Zealand)
World-Bites (33) / Deviled Eggs
Snacks require just as much thought and balance as the other three main meals of the day. Snacks do have an important role to play in our diet. Healthy nutritious choices help ensure energize growth and activity. Basing snack choices around wholesome foods instead of processed food also provides a good source of vital nutrients. These basics on nutritious snacks no one knows better than Kiwi families, an example of which is their very popular, though simple, party snack – Deviled Eggs.
Ingredients:
* 6 hard-cooked eggs
* 1/4 cup minced scallions (green onions)
* 3 tablespoons mayonnaise
* 2 teaspoons Dijon mustard
* 1 teaspoon soy sauce
* 1 teaspoon chile paste with garlic
* 1/2 teaspoon sugar
Chopped scallions (green onions), for garnish
Salt and pepper to taste.
Preparation:
Shell the hard-cooked eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl. Add minced scallions, mayonnaise, Dijon mustard, soy sauce, chile paste, pepper, salt and sugar to the bowl. Mash with a fork until just smooth but not mushy. Spoon the mixture into the reserved egg whites, or pipe it in with a pastry tube. Sprinkle with the chopped scallions.
Snacks require just as much thought and balance as the other three main meals of the day. Snacks do have an important role to play in our diet. Healthy nutritious choices help ensure energize growth and activity. Basing snack choices around wholesome foods instead of processed food also provides a good source of vital nutrients. These basics on nutritious snacks no one knows better than Kiwi families, an example of which is their very popular, though simple, party snack – Deviled Eggs.
Ingredients:
* 6 hard-cooked eggs
* 1/4 cup minced scallions (green onions)
* 3 tablespoons mayonnaise
* 2 teaspoons Dijon mustard
* 1 teaspoon soy sauce
* 1 teaspoon chile paste with garlic
* 1/2 teaspoon sugar
Chopped scallions (green onions), for garnish
Salt and pepper to taste.
Preparation:
Shell the hard-cooked eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl. Add minced scallions, mayonnaise, Dijon mustard, soy sauce, chile paste, pepper, salt and sugar to the bowl. Mash with a fork until just smooth but not mushy. Spoon the mixture into the reserved egg whites, or pipe it in with a pastry tube. Sprinkle with the chopped scallions.
Saturday, February 13, 2010
Cachapas (Venzuela)
World-Bites (32) / Cachapas
Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around chopped ham or spread with butter, cream cheese or sour cream. Cachapas are a great, gluten-free option for people who who want a change from pancakes made with wheat flour.
Ingredients
* Corn kernels, fresh or frozen -- 4 cups (about 1 1/2 pounds)
* Cornstarch -- 1/2 cup
* Melted butter or olive oil -- 2 tablespoons
* Sugar -- 1 tablespoon
* Salt -- 2 teaspoons
* Water -- as needed
Method
1. If using frozen corn, thaw it first. Add the corn, cornstarch, butter or oil, sugar and salt to a food processor or blender and process until fairly smooth but still a little chunky. Add water as needed to give the batter a consistency a little thicker than heavy cream.
2. Heat a heavy skillet over medium flame. Wipe the skillet with a little oil or butter and add about 1/2 cup of the batter to the skillet and spread it out a bit. Turn when the surface bubbles and the bottoms are golden brown, about 2 to 2 1/2 minutes, and brown on the other side.
3. Hold in a warm oven and repeat with the remaining batter. Serve hot, spread with butter or folded around your favorite filling.
Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around chopped ham or spread with butter, cream cheese or sour cream. Cachapas are a great, gluten-free option for people who who want a change from pancakes made with wheat flour.
Ingredients
* Corn kernels, fresh or frozen -- 4 cups (about 1 1/2 pounds)
* Cornstarch -- 1/2 cup
* Melted butter or olive oil -- 2 tablespoons
* Sugar -- 1 tablespoon
* Salt -- 2 teaspoons
* Water -- as needed
Method
1. If using frozen corn, thaw it first. Add the corn, cornstarch, butter or oil, sugar and salt to a food processor or blender and process until fairly smooth but still a little chunky. Add water as needed to give the batter a consistency a little thicker than heavy cream.
2. Heat a heavy skillet over medium flame. Wipe the skillet with a little oil or butter and add about 1/2 cup of the batter to the skillet and spread it out a bit. Turn when the surface bubbles and the bottoms are golden brown, about 2 to 2 1/2 minutes, and brown on the other side.
3. Hold in a warm oven and repeat with the remaining batter. Serve hot, spread with butter or folded around your favorite filling.
Thursday, February 11, 2010
Meat Pie (Australia)
World-Bites (31) / Meat Pie
The Australian diet has been heavily influenced by peoples from all over the world. The Potato Famine of the 1840s in Ireland led many desperate starving Irish people to leave their homeland, seeking relief in Australia . Gold was discovered in Australia a few years later, bringing more people to the country. Following World War II (1939–45), Europeans and Asians arrived in greater numbers. As a result, cuisines from other countries, such as Italy, Greece, and Lebanon, became popular. Meat pie, with dozens of recipe variations, is considered the Australian national dish.
Ingredients
* 2 pounds ground meat
* 1 cup ketchup
* 1 cup onion, chopped
* 1 teaspoon salt
* 1 cup milk
* ⅔ cup bread crumbs
* 1 teaspoon oregano
* ½ teaspoon pepper
* 2 Tablespoons Worcestershire sauce
* 2 cups cheddar cheese, shredded
* 2 prepared pie shells, 8-inch
Procedure
1. Preheat oven to 350°F.
2. Combine ground meat, ketchup, onion, salt, milk, breadcrumbs, oregano, and pepper in a bowl.
3. Mix well.
4. Divide mixture into 2 pie shells and bake for about 45 minutes.
5. While the pies are baking, mix together Worcestershire sauce and cheese in another bowl.
6. After about 45 minutes, remove pies from oven.
7. Spread Worcestershire sauce and cheese mixture on top of pie shells.
8. Bake for about 10 more minutes, or until cheese is melted.
The Australian diet has been heavily influenced by peoples from all over the world. The Potato Famine of the 1840s in Ireland led many desperate starving Irish people to leave their homeland, seeking relief in Australia . Gold was discovered in Australia a few years later, bringing more people to the country. Following World War II (1939–45), Europeans and Asians arrived in greater numbers. As a result, cuisines from other countries, such as Italy, Greece, and Lebanon, became popular. Meat pie, with dozens of recipe variations, is considered the Australian national dish.
Ingredients
* 2 pounds ground meat
* 1 cup ketchup
* 1 cup onion, chopped
* 1 teaspoon salt
* 1 cup milk
* ⅔ cup bread crumbs
* 1 teaspoon oregano
* ½ teaspoon pepper
* 2 Tablespoons Worcestershire sauce
* 2 cups cheddar cheese, shredded
* 2 prepared pie shells, 8-inch
Procedure
1. Preheat oven to 350°F.
2. Combine ground meat, ketchup, onion, salt, milk, breadcrumbs, oregano, and pepper in a bowl.
3. Mix well.
4. Divide mixture into 2 pie shells and bake for about 45 minutes.
5. While the pies are baking, mix together Worcestershire sauce and cheese in another bowl.
6. After about 45 minutes, remove pies from oven.
7. Spread Worcestershire sauce and cheese mixture on top of pie shells.
8. Bake for about 10 more minutes, or until cheese is melted.
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