Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'News' Category

Pulao contributed by, Aditi S. from The Seven Hills School in Cincinnati, Ohio USA

Pulao
From: West Bengal, India
By: Aditi S.

P1000083

Ingredients:
2 cups of fragrant
basmati rice
1 tablespoon of salt
1/2 tablespoon of sugar
1/2 cup of milk
a pinch of saffron
2 tablespoons of clarified butter [ghee]
1/2 cup of roasted cashews
1/2 cup of golden raisins[sultanas]
1 bay leaf
4 cloves
6 small cardamoms
1 stick of cinnamon
1 nutmeg
garam masala

Directions:

1.wash rice and soak rice in water for 4 hours.
2.dry the rice in open air
3.in a pan, put the ghee and the bay leaf.
4.grind the cloves,cinnamon,cardamoms,nutmeg
in a fine powder called garam masala.
5.add the rice and stir fry well with ghee.
add salt and sugar and the garam masala powder.
6.add sultanas and cashews and mix well.
add 2 cups of water and the milk with the saffron.
cover the pan and simmer in medium low heat.
last but not least,serve pulao with your favorite dish.

posted by SSnyder in Indian Recipes,News,Recipes and have No Comments

Lemon Rice contributed by, Aditi P. from The Seven Hills School in Cincinnati, Ohio USA

Lemon Rice
From: India
By: Aditi P.

P1000085

Ingredients:

1 cup of Basmati rice
8-10 curry leaves
Juice of 2-3 lemons
3-4 tablespoons roasted peanuts and
salt to taste
1 tablespoon vegetable or canola oil
1/2 teaspoon mustard seeds
1 1/2 teaspoon split gram lentil
1 tablespoon of bengal gram lentil
2 dry red chillies
pinch of asafoetida powder
1/2 tsp grated ginger
2 green chillies, de-seeded and silt
1/4 teaspoon turmeric powder
1 tablespoon of Coriander leaves

Method

Cook rice with 2 cups of water and let it cool.

Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the lentils and allow them to turn slightly red. Add curry leaves, green chillies, grated ginger, red chillies and stir fry for few more seconds. Add asafoetida, turmeric powder and roasted peanuts. Turn of the heat.

Pour this mixture into the rice.

Add the lemon juice and salt and combine well.

Garnish with coriander leaves. Serve with any curry, yogurt or pickle.

posted by SSnyder in Indian Recipes,News,Recipes and have No Comments

Aloo Parathas contributed by, Aanya from the Seven Hills School in Cincinnati, Ohio, USA

Aloo Parathas
From: India
By: Aanya

P1000086

Ingredients:

For the Dough
2 1/4 cups
1/2 table spoon of salt
2 table spoons ghee (butter)

For The Stuffing

4 Boiled Potatoes
1 Chopped Onion
1 table spoon of chopped coriander (Dhania)
4 green chillies, chopped
2 teaspoons of dried mango powder (Amchur)
1/2 teaspoon chili powder
1 teaspoon of cumin seeds (jeera)
salt to taste
1 teaspoon of ghee (butter) for the cooking

Method

For the Dough
Sieve the flours with the salt
Add the ghee (butter) and mix well.Add enough water and make a semi-soft dough. Keep aside.

For the stuffing
Mash the potatoes coarsely or cut in very small pieces. Keep aside.
Heat the ghee in a vessel add the cumin, seeds, and onions; and fry for at least 3 minutes.
Add the green chilies and fry again for 1 minute.
Add the potatoes,salt,coriander,chili powder,and Amchur powder.Mix well and cook for 1 minute.
Cook the mixture. Keep aside.

How To Proceed

Knead the dough and divide in ten pieces
Roll out 1 portion of the dough into a circle of 125 millimeters.(5”)
Place 1 portion of prepared filling in the center of the dough circle.
Bring together all sides in the center and seal tightly.
Roll out again into a circle of 125 millimeters.(5”) diameter with the help of a little flour.
Cook the paratha on a tava (griddle),using a little ghee until both sides are golden brown.
Repeat with the remaining dough and filling to make more parathas.
Serve hot.

Enjoy!

posted by SSnyder in Indian Recipes,News,Recipes and have No Comments

Israeli Salad contributed by, Arielle from the Seven Hills School in Cincinnati, Ohio, USA

Israeli Salad
Israel
By: Arielle
Ingredients:
2-3 medium tomatoes
2 English cucumbers
2 tbsp. fresh lemon juice
3 tbsp. extra virgin olive oil
1 tsp. Salt
1 tsp. Pepper

Directions:

Wash all of your vegetables and then shake some of the water off.
Peel the skin off the cucumber and the cucumber into little pieces.
Cut the tomatoes into little pieces.
Cut the lemon in half.  Squeeze the lemon juice into the bowl.  Add salt pepper.  Mix all ingredients.
Taste it to see it there is enough lemon juice, salt, and pepper.  If not, adjust to taste.

posted by SSnyder in News and have No Comments

Beek Sticks contributed by, Apsara from the Seven Hills School in Cincinnati, Ohio, USA

Beef sticks
Cambodia
By Apsara

Ingredients:
Ginger
Garlic
Oyster sauce
Hoisin sauce
Soy sauce
Sugar
Powdered Curry
Lime leaf
Sesame oil

Directions:

You put the beef on the stick
Then you put the ingredients and you eyeball it according to your taste.
Then you put it on the grill to cook until done.

posted by SSnyder in News and have No Comments

Official Launch!

We are very proud and excited to announce the launch of this Food for Thought Project Website!

posted by admin in News and have No Comments