26 July 2015 - 10 Av 5775 - י' אב ה' אלפים תשע"ה
Indian Latkes Print E-mail

½ cup frozen peas
1 medium onion, peeled
4 large russet potatoes (about 3 ½ pounds), peeled
2 large eggs
2 tablespoons all-purpose fl our
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
6 tablespoons vegetable oil
6 tablespoons unsalted butter

In saucepan, bring salted water to boil. Add peas and cook, uncovered,
about 2 to 3 minutes. Drain and rinse in colander with cool water.

Using food processor fi tted with grating disc, coarsely grate onions and
potatoes & place in colander set in sink

In large mixing bowl, lightly beat eggs. Whisk in fl our, coriander, turmeric
and cumin. Mix in ginger, cilantro and peas.

Press potatoes and onions to extract as much liquid, then add to bowl.

Season mixture with salt and freshly ground pepper. Mix well.

In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1
tablespoon oil and 1 tablespoon butter until hot. Drop 4 scant 1/4 –cup
portions of potato mixture into pan and fl atten with spatula to form four
3-inch pancakes.

Fry until both sides are golden-brown, about 4 to 5 minutes per side.

Transfer to paper towels to drain. Season immediately with salt and pepper.

Repeat frying with remaining batter, butter and oil.


Recipe adapted from Epicurious.com

Kosher Chinese Peanut Sauce (Satay) Print E-mail

This recipe is an excellent accompaniment to almost any dish.  It can be easily adapted to spice up chicken, beef or tofu based stir-fried meals. The preparation could not be simpler. Kids will love it and can really help out as no cooking is required.

1/2 cup creamy peanut butter
2 tablespoons soy sauce
4 1/2  teaspoons minced garlic
1/2 cup hot water
1/4 cup chopped fresh cilantro (coriander)
2 1/2 tablespoons apple cider vinegar
2 teaspoons sugar
3/4 teaspoon dried crushed red pepper
pinch of salt and pepper

optional : fresh ginger or finely chopped scallions to taste

Mix peanut butter, soy sauce and garlic in medium bowl.
Whisk in ½ cup of hot water.
Add remaining ingredients and whisk.
Let stand at room temperature for one hour. 
Walnut Coffee Cake Print E-mail

This is a longtime family favourite perfect for any occasion.  It freezes well and is great to have on hand anytime guests drop in.

3/4 cup walnuts, finely chopped
1 1/2 tsp. cinnamon
2 cups sugar
3/4 cup margarine or butter
3 cups all purpose flour
1 1/2 cups sour cream
3 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. vanilla extract

Preparation time: 20 minutes
Cooking time: 60-65 minutes

In a small bowl combine finely chopped walnuts, cinnamon and 3/4 cup of sugar.  Grease 10 inch tube pan. In a large bowl, with an electric mixer at medium speed, beat butter with remaining 1 1/4 cups of sugar until light and fluffy. Add flour, sour cream, eggs, baking powder, baking soda and vanilla extract. Beat mixture at a low speed until blended while constantly scraping the bowl with a rubber spatula.

Preheat oven to 350F. Spread 1/2 of the batter in the pan; sprinkle with about half the nut mixture; spread evenly with remaining batter. Sprinkle to top with the remaining nut mixture. Bake 60 to 65 minutes until the cake pulls away from the side of the pan.

Cool cake fully in pan on a wire rack before serving.

Serves 8-10


Supplied by
Joan Cohen 

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