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Block party recipes from far and near.

INTERNATIONAL recipes are part of the adventure of the block party on page 80. The dishes are also well suited for entertaining on a smaller scale. Consider the spicy pakoras for an appetizer or snack, the noodles as an entree for family or friends; the desert can end any meal.

Pakoras (India)

You can find split pea flour in an Indian or international food market.

1 1/2 cups yellow split pea flour or homemade flour (directions follow) 1/2 teaspoon each baking soda and salt 1/4 teaspoon each cayenne, ground turmeric, cumin seed, and caraway seed 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 medium-size (5 or 6 oz.) onion, finely chopped 5 cloves garlic, minced or pressed 2 tablespoons minced fresh ginger 1 tablespoon lemon juice Salad oil Tomato chutney and unflavored yogurt.

In a bowl, mix pea flour, soda, salt, cayenne, turmeric, cumin, and caraway speed. Mix in 1/2 cup water, spinach, onion, garlic, ginger, and lemon juice until moistened.

In a deep 3- to 4-quart pan over medium-high heat, bring 1 1/2 to 2 inches oil to 350[degrees]. Drop batter into oil, 1 tablespoon at a time (do not crowd), and turn until golden, about 2 minutes. Adjust heat to maintain temperature. Drain pakoras on towels. Serve hot. If made ahead, let cool, cover, and hold up to 1 day. To reheat, arrange in a 10-by 15-inch pan and bake at 350[degrees] until hot to touch, about 5 minutes.

To eat, dip pakoras into chutney or yogurt. Makes 12 to 14 appetizer servings.--Shavilla Datt, Fremont, Calif.

Per serving without dips: 117 cal.; 5.9 g protein; 4.2 g fat (0.5 g sat.); 15 g carbo.; 126 mg sodium; 0 mg chol.

Homemade flour. Sort 1 1/2 cups yellow split peas and discard debris. Whirl in a blender on high speed, about half at a time, until powdery like stone-ground whole-wheat flour, at least 5 minutes. Measure 1 1/2 cups flour (you will have extra).

Chicken and Shrimp

Pansit (Philippines)

6 ounces dry thin rice noodles (mai fun or rice sticks) 1 large (about 8 oz.) onion, finely chopped 4 green onions 4 cups finely shredded cabbage 2 cups diced, cooked, skinned chicken 1 cup thinly sliced carrot 1/2 cup regular-strength chicken broth About 3 tablespoons oyster sauce, or 2 tablespoons soy sauce About 2 tablespoons rice vinegar 1 tablespoon minced fresh ginger 4 cloves garlic, minced or pressed 1/4 teaspoon pepper 1/2 pound shelled cooked tiny shrimp 1 or 2 hard-cooked eggs, shelled, cut lengthwise into wedges (optional)

In a bowl, soak noodles in warm water to cover until just tender to bite, about 20 minutes; drain well.

In a 12-inch frying pan or 5- to 6-quart pan, cook chopped onion with 2 tablespoons water over high heat, stirring often until liquid evaporates and browned bits stick in pan. Deglaze by adding 1/4 cup water and scraping browned bits free. Stir often until liquid evaporates and browned bits form again. Repeat deglazing, using 1/4 cup water each time, until onion is richly browned, about 3 more times, about 15 minutes total.

Meanwhile, trim green onion ends; thinly slice 2.

To cooked onion, add noodles, cabbage, chicken, carrot, broth, oyster sauce, vinegar, ginger, garlic, and pepper. Stir mixture often, until liquid evaporates and browned bits stick in pan, about 10 minutes. Add 1/4 cup water, off the heat; scrape browned bits free.

Pour noodle mixture onto a platter; top with shrimp and sliced onions. Garnish with remaining green onions and eggs. Makes 6 main-dish servings.--Janet Iringan, Fremont, Calif.

Per serving: 291 cal.; 29 g protein; 5.1 g fat (1.4 g sat.); 33 g carbo.; 517 mg sodium; 151 mg chol.

Kiwi Fruit and Orange

Cheese Pie (U.S.)

1 envelope 2 (teaspoons) unflavored gelatin 2 large packages (8 oz. each) neufchatel (light cream) cheese, or cream cheese 1/2 cup sugar 1 teaspoon vanilla 3/4 cup nonfat milk Graham cracker crust (recipe follows) 2 large (about 1/2 lb. total) kiwi fruit, peeled and thinly sliced 1/4 cup fresh orange segments (membrane removed), or drained, canned mandarin orange segments

In a 1- to 1 1/2-quart pan, sprinkle gelatin over 1/4 cup water. Let stand to soften, about 3 minutes; stir over low heat until dissolved.

In a large bowl, beat

chill until firm enough to cut, at least 4 hours or up until next day. Makes 8 or 9 servings.--Jennifer Chen, Fremont, Calif.

Per serving: 381 cal.; 7.8 g protein; 23 g fat (14 g sat.); 35 g carbo.; 438 mg sodium; 66 mg chol.

Graham cracker crust. In a 10-inch pie pan, mix 1 1/2 cups graham cracker crumbs, 1/2 cup (1/4 lb.) melted butter or margarine, and 2 tablespoons sugar. Press over pan bottom and slides. Bake in a 350[degrees] oven until a slightly darker brown, about 10 minutes. Cool. If made ahead, cover and chill up until next day.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Author:Lipman, Karyn I.
Date:Feb 1, 1992
Previous Article:Lazy lasagne.
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