Kadaifi Dolmasi - Turkish Nut Stuffed Vermicelli Balls

Kadaifi Dolmasi - Turkish Nut Stuffed Vermicelli Balls

This Kadaifi or Nut Stuffed Vermicelli Balls are next hot favourite sweets after Baklava. This recipe might seem bit tough to prepare, but once you get used to making the balls you would enjoy the taste of this wonderful sweet and surprise your family and friends. I first tasted this sweet at a Turkish sweet shop in New York and then, back in India went to a Turkish Chef for one of the well known star hotel to learn this wonderful sweet. Believe me, it is worth the effort. So go ahead and prepare it for your family.

Preparation Time :  30 minutes
Baking Time         :  15 - 20 minutes
Standing Time     :   3 - 5 hours
Difficulty              :   Medium
Serves                  :   6 - 8

Ingredients :

• 450 grams Kadaifi (or fine Vermicelli Noodles) 
• 150 grams Butter
• 1 cup Walnuts/Pecans, in chunks

 
For the Syrup:

• 2 1/2 - 3 cups Sugar
• 1 teaspoon Lemon Juice
• 3 cups Water

Method :

  1) Heat a pot over medium high flame and mix sugar and water in a pot.

  2) Bring it to boil and keep the syrup boiling for about 5 minutes. Stir in lemon juice and let it cool.

  3) Melt butter and drizzle all over the Kadaifi or Vermicelli Noodles. Using your hands,try to mix the butter with kadaifi evenly. If the kadaifi pieces are too long, break them into smaller pieces with your hands.

  4) After tossing the Kadaifi or Vermicelli Noodles, take a small coffee cup and fill half of it with kadaifi and make a hole in the middle.

  5) Place about 1 teaspoon walnuts/pecans inside and fill the rest of the cup with more kadaifi.

  6) Gently press on top of the cup.

  7) Grease an oven tray and flip the cup upside down on the tray. Make sure to press on top of the kadaifi before flipping, otherwise the shape will not come out well. Use the same procedure for all the kadaifi left.

Note :  You can also shape them in Cylinders, as I have done, But they need a little practise. So I suggest using cup for shaping Kadaifi. Later you can shape them as you want.

  8) Pre heat oven to 350 degree F (180 degree C).

  9) Bake it at 350 degree F (180 degree C) oven until they get light brown.

 10) Take it out of the oven and immediately pour the cold syrup over the hot stuffed kadaifi.

 11) Let it absorb the syrup for at least 3-5 hours.

  12) serve warm or at room temperature.

Hawaiian Corn Chowder

Hawaiian Corn Chowder

 

This Corn Chowder is very modern, if you consider the history of Hawaiian Cuisine. This dish shows an absolute influence of Mainland United States more than the traditional Hawaiian style of cooking. But just because of that fact we could not ignore this fantastic chowder. The flavour of freshly hulled Sweet corn and hearty Chicken broth, gives it a taste, compared to none other. This Chowder accompanied with some Garlic Bread can become a complete dinner on the nights when you are too tired to cook an elaborate meal.

 

Preparation Time :  5 minutes

Cooking Time      : 20 minutes

Difficulty              : Very Easy

Serves                  :  4

 

Ingredients :

250 mils Chicken Stock (better if you can make fresh, or use stock cubes) 

4 Potatoes, peeled and diced

2 Onions, diced

1 cup diced Celery

1-1/2 cups Light Cream

Salt to taste 

Pepper to taste

1/2 cup chopped Parsley or use 2 tablespoon of dried Parsley

1 tablespoon fresh Dill (or 1/2 tablespoon dried dill weed)

2 cups chopped Portuguese Sausage (or any spicy sausage if not available)

2 cans Creamed Corn or Freshly hulled American Sweet Corn, par boiled

 

Method :

 1) Heat a large stock pot over medium high flame.

 

 2) Combine chicken stock, potatoes, onion and celery. Add to the pot and bring to boil.

  3) Add the herbs, sausages, corn, salt and pepper.

 

  4) Cover the pot and simmer until potatoes are just tender.

  5) Take the pot off the heat and slowly add the cream and mix well.

 

  6) Put the pan back on simmering heat and cook until heated through.

 

  7) Check the seasonings and adjust if required.

 

  8) Serve the Chowder hot in individual bowls with slices of Garlic bread. You can also add chopped fresh Parsley on the top just before serving.

Tibetan Lentil Soup

Tibetan Lentil Soup

I had this wonderfully refreshing and hearty soup for the first time I visited His Holiness Dalai Lama's abode in Dharamshala, India. This soup, as I learnt from the local Tibetans, is one of their staple diet. This warm soup has a wonderful warming effect on the cold winter months. I love this soup because it is easy to make and gives a satisfaction unknown. You can try it out any time and enjoy it with the family. This is also an absolute healthy option for growing children.

Preparation Time :  20 minutes (Boiling the lentils)
Cooking Time      :  20 minutes
Difficulty              :  Very Easy
Serves                  :  6

Ingredients :

1 1/2 cups dried Lentils, rinsed

6 cups Water

1 tablespoon Vegetable Oil

1 1/2 cups Onions, chopped

2 cloves Garlic, minced

1 fresh Chili Pepper

1 Carrot, peeled and diced

1 Potato, diced

2 teaspoons Ground Coriander

3 cups un-drained canned Tomatoes or 500 grams of Tomatoes, blanched, chopped, with the seeds and pulp. 

1 tablespoon fresh Cilantro/Coriander leaves, chopped

1 1/2 teaspoons Salt

2 teaspoons Cumin

 

Method :

  1) Wash and Drain the lentils well.

 

  2) In a big soup pot bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes.

 

  3) Meanwhile, heat a pan over medium high heat and add oil.

 

  4) Add and saute the onions, garlic and chili for 5 minutes. Till the onions get lightly browned.

 

  5) Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.

 

  6) Remove from the heat and set aside.

 

  7) When lentils are tender, coarsely chop the tomatoes right in the can(or in case of blanched tomatoes, chop and add them) and stir them into the soup pot.

 

  8) Add the chopped cilantro, salt, and sauteed vegetables.

 

  9) Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.

 

10) Check the seasonings and adjust if required.

 

11) Serve the hot soup in individual bowls with a dollop of Butter or with a sprinkle of fresh chopped cilantro/coriander leaves.