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2014 Festival Cookbook

Indian Samosas

Samosas

3 Tbsp. oil
1/4 tsp. cumin seeds
1/2 tsp. ginger, grated
1/2 tsp. garlic, finely chopped
1 onion, chopped
1 Tbsp. cilantro, finely chopped 1/4 tsp. turmeric
1/2 tsp. red chili powder (optional)
1/4 tsp. salt
1/2 tsp. garam masala*
1/4 c. green peas
1/4 c. diced mushrooms
2 large potatoes (pre-cooked
and diced) 10-inch flour tortillas


Heat oil, add cumin seeds and sauté until they sputter. Add ginger and garlic. Stir fry for 1 minute. Add onion and sauté until light brown. Add cilantro, turmeric, red chili, salt and garam masala. Stir fry for 2 minutes. Add green peas and mushrooms. Stir fry for 2 minutes. Add potatoes. Stir fry for 2 minutes. Set aside samosa filling and allow to cool.

Cut flour tortillas into quarters. Steam the tortillas for 3 minutes so they are soft and moist. Make a "glue" of flour mixed with water. Place a piece of tortilla with the center point facing up. Fold one of the circular edges up, a little more than halfway towards the middle. Apply flour paste on the inside edge. Fold the other circular edge to the middle and press straight edges together so that the paste seals them together to form a cone. Fill the cone with 1 Tbsp. cooled filling. Apply flour paste on the edges of the open flap, fold it down over the cone and seal to make a triangle.

Coat with cooking spray and bake, or fry the samosas until lightly browned and warmed through. Serve with chutney and/or yogurt. Using tortillas is not the traditional method, but an easy time-saver for the American home cook.

*NOTE: Garam masala is a blend of spices common in Indian cuisine, with many variations. Find it with other spices in the store, or make your own blend from the next recipe.


Contributor: Chef Martin Sreshta, Martin's Curry Rice

Latkes- Israeli

Potato Pancakes

4 large potatoes, grated*
3 eggs, beaten
3 Tbsp. matzah meal (or bread crumbs) 1 tsp. salt
1/4 tsp. black pepper
1 tsp. onion powder
Oil for frying


Grate the potatoes and squeeze out as much water as possible.
Mix the grated potatoes, eggs, matzah meal, salt, pepper and onion powder. Heat oil in a frying pan. When the oil is hot, drop the potato mixture by tablespoons into the oil. Fry on both sides until brown. Remove from the oil, and drain on paper toweling. The pancakes can be fried in advance and frozen. Before serving, lay the pancakes in one layer on a foil-lined cookie sheet and reheat in a 375 ̊ F oven for about 20 minutes. Serve with applesauce as an appetizer or side dish.

*NOTE: Have all ingredients ready for immediate use before grating the potatoes, so the potatoes don't turn brown.


Servings: 6 Contributor: Roger Friedensen

Vietnamese Summer Rolls

Summer Rolls

8 (8-1/4-inch) round dry rice paper wrappers
12 medium shrimp, cooked, peeled and halved lengthwise down the center
2 oz. dried rice sticks or rice vermicelli, cooked and drained, according to package
One bunch each of fresh mint, basil and cilantro
Julienned carrot sticks
Romaine or Bibb lettuce leaves
1 English cucumber, peeled and cut into sticks about 4 inches long


Fill a stockpot or deep saucepan with a couple inches of water, not boiling but as hot as you can touch. Evenly submerge one wrapper for about 30 seconds, or until it is soft and pliable.

Remove from the water and place on a work surface, such as a large wooden cutting board.

Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper. Layer a few mint leaves, basil leaves, and a couple sprigs of cilantro. Add a small amount of noodles, cucumber and carrot pieces, and lettuce.

Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll from the bottom upwards until the rice paper sticks to itself to seal the roll. Turn each roll so that the rice paper seam faces downward and the row of shrimp faces up. Place in a single layer on a plate or in a casserole dish. Serve rolls with Thai or Vietnamese dipping sauces (a good homemade mixture is peanut butter, vinegar, soy sauce and crushed red pepper).


NOTE: Soaking time of the rice paper wrappers varies with the brand/thickness and the heat of your water. Spring roll wrappers are available in Asian grocery stores.
Servings: 8 rolls

Contributor: Karin Shank

Korean Mandu

Mandu

Dumplings with Dipping Sauce

1/2 lb. ground pork or beef (or combo)

2 c. shredded cabbage

1/2 c. diced shiitake mushrooms

1 bunch scallions, finely sliced

2 tsp. freshly minced ginger

1 package dumpling wraps

Dipping Sauce:

1/2 cup soy sauce

2 teaspoons sesame oil

1 clove garlic, minced

1-1/2 tsp. salt

1 tsp. ground black pepper

1 Tbsp. soy sauce

In a large bowl, combine meat, cabbage, mushrooms, scallions, ginger, garlic, salt, pepper and soy sauce. Place a few dumpling wraps on a flat surface. Wet the outer edge of wrap with water. Place 1 tablespoon of filling in the center of each dumpling. Fold in half so edges meet. Press to seal edges. Continue, filling all dumplings.

Fill a large stockpot with water and bring to a gentle boil. Place up to 12 dumplings into boiling water at one time. Cook for 4 minutes, then remove dumplings with slotted spoon. Dumplings can be served after boiling, or, proceed to pan fry for a slightly crispy texture.

To pan fry, place vegetable oil in a skillet (just enough to cover the bottom of pan). Heat oil on medium-high until it shimmers. Place dumplings in skillet, several at a time, and cook for about 1-2 minutes on each side until lightly browned. Continue with remaining dumplings. Serve with dipping sauce and enjoy!

Servings: makes approximately 45 dumplings

Contributed by Kim Hunter

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