2011 cco ook book · 2-3 coriander leaves and curry leaves, finely chopped batata vada is a popular...
TRANSCRIPT
220111 CCO
OOK
KBOOOK
With Much Appreciation to: Editors Christina Fidel Kyla King Kaitlyn Owens Lizzie Plant Adrienne Wagner
Authors Afghan Student Association African Student Association Asian American Association Association for India’s Development (AID) Australasian Student Organization IU Chinese Students and Scholars Association Filipino Student Association Hong Kong Student Association Indian Student Association Indonesian Student Association (PERMIAS) Kazakh Student Association Korean Student Association Latinos Unidos of IU (LUIU) Malaysian Student Association Pakistani Student Association Singapore Student Association Taiwanese Student Association Turkish Student Association Vietnamese Student Association
2011 IU World’s Fare Sponsors Union Board Office of the Vice President for International Affairs Office of International Services Special thanks also to Damian Esposito, Executive Chef, IMU Catering, and the IMU Catering staff for preparing some of these wonderful recipes for the 2011 IU World’s Fare.
About the Cookbook: The IU World’s Fare Cookbook is designed to complement the cultural experience presented at the 2011 IU World’s Fare. We asked all participating international organizations to submit recipes, and their responses were wonderful! We are happy to present this cookbook to you, but please understand that we are not professional editors, nor are the organizations professional chefs. We have done our best to convert quantities and know you’ll have fun finding the ingredients. Work with the recipes, and enjoy experiencing a new cultural cuisine. Sincerely, The IU World’s Fare Planning Committee
Where to Find Ingredients: Finding the uncommon ingredients that some of these recipes feature is part of the fun! Below please find the names of local grocery stores that international organizations have mentioned as places to find ingredients. You may wish to call before going to find out if the store carries the ingredient that you seek. Olive Market 2610 E. 10th St Bloomington, IN 47408 812-332-1770 Sahara Mart East 2611 E. 3rd Street Bloomington, IN47401 812-339-6222 http://saharamart.com/ Sahara Mart Downtown 106 E. 2nd Street Bloomington, IN 47401 812-333-0502 http://saharamart.com/
Saraga Oriental Market 1305 S. College Mall Road Bloomington, IN 47401 812-330-1821 http://www.saragamarket.com/ Long Ship International Market 2038 N. Walnut Street Bloomington, IN 47404 812-339-7988
Table of Contents
Afghan Student Association
Pilau 1 African Student Association
Kelewele (Spicy Fried Plantains) 2 Asian American Association
Crab Rangoons 3 Association for India’s Development (AID)
Batata Vada (Potato Fritters) 4 IU Chinese Student and Scholars Association
Chinese Pan-Fried Dumplings 5 Filipino Student Association
Pancit 6 Hong Kong Student Association
Black Pepper Beef 7 Indian Student Association
Aloo Ki Tikki 8 Indonesian Student Association (PERMIAS)
Chicken Satay 9 Malaysian Student Association
Nasi Lemak 10 Turkish Student Association
Akcaabat Koftesi (Akcaabat Meatballs) 11
Submitted By: . Website: . E-mail: .
Ingredients About the Recipe…
Directions Type of Food
Country/Region Represented
Event or Time Typically Served
Pilau
Afghan Student Association
1/2 c. chopped green onions, divided2 garlic cloves, minced1/4 c. butter or margarine softened1 1/2 c. uncooked long grain rice1/2 t. curry powder 3 c. chicken broth1/2 t. salt1/2 c. golden raisins1/2 c. chopped almonds, toasted
Pilau (also called "pilaf") is a staple in the Middle East. Many variation have
developed over the years, with innovation especially coming from the Persians, Arabs, Turks and Armenians. In South Asia, pilau is a dish consiting of rice and commonly includes peas, potatoes, and chicken or
beef. It is especially popular to eat during holidays or special occassions, like
weddings.
1. In a large skillet, saute 1/4 C onions and garlic in butter until tender. 2. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. 3. In a saucepan, heat broth and salt. Pour over rice mixture; stir. 4. Cover and simmer for 35-40 minutes or until rice is tender. 5. Remove from the heat; stir in raisins, almonds and remaining onions.
Main Dish
Afghanistan, India
Any holiday/occasion, but especially at weddings
1
Submitted By: . Website: . E-mail: .
Ingredients About the Recipe…
Directions Type of Food
Country/Region Represented
Event or Time Typically Served
Pilau
Afghan Student Association
1/2 c. chopped green onions, divided2 garlic cloves, minced1/4 c. butter or margarine softened1 1/2 c. uncooked long grain rice1/2 t. curry powder 3 c. chicken broth1/2 t. salt1/2 c. golden raisins1/2 c. chopped almonds, toasted
Pilau (also called "pilaf") is a staple in the Middle East. Many variation have
developed over the years, with innovation especially coming from the Persians, Arabs, Turks and Armenians. In South Asia, pilau is a dish consiting of rice and commonly includes peas, potatoes, and chicken or
beef. It is especially popular to eat during holidays or special occassions, like
weddings.
1. In a large skillet, saute 1/4 C onions and garlic in butter until tender. 2. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. 3. In a saucepan, heat broth and salt. Pour over rice mixture; stir. 4. Cover and simmer for 35-40 minutes or until rice is tender. 5. Remove from the heat; stir in raisins, almonds and remaining onions.
Main Dish
Afghanistan, India
Any holiday/occasion, but especially at weddings
2
Submitted By: . Website: . E-mail: .
Ingredients About the Recipe…
Directions Type of Food
Country/Region Represented
Event or Time Typically Served
Pilau
Afghan Student Association
1/2 c. chopped green onions, divided2 garlic cloves, minced1/4 c. butter or margarine softened1 1/2 c. uncooked long grain rice1/2 t. curry powder 3 c. chicken broth1/2 t. salt1/2 c. golden raisins1/2 c. chopped almonds, toasted
Pilau (also called "pilaf") is a staple in the Middle East. Many variation have
developed over the years, with innovation especially coming from the Persians, Arabs, Turks and Armenians. In South Asia, pilau is a dish consiting of rice and commonly includes peas, potatoes, and chicken or
beef. It is especially popular to eat during holidays or special occassions, like
weddings.
1. In a large skillet, saute 1/4 C onions and garlic in butter until tender. 2. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. 3. In a saucepan, heat broth and salt. Pour over rice mixture; stir. 4. Cover and simmer for 35-40 minutes or until rice is tender. 5. Remove from the heat; stir in raisins, almonds and remaining onions.
Main Dish
Afghanistan, India
Any holiday/occasion, but especially at weddings
3
Submitted By: . Website: . E-mail: .
Ingredients About the Recipe…
Directions Type of Food
Country/Region Represented
Event or Time Typically Served
Batata Vada ( Potato Fritters)
AID (Association for India's Development)http://www.indiana.edu/~aid/
[email protected], [email protected]
2 large potatoes, halved lengthwise3/4 c. chickpea flour1/2 t. asafoetida (or substitute garlic powder)1/4 t. turmeric1 t. chili powder2 green chilies, minced1/2 t. tamarind pulp 1/4 t. mustard seeds 2-3 coriander leaves and curry leaves, finely chopped
Batata Vada is a popular Indian vegetarian fast food dish. The name "Batata" means
potato in English. Batata Vade translates to potato fritters.
1. Sprinkle the potato halves with a pinch of turmeric. Microwave until soft. Peel, and slightly mash in a bowl. 2. In a medium pan, heat 1 t. vegetable or canola oil over medium heat. Add mustard seeds. When they start spluttering, add 1/4 t. asafoetida, green chilies, and curry leaves. Saute for 2-3 minutes. 3. Add the mashed potatoes, salt, and coriander leaves. Combine until mixed, then remove pan from heat 4. In a bowl, mix chickpea flour, chili powder, tamarind pulp, 1/4 tsp asfoetida, and salt (to taste) with enough water to make a thick paste, called Besan paste. 5. Heat vegetable or canola oil in a kadai or wok. 6. Form 1-2 inch balls out of the potato mixture. Dip each potato ball into the Besan paste until it is thickly coated. 7. Fry potato balls until they are golden brown. 8. Serve hot with chatni (chutney).
Appetizer
India/Maharashtra
All-time favorite
4
Submitted By: . Website: . E-mail: .
Ingredients About the Recipe…
Directions Type of Food
Country/Region Represented
Event or Time Typically Served
Pilau
Afghan Student Association
1/2 c. chopped green onions, divided2 garlic cloves, minced1/4 c. butter or margarine softened1 1/2 c. uncooked long grain rice1/2 t. curry powder 3 c. chicken broth1/2 t. salt1/2 c. golden raisins1/2 c. chopped almonds, toasted
Pilau (also called "pilaf") is a staple in the Middle East. Many variation have
developed over the years, with innovation especially coming from the Persians, Arabs, Turks and Armenians. In South Asia, pilau is a dish consiting of rice and commonly includes peas, potatoes, and chicken or
beef. It is especially popular to eat during holidays or special occassions, like
weddings.
1. In a large skillet, saute 1/4 C onions and garlic in butter until tender. 2. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. 3. In a saucepan, heat broth and salt. Pour over rice mixture; stir. 4. Cover and simmer for 35-40 minutes or until rice is tender. 5. Remove from the heat; stir in raisins, almonds and remaining onions.
Main Dish
Afghanistan, India
Any holiday/occasion, but especially at weddings
5
Submitted By: . Website: . E-mail: .
Ingredients About the Recipe…
Directions Type of Food
Country/Region Represented
Event or Time Typically Served
Pilau
Afghan Student Association
1/2 c. chopped green onions, divided2 garlic cloves, minced1/4 c. butter or margarine softened1 1/2 c. uncooked long grain rice1/2 t. curry powder 3 c. chicken broth1/2 t. salt1/2 c. golden raisins1/2 c. chopped almonds, toasted
Pilau (also called "pilaf") is a staple in the Middle East. Many variation have
developed over the years, with innovation especially coming from the Persians, Arabs, Turks and Armenians. In South Asia, pilau is a dish consiting of rice and commonly includes peas, potatoes, and chicken or
beef. It is especially popular to eat during holidays or special occassions, like
weddings.
1. In a large skillet, saute 1/4 C onions and garlic in butter until tender. 2. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. 3. In a saucepan, heat broth and salt. Pour over rice mixture; stir. 4. Cover and simmer for 35-40 minutes or until rice is tender. 5. Remove from the heat; stir in raisins, almonds and remaining onions.
Main Dish
Afghanistan, India
Any holiday/occasion, but especially at weddings
6
Submitted By: . Website: . E-mail: .
Ingredients About the Recipe…
Directions Type of Food
Country/Region Represented
Event or Time Typically Served
Pilau
Afghan Student Association
1/2 c. chopped green onions, divided2 garlic cloves, minced1/4 c. butter or margarine softened1 1/2 c. uncooked long grain rice1/2 t. curry powder 3 c. chicken broth1/2 t. salt1/2 c. golden raisins1/2 c. chopped almonds, toasted
Pilau (also called "pilaf") is a staple in the Middle East. Many variation have
developed over the years, with innovation especially coming from the Persians, Arabs, Turks and Armenians. In South Asia, pilau is a dish consiting of rice and commonly includes peas, potatoes, and chicken or
beef. It is especially popular to eat during holidays or special occassions, like
weddings.
1. In a large skillet, saute 1/4 C onions and garlic in butter until tender. 2. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. 3. In a saucepan, heat broth and salt. Pour over rice mixture; stir. 4. Cover and simmer for 35-40 minutes or until rice is tender. 5. Remove from the heat; stir in raisins, almonds and remaining onions.
Main Dish
Afghanistan, India
Any holiday/occasion, but especially at weddings
7
Submitted By: . Website: . E-mail: .
Ingredients About the Recipe…
Directions Type of Food
Country/Region Represented
Event or Time Typically Served
Aloo Ki Tikki
Indian Student Association www.indiana.edu/~isa/
Quantity Name of Ingredient 3-4 large potatoes 3 green chilies, chopped a few sprigs of fresh coriander leaves, chopped to taste rock salt a pinch asafoetida (or substitute garlic powder)½ T. red chilli powder
ghee to fry (or substitute butter)
This Indian dish is a filling vegetarian appetizer/snack option which is
enjoyed by all regions in India during any time of the day! Many Indians enjoy
non-vegetarian cuisine; however, traditional Indian cuisine is filled with wonderful vegetarian options such as
"Aloo Ki Tikki," "Naan" bread, "Dal" (Lentil soup), and "Aloo Baingan" (potato and
eggplant dish).
1. Wash and then boil potatoes. Once thoroughly cooked, peel and mash while still warm. 2. Add green chillies, coriander leaves, rock salt, asafoetida, and red chilli powder to the mashed potatoes and mix well. 3. Divide into ten to twelve portions. 4. Shape portions into round cakes (tikkis). 5. Heat a tawa (normal frying pan) and shallow fry the tikkis on both sides with ghee till golden. 6.Drain onto an absorbent paper. 7. Serve with green chutney or lemon pickle (optional).
Appetizer
India
Breakfast, Lunch, or Dinner
8
Submitted By: . Website: . E-mail: .
Ingredients About the Recipe…
Directions Type of Food
Country/Region Represented
Event or Time Typically Served
Pilau
Afghan Student Association
1/2 c. chopped green onions, divided2 garlic cloves, minced1/4 c. butter or margarine softened1 1/2 c. uncooked long grain rice1/2 t. curry powder 3 c. chicken broth1/2 t. salt1/2 c. golden raisins1/2 c. chopped almonds, toasted
Pilau (also called "pilaf") is a staple in the Middle East. Many variation have
developed over the years, with innovation especially coming from the Persians, Arabs, Turks and Armenians. In South Asia, pilau is a dish consiting of rice and commonly includes peas, potatoes, and chicken or
beef. It is especially popular to eat during holidays or special occassions, like
weddings.
1. In a large skillet, saute 1/4 C onions and garlic in butter until tender. 2. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. 3. In a saucepan, heat broth and salt. Pour over rice mixture; stir. 4. Cover and simmer for 35-40 minutes or until rice is tender. 5. Remove from the heat; stir in raisins, almonds and remaining onions.
Main Dish
Afghanistan, India
Any holiday/occasion, but especially at weddings
9
Submitted By: . Website: . E-mail: .
Ingredients About the Recipe…
Directions Type of Food
Country/Region Represented
Event or Time Typically Served
Pilau
Afghan Student Association
1/2 c. chopped green onions, divided2 garlic cloves, minced1/4 c. butter or margarine softened1 1/2 c. uncooked long grain rice1/2 t. curry powder 3 c. chicken broth1/2 t. salt1/2 c. golden raisins1/2 c. chopped almonds, toasted
Pilau (also called "pilaf") is a staple in the Middle East. Many variation have
developed over the years, with innovation especially coming from the Persians, Arabs, Turks and Armenians. In South Asia, pilau is a dish consiting of rice and commonly includes peas, potatoes, and chicken or
beef. It is especially popular to eat during holidays or special occassions, like
weddings.
1. In a large skillet, saute 1/4 C onions and garlic in butter until tender. 2. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. 3. In a saucepan, heat broth and salt. Pour over rice mixture; stir. 4. Cover and simmer for 35-40 minutes or until rice is tender. 5. Remove from the heat; stir in raisins, almonds and remaining onions.
Main Dish
Afghanistan, India
Any holiday/occasion, but especially at weddings
10
Submitted By: . Website: . E-mail: .
Ingredients About the Recipe…
Directions Type of Food
Country/Region Represented
Event or Time Typically Served
Pilau
Afghan Student Association
1/2 c. chopped green onions, divided2 garlic cloves, minced1/4 c. butter or margarine softened1 1/2 c. uncooked long grain rice1/2 t. curry powder 3 c. chicken broth1/2 t. salt1/2 c. golden raisins1/2 c. chopped almonds, toasted
Pilau (also called "pilaf") is a staple in the Middle East. Many variation have
developed over the years, with innovation especially coming from the Persians, Arabs, Turks and Armenians. In South Asia, pilau is a dish consiting of rice and commonly includes peas, potatoes, and chicken or
beef. It is especially popular to eat during holidays or special occassions, like
weddings.
1. In a large skillet, saute 1/4 C onions and garlic in butter until tender. 2. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. 3. In a saucepan, heat broth and salt. Pour over rice mixture; stir. 4. Cover and simmer for 35-40 minutes or until rice is tender. 5. Remove from the heat; stir in raisins, almonds and remaining onions.
Main Dish
Afghanistan, India
Any holiday/occasion, but especially at weddings
11