KHURMA Recipe - Divali Celebration

Ingredients:

5 lbs flour
1 lb margarine
1 tin condensed milk evaporated
or cold water for kneading
spice/ginger (optional)

Sugar syrup:
2.5 lbs sugar
6 cups water

Method:
Combine all ingredients and knead until a stiff dough is formed, roll into 3 balls
cut into long strip then roll out and cut into desired cube sizes.

Fry in hot oil until golden brown.

For sugar syrup,combine sugar and hot water and stir until it forms thick syrup.
Pour hot sugar syrup on cooled khurma and turn until all pieces are coated.




Taken from Sunday Express Divali CookBook 27th October 2013, Trinidad & Tobago

Naan Bread a Delicious Divali Dish

I really love this bread, it is soft and can go with ll the exotic Indian  flavors.

Ingredients:
3 teaspoons active dry yeast
1 cup warm water, 110 F
1/4 cup white sugar
1 tablespoon milk
2 tablespoons natural yogurt
1 egg, beaten
2-1/2 teaspoons salt
4 cups bread flour 
1/2 teaspoon baking powder
2 teaspoons minced garlic (optional)
1/4 cup margarine, melted
2 tablespoon oil (to oil the bowl for dough)

Method:

1. In a large bowl, dissolve yeast and one tablespoon of he sugar in warm water at 110 degrees. Let stand for about 10 minutes, until frothy.
2. Sift dry ingredients together. Stir in milk, yogurt, egg, and enough of he flower, salt, sugar and baking powder mixture to make a soft, wet dough.
3. With oiled hands knead for 6-8 minutes on a lightly oiled surface, or until smooth. Place dough in a well-oiled bowl then cover with a damp cloth  and let rise for at least 1 hour until the dough has double in size.
4. With oiled hands, punch down dough and knead in garlic. Pinch off small handfuls of dough (about the size of a golf dough). Roll into balls, place on a tray and cover for 30 minutes until double in size.
5.  Meanwhile, pre-heat oven to 400-500 degrees; place skillet inside oven while pre-heating. On a lightly floured surface, roll out the balls of dough to about 1/2 cm thick (dust hands and rolling pin with flour to prevent sticking)
6. Brush with melted margarine then place on skillet and into oven. Cook for 3 minutes until golden brown. Remove and brush with margarine again. 
7. Repeat until all the naan has been prepared. serve immediately.

Taken from Sunday Express Divali Cooking Book 27th October 2013, Trinidad & Tobago

Get Cooking for Divali!! -PEERA

Ingredients:
 3 lbs flour
 1 lb margarine
 2  cans condensate milk
1/4 can evaporated milk
1 cup water
Sizzola Oil for frying

Sugar Syrup:
3 lbs sugar
6 cups water

Method:
Knead flour, margarine, cold milk and water until it form a firm dough.
Roll out until very thin and cut unto tiny cubes
Fry in hot oil until light brown
Grind into a very fine powder
Put the powder into a large bowl and add condensate milk.

For sugar syrup, combine sugar and boiling water and stir until it form a thick syrup.

Add sugar syrup to powder and condensate milk and turn until mixture combines.

Set in dish and cut into squares.


Taken from Sunday Express Divali Cookbook 27th October 2013, Trinidad & Tobago

Mandarin Oranges Season: Recipes

I am so happy that the 'mandarin oranges' season came back. In Trinidad we call this fruit 'portugals' that was very new for me when I reached here.  This wonderful fruit is originally from China, where grow wild and North-eastern India. The mandarin oranges came to America in the mid-1800's.

The mandarin oranges are often smaller and flatter than oranges, and has a bright , loose orange skin with is easy to peel.  There are seeded, seedless and some thing in between also. And he inner segments are easily separated and usually are very sweet, with some exceptions.

In Venezuela, we call them 'mandarina' and in the Filipines it is called 'naranjita' -little oranges.

This fruit contain phosphorus, potassium and magnesium in small amounts. It also contain vitamin C (ascorbic acid), A (anti-oxidant), B and E. Making this fruit not only delicious but nutritious (and low calories)

Mandarin orange skin ca be candied. The small segment are also great for deserts and salads. This fruit contain soluble and insoluble fiber which prevents cholesterol absorption and act as laxative.

I think , I have given you enough reason to go to the market and buy some mandarins, in this part of the wold you have the chance to get them fresh, but you can also find them canned. What ever is your options, add this fruit to your menu.

I got some good recipes from the Express Woman, 3er March 2012, one of the local newspaper. I hope you enjoy them. By Shirley Hall.

MANDARIN CAKE

Ingredients:

2 cups mandarin oranges pieces, seeded and chopped small, or one can drained.
1/2 cup sugar.
1 cup bakers flour.
1 egg beaten.
1 tsp. baking soda.
2 tbs. vegetable oil (preferably canola)
1 tsp vanilla.

Topping:
2 tbs. firmly packed brown sugar.
2 tsp. milk.

Method:
Preheat oven to 350 degree F. Combine sugar, flour, mandarin pieces, baking soda, salt, oil and vanilla. Beat until smooth. Pour into a greased 9-inch square pan. Bake for 30 - 35 minutes. To make the topping, combine sugar and milk in a saucepan, constantly stirring. Remove from heat when it begins to boil. Drizzle over hot cake.

MANDARIN RICE PUDDING

Picture fore reference, click to get the recipe for this Mandarin Rice Pudding

Ingredients:
2 cups mandarin oranges sections, seeded and chopped.

1 cup evaporated milk (not sweetened condensed).

1/2 cup orange juice.

1/2 cup light brown sugar packaged.

3 tbs. melted butter.

1 tsp. vanilla extract (not essence).

3 eggs beaten.

3 cups cooked white or brown rice.

1/2 cup raisins (preferably golden)

Method:
In a large bowl, combine evaporated milk, orange juice, brown sugar, butter, vanilla and eggs. Stir rice and raisins. Pour into greased 12-inch glass sbaking dish. Cover with foil and bake at 350 degree F for an hour. Carefully remove foil and stir in the mandarin orange pieces and bake undercover for another twenty minutes. Let sit and cool for half an hour before serving.


The following recipe is a sauce that is great  on fish, chicken or pork dishes, whether baked, fried or grilled.

PONZE SAUCE

Method:
Combine a quarter-cup of fresh mandarin orange juice, half-cup soy sauce (better low sodium), two (2)  tbs fresh lemon juice, one (1) tbs water, one tbs sweet rice wine (optional) an a pinch of hot pepper, or carefully squeeze the pepper juice so there are no tiny pungent pieces. Use as a marinade or add after cooking.