Puding beras khas Turki ini biasanya ada yang dipanggang terlebih dahulu sesaat akan disajikan.

Resep Bahan Turkish Rice Pudding :

• beras 40 gram
• air 300 ml
• susu cair 375 ml
• cream 125 ml
• gula pasir 125 gram
• vanili bubuk 1/2 sendok teh
• tepung maizena 1,5 sendok makan, larutkan dengan 3 sendok makan susu cair
• garam secukupnya
• kayu manis bubuk secukupnya

Cara Membuat Turkish Rice Pudding :

1. Campur air dan beras, masak di atas api kecil sambil sesekali diaduk hingga air menyusut kurang lebih 25 menit. Angkat.
2. Masukkan gula, pasir, vanili dan garam. Tuang susu cair dan cream sambil diaduk hingga rata.
3. Tuang larutan maizena, sedikit sambil terus diaduk hingga mendidih dan matang. Angkat dan biarkan uap panasnya hilang.
4. Tuang dalam gelas saji, sipan dalam lemari pendingin.
5. Sajikan dengan teburan kayu manis.

Untuk 10 buah

Selamat mencoba

To make about 12 five inch round breads

Ingredients :

• 2 cups whole wheat flour
• 3 tablespoons ghee
• ½ to 1 cup lukewarm water (110° to 115°)
• Vegetable oil for deep frying

In a deep bowl, combine the flour and the ghee. With your fingertips rub the flour and the fat together until they look like flakes of coarse meal. Make a well in the center, pour ¼ cup of the lukewarm water into it, and with your fingers or a large spoon blend the water into the flour mixture. Stirring vigorously after each addition, pour in up ¾ cup more of the lukewarm water, adding it a tablespoon or so at a time and using only enough water to form a dough that can be gathered into a firm, compact ball.

On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Repeat for about 7 or 8 minutes, or until the dough becomes smooth and elastic.

Again gather it into a ball, and drape a dampened kitchen towel over the top. Let the dough rest for at least 30 minutes. You can safely let the dough stand at room temperature for several hours it it is well covered and the towel lightly moistened from time to time to prevent the dough from drying out.

To shape each puri, pinch off about 2 tablespoon of the dough and form it into a slightly flattened ball about 1 ½ inches in diameter. Place the ball on a lightly floured surface and, with a rolling pin, roll it out from the center to the far edge. Lift the dough, turn it clockwise about 2 inches, and roll it again from the center to the far edge. Repeat lifting, turning, rolling until the circle is about 5 inches in diameter. Sprinkle a little flour over and under the ball from time to time to prevent it from sticking. As you proceed, cover the puris with a dampened kitchen towel.

Pour 3 cups of vegetable oil into a 10 inch karhai or a 12 inch wok, or fill a deep fryer or to 10 to 12 inch skillet or sauce pan with oil to a depth of about 2 inches. Heat the oil until it reaches a temperature of 350° on the thermostat or a deep frying thermometer.

Place one puri at a time in the hot oil. It will begin to puff immediately but unevenly. Fry it for about a minute, meanwhile pressing any flat surfaces deep into the oil with the back of perforated spoon. Turn the puri over and, still pressing it with the spoon, fry for a minute longer, or until it is evenly puffed and golden brown. As they brown, transfer the puris to paper towels to drain.

Serve the puris while they are still warm.

Note :

To make chapattis or griddle fried whole wheat breads, prepare the dough as describe above and let it rest for 30 minutes. Two tablespoon at a time, shape the dough into balls and roll each one into a 5 inch round.

Without adding any fat, heat a well seasoned griddle or 10 to 12 inch castrion skillet or a skillet that has a nonstick surface. When a drop of water flicked into the pan splutters instantly, add one of the chapattis.

Moving the bread about constantly with your fingers or shaking the pan back and forth constantly to keep the chapatti from sticking, cook it for a minute or so, until the top begins to darken somewhat. Turn the chapatti over and cook for 1 minute longer, or until it is lightly browned. Transfer the chapatti to a serving plate and fry the rest in a similar fashion.

If you like, you may spread each chapatti with about ¼ teaspoon of ghee when you remove it from the griddle. Serve the chapattis warm.

Raytas are refreshing yoghurt mixtures frequently served with Indian meals. A “raya”, like a salad, provides a cooling contrast to the main highly seasoned dishes of a meal. Its base is always yoghurt, mixed with fruits, vegetables, seasonings, even fried chick-pea flour ball, depending on the cook’s larder and tastes. Recipe for those “raytas” will shown tomorrow.

by : inforesep

To serve 4 to 6

Ingredients :

• 2 cups coarsely chopped fresh coconut
• 1 cup cold water

Masala :

• ¼ cup vegetable oil
• ¼ teaspoon black mustard seeds
• A 1-inch piece of fresh ginger root, scraped and crushed slightly
• 2 medium sized garlic cloves, peeled and cut partially in half lengthwise
• ½ cup finely chopped onions
• 2 tablespoons ground coriander
• ½ teaspoon turmeric
• ¼ cups water

Vegetables :

• 2 green frying peppers, seeded, deribbed and coarsely chopped
• 1 large carrot, scraped and cut into ¼ inch thick rounds
• 1 broccoli stalk, cut into 1 inch lengths
• ¼ pounds fresh string beans, cut into 2 inch lengths
• 6 scallions, including 1 inch of the tops, cut into 2 inch lengths
• 1 fresh hot green chili, seeded and chopped
• 2 teaspoons salt
• 3 tablespoons finely chopped fresh coriander

Combine 1 cup of the coconut and the 1 cup water in the jar of an electric blender and blend at high speed for 30 seconds, or until the mixture is reduced to a smooth puree. Stop the machine and scrape down the sides of the jar with a rubber aside.

Prepare the masala in the following fashion : In a heavy 2- to 3-quart saucepan, heat the vegetable oil over moderate heat until a light haze forms above it. Add the mustard seeds, ginger and garlic, and fry for 30 seconds. Add the onions and, stirring constantly, continue to fry for 7 or 8 minutes, until they are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. Stir in the ground coriander, turmeric and ¼ cup of water.

Add the green peppers, carrots, broccoli, string beans and scallions, turning them about with a spoon to coat them evenly with the masala. Then stir in the reserved coconut puree, hot chili and salt, and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer for 15 minutes, or until the vegetables are tender. Check from time to time to make sure that the mixture is moist. If it seems dry, add up to ¼ cup more water, a tablespoon each time.

Remove the pan from the heat, stri the coriander into the vegetable mixture, cover and let the aviyal stand at room temperature for 5 minutes or so. Just before serving, taste for seasoning and pour the entire contents of the pan into a heated bowl.

by : inforesep

To serve 6 to 8

Ingredients :

• ¼ cup vegetable oil
• 1 tablespoon urad dal, if available
• 1 teaspoon black mustard seeds
• ½ cup finely chopped onions
• 2 tablespoons seeded, chopped fresh hot green chili
• 1 cup quick-cooking farina
• 1 cup finely chopped fresh tomatoes
• 1/3 cup finely diced, scraped carrots
• ¼ cup coarsely chopped scallions
• 3 cups water
• 1 tablespoon salt
• 1 tablespoon finely chopped fresh coriander (cilantro)
• 1 tablespoon fresh lemon juice

In a heavy 3- to 4-quart casserole, heat the vegetable oil over moderate heat until a light haze forms above it. Add the dal and stir for a minute or so, then drop in the mustard seeds and, when the oil begins to sputter, add the onions. Stirring constantly, fry for 7 or 8 minutes, until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly.

Add the hot chili and, stirring constantly, pour in the farina in a slow, thin stream. Still stirring, fry for about 5 minutes, until the farina is lightly browned. Stirring well after each additions, add the tomatoes, carrots, scallions, water and salt. Bring to a boil over high heat, reduce the heat to the lowest possible point, cover tightly, and cook for 10 minutes, or until the farina is thick and the vegetables tender. Taste for seasoning.

To serve, pour the uppama into a heated and sprinkle it with the coriander and lemon juice.

by : inforesep

To serve 4 to 6

Ingredients :

Cheese :

• 2 quarts milk
• ½ cup unflavored yoghurt
• 2 tablespoons fresh strained lemon juice

Peas :

• 5 tablespoons ghee
• 2 tablespoons scraped, finely chopped fresh ginger root
• 1 tablespoon finely chopped garlic
• 1 cup finely chopped onions
• 1 teaspoon salt
• 1 teaspoon turmeric
• ¼ teaspoon ground hot red pepper
• 1 teaspoon ground coriander
• 1 tablespoon garam masala
• 2 cups finely chopped fresh tomatoes
• 1 ½ cups fresh green peas (about 1 ½ pounds unshelled) or 1 ten ounce package frozen peas, thoroughly defrosted
• 1 teaspoon sugar (optional)
• 3 tablespoons finely chopped fresh coriander (cilantro)

Prepare the cheese in the following fashion : In a heavy 3- to 4-quart saucepan, bring the milk to a boil over high heat. As soon as the foam begins to rise, remove the pan from the heat and gently but thoroughly stir in the yoghurt and lemon juice. The curds will begin to solidify immediately and separate from the liquid whey.

Pour the entire contents of the pan into a large sieve set over a bowl and lined with a double thickness of cheesecloth. Let the curds drain undisturbed until the cloth is cool enough to handle. Then wrap the cloth tightly around the curds and wring it vigorously to squeeze out all the excess liquid. Reserve 1 cup of the whey in the bowl and discard the rest.

Place the cheese, still wrapped in cheesecloth, on a cutting board and set another board or large flat-bottomed skillet on top of it. Weight the top with canned foods, flatirons, heavy pots or the like, weighing in all about 15 pounds, and let it rest in this fashion at room temperature for 6 to 8 hours, or until the cheese is firm and compact. Unwrap the cheese, cut it into ½ -inch cubes, cover with wax paper or plastic wrap, and refrigerate until ready to use. (There should be about 1 to 1 ½ cups of cheese cubes).

To prepare the cheese and peas, heat the ghee in a heavy 10- to 12-inch skillet until aa drop of water flicked into it splutters instantly. Add the cheese cubes and fry them for 4 or 5 minutes, turning the cubes about gently but constantly with a slotted spoon until they are golden brown on all sides. As they brown, transfer the cubes of cheese to a plate.

Add the ginger and garlic to the ghee remaining in the skillet and, stirring constantly, fry for 30 seconds. Add the onions and salt and, stirring occasionally, continue to fry for 7 or 8 minutes, or until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly.

Stir in ¼ cup of the reserved whey, then add the turmeric, red pepper, ground coriander and garam masala. When they are well blended, stir in the remaining ¾ cup of whey and the tomatoes, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 10 minutes, stirring occasionally. Add the peas and taste for seasoning. Is the gravy has too acid a flavor add up to 1 teaspoon sugar.

Remove the cover and, stirring occasionally, cook for 3 minutes. Then add the cheese cubes and 1 tablespoon of the fresh coriander, cover the skillet tightly, and simmer over low heat for 10 to 20 minutes, or longer if you are using fresh peas and they are not yet tender.

To serve, transfer the entire contents of the pan to a heated bowl or deep platter and garnish the top with the remaining 2 tablespoon of chopped fresh coriander.

by : inforesep

To serve 4

Ingredients :

• 4 tablespoons ghee
• 1 teaspoon black mustard seeds
• 2 tablespoons urad dal if available
• ½ cup finely chopped onions
• 1 teaspoon scraped, finely chopped fresh ginger root
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 pound fresh green string beans, trimmed and cut crosswise into paper-thin rounds
• ¼ teaspoon ground red pepper
• ¼ cup finely grated fresh coconut
• 2 tablespoons finely chopped fresh coriander (cilantro)
• 2 tablespoons fresh lemon juice

In a 10-inch karhai or heavy skillet, or a 12-inch wok, heat the ghee over moderate heat until a drop of cold water flicked into it splutters instantly. Add the mustard seeds and dal and fry for 3 minutes, until the dal browns lightly. (If dal is not available, fry the mustard seeds alone for 30 seconds.) Thoroughly stir the onions, ginger, salt and pepper, and drop in the green beans. Stirring constantly, add the red pepper and fry 5 minutes longer. Add the coconut and coriander, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 10 minutes more, or until the beans are tender. Sprinkle with lemon juice, taste for seasoning, and serve at once.

by : inforesep

To make about 5 dozen

Ingredients :
Jalebis :

• 3 cups all purpose flour
• ¼ cup rice flour
• ½ teaspoon double acting baking powder
• 2 cups lukewarm water (110° to 115°)

Syrup :

• 4 cups sugar
• 3 cups cold water
• 1/8 teaspoon cream of tartar
• 2 teaspoons yellow food coloring
• 1/8 teaspoon red food coloring
• 1 teaspoon rose water

Vegetable oil for deep frying

In a deep of bowl, make a smooth batter of the all purpose and rice flours, baking powder and lukewarm water. Let the batter rest unrefrigerated and uncovered for 12 hours.

Just before frying the jalebis, prepare the syrup : Combine the sugar, cold water and cream of tartar in a 3- to 4-quart saucepan. Stir over moderate heat until the sugar dissolves. Increase the heat to high and, timing it from the moment the syrup boil, cook briskly, undisturbed, for 5 minutes. The syrup is done when it reaches a temperature of 220° on a candy thermometer. Remove the pan from the heat, stir in the coloring and the rose water. Pour the syrup into a bowl and set it aside.

Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour oil into a deep fryer to a depth of 2 to 3 inches. Heat the oil until it reaches a temperature of 350° on a deep frying thermometer. To make the jalebis, spoon 1 ½ cups of the batter into a pastry bag fitted with a plain tube 3/16 inch in diameter. Squeezing it directly into the hot oil, loop a stream of batter back and forth 4 or 5 times to form a sort of pretzel made up of alternating figure 8s and circles, one over the other. Each jalebis should be about 3 inches long and 2 inches wide.

In batches of 5 or 6, fry the jalebis for 2 minutes, or until golden on both sides. As they brown, transfer them to the syrup for a minute, then place them on a plate. Serve warm or at room temperature.

by : inforesep

To serve 4

Ingredients :

• 2 pounds lean boneless lamb, preferably leg or shoulder, sliced 1 inch thick and cut into 2-by-1 inch pieces
• ¼ teaspoon ground hot red pepper
• 1 teaspoon salt
• 1 cup unflavored yoghurt
• 1 tablespoon scraped, finely chopped fresh ginger root
• ¼ teaspoon asafetida (if available) dissolved in 1 tablespoon hot water
• ¼ cup ghee
• Freshly ground black pepper
• ½ teaspoon turmeric
• 2 tablespoons finely chopped fresh coriander
• 1 cup water
• ½ teaspoon garam masala (opposite)
• A pinch of ground nutmeg, preferably freshly grated

Place the lamb in a large shallow baking dish and sprinkle it evenly with the red pepper and salt. Combine the yoghurt, the chopped ginger root and the dissolved asafetida (if you are using it), and when they are well mixed pour them over the lamb, turning the pieces of meat about with a large spoon to coat them well on all sides.

Cover the dish tightly with aluminum foil or plastic wrap and marinate the lamb at room temperature for at least 1 hour or in the refrigerator for at least 2 hours.

In a heavy 10- to 12-inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Stir in a liberal grinding of black pepper and the turmeric, then add the lamb and its marinade and, turning and stirring the meat constantly, bring to s boil over high heat. Cover the skillet tightly, reduce the heat to the lowest possible point, and simmer undisturbed for 1 hour.

Sprinkle the lamb with coriander and pour ½ cup of the water down the sides of the pan. Then cover again and simmer for 15 minutes longer. Stir in ¼ cup of the water, cover, and cook for about 15 minutes; then stir in the remaining ¼ cup of water, cover, and cook for about 10 minutes, or until the lamb is tender and shows no resistance when pierced with the point of a small, sharp knife. Taste for seasoning.

To serve, mound the lamb on a deep heated platter, moisten the meat with the liquid remaining in the skillet, and sprinkle the top with garam masala (opposite) and a pinch of nutmeg.

by : inforesep

Garam masala is made by grinding or pounding dried spices together. Thought it is probably the prototype of the spice blend known in the west as “curry powder”, a garam masala is made at home and every cook has her own ideas about which spices should be included and in what quantity.

To make about 1 ½ cup

Ingredients :

• 5 three-inch pieces cinnamon stick
• 1 cup whole cardamom pods, preferably green cardamoms
• ½ cup whole cloves
• ½ cup whole cumin seeds
• ¼ cup whole coriander seeds
• ½ cup whole black peppercorns

Preheat the oven to 200°. Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layers in a jelly-roll pan or large shallow roasting pan. Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture two or three times with a large spoon. Do not let the spices brown or burn.

Break open the cardamom pods between your fingers or plate them one at a time on a flat surface and press down on the pod with the ball of your thumb to snap it open. Pull the pod away from the seeds inside and discard it. Set the seeds aside.

Place the roasted cinnamon sticks between the two layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed.

Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed.

Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder. If the machine clogs and stops, turn in off, stir the spices once or twice, then continue blending. As each cupful of spices is ground, transfer it to a jar or bottle with a tightly fitting lid.

Garam masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 or 6 months.

by : inforesep

To serve 4 to 6

Ingredients :

• 2 to ½ pounds skinned chicken legs and thighs and boned, skinned, split chicken breasts
• 3 teaspoons salt
• ½ cup vegetable oil
• 1 ½ cups finely chopped onions
• 1 tablespoon finely chopped garlic
• 1 ½ teaspoons scraped, finely chopped fresh ginger root
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground hot red pepper
• ¼ teaspoon ground fennel, or fennel seeds pulverized with a mortar and pastle
• ½ cup water
• 1 cup finely chopped fresh tomatoes, or substitute 1 cup chopped, drained, canned tomatoes
• 2 tablespoons finely chopped fresh coriander
• ½ cup unflavored yoghurt
• 1 teaspoon garam masala
• 1 tablespoon fresh lemon juice

Pat the chicken pieces dry with paper towels and sprinkle them with 2 teaspoon of the salt. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a drop of water flicked into it splutters instantly. Add the chicken and fry for 3 or 4 minutes, turning the pieces about with a spoon until they are write and somewhat firm. Transfer the chicken to a plate.

Add the onions, garlic and ginger to the oil remaining in the skillet and, stirring constantly, fry for 7 or 8 minutes, or until the onions are soft and golden brown. Reduce the heat low, add the cumin, turmeric, ground coriander, red pepper, fennel and 1 tablespoon of the water, and, stirring constantly, fry for a minute or so. Stir in the tomatoes, 1 tablespoon of the fresh coriander, the yoghurt and the remaining teaspoon of salt.

Increase the heat to moderate and add the chicken and any juices that have accumulated in the plate. Pour in the remaining water. Bring to a boil, meanwhile turning the chicken about in the sauce to coat the pieces evenly. Sprinkle the top with the garam masala and the remaining tablespoon of fresh coriander, reduce the heat to low, cover tightly, and simmer for 20 minute, or until the chicken is tender but not falling apart.

To serve, arrange the chicken attractively on a heated platter, pour the sauce remaining in the skillet over it, and sprinkle with the lemon juice.

by : inforesep