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M C N C O O K B O O KB Y T E A M M C NGLOBAL RECIPES FROM A GLOBAL TEAM

GhugniChef Adrija Das “Ghugni or curried white or yellow driedpeas recipe is native to India and apopular street food snack in EasternIndia, especially in Bengal, Odisha, andBihar. Bengali Ghugni and Odia versionsof Ghugni use the same dried white peas,while the Bihari Ghugni is made withblack chickpeas/kala chana. Whileessentially Ghugni is vegan, in Kolkata,Ghugni is also made using egg, chicken,and minced mutton to the dried peas.”INGREDIENTSWhite/yellow peas: washed and soaked overnight or at least 8 hoursVegetables: potato, onion, tomatoSpice paste: ginger-garlic pasteWhole spices: bay leafPowdered spices: turmeric powder, red chili powder, coriander powder, roastedcumin powder, garam masala powderHerbs: fresh coriander leavesOil: Sunflower oilSaltSource: https://muwado.com/

DIRECTIONSSERVING NOTESCan serve with Roti/Chapattis/Naan or can make a Chat and Serve ghugni as achaat topped with chopped onion, green chili, coriander leaves, black salt,tamarind water.Ghugni Recipe7. Add chopped tomatoes and salt.Sauté till tomatoes become soft andmushy8. Add coriander powder. Sauté tomix. 9. Add cooked peas and potatoes.Mix well. Cover and cook overmedium flame for 5 minutes.10. Add roasted cumin powder,garam masala powder, andchopped coriander. Mix well andremove from flame and serve hotgarnished with chopped onion,coriander, green chili, black salt,roasted cumin powder, and lemonjuiceChef Adrija DasSource: TripadvisorTake soaked white peas, potato cubes,water, salt, and turmeric powder in apressure cooker.1.Pressure cook for one whistle over ahigh flame and simmer for 5 minutes.2.Remove from flame and allow thepressure to settle on its own.3.Once done, transfer to a bowl and setaside.4.Heat oil in a pan. Once the oil turns hot,add bay leaf and chopped onion. Sautéuntil onions turn golden in color.5.Add ginger-garlic paste and sauté untilraw smell goes. Add turmeric powder,red chili powder, and a dash of water.Stir to mix.6.

Spices CakeChef Ana Diaz During Christmas time it is the month thatmy family bakes and always has a dessert athand (we have a sweet tooth) and this is oneof the most liked by everyone cause all thespices that are in it just work really goodtogether.INGREDIENTS - CAKE1. Preheat the oven to 350 F and coat twopans with nonstick spray or butter. 2. Put together in a bowl (1) the flour,baking powder, baking soda, salt, andspices.3. In another bowl (2) mix the sugar, oil,and applesauce until the sugar has nolumps. 4. Then add the eggs and vanilla. 5. When everything is combined in bowl (2)start adding half of the ingredients frombowl (1) then add the sour cream and thenadd the other half of bowl (1). 6. Pour the mixture into both pans andbake for 35-40 minutes. 7. When they are done allow 20 min to cooldown.Procedure for the frosting. 1. Add butter to a saucepan in a mediumheat to melt down until it bubbles. Once itis done take it aside to cool down. 2. Add the butter and cream cheese to abowl then add 1 cup of powdered sugar ata time, followed by the vanilla. 3. Afterwards you can assemble the cakeby making layers with the cakes baked andthe frosting! DIRECTIONSBrown Butter Cream Cheese Frosting 1 cup unsalted butter 16 oz cream cheese 5 cups powdered sugar 1/2 tsp vanilla extractINGREDIENTS - FROSTING2 3/4 cups allpurpose flour 1 1/2 tsp bakingpowder 1 tsp baking soda 1/2 tsp salt 1 tbsp cinnamon 1 tsp cardamom 1 tsp ginger 1/2 tsp nutmeg 1/4 tsp cloves 2 cups light brownsugar1 cupvegetable or canolaoil 1 cup unsweetenedapplesauce 4 large eggs 3 tsp vanilla extract 3/4 cup sour cream

East African ChapatiChef Christine MegganINGREDIENTS Mix the dry ingredients, namely all-purpose flour, salt, and sugar in a largebowl. Add 3 tablespoons oil or ghee to the flour mixture and combine. Next,add the water, a little at a time, and use your fists or an electric mixer toknead for about 10 minutes until you obtain a soft and smooth dough. Feelfree to add some flour in small handfuls, if the dough feels too sticky.5 cupsall-purpose flour, 1 tablespoon salt, 1 tablespoon sugar, 2¾ cups water, 6tablespoon ghee or cooking oil.1.Add another 3 tablespoons of oil or ghee to the dough and knead some more,for about two minutes (you will use the rest of the oil to cook). The doughshould now feel soft and pliable, and should no longer stick to the fingers.6tablespoon ghee or cooking oil2.Cover the dough with a clean and damp kitchen cloth or plastic wrap andallow it to rest for at least 30 minutes at room temperature.3.5 cups all-purpose flour1 tablespoon salt1 tablespoon sugar (optional)2¾ cups water6 tablespoon ghee or cooking oil (to add to the flour, and to smoothen the dough)½ cup ghee or cooking oil (to knead as well as fry the chapati)DIRECTIONS

4. Divide the dough into 10 equally-sized balls. Dust a wooden pastry board oryour kitchen counter with flour, lightly sprinkle some flour on top of each ball ofdough, and use a rolling pin to roll each into a circle of 20cm in diameter (about 8inches). If the dough resists stretching, let it relax for a while and then roll again.Feel free to dust with more flour, if the dough sticks to the rolling board.5. Brush each chapati with a little melted ghee or cooking oil, lightly sprinklesome flour on top and roll it so it resembles a rope (skip this step for plainchapatis - see the notes below). Next, coil the rope towards the centre, and tuckthe end in the middle.6. Cover the coiled balls of dough with a clean kitchen towel and allow this to restfor 10 minutes. Next, lightly dust your kitchen counter or wooden pastry boardwith flour again. Roll out each ball of dough into a circle of 20cm (about 8 inches)in diameter and 3mm (about ⅛th inch) in thickness. Feel free to lightly dust withflour, so it rolls out easily.7. Bring a non-stick or heavy-bottomed pan to high heat. Once hot, reduce theheat to a medium and place the rolled chapati dough on top. Cook each side untilbrown spots form and the chapati starts to puff up then use a spoon to flip.8. Lightly brush the cooked surface with melted ghee, allow the bottom to alsobrown and puff up, flip and allow the oiled side to cook for one to two minutes.Lightly brush the other side with ghee or cooking oil as well and allow it to cookfor a minute or two.East African ChapatiChef Christine MegganDIRECTIONS - CONTINUED

Democracy Sausage 5 sausages (your favorite type)5 slices of bread1 onion, finely slicedTomato sauce (ketchup)MustardBarbecue sauceButter or margarineChef Christine Yen“The democracy sausage, a classic Aussietradition enjoyed during elections. It's adelicious way for communities to cometogether, enjoy a tasty treat, and engage incivic activities. At Bunnings Warehouse, theymake it special by hosting sausage sizzles toraise money.”INGREDIENTSCook the Sausages: Grill orbarbecue the sausages until theyare cooked through and have adelicious golden-brown exterior.Prepare the Onions: In a pan overmedium heat, sauté the finelysliced onions until they arecaramelized and golden brown.This adds a sweet and savoryflavor to your sausage.Toast the Bread: Lightly toast thebread slices on the grill or in atoaster. This step adds a delightfulcrunch to your democracysausage.To Assemble the DemocracySausage, Place a cooked sausagediagonally on a slice of toastedbread. Add a generous spoonful ofcaramelized onions on top.b. Squiggle some tomato sauce,mustard, and barbecue sauce in azigzag patternFold and Enjoy: Fold the breadaround the sausage, creating adelicious handheld treat. Be sureto hold it carefully, as it might geta bit messy – that's part of the funDIRECTIONSNOTESFor a vegetarian democracy sausage, substitutetraditional sausages with your favorite meat-freealternative. Popular choices include vegetariansausages or plant-based patties. Follow the samesteps as above, adjusting the cooking timeaccording to the vegetarian option

Chef Emmanuel OpatolaThe Ballad of Pounded Yam, Efo Riro,and Egusi: A Culinary Odyssey by theGreat Chef, Emmanuel OpatolaIn the heart of Ilorin, where the sun kisses ancientbaobab trees and the air hums with the rhythm of thespeeches of humans, lived a young guy namedEmmanuel. Though surrounded by vibrant sights andsounds, opportunities for adventure, the advent ofpackaged foods and the glowing restaurants around,Emmanuel felt a hollowness within. Nothing seemed toignite his spirit, no taste to tantalize his soul. Until, onefateful evening, under the watchful gaze of a millionstars, he once again encountered a symphony of flavoursthat brought back his childhood memories and a desireto visit his parents once again.It began with a whisper, a murmur of pestles poundingrhythmically on mortars. The air thrummed with theancient chant of Yoruba women, transforming raw yaminto velvety clouds of pounded yam, smooth asmoonlight and as comforting as a grandmother'sembrace. With each thump, the hollowness inEmmanuel's heart began to fill, a warmth like sunlightspreading through his veins.Then came the efo riro, a vibrant emerald tide surgingwith spinach, palm oil, and the fiery dance of chillipeppers. It was a burst of life, a kaleidoscope of texturesand tastes that awakened Emmanuel's senses. Each bitewas a celebration, a chorus of flavours singing of fertilefields and the resilience of the earth.But the crowning jewel of this culinary opera was theegusi soup. Rich and creamy, it whispered tales of sun-drenched melon seeds, their essence coaxed into velvetyperfection. Within its depths swam morsels of delight -Pounded Yam, EfoRiro, and Egusi- wara cheese, its sharp tang a playful counterpoint tothe soup's sweetness; ponmo, the rhythm of its chewdancing on the tongue; goat meat, tender and earthy, atestament to the land's bounty; and fried fish, flakes ofgolden sunshine adding a whisper of the sea.As Emmanuel savoured this heavenly trinity, somethingshifted within him. The hollowness was gone, replacedby a vibrant symphony of joy. He understood whypounded yam, efo riro, and egusi were the lifeblood ofhis people, a dish that transcended mere sustenance. Itwas a love song to their land, a celebration ofcommunity, and a testament to the transformativepower of taste.This wasn't just food; it was magic woven with mortarand pestle, a poem whispered on the lips of palm oil, atale told in the dance of chilli peppers. It was a storycarried in every scoop of pounded yam, a legacy passeddown through generations, a love letter to Yorubalandetched in every drop of egusi soup.And Emmanuel, forever lost in the awe of this culinaryodyssey, knew he had once again found his first love. Hewould become a storyteller, weaving tales of herpeople's spirit, one plate of pounded yam, efo riro, andegusi at a time.Now, before you wake up from this adventure, translatethis love story into a feast for your senses with a step-by-step guide:

Pounded Yam (20 minutes):Ingredients:2 large yams, peeled and choppedWaterMortar and pestle (or food processor)Preparing Pounded Yam, Efo Riro, and EgusiProcess:Cook the yam in boiling water until tender (about 15 minutes).Drain well.1.Using the mortar and pestle, pound the yam in batches untilsmooth and fluffy. Add a little water if needed. Alternatively,pulse in a food processor until desired consistency.2.Keep warm in a serving bowl.3.Efo Riro (30 minutes):Ingredients:1 bunch spinach, washed and chopped1/4 cup palm oil1 onion, chopped2 Roma tomatoes, chopped2 habanero peppers, chopped 2 bouillon cubesSalt to taste1/2 cup crumbled wara cheese 1/2 cup goat meat, cooked and shredded1/4 cup ponmo (cow skin), thinly sliced and fried1 panla fish (African catfish), fried or grilled and flakedProcess:Heat palm oil in a pot over medium heat. Add onion and cook until softened (about 5minutes).1.Add tomatoes and peppers, cook until tomatoes soften and release their juices.2.Stir in spinach and cook until wilted.3.Add bouillon cubes and salt, and adjust seasonings to taste.4.Once the spinach is wilted, add the cooked and shredded goat meat and stir it ingently.5.Let the flavours meld for 5 minutes, then add the fried ponmo and panla fish flakes.6.Finally, sprinkle the crumbled wara cheese over the top and let it melt slightly beforeserving.7.Simmer for 5 minutes, stirring occasionally.8.Serve it9.

Process:Heat the oil: Pour your chosen palm oil into the pot and bring it to medium heat. Letit shimmer and become your canvas for culinary magic.1.Sauté the onion: Add the finely chopped onion and gently stir until it softens andsweetens the oil, about 5 minutes. Patience is key, let the sweetness bloom.2.Infuse with tomatoes and peppers: Introduce the diced tomatoes and choppedhabaneros to the party. Let them cook for another 5 minutes, releasing their vibrantcolors and aromas.3.Awaken the flavors with broth: Pour in your chosen broth, whether a rich meaty or aclean vegetable one, and let it bring everything together. Give it a quick stir and allowit to simmer for 10 minutes, infusing the flavors.4.Unleash the crayfish (optional): If you're using crayfish, add them now and let themmingle in the broth for 5 minutes, releasing their savory depth.5.The creamy star arrives: Now comes the moment of truth, gently stir in the groundmelon seeds (aka egusi) and adjust the heat to low. Be patient, it may take about 15-20minutes for the egusi to thicken and reach its creamy perfection. Stir gently andconsistently to avoid lumps.6.Time for the protein parade: Introduce the cooked and shredded goat meat to theparty, letting it mingle with the creamy egusi for 5 minutes.7.Crunchy delight emerges: Add the fried ponmo, its delightful chewiness adding atextural counterpoint to the creaminess.8.Flaky goodness joins the dance: Introduce the flaked panla fish, its unique savorynotes weaving seamlessly into the melody of flavors.9.Seasoning symphony: This is where your palate takes center stage. Add bouilloncubes and salt to taste, creating a harmonious balance of salty, savory, and umami.Don't be afraid to adjust until it sings to your soul.10.Final flourish: Let the soup simmer for a final 5 minutes, allowing all the flavors tomarry and reach their peak.11.Serving with love: Ladle your masterpiece into individual bowls and let the garnishesbring a touch of personal flair. Chopped onions, chili peppers, or fried plantains canadd an extra layer of texture and heat.12.Egusi Soup (45 minutes):Ingredients:1 cup raw melon seeds, roasted and ground1/4 cup palm oil1 onion, chopped2 Roma tomatoes, chopped2 habanero peppers, chopped 4 cups meat or vegetable broth1/2 cup crayfish1/2 cup goat meat, cooked and shredded 1/2 cup ponmo, thinly sliced and fried1 panla fish (African catfish), fried or grilled and flakedPreparing Pounded Yam, Efo Riro, and Egusi

NOTESDon't overcook the egusi, otherwise it can become stiff andlose its creamy magic.If the soup gets too thick, simply add a bit more broth toadjust the consistency.Adjust the spice level to your liking. Remember, habanerospack a punch, so start with less and add more if desired.Pounded Yam, Efo Riro, and EgusiChef Emmanuel OpatolaSource: Mumak Kitchen

Payasam10-12 raisins4-5 cardamom pods, crushed or 1/2teaspoon cardamom powderA pinch of saffron strands (optional)A few strands of chopped nuts forgarnishing (optional)Chef Finny Sam Thomas”Payasam is a pudding popular in India. It isusually made by boiling milk, sugar or jaggery,and rice. It can be additionally flavored withdried fruits, nuts, cardamom and saffron”INGREDIENTSHeat a tablespoon of ghee in a panand roast the vermicelli over low-medium heat until it turns goldenbrown. Keep stirring to avoidburning. Once done, set it aside.In the same pan, heat the milk. Let itcome to a gentle boil. You can addsaffron strands at this stage to infusethe milk with flavor and color.Add the roasted vermicelli to themilk and simmer on low heat. Stiroccasionally to prevent thevermicelli from sticking to thebottom of the pan.Meanwhile, in another small pan,heat the remaining ghee. Fry thecashews and raisins until thecashews turn golden and the raisinsplump up. Keep them aside.DIRECTIONSAs the vermicelli cooks and softens in themilk, add sugar and crushed cardamompods or cardamom powder. Stir well untilthe sugar dissolves completely.Let the payasam simmer until thevermicelli is completely cooked and themixture thickens to your desiredconsistency. This usually takes around 10-15 minutes on low heat.Once done, turn off the heat and add thefried cashews and raisins. Mix them intothe payasam.Garnish with some chopped nuts ifdesired.Your delicious semiya payasam is ready tobe served! You can serve it warm orchilled, depending on your preference. Enjoy this creamy and flavorful dessert asa perfect ending to any meal.1 cup vermicelli (semiya)4 cups milk1/2 cup sugar (adjust to taste)2 tablespoons ghee (clarified butter)10-12 cashews

Luwombo Chef Grace Babiyre “Luwombo is a traditional Ugandan dish,and the Baganda tribe has a distinct wayof preparing it. This flavourful andaromatic dish is steamed in bananaleaves, creating a unique taste. Here's arecipe for a classic Baganda Luwombo”:INGREDIENTSFor the Marinade:1 kg of chicken, beef, or a mix of both(cut into bite-sized pieces)1 large onion, finely chopped3 cloves of garlic, minced1 thumb-sized piece of ginger, grated2 tablespoons of groundnut paste(peanut butter)2 tablespoons of ground crayfish1 teaspoon of smoked paprikaSalt and pepper to taste2 tablespoons of cooking oilFor the Luwombo:Banana leaves (for wrapping andsteaming)2 large tomatoes, sliced2 large onions, sliced into rings2 bell peppers (red and green),sliced2 medium-sized eggplants, sliced4 medium-sized Irish potatoes,peeled and slicedFresh banana leaves (forwrapping)2 cups of chicken or beef brothSource: https://muwado.com/

Marinating the Meat:1.In a large bowl, combine themeat with all the marinadeingredients.Allow it to marinate for atleast 30 minutes to let theflavours infuse.Preparing Banana Leaves:2.Wash banana leavesthoroughly and briefly passthem over an open flame tomake them pliable.Cut the leaves into squarepieces, ensuring they arelarge enough to wrap theingredients.Assembling the Luwombo:3.Place a banana leaf squareon a flat surface.Add a few slices of potato,eggplant, tomatoes, and bellpeppers.Top with marinated meatand a slice of onion.Repeat the layers until youhave a compact pile.DIRECTIONSNOTESThe luwombo can also be cooked on a grill or in the oven if banana leaves areunavailable.Luwombo RecipeBaganda Style4. Wrapping the Luwombo:Fold the banana leaf overthe ingredients, creating aneat parcel.Secure with banana leafstrings or toothpicks.5. Steaming:Place the wrappedluwombo in a steamer or apot with a steaming rack.Steam for approximately 1.5to 2 hours until theingredients are tender.6. Serving:Carefully unwrap theluwombo.Serve the contents directlyfrom the banana leaves,capturing the aromaticsteam.7. Optional:Serve with steamed rice,posho (maize porridge), ormillet bread for a completemeal.Chef Grace Babiyre Source: Tripadvisor

Kachumbari2 large tomatoes Half of a large red onion 1 cup choppedHalf a small avocado choppedHalf a medium cucumber chopped1 tablespoon lemon juice - from abouthalf a lemon1/4 - 1/2 teaspoon salt or to taste1 tablespoon olive oil 1/4 teaspoon ground black pepper4 sprigs cilantro (coriander) choppedChef James OdhiamboKachumbari is a very easy dippingsauce/salsa/salad popular in Kenya (and Ibelieve across Africa). It has Indian origins,and is mainly eaten as a salad accompanyingmeaty food or rice based food such as Pilau.You can quickly chop it up at home and haveit with your dinner. It does not requireheating or cooking. INGREDIENTSSoak the chopped onion. Place 1cup of water and half a teaspoonof salt then put in the choppedonion and let it soak for 15minutes. Drain the onions.Chop the tomatoes. Cut thetomato in half then remove thecore and set aside. Go ahead andchop the tomatoes into desiredshapes.Place the onions, tomatoes,cucumber, and avocado into abowl.Mix together olive oil, lemon juice,salt, and ground black pepper.Drizzle the dressing over the saladand toss to combine.DIRECTIONSNOTESSoak the onions in lukewarmwater for a few minutes toremove the sour tinge. You canalso soak your tomatoes and peelthe skin before chopping. Ipersonally dont put avocado inmine, but some love it :)

Fasoolia Nashifa1 can navy beans (439 grams), strainedand rinsed3 garlic cloves1 chilli (adjust as desired)3 tbsp chopped cilantro1 cup finely diced onions1 cup finely diced tomatoes1.5 tbsp tomato paste2 tbsp ghee (alt; veg. oil)1 tbsp cumin1 tsp coriander1 tsp black peppercorn1/4th tsp curry1/4th tsp paprikaChef Noha Al-KhalqiIn Yemen we call this fasoolia nashifa. Ittranslates to “dry beans”. It can be made witheither kidney or navy beans. The trick tonailing this dish is using a nonstick pan.Don’t be afraid to get a nice char on thiseither, that’s what makes it fasoolia nashif!Make sure you have some tea and a warmbread ready to eat this with. INGREDIENTSHeat up a nonstick pan and drop 2tbsp ghee inThrow in your onions, season withsalt and sauté until golden brown.Toss in the tomatoes, garlic, andchilli. Cook until tomatoes are softand broken down.Add the tomato paste, spices,cilantro. Cook this down for 2more minutes.Incorporate the beans and startmashing them. Cook it down untilall the moisture dries out.On a medium low flame, carefullychar alides of the mashed beans.Transfer to a plate and enjoy withyour favorite bread of choice andsome tea!DIRECTIONSNOTESThis is exactly how I make it at home.Recipe and video instructions here fromAkramCooksSource: https://youtube.com/

Coffee Cheesecake 1 pack of McVities Digestives Biscuitbox. You can use any other tea biscuit(and if you do, aim for about 240 grams). 1/2 cup melted butter1 cup Yogurt (or 1 single-serve container)2 cups powdered milk1 to 1.25 cups sugar as preferred1 pack of instant Flan/ Creme Caramel 3/4 cup waterA bit of instant coffeeChef Noha Al-KhalqiA somewhat healthy twist on the classiccheesecake. This is one of the first desserts Ilearned to make, and it’s SO much betterthan a full “cheese” cake and so simple. Thecoffee flavor is not strong but if you don’t likecoffee, you can substitute the top layer withblueberry or strawberry or any other flavorof your choice. INGREDIENTSCrush the biscuits and mix themwith the melted butter, then layerthem in a Pyrex dish.Mix the yogurt with the milk andsugar, then pour it over thebiscuits.Bake the dish in the oven until youstart seeing the sides change colorfrom white to faint beige/orangeand the top is no longer watery.Prepare the caramel mixture withwater and instant coffeeaccording to the instructions,then pour it over the dish.Place the dish in the fridge until itsets and serve.DIRECTIONSNOTESFor the first layer, make sure thatwhen you press on your Pyrex orbaking pan that it sticks. If the biscuit is too crumbly, you need to add butter.

RasgullaFull cream milk: 1 liter Lemon juice or vinegar: 2 tablespoons(mixed with 4 tablespoons water) Sugar: 2 cups Water: 4 cups Cardamom powder: 1 teaspoon(opIonal) Rose water: 1 teaspoon (opIonal) A pinch of saffron (opIonal, for garnish)Chef Noyonica Chaterjee“Rasgulla is a popular Bengali dessert that isbeloved across India and South Asia! Theyare Soft round dumplings made from chenna(an Indian cottage cheese) and semolinaflour”Prepara1on Time: 30 minutes Cooking Time: 1 hour Servings: Approximately 20 Rosogollas INGREDIENTS1. Making the Chenna: Boil the milk in a large pot. Once itcomes to a boil, add the lemon juiceor vinegar to curdle it. When the milk solids separate fromthe whey, strain it using a cheeseclothor muslin cloth. Wash the milk solids under coldwater to remove the taste of lemon. Tie the cloth and hang it for about 30minutes to drain excess water. 2. Kneading the Chenna: Take the chenna out of the cloth andknead it on a flflat surface for about 10minutes unIl it becomes smooth. 3. Shaping the Rosogollas: Divide the chenna into small, equal-sized balls. Ensure there are no cracksin the balls. 4. Making the Sugar Syrup: In a large pot, mix sugar and waterand bring it to a boil. Add the cardamom powder and rosewater to the syrup for added flavor.DIRECTIONS

5. Cooking the Rosogollas: Gently drop the chenna balls into the boiling sugar syrup. Cook over medium-high heat for about 10 minutes. Then, lower the heatand cook for another 10 minutes. The balls should double in size and become spongy. 6. Serving: Let the Rosogollas cool down to room temperature. Then, chill them inthe refrigerator. Serve cold, garnished with saffffron threads for a touch of color andflavor. NOTES: Ensure that the chenna is not too dry or too wet,as this can afffect the texture of the Rosogollas. VARIATIONFor a twist, add a few strands of saffffron or apinch of rose water to the sugar syrup for aunique flavor.

Chef Sam Vaghar For the Almond Paste:1 pound (500 grams) almonds, blanched, skinned1 1/3 cups (275 grams) sugar1/3 cup (75 milliliters) orange flower water1/4 cup (60 grams) unsalted butter, melted1/4 teaspoon cinnamon1 pinch mastic, or gum arabic powder, optionalFor the Pastry Dough:3 cups (375 grams) all-purpose flour1/2 teaspoon salt2 small eggs, or 1 1/2 large eggs3/4 cup (170 grams) unsalted butter, melted4 to 5 tablespoons orange flower waterKaab el GhazalGazelle Horns“Kaab el Ghazal literally translates from Moroccan Arabic as"gazelle ankles," They're frequently served at special occasions. Almond paste scented with orange flower water and cinnamon isenclosed in a pastry, molded into a crescent, and then bakeduntil barely golden. A dip in orange flower water followed by adusting of powdered sugar is optional.”INGREDIENTSFor the Optional Egg Wash:1 large egg1 tablespoon orange flower waterDIRECTIONSMake the Almond Paste 1) Pass the blanched almondsseveral times through a meatgrinder to form a paste. (Or,grind the almonds in a foodprocessor for 5 minutes orlonger, until a moldable pastehas formed.)2) With your hands, thoroughlymix the ground almonds withthe sugar, cinnamon, orangeflower water, and gum Arabicpowder into a smooth, moistpaste. If desired, a little moresugar, cinnamon or orangeflower water can be added totaste.

Kaab el GhazalChef Sam Vaghar DIRECTIONS (CONT.)Make the Almond Paste 3) Take a small portion of the almond pastemixture and shape it into sausage-likesticks about the size of your small finger.Repeat with the remaining almond paste,cover, and set aside. (The prepared almondpaste can be refrigerated at this stage forup to several days.)Make the Pastry DoughMix all ingredients together to form asoft dough, and knead by hand for 20minutes or longer, until the dough isvery smooth and elastic. (Or mix thedough in a food processor with a doughattachment, or in a stand mixer with adough hook. Knead the dough in themachine for 5 to 10 minutes, until thedough is smooth and elastic.)1.Divide the dough into 4 to 6 portions,cover with plastic wrap, and set aside torest for 15 minutes or longer.2.Shape the Kaab el GhazalPress the folded dough to seal it tightlyaround the almond paste. (Dependingon the width of the dough you've rolledout, you might be able to arrange two ormore sticks of paste in a row beforefolding over the dough. Allow about 1 1/2inches between the sticks of paste whendoing this.)3) Use your fingers to pinch and moldthe concealed almond paste into acrescent shape with the outside of thecurve facing you, as in the letter "U".Further, mold the crescent into thetraditional kaab el ghazal shape, taperedat the tips and wider along the base.Keep in mind that the cookies will swellslightly when baked, so it's okay to moldthe cookies so that they appear a bitnarrow.Shape the Kaab el GhazalVery lightly dust a work surface withflour. Roll a portion of dough until quitethin, about the thickness of a very thinpiece of cardboard. Lift up the doughand reposition it several times as youwork to facilitate the rolling-out.1.Lay a stick of paste near the top of thedough. Fold the top edge of the doughsnugly down around the almond pasteto conceal it, allowing a slight overlap ofdough. 2.

4) Carefully cut out the crescent using a pastry wheel or knife—a fluted pastrywheel offers the nicest edge. Check to be sure the cut edges are sealed together; ifnot, pinch the dough to properly enclose the almond paste. Transfer the cookie toan ungreased baking sheet.5) Repeat with the remaining dough and paste. Keep any dough not being usedunder the plastic wrap. As you work, gather up the dough scraps, shape them intoballs, and return to the plastic to rest before rolling out again.Bake the Cookies If time allows, leave the shaped cookies to rest, uncovered, for an hour orlonger before baking.1.Preheat the oven to 350 F (180 C)2.Make the egg wash by beating together 1 egg with 1 tablespoon of orangeflower water. Lightly brush the wash onto the cookies. Then, with a long pinor needle, prick 2 or 3 holes in the ridge along the top of each cookie.3.Bake the cookies in the middle of the preheated oven, one baking sheet at atime, for about 12 minutes, or until barely golden. (Avoid overbaking, as thiswill harden the pastry and toughen the almond paste.)4.Transfer the cookies to a rack to cool thoroughly before storing in a plasticcontainer.5.DIRECTIONS - CONTINUEDWhile the baked cookies are still warm, quickly dip them in orangeflower water, shake off the excess, and roll them in powdered sugar.OPTIONAL

Khaman Dhokla1 cup Besan1/2 cup Fine Semolina1.5 tsp Salt3 tsp Caster Sugar1 tsp Turmeric1 tsp Baking Powder1 tsp Bicarb1/2 A Lemon’s Juice1 tbsp Vegetable Oil1/2 cup Plain Yoghurt1/2 cup WaterTempering3 tbsp Vegetable Oil2 tbsp Mustard Seeds8-10 Chopped Green Chillis1/4 tsp Chilli Powder3 tbsp Fresh Coriander 2 tbsp Coconut (Optional Extras) Handful Of Curry LeavesChef Simran KaurI was 8 and 3 days left in Diwali. Guests had comeover and my mom fetched these wet yellow spongeswith green chilis on top. My uncle dared me to tryit with the chili and I could tell I would hate thembut I tried it to show that I am a grown up who cantry it without getting tears rolling down the eyes.To my surprise the chili was green and sweet andwent so well with the dhokla. I am 24 and I dareyoung ones now :)INGREDIENTSSift dry ingredients and gentlycombine yoghurt and water untilyou achieve a smooth and thick, cake like batter.Grease a cake or brownie tin witha little oil.Heat 1.5 cups water in a large pot/pan and sit a small bowl at thebottom.Place the cake pan and steam for20/25mins.Cool the spongy dhokla ensuring aknife comes out clean aftersteaming6 In a small pan, heat oil, andtemper mustard seeds until theypop.Pour on the dhokla.Sprinkle chillis and add optionalextras (curry leaves also needtempering with the mustard seeds).Slice and enjoyDIRECTIONS