Easy Pesach Passover Chremslach Recipes

EASY PESACH (PASSOVER) CHREMSLACH

Easy Pesach (Passover) Chremslach image

A not-too-sweet, dairy breakfast item resembling pancakes for Passover. I finally found something that my picky 2 year old would eat.

Provided by LawyerMom

Categories Breakfast

Time 17m

Yield 14 pancakes, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs
8 ounces cream cheese (or 1 cup cottage cheese)
3/4 cup milk
2 tablespoons sugar
1/2 teaspoon salt
1 cup matzo meal
butter (or oil for frying)

Steps:

Beat together eggs, cream cheese, milk, sugar, and salt in a mixing bowl. (The original recipe called for cottage cheese, but I only had cream cheese and I loved the result anyways.).
Stir in matzo meal and mix well. You should have the consistency of pancake or latkes batter. Add milk to thin or add matzo meal to thicken.
Heat a thin layer of butter or oil in a skillet on medium. (Careful, I learned the hard way that butter can burn easily if it gets too hot.) Drop spoonfuls of batter into the skillet and fry, flipping each chremsel when it browns on one side.
Should make about 14 medium sized chremslach, which can feed 2 adults if it is the centerpiece of your meal. (Though if hungry, I could polish off most of the plate by myself.) For a nice touch, you can dust them with powdered sugar or serve with maple syrup.

Nutrition Facts : Calories 435.2, Fat 26.9, SaturatedFat 15.1, Cholesterol 280.3, Sodium 559, Carbohydrate 33.6, Fiber 0.8, Sugar 6.9, Protein 14.8

PASSOVER CHREMSLACH

Passover Chremslach image

This is an updated version of the _chremslach_ passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky _grimslech._

Provided by Joan Nathan

Yield Yield: about 2 dozen (P)

Number Of Ingredients 10

Ingredients

3 matzahs, soaked and squeezed very dry
2 tablespoons currants
2 tablespoons chopped almonds
2 tablespoons chopped dried apricots
3 large eggs, separated
1/4 cup matzah meal
1/3 cup sugar
Grated rind of 1 lemon
1 tablespoon lemon juice
Kosher-for-Passover vegetable oil for frying

Steps:

1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.

ALOO CHANNA TARKARI (POTATO AND GARBANZO BEANS IN A CURRY)

Aloo Channa Tarkari (Potato and Garbanzo Beans in a Curry) image

This is a classic breakfast item, best served with puris or parathas. It can also be served as a side dish.

Provided by grapefruit

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons vegetable oil
1/2 kg potato, boiled and cubed
1 cup garbanzo beans
1 teaspoon cumin seed
1 tablespoon red chili pepper, crushed
1 teaspoon crushed black pepper
1/2 teaspoon nigella seeds
1 teaspoon fennel seed
1/2-1 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1 teaspoon salt
1/2 teaspoon turmeric powder
3 -4 tablespoons lemon juice
yellow food coloring

Steps:

heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling.
add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt.
add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric.
cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little.
with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened.
mix in lemon juice, stir well.
pour into serving dish, garnish with mint leaves and serve.

Nutrition Facts : Calories 300.2, Fat 14.8, SaturatedFat 1.9, Sodium 770.5, Carbohydrate 37.8, Fiber 6.1, Sugar 1.4, Protein 6

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