Pakistani Spiced Potatoes Zwt 9 Recipes

PAKISTANI BATTER-FRIED POTATOES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
• Dip potato slices in batter until well-coated.
• Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.

PAKISTANI SPICED POTATOES (ZWT-9)

Steps:

• Place unpeeled potatoes in a lrg saucepan, cover w/water, bring to the boil & cook for 20 min or until very tender. Remove from the heat & allow to cool.
• Peel the cold potatoes & cut into 1-in cubes (2.5 cm).
• Heat the oil (or ghee) in a lrg frying pan until hot. Add potato cubes & fry until golden brown on all sides.
• Sprinkle potatoes w/the remaining ingredients, stir to evenly coat & add salt as desired. Remove w/a slotted spoon & serve hot or cold.

YOYOS (A TUNISIAN SWEET TREAT FOR ZWT-9)

Steps:

• Place eggs, oil, orange juice, 1 tbsp of coconut & sugar in a blender or food proc & process until smooth.
• Transfer the mixture to a lrg mixing bowl. Then sift in flour & baking soda. Knead to a soft dough (adding a sml amt of water if needed). Cover bowl & set aside to rest for 1 hour.
• Just before you are ready to cook the doughnuts, make the syrup by placing the sugar, water & lemon juice in a saucepan. Bring to a boil (while stirring) & cook until the sugar is dissolved.
• Reduce heat. Stir in the honey plus the remaining 1 tbsp of the coconut & simmer for 10 minutes. Keep warm.
• Heat a deep fat fryer to 350F (180C).
• Form the dough into balls about the size of a lrg walnut. Then flatten them slightly & punch a hole thru the center using your finger (which has been dipped in flour).
• Deep fry a few doughnuts at a time for about 4 min until golden brown on all sides. Drain on paper towels.
• Dip ea doughnut into the warm lemon-honey syrup & serve immediately.

LOVE POTION #9

Steps:

• Combine all ingredients in a cocktail shaker filled with ice cubes.
• Shake vigorously and strain into rocks glass with ice. Slice half way up middle center of strawberry and slide onto glass edge to garnish.

BUDDHA RICE (VIETNAMESE FOR ZWT-9)

Steps:

• Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant.
• Add rice & cook for 2 min, stirring to coat well.
• Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
• Reduce heat to very low, cover & continue to cook for a further 20 minutes.
• Remove from the heat & leave to rest for about 10 min (keep covered).
• Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.

PAKISTANI POTATO CHICKEN

Steps:

• Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
• Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
• Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

THAI ICED TEA (ZWT-9)

Steps:

• In a med saucepan over med-heat, bring the water to a boil. Stir in the Thai tea powder & remove from heat. Stir well to mix in the sugar & then let it cool (stirring occ to dissolve sugar).
• When the tea has cooled to room temp, strain it thru a fine-mesh strainer or coffee filter into a pitcher & chill until serving time.
• To serve, fill 4-6 tall glasses w/ice & then add about 3/4 cup Thai tea to ea glass. Top off ea glass w/3-4 tbsp evaporated milk. Serve at once, as the evaporated milk cascades over the ice & swirls languidly into the tea.