Kind of hard
Falafel and Cucumber Sauce
1 onion, chopped
30 g fresh parsley
2 cloves garlic, chopped
1 egg
4 g ground cumin
2 g ground coriander
6 g salt
1 dash pepper
0.2 g cayenne pepper
5 ml lemon juice
3 g baking powder
15 ml olive oil
110 g dry bread crumbs
oil for frying
168 g plain yogurt
0.5 cucumber - peeled, seeded, and finely chopped
1 g dried dill weed
salt and pepper to taste
15 ml mayonnaise
1. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Absolutely Perfect Palak Paneer
90 ml olive oil
2 cloves garlic, chopped
6 g grated fresh ginger root
2 dried red chile peppers
80 g finely chopped onion
4 g ground cumin
2 g ground coriander
2 g ground turmeric
170 g sour cream
1360 g fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
225 g ricotta cheese
coarse sea salt to taste
1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
Thai Sweet Sticky Rice With Mango
300 g uncooked short-grain white rice
475 ml water
355 ml coconut milk
200 g white sugar
3 g salt
120 ml coconut milk
10 g white sugar
2 g salt
8 g tapioca starch
3 mangos, peeled and sliced
9 g toasted sesame seeds
1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
