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Spicy Recipes from around

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  Cakes

Cassava Pone - serves 4

Gulgula - makes

1. Add flour, spices, baking powder and sugar into a bowl, add eggs and milk, mix to a sticky but firm paste.

2. Add raisins and mix in well.

3. With two big spoons (about 3 Tbsp. size) and with a glass of water on the side. Dip the spoons in water first and then into the dough (this prevents the dough from sticking to the spoons), form into a ball and carefully lower the ball in the smoking hot oil, fry till golden brown and  cooked through, about 5 minutes. Depending on the size of your pot add as many balls into the oil, but don't let them stick to one another.

4. Drain well on paper towels. When cool enough to handle you may roll the balls in sugar or soak them for a short time in thick syrup. This step is optional.

Serve as it is or with vanilla ice-cream. Gulgula will keep refrigerated for up to 1 week. Reheat in the microwave.

Christmas Buns - makes 24 buns

Dough:

Cinnamon-nut filling:

Tea Glaze:

1. Mix warm water and 1 tablespoon sugar in a small bow.  Sprinkle yeast on top: mix gently. Let stand 10 to 15 minutes until foamy.

2. Combine melted butter, sour cream, egg, vanilla, salt and remaining sugar in a large bowl. Mix with a wooded spoon until well blended. Add 1 cup flour until well mixed. Add yeast mixture and gradually add the remaining cups of flour; blend together, scraping down sides of bowl occasionally. The dough is a little more sticky than bread dough, but soft.

3. Turn dough out on a floured surface and knead until smooth (about 5 min) adding more flour if needed and no longer sticky. Shape dough into a ball. Place in a lightly greased bowl, turning to coat. Cover with plastic wrap. Refrigerate 4 hours or up to 2 days.

4. Place dough on a floured surface; punch down. Knead briefly. Cover dough with a damp kitchen towel and let rest for 20 min.

5. Meanwhile, prepare cinnamon-nut filling: mix brown sugar, nuts and cinnamon in a small bowl.

6. Prepare tea for glaze: Boil the 2/3 cup of water add tea bag and le satnd for 10 minutes. Remove tea bad and let cool down until needed.

7. Lightly grease two 8-inch round pans. Divide dough in half. Roll one half into 12X8 inch rectangle. Spread butter evenly, keeping a half inch border without any butter. Sprinkle evenly with half of filling. Roll up from the long side (jelly roll fashion). Pinch seams to seal. Cut roll crosswise into 12 equal pieces. Place buns, cut side up and touching, in a greased pan. Dot tops of buns with butter. Repeat with remaining dough or refrigerate for the next day

8. Cover pans with a damp kitchen towel and let rise in a warm place for 45 minutes.

9. Heat oven to 350° and bake for 20 to 25 minutes until golden brown. Remove and cool slightly.

10. Preapare glaze: Combine confectioners sugar and tea in a small bowl, whisk until well blended. Drizzle glaze over tops of warm buns and serve

  Breads

Bara - makes 8

Also know as Indian salt cake

1. Combine al the dry ingredients together and mix to a stiff dough with water.

2. Shape into a ball and roll out to a circle about 5 in. across and 1/4 in. thick.

3. Fry in smoking hot oil till golden brown. Drain on paper towels

4. Repeat with the rest.

Serve with pepper sauce, or with hot mango chutney.

Note:

Dal  is the yellow split pea flour, to make it wash and soak the split peas over night, then dry and grind to a flour consistency. But now a these days it can be easily found at Indian or West Indian markets.

Paratha Roti - makes

Combine flour, soda and salt. Add enough milk to mix to a stiff dough. Form into balls about the size of a small egg and flatten each with a rolling pin. Daub with oil, then fold into a ball again. Roll out,         in size and cook on a previously heated pan, or cooking stone. Turn constantly while cooking, about 5 minutes.

Serve with curries, chokas or almost anything.

Phulouri - makes

Mix dal flour, yeast, salt and cumin with enough water to make a stiff dough.  Knead lightly, shape into small balls, and fry in smoking hot oil. Drain well.

Serve with pepper sauce or mango soury.

Note:

Dal  is the yellow split pea flour, to make it wash and soak the split peas over night, then dry and grind to a flour consistency. But it can be easily found at Indian or West Indian markets.

Potato Roti - makes

Bakes - makes 16 cakes

Also know as Johnny cakes

1. Mix flour, cornmeal if using, salt, sugar and baking powder. Rub margarine in until it resembles coarse grains.

2. Make a well in the flour mixture and slowly add the water. Mix carefully until mixture in not sticky. Knead into a ball until smooth. Cover and let rest for 30 minutes.

3. Roll dough into a long strip and divide equally into 16 pieces. Roll each piece into a small ball.

4. On a floured surface, flatten each ball with a rolling pin to 4 inches in diameter.

5. In a deep medium size pot heat oil until hot, but not smoking, add flattened cake. Fry on one side for 2-3 minutes, turn and continue with other side until both sides are golden brown.

6. Drain on paper towels.

Serve hot with Caraili Choka, Shrimp & Eggplant, Shrimp & Pumpkin, Shrimp & Bok Choy.

Note:

• For Johnny Cakes add in1/4 cup Cornmeal  in step one.

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Last modified: 10/18/06