- 2 tbsp oil
- 1 tbsp green masala
- 1/2 tsp salt
- 2 medium onions, peeled and sliced
- 1 lb cabbage, grated
- 1/2 lb carrots, peeled and grated
- 2 Soy sauce
- 4 oz bean sprouts
- 2 tbsp chopped fresh cilantro
- 2 tbsp sugar
- 10 Paratha pastry
- 1/4 cup oil for frying
- 2 tbsp white flour
- 2 tbsp water
- In a medium saucepan on med – hot heat, heat the oil. Add the vegetables and cook for 3 minutes. Add the green masala, salt, soy sauce, cilantro and mix. Let the mixture cool.
- Mix the white flour and water and make the paste.
- Put 2 tbsp of filling in the centre of the parath, fold envelope style, sealing with the paste.
- Cook the paratha in a heavy griddle, on medium heat for a minute. Turn and cook on the other side for a minute. Brush with oil, turn and cook for a minute, brush the other side with oil and cook for a minutes.
- Put the paratha on paper towel to drain the oil.
Serve with a chutney.
Serve with a green salad for lunch.
Sugarcane skewered adds a lot of sweetness and authentic touch, but wooden skewers make a fine stand- in – just soak them in water for 20 minutes before using.
This is a recipe I found in Martha Stewart Magazine. You can make the kebabs any size you like.
For the Dipping Sauce
- 1/4 cup Asian fish sauces
- 1/4 cup water
- 2 tbsp fresh lime juice
- 2 tsp sugar
- 1 tsp rice- wine vinegar
- 2 cloves garlic, crushed
- 1 tsp finely chopped Thai chile
FOR THE KEBABS
- 2 slices white bread, torn into large pieces
- 1/4 cup whole milk
- 1 1/4 lb lean ground beef
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 1/2 tsp crushed jalapino
- 1 small onion, coarsely chopped
- 1 large egg
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 3 tbsp finely chopped fresh lemon grass
- 3 tbsp chopped fresh basil
- 3 tbsp chopped fresh cilantro
- 1 tsp finely chopped Thai chilli
- 12 skewers (5 inch each) fresh sugar cane
- 1 head boston lettuce, leaves separated
- Vegetable oil cooking spray
- Fresh mint
- Make the dipping sauce:
- Mix together all ingredients in a bowl. Refrigerate for at least 1 hour.
- Preheat oven 450 degree, with rack in top third of oven.
- Coat a baking sheet with cooking spray.
- Pulse bread in a food processor until medium-coarse crumbs form.
- Tranfer to a bowl. Stir in the milk; let stand for 10 minutes.
- Gently mix together meat, bread mix,ginger, garlic and jalapeno , onion, egg, salt, ground pepper, lemongrass, basil, cilantro, and chili.
- Form meat into 12 narrow loaves (about 1/4 cup each), shaping each around a sugarcane skewer, leaving 1 inch exposed; transfer to baking sheet.
- Bake for 11 minutes.
- Heat broiler. Broil until deep golden brown, about 3 minutes.
- Discard garlic from the sauce.
Place kebabs on lettuce leaves.
Garnish with herbs.
Serve with dipping sauce.
You can use ground Lamb or ground Chicken instead of ground Beef.
I have used ground chicken for these Kebabs.
Uncooked kebabs can be frozen for up to 1 month (freeze on parchment paper-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, then proceed with step 3.
Dipping sauce can be refrigerated for up to 5 days.
Makes 45 cookies
89 calories per cookie
- 2 1/4 cups all purpse flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
- 3/4 cup butter, room tempreture
- 1 cup brown sugar
- 1 egg
- 1/4 cup fancy molasses
- 1 tsp minced fresh ginger
- 1/2 tsp lemon zest
- 4 squares chopped dark chocolate
- Stir flour with baking soda, ground ginger, cinnamon, cloves and salt in a medium bowl until combined.
- Beat butter with brown sugar in a large bowl using an electric mixer until light and fluffy, about 2 min.
- Beat in egg, molasses, fresh ginger and zest, scraping down sides of bowl as needed. Don’t worry if it looks a little curdled.
- Gradually beat in flour mixture until just combined.
- Stir in chopped chocolate.
- Cover bowl with plastic wrap and refrigerate until dough is firm enough to roll, about 20 min.
- Position oven racks in top and bottom thirds of oven. Preheat oven to 350 degree F.
- Lightly spray 2 baking sheets with non stick spray and set aside.
- Scoop dough and roll into tbsp-sized balls.
- Coat with granulated sugar.
- Place on prepared sheets about 2 in apart.
- Bake switching and rotating sheets halfway through, until cookies are puffed and lightly golden, 10 to 12 min.
- Remove to a rack to cool completely.
- Store cookies in an airtight container at room tempreture up to 1week or freeze up to 1 month.
- Kitchen tip: prefer a crispy cookie? Bake an extra 2to 3 min.
I stuck a Bamboo stick before baking and made a bouquet.