HIPPY RECIPE BOOK

FLAVORS - SCENTS - CULTURES

“Mother! Father! They’re here!” Shi-shi-etko ran to greet her family. Sunlight, wood smoke and scents of barbecued sockeye salmon filled the air. Dishes clattered, foot-

steps pitter-pattered, and laughter echoed from tree to tree.

Shi-shi-etko by Nicola I Campbell and Kim LaFave

INTRODUCTION:

I am always amazed at the number of participants we have at our celebrations. Whatever we are celebrating it always ends with food. It is our way of welcoming you, saying thank you and showing how much we appreciate your efforts that contribute to the success of the HIPPY program.

What a great way to share culture and traditions but through food. When we are in our kitchens with our children around helping to prepare, as well tasting the food, we are establishing memories that last a lifetime.

Thank you to all the contributors for sharing your culture with everyone. I encour-age all to try the recipes enclosed and perhaps make it a new tradition in your home. What a great way to teach our kids tolerance and respect of other cultures. Let’s nurture a curiosity of other cultures and in so doing get rid of stereo types. Great for the individual and profound for society…..Charmaine

Charmaine Greenidge

INDEX

CHICKEN BREAD

CHICKEN BIRYANI

RESHMI KEBAB

HUNTER BEEF

MEDHU VADA/ URAD HAL VADAI

HUNTER BEEF

KUFTE-BOZBASH

KOSHARI

MUTTON SOUP

CHINESE DUMPLING

KUNG PAO CHICKEN

SALMON WITH LMON SAUCE

CHICKEN PIZZA

FESEN JAN

SPICY GARLIC SHRIMP

ESCABECHE SALAD

GRANDPA’S BANANA FRITTERS

MILK RICE

BOUNTI CAKE

TRINIDADIAN COCONUT SWEETBREAD

BASON KE LADOO

BASBOSA

DRY FRUIT CAKE

DOODH DULARI

MASALA CORN

CHICKEN BREAD

NAME: Aziz Salem

COUNTRY: Pakistan

Ingredients for Dough

4 cups plain/all purpose flour

1 tbsp. instant yeast

2 tbsp. powdered milk

1 tsp. salt

4 tbsp. oil

1 egg

1 tsp. castor sugar

For the Dough: In a bowl mix together 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 2-3 hour.

Divide the dough into two or three depending on how big you want the loaves. Proceed with view-ing the subsequent steps to see how the bread is shaped.

Now divide the dough into two or three parts depending on what size loaves of chicken bread you want. Roll the dough to a rectangular shape, snip the sides with scissors or a knife, put filling in the center and fold each side so they overlap each other (like a braid) the filling will show slightly but that's ok, brush top with beaten egg, sprinkle ses-ame seeds and black seeds and bake on 200 de-gree C for 20-25 minutes or so. Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.

Right after taking out of the oven apply but-ter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.

RECIPE 1

Ingredients for Chicken Filling

1 1/2 - 2 cups chicken boiled and shredded

2 small onions (finely chopped)

1 tsp. salt

1 tsp. black pepper

2 tbsp. coriander leaves

4 green chilies (chopped)

2 tbsp. flour

2 tbsp. butter

1 cup milk

1 egg For Polish (upper side)

Sesame seeds as required

Black Seed as required

Instructions:

For the Chicken Filling:

Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper.

Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool com-pletely.

RECIPE 2 CHICKEN BIRYANI

NAME: Sidra Muntaha COUNTRY: Pakistan This recipe makes 6 to 8 servings Biryani is a rice-based dish made with spices, rice and chicken, mutton, fish, eggs, or vegetables. The name is derived from the Persian word beryā, which means "fried" or "roasted".

Ingredients: 4 tablespoons vegetable oil 4 small potatoes, peeled and halved 2 large onions, finely chopped 2 cloves garlic, minced 1 tablespoon minced fresh ginger root 1/2 teaspoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon salt 2 medium tomatoes, peeled and chopped 2 tablespoons plain yogurt 2 tablespoons chopped fresh mint leaves 1/2 teaspoon ground cardamom 1 (2 inch) piece cinnamon stick 3 pounds boneless, skinless chicken pieces cut into chunks

Instructions: In a large skillet heat 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

Wash rice well and drain in colander for at least 30 minutes.

In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm dish.

More ingredients: 2 1/2 tablespoons vegetable oil 1 large onion, diced 1 pinch powdered saffron 5 pods cardamom 3 whole cloves 1 (1 inch) piece cinnamon stick 1/2 teaspoon ground ginger 1 pound basmati rice 4 cups chicken stock 1 1/2 teaspoons salt

RECIPE 3 RESHMI KEBAB

NAME: Aziz Salem COUNTRY: Pakistan Ingredients: ½ kg Chicken mince (chopped leg and breast meat)

2 tbsp Clarified butter

1 tbsp Coconut milk powder

1 tbsp Almond powder

1 tsp All spice (leveled)

1 tsp Cumin (Roasted and crushed)

1 tsp Salt heaped as required

1 Egg

1 tsp Red pepper (crushed)

½ tsp White pepper

1 tsp Coriander (roasted and crushed)

2 tsp (ground) Green chili

1 tbsp Ginger garlic paste

Onion Medium (Chopped)

Bread slice soaked in water and ex-cess Water gently squeezed out

(2 tbsp) Oil for brushing

Instructions:

In a food processor add all above mentioned ingredients.

Blend so that the mixture is very fine.

Let the mixture rest for 20-30 minutes

Soak skewers in water, or oil chopsticks.

Make long kebab shapes with the skewers.

For oven: Line up the kebabs on a foiled oven pan and brush with ghee/oil.

For pan fry: Heat oil in a pan, and cook each kebab.

For grill: Cook over barbecue, brushing with oil and turning as each side is cooked.

Serve reshmi kebabs with chutney and naan.

RECIPE 4 HUNTER BEEF

NAME: Sahar Shakil

COUNTRY: Pakistan

Hunter Beef is a very popular snack from Paki-stan. We have it in the cold winter evenings with Kashmir tea or coffee. Some people like to fry strips of hunter beef and then serve with tea or coffee. Left over can be kept in the fridge for few days and can also be stored in freezer for longer period of storage.

Ingredients:

2 kg Beef "Roast cut" bread shape one piece. 2 tsp. Crystallized salt peter "Kulmi shora" 3 tsp. Black pepper 2" stick of Cinnamon 2 tsp. brown sugar 4 Black Cardamom 3 tbs. Lemon juice

Instructions:

1. Wash the meat thoroughly and dry with kitchen towel. 2. Ground all the spices. 3. Add all spices in the lemon juice to make paste. 4. Rub the paste thoroughly on the meat. 5. Place it in a glass or stainless steel container and cover it. 6. Place the bowl in the fridge for one day.

Next day get the meat out of fridge and sort of massage the meat to absorb the paste, it is important that at least half an hour is spent in rubbing the meat. 7. Once again put the meat loaf back in the fridge. 8. Repeat the same process each day for six days.

On Sixth day remove the meat loaf from the fridge and tie it with a strong string. 9. Place the meat in a large pot and put 2 cups water in the pot NOT on the meat loaf. 10. Cook it over low heat for 2 to 3 hours or until the water is absorbed.

RECIPE 5 MEDHU VADAI/URAD DHAL VADAI

NAME: Aarthy Ramasubhramaniam

COUNTRY: Sri-Lanka

Vadai is a popular snack eaten in Sri Lanka and is usually served with coconut chutney, sambar as well tomato sauce. Vada is delicious when eaten with yogurt, rasam or sambar.

Ingredients:

1 cup Whole Urad dhal (without skin)- 2 Green chilies ½ teaspoon raw rice ½ teaspoon Fried gram flour ½ teaspoon salt Oil for frying (Sunfloer or Rice Bran Oil)

Instructions: Soak Urad dal along with rice and fried gram for ½ hour, then refrigerate for 1 hour.

Drain the water and grind it along with green chillies and salt to a smooth and soft batter without adding water. If needed you can sprinkle very little cold water and grind. You can use food mill or food proces-sor.

TIPS: To find out if your batter is ready, wet hands take a small ball of batter- the batter should not stick to your hands.

Heat oil in deep pan. Once the oil is heated, reduce flame to medium.

Now take a bowl of water, wet your fingers. Take a lemon sized vada batter, flatten it slightly on a plas-tic sheet or banan leaf.

Make a hole in the middle and slowly transfer the shaped dough to your hand and slip it into the hot oil very gently. (Be very careful while doing this)

Fry until it turns golden brown on both sides. Remove it from oil and place it in a colander or paper towel.

Thayir Vadai-(Yogard Vada-Curd Vada)

Grind green chilies, ginger to a fine paste and mix with yogurt. Add salt as needed. Add ½ tsp corian-der powder and ½ tsp cumin seed powder to the curd.

Soak the Vada in a bowl of warm water for a few seconds. Squeeze out the water and soak in the pre-pared yogurt. Let it soak for 10-15 minutes.

Garnish with coriander leaves and kara boondhi balls and enjoy.

HUNGARIAN CHICKEN

NAME: Rajasree Datta (Home Visitor-Flemingdon/Thorncliffe Park)

COUNTRY: INDIA

I grew up in India, a state called Assam. It is known

for its awesome scenic beauty and famous teas. My

mother used to make chicken on Sundays. This was

always a special day for my family and friends to

come together. Enjoy this delicious dish with naan

and salad.

Ingredients:

Chicken leg/Thigh (1 pound)

1 cup cream

2 tablespoon tomato sauce

1 teaspoon chili flakes

200 grams butter

1 cup sliced onions

Salt to taste

RECIPE 6

Instructions:

In a frying pan melt butter. Put onion into butter and sauté, fry on medium heat until softened (2 min). Add chicken and sauté until lightly golden. Add tomato sauce, chili flakes and salt. Simmer on low heat stirring occasionally. When chicken is almost cooked through add cream and cover. Simmer until chicken is cooked through and sauce thickened.

RECIPE 7

For the Broth: 2 tablespoons clarified butter or regular unsalted butter 1 tablespoon tomato paste 4 medium potatoes, peeled and left whole ¼ teaspoon turmeric Salt Ground black pepper

KUFTE– BOZBASH AZERBAIJANI MEATBALL SOUP

NAME: Knoul Gurbanova (Administrative support Assistant) COUNTRY: Azerbaijan.

Ingredients: ½ cup dried chickpeas, soaked overnight in cold water or 1 cup canned, drained and rinsed Crushed dried mint, for garnish

For the Meatballs: 1 pound ground beef or lamb, or a combination (I use 85% lean/15% fat organic ground beef) 1 medium onion, passed though a meat grinder or grated 1 large egg 1/3 cup medium-grain white rice, rinsed 1 tablespoonful crushed dried mint (optional but recom-mended; read about the herbs in the intro to the recipe) 1 teaspoonful crushed dried summer savory (optional but recommended) 1 teaspoonful crushed dried basil (green basil; optional but recommended) 1 teaspoon salt ¼ teaspoon ground black pepper 4 dried small sour plums

Instructions: If using dried presoaked chickpeas, boil them in a small saucepan filled with water to cover until tender but not soft (it will cook more later), about 1 hour. Drain and set aside.

To prepare the meatballs, in a large mixing bowl combine all the ingredients for the meatballs except the dried sour plums. Using your hands, mix thoroughly until the ingredients are well blended. Shape the mixture into 4 big balls, each the size of an apple (You can also make smaller meatballs to feed more people. Make 8 smaller meatballs in place of the 4 big.) If the mixture is sticky, wet your hands in a bowl before shaping the meat. Make a hole in each meatball to reach its center and place one dried sour plum inside. Shape back into balls, packing them hard so that they don’t split apart while cooking. Set them aside to rest.

Meanwhile, prepare the broth. In a medium saucepan (it should be big enough to fit all the meat-balls without touching each other), heat the butter over medium heat. Add the tomato paste and cook, stirring, for half a minute. Add 7 cups of water and bring to a boil.

Reduce the heat to medium. Gently drop the meatballs, one by one, into the broth. Cook, uncov-ered, without stirring (to prevent the meatballs from breaking), until the meatballs are set, about 10 min-utes. If froth rises to the top, remove it with a slotted spoon.

Add the potatoes, turmeric, and cooked (not canned) chickpeas. Season with salt and pepper to taste. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the potatoes and the meatballs are cooked through, about 40 minutes. If using canned chickpeas, add to the cooked soup at this point.

KOSHARI

NAME: Noha Hassan

COUNTRY: Egypt

Ingredients:

1 cup brown lentils

1 cup rice

1 cup uncooked pasta (small )

2 large onions, diced

4 cloves garlic, minced

2 tablespoons oil

1 (400 g) can chopped tomatoes

1/4 teaspoon crushed red chili pepper flakes (or more to taste) salt and black pepper

1/2 teaspoon cumin

RECIPE 8

Instructions:

Cook the lentils in just over a liter of salted water.

2. Bring to a boil, reduce the heat and simmer, covered, for 15

3. When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding

water if necessary.

4. Cook the macaroni in a separate pot.

5. Rinse and strain when done.

6. Meanwhile, fry the onions and garlic in the oil until golden.

7. Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10

like.

8. You can now blitz the sauce in a food processor until smooth or just leave as is.

9. Mix the lentils, rice and macaroni together in one pot.

10. Place some of the lentil mixture on each plate and top with tomato sauce.

11. Sprinkle with more hot chili powder or salt and pepper, if desired.

RECIPE 9

MUTTON SOUP NAME: Tahseen Fatima COUNTRY: Pakistan Ingredients: 1 kg Mutton ( with bones) 300 grams Yogurt 1cup Onion fried 1 teaspoonful Black Pepper 1 teaspoonful Black pepper powder- 1 cup Cashew nuts 9 Green Chillies Coriander leaves Mint leaves 3tbsp Oil Salt to taste Ginger Garlic Paste Coconut grated

Instructions:

Step 1:

For Broth:

Take mutton pieces in a pot, add salt, coriander leaves, mint leaves, black pepper with 3-4 glasses of

water and cook it until the mutton pieces become tender. Put it aside.

Step 2:

In another pot add 3 tablespoon of oil, ginger paste and the paste of fried onion, chillies, cashew nuts

and grated coconut and keep stirring unil the paste starts separating leaving oil in pan. Add yogurt and

black pepper powder, keep on stirring on a medium heat, otherwise the paste will stick to the surface of

the container. Cook for at least 15 minutes, the more you cook, the more taste it gives. Then add the

mutton along with water and cook for another 20 minutes. Add salt to taste.

DUMPLING

NAME: Fang Li Mei

COUNTRY: China

Chinese dumplings (Jiaozi) are very popular dur-ing the Chinese New Year season.

Ingredients:

Jiaozi dough:

3 cups all-purpose flour

1 cup warm water

1 package dry yeast

Filling:

1 lb ground meat

1 teaspoon salt

1/4 teaspoon freshly ground white pepper

1/4 cup vegetable oil

4 teaspoon sesame oil

1/4 cup finely minced green onion

1 1/2 cups finely minced cabbage

1 teaspoon finely minced fresh ginger

RECIPE 10

Instructions:

1. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Gradually stir in enough remaining flour to make a soft dough. Cover the dough and let rise in a warm place 1 hour or until doubled in bulk.

2. While the dough is rising, prepare the filling ingredients. Add salt, white pepper to the meat. Then add the remaining ingredients and mix well.

3. To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.

4. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Fold the dough over the filling into a half moon shape and pinch the edges to seal.

5. To cook, add some vegetable oil in a hot frying pan, then put dumplings in the frying pan. Then add some water to the pan until the water rises to the middle of dumplings. Cover the pan. Fry the dump-lings until there is no water in the pan (but make sure there is still some oil in the pan). Remove the cover, the dumplings are ready to serve.

RECIPE 11

For the marinade:

1 teaspoon Shaoxing rice wine or medium-dry sherry

1 ½ teaspoons potato flour or 2 ¼ teaspoons corn-starch

1 tablespoon water

1 teaspoon dark soy sauce

1 teaspoon light soy sauce

3 teaspoons Chinkiang or black Chinese vinegar

1 teaspoon sesame oil

1 tablespoon chicken stock or water

KONG PAO CHICKEN

NAME: Nancy Tang

COUNTRY: China

Ingredients:

2 boneless chicken breasts, with or without skin (about 2/3 pound total)

3 cloves of garlic and an equivalent amount of fresh ginger

5 scallions, white parts only

2 tablespoons peanut oil

A generous handful of dried red chiles (at least 10), preferably Sichuan

1 teaspoon whole Sichuan pepper

2/3 cup roasted unsalted peanuts

For the sauce:

3 teaspoons sugar

¾ teaspoon potato flour or 1 1/8 teaspoons corn-starch

Ingredients:

1.Cut the chicken as evenly as possible into ½-inch strips and then cut these into small cubes. Place in a small bowl and mix in the marinade ingredients.

2. Peel and thinly slice the garlic and ginger; and chop the scallions into chunks as long as their diameter (to match the chicken cubes). Snip the chiles in half or into 2-inch sections. Wearing rubber gloves, discard as many seeds as possible.

3. Combine the sauce ingredients in a small bowl – if you dip your finger in, you can taste the sweet-sour base of the gong bao flavor.

4. Season the wok, then add 2 tablespoons of oil and heat over a high flame. When the oil is hot but not yet smoking, add the chiles and Sichuan pepper and stir-fry briefly until they are crisp and the oil is spicy and fragrant. Take care not to burn the spices (you can remove the wok from the heat if necessary to prevent overheating).

5. Quickly add the chicken and dry over a high flame, stirring constantly. As soon as the chicken cubes have sepa-rated, add the ginger, garlic, and scallions and continue to stir-fry for a few minutes unit they are fragrant and the meat is cooked through (test one of the larger pieces to make sure).

6. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in, and serve.

Variations:

The same dish can be made with cubes of pork, shrimp, or prawns.

Cashew nuts can be used instead of peanuts for a grander version of this dish, although peanuts are more tradi-tional.

SALMON WITH LEMON SAUCE

NAME: Judy Zhu (Home Visitor-Victoria Village)

COUNTRY: China

Ingredients:

500g Fresh Salmon Steak ½ cup Green Onion 1/3 cup Ginger 1pc Lemon For the Marinade: 1 teaspoon salt 3 teaspoons white pepper powder For the Lemon Sauce: 3 tablespoons Soy Sauce 2 tablespoons Lemon juice 3 tablespoons Honey 3 tablespoons water

RECIPE 12

Instructions:

1. Cut the Salmon steaks into ½ inch thick. Place in a pot and mix in the marinade ingredients for 20 minutes.

2. Heat the pan over a high flame, then add 1 tablespoon of oil. Add salmon steak in the pan while the oil is hot. Turn the flame into medium.

3. Once the salmon steak has a gold color turn over. Add green onion and ginger. Cover pan with lid.

4. Mix lemon sauce ingredients in a bowl. Remove lid from pan add lemon sauce to salmon. Let salmon and sauce cook together for a few minutes.

5. Ready to serve.

RECIPE 13

CHICKEN PIZZA

NAME: Nida Waqar COUNTRY: Pakistan

Ingredients:

pizza topping:

Tomato puree sauce Black olives Mushroom Green peppers cheese Sliced onion Chicken (cooked and cut in small pieces)

Ingredients:

Pizza Dough

All purpose flour: 3 cups

Instant yeast: 1tsp

Salt:1tsp

Sugar:1tsp

Water

Instructions: Pizza Dough

Take a small bowl and add half cup of mild warm water and dissolve instant yeast. Add sugar and keep 5 minutes for fermentation at room temperature.

In a separate bowl add flour, salt, and yeast mixture and add more mild warm water, knead to make soft dough.

Cover and let the dough rest for at least about 2-3 hours.

Instructions:

Pizza topping: Punch down dough and spread out in a baking tray. Spoon tomato puree on the surface of the dough and add all pizza toppings. Start with cheese first (quantity depends upon person’s wish), Bake at 360 degrees for 20 minutes. Pizza is ready, allow to cool for 5 minutes, then cut into a pizza slices.

MOROCCAN LAMB COUSCOUS

NAME: Hakima Haddou Amar

COUNTRY: Morocco

Ingredients:

Couscous:

(6-8 servings) 4 cups couscous 3 cups water

Couscous Sauce: 2 pounds lamb shoulder 2 tablespoons olive oil 2 onions 1 pinch saffron 1 teaspoon pepper 1 teaspoon ginger 1 teaspoon coriander 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon paprika Salt to taste 4 cups water 3 fresh tomatoes 6 peeled carrots cut in halves and into 3-inch pieces 4 zucchini, unpeeled and quartered 1 red bell pepper (Other vegetables can be added, such as squash and cabbage)

RECIPE 14

Instructions:

In heavy pot heat olive oil. Add onions and cook till soft. Add saffron to warm water and let sit.

Season lamb with salt and pepper. Add to pot, turning occasionally until browned. Add ginger, corian-

der, cumin, turmeric and paprika. Stirring until it becomes fragrant….about 1 minute. Add vegetables

and water and bring to a boil over moderate heat. Skim off fat that rises to the top. Add saffron and

soaking liquid. Simmer until lamb is tender about 2 hours

In a large saucepan, melt 1 1/2 tablespoons of butter. Add the couscous and cook over moderate heat,

stirring, until lightly toasted, about 3 minutes. Stir in 3 cups of water, the reserved 1 cup of cooking liquid

and a large pinch of salt and bring to a boil. Cover, remove from the heat and let stand until the liquid

has been absorbed, about 10 minutes. Fluff with a fork.

Place the couscous in a big dish. Place the meat and the vegetables and some additional sauce on top.

The caramelized onion topping can be added to the center. Serve the surplus of sauce in a side bowl so

that everyone will be able to add some if desired.

RECIPE 15

MANTU

NAME: Maydagul Salomova

COUNTRY: Pakistan

Ingredients:

1 Lb ground beef or chicken or pork

1 1/8 tbsp salt ( as needed)

1 tbsp pepper (as needed)

1 ½ tbsp coriander ground

¼ tbsp cumin ground

2 large finely chopped onions

1 package wonton wrappers

2 tbsp tomato paste

6 tbsp oil

¾ cup yogurt

¼ tbsp dried mint

2 mashed garlic gloves

and boiled water

Instructions:

Filling:

Combine ground beef, onions, salt, pepper, cumin, coriander ground and 1 cup water in a skillet; stir and

cook over medium heat for 30 minutes or until all the water is absorbed. Let it cool off.

Place wrappers on a cutting board covered lightly with flour one at a time then pour 1 cup of cold water

in a bowl. Dip your index finger in the bowl of water and rub the edges of the wrapper to make it wet.

Place one table spoon of the mixed beef on the bottom half of the wrapper. Bring the other half on top

of the bottom half making a triangle. Take two opposite corners each in different hands and seal them

together making a bow. Place the oil in a bowl and dip the bottoms of the filled mantu in oil and place

them in a (steam cooker) or you can spray some oil inside the steam cooker. Both ways can be possi-

ble then steam the dumplings for 40 minutes or longer on a medium heat.

Sauce: While waiting, place the remaining of the mixed beef filling in the skillet with tomato paste and

cook it uncovered for 10 minutes.

Yogurt: Add garlic, 2 teaspoon water and mint to the yogurt and mix.

To serve, put a layer of the yogurt on a flat serving plate ghori; then place the mantu on top of the yo-

gurt plate. Afterward put another layer of yogurt on top of the manto and add a layer of the mixed beef

sauce. Then sprinkle some fresh or dry mint on top of the plate. Now your delicious Afghan mantu is

ready to serve.

CHICKEN NUGGETS

NAME: Rubina Fayyaz (Home Visitor– Thorncliffe Park)

COUNTRY: Pakistan

Ingredients:

½ kg Chicken boneless in Cubes

½ cup Plain flour

1 tbsp White pepper powder

1 tbsp Chicken cube

2 tbsp Corn flour

Sugar

Salt to taste

250 gram Bread crumbs

Oil

RECIPE 16

Instructions:

Mix every thing together with chicken except bread crumbs in a bowl. Leave it for an hour .Take a pan and heat the oil, Put the chicken cubes in bread crumbs and coat it properly each side. Then deep fry with medium or low heat, when nuggets turn into golden brown serve them in a plate.

RECIPE 17

SMOKED CHICKEN OR MUTTON NAME: Rubina Fayyaz (Home Visitor-Thorncliffe Park)

COUNTRY: Pakistan

Ingredients:

1 kg Mutton or Chicken

1 cup Clarified butter

2 tbsp Ginger + garlic paste

½ kg Yogurt

6 – 8 Green chilies

1tbsp or to taste chili powder Red chili flake

1 tbsp Cumin seeds

1 tbsp (crushed) Whole Masala Powder

1 tbsp Coriander seeds

Salt to taste

Aluminum sheet a little piece

Few Coals

For Garnishing: Ginger (Julian Cut ) and Fresh

Instructions:

In a pan, heat clarified butter and sauté ginger garlic paste. When it turns golden brown, add mutton or chicken allow cooking.

When mutton or chicken begins to change color, add yogurt, crushed green chilies, red chili flakes, cumin seeds, mustard seeds, whole masala, coriander seeds, salt and add some glasses of water (not for chicken) and allow cooking

Stir quickly on high flame when meat is tender.

Then place few pieces of flamed coal on an aluminum sheet and place inside the cooking pot

Put on the lid and allow simmering for 5 minutes.

Garnish with fresh coriander and ginger

Delicious smoke yogurt meat is ready to serve

Coal smoke has its own aroma when its given into meaty dishes. This smoked yogurt mutton will tan-talize your taste buds, prepare on Eid day or for weekend dinner.

It goes with chapattis with cucumber salad.

RECIPE 18 FESENJAN

(Persian Chicken Stew with Walnut and Pome-granate Sauce Recipe)

NAME: Sylvie Charliekaram (Program Man-ager) COUNTRY: Iran Ingredients: 1 to 2 large yellow onions, chopped, (3 cups) 2 Tbsp. unsalted butter 3 Tbsp. olive oil 5 Tbsp. pomegranate molasses 1/2 pound walnut halves (about 2 cups) 2 lbs. boneless skinless chicken thighs and/or breasts, cut into medium size pieces, patted dry and salted 2 cups chicken stock 2 Tbsp. plus 2 teaspoons of sugar 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper

Instructions: 1. First toast the walnuts. You can do that one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, or you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow them to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground. 2. In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.

3. Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring occasionally to release the browned bits from the bottom of the pan.

4. Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce heat to a simmer, and cover to simmer gently for 30 minutes. 5. Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. 6. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be falling apart and very tender. 7. You may garnish your stew with pomegranate seeds. 8. Serve with plain white rice (basmati rice)

Instructions:

Peel the shrimp, leaving the tail segments intact. Devein the shrimp if you choose.

In a small bowl, mix together the soy sauce, chili powder, olive oil, garlic, pepper, salt and shrimp. Set aside (about 1 hour).

In a wok or large pan, heat the oil, take that marinated shrimp and dip in the egg and after bread-crumbs.

Finally fry the shrimp until come golden color.

RECIPE 19

SPICY GARLIC SHIRMP FRY

NAME: Fathima Sabira Firthows

COUNTRY: Sri-lanka

Ingredients:

1 1/2 pounds uncooked large shrimp

1 tablespoon soy souce

2 tablespoons olive oil

4 cloves garlic, crushed or finely chopped

1 pinch freshly –ground black

Breadcrumbs

1 egg

salt

RECIPE 20

Ingredients: Cut the veggies in medium size pieces, Cook the veggies until they are tenders with water, sprinkle salt and cover. Heat a pan add the oil, onion, pepper and bay leaves, cook for 3 minutes, Add all veggies and cook for 5 minutes; Add the vinegar, mustard, sugar and salt (about 2 teaspoons) set aside.

Mix everything in a bowl Let it cool completely, place the lid on and refrigerate. Note: Its good to serve with beef, chicken and also with hot dogs.

ESCABECHE SALAD NAME: Karla Manzur COUNTRY: El Salvador Ingredients:

1 medium cauliflower

3 carrots

1/2 green beans

1 green pepper chopped

1 onion chopped

3 bay leaves

2 teaspoon of sugar

2 cups white vinegar

2 tbs mustard

1 tablespoon vegetable oil

salt to taste

RECIPE 21

GRANDPA’S BANANA FRITTERS

NAME: Charmaine Greenidge (Site Lead) COUNTRY: Trinidad Ingredients: 3 ripe bananas 1 egg 1 teaspoon of vanilla extract 1/2 teaspoon of ground cinnamon 1/2 cup of sugar 2 cups of all-purpose flour 1 tablespoon of baking powder 3 cups of vegetable oil for frying confectioner sugar (optional, but nice finishing touch)

Instructions:

In a fairly large bowl, peel and cut the ripe banana into chunks, then mash using a fork or potato masher into a smooth consistency. It will have the consistency of baby food … parents will know what I mean.

Whip the egg, then add the sugar, vanilla and cinnamon.. then whip some more until the sugar breaks down. Now add that to the bowl with the mashed bananas. You can certainly use an electric mixer if you wish, but I much prefer a wire whisk (burn some calories before replacing them with tasty ones).

The final step in preparing the batter is to slowly start adding in the flour and baking powder. Mix until you have a smooth batter, without any lumps. After that… all you have to do is heat the oil on a medium/high flame and add spoonfuls (tablespoon) of the batter into the hot oil. It will take about 1 minute to get golden brown, then flip and cook for another minute until that side is also golden brown. Once cooked you will notice that it will start floating in the oil. Remove and drain on paper towels. Final step before eating is to dust with the confectionery sugar. Serve warm… good with vanilla ice cream on the side as well.

RECIPE 22

Instructions:

1. Place milk, sugar, nutmeg and cinnamon in a saucepan, heat until sugar has dissolved. 2. Stir in rice and lemon rind. 3. Bring to the boil, then simmer for 25 to 30 minutes or until rice is tender . 4. Stir and discard the cinnamon stick and lemon rind. 5. Serve warm and sprinkled with ground cinnamon.

MILK RICE

NAME: Maria Zu Munes

COUNTRY: El Salvador

Ingredients: 50 g short grain white rice 500 ml fresh milk 25 g sugar 1 tsp cinnamon 1/2 cinnamon stick 20 g butter (optional)

RECIPE 23

BOUNTI CAKE (3 Layers) NAME: Rawana Nofal COUNTRY: Palestine First layer : Ready Chocolate cake or prepare it from the fol-lowing Ingredients: 2 cups flour 3 (teaspoon- tsp)baking powder 3 tsp vanilla 3 eggs 5 (tablespoons -tbsp) cocoa 1/2 cup corn oil 1 cup sugar 1 cup milk

Instructions: Mix all ingredients in a bowl. Bake cake at 350 degrees for 1 hour. Test for doneness before removing from oven The next step is to add on the top of the first layer ( chocolate cake) the second layer after cooking it separately on the stove....which consist of the following ingredients: Second layer : Ingredients: 3 cups coconut 6 tbsp semolina 3/4 cup sugar 3 tbsp butter 2 cups milk 2 tsp vanilla Instructions: Cook the third layer on the stove and add it on the top of the second layer Third layer Ingredients: 1 pouch creme caramel 2 cans of cream 1 cup milk 4 tbsp sugar 1 tbsp corn oil

Then add the mixed fruit, grated coconut, raisins and sugar and whisk together. It will become a bit lumpy as the mixed fruit will be a bit wet. The final step is to whisk the 2 eggs in a small bowl and add the milk as well as the melted butter and almond essence, then pour into the main bowl with everything else.

While we work the mixture preheat your oven to 325 degrees. Now using a cooking spoon or fork, work the batter until everything is incorporated into a batter (it will be almost cookie dough like) and not like a cake or bread batter. Don’t try to knead like you would normal bread. It will be wet, heavy, sticky and very hard to work with the spoon. Now all we need to do is grease your bread pans and pour in enough mixture about 3/4 the depth of the pan. You’ll need 2 pans. When your oven is ready place the 2 pans on the middle rack and allow to bake for about 60 minutes. At about 50 minutes I would recommend that you do a toothpick test by placing a toothpick in the middle of the bread and removing. If it’s clean when you remove it, the bread is cooked in the middle. If you find that the toothpick comes out with dough stuck to it, it means you’ll have to cook it a bit longer.

RECIPE 24

Ingredients: 4 1/2 cups flour 4 1/2 teaspoons baking powder 1 teaspoon salt 2 cups granulated sugar 1 cup mixed fruit (cherry, orange peel etc) 1/2 cup sultana or raisins 3 cups coconut, grated (not dried or sweetened) 1/4 teaspoon cinnamon, ground 1/4 teaspoon nutmeg, grated 2 eggs, well-beaten 3/4 cup evaporated milk 2 teaspoons almond essence 1/2 lb butter (2 sticks) melted and cooled. Instructions: * If you don’t have the mixed fruit, use: 1/2 cup chopped maraschino cherry and 1/2 cup mixed peel. In a large mixing bowl put the flour, salt, nutmeg, cinnamon and baking powder… using a whisk, work a few times to incorporate the dry ingredi-ents.

TRINIDADIAN COCONUT SWEETBREAD

NAME: Charmaine Greendige (Site Lead)

COUNTRY: Trinidad and Tobago

I loved watching my grandmother make this bread when I was a small child. The process was finding the right coconut then taking the husks off and watching my grandma break open the coconut. She would give me the small pieces to eat….perhaps to ensure I stay and watch what she was doing. There was never any specific measurement so this is what I have experimented with. It’s nothing like my grandma’s but this is what we make that brings back strong memories.

BASON KE LADOO

NAME: Sajida Shahid

COUNTRY : Pakistan

Ingredients: 1 Cup Gram Flour 1cup Sugar 1 cup (for frying) Oil 1/2cup Almond or any nuts 3-4 pieces Cardamom 1 cup Water 1pinch Baking powder 1pinch Yellow Food Colouring

To add a nice touch, remove from the oven when done cooking all the way though. Then in a small bowl combine 1 tablespoon warm water and 1 tablespoon sugar to form a glaze. Using this glaze, brush the bread and then sprinkle the top with some sugar and place back in the oven from about 5 minutes. Remove from the pans and allow to cool before cutting. When you cut the coconut bread you will notice that it will not cut clean and will crumble… this is natural! Tip 1: When the coconut sweetbread is cooled, I would recommend that you wrap with plastic wrap to seal it off from air or it will dry up and become very crumbly. Tip 2. Since there’s fresh grated coconut this bread can go bad relatively fast. I would leave it on the counter for about 3 days and after that store in the fridge for a few days more. However, I’m sure you’ll find that this bread won’t last long as your family will devour it very fast. * I was tempted to use the shredded coconut you can get in the baking section of the grocery store, but was advised against it. As I was told the end product would not be as good as using fresh grated coco-nut. However if you do use the store bought shredded coconut and use it for this recipe, I’d love to know about your end results. Make sure you use the finest shred you can get if this is your only option. (maybe you can pre-soak the shredded coconut in the milk if you don’t have access to fresh grated co-conut.)

RECIPE 25

Instructions:

-Mix gram flour water yellow color and baking powder, make a smooth batter. Heat the oil.

-Pour the batter over a sieve with round holes in it. Tap it gently with a spoon so that round balls of

batter fall in to oil .Fry these balls of gram flour (bondi) and keep aside. Heat the water and sugar till it

reaches ½ thread consistency. Mix almond cardamom in fried bondi and then mix this mixture in

sugar syrup. When the mixture is still warm make the ladoo. If the mixture cools, balls cannot be

made because the sugar crystallizes. Now the ladoos are ready to be served.

RECIPE 26

BASBOSA NAME: Ola Badawy COUNTRY : Egypt Syrup: Ingredients: 2 cups sugar 1 3/4 cups water 1/2 lemon vanilla Mixture: Ingredients: 2 cups semolina flour 1/2 cup sugar 1/2 cup hot melted butter 1 cup yoghurt 1 tsp baking powder 1/4 cup milk Almonds for garnish

DRY FRUIT CAKE

NAME: Sama and Sam El kadi

COUNTRY: Syria

Firs step:

Ingredients:

3 cups of flour.

1 cup of sugar.

1 spoon of baking powder.

Instructions:

Mix well With a fork.

Syrup:

Instructions:

- Boil all the ingredients together for about 10 minutes.

Mixture

Instructions: - Heat the oven to a temperature 350 F. - Grease a medium rectangle pan with tahina or butter. - Mix all the ingredients together. - Put the mixture in the pan. - By using a knife, cut the mixture into squares and put one almond on the top of each square. - Place the pan in the oven for 30-45 minutes or until golden brown. - Pour the hot syrup on the pan as soon as you get it out of the oven.

RECIPE 27

RECIPE 28

Second Step:

Ingredients:

3 eggs.

3 drops of Vanilla.

1 cup of milk

1 cup of olive oil.

Instructions:

Add to dry ingredients. Mix well with electric

mixer.

Third Step:

Ingredients:

10 pieces of Dried Apricots (small pieces).

1 spoon cinnamon and one spoon ginger.

Instructions:

Mix cake ingredients together

Bake at 350 for 1 hour 25 minutes in greased cake

pan.

DOODH DULARI

NAME: Aziz Salem

COUNTRY: Pakistan

Ingredients:

2 litre Milk 1 cup Condensed milk 1 tbsp Corn flour ½ cup Colored vermicelli 1 packet Strawberry flavored Jello 1 packet Green Jello 250 gm Khoya 200 gm Cream 1 large tin Mixed fruit cocktail 500gm Small cham cham

RECIPE 29

Instructions:

1: Cook 2 litre milk for 20 minutes till thick,

2: Add ½ cup colored vermicelli, 1 tbsp corn flour dissolved with ¼ cup cold milk, cook till thick,

3: Leave it to cool down entirely.

3: Add 1 cup condensed milk, 1 large tin fruit cocktail.

4: Dissolve each jelly packet with 1 cup water and set till firm, cut in cubes and add to the cooled milk.

5: Also add 200gm cream, 500 gm small cham cham and 250gm Khoya, mix all well. Serve chilled.

MASALA CORN

NAME: Serena Datta, Grade 2

COUNTRY: INDIA

Ingredients:

Frozen Corn

Chat Masala

Sea Salt/Black Salt

1 teaspoon lemon juice

1 teaspoon butter

Black pepper according to taste

Instructions:

1. Steam corn until it becomes soft. 2. When done put corn in a bowl. 3. Mix all ingredients

ENJOY! I Love HIPPY!

HIPPY RECIPE BOOK HIPPY Recipe Book Supervisor and Editor:

Charmaine Greenidge, HIPPY Site Lead

HIPPY Recipe Book Creator and Final Art. Design:

Jennie Villacorta de Amaya, Home Visitor

Contributors:

Sylvie Charliekaram, HIPPY Manager

Konul Gurbanova, Administrative Support Worker

Rubina Fayyaz, Home Visitor

Rajasree Datta, Home Visitor

Judy Zhu, Home Visitor

Suzan Khalil, Home Visitor

Aziz Salem

Sidra Muntaha, HIPPY mom

Sahar Shakil, HIPPY mom

Maria Zu,HIPPY mom

Aarthy Ramasubrahmaniam, HIPPY mom

Noha Hassan, HIPPY mom

Tahseen Fatima, HIPPY mom

Fang Li Mei, HIPPY mom

Nancy Tang, HIPPY mom

Nida Waqar, HIPPY mom

Hakima Haddou Amar. HIPPY mom

Maydagul Salomova, HIPPY mom

Fathima Sabira Firthows, HIPPY mom

Kala Manzur, HIPPY mom

Rawana Nofal, HIPPY mom

Sajida Shahid, HIPPY mom

Ola Badawy, HIPPY mom

Sama and Sam El Kadi, HIPPY mom and child

Serena Datta, HIPPY child