Chinese Crepes (Jian Bing) Recipe

Ingredients
  • 2 tablespoons millet flour
  • 2 tablespoons soy milk
  • 1/2 teaspoon vegetable oil
  • 1 teaspoon water, if needed
  • 1 tablespoon Chinese black bean sauce
  • 1 teaspoon water
  • 1/2 teaspoon Asian chile pepper sauce, or to taste
  • 1 teaspoon water
  • cooking spray
  • 1 egg, beaten
  • 1/2 green onion, sliced
  • 1 tablespoon torn fresh cilantro leaves
  • 2 whole crackers
Directions
  1. Whisk together millet flour, soy milk, and vegetable oil in a bowl to make a batter the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
  2. Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water. Set the sauces aside.
  3. Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg.
  4. Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.
Notes:-
  • For the crunchy filling, use any kind of savory cracker, a piece of crisp fried wonton skin, or a piece of fried pork rind.
  • You can substitute all-purpose flour for millet flour, and regular milk for soy milk.
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Sardai (Thandai) Recipe

Ingredients:
  • 1 – ½ ltr water
  • 1 cup milk
  • 2 cups sugar
  • 1 tbsp almonds
  • 1 tbsp watermelon seeds skinned
  • ½ tbsp poppy seeds (khus khus / posto)
  • ½ tbsp aniseed (saunf / mouri)
  • 1/2 tsp cardamom powder (or seeds of 2 black cardamoms, crushed)
  • 1/2 tsp rosewater
  • 1 tsp whole peppercorns, crushed
  • 1/4 cup dried / fresh rose petals

Method:

1. Take a pan and soak sugar in ½ ltr of water. Stir till all the sugar is dissolved in water. Strain to obtain the sugar syrup and keep aside.
2. Wash and clean all the dry ingredients. Soak in 2 cups of water. Keep aside.
3. Allow all the soaked items to stand for about 2 hours.
4. Take a blender / mix and grind all soaked ingredients to a very fine paste. Add 1 cup water to the paste.
5. Strain the paste through a strainer / muslin cloth and collect the extracted liquid in a bowl.
6. Add remaining water to the extract, press and try to extract more liquid.
7. Repeat the process for 2-3 times till the residue (on the strainer / inside the muslin cloth) becomes dry and it is impossible to collect more liquid.
8. Add milk, sugar syrup and rosewater to the extracted liquid.
9. Add cardamom powder / crushed cardamom and mix well.
10. Crush the buds and leaves of Cannabis and mix in the thandai.
11. Refrigerate for 1-2 hours. Serve chilled with ice cubes in tall glasses.

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Falooda (Faluda) Recipe

Ingredients
  • 1 glass milk (skim to full)
  • 1-2 ounce chinese noodles (or 1-2 falooda sev)
  • 1 1/2 teaspoons rose water (or rooafzah)
  • 1/2 teaspoon falooda seeds (or takmaria seeds) (optional)
  • pista, kulfi or plain kulfi ice cream

Directions

  1. Soak the Takmaria Seeds in water for at least 1 hour.
  2. Boil the noodles/sev in water for about 15 minutes.
  3. Drain the water, and boil the noodles in a little milk for about 5-10 minutes on low heat. Do not burn the noodles!
  4. Turn off the heat and add lots of ice to the pot to cool the noodles for about 10 minute Stir them to quicken the process.
  5. Put the noodles in the glass, add Rooafzah/Rose Water, pour in milk, add a little crushed ice and stir. (Rooafzah is a sweet syrup added to milk or water for a drink in itself).
  6. Top it off with a scoop or two of the Pista Kulfi Ice cream and enjoy!
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Coconut Sandwich Cookies with Cream Cheese Filling Recipe


Ingredients:
  • 130g self-raising flour
  • 60g unsalted butter
  • 60g icing sugar
  • 1 egg yolk
  • 20g dessicated coconut
  • egg yolk for brushing

Cream cheese filling:
  • 100g cream cheese, at room temperature
  • 30g unsalted butter, at room temperature
  • 3 tbs icing sugar
Method:
  1. In a medium bowl, whip butter and sugar with a mixer, follow by egg yolk. Sift flour over the batter. Using a rubber spatula, mix until just combined.
  2. Add dessicated coconut to the batter, mix until just combine. Gather the dough into a ball shape, wrap it with cling wrap and keep in the fridge for at least 2 hours.
  3. Pre-heat the oven to 180 deg C.
  4. Using a 3-cm square cookie cutter, cut out pieces of cookies dough, brush one side with egg yolk.
  5. Bake in preheated oven for 10 mins.
  6. Let the cookies cool on wire rack while you prepare the cream cheese filling.
  7. Place cream cheese and butter in a bowl, whip until combine. Sift icing sugar on it, stir until combine.
  8. Spread the filling in between two pieces of cookies. Repeat with remaining cookies, serve.
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Egg Salad Sandwich Recipe

Ingredients
  • 6 eggs, hard boiled and peeled
  • 2 tablespoons mayonnaise
  • 1 teaspoon mustard
  • Salt & Pepper
  • 2 tomatoes, sliced
  • Red onion slices
  • 4 lettuce leaves
  • Pickle slices
  • 8 slices wheat bread

Method

Place peeled eggs into a bowl and mash with a fork. Add the mustard and mayonnaise. Season with salt and pepper. Mix well.

Toast the bread. Place 1/4 of the egg salad on one slice of bread. Top with the tomatoes. Season the tomatoes with salt and pepper. Top with sliced onion and sliced pickle. Finish with lettuce leaf and cover with remaining piece of bread. Enjoy!

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Egg Sandwich Filling Recipe


Ingredients

  • 3 hard-boiled eggs
  • 4 spring onions, finely chopped
  • 1 tablespoon fresh chives or 1 teaspoon dried chives (heaped)
  • 1/2 teaspoon butter
  • 1 tablespoon mayonnaise or allergy-free mayonnaise

Directions

  1. Peel eggs and chop roughly.
  2. Chop spring onions very finely and use most of the green. I used up till the leaves spread.
  3. Throw the eggs, spring onions, and chives in a bowl. Mash thoroughly with a fork.
  4. Add the butter and mayonnaise and mix.
  5. Substitution information: Instead of mayonnaise I used Elimination Salad Dressing (http://www.recipezaar.com/162646) without the garlic or herbs.
  6. The mayo is mostly to add moisture to the filling, so extra butter should work in a pinch.
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