Thai-Sticky Rice Egg Cakes

Thai-Sticky Rice Egg Cakes

These look like pancakes, but are sticky rice patties with egg soaked in them. They can be fried or barbecued and make a delicious and very easy to make snack.

Ingredients
300 gms Steamed Sticky Rice
2 Eggs
1 Tablespoons Fish Sauce
1/3 Teaspoon Black Pepper
1/3 Teaspoon Salt
2 Teablespoons Oil

Preparation
1. Whip the eggs with the salt, pepper, and fish sauce.
2. Put oil into a frying pan over a high heat.
3. Take a handful of sticky rice and flatten it out to a circle. For frying they should be about 2cms thick.
4. Dip the rice into the whipped egg, and fry in the hot pan, turning every 30 seconds until cooked.

Afghan-Potato Kebabs

Afghan-Potato Kebabs

Ingredients:
5 lbs Potatoes Red medium
8 oz Green Chilies
A bunch of Cilantro
1 Tbsp Cumin seed
2 oz PomegranateClick to find more about Pomegranate seed dried
2 Eggs
1 tsp Red Chili powder
1 tsp SaltClick to find more about Salt
14 oz Butter Solids -OR- 2 cups vegetable oil

How to cook:
Gather ingredinets.
Cut green chilies & cilantro.Melt butter.
Put the potatoes with water for boiling (water should barely cover potatoes)
Check the doneness of potatoes (use a knife).
When potatoes are done, remove from heat and peel them.
Put in freezer for 5 minutes.
Remove from freezer. Mesh them coarsely. (you can use hands)
Add salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well.
Crack and mix two eggs in a steel bowl.
Put 2 T of melted butter in a fry pan and put on medium heat.
Take even portions of potato mix to make 2 inch rounds using hands
(grease palms of both hands so that potato won't stick to hands)
Flatten these 2 inch balls to make kebabs.
Coat kebabs with eggs and put in frying pan.
Change side after 5 minutes.
These kebabs may be served with 'chutni' or 'raita'

Makes 50 Kebabs

Indian-Coconut Fish Fry

Indian-Coconut Fish Fry

Ingredients:
750 gms : Sole/ Bekhti fillets
3 tsp : Red Chillies (fresh)
2 tbs : Coconut dessicated
2 tsp : Ginger, chopped
6 : Garlic cloves
1 1/2 tbs : White Vinegar
3 tbs : Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing

How to cook:
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together,red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.

Afghan-Bolaanee (leek and/or potato filled pockets)

Afghan-Bolaanee (leek and/or potato filled pockets)

Ingredients:
* Egg roll wrappers
* 4 or 5 medium potatoes or leeks
* Salt to taste
* Oil for frying

Note: If you have a lot of time or have a large frying surface like a smooth griddle you can make a very large bolaanee, but since most people do not, I am not going to include how to make the dough from scratch. If you are really interested then e-mail me and I will send you the recipe. As a great and easy substitute use a package of egg roll wrappers and 1small bowl with 1/4 cup of water to seal the bolaanee.

How to cook:
Clean and boil the potatoes until they are very soft and let them cool. Peel the potatoes and salt to taste while mashing them with a masher or fork. Take the egg roll wrapper and fill it 1 1/2 tsp of potato and place it in the middle of the wrapper, and smooth down in the center. With your finger, dip it into the bowl of water and run the water around the edges of the egg roll wrapper. Take the end of the wrapper and attach it to the other end diagonal from it. Pinch together the wrapper all the way around and the bolaanee will form a triangle. Do not over or under fill the center, and make several before you begin frying because once the oil gets hot you will have trouble cooking them and making them at the same time. Fry until golden brown ~3 minutes on both sides. Drain the excess oil as you lift the bolaanee and place them on a plate with several paper towels under them to help remove the excess oil. Serve with chutney or as an appetizer.