Pakistani Spiced Potatoes Zwt 9 Recipes

PAKISTANI BATTER-FRIED POTATOES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
• Dip potato slices in batter until well-coated.
• Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.

PUMPKIN POTION NO. 9

Steps:

• Make ginger whipped cream: in a bowl, beat the whipping cream, sugar, and ginger until peaks form; chill, covered in the refrigerator until ready to serve.
• Make the potion: in a saucepan, combine the milk, sugar, pie filling, and pie spice over medium to med-high heat, stirring to dissolve the pie filling.
• Continue heating until steaming but not simmering.
• Remove from heat and pour into mugs.
• Serve topped with dollops of ginger whipped cream.

PAKISTANI GOAT CURRY WITH POTATOES

Steps:

• Pour the oil into a large, wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, cardamom, and onions. Stir and fry 5-6 minutes or until the onions turn a light brown. Add the garlic and ginger. Stir for a minute. Add the goat, turmeric, coriander, and cayenne. Stir for 2-3 minutes. Add 1 cup water and bring to a boil. Cover and cook on medium heat about 10 minutes or until all the liquid has disappeared. Remove cover and stir 3-4 minutes to brown the meat slightly. Now add 4 cups water and bring to a boil. Cover, turn heat to low, and cook gently for 1 hour. Add the potatoes and salt. Stir and bring to a boil. Cover, turn heat to low, and cook gently for another 30 minutes or until the meat is very tender. Sprinkle the garam masala over the top and mix in. Turn off the heat and serve.

YOYOS (A TUNISIAN SWEET TREAT FOR ZWT-9)

Steps:

• Place eggs, oil, orange juice, 1 tbsp of coconut & sugar in a blender or food proc & process until smooth.
• Transfer the mixture to a lrg mixing bowl. Then sift in flour & baking soda. Knead to a soft dough (adding a sml amt of water if needed). Cover bowl & set aside to rest for 1 hour.
• Just before you are ready to cook the doughnuts, make the syrup by placing the sugar, water & lemon juice in a saucepan. Bring to a boil (while stirring) & cook until the sugar is dissolved.
• Reduce heat. Stir in the honey plus the remaining 1 tbsp of the coconut & simmer for 10 minutes. Keep warm.
• Heat a deep fat fryer to 350F (180C).
• Form the dough into balls about the size of a lrg walnut. Then flatten them slightly & punch a hole thru the center using your finger (which has been dipped in flour).
• Deep fry a few doughnuts at a time for about 4 min until golden brown on all sides. Drain on paper towels.
• Dip ea doughnut into the warm lemon-honey syrup & serve immediately.