Julia Frank's New Hungarian Cuisine PDF

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When one side is crisp and lightly browned, turn and heat briefly on the other side. 5 Sprinkle the vegetables with chopped cilantro/coriander and serve with the hot bread. Street food 55 I N D I A Dahi vada (lentil cakes) Va SERVES 4 AS A STARTER OR SIDE DISH PREPARATION: 10 MINUTES COOKING: 30 MINUTES PLUS OVERNIGHT SOAKING These lentil cakes are a party favorite. When they were made at my parents’ home, it was pointless cooking anything else as it would be left untouched. But as children we would also guiltily sneak out to buy them on the street with our pocket money.

46 Asia I N D I A Spiced chai (tea) V MAKES 2 CUPS COOKING: 5 MINUTES During my contract in India, I took detailed notes on how to prepare a good chai. Every stall there has its own recipe, which depends entirely on the spices used. It is fairly replicable outside of India, except for the actual tea. They use what I came to know as ‘tea dust’, which looks like little balls of tea and has a very distinct and much stronger flavor. The tea’s flavor completely depends on the combination of cardamom, cloves, cinnamon and ginger.

Mix the cornstarch with a little cold water to make a paste and then pour this into the pan, stirring to distribute it. Garnish with the remaining scallion/spring onion. Serve with rice or noodles. Street food 45 F I J I Roti parcels SERVES 4-6 PREPARATION: 10 MINUTES COOKING: 30 MINUTES ‘Roti parcels’ – chapati or roti wrapped around a spicy filling (usually chicken, vegetable, or tinned fish) – are one of the most accessible quick lunches from street stalls in Fiji. Gourmet fare it is not. Even so, it is a famous and authentic taste of urban Fiji, where imported tinned fish (especially mackerel) is not a substitute for reef-fish, but is seen as a culinary item in its own right, with its own distinct flavor.

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