Cardamom Fudge (Sheer Payra, Afghanistan)
This fudge is used to celebrate festive occasions.
2 cups granulated sugar
2/3 cup milk
1/4 teaspoon salt
2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/2 teaspoon ground cardamom
1/4 cup chopped walnuts
1/4 cup chopped pistachios
Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 240 degrees F on candy thermometer. Remove from heat. Add margarine. Cool mixture to 120 degrees F without stirring. (Bottom of pan will be lukewarm.)
Add cardamom; beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered 9 x 5-inch loaf pan. Let stand until firm. Cut into 1-inch squares.
Sri Lankan Flatbread (Rotis)
3/4 cup fine coconut*
2 1/4 cups self-rising flour
1 to 1 1/4 cups cold water
Ghee or vegetable oil
Mix coconut and flour in medium-size bowl. Gradually add water, stirring until dough is soft and smooth and cleans side of bowl. Turn dough onto floured surface. Cover; let rest 30 minutes.
Heat griddle to 375 degrees F.
Divide dough into 12 equal parts; flatten each part with floured hands into thin rounds, about 5 inches in diameter, on floured surface. Brush griddle with ghee. Cook breads on both sides until golden brown, about 2 minutes on each side. Serve hot.
* If fine coconut is unavailable, place shredded coconut in blender container; cover, and blend until finely ground.
Shrimp in Spicy Sauce (Sambal Goreng Udang)
Serve with rice, peanuts and fresh, thinly sliced vegetables.
1/4 cup vegetable oil
1 pound small raw shrimp, shelled and de-veined
2 small onions, sliced
1 clove garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper
1 cup coconut milk
1 medium tomato, coarsely chopped
1 medium green bell pepper, thinly sliced into rings
1 tablespoon packed brown sugar
1/2 teaspoon salt
Freshly-ground pepper
Heat oil in 10-inch skillet until hot. Cook and stir shrimp, onions, garlic and red pepper until shrimp starts to turn pink, 2 to 3 minutes. Stir in remaining ingredients. Simmer uncovered until shrimp are tender, about 5 minutes.
Serve in bowls.
Yields 4 servings.
Onion and Tomato Salad (Salata Bonjon-e-Rhumi-e-Piaz, Afghanistan)
2 large tomatoes, thinly sliced
1 medium onion, thinly sliced
1 serrano chile, seeded and minced
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
Alternate slices of tomatoes and onions on serving platter. Mix remaining ingredients except cilantro; spoon over vegetables. Sprinkle with cilantro. Cover and refrigerate at least 1 hour.
Yields 6 servings.
Mango Chutney
1 (1 pound) mango, peeled and coarsely chopped
1 cup golden raisins
1 cup packed brown sugar
3/4 cup vinegar
1 (2 7/8 ounce) jar crystallized ginger, finely chopped
1 clove garlic, chopped
1 teaspoon salt
Heat all ingredients to boiling; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.