The Jewish Federation Valley Alliance Sylvia Weisz Women s Philanthropy. A Taste of India Cooking Demo

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The Jewish Federatin Valley Alliance Sylvia Weisz Wmen s Philanthrpy A Taste f India Cking Dem Thursday, February 23 rd, 2017 at Temple Aliyah Rasted Cauliflwer and Cumin

1 The Jewish Federatin Valley Alliance Sylvia Weisz Wmen s Philanthrpy A Taste f India Cking Dem Thursday, February 23 rd, 2017 at Temple Aliyah Rasted Cauliflwer and Cumin Dip with Naan Bread Chai Tea Lentil and Chick Pea Dahl Shakshuka Curried Ccnut Sup Tfu Kabbs Vegetable Tikka Marsala Mang Crunchy Parfait

2 Ruth Hurwitz left the crprate wrld in 1998 t pursue her culinary dreams t pen a high-end bar and grill in Santa Mnica called Flints Restaurant. Flints thrived until she sld in 2003 t stay at hme with the arrival f her third sn Jey. While there, she wrte a ckbk and began teaching cking privately in cking schls and fr Jewish charity grups all ver LA. She returned as a Ksher Caterer in 2009, bringing her fresh, farm-t table Ksher menus t an industry that was ut f tuch t what custmers were accustmed t eating in the L.A. restaurant scene. She began t cater at the Malibu Jewish Center and Synaggue, Kehillat Israel, Kl Tikvah, University Synaggue, Temple Beth Hillel, Temple Adat Elhim, Le Baeck Temple, Wilshire Blvd Temple and Stephen Wise Temple. Tarte als caterers at many venues, wineries and htels- such as Skyspace, Smgshppe, the Intercntinental, Hyatt and Cuntry Clubs such as Sherwd, Braemar and El Cab. Current clients cnsist f The Jewish Federatin, AIPAC, Hadassah, JNF, Camp Ramah, De Tled Jewish Cmmunity High Schl, Ilan Ramn Day Schl, Milken Schl, LA Hlcaust Museum and Stand With Us Charity. Tarte has earned the reputatin as the nly current Ksher Farm-t table caterer with glbal influences and a Califrnia fresh ffering

3 Rasted Cauliflwer and Cumin Dip 1 head f cauliflwer 2 small nins, peeled and cut int quarters 1 ½ tablespns canla il 1 teaspn cumin Ksher salt t taste 1-2 pinches r mre f red (cayenne) pepper Freshly grund black pepper Juice f ½ lemn (abut 1 tablespn) Preparatin Preheat ven t 425 degrees. Peel nins and cut them int quarters. Cut the cauliflwer stem as clse t its base as pssible, and remve any uter leaves. Put the cauliflwer and nin in the large pan (nt ne with a plastic r wd handle!) Rub 1 tablespn f il n the cauliflwer and drizzle anther ½ tablespn n the nins. Slide the pan int the ven and rast fr minutes until cked thrugh with nice clr. Prcess the mixture in several pulses until it is a thick, smth cnsistency. Use the spatula t pull any stray bits ff the sides f the prcessr in between pulses. Chill the cvered mixture fr at least several hurs vernight is fine. Befre serving, taste and if necessary add salt, pepper, cayenne, and/r rasted and crushed cumin t taste

4 Chai Tea 2-inch piece fresh ginger, cut int thin runds 2 cinnamn sticks 2 teaspns black peppercrns 10 whle clves 6 cardamm pds 6 cups cld water 6 bags f black tea (preferably Darjeeling) 2 cups whle almnd milk 1/2 cup (packed) glden brwn sugar Preparatin 1. Cmbine first 5 ingredients in medium saucepan. Using mallet r back f large spn, lightly crush r bruise spices. Add 6 cups water; bring t bil ver high heat. Reduce heat t medium-lw, partially cver pan, and simmer gently 10 minutes. Remve frm heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just t simmer ver high heat, whisking until sugar disslves. Strain chai int teapt and serve ht

5 Curried Crn and Ccnut Sup 2 Tbsp. canla il 4 C. white frzen crn 2 leeks white part nly 2 Tbsp. curry pwder 1 1/2 C. apple juice unfiltered brand 1/4 tsp. criander 6 stems cilantr 3 C. vegetable stck 1 C. unsweetened ccnut milk nt lw fat Instructins Sauté crn and leeks in canla il fr 20 minutes until sft. Add remaining ingredients and ck fr 20 mre minutes. Puree. Tp with extra crn

6 Red Lentil and Chick Pea Dahl Shakshuka 1 cup f red lentils (tasted first in a dry pan. I use my fingers t stir and when it is t ht t tuch, it is dne) 1 unwaxed lemn chpped in quarters 1 nin sliced 2 cardamm pds 2 clves 1 cinnamn stick 3 clves garlic 2 inches f fresh ginger 1 tsp each f grund turmeric/ginger/cumin/criander seed/ht chili pwder ½ tsp salt 1 tsp sugar 1½ Pints f vegetable stck 1 Bag f spinach (washed) 2 cups canned chick peas drained Instructins 1. Make a paste by blending the ginger and garlic with a little salt and water. 2. Put 2 tablespns f il int a ht pan and when it cmes t heat, add the cardamm, clves and cinnamn stick. Ck fr 1 minute n a lw heat until they release their flavr. 3. Add the nin and ck until it begins t sften and turn glden. 4. Add the ginger/garlic paste and ck fr tw t fur minutes until it lses its rawness. Add the grund spices, sugar and salt and mix well with the nins and ck ut fr 4 minutes. If the mixture begins t stick add a little water. 5. Add the lentils and mix well s all the pulses are cvered with the mixture. 6. Add 1½ pints stck and the quartered lemns and simmer fr 30 mins until the lentils have brken dwn. Add mre water if it sticks. Sme lentils may take a little lnger. 7. Add chick peas and let simmer fr 10 minutes mre. 8. Add the spinach, cver and allw t wilt. 9. The end result is quite a watery Dahl which is great served ver a hardbiled egg

7 Vegetable Tikka Masala 3 clves garlic 2 inches fresh ginger 2 cups parbiled still firm but cked thrugh- Weiser Clred Ptates-cut in half 2 cups clred cauliflwer cut int flrets 2 tbsp thick whle milk yghurt 4 tsp mixed Indian Tikka Masala spices 1 tsp sugar 1 tsp salt 2 tbsp vegetable il 1 large white nin sliced thin 1 12z can tmates 2 cups vegetable stck 1 2 cup fresh cilantr leaves, divided 1 4 cup, 1 4 cup 1 4 cup duble (heavy) ccnut milk Instructins 1. Blend tgether the peeled garlic and ginger t make a fine paste. Add a little water and salt. 2. Cut the ptates and cauliflwer int chunks and place in a large bwl. 3. Add the yghurt. 4. Cmbine the dry spices t the paste 5. Cver the bwl with plastic wrap and allw t marinate fr a minimum f 2 hurs. 6. While the vegetables are marinating, add 2 tbsp f vegetable il t the sliced nin and ck until sft and glden. 7. Add in the tmates, the stck, half the fresh cilantr. 8. Simmer the sauce gently fr 30 minutes and then blend with a hand blender 9. Return the sauce t the pan and add the vegetables until al dente- nt mushy Add ccnut milk and remaining cilantr and ck the sauce until it has reduced t a thick gravy. 11. When ready t serve, garnish with the remaining fresh cilantr, drizzle with the remaining cream and serve with biled rice and Indian breads t sp up the sauce

8 Tandri-Tfu Kabb 2 Packages Firm Tfu 3 tablespns f whle milk ygurt 2 inches f fresh ginger (peeled) 4 clves f garlic (peeled) Pinch f saffrn diluted in 2 tablespns ht water 1 pinch f salt ¼ tsp ht chili pwder 1 tsp grund cumin 1 tsp grund criander 1 tsp grund turmeric 1 lemn (juice and zest) 1 pinch f saffrn Instructins 1. Blend the ginger, garlic and salt with a little water until it becmes a paste. 2. Place tfu in a bwl. 3. Add the ginger/garlic paste and massage well. 4. Add the spices and the saffrn, cver the bwl and chill fr tw hurs. 5. Twenty minutes befre cking time, cmbine the ygurt the tfu mixture making sure it is cated. D nt add the ygurt befre this. 6. Remve excess marinade and grill the tfu n a ridged grill, turning nce and making sure that they have taken n a slight char

9 Mang Musse Parfait 2 cups ready whipped cream 1 cup fresh mang in juice 1/3 cups crush candied nuts- chpped Instructins 1. Prcess ½ the mang until a puree 2. Fld ½ the whipped cream with the pureed mang 3. Alternate whipped plain cream with the mang cream 4. Tp with crunchy chpped nuts

Crispy Tofu with Asian Chili Glaze

Crispy Tofu with Asian Chili Glaze Crispy Tfu with Asian Chili Glaze 1 blck extra-firm tfu, pressed 1 large egg 1/2 cup pank breadcrumbs Pepper, t taste Any spices yu desire (ptinal fr seasning pank) Vegetable il Asian Chili Glaze 1/4 cup