By GourmetKosherCooking.com for Matzav.com
Your Purim seudah is a great opportunity to try out fun new recipes that might be too “out there” for the regular Shabbos table. The festive atmosphere allows for more freedom and levity in your cooking. It’s helpful to cook in advance, so that you can enjoy the day of Purim without having to worry about preparing for the meal. Here are a few fun recipes to try out this year.
For more great Purim and holiday recipes, go to www.GourmetKosherCooking.com.
¼ cup margarine, softened
1 cup sugar
2 tablespoons non-dairy creamer
2 teaspoons apple cider vinegar
1 teaspoon vanilla
1 tablespoon red food coloring
1-1/3 cups flour
2 tablespoons cocoa
1 teaspoon baking powder
¼ teaspoon baking soda
2 (8 ounce) packages tofutti cream cheese
2 sticks (1 cup) margarine, softened
1 teaspoon vanilla
4 cups powdered sugar
Preheat oven to 375 degrees. Cream together margarine and sugar until fluffy. Beat in eggs, one at a time. Then beat in nondairy creamer, vinegar, vanilla and food coloring. Add the dry ingredients and mix well. Use ice cream scoop to drop batter onto cookie sheet lined with parchment paper. Bake for 10 minutes. Cool for 2 minutes on cookie sheet; remove to wire rack to finish cooling.
Beat together all ingredients for filling until smooth. Spread on the back of a cooled cookie and top with another one.
By Chef Vijay Jagtiani, Shalom Bombay, Glatt Kosher Indian Cuisine NYC and Teaneck
For 16 Samosas
6 potatoes with skin
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 inches peeled fresh ginger
2 chopped green chilies
½ chopped onion
1 cup frozen green peas
2 tablespoons chopped cilantro
½ tablespoon turmeric powder
¼ tablespoon coriander powder
½ tablespoon salt
¼ tablespoon chili powder
Boil potatoes, remove skin, mash and set aside.
In a non-stick pan heat oil. Add cumin seeds, ginger, green chilies and onion and brown. Add peas. Cook 2-3 minutes and add mashed potatoes.
Mix cilantro, turmeric, coriander and chili powder together. Mix into the potato mixture and let cool for 15 minutes in fridge
For the dough:
¼ cup of white flour
¼ cup of vegetable oil
½ tablespoon of salt
Mix all of the ingredients together until they form a hard dough. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut to make a half circle. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone. Stuff it with about 1 tbsp of prepared filling and seal it firmly. Deep fry. Serve with sweet chutney and enjoy.
2 cups white vinegar
2 cups ketchup
1 pear, peeled
1 pound red seedless grapes
1 tablespoon cumin seeds
½ tablespoon chili powder
Pinch of orange/red food color powder
Grind vinegar, ketchup, pear, grapes and bananas together in food processer. Add salt according to taste; then cumin, chili and food color. Mix and enjoy.
This recipe is an Ina Garten recipe and needs no adaptation. It’s perfect in the summer and fun as a Purim dish. Don’t be afraid to make this if you do not like tequila – the tequila gives the chicken a little zesty flavor that is hard to identify as an ingredient. The chicken is moist and tender and very flavorful. You can make it with boneless breasts and it is good warm or at room temperature.
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 boneless chicken breasts, skin-on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill or a grill pan and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
4 – 5 lb Minute steak, split and deveined (ask the butcher)
½ bottle favorite barbeque sauce
½ bottle flavorful beer
3 onions, sliced
3 tablespoons olive oil
Heat oil in saucepan. Sauté onions until caramelized and brown. Set aside. Mix together BBQ sauce and beer. Put the meat in a roasting pan and top with sautéed onions. Pour the sauce over the meat. Cover and marinate overnight. Preheat the oven to 350 degrees. Cook covered for 1 ½ hours. Let the meat rest and then slice it thinly. Return it to the sauce and reheat until heated through.