SPOTLIGHT
BOLLYWOOD
Rice Dhokla
HOLLYWOOD
POLLYWOOD
LOCAL EVENTS
LIFESTYLE
sports
Giant Ice Cream Sandwich INGREDIENTS: 4Cooking spray, for pan 4 1 box chocolate cake mix (plus ingredients called for on box) 42 (1 1/2 qt.) Breyers Natural Vanilla Ice Cream
The all-time favorite Gujarati snack made with rice flour, suji and mild spices. Light and lovely! INGREDIENTS: 4200 gm (1 3/4 cups) rice flour 430 gm (1/4 cup) suji (semolina) 4100 ml (1/2 cup) yogurt 4Sugar to taste 44 tsp oil 41/2 tsp mustard seeds 41-2 whole red peppers 4A pinch of asafoetida powder 4Water as required 4Salt to taste 41 tsp lemon juice 4 2, 6” greased metal plates for cooking the dhokla
DIRECTIONS: 1. P reheat oven to 350° and line two 9”-x-13” baking pans with parchment paper, leaving a two inch overhang on the long side. Grease with cooking spray. In a large bowl, prepare cake mix according to package instructions. Divide between pans and bake until a toothpick inserted into the middle comes out clean, about 20 minutes. Let cool completely. 2. U sing the back of a spoon, working horizontally poke out alternating rows of 4 and 3 evenly spaced small rounds, about ½-inch each.
3. I nvert the other cake onto a platter and cover with the vanilla ice cream, spreading the top to create an even layer. Place the cake with the holes on top and gently press into the ice cream. Smooth the ice cream along the sides, then put in the freezer for at least 2 hours, or until ready to serve.
ITALIAN PASTA BAKE
DIRECTIONS: 4 Mix together the rice flour, suji, yogurt, sugar and 1 tsp oil into a smooth paste. 4 Add enough water so as to make a batter of dropping consistency. 4 Add the lemon juice and asafoetida and leave to ferment overnight. 4 Keep the steamer over the stove for the water to boil. 4 Pour batter into prepared plates, cover and steam for 20 minutes. Remove, cool and cut into cubes. 4 Heat oil in a pan and add the mustard seeds, when crackling add the red pepper, when the colour darkens add 2 Tbsp water, bring to a boil and pour over the dhokla cubes. 4 Garnish by sprinkling grated coconut and coriander leaves.
INGREDIENTS: 42 pounds ground beef 41 large onion, chopped 42 garlic cloves, minced 41 jar (24 ounces) spaghetti sauce 4 1 can (14-1/2 ounces) diced tomatoes, undrained 4 1 can (4 ounces) mushroom stems and pieces, drained 41 teaspoon Italian seasoning 43 cups uncooked medium pasta shells 43 plum tomatoes, sliced 43/4 cup shredded provolone cheese 43/4 cup shredded part-skim mozzarella cheese
44
AUGUST 2018
DIRECTIONS: 1. In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. 2. Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes. 3. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through. Yield: 8 servings
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