On 8 Dec 2006 at 23:26, Jo Anne wrote:
> Some of the ingredients are that I can determine when eating them
> are: sugar flour yeast milk or water salt possibly an egg? shortening
> :The above would make up the roll that is shaped like a 5" tube then
> deep fried and then cooled and then filled with a creamy filling
> possibly made of powdered sugar,crisco and salt the cream is put into
> a pastry tube that is then inserted into the stick.
> it is then dusted with powdered sugar or iced w/maple or choc./or
> vanilla frosting. Really appreciate your help and of course no one at
> the bakeries are going to give me their secret. I thought maybe a
> glazed yeast donut recipe might work too. Thanks again, jo anne @
Hi Jo Anne,
Well, I've heard of cream sticks, but I found only a couple of mentions of
them on the web. No recipes.
There is an Italian pastry called "cannoncini", which means "little
cannons".These are a bit like cannoli, but filled with pastry cream instead
of ricotta cheese. Cannoncini are very similar to cream sticks. See below for
a recipe for the pastry and the filling.
("Little Cannons" These shiny spirals of puff pastry are found throughout Italy.)
Makes 10 Pastries
2-1/4 cups flour (all-purpose unbleached)
1 cup cake or pastry flour
1-1/2 teaspoons salt
1 stick unsalted butter, at cool room temperature, and cut into 1/2-inch pieces
1 cup cold water (plus 1-2 tablespoons if needed)
1 egg, beaten
1/3 cup sugar
1-1/2 cups Pastry Cream (See recipe below)
Mix both flours together in a large mixing bowl. Stir in salt. Add butter and
work it in with your fingertips, or pastry blender until 20 mixture resembles
coarse meal. Mix 1 cup water and the lemon juice and gradually add to flour
mixture, tossing with fork until evenly moistened and dough begins to clean
sides of bowl. If too may dry, add a bit more water 1 tablespoon as a time,
as needed out Turn out onto floured work surface and press (DO NOT KNEAD)
dough together, then roll into an 8"x l0" rectangle, 1/4-1/2-inch thick.
Cut 1-inch-wide strips.
Butter cannoli sticks or other dough shaping forms. Wrap one strip of dough
around each,moistening it with a brush while rotating the form or stick,
overlapping the dough about 1/4-inch as you wrap beginning at one end of the
stick and ending at the opposite end, to create the cannon shape. Lightly brush
the outside of the dough shells with beaten egg and then roll in sugar.
Place 2 inches apart on lined baking sheet. (They may be refrigerated, covered
for 30 minutes or frozen, if wrapped airtight, prior to baking.)
Heat oven to 400. Bake until lightly browned and slightly caramelized, about 20
Cool completely on a rack, then gently move cannons from forms using tip of a
knife. Just before serving, fill pastry bag with Pastry Cream and pipe into
each cannon. If desired, the ends, be dipped in chocolate chips and/or the
shells lightly dusted and with confectioners' sugar.
Yields 2 CUPS
1/4 cup sugar
1-1/3 cup light cream
2 egg yolks
2 whole eggs
2 teaspoons cornstarch
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon finely grated lemon rind
In a sauce pan over low heat, dissolve 2 tablespoons of the sugar in the cream.
In a mixing bowl, beat together the egg yolks, whole eggs, cornstarch, salt and
remaining sugar. Vigorously beat in the scalded cream and cook it without boiling
for a few minutes until the cream thickens.
Remove pan from heat and stir in the vanilla extract and grated lemon rind.
Let mixture cool,then chill it. This recipe provides.2 cups pastry cream. (It may
be kept under refrigeration 2-3 days only; do not freeze it).
Thanks so very much. This is not it , but it sounds so delicious I
will try it anyway.
Appreciate it. Kindest regards, jo anne
On 13 Dec 2006 at 1:29, Sandie wrote:
> I'm wondering if you can find a recipe for Jaludaz a Croatian Easter
> Sausage. The ingredients are ham, bacon, eggs, green onions and bread.
> I don't know what proportions or how to prepare it. But, I'd sure love
> to make it. I found only 1 website and they sell the sausage but I'd
> still like to try making it myself.
That same sausage company site is the only occurrence that I can find of the
word "jaludaz" on the Internet. However, I did find the below recipe, which
seems to have the correct ingredients.
Croatian Sausage Recipe
Category: Main Courses: Beef, Pork and Lamb
1 smoked pork butt, cooked and diced
1/2 slab bacon, cooked and diced
2 loaves white bread, diced small
4 bunches green onions, chopped fine
2 sausage casings
Combine all ingredients in large bowl. Mix by hand. Pack in casing -
be sure to leave no air bubbles. Tie off open ends with string.
Prick 10 or 11 times with a pin. Bake at 325║ for 1 hour.
On 7 Dec 2006 at 8:48, Krishna wrote:
> Dear Phaedrus,
> Greetings again from India!
> I know I haven't bothered you in a while...so here goes another
> In the state of Gujarat here in India there is very excellent cusine.
> In one way I would like to see a highlight on some recipes from
> Once my husband and I were invited to a really interesting restaurant
> in Ahmedabad called Vishalla or Vaisalla or something like that. It
> was set up like a traditional village from hundreds of years ago,
> with mud buildings with thached roofs. It had so much atmosphere. The
> whole place was lit with lamps, no electricity...The first thing that
> happened when you arrived was that they tied a small garland of mogra
> (a type of jasmine) flowers around your wrist...such a wonderful
> smell. You may walk around the place and visit the many buildings
> that house exibitions of traditional arts. There is even a place
> where they do tradtional puppet shows for the children with the
> famous marionettes from that region of India. Then you are led into
> an open air hut with low tables. You sit on the ground and then are
> served the most amazing feast of traditional Gujarati items. they
> serve at least 4 types of chutney, many types of savory items like
> bakri (small fried patties" kichari, many types of vegetable
> preparations, dhal, kardhi, roti and on the end rice (I don't know
> why but in Gujarat they start you with a sweet and end with rice.
> When you ask for rice it means you are done eating....) Afterwards you
> are led to an open courtyard surrounded by traditional rope beds.
> Everyone relaxes on the beds while a group plays traditional music
> with traditional instruments (that would take an entire letter in
> intself just to describe that!) and a folk dancer comes out to
> perform (a man dressed as a woman who spins outrageously with tons of
> water jugs stacked on his head) while you enjoy some homemade
> ice cream (the only non traditional item!).
> At any point I am trying to stress that the Gujarati culture is still
> quite well preserved and people there are really into the culture of
> eating...not just stuffing their faces. You can't have a meal there
> without many different types of items being present, and they have a
> type of order that they eat in as well!
> Specifically however I would like to ask about two items. The first is
> Dhokla. This is a spongy type salty "cake" that is steamed and
> garnished with fried brown mustard seeds, curry leaves, chillies,
> fresh coconut and fresh coriander leaves. It is usually served with
> fresh coriander chutney. There are many types of Dhokla...depending
> on the main ingredients for the "cake". Khaman Dhokla is made with
> Besan (chickpea) flour...and Dhal dhokla (not sure if this is the
> proper term) is made with soaked channa dhal (split chickpeas) and
> possibly rice. There are other types (sooji dhokla made from
> semolina...etc) but I am mainly interested in Khaman and Dal types.
> There are also many other interesting savory items from Gujarat like
> Khandvi, and the famous soup Kardhi which is mainly made from yogurt.
> I think you would find it very interesting!
> I always look forward to your new posts by the way...and tweak many of
> the recipes to suit my vegetarian standards...and I really appreciate
> your comments on modern life (like driving with cel phones and
> cigarettes etc.) It's been quite a while since I have lived in my
> native place of birth, Ohio (more than 10 years...) but when I visit
> my family I feel so out of touch...Everything seems so artificial! I
> really live in a village here, and life is slow and relaxed. Things
> get delivered by bicycle rickshaw, and most people do parikrama
> (walking around barefoot in a holy place) of the entire city twice a
> month (although many sadhus do it daily...it takes around 2 hours
> depending on how fast you walk.) Nothing gets wasted here...all peels
> and off cuts of vegetables can be taken out and fed to cows on the
> street. Any left overs can be donated to the street dogs (or
> sometimes pigs or monkeys). Of course we have cel phones too...but
> rarely talk and drive...it's too hard to hold on to the handlebars of
> your bicycle!
> Ok I guess that's enough of my rambling!
> Thanks Uncle!
Good to hear from you! Very interesting and entertaining e-mail! I will split
these up into multiple replies so that it will not be one long e-mail.
I believe that the dhokla made with dal is "khatta dholka". I also saw mentions
of "kraft cheese dholka", "rania dholka", and "paneer dholka", among others.
Below is a recipe for khatta dolka and several for khaman dolka.
1 cup gram flour
1 cup water
1 1/2 tsp sugar
1/2 tsp citric acid
1 tsp soda bicarb
2 green chillies
1/2" piece ginger grated
2-3 drops yellow colouring
salt to taste
1/2 cup coconut grated
1/4 cup coriander chopped
1/2 tsp mustard seeds
1 tbsp oil.
Warm the water. Take flour in a large bowl. Place sugar and citric acid in a
cup. Place soda bicarb in another cup. Pour a little of the water over each.
Pour remaining water in gram flour, add chilli and ginger. Mix well with palm
Place the pressure cooker on gas with 1 litre water and stand.
Grease a round cooker or cake tin and place in the cooker. Allow to heat. Add
sugar solution and colour to better. Mix well till light and fluffy. Add soda
solution and mix well. Pour into prepared tin before the foam goes down. Do
not touch spoon now. Cover tin with a perforated lid and close cooker.
A deliciously sour, traditional Gujrati snack served for festival meals.
Can also be served as a snack at tea time.
Cooking Time : 40 min.
Preparation Time : 30 min.
Serves 6 to 8.
3 cups rice
1 cup urad dal
1/2 cup sour curd
2 tablespoons green chilli-ginger paste
3/4 teaspoon soda-bi-carb
1/4 teaspoon asafoetida (hing)
1 tablespoon black pepper, coarsely ground
3 tablespoons oil
salt to taste
1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely
(like semolina). Alternatively, soak the rice and urad dal overnight in plenty
of water and grind in a mixture the next day.
2. Add the sour curds and hot water and make into a thick paste.
3. Allow to ferment for at least 6 to 7 hours.
4. Add the soda bi-carb, oil, asafoetida, green chilli-ginger paste and salt and
5. Apply a little oil to a metal thali ( flat metal with low rim). Pour enough
batter so as to fill half the height of the thali. This should ordinary be about
1/2 teacup for a small thali.
6. Sprinkle a little ground pepper on top.
7. Steam for about 10 minutes.
8. Repeat with the rest of the batter.
9. Cut into pieces and serve with oil and green chutney.
You can make Vegetable Dhoklas by adding finely chopped carrots, french beans
and peas to the batter before steaming.
Cook without whistle for 13-14 minutes. Remove tin and allow it to cool. Cut in
cubes and remove with spatula. Heat oil in a small pan. Add mustard seed, allow
to splutter. Pour over dhokla cubes. Sprinkle coconuts and coriander. Transfer
to serving dish. Serve hot or cold with green chutney.
Making times: 30 minutes
Shelf life: 2 days (refrigerated).
Gram Flour 1 cup
Lemon juice 1 tbsp.
Sugar 1 tsp.
Soda / fruit salt 1/2 tsp.
Yogurt (curd) 1 tbsp.
Ginger paste 1/2 tsp.
Turmeric powder 1/2 tsp.
Sesame seeds 1/2 tsp.
Mustard seeds 1/2 tsp.
Coconut powder 1 tbsp.
Chopped green coriander leaves 2 tbsp.
Curry leaves 1 tbsp.
Thinly sliced green chilli 2
Salt to taste
Vegetable oil 3 tbsp.
1.Mix gram flour, 1 tbsp. oil, lemon juice, sugar, yogurt, ginger paste,
turmeric powder and salt. Add boiled water just enough to make a thick smooth
2.add soda or fruit salt and stir it well.
3.Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes.
4.Once the dhokla is done, cut it into square or diamond shape pieces.
5.Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and
sliced green chilli. When the mustard seeds start spluttering, remove the pan
6.Pour this over the steamed dhokla.
7.Garnish with chopped green coriander leaves and coconut powder.
Serve hot with green chutney or coconut chutney.
1 cup: Besan
1/2 cup: Sour curd
1/2 tsp: Ginger paste
1/2 tsp: Green chilli paste
1/2 tsp: Turmeric powder
1 tsp: Sugar
1 tsp: Fruit salt
1 tsp: Salt
1 tbsp: Oil
1/2 cup: Water
1/2 tsp: Mustard seeds
4-5 no: Curry leaves
2-3 no:Green chillies-slit
1 tbsp: Oil
Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat
in the curd. Beat till smooth. Add water and mix well again.
Add fruit salt, stir gently and pour immediately into the greased tin and
place in the steamer.
Place a thin cloth between the lid and the steamer and close tight. Steam for
Remove tin from the steamer and keep aside.
Heat oil for the tadka, add mustard seeds, curry leaves and green chillies.
SautÚ till slightly colored, and add a large cup water. Cut the dhokla into
desired sized pieces and pour the tadka over. Garnish with coriander and
coconut and serve.
Besan Dhokla Recipe
350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
Few Curry leaves
1tsp Mustard Seeds
Coriander leaves (chopped)
2-3 green chilies (vertically slit)
In a bowl add gram flour (besan), Curd and water.
Mix well and make a smooth batter. The batter should be of thick consistency.
Add salt and set aside for 4 hours covered with a lid.
Take the ginger and green chili paste and add to the batter. Also add turmeric
powder and mix well.
Keep the steamer or cooker ready on gas.
Grease a baking dish (it should fit in the steamer or cooker).
Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice
and mix well.
Add this to the batter and mix well.
Pour the batter into the greased pan and steam for 10-12 minutes or till done.
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves allow to
Remove and pour it over dhoklas.
Garnish the besan dhokla with coriander and slitted green chilies.
Serve with hari chutney.
On 7 Dec 2006 at 8:48, Krishna wrote:
> Dear Phaedrus,
> The second item I do not know the name for...so here comes the fun
> part! It is a savory item...I know that it is made with some type of
> leaf (something akin to spinach)...you spread a mixture on the leaf
> (my guess would be a cooked down mixture of besan flour with yogurt
> or something like that...) and make a stack...leaf, mixture, leaf,
> mixture, leaf, mixture etc. Then the whole stack is tightly rolled. I
> am not sure if it is cooked at this point...or if the leaves are
> steamed ahead of time. But eventually it gets sliced and you end up
> with these beautiful looking pinwheels of greens and yellow. They are
> really impressive looking and quite tasty to boot!
> Thanks Uncle!
I believe that what you are describing here might be "patra bhajia".
15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gram flour (besan)
3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3 tsp. powdered sugar
1 tbsp. oil
salt to taste
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine
Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
Roll lightly with a rolling pin. Keep aside.
Mix all ingredients (not those for seasoning)
The mixture should be a thick paste.
Place a leaf backside up on a flat worksurface.
Take a little paste and apply thinly all over leaf surface.
Place another leaf over it. Repeat.
Get a set of 3-4 layered leaves, top layer being that of paste.
Fold in the edges and roll the leaves, starting with their base towards tip.
Make the roll tight and seal sides with some paste.
Place in the perforated vessel of a double boiler or steam cooker.
Repeat for all the leaves and paste.
Steam in the cooker for 30-40 minutes till cooked.
Cool, and remove. Cut into 1/2" thick slices.
When cooled well, season as follows.
Heat oil, add seeds, allow to splutter.
Add sesame, coriander, and coconut.
Check and adjust, salt, chilli and sugar as desired.
Mix well, serve hot or cold.
Making time: 30 minutes (excluding steaming time)
Makes: 20-25 patras
Shelflife: Seasoned 1 day
Deep Fried 2-3 days
Note: The patras may also be deep fried if desired