RECIPE: Tibetan Recipe: "Barfi" Cream Cheese Cake

RECIPE:
R

richard-in-cincy

Well-known member
Barfi (Sweetened Cream Cheese Cake)

Ingredients

1.5 lb cream cheese

1.5 lb sour cream

1 can sweet condensed milk

1/2 cup sugar

1/3 cup sifted flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup almonds, coarsely chopped

1/4 cup cashews, coarsely chopped

1/4 cup golden raisins

1/4 cup coconut, coarsely chopped

In a food processor, combine cream cheese, sour cream, condensed milk, sugar, flour, baking powder, and salt to a smooth paste-like mixture. Pour into a large bowl. To the cream cheese mixture, add almonds, cashews, raisins, and coconut; fold in thoroughly. Butter a baking dish well and pour the mixture; smooth out the surface and bake at 325oF for 15 to 20 minutes, or until the top is lightly brown. Chill it overnight in refrigerator. To serve, cut into 2-in. cubes and top it with whipped cream.

 
Tibetan Recipe: Lamb Momos

Yield: 12 servings

Ingredients

Dough
2 c All-purpose flour
3/4 c Hot water

Momos Filling
8 oz Lean ground lamb
1/2 Onion, finely chopped
1 c Chopped raw kale
1/2 c Cilantro, chopped
3 Cloves garlic, chopped
1 tb Chopped fresh ginger
1 1/2 ts Curry powder
1 tb Sherry, vermouth or brandy
2 ts Flour
2 ts Soy sauce
1/2 ts Cayenne pepper or 1/2 ts Hot chili paste

Khote Filling
2 tb Butter
1 Chopped onion
3 Cloves garlic, chopped
3 Jalapeno Peppers, Sliced
1 ts Cumin 1
1/2 ts Curry powder
1/2 ts Dry ground ginger
1/2 ts Tumeric
1 1/2 c Raw broccoli, chopped
1/2 Red bell pepper, chopped
1 1/2 c Mashed Baking Potatoes
1/4 c Chopped cilantro
2 tb Yogurt
Juice of 1/2 lime
Salt and Cayenne to taste
1 Bunch Kale to line steamer

Directions
Dough: 1. Pour hot water over flour; mix with fork. When cool enough to handle, finish mixing with your hands until dough holds together. Wrap in plastic and refrigerate until chilled through.

2. Work one piece of dough at a time; pinch off a walnut-sized chunk, shape into a ball, knead several times, then roll flat on a floured board.

3. Place dough circle in the palm of your hand; in the middle of the dough, place about 1 tbsp filling. Bring up edges and seal at top with little gathers. Leave a tiny hole at top for steam to escape during cooking.

4. Line steamer or bottom of skillet with kale leaves. Top with a layer of dumplings and steam over boiling water 15 to 20 minutes. If using a skillet use just enough water to cushion the Momos; replenish water as needed. Serve immediately, pairing Momos with soy sauce, ginger, and vinegar. May also be served with Achar.

Momos Filling: Combine all ingredients.

Khote Filling: 1. Melt butter in skillet. Add onion and garlic and cook over low heat until onion is limp. Add chiles and spices and cook a minute or two longer.

2. Add broccoli and red bell pepper. Cook until they are crisp-tender; then add mashed potatoes, cilantro, yogurt, lime, and salt and cayenne to taste.

 
Tibetan Recipe: "Tukpa" Tibetan Monastery Noodle Soup

After the recipe by Betty Jung in
The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monastery.

A traditional Tibetan dish.

Serves 4

Ingredients
1/4 C. butter
1 1/2 Tbsp. fresh ginger root, minced
1 1/2 Tbsp. fresh garlic, minced
1 c. red onion, diced
1 tsp. turmeric
1 tsp. curry powder
1 tsp. chili powder
1 tsp. Kopan masala
1 c. potato, parboiled and cubed
1 c. fresh tomatoes, chopped
4-5 c. water
1/4 lb. fresh flat egg noodles (I use 1 9-oz. plastic pkg. egg linguine)
1/2 c. fresh spinach, chopped
1-2 Tbsp. soy sauce
1 tsp. salt
1/4 tsp. ground black pepper

Directions
Melt butter in a saucepan over medium heat.
Add ginger, garlic, and red onion. Stir-fry over medium to medium-high heat for l minute.
Add turmeric, curry powder, chili powder, and masala. Mix well and stir fry for 1/2 a minute.
Add potatoes and tomatoes. Stir-fry 1 more minute.

Add water and bring to a boil.

Add egg noodles and boil for 5 minutes. Stir occasionally.

Add spinach and boil for another 1-2 minutes. If soup is too thick, add more water.
Season with soy sauce. Salt and pepper to taste.
Remove from heat and serve hot.

 
Tibetan Recipe: Curried Potatoes

6 cups small potatoes (avoid baking (russet) potatoes as they don't hold up well)

1/2 teaspoon fenugreek seed

2 Tablespoons oil

1 large onion, coarsely chopped

3 Tablespoons ginger, minced

4 cloves peeled garlic, minced

1 teaspoon coriander

1 1/2 teaspoons cumin

2 teaspoons curry powder

1 scant teaspoon turmeric

2 tomatoes, coarsely chopped

1-2 dried hot peppers, left whole

Water as needed

Directions
Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
While the potatoes are cooking, saut the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them. Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saut briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together.

Cook on medium heat for about 30 minutes. Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

 
Tibetan Recipe: "Tse Tofu" Greens with Tofu

This very quick and easy dish also has lots of visual appeal, with the white tofu standing out against a background of dark green Swiss chard.

Serve it with rice.

Ingredients
1 bunch Swiss chard
2 green onions, chopped
1/2 teaspoon paprika
2 cloves garlic, chopped
1/2 inch fresh ginger, chopped
2 tablespoons soy sauce
4 blocks firm tofu (12 oz. each), cut into 1-inch cubes
1/4 cup green peas
1 tablespoon oil
1 clove garlic, chopped
1/4 teaspoon ground black pepper

Directions
Wash the Swiss chard and tear it into pieces, removing the stems.
Heat a little oil in a frying pan, and stir-fry the green onions, along with the paprika, ginger, and 2 cloves of garlic.

Stir in the soy sauce, tofu, and peas.

In a separate frying pan, heat a tablespoon of oil very hot.

Stir in the black pepper.

Add the Swiss chard, still slightly wet, and toss to coat with the oil and pepper.

Cover the pan and let it steam for 30 seconds.

Spread the greens on a serving platter and pour the tofu mixture on top.

 
So what do you think the odds are of "chocolate chip cookie" rendered phoenetically in Tibetan

sounding something like "Yak vomit and ear wax on burnt toast" to Tibetan speakers?

Sounded like a tasty recipe to me, can't wait to try it with the Tibetan dinner I'm planning.

 
I might have to make this just to see what it's like.

I can't say that I've ever even considered what Tibetan cuisine is like, so thanks to Richard for the recipes.

 
It's just a language thing - we got some real laughs in the UK one time

the bar tender at the pub absolutely lost it and ran back into the pub area and told everyone what my husband said and we heard these unbelievable roars of laughter coming out of the pub. But we've used a few words in the EU that had people looking at us rather strangely.

The recipe looks good and I think I am going to try it this weekend and the soup is probably going to be supper tonight. The name just caught me and I was in a weird mood at the time so I couldn't resist.

It's funny how we have all these words and how they translate or even come across a few generations later. My daughter had to read the The Secret Garden back in 3rd or 4th grade and she and some of her friends were confused over it after the opening because they took the a classic word and applied a modern meaning/slang to it and couldn't understand howthat book could have been permitted when they had removed several other books.

 
Richard - question on the kopan masala...green vs black cardamom

I found the recipe for it but generally all I can find around here is the green cardamom and I never plan ahead enough - do you know how much difference there is in the two? Or would you just use premade garam masala?

 
another name for it is 'burfi' - i make 'burfi' in my indian cooking classes sometimes>>

and I always tell people that 'barfi' is another name for it. it always gets a laugh smileys/smile.gif

 
The odds are pretty good...we're just funnin' ;o)

As someone who lives in a country where I must speak a second language nearly constantly, I definitely know about weird translation issues. ;o)

 
It really is amazing the situations we can create because of language

When I first got to Austria for school, 3 years of college German under my belt, I went to the downtown department store to look around. In Austria, a clerk immediately approaches you to assist. I was a poor student and just wanted to look around. She asked if she could assist, and in my best "college" German said to her:

"I only see with my eyes."

She stared at me as if I had just got off the spaceship from Mars.

I was trying to say, "I just want to look around."

I learned more usable German in the next week than I'd learned in three years in college.

 
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