Show Notes
This week, our host Lauren Hooberman talks with comedian, Samson Koletkar. As they discuss clean comedy, being Jewish in India and very sweet desserts, Lauren cooks up some Malida! You can see more of Samson's comedy at mahatma-moses.com.
Our theme music is Just for Fun courtesy of Ketsa.
Listen on Amazon Prime / Audible
TODAY'S RECIPE: MALIDA (Sweetened Poha Breakfast Cereal) by Shulie (Shulamit) Madnick
INGREDIENTS:
4 Cups Poha
1/2 Cup sugar
1/2 Cup unsweetened coconut flakes
10 Cardamon pods, shelled and ground
Handful golden raisins (optional)
DIRECTIONS:
Immerse Poha in cold water for four minutes until softens. Keep in mind some like it al dente, crunchy, I don't! Be sure not to over soak and turn mushy and flake will lose its silhouette. Run through a sieve to drain all water out and press on top lightly to rid of excess water. In a large bowl, add the drained Poha and sugar and flake with a fork or with your fingers to fluff the mixture. Note: Add the sugar immediately so it will blend in and not stay grainy. Add the cardamon and coconut and mix well. Note: I only use my hands or a fork to keep the integrity of the shape of the flake. Garnish with nut, edemame and golden raisins. Keep refrigerated until serving. Can keep in refrigerator for a few days.
*Minyan: Ten adult (after Bar Mitzvah age 13) males needed to proceed with prayers. Reform and some conservative movements count women.
For tree nut allergic:
Defrosted edamame peeled and sliced (optional)
For not tree nut allergic:
Handful raw almonds, blanched, peeled and sliced (Optional)
Handful raw pistachios, shelled, blanched, peeled and sliced (optional)
Note: I make the dish at home and serve it at tasting without nuts and edamame to rave reviews. Also keep in mind these are suggested measurements, if you like it sweeter add sugar, feel free to adjust measurements to your taste.
