On the table and under the Christmas tree: with our gift ideas and recipes you can give your festivities an Indian touch and support young people in the Usthi projects.
Fabric Elephant
Handmade unique pieces by our local partner organisation of the Thaddeus School
Available in green, blue, gold and purple, size: 13cm
Price: CHF 30.-
Scarf
Handmade unique pieces by graduates of the professional skills training in the textile processing centre
Loop scarf, size: 75cm
Price: CHF 20.-
Spices
Fresh from our project visit as an ingredient for our Indian recipe ideas
Garam Masala or Turmeric, 30gr
Price: CHF 5.-
Are you interested in one of our gifts? We look forward to receiving your mail at hallo@usthi.ch.
The proceeds from the Christmas gifts go to the sewing machine campaign and thereby support the vocational training project.
Recipes
This year’s Usthi Event was a success. We are happy to share with you three of the recipes that took us through the evening.
Mix the nuts in a bowl with the ground chilli, honey, oil, garam masala and paprika powder. Spread them on a baking tray lined with baking paper and roast in a preheated oven at 190 degrees, turning frequently, for 8-10 minutes. Remove the nuts and sprinkle them with salt and a little sugar while still hot. Mix briefly and serve cooled. Packed airtight, the nuts will stay fresh for a few days.
Peel the potatoes, cut them into quarters and boil them until they are cooked and easy to mash. Drain, steam and then mash with a potato masher. Blanch the peas in boiling salted water for 5 min, drain well and mix with the potatoes. Heat 1 tbsp ghee in a small pan and fry the onions, chilli, ginger and spices for about 1 minute. Add this mixture to the potatoes with the chickpea flour and fold in. Mix in the lemon juice and a little salt. With your hands, shape the potato mixture into golf ball-sized kofta, then flatten them a little. Heat the remaining oil in a pan and fry the potato patties on both sides until golden brown.
Put the curd in a bowl, add the sugar and mix, then wait for the sugar to dissolve.
Stir the curd again so that the sugar is well spread. Stir in the turmeric, cardamom powder, almonds and 2/3 of the pistachio nuts.
Pour the curd into a serving bowl and chill in the fridge for at least 1 hour. Sprinkle with the remaining pistachios and serve as a dessert. Tip: The dessert is also delicious with a few spoonfuls of mango puree or a pineapple salsa.