With a little help from our friends...

Dear Friends,

The other day we were forwarded this entry that Jake recently wrote on his blog:

“I have always given during food drives but it didn’t become my cause until October 8, 2004 when I heard The Kitchen Sisters’ story "An Unexpected Kitchen the George Foreman Grill" on NPR. I was crying by the end of this story. I have never looked at George Foreman, his grill — or hunger — the same way again.” — Jake

We don’t know Jake, but he was sharing his passion to end hunger with his online community. What had inspired him? A Kitchen Sisters story that aired on NPR four years ago and that continues to have a vast, grass roots, ever-expanding life online.

We are writing because we need your help to continue creating stories that reach out and inspire this kind of action and understanding.

As independent producers, not NPR staff, we support our work through grants and donations from listeners like you. Many of you have heard about the recent layoffs at NPR. We too are being hit hard by this financial crisis that has severely impacted our fundraising efforts. Only with your help, can we continue creating in-depth, documentary stories that reach 14 million people on-air and countless people online.

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This year, every penny you give is matched by the NEA, which has given a grant to launch our new series exploring the secret lives of girls around the world — girls and the women they become.

We are also working on a rich new collection of Hidden Kitchens including a look at Inauguration Day communal potlucks where Americans will come together over casseroles and onion dip to begin a new era in American politics.

We are in the midst of working to produce a Broadway musical based on our story about the first all girl radio station in the nation, WHER: 1000 Beautiful Watts. And we are collaborating with the Cabrillo Music Festival and conductor Marin Alsop on a multi-media project based on our secret life of girls series to premiere in 2012.

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We would like to take this moment at year’s end to thank you for being part of our community. However you have participated, as a donor, interviewee, advisor, collaborator, listener ... we're grateful. We cannot do this work without your ongoing support.

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High Hopes and Peace in the New Year,

Nikki Silva & Davia Nelson
The Kitchen Sisters

Instant Oats Idli

I tried Usha's Instant Oats idli and it was a success. I will definitely make it again and again. Check out her recipe here.

Makes 12 idlis

This is what I used:
Instant oats-2 cups
Semolina(sooji/rava)-1 cup
Salt
Hing-a pinch
Coriander leaves-chopped 1 tsp
Yogurt-3 cups
Baking soda-1/2 tsp
Some water(if necessary)
Oil to grease the idli plates

Method:
Dry roast oats for a minute and set aside.
Dry roast semolina for 3-4 minutes and set aside.
Grind the oats to a fine powder.
Mix oats powder with rest of the ingredients and make a batter.
Add some water if necessary. The batter should be very thick. Not like idli batter. It should be somewhat like cookie batter.
Grease the idli plates with little oil.
Pour the batter on idli plates with a laddle.
Steam for 10 minutes.
Cool for a couple of minutes.
Check if the idlis are cooked. If not, steam for 1 or 2 minutes.
Serve hot with sambar or chutney.

Usha says, once the oats powder and rava are mixed with yogurt, the batter should be used immediately for best results.

I did not season the batter as I wanted the idlis to taste like regular ones.

Creamy Braided Bread

These are the super soft yet tasty bread as it's produced by the cream, milk and butter. I know it's a bit unhealthy as its contain lots of fat in there. Well, I've promised to myself will not make this so often. I've given away a loaf for my friend and left one for our breakfast.

This was my first attempt on making a braided bread, it looks very ugly. Unlike the one I read from the recipe book of 孟老师的100道面包. But, I'll try to make better next time if I found a chance to give away a loaf again :P

Other than the appearance, it taste really good with the soft texture and buttery flavour.

Recipe:

(A) 200g bread flour / 30g sugar / 1/4 tsp salt / 18g egg yolks / 3g yeast / 100g cream / 40g milk / 20g butter

(B) For the crumble toppings: 30g sugar powder / 50g plain flour / 5g milk powder / 40g cold butter

How I made it:

1. Mix ingredients (A) except butter at low speed using a dough hook mixer, then turn to medium speed until it become a smooth dough.
2. Add in the butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough.
3. Place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes.
4. While waiting for the dough, mix the ingredients (B) with finger tips until it become crumbly texture. Set aside and ready to use.
5. Divide the dough into 6 portions and round them into small balls. Let them rest for 15 minutes.
6. Roll each dough into longish shape about 28cm and form a braiding. Tighten up both side of the dough and proof for 30 minutes.
7. Egg wash the doughs and sprinkle over some crumble on the doughs. Bake at 180'C preheated oven for 20 minutes until golden brown.