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TUMCS International Day 2023
The International Day 2023 at the TUMCS was a resounding success. Students showcased their homeland and culture with food, drink, dance, music, and enthusiasm. Students were proud to present their culture at over 30 colorful booths that were decorated with love and detail. The event gave students the opportunity to not only learn about their fellow students’ origins but to gain valuable information about opportunities to study or work abroad. Students had the chance to ask individual questions directly to both other students about their home and corresponding cultural aspects in addition to being informed about options to study or do research abroad while being enrolled at TUM.
Informational sessions also included the Federal Employment Agency (Bundesagentur für Arbeit). Where students could both ask questions and gain valuable information about working in Germany after their studies and information about further educational offers for residents of Germany. The Foreigners Office (Ausländeramt) Straubing gave an excellent overview of how to get working and job-searching visas for TUMCS graduates and further bolstered the relationship between our campus and this city office. The Student Union (Studentenwerk) Niederbayern-Oberpfalz provided information on their support offers for students, including social and psychological counseling and renters’ rights. The TUMCS Sprachcafé held a session for students. Further, students currently earning a joint degree with BUKO for Biomass Technology had an informational pre-departure session about their upcoming semester in Vienna.
We are looking forward to the TUMCS International Day 2024. To make the wait a bit easier, check out the links to some of the recipes from the fabulous food served at this year’s event. You can also watch some of the videos of the dancing to help you keep you in good spirits.
Please contact firstname.lastname@example.org for all questions about the TUMCS International Day.
Food (partially with recipes)
Cheese and Vegemite Scrolls
Tip: To substitute self-rising flour with all-purpose flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt per 1 cup of all-purpose flour.
Tip: Use half brown sugar and half white sugar. Also, the closest thing to golden syrup is Grafschafter Goldsaft in Germany.
Fairy bread is an Australian staple at children’s parties and similar events.
Spread butter on white toast, sprinkle with a generous amount of 100s and 1000s/nonpareils. Serve cut into triangles.
Pão de Queijo - Brazilian Cheese Balls
- The tapioca flour/starch you are looking for is ‘polvilho doce’ (sweet tapioca). If you google for it: one of the most common brands is Yoki.
- Adjust the amount and type of cheese to individual taste.
- There are ready mixes available as well, which make whisking up a batch of Brazilian Cheese Balls even easier.
Banitsa – Bulgarian Cheese Pie
Tikvenik – Bulgarian Pumpkin Pastry
Tarator – Bulgarian Cold Cucumber Soup
- Chop tofu into small square pieces, so that they can be fully covered in sauce later.
- Wash some green paprika/bell pepper and chop them into strips.
- Slice green onions/scallions and garlic into thin pieces.
- Put some oil in the pan, open the fire and wait until the oil is hot. Then put green onions, garlic slices as well as a few Sichuan pepper into the pan.
- Put paprika in the pan and stir fry until cooked through.
- Then put tofu into the pan, stir fry until they are fully cooked through as well.
- Add Mapo Tofu sauce and stir the food. Then it is ready to be served.
- You can buy the Mapo Tofu sauce in (online) Asian stores.
- Preferably use soft tofu to give the smooth texture but holding the shape (the texture of firm tofu is not smooth enough, silken tofu falls apart easily).
- Steamed white rice perfectly complements the flavors and slight spiciness of the sauce.
Yuca frita/Cassava fries
Serve with sauces, vegetables and pickles.
Catracha - Honduran Bean Tostadas
Fried corn tortillas or store-bought tostadas, topped with refried beans and shredded or crumbled cheese.
Traditionally sold loose in rolled paper cones, modern industrial production has led it to being sold in the form of tightly formed cubes. Its main ingredients are sugar, gram flour,flour, ghee, almond, milk, and cardamom. It is a bit tricky to make yourself, but if you want to try, here are some good tips on how to proceed: Soan Papdi Recipe | How to Make Soan Papdi Recipe (indianrecipeinfo.com)
Kodubale is a traditional Karnataka tea time snack that is absolutely delicious. Although this recipe needs a little effort, the taste makes it absolutely worth it to make it at home.
Kaaya Varuthath – Banana Chips
Plain banana and plantain chips are called pachkkaya varuthathu and kaya upperi, respectively. It is an integral part of the traditional Kerala meal called sadya served during weddings and festivals, such as Onam.
Kuih Seri Muka
Tip: Pandan leaves can be found in the Asian store (fresh and/or frozen).
Tip: To make the recipe vegan, just skip the anchovies.
Tip: When using canned corn, make sure the kernels are well drained and dried.
As a reference have a look at this recipe, but make sure you read through the notes below. It might look a lot to read and keep in mind, but the results are worth it!
- Soak the dal: I know! Who remembers to soak? But this can’t be skipped. Soak for 8 hours at least, but not more than 24 or it’ll start fermenting😅. Soaking really does contribute to softer bhallas because they’ll just blend better.
- Make the Bhalla batter: This may be the only tricky part about making Dahi Bhallas. Mainly, you need to add just the right amount of water. Initially, I’d see many recipes that would caution against adding any extra water, which ended up giving me dry, tough bhallas. Then I started watering the dang things, and I was left with doughy, uncooked centers. That’s why I’ve given you a max and min range. Constraints are healthy.
- Whisk the batter: Many recipes suggest whisking the batter for a good 8-10 minutes. I didn’t find this step necessary. As long as you get some (vigorous!) aeration in, the batter will be light and spongy.
- Test: I saw this first on the legendary Veg Recipes of India’s Dahi Bhalla recipe. To test to see if the batter is aerated enough, drop a bit of batter in a bowl of water. If it floats, that means it’s aerated enough.
- Fry the bhallas: Fry the bhallas over medium heat so they don’t brown too quickly and have enough time to cook from the inside.
- Soak the bhallas: Transfer to a paper-towel lined plate before immediately transferring to the water bath. I haven’t found that the temperature of the water matters here, but I usually go for lukewarm. You’ll know they’ve soaked long enough when the color gets lighter and they’ve lost their firmness.
- Remove water: Squeeze each bhalla between the hollows of your hands to drain the water out. Then transfer to your serving platter.
- Prepare yogurt: This part is completely adaptable. Adjust to taste if you want the yogurt plain, sweeter, tangier, or spicier. I’ve used base/minimum amounts.
- Assemble. Pour the yogurt over the bhallas (or drop the bhallas in the yogurt), making sure the bhallas are appropriately doused. Before serving, top with chutneys and sprinkle with chaat masala and red chili powder.
Dahi Bhalla Toppings
- Essentials: Imli ki Chutney, Green Chutney, Chaat Masala, Red Chili Powder or Paprika.
- Papri: These are round, crispy, fried disks that you can find at Indian/Pakistani grocery stores.
- Sev: Also available at Desi grocery stores, these are small pieces of crunchy noodles often made from chickpea flour.
- Pomegranate Arils: I haven’t tried this myself but when is pomegranate a bad idea?
- Onion, Boiled Potatoes, & Chickpeas: For dahi bhalla chaat vibes.
Sticky Mango Rice
Kisir – Turkish Bulgur Salad
Southern Style Sweet Tea
Making sweet tea concentrate: Pour 4 cups of boiling water over 4 cups of sugar in a pot. Add 20 bags of black tea or equivalent amount of tea leaves and cover. Let it steep for 15 minutes. Gently squeeze out the tea bags and discard. Cool.
Preparing the sweet tea: Combine one part concentrate with four parts water and serve with plenty of ice.
- Use black tea blends specifically intended for iced tea. Alternatively, English breakfast tea and other similarly strong black teas work too.
- Add some lemon zest to the concentrate when steeping.
- Add some lemon juice after steeping and/or when serving.
- To avoid the tea to become cloudy and/or bitter, add a pinch of baking soda to the concentrate after steeping.
- The concentrate can be stored in the fridge up to two weeks.
Chocolate Chip (Chunk) Cookies
- 2 ¼ cups (= 281 g) of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (= 2 sticks = 226 g) of butter, softened
- ¾ cup (= 151 g) of granulated sugar
- ¾ cup (= 165 g) of packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (= 340 g) of semi-sweet chocolate chips
- Preheat oven to 190 degrees Celsius.
- Combine flour, baking soda, and salt in a small bowl.
- Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- If you want a salted caramel taste then add chunky salt from a salt grinder to your batter.
- You can find packed brown sugar at larger DM stores near the cane sugar.
- Instead of chocolate chips you can also break up your favorite chocolate bar into chunks for chocolate chunk cookies.