Easy international recipes anyone can make


If local ethnic food options seem too corporate or expensive, consider making your own. You can expand your culinary horizons without putting a dent in your bank account. UB’s diverse student population help celebrate The Spectrum’sInternational Issue by sharing some of their favorite easy recipes.


Country of Origin: Brazil

Ian Costa Paixao, a junior biotechnology major

Any chocolate lover will fall head over heels for this sweet mix between traditional cupcakes and bonbons.

All you need to make this Brazilian dessert is condensed milk, cocoa power or powdered chocolate and butter. First, melt the butter in a pan over medium heat. Pour one can of condensed milk into the pan and mix. Add the cocoa powder or powdered chocolate. Stir until everything mixes together.

Lower the temperature and keep stirring until the mix no longer sticks to the pan. Put this in a container and let it cool for a few minutes. After the mix has cooled, cut it up into bite-sized balls. Top it with sprinkles or shredded coconut and serve as a party candy or dessert.


Country of Origin: India

Sada Haider, a junior computer engineering major

For this Indian breakfast dish, you will need flat rice, cooking oil, onions, tomatoes, turmeric, salt, pepper, red chili and coriander leaves.

First, soak the flat rice in water until it is soft but not mushy. Next, add a dash of turmeric and set this mixture aside.

Heat cooking oil in a pan over medium heat. Add chopped onions and tomatoes until both are cooked. Add the flat rice mixture to the pan with the onions and tomatoes. You can add salt, red chili or coriander leaves as optional flavorings, depending on taste preferences.

Poha is typically a breakfast dish, but it can be enjoyed at any time during the day.

Egg Drop Soup

Country of Origin: China

Tenzin Lhadon Teykhang, a second year MBA student

Egg drop soup is a common dish at most Chinese restaurants, but it is cheaper and just as easy to make it yourself. The following ingredients are used: green onions, tomatoes (canned or fresh will work), ginger garlic paste, vegetable or chicken stock, one or two eggs, salt and pepper.

First, chop the green onions and fry them alongside the tomatoes. If using fresh tomatoes, they should be a little pulpy before frying them, which can be done in a pan on the stove. Add ginger garlic paste and then transfer to a pot and add the vegetable or chicken stock.

Let this mixture boil and then lower to a simmer. In a separate bowl, whisk the eggs together. Add these to the soup and stir constantly. Finally, add salt and pepper based on preference.


Country of Origin: Bosnia

Kenan Begovic, a junior biological sciences major

To make this Bosnian street vendor dish you will need butter, yellow onion and garlic clove – both finely chopped – lean ground lamb and ground beef, one egg white, sweet paprika, onions and pita bread.

Start by melting the butter in a pan over medium heat. Sauté the yellow onions until translucent. Add garlic and stir continuously. Remove from heat and let cool. Mix the ground lamb and ground beef together and add to the pan.

Next, add the onion and garlic mix, egg white and sweet paprika until mixed together. Shape the seasoned meat into small sausage shapes. Cover with plastic wrap and refrigerate for at least one hour. Fry the meat in olive oil until browned and serve inside pita bread with chopped onion.

Spicy Potatoes

Country of Origin: India

Yogesh Jhorar, a second year MBA student

These “spicy potatoes” are a perfect snack. Ingredients include potatoes, cooking oil, cumin seeds, onions, ginger garlic paste and salt, red pepper or turmeric as optional seasoning.

Peel and boil the potatoes. After boiling the potatoes, cut them into cubes. Set these aside. Heat the cooking oil in a pan and add the cumin seeds. Chop onions and add these to the oil along with the garlic paste in the pan.

Add salt, red pepper or turmeric as seasoning. Finally, add the potatoes into your pan and cook everything together for three to five minutes.

This spicy potato snack can be eaten with flat bread, naan or by itself.

Molly Dietz is an arts staff writer and can be reached at arts@ubspectrum.com