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Hello, I am Kesel from Swamiji’s kitchen. Welcome, everybody. I would like to show you how to make some traditional Hungarian meals: a soup and some sweets. The soup will be goulash soup with noodles, and the dessert will be roly-poly with cottage cheese. We start with the soup. I boiled the water previously so that when the soup is ready, I can get the juice. This way we are ready faster, and I don’t cool down my roasted onion and vegetables. First, I roast the onions. Then I add the carrots just after the onion so that their color comes out, which then gives color to the soup. When I see that the yellow color has appeared, I add the next ingredients: garlic and ginger. When I see that the oil has a red color, I add other vegetables, like celery. It is better to cut the garlic into larger pieces than the white parts of the onion, because it shows better. It was getting a little thin, but it looks better this way. When I see that the oil has started to turn yellow, I add the next ingredient. That is when I add the spices. Cumin, ground cumin, cumin seeds. A cup of black pepper. A good teaspoon of salt. I stir it again. Then comes the color and the heart of Hungarian food: the red pepper. This is the sweet one, not the hot. I add some potatoes and stir again. First, I add only a small amount of water to make a bit more dense base for the soup. I cover it and leave it boiling for about 10 minutes. At the same time, I show you how I chip the noodles. The dough should be soft, but the outer part can be a little bit light. I use a clean towel. This way, I prepare the small noodles one by one. The dough is made from one handful of flour, a little salt (about half a teaspoon, or just a bit), very little honey, and a very small amount of water. Because you don’t know exactly how much water you need, you need a very small amount for a small amount of flour. You have to feel immediately when it’s ready; when it doesn’t stick to you, you don’t need to add more water. When you add the water, you should mix it immediately by hand and feel when it has the proper consistency. The oil is also just enough to make it a little sticky so it doesn’t stick to your hand. So the oil is just a smear, a very little oil so that it doesn’t stick on your hand. There is no normal unit of water and oil because everybody has a different size of hand. Generally, for one portion of soup per person, we can calculate this much: a handful. For one portion of soup, we need one handful of noodles. We prepare this until the soup is boiling. In the meantime, we can repeat our mantras. One noodle, one mantra—a bit similar to our mālā. Now I check the soup. You should reach this consistency. Now I add as much water as I would like to have for soup. I cover it again and let it boil on a medium flame. I add some parsley leaves to the soup. You can tie them with a string or make a knot like your hair, because they will not be necessary at the end of the soup, but we boil them now just to give the taste. If you tie them together, you can remove them all at once. I continue with the noodles. When I’m done, I will cover the dough because it’s not good if it’s too dry. It’s not good if it’s stuck to your hand, but it’s also not good if it’s too dry. It’s not worth adding extra flour because when you put it in the soup, the color of the soup will not be so nice. The main thing is that the soup should have a nice color. When it’s the right color, I start to prepare the sweets. The soup now has a good smell. The dough for the sweet is prepared similar to samosa dough, but I don’t use butter; I use oil. Now, I tell you the portions: 300g flour, 1.5 dl sour cream, 2 tsp sugar, 1.5 tbsp salt, 1 dl oil. Depending on the consistency of the dough, you can use some more milk. It was resting here for half an hour in the fridge. We also need half a teaspoon of baking soda; it will make it lighter. The dough should be soft and a bit oily. I flatten it, but it’s important that only one half of it should touch the flour, because the other half should be a bit sticky. If you use white flour, you can add some haldi so that it has a nice yellow color. But if you use corn or chickpea flour, then it’s not necessary. I must press it with my hand because I cannot add flour to the upper part. I prepared the cottage cheese filling: 20g of cottage cheese, 1 tsp of sugar, 1 tsp of vanilla sugar, and 1 tsp of lemon juice. I’m going to make two of these, and I’m going to put one side on top of the other. I will prepare two pieces now. If you manage to buy cottage cheese which is too soft, you can add some semolina so that it doesn’t flow out. I press it out and create the shape of my roly-poly. I cut the unnecessary parts, and then with a fork, I create the shape again. It’s important that the filling doesn’t come out. I create patterns with the fork. I will fry it in oil. At the same time, I check how the soup is going. We need to cook the soup for about an hour. I’m not cooking it for an hour now; we only have 20 minutes left, but I’ll show you how to place the noodles. I mix them a little bit so that they don’t stick together. If the soup doesn’t have enough juice, you should add some more water because the noodles will soak it up. I use a bit bigger flame. Now I don’t cover it; I just let it boil nicely. In the meantime, I make fire under the oil for frying. I use as much oil as covers my roly-polys properly. When it’s fried, it’s worth putting it on a piece of paper to soak up the unnecessary oil. The oil should be really hot; you can check it by putting in a little dough. When it comes up to the top of the oil, then it’s hot enough. I fry them one by one so that they fry properly. I fry both sides until they become crunchy. The soup is also ready. When the roly-poly is ready, it becomes a bit bigger from the baking soda. When one side is completely baked, I turn it to the other side. It should have a light brown color. Now the other one as well, and I suck out the unnecessary oil. It is important to press the edges well so that it does not open up; the previous one almost opened up. First, press the sides very much because it’s not good when they open. This will be good. The oil should be like this. The oil was not hot enough before. The oil should be like this, and the dough should be mushy, then it will be good and crunchy. When it has bubbles on the surface, then it will be nicely crunchy. This is perfect. I hope it will be cooked too. Again, I soak up the unnecessary oil, and now I serve the food. I have already prepared a soup. I will now serve it because it has been cooking for an hour. I have found it has a different color than one that has been cooking for only half an hour. I prepared another soup before. It was boiling for one hour, and it has a totally different color. It should have this orange-ish red color. When the roly-poly is ready, you can decorate it with some more vanilla sugar. You can serve it with jam or with sweet cream. Thank you, and good appetite to everybody!