Diary Entry | Studying Abroad, Volleyball Varsity, Community and Cooking

Welcome to my very first video! This is a junk journal series where I look back on my time studying abroad: the people, the chaos, the unexpected lessons, and everything in between. I'm not a professional creator (yet!), just someone who wants to hold onto these memories before they fade, and maybe help anyone else navigating life abroad feel a little less alone. This channel is going to grow and change as I do... thanks for being here from video one. #StudyAbroad #JunkJournal #firstvideo Recipes: Chilli Paneer Take the Paneer out of the package and leave it dry in a paper towel, then cut it into square bits. Make batter out of plain flour and cornstarch. Cover the paneer cubes with chilli powder and then with the batter. Fry the paneer in oil. Make the sauce with: oil, ginger, peppers, dark soy sauce, chilli paste, tomato sauce and white vinegar. Finally, pour the Paneer in the sauce. Matar Paneer (The one we made in the video) Take the Paneer out of the package and leave it dry in a paper towel, then cut it into square bits. Fry paneer in normal oil, not batter. Sauce needs tomato paste, 1 cinnamon stick, 2 bay leaves and ginger. Cook in oil. Then add 4 tomatoes, chilli and coriander, some cashew nuts, and cardamom. Cook. After tomatoes soften, add water, and cook again. Then remove all the spices, i.e cinnamon, cardamom, bay leaves, and blend. Set aside. In oil, cook: tumeric (small amount, less than a tea spoon), then Chilli powder Add back to the tomato sauce and add peas. Cook until they soften. Finally add the fried Paneer. Top with some fresh coriander and cream. Cheesy Potato Croquettes (@Chann.cooks) INGREDIENTS Potatoes large, boiled and mashed Paprika - 1tsp Garlic Powder - 1.5tsp Onion powder - 2 tsp Black Pepper - 1tsp Salt - 3/4 to 1 tsp Parsley (dried) - 2 tsp Cornflour - 2 to 3 tbsp Mozzarella cubes - 8 tbsp 10 pieces Maida - 1/3 cup Water - as needed Panko breadcrumbs - 1 cup Dried Parsley - 2 tsp Oil - for deep frying RECEPIE In a bowl, combine mashed potatoes, paprika, garlic powder, onion powder, black pepper, salt, dried parsley and cornflour. Mix until smooth and shapeable. Take a portion of the mixture and flatten it in your palm. Place a mozzarella cube in the center. Seal tightly and shape into an oval, ensuring no cracks. Mix Maida and water to form a smooth slurry. Combine panko breadcrumbs and dried parsley I another bowl. Dip each croquette into the slurry, then roll evenly in the breadcrumbs mixture. Fry for 2-3 minutes until golden brown. Let them rest for 1 minute. Crispy Eggplant (@tessbegg) INGREDIENTS 1 medium/large eggplant 1 cup panko breadcrumbs 1/3 cup plain flour 1/3 + 1 tbsp water or soy milk Pinch of slat and pepper Cooking oil to shallow fry RECEPIE Shallow bowl, combine the flour, water/soy milk, slat and pepper. In a separate bowl add the bread crumbs. Dip the eggplant into the batter and drip any excess off, then toss it in the ankle breadcrumbs and press down firmly. Place the frying pan over high heat and add enough cooking oil to shallow fry the eggplant. Once the oil is hot add the eggplant peaces in and cook until lightly golden each side. Set aside onto a paper towel to remove any excess oil. Lentil and Mushroom Pasty Dice garlic, onions, mushrooms and prepare the lentils. Get a pot and slow cook garlic in oil. Add in and cook the onion, then add in the mushrooms, and when they have softened add the lentils. When everything is cooked set aside and wait until it has cooled down. Roll out the puff pastry and cut it into square bits that can then be folded into triangles. Add the filling onto the puff pastry and fold. Close the pastry with a fork by pressing it down onto the sides. Finally bake in the oven until crispy at 180 degrees for 20 minutes (more or less). Restaurant Recomedations BEBAS - Greek restaurant Boston Tea Party - Brunch