23 Feb 2017 no comments Bracha Shor

Purim is here! Here is an easy hamantaschen recipe. Its easy to roll out and fill and fold. You can fill the hamantaschen with whatever filling you like (fruit, chocolate, etc).

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Indian food and recipes – delicious and good for you!

04 Aug 2016 no comments Bracha Shor

Health Benefits of Indian food

First, besides being fantastically delicious – Indian food is healthy.  In fact, it is so healthy that one of the main spices is an anti-inflammatory, antioxidant, fights free radicals, fights infections, has been studied and proven to fight the onset of Alzheimer’s and cancer and more!  What is this super spice? Turmeric!  First, turmeric is actually a gorgeous looking root.  It comes in a rusty orange type color (you can buy your fresh root at Whole Foods, H-Mart and other places around town).  

In addition, turmeric has a mild yummy taste and a gorgeous color (as with a lot of fresh fruits and vegetables – if there is a gorgeous color – the fruit or vegetable will have a lot of antioxidants and be good for you – think watermelon, red peppers, etc).

Weirdly enough, to be most effective, turmeric must be eaten with black pepper! Thus, a curry blend that normally has pepper is perfectly suited to be absorbed into the body.   A word of warning: turmeric is an amazing dye! Which means, if you get it on your hands, clothes, towels you are likely to have stains afterwards – so be careful.

You can wash the root and grate it – then put it into smoothies (about 1 tablespoon fresh grated turmeric is equivalent to 1 teaspoon of dried and it will give you a gorgeous colored smoothie), on green salads (for a gorgeous color and exotic taste – 1-2 teaspoons fresh grated turmeric), and more. Find some fun recipes below.

And if you’re in the mood for Indian – we’re having our Indian Pop-up Take out night on Tuesday, August 9th, email [email protected] to order. See the menu here: Indian Take Out Menu

Easy Homemade Chai Tea
2 inches of fresh, washed and diced turmeric root
3 black peppercorns
1 star anise (optional)
1 inch fresh diced ginger
1 teaspoon cumin seed
6 cups water

Add all ingredients to a medium sized sauce pan, bring to a boil. Strain. Pour into mugs and add your own sweetener to taste.

Carrot Ginger Turmeric Smoothie (from Minimalist Baker)
1 large ripe banana, previously peeled, sliced and frozen (more for a sweeter smoothie)
1 cup fresh pineapple
1/2 Tablespoon grated fresh ginger (or 1/2 teaspoon dried ginger)
1/4 tsp ground turmeric
1/2 cup carrot juice
1 Tablespoon lemon juice (~1/2 small lemon)
1 cup milk, yogurt or unsweetened almond milk
3 Tablespoons sugar (completely optional, but I like my smoothies sweet)

Blend smoothie ingredients on high until creamy and smooth. Add more carrot juice or almond milk if needed. 
Taste and adjust flavors as needed, adding more banana or pineapple for sweetness, lemon for acidity, ginger for bite, and turmeric for warmth.
Divide between two glasses and serve. 

Homemade Turmeric Powder:
You can make your own turmeric powder!  

Wait, what? Why would I want to make my own turmeric powder if I have the root? Why don’t I just use the root? Shelf life.  However, nowadays that we have such modern conveniences as freezers – you can actually keep fresh turmeric a very long time, once frozen (cut into small cubes so you can take out what you want).  Fresh turmeric will not stay forever, you have a few weeks at most (turmeric is related to ginger, so as long as you can keep ginger in the fridge, that’s about how long you can keep turmeric).  

Let’s say you want to make your own turmeric (as opposed to just buying a container in the store).  

1 pound of fresh turmeric
Water to cover 

Wash the root well (this way you don’t even have to peel it). 
Boil for about 35-45 minutes (you can leave the skin on – though the color of the end result of the turmeric powder will be darker than if you were to take the skin off, but probably even healthier for you).  You are looking for the root to be soft.  The boiling process softens the starches within the root to make it easier to grind. 
Cut the turmeric into small pieces (looking to make more surface area) to make it easier to dry. You can sun dry these roots for 10-12 days! Though this is true, alternatively, you can pop the small pieces into a 200 degree oven and once the root is dried out (about 2-3 hours), you can then let it completely cool and then grind it up.  And voila – you will have your own fresh ground turmeric.  

Yellow Rice:
2 cups Basmati Rice
3.5 cups water
1 Tablespoon turmeric
1 teaspoon salt

Wash the rice in 2 changes of water. Set the timer for 20 minutes and bring the water, rice, turmeric and salt to a boil on high heat in a covered medium sauce pan. When the water is boiling, lower the heat to medium low.

Taste of Menucha

20 Sep 2015 no comments Bracha Shor

Taste of Menucha will be November 15, 2015.  We’ve already sold 1/5 of the tickets -if you want to come – let us know.  It’s $100 per ticket – 5 fancy courses, wine pairings and the event supports Menucha, Inc.  Want to support Menucha, but can’t come? Donate on-line at: www.menuchainc.org/donate

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9 Days Special

17 Jul 2015 one comment Bracha Shor

4 Dish Special!

Chana Masala (chick pea and tomato Indian dish) – $25 (includes basmati rice – feeds 4)

Thai Tofu (tofu, sweet potatoes, regular potatoes, carrots, onions, peanut sauce – spicy on request with basmati rice and feeds 4) – $25

Lasagna – $30 (spinach, cheese, yumminess)

Rosh Hashannah Simanim Platter 2015

17 Jun 2015 one comment Bracha Shor

Keep us in mind for our Rosh Hashannah simanim platter – we’ve sold out for the last 4 years!  Order deadline is September 3, 2015.  We’re under the Star-k.

Please keep us in mind for your events – we cater weddings, bar/bat mitzvahs, business dinners and lunches, etc.

To order either call: 410.358.6646 or send an email: [email protected]

Our simanim platter is $35 for 4 people (and $8 each additional person).  You can upgrade the simanim special to include a ceramic platter ($70) wrapped with a ribbon.

  • Herbed Beet Salad 1/2 cup
  • Moroccan Carrots 1/2 cup
  • Leek and Onion Puff (1 per person)
  • Squash tart (1 per person)
  • Dates with cous cous, onions and craisins 1/2 cup
  • Pomegranate Salsa 1/2 cup
  • Black Eyed Peas Chutney 1/2 cup
  • Apple Honey muffins (1 per person)
  • Gummy Fish
  • Second Night Shechiyanu special fruit

Rosh Hashannah menu:

Deadline to order is September 3rd.

You think the only thing you have to dip your apple in is honey???? No! You have more choices – we have dips for you… they are not only delicious but versatile.  They can be used with challah, on top of spaghetti, as a base for salad dressings (and some people even eat them straight!). Dips $4 for small and $7 for large:
  • Spinach Dip
  • Cilantro Pesto Dip
  • Carrot Ginger Dip
  • TriColored Gefilte Fish in a 10 inch circle tin $35
  • Granny Harriet’s Brisket: $15 per serving
  • Honey and dried fruit Chicken: $10 per serving (1/4 of a chicken)
  • Roasted Herbed Chicken: $10 per serving (1/4 of a chicken)
  • Apple Kugel (Pie):  $25 for a 10 inch tin
  • Quinoa Salad $20 for 6 servings
  • Jeweled Basmati Rice: $10 for 6 servings
  • Chana Masala: $25 for 4
  • Lemon Bars $15 for a 9×13 tray
  • Chocolate Decadence Cake – $30 for a 10 inch circle tin
  • Peanut Butter Truffle $20 for a 9 inch circle tin

This menu is subject to change.

Bar Mitzvah Party

05 Jun 2015 no comments Bracha Shor

Here are some photos from Eli Taragin from our latest Bar Mitzvah Party – thank you so much for including us in your simcha.

And the fun salmon with honey mustard and taro chips on top!

And then an absolutely, no kidding around amazing broccoli kugel (quiche).

Dairy stuffed shells? Why yes, I will be taking a second helping….

Ohr Chadash’s VIP reception

15 May 2015 no comments Bracha Shor

Please find some of the pictures from Ohr Chadash’s VIP reception catered by O’Fishel Catering with guest chef Bracha Shor.  The figs were my favorite from the event, though our famous couscous salad was there (with the 7 species!) and our chicken satay.

figs ohr chadash

Shavuos 2015

14 May 2015 no comments Bracha Shor

Shavuos orders are closed! Thank you so much, please think of us next time.

Want to make your yom tov preparations easier?  Order from us – please find our menu below.

Shavuos menu:

Deadline to order is May 19, 2015. To make your order please call 410.358.6646 or email [email protected]
As always keep us in mind to discuss your menu for your next event (wedding, bar/bat mitzvah, holiday party, business lunch, etc).
  • Spinach Dip
  • Roasted Garlic Dip

The dips are not only delicious but versatile.  They can be used with challah, on top of spaghetti, as a base for salad dressings (and some people even eat them straight!). Dips $4 for 1 cup size and $7 for 2 cup size:

Main Courses

  • Poached Salmon: $18 per portion
  • Chicken stuffed with red pepper, onions and spinach: $10 per serving (1/4 of a chicken)
  • Roasted Chicken (herbed or honey fruit) – $9 per portion (1/4 of a chicken)
  • Granny Harriet’s Brisket (tangy, and yummy) $15


  • Lasagna: $30 for a 9×13 pan of our World famous, super delicious, flavor packed lasagna
  • Vegetarian Burritos! Rice, Beans, Salsa – what more could you want?

Side Dishes

  • Ethiopian Pumpkin Soup: $7.50 for a quart
  • Ethiopian Red Lentil Stew: $20 (serves 4)
  • Basmati Rice $15 (feeds 4)
  • S&G Salad (lettuce, craisins, red pepper, mandarin oranges, cucumbers, crunchy noodles and homemade dressing)


  • Peanut Butter Truffle Brownie $15 for 9 inch circle tin
  • Cholov Yisrael Cheesecake (with flavors! cookie! chocolate!): $30

Menu is subject to change.

March 15, 2015 Pop UP

15 Jan 2015 no comments Bracha Shor

Our Next Pop Up will be Sunday March 15, 2015!  And as a reminder we’re under the Star-k!  We’ll post more information soon – or you can email [email protected] for more information.  We’ve sold out of the 3 previous pop-ups, so make your reservation early.

Please join us!  RSVP early, as soon as the smaller tables are reserved, we will then continue to take reservations, but they will be for the larger tables (so you might be joining others).

Ode to Citrus

A warm infusion of flavor and comfort in wintry weather, featuring:

• Sushi •

• Trio of Appetizers •

Triumverate of salads, including mango chutney, caesar with caper dressing, and quinoa in orange balsamic vinegar, nestled in shot glasses on a watermelon “plate.”

• Persian Soup •

Yellow split peas, dehydrated lemons, and thinly-sliced chicken.

• Quince Entremezzo •

Sorbet palate cleanser between courses.

• Citrus Marinated Rolled and Stuffed Skirt Steak •

With basil, garlic, red peppers, zucchini and parsley, in a Cabernet Reduction, topped with parsley crackers and micro greens

• Grilled Chicken with Lime Marinade •

• Dessert Trio•

Quince Meringue, Peanut Butter Mousse in a Cocoa Cup with Himalayan Red Sea Salt, and Serious Cinnamon Cake.

*Menu is subject to change