- 1 lb lean ground beef
- 1/4 cup vinegar
- 1 tsp sugar
- 1 tsp dried oregano leaves
- 1 tsp red chilly powder(optional)
- 1 tsp paprika
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp freshly ground cumin
- 1 small red onion
- 1 medium red or green pepper
- 1 jalepino, thinly sliced
- 1 tbsp chopped cilantro
- In a saucepan add beef, vinegar sugar, oregano, chillies, paprika, garlic and ginger paste, black pepper and cumin and cook on medium high heat, stirring and breaking the beef.
- Reduce the heat to medium and cook for 10 mins., stirring it a couple of times, till most of the liquid has evaporated.
- Add the sliced onions, peppers, jalepino and cilantro.
- serve it on rice with Salsa
you can use any meat, I have used chicken ground.
- 8 oz chopped pitted dried dates
- 1 1/2 cups water
- 1/3 cup butter
- 1 cup firmly packed brown sugar
- 2 tsp vanilla essence
- 2 extra large eggs
- 3 tbsp molasses
- 2 tbsp golden syrup dark corn syrup
- 1 2/3 cup all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- Put the dates and water in a small saucepan and bring it to a boil. When it starts to boil turn the heat to low and simmer for a couple of minutes. Let it stand for a few minutes while you prepare the rest of the batter.
- Cream together the butter, brown sugar and vanilla, till it is light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Puree the date mixture in a food processor.
- Add the molasses and golden syrup and beat well.
- Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
- Add the hot mixture immediately to the batter and mix until smooth.
- Pour batter into a well greased and floured muffin tins and bake for about 18-20 min in a preheated 350 degree oven until the centre is just firm.
- 1/2 cup whipping cream
- 1/4 cup butter
- 1/4 cup firmly packed brown sugar
- 1 tbsp molasses
- 2 tbsp golden syrup
- 2 tsp vanilla essence
Put all the ingredients in a small saucepan and bring it to a boil. Boil for 2 minutes before serving over the baked pudding.
You can bake this cake in a bundt pan. Grease and flour it well. Bake in a preheated 325 degree F oven for 55-60 min.
Serve it warm with Toffee sauce.
To grease the pan well:
Freeze the pan, then brush it with melted butter and dust it with flour or spray pam on it.
It is a Cold Snowy Day in Vancouver. It has been snowing for 3 days now, so I decided to make Kadhi and Lassi Kichadi (or grey kichadi) for dinner.
Kadhi is a yoghurt based gravy dish to which chickpea flour/besan is added, tempered and then simmered with spices. Kadhi is a popular North Indian dish, made with chickpea flour and yogurt as main ingredients along with various spices. In India each state and region has their own version of kadhi. Panjabi Kadhi is thick with pakoras added to it. Gujarati kadhi is thin and sweet as jaggery or sugar is added to it.
Kichadi is a simple dish that has the consistency of porridge. kichadi is from Indian subcontinent made from rice and Mung Daal(lentils). In Indian culture, it is considered one of the first solid foods that babies eat. It is also eaten by those recovering from indigestion problem. It is also a comfort food to be eaten on a cold winter day. It can be a simple dish served with ghee or butter or it can be spiced up with vegetables in it. It is served with masala potato and kadhi. This kichadi is cooked on slow heat till it is very soft. Back home khichdi is cooked in a clay pot on a sagari(sagari is a cooking stove and uses coal). We also had our main meal at lunch time and then have a simple meal for dinner. Kadhi Kichari is one of the simple meal. A lot of our seniors have dudh kichadi(milk and kichadi0 or dahi kichadi (yoghurt and kichadi) for dinner. Add papadum and mango pickle to the meal. The following day we added the the oil from the mango pickle and had the kichadi, tastes pretty good.
- 1 lt yoghurt (6%MF)
- 3 cups water
- 1 level tbsp chickpea flour
- 1 tbsp green masala
- 1/4 tsp haldi(turmeric powder)
- 1 tsp dhana jeera(coriander and cumin powder)
- 1 tsp salt(to taste)
- 1 tbsp sugar/jaggery
- 1 jalapeño(optional)
- coriander leaves for garnishing
- 2 tbsp vegetable oil
- 1 spring curry leaves
- 1 broken red chilli(optional)
- 2 clove garlic, thinly sliced
- 1/2 tsp jeera(cumin seeds)
- 1/2 tsp rai(mustard seeds)
- 1/2 tsp methi(fenugreek seeds)
- In a Medium bowl add the yoghurt, water, chickpea flour, green masala,haldi, chana jeera, and salt and mix well. Make sure there are no lumps in the mixture.
- Heat a large sauce pan on high heat. Add the oil, when the oil is hot add the rest of the tempering ingredients. When the seeds start to pop, add the yoghurt mix and mix well.
- Keep stirring till the curry thins out, about 5 minutes. The kadhi will boil over if you do not stir it.
- Lower the heat to medium and let it simmer for about 10 minutes, stirring a few times.
- Add the sugar/jaggery, jalepeno cut in half and coriander leaves.
- Serve hot with Lassi kichari, chuti kichari or vegetable pilau.
- You can serve kadhi in a small tea cup for people to drink it.
- 1/2 cup Split Mung Daal
- 1/2 cup long grain rice
- 4 cups water
- 1/2 tsp salt
- 2 oz butter or ghee.
- Rinse mung daal and rice with cold water a few times.
- Add mung daal and rice to a pot with 4 cups water and 1/2 tsp salt.
- Bring to a boil on high heat stirring occasionally.
- Add the butter/ghee. Reduce heat to medium low(mark 4) and simmer until all the water is absorbed.
- Turn the heat off. Mash the kichadi and serve with yoghurt, kadhi or other vegetable curry.
If you soak mung daal and rice for 1/2 hr or more, the kichadi will cook faster.
- 1/4 cup canola oil
- 1/4 cup sugar
- 1/4 cup cider vinegar
- 2 tbsp soy sauce
Mix everything together in a jar and refrigerate till needed.
- 1 package (16oz) Coleslaw
- 1 pkg broccoli coleslaw mix
- 2 grated carrots
- 1 red pepper thinly sliced
- 1 green pepper thinly sliced
- 1 cup cooked edamame beans
- 1 bunch spring onions
- 1 pkg (3oz) beef/vegetable flavoured ramen noodles
- 1/4 cup cranberries
- 1/4 cup roasted peanuts or sunflower seeds
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- Rinse and drain the coleslaws. Put the coleslaw at the bottom of the dish. Add the rest of the vegetable.
- Just before serving, sprinkle the salad with broken ramen noodles, and the rest of the ingredients,
- Add the salad dressing mix the salad and serve.
The spilt pigeon peas provides protein, and the rice provides carbohydrates. Make this a more balance meal with a vegetable curry and or Kadhi and carrot pickle.
- 1/2 cup tovar ni Daal( split pigeon pea)
- 1 cup basmati rice
- 4 tbsp vegetable oil
- 3 whole elichi (green cardamon)
- 5 laving(cloves)
- 1/4 tsp jeera(cumin)
- 1/4 tsp Mari(black pepper)
- 1 1” stick cinnamon stick
- 1 tsp Green Masala
- 1 tsp salt
- 1/4 tsp haldi(turmeric powder)
- 1/2 tsp garam masala
- Rinse and soak the Daal in cold water for at least and hr, if not more.
- Rinse and soak the rice in cold water for about half an hour.
- In a medium saucepan, heat the oil. Add elichi, laving, jeera, mari and cinnamon stick.
- Add the green masala and stir for a minute.
- Add the daal and stir for a few minutes, add the salt and haldi.
- Add the hot water and bring to a boil, add the drained rice, mix, cover and cook on medium heat for about 10 minutes or till most of the liquid has evaporated.
- Sprinkle with garam masala and bake in a preheated 300 degree oven for 10 minutes or lower the heat to low (mark 2) and let it cook on the stove top.
- Serve with Kadhi and or vegetable curry.
Deep fried or baked katoris are made with flour and filled with your favorite toppng and topped with sweet and sour chutneys.
Katori means a bowl. Fried katories are delicious. Baked Katories are healthier and equally tasty. The dough requirement for both the katories is different. Baked katoris dough is made with milk or yoghurt to keep it soft compared to fried ones that only need water to make the dough.
- 2 cups all purpose flour
- 1/2 cup oil/butter
- 1/2 tsp baking powder
- 1/4 tsp ajwan
- 1/2 tsp freshly crushed black pepper
- 1/2 tsp freshly crushed cumin
- 1/4 tsp salt
- 3/4 cup milk or yoghurt(water if frying)
- oil for frying
- Preheat the oven to 350 degree F.
- In a medium bowl add the flour and the rest of the ingredients and make the dough.
- Wash and pat dry a muffin pan. Turn it upside down and grease it with oil.
- Roll the dough into a circle, big enough to cover the outer side of one muffin mold.
- Bake them for 10-12 minutes or until the outer covering is brown.
- Let it cool and remove the katoris from the mold.
For fried Katories
- Roll the dough in a circle 1/8 of an inch thick. prick the circle with a fork.
- Grease a katori, place the katori in the centre and wrap the dough around it.
- In the heated oil drop the katori wrapped with dough and fry it.
- Oil will start filling in the katori, be careful. using a tong carefully remove the dough from the katori and after draining all the oil pull the bowl out. Place the bowl on a greased paper towel.
- Continue frying the puri katori until it is light gold in colour, remove from the oil and let it drain.
Assemble the puri katories like bhel and serve.
Plaintain, commonly referred to as gonja, are a popular delicacy in Uganda. Plaintain is a member of the banana family. It is starchy, low in sugar and can be cooked or roasted over fire. Plaintain is a street food in Uganda. It is cooked over open fire with the skin. It is then spilt in the middle, sprinkled with salt, red chilli and lemon. The skin is your plate. It can be boiled with the skin, you peel it and eat it. My Mum often fried and served it. She also made gonja fritters or Naryal Vara Gonja(Gonja cooked in coconut milk) and served as a dessert. Gonja is very popular in the Caribbean, it is fried and served as a side. Fried gonja and fritters were a popular afternoon snack with a cup of tea. You have to store the gonja in a dark warm place to ripen them. They have to be soft before you use them.
- 2 ripe plaintain bananas
- 1 cup coconut milk
- 1 cup homo milk
- 1/4 cup sugar(or to taste)
- 1/4 tsp nutmeg powder
- 1/4 tsp crushed cardamon seeds
- 20 strands saffron
- 1 tbsp slivered almonds
- 1 tbsp slivered pistachios
- In a medium saucepan boil some water.
- Peel and slice the bananas and boil for about 5 minutes. The bananas will become soft.
- In another large saucepan boil coconut milk, milk, sugar and spices. When it starts to boil turn the heat to medium and let it simmer. When the banana is cooked, take it out of the water with a slotted spoon and drop it in the coconut mixture.
- Cook for about five minutes on medium heat.
- Let it cool down, transfer it into a serving bowl and refrigerate it till ready to serve.
- Decorate with slivered almonds and pistachios before serving.