Topra Pak 3

Topra Pak
Topra Pak
Goond, almonds pistachio,kas kas


  • 1 1/4 lb butter
  • 1 lb powder milk
  • 1 lb unsweetened coconu
  • 4 oz almonds crushed
  • 4 oz goond
  • 2 cups oil for frying goond.
  • 1/2 tsp each, elechi and jeifer
  • saffron
  • 2 cans condensed milk
  • 1/4 cup crushed almonds and pistachio
  • 2 tbsp kas kas(poppy seeds)


      1. In a medium saucepan melt the butter, add the powder and mix well.
      2. Put the saucepan in the oven. Every 15 minutes take it out mix and return the saucepan to the oven. Repeat it 2 more times. The mixture will be light brown in colour.
      3. Bake the coconut in the oven at 350 degree till light golden colour, about 20 minutes.
      4. In a wok heat the oil to 350 degrees and fry the goond
      5. Mix the powder milk and coconut, add the nuts, goond, elechi, Jeifer and saffron and mix.
      6. Turn the heat to medium low, add the condensed milk, mix well and cook stirring till the fat separates, about 10 minutes.
      7. Pour the mixture in a 13 x 9 inch cake tin, smooth the top, sprinkle with almonds, pistachio and kas kas.
      8. Let it set overnight.
      9. Cut the Pak in squares and serve.

Pak can be stored in an airtight container in the fridge for a month.

Mulligatawny Soup

This soup is a favorite in South India

Mulligatawny Soup
Mulligatawny Soup


  • 2 level tbsp coriander seeds
  • 1 level tbsp cumin seeds
  • 1 level tbsp aniseed seed
  • 1/4 level tsp fenugreek seeds
  • 1 1″ cinnamon sticks
  • 2 tbsp canola oil
  • 2 medium onions, peeled and chopped
  • 2 carrots, peeled and roughly chopped
  • 2 tbsp green masala
  • 5 oz masoor daal, washed
  • 3 large tomatoes, roughly chopped
  • 1 lt water(4 cups)
  • 1 can coconut milk
  • 3 tbsp cooked rice
  • lemon juice to taste
  • 1 tsp salt


  1. Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
  2. Grind into a powder in a small grinder or with a mortar and pestle.
  3. Heat the oil in a pan, add the onions, carrots, green masala, and frey 2 minutes.
  4. Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
  5. Cover and cook for 15 minutes or until the vegetables are tender.
  6. Pour into a blender or food processor and blend.
  7. Add the coconut milk, cooked rice, lemon juice, and salt to the soup
  8. Serve hot with a toast or cracker.

You can add chicken pieces to the soup before you serve.
Add chicken stock instead of water.

Mithi Sev

Mithi Sev
Mithi Sev


  • 2 cup water
  • 1 cup sugar
  • pinch yellow colouring
  • 1/2 cup butter
  • 8 oz sev (Fine Vermicelli, Misco brand)
  • 1 tbsp golden raisins, (optional)
  • 20 strands saffron
  • 1/2 tsp crushed cardamom seeds
  • 1/4 tsp grated nutmeg
  • 1/2 cup evaporated milk

For Garnish

  • 2 tbsp slivered almonds and pistachio


  1. Preheat the oven to 300 degree.
  2. Boil water, sugaar and food colouring to a light syrup, for about 5 minutes till the sugar has melted.
  3. In a medium saucepan melt the butter, add the broken vermicelli and saute in buteer on medium heat until golden brown in colour.
  4. Add the raisins andd cook for a minute till the raisin pops.
  5. Add the light syrup, saffron, cardamom seeds and nutmeg to the vermicelli.
  6. Continue cooking on low heat until almost all the water has evaporated, about 10 minutes.
  7. Add evaporated milk and cook in the oven for about 0 minutes.
  8. Garnish with almonds and pistachios.
  9. Serve with Papadum, kebabs or samosa.

Thai Crunch Salad with Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tbsp unseasoned rice vinegar
  • 2 tbsp fresh lime juice, from one lime
  • 3 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 2-1/2 tbsp sugar
  • 2 garlic cloves, roughly chopped
  • 1 1″ square piece fresh ginger, peeled and roughly chopped
  • 1 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp fresh cilantro leaves

For the Salad

  • 4 cups chopped Napa cabbage or shredded coleslaw mix
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro


  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth.
  2. Add the cilantro and blend for a few seconds until the cilantro is finely chopped.
  3. Refrigerate until ready to serve.

For the salad,

  1. Combine all of the ingredients in a large bowl and toss to combine.
  2. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.


At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then accented with dried fruits and nuts, and baked until golden brown.

Stollen’s richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.


  • 1                        cup currants
  • 1/4                    cup cognac
  • 1 1/4                 cups golden raisins
  • 1/4                    cup orange juice
  • 5 1/2                cups all-purpose flour, plus more for dusting
  • 6                        tbsp sugar
  • 1/2                    tsp salt
  • 1/4                    tsp ground mace
  • 1/4                    tsp freshly grated nutmeg
  • 1                        cup milk
  • 10                     tbsp unsalted butter, plus 3 tbsp melted
  • 1/4                   cup warm water (about 110 degrees)
  • 2                       packages active dry yeast (5 teaspoons)
  • 3                       large eggs, lightly beaten
  •                          grated zest of 2 oranges
  •                          grated zest of 1 lemon
  • 3/4                  cup chopped citron
  • 1/4                  cup chopped dried apricots
  • 1 1/4              cups blanched almonds, coarsely chopped
  •                         Confectioners’ sugar, for dusting
  1. In two separate bowls, soak currants in cognac and golden raisins in orange juice; set aside.
  2. In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside.
  3. In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes. Stir to dissolve yeast completely.
  4. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl.Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands.
  5. Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.Preheat oven to 375 degrees. Punch dough down, roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a Silpat- or parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.
  6. Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit.
  7. Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating halfway through.
  8. Place baking sheet on a wire rack to cool.
  9. Dust with confectioners’ sugar before serving.

To Make 4 smaller Stollen:

You can divide the dough into quarters, roll each quarter in to an oblong 3/4 inch thick and 14 inches long. Brush with melted butter, fold in half and follow instructions from 6.


Daal Kachori

Kachories are crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these kachoris is worth a fortune! these can be eaten as a snack, or along with your meals. This dish gets a protein boost due to the moong-based filling, making it a great choice for kids. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.



  • 2 cups all purpose floor
  • 2 tbsp vegetables oil
  • salt to taste
  • 3/4 cup water


  • 2 cups Moong daal (without skin)
  • 2 tbsp oil
  • 5 curry leaves
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 tbsp unsweetened coconut
  • 1/2 tsp fennel seeds crushed
  • 1/2 tsp cumin seeds crushed
  • 1 tsp green masala
  • 1/4 cup water
  • 1 tsp salt( or to taste)
  • juice of 1 lemon
  • 2 tsp sugar
  • 1 tbsp chopped cilantro


In a medium bowl, soak daal for a couple of hours.


  1. Drain the daal.
  2. In a large saucepan, heat the oil on med hot heat. Add the curry leaves, mustard seeds, and cumin seeds.
  3. When the seeds start to pop, add the coconut and the daal. Mix well and cook on medium heat for 5 minutes. Add the fennel, cumin green masala and a 1/4 cup water and mix well. Let it cook on medium heat for about 10 minutes. The daal should be soft to the touch.
  4. Add the salt, lemon juice, sugar and cilantro. Mix well. Let the mixture cool completely.
  5. Meanwhile make the dough.

Make the dough.

  1. In a medium bowl, add salt to the flour and rub in the oil.
  2. Use enough water to make a soft dough.
  3. Cover and leave it aside.
  4. When the filling is cold, take a tbsp full and form a ball.
  5. Divide the dough into 25. Roll each dough into a round ball.
  6. Flaten the ball into a puri about 2 1/2 inches round.
  7. Put the filling in the centre of the puri, bring the edges together, pinch the edges together.
  8. In a wok, on medium heat, heat the oil and fry the kachori for about 10 minutes, turning them a couple of times. They sould be light gold in colour and crispy.


Sev Pak


Sev Pak
Sev Pak


Sev Pak
Sev Pak







  • 4              oz goond
  • 1              cup vegetable oil for frying goond
  • 2              Pkts sev (5.5 oz each)
  • 1              lb butter
  • 4              oz coconut
  • 4              tbsp powder milk
  • 1              lb almond flakes
  • 1              can condensed milk
  • 1/2           tsp cardamom coarsely ground
  • 1/2           tsp ground nutmeg
  • 1/4           tsp saffron threads
  • 1/4           cup pistachios finely chopped as a garnish


  1. Heat oil in a fry pan and fry the goond.  The goond will double in size and become transparent.
  2. Melt the butter in a large saucepan.  Break the sev and fry it in the butter for about 5 min.  The sev will be dark and fluffy.
  3. Add the coconut and powder milk, cardamom, nutmeg, and saffron,  fry for 2 min stirring all the time.
  4. Add the almonds, goond and condensed milk and mix well.
  5. Pour the mixture in a 9 x 12 baking tray and spread it evenly.  Sprinkle the pistachio and cool it completly.
  6. Cut into squares or diamonds and serve.
  7. The Pak can be stored in an airtight container in the fridge for a month.


You can bake the goond in the oven.  

Spread the goond on a baking sheet and bake in a preheated oven at 300 degrees for 5 minutes.

Walnut Squares with White Chocolate Cream Cheese Icing

Makes 16 squares


For the Base

  • 1          cup white flour
  • 2          tbsp brown sugar
  • 1/2       cup butter, softened

The Filling

  • 1           cup walnuts, chopped
  • 1           cup brown sugar
  • 1/2        cup unsweetened coconut
  • 2           tbsp flour
  • 2           eggs lightly beaten
  • 1           tsp vanilla

For the Icing

  • 1/2         cup cream cheese, softened
  • 1/4         cup butter, at room temperature
  • 6            oz white chocolate, melted until completely smooth


  1. Heat Oven to 325 degrees F. Lightly grease a 9″ square cake pan.
  2. Work together ingredients for base, either in a food processor or using your fingers, to make fine crumbs. Press into pan. Bake until cooked through, about 15 mins.
  3. Meanwhile, stir together the filling ingredients. Spread the mixture over the base when it comes out of the oven. Return to the oven, bake until set, about 25 mins. Cool completely on a rack.
  4. For the icing, beat the cream cheese, butter and melted chocolate until smooth.
  5. Gradually beat in the icing sugar, and finally, the lemon juice. Chill until spreadable, about 10 minutes.
  6. Spread the icing over the cooked walnut filling and cut into squares

Sheer Khurma, Sev ni Kheer


Sheer Khurma or Sheer Khorma(literally means “milk with dates in Urdu) is a festive vermicelli pudding prepared by Muslims on Eid ul-Fitr in India, Pakistan and Bangladesh. It is a traditional Muslim breakfast, and a desert for celebrations. Sheer (in Sunskrit has a same meaning as Milk), is Persian for milk and Khurma is Persian for dates. This dish is made from dried dates.

This special dish is served on the morning of Eid day in the family after the Eid prayers as breakfast, and throughout the day to all the visiting guests.

You will find a few different recipes for this. This is my mum’s recipe. This was dinner served with Puri and Batata no Shak


  • 1             Be tbsp butter
  • 2             oz sev(vermicelli)
  • 1             lt homo milk
  • 1/4         cup sugar
  • 1/4         tsp crushed cardomon seeds
  • 1/4         tsp nutmeg powder
  •                A few strands saffron
  • 1/4        cup chopped finely, almonds and pistachio
  • 2            tbsp finely chopped dates(optional)
  • 1            tbsp raisins (optional)


  1. In a large saucepan, melt the butter and fry the vermicelli till it golden brown in colour, about 5 min.
  2. Add the milk, bring it to a boil, reduce the heat to mark 4, add the sugar, and spices and let it cook on low heat stirring frequently till the vermicelli is soft and the mixture is thick, about 15 minutes.
  3. Serve hot or cold.
  4. Decorate with fruit and nuts before serving.

You can use half and half to make it rich.

You can also add 1 small can evaporated milk.


Masala Dosa

  • Dosa Batter

Masala Dosa
Masala Dosa

Dosa is fermented crepe made from rice and black lentils(urad daal) batter. It is a staple dish of south India. It is also popular in other parts of India, and other countries like, Sri Lanka, Malaysia and Singapore.

You will find a lot of different recipes of the dosa filling.


  • 3 cups idli rice
  • 1 cup urad daal
  • 1 tsp fenugreek seed
  • 1 tsp salt


  • 1/4 cup vegetable oil
  • 1 tbsp urad daal
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 1 lb thinly sliced onions
  • 1 tbsp green masala
  • 1 tbsp corriander powder
  • 1/2 tsp haldi (turmeric powder
  • 1/2 tsp Garam Masala
  • 1 tsp salt or to taste
  • 1 lb potatoes, peeled and diced to 1/2″
  • Juice of 1 lemon
  • 2 tbsp chopped cilantro

Red Chilly Paste

  • 2 tbsp chopped cilantro
  • 2 tbsp chopped onions
  • Green Chutney
  • Sambal Daal



  1. Rinse the rice and daal seperately and soak it in water overnight. Add the fenegreek seeds with the daal.
  2. In the morning drain the daal and reserve the water.
  3. Drain the rice.
  4. In a liquidizer or food processor grind the daal to a fine paste using the daal liquid as needed.
  5. Grind the rice to a fine paste using the daal liquid
  6. Mix the two together, the consistency should be like a pancake mix, quite thick.
  7. Leve this to ferment in a warm place overnight. In cold places it will take 24 hours. The mixture should have doubled in size.
  8. Heat up the tawa to medium hot(if you drop some water on it, and the water disappears rightway, you know the tawa is ready). brush the tawa with oil.
  9. Pour 1/2 cup mixture on the tawa and with the back of the laddle in circular motion, spread the mixture into a 10″ round. the crepe should be thin.
  10. Brush the top with oil, turn it over, cook for 1 min, turn it over again, spread it with red Chilly paste, sprinkle it with chopped onions and cilantro.
  11. In the middle of the crepe put in about 3 tbsp of potato filling and roll it over.
  12. Serve it with the chutney and Sambal.

Red Chilly Paste

  • 1/2 cup roasted chana daal (daria)
  • 5 red chili pepper
  • 5 cloves garlic
  • 1 1″ ginger piece
  • 1/2 tsp salt
  • Juice of 1 lemon


In a food processor, grind everything to a fine paste.


  • 1 tsp oil
  • 1/2 cup peanuts
  • 1/4 cup fresh coconut
  • 4 green chillies(or to taste)
  • 1 1″ piece ginger
  • 2 dried red chillies(optional)
  • 1/2 tsp salt


  • 1 tsp vegetable oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 4 curry leaves
  • pinch Hing(Asfetida)


  1. In a frypan heat the oil.
  2. Fry the rest of the ingredients for 3 minutes.
  3. Make a smooth paste in a food processor.


  1. Heat the oil in a frypan, add the rest of the ingredients.
  2. Add this to the peanut chutney, mix and serve.