Monthly Archives: April 2012

KAS KAS

 

Poppy seeds (regular gray and Indian white type (close up) 

Poppy seed is a spice and an oil seed  from the opium poppy. The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years.  The seeds are used whole or ground, as an ingredients in many foods and they are pressed to yield poppy seed oil.  Opium poppy is native to the Middle East and produces very small slate blue, brown, white or yellow seed that has a nutty flavor and have a crunchy texture.

 

In Indian cuisine, white poppy seeds are added for thickness, texture and also give added flavor to the recipe.  It is also used as a garnish to the sweet dishes.

Gujarati Daal

Gujarati food is very tasty and it has a lot of different spices.  It is sweet from sugar, hot from chili, bitter from fenugreek seeds, sour from lemon juice and nutty from peanuts.  I got this recipe from my mother who got it from our Gujarati neighbor in Uganda.

Serves 4

Gujarati DaalRice

Ingredients

  • 1           cup toor daal(8oz)
  • 1/4        cup raw peanuts
  • 2           med tomato chopped(6oz)
  • 1           tsp dhana jeera
  • 1/4        tsp haldi (tumeric powder)
  • 1           tsp garlic paste
  • 1           tsp ginger paste
  • 1/2        tsp green chilli paste 
  • 1/2        tsp salt      
  • 1           tbsp sugar (optional)
  • 2           tbsp oil
  • 1/4        tsp jeera(cumin) seeds
  • 1/4        tsp rye (mustard seeds)
  • 1/4        tsp methi (fenugreek seeds)
  • 5          curry leaves
  • 1          tbsp chopped cilantr0
  •             juice of 1 lemon

Instructions

  1. Rinse daal in cold water and soak it in 6 cups of water  for 5 hours or overnight. ( Daal will cook faster if it has been soaked).
  2. Boil the daal in 2 cups of water, when the daal starts to boil remove it from the heat, drain it and rinse it in cold water(this will remove the gas from the daal).
  3. Boil it in 4 cups of water, add the chopped tomato, dhana jeera, haldi and  green masala.  Boil it for about half an hour, the daal will be soft.  With a whisk mash the daal.
  4. Add salt, lemon juice, sugar and peanuts.
  5. Heat oil in a frying pan, add the rye, methi, jeera and curry leaves.  When the rye starts to pop, add this to the daal mix and boil for 15.
  6. Sprinkle the daal with cilantro before  serving.
  7. Serve the daal with rice, chapatti and  vegetable curry.

Toor Daal

Daal Soaked
Daal Boiling
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Spicy Potatoes

Aloo Curry 

Ingredients

  • 6                   med potatoes
  • 2                   tbsp oil
  • 5                   curry leaves
  • 1/4                tsp rye(mustard seeds)
  • 1/4                tsp jeera(cumin seeds)
  • 2                   tbsp tomato paste
  • 1                   tsp salt
  • 1/4                tsp red chili powder
  • 1                   tsp green masala
  •                      juice of 2 lemons
  • 1/4                tsp garam masala
  • 1                   tbsp chopped cilantro for decoration.

Instructions

  1. Boil the potatoes till they are half done.  About 10 minutes.  Peel them and cube them to 3/4 inch.
  2. In a medium saucepan heat the oil, add the curry leaves, rye and cumin.  When the rye starts to pop add the rest of the ingredients except cilantro.  Mix well.
  3. Add the potatoes mix, cover and cook for another 10 min till the potatoes are cooked through.
  4. Sprinkle cilantro before serving.
  5. Serve with BBQ chicken or meat.

Fresh Strawberry Coffee Cake

I found this recipe in the Vancouver Sun – food section.  The cake has sliced strawberries with a sweet coconut mixture.  The original recipe is from The UBC Bake Shop.

The cake is delicious with coffee or serve it as a desert with ice cream and/or whipped cream.

 food pictures May 8 005food pictures May 8 008







Ingredients

TOPPING

  • 1/2           cup all-purpose flour
  • 1/2           cup sugar
  • 1/4           cup chilled butter
  • 1/4           cup flaked or shredded coconut

CAKE

  • 3/4           cup sugar
  • 1/4           cup butter
  • 1              medium egg
  • 1/2           cup milk
  • 1               tsp almond extract
  • 1-1/2         cups all-purpose flour
  • 2               tsp baking powder
  • 1/2            tsp salt
  • 1-1/2         cups sliced fresh strawberries

Instructions

  1. Preheat oven to 375 degrees

TOPPING

  1. Combine flour and sugar.
  2. Cut in chilled butter and mix in coconut.

CAKE

  1. Mix sugar, shortening and egg thoroughly.
  2. Stir in milk and almond extract.
  3. Sift together flour, baking powder and salt.
  4. Stir dry ingredients into butter mixture.
  5. Turn into greased and floured 9 inch square/round cake  pan.
  6. Top with strawberries and sprinkle with coconut topping.
  7. Bake for 25 to 35 minutes. 

The cake is done when, if you insert a tooth pick in the middle of the cake and the tooth pick comes out clean.

 

Mattar Pilau

Serves 6

Ingredients

  • 2             cups basmati rice
  • 1             medium onion
  • 1             medium tomato
  • 2             potatoes(optional)
  • 4              tbsp vegetable oil
  • 1/4           tsp cumin
  • 1/4           tsp black pepper
  • 5              cloves
  • 1              inch piece cinnamon stick
  • 5              cardamom pods
  • 1              tsp dhanajeera(cumin and coriander powder)
  • 1/4           tsp haldi(turmeric powder) 
  • 2              tsp green masala
  • 1              cup frozen peas
  • 1/ 2          cup yoghurt
  • 2              tsp salt
  • 2-1/2       cups water
  • 1             tsp garam masala

Instructions

  1. Rinse the rice in cold water and soak it in the water till you are ready to use.
  2. Peel and thinly slice the onions, dice the tomatoes and peel and quarter the potatoes.
  3. In a medium saucepan heat the oil.  Add cumin, black pepper cinnamon, cloves, cardamom, and onions.  Fry the onions till light golden brown. 
  4. Add the tomatoes, dhana jeera, haldi, green masala, salt  yoghurt, and peas.   Mix and let it cook on medium- high  heat for 5 minutes.
  5. Add the water.  When the water starts to boil add the rice.  When this starts to boil, turn the meat to medium cover and cook for 10 minutes.  Most of the liquid  will be absorbed. 
  6. Sprinkle garam masala and put it in a pre heated 300 degree oven for about 10 minutes.

Serve it with yoghurt and carrot pickle.  The rice can be served with chicken tikka or on its own.

Orange Marmalade

food pictures May 8 021 

Ingredients

  • 8                   Seville oranges 
  • 2                   lemons, quartered, thinly sliced
  • 1 1/2             quarts cold water
  • 6 3/4             cups  sugar (approximately)

Instructions

  1. Peel 6 oranges and cut the peel into 1/3 inch pieces, remove the seeds and coarsely chop the fruit.  Cut the remaining  2 oranges in quarter, remove the seeds and slice them thinly.
  2. Bring fruit, peels, and water to a boil in a large saucepan.  Cook for 5 minutes.  Turn off heat, cover, and let cool.  Refrigerate for 8 hours (or up to 1 day).
  3. Freeze a plate.  Blend the mixture.  Measure the mixture and add 3/4 cup sugar for each  cup of mixture.
  4. Bring mixture to a boil, stirring often.  Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes.  To test for doneness of marmalade:  Drop a spoonful on frozen plate.  If marmalade has a slight film when pushed with a finger, it is done.  If it spreads out and thins immediately, continue cooking and taste again after a few minutes.  Transfer marmalade to airtight containers, cover and let cool at room temperature.  Refrigerate overnight before serving.  (Marmalade will keep, covered and refrigerated, for up to 1 month.) or can it in canning jars.

Naan Khatia

Nan Khatia is also called sooji (semolina) biscuit.  Nan Khatia is an eggless crispy biscuit that can be served with tea or coffee.  It is similar to shortbread.

Makes 40

Naan Khatai  

 Ingredients

  • 2              cup white flour
  • 1              cup sooji
  • 1/2           cup chana flour(gram flour)
  • 3/4           cup icing sugar
  • 1/2           tsp crushed cardamom
  • 1/2           tsp  freshly ground nutmeg powder
  • 1              cup ghee (clarified butter)
  •                 a few drops of yellow food coloring

Instructions

  1. Pre heat oven to 300 degrees.
  2. In a medium size bowl mix everything together.
  3. Transfer the mixture onto a work surface and knead  well till the dough becomes soft.
  4. Take a small piece and with you palms roll it in a ball and then flatten it a little.  Put it in a greased tray 2 inches apart.
  5. Mix the food coloring in a teaspoon of water.  With your finger tip make a dot in the centre.
  6. Bake it for 20 minutes or till light brown in color.

Variations

You can use chopped almonds and pistachios for decoration instead of food coloring.

Gajjar no Halwa

A halwa is a type of dessert made from various kinds of fruits, vegetables, grains, nuts and lentils. The ingredients in Halwa are usually grated finely and fried in ghee and sugar. Nuts and milk may also be added. Halwas have the consistency of a very thick pudding.  Carrot halwa is made with fresh carrots.

carrot halva

Ingredients

  •  2                  lbs grated carrots
  • 1/2                lb butter
  • 1                   can condensed milk
  • 1/4                tsp nutmeg powder
  • 1/2                tsp cardamom seeds crushed
  • 1/4                tsp saffron
  • 1/4                cup sliced almonds and pistachio

Instructions

  1. Melt the butter in a large saucepan.
  2. Sauté the carrots till there is no liquid left about 15 minutes.
  3. Add the condensed milk, nutmeg powder, cardamom seeds crushed,and saffron.
  4. Put the lid on and put the saucepan in the preheated 350 degree oven for half and hour.  It should be thick and dry.
  5. Garnish with almonds and pistachios before serving.

Khas Khas(Poppy Seeds)

Poppy seeds (regular gray and Indian white type (close up) 

Poppy seed is a spice and an oil seed  from the opium poppy. The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years.  The seeds are used whole or ground, as an ingredients in many foods and they are pressed to yield poppy seed oil.  Opium poppy is native to the Middle East and produces very small slate blue, brown, white or yellow seed that has a nutty flavor and have a crunchy texture.

In Indian cuisine, white poppy seeds are added for thickness, texture and also give added flavor to the recipe.  It is also used as a garnish to the sweet dishes.

Veal Biriyani

Serves 6

Veal Biriyani

Ingredients

  • 2             lbs stewing veal
  • 3             onions
  • 2             medium tomatoes
  • 1             tbsp tomato paste
  • 1             cup yoghurt
  • 1/2          tsp cumin seeds
  • 1/2          tsp black pepper
  • 5             cardamom pods
  • 10           cloves
  • 1             2” piece cinnamon stick
  • 2             tsp green masala
  • 1/2          tsp red chili  powder
  • 1/4          tsp saffron
  • 1/2          cup water
  • 3             tsp salt
  • 3             cups rice
  • 2             tsp salt  
  • 4             med potatoes
  •                oil for frying
  • 1/4          cup finely chopped cilantro
  • 1             tbsp finely chopped mint leaves
  • 1             tsp garam masala
  • 1/4          tsp saffron
  • 1/4          cup hot water

 Instructions

  1. Cut the meat into 1 inch cubes removing all the fat.  Rinse it in cold water.  Drain it and put it in a medium size saucepan.
  2. Peel and chop half an onion, add this in the saucepan.  Chop the tomatoes and add this to the saucepan.  Add the tomato paste, yoghurt, cumin seeds, black pepper, cardamom, cloves, cinnamon sticks, green masala,  red chili powder  1/4 tsp saffron, and 1/2 cup water.  Mix well.  Cover and cook on low heat for about 30 min stirring occasionally.  Uncover and cook till most of the liquid has evaporated and the meat is cooked. ( If the meat does not pull apart add more water and cook more.  Meat should not be fully cooked)  Add the salt and mix.
  3. In the meantime peel the potatoes and cut them  in quarters, and peel and slice the onions very fine.  Deep fry the potatoes first and then the onions till they are light brown and crispy.
  4. In another saucepan  boil 6 cups of water.  Add  2  tsp of salt and add the rice.  When the rice is just done remove from the heat and drain it, rinse it in cold water.
  5. In 1/4 cup hot water add the saffron and leave it on the side.
  6. To assemble the biriyani:
  7. Arrange the potatoes on top of the meat.  Sprinkle the chopped cilantro and mint on top.  Put a layer of fried onions on that.  Sprinkle the garam masala on it and then the rice on top.   Pour the saffron mixture on top of the rice and 1/2 cup of oil from the fried onions on it.  Cover the saucepan with a lid and put it in a preheated 350 degrees oven for about  half an hour.
  8. To serve:  Remove the rice from the top and put it in a platter and put the meat on top.
  9. You can buy fried onions at the Indian and Iranian Grocery store.