You can either use dried bharazi that you soak in water for 5 hours or overnight and boil it, or you can use frozen bharazi or canned bharazi. You can buy the bharazi at an Indian grocery store or Iranian grocery store.
Kuku Paka is a simple chicken dish, cooked with coconut milk, from the coast of East. Africa. It is sometimes called Kuku na nazi. Kuku means chicken and nazi is coconut in swahalli. For authentic flavor, grill or BBQ the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.
Cut the halibut in 4 pieces. Sprinkle 1/2 tsp of salt and juice of 1 lemon on it and leave it aside.
Chop the onion and tomatoes very finely.
In a medium saucepan, hit the oil, add the cumin seeds and onion and fry the onion till they are transparent. Add the chopped tomato, green masala, haldi, salt and cook for about 2 min stirring all the time.
Add the coconut milk Stir and let it cook for another 5 min on med heat. Add 1/2 cup water.
Rinse the fish in cold water and add it to the sauce, cook covered for another 5 min. The fish is done when it starts to flake. Add juice of 1 lemon.
Heat oven to 350 degrees. Butter and flour two 9” cake pans. Bring 5 oz. of butter to room temperature and keep the remaining 4 oz. chilled Mash the bananas to make 1 1/4 cups puree.
Combine all purpose flour, cocoa, baking powder, soda and salt. With an electric mixer at medium low speed, beat 5 oz. of the butter and 1 1/ cups of sugar until fluffy and light in color, about 5 minutes.
Beat in the eggs one at a time, beating well after each addition. Add 1 tsp. of the vanilla. Reduce speed and beat in the mashed bananas. Beat in flour mixture in thirds, alternating with the buttermilk, until just mixed.
Pour into prepared pans and bake until a toothpick stuck in the centre comes out clean, 30 – 35 minutes. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely.
Combine the all-purpose flour, the remaining 3/4 cup sugar and a pinch of salt in a saucepan. Beat together 1 1/2 cups of milk and the yolks. Stir into flour mixture until smooth. Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil. Continue boiling and stirring 2 minutes.
Pour through a sieve into a bowl. Stir in the remaining 1/2 tsp vanilla. Press a piece of plastic wrap directly against the surface of the cream filling to prevent a skin from forming. Chill at least 1 hour.
Beat cream until it holds stiff peaks and fold into chilled cream filling.
Cut the chilled butter into small pieces. In a saucepan, combine remaining 1/2 cup milk and the chocolate chips and stir over low heat until smooth. Remove from heat and stir in butter, a little bit at a time, until smooth. Pour into a bowl and let stand until firm enough to spread, about 1 hour.
Slice each cake layer in half horizontally. Place 1 layer (bottom side down) on a serving plate. Slice remaining bananas. Spread cake layer with a third of the cream filling. Top with a third of the banana slices and another cake layer. Continue in the same way with 2 more layers, topping with the final cake layer.
Run a spatula around sides of cake to smooth the cream filling. Cover sides and top with the chocolate frosting.
Mayai Mani is a rich , dry kheema curry with eggs on it. You break the eggs on curry and broil it. When my kids were young they called this eggsagna. because it looks like lasagna with eggs on it. It is served with bread, naan or chapatti.
In asaucepan heat the oil. Add the cumin, black pepper,cinnamon, cloves, cardamom and sliced onions. Fry the onions till they are golden brown.
Add the tomatoes, dhana jeera, turmeric powder, green masala, salt and cook for 5 minutes. Add the ground beef stirring and breaking the lumps. Add the water and cook, covered for half and hour, on low heat. Uncover and cook till the meat is dry. Add garam masala and cilantro and mix well.
Spread the mixture in an 8 inch square Pyrex dish. Make six dents and break the eggs on it. Broil this for about 5 minutes(the eggs should be cooked).
Sprinkle some cilantro on it before serving.
You can also make it individually by putting the mixture in 4-4″
1 tbsp finely chopped fresh green chilies(optional)
In a large 10 inch saucepan boil 2 inches of water. Put a wok ring in the saucepan. (The saucepan should have a tight fitting lid).
Mix all the ingredients from the first section except Eno and make a thick batter.
When the water starts to boil, put the 9 inch greased cake tin on the ring.. Add the eno in the batter and mix well. Pour this batter in the cake tin, cover the saucepan with a kitchen towel. (This absorbs the steam) and cover the saucepan with a lid. Cook for 20 minutes. (If you insert a tooth pick in the centre, the tooth pick should come out clean.) Let it cool.
Cut the dokari into 1” strips and cut them in diamonds.
In a frying pan heat the oil and add all the ingredients for vagar. When the rye starts to pop, add this to the dokari. Add the rest of the ingredients and toss it.
Naan originated in Persia and is popular in West, East and Central South Asia. Influenced by the large South Asian immigrants, naan has become popular in other parts of the world, especially in Arab States of Persian Gulf, Europe and North America.
Naan is a leavened flatbread cooked in a tandoor oven or an open fire. Naan resembles a pita bread. It is served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling of meat, chicken or vegetables or Peshawari naan and Kashmiri naan are filled with mixture of nuts, raisins and coconut. In Pakistan the most famous naan vatiety is the roghani naan which is sprinkled with sesame seeds.
2 ½ lb white flour
2 tsp yeast
2 tsp sugar
¾ tsp baking powder
½ cup oil
1 cup yoghurt
2 cups warm water
Add yeast, sugar and baking powder to the white flour and mix.
Add oil, yoghurt and warm water and make a dough.
Leave it covered in a bowl, in a warm place to rise, for 2 hours.
Kneed it on a flat surface and let it rest for 10 min.
Divide it into 24 balls.
Roll out each ball into an 8” round.
Cook on a tava on both the sides and then on open fire.
Makati is a rice cake made with rice and coconut. It is very popular in the coastal areas in East Africa.. It is served with Kuku Paka or eaten on its own as a snack. This recipe was given to me by my friend, Mrs. Adam.
1 1/2 cups Basmati rice
1 1/2 cups long grain rice
1 can(400 ml) coconut milk
1 1/2 cups sugar
1 tsp yeast
1 cup milk
1 cup water
1/2 tsp elechi (crushed)
2 tsp kas kas for decoration
Rinse rice and soak it overnight.
In the morning drain the rice and blend it (very fine.) with the water and coconut milk and milk.
Add the yeast and freshly crushed elechi and leave it for another 5 hours till it is double in size.
Add the sugar and mix well. Let it stand for half an hour.
Spray a nonstick 9 inch frying pan with Pam or brush it with 1 tsp oil and 1 tsp butter. Cook covered on slow heat for about 15 minutes. Sprinkle 1 tsp kas kas..
Put the frying pan under the grill on the middle shelf for about 8 minutes, till it is golden brown on top. Brush it with butter.