Monthly Archives: August 2012

Kajoo (Cashew) Burfi

Kajoo Barfi 1

Burfi  is a sweet confectionary from the Indian subcontinent.   Burfi is made from  milk, cooked with sugar until it solidifies. Burfi is often flavored with fruit (such as mango or coconut) or nuts (such as cashew, almonds  and pistachio) and spices such as cardamom. They are sometimes coated with a thin layer of edible metallic leaf known as vark.  They are typically cut into square, diamond, or round shapes. Different types of burfi vary greatly in their color and texture.

The name is derived from the Persian word barf which means “snow”, since burfiis similar to ice/snow in appearance, this is why it is served cold.

Ingredients

  • 1              can 12oz evaporated milk
  • 1              lb ground cashews
  • 1              lb sugar
  • 1/2           lb unsalted butter
  • 6              cups powdered milk
  • 1/2           tsp cardamom powder
  •                 Few strands saffron

Instructions

  1. In a saucepan, over medium heat, melt the butter, add milk and sugar.
  2. Add cashews, cardamom and saffron.  Cook for about 5 min stirring constantly.  Add powdered milk and mix well until it becomes a thick paste.
  3. Pour mixture in a greased 10” x 12” pan and spread evenly.  When completely cool, cut into squares using a sharp knife.

Kulfi

Kulfi Kulfi 1

 

 

 

 

Serves 16

Ingredients

  • 2                (395 ml each) cans evaporated Milk
  • 1                can condensed milk
  • 500            ml whipping cream
  • 1/2             tsp elechi seeds
  • 1/2             tsp nutmeg powder
  • 1/2             tsp saffron
  • 1/4             cup chopped almonds
  • 1/4             cup chopped pista
  •                   rice noodles for decoration
  •                  couple of drops of red coloring

Instructions

  1. Whip the cream till it is light and fluffy.
  2. Add the milks, elechi, nutmeg, and saffron and pour it in a           8” X10” glass dish.  Sprinkle the almonds and pista on it and freeze it over night. 
  3. On the day you want to serve,boil the rice noodles with the red coloring.  Cool it.
  4. Take the Kulfi out of the freezer 15 minutes before serving.
  5. Serve it on a bed of noodles.

Peach cocktail

 Food Pictures Aug 6 015

Ingredients

  • 1              lb peaches
  • 2              limes
  • 1              can soda water
  • 1/4           cup sugar (optional)
  •                 ice cubes

Instructions

  1. Pour boiling water over the peaches and leave it for a minute, remove the skin, remove the pip and blend it.
  2. Add the the juice of the limes and sugar (if needed)
  3. Before serving add the soda water and ice.

Jeera Chicken

 Jeera Chicken

Ingredients

  • 1                  Chicken (skinned and cut into bite size pieces) or
  • 2                  full chicken breast(boneless and skinned)
  • 1/4               cup vegetable oil
  • 3                  tbsp ground jeera (freshly ground)
  • 1                  tbsp  black pepper (freshly ground)
  • 4                  tbsp green masala  
  • 2                  tbsp tomato paste
  • 1                  tsp salt
  • 1                  cup yoghurt
  • 1/4              cup chopped cilantro

Instructions

  1. Heat oil in a saucepan.
  2. Add ground Jeera and Black Pepper.
  3. Add tomato Paste.
  4. In a Food Processor grind 1 bunch coriander, Jalapeño pepper, garlic and ginger.
  5. Add this to the saucepan and cook for a minute
  6. Add the yogurt and mix.
  7. Add the chicken and salt and stir well. Cover and cook till the chicken is done.
  8. (The chicken will change colour and will be firm to the touch.)
  9. Cook without a lid till the sauce is nice and thick.
  10. To Serve:
  11. Transfer it in a bowl and sprinkle with chopped cilantro.
  12. Serve with Naan/Chapati/Paratha.

Fruit Scones

 Scones

Ingredients

  • 8           oz white flour
  • 2           heaped tsp baking powder
  • 1/2        tsp salt
  • 2           oz butter
  • 2           oz raisins, currants, sultanas or any dried fruit
  • 2           oz sugar
  • 1/2        cup milk

Instructions

  1. In a medium bowl mix  together flour, baking powder and salt.
  2. Cut butter into small pieces and rub into flour.
  3. Add the fruit and the sugar 
  4. Add milk to the flour mixture and mix together with the blade of a knife to form a soft dough.
  5. Sprinkle a board with flour, turn out the dough, sprinkle with flour and knead very lightly and quickly with the tips of the fingers.
  6. Roll out dough to 1/2” thickness, cut rounds with 2” cutter, and place a little apart on a greased baking tray.  Press the remaining pieces of dough together, knead very lightly, roll out, and cut into rounds.
  7. Brush over the tops of the round with milk.
  8. Bake in a preheated  425 degree oven for 10 – 12 min.

Cheese Scones

Scones are quickly made, economical , and so good to eat, specially served hot with clotted cream and jam for afternoon tea.

Cheese scones

Ingredients

  • 8              oz flour
  • 2              heaped tsp baking powder
  • 1/2           tsp salt
  • 2              oz butter
  • 2              oz grated cheddar cheese
  • 1/2           cup fresh milk

Instructions

  1. In a medium bowl mix  together flour, baking powder and salt.
  2. Cut butter into small pieces and rub into flour.
  3. Add grated cheese.
  4. Add milk to the flour mixture and mix together with the blade of a knife to form a soft dough.
  5. Sprinkle a board with flour, turn out the dough, sprinkle with flour and knead very lightly and quickly with the tips of the fingers.
  6. Roll out dough to 1/2” thickness, cut rounds with 2” cutter, and place a little apart on a greased baking tray.  Press the remaining pieces of dough together, knead very lightly, roll out, and cut into rounds.
  7. Brush over the tops of the round with milk.
  8. Bake in a preheated  425 degree oven for 10 – 12 min.

Mocha Ice Cream Brownie Bombe

This is the Dessert for chocolate and coffee lovers! 

I found this recipe in a chatelaine magazine in mid nineties. It is a good dessert on  a warm day.  It is a fancy way of serving ice cream.

Makes 20 servingsMocha Ice cream Bombe

Ingredients

  • 4                cups Coffee ice cream
  • 4                cups Chocolate ice cream
  • 1                cup whipping cream
  • 8                oz  Bittersweet chocolate
  •                   finely chopped

Brownie Base

  • 1               cup butter
  • 1               cup Sifted unsweetened cocoa powder
  • 4               Eggs
  • 1-1/2         cup Granulated sugar
  • 1/4            cup Coffee liqueur or brewed espresso
  • 1               tsp Vanilla or rum extract
  • 1/2            cup All-purpose flour

Instructions

Brownie Base:

  1. In a small saucepan, melt butter over low heat; stir in cocoa powder and set aside.
  2. In a large bowl, beat eggs with sugar until pale and thickened; stir in coffee liqueur and vanilla. 
  3. Fold in cocoa mixture, then flour.  Pour into greased and floured 9” spring form pan; bake in 350 degrees oven for about 35 minutes or until set but still slightly jiggly in centre. 
  4. Transfer to a rack; let cool for 1 hour.  Remove sides from pan; let cool completely.

 

  1. Let coffee ice cream stand at room temperature for 20 min. or until softened. 
  2. Line 9” diameter bowl with plastic wrap, leaving 3” overhang.
  3. Line bowl with even layer coffee ice cream, leaving 1” space at top.
  4. Freeze for about 30 min. or until firm.
  5. Fill with chocolate ice cream, pressing down and smoothing top, leaving 1” space at top.
  6. Cover with plastic wrap and freeze for about 2 hrs or until firm.
  7. In a small saucepan, heat whipping cream just until bubbles start to form around edge; remove from heat.  Pour over bittersweet chocolate, stirring until melted.  Let cool.
  8. Cut off any raised edges from top of brownie.  Spread top with 1/4 cup of chocolate mixture.  Invert brownie onto frozen ice cream, Pressing chocolate sauce against ice cream.  Freeze for about 1 hour or until firm.
  9. Remove plastic wrap.  Invert onto serving plate; remove bowl and plastic wrap. 
  10. Spoon 1/4 cup of the remaining chocolate mixture into piping bag.  Working quickly spread remaining chocolate mixture over dome of ice cream and brownie.  Freeze for about 30 min. or firm.
  11. Pipe chocolate mixture all over the bombe in squiggles.  Freeze bombe for about 30 minutes or firm.  ( Bombe can be covered loosely with plastic wrap and stored in rigid container in freezer for up to a week.)
  12. Let stand at room temperature for 15 min. before serving.

Curry Phyllo Triangle

Phyllo dough is paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine.  Fillo pastry can be bought from most Super Markets, Greek grocery store and Iranian grocery Stores.

Curry Phyllo Triangles

Ingredients

  • 1                tbsp olive oil or vegetable oil
  • 8                oz ground beef lamb
  • 1/2             tsp crushed garlic
  • 1/2             tsp crushed ginger
  • 1                cup  finely chopped potato
  • 1/2             cup finely chopped onion
  • 4 – 5          tsp curry powder
  • 1/2             tsp freshly crushed black pepper
  • 1/2             tsp dried thyme, crushed
  • 1/2             tsp salt
  • 1 1/2          cups chopped tomato
  • 1/2             cup  chopped parsely
  • 1/4             cup olive oil or vegetable oil
  • 1/4             tsp dried thyme, crushed
  • 10              sheets frozen phyllo pastry, thawed
  •                   sliced green onion

Instructions

  1. In a large non stick skillet, cook the meat on medium heat, breaking the lumps, for about 5 minutes.  Add the garlic and The meat will change color and will be fairly dry.  Add the garlic ginger, potatoes and onions and cook for a couple of minutes.
  2. Stir in 2 tsp curry powder, black pepper, 1/2 tsp thyme, and 1/2 tsp salt and cook for a couple of minutes.
  3. Add the tomatoes, cooked covered for 5 minutes.  Remove from the heat .
  4. Stir in parsley and let the mixture cool.
  5. Combine the remaining curry powder, 1/4 cup oil and 1/4 tsp thyme.
  6. Cut the phyllo in half length wise.  Use 1 sheet at a time and keep the rest covered.
  7. Brush the phyllo with oil, fold it in half length wise,
  8. Spoon a rounded  tbsp of meat mixture 1” from the end of each strip.  Fold a bottom corner of each strip over the filling so the short edge lines up with the side edge to make a triangle.  Fold the triangular shapes along the strip.
  9. Repeat with the remaining phyllo and filling.
  10. Arrange filled triangles on a lightly greased baking sheet.
  11. Brush the tops lightly with remaining oil mixture.
  12. Bake in a preheated 375 degree oven for 12 min or till golden brown.
  13. Garnish with green onions, if desired.

To Make ahead, prepare as directed but do not bake.  Wrap unbaked triangles and freeze up to 2 weeks.

To bake, place  the frozen triangles on a baking sheet and bake as directed.

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Idd-ul-Fitr

 

The common  Arabic greeting on Idd is Idd Mubarak(blessed Idd).  In addition many countries have their own greetings in local language. Muslims are also encouraged on this day to forgive and forget any differences with others or animosities that may have occurred during the year.

As an obligatory act of charity, money is paid to the poor and the needy   No person should go hungry 

The Idd prayer is performed in congregation . After the prayers, Muslims visit their relatives, friends and acquaintances or hold large communal celebrations in homes, community centers or rented halls.

.Idd gifts, known as Iddi, are given on  Idd to children and immediate relatives.

Fasting

Ramadan is a time of spiritual reflection, improvement and increased devotion and worship. Muslims are expected to put more effort into following the teachings of Islam. The fast  begins at dawn and ends at sunset.  The act of fasting is said to redirect the heart away from worldly activities, its purpose being to cleanse the soul by freeing it from harmful impurities. Ramadan also teaches Muslims how to better practice self-discipline, self-control, sacrifice, and empathy for those who are less fortunate; thus encouraging actions of generosity and compulsory charity.

As a child I remember my mother and grandmother making (Mithias (sweet meats), chevro and ganthis in the last week of ramadan.  All the relatives and friends got a plate of mithia.  We also got new clothes to wear on Idd.

On the day, after namaz we visited our elders where gift of money was given  to every person who walked through the door. Gifts of clothes and jewellery were given to close family members.  Sherbat (sweet milk with almonds and takmaria (basil seeds) was offered  as you entered the house.  We had a family lunch and the children either went shopping with the money they had collected or went to the movies and the elders would stay at home and socialize.  

This year the Idd falls on Sunday Aug. 19.  We will have Idd Namaz in all Jamat Khanas and lunch will be served in Khana.

I have made Badam (almond) Pak, Coconut Barfi and  Kajoo (cashew) Barfi

Aug 19 009

I  will celebrate Idd with my Family and we will have a BBQ.
My menu is:
Vegetable platter,  Hummus, Baba Ganoush and Pita Bread, 
Curry Phyllo Pastry

  • Aug 19 014
 
 

 

                                       

 
  • Chicken Tikka
  • Curried Corn
  • Spicy potatoes
  • Mango and Papaya  Salad
  • Tamarind Chutney and Riata 

Chicken Tika BBQ 2  Curried Corn

Mango & Papaya salad

  • Muskaki (Beef cubes marinated and BBQ
  • Curried Corn
  • Spicy potatoes
  • Mango and Papaya  Salad
  • Tamarind Chutney and Riata
  • Fruit Salad
  • Mocha Ice Cream Brownie Bombe
  • Watermelon Cocktail

Aug 19 016Fruit Salad

Water Melon Cocktail 1

 

 

Topra Pak

Topra pak ia a sweet meat made with coconut (topra).  It is very rich.  At home we  used fresh coconut only.  The coconut is split in half, we drank the coconut water and grated the coconut and used the flesh for the pak.  Here we use the dried coconut.

topra pak Food pictures July 7 009              

 

 

 

 

 

Ingredients 

  • 2                  cups oil for frying
  • 1/2               cup gund
  • 3                  cups butter
  • 2                  cups Sojee (semolina or wheatlets)
  • 2                  cups powder milk
  • 1                  tsp crushed  elichi,(cardamom seeds)
  • 1/2               tsp nutmeg
  • 1/2               tsp saffron
  • 2                  cup almonds (crushed)
  • 6                  cups grated coconut  
  • 3                  cups Sugar
  • 1-1/2            cups water
  • 1                  can evaporated Milk (395ml)

Decoration

  • 1/4               cup  chopped almonds, and pista  
  • 2                   tbsp kas kas (poppy seeds

Instruction                          

  • In a frying pan heat the oil to medium hot.  (oil is hot when if you put the handle of the spoon in oil tiny bubbles form around it.)   Add a tbsp of gund and fry.  The gund will puff up and become see through.  Remove from the oil and drain.  Fry the rest the same way.
  • Melt Butter in a large saucepan on medium hot heat and fry sojee till golden brown about 15 min. 
  • Add the milk powder and fry stirring for 5 min.
  • Add elechi, nutmeg,  saffron  fried gund, coconut, almonds,  and mix well.
  • In a small saucepan make a syrup with sugar and 11/2 cups water till it is 1 string.  (Drop some syrup on a plate,  Put some syrup between your finger and thumb  and pull your fingers apart.  You will see a string when you pull apart.)  Add this to the saucepan.  Add the milk and mix well.
  • Pour into a 13 x 18 inch tray.
  • Decorated it with almonds, pista and kas kas.
  • Let it set in a cool place.
  • Cut into squares or diamonds.

 

Tapra Pak Ingredients