Monthly Archives: April 2013

Zahida’s Wedding

I was in Basingstoke, England from April 15 to May 16.  I had gone for my niece’s wedding which was from May 3 to May 5th  The wedding was in their backyard.  They had a big  Marque put in for the occasion.

A lot of the food was made at home.  During the week of the15th, we made

Almond pak
Ladoo
Topra Pak

My sister and her friend had already made the Wedding cake.  It was a 4 tier cake,  3 tiers were fruit cake with Gum Paste flowers and the top one was chocolate cake, which was made the day before the wedding.  They made beautiful bunches of Lily of the Valley and Peonies.  .

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Saturday April 27th

Today was the Hen Party. We met in London and had breakfast at their apartment:

Fruit platter
Croissant
Cake
Cheese and Crackers

In the afternoon we went for Afternoon Tea at The Bentley In London.

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Assortment of sandwiches 
Scones, clotted cream and jam,
Biscuits,
Lemon Cheese Cakes, Raspberry Mousse and Danish Pastry.

Sunday, the week before the wedding, we had

Moroccan Lamb and Rice
Banana Cake and Ice Cream

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 On Friday May the 3rd, official wedding ceremony was in Reading (at the Town Hall).  After the ceremony we had an Afternoon Tea in the Marquee, where family and friends had pitched in to prepare goodies.   The sandwiches were  catered 

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Friday night Mandavo and Mehindi Night

Friday we started at 6.00 pm with cocktails and appies.  Some of the Mandavo ceremonies were held at that time.

  • Mendhi(Henna) Lady was applying mehindi to who ever wanted it.
  • The menu was:.
  • Wada, Chicken Cutlass and Samosa
  • Lamb Biriyani
  • Fruit Salad

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Daal Bhajiya

cUTLAS 1 

 Lamb Biriyani

Veal Biriyani

 

 

 

 

 

 

 

 Sunday for the reception, the food was catered by Sapna Caterers.
The Wedding was at 12.00 and Sherbat was served after the Ceremony.
There was a band playing music in the garden during the Champagne Reception.

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Champagne Reception

Canapés

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Fish Pakora
Seekh  kebab
Chicken TikkaPaneer Tikka
Mogo Chips
Mint Chutney
Tamarind Chutney

Drinks

Champagne Bernard Lonclas Blanc de Blanc
Non-alcoholic Champagne
Selection of Juices

Entree

Papri Chat

x——–x

Chicken Coriander
Barbecued Lamb Chops
Bhinda(Okra)  Benarasi
Bombay Aloo
Naan
Tarka Dhal
Rice
Mango Salsa

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Mango Mousse Cheese Cake

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Selection of Cheese & Biscuits
Assortment of Indian Sweets
Wedding Cake 

Coconut Barfi

Pak

 

 

 

 

 

 


Tea and Coffee

Wines

2010 Rasteau, Domaine la Soumade
2010 Escudo Rojo Wine
Baron Philippe de Rothschild
Maipo Valley, Chili

Monday

We had a family Lunch on Monday.  It was a very casual Garden Party that went into the evening. Lamb was put on the spit at 9.00 am and it took 4 hours to cook.  This was served with roast potatoes, salads and Greek Rice.  It was a beautiful warm  day so we set in the garden  and relaxed.  Around 8.00pm sandwiches were made with the left over meat and salad and served to everyone.

Lamb on a Spit
Salads
Roast Potatoes
Greek Rice                                      
Ice Cream

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Ponderosa Cake

This  recipe is the most popular cake and most sought after recipe at UBC.

I got the recipe from “Treats to Remember”  A collection of Special Recipe from the UBC Bakeshop.

Ingredients

  • 1             cup butter                        250 ml
  • 2             cups sugar                      500 ml
  • 2             eggs, beaten                       2 ml
  • 1              tsp vanilla                           5 ml
  • 3              medium ripe bananas         3
  • 3              cups flour                        750 ml
  • 2              tsp baking powder            10 ml
  • 2              tsp baking soda                10 ml
  • 1              cup sour cream               250ml
  • 1              tsp cinnamon                       5 ml
  • 1/2           cup brown sugar              125 ml
  • 1-1/2        cups chocolate chips        375 ml

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream together butter and sugar.
  3. Add beaten eggs and beat until smooth.
  4. Add vanilla and bananas; mix until smooth.
  5. Sift flour, baking powder and baking soda, add to banana mixture alternately with sour cream, ending with dry ingredients.
  6. Pour half the batter into greased 9 x 13 inch pan.
  7. Combine cinnamon and brown sugar.  Sprinkle half of this mixture over the batter in pan.  Top with half of the chocolate chips.
  8. Repeat layers.
  9. Bake for 45 to 50 minutes.

Sprouted Mung Bean Salad

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This is a recipe I found in the Vancouver Sun on Wednesday April 3.  It is from the restaurant “Varadujula’s L’Attitude 49  in
Chennai, India

Ingredients

  • 4 oz            sprouted mung beans
  • 1/4              cup diced (1/4”) red onion
  • 1/4              cup diced (1/4”) tomatoes
  • 1/4              cup diced (1/4”) gala or delicious apple
  • 1/4              cup diced carrots
  • 1/4              cup diced cucumber
  • 2                 cups finely shredded iceberg lettuce
  • 1                 lime  juice and zest
  • 1                 tbsp olive oil
  • 1/4              tsp freshly ground black pepper
  • 1/4              cup chopped cilantro

Instructions

  1. Combine all ingredients in a bowl, cover and chill for 30 minutes.
  2. Serve in a chilled serving dish on a  bed of lettuce.

To Sprout the mung bean soak it in cold water over night.  In the morning drain and rinse it in cold water.  Cover in an airtight container and store it in the fridge overnight.

Quinoa and Kale Salad

 

Quineo and Kale Salad

 Ingredients

  • 1/2                 cup quinoa
  • 1                    cup water
  • 1/2                 tsp salt
  • 2                    kale leaves
  • 1/2                 cup diced (1/4”) cucumber
  • 1/2                 cup diced (1/4”) carrots
  • 1/2                 cup diced (1/4”) red pepper
  • 10                  small cherry tomatoes cut in half
  • 3                    spring onions sliced very thin
  • 1                    tbsp chopped mint leaves
  • 2                    tbsp chopped cilantro
  • 1                    lime, Juice and zest
  • 1/2                 tsp freshly ground black pepper

Instructions

  1. In a medium saucepan add the water, salt and quinoa and bring it to a boil on high heat.
  2. Lower the heat to mark 4 and let it simmer for about 10 minutes.  Quinoa will split open and will look like a sprouted seed.  Let it cool completely.
  3. Remove the middle stalk from kale and chop the leaves  into thin strips.  Rinse it in cold water.
  4. Add everything together and mix it.
  5. Serve.

Quinoa Kitchari

Quineo Kitchiri

Ingredients

  • 1               cup quinoa
  • 3/4            cup mung daal with skin
  • 2 1/2         cup water
  • 1/2            tsp salt

Instructions

  1. Soak daal in cold water for an hour.
  2. Rub daal between the palms of you hands to clean it and rinse it in cold water.
  3. Rinse the quinoa in cold water.
  4. In a medium saucepan add the quinoa daal  water and salt and bring to a boil.  Lover the heat to mark 4, cover and simmer for 15 minute. You may need more water.

Vegie Paratha

Ingredients

  • 6                 mandhas (paratha pastry)
  • 1                 cup chana dal
  • 3                 tbsp oil
  • 1/2              tsp cumin seeds
  • 1                 pkt spinach
  • 1                 tbsp green masala
  • 1/2              tsp crushed cumin seeds
  • 1/2              tsp crushed black pepper
  • 1                 tsp salt
  • 1/4              cup chopped dhana(cilantro)

Paste

  • 2                  tbsp white flour
  • 2                  tbsp water

Instructions

  1. Soak chana daal in cold water for 5 hours.
  2. Rinse it in cold water.
  3. In a saucepan bring 3 cups of water to a boil. Add the daal and boil for five minutes. Drain the water.
  4. Heat 1 tbsp oil in a medium saucepan. Add the cumin seeds.
  5. Add the defrosted spinach, green masala, crushed cumin seeds and black pepper, salt and the daal. Mix and cook stirring for about 10 min till the mixture is dry and the daal and spinach cooked. Let it cool.
  6. Make the paste by mixing white flour and water.
  7. Take a pastry and put 2 tbsp of the mixture in the centre of the pastry.
  8. Bring the opposite ends to the centre and stick it with the paste.
  9. Bring the other 2 sides in and tick it.
  10. Cook on preheated med heat tawa for about a min on each side.
  11. Brush with with and cook for another min on each side.

Serve with a dahi (yoghurt) chutney.

Kheema Parath 1

Kheema Paratha 1

Sevoili Fish

This is a recipe given to me by my Gwadary  relatives. It is simple and tasty.

Serves 4

Ingredients

  • 4              Halibut steaks
  • 2              chopped onions
  • 1/4           tsp red chili powder
  • 2              tbsp green masala
  • 1/2           tsp freshly ground jeera
  • 1/2           tsp freshly ground black pepper
  • 1/4           tsp haldi
  • 1              tsp salt
  • 1/2           cup ambli chutney

Instructions

  1. Rinse fish in cold water and leave it aside.
  2. In a medium fry pan over medium heat add all the ingredients except fish, and mix well.
  3. Place the fish on top of the masala and steam for about 10 min.
  4. Turn the fish and cook for another 5 minutes or until the fish is cooked.  (The fish will change color to white and will start flaking when done).
  5. Turn off the heat and let it stand for 5 minutes.
  6. Serve with brown rice or chapatti.     

Stuffed Paratha Pastry

Makes 10

Ingredients

  • 2                   cups whole wheat flour
  • 1                   cup water
  • 1/4                cup vegetable oil
  • 1/4                cup white flour

Instructions

  1. Make a dough with whole wheat flour and water.
  2. Divide the dough into 10 small balls.  (about 50 gm ea)
  3. Roll each ball into a 5 inch round.
  4. Brush each round with oil and sprinkle with white flour.
  5. Stack them up.
  6. Roll the stack into a 10 inch circle.
  7. Microwave this for  5 min.
  8. Remove from the microwave, cut the sides to make a square.
  9. Wrap it in plastic and let it stand for 10 minutes.
  10. You can wrap this in foil and freeze it.

 

Kheema pastry 2Kheema Pastry 1 

Kheema pastry 3    

Baked Thepla

Thepla is a deep fried sweet crispy puri , very popular in parts of India and Pakistan. It is made with whole wheat flour and goor. Goor is natural sugar. Goor can be found in an Indian grocery store.
You will find many different recipes for thepla, I like this recipe which was given to me by my friend Gulzar.
I have added a few more ingredients and baked it to make it into a healthier snack.

Food Pictures Jan 2013 020

 

 

 

 

 

 

 

Ingredients

  • 8             oz goor
  • 1             cup water
  • 4             cups whole wheat flour
  • 1             cup soji (wheatlets)
  • 1             cup brown sugar (dark brown)
  • 3/4          cup butter (melted)
  • ¼            tsp elchi(cardamom) seeds crushed
  • 1             tbsp viriyari crushed
  • 2             tbsp kas kas (white poppy seeds)
  • 2             tbsp flax seeds
  • 2             tbsp sesame seeds
  • 2             tbsp unsweetened coconut

Instruction

  1. In a medium saucepan boil the water and goor till the goor melts
  2. In a mixing bowl add flour, soji, brown sugar, elechi, viriyari.
  3. Rub in margarine till the mixture looks like bread crumbs.
  4. Add goor pani a little at a time and make a stiff dough.
  5. Divide the dough into 4 and make a ball.
  6. Roll the dough in kas kas and flatten it.
  7. Roll each ball on a floured surface to a ¼ “ thickness.
  8. Cut with a cookie cutter.
  9. Bake in a preheated oven 350 degrees for 15 minutes.

Variation

You can use:-

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups spelt flour
  • 1 cup oats

In a blend or coffee grinder grind the oats to a fine grind.