Monthly Archives: May 2014

Aloo, Gobi and Mattar nu Shak

Entrees, vegetarian

Potatoes, Cauliflower and Peas Curry

Ingredients

  • 2                medium potatoes
  • 1                cup frozen mattar (peas)
  • 1/2             small Gobi (cauliflower)
  • 4                tbsp oil
  • 5                curry leaves
  • 1/4             tsp cumin seeds
  • 1/4             tsp mustard seeds
  • 1/4             tsp fenugreek seeds
  • 1                tbsp green masala
  • 1                tsp dhana jeera powder
  • 1/4             tsp haldi
  • 1                tsp salt
  • 2                tbsp chopped cilantro

Instructions

  1. Peel potatoes and cut them in 3/4 cubes.
  2. Rinse the cauliflower in cold water and cut them in small florets
  3. In a Medium sauce pan heat the oil.
  4. Add curry leaves, cumin seeds, mustard seeds and fenugreek seeds.  When the seeds start to pop add potatoes and peas, green masala, dhana jeera, haldi, and salt and mix well.  Cook covered for about 5 minutes on medium heat.
  5. Add the cauliflower and mix.  Cover and cook for another 5 minutes or until the vegetables are soft and cooked.
  6. Sprinkle cilantro before serving.

Serve with Naan, Paratha or chapatti.

Square Paratha

Accompaniments

The Square Paratha is like a Roti Cannai, it will have a lot of layers.  The paratha is good on its own, or you can spread it with Jam and have it for breakfast.  It can be served with any kind of eggs for breakfast or with any curry.
It can also be eaten with a pickle or yoghurt for a light Lunch.  I learnt to make this when we moved to Kenya, from our neighbour who was from Punjab  This is a Punjabi style paratha.

Ingredients

  • 2           cups whole wheat flour(No Name Brand)
  • 3           tbsp vegetable oil
  •              water
  • 2           oz melted butter
  • 1/4        cup oil for frying
Instructions
  1. In a medium bowl add the flour and oil.  Rub the oil into the flour
  2. Add enough water to make a soft dough.
  3. Kneed the dough for a couple of minutes.
  4. Divide the dough into 6 equal balls.
  5. Roll out the ball into a 6” round, brush it with melted butter, fold the top third to the centre, brush it with butter and bring the bottom third up.  Brush this with butter. (Diagram 1)
  6. Fold the right third to the centre, brush with butter and bring the left in to the centre, making it into the square. (Diagram 2)
  7. Roll the Paratha into a square, starting at the corners diagnally and then rolling it straight and sideways.  Roll it to 8” square.
  8. Cook on a medium hot tawa or a frying pan.  Cook on 1 side for about 1 minute, turn it, cook the other side for a minute, turn it again
  9. Brush with oil and cook for another minute on each side, pressing it with a spatula.
Square Paratha
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Diagram 1                                   Diagram 2

Square Paratha

square paratha

Dahi Vara Moong(Moong in Yoghurt Sauce)

Entrees, vegetarian


 Ingredients

  • 1               cup moong beans
  • 3               cups water
  • 1               tsp dhana jeera
  • 1/4            tsp (haldi)turmeric powder
  • 1               tbsp green masala
  • 1               tsp salt
  • 1/2            tsp chili powder(optional)
  • 1               cup yoghurt
  • 2               tbsp oil
  • 2               cloves garlic peeled and sliced
  • 6               curry leaves
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seeds
  • 1               tsp sugar (optional)

Instructions

  1. Rinse Moong beans in cold water and soak it in cold water for 5 hours.
  2. In a medium saucepan boil the moong beans with 3 cups of water, for about 10 minutes.
  3. Add dhana jeera, haldi, green masala, salt,  red chili powder and yoghurt.  Mix well and cook for about 5 minutes. (The moong beans should be soft to the touch).
  4. In a small frying  pan, heat the oil.
  5. Add the sliced garlic clove, curry leaves, mustard seeds and fenugreek seeds.  When the seeds start to pop, add this to the moong mix. 
  6. Add the sugar.
  7. Mix and cook for another 5 minutes.
  8. Add chopped cilantro before serving.

Serve it with chapatti or paratha.

InstantPot Instructions

Connect the power code.  The Led displays OFF, indicating the cooker is on standby.

Select the Sauce program.

Add 2 tbsp vegetable oil, when hot add sliced garlic, curry leaves, mustard seeds and fenugreek seeds.  When the seeds start to pop add the yoghurt, dhana jeera, haldi, green masala, salt and chilli powder, mix well.

Rinse the moong beans in cold water and add this to the yoghurt mix.  Add the water, place the lid and lock it.  Turn the Steam release handle to Sealing position. 

Ladoo (Bundi)

Mithai
Ladoos are called Bundi Ladoo because the batter is poured through a ladle or sieve with perforations while frying, these give rise to round shaped droplets, called as bondi(derived from the word “boond”in Hindi meaning water droplets).

Bundi Ladoo is a good mouth watering snack-time dessert and is a must have at all special occasions all over India.  Bundis are very small, round deep fried balls that have been soaked in fragrant sugar syrup.  After soaking, the bundis are formed into ball(ladoo)

Ingredients

  • 2                lbs chana flour
  • 1                cup ghee
  • 1/2             cup evaporated milk
  • 1/8             tsp orange food colouring
  •                   few strands saffron
  • 1/4             tsp freshly ground nutmeg
  • 6                cups oil for frying
  • 1/4             cup slivered almonds,
  • 1/4             cup slivered pistachios
  • 1/4             cup golden raisins
  •                   few strands saffron
  • 1/4             tsp crushed elechi
  • 1/4             tsp freshly ground nutmeg
  • 1                cup butter
  • 1/2             cup milk

Syrup

  • 2                lbs sugar
  • 1                cup water
  • 1/4             tsp orange food colouring

Instructions

  1. Rub 1 cup ghee into the chana flour.
  2. Make a dough (running  consistency) using evaporated milk and homo milk.
  3. Deep fry batter by passing through a ganthia jaro* until cooked but not too crisp.  This is called Bundi.
  4. Let the Band  cool down then blend it coarsely in a Food Processor.
  5. Make a syrup with sugar and 1 cup water and food colouring to 1 string.
  6. Add this to the blended bhundi.  Add slivered almonds, Pista, golden raisins saffron, elechi and nutmeg.
  7. Add 1 cup melted butter and enough milk to bind the mixture.
  8. Let the mixture cool.
  9. Shape into ladoos, decorate with almonds and Pistachio.

Bundi Mix

Bundi Frying

Fried Bundi

Blended Bundi

Strawberry Pistachio Semifreddo

Entrees

Semifreddo marries the richness of ice cream with ethereal texture of frozen mousse.  Both dramatic and easy, it makes a Great Dinner-Party Dessert.
Semifreddo does not require the use of an ice cream maker.  Your freezer does all the work.
This is a recipe I found in Martha Stewart magazine and the recipe is by Greg Lofts.198CF589-42C7-4B9F-81A4-58BBE576E322.png


Ingredients 

  • 1/2 cup unsalted roasted shelled pistachios
  • 8 oz strawberries, hulled( about 2 cups)
  • 1/2 cup plus 3 tbsp sugar, divided
  • 3 egg yolks, room tempreture
  • 1 1/2 cups cold whipping cream
  • 1/2 tsp vanilla essesnce

Instructions

  1. Line a standard 5 x 9 inch loaf pan with plastic wrap, leaving a 2 inch overhang on all sides.  Pulse pistachios in a food processor until coarsely chopped (Some will break down to a coarse grind).  Transfer to a small bowl; do not wipe processor clean.  Place strawberries and 3 tbsp sugar in processor; puree until smooth and transfer to a fine sieve set over a bowl.  Stir puree, pressing on solids to extract as much liquid as possible; discard solids.
  2. Combine egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water.  Beat on high speed (or vigouously by hand) until pale yellow and tripled in volume, about 3 minutes.  Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about 3 minutes.
  3. Beat together cream and vanilla in a large bowl until soft peaks form.  Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until throughly incorporated.
  4. Pour 1/2 of cream mixture into strawberry puree.  Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top.  Fold pistachios into remaining cream mixture and pour evenly over strawberry cream;  smooth top.  Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days.
  5. To Serve:  peel plastic from surface.  Invert pan onto a cutting board. Unmould semifreddo, remove plastic, and cut crosswise into 3/4-thick slices.                

Note:  you can also use a mould and make individual servings.


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