Monthly Archives: October 2014

Khalil’s Wedding

The wedding took place from October 8 – 12.
We had a family dinner on Wednesday and had a couple of ceremonies on that day.
Mehindi Party was one of them.
The younger members of the family filled the Gari.

The guests were served Sherbat and appitizers.

Ambli Chutney Ambli Chutney Pakora, Dokari Batata WadaMango Sherbat Mango Sherbat

 

Pasta Salad Pasta SaladSpinach salad Spinach salad

Trifle
Falooda
Nan Khatia
Thepla
Cream Caramel
 
The Pithi was done after Dinner.  
The Pithi:
A paste made out of chickpea flour, turmeric, sandalwood powder, herbs, aromatic oils, rose water and other ingredients. The pithi ceremony is a joyful, playful and fun occasion in which family members and friends bless the couple with well wishes by rubbing the pithi paste onto the bride and groom’s arms, neck, face, hands and legs. The paste is believed to be an excellent cleanser for providing skin glow, soft skin and shine. They may also perform the ponkwa ceremony.

Thursday the Mandavo was at in Riverside Hall.

It started with the Puro ceremony and then we had the pankhaw ceremony where the groom’s family give the bride her gift. Meanwhile the appitizers were served.

Appetizers

Shish Kebab

Butter Chicken

Lamb Palak
Daal
Rice
Naan
Riata
There was entertainment, music and dancing. We all enjoyed ourselves.
Saturday was the wedding at Lions gate Jamat Khana.
Nikkah ceremony took place and then the exchange of rings. We had a mixed culture here. In the Greek culture the groom sends the ring to the bride’s family for their approval of the ring and vice versa.
In the French culture they offer French Almond candies, almonds for their bitterness and candy for its sweetness, representing life’s bitterness and sweetness.
 
Lunch was served:-

  Spinach, Potato and Paneer Roll

Hariyali. Chicken

Salad
Goat Curry
Shahi Kebab in Cream Sauce
Rice

 

 

 

 

 

 

 

 

 

 

 

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Reunion in Houston

Friday

We had a reunion in Houston from October 3rd to October 8. We were 5 couples and all the guys have been friends from elementary school. Over the years we have met them all individually, but this was the 1st time in 45 years we all met together. We all came from different directions, one came from England, one came from Kenya, one from Toronto, we came from Vancouver and one lives in Houston. We all flew in at different times in the day and then had dinner together which was prepared by our Host.

  • Chicken Curry and Rice
  • Masoor Biriyani
  • Fresh fruit

We all set around and talked till quite late.

For the next 4 days we all went around to different places in a a 10 – sitter van.

Saturday

Saturday morning, after breakfast our first stop was at a Mexican Market. They had all kinds of fresh fruit, vegetables, Mexican candies, spices, arts and crafts. Some of us had fresh coconut water for a drink. The store vendor then peeled the coconut, sliced it, sprinkled it with salt and red chillies and we ate that.

Sliced CoconutFresh Coconut
Sliced Coconut
Gauva PastryGauve Pastry
 

Our next stop was at the Mexican Bakery, they had all kinds of bread, pastries, and cookies. We bought Gauva Pastries to take home and have it with coffee.

We drove through downtown and visited some points of interests. We had a late lunch at a Mexican Resturant.EL TIEMPO CANTINA 1308Nachos and SalsaMeat and Chicken Fajitas

Meat and Chicken Fajitas
Later in the afternoon we went for Coffee at All Bengal Sweets and Coffee House. This was a neat little coffee shop. They had all kinds of different coffees. Coffee was served in a stainless glass and a vadki (stainless steel bowl). You are suppose to pour some coffee into the bowl and then pour it back into the glass. You do this a few times to cool the coffee.
After coffee, the ladies went shopping for Indian clothes and men went for a drink. That night everybody was too full to eat, so we had our Gauva Pastry, tea or Coffee and sat around talking till early morning.
Sunday

Sunday was Idd ah Adha. Namaz was at 10.00am. Some of our friends went for Namaz. After Namaz they were served Sheer Khurma* in Jamat Khana. They brought some home for us to have. We had that for Breakfast and left for Galveston.

Sheer Kurma

Galveston is a coastal city located on Galveston Island and Pelican Island in the U.S. state of Texas.We stopped for lunch at a small famous Fish and Chips place. This was right across the beach, so we had a beautiful view of the water. We had fried Fish, Shrimps, Oysters and lobster balls. The food was delicious.After Lunch we had a walk on the beach and drove around town. We returned to Houston in the late evening and went to Aga’s for our Idd Dinner.

Galvaster Fish Fry –BENNO’SCorn

 

Fried Oysters

Aga’sAga’s is a famous Pakistani Resturant in Houston. Since it was idd a lot of people had come out for dinner in large groups. The food was delicious. We had the BBQ. We also had their Daal and Bhindi Masala.

 
Drinking Falooda
Monday
We had a quick breakfast at Panera and then left to go to San Antonio. We got into San Antonia in the early afternoon visited the Alamo (The Alamo Mission in San Antonio, commonly known simply “The Alamo”, was originally known as the Mission San Antonio de Valero. It is a former Roman Catholic mission and fortress compound and the site of the Battle of the Alamo in 1836. It is now a museum in the Alamo Plaza District of downtown San Antonio, Texas, USA. Built by the Spanish Franciscan priest, Antonio de Olivares, and Payaya Indians, it forms the genesis of the present city of San Antonio, Texas, along with the Presidio San Antonio de Bexar and the Acequia Madre de Valero.)and then watched the Movie Alamo, after the movie we went on a River Boat. They have some nice restaurants and hotels on the river, some of the hotels were New hotels. People we sitting on the patios enjoying a meal, drink or coffee. Later we had dinner at the Country Line BBQ. This was a Taxes style BBQ. We had Beef Ribs and Salads. We went around town and returned home quite Late. At home we had Tea and Tres Leche (three milk) cake.
Beef BBQ
Potato Salad

Coleslaw

Tuesday

We got up late and left the house late. We went to the Premium outlets and spent a few hours shopping. We had an early dinner at MAHARAJA BHOG. This is a vegetarian Thali place. That is all they serve. You go and sit down, they will serve you water and Lassi. A woman came around with copper jug and a basin to was your hands and the waiters and waitresses served the food. It was all you can eat.

Thali
  • Kachumber
  • Chutneys
  • Monthal
  • Fried undavo
  • Dokari
  • Dahi Wada
  • Mango Shirkhand
  • Patli Daal (watery Daal)
  • Turka Daal
  • Kadhi
  • Cabbage Carrots and peas curry
  • Bhindi curry
  • Potato Curry
  • Kidney Beanscurry

 

 

 

 

 

 

 

 

 

Bhel Puri

Bhel Puri is one of the street foods of India.Bhel puri can be served in many ways, but it is usually served in a paper folded in the form of a cone and is consumed using a paper spoon or by the ‘papdi‘ which is itself an edible component of the ‘Bhel Puri’. This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school Bhelpuri is a typically Gujarati balance of sweet, salty, tart and spicy flavours, with different textures as well, including crispy and crunchy from from the puffed rice and fried sev.  Other commonly used ingredients include tomatoes, onions and jalapeño added to the base.Different chutneys impart a sweet,tangy or spicy flavour. There are two popular chutneys used: a dark brown sweet one made mainly from dates and tamarind and a green spicy chutney made from cilantroleaves and green chillies and mint.You will find different
 recipes for bhel.
 
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 Different ways of serving Bhel

  • Ingredients
  • 4            cups Mumra(puffed rice)
  • 1/4          tsp each salt and turmeric powder
  • 1             tbsp oil
  • 1             cup sev
  • 1             cup Chevro
  • 12           medium size puris
  • 1             tsp salt
  • 2             boiled potato diced  in 1/2 ”
  • 2             cups chickpeas
  • 1/4          tsp freshly ground black pepper
  • 1/4          tsp freshly ground cumin
  • 1/2          tsp green chutney
  • 2             tbsp diced raw Mango(optionl)
  • 2             tbsp Pomagrante
  • 1             medium onion, finely diced
  • 2             tbsp chopped cilantro
  • 1             tbsp chopped mint leaves
  • 1/4          tsp chat masala

To serve

  • Mint chutney
  • Red garlic chutney(optional)
  • Tamarind chutney

Instructions

  1. In a large mixing bowl mix turmeric powder, red chili powder and salt.  Add the Mamra and toss it around. Bake the Mamra in a  preheated 300 degree oven for 20 min till the Mamra are crispy.  Remove from the oven and let it cool.
  2. In a medium bowl put the diced potatoes and Chickpe    Add black pepper, cumin, green chutney and 1/2 tsp salt and mix well.

To assemble

  1. Take  6 soup bowls.  Break the puris in bite size pieces and divide it between the 6 bowls.
  2. Add the potatoes, and chickpeas, then chevro, Mamra, and sev on the puri.
  3. Sprinkle onions, cilantro, mint,  mangoes and pomagrante.
  4. Sprinkle freshly ground black pepper and cumin.
  5. Put some chutney before serving.

Chutneys

Mint Chutney

Mint Chutney

 

 

 

 

 

 

 

 

Ingredients

  • 1        cup cilantro
  • 1/2     cup mint leaves
  • 2        jalepino(or to taste)
  • 1        small onion
  • 1/2     tsp salt
  • 1        lemon/lime(zest anf juice)

Instructions

  1. Rinse the cilantro and mint leaves in cold water.
  2. Put everything in a blender and blend to a fine paste.

Green Chutney Ingredients

 

 

 

 

 

 

 

Red Chutney

Red Chutney

 
 
 
 

Ingredients

  • 1/4       cup chopped garlic
  • 1          tbsp red chilli powder or
  • 10        fresh red chilli pepper
  • 1/4       cup oil
  • 1/2       tsp salt
  • 1          lemon/lime(juice)

Instructions

  1. Blend the garlic and chillies in a blender to a fine paste.
  2. In a small saucepan heat the oil, add the paste and saute for a few minutes.
  3. Add the salt and lemon juice and serve.

Red Chutney Ingredients

 

 

 

 

 

 

 

 

 

 

 

Tamarind Chutney

Ambli(Tamarind)Chutney

 

 

 

 

 

 

 

Ingredients

  • 1          lb tamarind(amble)
  • 1          lb dates
  • 1          tsp salt
  • 1/2       tsp red chilli powder(optional)

Instructions

  1. In a medium saucepan boil the tamarind and dates with 1 lt water.
  2. When cool squeeze the pulp out add more water as needed.  It should be quite thick.  Pass it through a colander to get all the seeds and strings out.
  3. Add the salt and red chillies.
  4. This will make about 2 litres.
  5. Make ice cubes and freeze them.  Use as needed.

Note:

You can freeze these chutneys.

Make them into ice cubes and freeze them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Coconut Cream

Ingredients
  • 6                      large egg yolks
  • 1/2                   cup sugar
  • 6                      tbsp cornstarch
  • 1/8                   tsp salt
  • 3                      cups homo milk
  • 1 1/2                cups (4 oz) sweetened coconut flakes
  • 1 1/2                tsp vanilla extraxt
  •                         unsalted butter, for the wrap

Instructions

  1. Place egg yolks in a large bowl, whisk to combine, set bowl aside.
  2. Combine sugar, corn starch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
  3. Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes.
  4. Stir in coconut and vanilla.
  5. Transfer filling to a medium mixing bowl.
  6. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming.
  7. Chill until firm, at least 1 hr.

Pistachio Ghari(Pistachio Fudge)

IMG_1481.JPG

Makes 24

Ingredients

  • 8             oz sugar
  • 2             cups homogenized milk
  • 1-1/2       cups chopped almonds and pistachios
  • 1             lbs finely chopped cashews for coating
  • 1/2          tsp Rose Water

 

Instructions

  1. Boil milk and sugar in a saucepan stirring, until mixture feels thick and sticky to the touch about 10 minutes.
  2. Add rose essence.
  3. Remove from the heat, add almonds and pistachios stirring continuously until mixture is thick and cool, about 10 minutes.
  4. Shape into walnut size round balls and coat with cashews and place on a tray.

Serve when completely cool.