Monthly Archives: November 2015

Katlu Pak

Katlu is a mixture of a lot of different spices, mixed together.  Katlu is given to new mothers, help her recover.  Katlu can be bought from any Indian grocery store or you can make your own.

  • Turmeric helps heal internal wounds
  • Fenugreek seeds prevents back and joint pain.
  • Ajwain (carom seeds) soothes pain due to gas and indigestion.
  • Dry ginger offers health benefits.
  • Goond is an edible gum resin that is extracted from the bark of a tree.  Goond provides heat to our body and usually eaten in winter months.

Katlu Pak


  • 1/2                 cup viriyari
  • 1/4                 cup unsweetened coconut
  • 1/4                 cup dill seeds
  • 1/4                 cup ajwan
  • 2                     tblsp dried ginger
  • 1                     tsp nutmeg powder
  • 1                     tsp cardamon powder
  • 1/2                 tsp saffron
  • 1/4                 lb goond
  • 2                     cups oil for frying
  • 1 1/2              lb unsalted butter
  • 1 1/4              lb 100% whole wheat flour
  • 1                     cup powder milk
  • 1 1/4              lb almonds
  • 3/4                 lb goor (jaggery)
  • 1/4                 cup water


In a coffee grinder, grind viriiyari, coconut, dill seeds, ajwan.

In a frying pan heat the oil.  When the oil is hot add 1 tbsp of goond at a time.  The goond will pop up and it will be transparent. Turn it and make sure the goond is transparent on all sides.  Take it our of the frying pan into a colander and let it drain.  Leave it aside.

  1. In a large saucepan over medium hot heat, melt 1-1/4 lb butter and fry the whole wheat flour. The flour is ready when the butter starts bubbling and the flour is golden brown, about 20 minutes.
  2. Remove from the heat, add the viriyari, dill seeds, ajwan, ginger, nutmeg cardamom, crushed almonds,
  3. In a food processor, chop the almond and add this to the flour mixture.
  4. In a medium saucepan, over medium heat, add chopped goor, remaining 1/4 lb butter and 1/4 cup of water.  Let it cook till the goor melts and the mixture starts to bubble, about 10 minutes.
  5. Pour the goor mixture into the flour mix and mix well.
  6. Add the goond and mix well.
  7. Over medium heat cook the mix for about 5 minutes stirring continuously.
  8. Pour the mix into a well greased 10 X 12 inch cake tin.  Spread it evenly.  Sprinkle kas kas, slivered almonds and slivered pistachios.  Roll it with a rolling pin to make it smooth, or smooth it with the back of a spoon.Let it set overnight.
  9. With a sharp knife cut into square or diamonds and serve.

The pak can be stored in an air tight container for a couple of weeks

Microwave Dokra(Fatuma Karmali’s recipe)



  • 1                      cup sooji
  • 1                      tbsp chana flour
  • 2                      tbsp vegetable oil
  • 1 1/2 – 2        cups buttermilk
  • 1/2                  tsp salt
  • 1/4                  tsp citric acid
  • 1                      tbsp lemon juice
  • 1/4                  tsp freshly crushed jeera
  • 1/4                  tsp ginger paste
  • 1/4                  tsp garlic paste
  • 1/4                  tsp green chillies(or to taste)
  • 1                      tsp chopped cilantro
  • 1                      tsp baking powder
  • 2                      tbsp hot water
  1. In a medium bowl, mix everything except baking powder and hot water, and mix well.
  2. Add the baking powder and hot water and mix.  The mixture will start rising.
  3. Pour the mixture into a greased plastic plate.
  4. Sprinkle with red chilly powder.
  5. Tap the plate gently o a tea towel to to remove the bubbles and level the surface.
  6. Put the plate in the microwave, cover with the microwave cover and cook for 5 minutes.
  7. Cool for 5 minutes and remove from the plate with a spatula.
  8. Serve with garlic chutney.
You can use a pyrex pie plate and increase the time, a couple of minutes.


Bakalava(Jenny Bhaloo’s recipe)

Baklava is a rich, flaky, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. Baklava is a little tedious to make, but is worth making it. It can be made in a large tray and cut into any shape and size or can be rolled individually. You will find the pastry in the frozen section of the grocery store. It can be made in advance and left at room temperature for a week or in an airtight contain in the fridge for a couple of weeks.

Baklava is believed to have originated in Turkey and it is a popular sweet of the countries in the Middle East and Greece.


  • 1                1 lb pkt Krinos Filo Pastry
  • 1                 lb unsalted butter
  • 1-1/2 lb       almonds
  • 1-1/2           lb walmuts
  • 2                 oz icing sugar
  • 1/2              tsp cardamon seeds 
  • 1/2              tsp cardamon powder
  • 1/8              tsp nutmeg powder
  • 1/8              tsp saffron


  • 2                  cups granulated sugar
  • 1                  cup cold water
  • 1/4               tsp cardamon seeds
  •                     pinch nutmeg
  • 1/4               tsp saffron
  • 1                  tsp rose water
  • 2                  oz honey
  • 2                  tbsp lemon juice


  • 2                   oz almonds
  • 2                   oz pistachio
  • 1                   oz granulated sugar
  • 1/4                tsp cardamon seeds


  1. Defrost the pastry overnight in the fridge.
  2. In a small saucepan, melt the butter over medium heat.
  3. In a medium size bowl, mix the nuts, icing sugar, cardamon seeds, cardamon powder, nutmeg, and saffron.
  4. Open the pastry on a flat surface.
  5. Pour a 1/4 cup of melted butter on the pastry. Take a pastry brush and spread the butter.
  6. Spread a cup of the nut mixture on the pastry.
  7. Count 3 pastries and fold the pastry 2” and then roll the pastry up. Brush it with butter on the second roll. (you will get 6 rolls from 1 box of pastry.
  8. Transfer the roll on a baking try, 3 rolls to a tray.
  9. Cut the rolls diagonally with a sharp steak knife.
  10. Make the rolls in a preheated 325 degree oven for 41 minutes, turning the trays after 20 minutes.
  11. Let the rolls cool completely.
  12. Meanwhile make the syrup. Mix everything in a small saucepan and bring it to a boil, boil for about 5 minutes. The syrup will be sticky. Let it cool.
  13. Mix the nuts, sugar and cardamon for Garnish.
  14. With a spoon, pour the syrup on the baklava and sprinkle with nuts.

 Fillo PastryBaklava with nuts




Note: For best results, let baklava sit for 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.