Monthly Archives: May 2016

Gajjar ni Barfi(Carrot Burfi)

Gajjar Burfi is a delicious fudge made from carrots, butter and milk, sprinkled  with almonds
and pistachios.  It can be served as a dessert.

Gajjar ni Burfi


  • 3               lb carrots
  • 1/2            lb butter
  • 1               lb powder milk
  • 1/2            tsp cardamon seeds
  • 1/2            tsp nutmeg powder
  • 20             strands saffron
  • 1               can condensed milk
  • 1               tbsp chopped almonds
  • 1               tbsp  chopped pistachios
  • 1               tsp white poppy seeds


  1. Peel and grate the carrots (you should have 2 1/2 lbs)
  2. In large saucepan melt the butter and saute the carrots till most of the liquid has evaporated.
  3. Add the powder milk and mix well.  Cook for about 5 minutes stirring continuously.
  4. Add, cardamon seeds, nutmeg powder, saffron, and evaporated milk, mix well.
  5. Put the saucepan in a preheated 350 degree oven.  Stir it every 15 minutes 3 times.  
  6. The mixture will be thick, mix well pour it into a 10 x 12 inch baking pan.
  7. Sprinkle it with chopped nuts and poppy seeds.
  8. Let it set overnight, cut into squares or diamonds and serve.

Condensed Milk


Thai Chicken Boat Salad(Parviz Paroo)

(Called Lard Gai – Gai means Chicken in Thai)
  • 1                  lb organic mince chicken thigh
  • 2                  inch ginger cut into small matchsticks
  • 1                  tblsp garlic chopped fine
  • 1/2               cup salt-reduced chicken stock
  • 2                  tbsp rice vinegar(or to taste)
  • 1                  Thai red chilli finely chopped or
  • 1/2               tsp cayanne pepper(or to taste)
  • 1                  med shallot or red onion finely chopped
  • 1/2               cup chopped green onions
  • 2                  tbsp lime juice
  • 1                  tsp lime rind
  • 1                  tbsp honey and a little stevia(or sugar of your choice)
  • 1/4               cup fish sauce(or to taste
  • 1                  cup chopped basil
  • 1/2               cup chopped cilantro
  • 1/4               cup chopped mint
  • 3                  Organic California Endives
  • 1/4               cup toasted sunflower seeds or chopped cashew(optional)


  1. In a wok or a large frypan, on medium-high heat, cook the mince chicken breaking up the chicken with a wooden spoon. Add the ginger, garlic, heated chicken stock and cook for about 5 minutes stirring frequently.  Add the rice vinegar and cook till the liquid has evaporated and the chicken is dry.
  2. Add the chilli, shallots, green onion, and lime juice and rind, honey and stevia(sugar) and fish sauce, cook for 2 minutes, transfer the mixture to a bowl.
  3. Add the lime juice and most of the basil and coriander to the warm mince mixture.  Gently fold through, allowing the herbs to wilt.
  4. Taste and adjust chilli, sweetness and lime, let it cool.
  5. Rinse the endive and pat it dry.
  6. Fill the endive with the minced chicken.
  7. Sprinkle with basil coriander leaves and sunflower seeds(or chopped nuts )
Tamarind can be substituted for lime juice.
You can use home made chicken stock.

Mixed Vegetable curry






Serves 6


  • 4                small potatoes
  • 2                small Indian eggplant
  • 125           gm frozen spinach(1/2 a pkt)
  • 1                pkt(340gms) cluster beans(Gouver)(frozen)
  • 1                pkt Lima beans(frozen)
  • 2                tbsp vegetable oil
  • 5                curry leaves
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seed
  • 1/4            tsp cumin seeds
  • 1                medium tomato, finely chopped
  • 1                tsp corriandar and cumin powder
  • 1/4            tsp turmeric powder
  • 1/2            tsp freshly crushed garlic
  • 1/2            tsp freshly crushed ginger
  • 1/2            tsp freshly crushed jalepeno(or to taste)
  • 1/2            tsp red chilli powder(optional)
  • 1                tsp salt
  • 1                tbsp finely chopped cilantro


  1. Peel the potatoes and cut them in 8 wedges.
  2. Cut the small eggplant into 8 wedges.
  3. In a medium saucepan heat the oil, add the curry leaves, mustard seeds, fenugreek seed, and cumin seeds.
  4. When the mustard seeds start to pop add the tomatoes, coriander and cumin powder, turmeric powder, garlic, ginger, jalepeno, red chilli powder, salt and cook stirring for a minute.
  5. Add the rest of the vegetables, mix and cook it on medium for about 15 minutes, stirring once.  The potatoes and eggplant should be soft when cooked.
  6. Sprinkle cilantro on it before serving.
  7. Serve with naan or chapattis.

You can use different vegetables for this, e.g. peas, green beans, corn.

The frozen vegetables can be bought in an indian grocery store or some Super Markets and Chinese groceries.