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.

Fund Raising Dinner

On April 30th, there was a fund raising Dinner for the homeless in the Comox Valley that I had gone to, to help.  A lot of volunteers were involved in the event. there.  On Friday we did a lot of preparation and on Saturday we cooked.  While the kitchen team finished the dishes, other volunteers were setting up the dining and reception rooms.

The function started at 6pm.  Carrot Barfi was served to welcome the guests.  Drinks and Samosas were served in the reception area.

At 7 pm the dinning room doors opened and the guests were seated.  Ganthia, samosa chips and far far with the chutney were placed on the table.

The soup was served first. The rest of the courses were served family style at the tables.

After dinner there were speeches and entertainment including belly dancing and bhangra.

Night of Wonders


The face

Room Setting

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Samosa, Meat and Vegetables

  • A samosa is a stuffed, deep fried snack that is very popular in the Indian Subcontinent.
  • It generally consists of a fried triangular, pastry shell with a savoury filling, which may include spiced
  • potatoes, onions, peas, coriander, and lentils, or ground lamb, beef or chicken.






Carrot Burfi

Carrot Burfi is a classic Indian dessert made with carrots, butter and milk.   Carrot Burfi is perfect for all occasions.

Carrot Burfi






Samosa Chips

  • Samosa chip is the end bit that is left after you have shaped the samosa pastry.
  • This is deep fried, sprinked with salt, red chilli and citric acid.
  • it is a good tea time snack, or served with drinks.  It tastes good served with Tamarind,
  • or coconut chutney.

Samosa Chips








Coconut Chutney:

  • Is made with coconut, cilantro and hot green chillies and served with
  • savoury snacks and appitizers

Coconut chutney






Far Far

Far Far is an Indian snack food made with potato starch and tinted sago.  They may also contain tapioca and wheat flour.  Far Far puffs up instantly when deep fried and either eaten as a snack or served like papadum to accompany a meal.  They come with a variety of colours and shapes such as stars, hollow tubes, and flat squares.

Far Far











Tikha ganthia is a crunchy and spicy deep fried strands made from gram flour dough.









Halibut and Prawn Coconut Soup

Halibut and Prawn soup is made in a lighly spiced coconut milk.

Fish and Halibut Soup with coconut Sauce





Naan Bread

Naan bread is a sweet bread made with either yoghurt or coconut milk, cardamon and fennel seeds.

Naan Bread









Aloo Chaat

Chaat is a term describing savoury snacks, typically served at road side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh.  Aloo chaat is crispy fried puri, boiled potatoes and chickpeas, yoghurt,

Tamarind chutney, Mint chutney and sev.

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Spinach. Cauliflower, Peas and Sweet Potato Curry

Mildly spiced vegetables.






Mombasa Chicken

Mombasa Chicken is chicken cooked in yoghurt, coconut, almonds and spices.

Mombasa Chicken









Sweet Mango Chutney

Mango Chutney is a sweet chutney served with spicy Entrees.

Mango Chutney







Kuchumber is a good side dish that goes well with almost any Indian dish.  Kuchumber is a salad made with Onion, Tomatoes, cucumber, hot green chillies tossed with indian spices and herbs.








Sambaro prepared with cabbage, carrots, hot green chillies and raw mango.  It is an accompaniment to a lot of dishes.  It can be as mild as you want or as hot as you want.






Mango Ice cream

Turkish Delight

These are handmade squares infused with natural flavours of lemon, rose, orange and mint then dusted lightly with confectioners sugar.

Turkish Delight

Pani Tostada

We had an Appitizer competition at the club and the winners demonstrated their winning dish.  Shamim Natoo is the winner of this Pani Tostitos.  She used the Multigrain Tostitos scoops.  These can be bought at any grocery store or Drug Store.  Pani Tostitos has to be done at the last minute.

Pani Tostiyos


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  • 1             pkt Tostitos (Multigrain Scoops)
  • 1             lb chevro
  • 2             boiled potatoes, skinned and diced into 1/4” cube
  • 1             cup boiled black chana
  • 1/4          cup desiccated coconut
  • 1/4          cup finely chopped onion
  • 1/4          cup finely chopped cilantro
  • 1/4          cup finely dicedraw mango(optional)
  • 1             cup Ambli(Tamarind) chutney


  1. Arrange the Tostitos on a tray.
  2. Put a teaspoon of chevro at the bottom.
  3. Put a teaspoon of chana and a teaspoon of potatoes on it.
  4. Sprinkle with onion, cilantro, mango and desiccated coconut.
  5. Pour Ambli on it just before serving.