Monthly Archives: July 2016

Vegetarian Potato Chops (Parsi Style)

This is a recipe I got from our relatives in Pakistan.  I was told it is a Parsi Dish.  It is very tasty.

Vegetable Potato Chops

 

 

 

 

 

 

 

 

 

Ingredients

  • 1                      lb russet potatoes
  • 3                      eggs
  • 4                      oz frozen chopped  spinach or
  • 1                      bunch fresh spinach
  • 1                      tbsp vegetable oil
  • 1/4                  tsp jeera
  • 1/4                  tsp freshly ground black pepper
  • 1/4                  tsp freshly ground jeera
  • 1/2                  tsp Green Masala
  • 1/4                  tsp salt or to taste
  • 1                      finely chopped green onion
  • 1                      tsp fresh chopped cilantro
  • 1                      tsp fresh chopped mint
  • 1/2                  cup bread crumbs
  • 2                      cups oil for frying

Instructions

  1. Peel the potatoes, cut them in 1/2” cube and steam them.  In a medium saucepan put about 2 inches of water.  Use a colander to put your potatoes and put the colander in the saucepan.  The potatoes should not touch the water.  Cover it and let it cook for about 15 minutes.  The potatoes should be soft.
  2. In a medium bowl mash the potatoes, add 1/4 tsp salt, 1/4 tsp chilli powder or green masala.
  3. While the potatoes are cooking, boil the eggs for 10 minutes.
  4. If using frozen spinach, squeez most of the liquid out.  If using fresh spinach chop it fine and rinse it.
  5. In a small saucepan, heat 1 tbsp oil, add the jeera seeds, add the spinach,black pepper, crushed jeera, green masala and salt. 
  6. Cook, stirring till must of the liquid has evaporated.  Let it cool.
  7. Add the spring onions, cilantro and mint.
  8. Cut the eggs in quarters, remove the yoke of the egg.  With a fork mash the yoke and add it to the spinach.  Mix well.
  9. Fill the centre of the egg with this mixture.
  10. Make a ball of potatoes about 1-1/2inch round, roll it in bread crumbs, Pat it into an oblong on a piece of plastic, put the stuffed egg on it, pick up the plastic and make a bundle, sealing the egg.
  11. In a small bowl break the egg add a tbsp of water and beat it together.
  12. Dip the chop in the egg and deep fry in hot oil for 1 minutes on each side.
  13. Remove from the oil, drain it.
  14. Serve with a slice of lemon or Ambli.
Vegetarian Potato Chops

Mango Coconut Barfi

Mango Coconut Burfi

 







Ingredients

  • 1/2          butter
  • 2             cups grated coconut
  • 1             cup mango pulp, fresh or canned
  • 2             cups powder milk
  • 2             cups sugar
  • 1/2          tsp freshly ground cardamon
  • 1/2          freshly ground nutmeg
  • 2             tbsp chopped nuts of your choice

Instructions

  1. In a medium sauce pan add butter, sugar and mango pulp.  Cook for a few minutes till the butter and sugar has melted.
  2. Add the milk powder and mix well.
  3. Add the coconut, cardomon powder and nutmeg powder and cook on medium low heat , till the mixture is thick and starts sticking together.
  4. Pour it in a 9 x 9 square greased pan.
  5. Sprinkle the nuts on it and let it set.
  6. Cut into squares and serve.

Mango Burfi

Taco Fiesta Potatoes

The base is made with roasted potato slices that are topped with a crunchy walnut taco meat,
cashew sour cream, and salsa.  If you do not have time to layer everything individually,
try plating the potato crisps on a large platter and layer everything all at once.
The walnut taco meat and cashew sour cream can be made a day or two in advance to save
some time.  The crisps also make a fun and kid approved dinner.

Taco Fiesta Potatoes

 

 

 

 

 

Ingredients

  • 2                    russet potatoes, sliced into 1/4” slices
  • 1                    tbsp grapeseed oil(or oil of your choice)
  •                        Fine grain sea salt and freshly ground pepper

For the Walnut Taco Meat

  • 1                      cup walnuts toasted, (if preferred)
  • 1 – 1/2            tsp chili ipowder
  • 1/2                  tsp ground cumin
  • 1/4                  tsp fine grain salt
  • 1/8                  tsp cayenne pepper

To Assemble

  • 1                       recipe cashew sour cream(recipe to follow)
  • 1/2 to 3/4      cup salsa
  • 2 – 3                 green onions, thinly sliced
  •                          freshly ground pepper
Make the Potato Crisps
  1. Pre heat the oven to 425 degree.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Place the potato slices in a single layer on the baking sheet and drizzle them with oil.
  4. Rub the potatoes to disperse the oil evenly.
  5. Sprinkle the potatoes generously with salt and pepper.
  6. Roast the potatoes for 30 – 35 minutes, flipping them once halfway through, until tender and lightly browned.
  7. Allow the potatoes to cool for 5 minutes before assembling.
Make the Walnut Taco Meat:
In a mini food processor, combine the walnuts, oil, chili powder, cumin, salt, and cayenne and process
into a fine crumble.(You can also chop and mix the ingredients by hand if preferred) Set side.
To Assemble:
Top each potato slice with 1 teaspoon of the Cashew Sour Cream, followed by about 1 teaspoon each of
Walnut Taco Meat and salsa.
 
Cashew Cream
Cashew  Cream can be used in a variety of recipes as a substitute for dairy or even sour cream.
In a bowl, combine 1 cup raw cashews and enough water to cover them and soak for 8 hours or overnight
(for a quick soak method, put the cashews in a bowl, pour boiling hot water over them until the cashews are covered,
and soak for 2 hours).  Drain and rinse the cashews and transfer them to a blender with 1/2 to 1 cup water.  Less
water will give you a thicker sauce.  Blend on high speed until the cream is smooth.  If using the cashew cream for savoury
recipe, add a pinch of salt, if desired.
 
To make Cashew Sour Cream:
 
Add the following ingredients to the blender with the cashews and water and blend on high speed until smooth.
2 tsp fresh lemon juice
1 tsp apple cider vinegar
1/2 tsp fine grain sea salt, or to taste.

Chevro(Bombay Mix)

Chevda consists of a variable mixture of spicy, dried ingredients, which may include fried lentils, peanuts, chickpea flour noodles, corn or vegetable oil, chickpeas, flaked rice and curry leaves. This is all flavoured with salt and a blend od spices that may include coriander and mustard seeds. 

The traditional Indian food can be eaten as part of a meal; as a standalone snack, though it is consumed with the hands.

Chevdo can also be eaten with lemon sprinkled on it, tamarind chutney, Channa Batata, and Bhel.

Chevdo is known by different names in different countries. It also consists of different ingredients.

In England and Ireland it is known as Bombay Mix. The name originated from the city of Mumbai (formerly known as Bombay), India.

Alternative, regional versions include:-

In Eastern African countries with large populations of families of Indian descent, especially KenyaTanzania and Uganda, it is known as chevdo or chevra and is often prepared with some sugar sprinkled in.

A variation of chevdo without root vegetables (where the potato crisps are replaced by matoke (plantain) is defined as Jainchevdo.

Pawa

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat dry flakes. These flaakes of rice swell when added to liquid, whether hot or cold, as they abosorb water, milk or any other lliquids. The thickness of these flakes vary between almost transluccently thin to nearly 4 times thicker than a normal rice grain.

Mamra

Mamra is puffed rice.

Bombay Mix
Chevro

Ingredients

  • 2                 cups Chana Daal
  • 4                 medium russet potatoes
  • 3                 cups pawa or poha(rice puffs)
  • 3                 cups momra
  • 3                 finely sliced jalapeno(optional)
  • 1/4              cup raisins(optional)
  • 1                 cup peanuts
  • 1/2              cup almonds
  • 1/2              cup cashews
  • 2                 tbsp sugar
  • 2                 tsp salt
  • 1                 tsp haldi
  • 1                 tsp paprika
  • 1/2              tsp chilli powder
  • 1                 tsp dried cilantro
  • 6                 curry leaves
  • 1/2              tsp mustard seeds
  • 1/2              tsp fenugreek seeds
  • 1/2              tsp cumin seeds
  • 1                 tbsp sesame seeds
  • 1                 lt oil for frying

Instructions

  1. Wash and soak the Chana Daal in cold water overnight
  2. Peel and wash the potatoes.  Grate them and soak it in cold water overnight for a few hours.
  3.  Add a teaspoon of salt to the grated potatoes.  Best Potatoes to use to make crisps are the new potatoes as they do not have too much starch.  By soaking in salted water , it adds flavour to the potatoes and helps to make the crisps, crispy.
  4. Next Morning
  5. Wash the grated potatoes two more times with cold water and drain them using a colander and sorted them on a clean  cheese cloth.  Washing the grated potatoes removes the starch.
  6. Drain the chana daal using a strainer.
  7. Pre heat the oven to 300 degree.
  8. Spread the nuts on a baking try and bake it for about 15 minutes.  Switch of the oven and let the nuts cook.
  9. Heat the oil in in a wok or a karai.
  10. To check if he oil is hot drop a potato chips in the oil.  If it rises quickly, then the oil is ready.
  11. Pat the potatoes with a dry dishcloth and then drop a handful of the potatoes in the oil.  Reduce the heat and allow them to cook till they are crispy.
  12. The potato crisps will float to the top.  Drain it in a colander.  Repeat with the rest of the potatoes.
  13. Fry the chana daal.  The daal will float up as it cooks. Fry it till it is crispy.
  14. Cook the Pawa(flaked rice)  Take half a cup of pawa and drop it in the oil, it will start to puff up.  Pawa cooks very fast, remove from the oil and drain it in the strainer.
  15. Fry the mamra the same way and drain it.
  16. Fry the sliced jalapeño, remove from the oil and drain it on paper towel
  17. Fry the raisins, remove from the oil and drain it on paper towel.
  18. Transfer everything to a large bowl.
  19. Add sugar, salt, haldi, paprika, chilli powder and dried cilantro.
  20. In a small saucepan heat 1/4 cup oil, Add curry leaves, mustard seeds, fanugreek seeds, cumin seeds and sesame seeds.  When the seeds start to pop, pour the mixture in the bowl with the rest of the fried ingredients.
  21. Mix everything together.
  22. Serve it with Ambli and lemon juice.
  23. Store it in an air tight container.
  24. Chevro will stay for a couple of months.

Sausage Rolls

A sausage Roll is a British savoury pastry snack, popular in Commonwealth nations and beyond.

sausage roll

 

 

 

 

 

 

 

Ingredients

  • 1             onion, finely chopped
  • 1/2         cup firmly packed carrots,
  • 1-1/2      lb lean ground beef
  • 1/2          cup bread crumbs
  • 1/2          tsp finely chopped ginger
  • 1/2          tsp finely chopped garlic
  • 2              tbsp Ketchup
  • 2              tbsp HP sauce
  • 1              tsp salt(or to taste)
  • 1/2          tsp finely ground black pepper
  • 2              tbsp chopped parsley
  • 1              pkg puff pastry, partially thawed
  • 2              tbsp bread crumbs (extra for dusting)
  • 1              egg beaten
  • 2              tsp sesame seeds(optional)
  •                 Extra Ketchup  to serve

Instructions

  1. Line 2 oven trays with baking paper.
  2. In a large bowl, using a wooden spoon mix onions, carrots, ground beef, bread crumbs, ginger, garlic, Ketchup, HP sauce, salt, black pepper. and chopped parsley.
  3. Roll pastry on a floured surface to 1/8 inch thick.
  4. Cut into 4 inch stripes.
  5. Brush with egg and sprinkle some bread crumbs.
  6. Put the meat mixture in a large ziplock bag and snip 1 corner.  Pipe mince mixture down 1 long edge of 1 pastry strip.
  7. Roll up firmly to enclose filling.  Repeat with remaining mince mixture, pastry and egg, reserving a little egg.
  8. Put sausage rolls on prepared trays and freeze for 30 minutes.
  9. Preheat oven to 400 degrees.
  10. Brush sausage rolls with egg, then scatter over sesame seeds.
  11. Cut each roll to desired size(2 to 2-1/2”), make a small cut in the centre(to let out steam).
  12. Bake sauceage rolls for 25-30 minutes or until golden brown and cooked through.
  13. Let it cool for 10 minutes, before serving.
  14. Serve with Ketchup or chilli sauce

Rolled pastry                                                                 Ziplock bag with meat mix, corner snipped

rolle pstry

 meat mix in ziplock bag

Meat mix on the pastry                                         Sausage rolls

Mince on the pastrysausage roll

Blueberry Coffee Cake

Ingredients

  • 1/2           cup butter
  • 1              cup granulated sugar
  • 2              eggs
  • 3/4           cup milk
  • 2              cups all-purpose flour
  • 2              tsp baking powder
  • 2              tbsp lemon juice
  • 1              tsp lemon zest
  • 1              cup blueberrie
  • 3/4           cup brown sugar
  • 3/4           tsp cinnamon

Instructions

  1. Preheat the oven to 350 degrees
  2. Cream butter, sugar and lemon juice till light and fluffy.
  3. Add the eggs, one at a time.
  4. Shift the flour and baking powder and lemon zest.
  5. Fold in the flour mixture, alternating with milk.
  6. Fold ing berries.
  7. Spoon the mixture into greased 8” square pan.
  8. Mix brown sugar  and cinnamon.
  9. Sprinkle over top of the batter.
  10. Bake for 35 to 40 minutes or till the cake is done.(The cake is done, when you insert a bamboo stick in the centre of the cake, comes out clean)

Achari Beans

This is a pickle flavoured vegetable curry, made with vegetable of your choice
and flavour of pickle masala.  The vegetables can be boiled, fried or cooked
in the masala.  Fried vegetables will taste even better.  You can use your leftover
Vegetables from the previous day.

Achari Bean Curry

 

 

 

 

 

 

 

 

 

Ingredients

  • 3             tbsp vegetable oil
  • 2             tsps viriyari(aniseeds)
  • 1/4          tsp mustard seeds
  • 1/4          tsp mehti seeds(fenugreek seeds)
  • 1/2          tbsp kalonji seeds(onion seeds)
  • 1             tbsp jeera
  • 2             onions sliced finely
  • 1             tsp  crushed garlic
  • 2             green chillies chopped
  • 1             tsp haldi(turmeric)powder
  • 1/2          cup yoghurt
  • 10           cashews(optional)
  • 1/2          tsp salt
  • 1             tsp amchoor powder(dried mango powder) or
  •                lemon juice
  • 1             lb green beans
  • 1             tbsp chopped cilantro

Instructions

  1. In a medium saucepan heat the oil, add viriyari, rai, methi seeds, kalonji seeds and jerra.  When the seeds start to pop add the onions and chopped green chillies.
  2. Cook, stirring  until onions turn light brown.
  3. Add haldi  and crushed garlic, mix well.
  4. In a blender, blend cashew with the yoghurt to a paste.  Add this to the saucepan and mix well.
  5. Add the green beans and stir, cook for 5 minutes.
  6. Add the salt and amachoor powder, mix  and cook on low heat till the beans are cooked about 5 minutes.
  7. Serve in a bowl, sprinkled with green chillies and cilantro.
  8. Serve it with chapatis.
Achari Masala Spices
 
Starting on the top:
 
Cumin Seeds
Mustard Seeds
Kalonji Seeds
fennel seeds
Fenugreek Seeds
 
 
 
 
 
 
 
 
 
 
 
 
You can use other vegetables too.
You can also boil your vegetables before adding it to the saucepan.
You can substitute roasted chickpeas for cashews.