All posts by nasdatoo

Egg and potato Rolls

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Makes 6

Ingredients

  • 2                 cups finely chopped potatoes or frozen hashbrowns
  • 2                 tbsp vegetable oil
  • 2                 tbsp green chutney
  • 1                 tsp salt
  • 9                 eggs
  • 3                 tbsp finely chopped onions
  • 1                 tbsp finely chopped cilantro
  • 1/4              cup cold water
  • 2                 tbsp butter
  • 6                 10 inch wheat tortillias
  • 1                  tbsp vegetable oil

Instructions

  1. Preheat the oven to 350 degrees F
  2. Grease a baking tray.
  3. Add 2 tbsp oil, 1 tbsp green chutney and 1/2 tsp salt to the potatoes and bake for 15 minutes or till the potatoes are cooked and light brown.
  4. In a bowl break the eggs, add 1/2 tsp salt, 1 tbsp green chutney, onions cilantro, and water and mix well.
  5. Heat a 9″ frypan, melt 1 tsp butter and make an omelette withe about 3/4 cup of egg mixture,
  6. While the omelette is cooking on a hot griddle cook the tortillia on one side for 1 min, brush it with oil turn it around and cook for another 1 min.
  7. Put the omelette in the centre of the tortillia, add 1/3 cup potatoes.  Bring the 2 sides 1″ in towards the centre and roll it up.
  8. Serve it hot with a green chutney.  This is a perfect breakfast to go.

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Katori Chaat Savoury Bowls

Deep fried or baked katoris are made with flour and filled with your favorite toppng and topped with sweet and sour chutneys.

Katori means a bowl.  Fried katories are delicious.  Baked Katories are healthier and equally tasty.  The dough requirement for both the katories is different.  Baked katoris dough is made with milk or yoghurt to keep it soft compared to fried ones that only need water to make the dough.

IMG_6361Puri bowls for Bhel

Ingredients

  • 2         cups all purpose flour
  • 1/2      cup oil/butter
  • 1/2      tsp baking powder
  • 1/4      tsp ajwan
  • 1/2      tsp freshly crushed black pepper
  • 1/2      tsp freshly crushed cumin
  • 1/4      tsp salt
  • 3/4      cup milk or yoghurt(water if frying)
  • oil        for frying

Instructions

  1. Preheat the oven to 350 degree F.
  2. In a medium bowl add the flour and the rest of the ingredients and make the dough.
  3. Wash and pat dry a muffin pan.  Turn it upside down and grease it with oil.
  4. Roll the dough into a circle, big enough to cover the outer side of one muffin mold.
  5. Bake them for 10-12 minutes or until the outer covering is brown.
  6. Let it cool and remove the katoris from the mold.

For fried Katories

  1. Roll the dough in a circle 1/8 of an inch thick.  prick the circle with a fork.
  2. Grease a katori, place the katori in the centre and wrap the dough around it.
  3. In the heated oil drop the katori wrapped with dough and fry it.
  4. Oil will start filling in the katori, be careful.  using a tong carefully remove the dough from the katori and after draining all the oil pull the bowl out.  Place the bowl on a greased paper towel.
  5. Continue frying the puri katori until it is light gold in colour, remove from the oil and let it drain.

Assemble the puri katories like bhel and serve.

Savoury French Toast(Tikha Pav)

 

 

 

Ingredients

  • 2                 eggs
  • 1/2             tsp salt
  • 1/2             tsp green chutney
  • 1/4             tsp black pepper
  • 1/4             cup water
  • 6                 slices (day old) french bread
  • 1/4             cup canola oil
  1. In a medium bowl break the eggs, add salt, green chutney, black pepper, water and and mix well.
  2. Dip bread in egg mixture, turning to coat both sides evenly.
  3. Cook bread slices on a lightly greased griddle or a skillet on medium heat until browned on both sides about 2 minutes on each side.
  4. Serve with fresh fruit.

Naryal Wara Gonja(Plantain Banana)

Plaintain, commonly referred to as gonja, are a popular delicacy in Uganda. Plaintain is a member of the banana family.  It is starchy, low in sugar and can be cooked or roasted over fire. Plaintain is a street food in Uganda.  It is cooked over open fire with the skin.  It is then spilt in the middle, sprinkled with salt, red chilli and lemon. The skin is your plate. It can be boiled with the skin, you peel it and eat it. My Mum often fried and served it.  She also made gonja fritters or Naryal Vara Gonja(Gonja cooked in coconut milk) and served as a dessert. Gonja is very popular in the Caribbean, it is fried and served as a side. Fried gonja and fritters were a popular afternoon snack with a cup of tea. You have to store the gonja in a dark warm place to ripen them.    They have to be soft before you use them. Naryal-Wara-Gonja.jpgPlantain BananaPlantain Banana   Instructions

  • 2             ripe plaintain bananas
  • 1             cup coconut milk
  • 1             cup homo milk
  • 1/4         cup sugar(or to taste)
  • 1/4         tsp nutmeg powder
  • 1/4         tsp crushed cardamon seeds
  • 20           strands saffron
  • 1             tbsp slivered almonds
  • 1             tbsp slivered pistachios

Instructions

  1. In a medium saucepan boil some water.
  2. Peel and slice the bananas and boil for about 5 minutes.  The bananas will become soft.
  3. In another large saucepan boil coconut milk, milk, sugar and spices.  When it starts to boil turn the heat to medium and let it simmer.  When the banana is cooked, take it out of the water with a slotted spoon and drop it in the coconut mixture.
  4. Cook for about five minutes on medium heat.
  5. Let it cool down, transfer it into a serving bowl and refrigerate it till ready to serve.
  6. Decorate with slivered almonds and pistachios before serving.

Fish Cakes

Fish Cakes

Ingredients

  • 1/2              lb Fish fillet (you can use any fish –   I have used salmon)
  • 1/2              lb potatoes
  • 1                  tbsp finely sliced green onions
  • 1                  tsp green masala*
  • 1                  tsp salt(or to taste)
  • 1/2              tsp black pepper
  • 1/2              tsp freshly ground cumin
  • 1                  tbsp chopped cilantro
  •                     lemon juice
  • 1/4             cup bread crumbs
  • 1                 egg
  • 1/2             cup canola oil

Instructions

  1. Lay the fish in a fry pan and pour 1/2 cup water on it.  Bring this to a boil, lower the heat and simmer it for 5 min.  Let it rest for 10 min in the fry pan.
  2. Meanwhile, peel the potatoes and cube them into an even-sized chunks.  Put them in a saucepan, cover it with water and add 1/2 tsp salt.  Bring to a boil and then simmer it for 10 mins or until tender, but not broken.
  3. Take the fish out of the water and mash it with a fork.
  4. Drain the potatoes and mash it with a fork.
  5. In a small bowl mix the fish, potatoes and the next 7 ingretients.  Using your hands, gently mix everything together.
  6. Divide the mixture into 12, make a round ball, coat it with bread crumbs and flatten it to make a patty.
  7. Crack an egg in a small bowl, add a tble spoon of water and beat it with a fork.
  8. On med-hot heat, heat the oil in a small frypan, dip the cakes in the egg and shallow fry the cakes on each side about 2 mins till they are golden brown.
  9. Remove from the oil, drain it on paper towel and serve with a chutney.

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  • Green Chutney
  • 1         oz garlic
  • 1         oz ginger
  • 1         hot pepper
  •            handful cilantro
  1. Blend everything together to a fine paste.
  2. Use as needed.

Mulligatawny Soup

Mulligatawny is a a traditional curry soup with origins in India.   It is satisfying, comforting and delicious milding spiced and creamy,  perfect for a cold day, serve with a dollop of sour cream

This soup is popular in South India

]Mulligatawny Soup 

Ingredients

  • 2              level tbsp coriander seeds
  • 1              level tbsp cumin seeds
  • 1              level tbsp aniseed seed
  • 1/4           level tsp fenugreek seeds
  • 1              1″ cinnamon sticks
  • 2              tbsp canola oil
  • 2              medium onions, peeled and chopped
  • 2              carrots, peeled and roughly chopped
  • 2              tbsp green masala
  • 5              oz masoor daal, washed
  • 3              large tomatoes, roughly chopped
  • 1              lt water(4 cups)
  • 1              can coconut milk
  • 3              tbsp cooked rice
  •                 lemon juice to taste
  • 1              tsp salt

Instructions

  1. Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
  2. Grind into a powder in a small grinder or with a mortar and pestle.
  3. Heat the oil in a pan, add the onions, carrots, green masala, and fry 2 minutes.
  4. Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
  5. Cover and cook for 15 minutes or until the vegetables are tender.
  6. Pour into a blender or food processor and blend.
  7. Add the coconut milk, cooked rice, lemon juice, and salt to the soup
  8. Serve hot with a toast or cracker.

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Variation You can add chicken pieces to the soup before you serve. Add chicken stock instead of water.

Banana French Toast

French Toast, alo known as “eggy bread” is a classic breakfast or brunch dish.  Slices of bread are dipped in a milk and egg mixture, then browned in a hot skillet.  They are served with Maple Syrup and/or fresh berries.

 

Ingredients

  • 1           ripe banana
  • 3           eggs
  • 1           cup homo milk
  • 3           tbsp sugar
  • 8           slices French bread
  • 1/4        cup vegetable oil

Instructions

  1. Mash the banana, add the eggs, milk and sugar and mix. (You can put everything in a blender or a food processor and blend it).
  2. Dip bread in egg mixture, turning to coat both sides evenly.
  3. Cook bread slices on a lightly greased griddle or a skillet on medium heat until browned on both sides about 2 minutes on each side.
  4. Serve with fresh fruit.

Ma’amoul

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Maamoul

Ma’amoul are small shortbread pastries filled with pistachios, walnuts or dates. They are served all over the Arab world for Eid and Easter.

A special wooden mould is used to shape a ma’amoul, the round shallow molds are for dates, oval molds are for pistachios and deeper molds for walnuts. If you do not have the molds you can shape the ma’moul in your hand or use a small tart pan.
Makes 36

Pastry Ingredients

  • 2 1/2          cups all purpose flour
    1/2              lb unsalted butter
    1                  tbsp rosewater
    4                  tbsp milk
    icing sugar for dusting the pastries

Pistachio filling

  • 1                  cup chopped pistachios
    1/2              cup sugar(granulated or icing)
    1                  tbsp rosewater

Walnuts Filling

  • 1                  cup chopped nuts
    1/2              cup sugar(granulated or icing)
    1/2              tsp cinnamon
    1                  tbsp rosewater

Instructions

  1. Make the fillings. Chop the nuts and mix in the sugar. If you don’t like a grainy texture, you can use icing sugar. The tblsp of rosewater will make the nut mixture moist and easy to shape. Add cinnamon to the walnuts.
  2. In a large bowl add the flour.
    Cut the butter into small pieces and rub it into the flour(using the tip of your fingers)
  3. Add the rose water, followed by milk and make a soft dough.
  4. Divide dough into 4 equal parts. Roll each quarter into about 9 balls to make approximately 36 balls of dough-depending on the size of the mold.
  5. Fill the dough balls with a spoonful of nuts. First, flatten a ball of dough with your thumb and make a hollow. Place the nuts into the hollow. Be generous with the filling. Pinch the dough back over the nut filling, making a ball shape. Do this with the rest of the balls.
    Press the filled dough balls one by one into the ma’moul mold.
  6. To snap the dough out of the mold, tap the tip of the mold against the edge of the counter with a firm quick movement. With the other hand, catch the ma’moul and place it on an ungreased cookie sheet. Dust some flour inside the mold if it’s sticking.

Cherry Winks

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Makes 5 doz

Ingredients

  • 2                 jars(8 oz each) maraschino cherries
  • 2-1/2         cups all-purpose flour
  • 1                 tsp baking powder
  • 1/2             tsp baking soda
  • 1/2             tsp salt
  • 3/4             cup butter, room tempreture
  • 1                 sugar
  • 2                 large eggs
  • 1                 tbsp milk
  • 1                 tsp vanilla extract
  • 1                 cup chopped walnuts
  • 4                 cups cornflakes, coarsely crushed

Instructions

  1. Preheat oven to 350 degrees.  Grease 2 large cookie sheets.  Finely chop 1/2 cup cherries and set aside.
  2. Combine flour, baking powder, baking soda and salt in a bowl, set aside.
  3. Beat butter and sugar in a a large mixer bowl at medium high speed until light and fluffy.
  4. Beat in eggs, then milk and vanilla, until smooth.
  5. With mixture at low speed, beat dry ingredients just until blended.
  6. Stir in chopped cherries and nuts.
  7. Divide dough into quarters and shape into disks.  Wrap and refregerate overnight.
  8. Spread cornflakes on large plate.  Working with one disk at a time, divide dough and roll into 1-inch balls, then roll in cornflakes to coat.(Keep remaining rough refregerated.)
  9. Place 2 inches apart on a prepared cookie sheets.
  10. Cut 30 cherries in half.  Gently press a cheery half onto centre of each cookie.
  11. Bake 12 – 14 minutes, until browned.
  12. Transfer cookies to wire rach to cool.
  13. Repeat process with remaing douch, cornflakes and cherry halves.

Coconut Pecan Bars

Coconut Pecan Squares
Coconut Pecan Bars

Makes 36

Ingredients

  • 1/3           cup butter
  • 3/4           cup all purpose flour
  • 1                tbsp lemon juice

Filling

  • 1                 cup shredded sweetened coconut
  • 1                 cup pecans
  • 2                 egg
  • 1/2             cup packed brown sugar
  • 4                 tsp all-purpose flour
  •                    pinch salt
  •                    tsp vanilla
  • 1/2            chopped dried sour cherries
  • 1/4            cup chopped bittersweet chocolate ot chocolate chips

Icing

  • 1-1/2         icing sugar
  • 3                 tbsp butter softened
  • 2                 tbsp milk
  • 1                 tsp vanilla

Instructions

  1. In a food processor or bowl, cut butter into flour until it resembles fine bread crumbs.
  2. Drizzle with lemon juice, process just until mixture holds together when pressed.
  3. With floured hands press into parchment-paper-lined 8 inch Square metal pan.
  4. Bake in a preheated 350 degree oven until ligh golden, about 15 min.

Filling

  1. Meanwhile, spread coconut and pecans on baking sheet; bake in a preheated 350 degree oven until fragrant and lightly coloured, about 8 minutes.
  2. In a bowl, whisk eggs, sugar, flour, salt and vanilla; stir in coconut mixture, dried cherries and chocolate.
  3. Spreed evenly over base, pressing lightly to smooth.
  4. Bake in 350 degree oven until firm and golden, 25 minutes.
  5. Let it cool.

Icing

  1. In a bowl, beat sugar, butter, milk, and vanilla; spread over filling.
  2. Refrigerate until icing is firm.  About an hour.
  3. Cut into squares.