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
1/4 cup bread crumbs
1/2 cup canola oil
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.
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.
Take the fish out of the water and mash it with a fork.
Drain the potatoes and mash it with a fork.
In a small bowl mix the fish, potatoes and the next 7 ingretients. Using your hands, gently mix everything together.
Divide the mixture into 12, make a round ball, coat it with bread crumbs and flatten it to make a patty.
Crack an egg in a small bowl, add a tble spoon of water and beat it with a fork.
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.
Remove from the oil, drain it on paper towel and serve with a chutney.
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.
1 ripe banana
1 cup homo milk
3 tbsp sugar
8 slices French bread
1/4 cup vegetable oil
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).
Dip bread in egg mixture, turning to coat both sides evenly.
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.
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.
2 1/2 cups all purpose flour
1/2 lb unsalted butter
1 tbsp rosewater
4 tbsp milk
icing sugar for dusting the pastries
1 cup chopped pistachios
1/2 cup sugar(granulated or icing)
1 tbsp rosewater
1 cup chopped nuts
1/2 cup sugar(granulated or icing)
1/2 tsp cinnamon
1 tbsp rosewater
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.
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)
Add the rose water, followed by milk and make a soft dough.
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.
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.
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.
80 g Lindth Excellence 85% Dark Chocolate, finely chopped
1/8 tsp salt
Preheat oven to 350 degree F. Lightly grease 3-7″ springform pans or 2-9″ springform pans. Set aside.
Combine dates and water in a small saucepan over medium-high-heat, bring to a boil.
Reduce heat to a low and simmer for 10 minutes or until dates are tender and about 1/3 cup liquid remains.
Transfer to a food processor and pulse until smooth; set aside.
Sift flour, baking powder, baking soda and salt in a medium bowl; set aside.
Using electric mixer, cream butter with sugars until light and fluffy.
Beat in vanilla; stir in egges, one at a time, scraping down sides after each addition.
Stir in one-third of flour mixture; stir in half of date puree, mixing after each addition just until incorporated. Repeat additions of flour and date puree; stir in remaining flour mixture.
Stir in chopped chocolate. Divide batter evenly among prepared cake pans.
Bake for 40 minutes or until tester inserted in centre of cakes comes out with a few crumbs clinging to it.
Let cool for 10 minutes in pans, then turn out onto racks to cool completely.
In a double boiler over medium-low heat, whisk egg whites with sugar until sugar has fully dissolved and instant-read thermometer reads 160 degree F(70degress F). Remove from heat.
Add vanilla and salt to egg white mixture, using electric mixer, whip until meringue holds stiff peaks and mixture is at room tempreture. Add butter, one cube at a time, beating well after each addition. (If mixture looks like it is separating, keep beating until it looks smooth again.) When butter has incorporated, reduce to medium-high speed; beat for 2 minutes or until silky smooth. (Use immediately, or refrigerate briefly if buttercream is too soft.)
Spoon buttercream into piping bag fitted with large tip.
In a medium saucepan, combine sugar and water over medium-low heat, stirring until sugar has disolved.
Turn heat to medium-high; bring to a boil, and boil without stirring for 4 to 5 minutes, or until sugar mixture is deep gold.
Remove from heat.
Working quickly and being careful not to splash, stir in cream. Let cool slightly; add chocolate and salt, stirring until smooth.
Let sauce cool to room tempreture.
Trim domed tops from cake layers. Transfer one layer to cake board, plate or serving platter; drizzle with one third of the chocolate sauce.
Pipe a circle of buttercream around cake, about 1/2 inch(1cm) from edge; fill with more butter cream.
Top with second cake layer, drizzle with sauce and pipe buttercream over top.
Add final cake layer; pipe remaining buttercream over top and side of cake, using a spatula to spread evenly.
Drizzle remaining chocolate sauce over top and side of cake.
Top with lindt truffles and chocolate sauce.
The best way to add chocolate to an already sweet dessert is to use chocolate that has a higher percentage of cacoa. This gives you all the bittersweet flavour without the extra sugar.
Indian Kashmiri Dum Aloo is a mildly spiced potato curry, tomato based,cooked with spices and yoghurt.
It is not as spicy as it looks. The curry has the Indian spices, yoghurt and gorgeous lush red colour from tomatoes.
10-12 small potatoes peeled and cut in half
1 cup yoghurt(if using Greek yoghurt add 1/4 cup water)
3-4 tbsp cilantro(to garnish)
1/4 cup tomato paste
1-2 white onion(about 1 cup finely chopped)
1 tsp chopped garlic
1 tsp chopped ginger
4 tbsp vegetable oil
1/2 tsp salt
1 tsp mild paprika or
1/4 tsp cayenne
1/3 cup cashews(10-12 soaked in mild and blended)
1/4 cup milk
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp cardamon seeds
4-5 black pepper
Wash the potatoes. Peel of skin and cut then in half. Prick each potato with fork 2-3 times(this makes potatoes tender faster when frying and also help absorb flavour in the curry later)
Heat a large saucepan. Add all the spices except chili powder and roast for 30 seconds or until fragrant. Remove in a mortar and pestle or a spice grinder and grind to a powder.
Soak cashew in milk and set it aside.
Heat 3 tbsp oil in a heavy bottom large saucepan. Add potatoes and cook until crispy almost brown from all sides,
Remove potatoes on a plate lined with paper towel. Test for doneness – pierce a knife through one potato, it should sink in smooth, about 15 minutes.
Add onions, garlic and ginger and saute until onions are soft.
While onions cook, grind cashew to a paste with soaking milk. In onion, mixture add ground toasted spices and cook for 1 minute. Add Cashew paste and cook for 3-4 minutes until oil separates.
Reduce heat to low, add yoghurt and mix well. Increase the heat and continue cooking for another 5 minutes or until oil separate.
Add the potatoes with 1/2 cup of water, mix well and cook for 5 minutes.
Remove from the heat, garnish with cilantro and serve with naan and/or rice.
Bhel Puri is one of the street foods of India.Bhel puri can be served in many ways, but it is usually served in a paper folded in the form of a cone and is consumed using a paper spoon or by the ‘papdi‘ which is itself an edible component of the ‘Bhel Puri’.
This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school
Bhelpuri is a typically Gujarati balance of sweet, salty, tart and spicy flavours, with different textures as well, including crispy and crunchy from from the puffed rice and fried sev. Other commonly used ingredients include tomatoes, onions and jalapeño added to the base.Different chutneys impart a sweet,tangy or spicy flavour. There are two popular chutneys used: a dark brown sweet one made mainly from dates and tamarind and a green spicy chutney made from cilantroleaves and green chillies and mint.You will find different recipes for bhel puri.
4 cups Mumra(puffed rice)
1 cup sev
1 cup Chevro
12 medium size puris
2 tbsp oil
1/4 tsp turmeric powder
1/4 tsp red chili powder
1 tsp salt
2 boiled potato diced in 1/2 ”
2 cups chickpeas
1/4 tsp freshly ground black pepper
1/4 tsp freshly ground cumin
1/2 tsp green chutney
2 tbsp diced raw Mango(optional)
2 tbsp pomegranate
1 medium onion, finely diced
2 tbsp chopped cilantro
1 tbsp chopped mint leaves
1/4 tsp freshly ground black pepper and cumin
Red garlic chutney
In a large mixing bowl mix turmeric powder, red chili powder and salt. Add the Mamra and toss it around. Bake the Mamra in a preheated 300 degree oven for 20 min till the Mamra are crispy. Remove from the oven and let it cool.
In a medium bowl put the diced potatoes and Chickpeas. Add black pepper, cumin, green chutney and 1/2 tsp salt and mix well.
Take 6 soup bowls. Break the puris in bite size pieces and divide it between the 6 bowls.
Add the potatoes, and chickpeas, then chevro, Mamra, and sev on the puri.
Sprinkle onions, cilantro, mint, Mango and pomegranate.
Sprinkle black pepper and cumin.
You can buy sev, Mamra, chevro from an Indian grocery store.u