All posts by nasdatoo

Stuffed Aloo Tikki

vegetarian
 

Cuisine: North Indian

Aloo tikki is a North Indian and Pakistani snack made of boiled potatoes, onions and various spices. “Aloo” means potato, and the word “tikki” means a small cutlet or croquette. It is found in almost every chaat shop or stall in Delhi as well as in other parts of India. Aloo Tikki is. Mumbai Street food, the kind that locals would happily eat while walking along the beach or watching a game.

INGREDIENTS

  • 2                    lbs medium potatoes boiled
  • 2                    spring onions finely chopped
  • 1/2                 tsp freshly ground cumin seeds
  • 1/2                 tbsp freshly ground black pepper
  • 1                    tbsp green masala
  • 2                    tbsps roasted chana dal powder (optional)
  •                       salt to taste
  • 1                    tsp garam masala powder
  • 1                    tbsp chopped cilantro

For stuffing

  • 1                    cup boiled and crushed green peas
  • 2                    tbsps oil
  •                       pinch asafoetida
  • 1/4                 tsp mustard seeds
  • 1/4                 tsp fenugreek seeds
  • 2                    tbsp grated unsweetened coconut
  • 1/4                 tsp freshly ground cumin seeds
  • 1/4                 tsp freshly ground black pepper
  • 1                    tsp green masala
  • 1/2                 tsp turmeric powder
  • 1/2                 tsp dry mango powder (amchur) or
  • 1/2                 tsp citric acid
  •                       salt to taste
  • 1                    tbsp chopped cilantro
  • 1                    tbsp chopped mint leaves

Instructions

  1. In a large bowl, mash the potatoes.
  2. Add the rest of the ingredients and mix well. Set it aside to cool.

For the Stuffing

  1. Heat oil in a small pan. Add asafoetida, mustard seeds, fenugreek seeds, when the seeds start to pop add crushed green peas and cook stirring till the mixture is dry (about 5 minutes).
  2. Add the rest of the ingredients and mix well. Transfer the mixture in a bowl and let it cool.
  3. Divide the potatoes mixture into 12 equal balls. Coat it with bread crumbs, flatten it on the palm of your hands, about 2 1/2 inch circle. Add more breadcrumbs if needed.
  4. Add a spoonful of stuffing, bring the outside edge inside to form a small ball. Make sure it is sealed.
  5. Flatten the ball into a disk about 2 inches wide.
  6. On medium heat, heat oil in a frying pan and shallow fry the disks for about 3 minutes on each side. It should be golden brown on each side.
  7. Serve hot with spicy Chana(chickpea)  green chutney, yoghurt and tamarind chutney.

MANGO COCONUT AND MACADAMIA NUT BREAD

Sweets
I was  flying from Brisbane to Vancouver view Sydney. When I got to The gate in Sydney, I was very Hungary, it was 9.30 am and My flight was leaving at 10.00 am. There was a coffee shop near the gate and I bought a piece of Mango Coconut and Macadamia bread and a coffee. This bread was so good, I googled for the recipe and found this one. This bread recipe is just as good. 

Ingredients

 

For the mango puree:

  • 1                large ripe mango (or 2 smaller mangos), roughly Chopped.

For the loaf:

  • 1 1/2          cups all-purpose flour
  • 3/4             tsp baking soda
  • 1                tsp cinnamon
  • 1/2             tsp nutmeg
  • 1/2             tsp salt
  • 1                cup granulated sugar
  • 2                large eggs, lightly beaten
  • 1                large egg yolk
  • 1/2             tsp vanilla extract
  • 1/3             cup melted butter
  • 1/2             cup chopped macadamia nuts
  • 1/2             cup shredded unsweetened coconut
  • 1                large ripe mango, diced (about 1 to 1 ½ cups)

Instructions

Preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan and then dust with flour. Set aside.

To make the mango puree –

Add the chopped mango to the bowl of a food processor. Process until smooth. Measure out ½ cup of the mango puree and set aside.

To make the loaf:

  1.  In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.
  2. In a medium bowl, whisk together the sugar, eggs, egg yolk, vanilla extract, melted butter and ½ cup of mango puree.
  3. Add the wet ingredients to the bowl with the dry and mix until just combined.
  4. Gently fold in the macadamia nuts, coconut and diced mango.
  5. Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
  6. Bake for about 1 hour, until a toothpick inserted into the middle of the bread comes out clean. If the loaf starts to brown too quickly, tent loosely with aluminum foil.
  7. Cool for about 10 minutes, then remove the loaf from the pan and transfer to a wire rack to cool completely.

 NOTE:

You can substitute Macadamia Nuts for nuts of your choice.

Mango, coconut and Macadamia nuts loaf Ingredients

Matoka and Nyama

Entrees, Meat

Matoke is the fruit of a variety of starchy banana, commonly refered to as cooking banana. The fruit is harvested green and thencooke, and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steamed-cooked, and the mashed meal is considered a national dish in both countries. Matoke are peeled with a knife, wrapped in the plant’s leaves nd set in a cooking pot(Swahili; sufuria) atop the banana stalks. The pot is then placed on a charcoal or wood fire and the matoke is steamed for a couple of hours, water is poured into the bottom of the cooking pot multiple times. The stalk s in the bottom of the pot serve to keep the leaf-wrapped fruits above the level of the hot water. While uncooked, matoke is white and fairly hard; cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves and often served on a fresh banana leaf. It is eaten with a sauce made of vegetables, ground peanuts, or some kind of meat.

Matoka

Green Banana

Ingredients

  • 1             lb matoka (green Bananas)
  • 1             tsp salt

Instructions

  1. Put the bananas in a large pot, cover it with water and boil for about half an hour on med to hot heat. The banana skin will crack and the bananas are soft.
  2. Remove from the pot and peel the bananas.
  3. Mash them up with a potato masher.

Serve it With Nyama or Kuku. (Light meat or chicken curry) or peanut soup.

Nyama Ingredients

  • 2              lbs Lamb, Beef or Mutton with bones
  • 2              medium onions thinely sliced
  • 2              medium tomatoes finely chopped
  • 1              tsp garlic paste
  • 1              tsp ginger paste
  • 1/2            tsp green chilli paste
  • 2              tsp madras curry powder
  • 2              tsp salt
  • 4              cups water
  • 1              tbsp chopped cilantro for garnish

Instructions

  1. Remove the fat from the meat and cut it into 1 inch cubes.
  2. Add rest of the ingredients and let it cook on medium heat for an half hour. If the meat is not soft to the touch cook it for another 15 minutes.
  3. Sprinkle with cilantro and serve.

Cantonese Lamb Patties

Entrees, Meat
 
This recipe I found in Australian Woman’s weekly in 2015. Amina Elshafei’s recipe reflects her dad’s Egyptian and mum’s Korean Heritage.
She writes “Growing up,I learnt one important lesson at the dinning table – never to underestimate the importance of food in life.
I am very blessed to have been brought up in a household where sharing food is never considered just as a means of sustaining life, but rather as an enjoyable experience that continues to create more stories”
 

Ingredients

  • 1           tbsp olive oil
  • 1           small brown onion, finely chopped
  • 1           tbsp finely chopped lemongrass
  • 2           cloves garlic, crushed
  • 1           tbsp finely grated ginger
  • 2           lbs minced lamb
  • 3           green onions chopped coarsely
  • 1           tbsp soy sauce
  • 1           tbsp hoisin sauce
  • 1/4        tsp sesame oil
  • 1           egg beaten
  • 1/2        cup breadcrumbs
  • 1           tbsp mint leaves

Sweet Lime Dressing

  • 1/4        cup sweet chilli sauce
  • 1           tbsp water
  • 1           tbsp lime juice
  • 1           tbsp finely chopped fresh cilantro

Instructions

  1. Heat olive oil in a large frying pan over medium high heat; cook the onion, lemongrass, garlic and ginger, stirring for 4 minutes or until onions are soft. Cool.
  2. Combine onion mixture in a large bowl with lamb, green onions, sauces, sesame oil, egg and breadcrumbs. Shape mixture into 12 patties; cook, in batches. over medium heat, in a large oiled frying pan until browned and cooked through.
  3. Meanwhile boil, steam or microwave rice until tender; drain.

Sweet Chilli Lime Dressing:

  1. Combine ingredients in a screw-top jar; shakewell.

Serve it with rice or  fries and salad.

Pineapple Jam

Entrees
Pineapple Jam
Pineapple Jam
Ingredients
  • I           pineapple(1-1/2 lbs)
  • 6          cups sugar(1 1-1/2lbs)
  • 1/4      cup lemon juice

Instructions

  1. Peel and cut the pineapple in small pieces
  2. Puree it in a food processor.
  3. In in large saucepan cook pineapple. Bring to a boil stirring occasionally. boil gently for about 10 minutes.
  4. Add sugar and lemon juice, boil stirring constantly to prevent scorching, until mixture reaches gel stage*, about 10 minutes.

Gel Test

Pour a small amount of cooked recipe on a cold plate and place it in a freezer for a few minutes. The product is gelled if it does not run together when separated with a spoon. While doing the test remove the mixture from the heat to prevent over cooking.

Lemon Frosted Apple Cake

Sweets
Lemon Frosted Apple Cake
Lemon Frosted Apple Cake

Ingredients

  • 3                 cups sifted white flour
  • 1                 tsp salt
  • ½                tsp ground cloves
  • ½                tsp ground cinnamon
  • 3                 cups grated golden delicious apples
  • 2                 tsp baking soda
  • ½                cup butter
  • 2                 cups sugar
  • 2                 eggs
  • 1                 cup chopped nuts
  • ½                cup finely chopped walnuts (for garnish)

Lemon Butter Frosting (recipe follows)

Instructions

  1. Grease and flour two 9 x 1½ inch cake pans or one 13 x 9 inch Baking pan. Preheat oven to Moderate (350 degrees)
  2. Sift flour, salt, cloves and cinnamon onto wax paper.
  3. Combine grated apples with Baking Soda in a medium size bowl.
  4. Beat butter, sugar and eggs in a large bowl with electric mixer on high until well blended and fluffy.
  5. Stir in flour mixture alternating with apple mixture, beating between addition until batter is smooth. Stir in nuts. Pour into prepared pans.
  6. Bake for 30 min. for layers or 40 min. for the larger pan, or until centre springs back when lightly pressed with fingertip.
  7. Cool completely in a pan on a wire rack
  8. Fill and frost with Lemon Butter Cream or for larger layer, frost top and sides; pat finely chopped walnuts around side of cake, if you wish.

Lemon Butter Frosting

  • 4             oz butter
  • 1             lb icing sugar
  • 1             lemon
  1. In a medium size bowl beat butter until soft.
  2. Add icing sugar alternating with lemon rind and lemon juice from the lemon until smooth and spreadable..
Topra Pak

Topra Pak 3

Sweets
Topra Pak
Topra Pak

 

 

 

 

 

 

Raw Goond, Fried Goond, Kas Kas Crushed Almonds and Pistachios

iGoond

Ingredients

  • 1 1/4         lb butter
  • 1                 lb powder milk
  • 1                 lb unsweetened coconut
  • 4                 oz almonds crushed
  • 4                 oz goond
  • 2                 cups oil for frying goond.
  • 1/2             tsp each, elechi and jeifer
  •                     saffron
  • 2                 cans condensed milk
  • 1/4             cup crushed almonds and pistachio
  • 2                 tbsp kas kas(poppy seeds)Instructions
  1. In a medium saucepan melt the butter, add the powder and mix well.
  2. Put the saucepan in the preheated 350 degree oven. Every 15 minutes take it out mix and return the saucepan to the oven. Repeat it 2 more times. The mixture will be light brown in colour.
  3. Bake the coconut in the oven at 350 degree till light golden colour, about 20 minutes.
  4. In a wok heat the oil to 350 degrees and fry the goond
  5. Add the nuts, goond, elechi, Jeifer and saffron and the  condensed milk  to the saucepan and mix.
  6. Return the saucepan to the oven and cook for another 15 minutes.
  7. Pour the mixture in a 13 x 9 inch cake tin, smooth the top, sprinkle with almonds, pistachio and kas kas.
  8. Let it set overnight.
  9. Cut the Pak in squares and serve.

Pak can be stored in an airtight container in the fridge for a month.

Mithi Sev

Sweets

Ingredients

  • 2                 cup water
  • 1                 cup sugar
  • pinch          yellow colouring
  • 1/2              cup butter
  • 8                 oz sev (Fine Vermicelli, Misco brand)
  • 1                 tbsp golden raisins, (optional)
  • 20               strands saffron
  • 1/2              tsp crushed cardamom seeds
  • 1/4              tsp grated nutmeg
  • 1/2              cup evaporated milk

For Garnish

  • 2                 tbsp slivered almonds and pistachio

Instructions

  1. Preheat the oven to 300 degree.
  2. Boil water, sugaar and food colouring to a light syrup, for about 5 minutes till the sugar has melted.
  3. In a medium saucepan melt the butter, add the broken vermicelli and saute in butter on medium heat, stirring until golden brown in colour.
  4. Add the raisins andd cook for a minute till the raisin pops.
  5. Add the light syrup, saffron, cardamom seeds and nutmeg to the vermicelli.
  6. Continue cooking on low heat until almost all the water has evaporated, about 10 minutes.
  7. Add evaporated milk and cook in the oven for about 10 minutes.
  8. Garnish with almonds and pistachios.
  9. Serve with Papadum, kebabs or samosa.

Thai Crunch Salad with Peanut Dressing

Entrees
Thai Crunch Salad



Ingredients
  • 1/4             cup creamy peanut butter
  • 2                 tbsp unseasoned rice vinegar
  • 2                 tbsp fresh lime juice, from one lime
  • 3                 tbsp vegetable oil
  • 1                 tbsp soy sauce
  • 2                 tbsp honey
  • 2-1/2         tbsp sugar
  • 2                 garlic cloves, roughly chopped
  • 1                 1″ square piece fresh ginger, peeled and roughly chopped
  • 1                 tsp salt
  • 1/4             tsp crushed red pepper flakes
  • 2                  tbsp fresh cilantro leaves

For the Salad

  • 4                  cups chopped Napa cabbage or shredded coleslaw mix
  • 1                  cup prepared shredded carrots
  • 1                  red bell pepper, thinly sliced into bite-sized pieces
  • 1                  small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1                  cup cooked and shelled edamame
  • 2                  medium scallions, thinly sliced
  • 1/2              cup loosely packed chopped fresh cilantro

Instructions

  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth.
  2. Add the cilantro and blend for a few seconds until the cilantro is finely chopped.
  3. Refrigerate until ready to serve.

For the salad,

  1. Combine all of the ingredients in a large bowl and toss to combine.
  2. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.
Stollen

Stollen

Sweets
At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then accented with dried fruits and nuts, and baked until golden brown.

Stollen’s richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.

 

 

 

 

 

 

INGREDIENTS

  • 1                        cup currants
  • 1/4                    cup cognac
  • 1 1/4                 cups golden raisins
  • 1/4                    cup orange juice
  • 5 1/2                cups all-purpose flour, plus more for dusting
  • 6                        tbsp sugar
  • 1/2                    tsp salt
  • 1/4                    tsp ground mace
  • 1/4                    tsp freshly grated nutmeg
  • 1                        cup milk
  • 10                     tbsp unsalted butter, plus 3 tbsp melted
  • 1/4                   cup warm water (about 110 degrees)
  • 2                       packages active dry yeast (5 teaspoons)
  • 3                       large eggs, lightly beaten
  •                          grated zest of 2 oranges
  •                          grated zest of 1 lemon
  • 3/4                  cup chopped citron
  • 1/4                  cup chopped dried apricots
  • 1 1/4              cups blanched almonds, coarsely chopped
  •                         Confectioners’ sugar, for dusting
Instructions
  1. In two separate bowls, soak currants in cognac and golden raisins in orange juice; set aside.
  2. In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside.
  3. In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes. Stir to dissolve yeast completely.
  4. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl.Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands.
  5. Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.Preheat oven to 375 degrees. Punch dough down, roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a Silpat- or parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.
  6. Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit.
  7. Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating halfway through.
  8. Place baking sheet on a wire rack to cool.
  9. Dust with confectioners’ sugar before serving.

To Make 4 smaller Stollen:

You can divide the dough into quarters, roll each quarter in to an oblong 3/4 inch thick and 14 inches long. Brush with melted butter, fold in half and follow instructions from 6.