All posts by nasdatoo

Daal Kachori

vegetarian

Kachories are crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these kachoris is worth a fortune! these can be eaten as a snack, or along with your meals. This dish gets a protein boost due to the moong-based filling, making it a great choice for kids. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.

Ingredients

Dough

  • 2               cups all purpose floor
  • 2               tbsp vegetables oil
  •                  salt to taste
  • 3/4            cup water

Filling

  • 2               cups Moong daal (without skin)
  • 2               tbsp oil
  • 5               curry leaves
  • 1/2            tsp cumin seeds
  • 1/2            tsp mustard seeds
  • 2               tbsp unsweetened coconut
  • 1/2            tsp fennel seeds crushed
  • 1/2            tsp cumin seeds crushed
  • 1               tsp green masala 
  • 1/4            cup water
  • 1               tsp salt( or to taste)
  •                  juice of 1 lemon
  • 2               tsp sugar
  • 1               tbsp chopped cilantro

Instructions

In a medium bowl, soak daal for a couple of hours.

Filling

  1. Drain the daal.
  2. In a large saucepan, heat the oil on med hot heat. Add the curry leaves, mustard seeds, and cumin seeds.
  3. When the seeds start to pop, add the coconut and the daal. Mix well and cook on medium heat for 5 minutes. Add the fennel, cumin green masala and a 1/4 cup water and mix well. Let it cook on medium heat for about 10 minutes. The daal should be soft to the touch.
  4. Add the salt, lemon juice, sugar and cilantro. Mix well. Let the mixture cool completely.
  5. Meanwhile make the dough.

Make the dough.

  1. In a medium bowl, add salt to the flour and rub in the oil.
  2. Use enough water to make a soft dough.
  3. Cover and leave it aside.
  4. When the filling is cold, take a tbsp full and form a ball.
  5. Divide the dough into 25. Roll each dough into a round ball.
  6. Flaten the ball into a puri about 2 1/2 inches round.
  7. Put the filling in the centre of the puri, bring the edges together, pinch the edges together.
  8. In a wok, on medium heat, heat the oil and fry the kachori for about 10 minutes, turning them a couple of times. They sould be light gold in colour and crispy.

Bhinda Masala on Rotla

Gluten Free

Ingredients

Rotla

  • 1                cup Bajra (millet flour)
  • 1                tsp oil
  • 3/4             cup water

Bhinda Masala

  • 1/2             lb Bhinda (okra)
  • 3                tbsp oil
  • 1/4             tsp cumin seeds
  • 1                small onion, thinely sliced
  • 1                small tomato
  • 1/2             tsp dhana Jeera powder(coriander and cumin)
  • 1/4             tsp turmeric(haldi)
  • 1/2             tsp salt
  • 1-1/2          tsp green Masala
  • 1/2             cup yoghurt
  • 1                tbsp finely chopped onions
  • 1                tbsp finely chopped tomatoes
  • 1                tsp finely chopped cilantro
  • 1/2             tsp finely chopped jalapeño

Instructions

  1. In a small bowl add the bajra, rub in oil and make a soft dough with the water.
  2. Kneed it well.
  3. Divide the dough into 15 small balls.
  4. On a paper towel, flatten the ball into a 2-1/2 inch small rotla.
  5. Cook this on a preheated medium hot tawa.
  6. Cook till it starts to change colour, about 2 min, flip it over and cook for 2 min.
  7. You can cook a few small rotlas at a time.

Bhinda

  1. Wipe the bhinda with a wet cloth.
  2. Cut them in rounds about a 1/2″ thick.
  3. Rub 1 tbsp oil and bake it in a preheated oven for about 15 minutes. They should be a little crispy.
  4. Heat oil in a medium frypan, add the cumin seeds and sauté the onions till they are transparent.
  5. Add the chopped tomato, dhana Jeera powder, haldi, salt, 1 tsp green masala, mix and cook covered, on low heat for 5 minutes, stirring a couple of times.
  6. Add the baked Bhinda, mix well and cook for 5 minutes on low heat.
  7. Mix half tsp green masala in yoghurt and leave it in the fridge.
  8. Mix the chopped onions, tomatoes, cilantro and jalapeño.

To Assemble:

  1. Just before serving, spread a tsp of Bhinda mixture on the rotla, sprinkle it with the tomato mix and serve with yoghurt.

Sev Pak

Sweets

Sev Pak 

Ingredients

  • 4              oz goond
  • 1              cup vegetable oil for frying goond
  • 2              Pkts sev (5.5 oz each)
  • 1              lb butter
  • 4              oz coconut
  • 1/2           cup powder milk
  • 1              lb almond flakes
  • 1              can condensed milk
  • 1/2           tsp cardamom coarsely ground
  • 1/2           tsp ground nutmeg
  • 1/4           tsp saffron threads
  • 1/4           cup pistachios finely chopped as a garnish

Instructions

  1. Heat oil in a fry pan and fry the goond.  The goond will double in size and become transparent.
  2. Melt the butter in a large saucepan.  Break the sev and fry it in the butter for about 5 min.  The sev will be dark and fluffy.
  3. Add the coconut and powder milk, cardamom, nutmeg, and saffron,  fry for 2 min stirring all the time.
  4. Add the almonds, goond and condensed milk and mix well.
  5. Pour the mixture in a 9 x 12 baking tray and spread it evenly.  Sprinkle the pistachio and cool it completly.
  6. Cut into squares or diamonds and serve.
  7. The Pak can be stored in an airtight container in the fridge for a month.

Note: You can bake the goond in the oven.   Spread the goond on a baking sheet and bake in a preheated oven at 300 degrees for 5 minutes.]Sev Pak

Walnut Squares with White Chocolate Mascarpone Cheese Icing

Sweets
 

Makes 16 squares

Ingredients For the Base

  • 1          cup white flour
  • 2          tbsp brown sugar
  • 1/2       cup butter, softened

The Filling

  • 1           cup walnuts, chopped
  • 1           cup brown sugar
  • 1/2        cup unsweetened coconut
  • 2           tbsp flour
  • 2           eggs lightly beaten
  • 1           tsp vanilla

For the Icing

  • 1/2         cup Mascarpone cheese, softened(Mascarpone cheese is Italian Cream Cheese).
  • 1/4         cup butter, at room temperature
  • 6            oz white chocolate, melted until completely smooth

Instructions

  1. Heat Oven to 325 degrees F. Lightly grease a 9″ square cake pan.
  2. Work together ingredients for base, either in a food processor or using your fingers, to make fine crumbs. Press into pan. Bake until cooked through, about 15 mins.
  3. Meanwhile, stir together the filling ingredients. Spread the mixture over the base when it comes out of the oven. Return to the oven, bake until set, about 25 mins. Cool completely on a rack.
  4. For the icing, beat the cream cheese, butter and melted chocolate until smooth.
  5. Gradually beat in the icing sugar, and finally, the lemon juice. Chill until spreadable, about 10 minutes.
  6. Spread the icing over the cooked walnut filling and cut into squares,
Note:
You can use cream cheese instead of Mascarpone cheese)

Meat Lasagna

Entrees, Meat

Lasagna

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 16                  pieces lasagna noodles
  • 1                    lb lean ground beef
  • 1/2                 tsp finely chopped garlic
  • 1/2                 tsp finely chopped ginger
  • 1/2                 tsp ground black pepper
  • 1/2                 tsp salt or to taste
  • 1                    bottle (750 ml) pasta Sauce

White Sauce

  • 2                    tbsp butter
  • 2                    tbsp white flour
  • 1                    lt Homo milk
  • 1/2                 tsp salt
  • 1/2                 tsp ground black pepper
  • 1/4                 tsp ground nutmeg
  • 8                    oz shredded mozzarella cheese
  • 3                    tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook pasta according to the package directions.
  3. In a medium saucepan cook meat until brown and broken up.
  4. Add the garlic, ginger, black pepper and salt. Mix well.
  5. Add the pasta sauce stir, lower the heat to medium and simmer 5 minutes.

White Sauce

  1. In a medium saucepan melt the butter and sauté the white flour for a couple of mins.
  2. Gradually add the milk, stirring continuously. Bring to a boil. The sauce will have thickened about 10 minutes.

To Assemble

  1. In a 13 x 9 baking dish, place 4 pasta pieces lengthwise, overlapping edges.
  2. Spread 1/3 of the meat sauce, 1/4 of the white sauce and 1/2 cup mozzarella cheese. Repeat layers 2 more times. Beginning and ending with pasta. Spread remaining white sauce and cheese on top.
  3. Spread the Parmesan cheese on top.
  4. Cover with foil and back for 30 mins or until hot and bubbly.
  5. Remove foil, bake for 5 min.
  6. Let stand 5 min befor serving.

Serve with a salad.

Sugar Cookies

Sugar Cookies

Entrees, Sweets

 

Sugar Cookies
Sugar Cooki

 

 

 

 

 

 

 

Ingredients

  • 2             cups all-purpose flour, plus more for rolling
  • 1/2          teaspoon baking powder
  • 1/4          teaspoon salt
  • 1/2          cup (1 stick) unsalted butter, room temperature
  • 1             cup granulated sugar
  • 1             large egg
  • 1             teaspoon vanilla extract
  •                Assorted candies, sprinkles, or colored sugars, for decorating (optional)

Instructions

  1. In a large bowl, whisk flour, baking powder, and salt.
  2. With an electric mixer, cream butter and sugar until light and fluffy.
  3. Beat in egg and vanilla.
  4. With mixer on low, gradually add flour mixture, beat until combined.
  5. Divide dough in half, flatten into disks. Wrap each in plastic, freeze until firm, at least 20 minutes, or place in a resealable bag, and freeze up to 3 months (thaw in refrigerator overnight)
  6. Preheat oven to 325 degrees
  7. Line baking sheets with parchment paper.
  8. Remove one dough disk, let stand 5 – 10 minutes.
  9. Roll out to 1/8″ thick between two sheets of floured parchment, dusting dough with flour as needed.
  10. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.). Re roll scrapes; cut shapes.
  11. Repeat with remaining dough.
  12. Bake, rotating halfway through, until edges are golden, 10 – 18 minutes (depending on size).
  13. Cool completely on wire racks.

To ice cookies, spread icing with the back of a spoon.. Let the icing harden, about 20 minutes.

Decorate as desired

COOK’S NOT

Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin.

Biscuit pudding

Sweets

 

Biscuit Pudding

 

 

 

 

 

 

 

Ingredients

  • 1               lb “Marie” biscuit or “Arrow root” biscuits
  • 1               can condensed milk
  • 2               cup homo milk
  • 1               cup evaporated milk
  • 3/4            cup chopped walnuts (optional)
  • 1               cup whipping cream

Decoration

  • 1/4            cup chopped nuts
  • 2               tbsp shaved chocolate

Instructions

  1.  Spread the condensed milk on the biscuits and make a pile of 4 cookies.
  2. Layer these piles in a small 8 x 8 Pyrex dish.
  3. Sprinkle nuts on it.
  4. Pour the milk and evaporated milk on it. Let this rest for 5 hours or overnight
  5. Whip the cream and spread this on the cookies.
  6. Decorate with nuts and shaved chocolate.

Fried Chicken

Entrees, Poultry

Fried Chicken and Chips

Fried Chicken and Chips

Ingredients

  • 1         boneless skinless chicken
  • 1         tbsp green masala
  • 1         tsp salt
  • 1/4      tsp turmeric powder
  • 1/4      cup white flour
  • 3         eggs
  • 1/4      tsp salt
  • 1         tsp green masala
  • 6         cups oil for frying

Instructions

  1. Cut chicken in 10 pieces. Remove all the fat and rinse it in cold water.
  2. In a medium saucepan boil the chicken with one cup water and 1 tbsp GreenMasala , when the water starts to boil turn down the heat and let it simmer for 10 min. The chicken should be cooked. Drain all the liquid.
  3. In a wok heat the oil to 350 degree.
  4. In a medium bowl beat eggs, salt and green masala.
  5. Spread the white flour on a plate.
  6. Roll the chicken pieces in white flour, dip in eggs and fry it till it is brown and crisp, about 3 minutes each side.
  7. Serve with Tamarind Chutney, a salad  and/or oven fries.

Sweet mango pickle(Goor Kari)

Dips, Chutneys, Preserves and Pickles

Fruit and Vegetable Mix

  • 2                  raw Mangoes
  • 1                  lb carrots
  • 1/2               lb Jalepeno or other hot chilli
  • 2                  tbsp salt
  • 10                dried apricots(cut into quarters)
  • 10                dried apple rings(cut into quarters).
  •  

Masala Ingredients

  • 2                  cups oil
  • 1                  tsp black pepper
  • 1                  tsp cloves
  • 1-2               inch piece cinnamon stick
  • 5                  cloves garlic, peeled and sliced
  • 1                  cup crushed rye
  • 1/2               cup crushed methi
  • 1/2               cup crushed dhana seeds
  • 1/2               cup haldi
  • 1/2               cup red chili
  • 1/2               cup salt
  • 1                  lb Jaggery(Goor)chopped into small pieces

Instructions

  1. Rinse and cut the Mangoes into 1/2 inch cubes.
  2. Peel and cut the carrots into 2 x 1/4 inch sticks.
  3. Cut the Jalepeno into quarters.
  4. Add the salt and leave it overnight.
  5. In the morning drain the liquid, spread it on a cookie sheet and let it dry in the sun for a day.
  6. Heat oil, add black pepper, cloves, cinnamon stick, garlic slices.
  7. Let the oil cool, then add the rest of the ingredients and mix well.  Let it rest for 2 days stirring everyday.
  8. Add the dried fruit and vegetable, mix well.
  9. Let it rest for a few days, at room temperature, till the jaggery melts, before you serve.
Note:  If you live in the western world, you can use a dehydrator to dry your Fruit and Vegetables.     
           You can cover it with cheese cloth and leave it out in the sun.
 

carrot and green chilli

Ginger Log

Sweets
You can buy ginger Nut Cookies from Save on foods, Walmart, London Drugs or Persia Foods.

Ginger Log

 

 

 

 

 

Ingredients

  • 1             pkt ginger nut cookies
  • 2             cup whipping cream
  • 1/2          cup chopped almonds, pistachio,
  • 1/4          cup cherries

Decoration

Nuts, cherries, chocolates or fresh berries.

Instructions

  1. Whip the cream until thick, take half the cream and add the nuts and cherries. Cover the other half and leave it in the fridge.
  2. Spread cream over each cookie and sandwich into a log.
  3. Wrap this in saran wrap and leave for 6 hours or overnight in the fridge.
  4. Spread rest of the cream to cover the log and decorate with cherries and nuts/chocolate.

Chopped nuts and whipped cream

Ginger log

 

 

 

 

 

 

Ingredients for Ginger log