All posts by nasdatoo

Puran Puri

Entrees
 
Puran Puriis a sweet flat bread in Gujarati Cuisine.  The Gujaratis use Toor Daal and spice it with cardamom powder and nutmeg powder.  We also use saffron.
 
Puran Puri is a favourite across India and has so many variations in different states.
 
We grew up in a community with Gujaratis and Panjabis and this is a a dish we learnt from them.  You eat it with Mater Batata and Ringra nu Shak(Peas, Potatoes and Eggplant Curry) and use the liquid from the Toor Daal to make the Gujarati Daal.
 
 
Ingredients
  • 1              cup toor daal
  • 2              cups sugar
  • 1/4           tsp ground nutmeg
  • 1/4           tsp cardamom seeds
  •                 A few strands saffron

Dough

  • 2                cups whole wheat flour
  • 2                tbsp vegetable oil
  • 1              tbsp butter

 

Instruction

Filling

  1. Boil the daal in 2 cups water, until the daal is soft.  Drain the liquid and save it.
  2. Mash the daal and add sugar. Boil until the sugar has melted and the mixture is very dry.( to test if Puran is ready, place a spoon in the centre of the mixture, it should stand quite straight. Should it fall, cook for a further few minutes.
  3. Add the spicies and mix well. Pour the mixture on a plate and cool it completely.

Dough

  1.  In a medium bowl add the flour and rub in the oil. Add the water and make a dough. Knead very well cover and let the dough rest for a couple of hours.
  2. Divide the dough into 12 balls.
  3. Roll the dough into a 5 inch round.
  4. Put a tbsp of the daal mixture into the centre of the chapatti, bring the side of the chapatti to the centre and form a ball. Roll out seam side down, into a 6 inch chapatti.
  5. Roast on the tawa on both sides, spread with butter and serve.
 
 

Rotla

Accompaniments
 
Rotla
Ingredients
  • 1                cup bajra flour(millet)
  • 1                tsp vegetable oil
  • 3/4             cup cold water
Instructions
  1. Heat up the tawa on medium. (The tawa has to be warm before you put the Rotla on it. Sprinkle some water on the tawa and if the water disappears fast, the tawa is ready).
  2. In a small bowl add the bajra and rub in the oil.
  3. Make a dough with the water.
  4. Knead the dough on a floured surface, form it into a ball.
  5. Draw a 6″ circle on a piece of wax paper or paper towel.
  6. Flatten the ball to a 6″ round. (You can sprinkle some flour on it and roll it into the circle.
  7. Pick it up with the paper and flip it onto the tawa.
  8. Let it cook for a couple of minutes and you will see the colour change. With a spatula turn it over. Sprinkle some water on it and cook for 2 minutes. Turn it one more time, leave it for 2 minutes, remove it from the heat.
  9. Spread it with butter and serve.

 

Coconut Layer Cake

Sweets
Ingredients
  • 3/4                      cup unsalted butter, room temperature , plus more for pan
  • 2                          cups sifted cake flour, plus more for pans
  • 1/2                      tsp baking powder
  • 1/2                      tsp baking soda
  • 1/4                      tsp salt
  • 1                          cup berry sugar
  • 4                          large egg yolks, lightly beaten
  • 2/3                     cup sour cream
  • 1                         tsp vanilla extract
  •                            Coconut Cream Filling
  • 11 oz                 sweetened flake coconut
  •                             Mock Icing

Instructions

  1. Heat the oven to 350 degrees. Arrange the rack in the centre of the oven. Line the bottom of 2 x 8 inch buttered cake pans with Parchment paper. Dust the bottom and sides of the cake pans with flour, and tap out any excess.
  2. Shift together flour, baking powder, baking soda, salt and set it aside.
  3. In a bowl with electric mixer, cream butter on medium-low speed until fluffy, 1 – 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in colour, about 3 minutes.
  4. Gradually drizzle in egg yolks, beating on medium-low speed between each
  5. addition until the batter is no longer slick. Beat until the mixture is fluffy again, about 3 minutes.
  6. Alternate adding flour mixture and sour cream to the batter, a little of each at a time starting and ending with the flour mixture.
  7. Beat in vanilla.
  8. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning.
  9. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.

To assemble

  1. Remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer.
  2. Line with cake pan with plastic wrap. Place another domed layer, dome side down, in the cake pan. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used.
  3. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, invert the cakes on a serving platter and frost the outside of cake with butter icing. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

NOTE Sweetened angel-flake coconut is available in grocery stores.

Mock Icing

  • 8                   oz butter
  • 8                   oz granulated sugar
  • 8                   tbsp hot water
  • 8                   tbsp cold milk

Instructions

  1. Cream butter and sugar until very soft, about 5 mins.
  2. Add a tbsp of water and a tbsp of cold milk, beating very hard all the while. The sugar will have disolved, the mixture will be white. This will take about 10 minutes.
  3. If the mixture is too soft leave it in a cool place until it is sufficiently firm.
The mixture can be refrigerated, but should be at room temperature when using it.

Muthiya

Entrees, Meat, Poultry

Muthiya is a wholesome dish with lots of vegetables, meat and the dumplings.  It takes longer to make it but it is very tasty.

If you can not find a vegetable just omit it.  You will find all the frozen Indian vegetables in an Indian grocery store.

Muthiya are little dumplings the size of your fist made with Bajro(millet flour)

Mutiya Serves 8 Ingredients

  • 1/4                     cup vegetable oil
  • 1                        1″ piece cinnamon stick
  • 5                        cloves
  • 1/2                     tsp black pepper
  • 1/2                     tsp cumin
  • 5                        cardamom
  • 3                        medium onions
  • 3                        medium tomatoes
  • 1                        tbsp dhana jeera
  • 1/2                     tsp haldi (turmeric)
  • 1/2                     tsp red chili powder
  • 2                        tbsp Green Masala
  • 1                        pkt frozen spinach (300 gm)
  • 2                        lbs beef, cut into 1” cubes
  • 1                        cup boiled chana
  • 1                        cup boiled bharazi(pigeon peas)
  • 1                        cup frozen peas
  • 1                        cup frozen green beans
  • 2                        cans coconut milk
  • 2                        tsp salt
  • 1                        pkt frozen govar(cluster beans)
  • 1                        pkt frozen saragwo (drum sticks)
  • 1                        medium egg plant, cut into 1” cubes
  • 3                        medium potatoes, cut into half
  • 1                        tsp citric acid  or
  • 2                        lemons(juice)
  • 1/2                     cup finely chopped cilantro
  • 1                        tsp garam masala

Saragwo (drumsticks)

Saragwo (drumstick)         Cluster Beans (govar)

Muthiya Dumpling

  • 1                cups bajra nu atta (millet flour)
  • 1                tbsp oil
  • 1/2             tsp salt
  • 1/2             tsp green masala
  • 1                tbsp finely ground coconut
  • 1/2             tsp chopped cilantro
  • 3/4             cup cold water
Instructions
  1. In a large saucepan, heat the oil.  Add cinnamon, cloves, black pepper, cumin, and cardamom.  Add the  sliced onions and fry them stirring till they are golden brown, about 10 minutes.
  2. Add the diced tomatoes, dhana jeera, turmeric, red chilli and green masala and let it cook for about 5 minutes.
  3. Add the spinach and beef, mix and let it cook for about 15 minutes.  The meat will have changed colour, but will not be soft.  Add the chana, bharazi and the rest of the ingredients and bring it to a boil about 15 minutes.
  4. Add the salt and mix.
  5. Meanwhile In a medium bowl add everything for Muthiya except oil and water. Rub in oil and make a stiff dough using the water. Make small dumplings about 1” long and 1/2 inch thick.  Add these dumplings to the saucepan.
  6. Transfer the saucepan to a preheated 350 degree oven and let it cook for about 1/2 hour.  The vegetables and the meat should be cooked.  Add the lemon juice and let it rest.
  7. Sprinkle with cilantro and garam masala before serving.

Note:  You can use Mutton or Chicken, with or without bones or, you can omit the meat and serve it us a vegetarian dish.

Gruyere and Pecan Pastry Parcels

Snacks & Appetizers, vegetarian
IMG_0989.JPG
Makes 36

Ingredients

  • 4             oz gruyere cheese, choppe
  • 3             oz ricotta cheese
  • 1             stick celery, finely chopped
  • 1/2         tsp, chopped fresh rosemary
  • 1             egg, lightly beaten,
  •                pinch cayenne pepper
  • 2             tbsp chopped pecans
  • 6             sheets fillo pastry
  • 2             oz butter
Instructions
  1. Combine cheese, celery, rosemary, egg, pepper and nuts in bowl; mix well.
  2. Brush 3 sheets of pastry with some of the butter; layer together.
  3. Cut sheets into 2 inch squares.
  4. Top each square with a level tsp of cheese mixture.
  5. Bring corners together in the centre, press edges together firmly.
  6. Repeat with remaining pastry, butter and filling.
  7. Place parcels on lightly greased oven trays, brush lightly with butter, cover, refregerate 1 hour.
  8. Just before serving : bake in a preheated 350 degree oven for 15 min or until browned and crisp.
Parcels can be made a day ahead, cover and refregerate.
Uncooked parsels can be frozen.

 

Reunion in Houston

Special Occasion

Friday

We had a reunion in Houston from October 3rd to October 8. We were 5 couples and all the guys have been friends from elementary school. Over the years we have met them all individually, but this was the 1st time in 45 years we all met together. We all came from different directions, one came from England, one came from Kenya, one from Toronto, we came from Vancouver and one lives in Houston. We all flew in at different times in the day and then had dinner together which was prepared by our Host.

  • Chicken Curry and Rice
  • Masoor Biriyani
  • Fresh fruit

We all set around and talked till quite late.

For the next 4 days we all went around to different places in a a 10 – sitter van.

Saturday

Saturday morning, after breakfast our first stop was at a Mexican Market. They had all kinds of fresh fruit, vegetables, Mexican candies, spices, arts and crafts. Some of us had fresh coconut water for a drink. The store vendor then peeled the coconut, sliced it, sprinkled it with salt and red chillies and we ate that.

Sliced Fresh Coconut

Sliced Coconut

 

Gauve Pastry

Gauva Pastry
Our next stop was at the Mexican Bakery, they had all kinds of bread, pastries, and cookies. We bought Gauva Pastries to take home and have it with coffee. We drove through downtown and visited some points of interests. We had a late lunch at a Mexican Resturant.EL TIEMPO CANTINA 1308Nachos and SalsaMeat and Chicken Fajitas
Meat and Chicken Fajitas
Later in the afternoon we went for Coffee at All Bengal Sweets and Coffee House. This was a neat little coffee shop. They had all kinds of different coffees. Coffee was served in a stainless glass and a vadki (stainless steel bowl). You are suppose to pour some coffee into the bowl and then pour it back into the glass. You do this a few times to cool the coffee.
After coffee, the ladies went shopping for Indian clothes and men went for a drink. That night everybody was too full to eat, so we had our Gauva Pastry, tea or Coffee and sat around talking till early morning.
Sunday

Sunday was Idd ah Adha. Namaz was at 10.00am. Some of our friends went for Namaz. After Namaz they were served Sheer Khurma* in Jamat Khana. They brought some home for us to have. We had that for Breakfast and left for Galveston.

Sheer Khurma

Sheer Khurma
 

Galveston is a coastal city located on Galveston Island and Pelican Island in the U.S. state of Texas.We stopped for lunch at a small famous Fish and Chips place. This was right across the beach, so we had a beautiful view of the water. We had fried Fish, Shrimps, Oysters and lobster balls. The food was delicious.After Lunch we had a walk on the beach and drove around town. We returned to Houston in the late evening and went to Aga’s for our Idd Dinner.

Galvaster Fish Fry –BENNO’S

Corn

 

Fried Fish, Lobster Balls, fried Shrimps and Chips 
 

Fried Oysters

 

 

 

 

Aga’s is a famous Pakistani Resturant in Houston. Since it was idd a lot of people had come out for dinner in large groups. The food was delicious. We had the BBQ. We also had their Daal and Bhindi Masala.

Lamb chops
Bihari Chicken
Chicken Tikka
 
Drinking Falooda
Monday –
We had a quick breakfast at Panera and then left to go to San Antonio. We got into San Antonia in the early afternoon visited the Alamo (The Alamo Mission in San Antonio, commonly known simply “The Alamo”, was originally known as the Mission San Antonio de Valero. It is a former Roman Catholic mission and fortress compound and the site of the Battle of the Alamo in 1836. It is now a museum in the Alamo Plaza District of downtown San Antonio, Texas, USA. Built by the Spanish Franciscan priest, Antonio de Olivares, and Payaya Indians, it forms the genesis of the present city of San Antonio, Texas, along with the Presidio San Antonio de Bexar and the Acequia Madre de Valero.)and then watched the Movie Alamo, after the movie we went on a River Boat. They have some nice restaurants and hotels on the river, some of the hotels were New hotels. People we sitting on the patios enjoying a meal, drink or coffee. Later we had dinner at the Country Line BBQ. This was a Taxes style BBQ. We had Beef Ribs and Salads. We went around town and returned home quite Late. At home we had Tea and Tres Leche (three milk) cake.
Beef BBQ
Potato Salad

Coleslaw

 

 

 

 

 

 

Tuesday

We got up late and left the house late. We went to the Premium outlets and spent a few hours shopping. We had an early dinner at MAHARAJA BHOG. This is a vegetarian Thali place. That is all they serve. You go and sit down, they will serve you water and Lassi. A woman came around with copper jug and a basin to was your hands and the waiters and waitresses served the food. It was all you can eat.

 

 

 
 
Thali
  • Kachumber
  • Chutneys
  • Monthal
  • Fried undavo
  • Dokari
  • Dahi Wada
  • Mango Shirkhand
  • Patli Daal (watery Daal)
  • Turka Daal
  • Kadhi
  • Cabbage Carrots and peas curry
  • Bhindi curry
  • Potato Curry
  • Kidney Beanscurry

 

Bhel Puri

Snacks & Appetizers, vegetarian
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.
 
 IMG_2021 (1)

 Different ways of serving Bhel

  • Ingredients
  • 4            cups Mumra(puffed rice)
  • 1/4          tsp each salt and turmeric powder
  • 1             tbsp oil
  • 1             cup sev
  • 1             cup Chevro
  • 12           medium size puris
  • 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(optionl)
  • 2             tbsp Pomagrante
  • 1             medium onion, finely diced
  • 2             tbsp chopped cilantro
  • 1             tbsp chopped mint leaves
  • 1/4          tsp chat masala

To serve

  • Mint chutney
  • Red garlic chutney(optional)
  • Tamarind chutney

Instructions

  1. 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.
  2. In a medium bowl put the diced potatoes and Chickpe    Add black pepper, cumin, green chutney and 1/2 tsp salt and mix well.

To assemble

  1. Take  6 soup bowls.  Break the puris in bite size pieces and divide it between the 6 bowls.
  2. Add the potatoes, and chickpeas, then chevro, Mamra, and sev on the puri.
  3. Sprinkle onions, cilantro, mint,  mangoes and pomagrante.
  4. Sprinkle freshly ground black pepper and cumin.
  5. Put some chutney before serving.

Chutneys

Mint Chutney

Mint Chutney

 

 

 

 

 

 

 

 

Ingredients

  • 1        cup cilantro
  • 1/2     cup mint leaves
  • 2        jalepino(or to taste)
  • 1        small onion
  • 1/2     tsp salt
  • 1        lemon/lime(zest anf juice)

Instructions

  1. Rinse the cilantro and mint leaves in cold water.
  2. Put everything in a blender and blend to a fine paste.

Green Chutney Ingredients

 

 

 

 

 

 

 

Red Chutney

Red Chutney

 
 
 
 

Ingredients

  • 1/4       cup chopped garlic
  • 1          tbsp red chilli powder or
  • 10        fresh red chilli pepper
  • 1/4       cup oil
  • 1/2       tsp salt
  • 1          lemon/lime(juice)

Instructions

  1. Blend the garlic and chillies in a blender to a fine paste.
  2. In a small saucepan heat the oil, add the paste and saute for a few minutes.
  3. Add the salt and lemon juice and serve.

Red Chutney Ingredients

 

 

 

 

 

 

 

 

 

 

 

Tamarind Chutney

Ambli(Tamarind)Chutney

 

 

 

 

 

 

 

Ingredients

  • 1          lb tamarind(amble)
  • 1          lb dates
  • 1          tsp salt
  • 1/2       tsp red chilli powder(optional)

Instructions

  1. In a medium saucepan boil the tamarind and dates with 1 lt water.
  2. When cool squeeze the pulp out add more water as needed.  It should be quite thick.  Pass it through a colander to get all the seeds and strings out.
  3. Add the salt and red chillies.
  4. This will make about 2 litres.
  5. Make ice cubes and freeze them.  Use as needed.

Note:

You can freeze these chutneys.

Make them into ice cubes and freeze them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate-Pistachio Torte

Sweets

 

 

 

 

 

 

 

 

INGREDIENTS

FOR THE CAKE

  • 1/2 cup unsalted butter, cut into small pieces, plus more for pan
  • 1 cup all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 8 oz semisweet chocolate, coarsely chopped1
  • 1/4 cups sugar1 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 cup low-fat buttermilk
  • 3/4 cup shelled, unsalted pistachios, coarsely chopped

FOR THE CHOCOLATE GANACHE AND TOPPING

  • 1/2 cup heavy cream
  • 4 oz semisweet chocolate, coarsely chopped
  • 1/4 cup shelled unsalted pistachios, coarsely chopped

Instructions

Make cake:

  1. Preheat oven to 350 degrees.
  2. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper.
  3. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
  4. In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan.
  5. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios.
  6. Fold in flour mixture just until combined.
  7. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes.
  8. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).

Make ganache:

  1. In a small saucepan, bring cream to a simmer; remove from heat.
  2. Add chocolate, and let stand 5 minutes; whisk until smooth.
  3. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
  4. Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

 

Habsi Halwa

Sweets

A very simple, delicious, and rich Halwa or fudge!  These kind of sweet meats are usually made for happy occasions, eg weddings, religious festivals and dinner parties. You will find different recipes for this.

 Ingredients

  • 3 1/2                    cups milk powder
  • 2                        cup heavy whipping cream
  • 1                        cup unsalted butter (room temperature)  
  • 1                        cup sugar
  • 1                        cup chopped or sliced almonds.

Instructions

  1.  Preheat  oven to 350 degrees.
  2. In a large saucepan mix all the ingredients except almonds and  it in the oven for five minutes.
  3. Stir and return the saucepan to the oven.  Do this every 10 mins. (It takes about 1 hour to make it)
  4. After half an hour add half the almonds and mix.
  5. The mixture will start to bubble and the colour will slowly change to dark brown.
  6. Pour the mixture in an 8 x 8 inch  cake tin, decorate with with remaining almonds and let it cool. 

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Note:

 

This Halwa can be made in a disposable pan(foil tray) and set in the same pan( pat it down with a spatula)          

 

You can use nuts of your choice instead of the almonds.

Spicy Chickpeas

Snacks & Appetizers, vegetarian

Serves 10

Ingredients

  • 2                tbsp vegetable oil
  • 2                tbsp ground corriander
  • 2                tbsp ground cumin
  • 1/2             tsp ground turmeric
  • 1/2             tsp salt
  • 1/2             tsp granulated sugar
  • 1                tbsp gram flour
  • 2                tomatoes chopped
  • 2                cans chickpeas(garbanzo beans)
  • 1/2             tsp crushed green chilli(to to taste)
  • 1/2             tsp crushed garlic
  • 1/2             tsp crushed ginger
  • 2                tbsp chopped cilantro
  •                   fresh mint sprigs, to garnish

Instructions

  1. Heat oil in a medium saucepan, over medium hot heat.
  2. Add curry leaves, mustard seeds and fenugreek seeds. When the seeds start to pop add corriander, cumin, turmeric, salt, sugar and gram flour. Stir for a couple of minutes, the flour will start to bubble.
  3. Add the tomatoes, chickpeas, green chillies, garlic and ginger.
  4. Mix, lower the heat to medium low and cook covered, stirring occassionally till the liquid has evaporated. (about 15 minutes)
  5. Transfer to a serving dish, sprinkle with chopped cilantro and mint.
  6. Serve with Aloo Tiki, Tamarind chutney and Green chutney.