All posts by nasdatoo

Batakiya

Snacks & Appetizers, vegetarian

Batakiya is vagarala chapattis or/and rotlo(curried rotli or rotla).  You take a day old or couple of days old chapatti or rotla, make it into batakiya and have it for lunch.  We would always ask our mother to make extra chapattis so, we can have batakiya for lunch.

Ingredients

  • 6              day old chapatti or
  • 1              day old rotla
  • 2              tbsp vegetable oil
  • 1/4           tsp jeera
  • 1              medium onion finely sliced
  • 2              medium tomatoes finely chopped
  • 2              tsp green masala
  • 1              level sp dhana jeera(coriander and cumin powder)
  • 1/4           tsp haldi
  • 1/2           tsp salt
  • 1/4           tsp red chillies 
  • 1              cup yoghurt
  • 1/2           cup water
  • 1              tbsp chopped cilantro

Instructions

  1. With your hands tear the chapatti or rotlo into 1inch pieces.
  2. In a medium saucepan heat the oil, add the jeera(cumin seeds) and sliced onions.  Fry the onions till they are golden brown about 5 minutes.
  3. Add the tomatoes, green masala, dhana jeera(corriander and cumin powder) haldi(turmeric powder) salt, and cook for 5 min till the oil separates.
  4. Add the yoghurt, cook stirring for 2 minutes till the mixture starts to bubble.  Add the water and mix well.  Lower the heat to medium, add the torn chapatti, cook covered for 5 minutes.  The chapattis will have absorbed the liquid and the mixture should be moist not dry.
  5. Sprinkle the chopped cilantro before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Aloo, Gobi and Mattar nu Shak

Entrees, vegetarian

Potatoes, Cauliflower and Peas Curry

Ingredients

  • 2                medium potatoes
  • 1                cup frozen mattar (peas)
  • 1/2             small Gobi (cauliflower)
  • 4                tbsp oil
  • 5                curry leaves
  • 1/4             tsp cumin seeds
  • 1/4             tsp mustard seeds
  • 1/4             tsp fenugreek seeds
  • 1                tbsp green masala
  • 1                tsp dhana jeera powder
  • 1/4             tsp haldi
  • 1                tsp salt
  • 2                tbsp chopped cilantro

Instructions

  1. Peel potatoes and cut them in 3/4 cubes.
  2. Rinse the cauliflower in cold water and cut them in small florets
  3. In a Medium sauce pan heat the oil.
  4. Add curry leaves, cumin seeds, mustard seeds and fenugreek seeds.  When the seeds start to pop add potatoes and peas, green masala, dhana jeera, haldi, and salt and mix well.  Cook covered for about 5 minutes on medium heat.
  5. Add the cauliflower and mix.  Cover and cook for another 5 minutes or until the vegetables are soft and cooked.
  6. Sprinkle cilantro before serving.

Serve with Naan, Paratha or chapatti.

Square Paratha

Accompaniments

The Square Paratha is like a Roti Cannai, it will have a lot of layers.  The paratha is good on its own, or you can spread it with Jam and have it for breakfast.  It can be served with any kind of eggs for breakfast or with any curry.
It can also be eaten with a pickle or yoghurt for a light Lunch.  I learnt to make this when we moved to Kenya, from our neighbour who was from Punjab  This is a Punjabi style paratha.

Ingredients

  • 2           cups whole wheat flour(No Name Brand)
  • 3           tbsp vegetable oil
  •              water
  • 2           oz melted butter
  • 1/4        cup oil for frying
Instructions
  1. In a medium bowl add the flour and oil.  Rub the oil into the flour
  2. Add enough water to make a soft dough.
  3. Kneed the dough for a couple of minutes.
  4. Divide the dough into 6 equal balls.
  5. Roll out the ball into a 6” round, brush it with melted butter, fold the top third to the centre, brush it with butter and bring the bottom third up.  Brush this with butter. (Diagram 1)
  6. Fold the right third to the centre, brush with butter and bring the left in to the centre, making it into the square. (Diagram 2)
  7. Roll the Paratha into a square, starting at the corners diagnally and then rolling it straight and sideways.  Roll it to 8” square.
  8. Cook on a medium hot tawa or a frying pan.  Cook on 1 side for about 1 minute, turn it, cook the other side for a minute, turn it again
  9. Brush with oil and cook for another minute on each side, pressing it with a spatula.
Square Paratha
Thumb IMG 4770 1024

 

 

Diagram 1                                   Diagram 2

Square Paratha

square paratha

Dahi Vara Moong(Moong in Yoghurt Sauce)

Entrees, vegetarian


 Ingredients

  • 1               cup moong beans
  • 3               cups water
  • 1               tsp dhana jeera
  • 1/4            tsp (haldi)turmeric powder
  • 1               tbsp green masala
  • 1               tsp salt
  • 1/2            tsp chili powder(optional)
  • 1               cup yoghurt
  • 2               tbsp oil
  • 2               cloves garlic peeled and sliced
  • 6               curry leaves
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seeds
  • 1               tsp sugar (optional)

Instructions

  1. Rinse Moong beans in cold water and soak it in cold water for 5 hours.
  2. In a medium saucepan boil the moong beans with 3 cups of water, for about 10 minutes.
  3. Add dhana jeera, haldi, green masala, salt,  red chili powder and yoghurt.  Mix well and cook for about 5 minutes. (The moong beans should be soft to the touch).
  4. In a small frying  pan, heat the oil.
  5. Add the sliced garlic clove, curry leaves, mustard seeds and fenugreek seeds.  When the seeds start to pop, add this to the moong mix. 
  6. Add the sugar.
  7. Mix and cook for another 5 minutes.
  8. Add chopped cilantro before serving.

Serve it with chapatti or paratha.

InstantPot Instructions

Connect the power code.  The Led displays OFF, indicating the cooker is on standby.

Select the Sauce program.

Add 2 tbsp vegetable oil, when hot add sliced garlic, curry leaves, mustard seeds and fenugreek seeds.  When the seeds start to pop add the yoghurt, dhana jeera, haldi, green masala, salt and chilli powder, mix well.

Rinse the moong beans in cold water and add this to the yoghurt mix.  Add the water, place the lid and lock it.  Turn the Steam release handle to Sealing position. 

Ladoo (Bundi)

Mithai
Ladoos are called Bundi Ladoo because the batter is poured through a ladle or sieve with perforations while frying, these give rise to round shaped droplets, called as bondi(derived from the word “boond”in Hindi meaning water droplets).

Bundi Ladoo is a good mouth watering snack-time dessert and is a must have at all special occasions all over India.  Bundis are very small, round deep fried balls that have been soaked in fragrant sugar syrup.  After soaking, the bundis are formed into ball(ladoo)

Ingredients

  • 2                lbs chana flour
  • 1                cup ghee
  • 1/2             cup evaporated milk
  • 1/8             tsp orange food colouring
  •                   few strands saffron
  • 1/4             tsp freshly ground nutmeg
  • 6                cups oil for frying
  • 1/4             cup slivered almonds,
  • 1/4             cup slivered pistachios
  • 1/4             cup golden raisins
  •                   few strands saffron
  • 1/4             tsp crushed elechi
  • 1/4             tsp freshly ground nutmeg
  • 1                cup butter
  • 1/2             cup milk

Syrup

  • 2                lbs sugar
  • 1                cup water
  • 1/4             tsp orange food colouring

Instructions

  1. Rub 1 cup ghee into the chana flour.
  2. Make a dough (running  consistency) using evaporated milk and homo milk.
  3. Deep fry batter by passing through a ganthia jaro* until cooked but not too crisp.  This is called Bundi.
  4. Let the Band  cool down then blend it coarsely in a Food Processor.
  5. Make a syrup with sugar and 1 cup water and food colouring to 1 string.
  6. Add this to the blended bhundi.  Add slivered almonds, Pista, golden raisins saffron, elechi and nutmeg.
  7. Add 1 cup melted butter and enough milk to bind the mixture.
  8. Let the mixture cool.
  9. Shape into ladoos, decorate with almonds and Pistachio.

Bundi Mix

Bundi Frying

Fried Bundi

Blended Bundi

Strawberry Pistachio Semifreddo

Entrees

Semifreddo marries the richness of ice cream with ethereal texture of frozen mousse.  Both dramatic and easy, it makes a Great Dinner-Party Dessert.
Semifreddo does not require the use of an ice cream maker.  Your freezer does all the work.
This is a recipe I found in Martha Stewart magazine and the recipe is by Greg Lofts.198CF589-42C7-4B9F-81A4-58BBE576E322.png


Ingredients 

  • 1/2 cup unsalted roasted shelled pistachios
  • 8 oz strawberries, hulled( about 2 cups)
  • 1/2 cup plus 3 tbsp sugar, divided
  • 3 egg yolks, room tempreture
  • 1 1/2 cups cold whipping cream
  • 1/2 tsp vanilla essesnce

Instructions

  1. Line a standard 5 x 9 inch loaf pan with plastic wrap, leaving a 2 inch overhang on all sides.  Pulse pistachios in a food processor until coarsely chopped (Some will break down to a coarse grind).  Transfer to a small bowl; do not wipe processor clean.  Place strawberries and 3 tbsp sugar in processor; puree until smooth and transfer to a fine sieve set over a bowl.  Stir puree, pressing on solids to extract as much liquid as possible; discard solids.
  2. Combine egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water.  Beat on high speed (or vigouously by hand) until pale yellow and tripled in volume, about 3 minutes.  Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about 3 minutes.
  3. Beat together cream and vanilla in a large bowl until soft peaks form.  Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until throughly incorporated.
  4. Pour 1/2 of cream mixture into strawberry puree.  Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top.  Fold pistachios into remaining cream mixture and pour evenly over strawberry cream;  smooth top.  Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days.
  5. To Serve:  peel plastic from surface.  Invert pan onto a cutting board. Unmould semifreddo, remove plastic, and cut crosswise into 3/4-thick slices.                

Note:  you can also use a mould and make individual servings.


Sent from my iPad

Pistachio Cake

Entrees
  • Pistachio Cake
  • Ingredients

                    Vegetable-oil cooking spray
3                   cups all-purpose flour
1 1/4             cups unsalted butter
3/4                cup cream cheese, room tempreture
1                   cup shelled pistachio, ground to a paste in a food processor
3                   cups sugar
6                   large eggs, room tempreture
2                   tsp vanilla extract

  • 3/4                cup coarsely chopped salted pistachios

Dripping Icing

  • 3/4                cup whipping cream
  • 1                   cup icing sugar
  • 1                   tsp lemon juice
  • 1 1/2             cups unsalted  pistachio slivers

Instructions

  1. Preheat oven 325 degrees. Coat two 8-1/2 x 4-1/2 inch loaf pans with cooking spray.  Line with parchment paper.
  2. With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.  Reduce speed to medium-low.  Gradually add sugar, beat until smooth.  Scrape down side of bowl.
  3. Beat in eggs, one at a time.  Add vanilla.
  4. Reduce speed to low and add flour and salt; beat until just combined.
  5. Fold in chopped pistachios
  6. Divide batter among pans, smooth tops.  Bake until a cake tester inserted into centers comes out clean about 1hr 35 minutes.
  7. Let cool in pans 20 minutes.  Unmould, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1day.
  8. Drizzle cakes with icing. And sprinkle with pistachio slivers.

  •  

Malaysian Style Paratha

Snacks & Appetizers, vegetarian

Vegetarian

Ingredients

  • 2             tbsp oil
  • 1             tbsp green masala
  • 1/2          tsp salt
  • 2             medium onions, peeled and sliced
  • 1             lb cabbage, grated
  • 1/2          lb carrots, peeled and grated
  • 2             Soy sauce
  • 4             oz bean sprouts
  • 2             tbsp chopped fresh cilantro
  • 2             tbsp sugar
  • 10           Paratha pastry
  • 1/4          cup oil for frying

Paste

  • 2             tbsp white flour
  • 2             tbsp water

Instruction

  1. In a medium saucepan on med – hot heat, heat the oil.  Add the vegetables and cook for 3 minutes.  Add the  green masala, salt, soy sauce, cilantro and mix. Let the mixture cool.
  2. Mix the white flour and water and make the paste.
  3. Put 2 tbsp of filling in the centre of the parath,  fold envelope style, sealing with the paste.
  4. Cook the paratha in a heavy griddle, on medium heat for a minute.  Turn and cook on the other side for a minute.  Brush with oil, turn and cook for a minute, brush the other side with oil and cook for a minutes.
  5. Put the paratha on paper towel to drain the oil.

Serve with a chutney.

Serve with a green salad for lunch.


















Vietnamese Kebabs with Sugarcane skewers,dipping sauce, and lettuce cups

Entrees, Poultry

Sugarcane skewered adds a lot of sweetness and authentic touch, but wooden skewers make a fine stand- in – just soak them in water for 20 minutes before using.

This is a recipe I found in Martha Stewart Magazine.   You can make the kebabs any size you like.

Ingredients

For the Dipping Sauce

 

  • 1/4              cup Asian fish sauces
  • 1/4              cup water
  • 2                 tbsp fresh lime juice
  • 2                 tsp sugar
  • 1                 tsp rice- wine vinegar
  • 2                 cloves garlic, crushed
  • 1                 tsp finely chopped Thai chile

FOR THE KEBABS

 

  • 2                 slices white bread, torn into large pieces
  • 1/4              cup whole milk
  • 1 1/4           lb lean ground beef
  • 1                 tsp crushed ginger
  • 1                 tsp crushed garlic
  • 1/2              tsp crushed jalapino
  • 1                 small onion, coarsely chopped
  • 1                 large egg
  • 1                 tsp salt
  • 1/2              tsp freshly ground pepper
  • 3                 tbsp finely chopped fresh lemon grass
  • 3                 tbsp chopped fresh basil
  • 3                 tbsp chopped fresh cilantro
  • 1                 tsp finely chopped Thai chilli
  • 12               skewers (5 inch each) fresh sugar cane
  • 1                 head boston lettuce, leaves separated
  •                    Vegetable oil cooking spray

Garnish

 

  •                     Fresh mint
  •                     Basil,
  •                     Cilantro 

Instructions

  1. Make the dipping sauce:
  2. Mix together all ingredients in a bowl.  Refrigerate for at least 1 hour.
  3. Preheat oven 450 degree, with rack in top third of oven.
  4. Coat a baking sheet with cooking spray.
  5. Pulse bread in a food processor until medium-coarse crumbs form.
  6. Tranfer to a bowl.  Stir in the  milk; let stand for 10 minutes.
  7. Gently mix together meat, bread mix,ginger, garlic and jalapeno , onion, egg, salt, ground pepper, lemongrass, basil, cilantro, and chili.
  8. Form meat into 12 narrow loaves (about 1/4 cup each), shaping each around a sugarcane skewer, leaving 1 inch exposed; transfer to baking sheet.
  9. Bake for 11 minutes.  
  10. Heat broiler.  Broil until deep golden brown, about 3 minutes.
  11. Discard garlic from the sauce.

Place kebabs on lettuce leaves.

Garnish with herbs.

Serve with dipping sauce.

Variation:

You can use ground Lamb or ground Chicken instead of ground Beef.

I have used ground chicken for these Kebabs.

Make Ahead

Uncooked kebabs can be frozen for up to 1 month (freeze on parchment paper-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, then proceed with step 3.  

Dipping sauce can be refrigerated for up to 5 days.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chewy Chocolate Chunk Ginger Cookies

Sweets

Chewy Chocolate Chunk Ginger Cookies

 

 

 

 

 

 

 

 

 

Makes 45 cookies

89 calories per cookie

Ingredient

  • 2                1/4 cups all purpse flour
  • 1                tsp baking soda
  • 1                tsp ground ginger
  • 1/2             tsp cinnamon
  • 1/4             tsp cloves
  • 1/4             tsp salt
  • 3/4             cup butter, room tempreture
  • 1                cup brown sugar
  • 1                egg
  • 1/4             cup fancy molasses
  • 1                tsp minced fresh ginger
  • 1/2             tsp lemon zest
  • 4                squares chopped dark chocolate

Instructions

 

  1. Stir flour  with baking soda, ground ginger, cinnamon, cloves and salt in a medium bowl until combined.
  2. Beat butter with brown sugar in a large bowl using an electric mixer until light and fluffy, about 2 min.
  3. Beat in egg, molasses, fresh ginger and zest, scraping down sides of bowl as needed.  Don’t worry if it looks a little curdled.
  4. Gradually beat in flour mixture until just combined.
  5. Stir in chopped chocolate.
  6. Cover bowl with plastic wrap and refrigerate until dough is firm enough to roll, about 20 min.
  7. Position oven racks in top and bottom thirds of oven.  Preheat oven to 350 degree F.
  8. Lightly spray 2 baking sheets with non stick spray and set aside.
  9. Scoop dough and roll into tbsp-sized balls.
  10. Coat with granulated sugar.
  11. Place on prepared sheets about 2 in apart.
  12. Bake switching and rotating sheets halfway through, until cookies are puffed and lightly golden, 10 to 12 min.
  13. Remove to a rack to cool completely.
  14. Store cookies in an airtight container at room tempreture up to 1week or freeze up to 1 month.
  15. Kitchen tip:  prefer a crispy cookie?  Bake an extra 2to 3 min.

I stuck a Bamboo stick before baking and  made a bouquet.