All posts by nasdatoo

Moong(Mung) Daal nu Shak

Entrees

Serves 4

Ingredients

  • 1 1/2           cup moong daal without skin.
  • 1                 medium onion
  • 1/4              cup oil
  • 1/2              tsp jeera(cumin seeds)
  • 2                 medium tomatoes
  • 1                 tbsp green masala
  • 1                 level tsp dhana jeera
  • 1/4              cup haldi
  • 1                 tsp salt
  • 1                 tbsp chopped  cilantro

Instructions

  1. Rinse daal in cold water and soak it in cold water for an hour.
  2. Peel and dice the onions to a 1/4”.
  3. In a medium sauce pan heat the oil, add the jeera and onions and fry the onions till they are golden brown in color.
  4. Dice the tomatoes to a 1/4 inch and add this to the browned onion.  Add the green masala, dhana jeera, haldi, and salt. Mix well and cook for 2 minutes.
  5. Drain the daal.
  6. Add the water and the  daal.  When the water starts to boil turn the heat to medium and let it simmer for about 15 minutes, stirring a couple of times in between.  The daal is cooked when it is soft to the touch.
  7. Sprinkle with chopped cilantro before serving.
  8. Serve with Kari nu ras(mango)and rotli.

Ras Rotli na daal nu shak

Entrees

Ras is fresh rich  mango Pulp, chapatti and Moong daal shak.

This was my favorite summer meal when we were growing up.  Mangoes were only available for a few weeks in summer.  We had to peel the mangoes put it through the machine, pass it through the sieve  because mangoes in East Africa are quiet stringy. 

Kari nu Ras(Mango Pulp)

Serves 4

Ingredients

  • 4           ripe mangoes
  • 1           cup homo milk
  • 1/4        cup sugar
  • 1           tsp dried ginger

Instructions

  1. Peel and cut the mangoes in chunks.
  2. Blend everything together in a blender or food processor.
  3. Sprinkle a little ginger on top of the pulp before serving.

Khow Suey

Entrees, Poultry

Khow Suey is a popular Burmese dish.  It is a mild Chicken Curry with lots of coconut sauce.  The coconut sauce is ladled over a bowl of egg noodles and chicken and served with a number of accompaniments with contrasting flavors.

You will find a few different recipes for this dish.

To serve:  each person takes a serving of noodles, takes some chicken and ladles on a generous amount of the curry and sprinkles various accompaniments over the top.

Khow Suey

 

 

 

 

 

 

 

 

Accompaniments

  • Crispy fried onions
  • Chopped eggs
  • Sliced lemon
  • Chopped cilantro
  • Sliced green onions
  • Garlic Chutney 
  • Chopped peanuts

Noodles, chicken and coconut curry,                                                                                

Chicken, Noodles and Sauce

 

 

 

                                   

                                                            

 

 

 

Serves 4

Chicken

Paste

  • 1            tbsp coriander seeds
  • 1            tbsp cumin seeds
  • 1            tbsp desiccated coconut
  • 1            tbsp kas kas (poppy seeds)
  • 10          almonds
  • 2            dried red chilies(optional)

Roast all the ingredient in a frying pan and grind it to a paste.

  • 4              tbsp oil
  • 1              large onion sliced
  • 1              tbsp  Green masala
  • 1              whole chicken breast
  • 1/2           tsp garam masala
  1. In a medium saucepan heat the oil. 
  2. Fry the onions till it is golden brown in color.
  3. Add the green masala and the paste.
  4. Remove all the fat from the chicken and cut it into 1” cubes.
  5. Add this to the saucepan and cook for 10 minutes until done.

Coconut Sauce

  • 2             tbsp vegetable oil
  • 4             tbsp chana flour(gram flour)
  • 2             can coconut milk
  • 1             tsp freshly ground cumin
  • 1             tsp Green masala
  • 1/4          tsp Haldi 
  • 1             cube chicken bouillon

Instructions

  1. In a medium saucepan heat the oil and fry the chana flour for 2 minutes.  Add the coconut milk, fresh crushed cumin, and green masala and chicken bouillon and mix well.
  2. Cook on medium heat and bring to a boil.  Lower the heat to medium low and simmer stirring for about 10 min.

Noodles

  • 1                pkt egg noodles
  • 1                tsp salt

Just before serving, cook the noodles.

  1. In a large saucepan bring 6 cups of water to boil. 
  2. Add 1 tsp salt.
  3. Add the noodles and cook for about 7 minutes till the noodles are tender.
  4. Drain in a colander.

Accompaniments

  • 1/2          cup chopped green onions
  • 1/2          cup chopped cilantro
  • 1/2          cup red garlic chutney
  • 1             boiled egg chopped.  
  •                fried noodles.
  • 1             lemon cut in wedge
  • 1/2          cup fried onions

Red Garlic Chutney

  • 10          dried red chili
  • 1            garlic peeled
  • 1/4         tsp salt
  • 2            tbsp oil
  1. Boil the dried chilies, remove the seeds.
  2. In a blender, blend the chilies, garlic and salt.
  3. In a small saucepan heat the oil, fry the garlic for 2 minute.  Add the chili paste.  Cook for 5 min stirring.  Cool it completely before serving.

To serve

Serve everything in separate bowls.

Hyderabadi Mutton Biriyani

Entrees, Meat

Ingredients

  • 2             cups rice
  • 1             lb mutton cut into 1” cube
  • 1             tsp garam masala
  • 1             tsp red chili powder(optional)
  • 1             oz cashew nuts crushed
  • 3             large onions, sliced fine and fried till crisp
  • 6             cloves
  • 1             inch  pieces cinnamon sticks
  • 6             cardamom
  • 1/2          tsp black pepper
  • 1/2          tsp cumin seeds
  • 1             small bunch cilantro, chopped
  • 2             tbsp green masala
  • 1             small bunch mint, chopped
  • 1             cup yoghurt
  • 2             limes/lemon
  • 1/2          tsp saffron
  • 3/4          cup milk
  • 1/2          cup oil
  • 2             boiled eggs for garnish (optional)
  • 2             tsp salt

Instructions

  1. Marinate the mutton with green masala and yoghurt and let it rest for an hour.
  2. Heat 4 tbsp oil, add  the marinated meat, a quarter of the fried onions, half of the garam masala.  Cook stirring till the oil separates, about 5 minutes.  Add 1 cup water and cook the meat on medium heat till the meat is tender and dry.  (Add more water if you need to, to cook the meat).
  3. In a medium saucepan heat 6 cups of water with 1 tsp salt, cloves, cinnamon stick,  cardamom, black pepper and cumin seeds..  Add the rice and bring it to a boil, cook for about 5 minutes till the rice is half done.  Drain the rice (reserve 1/2 cup of rice water) and run it through cold water.
  4. Mix together cilantro, mint, garam masala and fried onions.
  5. Add the saffron to hot milk.

To Assemble:

  1. Take a heavy bottom saucepan and brush it with oil.
  2. Spread half the rice and cover it with  the mutton.  Sprinkle with the cilantro mix and juice of the limes/lemon
  3. Cover with rice.
  4. Sprinkle half a cup of reserved liquid.
  5. Sprinkle with saffron milk and  oil.
  6. Cover tightly and bake in a preheated 350 degree oven for about half an hour.
  7. Serve hot, garnished with eggs cut into halves.

Kari nu Rus(Rich Mango Pulp)

Accompaniments

Serves 4

Ingredients

  • 4           ripe mangoes
  • 1           cup homo milk
  • 1/4        cup sugar
  • 1           tsp dried ginger

Instructions

  1. Peel and cut the mangoes in chunks.
  2. Blend everything together in a blender or food processor.
  3. Sprinkle a little ginger on top of the pulp before serving.

Serve it with Moong Daal nu Shak and Rotli

Ponderosa Cake

Sweets

This  recipe is the most popular cake and most sought after recipe at UBC.

I got the recipe from “Treats to Remember”  A collection of Special Recipe from the UBC Bakeshop.

Ingredients

  • 1             cup butter                        250 ml
  • 2             cups sugar                      500 ml
  • 2             eggs, beaten                       2 ml
  • 1              tsp vanilla                           5 ml
  • 3              medium ripe bananas         3
  • 3              cups flour                        750 ml
  • 2              tsp baking powder            10 ml
  • 2              tsp baking soda                10 ml
  • 1              cup sour cream               250ml
  • 1              tsp cinnamon                       5 ml
  • 1/2           cup brown sugar              125 ml
  • 1-1/2        cups chocolate chips        375 ml

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream together butter and sugar.
  3. Add beaten eggs and beat until smooth.
  4. Add vanilla and bananas; mix until smooth.
  5. Sift flour, baking powder and baking soda, add to banana mixture alternately with sour cream, ending with dry ingredients.
  6. Pour half the batter into greased 9 x 13 inch pan.
  7. Combine cinnamon and brown sugar.  Sprinkle half of this mixture over the batter in pan.  Top with half of the chocolate chips.
  8. Repeat layers.
  9. Bake for 45 to 50 minutes.

Sprouted Mung Bean Salad

Soups & Salads

This is a recipe I found in the Vancouver Sun on Wednesday April 3.  It is from the restaurant “Varadujula’s L’Attitude 49  in
Chennai, India

Ingredients

  • 4 oz            sprouted mung beans
  • 1/4              cup diced (1/4”) red onion
  • 1/4              cup diced (1/4”) tomatoes
  • 1/4              cup diced (1/4”) gala or delicious apple
  • 1/4              cup diced carrots
  • 1/4              cup diced cucumber
  • 2                 cups finely shredded iceberg lettuce
  • 1                 lime  juice and zest
  • 1                 tbsp olive oil
  • 1/4              tsp freshly ground black pepper
  • 1/4              cup chopped cilantro

Instructions

  1. Combine all ingredients in a bowl, cover and chill for 30 minutes.
  2. Serve in a chilled serving dish on a  bed of lettuce.

To Sprout the mung bean soak it in cold water over night.  In the morning drain and rinse it in cold water.  Cover in an airtight container and store it in the fridge overnight.

Quinoa and Kale Salad

Soups & Salads

 Ingredients

  • 1/2                 cup quinoa
  • 1                    cup water
  • 1/2                 tsp salt
  • 2                    kale leaves
  • 1/2                 cup diced (1/4”) cucumber
  • 1/2                 cup diced (1/4”) carrots
  • 1/2                 cup diced (1/4”) red pepper
  • 10                  small cherry tomatoes cut in half
  • 3                    spring onions sliced very thin
  • 1                    tbsp chopped mint leaves
  • 2                    tbsp chopped cilantro
  • 1                    lime, Juice and zest
  • 1/2                 tsp freshly ground black pepper

Instructions

  1. In a medium saucepan add the water, salt and quinoa and bring it to a boil on high heat.
  2. Lower the heat to mark 4 and let it simmer for about 10 minutes.  Quinoa will split open and will look like a sprouted seed.  Let it cool completely.
  3. Remove the middle stalk from kale and chop the leaves  into thin strips.  Rinse it in cold water.
  4. Add everything together and mix it.
  5. Serve.

Quinoa Kitchari

Accompaniments

Quineo Kitchiri

Ingredients

  • 1               cup quinoa
  • 3/4            cup mung daal with skin
  • 2 1/2         cup water
  • 1/2            tsp salt

Instructions

  1. Soak daal in cold water for an hour.
  2. Rub daal between the palms of you hands to clean it and rinse it in cold water.
  3. Rinse the quinoa in cold water.
  4. In a medium saucepan add the quinoa daal  water and salt and bring to a boil.  Lover the heat to mark 4, cover and simmer for 15 minute. You may need more water.

Vegetable Paratha

Snacks & Appetizers

Ingredients

  • 12                 mandhas (paratha pastry)
  •   1                 cup chana daal or Moong daal
  •   3                 tbsp oil
  • 1/2                tsp cumin seeds
  •   1                 pkt spinach(frozen)
  •   2                 small potatoes, peeled and diced in 1/4″
  •   1                 tbsp green masala
  • 1/2                tsp crushed cumin seeds
  • 1/2                tsp crushed black pepper
  •   1                 tsp salt
  • 1/4                cup chopped dhana(cilantro)

Paste

  • 2                  tbsp white flour
  • 2                  tbsp water

Instructions

  1. Soak chana daal in cold water for 5 hours.
  2. Rinse it in cold water.
  3. Heat 1 tbsp oil in a medium saucepan. Add the cumin seeds.
  4. Add the defrosted spinach, green masala, crushed cumin seeds and black pepper, salt and the daal. Mix and cook stirring for about 10 min till the mixture is dry and the daal and spinach cooked. Let it cool.
  5. Make the paste by mixing white flour and water.
  6. Take a pastry and put 2 tbsp of the mixture in the centre of the pastry.
  7. Bring the opposite ends to the centre and stick it with the paste.
  8. Bring the other 2 sides in and  stick it.
  9. Cook on preheated med heat tawa for about a min on each side.
  10. Brush with oil and cook for another min on each side.

Serve with a dahi (yoghurt) chutney.

vegie paratha filling

Paratha, 1st fold

Paratha, second foldParatha cooking