All posts by nasdatoo

Sevoili Fish

Entrees, Seafoods

This is a recipe given to me by my Gwadary  relatives. It is simple and tasty.

Serves 4

Ingredients

  • 4              Halibut steaks
  • 2              chopped onions
  • 1/4           tsp red chili powder
  • 2              tbsp Green Masala
  • 1/2           tsp freshly ground jeera
  • 1/2           tsp freshly ground black pepper
  • 1/4           tsp haldi
  • 1              tsp salt
  • 1/2           cup ambli chutney

Instructions

  1. Rinse fish in cold water and leave it aside.
  2. In a medium fry pan over medium heat add all the ingredients except fish, and mix well.
  3. Place the fish on top of the masala and steam for about 10 min.
  4. Turn the fish and cook for another 5 minutes or until the fish is cooked.  (The fish will change color to white and will start flaking when done).
  5. Turn off the heat and let it stand for 5 minutes.
  6. Serve with brown rice or chapatti.     

Stuffed Paratha Pastry

Snacks & Appetizers

Makes 10

Ingredients

  • 2                   cups whole wheat flour
  • 1                   cup water
  • 1/4                cup vegetable oil
  • 1/4                cup white flour

Instructions

  1. Make a dough with whole wheat flour and water.
  2. Divide the dough into 10 small balls.  (about 50 gm ea)
  3. Roll each ball into a 5 inch round.
  4. Brush each round with oil and sprinkle with white flour.
  5. Stack them up.
  6. Roll the stack into a 10 inch circle.
  7. Microwave this for  5 min.
  8. Remove from the microwave, cut the sides to make a square.
  9. Wrap it in plastic and let it stand for 10 minutes.
  10. You can wrap this in foil and freeze it.

 

Kheema pastry 2Kheema Pastry 1 

Kheema pastry 3    

Baked Thepla

Sweets

Thepla is a deep fried sweet crispy puri , very popular in parts of India and Pakistan. It is made with whole wheat flour and goor. Goor is natural sugar. Goor can be found in an Indian grocery store.
You will find many different recipes for thepla, I like this recipe which was given to me by my friend Gulzar.
I have added a few more ingredients and baked it to make it into a healthier snack.

Ingredients

  • 8             oz goor
  • 1             cup water
  • 4             cups whole wheat flour
  • 1             cup soji (wheatlets)
  • 1             cup brown sugar (dark brown)
  • 3/4          cup butter (melted)
  • ¼            tsp elchi(cardamom) seeds crushed
  • 1             tbsp viriyari crushed
  • 2             tbsp kas kas (white poppy seeds)
  • 2             tbsp flax seeds
  • 2             tbsp sesame seeds
  • 2             tbsp unsweetened coconut

Instruction

  1. In a medium saucepan boil the water and goor till the goor melts
  2. In a mixing bowl add flour, soji, brown sugar, elechi, viriyari.
  3. Rub in margarine till the mixture looks like bread crumbs.
  4. Add goor pani a little at a time and make a stiff dough.
  5. Divide the dough into 4 and make a ball.
  6. Roll the dough in kas kas and flatten it.
  7. Roll each ball on a floured surface to a ¼ “ thickness.
  8. Cut with a cookie cutter.
  9. Bake in a preheated oven 350 degrees for 15 minutes.

Variation

You can use:-

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups spelt flour
  • 1 cup oats

In a blend or coffee grinder grind the oats to a fine grind.

Beef, Asparagus and Pepper Rolls

Meat, Snacks & Appetizers

Makes 48

  • Rolls can be prepared a day ahead.
  • Freeze:  Uncooked roll can be frozen.
  • 1                   lb rump steak
  • 3                   tsp Worcestershire sauce
  • 2                   tsp seeded mustard
  • 1                   medium bunch (12 spears)
  •                      fresh asparagus
  • 1                   red pepper
  • 2                   tbsp oil

Instructions

  1. Wrap steak in plastic wrap, freeze for about 20 min or until partially frozen.
  2. Remove plastic, cut steak into thin slices.
  3. Combine steak, sauce and mustard in a bowl, cover refrigerate 30 min.
  4. Cut asparagus and pepper into 5 cm strips.
  5. Boil, steam or microwave asparagus and pepper until just tender, drain.
  6. Wrap a piece of steak around a piece each of asparagus and pepper.  Secure with  toothpick.  Repeat with remaining steak, asparagus and pepper.
  7. Just before serving, heat oil in a pan, add rolls, cook until well browned all over.

Chocolate Oblivion Cake

Sweets

This cake is rich, each serving is 487 cal. and it is time consuming but it is worth making it.
I found this recipe in the First Magazine  a few years ago.

Food Pictures Jan 2013 018

 

Work Time 2 hours
Total Time 4 hours 

Serves 24

  • 2-1/2                  tsp instant espresso
  •                           or coffee
  • 2                        cups cake flour
  • 3 -1/4                 cups sugar
  • 3/4                     cup unsweetened cocoa
  • 1-1/4                  tsp. baking soda
  • 1/4                     tsp baking powder
  •                           pinch salt
  • 8                        eggs
  • 1                        cup sour cream
  • 1/2                     cup butter
  • 2-1/2                  tsp vanilla
  • 15                      tbsp butter
  • 12                      oz semisweet chocolate
  • 3                        oz unsweetened chocolate
  • 1 1/2                  cups whipping cream

Instructions

  1. Heat oven to 350 degrees.
  2. Grease 2 – 9 inch cake pans.
  3. Dissolve espresso in 1 cup hot water.  Cool
  4. Combine flour, 1-1/2  cups sugar, cocoa powder, baking soda, baking powder and 3/4 tsp. salt.
  5. Add espresso, 2 eggs, the sour cream, butter and 1 tsp vanilla.
  6. Beat on medium speed 2 minutes.
  7. Pour into pans.
  8. Bake until cake pulls away from sides of pan, 25 to 30 minutes.
  9. Cool on the racks 10 minutes.
  10. Remove from the pans.
  11. Cool completely.

Chocolate Mousse

  1. Chop 9 oz semisweet chocolate and the unsweetened chocolate.
  2. Melt 12 tbsp  butter over low heat.  Turn off the heat, stir in chopped chocolate until smooth.
  3. Separate remaining 6 eggs.
  4. Gradually beat 3/4 cup sugar into yolks.  Slowly beat in 1 tsp vanilla and the chocolate mixture.
  5. Beat the egg whites with a pinch of salt until they hold soft peaks.  Gradually beat in 6 tbsp of the sugar and continue beating to stiff peaks.
  6. Gently fold the whites into the chocolate mixture.
  7. Beat 3/4 cup of cream until almost stiff and fold into the chocolate mixture.
  8. Set aside 4 cups of this mousse.
  9. Refrigerate the remaining mousse.

To Assemble the cake

  1. Cut the cakes in half horizontally to make 4 thin layers.
  2. Put two layers on separate plates.  Spread each with 2 cups of reserved mousse.  Chill until firm, about 20 minutes or freeze 10 minutes.
  3. Top each with a second cake layer and refrigerate. 
  4. Beat remaining 1/4 cup cream with 1/4 cup sugar and 1/ tsp vanilla until stiff.
  5. Spread the whipped cream over one of the layered cakes.  Chili until firm, about 30 minutes.
  6. Top with the second layered cake .  Chili until firm, at least 20 minutes.
  7. Stir the remaining mousse to soften and spread over top and sides of cake.
  8. Melt the remaining 3 oz semisweet chocolate with the remaining 3 tbsp butter over low heat.
  9. Drizzle the melted chocolate over the top and around the edge of the cake.

Strawberry Shortcake Jelly

Sweets

Food Pictures Jan 2013 005

For the strawberry Jelly

  • 1-1/2            lb strawberries
  • 1/2               cup sugar
  • 1/2               cup cold water + 3 tbsp
  • 2                  lemons(juice of lemons)
  • 1-3/4            tsp unflavored gelatin

For the Panna Cotta

  • 2                  cups Homo milk
  • 1                  cup whipping cream
  • 1/4               cup sugar
  • 1-1/2             tsp vanilla essence
  • 2-1/2             tsp unflavored gelatin
  • 3                   tbsp cold water

          1                  Sheet Pound Cake

Instructions

Strawberry Jelly

  1. Puree strawberries, sugar,  and 1/2 cup water in a food processor.
  2. Press through a fine sieve into a bowl.
  3. Stir in lemon juice.  (You should have 2 cups of liquid).
  4. Sprinkle gelatin over remaining 3 tbsp water, and let stand until softened, about 5 min.
  5. Heat half cup strawberry puree in a small saucepan over medium-high heat.
  6. Add softened gelatin, stirring, to dissolve.
  7. Stir into remaining strawberry puree.
  8. Divide among 8 six oz rounded teacups or ramekins.
  9. Refrigerate until almost set,  about 1 hour.

Instructions for Panna Cotta

  1. Stir together milk, cream, sugar and vanilla in a medium saucepan. Bring to a simmer.
  2. Remove from the heat,, and let it stand for about 10 min.
  3. Sprinkle gelatin over cold water, and let stand until softened, about 5 min.
  4. Bring milk mixture to a simmer.
  5. Add softened gelatin and stir until it dissolves.
  6. Strain through sieve set over a bowl of ice-water bath.
  7. Stir in vanilla essence.
  8. Let cool, stirring until just beginning to set, 10 – 15 min.
  9. Divide among teacups.
  10. Cut 8 rounds of pound cake to fit into the teacups and place 1 inside each cup.
  11. Refrigerate until set.  8 hrs or overnight.
  12. To serve dip teacups in hot water, 15 sec until gelatin loosens, and invert quickly.
  13. Serve with fresh strawberries.

Saucy Shepherd’s Pies

Entrees, Meat

Serves 4

This is a recipe I found in the Chatelaine Magazine – February 2013.  I have modified it.  The vegetables give a low-cal, high-nutrients boost to the topping.

Ingredients

Topping

  • 2               medium potatoes
  • 1               medium yam
  • 1               small turnip
  • 1               small parsnip
  • 1/4            small cauliflower
  • 2               tbsp butter
  • 1/4            cup milk
  • 1               tbsp grainy mustard
  • 1/2            tsp salt
  • 1/2            tsp black pepper

Filling

  • 1               lb extra lean ground beef
  • 1               tbsp green masala
  • 1               small onion, chopped
  • 1               carrot, diced small
  • 1/4            tsp salt
  • 1/2            tsp fresh-ground black pepper
  • 1/4            tsp ground cumin
  • 2               tbsp all-purpose flour
  • 1               cup beef broth or
  • 1               cube beef bouillon
  • 2               tbsp tomato paste
  • 2               tsp rosemary, chopped
  • 1/4            cup Worcestershire sauce
  • 1/4            cup grated parmesan cheese (optional)

Instructions

  1. Peel the potatoes, yam, turnip and parsnip and cut them into 1” cubes.
  2. Cut the cauliflower into florets.
  3. Cover the vegetables with cold water and set over high heat.  Bring to a boil, reduce to medium.  Gently boil until the vegetables are tender, about 10 minute.  Drain.
  4. Mash the vegetables with a potato masher, add the butter, milk, mustard, salt and black pepper.
  5. Set aside.
  6. Heat a large frying pan over medium-high.
  7. Crumble in beef, cook until no pink remains, 2 to 3 minutes..
  8. Add the green masala, chopped onions, diced carrots, salt, pepper,and cumin.  Cook until onion softens 2 to 3 minutes.
  9. Sprinkle flour over meat mixture and stir.
  10. Add the broth,( If using the bouillon melt it in a cup of hot water before adding it to the meat) tomato paste, rosemary and Worcestershire sauce.  Bring to a boil, then reduce heat to medium-low.  Simmer stirring occasionally, until mixture thickens, 8 to 10 minutes.
  11. Divide among 4 ramekins.
  12. Spoon potato mixture on top.
  13. Sprinkle with parmesan.
  14. Position a rack in upper third of the oven.
  15. Preheat broiler.
  16. Set ramekins on a baking sheet and broil until golden.

You can  use  an 8 x 8 inch Pyrex dish instead of the 4 ramekins.

Shahi Kebab Biriyani

Entrees, Meat

Serves 6

Ingredients

Kebabs:

  • 1 1/2               Ibs ground beef
  • 1                     tbsp green masala
  • 1                     tsp salt
  • 1                     tsp coriander seeds
  • 1/2                  tsp freshly ground cumin seeds
  • 1                     tsp freshly ground black pepper
  • 2                     tbsp chopped cilantro
  • 1/2                  tsp garam masala.

Masala

  • 4                    potatoes
  • 4                    medium onions
  • 3                    cups oil for frying
  • 3                    cups rice
  • 1/2                 tsp cumin seeds
  • 5                    cardamom
  • 1/2                 tsp black pepper
  • 5                    cloves
  • 1                    inch piece cinnamon
  • 3                    medium tomatoes
  • 1                    tbsp green masala
  • 1                    tbsp chopped onions
  • 1/2                 tsp red chilly powder
  • 3                    tsp salt
  • 1                    tsp tomato paste
  • 1                    cup plain yoghurt
  • 1                    can coconut milk
  • 1/2                 tsp garam masala
  • 1/4                 tsp  Saffron
  • 1 1/ 2             tsp salt
  • 2                    lemon
  • 3                    cups basmati rice

Instructions

  1. Mix  all the ingredients for the kebab.  Make 1 inch balls and bake it in a preheated oven (400 degrees) for 20 minutes.

 

Rice

  1. In a medium saucepan boil 6 cups of water with 2 tsp salt.
  2. Add the rice and boil it till the rice is half done, about 10 minutes
  3. Drain it and run it through cold water.  Drain the rice..

Masala

  1. Peel the potatoes, cut them in quarters, Add 2 tbsp oil and roast them in a preheat oven for 30 mins.
  2. Peel and slice the onions thinly and deep fry till golden brown.
  3. Boil the rice.
  4. Soak the saffron in ¼ cup of hot water.
  5. In a large saucepan Add cumin, cardamom,black pepper, cloves and cinnamon.
  6. Add the chopped tomatoes, onions, green masala red chilly  powder, 1 teaspoon salt, tomato paste, yoghurt and cream coconut, and cook for a about 10 minutes till the sauce is reduced to half.
  7.  Add the Juice from the lemon.
  8. Add the Kebabs and mix well
  9. Add the fried potatoes .
  10. Layer this with the fried onions.
  11. Sprinkle with Garam Masala.
  12. Make a layer of boiled rice on this.
  13. Drizzle the saffron mix on this and then 1/4  cup of oil.
  14. Cover and cook in the preheated oven (350 degrees) for 30 min.

To serve:

  1. Remove the rice layer and put it in a large plate.
  2. Top it with Kebab mixture.

Serve it with carrot pickle and kachumber.

Biriyani Sauce

Biriyani Sauce                                              ]

Biriyani Ready to go in the oven

cooke biriyani

 

 

 

 

 

 

 

 

 

Green Masala

  • 1        oz garlic
  • 1        oz ginger
  •           cilantro
  •           Jalepeno
  • 10      leaves mint(optional)

Blend everything together.

Moong(Mung) Biriyani

Entrees

Serves 4


Ingredients

  • 1            cup dried moong beans
  • 2            cup rice
  • 2            medium potatoes 
  • 2            medium onions
  • 2             medium tomatoes
  • 1/4         cup oil
  • 1/ 2        tsp cumin seed
  • 6            cardamom pods
  • 1/2         tsp black pepper
  • 6            cloves
  • 1            piece (1”) cinnamon stick
  • 1            tbsp tomato paste
  • 2            tsp salt.
  • 1            tbsp green masala
  • 1            cup yoghurt
  • 2            tbsp chopped cilantro
  • 1/2         tsp garam masala
  • 1/4         tsp saffron
  • 2            cups oil or frying

Instructions

  1. Soak moong overnight or at least 5 hours.
  2. Boil the rice:  In a medium saucepan boil 6 cups of water, add 1 tsp salt.  When the water starts to boil add the rice and cook it for about 5 minutes.  The rice should not be fully cooked. Drain the water and rinse it in cold water.  Drain the rice and leave it aside.
  3. Peel the potatoes and cut them in quarters.
  4. Peel the onions and slice them very thin.
  5. Finely dice the tomatoes.
  6. In a wok, heat the oil and deep fry the potatoes about 5 minutes or till they are light gold and cooked through.  Deep fry the onions till they are golden brown and crispy.  Drain both of these on paper towel.
  7. Heat a quarter cup oil in a medium saucepan, add the cumin, cardamom, cloves, black pepper and cinnamon.  Add the chopped tomatoes and cook for a couple of minutes stirring.  Add the tomato paste, salt, green masala and mix well.  Add the yoghurt and mix well, cook for 2 minutes.  Rinse and drain the moong beans and add this to the saucepan.  Add 1 cup water. lower the heat. Cook covered  for about 10 minutes.  The beans should not be cooked through.
  8. Sprinkle chopped cilantro on the moong.  Add the fried potatoes, layer the fried onion, sprinkle the garam masala on it.
  9. Put the rice on top of the masala, drizzle the saffron water and then oil on top. 
  10. Cover the saucepan with a lid or tin foil and cook it in the preheated 350 degree  oven for about 20 minutes.
  11. Serve on a plate with rice at the bottom and masala on top.
  12. Serve it with carrot pickle and kachumber.

Cornish Pasties

Meat, Snacks & Appetizers

 

Cornish Pasty, is a baked pastry, a traditional variety of which is particularly associated with Cornwall, the western- and southernmost county in England.  It is made by placing uncooked filling of meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking.  The traditional Cornish Pastry is filled with beef, diced potatoes, turnip and onion, seasoned with salt and pepper.

Today there are many different varieties of different fillings.  You will find Cornish Pasty stands in Malls and Train Stations in London.  People will grab a pasty, that comes in a brown paper bag and convinient to eat, and eat it on the go.

Cornish Pasty was our meal at least a couple of times a week, (when we lived in England) it came with mashed potatoes and gravy.

Ingredients

Pastry

  • 1            lb white flour
  • 1/2         lb butter
  • 4            tbsp cold water

Filling

  • 1            lb ground beef
  • 1/2         tsp crushed garlic
  • 1/2         tsp crushed ginger
  • 1            tsp salt
  • 1            tsp freshly ground black pepper
  • 2            tbsp HP sauce
  • 1            medium onion
  • 1            medium potato
  • 1            carrot
  • 1            egg

Instructions

Filling

  1. In a medium saucepan add the meat, ginger and  garlic, and cook the meat stirring and breaking the meat till the liquid has evaporated and the meat cooked.
  2. Add salt, black pepper and HP sauce.
  3. Peel and grate the onion, potato and the carrot and add this to the meat.
  4. Let it cool completely.

Pastry

  1. Put the flour in a medium size bowl.
  2. Cut butter into small pieces and rub in the flour.
  3. Add water and mix with a fork.
  4. Form the pastry into a ball with your finger tips.
  5. Lightly flour the rolling pin and board.
  6. Turn out the pastry onto the board, and with light, quick, forward strokes roll out to a 1/4 inch thickness.
  7. Cut the pastry to the required size.  ( I have used a 4 inch round cookie cutter).  Form the scraps into a ball and roll out, and cut out more rounds.
  8. Brush half-way round the rim of each round of pastry.
  9. Put a spoonful of filling in the centre of the pastry.
  10. Bring the edges of the pastry up together in the centre over the filling, and press  gently together all round to seal.
  11. Beat the egg with 1 tbsp water and brush all over the top.
  12. Bake in a  preheated  400 degree oven for 30 minutes till the pastry is a light brown color
  13. Serve hot or cold.

Cornish pasties can be served as an appetizer(small size) or cut the rounds to 6 inch and serve as an entre with a salad.

In England it is served with mashed potato peas and gravy on it.