All posts by nasdatoo

Topra Pak

Sweets

Topra pak ia a sweet meat made with coconut (topra).  It is very rich.  At home we  used fresh coconut only.  The coconut is split in half, we drank the coconut water and grated the coconut and used the flesh for the pak.  Here we use the dried coconut. 
 Topra Pak             

 

 

 

 

 

 

 

 

Ingredients 

  • 2                  cups oil for fryin
  • 1/2               cup gund
  • 3                  cups butter
  • 2                  cups Sojee (semolina or wheatlets)
  • 2                  cups powder milk
  • 1                  tsp crushed  elichi,(cardamom seeds)
  • 1/2               tsp nutmeg
  • 1/2               tsp saffron
  • 2                  cup almonds (crushed)
  • 6                  cups grated coconut  
  • 3                  cups Sugar
  • 1-1/2            cups water
  • 1/2               can evaporated Milk (395ml)

Decoration

  • 1/4               cup  chopped almonds, and pista  
  • 2                  tbsp kas kas (poppy seeds

Instruction                          

  • In a frying pan heat the oil to medium hot.  (oil is hot when if you put the handle of the spoon in oil tiny bubbles form around it.)   Add a tbsp of gund and fry.  The gund will puff up and become see through.  Remove from the oil and drain.  Fry the rest the same way.
  • Melt Butter in a large saucepan on medium hot heat and fry sojee till golden brown about 15 min. 
  • Add the milk powder and fry stirring for 5 min.
  • Add elechi, nutmeg,  saffron  fried gund, coconut, almonds,  and mix well.
  • In a small saucepan make a syrup with sugar and 11/2 cups water till it is 1 string.  (Drop some syrup on a plate,  Put some syrup between your finger and thumb  and pull your fingers apart.  You will see a string when you pull apart.)  Add this to the saucepan.  Add the milk and mix well.
  • Pour into a 13 x 18 inch tray.
  • Decorated it with almonds, pista and kas kas.
  • Let it set in a cool place.
  • Cut into squares or diamonds.

Tapra Pak Ingredients

Batata Nu Sak

Entrees, vegetarian

 Ingredients

  • 4               med potatoes
  • 4               tbsp vegetable oil
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seeds
  • 1/4            tsp cumin seeds
  • 5               curry leaves
  • 1               tsp dhana jeera
  • 1/4            tsp turmeric powder
  • 1               tsp salt
  • 1               tsp green masala
  • 1               tbsp tomato paste
  • 1               tbsp lemon juice or
  • 1/4            tsp citric acid
  • 1               tbsp chopped cilantro

Instructions

  1. Peel and cube the potatoes to 1/2 inch cube.
  2. In a medium saucepan heat the oil, add curry leaves, mustard seeds, fenugreek seeds and  cumin seeds.  When the seeds start to pop add the potatoes,  rest of the spices and tomato paste.  Mix well.
  3. Turn the heat to medium, cover the saucepan and let the potatoes cook for about 15 minutes or till the potatoes are soft.
  4. Decorate  with chopped cilantro before serving.
  5. Serve with chapatti.

Apricot Bars

Sweets

This is a recipe I got from Womans  Weekly magazine.
Sliced almonds and sweet butter-crumb topping turn tangy fruit and shortbread cookie bars into super treats.
You can use peaches or nectarines instead of apricots.

Makes 12 squares

319 calories per square.

Ingredients

Filling

  • 1                  lb apricots, coarsely chopped
  • 3/4               cup sugar
  • 1                  tbsp lemon juice  
  • 1/2               cup water

Pastry

  • 1 3/4             cups all-purpose flour
  • 1/3                cup sugar
  • 1/2                tsp salt
  • 3/4                cup chilled butter, cut into small pieces
  • 1                   egg
  • 1/4                tsp almond extract

Topping

  • 1/2                cup all-purpose flour
  • 2                   tbsp sugar
  • 1                   tsp grated lemon zest
  • 3                   tbsp butter, at room temperature
  • 2                   tbsp sliced natural almonds

Instruction

For the filling:

In a pot over high heat combine apricots, sugar, lemon juice and 1/2 cup water.  Bring to a boil.  Reduce heat to medium-low.  Simmer, stirring frequently, until  thickened, about 20 minutes. freeze 30 minutes.

For Pastry

  1. Preheat oven to 425 degrees.
  2. Line 9” square baking pan with aluminum foil. 
  3. Combine flour, sugar and salt.
  4. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs.
  5. Lightly beat together egg and almond extract;  stir into flour mixture until dough forms. 
  6. Press dough into bottom of the pan; prick with a fork.
  7. Bake 18-20 minutes or until golden.
  8. Cool slightly.

For the Topping

  1. Combine flour, sugar and zest.
  2. Using fingers blend in butter until mixture is crumbly.
  3. Stir in almonds.
  4. Spread apricot filling over pastry;  sprinkle with crumb topping.
  5. Bake 30-35 minutes or until topping is golden.
  6. Cool on wire rack.
  7. Cut in Squares.

Prawn Masala

Entrees, Seafoods

 Serves 4

Prawn Masala

 

Ingredients

  • 1                lb prawns tails
  • 1/4             cup oil
  • 1/2             tsp cumin seeds
  • 1                medium onion diced 1/4”
  • 2                tomatoes diced to 1/4”
  • tsp             green masala
  • 1                tsp dhana Jeera
  • 1/4             tsp haldi(turmeric powder)
  • 1                tsp tomato paste
  • 11/2           tsp salt
  • 2                lemon
  • 1                tbsp chopped cilantro

Instructions

  1. Skin and devein the prawns (make a slit in the middle and remove the black vein).  Add 1/2 tsp salt and juice of 1 lemon and let it sit for about 15 minutes.
  2. In a wok or a medium saucepan heat the oil, add the cumin seeds and onions and fry the onions till they are transparent.   Add the tomatoes, green masala, dhana jeera, heldi, salt and tomato paste.
  3. Let it cook on low heat, covered, stirring a couple of times  for about 10 minutes.
  4. Rinse prawns in cold water and dry it on a kitchen  towel,  add this to the sauce and cook for about 5 min.  The prawns will change color to pink and it will curl up.
  5. Add lemon juice and mix.
  6. Serve in a shallow dish sprinkled with cilantro.

Serve with chapatti or paratha.

Coconut Barfi

Sweets

 086 (2)

Ingredients

  • 8                 oz butter
  • 3/4              cup half and half or homo milk
  • 2                 cups  sugar
  • 1/4              cup powder milk
  •                    a few drops of pink food coloring
  • 1/2              tsp elechi seeds(cardamom seeds)
  • 1/8              tsp nutmeg powder
  • 1                 lb unsweetened coconut

Decoration

  • 1                 oz each coconut, chopped almonds and pista.

Instructions

  1. Melt Butter.
  2. Add the half and half and sugar and boil it till the mixture thickens about 5 min.
  3. Add the rest of the ingredients and cook till the mixture is thick and starts forming into a ball.
  4. Set it in a 9 x 9 Square pan.
  5. Sprinkle with coconut chopped almonds and pista and let it set.
  6. When cool cut it in square or diamonds.

Kari nu Shak(Mango Curry)

Entrees, vegetarian

 

Ingredients
  • 2                 ripe mangoes
  • 2                 tbsp vegetable oil
  • 5                 curry leaves
  • 1/2              tsp mustard seeds
  • 1/2              tsp fenugreek seeds
  • 1                 tbsp green masala
  • 1                 tsp dhana jeera (coriander & cumin) powder
  • 1                 tsp salt
  • 1/2              tsp red chili

Instruction

  1. Rinse and cut the mangoes into about 1-1/4 inch cubes.
  2. Heat the oil in a medium saucepan on medium heat. 
  3. Add the curry leaves, mustard seeds, and fenugreek seeds.
  4. Add the cubed mango with the pips, add the rest of the ingredients and mix well. 
  5. Cover and cook on medium heat for about 10 min.
  6. Serve with Chapatti.

Cilantro-Lime Chicken Soup

Soups & Salads

Prep time: 15 min

Total: 45 min

Serves 4

Instructions

  • 1                   tbsp vegetable oil
  • 1                   6-in tortilla, cut into bite-sized strips
  • 1                   leek, thinly sliced
  • 2                   peppers, chopped
  • 2                   celery stalks, chopped
  • 3                   garlic cloves, minced
  • 1                   tbsp dried oregano
  • 1/4                tsp hot-red-chili  flakes
  • 1/4                tsp nutmeg
  • 1                   cube chicken bouillon
  • 2                   skinless boneless chicken breasts or
  • 4                   skinless, boneless chicken thighs, excess fat  
  •                      trimmed       
  • 1                   cup frozen corn nib lets
  • 2                   limes
  • 1/2                cup coarsely chopped cilantro

Instructions

  1. Heat a  very large, wide pot over medium heat.  Add  2 tsp oil.  Add tortilla strips.  Cook, stirring frequently, until toasted, 2 to 3 min.  Remove to a paper- towel-lined plate. Add remaining 1 tsp oil to pot.  Add leek.  Cook, stirring frequently, until leek softens slightly, 1 min.  Add peppers and celery.  Cook until vegetables begin to caramelize 12 min.  Add garlic and cook 1 min.  Stir in 3 cups of water and spices.  Increase heat to high and bring to a boil.  Stir in bouillon cube until dissolved.  Add chicken.  Reduce heat and simmer until chicken is cooked through, 6 min.
  2. Remove chicken to a cutting board.  Using two forks, shred chicken.  Then stir into soup along with corn.  Cook until corn is hot, about 2 min.  Stir in lime juice from one  lime, along with cilantro.
  3. Serve soup garnish with tortilla strips.
  4. Soup keeps well in the refrigerator for 3 days or in the freezer for 1 month.  If making ahead, stir in cilantro just before serving.

Shopping tip:

Bouillon cubes have just as much flavor as boxed chicken broth-and they’re more affordable and easier to store.

Breakfast Sandwich

Breakfast

Serves 15

                                                               Omelet Sandwich

omellete Food Pictures June 022

 

 

 

 

 

 

 

Ingredients

  • 2                large onion2               

Ingredients

  • 2               jalapeños
  • 18             eggs
  • 1               tsp salt
  • 1/2            cup finely chopped cilantro
  • 30             slices of bread
  • 1/4            cup butter

Instructions

  1. Heat the oven to 400 degrees.
  2. Peel and finely chop the onions and the jalapeños.
  3. In a large bowl break and beat the eggs.  Add the onions, jalapenos, salt, and cilantro.  Mix everything together.  Pour this in a greased 1” deep baking tray.  Bake for 15 minutes.
  4. Cut the omelet in 3in x 5in pieces(15 pieces).
  5. Butter the bread slices.  Put one slice of omelet on the bread, and  cover it with other slice of bread.
  6. Cut it in half and serve.

Kashmiri Naan

Accompaniments

Kashmiri naan is a sweet naan with almond paste and coconut in the centre.  You can use ready made almond paste.  Serve it with tea.  It is a good tea time snack.

Kashmiri Naan 1

Kashmiri Naan_thumbKashmiri Naan




Ingredients

  •                  Naan dough (for 6 Naans)
  • 8               oz almonds
  • 4               oz desiccated coconut
  • 1/2            tsp  ground cinnamon
  • 1/2            tsp cardamom seeds
  • 1/2            tsp ground nutmeg
  • 2               tbsp sugar
  • 1               egg white

Instructions

  1. In a food processor, blend everything together to a fine paste and divide it into 6 parts.
  2. Roll the naan to about 6 inches.  Put one portion in the centre.  Start pleating it from the edge and bring it in the centre.  Dust the ball with flour, flatten it and roll it slowly into  an eight inch round. 
  3. Cook it on a tava on both sides and then on an open fire.
  4. Brush it with butter.
  5. Serve it hot. 

Bharazi(Pigeon peas Curry) nu Shak

vegetarian

You can either use dried bharazi that you soak in water for 5 hours or overnight and boil it, or you can use frozen bharazi or canned bharazi.  You can buy the bharazi at an Indian grocery store or Iranian grocery store.

Ingredients

  • 2             medium onion
  • 1             medium tomato
  • 1/4          cup vegetable oil
  • 1             tsp dhana jeera(coriander & cumin powder)
  • 1/4          tsp haldi(turmeric powder)
  • 2             tsp green masala
  • 1             tsp tomato paste
  • 2             cups boiled bharazi(pigeon peas)
  • 2             cups water
  • 1             tsp salt
  • 1             tbsp chopped cilantro

Instructions

  1. Peel and slice the onions and chop the tomatoes.
  2. Heat the oil, add cumin and the onions and fry till the onions are golden brown.
  3. Add the tomatoes, dhana jeera, haldi, green masala and tomato paste, stir and cook for 5 minutes.  Add the water, salt and the bharazi and cook on medium heat for 15 minutes.
  4. Sprinkle chopped cilantro before serving.

Serve it with rice or chapatti.