All posts by nasdatoo

Falooda/Faluda

Sweets

Agar-agar is a natural vegetable gelatin substitute produced from a variety of seaweed vegetation. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. Agar-agar is approximately 80% fiber, so it can serve as an intestinal regulator.

Agar Agar is sold in health food stores, Chinese grocery stores,and Indian stores, in both flake and powder varieties, and can be used in a variety of dairy-free and vegan recipes as a stabilizing and thickening agent for custards,puddings, sauces and even vegetarian marshmallows.

Falooda

 

 

 

 

 

 

 

 

Ingredients

  • 4              cups half and half
  • 1              can (370 ml) evaporated milk
  • 3/4           cup sugar (or to taste)
  • 2-1/2        level tsp Agar agar powder
  • 1/2           tsp crushed cardamom seeds
  • 1/4           tsp nutmeg powder
  • 1/8           tsp pink colorer 1/4 tsp saffron

For decoration

  • 1/4 cup chopped almonds and pistachios
  • 1/4 cup pomagrate seeds

Instructions

  1. Mix everything and boil it. When it starts to boil remove it from the stove, pour it in a serving bowl and cool it before you put it in the fridge.
  2. Decorate with almonds and pistachios before serving.

You can set this in a medium size bowl or 4- 8 oz bowls.

If you are using the grass agar agar, soak it in a cup of water for 2 hours, then boil it on medium heat until it completely dissolves and then add it to the warm milk and boil the mixture.

Variations

You can use 1/4 tsp saffron instead of the pink colour.

Agar Agar Powder

My Profile

Special Occasion

I am a third generation born in East Africa. My Maternal grandparents were born in Kenya, my mother was born in Uganda, and I was born in Uganda. My paternal grandparents came from Gujarat in India, my father was born in Uganda. I am the eldest of the 4 siblings. We lived in a small village in Uganda and I went to school in Kampala and stayed with my paternal grand parents. During the holidays when we went home,my mother entertained us by teaching us how to cook, sew, knit, crochet and embroidery. We had to make all our snacks as there were no cafes nearby, so I learnt to make cakes and breads too.

I did my elementary school in Uganda and my high school in Kenya. My parents bought a farm and moved to Kenya. I went to a boarding school. On the farm we had no shortage of eggs, milk, cream, butter and ghee. We grew a lot of vegetables and fruit. When in season we had a lot of corn and wheat too. My mom made new friends and was introduced to a lot of different foods and vegetables including marmalades and jams. From junior high to high school I studied home economics and learnt to cook different foods and baking. After high school I went to London, England. In England I was introduced to a lot of different cuisines and met a lot of people from different cultures. We exchanged recipes and learnt about each others cultures.

I moved to Canada in early seventies and stayed with my maternal grand parents till I got married, and learnt some more from her. What I did not learn from my mum, I learnt from my grandmother and mother-in-law.

My husband comes from Kenya, my mother-in-law was born in Kenya, my father-in-law came from Pakistan. My in-laws ran a restaurant in Nairobi called Curry Pot. I learnt some things from them. My brother-in-law is married to an Irish woman, from whom I learnt to celebrate Christmas and Easter. My father-in-law’s family is from Pakistan and Ceylon and I have learnt about their culture and traditions as well.

I have traveled half the world to be in Canada and on the way picked up a lot of different cuisines.

I have a daughter and a son and I was a stay at home mum, so I started catering from home and made cornish pasties, chicken pies and cakes, (plain, birthday and wedding). I also start catering for a deli.I made cornish pies and chicken pies for them. In mid eighties I opened a restaurant called Cafe Nairobi in partnership with my sister-in-law where we did a lot of catering for private parties and weddings. I then joined the school board and worked in their Lunch program. I also went to Vancouver Vocational College and took a chef’s course. I taught Indian cooking in the evening at an adult learning centre in Vancouver. I retired from the board and opened a restaurant called Heavenly Bites where we did Tiffin’s and take out, and catered for parties. I also supplied a deli with samosas.

I am now retired. I have a daughter who is a dietician and a pastry chef and she helps with my recipes.

Dipping Sauce

Dips, Chutneys, Preserves and Pickles

for Salad Roll

Ingredients

  • 3             medium carrots, peeled and coarsely chopped
  • 1             small shallot, quartered
  • 2             tbsp coarsely grated peeled fresh ginger
  • 1/4         cup rice-wine vinegar (not seasoned)
  • 2             tbsp low-sodium soy sauce
  • 1/4          tsp toasted sesame oil
  •                Pinch of course salt and freshly ground pepper  
  • 1/4          cup vegetable oil
  • 1/4          cup water

Instructions

  1. Puree carrots,shallot,ginger, vinegar,soy sauce,sesame oil, salt, and pepper in a food processor until smooth.  With machine running, add vegetable oil and then water through the feed tube in  slow, steady stream. 

Chicken Pies

Poultry, Snacks & Appetizers

 Chicken Pies

 

 

 

 

 

 

 

Ingredients   

  • 1                   chicken (about 3-4 lbs)
  • 1                   tsp garlic paste
  • 1                   tsp ginger paste
  • 1                   medium onion
  • 2                   sticks celery
  • 1/2                tsp salt
  • 1/2                tsp black pepper
  • 1                   can sliced mushrooms
  • 1                   can cream of mushroom soup
  • 1                   pkg frozen  puff pastry (395 gms)
  • 1                   egg

Instructions

  1. Skin and cut the chicken in quarters, remove all the fat and rinse it in cold water.  In a medium sauce pan put 4 cups of water, garlic,  ginger,  1/2  tsp salt and the chicken and boil it for about half an hour.  Remove the chicken and let it cool.  Remove the bones and cube the chicken in small pieces.
  2. Peel the onion and chop it finely, chop the celery finely.
  3. In a medium saucepan melt the butter, sauté the onions and celery.  Drain the mushrooms and add this to the saucepan,  Add the mushroom soup.  Add the chicken, 1/4 cup of the chicken stock, 1/2 tsp salt, black pepper and mix it well.  Remove from the heat and cool it in the fridge.
  4. Beat the egg with 2 tbsp water.
  5. Roll out the pastry to 1/8” thickness,  with a 3” cookie cutter cut the rounds.  Reroll  the scrapes and do the same.  Use the reroll rounds  for the bottom of the pastry.  Put a teaspoon of filling in the centre of the round, brush the sides with egg wash and cover it with a round on top.  Press the sides with a fork.
  6. Put the pastry on a cookie sheet, egg wash it and bake in a preheated 400 degree  oven for 30 minutes(it should be golden brown in colour)

 

 

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Dhokla/Dokra

Breakfast, Snacks & Appetizers

Dhokla (also spelt Dhokra or Dokra)) is a vegetarian dish that originated in the state of Gujarat in India.  It can be served for breakfast, or as a side dish,a main course or a teatime snack.  It can be served hot, cold, or at room temperature.  It is made with fermented batter made of gram flour(chickpeas)  rice and yoghurt.  The main ingredient is rice.

Dhokla is a savory cake that is steamed.

My mum used to make dhoklas for breakfast. Any left over,  we would have at teatime.  A hot garlic chutney is served with it.

Somebody came up with instant dhokla which are easier to make and you do not ferment it overnight.  Instant dhoklas are made with Sooji (wheatlets) or cornmeal.  I make it with sooji, If you are  allergic to wheat, use cornmeal.

Sooji is also known as Semolina or wheatlets

1.Semolina is the coarse, purified wheat middling’s of durum wheat used in making pasta  and also used for breakfast cereals  and puddings.  Semolina is also used to designate coarse middling  from other varieties of wheat, and from other grains such as rice and corn.

Semolina

Dokra

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Ingredients

  • 1                    cup sooji
  • 2                    tablespoon Channa Flour
  • 5                    tablespoon Yoghourt
  • ½                   teaspoon Black Pepper (freshly ground)
  • ½                   teaspoon Cumin (freshly ground)
  • ½                   teaspoon Fenugreek Seeds
  • 1                    tsp sugar
  • 1                    tsp Citric Acid
  • ½                   tsp salt
  • ¼                   cup oil
  • ¼                   tsp ground ginger
  • ¼                   tsp ground garlic
  • ¼                   tsp ground jalapeno
  • ½                   tsp chopped fresh coriander leaves
  • ½                   cup warm water
  • 1 ½                tsp  rounded Baking Powder

Instructions

  • In a large sauce pan pour about 2 inches of water and boil.  The water should be boiling when you put the dhokla in.  The saucepan should be about 10 inches wide.  Put a wok ring inside the saucepan, the dhokla dish should sit on this ring. 
  • Add  everything except Baking Powder and mix well.(The mixture should be running consistency like a cake). 
  • Add Baking Powder and mix well. 
  • Pour into a greased 8” sandwich tin.
  • sprinkle chilly  powder on it.
  • Steam for 20 min.

Serve with Garlic Chutney.

Omelette Roll

Breakfast, Snacks & Appetizers

A dish consisting of beaten eggs cooked until set.  It can also be folded over with a filling inside.

Omelette  Roll is a chapatti rolled with an omelette.  It is breakfast on the go or lunch for the kids.  It is nutritious and easy to pack.

Omelettes are easy to make but are a little tricky.  You need practice to make it perfect.  Making a roll is the best place to start because if you break the omelette  nobody will know.

You can make your chapatti or buy it from Indian Grocery Stores.

Omelette Roll

Omelet

Ingredients

  • 1                   egg
  • 1                   tbsp water
  • 1                   tsp finely chopped onion
  • 1/4                tsp finely chopped cilantro
  • 1/8                tsp salt
  • 1/2                tsp butter
  • 1 chapatti

Instructions

  1. In a small bowl, combine  egg, water onions, cilantro and salt  and beat with a fork till everything is mixed together.
  2. Melt butter in a frying pan over medium heat, pour the egg batter and tilt the pan to spread it around.  When it starts to set, loosen it with a palette  knife, turn it over and cook on the other side for about 1 minutes.
  3. Place the omelet on the chapatti and roll it up.
  4. Wrap it in a napkin.

Variations

  • Sugar roll:            Spread butter on the chapati sprinkle with        sugar and roll it up.
  • Banana Roll:         Spread butter, sugar and a banana and roll it up.
  • Aloo Roll:             If you have  leftover Alo curry (Potato) use that and roll up the chapatti.

Chicken Tikka Pita Pockets

Poultry

Makes 36

Chicken Tikka Pita Pockets

 

 

 

 

 

 

 

 

Ingredients

  • 1            Chicken breast, boneless and skinless
  • 2            tbsp Yogurt
  • 2            tsp Green Masala
  • 1/2         tsp Salt
  • 1            tsp Tomato Paste
  • 1/2         tsp Black Pepper freshly ground
  • 1/2         tsp  Cumin freshly ground
  • 1            tbsp Lemon Juice
  • 1            tbsp oil
  • 1            pkt Pita Bread Small size (18 pieces)
  • 4            leaves iceberg Lettuce

Directions

  1. Remove all the fat from the chicken and rinse it with cold water.  Cut chicken breast into 1/4 inch stripes and then cut the strips in 1/2 inch pieces.  Marinate it with yogurt, green masala, salt, black pepper, cumin and lemon juice.
  2. In a frying pan heat the oil and add the marinated chicken and cook till the chicken is firm.  (chicken is done when it changes color and it is firm to the touch).  Let it cool.
  3. Finely cut the lettuce leaves.
  4. Cut the pita in halves,fill the pita with a little lettuce leaves and 2 tsp of chicken mixture.
  5. Drizzle it with yogurt riata and tamarind sauce.

CHATAKO

Snacks & Appetizers

Chatako 

 

 

 

 

 

 

 

Ingredients 

  • 4                 medium potatoes 
  • 2                 tbsp vegetable oil
  • 1 – 14         oz can Patra or 1 pkg Frozen Patra
  • 1/4              cup vegetable oil
  • 1/2              tsp Mustard Seeds
  • 8                 Curry Leaves (Limbdho)
  • 1/2              tsp cumin seeds
  • 1/4              tsp Ajma (Omum)
  • 4-5              cloves, optional
  • 1 – 14         oz can Chickpeas
  • 1/4              tsp turmeric powder
  • 1/2              tsp chilly powder or to taste
  • 2                 tsp Sugar
  • 1/2              tsp Salt
  • 1/2              tsp citric Acid or
  • 2                 tbsp lemon Juice
  • 1/4              cup chopped Coriander leaves
  • 1                 tbsp chopped Mint Leaves
  • 2                 cups yogurt riata
  • 2                 cups tamarind chutney
Directions
  1. Peel and cube the potatoes in 1/2 inch cubes.
  2. Coat it in 2 tbsp oil and bake in the oven at 350 degrees for 15 min or until cubes are cooked.
  3. If using canned patra cube it in 1/2 inch cubes.  If using frozen, follow the cooking instruction and cook it then cube it in 1/2 inch slice.
  4. Open the can of chickpeas and rinse it under cold water, drain it.
  5. In a med saucepan Make the vagar.  Heat 1/4 cup oil, add mustard seeds, curry leaves, cumin seeds, ajma and cloves.  When the mustard seeds start to pop add the chickpeas, turmeric, cumin powder, chilly powder, sugar, salt, citric acid or lemon juice, half the coriander leaves and the mint and mix well.  Add the baked potatoes and patra and toss it.
  6. Pour this in a pyrex dish. 
  7. Before serving spread the yogurt riata and then tamarind chutney. 
  8. Decorate with chopped cilantro.

Nanaimo Bars

Sweets

makes 30 pieces

food pictures downloaded jan 17-12 056

Ingredients

Base

  • 1/2            cup Butter
  • 5               tbsp cocoa
  • 5               tbsp sugar
  • 1/2            tsp vanilla
  • 1                egg
  • 2                cups graham wafer crumbs
  • 1                cup coconut
  • 1/2            cup chopped walnuts

Icing

  • 4                tbsp butter
  • 2                tbsp vanilla custard powder
  • 2                tbsp milk
  • 2                cups icing sugar

Chocolate  Cover

  • 2                 oz semi sweet chocolate
  • 1                 tbsp butter

Directions

  1. Place softened butter, cocoa, sugar, vanilla and egg in a bowl.  Set bowl in a pan of bowling water.  Stir mixture until butter has melted and is the consistency of custard about 5 minutes.
  2. Mix wafer crumbs, coconut and nuts together.
  3. Add to the cocoa mixture and mix well.
  4. Pour the mixture into an ungreased 9 inch square pan and spread with icing.

Icing

  1. Cream butter, milk, vanilla custard powder and icing sugar till nice and creamy, about 5 minutes.
  2. Spread this over chocolate base,  and return it to the fridge for a couple of hours till the icing has hardened.

Chocolate Cover

Put the chocolate and butter in a bowl and melt it in the microwave, covered, for 1 minute, mix it well and spread it over the icing.  Return it to the fridge and let it set,, about 10 minute.  Cut it in squares and serve.

Peanuts

Snacks & Appetizers

      

 The peanut, or groundnut  is a species in the legume or “bean” family.  Peanuts are used in a lot of different ways,  Boiled roasted, fried, used as a sauce for meats and vegetables, cakes, peanut butter , candies, chocolates, and oil are a few examples.

In Uganda peanut soup is eaten with boiled matoka(green plantain bananas) as a main meal.  Boiled fresh peanuts are sold on the street as a snack as are roasted peanuts.  The locals make a cone using old newspaper and fill it with roasted peanuts and sell it.  When going to the movies we would buy a cone of peanuts before we went into the theatre.

In Canada we do not get the fresh peanuts so I buy the dried raw peanuts, soak them over night and then boil them.  These dried peanuts can be found in China Town, T & T Market and Osaka(Super Markets)

This is a good food to snack on when watching a movie or something to nibble on when you have a party.

  peanut cone

Ingredients

  • 1 lb Peanuts
  • 1 tbsp salt

Instructions

  1. Soak the peanuts in cold water overnight.
  2. Add salt and boil it for half an hour until soft or you can presure cook it for about 5 minutes.